or when your gut tells you to buy some limes (even though that aren’t on your grocery list; they are only 5 for $1 for Christ sakes) instead of listening to your not-so-adorable-today, three-year old screams at the top of her lungs for some gummy bears, please for heavens sake get the damn limes!
Or you might end of making a lemon pie, because you got plenty of lemons, those were on the freakin’ list. Take note: I said pie and not tart. The catastrophe of being away from the raw kitchen for so long is all your neat tart pans and molds and other gadgets gets utilized as utensils in the kids’ sandbox. 'Want another sandy mud tart, mom? ' Now, I'm using an aluminum pie tin left over from Christmas. Instead of making Matt Samuelson's Coconut Lime Tarts, I ended up with a very delicious Lemon Coconut Pie. Thank heaven's for disgruntle three-year-olds.
Lemon Coconut PieCRUST2 cups almonds, soaked for 6-8 hours 1 cup dates, pitted and soaked for an hour, reserve soaking water 4 tablespoon reserved date water 2 teaspoon organic vanilla extract 1/4 teaspoon sea salt FILLING3 cups coconut meat (from 2-3 Thai coconuts) 1 1/2 cups coconut water 2 tablespoons coconut oil (liquid)juice of 1 large lemon1/4 cup agave nectar1 teaspoon organic vanilla extract1/8 teaspoon sea salt CRUST In a food processor, process almonds, dates, date water, vanilla extract and sea salt until well combined. Remove almond mixture and press mixture into a 9-inch pie pan. STRAWBERRY SAUCE Process strawberries and agave in a blender. FILLING Blend coconut meat, coconut water, oil, lemon juice, agave, vanilla and sea salt in a blender; process until smooth and creamy. Pour filling into crust. Chill in the refrigerator for two hours. Drizzle with strawberry sauce before serving.
This post is dedicated to Bitt. She wanted to know about a product I use on a fairly regular basis. Mila.
Mila is created by a network-marking company called Lifemax. Mila "The Miracle Seed," as it is called by the company, is said to have the highest and safest concentration of Omega-3 fatty acids, antioxidants, fiber and phytonutrients of any source on the planet.
What makes Mila different from your basic, run-of-the mill chia seed? I really can't say. (Sorry, Bitt)
What I can talk about is what the information I have read from the company and I can share a bit of my own personal experience with the product.
To start off, I believe chia seeds (no matter the brand) promote weight loss and overall health. And I have enjoyed using it in my recipes. Yeah, chia!
The Daily Raw Blog kids My kids inspire me. Five different personalities running rampant, with five different thoughts, ideas and possibilities. Wow! I can't wait to see how they take on the world. Love them very much. During this time of year I like to take stock in what is important to me, what inspires and well, you get the point. Who (or what) inspires you? "Inspiration: Life" Coming January 2, 2008
Mushrooms and Scallions in Miso Broth serves 4
juice of one lemon (or lime) 2 cups sliced mushroom 2 tablespoon miso 4 cups warm water 1/2 cup diced scallions 1 Marinate the mushrooms in the lemon juice for one to two hours. 2 In a large bowl place miso, add water. Stir until miso is dissolved. Add mushrooms and scallions.
I have been using a lot of garlic (upwards of 4-6 cloves) in my juices lately and peeling garlic has been such chore.
Until I purchased peeled garlic and it's such a lifesaver. I just open the container and pop the cloves into the juicer. Easy.
I would recommend purchasing your peeled garlic at an Asian market compared to a chain grocer. Not only is Asian market's garlic fresh with no preservatives but it's super inexpensive. Keep in the refrigerator and it will last a good while.
I want to pursue my Raw Chef Certification. Pretty neat goal, huh? It has been something I’ve wanted to do for a very, very long time. That was one of the reason I started the Daily Raw Café. It is a safe haven to help develop my skills until I could one day learn from the big boys.
As a mother, there is always, and I mean always that realization that you can’t make a move in life without taking in consideration of the children.
A father may say he understands, but unless he’s a single father or a saint, his first thought is how a situation will work for him and then it trickles down to wife, children, dog, etc.
It was brought to my attention that maybe I should discard this pipe dream of raw food culinary school until the children are old enough to fend for themselves. A suggestion of the children staying with their father while I go to school out of state for 4 months was suggested and the answer was no, children need to be with their mother.
It was mentioned that if their father had a chance to go away for 4 months to pursue whatever he choose that would be okay because he’s a man. I’m sorry, but what century are we in?
