Eats of Eden

5 Tips to Beat Your Holiday Sugar Cravings

2011-12-21T08:25:00.000-05:00

This is a good reference to use as we make our way through the Holiday season of sugar!

5 Tips to Beat Your Holiday Sugar Cravings

Holiday Sale

2011-12-01T23:15:00.002-05:00

Happy Holidays from Eats of Eden!
Yearly Appliance and Chef Tools Sale at Eats of Eden
December 1 through December 15

10% discount on Excalibur Dehydrators, Omega Juicers and Vitamix Blenders
Chef's Tools are also discounted 10% or more

Ceramic knives and peelers

Vegetable Caddie Chopper

Spiral Slicers (for making pasta from vegetables)

Sprouting/Nut Milk Bags, Corn Zippers, Soft Skin Peelers, Sushi Mats, Pineapple Corers
Eats of Eden Aprons and Shopping Bags

Give a gift basket of good health with Healthy snacks, tools and Eco gifts!

Vitamix, Omega Juicers and Excalibur Dehydrators

Contact store for prices

Eats of Eden, Riswnato Organic-to-Go and Mission Savvy

located at

202 Hale Street

Charleston, WV 25301

304-343-4253

An Ethical Lifestyle Boutique

Raw Thanksgiving

2011-11-16T21:50:00.002-05:00

Riswanto's Organic Take Out presents a Raw Thanksgiving Preview starting Thursday 11/17/2011 until it lasts. Visit the Riswanto Website for details by clicking on Chef Riswanto's photo.
There will be no Take Out food the week of Thanksgiving. Join us for Raw Pumpkin Pie at the Open House on Friday, 11/25/2011 until 8 p.m. at Eats of Eden and Mission Savvy, 202 Hale Street, Downtown Charleston. 304-343-4253

2011-10-24T14:14:00.004-05:00

Vita mix Deal at Eats of Eden
October 24th through November 28th
Store Hours: Mon-Fri 10 -6 Sat 10-5 Closed Sun

202 Hale Street Charleston, WV 25301 304-343-4253

Riswanto Organic-to-Go-Menu-10-20-11 Join us at the Carry In dinner-10-20-11

2011-10-19T12:09:00.001-05:00

Click link for full menu

http://myemail.constantcontact.com/Riswanto-Organic-to-Go-Menu-10-20-11--Join-us-at-the-Carry-In-dinner-10-20-11.html?soid=1102861873846&aid=sd1rKhHIL-Y

RISWANTO

ORGANIC TAKE OUT

Organic Raw/Vegan Take Out

202 Hale Street in Downtown Charleston

inside Mission Savvy and Eats of Eden

The Menu for October 20

(Menu changes weekly on Thursday and is available until it is gone)

Spicy Cashew Nacho

with Raw Salsa and Sally's Raw Blue Chips

$8.00

Sprouted Mixed Lentil and Veggie Salad

$ 6.50

Vegetable Spring Rolls in Rice Paper Wraps

with Almond Dipping Sauce

$7.50

Energy Soup ( a high nutrient and enzyme soup)

with Raw Crackers

$6.00

Side dish of Raw Kraut

in small cup

$ 2.00

*Raw Kraut is a fermented Kraut that aids in digestion

Chef's Choice

Mixed Raw Veggie Pastas

with Cashew Dill Sauce

$ 8.50

Desserts

(available Friday and Saturday)

Raw Coconut "Cream" Pie with Pecan Coconut Crust

(remember - no dairy and no gluten :-)

$ 6.50 per slice

Food available 11 a.m. until 6 p.m. Thursday, Friday and Saturday until it is gone and is restocked on Thursdays

Call ahead to save your order

Crackers and other snacks are available for purchase

50% off on what is left on Wednesdays

take out for downtown Charleston at

Mission Savvy

Eats of Eden

202 Hale Street

Charleston, WV 25301 Downtown

(inside Mission Savvy)

304-343-4253

Hours: 10-6 Monday - Friday 10-5 Saturday

(outside seating is available)

Join us for a Raw/Vegan Carry In Dinner on Thursday evening, October 20th from 5:30 p.m. until 7:30 p.m.. Bring a Raw or Vegan dish of your creation and share with others, as you have an opportunity to taste Riswanto's Take Out samples, Eats of Eden's products and other delicious recipes from other guests.

