Fwd: Raw Gourmet Newsletter August 3, 2005

[Guest guest]

Sorry if not suppose to forward this, but it has great information.

Lois

 

Nomi Shannon <nomi wrote:

" Lois " <loisc100

" Nomi Shannon " <nomi

Wed, 3 Aug 2005 11:05:27 -0400

Raw Gourmet Newsletter August 3, 2005

 

 

Raw Gourmet Newsletter August 3, 2005

 

( instructions bottom line)

To go to www.rawgourmet.com and sign up for

the FREE 7 part email class.

 

 

Items:

Raw Food on the Today Show-Mark your calendar, tell your friends

Grand Opening Celebration Rawgust 18-21 in CA, see you there

Vendor booths and Volunteer positions available

Raw Hiker update

Recipes

 

Raw Food on the Today Show

 

My friend, Alissa Cohen, author of the book Living on Live Food,

will be on the Today Show Tuesday, August 9. Alissa is a talented

raw food chef and her book is one that I plan to offer at my

website soon. Don't miss the raw food segment on Today August 9,

and let all your friends know about it too!

 

 

Reminder:

The Grand Opening celebration of the new Living Light Center has

grown into a giant health expo-so mark Rawgust 18-21 on your

calendar! Join Living Light directors Cherie Soria and Dan

Ladermann as well as other luminaries on the raw food scene: the

father of the modern living food movement Viktoras Kulvinskas, " The

Raw Gourmet " Nomi Shannon, Dr. Douglas Graham, Professor Rozalind

Gruben-Graham, Dr. Jameth Sheridan, The Boutenko family, Dr. Tim

Trader, Dr. Ruza Bogdanovich, Dr. Walter Urban, Victoria Jayne, and

of course the mother of raw gourmet raw cuisine, Cherie Soria. The

Living Light Culinary team will be there teaching classes and

creating heavenly raw food creations for your dining pleasure all

week-end long.

 

This has grown into a major health expo with six venues of top

speakers and leaders in the raw community and beyond! Please go to

www.rawfoodchef.com for all the details including a two day class

prior to the celebration, and two classes offered the day after as

well.

 

Note there are still some Vendor spots available

At the Living Light Culinary Arts Institute Grand Opening-

If you have a wonderful product or service, ready made, packaged

raw food treats, a self published book , holistic retreat center,

or other product or service that you would like to expose to a

large group of raw food oriented people phone Michelle Cerise at 707-964-2420.

 

 

Volunteers wanted

At the LLCAI Grand Opening-At any well run event, there is a need

for volunteers to help keep things running smoothly. For details

and benefits email: Kathryn at kjamoka or Sheila at

sheilaroseryan.

 

 

Don't forget to check the news about the Raw Food Hiker, Doug

Walsh. A quote from Doug's latest journal entry: " Eric and I sat

down to dinner in a meadow on the east-side of the Trilobite range.

I found abundant wild onion and dandelion to add to my wraps. Just

as I was ready to dig in, Eric exclaimed, " Doug, I got grizzlies! "

I really didn't want to hear that...sure enough there they were,

right on the other side of a little knoll about 100 yards away....a

mother and a bear cub. Not good..the worst thing you can do is

surprise a grizzly bear..The bears gave a quick glance our way

and... " Find out the rest of the story at:

http://www.rawhike.com/hikejournal.shtml

 

 

Recipes

 

Tomato soup

Take advantage of summer's bounty of tomatoes that actually taste like tomatoes.

 

3 cups tomato puree (6-8 medium tomatoes)

1/4 lemon, peeled and seeded

1 avocado

Large handful of sunflower or buckwheat or other type sprouts

2 tablespoons chopped basil or more to taste

(or use other fresh herbs such as rosemary, tarragon, etc)

1 tablespoon chopped onion (optional)

1 small clove garlic, chopped (optional)

 

Puree the tomatoes until you have three cups, make it chunky or

smooth to taste. Add additional ingredients and blend. Taste and

adjust seasoning. Pour into bowls and top with sprouts or basil

flowers or similar. Serves 2.

 

 

Corny Cabbage Soup

 

2 cups carrot juice

1 1/2 cups fresh corn

1 cup chopped cabbage

2 Tablespoons chopped onion

1/4 cup torn up dulse pieces, lightly rinsed

1 teaspoon miso or 1 teaspoon nama shoyu, or 1/2 teaspoon sea salt

1 cup sunflower or buckwheat or other sprouts

 

Blend until smooth or chunky to according to how you like it. Taste

and adjust for seasoning. Pour into bowls, top with additional

chopped cabbage, corn and or chopped onion. Serves 2-3.

 

 

Watermelon Cooler

 

Blend some watermelon in the blender. Add a squeeze of lemon or

lime, drink. Tastes great if you put the blender in the freezer for

ten minutes, then serve.

 

Cantelope Surpise

Take all the seeds and membranes from the center and put in

blender. Add cantelope from one thin slice, blend very thoroughly.

Place in fine nutmilk bag, strain, and throw away the leftover

roughage inside the bag. Taste. If it's not sweet enough add a date

or two and a few drops of flax oil and blend again. Use as a sauce

over cut up cantelope.

 

Judie's Kale Salad

Judie lives near me in Sedona. She makes this yummy salad, it lasts

a fews days in the refrigerator and it always comes out great. I

don't know if she adapted this from other recipes or if she totally

made it up herself. As you can see, several items can be

substituted for others, so it always comes out a bit different, and

always tasty.

 

1 head kale chopped very fine

1/2 red onion chopped fine

1 small to medium zucchini, chopped in small cubes. Apple or

cauliflower can be substituted

2-3 medium carrots, finely grated

1 red pepper, chopped fine

1-3 cloves garlic, finely minced

a 1 to 2 inch piece of ginger, grated

juice of 1 lemon

4-5 tablespoons of oil, either olive, or 1/2 olive, 1/2 flax

a drizzle of maple syrup or agave syrup to taste, perhaps 1-2

Tablespoons (optional)

pinch of sea sale or sprinkle of nama shoyu or whatever you use for

a salty taste

or a sprinkle of dulse powder plus a little sea salt can be used

cayenne to taste, not a lot a sprinkle or two

 

Stir well and allow to sit on counter for 1-3 hours. Stir

occasionally. Serves 6.

 

 

 

 

The Raw Gourmet

PO Box 21097

Sedona, AZ 86341

 

To or change r options visit:

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