weekly (or so) raw food email newsletters which includes living food recipes
raw food weekly email newsletters (most recent first)
From: linda@imaginecreativity.com
Subject: I'm a RAWll American Girl!
Date: March 7, 2007 5:32:01 PM EST
To: linda@imaginecreativity.com
Greetings and raw salutations!
I hope my little phrases in the "Subject" line make you giggle half as much as they make me giggle. I don't know where these funny things come from - they just pop in my head and if they make me laugh, I include them!
Hey, did you notice that I didn't send an email last week? Well, I didn't. I was out having a fantastic time in NJ and in DC. In NJ, I had fun with my dad and step-mom &, we walked barefoot on the beach and collected shells. It was a great break from cold, cold temps. While in DC, Matt & I went with friends to see a fun, original performance that happens each year in March. It's totally funny AND the proceeds go directly to local charities so it's good on so many levels. You can check it out at http://www.hexagon.org - if you are ever in DC in March, go to Georgetown and see this theater performance.
Anyway, it was fun to go and it's also fun to be back. Vermont is still quite cold and we had another 8+ inches of snow to shovel when we arrived home but the days are getting longer, the sky is beautifully bright, clear and blue. Who can be sad on these days?
Thanks so much for letting me share these weekly (or so) emails with you. I love sending them and I hope you love receiving them.
Here's the RAW FOOD CLASSES & INFO:
• Keep your eyes peeled like bananas for your monthly/bi-monthly newsletters from your local coops. They are gratefully including my little raw food "Tips & Tricks" in them! Beginning in March, the HMC "Full Scoop" is having these little ditties in their newsletters and City Market's "Onion Skin" will be featuring these as well.
• I'm featured in the March '07 newsletter for The Raw Vegan Network which I am very grateful to be in. This is a wonderful network and Vickie is doing great things herself as well as helping others in the raw & vegan world. You can check out her website at: http://www.therawvegannetwork.com/ - about midway down on the left, you'll see a link where you can sign up to receive this lovely newsletter FILLED with tips and information and you can also read what was included about little ol' (tall) me! :-)
also check my media page to see the pdf of this e-newsletter.
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Winter Sprouting Recipes Class (dehydrated & non-dehydrated)
When: Sunday, March 18, 2007 from 3-8 pm
Where: 18 Worcester Village Rd, Worcester
Cost: $75.00 - pre-registration is necessary
Bring: pen/pencil
We'll will learn 7 sprouted, hearty recipes:
• Cinnamon Raisin Bread with Jam
• Chilli with Onion Dip
• French Dressing
• Pad Thai
• Orange Sherbert
The cost of this class is $75 and we eat everything we make. It's also designed to show recipes for a full day meal plan. Come with a pencil and a slew of questions - we'll go over all the winter raw questions and more! We'll go over why sprouting is so important and how to sprout easily and cheaply in your own home.
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Living on Live Food Chef Certification Class
Friday, March 23, 2007 from 3 pm - 8 pm
18 Worcester Village Rd, Worcester
$125.00 - pre-registration is necessary
Bring: pen/pencil
This course is the fundamental course that will teach you the basics of the raw food diet through the teachings of the Living on Live Food book/plan.
In this class you will learn:
• What a raw & living food diet is
• How to make delicious raw food meals that taste just like your favorite cooked food dishes!
• How to prepare gourmet raw food meals, simply & easily
• How to shop for raw foods
• How to stock your kitchen & set up your environment for easy raw food preparation
• Kitchen equipment use
You will leave this class not only inspired & motivated but knowing how to begin eating raw & how to make delicious raw food meals for yourself & others.
The certificate allows you to teach the Raw Food Prep Demos if you feel so inclined & to continue on to the next level of the Living on Live Food training, (see Instructor Course).
Delicious, Gourmet, Raw Food meals included.
We will make and eat:
• mock salmon pate
• collard roll ups
• stuffed portobello mushroom caps
• RAWvioli
• angel hair pasta with marinara sauce
• berries & cream
• date nut torte
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Living on Live Food Instructor Certification Course
Saturday, March 24th from 10 am - 6 pm AND Sunday, March 25th from 10 am - 2 pm
18 Worcester Village Rd, Worcester, VT
$650.00 for both days - pre-registration is necessary
This course is designed to give you the skills to go beyond the basic food prep & into more extensive gourmet raw food. You will come away from this course able to prepare fantastic gourmet meals that will keep you eating this way by choice for optimal health. In addition to the food preparation, this course will cover: how to encourage/help yourself & others stay raw; issues dealing with daily raw food living such as environment, friends & family; & traveling while raw.
In this class you will learn:
• how to prepare (& then eat!) 5 gourmet live food dishes such as: pizza, calzone, enchilada, rye bagels, & chile with onion dip
• sprouting & dehydrating techniques
• people's experience while raw
• what happens emotionally & physically on living foods
• how to adjust the raw food diet for personal needs
• about the raw food products that are out there
• additional components that make up a healthy raw food lifestyle
• how to lead the Chef Certification Course if you are so inclined
By taking this course you will be recognized as a Certified Living on Live Food Instructor & Chef & will be able to teach individuals/groups in the art of raw food preparation & the raw food lifestyle. You will be able to teach the Living on Live Food Chef Certification prerequisite course with this certification if you are so inclined. If you don't have an inclination to teach, you'll have invaluable experience to help heal yourself & your family with raw foods! You can also continue on to the next level of the Living on Live Food training, (see Alissa's website for more info: http://www.rawteacher.com/teachercert.html).
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1-HOUR RAWvioli Workshop
When: Tuesday, March 27, 2007 from 6:30 - 7:30 pm
Where: Hunger Mountain Coop, Montpelier, VT
Cost: $10 for members, $12 for non-members
Bring: pen/pencil and a smile
Alissa Cohen asked me if I had yet made this recipe & I had to truthfully tell her, "No" because I don't like turnips. She gave me this look & so I *knew* I had to try the recipe. Well, this became one of my FAVORITE things to eat when I was transitioning into raw foods. It's beautiful & so delicious. It's the ONLY way I will eat turnips. Come see for yourself - I'll also show some variations on how to make this recipe.
Join me for this 1-hour workshop. We'll learn a new recipe, sample raw cuisine & talk about raw & living foods. Come with your questions, a pen & a smile. We'll have lots of fun!
DELICIOUS RECIPE & TIP
Have you tried the soup recipe from last month? It is good AND it made very nice crackers, too. Please tell me what you like and share your recipes with me.
This recipe came in my inbox and also looks to be very yummy and filling:
The Terminator Salad (not sure why this is called a Terminator Salad but Ok, Fred!) :-)
By Frederic Patenaude
1 small head of cauliflower, shredded
1 avocado, mashed
15 sun-dried, black olives, pitted and chopped
1 red pepper, diced small
1/2 lemon, juice of
1/4 cup chopped parsley
1 clove garlic
Instructions:
You can shred the cauliflower in your food processor, or by hand. Then mix with the other ingredients. This is a filling salad.
TIP:
Wrap a salad in a sprouted grain tortilla or cabbage leaf. It not only makes a salad very portable but very satisfying. Add various pates or fermented vegan cheeses for an INCREDIBLE sandwich experience!
Enjoy!
Linda
Linda Wooliever
for graphics & website design
802-223-2111
www.imaginecreativity.com
linda@imaginecreativity.com
for raw food classes, products & info
802-223-2111
www.rawvermont.com
linda@vt-fiddle.com
From: linda@imaginecreativity.com
Subject: today's RAWdical email
Date: February 22, 2007 11:54:52 AM EST
To: linda@imaginecreativity.com
Greetings and raw salutations!
Hoping this week finds you well and happy!
I'm busy and totally enjoying myself and life around me. I hope you are as well. It's all a choice, isn't it... What do we choose to do with our lives - how we choose to feel each day, etc.
RAW CLASSES:
Winter Dehydrated Recipes class is scheduled for Sunday, Feb 25th from 3-8 pm at 18 Worcester Village Rd, Worcester. Cost is $100.00. We'll will learn 7 winter dehydrated recipes:
• Breakfast Scones with Apricot Jam
• BBQ Chick-UN Fingers with dippin' sauce
• "Meat" loaf
• Apple-Raisin Cookies with Almond Milk
Please call me to register: 223-2111. I need 5 days to prepare (sprout!) - thank you.
