Tomatoes are an excellent source of vitamin C, vitamin A, and vitamin K, plus the antioxidant benefits of lycopene*. They are a fruit, but they are usually served as a vegetable. *Lycopene is the pigment that makes tomatoes red. The redder the tomato, the more lycopene it has. Season: Available year-round but tomatoes are at their peak June-September
How to select: Choose firm tomatoes, richly colored and noticeably fragrant.
photo by babybee
How to store: Ripe tomatoes should be stored at room temperature and used within a few days.
photo by Pieter Pieterse Tip: Don't store tomatoes in the refrigerator, cold temperatures kill the flavor and turns the flesh grainy.
Tomato Salad 6 large ripe tomatoes, sliced into 1/4-inch pieces 1 small red onion, thinly sliced1 orange or yellow bell pepper, sliced in strips (de-seed)1/2 cup basil, cut into stripsHemp oil (or your favorite oil) Apple Cider Vinegar Sea salt, to taste 1. Place tomatoes in large salad bowl, add slice onions on top. 2. Layer with bell pepper and basil.
3. Drizzle hemp oil and vinegar over the top of salad. Sprinkle with sea salt and gently toss. Fun Facts: The tomato is in the same family as the potato, pepper, eggplant, and petunia (nightshades). Tomatoes are also known as the 'apple of love' There are at least 10,000 varieties of tomatoes
image Detoxifynow.com On an episode of "He Said She Said" Man on the Raw and I talked about food combining and offered an overview of the principles of food combining. I wanted to touch base with it again after Traci left a comment on the post.
I want to stress that during "Everything I Eat -Raw" thus far, I am not practicing food combining at all. Not to say that I won't. In between Living Light's culinary school creations, I actually was thinking about trying different raw food "diets" (mono, juice feasting *a third one? IDK*, 80-10-10, etc.) and documenting those experiences. For now, I am enjoying sharing the raw goodies that are out there to be had.
On to the question.
Traci asks "What are examples of "concentrated carb/concentrated protein?"
Concentrated Carbohydrates are considered foods that are on the the top of the glycemic index, mainly starchy vegetables and fruits.
Here is a brief list of various vegetables and fruits carrying a high glycemic index:
High glycemic fruit blueberries dried fruit figs grapes kumquats loganberries mangoes mulberries pears pineapple pomegranates prunes watermelon (however, it has a low glycemic load)
Other resources on raw foods and food combining: Raw Food Living has a chart with digestive times. Raw Food Explained offers several articles on the subject Food Combining for Optimal Health by Angela Stokes-Monarch Food Combining Wallet Card
Today’s recipe started out as Shazzie’s Guacamole (p. 274) but spiraled into our own creation. I’m sure we aren’t doing anything new and spectacular with this recipe but it’s ours all the same. Or shall I say it belongs to Avery. She kind of took over the kitchen when avocados entered the picture. She should be called Baby Avocado, she eats them with a passion. Just takes a spoon and scoops the sweet flesh from its shell. She was very insistent when it came to preparing this recipe.
Guacamole 4 Hass Avocados, halved, pitted 2 tomatoes, seeded, chopped 1 red chile pepper, seeds and ribs removed, finely chopped* 2 garlic cloves, minced Juice of two limes 1 ½ teaspoon sea salt, or more to taste
Scoop the flesh from the avocado halves into a large bowl, add the tomatoes, pepper, garlic, lime juice and sea salt. Smash all the ingredients together with a potato masher until you get a smooth, yet slightly chunky consistency.
*If a guacamole with more heat is what you seek, add the chile’s seeds to the mix.
Note: If the mood strikes you, add a handful of cilantro leaves and a tablespoon or two of chopped white onion . We were out, but I know for a fact they are welcome additions.
I love platter dining. I'm not sure if it's an official term, maybe now it will be. I guess the closest thing to it would be tapas. Platter dining is a bit different.
Spreading your ingredients out and deciding which ones to eat in whatever combination you choose. And you have to eat with your hands. I think raw food tastes better eating with your fingers.
Guacamole Platter 4 avocados, peeled and diced 2 tomatoes, finely chopped 1/2 red onion, finely chopped 1 jalapeño, finely chopped, seeds intact 1 Thai Chile pepper, finely chopped, seeds intact 1/4 teaspoon sea salt juice of one lime
1 In a bowl, mash the avocados with a potato masher.
2 Add the tomatoes, red onion, jalapeno and chile pepper to the bowl. Squeeze the lime juice and sprinkle sea salt over the guacamole. Platter ingredientscarrot slicesbroccolispinach leavescucumbercollard green leaves
Did you Know? Oct. 17th is National Pasta Day, October 25th is World Pasta Day and October is National Pasta Month.
This raw recipe for alfredo sauce is very creamy and full-bodied. The longer it sits, the richer the flavors become. Try it with one of the pastas below.
Zucchini Noodles with Alfredo Sauce 2 cups cashews, soaked 1½ cups water 1 garlic clove, minced juice of one lemon 2 tablespoons olive oil 1 teaspoon sea salt ½ teaspoon white pepper red pepper flakes (optional) Process cashews, garlic, lemon juice, one cup of water, olive oil, sea salt and pepper in a blender. Stream in remaining half cup of water until you achieve a creamy sauce.
Serve with zucchini noodles on a bed of spinach. Garnish with red pepper flakes.
Servings: 4
1 zucchini
Use a spiralizer to make the zucchini noodles. No spiralizer? No worries, use a vegetable peeler to create pasta noodles.
From left to right: sweet potato angel hair, zucchini noodles, yellow squash angel hair, sweet potato cones and yellow squash noodles.
Other pasta recipes on the Daily Raw Blog Lasagna with Chunky Marinara Szechuan Vegetables with Noodles Basil Pesto with Zucchini Angel Hair Pasta
It's official! The Daily Raw Blog's new URL is now josculinary.com. Feel free to update your lists and post the new URL.
Viva Raw Food!
Creamy tomato basil soup
6 tomatoes, seeded and diced 2 cups loosely packed basil leaves, plus extra for garnish 2 cups cashews, soaked 1 cup water 1 shallot, finely chopped 1 teaspoon sea salt 1 teaspoon black pepper
Place cashews and water in a blender and blend until creamy. Add basil, tomatoes and shallot. Season with salt and pepper. Garnish with basil.
Basil Pesto
2 cups fresh basil leaves, packed 1/4 cup olive oil 1/3 cup pine nuts 1 garlic clove, minced sea salt, to taste black pepper, to taste
1 Place basil leaves in small batches in food processor and process until well chopped.
2 Add the nuts and garlic, process again until if forms a thick smooth paste. Slowly stream in olive oil. Stopping the food processor to scrape down sides of container.
3 Process until fully incorporated and smooth. Season with salt and pepper
4 Serve pesto over zucchini pasta.
A saladacco (aka Spiralizer) transforms yams, sweet potatoes, daikon and other root vegetables into angel hair pasta noodles.
Food Prep Tip: The noodles will be wet after you spiralize. Place them in a strainer with a pan underneath. Sit on the counter overnight to let it "dry out" a bit. Or you can put it in the dehydrator for an hour at 100 degrees.
