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1 April 2008
Hi there good people!
Well, first of all, I wanted to say that I'm thoroughly enjoying being able to do classes again. I stopped them for a while because the yellow house is not quite done (although it's getting close!) and I had the class this weekend at my house. It was small but so much fun. It's like an extension of our fun workshops - we spend the day talking and making/eating food. I love being able to spend time with new people and showing them how easy it is to make all this excellent food.
This weekend we made:
• simple raw crackers made from flax, black sesame seeds and sunflower seeds
• a multi-layered loaf that's sort of like a stuffed meat loaf
• a raw pizza (sprouted grain crust, cheeze sauce, marinara and marinated spinach, mushrooms and peppers along with some onions on top)
• onion bread (I made 3 versions to get different flavors and mine is NOT OILY! I've tried others and I just don't like the oilness and heaviness to a lot of this raw food)
• RAWll American burger topped with raw mayo and BBQ sauce (my kids have been enjoying it with us for dinner these past few nights - yipppeeeeeeeee!!)• sprouted chilli with "sour cream"
• my modified enchilada with fresh salsa
I was on a roll and continued to make food from there.
I took leftover marinara sauce and made a couple trays of pizza crackers, I had leftover chilli (another kind of chilli) and made some of my "kitchen sink" crackers, and I took some leftover sprouted buckwheat and made some really awesome sweetie crackers - the mix would have made a good porridge as well.
Such good eats as well as lots of tips, info, recipes and goodie bags! :-)
MORE RAW VERMONT HAPS FOR APRIL AND MAY...
• I'm updating the fiddle heads website yet again. I don't do this nearly enough but I'm giving it more attention. Please check it out and let me know what you think. Hopefully I've made the navigation a bit easier.
• My first e-book is up! It's called RAW FOOD MADE ECONOMICAL: 20 Ways to Make Eating More Fresh, Local, Organic Food Easier on Your Pocketbook. Here is the link to get more info and get yourself a copy of it! (Next I'll be doing some recipe e-books, compilations and creations of some of my favs...)
• The next raw food workshop is scheduled for Wednesday, April 16th from 6:30 - 7:30 at Hunger Mountain Coop in Montpelier. We'll be making a variety of green smoothies so that you can have some tasty choices to get more greens into that body of yours!
• I've had inquiries about doing the Introductory Raw Food Classes 1 & 2 in April. Please email me if you are interested either the weekend of the 18th or 25th.
May's raw food happenings (there are 3 workshops) are as follows:
• Sprouted grain bread - we'll be talking about sprouting (obviously) and dehydrating. Of course we'll have some yummy toppings to sample with our bread! This is scheduled for Monday, May 5th from 6:00 - 7:00 at Hunger Mountain Coop.
• Living Food Appeteazers with the Vermont Dietetic Association on May 15th from 1:30 - 2:45 pm - I'd like to tease your taste buds with several tastes of living food creations in order to show that there are a multitude of ways to eat fresh, whole fruits, veggies, nuts, seeds, sprouted grains, and seaweeds in your diet. All of which are uncooked so their enzymes are present. Whether or not you follow what a raw food diet is, we all know that eating more fresh fruits and veggies are important and I enjoy showing people a variety of options for creating delicious food that they (and their children) will love! You'll taste a variety of sweet and savory creations in our time together and I'll show you a delicious pepper jack cheese recipe that you can make on your own. As always, we'll talk about what is raw food and answer any questions that willcome up as we go.
• Gorgeous Kale Salad - this is a beautiful kale salad that resembles cooked kale. I'm holding this on in HOPES that kale will be coming out of our gardens soon!!! This is scheduled for Tuesday, May 20th from 6:00 - 7:00 at Hunger Mountain Coop.
• This was sent to me this am from my dad - thanks Dad! (He just retired yesterday - yippeeee! Congratulations Pop-Pop!) Anyway, here goes: "Buying Organic: See which of the countries largest food producers are behind your favorite organic snacks" - Well, not ALL our favorite snacks - I make most of my own - yipppeeeee again!
• This came from my friend Cecilia - thanks Cecilia! there is a pdf link called "The Dirty Dozen: Chemicals in our daily use products that should be avoided" - there's also a link for Greener Alternatives but the link appears to be broken.
See guys - the more you make your own products/food, the less you need to be concerned about this stuff. I use raw honey as a facial cleanser sometimes and I use coconut butter as a moisturizer (also found a gorgeous bar soap made from coconut oil too). My friend Elainie is also experimenting with beautiful emolient creams that are so blissful and are made from raw ingredients. It's all good!
• I updated my links page to *finally* have many local resources including the local wheatgrass lady on it! (Hi Donna!) Lots of information about the wonders of wheatgrass and how to gets you some! :-)
• Since I still get questions about this, here's a bit of info on the almond pasteurization/fumigation as told by the Living Tree Community
• And finally, this isn't food related but it's another interest of mine. I hosted Aletha Solter when we lived in MD. I'd love to have her come to VT to do her workshops. Check out her website please: http://www.awareparenting.com/english.htm - she's all about democratic discipline and aware parenting.
ok and now for that recipe
Thai Salad with 'Peanut' Sauce
Well, I've modified this recipe that I found off the goneraw website again! If you haven't gone to that site, you should - lots of good recipes. Of course I have to change every recipe that I get... Here goes:
Put all the ingredients in the blender and blend until smooth and creamy - adjust the water until it's the consistency you like it. If you make it alone as a dressing, thin it out more. If you are adding to the salad below, the water from the veggies will thin it out so keep it somewhat thicker.
Put all the ingredients in a bowl and pour some of the dressing on top (put as much or as little as feels right to you.) Mix and enjoy! When using the spiral slicer or the mandolin, you'll really make a gorgeous salad. The longest part of this recipe is the washing and chopping of the veggies but it's worth it!
Enjoy the promise of warmer weather and sunshine,
Vermont Fiddle Heads
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