I'm cancelling the March Raw food potluck because there is an important event happening at the elementary school here in Worcester and the time conflicts. My apologies to those who were planning on attending but you have ample notice of this cancellation. REMINDER: Raw food potlucks occur on the 2nd Thursday of each month from 6:30 - 8:30 pm at 18 Worcester Village Rd, Worcester. Feel free to check my calendar for future dates: http://www.rawteacher.com/lindawooliever/?p=calendar
The last in the Winter Recipe class series ends in March (hopeful thinking that Spring as it should!) :-) Here are the details: Winter Sprouted Recipes Class: When: Sunday, March 18, 2007 from 3-8 pm. Where: 18 Worcester Village Rd, Worcester. Cost: $75.00. We'll will learn 7 sprouted, hearty recipes:
• Cinnamon Raisin Bread with Jam
• Chilli with Onion Dip
• French Dressing
• Pad Thai
• Orange Sherbert
Please call me to register: 223-2111. I need 5 days to prepare (sprout) for this class. Thank you!
I've posted up other articles of potential interest on my website. You can click on: http://www.rawvermont.com and then click on Calendar to see the articles of interest or use the direct link: http://www.imaginecreativity.com/rawfood/media-links-calendar.html. Also, for those that have just joined this list, I have archived all my emails on my website. So when you have the moment to read up, please feel free to do so: http://www.imaginecreativity.com/rawfood/weekly-emails.html - I include recipes with each email so there are several to choose from by now! Happy reading!
What have I eaten today?
I'm including yesterday since it's only noon...
breakfast: smoothie with bananas, frozen local raspberries, water, local honey and a bit of raw cacao (the puddings didn't last that long - too rich for the am with the avocado!) :-)
lunch: 3 apples. shared the last little bit of the date nut torte with a friend. It always seems to taste better when I share my food. liter of water
dinner: raw reuben without avocado.
snack: raw fruit leather.
recipes!
I just got this one in my inbox today and it looks like a good one. I think I'll make it and I hope you do, too. Let me know if you like it.
Butternut Squash Soup
By Frederic Patenaude
1 and 1/2 cups water
2 cups butternut squash, diced
4 ribs of celery
2 Tbs. tahini
2 green onions
1/2 cup fresh basil
1/2 tsp. sea salt
1/2 tsp. paprika
Instructions:
Blend the water and half of the butternut squash. Add progressively the other half as well as the rest of the ingredients and blend. This is a sweet soup that will surprise more than one. It is ideally made using a heavy-duty blender such as the Vita-Mix.
Take good care and enjoy the day!
Linda
Linda Wooliever
for graphics & website design
802-223-2111
www.imaginecreativity.com
linda@imaginecreativity.com
for raw food classes, products & info
802-223-2111
www.rawvermont.com
linda@vt-fiddle.com
From: linda@imaginecreativity.com
Subject: a Winter RAWnderland!
Date: February 16, 2007 3:53:30 PM EST
To: linda@imaginecreativity.com
Greetings!
Hoping this email finds you well and happy. We have (well, really Matt has) been digging out tunnels of snow. Matt has been working so hard to make sure that we have access to the car, the wood sheds, the wood piles, the house, He's been clearing the areas around the vents outside, etc. I totally appreciate his hard work. The kids are happily overwhelmed about all the snow outside... not sure what to do first although it's been a bit of a problem getting stuck in to their shoulders in some of the drifts. But they are quite cheery. I've been asking people if this "normal" for VT. I know that parts of upstate NY traditionally get buckets of snow like this and I'm told that it's been many, many years since getting an amount all at once like this. It's an incredible sight to see. It is a winter RAWnderland! :-)
So here are the raw food haps. There are some changes:
Winter Dehydrated Recipes class is scheduled for Sunday, Feb 25th from 3-8 pm at 18 Worcester Village Rd, Worcester. Cost is $100.00. We'll will learn 7 winter dehydrated recipes:
• Breakfast Scones with Apricot Jam
• BBQ Chick-UN Fingers with dippin' sauce - this is very, very GOOD!
• "Meat" loaf - this is soooooooooooooooooooo good. Worth the price of admission.
• Apple-Raisin Cookies with Almond Milk
Please call me to register: 223-2111. I need 5 days to prepare (sprout!) - thank you.
I'm cancelling the March Raw food potluck because there is an important event happening at the elementary school here in Worcester and the time conflicts. My apologies to those who were planning on attending but you have ample notice of this cancellation. REMINDER: Raw food potlucks occur on the 2nd Thursday of each month from 6:30 - 8:30 pm at 18 Worcester Village Rd, Worcester. Feel free to check my calendar for future dates: http://www.rawteacher.com/lindawooliever/?p=calendar
The last in the Winter Recipe class series ends in March (hopeful thinking that Spring as it should!) :-) Here are the details: Winter Sprouted Recipes Class: When: Sunday, March 18, 2007 from 3-8 pm. Where: 18 Worcester Village Rd, Worcester. Cost: $75.00. We'll will learn 7 sprouted, hearty recipes:
• Cinnamon Raisin Bread with Jam
• Chilli with Onion Dip - UNBELIEVABLY GOOD!
• French Dressing - my favorite
• Pad Thai - heavenly
• Orange Sherbert
Please call me to register: 223-2111. I need 5 days to prepare (sprout) for this class. Thank you!
I've posted up other articles of potential interest on my website. You can click on: http://www.rawvermont.com and then click on Calendar to see the articles of interest or use the direct link: http://www.imaginecreativity.com/rawfood/media-links-calendar.html. Also, for those that have just joined this list, I have archived all my emails on my website. So when you have the moment to read up, please feel free to do so: http://www.imaginecreativity.com/rawfood/weekly-emails.html - I include recipes with each email so there are several to choose from by now! Happy reading!
What have I eaten today?
Why am I including this? Because it's a question I get all the time... "So, what did you eat today? What on earth do you eat besides salads? What do you eat in winter?" I get a lot of them... So this is what I've eaten so far today - better yet, I'll include yesterday since this day is only halfway done...
breakfast: smoothie with bananas, frozen local strawberries, water, local honey and a bit of raw cacao (I tend to go in cycles with my meals. This morning, I had a pudding instead of a smoothie... needed a slight change of scenery.)
lunch: "todd's waldorf supreme" - my friend Terry gave me this recipe and I totally love it. She said she ate it for like a year and I can understand why. I LOVE it. For this recipe, you can check it out on YouTube. You can see my friend Terry demonstrate it for you! http://www.youtube.com/watch?v=zDEaCWUOLVI
dinner: huge salad with carrots, radishes, lettuce, chard, kale, yellow peppers, sweet potatoes done in spiral slicer, bok choy, celery. I wrapped it in a large sprouted grain tortilla and put Alissa's French Dressing on top. This has also been something that I've been loving for like a week or two now. I've been varying only slightly in how I eat this - sometimes crumbling raw crackers on the salad and sometimes adding a bit of the RAWvioli filling but it's really just delicious as it is.
recipes!
well, you now have the recipe (and demonstration) for Todd's Waldorf Supreme. That's such a good one.
Here's another: Klaus's Twist & Kraut from http://www.rawganique.com/recipes2.htm
This one is sure to be the life of the party! Your guests will be talking about Twist & Kraut long after their visit. Easy to prepare (especially if you already have Thai Nam Prig Pao stowed away somewhere in your cupboard) and sure to elicit amazed comments about this unheard of rock-and-roll use of cabbage. Be prepared for seconds!
Julienne 1/2 head of cabbage so it resemble rough strips of spaghetti.
Throw in Thai Nam Prig Pao, quartered cherry tomatoes, minced pitted sun dried olives, shreds of spearmint, juice of 1 lemon, and strips of raw organic seaweed and twist and toss.
Add 2 tsps of Nama Shoyu or substitute to taste.
====================
Thai Nam Prig Pao from http://www.rawganique.com/recipes.htm
This is an all-purpose dip, sauce, and stir-frei base. Adapted from one of Touch's favorite condiments from his childhood in Thailand, Thai Nam Prig Pao is so versatile that you should always have some in the cupboard for that unexpected visit or the end of that tiring day when you just want to whip something up in a hurry and not doodle with complicated recipes in the kitchen. Works amazingly well as a dip for fresh, organic, garden-grown veggies as well as salad dressing for that exotic little tossed salad.
As is, the Nam Prig Pao keeps a very long time, but mixed with fresh ingredients it must be used immediately; to make it flow better as a salad dressing, for example, add the juice of 1/2 lemon to a small portion but use it right away as it won't keep. Then stow the rest away for future times of "need".
