SPINACH/PEPPER MIXTURE 1 c fresh spinach1/2 sweet red bell pepper, diced 1/2 sweet yellow bell pepper, diced1/4 yellow onion, diced Juice of one lime 1 T olive oil 1 jalapeno pepper, finely diced 1 t chili powder 1 t sea salt Place ingredients in a Ziploc bag and marinate for 1 hour. NACHO CHEESE 1 c cashews, soaked 1/4 c water 1/2 sweet red bell pepper, chopped 2 cloves garlic, minced Juice of half a lemon 1 T Nutritional yeast 1 t turmeric 1/2 t sea saltBlend ingredients until thick and creamy. CORN TORTILLAS 4 c fresh corn kernels, from sweet corn on the cob 1 yellow bell pepper, chopped 1 c golden flax seeds, finely ground 1 t sea salt Chop corn and bell pepper in a food processor. Add remaining ingredients and process until smooth. Take a spoon and spread the corn mixture on the teflex-lined dehydrator trays. You should have enough mixture for two or three trays. Dehydrate at 110 degrees for about 5 hours. Flip the teflex sheet over onto the tray and carefully pull away from tortillas. Using a pizza cutter, score the tortilla in 3-inch strips (approximately 3 long strips) length-wise, then score every four inches across. You should have approximately 9 strips of rectangles. Dehydrate for another 2 hours until tortilla is completely dry on both sides but still pliable. To assemble taquitos, spread cheese on the end of one tortilla strip, spoon spinach/pepper mixture on top of cheese and roll tortilla tightly to prevent it from opening. Secure with a toothpick, if necessary. Put taquitos in dehydrator at 110 degrees for 8-12 hours or until they are crisp on the outside.Author's note:I have waited forever to make these. I put the recipe on rawtestkitchen in July and I'm just getting around to making it. Whip up some sour cream , chopped avocado and enjoy!HELP: Can someone tell me how to type my blog without the words gathering together, please, please, let me know. Because I type it the way I want it, then it changes. Thanks! Have a great week!
For the next few months (or year?) The Daily Raw Blog will work its way through the 350 plus recipes in “The Complete Book of Raw Food” edited by Lori Baird and Julie Rodwell.
Modifications: Did you notice I was changing some of the recipes? Well, that's going to happen. I'm not a purist as far as this endeavor goes, and there will be some changes based on lack of ingredients, equipment, ambition, etc. I will let you know what I did or didn't do. No biggie.
Recipes. Have you bought the book yet? If not, I don't blame you. I'm not hating, I'm broke, too (but I'm going to win the Powerball any day now).
The recipes posted will be my versions of the original recipe or if the recipe is really, really good and I will forget about copyrights for a moment.
If not...
Here are some suggestions for if you want the recipes I don't print:
#1 go to the page number in the book (if you have it)
#2 try the link of the creator of the recipe. They might have it on their website.
#3 Google it
If you still can't find it or just too lazy to do the above mentioned (don't worry, I ain't mad at you), shoot me an email (yahoo.com) and I'll type it and send it to you. On the downlow, of course. Shh.
But don't get carried away. Believe it or not I do have a life away from the computer. Okay that was a total lie, I'm constantly on the computer.
But I have to make an appearance in front of the kids or they get worried how their going to be fed. This little challenge of mine is to have fun. I'm having a total ball doing it and I hope you enjoy reading about it.
Anyhoo, I thank you bunches for reading my blog after my hiatus and I have it on good authority that I will be around for a very long time.
Both my oldest girls are in school now and Labor Day is just around the corner. Summer's almost over folks. Take advantage of the fresh fruits of summer before their gone.
Cream Cheese Dip 1 c cashews, soaked 6-8 hours 1/4 c water Juice of one lemon 3 T agave nectar 1 t vanilla extract
In a blender, combine ingredients until smooth.
Introducing Taste Tester A (Sous Chef D is in school) My husband brought fruit kabobs home so I whipped up a nice dip to go with it.
Although, our fruit kabobs were store bought, here are some tips to make your own.
Choose a variety of colorful fruit.
Use fruit that's fresh but firm, never over-ripe.
Wash, peel, and cut the fruit into similar size chunks and drizzle with lemon juice to prevent browning.
Place 6-7 pieces on each skewer, alternating colors, shapes, and textures.
Host a build-your-own kabob party. Provide the wooden skewers and fruit and have at it.
Ingredients for Fruit KabobsPineapplelarge seedless grapesstrawberriesmelon chunkscherriesmangopapayapeachesbananaskiwiapplesAsian PearsStar Fruit
My husband and I were in the kitchen together making this pizza. It's been awhile. Welcome back, baby!
Pizza Bread 4 cups sprouted grains, Kamut, wheat berries, rye, etc. 1 cup almond flour ½ cup soaked Sun-dried tomatoes ½ cup sliced Kalamata olives ½ garlic clove, minced 2 tablespoons olive oil ½ teaspoon sea salt
1 In a food processor, grind the grains well. If your processor doesn’t have a powerful motor, use ¼ cup of water to get things going. Stop every so often to scrape the sides of the food processor. Blend the mixture until it forms a sticky dough. Remove from processor and place in a large bowl.
2 Add sun-dried tomatoes, garlic and olive to processor. Briefly process to make a thick paste.** 3 Place dough in a large bowl and add almond flour, sun-dried tomato paste, olives and sea salt. Combine well.
4 Divide the mixture in half and spread each half on a two Teflex sheets, forming 8 x 8 squares.
5 Dehydrate at 110 degrees for 6 hours, flip over and with a pizza cutter, score into nine slices. Dehydrate an additional 6-8 hours or until the bread is crispy on the outside and moist on the inside.
**You may also add the ingredients to the dough without processing into a paste. The paste option produces a tomato-red colored bread.
Cashew Pepper Cheese Spread 1 cup cashew nuts Juice of one half lemon 2 tablespoons nutritional yeast 2 teaspoons sea salt 1 tablespoon pepper 1/4 cup water
Combine ingredients in a blender until well mixed.
Chunky Marinara Sauce 2 ½ cup sun-dried tomatoes, soaked for 1 hour to soften, reserve soaking water 4 Roma tomatoes, seeded, roughly chopped 4 Medjool dates, pitted and soaked for 1 hour to soften 2 cloves garlic, minced ½ onion, roughly chopped 2 tablespoon Italian seasoning 1 tablespoon olive oil ½ teaspoon sea salt ½ teaspoon pepper
Combine dates Roma tomatoes, garlic, onion, Italian seasonings and olive oil in a blender. Add sun-dried tomatoes, using soaking water to get the blender going. Puree until you reach a chunky consistency. Add sea salt and pepper.
Marinated Mushrooms2 cups sliced mushrooms 2 tablespoons olive oil juice of one half lemon 1 tablespoon apple cider vinegar 1 teaspoon Italian seasonings ½ teaspoon sea salt
Toss mushrooms with olive oil, lemon juice, apple cider vinegar, Italian seasonings and sea salt. Let marinate for 2 hours
Toppings 1/2 bunch of Spinach, washed and chopped 1 cup marinated Mushrooms, sliced 1 small Red onion, sliced tomato, sliced
Spread the cashew cheese on the pizza bread add the marinara. Top with spinach, mushrooms, onion and tomato.
If you don't like these toppings try these: Sweet bell peppers Green onions Jalapenos Chili peppers Broccoli Carrots Alfalfa Sprouts Asparagus Bean Sprouts Chives Cilantro Lettuce Pineapple Shallots Snow Peas Sun-Dried Tomatoes Walnuts Yellow Squash Zucchini
12 mini portobello mushrooms caps, stems removed 2 T olive oil1 t sea saltLightly pat inside and outside of mushrooms with olive oil and sea salt. Let sit for an hour or so.
