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
My mother asked me to write something to help my Aunt Gigi get on a path of healthier eating. And although I would be the first to say “Go Raw” I realize saying it is much easier than doing it.
If I can offer Aunt Gigi a smoothie or salad recipe here or there, she could take baby steps into more greener pastures.
But first I should remind her of the reasons why incorporating more fruits and green leafy vegetables into her meals (and less of the processed, dead crap) is beneficial to her health. Also, exercise is a must with our family history. You feeling me?
So here are the Top Five Reasons you, Aunt Gigi should eat healthier.
5. You gain a tremendous amount of energy to continue to stay out all night dancing.
4. You feel good. Just ask the man who was rubbing up against you on the dance floor.
3. You become positive and happy without doing major drugs.
2. Your mind becomes sharp and alert, so when you get pulled over, you can think of something clever to tell the police officer.
1. You live longer. I’ve got a few bucks on you outlasting mom, do me proud.
Love you both, Terilynn
Recipe #39 of the Complete Book of Raw Food Endeavor is Rhio’s Marinated Collard Ribbons (p. 65). Now this is a risky recipe for Aunt Gigi to try because I don’t think any woman in our family, excluding myself, has ever eaten collards raw. I believe that there is a family law, punishable by death, which states collards (or mustards, or turnips) greens must be cooked a minimum of 8 hours or until the paint wears from the walls, whichever happens first. Trust me Aunt Gigi, these marinated collards are delicious and you will enjoy. Spicy Marinated Collardsadapted from Rhio's recipe 1 bunch collard greens, stems removed, cut into thin strips (Chiffonade)2 tablespoons olive oilJuice of one lemon2 teaspoons sea salt1/4 teaspoon cayenne peppera pinch of red pepper flakes In a large bowl, combine collard strips, olive oil, lemon, sea salt, cayenne and red pepper flakes. Massage the collards with your hands. Cover the bowl and let set at room temperature for 1-2 hours.
A Blended Salad is a mixture of raw, leafy greens and other foods blended together to create a smooth, creamy consistency. Eating a salad prepared in this manner is quick, convenient and increases absorption of important nutrients.
Recipe #37 of the Complete Book of Raw Food Endeavor.
This is a pretty standard recipe and the beauty of the salad is you can add your favorite vegetables to eat.
Blended Salad by Paul Nison, p. 93 1 handful leafy greens (lettuce and spinach work best) 1/2 cucumber 1 stalk celery 1/2 lemon, juiced 1 handful sunflower sprouts (optional) 1/2 red pepper (optional) 1 avocado 1 teaspoon flaxseed oil (optional) 1 tomato
Recipe #6 Ranch Dip or Dressing by Elaina Love, p. 276 and Recipe #7 Winter Salad by John Fielder, p. 77
My daughter, Avery, and I tagged along with my husband while he went to the Emissions Office, fun right? Before I move on to the actual fun part of the day, I just have one question. What is it about men naming their cars after women?
My husband has a Cadillac. I know next to nothing about cars, so please don't ask me what type of Cadillac it is. My best guess would be the purple kind. It's not just his car, it's his Purple Haz, that's "her" nickname, short for Hazel.
He has accused me of not liking his car. I have to admit I do have a bit of misguided animosity surrounding the car. It could be the fact that I drive the sensible Saturn with all the kids' car seats and strollers and crap. I don't know, maybe I am jealous each time he bumps and grinds with Hazel, I'm told she needs new shocks. Truth be told I'm not mad at him, it was just one of those things I could have lived my whole life without knowing. It's a sensitivity issue, I mean come on, I don't let him know that I ride George Clooney everyday. Okay, I'm done. Back to the fun part, creating today's recipes.
I have been dying to make Elaina Love's Ranch Dip/Dressing with John Fielder's Winter Salad all week, so imagine my disappointment this morning to find no cashews in the cupboard. Hence the event which set into motion the tag-a-long with my husband and his mistress Hazel to Emissions and to Vitamin Cottage. After all the "Hazel" drama, I was back at home with cashews in hand and I set out to create one of the best salad dressing I have ever smelled and my husband has tasted.
