living sunshine!

Happy Sunday!

It's a beautiful day here! Hoping you are well and happy, if not please consider eating more living foods! :-)

I've been a busy bee here and actually there have been many busy bees buzzing around here! Matt is making nut milk bags (now offered in a 12 x 12 size - oo! Nice job, Matt!) Matt & I are both busy creating websites for other folks (did you know that we did that, too?) Robin Merriam is working on the mural on the front of the house and this is attracting lots of people to the building which is pretty neat to watch! Matthew Delorey is having a planting party TODAY so can't wait to get over there to see what he's up to. I'm teaching my classes and doing raw food challenges. It's all good stuff! So RAWsome to see so many smiles. I think people are enjoying the sunshine as it comes!

Hey! So how are your gardens? We've been enjoying crookneck squash, zucchini, fresh herbs and various greens from our garden as well as from the CSA up the road. Looking forward to fresh tomatoes. MMM-mmm nothing beats tomatoes picked ripe from the vine. We're making dips, salad dressings, slaws, puddings, smoothies, pies. My dinner last night was the jicama "potato" salad and sliced tomatoes.

Here's a couple things I wanted to send in case you were interested to view them:

This video is interesting and kind of funny. Funny because I can't believe this person has this many figures/statistics in his head. It also shows some dramatic stuff, probably because of the news castor's music and graphics, etc. Whatever you think of the video is fine. I always think the truth lies somewhere in the middle of most things, but it is certainly amazing to see that this guy's passionate about this... I think simply that cow's milk is made for baby cows and I have noticed a change in my body since not eating dairy... Here is his website as well: http://www.notmilk.com/ - interesting articles to read if you have the time...

And this article my friend sent it to me a while ago. It's called: Brain Scans Reveal Why Meditation Works - just some light (and not so light reading!) :-)

upcoming raw food haps

see my complete calendar here

I've updated the calendar page finally. Here are the classes and workshop postings:

The next workshop is at Hunger Mountain Coop on Tuesday, the 31st from 6-7. I'll be showing you how to make raw cremies! Please sign up for the workshop at HMC. You can call Krystal also to have your name put on the sign up sheet.

Our next potluck is scheduled for August 9th (that's a Thursday) from 6-8 pm. The location for August is Richmond. Here's the address for the potluck: Elainie & Heinz Valenta, 100 Apple Tree Lane, Richmond , VT 05477. Please call Elainie (802-221-1517) to let her know you are coming. More details are on the meet up page: http://rawfood.meetup.com/282/

Weekly Raw Food Coaching is available! This is ideal for those who wish to receive weekly raw food recipes (a food plan) plus email support. 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.) 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.

Guided Customized Raw Food Challenges are also available! Please contact me for information: 223-2111 or linda@vt-fiddle.com

• 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. 

and now for the raw food recipe

Eggless Egg Salad
by goneraw.com

Ingredients

• *1/2 cup pure water
• juice from one small lemon, (I use some zest, too)
• 1 clove garlic
• 1 teaspoon sea salt, add 1/2 tsp at a time for taste
• 1 1/2 cups raw cashews
• 1/2 teaspoon dry mustard
• 1/2 teaspoon turmeric, for color, add as needed
• 1 tablespoon apple cider vinegar

Preparation

1. Place the water, lemon juice, garlic, sea salt and cashews in the high speed blender or food processor, and blend until very smooth.
2. With a spatula, take the mixture from the blender and place in a medium sized mixing bowl.
3. Slowly stir in the mustard, apple cider vinegar, and turmeric until it reaches the color and flavor you desire.
4. Serve on top of flax seed crackers, celery sticks, or add a bit of water to make a creamy salad dressing.

Note: Add in chopped up celery for more texture, or jicama, onions, whatever you like. I pile it on fresh arugula. YUM!!!

Linda's Note: I'd probably taste how this is before adding the apple cider vinegar... I'm going to try this recipe today. Looks good!

Time to Make: Approximately 10 minutes Shelf Life: Keeps up to 5 days in the fridge if sealed in a tight container. You can make this ahead of time!

Enjoy the sunshine!
Linda