2 cups raw organic olive oil or raw hemp seed oil or 1 cup of each oils
3 tsps fresh tamarind (paste works too)
2 tsps coriander seeds
1/4 cup sun dried tomatillos (you may omit this if not available)
1/8 cup sun dried tomatoes
4 medium-sized dates
1 tsp sun dried red hot pepper
2 sprigs rosemary
5 leaves sage
3 tsps Nama Shoyu, Miso, Miso Tamari, or Celtic Sea Salt
3 tsps raw organic tahini
6 pitted sun dried olives
1/2 tsp black peppercorns (optional)
1 clove garlic or 3 garlic flowers (optional)
Blend all in a high speed blender such as the Champ HP3 (Linda's Note: VITAMIX) until creamy, careful not to let the mixture overheat. Enjoy!
Have a RAWsome day!
Linda
Linda Wooliever
for graphics & website design
802-223-2111
www.imaginecreativity.com
linda@imaginecreativity.com
for raw food classes, products & info
802-223-2111
www.rawvermont.com
linda@vt-fiddle.com
From: linda@imaginecreativity.com
Subject: A RAWdient Week
Date: February 7, 2007 10:07:14 AM EST
To: linda@imaginecreativity.com
Greetings folks!
Hoping this week finds you RAWdiently happy! I'm having a busy one so I'll get right to it:
RAW FOOD POTLUCK is TOMORROW (Thursday) night from 6:30 - 8:30 pm. Bring a food dish to share, your utensils and plate(s). Hey, it would RAWsome if you could bring the recipe of what you bring. I know I'm going to have some crackers there and dip. I'm also experimenting with another kind of stuffed portobello mushroom caps. If they are good, I'll make them for tomorrow. Location: 18 Worcester Village Rd, Worcester.
The Carrot Pudding Cake demo was very FUN on Sunday. I SOOOOOO love doing these classes & workshops and I love the questions. Keep them coming and PLEASE email me with your updates and favorite recipes. I enjoy the feedback and hearing how you are doing in the RAW world.
ALISSA'S LEVEL 1 CLASS is scheduled for Friday, Feb 16th from 3-8 pm. So far I have one sign up. Do I hear another? Let me know if you are interested. Likewise, ALISSA'S LEVEL 2 CLASS is scheduled for Saturday, Feb 17th from 10-6 and Sunday, Feb 18th from 10-2. Please call me if you are interested: 223-2111. Free Nut Milk Bags for HMC coop members who register for all my classes! For more info, please go to: http://www.rawteacher.com/lindawooliever/?p=calendar or browse around at http://www.rawvermont.com
DEHYDRATED WINTER RECIPES CLASS is scheduled for Sunday, Feb 25th from 3-8 pm. Cost is $100 and we will make & eat 7 recipes: • Breakfast Scones with Apricot Jam • BBQ Chick-UN Fingers with a dippin' sauce • "Meat" loaf • Apple-Raisin Cookies with Almond Milk. I need 5 days notice if you plan on taking this class (have to sprout!)
The new Worcester Buying Club did their pick up yesterday. If you are interested in joining, please call Jessie at 229-6039. If you are interested in the Montpelier Associated Order, please email Peter Clark at peterclark13@gmail.com. If you are interested in the Local Food Order, also in Montpelier, please contact Amy McCrellis at amacrellis@stone-env.com.
OH, also: I did a search on ebay for kicks and grins on Vitamix blenders. I found several postings for the 4500 at $280 for new ones. This is a great price, believe it or not as they normally sell for $350. There were also used ones for sale. So, check it out if you are seriously considering purchasing a Vitamix. Also, if interested, I have spiral slicers for sale for $26.50 + tax and Nut Milk Bags for $5.50 + tax here in Worcester.
WHAT DID I EAT YESTERDAY?..........................................
breakfast: smoothie which I shared with Matt consisting of bananas, frozen local raspberries, raw cacao powder and a bit of local honey
lunch: 4 tangellos and a small bit of this WONDERFUL marinated broccoli (see recipe below) - *hint* it's part of my experiment with portobello mushroom caps today. I also had a liter of water and one of those Kombucha drinks.
dinner: sprouted grain tortilla with Alissa's swiss cheese recipe and some medium spicy radish kimchee. Also had a salad with Alissa's french dressing. I never seem to tire from this dinner. I also had a small slice of the leftover carrot pudding cake from the workshop and I will probably make a new one for the potluck tomorrow night as well.
TIP: This is usually not what we are accustomed to, but you'll probably find that if you eat fruit first with your meals, your stomach will be much happier as it is easier to digest this way. Plus, you'll crave less sweet desserts later.
RECIPE TIME!.............................................................
MARINATED BROCCOLI by Linda Wooliever
I had a ton of broccoli which I had purchased through the buying club and wanted to come up with something to do with it. So this is what I did. Please downscale this recipe for your own purposes.
12+ heads of broccoli, washed and then chopped in the food processor
Put in a HUGE bowl. Now for the marinade:
2 cups olive oil (or 1 cup olive oil and 1 cup flax or hemp oil)
6 tablespoons of bragg's apple cider vinegar or lemon juice
2 tsp ground mustard seed
2 tsp sweet paprika
1 tsp (or less) cayenne pepper
8 cloves of garlic
1 tsp (or 1.5) of coarse gray celtic sea salt
Process in Vitamix until everything is smooth. Pour over the chopped broccoli and mix with spoon. Let sit. This is excellent as is, on top of salads, wrapped in cabbage leaves and I'm experimenting now as a stuffing for portobello mushroom caps. If stuffing with mushrooms, I would chop up the rest of the portobello stem so as not to waste anything and add it to the marinated broccoli mix.
Try this and tell me what you think. Adjust the garlic to your taste - same with salt and pepper. You can substitute black pepper instead of the cayenne.
Enjoy and have a RAWspicious day!
Linda
Linda Wooliever
for graphics & website design
802-223-2111
www.imaginecreativity.com
linda@imaginecreativity.com
for raw food classes, products & info
802-223-2111
www.rawvermont.com
linda@vt-fiddle.com
From: linda@imaginecreativity.com
Subject: RAWccomplishments for this week
Date: January 31, 2007 3:20:27 PM EST
To: linda@imaginecreativity.com
Greetings and raw salutations!
What a week! First of all, let me acknowledge my premature claims of last week being a warmer week! Sunday-Tuesday was warmer and then it was COLD! My house and all it's contents/inhabitants were SHIVERING! Thank goodness for wood stoves! :-)
So, here's the haps for this week:
Phase 1 of our Fiddle Heads vision is underway... I am typing from our new office! yippeee!! Matt's been plugging away. We have our desks here and computers. Here are the new phone numbers: For me, 802-223-2111. For Matt, 802-223-3704. The color in here is beautiful and we get soooooo much more light in this room than in the old cramped office. (Plus this house is way warmer!)
I have a blog set up (Thanks again, Matt!) I've been posting my daily raw journal for myself and soon it will be out to anyone for whom it helps. For me, it helps to keep track of things - particularly when doing 30-day challenges. I also list what I eat each day to get an idea of cravings and things that I've had. There are some blocks in time when I've been too busy to type and that's just like with anything else. Life happens when you are busy making other plans... Anyway, next week, I should have it all up and will send the link.
Now that we are in this office, I'd like to put this out there to you as well - OFFICE SPACE: if you know of anyone who would like to utilize one of the rooms upstairs, please call me at 223-2111. The room size is generous for an office space for people who want to use high speed internet access, or for therapists of various types. The room can also be used for gallery space for anyone wanting to show/sell their art/crafts. We're pretty flexible about this so if this interests you, please give us a call. Dimensions for the room is 11.5 x 13. 5 feet. There is a lovely little nook that is 5.5 x ~4 feet and there is a cute closet to boot.
Local buying club is delivering on the 6th, I believe. If you want more information about Worcester's buying club, please contact Jessie at 229-6039 or email her at oscarsonny@netzero.net
UPCOMING RAW FOOD HAPS.......................................................
Sunday, February 4th from 1-2 pm, Carrot Pudding Cake Recipe at Hunger Mountain Coop in Montpelier. Cost is $12 for non-members and $10 for members. I'll be showing 2 frosting recipes and will be using the Vitamix as well as a food processor to demonstrate this recipe. We'll also have other raw food treats to sample. Come with your questions! We always have fun.
