Fwd: The Raw Gourmet Newsletter Dec 7, 2006

December 8, 2006

Just InfoNomi Shannon <nomi wrote: "Elaine" <shortydemp"Nomi Shannon" <nomiThu, 7 Dec 2006 10:28:08 -0500The Raw Gourmet Newsletter Dec 7, 2006 Raw Gourmet NewsletterDecember 7, 2006(to , instructions are at the end of this email)Contents:1. Raw Gourmet DVD's ready! View clips from each video!2. Saladaccos on special for $15.95, limited time only, ONLINE ORDERS ONLY www.rawgourmet.com/saladacco.html3. New Raw Holiday ebook arriving Dec 12th! Co-authored by me!4. Article: Holiday Attitudes and Recipes1. I am so happy to announce that the Raw Gourmet DVD's are nowavailable! Ready for Christmas-- Special Holiday price- see sampleclips from each DVD:

http://clicks.aweber.com/z/ct/?us4lbWP6wV_XmjoiCgcBaw Raw Gourmet DVD's regular price $49.95, Holiday Special only $39.95 for the set of three!These are my original set of three videos now available on DVD Pre-selling now, ready to ship Dec 15 by Priority mail in time for Christmas-Order online here:http://clicks.aweber.com/z/ct/?us4lbWP6wV_XmjoiCgcBawONLINE ORDERS ONLY PLEASE!I invite you to visit my website www.rawgourmet.com and view thenew shopping cart. More products coming soon as well as morecontent, don't forget to hit "refresh" when you get to the site.FREE view clips from each video!2. For a limited time only, until my supply set aside for thisspecial runs out the saladacco spiral slicer is on special for only $15.95-ONLINE ORDERS ONLY PLEASE. GO TO: www.rawgourmet.com/saladaccoFor information about the saladacco (also called spiral slicer, spiralizer, garnishing

machine)Or to view a clip of Nomi using the saladacco, View video III athttp://clicks.aweber.com/z/ct/?us4lbWP6wV_XmjoiCgcBaw (please note no phone ordersfor this special, just online orders) limited time only - Limitedsupply3. Gourmet Holiday ebook arriving Dec 12! I was so impressed with the beautiful FREE Raw ebook (find it athttp://clicks.aweber.com/z/ct/?.5sCNf_2Hlcv03VYyVjH8w if you haven't already downloadedit) from Australia, that I have teamed up with Sheryl and PiersDuruz in Australia and we have put together a beautiful all newholiday recipe and idea book for you! Filled with color photos ofthe meals we have created for all your holiday celebrations. Thisbook has menus for buffets, brunches, cocktail hour, andtraditional sit down celebrations complete with grocery lists, stepby step recipes and time line-this delightful and informative ebookwill make your raw holiday celebrations fun and

carefree, all theplanning has been done for you! Menus include recipes from different parts of the world as well astraditional meals and other types of holiday events. Bursting withall newly created recipes and enticing pictures as well aseverything you need but the food itself: grocery lists, what to dowhen, even plating suggestions-your Holiday event will be a "rawpleasure"! We have come up with the best raw lasagna ever! And wait until youtry the Chocolate Carmel Divine an amazing cheesecake recipe.Sheryl and Piers are the premier raw food teachers and leaders inAustralia, we have been working almost non stop on this ebook forthe holidays. There will be a modest charge for this raw holidayebook-stay tuned for its availability on or about December 12.Article: Holiday Attitudes and RecipesThis article is adapted from an article I wrote that was firstpublished in the December 2001 FRESH

Magazine in the UK. I may havesent this Article to you for the holidays in previous years. For some new approaches to raw foods for the holidaze, stay tuned-my new holiday ebook written in partnership with Australia'spremier raw food couple with be available in about five days. Init, you will receive the best and the latest in raw food cuisine,complete with step- by -step instructions, shopping lists and timeschedules for each menu. Not to mention many beautiful full colorphotographs.HoliDazeHere we are again; holiday time. The time of the year when wetravel more, shop more, visit more, eat more and spend more. Forraw fooders, as well as the average citizen, it can be a stressfultime. Besides the inevitable and timeless family tensions thatoften crop up we also have to come up with a way to deal with thedietary excesses commonly committed at tables worldwide. There aremany approaches ranging