The recipe was super easy to make, it took all of five minutes. I used the apple cider vinegar instead of lemon juice and I almost was going to use dried basil but I put forth the effort and minced fresh basil. That was totally worth it. The basil fragrance is killer in this recipe.
I deviated from the instructions a bit, I opted out of pouring the blended cashew mixture in a bowl then adding the herbs. To save a bit of time, I just threw the herbs into the blender and gave a quick pulse, so the mixture would retain it's white ranch coloring.
The bright and colorful Winter Salad was a fun salad to make. I thought the cilantro, basil and lettuce leaves would be greenery over-kill but they meshed really well. My lettuce leaf of choice was Escarole, a type of endive, but not as bitter and sturdy enough to hold the Ranch Dressing.
Here's a bit of something to take away with you. If you are using the same grater (without rinsing in between grates) to grate the vegetables, make sure you grate your carrot and ginger before the beet, so that they maintain their vibrant hues and not turn crimson.
Image by Cool Text: Logo and Button Generator — Create Your Own Logo January 5, 2011 — Day 5
12:13 p.m. salad (mixed greens, spinach, romaine, carrots, cucumbers, Dijon, nutritional yeast) at work
3:30 p.m. Kombucha at work
4:20 p.m Coconut Date Logs and Cardamom Cake with Rosewater cream at work
6:30 p.m. Pure Power Bars with Man on the Raw at home
7:15 p.m. Salad (Romaine, cucumber, tomato, avocado, very hot jalapeno) at home with Man on the Raw
January 6, 2011 — Day 6
10:30 a.m. Berries ‘n’ Cream smoothie (almond milk, raspberries, strawberries, bananas, dates); a shot of E3live at work
11:45 a.m. Salad (mixed greens, romaine, carrots, cabbage, cucumber, nutritional yeast, Dijon dressing) at work
3:15 p.m. Apple at work
7:15 p.m. Sweet and Spicy Cabbage with avocado at home with Man on the Raw
Sweet and Spicy Cabbage 1/2 head green cabbage, chopped 1/2 red onion, thinly sliced 1/2 carrot, grated 1 tablespoon Agave nectar 1-2 teaspoons Chili Garlic Sauce (not raw product), or more depending on how spicy you want it 1-2 teaspoons sea salt juice of one lemon
2 avocado, peeled and cubed
Toss cabbage, onion, carrot in a bowl. Add agave, chili garlic sauce salt and lemon. Mix well. Let set for 10 minutes.
Serve with avocado cubes.
At the Water Cooler What is your favorite raw food dessert? (enter your answers in the comment box)
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10:10 am Choco-Nana (Almond milk, cocoa, bananas and dates) and power bar sample from the Living Light Cafe
11:40 a.m. salad (mixed greens, romaine, cabbage, cucumber, sprouts, carrots, Dijon, nutritional yeast) at work
2:45 p.m. Green juice and dried mango piece at work
7 :15 p.m. Parsley salad with tomato, cucumber, avocado, hemp seeds at home
8:08 p.m. dehydrated or possibly cooked (???) unsweetened banana chips at home talking to my daughter Jordan on Skype
Okay here's a grey area. I might have eaten something cooked but not quite sure. I was munching away on my banana chips thinking they were dehydrated minding my own raw business when Man on the Raw (without missing a beat) said "Those aren't raw. They fry them. What the f***?!?
Are you telling me I just ate something that not only is NOT raw but it's fried??? Great, just great. So now do I feel like a failure because I wasn't techniqually 100% raw or do I just say whatever,
Well, if you know me (and I think you might know a bit), I say "whatever", I'm not going to stress. To me, My Year of Living Raw continues untarnished.
At the Water Cooler What's your favorite activity to do while you eat dehydrated/fried unsweetened banana chips?
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12:30 p.m. Large salad (spinach, romaine, mixed greens, purple cabbage, carrots, cucumber and sprouts with Living Light's raw Dijon dressing) at my desk at work.
2:30 p.m. Kombucha at my desk at work.
6:45 p.m. Lettuce Wraps with Man in the Raw
This post is dedicated to Candace and my other Raw Buddies at Living Light. Candace and I had a nice discussion on what to put in lettuce wraps. I offered a few suggestions, sunflower pate, veggies, sprouts and such.