photo SUNDAYS105degrees hosts Sunday Suppers featuring a 3-course menu prepared by a Level II culinary student, 4-7 p.m. $25. 5820 North Classen Boulevard, Suite 1, Oklahoma City, OK, 405-842-1050 OCTOBER 10: World Raw Food Day OCTOBER 15: BeLive & Stephen Hauptfuhr host a six-course Indian raw dinner, 6-11 p.m. Mooi Foods, 1700 W. Sunset Blvd., Echo Park, CA, 213-413-1100
OCTOBER 22: Why Raw Food? Free talk with Raw Food Chef and author Jenny Cornbleet, 10-11 a.m. Living Light, 301-B North Main Street, Fort Bragg, CA, 707-964-2420, rawfoodchef.com OCTOBER 23-24: ALIVE! Expo features the newest and best natural, organic, green and eco products to benefit Project Green, 10 a.m.-7 p.m. October 23 and 11 a.m.-6 p.m. October 24. Activities include cooking and fitness demonstrations, food and wine tastings, lectures, workshops, mini massages and more. 305 Harrison St., Seattle Center, Exhibition Hall, Seattle, WA OCTOBER 29: Gourmet raw vegan dinner, 5:30 p.m. Elizabeth's Gone Raw, 1341 L Street, NW Washington, DC, 202-347-8349 NOVEMBER 13: Raw Holiday Cuisine, 11 a.m.-3 p.m. Brigitte Mars teaches how to make nut nog, stuffing, cranberry sauce, sweet potato casserole, pumpkin pie and more. $70. Boulder, CO, 303-442-4967 NOVEMBER 13-14: Raw Food Revival with Jackie and Gideon Graff, $195. Hallelujah Acres, Shelby NC, 800-915-9355
NOVEMBER 21-DECEMBER 1: Peru journey with David Wolfe. $2,999-$4011. For more information contact Rebecca at destinationbliss@gmail.com DECEMBER 30, 2010-FEBRUARY 5, 2011: Dr. Douglas Graham hosts "Fasting and Feasting in Costa Rica" $9,999 -DECEMBER 31: Call for film submissions for the 2011 Green Lifestyle Film Festival. 310-854-2078, 310-928-7689, greenlifestylefilms@gmail.com HELP WANTED The Ann Wigmore Natural Health Institute is always seeking people to serve others, create community and be part of a holistic healing and teaching center. New positions continue to develop as the organization grows. They are continually developing a list of qualified applicants whom they may call for job interviews as the need arises. Puerto Rico. Detox Retreat at the Oasis is looking for energetic, self-motivated people to help with their programs! Tanglewood Wellness Center seeks interns to assist with the care of fasters. Internships require a 9 week commitment. All food is locally grown, simple raw vegan. A three-week fast and one week of refeeding will be provided as part of your experience. Living Tree Community seeks a Living Tree Field Rep. They need people in the Vancouver, B.C., New York – New Jersey, Chicago, Miami, Boston and in other major metropolitan areas to approach natural foodstores, co-ops and live food restaurants on our behalf. Preferably, they should have experience in the food industry and should be well organized and charismatic. Send an to jesse(at)livingtreecommunity.com Internships at Living Tree University are primarily for those considering a career in the organic food industry. They offer hands-on experience in sales, marketing, administration and production. Interns have an opportunity to do things like, contacting buyers in natural food stores, making almond butter and creating Black Sesame Truffles! Send an email, jesse(at)livingtreecommunity.com, introducing yourself and explaining why you'd like to work and study with the Living Tree Community. Also please include a resume. Detroit Zen Center seeks volunteers for its living foods cafe, juice bar, Korean tea ceremony and more. Call 313-366-7738 to arrange a time. Costa Rica Fasting Internship, DECEMBER 29, 2010-FEBRUARY 5, 2011. Responsibilities include but not be limited to: monitoring fasters, caring for the facility, preparing daily meals, attending lectures, attending all meal discussion groups and more. Submit a nonrefundable processing fee of $75 with your application. $4999, cost of internship. CONTESTS-DEC. 31: Cuisinart's New Culinary Cook-off Video Contest Tape a video using your Cuisinart's product for a chance to win five different Cuisinart products.
“Raw News You Can Use” runs on Thursdays. Send your raw or living food events and information to yahoo.com. In the subject line write: "RAW NEWS YOU CAN USE." Please include event, date, time, contact information (website, telephone, etc.) and anything else you think is important.
The folks at Serious Eats has declared October 18TH "National Meatloaf Appreciation Day" and to celebrate they have invited all to submit their favorite meatloaf recipe. I love a challenge. So, I created this delicious nut-based meatloaf with spinach and tangy sun-dried tomato ketchup to show, you can have comfort food and still eat raw.
I'm really proud of this dish because it helped me conquer a fear of mine. I can be a bit of a perfectionist when it comes to just about everything I do. Often I try to reach for the stars, falling short alot, but I keep reaching. I'm not perfect. I know shocker, huh?
I want my recipes to look good but more importantly, I want them to taste off the hook. I was fearful that this dish would make me fall short and it wouldn't turn out the way I like. Yes, I realize if it turns out wrong, start over and do it again. Which I have, BUT THIS dish is special. :)
Anywho, I snapped out of that perfectionist mind-set real quick when I remembered this recipe isn't any different than my others.
Although it's not listed, but my love of raw food is the first ingredient in every single one of my recipes. My heart has a hand in the preparation of every raw meal I create and so I'm guaranteed a tasty dish.
I was right, this dish taste darn good, if I say so myself. And like the cooked version, it was delish the next morning.
On today's menu:Spinach-Stuffed MeatloafLemon Green BeansHoney-Glazed Carrots SPINACH-STUFFED MEATLOAF
*2 cup walnuts, soaked for 4-6 hours 1 cup almonds, soaked for 4-6 hours 2 stalks celery, chopped 1/2 medium yellow onion, finely chopped 1 clove garlic, minced 1 cup sun-dried tomatoes, soaked until soft, reserved 1 cup water 2 tablespoons chopped fresh parsley 1 teaspoon poultry seasoning 2 cups fresh spinach, washed and stemmed 2 tablespoons olive oil Juice of one half lemon 2 teaspoon sea salt, divided 1 teaspoon black pepper 1 cup SUN-DRIED TOMATO KETCHUP (recipe follows)
1 Place spinach, olive oil, lemon juice and 1 teaspoon sea salt Ziploc bag and marinate for 1 hour. 2 In a food processor, combine walnuts, almonds, sun-dried tomatoes, 1/2 cup reserved tomato water, parsley, onion, garlic and celery. Add the remaining 1/2 cup water one tablespoon at a time to moisten the meat loaf. Be careful not to over moisten. 3 Place meatloaf mixture in a large bowl. Add poultry seasoning, pepper and 1 teaspoon sea salt. Mix well. 4 Spread meatloaf mixture on a Teflex sheet into a shape into a rectangle 3x9-inches . Place spinach mixture on top. Roll up the rectangle carefully, beginning at the short side and using the sheet to lift.
5 Transfer loaf to a second Teflex sheet. You should have enough meat to create three mini loaves.
6 Cover with sun-dried tomato ketchup. Place in dehydrator at 115 degrees for an hour. 7 Make 1 inch slices of meat and arrange on the Teflex. 8 Dehydrate at 115 degrees for an hour. Turn over slices, spread sun-dried tomato ketchup and dehydrate an additional hour. *Please Note: In the bottom left corner of the ingredient photo is ground brown flax flour. In the preparation of the recipe I found I didn't need it.
SUN-DRIED TOMATO KETCHUP 1 cup sun-dried tomato, soaked, 1/4 c reserved water 1/4 cup raisins, soaked 1 T Italian Seasonings 1/4 tablespoon chopped onion 1 clove garlic, minced Combine ingredients in a blender until mixture is slightly smooth, yet chunky.
HONEY-GLAZED CARROTS 4 cups baby carrots 2 tablespoons honey Juice of one half lemon Dash of sea salt
1 In a small bowl, put honey and salt. Squeeze in lime juice. Whisk ingredients together. 2 Slice the carrots very thin, put them in the honey mixture. Let marinate at least an hour.
Servings: 4
LEMON GREEN BEANS 2 cups green beans, cleaned Juice of one half small lemon Lemon zest 1 tablespoon olive oil 1 teaspoon sea saltDash crushed red pepper
1 Cut green beans in bite-size pieces. 2 Place the beans in a plastic container or Ziploc bag. Put lemon juice, olive oil, sea salt, zest and red pepper flakes in the bag. Let marinate for at least an hour or longer.
Servings: 4 To take nostalgia to the max, serve the meatloaf with Smashed "Potatoes" and Chives.
Flax Bread 2 cup brown flax seeds, soaked for 2 hours 2 cup golden flax seeds, ground into flour 1/4 cup olive oil 1 tomato, chopped 1 tablespoon oregano 1 tablespoon sea salt In a food processor, combine brown flax, olive and tomato. Remove from food processor and place in a large bowl. Fold in golden flax flour and seasonings. Spread mixture on two Teflex sheets making a 8 x 8-inch square on each. Dehydrate at 115 degrees for 24-36 hours. Flip bread over after 8 hours. With a pizza cutter, score the bread into a tic-tac-toe pattern. You should have 9 slices per Teflex sheet (18 slices). Making the slider hamburger bun: Take a small piece of the flax bread dough and form it into a miniature burger top, take a second piece and form into the burger bottom.
Jalapeno Burgers 1 jalapeno pepper, finely chopped 1/2 onion, finely chopped 1 cup walnuts, soaked for 4 hours 1/4 cup sun-dried tomatoes, soaked until very soft, reserve 1/8 cup soaking water 1 tablespoon Nama Shoyu 1 teaspoon Hamburger seasonings 1 teaspoon sea salt 1/2 teaspoon black pepper In a food processor, combine walnuts, sun-dried tomatoes and soaking water until you achieve a meat consistency. Remove from processor.
