recipes and info

Howdy and happy friday!

Here are the updates:

Matt has been very busy with the little yellow house! yipppeeeee! He's doing an awesome job of things, as usual, and we'll have a more wide open space to hold classes and potlucks, etc. I'd like to have a painting party. Could any of you help us to paint the room downstairs? Please call me and let me know - 229-4496. I'm thinking the 3rd of December and anytime that you could come would be helpful. We'll be painting throughout the day and we'll make it as fun as we can. Bring your kids - hopefully they will want to lend a hand - or maybe we'll have some snow that they can play outside in...

Potluck is scheduled for December 14th at the little yellow house. Address is 18 Worcester Village Rd, Worcester. Bring a dish to share, some eating utensils, plates and join us. Time is from 6:30 - 8:30. I'll have something hearty to eat for sure. Please bring fruit, salad with a raw dressing or some raw dessert. You have a lot to choose from with all these workshops I'm teaching...

I've been updating the raw vermont website. I'll be including these weekly emails in the website so that you can reference them for recipes, etc.

November workshops: 
• Tonight at Hunger Mountain Coop from 6:00 - 7:00 pm. We'll be learning the Raw Pumpkin Pie Recipe. This is a delicious recipe and one that you can adapt all the normal pie recipes into raw versions... Cost is $13 for members and $15 for non-members.
• Thursday, November 30th at Buffalo Mountain Coop in Hardwick from 4:30 - 5:30 pm. We'll be learning the Raw Pumpkin Pie Recipe. This is a delicious recipe and one that you can adapt all the normal pie recipes into raw versions... Cost is $13.

December workshops/demos are still set for Wednesday nights but are moving to Sundays during 2007. In December, the recipe we'll be doing is the YULE LOG (a.k.a. fruit cake.) Tonight is a pumpkin pie workshop at Hunger Mountain Coop and I'll have some fruit cake to sample. Location & time for workshops is as follows:
December 6, 2006 - 18 Worcester Village Rd, Worcester - 6:30 - 7:30 pm.  Cost is: $15
December 13, 2006 - Hunger Mountain Coop, Montpelier - 6:00 - 7:00 pm. Cost is $13 for members, $15 for non-members
December 20, 2006 - 18 Worcester Village Rd, Worcester - 6:30 - 7:30 pm.  Cost is: $15

Preview of workshops for 2007:
• January - Chocolate Turtle Candy and Date Nut Torte
• February - Carrot Cake 
• March - Lemon Pudding
more info to follow. please feel free to check out my calendar page for more info in the meantime.

Alissa's Certification Classes are scheduled for a weekend each month. Please check out my website for more information: 
go to http://www.rawvermont.com and click on "Alissa Cohen Certification Classes" or take this more direct route.
Other classes have been scheduled for 2007:
• When: Sunday, January 28, 2007 from 3 pm - 7 pm - Non-Dehydrated Winter Recipes Class  Where: 18 Worcester Village Rd, Worcester Cost: $75 per person  Bring: pen/pencil and a smile - we'll learn: Wake Up Gruel, Cream of Cauliflower Soup, Cottage Pie, Instant Ranch Dressing/Dip, Date Nut Torte 

• When: Sunday, February 25, 2007 from 3-8 pm - Dehydrated Winter Recipes Class  Where: 18 Worcester Village Rd, Worcester Cost: $100.00 Bring: pen/pencil and a smile - we'll learn: Breakfast Scones with Apricot Jam, BBQ Chick-UN Fingers with dippin' sauce,  "Meat" loaf, Apple-Raisin Cookies with Almond Milk

• When: Sunday, March 18, 2007 from 3-8 pm - Winter Sprouting Recipes Class (dehydrated & non-dehydrated) Where: 18 Worcester Village Rd, Worcester Cost: $75.00 Bring: pen/pencil and a smile - we'll learn: Cinnamon Raisin Bread with Jam,
Chilli with Onion Dip, Pad Thai, Orange Sherbert

• Scheduled is a Winter Dehydrated Recipes Class for Sunday November 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.

Some things to read & listen to:
• Seven Days did a piece on raw food: http://www.sevendaysvt.com/
• Burlington Free Press mentions my raw food demonstrations/workshops: 
http://www.burlingtonfreepress.com/
• Burlington Free Press is also doing a holiday article which will mention raw foods. It should come out on Thanksgiving day. When I get that link, I'll post it.
• http://www.rawveganradio.podomatic.com/ - I just recently found this and have only listened to four interviews thus far. Of course, feel free to listen to any of them. Here are the 4 that I've listened to in the archives: http://rawveganradio.podomatic.com/archive
scroll down to episode 21 for Dr Doug Graham's interview
scroll down to episode 20 for Victoria Boutenko's interview 
scroll down to episode 16 for Alissa Cohen's interview 
scroll down to episode 14 for Dr Gabriel Counsens interview

Take good care everyone!
Linda

Now for the recipes. My favorite part. I love sharing recipes and I encourage you to send me your favorites!
In lieu of not making the meat loaf recipe at last month's cancelled potluck, here is that recipe:

Meat loaf Recipe

from Juliano's RAW the uncook book.

This says it serves 2 but there is NO WAY that it serves 2 - more like 5-8.

1 1/3 cups walnuts, soaked & drained
1 1/3 cups sunflower seeds, soaked & drained
1 1/3 cups almonds, soaked & drained
1 tablespoon minced garlic
1/2 tablespoon Celtic sea salt
1/2 cup fresh parsley, chopped
11/2 cup chopped celery
2 cups Marinated Portobello, chopped (recipe below)
1 tablespoon chopped  onion
1/2 tablespoon minced ginger
2 tablespoons fresh rosemary, de-stemmed and minced
1 tablespoon fresh tarragon, minced
1 cup red bell pepper, chopped
1 tablespoon minced jalapeno
1 1/2 teaspons cumin seeds (not powder)
1/2 cup olive oil
1 recipe Barbeque Sauce (recipe below)

Process nuts in a food process, vitamix or juicer with the blank screen on. Process until a dough-like consistency. If using the food processor, add rest of ingredients except for the barbeque sauce and process until smooth. On a solid dehydrating sheet, shape the mixture into a loaf about 1 1/2 inches high. Dehydrate for 1 hour at 105º. Remove the loaf and baste it with the barbeque sauce. Dehydrate for 2-3 more hours at 105º and serve immediately.

marinated portobello recipe

2 cups portobello mushrooms
1 cup nama shoyu
1/4 cup olive oil

In a bowl, soak the mushrooms in nama shoyu and olive oil for at least 10 minutes, up to 6 hours. Note: if you don't have nama shoyu, substitute 1/4 cup miso and 1 1/2 cups fresh-squeezed orange juice. Discard marinade (LINDA'S NOTE: USE FOR A SALAD DRESSING! I DON'T LIKE WASTING/DISCARDING FOOD.) Makes 2 cups.

barbeque sauce recipe

1 cup fresh tomatoes, chopped
1/4 cup chopped onion
1/2 cup sun-dried tomatoes, chopped
1/2 teaspoon minced garlic
3/4 teaspoon minced jalapeno
4 fresh basil leaves
1/2 cup Medjool dates, pitted
olive oil or fresh tomato juice for blending
1/4 cup nama shoyu or 1 teaspoon Celtic Sea Salt
1 Tablespoon  olive oil

Combine the above ingredients in a food processor and blend. Add a little tomato juice or olive oil if the sauce is too thick to blend. Stir in the nama shoyu or celtic sea salt and olive oil. Keeps for 2 days in the fridge. Makes 2 1/2 cups.