Category Archives: FUN

RAW CHEF DAN’S UBER-COOL POP-UP RESTAURANT

POST #844
Right before I left on vacation, I had the wonderful opportunity of participating in a “raw vegan pop-up restaurant” event at Raw Chef Dan’s place in Manhattan. Woo hoo!

I have taken a couple of Dan’s courses and loved them, as well as his interesting studio/classroom/kitchen — I am always fascinated by how people use space). (In case you are unaware, Dan is also the chef at Quintessence restaurant, on of the few remaining raw vegan restaurants in New York City.

I was very excited when this opportunity came up; for an amazingly minimal fee, I got a full meal with four or five delicious courses, a kombucha drink, and a delicious pumpkin pie with butter pecan ice crème to finish. The concept was that the attendees were to help eat up what his students had made during their course-work that day. (What a wonderful way for Dan to choose to give back).

I got there early so I also had the opportunity to chat with Dan, ask his opinion on some things I have heard around recently, and just enjoy some last leisurely moments before hopping a train for Virginia.

After a while, some other folks came along, filled up the two other tables, and brought along new conversational opportunities, which made for more fun. I was almost sorry I had to leave, although I was really full, and running short of time by then.

If you have not done so yet, I highly recommend that you check out the RawChefDan website, and, if you are in the city, check out his upcoming classes. Even if you are not local, you can still get his recipes and make delicious/easy-to-make dishes in the comfort of your own kitchen. Also, do sign up for his newsletter, so that you can receive news and announcements (that’s how I learned of the pop-up restaurant).

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VALUABLE INFORMATION ABOUT FRUIT & VEGETABLES

I found this very interesting information on chidiet.com

Facts about fruit and vegetable eating

About Fruits and Vegetables

“Ask your doctor about Fruits and Vegetables. They might be right for you.”

Information about Fruits and Vegetables

HOW TO USE:
Fruits and Vegetables are taken orally when hunger is present. Take Fruits and Vegetables only as directed, preferable in their raw, natural, uncooked state, three to six times daily as needed. Fruits and Vegetables work along with breathing, sunshine, exercise, rest, sleep, play, laughter and other factors to achieve vibrant health and a youthful sense of well-being.

SIDE EFFECTS: Regular defecation, expectoration of old wastes, faster healing, loss of excess body fat, increased energy, libido, muscle flexibility, sense of youthfulness and well-being, clearer eyes and eyesight, improved thinking ability and skin, more lustrous hair, joyful living and increased sex-appeal.

PRECAUTIONS: One should have a complete medical history and exam to determine if Fruits and Vegetables are right for you. Contraindications include: fruitophobia and vegephobia. There are many medications that are known to negate the efficacy of Fruits and Vegetables, so be sure to tell your doctor about all medications you are taking including those you can get without a prescription. Avoid alcohol intake, as it may aggravate side effects of Fruits and Vegetables. To avoid sprains and other injuries when rising to jump and dance around from a seated or lying position, get up slowly. The elderly may be more sensitive to the side effects of Fruits and Vegetables; therefore, caution is advised in this group.

DRUG INTERACTIONS: Before eating Fruits and Vegetables consult your doctor about all nonprescription and prescription medication you may use, especially any nitrate medications (e.g., nitroglycerin, isosorbide dinitrate), nitroprusside (any “nitric oxide donor” medicines), cimetidine, erythromycin, azole antifungals (e.g., itraconazole, ketoconazole), mibefradil, rifamycins (e.g., rifampin) or steroids.

STORAGE: Store Fruits and Vegetables at room temperature between 59 and 86 degrees F or in paper bags in your refrigerator for longer keeping. Keep Fruits and Vegetables within the reach of children.