from staying away entirely to being overlyassertive, perhaps even a bit militant as you watch the people youlove shovel forkfuls of low-fiber, animal fat laden, salty, sticky,low nutrition, miserably food-combined, enzyme-less stuff intotheir mouths. Perhaps you even have inadvertently created tensionin the past with your "weird food ideas." Or, perhaps you feel thatyou have been 'attacked' in the past by friends and family thatjust 'don't get it'.How you handle family matters when it comes to food choices is ofcourse entirely up to you. I will offer you some food suggestionsthat work well at holiday time - along with the advice that now isnot the time to lecture, admonish, advise, teach, or otherwiseposition yourself to change your family's lifelong eating habits;even if you do think that they are killing themselves. You haveheard this before, but it bears repeating: The best way to convertthe ones you love

to a healthier lifestyle is by being such aparagon of glowing health and good humor yourself that they will beattracted and begin to ask how you have achieved this. Being anexample of what you would like for them to be is the most effectiveway to communicate this lifestyle. That decided, you need only tofigure out how you are going to eat and enjoy yourself at theannual family Christmas, New Year's, Chanuka, Kwaanza or otherholiday. For starters, tell your host that you will be bringing the soup,the salad and the dessert. If they protest, just show up with asalad and dessert, for everyone, not just yourself. Or, if you wantto be utterly tactful, mysteriously announce that you shall behappy to create a light first course that it is very gourmet,cosmopolitan and chic. (See this recipe below)The final ingredient that I recommend for a harmonious holidayseason is a non-judgmental attitude. Be sure to bring

it with you.Acting repulsed or making negative remarks at the sight of turkeyor roast beef can not serve anyone. Think back to when you atethese things and remember that life is a journey and we are not allon the same path. To speak in any way disparagingly because theother guests have not grown and changed as you have defeats notonly the purpose of the true Christian holiday (Jewish holiday,Islamic Holiday, Buddhist holiday, Confucian holiday, AgnosticsHoliday, any other holiday I don't mean to leave anyone out sorryif I did) celebration, but also minimizes the possibility that yourloved ones will ever change through your example. Holiday is a goodday to make no comments whatsoever on the eating habits of thosewhose company you are in. It would be an equally good day forothers to not speak about your food choices either. If someone doescomment on your particular food choices, no matter what theirtone-smile your

biggest, happiest smile and simply say that youFEEL SO GREAT on this diet, that is why you stick to it. As soon asyou hear yourself using the word "You" as in You should try it, itwill help your: chilblains, cancer, obesity, cholesterol, attitude,depression, dropsy, indigestion, skin problems, wrinkles, gaspains, infertility, marriage, athletic ability, sex-life, know thatyou have entered the danger-zone of Lecture Mode.Be nourished by the love that is in your family, and give them thegift of your true loving self. Blessings to you all at this 2006holiday season and throughout the coming year too. Over the decades, I have noted that salad is absolutely the leastfavored item on any Christmas table. There seems to be far too manyhighly flavored items to dally with anything as common or as simpleas a salad in any form. This can be changed with the followingsimple recipe.First course Endive

SaladIngredients:Baby GreensEndive*Raw sheep milk Gorgonzola cheese (you can leave this out of yoursif you don't want to eat it)*Candied pecans1 very ripe pear per every 2-3 people*Nomi's Signature Salad DressingOn salad plates, place a small amount of baby greens (except onyour plate, pile it high, if you can, use a dinner size plate foryourself)Place 4 pieces of endive at right angles to one another on eachplate, in the shape of a cross, or X. (use more if you wouldlike-but be sparing, this is a light appetizer)Put a dollop (1/2 teaspoonful) of raw sheep milk Gorgonzola in thecurve of each piece of endive-centering them nicely pays off in theaesthetics of it.Thinly slice (sprinkle with lemon juice if there is much of a waitbetween preparation and dinner) very ripe pear and place a slicebetween each of the endive pieces, for a total of 4 (or more) slices.Drop 3-4 candied

pecans strategically or artistically onto thesalad. Just prior to serving, lightly drizzle salad dressing on eachsalad. (This can be done very effectively once the plates haveactually been placed at the table)*Raw Sheep's milk Gorgonzola. I find this occasionally at a storein the US called Trader Joes. It is imported from the UK. Some rawfoodists eat raw dairy. If your relatives eat cheese (and theyprobably do, in great quantity) you might as well introduce them toraw cheese. But this is up to you. This salad is yummy without thecheese. The sharpness of the cheese, the bitterness of the endive,with the sweetness of the pear, candied nuts and the dressing makea flavorful and sophisticated combination. As I said, this recipeis perfectly delicious without the cheese just trying to suggestsomething your friends/family would eat.*Candied pecans. You could actually buy these. Or a few days beforethe big