But it totally slipped my mind one of my favorite lettuce wraps. Avocado Ceviche. I call it a ceviche because it's not quite a guacamole. Although all the players are there (tomato, pepper, cilantro) it is not prepared like a guacamole would be. And the bonus was it was quick and easy to make.
Avocado Ceviche serves 2
2 avocados, peeled and diced 1 Roma tomato, seeded and diced 1 Serrano pepper, diced 1/2 cup cilanto, chopped 1 tablespoon lemon juice Sea Salt, to taste
Lightly toss avocado, tomato, pepper and cilantro in a large bowl. Toss in lemon juice and season with the sea salt.
Serve with 8-10 Romaine lettuce leaves (Red or Green leaf lettuce works great also) and your favorite fixings (we used cucumber and carrot strips, parsley and scallions)
At the Water Cooler What are some of your favorite fixings for lettuce wraps? Leave your faves in the comment box.
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10:15 a.m. Two apples
4:45 p.m. Large salad with romaine lettuce, scallions, cucumber, tomato and avocado with a bit of olive oil and lemon juice with two of my baby girls.
I know, I know. Not much eating going on. But after several weeks of heavy, heavy indulgence of foods that I would be too embarrassed to mention, my first day of raw foods is heaven sent. I do believe that romaine was the greatest thing I've eaten in a very long time.
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
Tuna Salad Pate served with Herb Essene bread Tuna fish sandwiches were a staple in my childhood. This recipe is actually my mom's minus the tuna and other elements (I believe she used white onion, eggs and Miracle Whip and of course no dulse flakes). No disrespect to mom's, but I like my raw version better, sorry mommy.
Tuna Salad Pate
2 cup sunflower seeds, soaked for two hours 1 tablespoon dulse flakes juice of one half lemon 2 tablespoons dill pickle juice ½ cup diced celery ¼ cup diced red onion ½ dill pickle, finely diced ½ teaspoon sea salt
1 In a food processor, combine sunflower seeds, dulse flakes, lemon and pickle juice. Process until seeds are a pate consistency. Transfer to a large bowl.
2 Fold in celery, red onion and diced pickle. Sprinkle in the sea salt.
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.
The Daily Raw Recipe Wrap-up Monday: Cream of Mushroom Soup Tuesday: The Legally Raw Candy bar Wednesday: Zucchini Noodles with Alfredo Sauce Thursday: Pear Salad with Tangy Cranberry Vinaigrette Find a fresh choice at House of Nature's Own by Emanuella Orr
Learn basic recipes to integrate more raw foods into your life. Raw Denver hosts a Raw Foods 101 food preparation class, 11 a.m. Saturday. For more information or to register visit rawdenver.com.
Enjoy a Raw Latin American Fiesta! Kristen, of Kristen's Raw, offers a Mexican cuisine class noon-2 p.m. Saturday at the Wild Oats Market in Scottsdale, AZ. For details and to register, visit her website.
Actress Cathy Silvers (Jenny Piccalo on "Happy Days") signs copies of her book "Happy Days Healthy Living" October 27th at Euphoria Loves Rawvolution, 2301 Main St., Santa Monica, 310-392-9501
Journeys for the Soul, Oct. 24-28. A transformational liquid fasting retreat with hosts Kerrie Dancing Butterfly and David Wolfe. Here is a really sweet email from one of The Daily Raw Blog readers. "Hello Daily Raw!
Im a lover of your daily raw website — I always know I will find great recipes and ideas!
The other day I made something from your Raw Blog, for your test kitchen...the chocolate cupcakes! That post really got me, as I'm a chocolate lover all the way around. I have a raw catering business and this coming week my clients will be getting these delicious cupcakes as one of the desserts. I actually had brownie "dough" already made up, so added the vanilla and almond extracts like you had in your recipe, and had the coconut icing already made too, so added beet juice to colour it pink :D For a few of them I used a key lime filling as the icing.
Attached are a few of my cupcake pictures.
Thank you for the inspiriation! I look forward to trying your stuffed butternut squash next! :)
In light,
Heathy" Healthy, thanks for the email and photo. 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. Have an rawsome weekend! Terilynn
Believe it or not, I don't always prepare elaborate raw food dishes. I do appreciate the simplicity of a piece of fruit on top of fresh greens. But, of course I have to create a spectacular dressing.
