OoOOoooo, how much might you love to come and learn to be a superfood chef, a permaculture genius or simply to enjoy a yummmmmy raw rejuvenation retreat, all right here in Vilcabamba, Ecuador, the beautiful “Valley of Longevity”…? ;) Well, dear raw si*star* Kitzia and raw permaculture teacher/chef Bruce Horowitz have some exciting upcoming programmes here to share with y’all…
There are three events they intend to host here next January: a Superfood Chef Training course from January the 15th to the 20th, a “Permaculture in Paradise” course on Jan the 21st and 22nd, plus a Raw Rejuvenation Retreat from the 15th to the 22nd of January… You can see all the details for these three beautiful events over HERE and please note that the current “early-bird special” pricing is due to finish next week, so you might want to contact them soon if you intend to come and play… ;)
There are three events they intend to host here next January: a Superfood Chef Training course from January the 15th to the 20th, a “Permaculture in Paradise” course on Jan the 21st and 22nd, plus a Raw Rejuvenation Retreat from the 15th to the 22nd of January… You can see all the details for these three beautiful events over HERE and please note that the current “early-bird special” pricing is due to finish next week, so you might want to contact them soon if you intend to come and play… ;)
On November the 5th I enjoyed:
1 quart water
2 cups watermelon/orange juice
yummmers bowl of mango blended with avocado :)
2 cups intense greeeeeen juice from the garden
bowl of cucumber salad with avo/sauerkraut, plus flax crackers, nori sheets, Sea Clear, lecithin, tahini on the side, followed by a little yummmers apple
mug of herbal tea
water of a young coconut
2 cups water
on November the 6th I appreciated:
1 quart water
3 cups coconut water blended with Vitamin C powder
1 cup greeeeeen juice from the garden
2 cups coconut water
bowl of cucumber salad with avo/sauerkraut, plus flax crackers, nori sheets, Sea Clear, lecithin, tahini on the side, followed by a little yummmers apple
3 cups water
3 cups water
mug of herbal tea
chunk of Mr. M’s Pili Nut Chocolate with mug of herbal tea
cup of reishi/shilajit/ormus tea
Those dear raw love-blossoms up in Camp Rawnora in Michigan would love to let y’all know that they have a gorgeous raw recipe calendar for 2012 available now :)
Featuring beautiful glossy pics of all the recipes and only $10 each with discounts for bulk orders (great Holiday gift ;) – you can grab your copy now over HERE – enjoy :)
Featuring beautiful glossy pics of all the recipes and only $10 each with discounts for bulk orders (great Holiday gift ;) – you can grab your copy now over HERE – enjoy :)
on November the 7th I was on the road most of the day and I loved:
1 quart water
3 cups coconut water blended with Vitamin C powder
3 tbsp spirulina crunchies
water of a young coconut
2 curry powersticks, an avocado with flax crackers, 2 little yummmmers apples
water of a young coconut
mug of herbal tea with chunk of Mr. M’s Pili Nut Chocolate
mug of herbal tea
on November the 8th I was blessed with:
1 quart water
2 cups intense greeeeeen juice from the garden
cup of nut milk and lots of yummmmmmers raw mango cake at a potluck brunch :)
water of a young coconut
water of a young coconut
little bowl of cucumber salad with avo/sauerkraut, plus flax crackers, nori sheets, Sea Clear, lecithin, tahini on the side, followed by a little yummmers apple
water of a young coconut
mug of herbal tea
Mmmmmmm, so it’s getting into that “Holiday Season” time for many of you reading this and this is the time of year we tend to get lots of emails asking how to cope socially with eating raw, what to eat at Holiday time events, what to eat in the cold and so on…well, as I mentioned recently, Heather Haxo Phillips just released her 2011 “Healthy Holidays” ebook with over 50 new raw yummmmmers Holiday-time recipes, which you might love to check out, HERE.
I also recently was inspired to make an amazing raw apple cobbler, as we have some reaaaaally good apples here right now – I poked around on the fabulous “GoneRaw.com” recipe site and found the delicious recipe below submitted by “wanna_B_raw” – apparently the recipe originally came from raw chef Chad Sarno – well, whoever it came from, it’s YUMMMMMMERS and we all loved it here, so I thought I’d share it here for y’all too - you can see the original post HERE– enjoy :)
I also recently was inspired to make an amazing raw apple cobbler, as we have some reaaaaally good apples here right now – I poked around on the fabulous “GoneRaw.com” recipe site and found the delicious recipe below submitted by “wanna_B_raw” – apparently the recipe originally came from raw chef Chad Sarno – well, whoever it came from, it’s YUMMMMMMERS and we all loved it here, so I thought I’d share it here for y’all too - you can see the original post HERE– enjoy :)
Yummy Apple Cobbler
Submitted by wanna_B_raw on August 13, 2007 - 6:50pm
Servings:
Serves 6 - 8 Ingredients:
5 medium apples
½ cup raisins, soaked in water 2-4 hours or overnight in fridge
½ teaspoon cinnamon
½ lemon, juiced
2 tablespoon honey
1 teaspoon vanilla
½ teaspoon nutmeg
½ teaspoon sea salt
COBBLER TOPPING INGREDIENTS
1½ cup pecans, not soaked
¾ cup dates, pitted and not soaked
½ teaspoon sea salt
½ cup raisins, soaked in water 2-4 hours or overnight in fridge
½ teaspoon cinnamon
½ lemon, juiced
2 tablespoon honey
1 teaspoon vanilla
½ teaspoon nutmeg
½ teaspoon sea salt
COBBLER TOPPING INGREDIENTS
1½ cup pecans, not soaked
¾ cup dates, pitted and not soaked
½ teaspoon sea salt
Preparation:
Peel and chop ONE of the apples. Place it along with the drained raisins, cinnamon, lemon juice, honey, vanilla, nutmeg and salt in a food processor or high speed blender. Pure until completely smooth and creamy. Set aside.
Peel, core and slice thin remaining apples. Place slices in a large bowl and gently toss with pureed mix. Place in a medium sized glass or ceramic dish.
For the topping, in a food processor pulse the pecans until finely ground then add the dates and continue to grind until evenly mixed. Crumble an even layer of the pecan mixture over the apples.
Place your pan in the dehydrator at 115 degrees for about 4 hours. Enjoy! Tastes even better after the first day!
Peel, core and slice thin remaining apples. Place slices in a large bowl and gently toss with pureed mix. Place in a medium sized glass or ceramic dish.
For the topping, in a food processor pulse the pecans until finely ground then add the dates and continue to grind until evenly mixed. Crumble an even layer of the pecan mixture over the apples.
Place your pan in the dehydrator at 115 degrees for about 4 hours. Enjoy! Tastes even better after the first day!
All love,
Angelalalaaaaaaaaaa. xxx