I understand that I took on a huge responsibility with having children (so did dad by the way) but where is it written that a mother’s personal fulfillment is placed on hold until her youngest’s 18th birthday? Or that mothers are welcome to have personal growth as long as it doesn’t interfere with raising their offspring. I really want to see this documentation, preferable something that is notarized.
So in the midst of finding balance with doing what I want to do and being a good mother, it’s a wonder I found time to create Chad Sarno’s Carrot Pineapple Shortcake with Mesquite Flour and Sweet Cashew Cream Cheese (p. 310) (Okay, Avery helped), go grocery shopping, help my son make his school project, submit some job applications, do some laundry, yada, yada, ya... The cake was very good, my children (and their father) ate it up.
To commemorate Day 40 of My Juice Feast please enjoy a few Shazzie drinks. Cabbage and Carrot Juice, by Shazzie, p. 140 — pretty basic, tasted more like carrots than cabbage, which is a good thing when drinking cabbage. Brutus is Scared, by Shazzie, p. 139. I drank gallons of this juice all last week before I realized there was an actual recipe in the book. (no photo available)
Coconut Drink, by Shazzie, p. 142. Tastes a bit like an Orange Julius without the sweetness. Hopping Wild, by Shazzie, p. 148.
Take Shazzie's advice and work your way up the wild green ladder. Dandelions (my green of choice) are bitter and 10-20 leaves overpower the drink. And a bit of ramblings at Inspiration:Life.
Recipe #17, Crunch Fries with Ketchup, by Sergei and Valya Boutenko, p. 120 I listen to quite a few Abraham-Hicks Law of Attraction books on CD. My sister-friend Monique, who is a devote Christian, always tells me I’m a spiritual and moral person despite the fact that I have not one religious bone in my body. I’ve always wondered if that was her way of saying that despite my past bad behavior she has my entry ticket into heaven locked down, so no worries. From a lifetime of searching for answers through Christianity, Buddhism, Kabbalah, Wicca, all made sense in their own right but I never felt I made sense doing them. I wanted to know why I was the way I was. That’s when “the Secret” entered my life followed by a slew of other Law of Attraction books, ending at Abraham-Hicks.
The whole idea of creating your own existence, situations, life, good or bad, resonates with me. I get that. It explains soooo much. It keeps me with joyful and happy thoughts, because that’s how I want to be. Despite that, there still are remnants of my past doubtful thinking that lurk within. For instance, at times, when I ask to win the Powerball, I still see the mischievous Magic Genie smirking “Your Wish is my Command” and POOF, I win $3 on a $5 ticket. Technically, I AM a Powerball Winner.
So two things I have to remind myself of. One: things will come to me, if I am joyful patient and two: be careful what you wish for, because you just might get it.
Which brings me to today’s recipe. Remember when I moaned and groaned about not enough sea salt in the recipes? Well, the sea salt gods, the Gene or the Law of Attraction played a funny at my expense, in the form of the Boutenko kids' simple recipe called Crunch Fries with Ketchup.
Please note the point in the recipe right after ¼ cup raisins and before 1/4 cup onion powder. Take notice that if you put in 1 tablespoon of sea salt in the ketchup you render it inedible and your husband will give you the evil stink eye, like you dented his precious car, Hazel, and you will have to trash the whole bowl because even your salt-obsessed, sister-friend Monique won’t touch it.
I held my tablespoon piled high with sea salt and flinched for a moment thinking of the absurdity. It was the instant the little creature with a halo and wings said “Maybe you should re-think this.” Yet a slit second later, the red-horned thug shoved the angelic being off my shoulder and screeched in my ear “Pour the damn, salt!” And there it went into my sun-dried tomato mixture.
Certainly, it was understood that my thinking was adding a dash-to-a-pinch more sea salt to the recipes for taste improvement. I wasn’t asking for something out of the ordinary, was I?
Whether it be a typo or lapse of clarity on the creators’ part, I know not. Bottom line is, deep down I knew it probably meant one teaspoon of salt. I knew better and you dear readers know that I knew better. Critical, just plain critical. Needless, to say, this recipe was my first major disaster as far as this endeavor goes and I don’t think I’ll attempt it again. It’s pretty basic and the jicama fries came out beautifully so it wasn’t too much of a waste and I really, really want to win multi-millions in the Powerball.
