Friday, October 24, 2008

OVERVIEW CLASS FOR NOVEMBER 2008

WE HAVE 4 PEOPLE SIGNED UP TO ATTEND THE CLASS THIS WEEKEND. I HAVE ROOM FOR 2 MORE STUDENTS. PLEASE LET ME KNOW BY THURSDAY 11/6/08 IF YOU WOULD LIKE TO ATTEND. IF YOU HAVE A GROUP THAT WOULD LIKE TO ATTEND AN OVERVIEW CLASS, WE CAN CHOOSE A DATE TO ACCOMODATE YOU AS LONG AS YOU HAVE 4 PEOPLE IN YOUR GROUP.

RAW FOODS OVERVIEW AND RECIPE CLASS
NOVEMBER 7TH AND 8TH

“Foods that can Heal” and “ Moving into Raw Foods” Recipe class
Presented by: Sally Miller, Raw and Living Foodist

Living Foods is a philosophy that believes all enzymes, vitamins and minerals that the body needs to heal and maintain optimal health are found within the foods that we eat. Proper food preparation is the key to unlocking these life-giving and healing nutrients.

Two sessions provide an informative and fun-filled experience!

Friday 5:30 p.m. – 8:30 p.m.: Focuses on the four main foods for healing based on the “Ann Wigmore” program. We discuss blending and fermenting food and food combining.

Saturday 10:00 a.m.-3:00 p.m.: Focuses on food selection and shopping. Every day recipes will be offered and “hands on” experience preparing some of the recipes to help you get started in the Raw Foods Lifestyle.

We will learn to make dairy replacements, breakfast and lunch items and learn important information about our organic fruit and vegetable selections. We will taste the food throughout the 2 day workshop; you will not go away hungry!

This 8-hour workshop is offered in a private home in Charleston. The tuition is $150.00 plus a $ 20.00 manual fee (A total of $ 170.00). Tuition includes instructor’s time, recipes, manual, and food throughout the day. If you choose to take either the Friday or Saturday session only, the fee for each class will be $ 90.00, plus the manual fee.

Reservation and payment are due one week before the class date. Given the nature of food preparation and supplies necessary for the class, there can be no refund upon cancellation of your spot and payment must be received before the class. Equipment and book purchases are 10% off on the day of the class.

This is a unique opportunity to learn the art of preparing healing foods right here in Charleston. There is currently no other class like it in this vicinity.

Space is limited so reserve your spot now! Contact Sally Miller at eastsofeden@suddenlink.net or 304/744-8748 to coordinate your payment and location details. The mailing address is P. O. Box 11925, Charleston, WV 25339.
For more information about Raw Foods or Eats of Eden visit my Blog @ http://www.eatsofeden.com/


Monday, October 13, 2008

Recipes to Share

THE FALL CELEBRATION OF ORGANIC PLANT BASED FOOD AND CARRY IN RAW DINNER WAS A GREAT TIME! THE RECIPES BELOW WERE CONTRIBUTED BY EATS OF EDEN: RAW LASAGNA, RAW PUMPKIN BREAD, CREAM OF PUMPKIN SOUP (RAW, OF COURSE)
HERE ARE A COUPLE OF RECIPES THAT WE ENJOYED AT OUR DINNER ON SUNDAY. THIS RECIPE TAKES SOME TIME AND AT FIRST MAY SEEM TO BE OVERWHELMING, BUT IF YOU DO ONE RECIPE EACH DAY, IT MAKES IT MANAGEABLE AND YOU WILL BE REWARDED WITH A NUMBER OF LASAGNA SLICES THAT YOU CAN EAT NOW OR FREEZE FOR LATER!

