Tomorrow is the fig-date squares workshop at Hunger Mountain Coop from 6-7 pm. Another fast and easy raw food recipe that will blow you away (so yummy and so easy). This is a great recipe to bring to holiday parties (or hoard away for yourself, you chipmunk, you!)


Thursday is a potluck at Elainie's in Richmond from 6-8 pm. Please email her if you plan to come by Wednesday the latest (tomorrow - oh geez!) - right now she is the only one that has RSVPed "Yes" on the meet up site. Let her know now please so she doesn't waste her time cleaning and getting ready. Her email is: hevalenta@optimalhealth.cc - she has very graciously offered her house and I don't wish to put anyone out with these potlucks. I like us to start promptly and end within reason as I'm very aware of people's time and energy... Thanks!


Food deliveries at L.A.C.E., Hunger Mountain Coop and Sweet Clover Market: This week will be Sweet Mint Fudge, Sweet Orange Fudge, NOT Tuna, Eggless Egg Salad and I think I have to replenish some of the crackers and cookies in some places. Be on the lookout for more stores in the new year. YIPPEEE!!!


Matt's making crazy nut milk bags for cafe gratitude and others! Please check out the nut milk bag page for more info or if you'd like to buy one as a gift. 


For those of you who'd like to purchase the Goddess Butter, please go to the page dedicated to it: Goddess Butter


If you are interested in the Starter Kit for yourself or others, go here: rawfood starter kit - We have these cute little starter kits for making Raw Nut Milk and Truffles that include the harder to find ingredients such as raw cacao (that you don't have to sink all your money into) and REALLY raw almonds. Someone asked me if they can just get almonds anywhere - yes, but not really raw almonds that haven't been pasteurized. Ask me about the DVD to go with this as well! It's a great gift idea.

• • With regards to my food being at Sweet Clover Market now (this is just tooooo cute): "YAAAAAY!!!!!  Your stuff is in Essex!  :-)  Is it there NOW, or coming soon? I am going into town on Friday - will it be there? Oh, I am SO happy for both of us!"
  
  
• Another really nice one: "Yesterday at the coop I had the perfect lunch - I bought your not-tuna, and a bunch of lacinato kale, and used the leaves to roll up small amounts of the dish until the dish was gone, and the kale was half-gone.  Very yummy."
  
  

Thanks to everyone that takes the time out of their day to tell me these things. I can't tell you enough how much I appreciate it. 

This comes from my friend Ani, a western Buddhist nun. She just sent her newsletter and it begins: "The time to ask ourselves 'How am I contributing with full awareness and responsibility in creating peace within myself and within the world?' is today and everyday." Good question, right? 

She added a mantra that I just thought was worth adding: (this is just a snippet of the whole newsletter)
 
May all people in the world have food today.
May all children in the world have food today.
May all people in the world have health care today.
May all war stop today.
May humanity create peace today.
May I radiate peace today.
 
The conscious awareness of what I do, think, and speak radiates energy that can bless.

Can I get an "Amen!" How about a "So mote it be" or "Ho!" :-) Good thoughts, words and deeds for this time of year and every day actually.  I'd like to say that my mantra is about having the best food. May all people in the world have the BEST food today. May all children in the world have the best food today. May all people in the world have the best health today. May all war stop today. May humanity create peace today. May I radiate joy, health,  peace and laughter today. Thanks Ani!

+++++++++++++++++++++++

And I just got an email the other day saying there is a new networking site for raw fooders. It's called: Give it to me Raw. www.giveittomeraw.com, I love the online stuff particularly when you're just starting out and feel like you're the only square peg in the world of round holes. I'm looking to make my raw food community less virtual and more tangeable. But these things are certainly helpful...

Well, the recipe for the week should really be the Fig Date Squares! (see above under HAPS FOR THE WEEK) Please come tomorrow night at Hunger Mountain Coop to try it. We eat what we make and I always bring a little bonus goodie to try. The workshops are always fun - we've been going a little over the past few months so I've got to cut off the fun promptly at 7 pm!

"Boo" - you're saying. Oh, ok, here's a fun recipe that is also good to make with that leftover almond mash from making nut milks.

Valya's Spicy Almond Cheese
Serves 4
From 12 Steps to Raw Foods* by Victoria Boutenko

Ingredients:

• 2 cups pulp from almond milk (pulp should be plain, not sweetened)*
• 1/4 cup olive oil
• 1/2 cup lemon juice
• 1/2 teaspoon of Celtic Sea Salt
• 1/4 cup fresh or dried dill weed
• 1/2 cup diced onions
• 1/2 cup diced red bell pepper

Mix the following ingredients in a bowl. Decorate with cherry tomatoes. 

*Linda's note: Do you remember me saying that when you make nut milk that isn't sweetened, it lasts longer in the fridge (like 5 days vs. the 2-3 days sweetened.) I always like to sweeten it - it never lasts that long because we drink it. I like to make the sweetie truffles after making the nut milk but it's good to have options. This is a very tasty recipe. Try it as you would a soft cheese. Put it on raw crackers or regular crackers for a little appetizer. Thin it out some and use it as a dip for crudite. Add it to sandwiches instead of using a condiment. Put a small dollop on a salad for added flavor. Enjoy!

By the way, have any of you made the recipe from last week? It's pretty tasty. Just made it again last night. Tastes great wrapped in cabbage, raw crackers (or even cooked crackers for those that aren't 100% raw fooders.)

Enjoy the wintery mix!

Linda