Green Onion Dressing by Jalissa Letendre, p. 83 I love scallions. I prefer to call them by their nickname green onions.
Although, rumor has it that they are too different beasts altogether. I guess, technically speaking, scallions are younger and do not have a bulb whereas green onions have a small, partially-formed bulb. I haven’t been able to wrap my brain around if a green onion is a scallion is a spring onion is a…well, if anyone knows for sure please give me the 411. Green onions are my favorite bulb, next to the light bulb. It’s the mildest flavor of the Allium Genus family which includes garlic, onions, leeks, chives and shallots. And best of all, unlike “The Sisterhood of the Traveling Pants,” commercials with lost puppies finding their way home and boys, green onions never made me cry.
Oddly enough, I never ate a raw green onion until I first embraced the raw food lifestyle some six odd years ago. And though I wasn’t always faithful to raw foods, I remained steadfast with green onions. I consumed the bulb and stem, chopped in salads, soups and juices. I have been known to eat them straight from the ground in our garden.
Prior to preparing Jalissa Letendre’s, it did not occur to me to create a dressing with green onions. If you share my passion for green onions (or if you just like a really good dressing) try it. It’s very fragrant and it hits all the required spots on the taste buds. Based on the smell alone I would recommend you buy the book just to make the dressing. My husband thought it was just as good as the Ranch Dressing, if not better. I made a simple mixed greens tossed salad and he ate it up like no tomorrow. And as you can see, Avery seemed to enjoyed it too.
"For those bloggers who inspire others through their words and actions. With a positive attitude, and uplifting spirit these bloggers make the blogosphere a better place, and encourage others to do the same. This award is for bloggers who rise up to set an example but continue to reach out and support others.” What is better than getting an Inspirational Blogger Award from your peers? Getting two Inspirational Blogger Awards. What are the odds that Inspiration:Life and the Daily Raw Blog get awards on the same day? Bizarre. This means I can pass along this award to 10 bloggers, instead of 5. Yeah! Thank you Fatma for bestowing such an honor to The Daily Raw Blog and I wish I could open up a real Cafe. Let's celebrate with a salad! Cucumber Salad
Serves 6
3 cucumbers, peeled, thinly sliced ½ red onion, thinly slice ¼ cup apple cider vinegar 1 tablespoon dill weed 1 teaspoon sea salt 1/8 teaspoon black pepper
1 Combine cucumbers, onions and dill in a bowl.
2 In a small bowl, whisk vinegar, apple cider vinegar, sea salt and pepper.
3 Pour mixture over cucumber and onions. Gently toss. Cover and chill.
I will be spending most of my time here at the Daily Raw Blog so there won't be too many post updates at Inspiration:Life but feel free to browse around and check out my past juice feasting experiences.
"Do you know of any source that gives advice for designing a kitchen for raw food prep?"
Terilynn of The Daily Raw Blog says:
I have always dreamed of a home kitchen that was fully, functionally raw. No stove, huge refrigeration, walls upon walls of dehydrators, an island full of cutting boards and pantry space to die for.
But alas, I'm still living in the land of cooked.
If I were building a pimped out raw food kitchen in my home (I'm assuming it's for your personal space and not a restaurant) I would consult a raw (un)cooking school, raw restaurant or professional raw chef to offer advice on what items you would have in the kitchen.
I wish you luck on your kitchen project, here is a very brief list of resources that could be of service.
Raw Food Planet The Ann Wigmore Foundation Living Light Institute 105 Degrees Academy Tree of Life Alissa Cohen Jackie & Gideon Graff Chad Sarno
Check back in the next few days and I'll have some items posted to help you stock your raw kitchen.
I'm opening up this question to the masses. Do you have any suggestions, ideas, tips for Jerrine? Please share in the comments page.
Ants in a Canoe by Stephen Arlin, p. 110 My daughter, Donavan, loved, loved, l-o-v-e-d, loved this snack. She could not get enough of the salty raw almond butter with the tart apples and sweet raisins. She did ask me why there was almond butter inside the canoe, I told her the hull had a hole and filled up with gooey, almond butter and the "ants" were hanging on for dear life, just like mommy. I decided against making my own almond butter as the recipe called for. I understand back in the day, raw almond butter probably was not readily available in your local grocery store, so making it from scratch might have been required.
But why make this kid-friendly treat harder than it has to be?
I did go a bit further with the recipe and hollowed out the apple to add more almond butter. Donavan seemed to appreciate that.