In a mixing bowl, lightly mix together walnut meat, onions, jalapeno peppers, Nama Shoyu, salt and pepper. Shape into 6 patties. Serve. Optional: Dehydrate at 115 degrees for 1 hour.
Sun-dried Tomato Ketchup
1 cup sun-dried tomato, soaked, 1/4 c reserved water1/4 cup raisins, soaked1 T Italian Seasonings 1/4 tablespoon chopped onion 1 clove garlic, minced Combine ingredients in a blender until mixture is slightly chunky.
Jicama Fries1 medium jicama, peeled 2 tablespoon olive oil 1/2 teaspoon paprika 1/2 teaspoon sea salt 1/2 teaspoon pepper Slice the jicama, as you would a potato to make chips. Stack a few slices at a time and cut them all into french fry-sized pieces. Place the seasonings in a plastic bag. Lightly coat jicama fries with oil, then place fries in bag and shake until well coated.
Want more miniatures? Try SP Miniatures, they carry non-edible mini fruit and vegetables.
Monday: Spicy Spinach and Pepper Taquitos Tuesday: Green Smoothie Wednesday: Herbed Summer Squash Thursday: Portobello Steaks, Smashed "Potatoes" and Chives"Roasted" Peppers
A shout-out to Jessica of Raw Food with Jessica, she submitted a photo and comments for Raw Test Kitchen's recipe Oatmeal Cookie Biscotti. Take a peek.
Living Light Culinary Arts Institute seeks Kitchen Angels for its chef training program, October 17-November 19. Angels pay $20 per day, includes meals plus two demos each day.
Mandatory Almond Pasteurization, an article by Wise Traditions in Food, Farming and the Healing Arts
Don't feel like preparing the tasty dishes on The Daily Raw? No worries, for those times you don't want to have anything to do with the kitchen try RAWvolution. They create a box of prepared, organic, raw foods that includes two soups, four gourmet entrees, four side dishes and two desserts.
The box can be picked-up in Santa Monica, delivered anywhere in Los Angeles or New York City or shipped via Fed-Ex Overnight Express anywhere in the United States. It's $100 plus the cost of delivery/ shipping.
If you're in Colorado Garden Festival at Tagawa Gardens features classes, home-made garlic dishes and a variety of garlic, 10 a.m.-1 p.m. Saturday Sept. 15. 7711 South Parker Road, Centennial, 303-690-4722, tagawagardens.com
Boulder County host an “Eat Local” celebration on Saturday September 15, 10 a.m.-4 p.m. at One Boulder Plaza (13th & Canyon). There live music, chef demos, tasty food samples, lectures and more. For more information, call 303-916-2236 or visit www.boulderrelocalization.org.
Check out Eat Local Challenge
If you're in Arizona in October
Raw Spirit Festival, Oct. 12-14. The festival celebrates organic raw vegan foods, world class music, spirituality, inspirational education, eco-sustainable solutions, healthy living and more.
SHARE YOUR NEWS! If you have an item for "Raw News You Can Use" please feel free to pass it along. Send information to yahoo.com and I will post it on Friday's blog.
On today's menu: Portobello Steaks Smashed "Potatoes" and Chives "Roasted" Peppers Portobello Steaks
4 large portobello mushrooms, sliced into 1/2 inch1/4 c Nama Shoyu1/4 t black pepper1/8 t red pepper1 garlic clove, minced1/8 t ground nutmegPlace all ingredients in 1-gallon Ziploc bag. Shake the bag to combine. Marinate for two hours. Occasionally shake the bag to ensure the mushrooms stay coated evenly.Remove mushrooms from the bag and spread on Teflex sheets. Optional: Place in dehydrator for an additional two hours (or until slightly soft) at 110 degrees. Smashed "Potatoes" and Chives
1 c chopped cauliflower 1/2 c cashews, soaked 1/4 c water 1/4 c chopped chives, reserve 1 teaspoon for garnish 1/2 garlic clove, minced Juice of one half lemon 1 t sea salt 1 t black pepperPlace cashews and cauliflower in a blender, add lemon juice and water 1 tablespoon at a time to create a creamy consistency. Remove mixture from blender jar and place in a large bowl. Fold in garlic, chives and sea salt. Garnish with 1 teaspoon of chives and pepper.
"Roasted" Peppers
1 red bell pepper, sliced 1 yellow bell pepper, sliced 1/4 c chopped fresh parsley 1/4 c olive oil 1 t sea salt Place ingredients in a 1-gallon Ziploc bag, marinate for an hour in the refrigerator. Remove peppers from the bag and spread on Teflex sheets. Place in dehydrator for an additional hour at 110 degrees.
Author's Note: The kids are in school, it's getting darker earlier, the weather is getting colder....Fall is upon us and now it's time for a heartier meal to fill our bellies.
Tonight I gave a demo at the Raw Spirit Festival called "A Taste of Thai." I thought you might like to share in the fun and so I am posting the recipes here for you to enjoy. And for all who came to the demo tonight, you rawk! Thai Slaw (serves 4-6) DRESSING ½ cup of your favorite raw butter ¼ cup coconut oil, liquid form 1 tablespoon agave nectar Juice of one lime 1 silver of ginger, peeled and minced 1 small clove garlic, minced 1/2 tablespoon red pepper flakes 1/4 teaspoon sea salt
Combine ingredients in a large bowl. Use a whisk to blend into a smooth, creamy consistency. Add extra coconut oil a teaspoon at a time, if needed.
SLAW 4 cup finely shredded Napa cabbage 2 cup finely shredded red cabbage 1 cup finely shredded carrot 4 sprigs fresh mint, leaves only, shredded
Combine cabbages and carrot in a bowl and toss with dressing. Marinate for two hours before serving. Overnight is best.
Thai Red Curry with Sweet Potato Noodles (serves 4) 1 clove garlic, minced 1 Thai chili pepper, finely chopped 2 teaspoon curry powder ½ teaspoon ground red pepper Juice of one lime ½ tablespoon coconut oil 1 tablespoon agave nectar 1 cup coconut milk ½ red onion, chopped 1 red bell pepper, chopped 1 sweet potato, peeled Basil, cut into thin strips
In a bowl mix garlic, chili pepper, curry powder and sea salt. Add lime juice, coconut oil and agave nectar. Gradually add coconut milk until curry powder breaks down. The sauce should be a saucy, soup-like consistency. Add onions and bell pepper. Spiralize the sweet potato to make thin spaghetti noodles.
Pour curry on the sweet potato noodles, gently toss to coat. Garnish with basil.
Honey Mint Ice 1/2 cup fresh mint leaves, chopped coarsely 1 cup honey 2 cups water juice of one lime
In a blender, puree ingredients until mint leaves are small pecks of green.
Transfer mixture to popsicle molds, ice trays or paper cups. If using ice trays or paper cups, add popsicle sticks to the center of the popsicle as soon as its solid enough to hold stick in place (about an hour). Continue to freeze for 4-5 hours.
photo SUNDAYS105degrees hosts Sunday Suppers featuring a 3-course menu prepared by a Level II culinary student, 4-7 p.m. $25. 5820 North Classen Boulevard, Suite 1, Oklahoma City, OK, 405-842-1050 TUESDAYSRoot Down hosts Raw Food Nights, 6-10 p.m. Enjoy a flavorful five-course raw vegan dinner prepared by Raw Food Certified Chef Daniel Asher. $42, reservations recommended. 1600 W. 33rd Ave., Denver, CO, 303-993-4200
WEDNESDAYSLive Raw Food World TV Broadcasts featuring Angela Stokes-Monarch and Matt Monarch, 6 p.m. Pacific time. THURSDAYS Hippocrates Health Institute presents "Save Your Life" open house 5 p.m. the last Thursday of the month. Reservations required. 5 West Palm Beach, FL, 561-471-8876 Hippocrates Health Institute hosts an open house noon every Thursday. Reservations required. 1443 Palmdale Court, West Palm Beach, FL, 561-471-8876 SATURDAYS Hippocrates Health Institute hosts an open house noon every Saturday. Reservations required. 1443 Palmdale Court, West Palm Beach, FL, 561-471-8876 ONGOINGRaw Food Naturals accepts raw recipes for its new online recipe section. Email your culinary delights to recipes@rawfoodnaturals.com Herbalist and nutritional consultant Brigitte Mars events. NOW ENROLLING
Culture of Life Institute, Tree of Life's Spiritual Nutrition Mastery Program featuring vegan and live Food Nutrition.
