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

Testimonials - What People Have To Say

Deidra
Charleston, WV comments:
"This is a friend of mine that was just featured in the local Charleston, West Virginia newspaper. She introduced me to this plan a little over two years ago. Her story has inspired me as well as others to change certain behaviors in our lifestyle. I have attended her workshops as well as the Living Foods Institute in Atlanta. If you or any one is needing any direction for a healthy, more inspiring lifestyle, please contact Sally and/or Living Foods for more information."

Craig Wilger
Charleston, WV comments:
"A woman who found that natural, raw foods did so much more than drugs and surgery to cure her breast cancer she is completing her education as a natural foods nutritional consultant through a well respected institute in California. She has been teaching raw food preparation for several years and will soon be doing consulting based on first hand experience and thorough research and studies. I've personally taken some of her classes and my 30+ years as a vegetarian and raw food advocate can attest that this lady knows what she is doing!"

Kerry Darr Gabbert
Charleston, WV comments:
"One of the aspects of the class that I enjoyed the most was the way you helped us understand that it's not an all or nothing choice. You can begin to incorporate raw and living foods and build on it, rather than feel like you have to switch everything all at once (unless you want to, of course). Also, I appreciated the candid stories about your own positive and negative experiences and the encouragement to trust what works best for your body. Overall it was a wonderful class, and I look forward to learning more and continuing on this journey!"

Lester, Tonya and Ali Raines
"The Raines Family would like to extend our thanks to Chef Indra Riswanto for coming to our home and preparing us a delicous raw food cuisine experience. Chef Indra's culinary skills are very impressive and we are excited to incorporate raw and living foods in our daily diet.
We would like to thank Sally for being such an inspiration...she is truly a walking testimony for her raw food lifestyle!"