event, soak some pecans in maple syrup, honey, agave syrupor other sweetener that you may have, then dehydrate, or at leastdo not serve dripping wet. *Nomi's signature salad dressingI usually use flax seed oil, but it is also good with olive oil,hemp oil or walnut oil. My guests always like it.4 servings (this recipe is called Premier French Dressing in mybook, The Raw Gourmet)4 Tablespoons flax oil or olive oil2 Tablespoons fresh squeezed lemon juice (balsamic vinegar may beused instead)1/2 teaspoon maple syrup. (best with maple, but other sweetener canbe used)Pinch of sea salt, or a drop or two of Nama shoyuOptional: a few sprinkles of dried dulse (seaweed)Whisk, then drizzle over salad. Make at the last minute, as it willbreak down if you make it in advance.SoupNot everyone offers soup at a big holiday gathering, but if yourfamily does, I recommend either the Mushroom soup,

served warmed,or a carrot soup. Both can be made earlier in the day and kept cold.Mushroom SoupSoup/Gravy/SauceThis rich and thick soup has a heavenly mushroom flavor. A greatspecial recipe for the holidays. As soup, because it is so rich 1/2cup is a large enough serving. For warm soup or gravy, heat overlow heat, or a double boiler until warm (not hot) to the touch. Usethe tastiest mushrooms you can find, crimini work very well andshitake's have proven health benefits. The trick is to use a very small serving bowl or cup for this soup.If a large meal follows, the amount of fat in this soup (2tablespoons per serving) will not contribute to comfort or goodhealth. If you'd like a zingier soup, add 1 teaspoon chopped onion.¼ cup almond butter1 1/2 cups cut up mushrooms (cut in quarters)-or more, to taste1 ½ teaspoons of Nama Shoyu or a large pinch of sea salt ½ cup water4

tablespoons finely chopped mushroomsPlace first 4 ingredients in blender. Blend until smooth. Pour intoa serving bowl. Top with chopped mushrooms. Yield 1 Cup, which is 2servings. Make and eat the same day.Carrot/Asparagus SoupSoup/Dressing/SauceThis could be called the king of soups. The fiber in the asparaguscreates a delightful texture, and the tahini gives it a smoothquality. Do not use the woody ends of the asparagus, chop only themost tender part, about 2" from the end. Option: warm soup in thetop of a double boiler or on very low heat just until warm to thetouch. For extra zip, stir in ½ teaspoon wasabi powder.1 cup cut up asparagus, or more to taste1 cup carrot juice2 heaping tablespoons tahini (or almond butter)1 teaspoon cut up onion, or more to tasteA pinch of sea salt or a few drops of nama shoyu or bragg'sdulse flakesIn a blender, blend first five ingredients into a

smoothconsistency. Taste and adjust flavors. Pour into serving bowl andtop with Dulse flakes. Yields approximately 1 ½ cups. Serves 2.OR., the simplest carrot soup of all:Traditional Raw Carrot Soup *Soup/DressingAn old standby in raw cuisine, carrot soup is nourishing and easyto make. Even if you do not own a juicer, you can buy fresh madecarrot juice at juice bars and at many health food stores. Thisrecipe calls for pouring the soup over chopped sprouts and othervegetables. Alter this to suit your family's taste. I have neverheated this soup, but I suppose that it would work for those whomust have their soup warmed. Be careful to keep it at or below thetemperature of a Jacuzzi bath. Two variations of this soup follow. 1 cup carrot or mixed carrot and vegetable juice1/2 - 1 avocadocumin, to tastedash of sea saltdash of lemon juiceoptional: garlic or shallot to tasteCut up

avocado. Place carrot juice in blender. Add avocado andblend to desired thickness. Add cumin, salt and lemon juice totaste. Blend. Pour over sprouts and chopped veggies in bowl. Serves1.Alternative: Eliminate cumin and add 2 teaspoons grated gingerroot. (for spice lovers use both cumin and ginger).Variation: For a nutritious Seaweed Carrot Soup: Double the recipeand add 1/2 cup dulse pieces and 1/2 cup clover, alfalfa orsunflower sprouts, blend. Serves 2.When the Pilgrims landed 380 years ago on the shores ofMassachusetts, one of the few native crops that they found was thecranberry. Every Thanksgiving and Christmas just about everyone inthe US serves some sort of cranberry sauce, often out of a can. Ifthis is a holiday tradition for you too, bring this little recipealong with you. Wash one pound of cranberries very well, place infood processor or blender along with one peeled, seeded orange