RAW LASAGNA serves 12-14

SHOPPING LIST for a 9" x 14" pan
3 cups Macadamia nuts or a mix of white nuts ******* 1/4 tsp. Dried Basil
2 cups Rejuvelac ******* 1/4 tsp. Thyme
3 T. Raw Tahini ******* 1-1/4 tsp. Celtic Sea Salt
2 T. Chickpea Miso ******* 1/4 tsp. Dry Mustard
1/2 cup Lemon Juice ******* 1/4 tsp. Dried Dill
2 T. Lemon, peeled and chopped ******* 4-6 Zucchini
9-12 cloves of Garlic ******* 3 cups Tomatoes
2 T. Nutritional Yeast ******* 3 cups Sun-dried Tomatoes
1/2 cup Olive Oil ******* 1-1/2 cup Fresh Basil, chopped
9 Dates ******* 2 Large Portabello mushrooms
Large bunch of Spinach ******* 1-1/2 cup Walnuts

Day 1: In the morning, soak the white nuts for the cheese. That night, blend nuts with Rejuvelac and drain overnight.
Day 2: Drain the cheese and blend it with the other ingredients. Let it marinate over night. Marinate the zucchini over night. Soak the sun-dried tomatoes and dates for 1-2 hours and make the tomato sauce and refrigerate overnight.
Day 3: Chop the spinach and thinly slice the mushrooms. Assemble the lasagna and put it in the refrigerator
Day 4: Remove lasagna from refrigerator and place in the Dehydrator for 1 hour to warm

Nut Ricotta Cheese

3 cups White nut pieces
2 cups Rejuvelac
3 T. Tahini, raw
2 T. Chickpea Miso
1 T. Lemon Juice
2 T. Lemon, peeled and finely chopped
4-6 Garlic cloves, finely chopped
1 T. Nutritional yeast

1. Soak the nut pieces overnight.
2. Rinse and blend with Rejuvelac. Use just enough liquid to blend the nuts to a pudding like consistency.
3. Pour into a straining bag, then twist the top together.
4. Place the bag in a colander and put the colander into a large bowl to catch the whey that seeps out of the bag. Cover with nylon mesh or thin cloth and place on a shelf or counter. Let it ferment 2-24 hours (longer fermenting = stronger flavor).
5. After the cheese has fermented at least 4-6 hours, add the rest of the ingredients.
6. Refrigerate for 24 hours to bring out the flavor.

Zucchini Marinade

4-6 Large Zucchini, cut in 1/2, then sliced noodle thin
2 Garlic cloves, crushed
1/2 cup Olive oil
1/4 cup Lemon juice
1/8 tsp. Basil, dried
1/8 tsp. Oregano
1/8 tsp. Thyme
1/8 tsp. Celtic Sea Salt
1/8 tsp. Dry Mustard
1/8 tsp. Dill, dried, or 1 tsp. fresh

1. Mix all ingredients except zucchini together, pour over zucchini and refrigerate overnight.

Tomato Basil Sauce

3 cups Sun-dried Tomatoes (soaked 1 to 2 hours)
3-4 Garlic cloves
9 Dates, pitted (soaked 1 to 2 hours)
3 cups tomatoes, chopped
1 - 1/2 cup Basil, chopped
3 T. Lemon juice
1 - 1/2 tsp. Celtic Sea Salt
3 T. Olive oil

1. Chop the garlic in the Vita Mix or food processor.
2. Add dates and blend
3. Add Sun-dried Tomatoes and blend
4. Add remaining ingredients, and blend until smooth.
5. Refrigerate overnight to let flavors blend.
6. Start to finish time: 1 to 2 hours


Preparing the Spinach and Mushrooms

1. Chop the spinach
2. After you drain the zucchini form the marinade, swish the chopped spinach around in the bowl with the remaining marinade.
3. Slice the mushrooms so thin you can almost see through them.