Ann Wigmore Foundation presents Living Foods Lifestyle® reTREATs, 10-day retreats offered every month. $1800. San Fidel, New Mexico, 505-552-0595Cafe Gratitude hosts an array of raw food preparation classes, workshops and more. Health Coach Carolyn Akens hosts raw food classes and chef certification. Cousin's IV offers raw food classes, detox programs, demos and more. 3038 West Irving Park Road, Chicago, IL, 773-478-6868 First Bite Kitchen offers a variety of raw food classes. 2525 28th St, Suite 140, Boulder, CO The Living Centre, an Eco-Spiritual Educational Sancutary, offers classes on raw food cuisine, gardening, herbs and more. 5871 Bells Road, London, England Living Light Culinary Arts Institute offers classes in Raw Vegan Cuisine for individuals, chefs and instructors. 301-B North Main St., Fort Bragg, CA, 800-816-2319 PRE-ORDER : Alissa Cohen's new book Raw Food for Everyone which comes out in October.
JULY 31-AUGUST 1: Raw Health Expo features lectures, chef demos, farmers market, Raw Health Speed Dating and more. $39.99 for a 2-day ticket if you register before July 15, $79.99 at the door, $59.99 1-day ticket. Sebastopol, CA JULY 31: East Side Raw in the City — Raw/Vitality Living, Food & Lifestyle, Music & Dance Party, 7 p.m. London, United Kingdom
AUGUST 5: Green Juices and Smoothies class, 5-6 p.m. $20. Berkeley, CA AUGUST 5: Ani's Uncooking class, 6-8 p.m. $45. Organic Avenue, 116 Suffolk St., NY, NY AUGUST 6-SEPTEMBER 5: The 2010 Summer Juice Feast with David Rainoshek AUGUST 12-15: Raw Spa Retreat features cleansing programs, organic raw food meals, lectures and more. Northern Townships of Quebec. AUGUST 20-22: Green Synergy Festival, a green, raw vegan, sustainable living, wellness, spirituality, yoga, permaculture festival. Activities include classes, interactive workshops, discussion groups, a permaculture project, dance-and-drum events and more. $350. Ronora Lodge, 9325 Dwight Boyer Road, Watervliet, MI AUGUST 23: Divine Desserts class, 6-8:30 p.m. $45. Whole Foods, Oakland, CA AUGUST 25-SEPTEMBER 26: Angela Stokes-Monarch and Matt Monarch's tour schedule. AUGUST 26: Take a Walk on the Wild Side, 6:45-11 a.m. Terry Nieves, owner of Ocean Harvest Sea Vegetable Company hosts a presentation of native seaweeds of the Northern California Coast. $95. Meet at Living Light, 301-B North St., Fort Bragg, 707-964-2420 AUGUST 26-29: Alive in Grace, Raw and Living Spirit Retreat, Molalla, Oregon AUGUST 27-29: The 2010 Living Light Chef Showcase. $225 for all three days or $75 per day. The Living Light Center and Town Hall Fort Bragg, CA AUGUST 28: First annual Veggie for a Day Music Festival. Turquoise Barn, 8052 County Highway 18, Bloomville, NY, 607-538-1235 AUGUST 28: David Wolfe Wild Walk & Talk, 1-6 p.m. $55 in advance, $60 at the door. Haliburton, ON Canada
AUGUST 31-SEPTEMBER 1:Raw Food Styling for Photography, intensive workshop that focuses on the art of food styling for the media. Students learn basic presentation skills, how food reacts under the camera, the ins and outs of propping and preparing for a shoot. This course covers the tricks and techniques for media food, building a portfolio, elements of design for photography, the importance of colors, textures, and negative space. Taught by Cherie Soria and food professional Denise Vivaldo, 9 a.m.-6 p.m. 895.00. Living Light, 301-B North main st., Fort Bragg, 707-964-2420, rawfoodchef.com SEPTEMBER 10-12: Alissa Cohen Living on Live Food Teacher Training Certification class. $2200. 978-985-7217 or 888-900-2529 SEPTEMBER 13: Nut Milks & Cheeses class, 6–8:30 p.m. $45. Whole Foods, Oakland, CA SEPTEMBER 13-OCTOBER 3: Raw Food Nutrition Science, Health Educator, and Raw Culinary Arts Certification The Commercial Kitchen of Jackie & Gideon Graff, 1085 Lake Charles Drive, Roswell, GA
SEPTEMBER 18: Michigan Raw Health: EcoFestival 2010, 10 a.m.-8 p.m. $10. Brighton, Michigan SEPTEMBER 24: Why Raw Food? Free talk with Raw Food Chef and author Jenny Cornbleet, 10-11 a.m. Living Light, 301-B North Main Street, Fort Bragg, CA, 707-964-2420, rawfoodchef.com SEPTEMBER 24-26: Raw Spirit International Festival features raw chef demos and tastings, yoga, tai chi, lectures, kids’ programs, organic farmers’ market and more. $110-$150. Granite Dells, near Prescott, Arizona, 928-308-2146
SEPTEMBER 24-26: Raw Revitalization, a two-night raw retreat. Includes yoga, 100% raw, organic meals, ring water collected by hand from Springwater County, Ontario, a trip to the beach or a hike up Blue Mountain, a visit to an organic and natural local farm and more. $385 per person. The House of Verona, 104 Brooker Boulevard, Collingwood, ON L9Y 0A1, 800-252-2826 SEPTEMBER 24-26: David Wolfe's Longevity Now Conference $247, $297 after August 15. Costa Mesa, CA SEPTEMER 25: Festival of Life features raw foods, music, poetry, yoga, meditation and more, 10:30 a.m.-11:30 p.m. Conway Hall, 25 Red Lion Sq, Holborn, London WC1R 4RL OCTOBER 10: World Raw Food Day OCTOBER 6-11: Aloha Awakenings! A Transformational Yoga Retreat Celebrating Spirit, Love & Ecology. Organic raw and vegan meals, kindred spirit workshop, daily wood fired sauna, detox, day excursions and more. $1000-$2500. Limited space available! To sign up or get more information contact FAITH at workshops@cafegratitude.com or 415-501-9678.