4 cups spring mix 2 pears, cut in slices Place spring mix lettuce on plate, top with pear slices.
Tangy Cranberry Balsamic Vinaigrette (Yield: 1 cup ) 3/4 cup olive oil 1/2 cup dried cranberries, soaked 1/4 cup balsamic vinegar 2 tablespoons agave nectar (optional) 1/4 teaspoon sea salt
Combine balsamic vinegar, cranberries, agave nectar and sea salt in a blender. Slowly stream in olive oil. Drizzle on top of salad.
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 by lorayne Alfalfa sprouts is a low-cost, green superfood, rich in vitamins A, B, C, E, and K, along with calcium, iron and zinc and chlorophyll.
How to sprout Need: 1 tablespoon Alfalfa seeds glass Mason jar with lid (metal ring) cheesecloth
Place the seeds in the jar and fill at least a quarter full with pure water. Cover the mouth of the jar with the cheesecloth and secure the cloth with the lid. Soak overnight.
Pour out the water and let the seeds sit away from direct sunlight
Rinse the seeds at least twice per day with cool water by running cool water into the jar, swirl the seeds around, then pour the water out. Tilt the jar at a 45 degree angle to remove excess water.
On the fifth or sixth day they should be ready. They will have green leaves.
Spread the sprouts on a paper towel, next the sunlight for a few hours. Let them air-dry thoroughly before refrigeration. Yields 1-2 cups.
photo by momo617 Alfalfa and Spinach salad (serves 4)
For dressing 4 tablespoons apple cider vinegar 1 1/2 teaspoons raw agave nectar 1 teaspoon powdered mustard sea salt and pepper, to taste
Salad 4 cups Alfalfa Sprouts 2 cups baby spinach 1 cup cherry tomatoes, quartered 1 red onion, thinly sliced
In a bowl, whisk together vinegar, agave, mustard and salt and pepper. Slowly add oil, whisking until emulsified. Dressing last two days in the refrigerator.
In a large bowl, toss salad ingredients and dressing.
Did You Know? Alfalfa Sprouts is generally grown for animal feed. Alfalfa is really a member of the pea family, making it a legume. Juicing for health.com Resources Sprout People offers basic tips on sprouting, recipes, sprouting kits and more.
The coming weeks' menus focuses on RawFushion/Spa Cuisine. They are for the most part low-fat dishes. After I present all the menus, I will start posting some recipes of the dishes I had a part in, so stay tuned for that.
On Today's Menu
Mango Chutney Change Purse
Asian Salad with Rice and Mushroom with a Spicy Spinach Dressing
Red Curry Coconut Soup
Kelp Noodles with a Miso Ginger Sauce, Crunchy Veg and Chili Coconut Sauce, Papaya Brochettes with Satay Sauce
The Daily Raw Recipe Wrap-upMonday: Tuscan MushroomsTuesday: Coconut MilkWednesday: Oatmeal Raisin CookiesThursday: Jalapeno Slider Many thanks to Bob of Legally Raw for contributing his photos and comments to Raw Test Kitchen's recipe Oatmeal Shortcakes with Spiced Plums. Subscribe to the Daily Raw. In case you haven't noticed the little box to the left, you can now get the Daily Raw by email. Yeah! IF YOU'RE IN DENVERThe Denver Living and Raw Food Cafe, 2 p.m. Saturday. Bring a raw food dish to share, including a list of ingredients/recipe and serving utensil. Also, bring your own plate and eating utensils. Wild Oats, 870 S. Colorado Blvd. in the upstairs meeting area, 303.691.0101 Want to find more up-to-date raw events happening in the Metro Denver area? Visit Raw Denver. AROUND THE USRaw 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.
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. Journeys for the Soul, Oct. 24-28. A transformational liquid fasting retreat with hosts Kerrie Dancing Butterfly and David Wolfe.
CFIA: Health Hazard Alert — Dole Brand Hearts Delight Lettuce Salad May Contain E. coli O157:H7 Bacteria Forget Your George Foreman: The Raw Food Diet Gains Popularity by Meredith Roberts Raw Food Diet and Food Safety, souce eMaxHealth
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.