Walnuts

1. In a blender, food processor or grinder, grind the walnuts into a fine powder.

ASSEMBLING THE LASAGNA

1. Moisten the inside of a lasagna dish with water and sprinkle the bottom and sides of the dish with 4 T. of the walnut powder to coat.
2. Layer half of the zucchini horizontally across the dish.
3. Drop half the ricotta and spread over the zucchini.
4. Spread half the tomato basil sauce over the mushrooms.
5. Sprinkle the ground Walnuts on top of the tomato sauce.
6. Repeat the layering with the remaining zucchini and ricotta.
7. Add the spinach.
8. Top with the remaining basil sauce and walnuts
9. Refrigerate overnight so the flavors will blend.

START TO FINISH TIME: 4 DAYS


PUMPKIN BREAD (goneraw.com)
Makes 1 loaf

¾ cup almond pulp or ½ cup almond flour with 2 T. water
¼ cup golden flax meal
1 cup pumpkin puree
½ cup date paste
¼ teaspoon nutmeg
½ teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon clove
½ teaspoon smidgen of salt

1. Mix by hand and form into a loaf about one and a half inches thick. 2. Dehydrate at 105 degrees for 8 hours on a paraflex sheet then remove the paraflex sheet and dehydrate for additional 16 hours and enjoy!

Optional: To make a dryer bread, slice the bread and dehydrate for an additional 8 hours.

*to make almond pulp, make almond milk and strain out the pulp
*to make golden flax meal, put golden flax seeds in a dry blender and blend to a powder. Brown flax meal will also do fine.
*to make pumpkin puree, peel and seed a small pumpkin (don’t worry about getting all the stringy part off), roughly chop the pumpkin, and toss it in the food processor. Process until it is a consistent texture, but it will never be smooth. ( You can also use a can of organic pumpkin puree – less nutrients and less flavor, but good in a pinch – ½ can be recipe)
*to make date paste, put pitted dates in either a blender or food processor and add as little water as possible to achieve a paste.

*****I would double or triple this recipe when making it. This is good bread and it would be nice to have a few loaves around for snacking or sharing.

Cream of Pumpkin Soup ( Cherie Soria, Angel Foods)
serves 4
6 cups pumpkin, peeled, seeded, and shredded
3/4 cup Almond Cream
1 cup purified water
1 green onion, sliced
pinch of nutmeg

1. Combine all ingredients in a blender and puree until smooth.
2. Serve at room temperature, or warmed to the touch.

Almond Cream (Cherie Soria, Angel Foods)
makes 1 pint
1 cup whole raw almonds, soaked 24 hours in 3 cups purified water, drained and rinsed
1 1/2 cups purified water
1/2 T. Sucanat (dehydrated sugar cane juice)
1/2 tsp. vanilla extract

1. Puree almonds and water in a blender until smooth and creamy. (Use more water, if needed, to keep blender mixing).
2. Pour cream through a mesh strainer to remove almond skins and pulp. After pressing out all cream, discard pulp. ( or use for sweet raw bread)
3. Stir in sweetener and vanilla, and enjoy!

Happy Fall Bounty!
Sally
.......keeping Raw Food alive!

Thursday, October 02, 2008

Recipe for Christmas

In Progress....

Tuesday, September 30, 2008

A Fantastic Turkey Alternative Rich With That Thanksgiving Flavor!

1/1/2 cup soaked almonds
4 stalks celery, chopped
1 apple, chopped
½ onion, chopped
2 large cloves garlic
1 medium porta bello mushroom, chopped
3 Tbl. Flax meal
1 Tbl. Flax oil
1 Tbl. Braggs Liquid Aminos or Nama Shoyu
½ tsp. Celtic sea salt
1 tsp. Italian seasoning
1/4 bunch fresh sage, minced or ½ tsp dried
1/4 bunch fresh thyme, minced or ½ tsp dried
1/4 tsp. Kelp powder
½ cup raisins (soaked)
1/4 cup chopped walnuts (soaked and dehydrated first)
Easy option: Instead of sage and thyme, use 1 ½ tsp. non-irradiated poultry seasoning

Place almonds in a food processor and puree until almonds become meal.
Add onion, and garlic to the food processor and process until well minced
Add apple, process until apples are in small chunks.
Remove ingredients from the food processor and place in a large bowl.
Add the rest of the ingredients to the bowl.
Mix well and Make into patties or a loaf or service as you would stuffing.
Dehydrate at 105 degrees until crunchy on the outside and moist on the inside. Time will vary depending on the size of your loaf or burgers. Approximately 8-12 hours.