TOPPINGS6 cherry tomatoes, thinly sliced1 red onion, diced1 yellow bell pepper, diced6 kalamata olives, pitted and sliced SPINACH FETA CHEESE1/2 c macadamia nuts, soaked until softa handful of spinachjuice of one lemon juice 2 T water1 T nutritional yeast2 t sea salt Combine ingredients in a blender until chunky. If blender gets stuck, add more water a tablespoon at a time to get things going. Spread spinach feta cheese on mushroom caps. Place topping ingredients on cheese. Put in dehydrator at 100 degrees for 1-2 hours, until warm.
DRESSING1 lemon, juiced3 T olive oil1 t dried oregano¼ t sea saltground black pepper, to taste Place ingredients in a jar with a screw-top lid and shake to combine. SALAD 1 head romaine lettuce- chopped1 red onion, thinly sliced into rings1 c kalamata olives1 red bell pepper, chopped1 pint cherry tomatoes1 cucumber, sliced1 cup feta cheese (recipe below) In a salad bowl, combine the Romaine, onion, olives, bell pepper, tomato, cucumber and cashew feta. Pour dressing over salad, toss and serve. FETA CHEESE2 c macadamia nuts, soaked until soft¼ c lemon juice1 T nutritional yeast2 t sea salt Combine ingredients in a blender until chunky. Loosely spread on a teflex sheet and put in a dehydrator at 100 degrees for 6-8 hours or until dry. Break up cheese with a fork.
Learn how to make flaxseed crackers, nut pate, zucchini pasta with marinara sauce, cakes and pies, 6:30-9 p.m. May 9. Civic Park Community Center, 1375 Civic Drive, Walnut Creek, CA. $33 plus $25 lab fee. 925-943-5858, http://www.walnutcreekrec.org/.
The Natural Gourmet hosts a Raw Comfort Foods class featuring Party Tacos with Spiced Nut Meat, Sour "Cream", and Guacamole; Zucchini Mac & "Cheese" Casserole with Crunchy Multigrain Topping; and Coconut-Pineapple-Carrot Layer Cake with Cashew Cheese Icing. $95. 1-4 p.m. May 17. 48 West 21st St., NY, NY, 212-645-5170
Introduction to Raw Foods covers how to shop for raw foods, recipe demos, Q&A session and more, May 17. Soho, London
Can't travel, no worries, Gourmet Raw Vegan Chef Dina Knight offers online raw food classes and demos. ALSO Raw Chef Dan hosts an online Raw Food Prep Class.
Cheesy Noodleroni2 c pine nuts1/2 c sundried tomato, soaked, reserve 2 cups soaking water2 T yellow miso1 t tumeric1/2 t sea salt1/2 t pepper4 c coconut noodlesIn a blender, puree pine nuts, sundried tomatoes, miso, tumeric, sea salt and 2 cups soaking water until smooth. Pour over coconut noodles.AUTHOR'S NOTES: There are those times when you have a taste for Mac N' Cheese. So I altered Brigitte Mars' recipe a bit to create this dish. The kids didn't love the coconut noodle, but my husband and I appreciated the texture and taste. This recipe created about one quart of cheese. Try it over vegetables, dehydrate it to make slices. Have fun with it.
Cashew Yogurt by Cherie Soria, p. 185 MARCH 25 “Spring. Raw. Renewal.” focuses on basic techniques to make clean vibrant and energizing recipes for spring, 1-3 p.m. $40. 5820 North Classen Boulevard, Suite 1, Oklahoma City, OK, 405-842-1050, 105degreesacademy.com
MARCH 25 Wrap and Roll, Chef Linda Szarkowski hosts a raw foods class, 7-9 p.m. $45. Chicago, IL, 773-484-0937, greenspiritliving.com
MARCH 27 Elaina Love teaches Raw, Vegan Asian Fusion tapas class, 1-5 p.m. $89 in advance, $99 at the door. Raw Vegan Source, 22336 NE 85th St., Redmond , WA , 425-868-2332, 888-868-2332, www.RawVeganSource.com
MARCH 27 "Spring into Raw," a raw beginner’s class, 10:30 a.m.-5 p.m. £85 +VAT (£99.88), Denny Lodge Farm House, Cambridge, England, 01223 860 688, email: katie@therawfoodcoach.com, www.therawfoodcoach.com/courses/raw_beginners_class.php
MARCH 27 “Spring. Raw. Renewal.” focuses on basic techniques to make clean vibrant and energizing recipes for spring, 1-3 p.m. $40. 5820 North Classen Boulevard, Suite 1, Oklahoma City, OK, 405-842-1050, 105degreesacademy.com
MARCH 27 Terilynn Epperson, of the Daily Raw Café, hosts the Denver Metro Area Living and Raw Food Cafe March Meetup, 1-3 p.m. Whole Foods Market, 2375 E 1st Ave., Denver, CO, 303-691-0101, www.meetup.com/raw-food-denver/calendar/12829536
MARCH 27 Raw Utopia hosts a raw potluck featuring a Mexican food theme, 7 p.m. Bring a raw dish that will feed 10 people and eating utensils. Healing Light Center, 431 E. Bayaud Ave., Denver, CO, 303-617-3140, http://www.meetup.com/rawutopia/calendar/12898916/
MARCH 29 “Women Aging Brilliantly with Raquel Welch,” raw beauty Karyn Calabrese makes an appearance on the Oprah Winfrey Show. Check your local listings.
MARCH 29 118 Degrees hosts a One-Course Meals class, featuring quick and easy living foods preparation, 1-4 p.m. $75. Space is limited. 2981 bristol suite B5, Costa Mesa, 714-754-0718
MARCH 30-31 The Sprout, An Organic Cafe and Juice Bar, hosts a raw cheeze and "Live" crackers participation class, 11 a.m. March 30, $35 or $68 for two and a Sprouting 101 demo class, 6 p.m. March 31, $15 or $25 for two. 627 Johnnie Dodds Blvd., Mount Pleasant, SC. Register: 849-8554 or e-mail to pleasantsprout.com.
APRIL 1 “Raw Food Beginners” explores the concept of raw food, equipment used and integrating the recipes into your life, 6-8 p.m. $40. 5820 North Classen Boulevard, Suite 1, Oklahoma City, OK, 405-842-1050, 105degreesacademy.com
APRIL 4 Grezzo hosts a raw Easter Brunch featuring Blueberry Pancakes with Coconut Cream, "Smoked Salmon" and "Cream Cheese", "Lobster" Benedict and more, 11 a.m.-4 p.m. Reservations accepted, but not required. 69 Prince St., Boston, MA, 1-857-362-7288, GrezzoRestaurant.com
APRIL 5-26 105 Degrees presents its Chef Certification Level 1 class, Fundamentals Of Raw Cuisine, 9 a.m.-3 p.m. Monday-Friday. ALSO: Level 2, Advanced Raw Cuisine classes begins. 5820 North Classen Boulevard, Suite 1, Oklahoma City, OK, 405-842-1050, 105degreesacademy.com
APRIL 6-27 The Basics of Simple Raw Food Prep, a hands-on class that focuses on a new technique each week, 6:30-9 p.m. $250. Register by APRIL 4. 1313 Northridge Ct., Boulder, CO, 720-252-6652, deliciousrawcreations.com
APRIL 8 Working with Coconuts class, 6-8 p.m. $40. 5820 North Classen Boulevard, Suite 1, Oklahoma City, OK, 405-842-1050, 105degreesacademy.com
APRIL 10 Raw Food Canada Calgary Potluck and Meetup hosts an Asian Fusion Dinner with Elaina Love, 6-10 p.m. $53. RSVP by 5 p.m. APRIL 8. Holiday Inn Express Dining Room, 12025 Lake Fraser Drive S.E., 403-254-5991, rawfoodcalgary.com
APRIL 11 Breakfast and Brunch, Chef Linda Szarkowski hosts a raw foods class, 11 a.m.-2 p.m. $65. Chicago, IL, 773-484-0937, greenspiritliving.com
APRIL 11 Jaimee's Raw Kitchen offers a Raw Food Basics class, 5-8 p.m. Tallahassee, Florida, 954-592-6032, www.jaimeesrawkitchen.com
APRIL 17 Chef Linda Szarkowski teaches the basics of raw food cuisine, 1-3 p.m. $50. Colon Care Inc., 920 North Franklin, Suite 402, Chicago, IL, 847-971-9691, greenspiritliving.com
APRIL 17 Jaimee's Raw Kitchen hosts an International Flavors: Asian Fusion class, 5-8 p.m. Learn how to make your favorite Asian dishes with a raw twist. Tallahassee, Florida 954-592-6032, www.jaimeesrawkitchen.com.
