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29 April 2008
Hello Good People! Hoping you are well and happy. We are enjoying SPRING (although it is raining today) - we've had superb weather! The kids had spring break last week and we took that time (it was the kid's choice) to organize and paint their rooms. We moved my daughter to her own room so both now have privacy and paint colors that they picked out and love. It's just been wonderful to 1) see them actually happy to clean and organize and help me paint their rooms and 2) watch them love their own space. The best part for me aside from rooms with "a place for everything and everything in it's place" is that I found my college ring which was lost for years. I just thought about it two weekends ago and was reminded how much I liked that ring for all that I put into school for it. You can imagine my absolute delight to find it buried in a desk that I was cleaning out so it could go into my daughter's room. So tell me what you all are doing as the spirit of spring enters your hearts and homes!
OK, let's get right to it:
• so the RAWsome chilli is at all the stores once again. I used lentils instead of the barley for a taste change and this coming week we'll go back to using the barley. Hope you enjoy the changes. It keeps things interesting for me and I hope you don't mind it. Still you can also find the eggless egg salad, the NOT tuna, the chick-UN salad, as well as the super mint and orange fudges, the spice cookies, ginger crackers and god and goddess butters. If you aren't aware, we've got food on the shelves at Hunger Mountain Coop, Sweet Clover Market, City Market and Healthy Living.
• Here is the link to the Bridge article. It's a very nice article indeed. Thanks Sylvia! I'm so happy she likes the god and goddess butters. They really are rockin' and I had a lot of fun talking with her about raw food! :-)
• Tomorrow there's going to be a mention of us here at Vermont Fiddle Heads in the Times Argus so be on the lookout. The article is about Fiddleheads and since it's in our name, we got a phone call! I gave a recipe for pickled fiddleheads (yes, it's COOKED! OMG!) :-) But he asked me if this cafe will ever serve fiddleheads and I said it would be great to have pickled ones here so that's why he asked for a pickled fiddleheads recipe.
• Monday, May 5th is a Sprouted Grain Bread Workshop at Hunger Mountain Coop. Please sign up with Krystal or on the sign up sheet at the coop to register. This is a sprouted recipe AND a dehydrated recipe. We always have a blast at the workshops so please come!
• nut milk bags. We're getting help - yippeeee! We just shipped out to Australia, Canada, Chicago and California this past week! We're making hemp samples now as well. We're getting help and we thank you! So funny - each reporter goes, "Nut Milk Bag? What is a "nut milk bag?" I love it. One day this will be much more widely known like pop tarts or something.
• I'm getting ready for my Raw Food Appeteazers on May 15th. This isn't open to the public but it will be fun nonetheless. I'm going to be showing people at the Vermont Dietetic Association some raw recipes! ya-hoooo!
• Tuesday, May 20th is a Beautiful Kale Salad Workshop at Hunger Mountain Coop. The coop is doing renovations so 'tis the reason for two workshops scheduled for May. If you can't make it to the workshop on the 5th, please come on the 20th! It's going to be a beautiful salad and it will surprise you. I know you're thinking "Raw Kale? Why don't I just chew on some leather instead!?" This is a nice nice recipe... Please sign up with Krystal or on the sign up sheet at the coop to register.
I feel like we're all bears or something coming out of hibernation sometimes or maybe the better analogy is that we start to bud and bloom again in the spring. Yes, I like that better. Anyway, I heard tonight from Angella at EarthWalk and it was soooo great to hear her sparkly voice. She reminded me of the goings on at EarthWalk including their benefit concert that is happening this Saturday night! if you don't know about it, please contact them at 454-8500. 7pm at the
Haybarn Theater at
• so I just found out about this as well - a fiddleheads festival in randolph! The nice reporter dude at the Times Argus told me about it. Happening this Saturday as well. Here is a link to the site: http://www.fiddleheadfestival.com/ - I'm going to have to check this out next year - I'm so excited! I love the little fiddleheads!
• the life of mammals and the life of birds. My family and I have been watching the PBS series that came out a few years ago called "The Life of Mammals" and "The Life of Birds" with David Attenborough. These are SUCH good shows and dare I say that I found them totally insightful for us humans. These shows are very well produced, you learn a lot and they are entertaining for any age. I particularly find the eating habits of the mammals & birds the most interesting... particularly the ones that "specialize" their diets. Anyway, I'll save more for my blog (yes, I'm writing in the blog again - it's spring and this bear is out - oh I mean, this flower is wanting to bud again.) :-) I'll have to check to see if the library has the series but it's possible the movie rental places have it. Netflix has it and it's even a free download IF you have a PC.
• another lovely thing about spring is that we all seem to get out more and want to reconnect with old friends!
now for that raw food recipe Cheese with Spring Onions
This makes quite a lot (3 cups +) so if you are using fresh (and not dehydrating), then cut it in half and freeze half - it will freeze well. You can dehydrate this as well to make a firmer cheese. I adapted this from a recipe off of goneraw.com - enjoy!
Ingredients
Preparation In a food processor process the sunflower seeds and pine nuts into a fine meal. Then add lemon juice, salt & olive oil. Process again until smooth and thick (add water if you need to soften it up and keep the processor moving.) Process it for about 30-40 seconds to make it as creamy as possible. Just before you are done, add the green onions, everything except the roots, and process slightly to chop them up. Alternatively, you can just chop the green onions by hand and fold into the mixture. Allow to stand for 30 mintues. NOTE: When you taste it while it is being made, expect the lemon to stand out. It mellows after it has sat for a while.
You can shape into small cubes or balls and dehydrate for a while to get a firmer cheese for cheese salad or just eat as is.
Serving recommendations: Spread a little bit onto some raw nori sheets or collard leaves and roll it up with some of your favorite veggies like: red bell peppers, romaine lettuce leaves, tomatoes, sprouts, carrot slices, cucumber, etc. Dollop some on top of a salad.
Enjoy!
Sending you many spring surprises,
Linda
P.S. Don't forget to check out the e-guide book and the product page for my "No Excuses" product/service offerings! Have a RAWsome day!
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© 2008 Vermont Fiddle Heads, LLC • Photos were taken by Pat Hazouri • website created by Linda Wooliever
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