Thursday, February 8th from 6:30 - 8:30 pm, Raw food Potluck at 18 Worcester Village Rd, Worcester. Not sure what I'll be making yet but usually several things.
FEBRUARY's LEVEL 1 and Level 2 class are scheduled for Friday the 16th through Sunday the 18th. More details can be found here: http://www.rawteacher.com/lindawooliever/?p=calendar
DEHYDRATED Winter Recipe Class - Sunday, Feb 25th from 3-8 pm. Cost is $100. More details can be found here: http://www.rawteacher.com/lindawooliever/?p=calendar
• For all of my raw food classes (including Alissa's) I offer a free NUT MILK/SPROUTING BAG to Hunger Mountain Coop members. So mention that when you register for classes and I'll hook you up.
• I also have Alissa's Living on Live Food book here for sale and it is also for sale at Hunger Mountain Coop.
WHAT DID I EAT TODAY?...........................................................
For breakfast, I made a pudding out of bananas, local frozen strawberries, agave and a bit of raw cacao.
For lunch, I had a fruit salad made with apples, tomatoes, peppers, radishes, avocado, salt & pepper - It's DELICIOUS!!! a liter of water.
For dinner, I'm probably going to have some of the raw chilli I made (SEE RECIPE BELOW) with raw crackers and a greens salad. I have 2 dressings that are already made: one is a raw thousand island dressing and the other is Alissa's French dressing. Both are SOOO GOOD.
RECIPES FOR THIS WEEK..........................................................
Raw Chilli
I *absolutely love* Alissa's raw chilli recipe that is in her Living on Live food book. It is made out of sprouted barley and it's so delicious with her onion dip dolloped on the top. My friend from NH sent me another chilli recipe that is faster, in the sense that there is nothing sprouted in it and it's been the hit these days. I serve this with Alissa's Swiss Cheese recipe (which I don't dehydrate) and it is really, really tasty. Hey - why doesn't someone make this for the potluck? *hint-hint* Anyway, here is the quick-style chilli recipe that I've taken the liberty of modifying a bit.
2 carrots
2 celery
1 red pepper
1/4 to 1/2 cup leek (1 small onion will work if you don't have any leeks)
Add about 1/4 cup olive oil
Celtic sea salt, the coarse gray kind
1/2 cup soaked sun dried tomatoes (I add more)
4 tomatoes
2 avocados
1 T ginger
little more Celtic salt
2 T Chili powder (or more)
2 t ground cumin
and cayenne (anywhere from a titch to 2 t of the stuff. HOT!)
Chop this by hand or via the food processor (my preference.) You can warm up in the dehydrator but WHY BOTHER?? It's delicious as is.
Swiss Cheese Recipe from Alissa Cohen's Living on Live Food Book.
1 cup cashews (preferably soaked for a half hour but OK if not)
2 T nutritional yeast
1 T lemon juice
1/4 cup water
Blend all ingredients in a food processor. (Linda's note: Use as is. Alissa's recipe has you spread on a teflex sheet and dehydrate into cheese slices but this can be used just as is.)
SERVING OPTIONS
You can serve the chilli with cheese on sprouted grain tortillas, if you aren't completely raw. You can eat with raw crackers/bread or raw tortillas. You can serve inside cabbage or kale leaves or on a salad. I've even made a kind of pizza for the kids where I've taken one of those gluten-free pizza crusts and melted vegan cheese on top and then put this on top or had them dip into this. The kids like it a lot.
Enjoy and have a RAWsome day!
Linda
Linda Wooliever
for graphics & website design
802-223-2111
www.imaginecreativity.com
linda@imaginecreativity.com
for raw food classes, products & info
802-223-2111
www.rawvermont.com
linda@vt-fiddle.com
From: linda@imaginecreativity.com
Subject: RAWlelujah! It's a warmer week!
Date: January 23, 2007 3:24:59 PM EST
To: linda@imaginecreativity.com
Greetings and RAW salutations,
I'm in a silly mood again, don't mind me. (RAWlelujah - I crack myself up!)
SO here's the haps for this raw week:
First and foremost: we had a fun class on the 19th! We finished up a bit early which was good, I think, as the roads were starting to look bad. I hope you had as much fun as I did. I know you ate a lot! (NOTE: Come to my classes hungry!) :-) I'll be sending surveys soon, if those of you who attended wouldn't mind filling out - it helps keep me rolling - I love the feedback and suggestions...
This coming Thursday (January 25th) is the Date Nut Torte demo at the coop. The timing is from 6:30 - 7:30 and the cost is like $12 for non-members and $10 for members. Please sign up at the coop if you intend to come. The date nut torte is one of my favorites! You'll love it. Your kids will LOVE it.
Sunday, January 28th is the non-dehydrated winter recipes class from 3-7 pm. Cost is $75.00. I've changed up the recipes a bit on this from the last time I taught the class. The recipes this class will be:
• Wake Up Gruel - 2 kinds (breakfast idea)
• Sweet Potato/Leek Soup (lunch idea - I'll have crackers there for dippin')
• Thousand Island Dressing
• Cottage Pie (dinner idea)
• Date Nut Torte (dessert idea)
These are hearty recipes - filling and warming. Call me if you are interested in the class: 229-4496.
What did I eat so far today? What did I eat yesterday?
Well, I'm still into fruit which is not typical of me for this time of year but I must be needing it. I've been craving lemons of all things so I've been making lemon smoothies and puddings and dressing with lemon in it. Fabulous!
Yesterday I had:
breakfast: smoothie made with lemons, frozen strawberries (local!), bananas and a drizzle of honey (also local!) BEAUTIFUL pink color and the kids loved it, too.
lunch was a DURIAN! Oh boy! I received a box from a friend (THANKS JOE!!!!) and inside it was this huge Durian that Matt & I shared. Do you know what a Durian is? Well, here's what it looks like and how to open it: http://www.reallyrawfood.com/the-mystery-of-the-durian/ - Anyway, I made a pudding out of the durian (basically I just smooshed --technical term-- the durian into a bowl, et voila!) Durian is so lovely. What a treat it was to receive this and I am truly, truly grateful. I LOVE durian. I think it is a perfect fruit - fat and sweet and beautiful. Here's another link with some durian info: http://www.rawtimes.com/r-tatiana.html#durian
dinner was a HUGE salad with some nut cheese crumbled on top. Veggies included: baby spinach, red leaf lettuce, radishes, celery, carrot and I made a raw french dressing for the top. YUM!
For those of you who don't think that's a lot of calories: please start plugging what you eat on http://www.fitday.com - it's a free resource to monitor calories/fat/protein, etc. I'm eating well, don't worry! I'm still eating way too much fat but it's in the form of fruits and nuts so not sources of bad cholesterol like animal fats are... Still, I'll get there... I feel great and I no longer feel guilt or shame around food so that's fantastic.
Today my food has been:
breakfast: smoothie consisting of frozen strawberries (local!), lemons and kiwi with some agave
lunch: well, I'm not really there yet. I've been nibbling on raw crackers that I made that have the entire kitchen sink in them. I'm waiting for the zucchini hummus that I made thaw. I made it in the summer (remember? I sent you the recipe for it - check the archives for the recipe: http://www.imaginecreativity.com/rawfood/weekly-emails.html - scroll down to the bottom) when I had tons of zucchini in the garden. I had some in the freezer I'm thawing it out and am looking forward to a little crackers and dip.
I also made a fudge/candy that tastes like almond joy. I'm going to bring it to the workshop on thursday so you can have a taste.
OH yes! Meant to say that I did see the Part 2 show that Alissa Cohen was on and it was pretty good. Each diet "guru" had 2 people that they were to help lose weight. One of Alissa's lost 39 pounds and the other lost like 6 - she had said that she didn't feel that the raw food diet was for her. The other woman might be going on to work for Alissa, as she is a trained chef and might be moving to NH to work at Alissa's new restaurant... Of course there was some drama on the show with the other two diet "gurus". But if you'd like to see it, let me know and I'll loan you the tape.
Also check out my updated media links page. I've been putting up more articles and things that might be of interest: http://www.imaginecreativity.com/rawfood/media-links-calendar.html (there an article there for 5 Steps to High Energy by Frederic Patenaude)
++++++++++++++++++++++++++++++++++++++++++++++++++++++
Now for this week's recipe:
Hey look - this happens to be Rhio's recipe of the month - great! http://www.rawfoodinfo.com/recipes/recipesof%20mo_02.html
HERB-ENCRUSTED MUSHROOM STEAK
by Rhio
Mushroom Steak
2 large Portobello mushrooms, sliced
1/3 cup extra virgin olive oil (with 1 tbsp. flax seed oil, op.)
