MORE PICTURES FROM SEPTEMBER

SEPTEMBER 2006 DINNER PICTURES

Thanks to Gwyneth and Joe for hosting the September dinner and to Diane Wolfe for being our guest speaker! It was an enlightening evening of information, good food and good conversation in a beautiful environment.
Join us on October 22nd at Kanawha State Forest at 3:30 p.m. for our next Raw Foods carry in dinner.
Call 744-8748 for directions.
Sally
.......keeping Raw Food alive

SEPTEMBER INVITE FOR RAW FOODS DINER'S GROUP

The winner of the most original recipe for this month is Ralph!
Ralph prepared his version of Raw Spaghetti with Pennsylvania Dutch Neck Pumpkin from his organic garden. This is hard to top!!!!

Ralph's Raw Spaghetti
Sauce:
4 to 5 cloves of garlic
1/4 fresh jalapeno minus the seeds
1/2 onion
12 Roma Tomatoes, halved, with seeds removed
1/4 cup or more tightly packed fresh oregano or marjoram leaves
1 cup or more of fresh basil leaves
1 Tbsp. sea salt
3 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Raw Apple Cider Vinegar

Starting with a blender of a Vitamix, blend the garlic (if you have Julie's sweet Russian garlic, use only 2 huge cloves) with 1/2 onion. Add the seeded Roma Tomatoes. Add a big hand full of oregano or marjoram (1/4 cup), then add the 1 cup basil (keeping the basil in nice pieces). Grate 1/4 jalapeno into the mix and add the sea salt and olive oil, and vinegar. Blend again using the plunger for the Vitamix to move the ingredients closer to the blade.
For a special occasion you may want to use diced marinated portobello mushrooms after blending or chopped salt cured raw olives.

Spaghetti:
Use a Spiral Slicer, grater or Salad Shooter to make raw noodles from Butternut squash, Zucchini, Jicama, or hard squash or pumpkin. Ralph used Pennsylvania Dutch Neck Pumpkin. Place in a bowl and cut the strands to the a manageable length.

Enjoy!