OCTOBER 22: Why Raw Food? Free talk with Raw Food Chef and author Jenny Cornbleet, 10-11 a.m. Living Light, 301-B North Main Street, Fort Bragg, CA, 707-964-2420, rawfoodchef.comOCTOBER 23-24: ALIVE! Expo features the newest and best natural, organic, green and eco products to benefit Project Green, 10 a.m.-7 p.m. October 23 and 11 a.m.-6 p.m. October 24. Activities include cooking and fitness demonstrations, food and wine tastings, lectures, workshops, mini massages and more. 305 Harrison St., Seattle Center, Exhibition Hall, Seattle, WA NOVEMBER 3: Raw Holiday Cuisine, 11 a.m.-3 p.m. Brigitte Mars teaches how to make nut nog, stuffing, cranberry sauce, sweet potato casserole, pumpkin pie and more. $70. Boulder, CO, 303-442-4967
DECEMBER 30, 2010-FEBRUARY 5, 2011: Dr. Douglas Graham hosts "Fasting and Feasting in Costa Rica" $9,999 -DECEMBER 31: Call for film submissions for the 2011 Green Lifestyle Film Festival. 310-854-2078, 310-928-7689, greenlifestylefilms@gmail.com HELP WANTED
Cousins seeks Kitchen Angels. If you are interested in some free raw food coaching and a day of free raw meals, contact Meagan to become a Kitchen Angel during Curriculum I or Curriculum II classes during the first week of August. Living Lights Culinary Institute seeks the following positions: Marketplace Retail Manager is a key position available on our "Dream Team" working with others in a fast-paced, creative environment in the world of healthy, organic, raw vegan foods. Position requires organizational and leadership skills, excellent customer service, product sourcing, ordering, and inventory management, shipping and receiving knowledge, personnel management, and strong computer skills. Ideal candidate will have shopping cart and POS experience. Information Technology Responsible candidate will have a strong work ethic, and be both self-motivated and able to multi-task in a variety of areas. Knowledge of internet technology, audio/video, networking, Windows XP, and/or Microsoft Server 2003 a plus. Living Light Café needs a counter person who is friendly, enthusiastic, reliable, able to work some weekends, can handle computer and has great customer service skills. Apply at the Living Light Center administrative offices, 301-B North Main Street in the Company Store, Fort Bragg or email your application and resumé to info@rawfoodchef.com or fax them to (707) 964-1841. Living Tree Community Foods has an opening for Operations Manager. This is for a professional throughly familiar and at home with alive, vegan, vegetarian, organic and kosher certified food. Someone who can take charge of the day-to-day functioning of a small business. This includes scheduling production and supervising sales, accounting, administration and warehousing. Duties also include purchasing and inventory control. Submit resume to jesse(at)livingtreecommunity.com
photo iLighter SUNDAYS105degrees hosts Sunday Suppers featuring a 3-course menu prepared by a Level II culinary student, 4-7 p.m. $25. 5820 North Classen Boulevard, Suite 1, Oklahoma City, OK, 405-842-1050 TUESDAYSRoot Down hosts Raw Food Nights, 6-10 p.m. Enjoy a flavorful five-course raw vegan dinner prepared by Raw Food Certified Chef Daniel Asher. $42, reservations recommended. 1600 W. 33rd Ave., Denver, CO, 303-993-4200
WEDNESDAYSLive Raw Food World TV Broadcasts featuring Angela Stokes-Monarch and Matt Monarch, 6 p.m. Pacific time. THURSDAYS Hippocrates Health Institute presents "Save Your Life" open house 5 p.m. the last Thursday of the month. Reservations required. 5 West Palm Beach, FL, 561-471-8876 Hippocrates Health Institute hosts an open house noon every Thursday. Reservations required. 1443 Palmdale Court, West Palm Beach, FL, 561-471-8876 SATURDAYS Hippocrates Health Institute hosts an open house noon every Saturday. Reservations required. 1443 Palmdale Court, West Palm Beach, FL, 561-471-8876 ONGOINGRaw Food Naturals accepts raw recipes for its new online recipe section. Email your culinary delights to recipes@rawfoodnaturals.comNOW ENROLLING
Culture of Life Institute, Tree of Life's Spiritual Nutrition Mastery Program featuring vegan and live Food Nutrition.
Ann Wigmore Foundation presents Living Foods Lifestyle® reTREATs, 10-day retreats offered every month. $1800. San Fidel, New Mexico, 505-552-0595Cafe Gratitude hosts an array of raw food preparation classes, workshops and more. Health Coach Carolyn Akens hosts raw food classes and chef certification. Cousin's IV offers raw food classes, detox programs, demos and more. 3038 West Irving Park Road, Chicago, IL, 773-478-6868 First Bite Kitchen offers a variety of raw food classes. 2525 28th St, Suite 140, Boulder, CO The Living Centre, an Eco-Spiritual Educational Sancutary, offers classes on raw food cuisine, gardening, herbs and more. 5871 Bells Road, London, England Living Light Culinary Arts Institute offers classes in Raw Vegan Cuisine for individuals, chefs and instructors. 301-B North Main St., Fort Bragg, CA, 800-816-2319 PRE-ORDER : Alissa Cohen's new book Raw Food for Everyone which comes out in October. JULY 24: Fig Festival and Holistic Medicine Lecture, 1 p.m. $20 in advance, $25 at the door. Register here. Barry Koral's Tropical Fruit Farm, 2344 Warmlands Ave., Vista, CA JULY 24-31: Raw Food Family Camp. Germany. JULY 26: Take a Wild on the Wild Side: Discover Raw Green Super Foods From the Ocean, 7-11:30 a.m. $95. The Wild Mendocino Coast, CA; meet at Living Light Parking Lot at 6:45 a.m., 707-964-2420 or 800-816-2319 JULY 26: Breakfast and Brunches class, 6-8:30 p.m. $45. Oakland, CA JULY 26: Monday Night LIVE! featuring Nomi Shannon, 7-8:30 p.m. Café Gratitude Healdsburg, 206 Healdsburg Ave., Healdsburg, CA, 707-723-4461
JULY 26-30 and AUGUST 2-6: Vegan Fusion hosts a 10-Day Blossoming Lotus — Vegan Fusion Cuisine Intensive, vegan and raw food cuisine. Garden Island of Kaua’i, Hawaii, 808-822-0820 or email info@veganfusion.com JULY 27: The Raw Gourmet Nomi Shannon lecture, 6:30-8:30 p.m. The Green Boheme, 1825 Del Paso Blvd. Suite 2. "Between Arden and El Camino", Sacramento CA, 916-342-3133, email: Russ@HealthForwardOnline.com
JULY 31-AUGUST 1: Raw Health Expo features lectures, chef demos, farmers market, Raw Health Speed Dating and more. $39.99 for a 2-day ticket if you register before July 15, $79.99 at the door, $59.99 1-day ticket. Sebastopol, CA JULY 31: East Side Raw in the City — Raw/Vitality Living, Food & Lifestyle, Music & Dance Party, 7 p.m. London, United Kingdom
AUGUST 5: Green Juices and Smoothies class, 5-6 p.m. $20. Berkeley, CA AUGUST 20-22: Green Synergy Festival, a green, raw vegan, sustainable living, wellness, spirituality, yoga, permaculture festival. Activities include classes, interactive workshops, discussion groups, a permaculture project, dance-and-drum events and more. $300 before July 15, $350 after July 15. Ronora Lodge, 9325 Dwight Boyer Road, Watervliet, MI AUGUST 23: Divine Desserts class, 6-8:30 p.m. $45. Whole Foods, Oakland, CA AUGUST 25-SEPTEMBER 26: Angela Stokes-Monarch and Matt Monarch's tour schedule. AUGUST 26: Take a Walk on the Wild Side, 6:45-11 a.m. Terry Nieves, owner of Ocean Harvest Sea Vegetable Company hosts a presentation of native seaweeds of the Northern California Coast. $95. Meet at Living Light, 301-B North St., Fort Bragg, 707-964-2420 AUGUST 27-29: The 2010 Living Light Chef Showcase. $225 for all three days or $75 per day. The Living Light Center and Town Hall Fort Bragg, CA AUGUST 28: First annual Veggie for a Day Music Festival. Turquoise Barn, 8052 County Highway 18, Bloomville, NY, 607-538-1235 AUGUST 28: David Wolfe Wild Walk & Talk, 1-6 p.m. $55 in advance, $60 at the door. Haliburton, ON Canada
AUGUST 31-SEPTEMBER 1:Raw Food Styling for Photography, intensive workshop that focuses on the art of food styling for the media. Students learn basic presentation skills, how food reacts under the camera, the ins and outs of propping and preparing for a shoot. This course covers the tricks and techniques for media food, building a portfolio, elements of design for photography, the importance of colors, textures, and negative space. Taught by Cherie Soria and food professional Denise Vivaldo, 9 a.m.-6 p.m. 895.00. Living Light, 301-B North main st., Fort Bragg, 707-964-2420, rawfoodchef.com
SEPTEMBER 10-12: Alissa Cohen Living on Live Food Teacher Training Certification class. $2200. 978-985-7217 or 888-900-2529 SEPTEMBER 13: Nut Milks & Cheeses class, 6–8:30 p.m. $45. Whole Foods, Oakland, CA SEPTEMBER 13-OCTOBER 3: Raw Food Nutrition Science, Health Educator, and Raw Culinary Arts Certification The Commercial Kitchen of Jackie & Gideon Graff, 1085 Lake Charles Drive, Roswell, GA
SEPTEMBER 18: Michigan Raw Health: EcoFestival 2010, 10 a.m.-8 p.m. $10. Brighton, Michigan SEPTEMBER 24: Why Raw Food? Free talk with Raw Food Chef and author Jenny Cornbleet, 10-11 a.m. Living Light, 301-B North Main Street, Fort Bragg, CA, 707-964-2420, rawfoodchef.com SEPTEMBER 24-26: Raw Spirit International Festival features raw chef demos and tastings, yoga, tai chi, lectures, kids’ programs, organic farmers’ market and more. $110-$150. Granite Dells, near Prescott, Arizona, 928-308-2146
SEPTEMBER 24-26: Raw Revitalization, a two-night raw retreat. Includes yoga, 100% raw, organic meals, ring water collected by hand from Springwater County, Ontario, a trip to the beach or a hike up Blue Mountain, a visit to an organic and natural local farm and more. $385 per person. The House of Verona, 104 Brooker Boulevard, Collingwood, ON L9Y 0A1, 800-252-2826 SEPTEMBER 24-26: David Wolfe's Longevity Now Conference $247, $297 after August 15. Costa Mesa, CA SEPTEMER 25: Festival of Life features raw foods, music, poetry, yoga, meditation and more, 10:30 a.m.-11:30 p.m. Conway Hall, 25 Red Lion Sq, Holborn, London WC1R 4RL OCTOBER 6-11: Aloha Awakenings! A Transformational Yoga Retreat Celebrating Spirit, Love & Ecology. Organic raw and vegan meals, kindred spirit workshop, daily wood fired sauna, detox, day excursions and more. $1000-$2500. Limited space available! To sign up or get more information contact FAITH at workshops@cafegratitude.com or 415-501-9678.