Veggie Pasta

Save 10% Mention this coupon and receive 10% off all Vegan/Raw Recipe books at Eats of Eden on Thursday evening, October 20th.
Offer good Thursday, October 20th only

Raw/Vegan Carry In Dinner at Eats of Eden, Thursday, October 20th, 5:30 p.m. til 7:30 p.m.

2011-10-15T13:58:00.001-05:00

http://myemail.constantcontact.com/You-are-invited-to-a-Carry-In-Dinner--October-20--5-30-til-7-30-p-m-.html?soid=1102861873846&aid=s-By53J4sX4

The link above will take you to the Invite for the dinner. Please R.S.V.P. if you would like to attend. Thanks!

New Class announcement!

2011-10-14T15:01:00.001-05:00

LIVE BETTER, SLEEP BETTER, FEEL BETTER

“GET LIFE FROM YOUR FOOD”

FRIDAY, NOVEMBER 4 AND SATURDAY NOVEMBER 5

2011

An educational experience that will change your life

Presented by: Sally Miller, B.S., N.E.

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 weekend!

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 10:00-3:00 pm: Focuses on food selection and shopping. You will receive a book of recipes to prepare at home. Food demonstrations will be provided on Saturday. All food available for tasting is prepared in a commercial kitchen.

We will learn what food ingredients you will need to replace dairy, eggs, animal products, refined sugar and flour, and gluten foods and learn important information about our organic fruit and vegetable selections. Where and how to shop is included in this Session, as well as how to set up your kitchen for easy food preparation without using you oven or microwave. You will be surprised at how Live Foods wakes up your taste buds! A variety of food will be available for tasting. You will not go away hungry!

This 8-hour workshop is offered in a private home in Charleston. The tuition is $249.10 which includes sales tax. Tuition includes instructor’s time, recipes, manual, and food throughout the weekend. Please make checks payable to “Eats of Eden”. Charge cards will be accepted at the store with a 5% surcharge added.

Reservation and payment are due one week before the class 10/28/11. 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.

Riswanto Menu 10/13/2011 and Raw/Vegan Carry In Dinner 10/20/2011

2011-10-13T14:06:00.003-05:00

No dairy, No eggs, No animals, No gluten, No processed anything

"It's not the food in your life, but the life in your food. Keep it green."

Eats of Eden Announcement

October,13 2011

Our Take Out Center

RISWANTO

ORGANIC TAKE OUT

Organic Raw/Vegan Take Out

202 Hale Street in Downtown Charleston

inside Mission Savvy and Eats of Eden

The Menu for October 13

(Menu changes weekly on Thursday and is available until it is gone)

"Not Tuna" Salad

with Roasted Nori and Julienne Vegetables

$7.50

Marinated Kale and Veggie Salad

$ 6.50

Vegetable Spring Rolls in Rice Paper Wraps

with Almond Dipping Sauce

$7.50

Hearty Raw Chili topped with Cashew Sour Creme

with Raw Crackers

$7.00

Side dish of Raw Kraut

in small cup

$ 2.00

*Raw Kraut is a fermented Kraut that aids in digestion

Chef's Choice

"Save the Salmon" Carrot Dill Pattie

served with Mixed Greens and Lemon Carrot Dressing

$ 10.50

Desserts

(available Friday and Saturday)

Raw Coconut Chia Seed Pudding

(a healthier version of Tapioca pudding)

$ 4.00 small cup

Raw Brownie with Chocolate Icing

$ 5.50 each

Food available 11 a.m. until 6 p.m. Thursday, Friday and Saturday until it is gone and is restocked on Thursdays

Call ahead to save your order

Crackers and other snacks are available for purchase

50% off on what is left on Wednesdays

take out for downtown Charleston at

Mission Savvy

Eats of Eden

202 Hale Street

Charleston, WV 25301 Downtown

(inside Mission Savvy)

304-343-4253

Hours: 10-6 Monday - Friday 10-5 Saturday

(outside seating is available)

Veggie Pasta

Sold Out!