APRIL 20 105 Degrees hosts an open house featuring tastings and demos, 6-8 p.m. 5820 North Classen Boulevard, Suite 1, Oklahoma City, OK, 405-842-1050, 105degreesacademy.com
APRIL 24 'Bread of Life' raw food class features live breads, crackers, muffins and cupcakes, 1-3 p.m. $55, $75 day of class. Karyn's Raw Blog and Inner Beauty Center- 1901 N. Halsted St, Chicago. 312-255-1590, www.karynraw.com
APRIL 24 Party Foods and Appetizers, Chef Linda Szarkowski hosts a raw foods class, 2-5 p.m. $65. Chicago, IL, 773-484-0937, greenspiritliving.com
MAY 9 Pure Food and Wine hosts a Mother’s Day lunch and dinner service. 54 Irving Place, NY, NY, 212 477 1010, www.oneluckyduck.com/purefoodandwine
MAY 31-JUNE 19 Raw Food Nutrition Science, Health Educator and Raw Culinary Arts Certification. $500. The Commercial Kitchen of Jackie & Gideon Graff, 1085 Lake Charles Drive, Roswell, GA, 770 992-9218, email rawfoodrevival@att.net
JUNE 27-JULY 2 Herbalist Brigitte Mars teaches “Healing with Herbs and Raw Foods.” Hollyhock Retreat Centre, Cortez Island, British Columbia, Canada, 1-800-933- 6339, www.hollyhock.ca
AUGUST 27-29 The Sixth Annual Vibrant Living Expo, 2010 Vibrant Living Expo and Culinary Showcase. Early registration is $165 before May 31, after May 31 $225, for all three days or $75 per day. The Living Light Center and Town Hall Fort Bragg, CA, www.rawfoodchef.com/events/rawFoodsExpo.html#rising
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, RawSpirit.com
NOVEMBER 3 Raw Holiday Cuisine, 11 a.m.-3 p.m. Learn to make nut nog, stuffing, cranberry sauce, sweet potato casserole, pumpkin pie and more. $70. Boulder, CO, 303-442-4967, brigittemars.com
CASTING CALLOWN: The Oprah Winfrey Network holds a casting call for an Untitled Kris Carr Project. Needed are people who are at a ‘personal crossroad, need a major life rejuvenation or are stuck in a personal rut and want a change but don’t know where to begin.’ Send an email describing your (or your nominee’s) situation and struggles. Include your name, age, address, phone number (cell and home), email address and a recent picture (of you or your nominee, if possible) to CastingSutton@gmail.com. For more information visit crazysexylife.com/contact/casting.
ONGOINGSUNDAYS 105 Degrees 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, 105degreesacademy.com
THURSDAYS Grezzo hosts a Vegetarian Social featuring a raw vegan tasting menu, $25. 25 State St., Newburyport, MA, 978-961-1676, Grezzorestaurant.com
“Raw News You Can Use” runs Thursdays. To list a living food event or class, send your 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.
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.
Salsa Fresca by Matt Samuelson, p. 278 of the Complete Book of Raw (Endeavor)
SUNDAYS: 105degrees 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 WEDNESDAYS: Live Raw Food World TV Broadcasts featuring Angela Stokes-Monarch and Matt Monarch, 6 p.m. Pacific time.
THURSDAYS: Grezzo hosts a Vegetarian Social featuring a raw vegan tasting menu, $25. 25 State St., Newburyport, MA, 978-961-1676
Ann Wigmore Foundation presents Living Foods Lifestyle® reTREATs, 10-day retreats offered every month. $1800. San Fidel, New Mexico, 505-552-0595
The Living Centre, an Eco-Spiritual Educational Sancutary, offers classes on raw food cuisine, gardening, herbs and more. 5871 Bells Road, London, England
APRIL 23: Kombucha 101 class, 11 a.m. $30 per person/ $52 for two. Payment required to hold space. The Sprout, 445 King St., Charleston, SC, call 843-849-8554 or email pleasantsprout.com to register
APRIL 24: Denver Metro Area Living and Raw Food Cafe April rawluck, 2 p.m. Whole Foods Market, 2375 E 1st Ave., Denver, CO, 303-691-0101,
APRIL 24: Jackie and Gideon Graff's Raw Food Revival tour presents Country Barbeque Feast, 11 a.m.-1 p.m. Raleigh, NC
APRIL 24: Raw Utopia hosts a raw potluck featuring a Thai food theme, 7 p.m. Bring a raw dish that will feed 10 people and eating utensils. Healing Light Center, 431 E. Bayaud Ave., Denver, CO, 303-617-3140
APRIL 24: 'Bread of Life' raw food class features live breads, crackers, muffins and cupcakes, 1-3 p.m. $55, $75 day of class. Karyn's Raw Blog and Inner Beauty Center, 1901 N. Halsted St, Chicago. 312-255-1590
APRIL 24: Party Foods and Appetizers, Chef Linda Szarkowski hosts a raw foods class, 2-5 p.m. $65. Green Spirit Living, Chicago, IL, 773-484-0937
APRIL 24: “Easily Raw,” a raw food class, 10:30 a.m.-5 p.m. £75. Raw Freedom, London, Picadilly, UK, 452-822-0964
APRIL 24: Raw food instructor Megan Massoth and Raw Chef Russell James demonstrate how to plan a show-stopping raw dinner party for friends and family, noon- 6 p.m. 105degrees, North Classen Boulevard, Suite 1, Oklahoma City, OK, 405-842-1050
APRIL 26: Jackie and Gideon Graff's Raw Food Revival tour presents Italian Extravaganza, 6:30-8:30 p.m. Virginia Beach Holistic Clinic, Virginia Beach, VA
MAY 1-14: Vilcabama Raw Food Gathering, Angela Stokes-Monarch and Matt Monarch host a 'free' gathering, no entrance fee, no 'structure' — just turn up, meet the tribe, Vilcabama, Ecuador, rawinecuador.ning.com
MAY 2: Food Preparation Demonstration features recipe development, menu planning and more, 6-9 p.m. $100 advance payment by MAY 1, $125 thereafter. Raw Soul, 348 W. 145th St., New York, NY, 212-491-5859
MAY 3: Jackie and Gideon Graff's Raw Food Revival tour presents Greek Foods class, 7-9 p.m. Rockville, MD
MAY 3-28: 105degrees Academy presents its Chef Certification Level I class, Fundamentals Of Raw Cuisine, 9 a.m.-3 p.m. Monday-Friday. ALSO: Level 2, Advanced Raw Cuisine classes begins. 5820 North Classen Boulevard, Suite 1, Oklahoma City, OK, 405-842-1050
MAY 5: Jackie and Gideon Graff's Raw Food Revival tour presents Cinco De Mayo party, 7-9 p.m. Rockville, MD
MAY 8: “Whip it Up,” raw foods overview with preparation using a blender, 10 a.m.-1 p.m. $45. Lenore's Natural Cuisine, 164 Ox Creek Road, Weaverville, NC. Register at 828-645-1412
MAY 8, 13 or 15: Fermenting Foods For Ultimate Enzymes, 1-3 p.m. May 8, 6-8 p.m. May 13 or 1-3 May 15. Learn how to ferment your own foods at home and sample fermented kefir, yogurt, and kimchi. $40. 105degrees, North Classen Boulevard, Suite 1, Oklahoma City, OK, 405-842-1050
MAY 9: Organic Garden Cafe hosts a Mother's Day brunch, 11 a.m.-4 p.m. $25. 294 Cabot St., Beverly, MA, 978-922-0004
MAY 9: Pure Food and Wine hosts a Mother’s Day lunch and dinner service. 54 Irving Place, NY, NY, 212 477 1010
MAY 12-JUNE 2: Karyn's Raw Blog hosts a four-week detox class, 8-10 a.m. and 7-9 p.m. Wednesdays. $200 before May 9, $250 new students, $125 alumni. 1901 N. Halsted St, Chicago, IL, 312-255-1590
MAY 13: Dr. Alejandro Junger lecture to benefit Healthylunches.org, 7 p.m. The Director of Integrative Medicine at Lenox Hill Hospital discusses his Clean Program and the benefits of cleansing. $15. Space is limited. Live Live & Organic, 261 East 10th St, NYC, NY, 212-505-5504
MAY 15-16: ALIVE! Expo features the newest and best natural, organic, green and eco products to benefit Project Green, 10 a.m.-7 p.m. May 15 and 11 a.m.-6 p.m. May 16. Activities include cooking and fitness demonstrations, food and wine tastings, lectures, workshops, mini massages and more. Georgia World Congress Center, 285 Andrew Young International Blvd., NW, Atlanta, GA
MAY 20: Art of Cheese making class. $40. 105degrees, North Classen Boulevard, Suite 1, Oklahoma City, OK, 405-842-1050
MAY 22: "Crank It Out" Juicer and food processor techniques highlighting Green Juices, sprouting, patés and more, 10 a.m.-1 p.m. $45. Lenore's Natural Cuisine, 164 Ox Creek Road, Weaverville, NC. Register at 828-645-1412
MAY 22: Revitalive Health and Wellness Center hosts Vibrant Life Expo to benefit The Food Project, 9 a.m.-4 p.m. Highlighted speakers include best-selling author and life coach Cheryl Richardson, motivational speaker and author Victoria Moran, fitness expert Michael Gerrish and fashion stylist Ginger Burr. $99 in advance, $125 at the door. The Firehouse Center for the Arts, Newburyport, MA, 978-462-1488
MAY 22: Silvia Clausin, of Raw Deli, holds classes at The Raw Food Chef School. Brighton, England
MAY 29-JUNE 4: Raw Food Family Camp. Germany.