OCTOBER 22: Why Raw Food? Free talk with Raw Food Chef and author Jenny Cornbleet, 10-11 a.m. Living Light, 301-B North Main Street, Fort Bragg, CA, 707-964-2420, rawfoodchef.comOCTOBER 23-24: ALIVE! Expo features the newest and best natural, organic, green and eco products to benefit Project Green, 10 a.m.-7 p.m. October 23 and 11 a.m.-6 p.m. October 24. Activities include cooking and fitness demonstrations, food and wine tastings, lectures, workshops, mini massages and more. 305 Harrison St., Seattle Center, Exhibition Hall, Seattle, WA
NOVEMBER 3: Raw Holiday Cuisine, 11 a.m.-3 p.m. Brigitte Mars teaches how to make nut nog, stuffing, cranberry sauce, sweet potato casserole, pumpkin pie and more. $70. Boulder, CO, 303-442-4967
DECEMBER 30, 2010-FEBRUARY 5, 2011: Dr. Douglas Graham hosts "Fasting and Feasting in Costa Rica" $9,999 -DECEMBER 31: Call for film submissions for the 2011 Green Lifestyle Film Festival. 310-854-2078, 310-928-7689, greenlifestylefilms@gmail.com HELP WANTED
Living Lights Culinary Institute seeks the following positions: Marketplace Retail Manager is a key position available on our "Dream Team" working with others in a fast-paced, creative environment in the world of healthy, organic, raw vegan foods. Position requires organizational and leadership skills, excellent customer service, product sourcing, ordering, and inventory management, shipping and receiving knowledge, personnel management, and strong computer skills. Ideal candidate will have shopping cart and POS experience. Information Technology Responsible candidate will have a strong work ethic, and be both self-motivated and able to multi-task in a variety of areas. Knowledge of internet technology, audio/video, networking, Windows XP, and/or Microsoft Server 2003 a plus. Living Light Café needs a counter person who is friendly, enthusiastic, reliable, able to work some weekends, can handle computer and has great customer service skills. Apply at the Living Light Center administrative offices, 301-B North Main Street in the Company Store, Fort Bragg or email your application and resumé to info@rawfoodchef.com or fax them to (707) 964-1841. Living Tree Community Foods has an opening for Operations Manager. This is for a professional throughly familiar and at home with alive, vegan, vegetarian, organic and kosher certified food. Someone who can take charge of the day-to-day functioning of a small business. This includes scheduling production and supervising sales, accounting, administration and warehousing. Duties also include purchasing and inventory control. Submit resume to jesse(at)livingtreecommunity.com
Creative Health Institute has openings for its 90-day internship programs during July, August and September. 112 West Union City Road, Union City, MI, 888-221-6623 or 866-426-1213 The Ann Wigmore Natural Health Institute is always seeking people to serve others, create community and be part of a holistic healing and teaching center. New positions continue to develop as the organization grows. They are continually developing a list of qualified applicants whom they may call for job interviews as the need arises. Puerto Rico. Detox Retreat at the Oasis is looking for energetic, self-motivated people to help with their programs!Tanglewood Wellness Center seeks interns to assist with the care of fasters. Internships require a 9 week commitment. All food is locally grown, simple raw vegan. A three-week fast and one week of refeeding will be provided as part of your experience. Living Tree Community seeks a Living Tree Field Rep. They need people in the Vancouver, B.C., New York – New Jersey, Chicago, Miami, Boston and in other major metropolitan areas to approach natural foodstores, co-ops and live food restaurants on our behalf. Preferably, they should have experience in the food industry and should be well organized and charismatic. Send an to jesse(at)livingtreecommunity.com Internships at Living Tree University are primarily for those considering a career in the organic food industry. They offer hands-on experience in sales, marketing, administration and production. Interns have an opportunity to do things like, contacting buyers in natural food stores, making almond butter and creating Black Sesame Truffles! Send an email, jesse(at)livingtreecommunity.com, introducing yourself and explaining why you'd like to work and study with the Living Tree Community. Also please include a resume. Detroit Zen Center seeks volunteers for its living foods cafe, juice bar, Korean tea ceremony and more. Call 313-366-7738 to arrange a time. -OCTOBER 4: Freelance Writers and Bloggers welcome The Daily Raw Blog’s Almanac seeks writers for its 2011 Edition. Please send in anything relating to raw food or lifestyle related. Restaurant and product reviews are needed. Reprint articles are welcome. No financial payment available at this time. Writers will receive an e-book or print copy (if available) of The Daily Raw Blog’s Almanac 2011 edition and their byline in the edition and online. Label e-mail subject line “FREELANCE”. Costa Rica Fasting Internship, DECEMBER 29, 2010-FEBRUARY 5, 2011. Responsibilities include but not be limited to: monitoring fasters, caring for the facility, preparing daily meals, attending lectures, attending all meal discussion groups and more. Submit a nonrefundable processing fee of $75 with your application. $4999, cost of internship. CONTESTS-JULY 31: “Where Will Your Smoothie Take You” Photo ContestSnap a photo on the lake, on a remote hiking trail, at the end of the big race or anywhere else your smoothie-powered lifestyle takes you. Just be sure to have a bag of Vega Shake & Go Smoothie front and center and BE CREATIVE! Grand prize is an adventure retreat for two to the Galapagos Islands plus a one-year supply of Vega Shake & Go Smoothie. -AUGUST 1: Mushrooms Every Day, Every Way Recipe Contest Taste of Home seeks recipes that showcase the distinctive flavor and meaty texture of fresh cultivated mushrooms. Prize is $1000. - OCTOBER 4: The 2011 Daily Raw Blog's Almanac Recipe Contest Send the Daily Raw Blog’s Almanac your favorite living or raw recipe. It must be yours, original and unpublished. Amateur cooks only, please. Send recipe to almanac@dailyrawcafe.com. Include your name, home state, website or blog (if applicable). The top 5 winners will be announced in The 2011 Daily Raw Blog’s Almanac and on The Daily Raw Blog. Each winner will receive a free e-book or print copy (if available) of The Daily Raw Blog’s Almanac 2011 edition. Label e-mail subject line “RECIPE CONTEST”. -DEC. 31: Cuisinart's New Culinary Cook-off Video Contest Tape a video using your Cuisinart's product for a chance to win five different Cuisinart products.
“Raw News You Can Use” runs Fridays (during the summer). Send your raw or living food events and information to yahoo.com. In the subject line write: "RAW NEWS YOU CAN USE." Please include event, date, time, contact information (website, telephone, etc.) and anything else you think is important
photo excomedia SUNDAYS105degrees hosts Sunday Suppers featuring a 3-course menu prepared by a Level II culinary student, 4-7 p.m. $25. 5820 North Classen Boulevard, Suite 1, Oklahoma City, OK, 405-842-1050 TUESDAYSRoot Down hosts Raw Food Nights, 6-10 p.m. Enjoy a flavorful five-course raw vegan dinner prepared by Raw Food Certified Chef Daniel Asher. $42, reservations recommended. 1600 W. 33rd Ave., Denver, CO, 303-993-4200
WEDNESDAYSLive Raw Food World TV Broadcasts featuring Angela Stokes-Monarch and Matt Monarch, 6 p.m. Pacific time. THURSDAYS Hippocrates Health Institute presents "Save Your Life" open house 5 p.m. the last Thursday of the month. Reservations required. 5 West Palm Beach, FL, 561-471-8876 Hippocrates Health Institute hosts an open house noon every Thursday. Reservations required. 1443 Palmdale Court, West Palm Beach, FL, 561-471-8876 SATURDAYS Hippocrates Health Institute hosts an open house noon every Saturday. Reservations required. 1443 Palmdale Court, West Palm Beach, FL, 561-471-8876 ONGOINGRaw Food Naturals accepts raw recipes for its new online recipe section. Email your culinary delights to recipes@rawfoodnaturals.comNOW ENROLLING
Culture of Life Institute, Tree of Life's Spiritual Nutrition Mastery Program featuring vegan and live Food Nutrition.
