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Raw Sacramento News Newsletter to Raw Sacramento Friday">
Raw Sacramento News Newsletter to Raw Sacramento Friday, September 12, 2003
Photos from our 2003 event at the CSUS Aquatic Center
This Sunday, September 14 enjoy a class
on preparing Mexican Raw Food taught by Diane Walters! There are
only a few places left in this class. RSVP Now!
I'm happy to annouce a new (and affordable) Raw Food Restaurant in San Francisco
called Urban Forage. Thanks to Eric Larson for this tip.
Click here to see their menu.
Do you live near Carmichael? We will have a potluck there at Liz
Faxon's home on September 27.
Are you interested in Organic Gardening/Farming? Be sure to
attend the Hoes Down Festival on October 4.
Did you miss Victoria Boutenko in August? Come to her
Gourmet Recipe Class on September 21.
(Discounted if you attended in August).
Do you need a personal raw food coach? We have a few in
Sacramento. Here's Shar.
All our events are listed on our event
calendar.
Do you need more Raw Recipes? (Here are
46 pages of recipes). Also see the end of this message for new recipes
from Chad Sarno.
Do you need to know where & how to buy coconuts in Sacramento?
Check this out!
Would you like to have a Live Blood Cell Analysis for only $40?
See our event calendar for Sept. 10 &
11
Eric Botner has created the River Canyon Retreat Center near Nevada City.
He recently wrote me:
Viktorus Kulvinskas said that fasting
increases your IQ at least 40% and much higher is possible. This is incredible
info he used for writing exams at Harvard ..... Len Watson is known as "the
master faster" ....he works with colon cleansing and blood purifying herbs. He
is 27 years on raw foods, a long time colon therapist, amazing structural
bodyworker, ashtanga yogi and nutritionist. Len has amazing information and
knowledge of how to make raw work and is available during the events and
private appointments before he returns home to Maui.
Newest Recipes from Chef Chad Sarno:
RECIPES All Recipes: Copyright By Vital
Creations, LLC Curried Corn Cakes 2 yellow bell pepper, 2 chopped and
1/2 diced small 1/2 c corn fresh kernals 1/2 red bell pepper diced small 1/3 cup pili nuts (or pine nuts) 1 1/2 T olive oil 1/2 T cumin ground 1 1/2 T onion powder 2 cloves garlic T curry powder T turmeric 1/2 T celtic salt pinch cayenne 1 cup almond flour (or ground dried
coconut) 1 c flax meal (may need more) 2 T green onion minced 3 T parsley, fresh and minced in food processor, process the
chopped yellow pepper, pili nuts, olive oil, cumin, onion powder, garlic,
turmeric, salt and cayenne until smooth. Pour into small mixing bowl, hand mix in
remaining ingredients, you may need to add a bit more flax meal to thicken
the batter. The consistency you should achieve is a batter you can roll into
a ball without sticking to your hands. When this is done, form into small
cakes and place on the dehydrator screen. Continue to dehydrate for 3-5 hours,
serve White Truffle Crème. White Truffle Crème 2 c coconut meat 1/2 c cashews soaked overnight 1/4 c white truffle oil, high quality 2 T lemon juice 1/2 c coconut water 1/2 t Celtic salt 2 cloves garlic 1/4 t white pepper In a high-speed blender, blend all
ingredients until smooth. For optimum consistency fold with rubber spatula
while blending. Serve warm with Curried Corn Cakes. Chilled Papaya Ginger Soup 3 c fresh papaya 1/2 c orange juice T ginger chopped 1/2 t hot chili minced 1/2 T Garam Masala 1/4 t Celtic salt 1/4 c fresh coriander leaves 1/3 c cucumber peeled and diced
uniform In high speed blender liquefy the
papaya, orange, ginger, garam masala, chili and 1/4 t salt. Pour in chilled
serving bowls. Garnish with Fresh Coriander and diced cucumber. Lemongrass Coconut Udon with Sesame
and Snow Peas Serves 4 3 1/2 c coconut meat julienne 2 T black sesame seeds 2 T sesame oil 2 T lemongrass minced T Nama Shoyu t Celtic salt 3 T spring onion, fresh minced 1/2 c snowpeas julienne thin to
matchsticks 1/4 c red bell pepper julienne thin Dash of cayenne Toss all ingredients together well,
dehydrate at 105 degrees for 1-2 hours to warm. To plate, place a handful of mixture
in the middle of plate, staying center an d being as vertical as possible,
garnish with chives and sesame Great served with a sea vegetable dish. Fig Fudge Petit Fours 1 c dried figs soaked 1 c dates pitted 1 c nut flour, (cashew, pecan or pine
nut) 2T nama shoyu 1/2 t vanilla, bean or extract 1/2 c raw chocolate and/or carob 1/2 T cinnamon 2 drops mint essential oil (optional) In food processor, blend all
ingredient until a smooth paste. Continue by spreading a 1/2 inch
layer on teflex sheet. Score desired size. Dehydrate at 110 degrees for 12-14
hours, flip off teflex and onto screen half way through. Top with Tahitian
vanilla cream. Mmmmm!
If You're not eating Raw, You should be!
Raw Sacramento now has 183 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.
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
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