Facts About About Fruit and Vegetable Eating

Fruits and Vegetables have been eaten by most cultures before and since the dawn of history. If grown in fertile, re-mineralized soil, they amply furnish every nutrient required by man for optimum health. Worldwide, the increased consumption of Fruits for breakfast and lunch, followed by Vegetable salads with a portion of avocado, seeds or nuts for dinner, has instigated outbreaks of a new condition known to medical science as “health.”

Ask your doctor today about Fruits and Vegetables They might be right for you.

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Seed the Change on Your Very Own South Lawn: Do you really need the same vegetables the Obamas have planted at the White House?

Now, for the humorous post of the day:

Not to be left behind, or outdone, in the race to do as Obama does (why does this sound vaguely religious?), Seeds of Change is offering a special “Seed the Change Collection” of organic seeds:
white-house1“Follow the call for the change that is being sounded all the way from the White House. Take a stand on healthy eating, local, safe food, and environmental sustainability by growing your own food right in your lawn or garden. Our newly-released Seed the Change collection features ten, easy-to-grow varieties with some of the same types of vegetables that are in the White House organic garden. You too can ‘ Seed the Change’ ,  and plant an organic garden in your  South Lawn – for a better world, and a better America.
Includes; America Spinach, Chadwick Cherry Tomato, Vates Collards, Emerald Oak Lettuce, Silverado Chard, Pastel Dreams Zinnia, Mahogany Nasturtium, Slow Bolt Cilantro, Genovese Sweet Basil and Garden Sorrel.”

Why do I keep hearing that music that always played before a Bush clip on Dave Letterman?

New Meetup Group: New meetup date

There are a number of raw food meetup groups in NYC, and more sprouting up from time to time.

One newly arrived group: The New York Raw Food Meetup Group/East West Living has just announced a meetup at East West Living on 5th Ave., on May 5.  As far as I know, this is the first event for this group.   From the description of the event, it sounds to me like it is going to be a feeler for interest.  I’ll be there begging on my knees for potlucks.

This is the first in my planned listing of New York City raw food events.  I plan to do my best to become informed as to what is going on around the city, raw food-wise, and then bring that info together in one place (here).

CHRISTMAS HOLIDAY RECIPES

I have an ample collection of Christmas holiday recipes on my Holiday Recipes page.

I will also include a few more new recipes in the next day or so.


BUT WAIT! THERE’S MORE! – late night tv commercialism of raw food trainings and services

Am I the only person who is sick and tired of receiving email “come-on’s” from people who supposedly share my focus, only to have to start reading a lot of ‘DO YOU’s” and “WOULD YOU’s”, and “VALUED AT’s”, and “INCLUDED FREE’s” before you can get to the bottom and find out that you cannot afford, or are not willing to pay, the price that it took you 5 minutes to find out?

I am going to sign up for a course in the New Year, and I will tell you that one of the big sellers of this course was that they said the name of the course, and the price, AND THEN they told me what I would get.

I am so sick of this “BUT WAIT, THERE’S MORE” late-night television approach. I find it demeaning, as if people think I will not buy if the price is not mentioned up front. In my case, I just flat-out WON’T BUY if the approach is like that – it sounds to me too much like a used car salesman.

I have begun to delete, outright, the emails from Frederic Patenaude, the raw food king of “BUT WAIT, THERE’S MORE”, and, recently Jim Carey, of CHI has gone this way as well, even though I would have liked to buy his new program – I think he will understand, since he knows me, that I RESENT BEING TREATED LIKE A MORON. (Let it be said that I did sign up for and study the CHI course, before it underwent its recent transformation, this year. The reason I got so far as to plunk down the, for me, formidable wad of cash was that it was a “line item” – this is the course, this is how much it costs — not a twenty minute read worth of  “infomercial”. I swear to you, I would have missed that wonderful opportunity had it been publicized in the way its successor is being publicized. I never would have considered it, as it would have been far too suspect, in my book, to risk the investment.)   Now, my latest disappointment is a group that I was actually thinking of signing on to – the Raw Divas... I have just received a Frederic Patenaude-type “BUT WAIT, THERE’S MORE” ad from them…. guess who will not be putting the money there anytime soon…..