andabout 4 soaked dates. Blend until berries are very well broken up.Taste for sweetness and add more orange and dates if needed.DessertI brought applesauce pie (recipe from my book) to Thanksgiving afew years ago. On three occasions, my sister tried to "warm it up"in the oven. Not once did I mention that was a raw pie. I justquietly said, the pie does not need warming (three times). On herthird try, she guessed that it was raw. They loved it. This pie isso dense, it could be your meal. If you don't fancy Apple Pie thenYam pie is also a winner, you could use pumpkin in its place. (Youcan freeze the Yam pie, but not the Apple pie.)'The Best' Applesauce PieThis pie rivals the most infamous cooked apple pie. Unofficialrandom tests have proven that the traditional omnivore's palate cannot even detect that this is a raw pie. Rich and sweet and aromaticwith cinnamon, this is another recipe to offer your

skepticalfriends. They will never know what hit them. If you like a tart pie with firm apples, the best choice is GrannySmith apples. For a sweeter pie with softer apples, Fuji, Jonathangold or Macintosh all work well. I usually use 2 or 3 types ofapples for this pie, to keep the flavor uniform each time I makeit. I have an almond crust here, but walnuts or pecans work aswell. This pie will serve at least twice as many people as a cookedpie the same size as it is very dense. For portion control, itwould probably be best if you sliced and served it yourself.If you don't have a heavy duty juicer, the filling can be made in astrong blender such as the Vita Mix or the K-tec HP3.Basic Almond Date CrustThis crust is a variation on a theme as its ingredients can beincreased or decreased according to needs, also sunflower seeds canbe added to it, or raisins in place of some or all of the dates. Aslong as

you have a crust that will hold together as a knife slicesthrough it and doesn't become soggy from the filling it holds-youhave succeeded.1 3/4 cup almonds, soaked 8-12 hours1 1/2 cup date pieces or chopped dates (see note)1 tablespoon water1/2 teaspoon vanilla (optional)Dash of cinnamon (optional)Soak almonds 8-12 hours After soaking, put nuts briefly (30minutes) in the sun or dehydrator (30-60 minutes) to dry off, ordry them off with a towel. In a food processor, process nuts untilevenly ground. Add dates and process until finely ground. Addwater, vanilla, and cinnamon while processing. The crust mustappear slightly damp and be holding together, a small amount ofadditional water may be necessary to achieve this effect.Immediately press into pie plate. (At this point you coulddehydrate if for awhile but this step is not necessary.)Note: Date pieces can be found at some health food stores, they

areless expensive than whole dates. If you are unable to find them,measure 1 1/2 cups of chopped dates.Filling10-12 apples (peeled, and cored), cut in chunks2 cups dates, pitted (medjool are the best)1 cup raisins2 teaspoons cinnamon2 tablespoons psyllium husk powderPut apples, dates and raisins through a Champion or a Green Lifejuicer, using a blank screen. This should yield at least 6 cups ofapplesauce mixture, if it doesn't, add more apples and put throughthe juicer again. For smoothest results, then place the mixture ina food processor and process until very smooth. Add cinnamon,process until mixed in. Gradually sprinkle in psyllium, processuntil mixed in thoroughly. Immediately pour into pie shell. Coverand refrigerate.If you do not own a heavy duty juicer, you can get similar resultswith a heavy duty blender such as a Vita Mix or a K-Tec HP3.Sweet Potato Pie (Yam

pie)If you are wondering what recipe to prepare for friends that havenot yet been introduced to raw food, wonder no more! This deliciouspie is difficult to distinguish from its cooked (dead) cousin. Thispie freezes very well also. Let it thaw in the refrigerator. Yams are preferable for this pie because they are a bit sweeterthan sweet potatoes. Try to find Garnet or Jewel yams at yourorganic market, they are a deep orange color and make up anexcellent pie. This is a plan ahead recipe that calls for soakingthe almonds for the crust.CrustPrepare the same crust as for apple pie, aboveFilling6 small yams (peeled), cut up3/4 cup dates (soak whole dates for 20 minutes, pit and coarselychop)1/4 cup raisins (soak for 20 minutes, reserve soak water)1/2 cup pine nuts (soak for 5-10 minutes, rinse)1/8 teaspoon Chinese 5 spice powder 1/2 teaspoon cinnamon1/8 teaspoon garam masala or cloves