Ants in a Canoe Adapted from Stephen Arlin's recipe
2 large apples ¼ cup raw almond butter ¼ cup raisins
With a paring knife, cut the apples into quarters. Remove the core and seeds and carve the apple to create the tiny hull of the canoe.
Spoon the almond butter in the hull and top with raisins.
Mila is fractionated chia seeds developed by a company called Lifemax. They are processed (a term used very loosely) to maintain the seeds highest nutritional components, Omega-3 fatty acids, antioxidants and phytonutrients.
Mila is gluten-free, trans-fat free, sugar-free and is high in fiber and protein. I have enjoy Mila in my smoothies but also will drink it with water, lemon juice and a squeeze of agave.
This one is easy-breezy, the kids enjoyed putting almonds into dates.
Lanna has asked if I would briefly speak on my Juice Feasting. I am actually blogging about it on Inspiration:Life. The catch is I'm keeping it private for now, until I get a good footing. I promise, I will open it in the next month or two. For now, I'm settling in for a long haul so there is no rush by any means.
Since we are on the subject of juices, let's for the fun of it add Recipe #4 Green Lemonade by John Larsen, p. 147. A juice containing kale, lemon, celery and apples. It is very, very tasty, but for as many apples that are used (10 large) it should be called Green Apple Juice.
I made two quarts, thinking I was going to enjoyed all by my lonesome, but as you see, my daughter Donavan finished off a quart by herself.
Happy New Year everyone! I hope your 2008 is going as great as mine. I'm in heaven and I am so excited to finally share with you what I have been up to.
I started another juice feast on Dec. 1 and I'm blogging my experience at Inspiration:Life. Some of you might know that's how The Daily Raw Blog started. It was a blog documenting my first juice feast back in May that lasted 28 glorious days. From there The Daily Raw Blog took a life of its own with recipes and it was an outlet for my creativity to shine. I'm so blessed to have it and to have all of you guys be part of it. So thank very much.
And as an added bonus I met some really special people along the way. My husband has committed to going raw again in 2008 so if you can send him a silent prayer to get him going that would be appreciated. I have some really good recipes lined up for TDRC and my husband will be preparing many recipes for TDRC in the next few weeks so we have that to look forward to. Believe it or not he is the true talent in the kitchen. I'm lucky his talent just rubbed off on me. And the fact that I love raw food helps, too. ;)I wish you all a happy and healthy New Year!Peace and Love,Terilynn Garlicy Green juicemakes 1-1.5 quarts
1 pound of your favorite greens1 cucumber, chopped3 carrots, chopped1 garlic clove1 tablespoon hemp oil1-2 cups water
1 Place cucumber, greens, garlic clove and carrots in a blender* with the water. Blend until ingredients break down into a thick mixture.
2 Strain the mixture in a nut bag or painter straining bag into a large bowl. Squeeze the bag to get all the juices out of the pulp. 3 Pour juice into a glass and add hemp oil. Don't forget to compote you pulp or mix with flax seeds to make crackers. *You can use a juicer instead of a blender. I use a blender because the clean-up is faster for the amount of juices I make. Also, please note if you use greens that are heavier in weight (kale, collards, etc.) a high-speed blender will work better at breaking down the greens.
Image by Cool Text: Free Graphics Generator — Edit Image After all the raw recipes and the juice feasts in 2007-08 and in January of this year, it's hard to believe that I have never been 100% raw for longer than 7 months, give or take a few.
It's an idea I've been toying with for a number of years, ever since I perused Tucker Shaw's book "Everything I Ate: A Year in the Life of My Mouth." I was fortunate to work with Tucker at the Denver Post and he has been supportive of The Daily Raw Blog. And the sweet guy that he is, Tucker has given his blessing on this raw adventure.
So starting January 1st, in the spirit of Tucker's book, I will take pictures of every thing I eat and everything I eat will be raw.
Now, I'm not going to worry about percentages. For the most part, I will consume a 100% raw vegan diet, but if a dish contains vanilla extract or gracious forbid the IS IT, or ISN't raw agave nectar, I'm not going to nitpick over ever ingredient. The only guidelines I am following is uncooked and vegan, that seems simple enough.
After years of hee-hawing back and forth, the timing feels good. Since I do work at "the birthplace of gourmet raw vegan cuisine" it's a wonderful opportunity to get a glimpse of the incredible meals that the students create, especially, the Gourmet Chef students. I can't wait to start sharing some of those photos, they are always so creative.