MAY 31: Jennifer Cornbleet's "Raw For Dessert" book signing, lecture and free samples, noon -1:30 p.m. Call for registration. Barbara-Jo's Books to Cooks, 1740 West 2nd Ave., Vancouver, Canada, 866-688-6744
MAY 31-JUNE 19: Raw Food Nutrition Science, Health Educator and Raw Culinary Arts Certification. $500. The Commercial Kitchen of Jackie & Gideon Graff, 1085 Lake Charles Drive, Roswell, GA, 770 992-9218, email rawfoodrevival@att.net
JUNE 1: Jennifer Cornbleet's "Raw For Dessert" book signing, lecture and free samples, 7-8:30 p.m. Registration suggested. Whole Foods Market, 17991 NE Redmond Way, Seattle, WA, 425-881-2600
JUNE 2: Jennifer Cornbleet's "Raw For Dessert" book signing, lecture and free samples, 7-8:30 p.m. Call for registration. East West Books, 6500 Roosevelt Way Northeast, Seattle, WA, 206-523-3726
JUNE 3: Jennifer Cornbleet's "Raw For Dessert" book signing, lecture and free samples, 7-8:30 p.m. Call for registration. Whole Foods Market-Roosevelt Square, 1026 Northeast 64th St., Seattle,WA, 206-985-1500
JUNE 5: "The Heat Is On" Focus on dehydration techniques, 10 a.m.-1 p.m. $45. Lenore's Natural Cuisine, 164 Ox Creek Road, Weaverville, NC. Register at 828-645-1412
JUNE 13-20: Organic Avenue hosts Juice Fast for Peace with Gabriel Cousens. $799. Culture of Life, New York City, customerservic(at)cultureoflifestore.com
JUNE 19: The SimplyRaw Festival features raw vegan pie contest, food preparation workshops; yoga; food sampling, rebounding; sprouting workshops and more, 10 a.m.-9 p.m. Free. Central Park in the Glebe, Ottawa, Canada
JUNE 20: Raw Chef Intensive, 11 a.m.-7 p.m. $400 advance payment by JUNE 18, $425 thereafter. Raw Soul, 348 W. 145th St., New York, NY, 212-491-5859
JUNE 27-JULY 2: Herbalist Brigitte Mars teaches “Healing with Herbs and Raw Foods.” Hollyhock Retreat Centre, Cortez Island, British Columbia, Canada. 1-800-933-6339
JULY 2-4: Fresh Food Festival creates a forum for raw fooders in Scandinavia and other countries. Activities include lectures, yoga, Tai Chi, workshops, live music, food and more. Lolland, Denmark
JULY 5: 105degrees Academy begins its 12-week Chef Certification Level II class, Advanced Raw Cuisine, 7 a.m.-2 p.m. or 3-10 p.m. Monday-Friday. 5820 North Classen Boulevard, Suite 1, Oklahoma City, OK, 405-842-1050
JULY 24-31: Raw Food Family Camp. Germany.
AUGUST 27-29: The Sixth Annual Vibrant Living Expo, 2010 Vibrant Living Expo and Culinary Showcase. Early registration is $165 before MAY 31, $225 thereafter, 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.
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
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. HELP WANTED
The Living Centre, an Eco-Spiritual Educational Sancutary, seeks two enthusiastic and energetic individuals for its part-time Forest Gardening Permaculture Internship. Please send a resume, references and cover letter explaining why you are the person for this position to: info(at)thelivingcentre.com. Personal interviews will be arranged with selected applicants only. 5871 Bells Road, London, England 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.
Internship Position at Holistic Lifestyles Company . Initial responsibilities will be primarily general office duties and personal assistance to the CEO, but will grow based on your desire to excel and your experience. Term: 3-month unpaid internship, with potential of 3-month paid internship and/or position in the company. A minimum of 20 hours per week for 3 months. Flexible, within the frame of Mon-Fri, 8am-6pm. Email your resume, a cover letter stating why you are interested in this position, how this opportunity might serve your goals and what you will bring to the team and references. Rainbeaumars.com Creole Vegan Raw food restaurant seeks experienced Raw vegan chef and ALSO seeks a prep person. MUST have experience working on the line and with vegan food. Part time and full time are available. Williamsburg, NY, visit here to apply. Spiritual Coach, author and teacher Jason Nelson seeks a part-time housekeeper on Mondays and Fridays. Task include preparing healthy Vegan/Raw meals, running errands, house cleaner and more.Send a cover letter describing why you are interested in this position, and resume to resumejasonnelson(at)gmail.com, Santa Monica, CA. More information here. Revitalive Cafe needs an upbeat, reliable, hard-working line cook that follows directions and works well with a team. Experienced preferred. The cafe is willing to train the right candidate if you are unfamiliar with raw vegan cuisine. Please send your resume for consideration. Newburyport, MACONTESTS
-APRIL 29: Fabulous Food Finds Kitchen OlympicsWant to win SUR La Table gift certificate? Find a fabulous food, kitchen tool or product you love, submit your original healthy recipe using this food or product, snap a photo of your item/product and your finished recipe and submit entries (with photos) via email to RobynWebb@aol.com. Limit two entries per person. -APRIL 29: Hot Chef Challenge 2010 Submit a 2-minute (or less) video on YouTube demonstrating an original recipe using fresh produce as a key ingredient — for a chance to cook alongside celebrity chef and Bravo TV’s Top Chef Masters 2 contender Marcus Samuelsson in the World Culinary Showcase on May 22 at NRA Show 2010 in Chicago. -MAY 7: Your Best Baby Food ContestParents.com seeks an original recipe for babies 4-12 months old for a chance to win $250. -MAY 15: AARP Viva's Summer Salad Recipe Contest Submit an original recipe for a healthy and economical summer salad made with fresh seasonal ingredients for a chance to win $500 of groceries. -JUNE 15: Cooking Light Ultimate Reader Recipe ContestEnter a recipe using a sponsors' products for your chance to win $20,000. -JUNE 30: Vegetarian Times 2010 Reader Recipe ContestSend an original vegetarian or vegan Holiday recipe, using a sponsors' product, for a chance to win one of three cash prizes and be featured in the November/December issue of Vegetarian Times. -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. -DEC. 31: Cuisinart's New Culinary Cook-off Video ContestTape a video using your Cuisinart's product for a chance to win five different Cuisinart products. “Raw News You Can Use” runs Thursdays. To list a living food event or class, send your 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.
