Kaia Foods gives one (1) lucky winner a chance to win a bag of granola, sunflower seeds, 4 fruit leathers and a bag of their newest product, kale chips!*
For a chance to win, visit Kaia Foods tell me which flavor granola, sunflower seeds, fruit leathers and kale chips* you want in the comment box below.
Optional entries: Here are more ways to enter. Each Way Gets You One Entry, except #1.
Remember, leave a separate comment on my blog for each entry you want. If applicable, please leave the link to your Facebook/Twitter/Blog in the comment you leave me.
1. Link the Daily Raw Blog's 3rd Anniversary Cyber Celebration back on a Blog Post of yours. **You Get 5 Extra Entries for Doing This** Please leave a link. And create 5 separate comments in the comment field below.
2. Follow Me on Twitter. If you are already following me, let me know.
3. Post this on your Twitter: "Kaia Foods giveaway at josculinary.com"
4. Post this on your Facebook: "Kaia Foods giveaway at josculinary.com"
The deadline, for the all the contests, is tonight at 12:32 a.m. {May 28th} (EST). Random.org will pick the lucky winner.
This giveaway is open to U.S. mailing addresses only.
At contest time Kale Chips are not posted on the company's website. The flavors are barbeque, cheesy, chili lime and salt and vinegar.
Kaia Foods gives one (1) lucky winner a chance to win a bag of granola, sunflower seeds, 4 fruit leathers and a bag of their newest product, kale chips!*
For a chance to win, visit Kaia Foods tell me which flavor granola, sunflower seeds, fruit leathers and kale chips* you want in the comment box below.
The Kale Chip aren't listed on the website, the flavors are barbeque, cheesy, chili lime and salt and vinegar.
You may enter more than once, I will leave it to you whether you want to FB, twitter, etc. It's all good, just leave a separate comment for each one.
The deadline is Sunday, June 6 at 11:59 p.m. (EST). CLOSED The winner will be announced Monday, June 7. This giveaway is open to U.S. mailing addresses only.
On Saturday, I volunteered for the Tree of Life Rejuvenation Center at the first annual Denver VegFest and Health Expo.
The fest was at the new Ritz-Carlton hotel.
Very nice and elegant, as it should be. I got to tell you I was one lucky girl.
Author and raw foodist Brigitte Mars
and Shari of Two Moms In the Raw shared the booth with me and I have to tell you folks these women are absolutely remarkable.
If you haven't tried Two Moms in the Raw granola or sea crackers, you are majorly missing out. They are 100% raw and organic and 200% delicious.
She gifted me a bag of my favorite granola(the Goji berry mix) and I'm going to create something tasty ( As soon as I find my bag. I think the kids swiped it as soon as I came home).
I have always been a fan of Brigitte, author of one of my favorite raw books Rawsome.
When my husband and I first went raw back in the day, we took an raw Asian class from Brigitte. She is very beautiful, vibrant and youthful. Spending time with her gives you such a wonderful positive energy. She is a great lady. My camera battery died about 10 minutes into its usage so I didn't get to take too many photos. A few raw booths were at the festival. I'm excited to report that there will be a new restaurant in Denver that will serve Organic, vegetarian, vegan and raw food. The restaurant, Solar, is located at 2615 Welton St., in the Historic Five Points area. Fatima, owner of Solar was on hand at the fest, offering raw falafels balls, wraps, desserts. Of course, this was the point where my camera went kaput. Here were a few of the other raw or semi-raw booths.
I was at the festival promoting Dr. by Gabriel Cousens' new book "There Is a Cure for Diabetes: The Tree of Life 21-Day+Program."
In my excitement of the event I forgot to purchase my copy of the book. My mother and aunt both have diabetes and it was something I wanted them to take a look at. I am every interested in Dr. Cousens approach to introducing non-raw eaters into eating raw.
I have been eating a mostly raw diet for 4 years now and my mother still looks at me like I'm eating something from outer space. It's just broccoli mom.
To be fair, she has started drinking green smoothies. You gotta crawl before you can walk.
A little birdy told me that Dr. Cousens was asked to speak at next year's event. That will very exciting if it happens.
