Tralallalalaaaa, more super-synching event details to share:
Firstly, I am delighted to announce that the Monarch and myself have added another speaking event to our whistle-stop Sweden visit :) We’ll now also be speaking at the charming Levande Föda raw food retreat centre in Väddö, on October the 16th from 7pm. Raw food will be available at the centre from 6pm and there will be a 15 euro entrance fee for the talks. If you’d love to come along to join in the fun, please make contact at levandfoda.se.
IF, on the other hand you happen to be in the UK in the coming days and you’d love some juicy raw inspiration, perhaps you’d love to hop along to Wolfie’s Metamorphosis Retreat in Do
rset, from October the 20th-23rd? The lovely Meta crew seem to still be offering a generous £50 off discount at the moment, if you quote the code ‘METRET(RRF)’. I just heard too that the chef for the whole event is Russell James, who is reputedly a superb artist with raw goodies – he certainly has a pretty website and judging from this picture of one of his chocolate cake creations, he knows how to impress ;)
...and if you’re in NEITHER of those locations and would love to go out to play somewhere fun, perhaps you’d like to check out the fabulous raw food events calendar at GiveItTomeRaw.com again, HERE? Hope you find something delightful to stimulate your social being this week... ;)
on October the 9th I had:
1 quart water
juice of one orange
1.5 cups veggie juice: celery, cucumber, Jerusalem artichoke, endive, fennel, ginger, carrot, spinach, parsley
1 quart water
2 cups ‘energy soup’ with flax crackers, followed by a mixture in a little bowl of the last pieces of both tahini dream bar and durian ice cream – HEAVENLY ;)
mug of spicy tea
1 quart water
20 chlorella ‘nuts’
½ a yummilicious papaya
2 cups water
on October the 10th I had:
1 quart water
1 cup veggie juice: celery, cucumber, Jerusalem artichoke, endive, fennel, ginger, carrot, spinach, parsley
20 chorella ‘nuts’
2 cups ‘energy soup’ with flax crackers, followed by a chunk of DIVINE ‘almond dream bar’
3 cups water
1.5 cups veggie juice: kale, spinach, endive, fennel, celery, cucumber, Jerusalem artichoke, carrot, ginger with a teaspoon of wheatgrass powder
bowl of AMAZING grawnola with hemp seed milk and chunks of rehydrated freeze-dried durian pieces – WOW :)
3 cups water
OOoOoooo, have you seen the exciting news that dear Ms. Ani Phyo (author of my favourite raw recipe book - Ani's Raw Food Kitchen) is going to be sharing the raw message further on ‘mainstream’ TV soon, on the Travel Channel? YUMMY. Here’s the details from the sassy chef herself:
“ECO CHEF AND RAW FOODS AUTHOR ANI PHYO
TO APPEAR ON TRAVEL CHANNEL'S HIT SHOW
BIZARRE FOODS WITH ANDREW ZIMMERN
Air Date: October 14th at 10pm & 11pm ET, Oct 15th 2am ET
Pac time airs 7pm, again at 8pm
6-minute segment of Ani showing the host how to make raw foods such as:
- Chocolate Shake
- Hemp Sunburger on Flax Flatbread
- Italian Rawzagnia
- Chocolate Raspberry Ganache Cake
- Strawberry Parfait
- Blackberry Cobbler"
Let's encourage the Travel Channel and Bizarre Foods to request more vegan, veg, raw food programming!!!”
YES, indeed, let’s :) I’m sure Ani’s segment will be FABULOUS, darling spirit that she is :) SO, if you’d love to encourage the Travel Channel to keep at it with this kind of programming, just CLICK HERE and leave them your comments :)
on October the 11th I had:
1 quart water
shot glass of orange juice
1.5 cups veggie juice: kale, spinach, endive, fennel, celery, cucumber, Jerusalem artichoke, carrot, ginger
bowl of YUMMY broccoli/zucchini salad with sundried tomato/avo sauce, followed by a chunk of DIVINE ‘almond dream bar’
3 cups water
1.5 cups veggie juice: kale, spinach, endive, fennel, celery, cucumber, Jerusalem artichoke, carrot, ginger
bowl of AMAZING grawnola with hemp seed milk and chunks of rehydrated freeze-dried durian pieces – WOW :)
3 cups water
on October the 12th I had:
1 quart water
10 chlorella ‘nuts’
2 cups green juice with pineapple
slice of yummy mango/cardamom raw cheesecake
2 cups water
3 cups veggie juice: spinach, celery, cucumber, Jerusalem artichokes, kale, sprouts, carrot, ginger
2 cups energy soup with leftover broccoli salad on the side, followed by a chunk of ‘almond dream bar’
cup of spicy tea
3 cups water
Ok, SO many of you have been writing in asking for the recipe for the Monarch’s ‘Dream Bars’, that I felt compelled to get the details from him (I didn’t even know how they were made ;) So, get ready for a meltdown into all things sublime... He even graciously did a live 8-minute video
demo of how to make the bars in the kitchen this evening for us, which you can see here:http://uk.youtube.com/watch?v=XvUiFxlJWLE
Almond Dream Bar Recipe
8 oz of raw almond butter
7 oz of raw coconut oil
1/4 cup of lucuma powder
Puree these three ingredients together in a food processor.
Add sprouted/dehydrated buckwheat and goji berries to taste.
Pulse them into mixture briefly, just to mix them in.
Place mixture into container(s), then into the fridge to harden up. Let pieces of this divine mixture melt-in-your-mouth for outrageous yumminess ;)
WOW. This can be made with different nut/seed butters to your taste – tahini is yummy, as is hazelnut and I bet macadamia would be GREAT too. This recipe was originally inspired by the ‘almond dream bars’ served at Live Café in Toronto. I loved this dessert SO much that the Monarch felt he simply must re-create it. They use agave though and I’m not much into sugar-spikes anymore, so he uses low glycemic lucuma powder instead. The buckwheaties and goji berries are not ESSENTIAL – you could just make a solid bar, if you prefer, with no ‘bits’ in – I just LOVE the texture they add...Mmmmmmmmm ;) ENJOY :)
All love,
Angelaallalaalllaaaaaaaaaaaaaaa. xxx