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.
Okay, I wasn't going to blog any more this week, I'm on vaca, right? But when my 16 year-old daughter (whose diet consists of pasta, cheese and apples) said she would be willing to eat raw foods if she could eat only this cake, I couldn't resist posting my photo of a raw fruitcake. Now it is just a food teaser, the recipe won't be posted until a later date. I just wanted to whet your appetite. Happy Thanksgiving,Terilynn
photo by Katka S. SUNDAYS 105degrees 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 WEDNESDAYS Live 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 Ann Wigmore Foundation presents Living Foods Lifestyle® reTREATs, 10-day retreats offered every month. $1800. San Fidel, New Mexico, 505-552-0595 Cafe Gratitude hosts an array of raw food preparation classes, workshops and more. 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
MAY 20: Green Spirit Raw Food Living with Chef Linda presents a Raw Basic class, 6-8:30 p.m. $50. Registration required. GreenSpiritliving.com, 773-484-0937 MAY 20: Art of Cheese making class. $40. 105degrees, North Classen Boulevard, Suite 1, Oklahoma City, OK, 405-842-1050
MAY 20: Mooi Raw/Vegan Restaurant opens. 1700 Sunset Blvd., Echo Park, CA - MAY 22: Cru Restaurant hosts "Around the World" series, raw food classes, 3-4:30 p.m. Sundays through May 22. $20 per class, cash only. No reservations required. Where, 1519 Griffith Park Blvd., Los Angeles, CA, 323-667-1551 MAY 22: "Crank It Out" Juicer and food processor techniques highlighting Green Juices, sprouting, patés and more, 10 a.m.-1 p.m. $45. Lenore's Natural Cuisine, 164 Ox Creek Road, Weaverville, NC. Register at 828-645-1412 MAY 22: Fallbrook Spring Open House Potluck, 1 p.m. Please bring a raw vegan dish to share. Vegetarian dish is okay. Rainbow Valley Grange, 2160 Rainbow Valley Blvd., Fallbrook, CA, 760-809-6668 MAY 22: Revitalive Health and Wellness Center hosts Vibrant Life Expo to benefit The Food Project, 9 a.m.-4 p.m. Highlighted speakers include best-selling author and life coach Cheryl Richardson, motivational speaker and author Victoria Moran, fitness expert Michael Gerrish and fashion stylist Ginger Burr. $99 in advance, $125 at the door. The Firehouse Center for the Arts, Newburyport, MA, 978-462-1488MAY 22-23: Chicago Green Festival, showcases more than 350 diverse local and national green businesses, 10 a.m.-7 p.m. May 22 and 11 a.m.-6 p.m. May 23. More than 150 renowned speakers appear for insightful panel discussions and presentations. $10, $15 both days. Navy Pier, 600 W. Grand, Chicago, IL
MAY 22: The Raw Food Witch hosts a Dehydrator Treats and Crackers class, 1-4 p.m. $80. Downtown Toronto, Canada, nathalie(at)rawfoodswitch.com MAY 22: Silvia Clausin, of Raw Deli, holds classes at The Raw Food Chef School. Brighton, England MAY 23: Rod Rotondi's Raw Foods Preparation & Lifestyle Introductory Course, 6 p.m. Live Studio Chicago, 678 North Wells, Chicago, IL -MAY 23: Hemp History Week is a joint project of Vote Hemp and the Hemp Industries Association to anchor and organize events as part of a national grassroots, media and public education campaign.
MAY 25: Raw Deserts that Sizzle, 5-9 P.M. $75. 8 Edward Place, Stamford, Ct. To register and reserve a spot contact: janzerr(at)gmail.com or call: 203-438-3417 MAY 27-28: The Daily Raw Blog's 3rd Anniversary Cyber Celebration features giveaways every 30 minutes, recipes, videos, reviews and more. MAY 29: Denver Metro Area Living and Raw Food Cafe rawluck, 2 p.m. Whole Foods Market, 870 S. Colorado Blvd., Denver, CO, 303-691-0101
MAY 27: Green Spirit Raw Food Living with Chef Linda presents a dehydrating class, 6-8:30 p.m. $50. Registration required. GreenSpiritliving.com, 773-484-0937
MAY 29-JUNE 4: Raw Food Family Camp. Germany. MAY 31: Jennifer Cornbleet's "Raw For Dessert" book signing, lecture and free samples, noon -1:30 p.m. Call for registration. Barbara-Jo's Books to Cooks, 1740 West 2nd Ave., Vancouver, Canada, 866-688-6744
MAY 31-JUNE 19: Raw Food Nutrition Science, Health Educator and Raw Culinary Arts Certification. $500. The Commercial Kitchen of Jackie & Gideon Graff, 1085 Lake Charles Drive, Roswell, GA, 770 992-9218, email: rawfoodrevival@att.net JUNE 1: Jennifer Cornbleet's "Raw For Dessert" book signing, lecture and free samples, 7-8:30 p.m. Registration suggested. Whole Foods Market, 17991 NE Redmond Way, Seattle, WA, 425-881-2600 JUNE 2: Jennifer Cornbleet's "Raw For Dessert" book signing, lecture and free samples, 7-8:30 p.m. Call for registration. East West Books, 6500 Roosevelt Way Northeast, Seattle, WA, 206-523-3726 JUNE 3: Jennifer Cornbleet's "Raw For Dessert" book signing, lecture and free samples, 7-8:30 p.m. Call for registration. Whole Foods Market-Roosevelt Square, 1026 Northeast 64th St., Seattle,WA, 206-985-1500 JUNE 4-7: Alissa Cohen Living on Live Food Teacher Certification. $2475.00. Space is limited. Kittery, Maine and Boston, MA, 978-985-7217 RawTeacher.com JUNE 5: "The Heat Is On" Focus on dehydration techniques, 10 a.m.-1 p.m. $45. Lenore's Natural Cuisine, 164 Ox Creek Road, Weaverville, NC. Register at 828-645-1412 JUNE 5-11: A Raw-habilitation Retreat, classes, demos, lectures, hikes, tours, bodywork and more. Costa Rica, 404-271-9997 or 770-518-4463; or email Dr. Sam at DrSamPT@gmail.com
JUNE 6: Hippocrates Health Institute presents a nine-week Health Educator Course. 1443 Palmdale Court West Palm Beach, FL, contact Linda Frees at lfrees(at)hippocratesinst.org JUNE 7-13: UZAZU Embodiment Retreat with David Rainoshek. $1,245-$1,645 before MAY 17. Glen Ivy Center, Corona CA, 604-253-3039 JUNE 12-22: Conscious Cleansing Retreat offers an extensive and in-depth immersion into the lifestyle of live-foods, natural health and spiritual practices. $2,895. Tree of Life, Patagonia AZ, to register email tolrep2(at)treeoflife.nu or phone 866-394-2520 JUNE 13-20: Organic Avenue hosts Juice Fast for Peace with Gabriel Cousens. $799. Culture of Life, New York City, customerservic(at)cultureoflifestore.com JUNE 19: The SimplyRaw Festival features raw vegan pie contest, food preparation workshops; yoga; food sampling, rebounding; sprouting workshops and more, 10 a.m.-9 p.m. Free. Central Park in the Glebe, Ottawa, Canada
JUNE 20: Raw Chef Intensive, 11 a.m.-7 p.m. $400 advance payment by JUNE 18, $425 thereafter. Raw Soul, 348 W. 145th St., New York, NY, 212-491-5859 JUNE 25: The Best of Raw Contest features speakers, chocolate, prizes, music and more, 7 p.m. $15. Organic Avenue, 116 Suffolk Ave., NY, NY -JUNE 25: Ani Phyo's book signings and appearances. JUNE 27-JULY 2: Herbalist Brigitte Mars teaches “Healing with Herbs and Raw Foods.” Hollyhock Retreat Centre, Cortez Island, British Columbia, Canada. 1-800-933-6339 JULY 1-4: Raw Freedom Retreat — A Raw Food Detox Holiday features classes, yoga, meditations, massage and more. £447, £547. The Well Garden, South Devon Coast, UK JULY 2-4: Fresh Food Festival creates a forum for raw fooders in Scandinavia and other countries. Activities include lectures, yoga, Tai Chi, workshops, live music, food and more. Lolland, Denmark JULY 5: 105degrees Academy begins its 12-week Chef Certification Level II class, Advanced Raw Cuisine, 7 a.m.-2 p.m. or 3-10 p.m. Monday-Friday. 5820 North Classen Boulevard, Suite 1, Oklahoma City, OK, 405-842-1050 JULY 9-11: Raw Magic Summer Weekend Retreat with Kate Magic. £295, £550 for two. The Manor by the Lake, Cheltenham, UKJULY 24-31: Raw Food Family Camp. Germany.
