recipes and info

Hi there!

Hoping this email finds you well and happy. I found a fudge recipe below that looks to make a LOT of fudge. I'm going to try it and see how it comes out - I also might change things around a bit since that's what I tend to do with all recipes... Let me know if you make the recipe and if you like it. There's also a roots recipe below for those that want to try something new with their root veggies... Also sending some info:

First the info:
• YAY! Last week was a fantastic raw food week beginning with a Raw Baklava Workshop at Hunger Mountain Coop. We had the first classes (Level 1 & 2 Certification classes) in the new space in Worcester last weekend and it was really awesome. The space is great and we're hoping to do some work to sweeten up the place. Which brings me to the next bullet item:

• The November potluck scheduled for November 9th fro 6:30 - 8:30 will be at my house instead of the yellow house in Worcester otherwise the potluck will be dusty from construction! So come to my house on Nov 9th at 23 Calais Rd in Worcester (unless someone wants to offer their house for the Nov potluck - let me know if you do.) I'm going to make raw meatloaf. Now that the weather is changing, I'm going to be bringing some dehydrated gourmet dishes for the potlucks. Hope to see you here!

• Thanks to Stacy and her family for opening their house to the potluck in October. It was a great turn out! :-)

• The Raw Baklava Workshop is still scheduled for Buffalo Mountain Coop in Hardwick on the 26th of October from 4:30 - 5:30. Please call to register: 472-6020 and ask to speak with Alicia, Kate or anyone in the Cafe. Come with a friend! Cost of workshop is $10 and includes the food.

• A Winter Recipes class is being offered for Oct 29th from 3-7 pm. We'll meet at 18 Worcester Village Rd and we'll learn 4 hearty recipes to make in the colder weather. A big question that I get is, "how do you eat raw food in the winter?" Well, I'll show you how. Cost of the 4-hour class is $75 and the recipes we'll learn is: Wake Up Gruel, Cream of Cauliflower Soup, Cottage Pie,  and Date Nut Torte. We'll eat all throughout the class. You'll receive handouts, tips and there will be some hands-on learning. All these recipes require no dehydration. I'm also happy to offer a similar class that use the dehydrator so you can learn to make breads, bagels, pretzels, and things like the meatloaf, etc. Please call me to register: 229-4496. Bring a friend and receive a nut milk / sprouting bag!

• Nov 1st and 15th are Pumpkin Pie Demos here in Worcester. Cost is $15. Time is from 6:30 - 7:30. Please call or email to sign up. We'll make and eat raw pumpkin pie! Other Wednesday nights are available, please call me to schedule: 229-4496.

• Nov 17th is the Pumpkin Pie Workshop at Hunger Mountain Coop from 6-7pm. Cost is $13 for members, $15 for non-members. The Coop has begun selling Living on Live Food book by Alissa Cohen which is super awesome!

• Nov 10th - 12th are the Level 1 & Level 2 Alissa Cohen Certification Classes. Please call me to register: 229-4496. If you would like to take these fantastic classes but don't desire certification, please tell me - special pricing is available for that. The Level 1 Class is offered on Friday night from 3-8 pm. We'll make and eat 7 recipes: mock salmon pate, stuffed portobello mushroom caps, collard roll ups, broccoli soup, date nut torte, fettucini alfredo and angel hair pasta with marinara. The Level 2 class is on Saturday from 10-6 and Sunday from 10-2. We'd make and eat 5 gourment recipes: rye bagels, enchilada, chilli with onion dip, calzone and pizza. You'll learn a ton of stuff about raw food including sprouting, dehydrating, setting up your kitchen/environment, the products out there, what to expect on raw and much more.

• I'm happy and here to give help and support in the raw food world. Let me know if you are interested in a Guided Raw Food Challenge! Offered: 7-day, 14-day, 21-day or 30-day challenges. I also have some raw food books to loan out if you are interested. Let me know.

Now for those recipes. Enjoy and thank you!
Linda

HOOKED-ON-ROOTS SALAD

(Hooked on Raw by Rhio)
1 cup grated sweet potato
1 cup grated daikon radish
1 cup grated rutabaga
1 cup grated Jerusalem artichoke
1 cup grated beet
1/2 cup pumpkin seeds, grated
1 1/2 large avocados
1-2 garlic cloves, pressed
1-2 tbsp. lemon juice
Celtic sea salt, to taste (optional)
1) Wash the roots with a vegetable brush but don't peel, unless you see a part that looks bad. Cut all blemished parts out. Make sure the roots are not waxed. I've seen rutabagas heavily waxed, and in that case it is wise to peel.
2) Grate all the roots and put into a bowl. A handy tool for this job is a Salad-Shooter¨ (see Kitchen Equipment). Add mashed avocado, grated or ground pumpkin seeds (the SaladShooter¨ works for seeds also), pressed garlic, a squeeze of lemon juice and a dash of Celtic sea salt and blend well.
Serves 4. Keeps for 2 days in the refrigerator.
NOTE: This is a delicious way to introduce raw roots to people who say they "just can't eat raw roots." (Experiment with other combinations of roots.)


raw fudge

2c soaked cashews
1c pitted dates
1c raisins, unsulphured
2 heaping T carob powder
1/2c fresh pineapple juice
1/2c distilled water
1c flaxseed meal
1c chopped walnuts

Drain cashews and put in blender or processor with dates, raisins, carob, juice and water. Whiz to thick paste. Stir in flaxseed meal and water. Press onto ungreased cookie sheet and freeze for 2 hours. Cut into squares and store in the freezer. MMM!!