My husband came up with this granola that our son Bishop knows as "My Cereal". And since my husband developed this popular (at least in our household) recipe, I don't have any of the exacts. I was lucky one day to actually catch him playing with the ingredients. Most of the time he makes this when I'm not around. I don't understand why. ;)
He runs and hides when he sees me flying at him with a pad, pencil and camera demanding to capture the moment. I know there is soaking, sprouting and dehydrating involved.
Which leaves Bishop's favorite cereal with a sweet and nutty flavor and crunchy texture that holds its own in almond milk. Although, my boy prefers it dry. That's how I liked 'my cereal' when I was a kid. Now that I have the ingredients I will take some QT time and figure out the actually recipe. Maybe you can do the same.
Bishop's "My Cereal"Pumpkin SeedsOat Groats, soakedRaisinsQuinoaHoneySunflower SeedsRolled OatsMaple SyrupSea Salt
Recipe #40 the Complete Book of Raw Food Endeavor, Falafels by Rose Lee Calabro, p. 230.
One word, "Amazing."
Amazing flavors, amazing smells, amazing taste, texture. Just simply amazing.
Raw News you Can Use FEBRUARY 17 Rising Sun Café host author and raw food chef, Paul Nison, 6:30 p.m. 10 South Main St., Brooksville, FL. RSVP to Ruth Gavish at 352-398-7755.
FEBRUARY 17 Just Desserts, Café Tarragon hosts raw desserts demonstration, 6:30 p.m. $38. Future Green, 2352 S. Kinnickinnic Ave., Milwaukee WI, 414-294-4300.
FEBRUARY 18 Alpine Business Networking Association hosts a raw food presentation featuring Certified raw culinary chefs Diane Haworth and Michael Varbaek, 5:30-7:30 p.m. Vines Bistro & Wine Bar, 2502 Alpine Boulevard, Alpine, CA, 800-235-4621, http://alpinebusinessnetworkingassociation.com/
FEBRUARY 19 Diana Stobo discusses her book "Get Naked Fast" and demonstrates raw food preparation. 11 a.m. Free. Whole Foods Market, 340 Third St., San Rafael, CA, 415-451-6333, http://www.dianastobo.com/
FEBRUARY 20 As part of their Raw Food Revival Tour, Jackie and Gideon Graff presents Caribbean Extravaganza, a raw foods lecture and demo, 3-7 p.m. $95. Serious Exercise LLC, 3230 South Florida Ave., Lakeland, FL, 770 -992-9218, rawfoodrevival.com
FEBRUARY 21 Brunch On The Island, a healthy and hardy Sunday brunch with juices and smoothies, granola , crepes and cinnamon rolls, 11 a.m.-2 p.m. $55. Salt Spring Island, BC, 250-537-2048 or email rawsome@shaw.ca.
FEBRUARY 22 Sauerkraut demo, 7-10 p.m. Walthamstow, London E17, www.funkyraw.com/connect/london-social.php
FEBRUARY 23 Introduction to Raw Living Foods workshop and Food Preparation class, 5:30-8 p.m. $75. 4604 Dorset Ave. Chevy Chase, MD, 202-320-5025
FEBRUARY 23 Desserts au Naturel, a raw culinary arts class, 6:30 p.m. $50. Registration deadline February 20. The Center for Healing & the Arts, 8910 Callaghan Road, San Antonio, TX, 210-344-8910, rawfood.meetup.com/313/calendar/12547844
MARCH 3 Nude Food offers a East Meets West un-cooking class, 6-8 p.m. $30. Zerhs, Malden Road, Canada, To register please call (519)-939-0138
MARCH 13 Raw Food Coach and Chef, Lisa Simpson, Raw Liberty presents the class “Raw Liberty at the Table Living Harmoniously Raw, 11 a.m.-4 p.m. £75. Ealing, London, England, 07939 848371, email: lisa@rawliberty.co.uk
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, to get an application, email rawfoodrevival@att.net or call us at 770 992-9218
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 HallFort 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. $100 on March 1, $150 after first 100 tickets sold. Granite Dells, near Prescott, Arizona, 928-308-2146, RawSpirit.com
“Raw News You Can Use” runs Thursdays. 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.
“Pretty damn good” was the statement Man on the Raw used to describe Blue Mountain Organics’ Cacoa Walnut Brownie. I concur. I ate my thick piece of brownie with a cold glass of almond milk.
