Fwd: The Raw Gourmet Newsletter July 24, 2006

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Greetings: FYINomi Shannon <nomi wrote: "Elaine" <shortydemp"Nomi Shannon" <nomiMon, 24 Jul 2006 00:09:00 -0400The Raw Gourmet Newsletter July 24, 2006 The Raw Gourmet Newsletter, written by Nomi Shannon, author of The Raw Gourmet. I want to welcome all the new readers who have recently signed up for the FREE 7 part email course, The Raw Truth. In this occasional newsletter you will find articles, recipes, event announcements,Q & A column as well as specials on all items related to support of the raw food lifestyle. I welcome your comments and questions as well as any favorite recipes you have developed. You can find some back issues of the newsletter at www.rawgourmet.com/newlsetters.Today's

Newsletter contents:I. Free Raw EncouragementII. The Raw Event of the Season III. Summertime RecipesUnsubscription Instructions are located at the bottom of this email.To , go to www.rawgourmet.com and sign up for the FREE 7 partemail class called The Raw Truth. FREE emailed Raw Food EncouragementI spent some time with Storm and Jinjee Talifero and three of theirfour children in spring of 2001 (one child hadn't been born yet). Stormhas been all- raw for the past 30 years; his personal story and histake on life are interesting and inspiring. They have a lot ofinformation and support to give, including the free offer describedbelow. Their areas of expertise are far broader than the raw food diet, including the successful home schooling of their amazingly beautifuland impressive children, music, pregnancy and childbirth-specifically while on a raw diet and much much more. Storm

and his wife Jinjee are the authors of The Daily RawInspiration - a free daily email to help you go raw and stay raw!Sign up and receive quotes, insights, recipes, stories, and more in one short paragraph directly to your inbox each day. To see what people have to say about the Daily Raw Inspiration visit http://clicks.aweber.com/z/ct/?4yyiTrr9qPed7AfLqI7Qtw Or to signup visit http://clicks.aweber.com/z/ct/?3JjLTfUOxji9V8YfuEI4Eg - Also meetJinjee and Storm's raw vegan family at http://clicks.aweber.com/z/ct/?AeQWxvCzORpk0OmO1V85DgThe Raw Event of the SummerThe Second Annual Vibrant Living Expo August 25-27, 2006 9AM-6PM FREE Thursday Night Gathering August 24, 7:00PM Town HallFort Bragg, California Speakers, culinary classes, wellness presentations, activities,fitness classes, music, entertainment, raw pie contest,vendor booths, panels, and of course GREAT RAW FOOD!Vibrant Living

Vendor Area is FREE! Located in the Company Store Delectable full meal and snack selections available at Café duringthe entire expoJoin, Master Chef Cherie Soria, founder and director of LivingLight, Dan Ladermann president of the Institute for Vibrant Living and co-director of Living Light and the following speakers and chefs:Cherie Soria, Nomi Shannon, Juliano, Alicia Ojeda, Brigitte Mars, Jennifer Cornbleet, Matt Samuelson, Kimberly Mac, Jean Marie Fayat, Viktoras Kulvinskas, Dr. Douglas Graham, Rozalind Gruben Graham,Paul Nison, Dr. Ruza Bogdanovich, Dr. Tim Trader, Dr. Rick Dina, Larry Wagner, Barbara Stephens, Michael Saibor, Tamera Campbell, Dr. Walter J. Urban, Kari Bernardi, Ed Leach, and more.Please go to www.rawfoodchef.com for all details, accomodations etcRising Star Chef ShowcaseThis showcase opportunity is for "up and coming" raw culinaryartists who have a passion to teach! Selected