2011-10-10T08:18:00.001-05:00

THANK YOU FOR THE TREMENDOUS RESPONSE TO OUR RAW/VEGAN TAKEOUT LAST WEEK. IT WAS A RESULT OF THE ARTICLE THAT RAN IN THE GAZETTE. CHECK IT OUT HERE http://wvgazette.com/Life/201110041916?build=yes

THE AMAZING RESPONSE HAD US SOLD OUT OF FOOD BY NOON ON FRIDAY. WE HAD SOME DISAPPOINTED CUSTOMERS THAT CAME IN LATE FRIDAY AND SATURDAY AND FOUND ONLY DESSERT LEFT IN THE TAKE OUT REFRIGERATOR.

TODAY, THE TAKE OUT AREA HAS BEEN RESTOCKED WITH SPRING ROLLS.

AS A REMINDER:

FOOD IS PREPARED ON WEDNESDAY AND WILL BE AVAILABLE THURSDAY, FRIDAY AND SATURDAY UNTIL IT IS GONE. DESSERT ARRIVES FRIDAYS. WE WILL BE KEEPING EVERYTHING RESTOCKED THROUGH SATURDAY AS MUCH AS POSSIBLE WITH INDRA’S LIMITED HOURS. CALL AHEAD AND PLACE YOUR ORDER WITH A CREDIT CARD IF YOU WANT TO BE ASSURED A PICK UP OF THE CURRENT WEEKS OFFERINGS.

THANK YOU, THANK YOU, THANK YOU FOR FINDING WHAT WE ARE OFFERING AS SOMETHING NEW AND DIFFERENT FOR CHARLESTON AND ENJOYING THE NEW TASTES AND FLAVORS! THERE IS MORE TO COME!

SALLY AND INDRA

Riswanto Organic Take Out at Eats of Eden

2011-09-21T11:24:00.008-05:00

http://myemail.constantcontact.com/Riswanto-Organic-to-Go-Menu-9-29-11.html?soid=1102861873846&aid=CBa8m3OSQNM

RISWANTO

ORGANIC TAKE OUT

Organic Raw/Vegan Take Out is now available at

202 Hale Street in Downtown Charleston

inside Mission Savvy and Eats of Eden

The Menu for September 29

(Menu changes weekly on Thursday)

Spicy Cashew Nacho

with Raw Salsa and Blue Chips

$7.50

Sprouted Mixed Lentil and Veggie Salad

$ 6.50

Dolmas (grapeleaves stuffed with sprouted brown rice and pine nuts)

with Tzatziki Cucumber Almond Yogurt

$7.50

Raw Corn Chowder

with Raw Crackers

$6.50

Side dish of Raw Kraut

in small cup

$ 2.00

*Raw Kraut is a fermented Kraut that aids in digestion

Chef's Choice

Ying Yang Vegetable Salad with Ginger Tofu

served with Almond Dressing and Roasted Nori Chips

$ 9.50

Food available 11 a.m. until 6 p.m. and is restocked on Thursdays

Call ahead to save your order

Crackers and other snacks are available for purchase

50% off on what is left on Wednesdays

Desserts coming in October!

MARK YOUR CALENDARS FOR A RAW/VEGAN CARRY IN DINNER AND TASTING OF EATS OF EDEN FOODS ON THURSDAY EVENING, OCTOBER 20TH

5:30 P.M. UNTIL 7:30 P.M.

take out for downtown Charleston at

Mission Savvy

Eats of Eden

202 Hale Street

Charleston, WV 25301 Downtown

(inside Mission Savvy)

304-343-4253

Hours: 10-6 Monday - Friday 10-5 Saturday

(outside seating is available)

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Eats of Eden | 408 Abbey Dr. | Charleston | WV | 25314

WV Living article on Mission Savvy

2011-08-26T14:39:00.000-05:00

Mission Savvy was featured in the Fall edition of WV Living. Check out the article and come visit us to see all of the great clothing, gifts and food that we are carrying. Downtown Charleston is being revived! Sally

Mission Savvy in Charleston, West Virginia

Eats of Eden at the Charleston Farmers Market

2011-07-29T21:35:00.001-05:00

Sally will be at the Charleston Farmers Market on Saturday, July 30th. I will be selling flats of sunflower sprouts and pea shoots to be harvested at home. I will also have some planting kits for you to purchase. Come by and ask your questions about sprouting and planting.
A new class on planting and sprouting is forming for the Fall. Let us know if you want to be on the list!