Blue Mountain Organics was gracious enough to send me a brownie to try. Created by the Raw Bakery, the 2.4 ounce brownie was individually packaged for freshness. As far as taste goes, the unique cacao flavor stands out, but doesn’t overpower the brownie. I love the fact that it has golden flax in it, yet I don’t taste it at all.
The smooth, glossy texture wholly compliments the rich and dense qualities of the brownie. Consistent use of chopped walnut pieces throughout bring added appeal to the texture.
The dates and agave combined puts the brownie on the sweet side, but it’s forgivable, it is a brownie after all.
Blue Mountain Organics has a nice variety of brownies, more than your usual Standard assortment. Examples include the Simply Cacoa, Carob Walnut, Carob Pistachio, Carob Hazelnut, Carob Crunch, Cacao Pistachio, Cacao Hazelnut, Cacao Crunch and the one Blue Mountain sent to me to sample, Cacoa Walnut.
The walnuts and flax seeds goes through a process the company calls “Better-than-Roasted™ .” The nuts and seeds have been soaked, sprouted and dehydrated thus removing the enzyme inhibitors that naturally occur in nuts, making the brownies easier to digest.
Among the other products Blue Mountain Organics sell are sprouted nuts and seeds, granola and raw ice cream.
Blue Mountain Organics is offering The Daily Raw Café readers a chance to try their products. From May 28-June 3 you will receive 10% off your entire order. Just type in the discount code “DAILYRAW” at checkout.
Blue Mountain Organics’ Cacao Walnut Brownie Size: 2.4 oz Price: $4.80 Ingredients: Dates, Agave, Cacao Powder, BTR Walnuts, BTR Golden Flax. Certified Organic: Yes
Let me start off saying “thank you” to all who wrote beautiful words of support by email and in the comments section. I really appreciate it. I don’t have time right now to answer everyone back individually (especially in the comments box) but please know that you are in my thoughts.
On to Fort Bragg
Surrounded by the of Northern California's redwood forests (home to those winding roads) and the Pacific Ocean, Fort Bragg is a small town located in coastal Mendocino County.
According to Fort Bragg’s website, the area was home to the Native American Indians, most of whom belonged to the Pomo tribe. They were hunter-gatherers who lived close to the land and sea.
In 1855 an exploration party from the Bureau of Indian Affairs visited the area looking for a site on which to establish a reservation and, in the spring of 1856, the Mendocino Indian Reservation was established at Noyo. It was 25,000 acres and extended from what is now Simpson Lane to Abalobadiah Creek and east to Bald Hill. In the summer of 1857, First Lieutenant Horatio G. Gibson established a military post on the Mendocino Indian Reservation approximately one and one-half miles north of the Noyo River. He named the camp for his former commanding officer Captain Braxton Bragg, who later became a General in the Army of the Confederacy. The official date of the establishment of the fort was June 11, 1857. Its purpose was to maintain order on the reservation.
Now, from my observation, it seems to be a mix of working-class town folks in jeans and strip shirts and free-spirit hippies in long-flowing garb and dreads. To tell you the truth, I haven’t really found out what this town is all about. It is still a mystery. I plan to explore when I get a moment to breathe. On my walks to and from school, I have noticed he sky has been grey and misty on most days (nothing too gloomy, it’s almost romantic). When the sun finally makes it to Fort Bragg, it beams through the clouds and it’s a phenomenal sight. The air is full of warmth either way in spite of the sky’s hues. A few nights and early mornings have been a bit nippy but nothing to unbearable.
I have a slight confession to make. I am falling in love… with Fort Bragg. It started out as a school-girl crush. I adore the mild weather (can you imagine the garden I could create YEAR-ROUND), the friendly people, the easy navigation of the streets, the beach and I, especially, LOVE the fact that the premier raw foods school is here. All infatuation-worthy reasons. Now my crush has developed as full-blown love. But I have a tendency of falling head over heals fast and then falling flat on my face. So the next step is to find out what lies deeper in Fort Bragg, jobs, a place to live, schools for the children, etc. I am afraid that this love affair with Fort Bragg will have to proceed slow and steady before I make any rash decisions about my family’s future.