applicants will present a 20-minute culinary demo of an original recipe. This is your chance to "show your stuff" and get your name out to a group of rawfoods enthusiasts! Call 707-964-2420 for an application or go to www.rawfoodchef.com3-day Ticket $125 or $49 per day on-line registration. Register now!Newsflash! Special Expo promotion: Anyone who registers for the 3-day Vibrant Living Expo beforeAugust 1 will receive a $30 bottle of E3Live FREE. Register for additional workshops and get 2 FREE! For more details go to www.rawfoodchef.com.Additional Learning OpportunitiesIntroduction to Raw Nutritional ScienceDr. Douglas Graham & Professor Rozalind Gruben-Graham August 21 & 22 8:00AM - 5:30PMThis entry-level course includes a lavish fruit breakfast buffet & bountiful salad bar for lunch. A prerequisite for a Diplomat of Nutritional Science and CulinaryArts. $595 or

$545 with purchase of three-day Expo admission: A $50savings!Presenting ExcellenceDr. Douglas Graham & Professor Rozalind Gruben-Graham August 23 & 24 8:00AM - 5:30PMThis course includes a lavish fruit breakfast buffet & bountifulsalad bar for lunch. $595 or $545 with purchase of three-day Expo admission: A $50savings!Register for both Introduction to Raw Nutritional Science andPresenting Excellence for $999 when purchased with a three-day Expo admission. A substantial savings! ($191)Class is extremely limited - so reserve your place today!Special Seminar with Viktoras KulvinskasMonday, August 28 9:00 am to 1:00 pmExperience the wit and wisdom of the internationally acclaimedauthor of "Survival Into the 21st Century", Viktoras Kulviskas. Widely known as the "father" of living foods, this Harvard -educated former astrophysicist will amaze you with the depth of his knowledge

and scientific acumen. If you've never seen Viktoras speak before, giveyourself the gift of being in the presence of this truly extraordinary human being. Viktoras stresses the importance of enzymes and green nutrition in creating a youthful body and mind.His vast knowledge in the field of science and enzymatic nutrition enables him to shed a uniquelight on this important subject.Cost: $95 advance ticket sales or $100 at the door Don't miss it!!!Change Your Thinking and Change Your Life NOW! with Dr. Walter J. UrbanMonday, August 28 2:00 pm to 6:00 pmDo you what to change your life? In this 4-hour, action-filled,interactive workshop, author and psychoanalyst, Dr. Walter J.Urban, will help you overcome your fears, let go of your past, andmake the changes you want and need!You will open your mind, observe yourself, evaluate and confrontyourself, and have the courage and confidence to change and

meetyour goals. Dr. Walter will help you do it in four short hours.Dr. Walter J. Urban is the author of Do You Have the Courage toChange and Integrative Therapy: Foundation For Holistic and SelfHealing. More importantly, he has "been there and done that"himself --raised in an east Bronx ghetto, Dr. Urban became a NewYork city psychoanalyst, a successful real estate investor and daytrader, and an organic farmer in Costa Rica. He has transformed hisdiet from chicken soup, hot dogs, french fries and Pepsi Cola to a100% raw vegan diet. Dr. Walter has a wealth of knowledge andexperience to share with you.If you are ready for change, this workshop is for you!Cost: $95 advance ticket sales or $100 at the door. Please go to www.livingfoodchef.com for all information about the Vibrant Living Expo and special additional educational opportunities.FUNdamentals of Raw Living Foods Tuesday, August 29 8:00 AM - 6:30

PMTake advantage of this opportunity to take Living Light'sentry-level class as a one-day Intensive workshop. This course isthe first in the chef training series and is a prerequisite to mostof the other courses. Dozens of superb culinary presentations willshow you everything you need to know to create a wide variety ofdelicious, easy-to-prepare raw recipes. In this class you willdiscover the magic of creating fabulous organic raw vegan cuisinefor optimal health and rejuvenation! Learn to make healthy anddelicious everyday favorites using whole, fresh, ripe, raw, organicfoods. See and sample rich nut milks and creams, appetizers andpates, cultured foods, smoothies, sauces, dressings, soups andsalads, simple entrees, dehydrated goodies and snacks, desserts,Learn kitchen gardening and sprouting, basic knife techniques, andequipment use. You will be provided with a complete recipe folderand resource guide and sample

