RAWccomplishments for this week

Greetings and raw salutations!

What a week! First of all, let me acknowledge my premature claims of last week being a warmer week! Sunday-Tuesday was warmer and then it was COLD! My house and all it's contents/inhabitants were SHIVERING! Thank goodness for wood stoves! :-)

So, here's the haps for this week: 
Phase 1 of our Fiddle Heads vision is underway... I am typing from our new office! yippeee!! Matt's been plugging away. We have our desks here and computers. Here are the new phone numbers: For me, 802-223-2111. For Matt, 802-223-3704. The color in here is beautiful and we get soooooo much more light in this room than in the old cramped office. (Plus this house is way warmer!)

I have a blog set up (Thanks again, Matt!) I've been posting my daily raw journal for myself and soon it will be out to anyone for whom it helps. For me, it helps to keep track of things - particularly when doing 30-day challenges. I also list what I eat each day to get an idea of cravings and things that I've had. There are some blocks in time when I've been too busy to type and that's just like with anything else. Life happens when you are busy making other plans... Anyway, next week, I should have it all up and will send the link.

Now that we are in this office, I'd like to put this out there to you as well - OFFICE SPACE: if you know of anyone who would like to utilize one of the rooms upstairs, please call me at 223-2111. The room size is generous for an office space for people who want to use high speed internet access, or for therapists of various types. The room can also be used for gallery space for anyone wanting to show/sell their art/crafts. We're pretty flexible about this so if this interests you, please give us a call. Dimensions for the room is 11.5 x 13. 5 feet. There is a lovely little nook that is 5.5 x ~4 feet and there is a cute closet to boot. 

Local buying club is delivering on the 6th, I believe. If you want more information about Worcester's buying club, please contact Jessie at 229-6039 or email her at oscarsonny@netzero.net

upcoming raw food haps

see my complete calendar click here

carrot pudding cake demo

where: Hunger Mountain Coop in Montpelier

when: Sunday, February 4th from 1-2 pm

cost: $12 for non-members and $10 for members.

description: I'll be showing 2 frosting recipes and will be using the Vitamix as well as a food processor to demonstrate this recipe. We'll also have other raw food treats to sample. Come with your questions! We always have fun.

raw food potluck

where: 18 Worcester Village Rd, Worcester

when: February 8th from 6:30 - 8:30 pm

cost: always free if you bring something to share!

description: Not sure what I'll be making yet but usually several things

february's level 1 and level 2 classes

where: 18 Worcester Village Rd, Worcester

when: Friday the 16th through Sunday the 18th

details can be found here

dehydrated winter recipe class

where: 18 Worcester Village Rd, Worcester

when: Sunday, Feb 25th from 3-8 pm

cost: $100

details can be found here

• For all of my raw food classes (including Alissa's) I offer a free NUT MILK/SPROUTING BAG to Hunger Mountain Coop members. So mention that when you register for classes and I'll hook you up.

• I also have Alissa's Living on Live Food book here for sale and it is also for sale at Hunger Mountain Coop. 

what did I eat today?

for breakfast: I made a pudding out of bananas, local frozen strawberries, agave and a bit of raw cacao.

for lunch: I had a fruit salad made with apples, tomatoes, peppers, radishes, avocado, salt & pepper - It's DELICIOUS!!! a liter of water.

for dinner: I'm probably going to have some of the raw chilli I made (SEE RECIPE BELOW) with raw crackers and a greens salad. I have 2 dressings that are already made: one is a raw thousand island dressing and the other is Alissa's French dressing. Both are SOOO GOOD.

RECIPES FOR THIS WEEK

Raw Chilli

I *absolutely love* Alissa's raw chilli recipe that is in her Living on Live food book. It is made out of sprouted barley and it's so delicious with her onion dip dolloped on the top. My friend from NH sent me another chilli recipe that is faster, in the sense that there is nothing sprouted in it and it's been the hit these days. I serve this with Alissa's Swiss Cheese recipe (which I don't dehydrate) and it is really, really tasty. Hey - why doesn't someone make this for the potluck? *hint-hint* Anyway, here is the quick-style chilli recipe that I've taken the liberty of modifying a bit.

2 carrots
2 celery 
1 red pepper
1/4 to 1/2 cup leek (1 small onion will work if you don't have any leeks)
Add about 1/4 cup olive oil
Celtic sea salt, the coarse gray kind
1/2 cup soaked sun dried tomatoes (I add more)
4 tomatoes
2 avocados
1 T ginger
little more Celtic salt
2 T Chili powder (or more)
2 t ground cumin
and cayenne (anywhere from a titch to 2 t of the stuff. HOT!)

Chop this by hand or via the food processor (my preference.) You can warm up in the dehydrator but WHY BOTHER?? It's delicious as is. 

Swiss Cheese Recipe

from Alissa Cohen's Living on Live Food Book.
1 cup cashews (preferably soaked for a half hour but OK if not)
2 T nutritional yeast
1 T lemon juice
1/4 cup water

Blend all ingredients in a food processor. (Linda's note: Use as is. Alissa's recipe has you spread on a teflex sheet and dehydrate into cheese slices but this can be used just as is.)

SERVING OPTIONS
You can serve the chilli with cheese on sprouted grain tortillas, if you aren't completely raw. You can eat with raw crackers/bread or raw tortillas. You can serve inside cabbage or kale leaves or on a salad. I've even made a kind of pizza for the kids where I've taken one of those gluten-free pizza crusts and melted vegan cheese on top and then put this on top or had them dip into this. The kids like it a lot.