Why has the raw food “guru”/education community suddenly decided that they all need to sound like a late-night TV commercial? Why do these people think that the majority of the people in the raw food community are morons who need to be enticed by 10 minutes reading of blah-blah-blah before they will buy.

God blessed me with a brain that works, and I am not going to buy from someone who seems to think I am an idiot, or that my time is worth so little that they will waste it in a mindless come-on.

Please, those of you who want to teach people, and who have not yet succumbed to this Patenaude-ian approach, DO NOT DO THIS.

If you have a product you wish to sell, or a training you wish to provide, please just name the item and give it a price. BELIEVE IT OR NOT, people will see the APPROPRIATE TITLE and the price, and they will look for more information to see if they want to sink that much cash into the training.  In my own case, right now, there are two courses of study I plan to undertake — the one I mentioned earlier, and one other — both of these trainings list The Course……. $XXX, and then list what is included/syllabus,  much as a legitimate college or professional school  would do.

I am intensely disappointed by these people who want to make raw food coaching and raw food training look like a fly-by-night get-rich quick scheme.
It cheapens the idea of raw foodism.
SHAME ON THEM.

CSA POTLUCK TOMORROW, and I still don’t know what dish I will take

There is a CSA Potluck Dinner tomorrow, coupled with a silent auction. I have donated a malachite and silver necklace and a package of 20 corn crackers with a container of cashew cheez.

Now I need to think about what I will make for my contribution to the potluck. I am really really thinking of bringing a plate worth of the corn crackers and a pot of the cheez, to generate interest in buying the auction item.

Maybe I should make something else as well.

I have several sweet potatoes lying around, and some oranges, some dates, and some raw unsweetened dried coconut. That is the beginning of two possible recipes (I don’t think I want to make my two usual stand-by’s – raw marinated massaged collards, or raw beets/turnips in vinegar– although I do have some beets, some radishes, and some turnips in the refrigerator)

I’m thinking of one of two sweet potato recipes. I like them both because people are surprised when they realize that what they are eating is raw. I don’t know if I would make the whole pie, but I would offer the filling — with all those dates, it is very sweet. I am also thinking about a “stuffing” recipe made with sunflower seeds.

AMAZING SWEET POTATOES
2 – 3 sweet potatoes (or yams)
1 C coconut, dried
2 apples
1/4 C ginger root
4 lemons juiced
2 oranges, juiced
1 C walnuts, chopped fine

• Chop sweet potatoes, apples, and ginger, and run through Champion juicer with ….blank plate. (Alternatively, grate sweet potatoes, apples, and ginger).
• Remove mixtureto a large bowl. Add shredded dried coconut, lemon and orange …juices, and chopped walnuts.
• Mix thoroughly

JUDY’S “JUST LIKE PUMPKIN” PIE
this is most amazing

2 C almonds, soaked
1 C walnuts or pecans, soaked
1 C unsweetened shredded coconut
20 dates, soaked overnight
2 C cashews, soaked overnight, and drained
2 large sweet potatoes, peeled and diced.
3 t pumpkin pie spice
drizzle agave nectar

CRUST
• Combine almonds, walnuts (or pecans, and coconut in food processor or Vitamix, …..and process until ground fine and dough-like
• Pat the dough into two pie plates

FILLING
• Drain dates; reserve soak water.
• In food processor, puree dates, sweet potatoes, and pumpkin pie spice
• Remove mixture from food processor and set aside in a bowl.
• Set mixture aside in a bowl.
• Process cashews, agave nectar, vanilla, and date soak water as needed, until …..smooth and creamy.
• Combine cashew mixture and sweet potato mix puree
• Spread filling in pie shells
• Dehydrate for 6 hours, then refrigerate.