Ann Wigmore Foundation presents Living Foods Lifestyle® reTREATs, 10-day retreats offered every month. $1800. San Fidel, New Mexico, 505-552-0595Cafe Gratitude hosts an array of raw food preparation classes, workshops and more. Health Coach Carolyn Akens hosts raw food classes and chef certification. Cousin's IV offers raw food classes, detox programs, demos and more. 3038 West Irving Park Road, Chicago, IL, 773-478-6868 First Bite Kitchen offers a variety of raw food classes. 2525 28th St, Suite 140, Boulder, CO The Living Centre, an Eco-Spiritual Educational Sancutary, offers classes on raw food cuisine, gardening, herbs and more. 5871 Bells Road, London, England Living Light Culinary Arts Institute offers classes in Raw Vegan Cuisine for individuals, chefs and instructors. 301-B North Main St., Fort Bragg, CA, 800-816-2319 PRE-ORDER : Alissa Cohen's new book Raw Food for Everyone which comes out in October. JULY 17: Working with Irish Moss class, 4:30 p.m. $15. WholeFoods Market, 8003 Turkey Lake Road, Orlando, FL, 407-355-7100 JULY 18: L.A. Raw Bazaar, the monthly raw event, offers music, guest speakers, raw food and more, 11 a.m.-5 p.m. Free. Jerry's Garden, 6132 West Pico Boulevard, Los Angeles, CA JULY 18: Dr. Gabriel Cousens lectures on Diabetes, Longevity, and Raw Lifestyle, 2:30 p.m. $25 in advance, $35 at the door. Stephens Convention Center, 5555 N River Rd, Des Plaines, IL -JULY 21: Vote now in The Living Light Culinary Institute's Hot Raw Chef recipe video contest. Vote and your will receive a free e-book of the contestants' recipe. JULY 22: Raw Sarasota luncheon, 1:30 p.m. Reservations required at least two days before event. Simon's, 5900 South Tamiami Trail, Sarasota, Fl, 941 926-7151 JULY 24: Fig Festival and Holistic Medicine Lecture, 1 p.m. $20 in advance, $25 at the door. Register here. Barry Koral's Tropical Fruit Farm, 2344 Warmlands Ave., Vista, CA JULY 24-31: Raw Food Family Camp. Germany. JULY 26: Take a Wild on the Wild Side: Discover Raw Green Super Foods From the Ocean, 7-11:30 a.m. $95. The Wild Mendocino Coast, CA; meet at Living Light Parking Lot at 6:45 a.m., 707-964-2420 or 800-816-2319 JULY 26: Breakfast and Brunches class, 6-8:30 p.m. $45. Oakland, CA JULY 26: Monday Night LIVE! featuring Nomi Shannon, 7-8:30 p.m. Café Gratitude Healdsburg, 206 Healdsburg Ave., Healdsburg, CA, 707-723-4461
JULY 26-30 and AUGUST 2-6: Vegan Fusion hosts a 10-Day Blossoming Lotus — Vegan Fusion Cuisine Intensive, vegan and raw food cuisine. Garden Island of Kaua’i, Hawaii, 808-822-0820 or email info@veganfusion.com JULY 27: The Raw Gourmet Nomi Shannon lecture, 6:30-8:30 p.m. The Green Boheme, 1825 Del Paso Blvd. Suite 2. "Between Arden and El Camino", Sacramento CA, 916-342-3133, email: Russ@HealthForwardOnline.com
JULY 31-AUGUST 1: Raw Health Expo features lectures, chef demos, farmers market, Raw Health Speed Dating and more. $39.99 for a 2-day ticket if you register before July 15, $79.99 at the door, $59.99 1-day ticket. Sebastopol, CA JULY 31: East Side Raw in the City — Raw/Vitality Living, Food & Lifestyle, Music & Dance Party, 7 p.m. London, United Kingdom
AUGUST 5: Green Juices and Smoothies class, 5-6 p.m. $20. Berkeley, CA AUGUST 20-22: Green Synergy Festival, a green, raw vegan, sustainable living, wellness, spirituality, yoga, permaculture festival. Activities include classes, interactive workshops, discussion groups, a permaculture project, dance-and-drum events and more. $300 before July 15, $350 after July 15. Ronora Lodge, 9325 Dwight Boyer Road, Watervliet, MI AUGUST 23: Divine Desserts class, 6-8:30 p.m. $45. Whole Foods, Oakland, CA AUGUST 27-29: The 2010 Living Light Chef Showcase. $225 for all three days or $75 per day. The Living Light Center and Town Hall Fort Bragg, CA AUGUST 28: First annual Veggie for a Day Music Festival. Turquoise Barn, 8052 County Highway 18, Bloomville, NY, 607-538-1235 AUGUST 28: David Wolfe Wild Walk & Talk, 1-6 p.m. $55 in advance, $60 at the door. Haliburton, ON Canada
SEPTEMBER 10-12: Alissa Cohen Living on Live Food Teacher Training Certification class. $2200. 978-985-7217 or 888-900-2529 SEPTEMBER 13: Nut Milks & Cheeses class, 6–8:30 p.m. $45. Whole Foods, Oakland, CA SEPTEMBER 13-OCTOBER 3: Raw Food Nutrition Science, Health Educator, and Raw Culinary Arts Certification The Commercial Kitchen of Jackie & Gideon Graff, 1085 Lake Charles Drive, Roswell, GA
SEPTEMBER 18: Michigan Raw Health: EcoFestival 2010, 10 a.m.-8 p.m. $10. Brighton, Michigan SEPTEMBER 24-26: Raw Spirit International Festival features raw chef demos and tastings, yoga, tai chi, lectures, kids’ programs, organic farmers’ market and more. $110-$150. Granite Dells, near Prescott, Arizona, 928-308-2146
SEPTEMBER 24-26: Raw Revitalization, a two-night raw retreat. Includes yoga, 100% raw, organic meals, ring water collected by hand from Springwater County, Ontario, a trip to the beach or a hike up Blue Mountain, a visit to an organic and natural local farm and more. $385 per person. The House of Verona, 104 Brooker Boulevard, Collingwood, ON L9Y 0A1, 800-252-2826 SEPTEMBER 24-26: David Wolfe's Longevity Now Conference $247, $297 after August 15. Costa Mesa, CA SEPTEMER 25: Festival of Life features raw foods, music, poetry, yoga, meditation and more, 10:30 a.m.-11:30 p.m. Conway Hall, 25 Red Lion Sq, Holborn, London WC1R 4RL OCTOBER 6-11: Aloha Awakenings! A Transformational Yoga Retreat Celebrating Spirit, Love & Ecology. Organic raw and vegan meals, kindred spirit workshop, daily wood fired sauna, detox, day excursions and more. $1000-$2500. Limited space available! To sign up or get more information contact FAITH at workshops@cafegratitude.com or 415-501-9678.
