happy RAWlidays!

So much to be thankful for this time of year. While there is SO much that is horribly wrong in the world, there are equally as many  people trying to make a difference for the better. Here's my own personal thank-you list for the hope it provides me:

1) a friend and I have been emailing daily with our list of gratitude for that day. What a wonderful habit-forming ritual we are creating. I'm totally grateful for this and highly recommend it. 
2) for Angella Gibbons and her fellow "earthwalkians" who are working to reconnect kids, teens and adults to the earth.
3) for the local buying clubs and permaculturists who are expanding opportunities for people to learn, grow and purchase more local products. 
4) for the recent showing of "an inconvenient truth" with conference call with al gore. while the movie is heavy on the heart, there is hopefulness at the end. For those who couldn't see this, I have the DVD if you want to borrow. Just promise me that you will take good care of it and return it soon.
5) to have just recently met Joe Lucier who is working to connect raw new englanders. He came to our last potluck and since it was very small, we had lots of opportunity to connect. Joe has taken LOTS of awesome classes with the raw big whigs and we got to share about our experiences with Alissa which was also great fun. Joe's raw new england website is: http://www.rawnewenglandcommunity.com
6) to my hubby who has very graciously agreed to do another 30-day challenge with me - this time to keep coffee out of my diet hopefully once and for all. I hope each of you has a friend or partner or spouse that can support you in whatever ways you are hoping to improve your lives, be it in health or endeavors. For me, it's made all the difference in the world to have Matt's support. And I don't care if he goes back and has coffee - to me, it's more important that he agreed to do this with me for 30 days.
7) to the co-ops that are agreeable to these raw food workshops and knowing the importance of healthy foods, supporting local foods/farmers and organic foods.

Boy! I really could go on and on with this list! If I didn't write it here, it's not because it's not in my heart. Thanks to each of you for letting me share these weekly (or so) emails with you!

OK, so below are some date reminders and a recipe or two. I'm taking the next week off! Going to hang out with my peeps in NJ. I'll catch back up with you in the new year!

RAW-lly yours,
Linda

• January's potluck date is scheduled for the 11th from 6:30 - 8:30 at 18 Worcester Village Rd. Please bring a dish to share: fruit is great particularly for the kids. Or a dessert! Or a salad with a raw dressing. Whatever floats your boat. Please also bring your dishes and utensils with which to eat.  I'm really hoping for these  potlucks to be a kind of support network for fellow raw fooders or soon-to-be raw fooders or whatever you want to call yourself. The biggest sticking point for most people is the lack of support around since raw food is not yet in the "mainstream". So come if you really want to be here, if you really want support as well as a fun time. The food is always fantastic.

• On Sunday, January 14th from 1-2 pm at the Hunger Mountain Coop, we'll be doing the Chocolate Turtle Candy Recipe for our 1-hour workshop. The cost for that workshop is $12 for non-members and $10 for members. 

• On Friday, January 19th, Alissa's Level 1 class is scheduled from 3-8 pm. This is an introductory class where we make and eat 7 delicious, fast and easy recipes. Cost of the class is $125.00 which includes certification from Alissa Cohen. 

• On Saturday, January 20th from 10-6 and Sunday from 10-2, Alissa's Level 2 class is scheduled. This is a continuation of the first class in that we go more deeply into the raw food lifestyle. We make and eat 5 delicious, gourmet (and still fast and easy) recipes. Cost of the class is $650.00 which includes certification from Alissa Cohen.

• On Thursday, January 25th from 6:30 - 7:30 pm at the Hunger Mountain Coop, we'll be doing my FAVORITE, the Date Nut Torte recipe during our 1-hour workshop.  The cost for this workshop is $12 for non-members and $10 for members. 

• On Sunday, January 28th from 3-7 pm, I'm holding my non-dehydrated winter recipes class. This is an introductory class which illustrates a possible day's meal plan for raw food which includes non-dehydrated, easy and delicous meals that are hearty and satisfying. I'm here to help dispell the myths that are around raw & living food which includes the winter question. We will make & eat a hearty raw breakfast, lunch, dinner & dessert and I usually include 1 or 2 other recipes in there. Cost of the class is $75.00.

Spaghetti with "Meat"balls

http://www.rawguru.com/recipe55.html -

I picked this because the meatballs are made with burdock root and I know what an incredible important root this is in VT. So here it is. Enjoy.

Spaghetti
2-4 yellow and green zucchini cut on a saladacco, toss in a little lemon juice and set aside.

Sauce
2 cups cherry tomatoes
1 cup sun dried tomatoes (soaked for 1-2 hrs)
1 tsp. tomato concentrate
2 dates (soaked for 2 hrs)
3 tbs. olive oil
2 cloves garlic
3 tbs. fresh parsley
1 pinch fresh oregano
1 handful fresh basil
1 tsp. Italian seasoning
1 tsp. sea salt

How to: Blend everything till smooth. Add tomato soak water if you want the sauce thinner. Toss with "spaghetti" and serve with savory nut balls.

Savory Nut Balls

1 small red onion
1 bell pepper
2 carrots
1 cup burdock puree (you can grate it on a very fine grater, or blend it with the water); The burdock root CAN NOT be substituted, this is what gives the burger a meaty flavor
1 cup soaked almonds,
1/2 cup soaked sunflower seeds
1/4 cup walnuts
2 cloves garlic
1 stick celery (minced)
Pinch of turmeric
1 tsp. cumin
2 tsp. dried cilantro or 1-2 C fresh

How to: Process everything in a food processor. Add a little water if needed. Lay a piece of parchment paper on the table, put your burger mixture on top, get another piece of parchment and put it on top of the mixture, using a rolling pin or the palms of your hand, roll the dough to 1/2 inch thickness. Then using a cookie cutter or a cup cut out patty shapes, and place the patties on teflex sheets, dehydrate in the Excalibur Dehydrator for 2 hours at 145 degrees (only in the excalibur at this temperature). Then bring the temp. down to 115 degrees and continue to dehydrate until a desired consistency.