Although my journey will mostly be expressed in pictures, from time to time I will chat about the how the experience is going and of course if you have questions please feel free to ask.
Man on the Raw will also start the journey with me (about 6 months of raw is his goal), I'm not entirely sure if he will be blogging about it. Of course, I'm all about the blogging so I will give him a nudge to write about his thoughts. A few people at work will start the year with a 30-day raw fest. Any one else out there should come along for the ride, it will be fun.
Yeah! I love the new year, it's all about the possibilities and fresh starts, new beginnings, projects and all. Wish me luck and stay tuned to watch my adventure unfold.
Here is a listing of raw, vegan and vegetarian-friendly internships, work-study programs, volunteer, apprenticeships and more.
105 Degrees is currently seeking highly motivated and passionate individuals, with both experience and a yearning for learning. There are numerous opportunities available to interns, including education-oriented tasks, working with administrative and hospitalit, assisting with photography and video needs and more. For more information about our internship opportunities, contact us at contact@105degrees.com. Cafe Gratitude accepts interns affiliated with an internship program through a recognized educational institution. To inquire about internship positions, e-mail info@cafegratitude.com and reference the academy/university/college/institution where you will be earning your credits. 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.
Cousins IV works with an individual to focus on a particular area (hospitality management, catering, events, etc.), but the basic program includes an internship in the kitchen, events/catering or teaching.
Creative Health Institute needs two interns who can commit to the 90-Day Internship Program. Upon completing the internship and graduation requirements you will receive the Raw Living Foods Holistic Nutrition Counselor certification, in conjunction with the Raw Living Chef I and Raw Living Chef II Teacher certification. Detox Retreats at the Oasis is looking for energetic, self-motivated people to help us with their programs.
Detroit Zen Center are accepting applications for its Dharma Work Exchange Program. Through a 3- or 6- month exchange, they provide a unique opportunity to live a simple, sustainable, and service-oriented life in a community setting, based on the principles of Zen Buddhism. In exchange for room, board, and a small stipend, students will participate in 30 hours per week of manual work under the guidance of skilled workers and monks, in the on-site organic/raw café and grocery, as well as doing composting, recycling, woodworking, farming, gardening and general maintenance. In addition, exchange students are expected to make a weekly meditation practice schedule, which will be individualized and discussed with the Director. Applications and questions should be forwarded to Myung ju Sunim, the Zen Center Director. 313-366-7738 or info@detroitzencenter.org.
Farm Sanctunary internships are available year round. Positions are filled on an ongoing basis as applications are received. Summer positions fill quickly, so if you're interested in these months, be sure to contact us well in advance. Happy Trails Farm Animal Sanctuary volunteers handle a great deal of clean-up work, and should be physically able to handle manual labor projects. They may also be called upon to staff booths at various community events and to help pass out various literature. In addition, volunteers may help with hauling animals to and from vet visits and adoptive homes, serve as tour guides at the sanctuary, and participate in planning committees for fundraisers. For information about volunteering and to sign up for a volunteer orientation session, contact Happy Trails Farm Animal Sanctuary at 330-296-5914. Hawaii Naturopathic Retreat Center, an in-patient facility, provides 3-month long internships for naturopathic doctors who want to learn more about detoxification and lifestyle changes with raw food nutrition, juices, exercise and mind-body medicine in the treatment of chronic disease. Candidates must believe in a Nature Cure approach and must be familiar with at least one of the following modalities: IV therapy, raw food nutrition, exercise therapy and possibly practice some mind body procedures such as meditation, yoga, EFT, stress management, breath work or other psychotherapy or bodywork techniques. Interns may apply for an extension or a permanent remunerated employment. Interns will have free room and board and work 40 hours per week. Guidelines for starting internships are as follow: January, April, july and October, but some flexibility is possible.
The Hippocrates Health Institute offers opportunity for internship in the greenhouse, the kitchen, and speaking engagements with the public.
Living Foods Institute seeks volunteer in various positions. For more information, email info@livingfoodsinstitute.com.
Living Light Culinary Institute seeks Kitchen Angels for its 2011 culinary trainings. The cost for the program is $20 per day and includes organic meals on days worked and opportunity to watch class demos.
Living Tree University offers internships for those considering a career in the organic food industry.
