a RAWdient week

Greetings folks!

Hoping this week finds you RAWdiently happy! I'm having a busy one so I'll get right to it:

The Carrot Pudding Cake demo was very FUN on Sunday. I SOOOOOO love doing these classes & workshops and I love the questions. Keep them coming and PLEASE email me with your updates and favorite recipes. I enjoy the feedback and hearing how you are doing in the RAW world.

The new Worcester Buying Club did their pick up yesterday. If you are interested in joining, please call Jessie at 229-6039. If you are interested in the Montpelier Associated Order, please email Peter Clark at peterclark13@gmail.com. If you are interested in the Local Food Order, also in Montpelier, please contact Amy McCrellis at amacrellis@stone-env.com.

OH, also: I did a search on ebay for kicks and grins on Vitamix blenders. I found several postings for the 4500 at $280 for new ones. This is a great price, believe it or not as they normally sell for $350. There were also used ones for sale. So, check it out if you are seriously considering purchasing a Vitamix. Also, if interested, I have spiral slicers for sale for $20.00 + tax and Nut Milk Bags / Sprouting Bags for $5.50 + tax here in Worcester. 

Enjoy and have a RAWspicious day!
Linda

upcoming raw food haps

see my complete calendar click here

raw food potluck is tomorrow

where: 18 Worcester Village Rd, Worcester

when: Thursday) night from 6:30 - 8:30 pm

cost: its always free when you bring something to share!

description: Bring a food dish to share, your utensils and plate(s). Hey, it would RAWsome if you could bring the recipe of what you bring. I know I'm going to have some crackers there and dip. I'm also experimenting with another kind of stuffed portobello mushroom caps. If they are good, I'll make them for tomorrow.

ALISSA'S LEVEL 1 CLASS

where: 18 Worcester Village Rd, Worcester

when: Friday, Feb 16th from 3-8 pm

more details here

ALISSA'S LEVEL 2 CLASS

where: 18 Worcester Village Rd, Worcester

when: Saturday, Feb 17th from 10-6 and Sunday, Feb 18th from 10-2

Please call me if you are interested: 223-2111. Free Nut Milk Bags for HMC coop members who register for all my classes! For more info, please go here

DEHYDRATED WINTER RECIPES CLASS

where: 18 Worcester Village Rd, Worcester

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

cost: $100

description: we will make & eat 7 recipes:  • Breakfast Scones with Apricot Jam  •  BBQ Chick-UN Fingers with a dippin' sauce  •  "Meat" loaf   •  Apple-Raisin Cookies with Almond Milk. I need 5 days notice if you plan on taking this class (have to sprout!)

• 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: smoothie which I shared with Matt consisting of bananas, frozen local raspberries, raw cacao powder and a bit of local honey

for lunch: 4 tangellos and a small bit of this WONDERFUL marinated broccoli (see recipe below) - *hint* it's part of my experiment with portobello mushroom caps today. I also had a liter of water and one of those Kombucha drinks.

for dinner: sprouted grain tortilla with Alissa's swiss cheese recipe and some medium spicy radish kimchee. Also had a salad with Alissa's french dressing. I never seem to tire from this dinner. I also had a small slice of the leftover carrot pudding cake from the workshop and I will probably make a new one for the potluck tomorrow night as well.

TIP: This is usually not what we are accustomed to, but you'll probably find that if you eat fruit first with your meals, your stomach will be much happier as it is easier to digest this way. Plus, you'll crave less sweet desserts later.

marinated broccoli

by linda wooliever

I had a ton of broccoli which I had purchased through the buying club and wanted to come up with something to do with it. So this is what I did. Please downscale this recipe for your own purposes.

12+ heads of broccoli, washed and then chopped in the food processor

Put in a HUGE bowl. Now for the marinade:

2 cups olive oil (or 1 cup olive oil and 1 cup flax or hemp oil)
6 tablespoons of bragg's apple cider vinegar or lemon juice
2 tsp ground mustard seed
2 tsp sweet paprika
1 tsp (or less) cayenne pepper
8 cloves of garlic
1 tsp (or 1.5) of coarse gray celtic sea salt

Process in Vitamix until everything is smooth. Pour over the chopped broccoli and mix with spoon. Let sit. This is excellent as is, on top of salads, wrapped in cabbage leaves and I'm experimenting now as a stuffing for portobello mushroom caps. If stuffing with mushrooms, I would chop up the rest of the portobello stem so as not to waste anything and add it to the marinated broccoli mix.

Try this and tell me what you think. Adjust the garlic to your taste - same with salt and pepper. You can substitute black pepper instead of the cayenne.