the haps and some recipes

Hi there,

So, a few things:

• Finally I got some pictures on the rawvermont website - also separated the pages so it's not just one long page. You can view by going to http://www.rawvermont.com - soon I will get a blog up there so's we can all chat about living food which will be super. In the meantime, thank you Pat Hazouri for the fantastic photographs that you take! You are RAWsome! :-)

• Seven Days has an article about raw food in their food section. If you haven't picked up a copy, please check online here.  I'm featured in the article and I smile at some of the "artistic licensing" but overall, it's great to have more awareness around living food. 

• I had a Winter Recipes class last Sunday and it was really great. I love doing these classes - I meet such great people and it's so fun to make and eat this food. I'd like to offer a Winter Dehydrated Recipes Class and a Sprouted Recipes Class in the future. Sunday the 26th from 3-7 pm sounds like the right time. Mark your calendars. In the Winter Dehydrated Recipes Class, we'll make the some Breakfast Scones, BBQ Chick-UN Fingers with dippin' sauce, "Meat" loaf, and dessert will be Apple-Raisin Cookies. The cost of this class is $100 and we eat everything we make. We'll have other food to eat to show "a day in the life of raw food" that will go along with these recipes. Lots of fun for sure. 

• 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.

REMINDERS:
• November 9th is the raw food potluck at my house. 23 Calais Rd - across from Doty. Time: 6:30 - 8:30. I'm going to have meatloaf there so as to compliment the wonderful salads that come. Anyone willing to bring cut up fruit? I'll also have a pie there. Pumpkin, of course.

• November 10-12th is the scheduled dates for Alissa Cohen's level 1 and level 2 certification classes. Please call me if you're planning to attend. 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.

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

• Nov 17th is the Pumpkin Pie Workshop at Hunger Mountain Coop from 6-7 pm. 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 30th is the Pumpkin Pie Workshop at Buffalo Mountain Coop from 4:30-5:30 pm. Cost is $10. Please call either Alicia or Kate to sign up at 472-6020.

NOW FOR THOSE RECIPES:
I don't know if you've noticed, but I've been trying hard to only put recipes in these emails that require little equipment (no dehydrators or things like that. By the way, I don't use a juicer as stated in the article - if my hubby uses it, it's to make nut butters but typically I only use a food processor, a VitaMix blender and the Excalibur Dehydrator. I feel that making/drinking smoothies is way better than making/drinking juices...) Anyway, I find these recipes by doing google searches for raw food. Some of these came from www.rawfoodinfo.com and some came from www.living-foods.com - there are great recipes there. 

almond milk

(my comments are in the [brackets])
1 cup sprouted almonds
3 -3 1/2 cups filtered water

1) Process almonds in the blender with 1/2 to 1 cup of water until well blended, then add balance of water and blend again.

2) Pour into a cotton or muslin bag or cloth and squeeze out all the milk. This is simple, plain almond milk. This milk can be enjoyed as is or flavored in various ways (see suggestions below). The left over almond pulp can be used to make Almond Cookies [or truffles, or cheese or pies, or cakes or anything. Please do not throw this out].

Yield: almost a quart. Keeps for up to 5 days in the refrigerator. The Sweet Almond Milk (see below) keeps 1–2 days. After storage, the milk separates – so shake well before using.

sweet almond milk

1) Take plain Almond Milk, put into a blender with soaked dates [or a tsp of honey] and a little ground vanilla bean [or use some extract] and blend well.

Make with as many or as few dates as you like. Some people like it sweet and others prefer just a hint of sweetness. You can also try adding freshly ground lemon rind, pumpkin pie spice, nutmeg or cinnamon, or a combination. With experimentation you will hit upon a flavor combination which will taste delicious to you.

exotic-flavored almond milk

1) To 16 oz. of Sweet Almond Milk, add 1/4 tsp. rosewater and 1/8 tsp. cardamom powder. Blend well. Make sure to use food-grade rosewater, with no additives

veggie dip

2 celery stalks
2 carrots
1/2 cup tahini (raw organic)
1 Tbsp. lemon juice
handful of parsley

Put through a food processor.

quick & basic salad dressing

2 tbsp. olive oil (extra-virgin)
2 tbsp. fresh lemon juice or 1 tbsp. apple cider vinegar
1 garlic clove, pressed
Celtic sea salt to taste

1) Blend all ingredients together in a small bowl. Adjust flavor to your taste.

Enough for 1 large salad. Serve immediately.

halvah

1 Cup Sesame Seeds (Can substitute 1 cup Tahini - Sesame Butter)
2 Tbsp Honey
1 Tsp Vanilla (Optional)
1 Tbsp Raw Carob Powder (Optional)

Grind sesame seeds past meal stage into a nut butter. Scrape out into a bowl and dribble in the honey. Mix well until you get one sticky mass. For a "chocolate" halvah, mix in raw carob  powder - don't mix will; allow it to become marbled. For more vanilla flavor, add 1 teaspoon of vanilla with the honey.

Line a small (about 4x3 inches) box with waxed paper and press in the mixture. Put in the refrigerator to chill for an hour or so, take out, and slice into cubes.

Makes about 1 dozen 1 inch cubes

freezer cookies

1/2 cup sesame seeds
1/2 cup favorite nut
1 large banana
1 red or golden delicious apple
1/4 cup raisins

Soak sesame seeds and raisins, about 3 or 4 hour each. Soak the nuts 12 hours.

Process the ingredients in a food processor or blender until homogenized (mixed thoroughly together in one pasty blend).

Spread in a pan or dish and freeze.

Can be cut up like cookies or fudge squares. Eat frozen. This can also make ice cream sandwiches. Use frozen banana ice cream inside the sandwich.