RAW HAPS FOR THIS WEEK

Greetings and raw salutations! Hoping this email finds you well and happy. If not, start eating raw food! ;-)

I had a super fun time talking to some dieticians on the 10th of April. These super people were very open to and curious about raw foods. We talked about raw food, I answered a fair amount of questions (love those questions!) and everyone tried some raw food treats. It was a wonderful time and I'm very open to more discussions and talks. Thank you to those that put that together and asked me to attend. I'm absolutely grateful to have done so.

upcoming raw food haps

see my complete calendar here

We're working on some raw food workshops at the Plainfield Coop. Stay tuned! OH! They are having an Earth Day celebration this Saturday! Time is from 11-5. For more info, email Janice at janice.lloyd@goddard.edu.  I'm sure you'll have lots of options to celebrate Earth Day! (*ahem* see below...)

Rise Up VT is having another reggae event on Saturday, April 21st beginning at 8pm. For more info, please go to: http://www.riseupvt.com/home.html - there will be some good raw food eats there so bring your dancin' feet and don't forget to visit the bar for some raw food! (It will be delicious!)

There will be a Health Festival at Montpelier High School on Saturday, April 28th from 10 - 5. I will have some raw food samples for you to try and will be present to meet you and answer questions you have about raw food. I will also have spiral slicers, nut milk bags and Alissa's book for sale. I'm very curious to see all of the  exciting things in the health and healing arenas and am happy to be a part of it.  Please stop by and see me to say hello and sample a treat. 

Still working on a sprouting class. Stay tuned! Lots happening 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.

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

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

kale salad

this recipe is from Aimee Perrin's site.

She and I have been emailing a bit here and there. She has a fascinating story - has been thriving on a raw food diet and greatly reducing her insulin intake (she's a type 1 diabetic.) Enjoy the Kale salad recipe! 

Adapted from Chad Sarno’s Vital Creations (www.rawchef.com)

1 bunch dinosaur kale, deveined and finely chopped (Linda's note: this is a.k.a. Lucinato Kale)
1 tomato, chopped
1 avocado, chopped
1 juice of a lemon
2 Tablespoons olive oil
Celtic sea salt
cayenne (optional)

Interesting additions I’ve tried:

A few tablespoons pine nuts, chopped red pepper, soaked & chopped sun-dried tomatoes, chopped kalamata olives.

Mix all ingredients in a large bowl, kneading the kale until soft and well coated and creamy. Eat as one dish supper: serves 2 or 4-6 as side dish

Take very good care!
Linda