RAW news and recipe for this week

Hello and LIVING greetings!

I was planning on writing a little later in the week but there's been so many emails about almonds that for those who might not be aware, I thought it probably good to email a little early. I've gotten so much info on it so here are a couple links that you can read about for yourself and make up your own mind if you'd like to make your appeals:

From my reading, there was an outbreak of Salmonella from a Canadian almond crop in 2001 and then another outbreak in 2004, this time in Oregon. The almond board recommended mandatory pasteurization treatment of almonds. They have pdfs on their site of what they deem acceptable methods of pasteurization. I didn't know about any of this until recently, after it was already approved to begin pasteurization. So if nothing else, it would be great to have wider (sooner) public input/awareness of these things... Anyway, here is the info. 

http://www.almondboard.com/ - almond board pasteurization program for almonds including pdfs and word doc links
http://www.westonaprice.org/ - for those of you familiar with the book Nourishing Traditions written by Sally Fallon is part of the Weston Price Foundation. There are lots of contact info for the almond board on this page. This is an opposing view point for sure. I haven't found too many affirming web pages for this treatment program except on one of the almond board's pdfs...
http://www.gopetition.com/ - an online petition started by the Living Nutz guys out in Maine. 

I've also been receiving emails on the supplement industry and of honey bees dying. The Union of Concerned Scientists puts out interesting updates on food (i.e. labelling, etc.) http://www.ucsusa.org/ - I don't yet see anything about the almonds on this site. As an interesting note: "According to data provided by the [Almond] Board, about 30 percent of California almonds are sold domestically (about 300 million pounds). An estimated 20 percent of the domestic shipments are in the form of manufactured product—blanched, sliced, diced, or otherwise further processed using thermal treatments. About 70 percent of California almond production is exported to more than 80 countries worldwide. Mexico and Canada account for approximately 5 percent of export shipments." (from the almond board ruling pdf: named "rule.pdf")

Good to be informed. Better to maintain positive thoughts/feelings/actions on this and any subject. So much to be grateful for. So many awesome (oh excuse me, RAWsome) people doing RAWsome things. Keep positive. It's all good.

upcoming raw food haps

see my complete calendar here

Raw Food Potluck

where: 18 Worcester Village Rd, Worceter, VT

when: Thursday, April 12th, 6-8PM

Alissa Cohen Level 1 Class

where: 18 Worcester Village Rd, Worceter, VT

when: Friday April 20th and April 27th.

Can't make one date? Well, now you have another to choose from! For more info, go here

Alissa Cohen Level 2 Class

where: 18 Worcester Village Rd, Worceter, VT

when: Saturday April 21th and Sunday April 22nd.

This is a two day class. For more info, go here

Lemon Pudding Workshop

where: Hunger Mountain Coop in Montpelier

when: Thursday, April 19th from 6:30 - 7:30

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

description: For more info, go to my calendar here or the coop calendar here and click on the 19th.

Weekly Raw Food Meal Plan + Email Support!

cost: $40 per week.

description: This is ideal for those who wish to receive weekly raw food recipes (a food plan) plus support. This is a super way to be coached in raw foods. I have weekly recipes for the newbie raw fooder (or for anyone who wishes to have a raw food dietary plan mapped out for them.) I'm big on sustainable and local food as well as meals that don't use lots of energy to prepare. And I LOVE using everything I can in food prep and not wasting anything (ask anyone who has taken a class or workshop from me - they can attest to that.) You'll receive 3 recipes plus snacks each day for 7 days. Recipes plus shopping list are included as well as email support from me! Cost of weekly food plan + email support is $40.00/week. Contact me at 223-2111 or linda@vt-fiddle.com for more info or to register.

• 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. 

raw food recipe for this week

"Fried" Onion Rings

this looks interesting. I don't particularly have a craving for this but thought it might be interesting to send out into the ethers... :-) Found it on RawGuru: http://www.rawguru.com/recipe45.htm

1 large sweet or spanish onion cut into rings

1st coating
4 tbs. olive oil
2 tbs. water
Sea salt to taste

2nd coating:
1 cup ground golden flax seeds
1/2 cup ground unsoaked almonds
1-2 tsp. paprika
Sea salt and pepper to season

How to: Take each onion ring, dip it into the 2nd coating, then into the 1st coating and then back into the 2nd coating. Your goal is to get as much of the 2nd coating as possible. Once you have achived that, gently take the the coated onion rings and put them on dehydrator trays (without teflex sheets) and dehydrate the rings for about 10-14 hrs at 105 degrees F. or until crispy. Serve them with a tangy dipping sauce.

Tangy Dipping Sauce
1 cup macadamia nuts (soaked for 2-4 hrs)
1/2 cup pine nuts
1-2 tbs. lemon juice
2 tbs. soaked sun dried tomatoes
1/2 tsp. cayenne pepper
Sea salt to taste

Add everything in heavy duty food processor or a high speed blender and process or blend till smooth and creamy. Add a little water if needed. Scoop out the mixture into a bowl and garnish it with chopped cilantro and diced red bell pepper. Serve aside warm onion rings.

Enjoy!
Linda