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 AUGUST 27-29: The Sixth Annual Vibrant Living Expo, 2010 Vibrant Living Expo and Culinary Showcase. Early registration is $165 before MAY 31, $225 thereafter, 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 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
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
HELP WANTED
Integral Yoga Natural Foods needs a Deli Assoicate. Must have experiences working in a natural food store, making juices and smoothies, customer service, must have a NYS Food Safety Certificate (maintaining and cleaning up to health code standards), stocking, and be knowledgeable about vegan, raw, and vegetarian food. Benefits includes: great salary, store discounts, free yoga classes, and health benefits. Part time pos.ition.Detox Retreat at the Oasis is looking for energetic, self-motivated people to help us with our 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 Vivapura, a superfoods company in Arizona seeks a kitchen assistant. he job description includes: packaging and labeling products, recipe development, organizing and cleaning kitchen. This job is for kitchen assistant but with the possibility to expand into the kitchen manger position within 6 months.
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. Hippocrates Health Institute seeks a Florida Licensed MD or DO physician to join their Medical team. Forward your CV to sjosephson(at)hippocratesinst.org.
Hippocrates Health Institute needs an experienced sprout grower with proven track record. Send your credentials and letter of interest to bclement(at)hippocratesinst.org. Living Tree Community seeks the following positions: Sales and Administration: Organic and Kosher Food, Operations Manager, Regional Sales Rep, Office Administrator, Assistant Bookkeeper and Assistant Warehouse Manager. Visit the website for details. The Living Centre, an Eco-Spiritual Educational Sancutary, seeks two enthusiastic and energetic individuals for its part-time Forest Gardening Permaculture Internship. Please send a resume, references and cover letter explaining why you are the person for this position to: info(at)thelivingcentre.com. Personal interviews will be arranged with selected applicants only. 5871 Bells Road, London, England Chef Mehmet seeks raw food and green-minded people for organic farming and kitchen help for an international branch of Cousin's IV in Izmit, Turkey. Email meagan@cousinsiv.com if interested.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. Volunteers Needed. Cousin's IV hosts two booths at the Green Festival Chicago 2010 on MAY 22-23. They seek volunteers to help out in the kitchen and manning our booths. If you are interested, email Meagan at meagan@cousinsiv.com. CONTESTS
-MAY 20: Free tickets to the Raw Spirit Festival Share your most inspiring Raw Spirit Stories of transformation and/or festival experience. Email your 10 — 200 word stories to heavenly(at)rawspirit.com by MAY 20 to qualify for the contest. -JUNE 15: Cooking Light Ultimate Reader Recipe Contest Enter a recipe using a sponsors' products for your chance to win $20,000. -JUNE 30: Vegetarian Times 2010 Reader Recipe Contest Send an original vegetarian or vegan Holiday recipe, using a sponsors' product, for a chance to win one of three cash prizes and be featured in the November/December issue of Vegetarian Times. -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. -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 Thursdays. To list a living food event or class, send your 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
Is it just me or are there really talented singers on American Idol. Wow, this is the first time I have watched AI faithfully and I am amazed by the talent. Was it like this in past seasons? Tell me.
The only censure I would have is Randy starting his comments with “So, yo.” or “Dawg, yo.” or “Dude, yo” Yo, what’s up with that?
I predict that Crystal Bowersox will take it all. I think she is fabulous, she seems down-to-earth and very cool.
Recipes. If my calculations are correct, these three recipes will complete all the recipes by Matt Amsden from the Complete Book of Raw Food endeavor. Here and here are his others. I have stopped numbering the recipes but if you would like to see how many recipes I have completed, check it out here. On the pierogi, I had a tough time with the jicama slicing even after bringing out my heavy-duty mandoline. I couldn’t get a full “paper-thin” round at times. So I took the thicker rounds (about ¼-inch) and cut them in half. No worries.
Other than that...
Man on the Raw adored the Cheese Pierogi, p. 118, he ate them up something fierce. The children adored the Carob Walnut Fudge. p. 292, and I nearly fell off my juice feast lusting after the Seaweed Chowder, p. 102. My taste buds are obsessed with seaweed.
Thanks to everyone who are sharing their raw commuities, keep them coming.
For the last month or so I have been hee-hawing about how much of my life to share. I am a writer at heart, it’s something that’s all in the family; my mother writes, my 10 year-old daughter writes and my Man on the Raw writes. We, for all intents and purposes, write.
As most writers do, I draw upon my personal experiences and interpret my perceptions of them into words. I feel the occurrences that motivate me to write the most come from a place of jealously, anger, sorrow and fear.
Having said that, I’m a bit of a chicken-sh**. I wish I possessed the personality that says, “F-it,” I’m going to write what I want to write and I don’t care what anyone has to say about it.
But I love the Daily Raw Café and I love the people who visit and comment on The Daily Raw Café and I don’t want to offend anyone.
This post could offend. If only for the sheer fact it has nothing to do with Karen Knowler’s Marinated Veggies (broccoli in my case) on page 123 and Shazzie’s Cheddary Cheeze Spread (p. 188)
So if it does offend, please, forgive. Come back tomorrow, "Raw News You Can Use" will be posted.
This Thursday at 9 o’clock in the morning I am having surgery. The type of surgery doesn’t really matter....okay, okay... twist my arm why don't you?
I am having my breasts implants removed. Crap! Did I write “breasts” out loud?
I guess this really isn’t a cheeze and broccoli conversation.
The short of it is, I have had implants for 15 years come this summer, they have served there purpose and I would like my original set back.
Wait before you click the page away, this post isn’t about me down-sizing, it is about me being afraid.
Although, the procedure itself, I have been told, is quite harmless, there are always risks.
My head swears to me that everything will be fine and I will make it through surgery just fabulously. I even had a very lovely psychic yoga instructor give me the A-OK that I will come through with flying colors. And I know I will.
But…
There is a morbid side to me, it’s the writer in me asking “What if?”
I have always wondered what people’s lives were like the days, hours, minutes and seconds before they met their demise. Every minuscule movement could be suspect of the end of days.
You just never know. Is me NOT writing about Cheese on Broccoli, tossing the tender earth on top of my coffin?
