I'm a RAWll American Girl!

Greetings and raw salutations!

I hope my little phrases in the "Subject" line make you giggle half as much as they make me giggle. I don't know where these funny things come from - they just pop in my head and if they make me laugh, I include them!

Hey, did you notice that I didn't send an email last week? Well, I didn't. I was out having a fantastic time in NJ and in DC. In NJ, I had fun with my dad and step-mom &, we walked barefoot on the beach and collected shells. It was a great break from cold, cold temps. While in DC, Matt & I went with friends to see a fun, original performance that happens each year in March. It's totally funny AND the proceeds go directly to local charities so it's good on so many levels. You can check it out at http://www.hexagon.org - if you are ever in DC in March, go to Georgetown and see this theater performance. 

Anyway, it was fun to go and it's also fun to be back. Vermont is still quite cold and we had another 8+ inches of snow to shovel when we arrived home but the days are getting longer, the sky is beautifully bright, clear and blue. Who can be sad on these days? 

Thanks so much for letting me share these weekly (or so) emails with you. I love sending them and I hope you love receiving them. 

Enjoy!
Linda

upcoming raw food haps

see my complete calendar here

• Keep your eyes peeled like bananas for your monthly/bi-monthly newsletters from your local coops. They are gratefully including my little raw food "Tips & Tricks" in them! Beginning in March, the HMC "Full Scoop" is having these little ditties in their newsletters and City Market's "Onion Skin" will be featuring these as well. 

• I'm featured in the March '07 newsletter for The Raw Vegan Network which I am very grateful to be in. This is a wonderful network and Vickie is doing great things herself as well as helping others in the raw & vegan world. You can check out her website at: http://www.therawvegannetwork.com/ - about midway down on the left, you'll see a link where you can sign up to receive this lovely newsletter FILLED with tips and information and you can also read what was included about little ol' (tall) me! :-)

also check my media page to see the pdf of this e-newsletter.

Winter Sprouting Recipes Class (dehydrated & non-dehydrated)

where: 18 Worcester Village Rd, Worcester

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

cost: $75.00 - pre-registration is necessary

description: Bring: pen/pencil

We'll will learn 7 sprouted, hearty recipes:
• Cinnamon Raisin Bread with Jam
• Chilli with Onion Dip
• French Dressing
• Pad Thai
• Orange Sherbert

The cost of this class is $75 and we eat everything we make. It's also designed to show recipes for a full day meal plan. Come with a pencil and a slew of questions - we'll go over all the winter raw questions and more! We'll go over why sprouting is so important and how to sprout easily and cheaply in your own home. 

Living on Live Food Chef Certification Class

where: 18 Worcester Village Rd, Worcester

when: Friday, March 23, 2007 from 3 pm - 8 pm

cost: $125.00 - pre-registration is necessary

description: Bring: pen/pencil

This course is the fundamental course that will teach you the basics of the raw food diet through the teachings of the Living on Live Food book/plan.

In this class you will learn:
• What a raw & living food diet is
• How to make delicious raw food meals that taste just like your favorite cooked food dishes!
• How to prepare gourmet raw food meals, simply & easily
• How to shop for raw foods
• How to stock your kitchen & set up your environment for easy raw food preparation
• Kitchen equipment use

You will leave this class not only inspired & motivated but knowing how to begin eating raw & how to make delicious raw food meals for yourself & others.

The certificate allows you to teach the Raw Food Prep Demos if you feel so inclined & to continue on to the next level of the Living on Live Food training, (see Instructor Course).

Delicious, Gourmet, Raw Food meals included. 

We will make and eat:
• mock salmon pate
• collard roll ups
• stuffed portobello mushroom caps
• RAWvioli
• angel hair pasta with marinara sauce
• berries & cream
• date nut torte

Living on Live Food Instructor Certification Course

where: 18 Worcester Village Rd, Worcester, VT

when: Saturday, March 24th from 10 am - 6 pm AND Sunday, March 25th from 10 am - 2 pm

cost: $650.00 for both days - pre-registration is necessary

description: This course is designed to give you the skills to go beyond the basic food prep & into more extensive gourmet raw food. You will come away from this course able to prepare fantastic gourmet meals that will keep you eating this way by choice for optimal health. In addition to the food preparation, this course will cover: how to encourage/help yourself & others stay raw; issues dealing with daily raw food living such as environment, friends & family; & traveling while raw.

In this class you will learn:
• how to prepare (& then eat!) 5 gourmet live food dishes such as: pizza, calzone, enchilada, rye bagels, & chile with onion dip
• sprouting & dehydrating techniques
• people's experience while raw
• what happens emotionally & physically on living foods
• how to adjust the raw food diet for personal needs
• about the raw food products that are out there
• additional components that make up a healthy raw food lifestyle
• how to lead the Chef Certification Course if you are so inclined

By taking this course you will be recognized as a Certified Living on Live Food Instructor & Chef & will be able to teach individuals/groups in the art of raw food preparation & the raw food lifestyle. You will be able to teach the Living on Live Food Chef Certification prerequisite course with this certification if you are so inclined. If you don't have an inclination to teach, you'll have invaluable experience to help heal yourself & your family with raw foods! You can also continue on to the next level of the Living on Live Food training, (see Alissa's website for more info: http://www.rawteacher.com/teachercert.html).

1-HOUR RAWvioli Workshop

where: Hunger Mountain Coop, Montpelier, VT

when: Tuesday, March 27, 2007 from 6:30 - 7:30 pm

cost: $10 for members, $12 for non-members

description: Bring: pen/pencil and a smile

Alissa Cohen asked me if I had yet made this recipe & I had to truthfully tell her, "No" because I don't like turnips. She gave me this look & so I *knew* I had to try the recipe. Well, this became one of my FAVORITE things to eat when I was transitioning into raw foods. It's beautiful & so delicious. It's the ONLY way I will eat turnips. Come see for yourself - I'll also show some variations on how to make this recipe.

Join me for this 1-hour workshop. We'll learn a new recipe, sample raw cuisine & talk about raw & living foods. Come with your questions, a pen & a smile. We'll have lots of fun!

• 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. 

DELICIOUS RECIPE & TIP

Have you tried the soup recipe from last month? It is good AND it  made very nice crackers, too. Please tell me what you like and share your recipes with me.

This recipe came in my inbox and also looks to be very yummy and filling:

The Terminator Salad 

(not sure why this is called a Terminator Salad but Ok, Fred!)  :-)

By Frederic Patenaude

1 small head of cauliflower, shredded
1 avocado, mashed
15 sun-dried, black olives, pitted and chopped
1 red pepper, diced small
1/2 lemon, juice of
1/4 cup chopped parsley
1 clove garlic
Instructions:
You can shred the cauliflower in your food processor, or by hand. Then mix with the other ingredients. This is a filling salad.

TIP:

Wrap a salad in a sprouted grain tortilla or cabbage leaf. It not only makes a salad very portable but very satisfying. Add various pates or fermented vegan cheeses for an INCREDIBLE sandwich experience!