1 1/2 tbsp. Nama Shoyu (or Bragg's Liquid Aminos - Linda's note)
2 tsp. cumin powder
2 tsp. cardamom powder (or tarragon flakes)
2 tsp. garlic powder
1 Ume plum, seeded and mashed
1) Mix all ingredients, except the mushrooms in a bowl and blend well.
2) Slice the mushrooms into thin slices and dip each mushroom slice into the sauce, covering both sides. Let marinate 20 minutes while you prepare the rest of the recipe.
Veggies
1 red or yellow bell pepper, sliced thin
1 cup broccoli, chopped small (or you could substitute other vegetable such as asparagus, edible-podded peas, zucchini, etc. or use a combination of vegetables)
1/2 cup scallions, finely chopped
1 clove pressed garlic
3) Mix all the vegetables in a bowl. Drain the marinade from the mushrooms and toss it with the vegetables.
Cheeze
1 cup soaked pine nuts, macadamias or almonds (if using almonds, peel the skins)
2-3 tbsp lemon juice
1/2 cup filtered water
4) Blend all Cheeze ingredients in a blender until creamy.
5) Put together your Herb-Encrusted Mushroom Steak by first placing some marinated mushrooms on a plate, top with the vegetables and then spread a few spoons of the Cheeze on top. Mmm good.
Serves 2-4. Keeps for 2 days in the refrigerator.
Variations: Layer the ingredients into a romaine lettuce leaf, Swiss chard leaf, cabbage leaf cup or bok choy leaf. Or you could serve it on Pizza Crust bread. The recipe could also be made without the Cheeze.
Have a RAWsome day,
Linda
Linda Wooliever
for graphics & website design
www.imaginecreativity.com
linda@imaginecreativity.com
for raw food classes, products & info
www.rawvermont.com
From: linda@imaginecreativity.com
Subject: A COLD RAW WEEK
Date: January 17, 2007 12:03:25 PM EST
To: linda@imaginecreativity.com
Hello!
Hoping that this email finds you WARM and happy! What a cold day today! My whole house is shivering. I have little throw rugs everywhere to help keep that draft that shoots out of the floor boards at bay. Nothing like living in an old house. I'm making periodic trips to the wood stove to warm up and I have my layers on...
Today is the day for Alissa's PART 2 of the "diet wars" on the Tyra Banks show. I'm taping it and if anyone is interested in seeing it, let me know. I believe they are going to be showing how the 3 sets of dieters did on their 3 different diets, one of them being a raw food diet - they were given 60 days with these diet "gurus" and I think it is a bit of a competition. You know - it's fox TV and it's silliness but it's great that Alissa is on there and raw food is on something "mainstream"...
Oh! I also was told about this really interesting article on BBC. Here is the info: It's called, "Going Ape" http://news.bbc.co.uk/2/hi/uk_news/magazine/6248975.stm - "Last Updated: Thursday, 11 January 2007, 12:52 GMT By Claire Heald BBC News Magazine - What if humans cast aside processed foods and saturated fats in favour of the sort of diet our ape-like ancestors once ate? Nine volunteers gave it a go... and were glad they did so."
Now for more local news:................................................
The potluck on the 11th was really, really wonderful. There were 10 adults and 4 kids and 2 infants (two CUTE little beem-beems!) :-) The food was wonderful. I made pesto stuffed mushroom caps, date nut torte and salad with thousand island dressing. I also had this so I brought it with me (had made it a little earlier in the week): broccoli slaw, mexican rice, 4 types of crackers. Others brought fruit, salads, spreads and a one woman brought this delicious wrap that was close in texture and taste to a kind of a gyro. It was a really interesting group of people with different ambitions and I just really enjoyed myself. Thank you for coming to the potluck and I hope to see you next month. I need to get more chairs & tables...
Alissa's Level 1 class is gearing up for this Friday, Jan 19th. I'm totally looking forward to it and there should be a good number of us together making/eating/talking about raw food. It's going to be so much fun. The class goes from 3-8 pm and the cost is $125 which includes certification from Alissa... Please call me if you'd like to attend this month or some other month: 229-4496.
The next workshop is going to be Jan 25th from 6:30 - 7:30 at Hunger Mountain Coop in Montpelier. We're going to be learning/eating the Date Nut Torte. There's also other things to sample at these workshops and we spend the whole time talking about raw food. The cost is $12 for non-members and $10 for members. Please sign up at the coop and come with questions!
The Non-Dehydrated Winter Recipes class is on the last Sunday of the month (Jan 28th) from 3-7 pm. We're doing 5 recipes (and I usually sneak a couple others in there.)
• Wake Up Gruel
• Sweet Potato/Leek Soup
• Thousand Island Dressing
• Cottage Pie
• Date Nut Torte
These are quick, easy and delicious recipes that show a breakfast, lunch, dressing, dinner and dessert that you can eat when you want something hearty. Cost of the class is $75. Please call me to register: 229-4496.
OH! If you are interested in the buying club that has deliveries coming to Worcester, please let me know! email me dude: linda@vt-fiddle.com
WHAT DID I EAT YESTERDAY:..................................................
Since it is not even lunch time yet, I'll include what I ate yesterday. I get some nice responses that tell me that you like to see/read what the heck people like me eat. :-) (Now you just have to TASTE it!) :-D
breakfast: smoothie that I shared with Matt which had 3 oranges, 5 dates, 3 bananas, a little bit of cacao and a smidgen of water
mid-morning: a liter of water. I put Emergen-C in it because I wanted to (love the taste of it some times and I think I wanted a bit more Vitamin C). I also had some orange tea in the afternoon.
lunch: Some raw enchilada that I made to have ready for yesterday. I put some hot sauce on it which was made up of horseradish root, jalapenos, lime and tomatillos - this was premade but I will say that I do use salsas that I've made from my garden which I have frozen... The enchildada itself is made from raw corn, flax seeds and oranges. It is filled with whatever you want to fill it with - I filled it with broccoli and mushrooms. This is QUITE filling.
snack in the afternoon: I had a chocolate turtle candy or two. I made a few for the workshop this past sunday - I made a "white chocolate" kind, one made with carob and one made with raw cacao. Very delicious.
dinner: salad that I made on Monday (made a HUGE salad with a bunch of veggies and keep it in the fridge to eat for the next few days.) The dressing was thousand island dressing which is really good. The kids have been eating more raw foods. Matt & I are finding what is working for them and they are wanting more and more. YIPPEEEEE!
I've also been reading and enjoying Doug Graham's 80/10/10 book. VERY INTERESTING STUFF. Of course it's about raw food (but I don't only read about raw food, don't worry!) :-)
NOW FOR THE RECIPES:...................................................
Hmm... what do I want to send. Would love to get some requests.
How about the Broccoli Slaw that I had at the potluck:
Broccoli Slaw - http://www.livingandhealingraw.com/broccolislaw.htm
Broccoli, chopped in food processor
Celery, sliced thinly (Linda's note: I pulse-chopped it in the food processor)
Red pepper, chopped (I used carrots since I had them)
Shallots, green onion, red onion, or white onion, finely chopped (I used an onion and I added it to the mayo dressing instead - don't ask me why)
Seed or nut mayonnaise
Mayonnaise:
1 cup Almonds, sunflower seeds, cashews (not recommended), or pine nuts, soaked overnight and drained (I used almonds and would try it again with the others on the list)
2 tablespoons lemon or lime juice or raw apple cider vinegar
1 teaspoon dry mustard
1 teaspoon Celtic sea salt
1 tablespoon Bragg’s (optional)
filtered water
Blend ingredients with water, starting with 1/3 cup, add more as needed to make creamy.
Stir all ingredients, use what you have on hand or what you like together.
++++++++++++++++++++
Almond Humus - http://www.livingandhealingraw.com/almondhumus.htm
2 cups soaked almonds
1 cup sesame seeds, ground (in coffee or seed grinder OR THE VITAMIX!)
4 cloves garlic
1/4 cup olive oil
1/2 cup water
1 T. dried, powdered cumin
2 t. celtic sea salt
2 lemons, juiced
Blend in food processor until creamy. Serve with raw vegies or wrapped in lettuce leaf.
