RAW BREADS AND CRACKERS CLASS

THIS CLASS IS FULL. GET ON A LIST TO CREATE ANOTHER BREADS AND CRACKERS CLASS!

GRAB THIS CLASS NOW! IT IS OFFERED ONCE PER YEAR AND IS A GREAT WAY TO TAKE YOUR RAW AND LIVING FOOD PREPARATION TO ANOTHER LEVEL. THERE ARE A FEW SPOTS LEFT!

RAW BREADS AND CRACKERS
MONDAY, JUNE 8, 2009
6:00 P.M. UNTIL 9:00 P.M.
$ 65.00

Registration is now open

“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
******** Blueberry scones
*******Apple Coffee Kake
******and more
Join me for a fun time 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 $ 65.00 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 JUNE 1, 2009*****************
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, P.O. Box 11925, Charleston, WV 25314
Visit http://www.eatsofeden.com/ for current classes and Raw food news.
Sally Miller……keeping raw food alive

SPRING RAW FOODS OVERVIEW CLASSES

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

RAW FOODS OVERVIEW AND RECIPE CLASS

TWO DATES ARE BEING OFFERED FOR THIS CLASS

MAY 8^TH AND 9^TH AND MAY 29^TH AND 30^TH

THE 5/8 5/9 CLASS IS FULL AND THE 5/29 5/30 HAS 1 SPOT AVAILABLE.

THE CLASS FILLS AT 6 PEOPLE. IT IS A NICE SIZE GROUP WITH INDIVIDUAL ATTENTION.

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.

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

304-744-8748 eatsofeden@suddenlink.net
http://www.eatsofeden.com/

Organic Eggs with Natural coloring

HAPPY EASTER!
I wanted to post this recipe for anyone wanting to color Eggs with their children. It is all natural and lots of fun. Enjoy!
INGREDIENTS
2 dozen eggs
2 orange peels
1 beet
2 cups red cabbage, chopped
1/4 lb turmeric root, grated
2 cups spinach, chopped
10 tsp vinegar

Instructions:
Hardboil the eggs and let them cool. For each color, boil 3 cups of water, 2 tsp vinegar and one of the vegetable ingredients for 30 minutes. The orange peels create a pale yellow-orange, beets create pink, turmeric root a deeper yellow, spinach makes a spring green, and red cabbage makes blue. Enjoy dying eggs with the children!

New Classes are forming for May and June 2009

I posted a class announcement for May 8th and May 9th last weekend. I have 1 space still open for this class. If you are interested send me an email at eatsofeden@suddenlink.net and let me know. I also have another class that has started to form for later in May or early June.


The Raw Foods Overview Class for March 13th and 14th is full. I have started another list of interested people for a class in May. I am also planning to do a Bread and Crackers class and a Sprouting class. Please let me know if you are interested in any of these classes so that I can get you on the list. The classes fill up fast! Happy Spring! Sally

Heart Warming Mints for Valentines Day

MELTAWAY PEPPERMINT PATTIES a shared recipe from Elaina Love
Vita mix, Mixing Bowl Refrigerate Makes 16 candies

Mint layer:
3 cups dry, raw shredded coconut
1/3 cup honey or maple syrup
1/2 tsp. mint extract or 3 drops peppermint essential oil

Chocolate or carob layer:
3 cups dry, raw shredded coconut
1/3 cup honey or maple syrup or date paste (made by blending dates and water)
1/8 cup organic cocoa powder or raw carob powder (add until mixture reaches desired color)
1/2 tsp. vanilla extract
a pinch of cayenne pepper
1/8 tsp. Celtic sea salt

Step 1: Blend the first 3 cups of coconut in a dry blender on low speed with the lid off. Use a spatula to keep things moving until it becomes the consistency of butter. Make sure you do not blend so long as to separate all the oil from the coconut. This step is tricky, and takes a good blender like a Vitamix. If you don't have a Vitamix, you can still do this step, although you may need to separate the coconut into 2 batches.

Step 2: Remove the coconut and put in a mixing bowl. Add the sweetener and mint extract. use a spatula to mix well. Set aside.

Step 3: Blend the coconut for the chocolate layer. Mix the coconut by hand with the rest of the ingredients in a bowl.

Step 4: Separate the chocolate mixture into 2 halves. Take one half, and press it into the bottom of a 4 x 4 baking dish or Tupperware. Put it in the freezer for 5 minutes until it is solid.

Step 5: Remove your dish from the freezer and add all of the mint layer. Place in the freezer again for a couple of minutes.

Step 6: Add the second half of the chocolate mixture to the top of the mint layer. Freeze again until solid or refrigerate.

Step 7: Pop the meltaways out of the container by twisting or using a spatula to pry up. Place on a cutting board and cut your candies into whatever shape you like using a sharp, thin knife.

Put your candies in candy papers, or on a pretty serving dish. They will keep just fine at room temperature for a few days, or store in the refrigerator.

Happy Valentines Day!

Raw Foods Overview Class February 20th and 21st 2009

THIS CLASS IS FULL AT THIS TIME, BUT I AM TAKING REGISTRATIONS FOR ANOTHER CLASS. AS THE REGISTRATIONS COME IN, I WILL FORM THE CLASS QUICKLY! THE DATE IS SET FOR MARCH 13TH AND 14TH. SALLY

Raw Foods that can Heal” and “ Moving into Raw Foods” Recipe class Presented by: Sally Miller
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. (A total of $ 110.00) 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 one week before the class. Please make checks payable to Eats of Eden.
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 11925, Charleston, WV 25339.

A plan to stay warm and satisfied this Winter

Now that we have headed into 2009 with a "real" winter compared to what we have had over the last few years, I have felt a need for warm, comforting foods. Sometimes it is hard to find that warmth in the recipes that are familiar to people who choose to eat "raw" most of the time. This will be my 6th winter eating raw food and I have made some very satisfying healthy adjustments to the "cooler" raw foods lifestyle recipes.
*I have found that the use of certain herbs and spices, i.e., curry, cumin, garlic and cinnamon, ginger and nutmeg are very warming additions to recipes.
*I continue to buy fresh, organic plant based food, using some of it in the raw state, some of it blanched and some of it lightly sauteed either in olive oil or coconut oil (on a very low flame). If you have an electric frying pan it makes it easier to control the temperature.
*I have converted some of the raw soups to cooked soups with lots of herbs. I prefer the heated soups in the fall and winter, but love the raw soups in the spring and summer. I still used raw grated or chopped vegetables in the heated broth. (vegan of course)
* Too of my favorite raw chefs are Elaina Love and Cherie Soria. I use alot of their recipes as a guide to create my own inventions. I find this time of year a great time to experiment. (Check out my Price List for their book listings.)
*I make sure that I have enough fresh fruit, raw nuts and dried fruits for snacking, as well as spending some time in the evening or weekends dehydrating raw cookies, chips, breads and scones.
*I always have fresh greens available for raw salads and smoothies to make sure that I am getting all the enzymes that I need for digestion since I am eating more cooked food.
*Sometimes, I just want a baked sweet potato or baked white potato (organic of course), some cooked quinoa or brown rice as an addition to my meal. I do this sparingly, but, it always satisfies the need for warmth.
Winter is a time when the earth and the animal kingdom hibernate and gather energy for new life in the Spring. I have found that it is important and normal to be a part of that necessary change as the body gets ready to spring forth at the sign of our first warmer weather.
I anticipate this and will be ready for my Spring cleanse when that happens. In the meantime, I am happy staying warm and satisfied.

check out the recipes link on the blog for some of my favorite winter recipes