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thanksgiving week and recipes

Hi there!

I posted the email newsletters onto the website so if there was a recipe you liked but accidentally deleted it, now you have an archive!

Did I ever tell you how much I love to sprout? Well, I do. It's so much fun and so easy. I love watching them grow almost right before my eyes. It's so cool and it's the most economical way to eat living food.  Right now I'm sprouting buckwheat for the scones and I'll probably make a pizza crust out of what I've sprouted. I'm also sprouting lentils for the BBQ Chick-UN fingers and I'm sprouting wheat berries and sunflower seeds to make cheese! Wouldn't it be fun to have a recipe making party?

I'm having fun with fermentation lately. I'll keep you posted but you can make raw cheeses that are fermented and taste more like the cheese you are used to eating. Likewise, fermenting these nuts and seeds can also become yogurts. Are you understanding yet that I'm not deprived by eating this way? :-) 

The best way to really understand what raw and living food is is just to try it. It blows most people away. We all have thoughts in our heads about what raw food is and then we try something like the date nut torte or the raw chilli and we go, "I had no idea!" This is what I want to share with you - this is so much fun. Try making a recipe and share it with someone - don't tell them it's raw and see if they love it. Try it with your kids! Ask them what they think is in the recipe.

So this is thanksgiving week. First of all, I'm totally grateful to be able to share this with you. Thank you. I'm grateful to be feeling better than I have in years and I'm grateful for my family and friends. (I'm honestly thankful for so much - more than I even can write in this email.) And I'm ALSO totally grateful NOT to cook this thursday!! :-) I love it actually. I feel free from the silly things that used to grip me and pull me into this state of stress and obligation...

But what will we eat this thursday? Well, I think we're going to have:
• Pesto Stuffed Portobello Mushrooms
• Mashed "Potatoes" with Gravy
• Broccoli and Cheeze
• Salad (gots to have my salad!) :-)
and for dessert I'm going to make:
• Crepes (like cannolis) filled with Creamy Pumpkin Pudding with a dollop of Nut Creme on top

And the totally best part of this is that each recipe takes like 5 minutes to make. So I'm not spending the day in the kitchen. I'm psyched! :-)

Your homework assignment is to answer the following question:
How do I feel an hour after eating? (Do you feel lethargic and drained, needing a nap or do you feel energized and light?)

I'm ready for the class this Sunday (November 26 from 3-7 pm at 18 Worcester Village Rd, Worcester.) We will be making and eating the following recipes:
• breakfast scones (sprouted and dehydrated recipe)
• BBQ chick-UN fingers with a dippin' sauce (sprouted and dehydrated recipe)
• "meat" loaf - (soaked and dehydrated recipe)
• orange viniagrette dressing
• apple raisin cookies (soaked and dehydrated recipe)

Please call me to let me know you are coming so I have enough food. 229-4496. Cost: $100.00

Enjoy and take good care,

Here's some recipes that you might consider for this thursday...

Walnut Stuffed Peppers

This pâté is lovely inside a juicy red pepper, but remember that you can do all sorts with the pate, such as spreading them on vegetable rounds, use as a dip with crudités, or use them as a nori stuffing. Serves 4.

    * 8 red peppers
    * 4 cups of walnuts, shelled
    * 4 sundried tomatoes, soaked in water for 2-6 hours
    * 2 small red onions
    * 2 courgettes (zucchini)

De-seed, stalk and chop 4 of the peppers, and put them in a food processor. Add the walnuts and sundried tomatoes and process. If you have a Champion juicer or L'Equip Visor juicer/processor, use that. If you don't have one, then process the mixture until it's a pâté-like texture. If you have a hand blender, transfer the mixture to a bowl and finish it off with the hand blender to get a smoother finish. Finely chop the onion and mix this into the pâté, but don't blend it. Transfer equal amounts of pâté into each pepper. Replace the lids, and place each on a serving plate. Spiral slice the courgette and put equal amounts around the peppers. Finish off by adding some extra finely sliced sundried tomatoes, a few fresh coriander leaves, some walnuts and a drizzle of olive oil to the courgette. (Variation: You can put the stuffed peppers into a dehydrator for around 6 hours which will slightly soften the pepper. Add the courgette after dehydrating.)

Could It Be Chocolate Pudding?
by Dr. Douglas Graham


    * 12 dates
    * 12 black mission figs
    * 1 quart of purified water.
      (More or less may be needed depending on the dryness of your fruit. Start with slightly less.)

Add one teaspoon of raw carob powder.

Chill and serve in in pudding glasses.

Almond Sesame Fudge

    * 1/2 cup pitted dates
    * 2 cups almonds
    * 1 cup carob powder, raw organic
    * 1 1/2 cups sesame seeds
    * 2 Tbsp. vanilla extract

Soak seeds, soak almonds. Peel skins from the almonds. Process through the Champion using the blank.

Put the almonds and dates through the Champion, altering one, then the other.

Put into bowl. Add the remaining ingredients. Stir or knead ingredients together. Press into a glass bowl
and chill. Cut into squares before serving.

Herbed Pecan Stuffing
by Karen Parker

    * 1 cup almonds, soaked 12 hours
    * 1 cup walnuts, soaked 2 hours
    * 2 cups pecans, soaked 1 hour
    * 1/2 cup raisins, rehydrated in water
    * 1/2 cup cranberries, unsweetened
    * 1/2 cup parsnips, finely chopped
    * 1 1/2 cups sweet apples, diced
    * 1 1/2 cups celery, diced
    * 1/2 cup olive oil
    * 1/4 cup fresh sage, minced
    * 2 tablespoons fresh, young rosemary, minced
    * 4 tablespoons fresh thyme, minced
    * 4 tablespoons fresh marjoram, minced
    * 2 tablespoons Celtic sea salt

Combine pecans, almonds and walnuts in food processor. Pulse nuts until they are slightly grounded (you don't want to emulsify them). Add raisins and pulse for 20 seconds. Transfer mixture to large mixing bowl.

Stir in all remaining ingredients. Place stuffing onto dehydrator trays and dehydrate at 90°F for 12 hours or until dry. Serve stuffing warm from dehydrator with gravy. Stuffing mixture can also be made in advance. It stores for up to 3 days in the refrigerator prior to dehydration, and up to two weeks after dehydration.. In blender, combine miso, water, herbs, oil, salt, white pepper and leeks until very creamy. It should taste too salty. Pour miso mixture into mesh bag, catching all liquid that comes out (liquid will be used in Holiday Gravy recipe opposite). Continue to squeeze liquid out of bag until no more will come out.

Apple Cake
by Chad Sarno of Vital Creations, LLC

    * 2 c apple shredded, fresh
    * 1 1/2 c dried apple minced
    * 1 1/2 c pecans soaked, dehydrated and ground into flour
    * 1/4 c raisins
    * 1c raisins soaked 2-4 hours and blended into a paste, or dates pitted
    * 1 1/2 T cinnamon
    * 2 T mesquite powder
    * T nutmeg
    * 1/4 t celtic salt

Place all ingredients into mixing bowl and mix by hand gently yet thoroughly and set aside. Using a 6-inch spring form pan, line the bottom with plastic wrap. Press 'cake' into pan firmly. Frost with coconut crème. Chill before serving.

**Note, with extra cake, form into bars and dehydrate for 10-12 hours for a great snack on the trail.

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Vermont Fiddle Heads

Linda Wooliever, raw Vermont!Linda Wooliever
Raw Vermont
Worcester, VT
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