a Winter RAWnderland!

Greetings!

Hoping this email finds you well and happy. We have (well, really Matt has) been digging out tunnels of snow. Matt has been working so hard to make sure that we have access to the car, the wood sheds, the wood piles, the house, He's been clearing the areas around the vents outside, etc. I totally appreciate his hard work. The kids are happily overwhelmed about all the snow outside... not sure what to do first although it's been a bit of a problem getting stuck in to their shoulders in some of the drifts. But they are quite cheery. I've been asking people if this "normal" for VT. I know that parts of upstate NY traditionally get buckets of snow like this and I'm told that it's been many, many years since getting an amount all at once like this. It's an incredible sight to see. It is a winter RAWnderland!

:-)

I've posted up other articles of potential interest on my website. You can click on: http://www.rawvermont.com and then click on Calendar to see the articles of interest or use the direct link: here. Also, for those that have just joined this list, I have archived all my emails on my website. So when you have the moment to read up, please feel free to do so: here - I include recipes with each email so there are several to choose from by now! Happy reading!

Have a RAWsome day!
Linda

upcoming raw food haps

see my complete calendar here

Winter Dehydrated Recipes class

where: 18 Worcester Village Rd, Worcester

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

cost: $100.00

description: We'll will learn 7 winter dehydrated recipes:
• Breakfast Scones with Apricot Jam
• BBQ Chick-UN Fingers with dippin' sauce - this is very, very GOOD!
• "Meat" loaf - this is soooooooooooooooooooo good. Worth the price of admission. 
• Apple-Raisin Cookies with Almond Milk 
Please call me to register: 223-2111. I need 5 days to prepare (sprout!) - thank you.

Winter Sprouted Recipes Class

where: 18 Worcester Village Rd, Worcester

when: Sunday, March 18, 2007 from 3-8 pm

cost: $75.00

description: We'll will learn 7 sprouted, hearty recipes:
• Cinnamon Raisin Bread with Jam
• Chilli with Onion Dip - UNBELIEVABLY GOOD!
• French Dressing - my favorite
• Pad Thai - heavenly
• Orange Sherbert
Please call me to register: 223-2111. I need 5 days to prepare (sprout) for this class. Thank you!

• 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?

Why am I including this? Because it's a question I get all the time... "So, what did you eat today? What on earth do you eat besides salads? What do you eat in winter?" I get a lot of them... So this is what I've eaten so far today - better yet, I'll include yesterday since this day is only halfway done...

for breakfast: smoothie with bananas, frozen local strawberries, water, local honey and a bit of raw cacao (I tend to go in cycles with my meals. This morning, I had a pudding instead of a smoothie... needed a slight change of scenery.)

for lunch: "todd's waldorf supreme" - my friend Terry gave me this recipe and I totally love it. She said she ate it for like a year and I can understand why. I LOVE it. For this recipe, you can check it out on YouTube. You can see my friend Terry demonstrate it for you here!

for dinner: huge salad with carrots, radishes, lettuce, chard, kale, yellow peppers, sweet potatoes done in spiral slicer, bok choy, celery. I wrapped it in a large sprouted grain tortilla and put Alissa's French Dressing on top. This has also been something that I've been loving for like a week or two now. I've been varying only slightly in how I eat this - sometimes crumbling raw crackers on the salad and sometimes adding a bit of the RAWvioli filling but it's really just delicious as it is.

recipes!

well, you now have the recipe (and demonstration) for Todd's Waldorf Supreme. That's such a good one. 

Here's another: 

Klaus's Twist & Kraut

from http://www.rawganique.com/

This one is sure to be the life of the party! Your guests will be talking about Twist & Kraut long after their visit. Easy to prepare (especially if you already have Thai Nam Prig Pao stowed away somewhere in your cupboard) and sure to elicit amazed comments about this unheard of rock-and-roll use of cabbage. Be prepared for seconds!

Julienne 1/2 head of cabbage so it resemble rough strips of spaghetti.
Throw in Thai Nam Prig Pao, quartered cherry tomatoes, minced pitted sun dried olives, shreds of spearmint, juice of 1 lemon, and strips of raw organic seaweed and twist and toss.
Add 2 tsps of Nama Shoyu or substitute to taste. 

Thai Nam Prig Pao

from http://www.rawganique.com/

This is an all-purpose dip, sauce, and stir-frei base. Adapted from one of Touch's favorite condiments from his childhood in Thailand, Thai Nam Prig Pao is so versatile that you should always have some in the cupboard for that unexpected visit or the end of that tiring day when you just want to whip something up in a hurry and not doodle with complicated recipes in the kitchen. Works amazingly well as a dip for fresh, organic, garden-grown veggies as well as salad dressing for that exotic little tossed salad.

As is, the Nam Prig Pao keeps a very long time, but mixed with fresh ingredients it must be used immediately; to make it flow better as a salad dressing, for example, add the juice of 1/2 lemon to a small portion but use it right away as it won't keep. Then stow the rest away for future times of "need".

2 cups raw organic olive oil or raw hemp seed oil or 1 cup of each oils
3 tsps fresh tamarind (paste works too)
2 tsps coriander seeds
1/4 cup sun dried tomatillos (you may omit this if not available)
1/8 cup sun dried tomatoes
4 medium-sized dates
1 tsp sun dried red hot pepper
2 sprigs rosemary
5 leaves sage
3 tsps Nama Shoyu, Miso, Miso Tamari, or Celtic Sea Salt
3 tsps raw organic tahini
6 pitted sun dried olives
1/2 tsp black peppercorns (optional)
1 clove garlic or 3 garlic flowers (optional)

Blend all in a high speed blender such as the Champ HP3 (Linda's Note: VITAMIX) until creamy, careful not to let the mixture overheat. Enjoy!