RAWhoy there maties!

Hoping this email finds you well and happy - if not, please consider adding more living foods into your diet! :-)

Starting out with the RAW HAPS:

see my complete calendar here

Well, we're still pluggin' away here. Matt is making nutmilk bags for cafe gratitude and other places, including individuals. Here's a link you can see our nutmilk bags. How cool to see them on another person's site! 

The yellow house is getting a nice face lift! I'll have pictures up when we get a moment to do that.

I just had an apple pie workshop at the coop this past Tuesday that was very fun. The pie didn't last long - it was gobbled up before it was time for bed! It's a good pie. Easy and very tasty. Perfect for apple season. Next workshop scheduled at HMC is Pumpkin Pudding on Wednesday, Oct 17th from 6-7 pm. 

Today I'm making more raw food. I'm hoping to get things like the Not Tuna, the Superfudge and the RAWvioli into the HMC grab and go. Sorry, I know some of you have been asking for it, the man on duty there who enters the barcodes has been on vacation. Well, good things come to those who wait... Just think how gorgeous it will taste when they do get there! I've been able to get local tomatoes and lots of things late in the season which is amazing to me. I've been getting awesome feedback on the food so it's very good.

Saturday night (September 29th) is a reggae show featuring Midnite at the Bundy Center in Waitsfield, VT. I'm making some raw FUDGE for that so go to the show and enjoy some raw treats!

Next Wednesday, I'll be beginning to deliver raw food to L.A.C.E. in Barre. I'll be having some samples there as well from about 11 until 1 pm so please stop by there for some good eats!

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

• 4 tablespoons tahini
• 3 tablespoons maple syrup (maple best for real carmel taste)
• 4 medjool dates
• 1 teaspoon Celtic sea salt
• 2 tart green apples

Preparation

I THINK these are the measurements I used (-ish)...maybe more tahini. Adjust for your own sweet-salty-tart-tooth. Process till dates are fully blended in (it’s nice to soak dried dates in lemon-water for an hour before mixing in). I like a little more salt – like 1 1/4 tsp…that really goes awesome with the sweetness.