photo by dragonseye
Hello all,
Here is a list of winners who are Missing In Action. The deadline to claim your prize is this Thursday,
June 3, at 6 p.m. (EST)
bluecocoon
Ms. ErikaAbigail S. BeanKrysta
Maya
knitfriendly~m
Meg
Nicole Ross
SonyaAverie
Whether you are reading it for the first time or want to re-visit the posts, here is a quick reference to the Daily Raw Blog's 3rd Anniversary Cyber Celebration 2010
Cyber Celebration 2010 (all posts)
Sponsors
Book or Product review
Giveaways
Winners
Recipes
10 Thoughts from
Videos
I don't know how it happened, maybe because of the excited over the two days but I think I missed announcing the winners of NuNaturals. Congrats everyone!
The winners are Serenity Love Sincere Peace Earth, Emilyplayscello, a Green Spell and sn . Congrats you now own NuNaturals' box of NuStevia White Stevia Powder, 50 ct. packets, and one bottle of Vanilla Stevia Liquid, 2 oz.
Ms. Erika is the lucky winner of a box of prepared, organic, raw foods sent to your door courtesy of Matt Amsden's RAWVolution.
Have a rawlicious holiday!
*hugs*
Terilynn
Congratulations to bitt of raw . You have just won a Friday (Sept. 24) day pass to the Raw Spirit Festival at Watson Lake Park in Prescott, Arizona.
Cheesecake is my most favorite dessert. And pumpkin pie ain't so bad either. This recipe is a little early but I think this would be great for Thanksgiving.
Pumpkin Pecan Spice Cheesecake
CANDIED PECANS
Makes 2 cups
2 cups soaked pecans,
¼ cup maple syrup (not a raw product)
½ teaspoon organic vanilla extract
1 teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon sea salt
Stir together pecans, maple syrup, vanilla extract, seasonings and sea salt in a bowl. Spread walnut mixture evenly on Teflex sheets. Dehydrate at 115 degrees for 12-16 hours until pecans are dry and crunchy.
CRUST
2 cups soaked pecans
2 teaspoons ground ginger
1 ½ teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon organic vanilla extract
¼ teaspoon sea salt
1 cup of dates, unsoaked
Process nuts, spices, vanilla and salt in a food processor until fine; add dates. Continue to process until well incorporated. Transfer the mixture into a 9-inch springform pan and press evenly onto the bottom. Place the pan in the refrigerator until filling is ready.
FILLING
3 cups of cashews, soaked for 1 hour to soften
½ cup lemon juice
½ cup carrot juice
¼ cup raw agave nectar
1 tablespoon pumpkin pie spice
2 teaspoons organic vanilla extract
Mix cashews, lemon juice, carrot juice, agave, spice and vanilla in blender; process until smooth and creamy. Make sure the filling has no lumps. Pour the cheese mixture onto the crust. Place the cheesecake into the freezer for 4 hours or until firm. Let come to room temperature for 30 minutes before serving. Garnish with candied pecans.
The winner of Angela Stokes-Monarch and Matt Monarch's "Raw Food Transformations" DVD is Mindy
Please forward your mailing address to the dailyraw(at)yahoo.comYou have until 6 p.m. June 3 (EST) to claim your prize.
Thanks to everyone who entered.
~m wins "Angel Foods" and "The Raw Food Revolution Diet" courstey of The Book Publishing Company.
1.One thing the world doesn’t know about me is …I was once a hairdresser.
2. I am most proud of my 90-year old father.
3. My biggest achievement has been the creation of gourmet raw vegan cuisine over 18 years ago, when raw food was no more than “roots and shoots” and no one considered that it would be delicious or comforting.
4. My most memorable meal was [prepared by] my assistant, Colleen, and our office manager, Amanda. They surprised Dan and I with a special meal they made for us at Christmas. It was truly lovely.
5. My perfect day is my husband Dan and I swimming naked in the surf on our favorite beach in Costa Rica (no one is around for miles!)