SUNFLOWER SEED DRESSING
1 C sunflower seeds, soaked and drained
1 T flax seeds
1-1/2 C celery
1-1/2 C onion
1-1/4 C red bell pepper
1 T sage to taste (or use Bell’s Poultry Seasoning)
Salt and pepper to taste
Garlic to taste (optional)
1/2 C kalamata olives, chopped fine

• In a food processor, grind soaked sunflower seeds fine.
• Grind flax seeds fine in a coffee grinder.
• Remove ground seeds to a bowl.
• Place all remaining ingredients, save olives, in the food processor, and mince.
• Add olives and combine all ingredients thoroughly.
• Place in a pie tin, or rectangular tin of suitable size and dehydrate for six hours, or until dressing has reached your desired consistency.

No matter what, I need to go to the supermarket.

If I make ‘Amazing Sweet Potatoes” I need lemons.

If I make the sunflower seed dressing, I need the olives.

Oh!! If I make the pie filling, I don’t need anything, and it tastes really good…

What will I choose??? I need to decide in the next half hour. Oops! I’ve just gone for the easy one. Excuse me, I need to go soak the nuts.

MY CSA JOB: now I am going to coordinate the winter share distribution – cool!

In keeping with my ongoing efforts to channel my energy in ways my CSA can use (I started by showing up early, uninvited, and offering to help unload the truck, until finally they let me do it), I have taken on the job of coordinating the CSA winter distribution. I am taking this seriously. It is a management position according to my resume (snicker).

What it means is that I have to be there to open, organize, (?supervise? and probably answer people’s questions), and clean up and close down at each scheduled distribution (they are about every three weeks).

Because I am me, I want to do the best-ever job. I am practicing my smile (don’t laugh – it is hard for my face to smile, so I have to think about it, and look in the mirror to see if that is a smile, and I have to make sure I understand the feeling of a smile so that I can do a recognizable smile reliably– car accident a long time ago. I have to focus on it.)  Liz is going to come and tell me what I have to do each time, and then she is going to go away, and I will be on my own.

Of course, the bad part is that, the very first distribution is a day when I have an engagement which has been on the books, bought and paid for, for the past four months – just cannot cancel it — one strike against my perfect record. Fortunately, they have found someone who will be there when I leave and stay through closing for that first day.

So, now, I must do a very good job, because I want another job. I want to coordinate the recipe section of the CSA blog.  I really want that job. I want to motivate people to contribute their recipes. I want to contribute my recipes. I want to make a cookbook for the CSA that will be so good that ultimately it will published nationally. Yeah. Why dream small when I can dream big?  Then if only medium happens, I can still be proud.  Like I said, I want this job big-time. I know I will do it well. (Okay, so I was slow on my blog this summer — I do have good blog experience.) I know how to read a recipe and see if all the parts are there. I know how to clean up a file and standardize recipes, etc.I also have a good bit of self-publishing experience, and I can design a book.

So, first things first. I will prove myself in this first job, and I will become loved and respected as a good worker, and we can move on from there, I hope. (please please please?)

THE KITCHEN’S NIGHT OFF

My new favorite commercial is the MasterCard “Priceless: Giving Your Kitchen the Night Off”

To tell the truth, I had always wondered how my stuff always got all tangled up between when I laid things carefully in their places and when went to look for them again.

If you have not seen it please do right away. It is priceless!

SOMETHING TO LOOK FORWARD TO

Today, I did it!!! I finally took the plunge!!!! I sent off my tuition for the chidiet.com HomeStudy program, which is Ann Wigmore-focused. I have looked at a number of programs, both “on location” and homestudy, and about a year ago, I finally homed in on this program as the best one available for someone of my focus. (There are some others I hope to study, but I am happy to start with this one).

I’m looking forward to sharing what I learn here, as well.
M

I am really psyched now because I have something to look forward to in the New Year. One day soon, I’ll receive a package of materials to study. The idea takes my breath away.

I look forward to hearing some things I already know, and learning some new things right from the start. This is exciting.