Let’s get this straight, I am not afraid of death. There were days, in the not so distant past, that I have foolishly courted it, like the batter who relentlessly swings yet still misses the ball. My biggest fear is leaving my children motherless. I know they will be alright, yet I don’t think they are ready to exist without me. And truth be told, I am not ready to miss being in the audience during Jordan’s Nobel Prize, Donavan’s Pulitzer’s, Bishop’s Presidential Inaugural speech and Avery’s Oscar. I am not ready.
So if it crosses your mind throughout Thursday, (and only if it does) please send a bit of love my children’s way, their mother would be grateful.
Needless to say, I'm taking Friday off. Write you on Monday. :)
photo by Zephyrinus SUNDAYS 105degrees 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 WEDNESDAYS Live 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
Ann Wigmore Foundation presents Living Foods Lifestyle® reTREATs, 10-day retreats offered every month. $1800. San Fidel, New Mexico, 505-552-0595 Cafe Gratitude hosts an array of raw food preparation classes, workshops and more. 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
MAY 13 or 15: Fermenting Foods For Ultimate Enzymes, 1-3 p.m. May 8, 6-8 p.m. May 13 or 1-3 May 15. Learn how to ferment your own foods at home and sample fermented kefir, yogurt, and kimchi. $40. 105degrees, North Classen Boulevard, Suite 1, Oklahoma City, OK, 405-842-1050 MAY 13: Dr. Alejandro Junger lecture to benefit Healthylunches.org, 7 p.m. The Director of Integrative Medicine at Lenox Hill Hospital discusses his Clean Program and the benefits of cleansing. $15. Space is limited. Live Live & Organic, 261 East 10th St, NYC, NY, 212-505-5504 -MAY 14: Vilcabama Raw Food Gathering, Angela Stokes-Monarch and Matt Monarch host a 'free' gathering, no entrance fee, no 'structure' — just turn up, meet the tribe, Vilcabama, Ecuador, rawinecuador.ning.comparty, 6-10 p.m. Better Life Cuisine, 717 Broadway Ave., Santa Monica, CAMAY 15: Erika Wolff and the Power of Raw, hands-on workshop, 9:30 a.m.-4 p.m. $148. 184 Morrison Point Road, Milford ON K0K 2P0, Tel: 613-476-0302, erika(at)powerofraw.com MAY 15-16: ALIVE! Expo features the newest and best natural, organic, green and eco products to benefit Project Green, 10 a.m.-7 p.m. May 15 and 11 a.m.-6 p.m. May 16. Activities include cooking and fitness demonstrations, food and wine tastings, lectures, workshops, mini massages and more. Georgia World Congress Center, 285 Andrew Young International Blvd., NW, Atlanta, GA
MAY 16: Raw Recipe Exchange, noon-1:30. Send raw recipes to renee.ascione(at)wholefoods.com and Whole Foods Market will choose a few recipes to make, sample and discuss the during the open forum. Pre-registration required, space is limited. Whole Foods Sauganash 6020 N Cicero Ave., Chicago, Illinois, 773-205-1100MAY 17: Pure Food and Wine and One Lucky Duck participate in Taste of the Nation NYC 2010 to benefit Share Our Strength, 8 p.m. Grand Hyatt NYC, 109 East 42nd St., New York, NY, 212-883-1234 MAY 17-23: Hemp History Week is a joint project of Vote Hemp and the Hemp Industries Association to anchor and organize events as part of a national grassroots, media and public education campaign. MAY 18-22: David Wolfe Unleashed, a health workshop featuring discussions on the LongevityNOW Program, superfoods, spirituality and more. Costa Rica MAY 20: Mooi Raw/Vegan Restaurant opens. 1700 Sunset Blvd., Echo Park, CA MAY 20: Green Spirit Raw Food Living with Chef Linda presents a Raw Basic class, 6-8:30 p.m. $50. Registration required. GreenSpiritliving.com, 773-484-0937 MAY 20: Art of Cheese making class. $40. 105degrees, North Classen Boulevard, Suite 1, Oklahoma City, OK, 405-842-1050
- MAY 22: Cru Restaurant hosts "Around the World" series, raw food classes, 3-4:30 p.m. Sundays through May 22. $20 per class, cash only. No reservations required. Where, 1519 Griffith Park Blvd., Los Angeles, CA, 323-667-1551 MAY 22: "Crank It Out" Juicer and food processor techniques highlighting Green Juices, sprouting, patés and more, 10 a.m.-1 p.m. $45. Lenore's Natural Cuisine, 164 Ox Creek Road, Weaverville, NC. Register at 828-645-1412 MAY 22: Fallbrook Spring Open House Potluck, 1 p.m. Please bring a raw vegan dish to share. Vegetarian dish is okay. Rainbow Valley Grange, 2160 Rainbow Valley Blvd., Fallbrook, CA, 760-809-6668 MAY 22: Revitalive Health and Wellness Center hosts Vibrant Life Expo to benefit The Food Project, 9 a.m.-4 p.m. Highlighted speakers include best-selling author and life coach Cheryl Richardson, motivational speaker and author Victoria Moran, fitness expert Michael Gerrish and fashion stylist Ginger Burr. $99 in advance, $125 at the door. The Firehouse Center for the Arts, Newburyport, MA, 978-462-1488MAY 22-23: Chicago Green Festival, showcases more than 350 diverse local and national green businesses, 10 a.m.-7 p.m. May 22 and 11 a.m.-6 p.m. May 23. More than 150 renowned speakers appear for insightful panel discussions and presentations. $10, $15 both days. Navy Pier, 600 W. Grand, Chicago, IL
MAY 22: The Raw Food Witch hosts a Dehydrator Treats and Crackers class, 1-4 p.m. $80. Downtown Toronto, Canada, nathalie(at)rawfoodswitch.com MAY 22: Silvia Clausin, of Raw Deli, holds classes at The Raw Food Chef School. Brighton, England MAY 23: Rod Rotondi's Raw Foods Preparation & Lifestyle Introductory Course, 6 p.m. Live Studio Chicago, 678 North Wells, Chicago, IL MAY 25: Raw Deserts that Sizzle, 5-9 P.M. $75. 8 Edward Place, Stamford, Ct. To register and reserve a spot contact: janzerr(at)gmail.com or call: 203-438-3417 MAY 27-28: The Daily Raw Blog's 3rd Anniversary Cyber Celebration features giveaways every 30 minutes, recipes, videos, reviews and more. MAY 29: Denver Metro Area Living and Raw Food Cafe rawluck, 2 p.m. Whole Foods Market, 870 S. Colorado Blvd., Denver, CO, 303-691-0101
MAY 27: Green Spirit Raw Food Living with Chef Linda presents a dehydrating class, 6-8:30 p.m. $50. Registration required. GreenSpiritliving.com, 773-484-0937
MAY 29-JUNE 4: Raw Food Family Camp. Germany. MAY 31: Jennifer Cornbleet's "Raw For Dessert" book signing, lecture and free samples, noon -1:30 p.m. Call for registration. Barbara-Jo's Books to Cooks, 1740 West 2nd Ave., Vancouver, Canada, 866-688-6744 MAY 31-JUNE 19: Raw Food Nutrition Science, Health Educator and Raw Culinary Arts Certification. $500. The Commercial Kitchen of Jackie & Gideon Graff, 1085 Lake Charles Drive, Roswell, GA, 770 992-9218, email: rawfoodrevival@att.net JUNE 1: Jennifer Cornbleet's "Raw For Dessert" book signing, lecture and free samples, 7-8:30 p.m. Registration suggested. Whole Foods Market, 17991 NE Redmond Way, Seattle, WA, 425-881-2600 JUNE 2: Jennifer Cornbleet's "Raw For Dessert" book signing, lecture and free samples, 7-8:30 p.m. Call for registration. East West Books, 6500 Roosevelt Way Northeast, Seattle, WA, 206-523-3726 JUNE 3: Jennifer Cornbleet's "Raw For Dessert" book signing, lecture and free samples, 7-8:30 p.m. Call for registration. Whole Foods Market-Roosevelt Square, 1026 Northeast 64th St., Seattle,WA, 206-985-1500 JUNE 4-7: Alissa Cohen Living on Live Food Teacher Certification. $2475.00. Space is limited. Kittery, Maine and Boston, MA, 978-985-7217 RawTeacher.com JUNE 5: "The Heat Is On" Focus on dehydration techniques, 10 a.m.-1 p.m. $45. Lenore's Natural Cuisine, 164 Ox Creek Road, Weaverville, NC. Register at 828-645-1412 JUNE 5-11: A Raw-habilitation Retreat, classes, demos, lectures, hikes, tours, bodywork and more. Costa Rica, 404-271-9997 or 770-518-4463; or email Dr. Sam at DrSamPT@gmail.com