6. Berries are my favorite superfood.
7. I have been to so many beautiful places, but find that if I am happy, I can find beauty wherever I am.
8. If I could be any animal, I would be my dog.
9. In five years I see myself relaxing in my new home in Costa Rica and eating guanabana and jackfruit from my own trees
10. My favorite invention is the Vitamix.
Cherie Soria is an acclaimed raw foods chef and instructor. She is the founder and director of Living Light Culinary Arts Institute and author of "Angel Foods: Healthy Recipes for Heavenly Bodies" and co-author of "The Raw Food Revolution Diet."
Serenity Love Sincere Peace Earth,
Meg
and Nicole Ross
wins UliMana's Tao of Cacao Sample pack.
I always laugh whenever I make a tomato sauce. I can't get out of my head the bright red color of a cooked tomato sauce. But please don't let the color distract you from the flavorful, living sauce. It is worth a try. Oh, and add a few more red pepper flakes than needed, it's okay.
Garden Vegetable Linguine with Spicy Tomato Sauce
Linguine
1 zucchini, spiralized
1 large carrot, spiralized
1 yellow squash, spiralized
½ tablespoon Italian Seasonings
1 teaspoon sea salt
Place vegetable linguine in a large serving bowl. Sprinkle with seasonings and sea salt. Set aside.
Spicy Tomato Sauce
8 Roma tomatoes, coarsely chopped
2 red bell pepper, seeded, coarsely chopped
1 small bunch flat-leaf parsley, leaves only, reserve a few for garnish
½ red onion, coarsely chopped
2 garlic cloves, pressed
1 teaspoon crushed red pepper flakes
1 teaspoon sea salt
Combine ingredients in a blender and puree until smooth and silky. Pour sauce over vegetable linguine. Sprinkle with red pepper flakes and parsley. Gently toss to coat. Serves 4
ann is the winner of Jenna Norwood's DVD "Supercharge Me." Please send your address to yahoo.com and we will get your DVD to you.
You have until 6 p.m. June 3rd (EST) to claim your prize.
Thank you everyone for entering.
Nothing makes me happier than my lovely children eating and loving raw.
Mixed Fruit Ice cream
2 cups of your favorite frozen fruit
1 ½ -2 cups almond milk
1/16 teaspoon NuNaturals Stevia
¼ teaspoon NuNaturals Lo Han Extract
Place frozen fruit in blender, add 1 ½ cup almond milk or more as needed until you reach a slightly slushy consistency. Blend in the stevia and Lo Han Extract. Serve immediately.
Just for fun: Pour ice cream in 3 oz paper cups, place popsicle sticks in the center. Freeze for 4-8 hours until ice cream is frozen solid. Bishop made these for his class picnic.
Denise and Althea are the Jo Cook's soon-to-be released book "Everyday Raw Desserts."*
Please forward your address to yahoo.com. Thank you everyone for entering this contest.
You have until June 3 at 6 p.m. to claim your prize.
*Please note, this book hasn't been released yet, you will receive you copy when it is available.
1. I am most proud of endless ability to imagine and create.
2. My biggest achievement is connecting mind/body/spirit.
3. My most memorable meal was warm popovers and butter at an old inn during a blizzard in a small ski town.
4. My idea of the perfect day is one where I break through a long standing challenge.
5. My motto is "be unique"
6. I am reading now "Let the Great World Spin, Colum Mccann"
7. The most beautiful place on earth is "Penobscot Bay, in front of my home in Maine"
8. In five years I see myself on the same path, in a different place.
9. If you could share a raw dinner with any three people, I would choose Ray Kroc, Colonel Sanders and Dave Thomas.
10. My favorite invention is the fireplace.
Chef, restaurateur and author Jo Cook is known for his unique brand of organic and vegetarian cuisine. His company, Jo Cook Cuisine, is focused on the development of products, books and businesses that reflect his passion for sustainable living. He is the Director of Culinary Arts & Operations for 105degrees.
Noelle, Tyrah, Averie (Love Veggies and Yoga), and Krysta lucky winners of Jo Cook's books "Entertaining in the Raw" and "Everyday Raw." Congrats ladies!