http://myemail.constantcontact.com/Eats-of-Eden-at-the-Farmers-Market.html?soid=1102861873846&aid=uU1Miy80An4

New World of Desserts Class by Eats of Eden

2011-07-23T20:23:00.002-05:00

REGISTRATION DUE BY THURSDAY, AUGUST 4, 2011

EATS OF EDEN RAW/VEGAN DESSERT CLASS, AUGUST 11, 2011. CLICK ON THE LINK BELOW FOR DETAILS.

http://myemail.constantcontact.com/New-World-of-Desserts-Class-by-Eats-of-Eden.html?soid=1102861873846&aid=CjTpZJevngs

PLANTING AND SPROUTING CLASS IS FORMING FOR THE FALL! CONTACT eatsofeden@suddenlink.net FOR DATES.

Riswanto Raw to Go menu comes to Eats of Eden for FestivALL June 17 -19, June 24-26

2011-06-22T10:07:00.005-05:00

The above menu and Mission Savvy's "Live" Veggie Dog Cart will be avaialble in front of the store at 202 Hale Street, downtown Charleston, June 17 - June 26. Organic Raw to Go, available Friday, June 17 - Sunday June 19 and Friday, June 24 - Sunday, June 26 starting at 11 a.m. and until the "good food" lasts. Come by and say "Go organic!"

Exciting Summertime food from Chef Riswanto, June 2011

2011-06-01T10:08:00.000-05:00

Chef Riswant's June 2011 Menu

http://myemail.constantcontact.com/Riswanto-Personal-Chef.html?soid=1102861873846&aid=H8bKFvfjGFE

Be a part of the Spring/Summer Raw Foods Overview Class 6/10 and 6/11

2011-06-01T06:00:00.004-05:00

Follow this link for details about the Raw Foods Overview Class being offered June 10 and June 11. Registration is due June 4th.

http://myemail.constantcontact.com/Raw-Foods-Overview-Class-June-10-and-June-11---Register-now-.html?soid=1102861873846&aid=BLZXkjETtG8

New Classes at Eats of Eden Spring/Summer 2011

2011-05-16T12:05:00.002-05:00

Visit the link below to see the lastest Newsletter listing Eats of Eden's Class choices for Spring/Summer 2011.

http://myemail.constantcontact.com/New-Classes-at-Eats-of-Eden.html?soid=1102861873846&aid=2-kfLGBaTNg

Earth Day Celebration April 22, 2011

2011-04-16T15:17:00.006-05:00

Earth Day Celebration at Mission Savvy Boutique, April 22nd, 5:30 p.m. until 7 p.m.. Complimentary seed starts from Blackbird Natural Super seeds, Calendula, Astragulus and Maca will be available to the first 40 customers. Blackbird Natural Organic Heirloom Vegetable Seeds and Super Seeds will be available for sale along with Julies Organic seed starts. See you there! 202 Hale Street, Downtown Charleston 304-343-4253

Riswanto's April Menu

2011-04-08T20:16:00.000-05:00

Follow the link below to see the latest menu from Chef Riswanto: http://myemail.constantcontact.com/Riswanto-Personal-Chef.html?soid=1102861873846&aid=GC54Aw81JDg

NEW CLASS DETAILS

2011-02-02T19:57:00.002-05:00

TAKE CHARGE OF YOUR HEALTH AND

TRANSITION INTO A HEALTHIER LIFESTYLE

RAW AND LIVING FOODS WORKSHOP

FRIDAY, MARCH 4 AND SATURDAY MARCH 5

2011

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

Presented by: Sally Miller, B.S., N.E.

Two sessions provide an informative and fun-filled weekend!

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- 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. Where and how to shop is included in this Session, as well as how to set up a Raw foods kitchen. You will be surprised at how Raw Foods wakes up your taste buds! A variety of food will be available for tasting. You will not go away hungry!

This 8-hour workshop is offered in a private home in Charleston. The tuition is $195.00 plus tax. Tuition includes instructor's time, recipes, and food throughout the weekend.

There is a $ 20.00 fee for the class manual over and above the cost of the class. Total cost of class is $ $ 227.90. Please make checks payable to "Eats of Eden"

Reservation and payment are due one week before the class 02/25/11. 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.