or additional 5 spice powder1/2 teaspoon vanilla2 tablespoons psyllium husk powderUsing a blank screen, put yams through a Champion or Green Lifejuicer, alternating with dates, raisins and pine nuts. It shouldamount to at least 4 cups, if not, add more yams and put it allthrough the juicer again. Place the mixture in a food processor.Process thoroughly. Add Chinese 5 spice powder, garam masala andvanilla. Be patient with processing, the smoother the better. After5-6 minutes if the mixture is not very smooth add a small amount ofraisin soak water, so it will process to a smooth puree. Graduallyadd psyllium, while the processor is running. Pour into crustimmediately. Keep refrigerated. Delicious served with a dollop ofone of the nut fluffs.Note; if you do not have a heavy-duty juicer you can achievesimilar results using a heavy-duty blender.Note: do not add extra liquid unless you have to, it is

importantthat the pie hold together, so it can't be too wet.Alternative: For more intense flavor, soak fruit in the juice of 1orange. Add 1 teaspoon orange zest to yam mixture. Increase spicesto: 1/4 teaspoon 5 spice powder, 3/4 teaspoon cinnamon, 1/8teaspoon garam masala (same), pinch of clove, 1 teaspoon vanilla,pinch of sea salt.Fluff ToppingCashews have a natural sweetness, which in combination with datesis delectable. Soaked cashews grind up into a very smooth fluffymixture. It is a delightful taste to use in place of whipped creamor yogurt, and most agree that it truly tastes better. Cashew fluffis also used as a base for several other recipes. Most cashews arenot raw.If using almonds, they don't quite give up their mealy texture, nomatter how much you blend, but they make a tasty topping and arethe most nutritious nut.For best results, peel the almonds. This is more trouble and

notnecessarily recommended for most recipes calling for almonds, butit does make a difference in the fluff recipe. How to peel almonds:Soak 10-12 hours. Rinse. Pour very hot water over them (theequivalent of hot tap water), allow almonds to soak in the hotwater for up to one minute, rinse with cool water. The skins shouldslip off. Another alternative is to use almonds that have soakedfor several days in the refrigerator, with daily water changes. Theskins can be peeled off without the use of hot water after a fewdays.1 cup of cashews, almonds or filberts soaked 10-12 hours, drainedand rinsed.4-6 soft pitted dates soaked in 3/4 cup water 8-10 hours. Reservesoak water.1/2 teaspoon vanilla (optional)Place nuts in blender. Grind, gradually adding date water until itis of 'whipped cream' consistency. Add dates one at a time. Blenduntil smooth and creamy. Refrigerate. Keeps well for up to a

week.Yields 2 cups.Notes:Medjool dates are the best, but Khadrawi or Honey dates work wellalso.Adding vanilla to the fluff gives it even more of a 'whipped cream'flavor.If you are unable to soak the nuts and dates 8-12 hours, soak themfor at least 4 hours to achieve best results.The above recipes are all from or adapted from my book, The RawGourmet. Still one of the best selling raw food books after allthese years. (published in 1999). Why? Because The Raw Gourmetcovers all the basics, has easy to follow recipes that work eachtime and is filled with full color photographs that are inspiringand educational. This Christmas Nomi will be entertaining at home. Her son anddaughter- in -law will be joining her in Wilmington North Carolina.They will enjoy Nomi's latest lasagna recipe, called Creamy Tomatolasagna, individually plated with pasta, pesto and marinara sauces.Perhaps if

weather permits Rocky the Dog and friends will drive upthe coast to a dog friendly beach for some running along the shoreand chasing, but never catching, birds- along with some shellcollecting. Later, a mandatory viewing of It's a Wonderful Life, toremind us that it is just that. Perhaps too, if we are feelingwicked and wild we may bring out the Scrabble game; Nomi will win.I can only hope everyone reading this will have as wonderful a dayas I do, however you fashion it.Yours in Good HealthNomi ShannonThe Raw GourmetThe Raw GourmetPO Box 10396Wilmington NC 28404To or change r options visit:http://www.aweber.com/z/r/?jBzMzLTMrEwcrEycTA==

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