OCTOBER 23-24: ALIVE! Expo features the newest and best natural, organic, green and eco products to benefit Project Green, 10 a.m.-7 p.m. October 23 and 11 a.m.-6 p.m. October 24. Activities include cooking and fitness demonstrations, food and wine tastings, lectures, workshops, mini massages and more. 305 Harrison St., Seattle Center, Exhibition Hall, Seattle, WA NOVEMBER 3: Raw Holiday Cuisine, 11 a.m.-3 p.m. Brigitte Mars teaches how to make nut nog, stuffing, cranberry sauce, sweet potato casserole, pumpkin pie and more. $70. Boulder, CO, 303-442-4967
DECEMBER 30, 2010-FEBRUARY 5, 2011: Dr. Douglas Graham hosts "Fasting and Feasting in Costa Rica" $9,999 -DECEMBER 31: Call for film submissions for the 2011 Green Lifestyle Film Festival. 310-854-2078, 310-928-7689, greenlifestylefilms@gmail.com HELP WANTED
Living Lights Culinary Institute seeks the following positions: Marketplace Retail Manager is a key position available on our "Dream Team" working with others in a fast-paced, creative environment in the world of healthy, organic, raw vegan foods. Position requires organizational and leadership skills, excellent customer service, product sourcing, ordering, and inventory management, shipping and receiving knowledge, personnel management, and strong computer skills. Ideal candidate will have shopping cart and POS experience. Information Technology Responsible candidate will have a strong work ethic, and be both self-motivated and able to multi-task in a variety of areas. Knowledge of internet technology, audio/video, networking, Windows XP, and/or Microsoft Server 2003 a plus. Living Light Café needs a counter person who is friendly, enthusiastic, reliable, able to work some weekends, can handle computer and has great customer service skills. Apply at the Living Light Center administrative offices, 301-B North Main Street in the Company Store, Fort Bragg or email your application and resumé to info@rawfoodchef.com or fax them to (707) 964-1841. Living Tree Community Foods has an opening for Operations Manager. This is for a professional throughly familiar and at home with alive, vegan, vegetarian, organic and kosher certified food. Someone who can take charge of the day-to-day functioning of a small business. This includes scheduling production and supervising sales, accounting, administration and warehousing. Duties also include purchasing and inventory control. Submit resume to jesse(at)livingtreecommunity.com The Living Light Culinary Arts Institute seeks kitchen angels for its FUNdamentals™ and Essentials shift in July, and also for Advanced Courses in August. Tuition for the Angel Program is $20 per day. This includes meals plus two culinary demonstrations or lectures each day, when available, and the recipes offered as part of that curriculum. Opportunity to learn by doing in our commercial raw vegan gourmet kitchen. Most classes are weekdays, however a few are on weekends, depending on the shift you select. Fort Bragg, CA, 707-964-2420
Creative Health Institute has openings for its 90-day internship programs during July, August and September. 112 West Union City Road, Union City, MI, 888-221-6623 or 866-426-1213 The Ann Wigmore Natural Health Institute is always seeking people to serve others, create community and be part of a holistic healing and teaching center. New positions continue to develop as the organization grows. They are continually developing a list of qualified applicants whom they may call for job interviews as the need arises. Puerto Rico. Detox Retreat at the Oasis is looking for energetic, self-motivated people to help us with their programs!Tanglewood Wellness Center seeks interns to assist with the care of fasters. Internships require a 9 week commitment. All food is locally grown, simple raw vegan. A three-week fast and one week of refeeding will be provided as part of your experience. Living Tree Community seeks a Living Tree Field Rep. They need people in the Vancouver, B.C., New York – New Jersey, Chicago, Miami, Boston and in other major metropolitan areas to approach natural foodstores, co-ops and live food restaurants on our behalf. Preferably, they should have experience in the food industry and should be well organized and charismatic. Send an to jesse(at)livingtreecommunity.com Internships at Living Tree University are primarily for those considering a career in the organic food industry. They offer hands-on experience in sales, marketing, administration and production. Interns have an opportunity to do things like, contacting buyers in natural food stores, making almond butter and creating Black Sesame Truffles! Send an email, jesse(at)livingtreecommunity.com, introducing yourself and explaining why you'd like to work and study with the Living Tree Community. Also please include a resume. Detroit Zen Center seeks volunteers for its living foods cafe, juice bar, Korean tea ceremony and more. Call 313-366-7738 to arrange a time. -OCTOBER 4: Freelance Writers and Bloggers welcome The Daily Raw Blog’s Almanac seeks writers for its 2011 Edition. Please send in anything relating to raw food or lifestyle related. Restaurant and product reviews are needed. Reprint articles are welcome. No financial payment available at this time. Writers will receive an e-book or print copy (if available) of The Daily Raw Blog’s Almanac 2011 edition and their byline in the edition and online. Label e-mail subject line “FREELANCE”. Costa Rica Fasting Internship, DECEMBER 29, 2010-FEBRUARY 5, 2011. Responsibilities include but not be limited to: monitoring fasters, caring for the facility, preparing daily meals, attending lectures, attending all meal discussion groups and more. Submit a nonrefundable processing fee of $75 with your application. $4999, cost of internship. CONTESTS-JULY 31: “Where Will Your Smoothie Take You” Photo ContestSnap a photo on the lake, on a remote hiking trail, at the end of the big race or anywhere else your smoothie-powered lifestyle takes you. Just be sure to have a bag of Vega Shake & Go Smoothie front and center and BE CREATIVE! Grand prize is an adventure retreat for two to the Galapagos Islands plus a one-year supply of Vega Shake & Go Smoothie. -AUGUST 1: Mushrooms Every Day, Every Way Recipe Contest Taste of Home seeks recipes that showcase the distinctive flavor and meaty texture of fresh cultivated mushrooms. Prize is $1000. - OCTOBER 4: The 2011 Daily Raw Blog's Almanac Recipe Contest Send the Daily Raw Blog’s Almanac your favorite living or raw recipe. It must be yours, original and unpublished. Amateur cooks only, please. Send recipe to almanac@dailyrawcafe.com. Include your name, home state, website or blog (if applicable). The top 5 winners will be announced in The 2011 Daily Raw Blog’s Almanac and on The Daily Raw Blog. Each winner will receive a free e-book or print copy (if available) of The Daily Raw Blog’s Almanac 2011 edition. Label e-mail subject line “RECIPE CONTEST”. -DEC. 31: Cuisinart's New Culinary Cook-off Video Contest Tape a video using your Cuisinart's product for a chance to win five different Cuisinart products.
“Raw News You Can Use” runs Fridays (during the summer). Send your raw or living food events and information to yahoo.com. In the subject line write: "RAW NEWS YOU CAN USE." Please include event, date, time, contact information (website, telephone, etc.) and anything else you think is important
My goal for The Daily Raw is to publish my original recipes without many repeats. From time to time I will posts my Keep It Simple Snack. These are recipes of various recipes (that I have blogged) that are used together in a different way. It's a way to show that as long as you have the items in the fridge you can whip up something in five minutes or less. SAL (Sprouts, Avocado and Lettuce) Sandwich 2 slices sun-dried tomato bread1 T sun-dried tomato spread1 small lettuce leaf1 small bunch of clover sprouts1/4 avocado, cut into slices Smear the sun-dried tomato spread on the bread. Top with lettuce, sprouts and avocado. Put other slice on top and voila! Serve with Sweet Potato Couscous with Apricots. Take a peek at the directory to the left for the recipes of the sun-dried tomato spread, sun-dried tomato bread and Sweet Potato Couscous.
My husband created a yummie Mexican feast last night and he decided to share MOST of his recipes. He made really creamy guacamole, Pico de Gallo, refried beans and a sour cream mousse with a cabbage leaf "chip".
He used my sour cream recipe (with a half the amount of water), so it had the consistency of a mousse instead of a traditional sour cream, which works just fine and it sure was tasty.
He wouldn't give up the recipe for the refried beans, though. Because of a secret ingredient that he chose not to share, yes folks, even with me. But I'll work on that one.
Good thing I have a recipe for the beans.
For the cabbage "chips", soak cabbage leaves in olive oil and sea salt for an hour or so to soften the leaves and rinse the oil and salt off. It may not have the crunch of a conventional chip but it is very crispy and it marries well with the fresh ingredients.
PICO de GALLO 1 tomato, diced 1 jalapeno pepper, chopped 1/4 red onion, chopped 1/2 c cilantro, chopped Juice of one lime Sea salt, to taste
Lightly toss ingredients together.
KID SAFE GUACAMOLE 2 avocados, chopped 1/2 tomato, chopped 1/4 c chopped onion Juice of one lime Pinch of cayenne pepper Sea salt, to taste
Mash ingredients with a potato masher.
To assemble, spread the ingredients on top of the cabbage "chip".
1 sweet potato, chopped ¼ pine nuts, unsoaked 6 dried apricots, soaked until soft, diced ½ teaspoon sea salt, divided
In a food processor, combine sweet potato, pine nuts and 1/4 teaspoon sea salt. Pulse until mixture is like tiny grains of couscous. Be careful not to overprocess.
Strain the mixture through a nut (sprout) bag to remove excess moisture.
Put in a bowl and use a fork to fluff it into couscous.
Add diced apricots and remaining sea salt to the bowl of sweet potato couscous.
SWEET POTATO FRIES1 sweet potato, cut 1/2 inch strips 1 T agave nectar1/2 T olive oil1/2 t nutmeg1/2 t cinnamon1/2 t sea salt Combine ingredients in a plastic bag and shake until well blended. Set aside. CHERRY JAM1 c cherries, pitted1/8 t sea salt Puree ingredients in a mini processor until chunky. Serve with sweet potato fries.
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