Enjoy yourselves, stay warm and dry and take GOOD care,
Linda
Linda Wooliever
for graphics & website design
www.imaginecreativity.com
linda@imaginecreativity.com
for raw food classes, products & info
www.rawvermont.com
From: Linda@imaginecreativity.com
Subject: this raw week...
Date: January 9, 2007 6:38:46 PM EST
To: linda@imaginecreativity.com
Greetings and raw salutations! Hoping this email finds you well and happy. If not, start eating more raw food! ;-)
Lots happening this week and next so I'll just get on with it.
First things first: Check out this month's Onion Skin - the newsletter for Burlington's City Market/Onion River Coop. You can download the pdf here. (This link will download the pdf immediately.) If you'd rather, go to the homepage: http://www.citymarket.coop and then on the right side of the page, about 1/4 way down, you'll see a link for "Jan 2007 Onion Skin" which is under "Store Flyers." Those of you on dial-up might prefer to go to the store to pick it up yourself. I'll post it up on my website, too. The majority of the newsletter was devoted to fermentation so I was asked if I wanted to participate in this one (or wait for a future newsletter.) Fermenting is so wonderful so I wanted to be a part of this one. I'm on page 7 of this 16-page newsletter and page 6 has some great info regarding why fermenting is so good, so check it out dudes! If you actually do go into the market, you'll find there'll be a drawing for a free DATE NUT TORTE from me! (see picture attached below) Woo-hoo! Get in there and go to the Member Services Kiosk to enter your name.
I spent a few hours today with the Hungry Families buying club that has been out of Woodbury until this month! Nessa Rothstein started up the buying club with friends and since a majority of the people who purchase with this group actually live in Worcester, we thought it would be great to have the buying club deliver here! The first delivery was today and it was great, as most buying clubs are. It's a once-a-month thing and people split cases so that helps with cost. There's a strong focus for local stuff including dairy products, honey, cheese, and produce so it might be something to consider. I tend to purchase my bulk nuts/seeds/grains through the buying clubs as it works out to be MUCH cheaper than going to a store... If you are interested in this, please contact me off-list and I'll get you information. The next order is due to Nessa on Jan 28th.
Also should mention that the Local Food Order through the Tree of Life in Montpelier is happening on the 18th. Contact Peter Clark for more info about this buying club: peterclark@juno.com
The RAW FOOD POTLUCK is this Thursday, January 11th from 6:30 - 8:30. Location is 18 Worcester Village Rd in Worcester. Please let me know if you are coming so I am sure I'll have enough chairs. Bring a dish to share along with a plate/utensils with which to eat.
Sunday, Jan 14th from 1-2 pm is the Chocolate Turtle Candy recipe (raw of course) workshop at Hunger Mountain Coop in Montpelier. Please go there to sign up for this. The chocolate turtle candy is goooooooood! I'll have a couple varieties there to nibble on. Cost of the workshop is $10 for members and $12 for non-members. Hope to see you there! Here's their calendar page: http://www.hungermountain.com/calendar/index.cfm - and here's my calendar page: http://www.rawteacher.com/lindawooliever/?p=calendar
And so far I have 2 sign ups for Alissa's Level 1 class on Friday, January 19th which goes from 3-8 pm. Please call me if you would like to attend to learn about quick, easy recipes that we will make and eat right then and there! Level 2 occurs on the following Saturday & Sunday. Call to register: 229-4496. http://www.rawteacher.com/lindawooliever/?p=calendar for more info
Part 2 of Alissa's appearance on the Tyra Bank's Show for those of you with televisions... I just received word from Alissa's peeps that part 2 of Alissa's appearance on the Tyra Bank's show is to air January 17th! I was told the following: The Tyra Bank's Show is run on the Fox network. To find station numbers and air times for your area, please check your local listing. Some areas air her show twice a day, once in the morning and once in the afternoon (the new episodes usually air in the afternoon). You can also find air times and stations from Tyra's website: www.tyrashow.warnerbros.com - I'll record this and will loan it out if anyone is interested...
So that was a little more than a week so I think I'll stop there.
Since it's frequently asked, "what did you eat today?" I thought I'd let you know what I've eaten so far today. I'm still eating all raw and even though it's not a usual winter thus far here in VT, we've had some cold days/nights. I'm feeling great, healthy and energized.
10 am-ish: smoothie that I shared with Matt consisting of: 1 pear, 2 oranges, 4 bananas and some raw cacao
2 pm: had one of those raw Kombucha drinks (gingerade - YUM!) that my friend turned me on to. I bought a case of them through the buying club and they also sell them at the coops.
3:30 pm: had some raw chilli with some raw crackers that I made on Sunday. (I still make the good majority of our food for the week on Sunday, just like in my cooked world days.) drank 1 liter+ of water and a ate couple of dried mangos just a little bit ago. TIP: if you have fruit as part of your meal, eat your fruit first. Also try not to eat too much dried stuff if you can manage it... not to worry in the beginning while you transition, unless you are experiencing some health problems... What's in the chilli: carrots, celery, leeks, olive oil, tomatoes, sun dried tomatoes, avocado, red pepper, and some spices. I also make a FABULOUS chilli with sprouted barley but this one is also very good & quick. The crackers are made from leftover veggies and pate's that I throw together.
Not sure what is for dinner and right now I'm not hungry at all. I made a TON of pesto today so I'm thinking that I'll be bringing some pesto stuffed mushrooms for the potluck. But lately, I've been digging fruit for dinner. Matt's been making some WONDERFUL fruit salads and that's been a joy to eat. I'll include the pesto stuffed mushroom recipe and the fruit salad recipe, too, since it's on my mind.
RECIPE TIME..............................................................
PESTO STUFFED MUSHROOMS (from Alissa Cohen's Living on Live Food book)
18-22 button mushrooms, washed and stemmed (Linda's Note: I use portobello mushroom caps, about 4-6 of them)
Stuffing:
1 cup walnuts
1/2 cup pine nuts (Linda's note: pine nuts are great for cheesy taste/texture to lots of raw food recipes. they are so darned expensive so substitute if you'd like with sunflower seeds...)
2 cups basil (Linda's note: I use what I have so sometimes it's 1 cup and sometimes it's 2 - it tastes great no matter what)
1/2 cup olive oil (Linda's note: I never use this much oil, just enough to keep the food processor turning, a couple table spoons)
3 cloves garlic
1/2 teaspoon gray, celtic sea salt
1) Place mushroom caps top side down on a plate. (Linda's note: I put it directly on the dehydrator sheet)
2) Blend all stuffing ingredients in a food processor until smooth.
3) Scoop a small amount of stuffing into each mushroom cap
4) Dehydrate at 105º for 5-6 hours, or until soft. (Linda's note: usually around 4 hours, this is ready for me. It depends on the moisture in your house and time of year, etc. Pesto freezes very well so if you make this when basil actually grows here, you can freeze it and use it throughout the summer, fall AND winter)
++++++++++++++++++++++++++++++++++++++++++++++++
MATT'S KILLER FRUIT SALAD
2 or so pears, doesn't really matter what kind
2 or so apples, fuji are super, but this is up to you
2 or so oranges
4 bananas
juice of a lemon and/or lime
shredded coconut
raw agave syrup (optional)
chopped walnuts (optional)
Wash the fruit and chop. (Linda's Note: Pulse chop very quickly using your food processor for the ingredients if you don't want to chop by hand.) No need to peel the pears or apples (please peel the bananas.) You can add any fruit to this that you want - add some kiwi. Chop up different kinds of apples and pears for different sweetnesses/textures. You can make the salad as big or as small as you'd like. Chop the bananas and put in the bowl. Squeeze some lemon, not only for the flavor but to preserve the fruit. Squeeze a teaspoon or two of agave over top if you'd like but this isn't necessary. The fruit is sweet enough. Add a couple tablespoons of shredded coconut and a few tablespoons of chopped walnuts. Mix with a spoon and let sit. This is a wonderful salad to eat any time during the day. (Linda's Note: For those worried about food combining, don't add the walnuts or the coconut and add an avocado if you'd like. Feel free to add a bit of cucumber or zucchini when in season for a lovely addition. This lasts up to 1-2 days in the fridge but it usually doesn't last that long because it's so tasty. Best to eat fruit as fresh as you can and not let it oxidize for too long.) Enjoy! This serves about 2-4 or so depending on how hungry you are.