Mercy For Animals Internship Program. Interns participate in demonstrations; do vegetarian community outreach or work with our Veg-Friendly State Campaign; conduct online research; clerical work, work on specialized projects and more. Intern responsibilities and projects vary depending on his or her unique level of skills and experience. They accept applications year round. OBUGS-Phat Beets Produce seeks indiviuals for their Farm Stand Ally Program. Allies work with Phat Beets Produce one day per week, one day with OBUGS, and one day on a collaborative school farm stand in North Oakland. The Optimum Health Institute's missionary program is a volunteer extension program for those who have graduated from the OHI holistic healing program and desire to continue on a spiritual path to heal themselves and others. As a missionary, you are able to immerse yourself in the healing process 24 hours a day, 7 days a week. Peaceful Prairie Sanctuary welcome volunteers on weekends, but must be scheduled and confirmed in advance.
People's Grocery offers a variety of Urban Agriculture Allyships. Email Jason@peoplesgrocery.org for information.
PETA seeks outgoing, energetic people for its internship programs.There are no deadlines for internship applications. They accept them year-round and review them as they arrive. The Physicians Committee for Responsible Medicine offers a variety of internships and volunteer opportunities at different times throughout the year.
Que SeRaw SeRaw has a Kitchen Angel Program. Contact Alicia at Alicia@QueSeRawSeRaw.com for more informationTanglewood Wellness Center interns primary responsibilty is assisting in the care of fasters. 9-week commitment required.
Tree of Life offers Seva (work/trade) opportunities in a variety of areas, including culinary, video editing, graphic & web design, construction and gardening.
The Vegetarian Resource Group Internships can be in their Baltimore office or conducted long distance. Responsibilities depend on background, major if in college, and interest of applicant. Tasks may include research, writing, and/or community outreach. Unpaid internships are open throughout the year for all ages (including high school students living in Baltimore). If you would like to apply for a VRG internship, please email a resume, writing sample, and cover letter detailing your interests, skills, goals, and vegetarian knowledge to vrg@vrg.org. VegNews accepts applications for full-time Editorial internship during the Spring and Fall terms. Interns will read and pitch stories, field inquiries, participate in editorial meetings, research story ideas, copy edit, fact check, and have an opportunity to write for the magazine and website. Interns will also participate in general publishing duties. Viva La Raw Project accepts interns according to aptitudes, abilities and skills, which may include working on design, building and beautification projects, gardens, food preparation, routine maintenance tasks, meetings and creative input towards realized community goals.
photo by shutterblog Here are some holiday gift suggestions to give to that rawsome person in your life. If you have more ideas please share, tis the season. Terilynn
Subscription to Living Nutrition magazine
Kombucha SCOBY
A week's worth of Raw food delivery service RAWvolution; In Colorado try the Sunny Raw Blog (email Melissa at gilbertd921(at)comcast(dot)net)
salad spinner
a month's worth of Door to Door Organics
Ebooks by Melissa Gilbert, Kristen Suzanne, The Best Of The Sunny Raw Kitchen
gift basket of superfoods (raw cacao nibs, goji berries, yacon slices, etc.)
A Gift Certificate to One Lucky Duck
David Wolfe on Weight Loss and Peak Performance
wheatgrass juicer
Vitamix Blender
Living Tree Good-for-You Chocolate Pack
ceramic knife
A membership to Juicefeasting.com or The Raw Divas
Raw for Life DVD
a herb garden
Handheld Citrus Juicer
Dr. Ann Wigmore's living foods two-week certification program
Image by Cool Text: Free Logos and Buttons — Create An Image Just Like This It's been nearly three years since I offered up a holiday guide, I promise not to wait another three years for the next one. I forgot how fun it is to share my picks for the gift-giving season.
Here are some holiday gift suggestions to give to that rawsome person in your life.
If you have more gift ideas please share in the comments box below.
World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer, $33
Recycled Bamboo Utensil Kit, $19.99
Reusable shopping bags from Waste-Less Bags, 3 bags and a pouch, $14.99 or a single bag $4.95
Cashew Creamery, Choose-Your-own Flavor, including vanilla, mango, cappuccino, mint cacao chip, chocolate and more. 12 Pack, $125.04 wheatgrasskits.com The Gift of Education
Associate Chef and Instructor, Gourmet Chef and Pro Chef programs available at Living Light Culinary Institute. Classes begin January 8 and continue throughout the 2011. Register for a complete Chef Training Series and save 10-15% on tuition.
105degrees Academy offers Fundamentals of Raw Cuisine and Advanced of Raw Cuisine chef certifications.
