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Newsletter to Raw Sacramento Thursday">
Raw Sacramento News Newsletter to Raw Sacramento Thursday, July 3, 2003
I saw several of you at the Modern Manna Health & Healing
Crusade in Lodi. This event was truly
outstanding.
Have a wonderful & safe July 4 weekend!
I have included some recipes at the bottom of this
message.
Our next Potluck will be held
Sunday July 13 in McKinley Park at our
regular location
Victoria Boutenko's next
Sacramento visit has been officially rescheduled for August 1 & 2. She
will hold a dinner on Friday August 1 and a full-day workshop "12-steps to Raw
Foods," on Saturday August
2. Stay tuned for more news on this. The location is going to be in
South Sacramento at the home of Bianca Dexter.
Victoria will be just outside Nevada City on
July 11 & 12. Please see details on our
events page.
Fourth of July Weekend California will be
holding it's largest raw food event of the year. Read about Rawstock
on our events page!
Maya Khalsa is offering a short 1 hour lecture
on why you should be eating raw foods at a variety of times in the next week in
downtown Sacramento. There will be raw food samples and the cost is a
negligible $5. You should go!
Speaking of huge raw food gatherings, I have
to mention the biggest one of all: Portland's Raw Food Festival, scheduled
for August 21-26. Mark your calendars now! Details
Here.
Raw Sacramento now has a functioning steering committee.
This is going to make our group and our events much better. You can join
this group, or, you can attend meetings of the steering committee.
Read about it here. The steering
committee will meet next on Friday, July 11 at 5:30 at the SNFC dining area
(inside or out depending on weather).
Where to get Raw Food in Sacramento? If you
read our events page carefully you'll see that we have 2 potlucks a month on
Thursdays, one a month on Sundays, one on Fridays. But, would you
like to just show up & pay for a nice raw meal? As an experiment, we will
be trying this beginning on July 19 under the direction of Diane & Larry Walters.
More details soon.
If You're not eating Raw, You should be!
Raw Sacramento now has 145 people on our email list. If you know
someone who would like to receive this, please send it to them. They can
subscribe by sending
me a request with their first & last name & city of residence.
Recipes made with Tahini Frozen Vanilla Bliss This tastes very much like dairy soft
serve ice cream, only better. Not only is it a great way to start your day
but it also makes a healthy snack. Use more tahini if you are a bodybuilder
or are trying to increase your (good) fat, protein and calorie intake.
Bodybuilders might try 1 cup of water, 4 tablespoons of tahini and 2 frozen
bananas. The addition of carob or other fruit works very well in this
recipe--let your imagination run wild! If you prefer a sweeter drink, add one or
two soaked dates, or a bit of maple syrup (which is not raw). 3/4 cup water 2 tablespoons raw tahini, or more to
taste 1-2 frozen bananas, cut in chunks Dash vanilla (optional) In blender, combine water, tahini,
banana and vanilla. Blend until thick and smooth. Serve immediately. Serves 1. Creamy Carrot Asparagus Soup This could be called the king of
soups. The fiber in the asparagus creates a delightful texture, and the tahini
gives the soup a smooth quality. Do not use the woody ends of the asparagus;
chop only the most tender part, about two inches from the end. (Vegetarian
dogs are known to love the woody ends of the asparagus; they chew on them
like a bone!) 1 cup carrot juice 1 cup coarsely chopped asparagus, or
more to taste 2 heaping tablespoons raw tahini or
almond butter 1 teaspoon chopped onion, or more to
taste nama shoyu (a raw soy sauce) or
celtic sea salt, to taste Dulse flakes, to taste In a blender, combine the carrot
juice, asparagus, tahini, onion, nama shoyu and dulse flakes. Blend all the
ingredients until smooth. Taste and adjust the seasonings. Yields approximately
1 1/2 cups. Serves 1. Variation: Heat soup in the top of a
double boiler or over very low heat until it is warm to the touch. For
extra spice, stir in 1/2 teaspoon wasabi powder. Orange Tahini Dressing This delightful light dressing only
takes a few minutes to make. Its simplicity invites variation. Try
adding 1-2 teaspoons tamari (a soy sauce made without wheat), or 2 teaspoons
poppy seeds and 1/4 teaspoon Chinese 5-spice powder. 2 tablespoons raw tahini 1/2 cup fresh orange juice 1 teaspoon dulse flakes 1 teaspoon grated ginger root 1/4 teaspoon cinnamon 1/8 teaspoon curry powder Pinch sea salt In a small bowl, place the tahini.
Add the orange juice gradually, blending it with the tahini. Add the dulse,
ginger, cinnamon, curry, and salt. Yields approximately 1/2 cup. Halvah Halvah is a candy popular in the
Middle East, where it is made from ground sesame seeds. This is far superior to
the store bought variety. For a lighter version, make this recipe
with the almond pulp leftover from making almond milk. (Use the almond pulp the
day you make it.) 1 1/2 cup raw almonds 1/2 cup raw tahini 3 tablespoons honey (or 3-4 soaked
dates) 1 teaspoon vanilla In a food processor, place almonds
and process until finely ground. Add the tahini, honey and vanilla, and
process thoroughly. Press the mixture onto a plate or pan until it is 1/2" (1 cm)
thick (don't worry about filling the pan, just press the mixture to the
correct thickness). Chill the halvah in the refrigerator for 1 hour or more,
then cut it into bite-sized pieces and roll into little balls. Yields 20-24
pieces. Variation: Add 3 tablespoons carob to
mixture. Nomi Shannon lives and works in
Sedona, Arizona. She is hard at work on her second raw food recipe and resource
book: Simply Raw. Occasionally Nomi holds raw food intensive workshops in
her home, contact her for more information. Adapted from the book, The Raw
Gourmet, Simple Recipes for Living Well, (Alive Books, 1999) by Nomi Shannon.
A full-color comprehensive recipe and resource book, The Raw Gourmet
contains recipes that bring us the tastes we crave and the live enzymes we need to
survive on this planet in this millennium. To order call:
888-316-4611, or email rawgourmet@aol.com. Visit the Raw Gourmet website at: www.
RawGourmet.com Check out the FREE 7 part email course that Nomi
offers at her site, called The Raw Truth, each of the 7 brief "classes"
includes a free recipe. www.rawgourmet.com rawgourmet@aol.com
Raw
Sacramento's main Event Calendar Mailing List: Please forward this email to any interested
party. If you would like to join this list, please send me an
email. Thanks,
Mark Blackburn. Best raw regards, -Team Raw Sacramento Contact us: info@rawsacramento.net
Raw Sacramento sends about 3 emails per month. Raw
Sacramento currently has 145 individuals on our email notification list
(July 2003).