Hope to see you on the 11th! Again, please let me know if you are coming so I can make sure I have enough seating for everyone. Let me know if kids will be coming.
Take good care,
Linda
Linda Wooliever
for graphics & website design
www.imaginecreativity.com
linda@imaginecreativity.com
for raw food classes, products & info
www.rawvermont.com
date nut torte - YUM!!!
From: linda@imaginecreativity.com
Subject: Happy RAW Year!
Date: January 3, 2007 11:25:37 AM EST
To: linda@imaginecreativity.com
Hello and Happy Raw Year to you!
(Don't mind me - I have fun with all the RAW-adjectives...)
Did you all have lovely RAWlidays? I surely did. I brought a date nut torte on christmas eve to my surrogate sicilian family in NJ which went over very well and I made marinaded veggies plus a raw cheesecake for my family on christmas day. Everyone enjoyed the food and asked for the recipes so that's a good sign! On new year's eve, I made those pesto stuffed mushrooms again (they are really delicious) and matt made some raw ice cream for all of us.
I'm sending along with this email, blessings and best wishes for a peaceful, healthy and happy 2007, not just for the recipients but to your friends, families and people that we will never meet around the world.
So - you know the deal, first the reminders for the upcoming raw weeks and then a recipe or two. I just received a recipe for Mexican Rice made with parsnips that is really tasty so I'm enclosing it here. I've been eating that the past couple days...
• Thursday, January 11, 2007 - 6:30 - 8:30 pm, raw food potluck at 18 Worcester Village Rd in Worcester. Come with a dish to share and plates/utensils with which to eat. Last month wasn't a big showing like previous months but that is totally fine. The purpose for these potlucks, for me, is to have people there who want to be there for raw food. So come if you want a nice social time that is centered around raw food.
• Sunday, January 14, 2007 - 1:00 - 2:00, chocolate turtle candy recipe workshop at Hunger Mountain Coop in Montpelier. Cost: $10 for member, $12 for non-member Feeling guilty from all your holiday eating? Well, let's make some raw candy and forget about the guilt! This simple recipe tastes so good and your kids will love it, too! Sign up at the Coop.
• Friday, Saturday & Sunday, Jan 19-21, Alissa Cohen's Level 1 & 2 Certification Classes. Level 1 is from 3-8 pm on Friday. Level 2 is on Saturday from 10-6 and Sunday 10-2. For information, please check out my calendar: http://www.rawteacher.com/lindawooliever/?p=calendar. Call me to register please: 229-4496.
• Thursday, January 25, 2007 - 6:30 - 7:30 pm, date nut torte recipe workshop at Hunger Mountain Coop in Montpelier. Cost: $10 for member, $12 for non-member. This is my all-time favorite dessert recipe and it's the one I bring whenever I want to turn someone on to raw food. It's rich and filling - only a little bit is needed to satisfy a sweet urging. Sign up at the Coop.
• Sunday, January 28, 2007 from 3-7 pm, 18 Worcester Village Rd, Worcester. My non-dehydrated winter recipes class. We'll do a possible "day in the life" of raw food with a breakfast, lunch, dressing, dinner and dessert recipe. We talk a bit about sprouting, how to set your environment up and other things. We have great fun basically talking and eating for 4 hours. Cost: $75 per person. Call me to register: 229-4496 Bring: pen/pencil and a smile
*whew*
now for the recipes:
Mexican “Rice”
Ingredients:
2 Tbsp. chopped red onion
1 large clove garlic, minced
2 teaspoons olive oil
1-2 medium parsnips (peeled and minced in food processor to equal 1 cup)
4 sun dried tomato halves, soaked for 2-4 hrs
3 Tbsp. of the sun dried tomato soak liquid
1/4 teaspoon cumin powder
1/2 teaspoon celtic sea salt
Directions:
Rinse the onion and garlic by submerging in filtered water, swishing and draining them. Next place the onion and garlic on a teflex sheet and dehydrate for 4 hrs. to soften and sweeten the vegetables and help to evaporate much of the volatile mustard oils. Next, mix the dehydrated veggies with the parsnip “rice”, add sun dried tomatoes and soak water, chili powder, cumin and sea salt. Stir this mixture until well combined. Adjust seasonings to taste. Let this mixture marinate for approximately 4-6 hours in the fridge for the flavors to marry. Warm for 20-30 minutes in a dehydrator set at 115ºF until warm.
LINDA'S NOTE: I just threw everything in the food processor, blended it and ate it. Very tasty and much less complicated but go for the directions if you want. I ate this by itself and also with Alissa's Spicy Refried Bean Recipe below.
Spicy Refried Beans
Ingredients:
2 cups sprouted chickpeas
1 cup walnuts
2 avocados
2 limes, juiced
1 clove garlic
2 teaspoons olive oil
4 teaspoons cumin powder
1/4 to 1/2 teaspoon cayenne
1/2 teaspoon celtic sea salt (the coarse gray kind)
pepper to taste
Directions:
Mix all ingredients together in a food processor and blend until smooth.
Enjoy!
Linda
Linda Wooliever
for graphics & website design
www.imaginecreativity.com
linda@imaginecreativity.com
for raw food classes, products & info
www.rawvermont.com
From: linda@imaginecreativity.com
Subject: Happy RAWlidays!
Date: December 19, 2006 1:00:15 PM EST
To: linda@imaginecreativity.com
Happy RAWlidays to you all!
So much to be thankful for this time of year. While there is SO much that is horribly wrong in the world, there are equally as many people trying to make a difference for the better. Here's my own personal thank-you list for the hope it provides me:
1) a friend and I have been emailing daily with our list of gratitude for that day. What a wonderful habit-forming ritual we are creating. I'm totally grateful for this and highly recommend it.
2) for Angella Gibbons and her fellow "earthwalkians" who are working to reconnect kids, teens and adults to the earth.
3) for the local buying clubs and permaculturists who are expanding opportunities for people to learn, grow and purchase more local products.
4) for the recent showing of "an inconvenient truth" with conference call with al gore. while the movie is heavy on the heart, there is hopefulness at the end. For those who couldn't see this, I have the DVD if you want to borrow. Just promise me that you will take good care of it and return it soon.
5) to have just recently met Joe Lucier who is working to connect raw new englanders. He came to our last potluck and since it was very small, we had lots of opportunity to connect. Joe has taken LOTS of awesome classes with the raw big whigs and we got to share about our experiences with Alissa which was also great fun. Joe's raw new england website is: http://www.rawnewenglandcommunity.com
6) to my hubby who has very graciously agreed to do another 30-day challenge with me - this time to keep coffee out of my diet hopefully once and for all. I hope each of you has a friend or partner or spouse that can support you in whatever ways you are hoping to improve your lives, be it in health or endeavors. For me, it's made all the difference in the world to have Matt's support. And I don't care if he goes back and has coffee - to me, it's more important that he agreed to do this with me for 30 days.
7) to the co-ops that are agreeable to these raw food workshops and knowing the importance of healthy foods, supporting local foods/farmers and organic foods.
Boy! I really could go on and on with this list! If I didn't write it here, it's not because it's not in my heart. Thanks to each of you for letting me share these weekly (or so) emails with you!
OK, so below are some date reminders and a recipe or two. I'm taking the next week off! Going to hang out with my peeps in NJ. I'll catch back up with you in the new year!
RAW-lly yours,
Linda
• January's potluck date is scheduled for the 11th from 6:30 - 8:30 at 18 Worcester Village Rd. Please bring a dish to share: fruit is great particularly for the kids. Or a dessert! Or a salad with a raw dressing. Whatever floats your boat. Please also bring your dishes and utensils with which to eat. I'm really hoping for these potlucks to be a kind of support network for fellow raw fooders or soon-to-be raw fooders or whatever you want to call yourself. The biggest sticking point for most people is the lack of support around since raw food is not yet in the "mainstream". So come if you really want to be here, if you really want support as well as a fun time. The food is always fantastic.
• On Sunday, January 14th from 1-2 pm at the Hunger Mountain Coop, we'll be doing the Chocolate Turtle Candy Recipe for our 1-hour workshop. The cost for that workshop is $12 for non-members and $10 for members.
• On Friday, January 19th, Alissa's Level 1 class is scheduled from 3-8 pm. This is an introductory class where we make and eat 7 delicious, fast and easy recipes. Cost of the class is $125.00 which includes certification from Alissa Cohen.