Raw Prep & Raw Chef Mastery programs taught by Raw Chef Dan of Quintessence Restaurant
Creative Health Institute hosts Raw Living Chef certification programs.
The Ann Wigmore Natural Health Institute teaches Dr. Ann Wigmore's Living Food Lifestyle through one- and two- week educational programs in the Living Food Lifestyle.
Cousin's Incredible Vitality presents the Raw Gourmets International, the Raw Culinary Art and Hospitality Institute. THE GIFT OF DETOX
The Tree of Life Rejuvenation Center hosts an array of programs including Detoxing and Juice Fasting, Spiritual Restreats, Vegan Spirit Vacations and more.
During the Opitimal Health Institute's Holistic Healing Program, participants cleanse and nourish the body with diet, fasting, and exercise; quiet and focus the mind with journaling and meditation; and renew and awaken the spirit with study, prayer and celebration.
Tanglewood Wellness Center offers upervised fasting programs.
Needak Non-Folding Soft Bounce Rebounder, $272
The Organic Wheatgrass Growing Kit, $32.95
THE GIFT OF BOOKS
Ani's Raw Food Essentials: Recipes and Techniques for Mastering the Art of Live Food, by Ani Phyo, $18.45
Everyday Raw Desserts (Raw Food) by Jo Cook, $12.90
Raw Food for Everyone: Essential Techniques and 300 Simple-to-Sophisticated Recipes, by Alissa Cohen with Leah J. Dubois, $23.10 DVDs
Raw Food for Real People — Three-part series offers easy-to-prepare, delicious raw food for a healthier diet. $39.99.
The Best of New Holiday Traditions, computer DVD, includes 16 raw vegan culinary demonstrations plus a bonus DVD with 9 additional demonstrations and an Adobe PDF file with all of the recipes in writing. $195
Simply Raw: Reversing Diabetes in 30 Days, $29.95 STOCKING STUFFERS
Raw Food World Gift Certificates, starting at $10.
One Lucky Duck Gift Cards can be used online at OneLuckyDuck.com; at Pure Food and Wine Restaurant; and at One Lucky Duck Juice and Takeaway in Gramercy Park.
Stainless Steel Tongue Cleaner, $7
Blackbird Naturals Truffles, 10 Truffles pack $20
Raw Beauty 2011 Calendar, $16.99
Mila, the Miracle Seed, has the highest combination of Omega-3 fatty acids and phytonutrients of any source on the planet. It is gluten-free, sugar-free and high in fiber and protein. 1-pound bag, $55
Glass Dharma Straw, $9
Raw-luxe 3-piece Face Kit, by Carol Alt's Raw Essentials Skin Care line, $48.50 * The products and services included in The Daily Raw Blog Holiday Gift Guide are selected solely at the discretion of The Daily Raw Blog owner. Links to retailer sites are provided as a convenience for readers of josculinary.com and do not represent an endorsement of any store or brand.
The Daily Raw Recipe Wrap-up Monday: Essene BreadTuesday: NachosWednesday: Chocolate, Mint and Lemon GranitasThursday: Clementine slices Raw Delivery Service in the Denver and front range area Living Foods Chef Melissa Gilbert provides raw food meals delivered right to your door every week. The weekly package will include:
2 savory soups or 2 smoothies
4 Gourmet Entrees
4 Side Dishes
2 Desserts
Raw Snacks
Delivery area will be from Boulder in the north to Castle Rock in the south. Morrison to the west and Aurora to the east. There is a small fee for deliveries outside of Denver. Want more information? Contact Melissa at gilbertd921(at)comcast.net. Westlake's Web of Life Natural Foods Market has weekly lectures on raw foods by Evelyn Theiss, Plain Dealer Reporter Carol Alt's book featured in a Cookbok Review by Erin Mendell, Baltimore Sun Natural habits by Natalie Mikles, Tulsa World Scene Writer Normally, I wouldn't comment on news articles but with this one I'll make an exception. It was a fairly good article (Pam's Apple Pie Salad caught my attention) until the "note" regarding pineapples at the very bottom.
I'm not very rigid with my raw culinary ingredients. I use honey, red or rice vinegars, frozen fruits and, if you're familiar with my chocolate sauce, I even use maple syrup. But under no circumstance would I ever, ever, ever prepare a raw dish using anything that comes out of a can!
SHARE YOUR NEWS! If you have raw food related 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.