The FUNdamentals of Raw Living Foods 34 students 17 from the United States 6 from Canada 2 from UK 2 from Japan 2 from Singapore 1 from France 1 from Beliguim 1 from Australia 1 from New Zealand 1 from India
Carrot CakeThe first class you have to take at Living Light is the FUNdamentals of Raw Living Foods. It is an entry-level class where you learn the basics of sprouting, making kraut, nut milks and how to use equipment of a raw food kitchen and so much more. This class is a prerequisite for Essentials of Raw Culinary Arts, Raw Culinary Arts Associate Chef and Instructor Training and the Gourmet Chef series.
Herb CheeseIt was a laid back sort of day full of demos and lots of tasty foods to try. There was no hands-on training so we didn’t don our chef wear.
Almond Milk, Granola, Brownie We met all of our instructors, including Founder and director Cherie Soria. I couldn't believe it! "The Mother of Gourmet Raw Vegan Cuisine" actually teaches quite a few of the classes, more than I had anticipated. That was a nice surprise.
LunchThe Snail: I have never seen a snail inside its shell so I took several (hundred) of photos, I was fascinated by them.
Sometimes I am not in the mood for another green juice or I'm too lazy to pull out the blender and make a smoothie. And if a tray of granola isn't in the dehydrator as we speak and my almonds aren't in a bowl of filtered water, then I am short out of luck, in the breakfast cereal department. In the raw food land of soaking, sprouting and dehydrating, I was hard pressed to find something substantial and quick to eat without too much prep time. Until chia seeds entered my life.
Who would have thought the little seeds that sprouted on the bodies of clay rams, cows and kittens provided more than a catchy jingle and goofy 80s entertainment?
The Aztecs did. Warriors and runners are believed to have sustained themselves for an entire day on just a tablespoon of chia.
Nutritionally, those little buggers are high in omega 3 fatty acids, protein, fiber and calcium.
But this isn’t history or nutrition class. Think more weird science. Particularly, the fun and bizarre gelatinous effect it has on whatever it touches. It’s way cool, it‘s kind of like the blob, without the gore.
Try it. Place 1 tablespoon of chia seeds in an 8-ounce glass of water or juice and wait 15-20 minutes. Well, what are you waiting for? Go on, I’ll be here when you get back. See what I mean, isn’t that the coolest? Who knew? If you add some lemon or lime juice and raw agave nectar and you have a cool, refreshing drink.
Chia Fresca Serves 1 Juice of 1 lemon 8 ounces cold water 1 teaspoons raw agave nectar, or more to taste 1 tablespoon chia seeds Mix lemon juice in water; add agave and chia seeds. Vigorously stir until all the seeds are wet and no clumps appear. Let sit at room temperature for 15-20 minutes. If texture in your drink is too much for you to handle, try a breakfast pudding on for size.
Chia Pudding Serves 4 1 cup raw cashews 3 cups water 2 tablespoons raw agave nectar, or more to taste 1 tablespoon organic vanilla extract pinch sea salt ¼ cup chia seeds
Place the cashews and water in a high-speed blender and blend on high speed until smooth and creamy. Transfer the cashew mixture to a bowl; stir in agave, vanilla and sea salt.
Add in chia seeds and continue to stir until all the seeds are well incorporated into the cashew mixture. Let sit at room temperature for at least 15 minutes. You can eat it right away or it’s even better placed in the refrigerator overnight and eaten in the morning. The chia pudding will have the consistency of tapioca or rice pudding.
This is kind of thick for a flan and it doesn't have the jiggle of flan, but I love the name.
Flan de Coco y Chia 2 cups cashews, soaked for 1 hour 1 cup coconut meat ½ cup coconut water ¼ cup raw agave nectar ¼ cup Chia seeds 1 teaspoon organic vanilla extract Pinch of sea salt
Puree the ingredients in a high-speed blender until smooth. Transfer the mixture into a mini spring form pan. Chill overnight in the refrigerator or until mixture firms up.
Caramel Sauce 1 cup dates ¼ cup water juice of one half lemon 1 tablespoon coconut oil 2 tablespoons maple syrup (not a raw product) ¼ teaspoon sea salt
Soak dates in the water and lemon juice for an hour. Reserve soaking water. Process soaked dates, coconut oil, maple syrup and sea salt in a blender. Using soaking water one tablespoon at time, blend until you achieve a smooth creamy consistency. Carefully unmold the flan onto serving plates. Drizzle caramel sauce over the flan.
*This is a post I originally wrote on the Amateur Gourmet's community forum.
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.
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