JUNE 6: Hippocrates Health Institute presents a nine-week Health Educator Course. 1443 Palmdale Court West Palm Beach, FL, contact Linda Frees at lfrees(at)hippocratesinst.org JUNE 7-13: UZAZU Embodiment Retreat with David Rainoshek. $1,245-$1,645 before MAY 17. Glen Ivy Center, Corona CA, 604-253-3039 JUNE 12-22: Conscious Cleansing Retreat offers an extensive and in-depth immersion into the lifestyle of live-foods, natural health and spiritual practices. $2,895. Tree of Life, Patagonia AZ, to register email tolrep2(at)treeoflife.nu or phone 866-394-2520 JUNE 13-20: Organic Avenue hosts Juice Fast for Peace with Gabriel Cousens. $799. Culture of Life, New York City, customerservic(at)cultureoflifestore.com JUNE 19: The SimplyRaw Festival features raw vegan pie contest, food preparation workshops; yoga; food sampling, rebounding; sprouting workshops and more, 10 a.m.-9 p.m. Free. Central Park in the Glebe, Ottawa, Canada JUNE 20: Raw Chef Intensive, 11 a.m.-7 p.m. $400 advance payment by JUNE 18, $425 thereafter. Raw Soul, 348 W. 145th St., New York, NY, 212-491-5859 JUNE 25: The Best of Raw Contest features speakers, chocolate, prizes, music and more, 7 p.m. $15. Organic Avenue, 116 Suffolk Ave., NY, NY -JUNE 25: Ani Phyo's book signings and appearances. JUNE 27-JULY 2: Herbalist Brigitte Mars teaches “Healing with Herbs and Raw Foods.” Hollyhock Retreat Centre, Cortez Island, British Columbia, Canada. 1-800-933-6339 JULY 2-4: Fresh Food Festival creates a forum for raw fooders in Scandinavia and other countries. Activities include lectures, yoga, Tai Chi, workshops, live music, food and more. Lolland, Denmark JULY 5: 105degrees Academy begins its 12-week Chef Certification Level II class, Advanced Raw Cuisine, 7 a.m.-2 p.m. or 3-10 p.m. Monday-Friday. 5820 North Classen Boulevard, Suite 1, Oklahoma City, OK, 405-842-1050 JULY 9-11: Raw Magic Summer Weekend Retreat with Kate Magic. £295, £550 for two. The Manor by the Lake, Cheltenham, UKJULY 24-31: Raw Food Family Camp. Germany.
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 AUGUST 27-29: The Sixth Annual Vibrant Living Expo, 2010 Vibrant Living Expo and Culinary Showcase. Early registration is $165 before MAY 31, $225 thereafter, 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 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 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
HELP WANTED
-MAY 15: Karen Knowler needs stories. The Raw Food Coach is looking for case studies of real people to be featured in her upcoming book and other publications. Stories of weight loss, health recovery, life, mind, body, heart and soul transformations or rejuvenation, because of a raw food diet, are all welcome. Your story should be no more than 500 words, ideally in a word document, include your photo (before and after if applicable, with dates, your name and location as you would like it to appear (e.g. Sarah Smith, Oxford, UK). A three-week fast and one week of refeeding will be provided as part of your experience. They offer hands-on experience in sales, marketing, administration and production. 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. Hippocrates Health Institute seeks a Florida Licensed MD or DO physician to join their Medical team.
Hippocrates Health Institute needs an experienced sprout grower with proven track record. Send your credentials and letter of interest to bclement(at)hippocratesinst.org. Living Tree Community seeks the following positions: Sales and Administration: Organic and Kosher Food, Operations Manager, Regional Sales Rep, Office Administrator, Assistant Bookkeeper and Assistant Warehouse Manager. Visit the website for details. Health Survey: High Raw Vegan Kids. Philip and Susan Miller Madeley are in the final stages of completing a master’s thesis in Vegan Live Food Nutrition with Gabriel Cousens M.D. They want to interview Raw Vegan parents w)ith children and Raw Vegan Authority. Email or 760-294-2406 The Living Centre, an Eco-Spiritual Educational Sancutary, seeks two enthusiastic and energetic individuals for its part-time Forest Gardening Permaculture Internship. Please send a resume, references and cover letter explaining why you are the person for this position to: info(at)thelivingcentre.com. Personal interviews will be arranged with selected applicants only. 5871 Bells Road, London, England Chef Mehmet seeks raw food and green-minded people for organic farming and kitchen help for an international branch of Cousin's IV in Izmit, Turkey. Email meagan@cousinsiv.com if interested.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. Volunteers Needed. Cousin's IV hosts two booths at the Green Festival Chicago 2010 on MAY 22-23. They seek volunteers to help out in the kitchen and manning our booths. If you are interested, email Meagan at meagan@cousinsiv.com. CONTESTS
-MAY 15: AARP Viva's Summer Salad Recipe Contest Submit an original recipe for a healthy and economical summer salad made with fresh seasonal ingredients for a chance to win $500 of groceries. -MAY 20: Free tickets to the Raw Spirit Festival Share your most inspiring Raw Spirit Stories of transformation and/or festival experience. Email your 10 — 200 word stories to heavenly(at)rawspirit.com by MAY 20 to qualify for the contest. -JUNE 15: Cooking Light Ultimate Reader Recipe Contest Enter a recipe using a sponsors' products for your chance to win $20,000. -JUNE 30: Vegetarian Times 2010 Reader Recipe Contest Send an original vegetarian or vegan Holiday recipe, using a sponsors' product, for a chance to win one of three cash prizes and be featured in the November/December issue of Vegetarian Times. -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. -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 Thursdays. To list a living food event or class, send your 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
"….Do you think you'll be starting at the beginning of the book and working through every page, or jumping around it?”
Thank you Angelique for your comment and feel free to call me Hopalong Cassidy because I am jumping all over the place…sort of.
The best course of action methinks would be to start with what I feel are the easiest recipes. The criteria is those using minimal ingredients, equipment and time. Start off loosey goosey, you know?
The complex recipes will come to pass, just not right out the gate. Some recipes build upon each other, for example Rejuvelac is made before a nut cheese. And let’s not forget the fun part of creating raw foods (wink, wink) the soaking and sprouting and dehydrating. I will tell you now, those recipes are not happening anytime soon.
I will try to let you know what’s coming up ahead of time so you can follow along and prepare the recipes yourself.
Starting with the Rejuvelac on page 9 and traveling onward my count was 375 recipes, (if you count something different, please share.) So if my calculations don’t fail me, that’s about 7-8 recipes per week to make a finish within the next year.
THE DOWNSIDE: because of copyrighting laws I won’t be able to print most of the recipes, so if you don’t have the book you might be out of luck.
ON THE UPSIDE: I will provide lots of photos. Yeah!
Let’s begin.
On next week’s menu (in no posting particular order):
1. Ants on a Log by Karie Clingo (p. 110) 2. Broccoli, Kale and Celery Juice by Vita Mix (p. 139) 3. Avocado Burritos by David Wolfe (p. 208) 4. Green Lemonade by John Larsen (p. 147) 5. Ranch Dip or Dressing by Elaina Love (p. 276) 6. Fast Avocado Salad by Stephen Arlin (p. 61) 7. Raw Candy by David Wolfe (p. 295)
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