Garnish with Cranberry relish. Yum!

Sunday, August 17, 2008

FALL 2008 RAW FOODS OVERVIEW CLASS

THE SEPTEMBER 26 AND 27 OVERVIEW CLASS IS FULL. I WILL BE PLANNING FOR ANOTHER CLASS IN EARLY 2009. PLEASE NOTIFY ME IF YOU ARE INTERESTED IN ATTENDING OR IF YOU WOULD LIKE TO DISCUSS A PRIVATE CLASS. THANKS!

RAW FOODS OVERVIEW CLASS

SELECTION OF DATE DEPENDS UPON THE

MINIMUM NUMBER OF PEOPLE REGISTERED

SEPTEMBER 26/27 AND OCTOBER 3/ 4 ARE AVAILABLE

"Foods that can Heal" and " Moving into Raw Foods" Recipe class

Presented by: Sally Miller, Raw and Living Foodist


Living Foods is a philosophy that believes all enzymes, vitamins and minerals that the body needs to heal and maintain optimal health are found within the foods that we eat. Proper food preparation is the key to unlocking these life-giving and healing nutrients. Selection of the correct foods for convenience is also discussed in this class.

Two 3-hour sessions provide an informative and fun-filled day!

Friday 5:30 – 8:30 p.m. Focuses on the four main foods for healing based on the "Ann Wigmore" program. We discuss blending and fermenting food and food combining.

Saturday 10:00-2:00 pm: Focuses on food selection and shopping. Every day recipes will be offered and "hands on" experience preparing some of the recipes to help you get started in the Raw Foods Lifestyle.


We will learn to make dairy replacements, breakfast and lunch items and learn important information about our organic fruit and vegetable selections. We will taste the food throughout the 2 day workshop; you will not go away hungry!


This 6-hour workshop is offered in a private home in Charleston. The tuition is $150.00 plus a $ 20.00 manual fee (A total of $ 170.00). Tuition includes instructor's time, recipes, manual, and food throughout the day. If you choose to take either the Friday or Saturday session only, the fee for each class will be $ 90.00, plus the manual fee.


Reservation and payment are due one week before the class date. Given the nature of food preparation and supplies necessary for the class, there can be no refund upon cancellation of your spot and payment must be received before the class. Equipment and book purchases are 10% off on the day of the class.


This is a unique opportunity to learn the art of preparing healing foods right here in Charleston. There is currently no other class like it in this vicinity.


Space is limited so reserve your spot now! Contact Sally Miller at eatsofeden@suddenlink.net

or 304/744-8748 to coordinate your payment and location details. The mailing address is P. O.

Box 8293, So. Charleston, WV 25303.

For more information about Raw Foods or Eats of Eden visit www.eatsofeden.com


Tuesday, August 12, 2008

Raw Breads and Crackers Class

WE HAD A GREAT CLASS OF 6 PEOPLE THAT LEARNED SOME FANTASTIC RECIPES TO STEP UP A LITTLE HIGHER IN RAW FOOD PREPARATION. CHECK OUT THE COMMENT AT THE END OF THIS POST ABOUT THE CLASS. SALLY

RAW BREADS AND CRACKERS


SATURDAY, SEPTEMBER 13, 2008


10:00 A.M. UNTIL 1:00 P.M.

"BREAD" is the staff of life. That is what I have been told all of my life. Unfortunately, the processed breads that we have been adding to our diet all of these years have absolutely no nutrition by the time they reach our tables. However, bread and crackers are a really important part of our diet. We can't really imagine our diet without them. We need whole grains, and when they are sprouted, they are at their most nutritious level.