all foods prepared during the class.Delicious Buffet Lunch will be served! Tuition: $299 (a savings of $151 from the 2-day FUNdamentals of RawLiving Foods)For more information or to register for FUNdamentals of Raw LivingFoods or other Living Light Culinary Arts courses, please go towww.rawfoodchef.comNow is the Time for Summertime Recipes Right now is the peak season for wonderful corn, tomatoes and all manner of other wonderful fresh fruits and vegetables. Following are some simple recipes to take advantage of this summer bounty.Corn ChowderDuring the height of corn season, make up a large serving bowl ofthis delicious soup and watch it disappear! There is a great dealof roughage in this soup, people with delicate digestion or who arenot used to eating raw food would be advised to take just a smallserving, or to strain first through a large mesh nut milk orsprouting bag.If you

have the almond milk already made up, it only takes a fewminutes to put this soup together. Grain milk can be used as a basefor this soup also. To save time, you can make almond milk quicklyusing almond butter and water. Use 1-2 tablespoons or more totaste, of almond butter per cup of water, depending on how richyou would like the almond milk to be. 2 cups almond milk (blend 1 cup soaked almonds with two cups watervery well, strain)4 cups corn (cut from cob)1 avocado1 teaspoon cumin1/2 teaspoon sea salt2 teaspoons very finely minced onionIf not already made up, make the almond milk. Cut the corn from thecob, scraping as much of the 'milk' from the cob into the bowl asyou can. In a blender, blend all ingredients very well in theblender. Pour into serving bowls and garnish with a handful of cornkernels and some sunflower sprouts. Serves 4.Pomodoro SaucePomodoro and

Pesto over zucchini pasta is a memorable summertimecombination. If you adore the taste of basil, place basil strips incolander with tomatoes also. Or, you can add the basil just beforeserving for a less intense but still memorable basil experience.If serving both pesto and pomodoro, first toss the "pasta" in thepesto sauce them put the pomodoro on top without mixing it in.4-6 very ripe tomatoes, cubed and drained for 3-4 hours fresh basil, as much as you like (start with 1/4 cup)Pinch sea saltCut tomatoes in half through the stem end, scoop out and discardthe seeds. Dice into small cubes. Place in a colander over a bowl.Lightly salt. Allow to drain for 3-4 hours. When ready to serve, toss tomato mixture with pinch of sea salt (if needed to taste) and add more basil, to taste. Serves 4.Note: The 'tomato water' is delicious to drink. Pesto SauceThis traditional flavored pesto is

delicious served over zucchinipasta, spaghetti squash, or sunflower sprouts. If the sauce is toogarlicky for your taste, add additional pine nuts.6 tablespoons olive oil3 garlic cloves6 tablespoons chopped basil1 tablespoon chopped parsley2 tablespoons pine nuts, soakedpinch sea saltIn a blender, blend all ingredients until very smooth. If sauce istoo thick, add a spoonful of hot water. Yields approximately 1 cup.Summer Tomato Basil SoupCan be used as a Soup or DressingWait until summer, when you can buy or grow juicy ripe organictomatoes for this soup. For a thick and hearty soup, instead ofjuicing the tomatoes, just toss them in the blender until you havea three cup yield.3 cups freshly made tomato juice1/4 lemon, peeled and seeded1 avocadolarge handful of sunflower or buckwheat sprouts2 tablespoons chopped

basiloptional: 1 tablespoon chopped onionoptional: 1/2 garlic clove, choppedIn a blender, blend all ingredients. Top with sprouts and basilflowers. Serves 2.For Dressing: use the optional onion and garlic with a bit of oliveoil, flax oil or hemp oil added in.Yours in Good HealthNomi ShannonThe Raw GourmetThe Raw GourmetPO Box 10396Wilmington NC 28404

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