• On Saturday, January 20th from 10-6 and Sunday from 10-2, Alissa's Level 2 class is scheduled. This is a continuation of the first class in that we go more deeply into the raw food lifestyle. We make and eat 5 delicious, gourmet (and still fast and easy) recipes. Cost of the class is $650.00 which includes certification from Alissa Cohen.
• On Thursday, January 25th from 6:30 - 7:30 pm at the Hunger Mountain Coop, we'll be doing my FAVORITE, the Date Nut Torte recipe during our 1-hour workshop. The cost for this workshop is $12 for non-members and $10 for members.
• On Sunday, January 28th from 3-7 pm, I'm holding my non-dehydrated winter recipes class. This is an introductory class which illustrates a possible day's meal plan for raw food which includes non-dehydrated, easy and delicous meals that are hearty and satisfying. I'm here to help dispell the myths that are around raw & living food which includes the winter question. We will make & eat a hearty raw breakfast, lunch, dinner & dessert and I usually include 1 or 2 other recipes in there. Cost of the class is $75.00.
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Now for the recipe. Spaghetti with "Meat"balls - this is from http://www.rawguru.com/recipe55.html - I picked this because the meatballs are made with burdock root and I know what an incredible important root this is in VT. So here it is. Enjoy.
Spaghetti
2-4 yellow and green zucchini cut on a saladacco, toss in a little lemon juice and set aside.
Sauce
2 cups cherry tomatoes
1 cup sun dried tomatoes (soaked for 1-2 hrs)
1 tsp. tomato concentrate
2 dates (soaked for 2 hrs)
3 tbs. olive oil
2 cloves garlic
3 tbs. fresh parsley
1 pinch fresh oregano
1 handful fresh basil
1 tsp. Italian seasoning
1 tsp. sea salt
How to: Blend everything till smooth. Add tomato soak water if you want the sauce thinner. Toss with "spaghetti" and serve with savory nut balls.
Savory Nut Balls
1 small red onion
1 bell pepper
2 carrots
1 cup burdock puree (you can grate it on a very fine grater, or blend it with the water); The burdock root CAN NOT be substituted, this is what gives the burger a meaty flavor
1 cup soaked almonds,
1/2 cup soaked sunflower seeds
1/4 cup walnuts
2 cloves garlic
1 stick celery (minced)
Pinch of turmeric
1 tsp. cumin
2 tsp. dried cilantro or 1-2 C fresh
How to: Process everything in a food processor. Add a little water if needed. Lay a piece of parchment paper on the table, put your burger mixture on top, get another piece of parchment and put it on top of the mixture, using a rolling pin or the palms of your hand, roll the dough to 1/2 inch thickness. Then using a cookie cutter or a cup cut out patty shapes, and place the patties on teflex sheets, dehydrate in the Excalibur Dehydrator for 2 hours at 145 degrees (only in the excalibur at this temperature). Then bring the temp. down to 115 degrees and continue to dehydrate until a desired consistency.
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Linda Wooliever
for graphics & website design
www.imaginecreativity.com
linda@imaginecreativity.com
for raw food classes, products & info
www.rawvermont.com
From: linda@imaginecreativity.com
Subject: links and things
Date: December 14, 2006 4:27:32 PM EST
To: linda@imaginecreativity.com
Hi there everyone!
First and foremost, thanks for coming out to HMC last night to talk about raw food with me. That was probably the most questions I've had in a 1-hour setting and I loved it. So much fun. Here's the great part: because we're emailing, we're able to continue the conversation. If you had a question that didn't get asked or answered, please feel free to contact me. You can call me as well: 229-4496.
Reminder: tonight is a raw food potluck if you want to come. From 6:30 - 8:30 pm. Location: 18 Worcester Village Rd (Rt 12) in Worcester. Bring a dish to share and bring a plate and utensils for your dish and with which to eat. Looking forward to seeing you!
Calendar for future classes, potlucks and workshops: http://www.rawteacher.com/lindawooliever/?p=calendar
It was asked last night, "what did you eat today." So I thought I'd include what I ate so far today:
breakfast: smoothie of 2 bananas & 2 oranges
had a *wonderful* massage this morning then walked to help with the local food order (see below for the Tree of Life buying club.)
I ate a lara bar while helping at the local food order. I drank a liter of water on my drive home.
For a late lunch: I had two small sprouted grain tortillas that was filled with a nut cheese from Alissa's book, spicy radish kimchee (DELICIOUS!) and some avocado sliced over top. This was absolutely delicious. I also had a little spoonful of the "chocolate" turtle candy from last night's workshop.
Tonight is the potluck and I'm marinating some kale as we speak!
Some links:
here's a link to the raw cacao so you can see what it looks like: We talked a bit about raw cacao last night. Again, when you start looking at info about raw cacao, you'll find people for it and against it. Read for yourself and make your own decisions. It has caffeine and that's reason enough for some to abstain. For me, it was/is the best way to get myself off of coffee which I have been drinking for about 20 years...
here's a link to the Tree of Life buying club in Montpelier: - last night we talked about utilizing buying clubs for buying the high-priced nuts and seeds, etc. You can contact Peter Clark for ordering information: peterclark@juno.com - he'll set you up! A local food order happens during the winter months. I am PSYCHED for my local organic parsnips, kale, shallots, turnips and wheat berries, to name a few... (if you or someone you know is interested in the one that's coming here to Worcester, please let me know - I'll get you that info separately.)
here's links to some talk on the digestibility of raw food: - last night the question was raised, "why is cooked food more easily digestible vs. cooked food." So here are some links. You'll also find lots of people that will say that lightly steaming SOME veggies brings out some more vitamins in them. Raw fooders will say that a lot gets destroyed in order to bring out those 1 or 2 vitamins. Carrots always seem to be the veggie that people highlight in that discussion. You'll find pros and cons to whatever you are researching. You'll find studies that promote or deny one way vs. another. The proof is in the raw pudding, I say. Try it for yourself. See how you feel. Start slowly and remember that's it's totally fine to be skeptical. I was very scared when I first started learning about raw food. I think it's really funny now - scared of fresh fruits and veggies? But really, this is all about finding out what works for you. I totally support you on your own journey.
http://ahha.org/articles.asp?Id=2 - How Cooked is Too Cooked - "There is enough evidence to show that the more food is cooked, the more difficult it is to digest and metabolize. The higher the temperature that food is cooked, the longer it stays in the gut. This makes it more difficult for the food to absorb and work on a cellular level where it needs to work."
http://www.dremilykane.com/raw_vs_cooked.html - "Raw food vs. Cooked Food"
http://www.annwigmore.org/living_foods.html - talks about how living food is easier to digest than raw food... also talks about the reason why Ann Wigmore started to eat raw/living food: deficiency and toxemia. Nutritional deficiency in cooked foods and toxins stored in the body due to cooked foods...
Edward Howell, M.D. - "Enzymes are the catalyst for the hundreds of thousands of chemical reactions that occur throughout the body; they are essential for the digestion and absoption of foods as well as for the production of cellular energy. Enzymes are essential for most of the building and rebuilding that goes on constantly in our bodies. Among the many thousands of species of creatures living on this earth, only humans and some of their domesticated animals try to live without enzymes. And only these transgressors of nature’s law are penalized with defective health. It is not surprising that dogs (and cats) have many human diseases since they are given only canned or packaged, heat treated, enzyme free food" Dr. Edward Howell MD is the author of Enzyme Nutrition
Information about FDA reports on cooking at high temps... I had mentioned that the FDA has some studies on cooked food being carcinogenic. Here are some links on that. You can read specifically what it says...
Here (part of an interview with Doug Graham on some dude's blog. Doug Graham recently wrote a book called 80-10-10 - he's always interesting to listen to. Always has a viewpoint that I haven't considered. To some, he'll be considered radical or arrogant - I've heard a lot of labels attributed to lots of raw fooders. I'll let you make up your own mind with regards to him and all that you'll read out there...)
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* What happens to fat when you heat it?
Dr. Graham: Heating fats to a high temperature creates acrylamide which is a known carcinogen.
(In April 2002, researchers in Sweden discovered that cooking at high temperatures could create acrylamide in many types of foods, particularly starchy foods such as french fries, potato chips, bread, rice, and processed cereals.
Scientists know that acrylamide causes cancer in laboratory rats. They also know that contact with large quantities of acrylamide can cause nerve damage in humans. But no one knows whether the tiny amounts of acrylamide in cooked foods can cause cancer or have any other harmful effects when ingested by people. "