There are some great raw recipes available to help you replace processed bread and crackers in your diet. Here are some that I would like to share with you:

*******Raw fiesta corn chips made from sunflower seeds

*******Sandwich buns made from sunflower and flax seeds

****** Flat bread made from the almond pulp and carrots

******Pizza flavored flax seed crackers

******Caraway seed crackers

******Vegetable tortilla wraps

******and more

Join me for a fun morning of "hands on" food preparation. I would love to show you how I have had a successful lifestyle change by adding these bread replacements to my diet. *Some raw food preparation experience is necessary.

THIS CLASS WILL LAST FOR AT LEAST 2 – 3 HOURS AND WILL INCLUDE ALL RECIPES, INSTRUCTORS TIME AND TASTINGS. THE COST IS $ 60.00 PER PERSON. PLEASE MAKE CHECKS PAYABLE TO "EATS OF EDEN" AND BE SURE TO REGISTER AT LEAST ONE WEEK BEFORE THE CLASS.

************REGISTRATION IS DUE SEPTEMBER 6, 2008*****************

SPACE IS LIMITED, SO REGISTER EARLY.

PLEASE CALL 744-8748 WITH QUESTIONS AND TO PLACE YOUR REGISTRATION OR CONTACT eatsofeden@suddenlink.net

Mail your registration to: Eats of Eden, 408 Abbey Drive, Charleston, WV 25314

Visit http://www.eatsofeden.com/ for current classes and Raw food news.

Sally Miller……keeping raw food alive



Thursday, July 10, 2008

Eats of Eden Class in August 2008


LIVE BETTER, FEEL BETTER, SLEEP BETTER, THINK BETTER, ENERGIZE YOURSELF

RAW FOODS OVERVIEW AND RECIPE CLASS

THIS CLASS WILL BE HELD ON AUGUST 8TH AND 9TH REGISTRATION IS DUE ONE WEEK BEFORE THE CLASS.

Living Foods is a philosophy that believes all enzymes, vitamins and minerals that the body needs to heal and maintain optimal health are found within the foods that we eat. Proper food preparation is the key to unlocking these life-giving and healing nutrients.

Two sessions provide an informative and fun-filled experience!

Friday 5:30 p.m. – 8:30 p.m. Focuses on the four main foods for healing based on the "Ann Wigmore" program. We discuss blending and fermenting food and food combining.

Saturday 10:00 a.m.-3:00 p.m.: Focuses on food selection and shopping. Every day recipes will be offered and "hands on" experience preparing some of the recipes to help you get started in the Raw Foods Lifestyle.


We will learn to make dairy replacements, breakfast and lunch items and learn important information about our organic fruit and vegetable selections. We will taste the food throughout the 2 day workshop; you will not go away hungry!

This 8-hour workshop is offered in a private home in Charleston. The tuition is $150.00 plus a $ 20.00 manual fee (A total of $ 170.00). Tuition includes instructor's time, recipes, manual, and food throughout the day. If you choose to take either the Friday or Saturday session only, the fee for each class will be $ 90.00, plus the manual fee.

Reservation and payment are due one week before the class date. Given the nature of food preparation and supplies necessary for the class, there can be no refund upon cancellation of your spot and payment must be received before the class. Equipment and book purchases are 10% off on the day of the class.

This is a unique opportunity to learn the art of preparing healing foods right here in Charleston. There is currently no other class like it in this vicinity.

Space is limited so reserve your spot now! Contact Sally Miller at eastsofeden@suddenlink.net or 304/744-8748 to coordinate your payment and location details. The mailing address is P. O. Box 11925, Charleston, WV 25339.

For more information about Raw Foods or Eats of Eden visit my Blog @ www.eatsofeden.com


............EATS OF EDEN……….KEEPING RAW FOOD ALIVE