A RAWsome week!

Greetings and raw salutations! Hoping this email finds you well and happy - if not, please consider eating  more living foods! ;-)

We just made our second delivery of living food to the hunger mountain coop! YIPPEEEE!!! I'm so excited! I've got samples out at a place in Essex and delivering samples to another place tomorrow. I'll let you know how these pan out!

So get your zucchini pasta while it is still fresh and local. I *might* have another week of it but then I'll be moving towards RAWvioli since it will be turnip time. (It's already turnip time actually.)

Have you tried the chilli with macadamia nut "sour cream"? OMG It is soooooooo good!  Then there's the ginger crackers, the sweetie crackers and the spice cookies. So good! I'll let you know as items change and/or get added to.

Where to find the raw food at the coop? Check the grab and go section! You'll see the fiddle heads lady logo (Vermont Fiddle Heads) - they are purple and white.  Here's a little jpg to give you an idea of what it looks like:

This came from my neighbor Pat. This is an interesting article on some guy who really took the localvore challenge to an extreme. Interesting read, particularly his meal cost for the month
An interesting video on the Pugwash Conferences - it's called "Waging Peace: The Story of Joseph Rotblat and 50 Years of the Pugwash Conferences on Science and World Affairs"  - this is one of the clients that I have and thoroughly enjoy working for. These folks are doing really good work around the globe and whenever I'm feeling as though I've got something to be aggravated about, I watch this 20 minute video. Puts things into perspective.

upcoming raw food haps

see my complete calendar here

Nut Milk/Sprouting Bags for Sale $7.50 each for 9 x 12 bag or $8.50 for 12 x 12 bag (plus tax) These are high quality nut milk and sprouting bags. Each bag is hand-made right here in VT and quality tested to ensure that you receive the finest product. Satisfaction guaranteed. These bags are ideal for any number of straining or sprouting uses. Fine mesh material minimizes sediment and allows for sprouting of even the smallest of seeds and grains, while bias cut, surge sewn construction ensures durability. We make these bags based on experience and prefer them in our own kitchen. Each bag comes with a nifty how-to and recipes sheet that Linda put together. Please email us to get yours and check around - these are great prices for great product. Ask us about buying these wholesale.

Raw Food Meals - Call for pricing! I have extra mock tuna, crackers, chilli, pasta with marinara sauce and FUDGE! I've been making meals for people and selling things by the pound. Let me know if you are interested.

Raw Food Appliances and Staples. - I have spiral slicers, VitaMix blenders, VitaMineral green and will very soon be carrying other raw food staple items and appliances. Call for more info and pricing!

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. 

raw food recipe of the week

• 5 apples, cored and peeled
• 3/4cup agave nectar
• 1 3/4 cups soaked almonds, ground in food processor
• 1 1/2 cups raisins
• 1/4 cup cinamon

Preparation

1. Slice half on the apples in a food processor with the slicing disk. Shred the other half.
2. Mix all ingredients together.
3. Press the mix into 18 flat, round cookies and place them on the dehydrator sheets (should be 2 sheets, each with 3 rows of 3 cookies).
4. Dehydrate at 105°F for about 24 hours. Cookies should be chewy, not dry.