nice night, interesting info & 2 recipes

Good morning!

We had such a nice time last night at the first potluck! I'm so glad those that could make it did. The food was delicious and beautiful all spread out there on the table. So many colors! 11 adults and 5 kids were there! YAY! I'm looking forward to next month's potluck now! While I'm hoping to have a fixed address soon for the potlucks, next month (October 12) will be at Stacy's house in Worcester. More info to follow later.

Also wanted to share some information with you. This is a couple tables that I found in my latest raw food book purchase called The Raw Truth by Jeffrey Safron. You might find it interesting and helpful. If not, that's OK, too! I like this book - has a lot of information in the front and recipes in the back. This author is interesting in that he makes a live tofu - not a lot of raw foodists eat tofu but it's great to have that option there for people that want it.

Basically, in the book Jeffrey is listing out foods that are harmful and beneficial - it's an easy way to visually see what raw foodists say in many books on many pages. I've never seen it written out like this before which is why I'm sending it. He also has a little food pyramid in there which is the way he's advocating optimal health. Interesting.

Have a lovely Friday.
Take care,
Linda

Recipe from his book that sounds quite interesting (now I'm hungry!):

shredded salad

(you're probably harvesting this stuff about now)
"Salads of shredded vegetables are a welcome side dish to any meal; they're quick to make and are highly filling."
Serves 2-4
3 carrots, shredded
2 purple potatoes, shredded & rinsed
2 beets, shredded
2 cups shredded cabbage (about 1/2 a head)
2 cups Carrot-Cashew-Ginger Dressing

In a salad bowl, toss together the carrots, potatoes, beets and cabbage. Drizzle the dressing on top & serve.

carrot-cashew-ginger dressing

"This Raw Experience classic is zingy and creamy. Some people even eat it as a soup."
Makes 2 1/2 cups

6 carrots
1-inch piece fresh ginger
2 Tablespoons soaked cashews, drained
2 Tablespoons Bragg Liquid Aminos

Process carrots through a juicer into a large measuring cup (you should have approximately 2 cups) Reserve 1/4 cup of carrot pulp from juicing the carrots. Process the ginger through a juicer into the bowl of a food processor. Add the carrot juice, cashews and process until smooth. Add the reserved carrot pulp and Braggs and pulse once or twice to combine. The dressing can be covered and refrigerated for up to 2 days.