Please forward your mailing addresses to yahoo.com. You have until 6 p.m. June 3 (EST) to claim your prize.
Thank you to everyone who entered.
Please forward your mailing addresses to yahoo.com. You have until 6 p.m. June 3 to claim your prize.
Thank you all for entering.
This wrap is so vibrant in colors, I love it!
Portobello Strips and bell pepper lettuce wraps with Chimichurri sauce
Portabello Strips and Bell Peppers
¼ cup olive oil
1 teaspoon sea salt
1 tablespoon Nama Shoyu
1 large yellow bell pepper, seeded, cut thin strips
1 large red bell pepper, seeded, cut into thin strips
4 large Portobello mushrooms, cut into strips
Whisk oil, lime juice and sea salt in a large bowl, add bell pepper and mushroom strips. Marinade at room temperature for 2-4 hours or until vegetables are soft.
Chimichurri Sauce
1 bunch fresh Italian parsley
1 bunch fresh cilantro
3 tablespoons apple cider vinegar
2 tablespoons chipped fresh oregano
2 garlic cloves, peeled
½ teaspoon dried crushed red pepper
2/3 cup olive oil
Sea salt
Pepper
Combine parsley, cilantro, apple cider vinegar, oregano, garlic, red pepper in a blender.
Turn the blender off and on to pulse the mixture. Each time scraping the herbs down with a rubber spatula. This could take a few minutes. Have a bit of patience; don't add more liquid, just keep pulsing and scraping and pulsing and scraping until your mixture comes together.
You will have a nice puree with the consistency similar to a pesto.
Transfer mixture to a serving bowl and season with sea salt and pepper, to taste.
8 lettuce leaves
Divide mushroom strips and peppers among lettuce leaves. Spoon Chimichurri over vegetables.
The winners of the Eden Organic's un-toasted Nori and Bamboo Sushi mats are Graygrrl, Noelle, and Althea
Please forward your mailing addresses to yahoo.com. You have until June 3 (EST), 6 p.m. to claim your prize.
Thanks to everyone for entering the giveaway.
1. One thing the world doesn’t know about me is that I'm currently dating the lovely, and gorgeous, Courtney Pool from the Tree of Life Center in Patagonia, AZ.
2. I am most proud that I've made a significant impact in lowering the overall amount of thoughts that I have using the work and inspiration of Eckart Tolle. I still got a lot of work to do though, I use to have the biggest Ego!
3. I love hearing stories from people about how they met through We Like It Raw. That still feels like my biggest achievement. It inspires me to bring people together.
4. My most memorable meals the first time I went to Au Lac in California. Holly Cow. One of the best raw food spots in the WORLD!
5. My motto is "Your external world is a direct reflection of your internal world." — Eckhart Tolle
6. My favorite superfood is Vitamineral Green by HealthForce. Close second is spirulina. Blame my girl friend Courtney Pool for that!
7. I tend to live by the moto, "Where ever you go, there you are." I see beauty all the places that I travel. In terms of sheer external beauty, I really enjoyed the coast of Belize. But my business partner Dr Alejandro Junger MD tells me that Fiji is the best. I'm looking forward (in a present moment way) to visiting.
8. If I could be any animal, it would be a cow in India. Cows in India are treated with crazy amounts and love and compassion.
9. If I could share a raw dinner with any three people they would be Siddhartha Gautama, Marcus Aurelius and the fictional character Socrates in Dan Millman's The Way of the Peaceful Warrior
10. If I were to be remembered for one thing, it would be a Community Builder.
Dhrumil Purohit is a founding partner at the Clean Program, a health and wellness company that manufactures and sells detox and cleansing kits. He and his business partner Dr. Alejandro Junger MD have a vision to revolutionize the world of cleansing by providing the most supportive detox program on the planet. He also serves as an advisor to a few non-profits including Donna Karan's Urban Zen Foundation. Dhrumil is the Chief Community Organizer behind We Like It Raw and the creator of Give it to Me Raw.