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

WINTER SALE AND CLASS ANNOUNCEMENT

2011-01-28T12:39:00.000-05:00

EATS OF EDEN IS HAVING A WINTER SALE! FOLLOW THE LINK TO SEE THE DETAILS.

http://myemail.constantcontact.com/Winter-Sale-and-Class-Announcement.html?soid=1102861873846&aid=pt7K9OjB-sI

Exotic, Exciting Flavors from Chef Riswanto

2011-01-28T10:57:00.001-05:00

Follow the link below for Chef Riswanto's new February 2011 Menu!

http://myemail.constantcontact.com/Riswanto-Personal-Chef.html?soid=1102861873846&aid=JU50HCFs2ds

Raw Foods Overview for 2011

2011-01-05T11:27:00.003-05:00

THE FIRST CLASS DATE HAS BEEN SELECTED. IT WILL BE HELD FRIDAY, MARCH 5TH AND SATURDAY, MARCH 6TH. CONTACT SALLY FOR MORE DETAILS.

BRING NEW LIFE TO YOUR NEW YEAR!
RAW FOODS OVERVIEW CLASS 2011
PRESENTED ON A WEEKEND (FRIDAY NIGHT AND SATURDAY),
3 EVENINGS OR 3 WEEKDAYS – YOU CHOOSE! JOIN A GROUP ALREADY FORMING OR FORM YOUR OWN.

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

Presented by: Sally Miller, B.S., N.E.

Weekend Schedule
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, as well as Booster foods.
Saturday 10:00- 3:00 p.m.: Focuses on food selection, kitchen setup for success, tips to change your lifestyle ,shopping and storing your food. 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.

Weeknight Schedule

Monday 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, as well as Booster foods. Tuesday 6:00 – 8:00 p.m. Focuses on making "raw/vegan" foods for Breakfast and the healthiest way to start your day, as well as setting up your kitchen for success.
Wednesday 6:00 – 9:00 p.m. Every day recipes are prepared by the students in a "hands on" experience. Food selection, shopping and storing your food properly are discussed. Tips to help you be successful living the "raw/vegan" lifestyle. Questions, answers and shopping.

Weekday Schedule

Tuesday 11 a.m. – 2 p.m. Same as Monday evening description

Wednesday 11 a.m. – 12 p.m. Same as Tuesday evening description

Thursday 11 a.m. – 2 p.m. Same as Wednesday evening description

You may select and register for one grouping. You cannot mix groups. For example, if you register for the Weeknight Schedule, you will come to all weeknights. The tuition is $195.00 plus tax. Tuition includes instructor's time, recipes, and food throughout the weekend. There is a $ 20.00 manual fee. Total cost $ 227.90.

Please make checks payable to "Eats of Eden"

Reservation and payment are due one week before the class 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.

Contact Sally at eatsofeden@suddenlink.net or 304/744-8748 for more details.

Chef Riswanto's Holiday Menu 12/15/10 - 1/15/10

2010-12-16T17:26:00.001-05:00

FOLLOW THE LINK BELOW FOR THE LATEST CHEF RISWANTO MENU

http://myemail.constantcontact.com/Riswanto-Personal-Chef.html?soid=1102861873846&aid=nu6zbDRLFxE

Reduce your Forkprint with Eats of Eden

2010-11-29T00:17:00.003-05:00

20% Off To-Go-Ware if you mention Eats of Eden Website.

This offer is good through December 24, 2010

http://www.to-goware.com/

Check it out and buy it at Eats of Eden with your discount!

Put a little green in your stockings this
holiday season with To-Go Ware.

Tiffins $ 24.95, Carrier $ 16.95, Set $ 39.95 Utensils $ 12.95/Set

TO-G0-WARE TIFFINS AND BAMBOO UTENSIL SETS AVAILABLE AT

EATS OF EDEN, 202 HALE STREET, CHARLESTON 25301. 304-343-4253

Store hours: Monday – Saturday, 10 a.m. – 6 p.m., Closed Sunday

HOLIDAY OPEN HOUSE 11/26/10

2010-11-26T00:17:00.002-05:00

EATS OF EDEN, along with MISSION SAVVY will be having a Holiday Open House on Friday, November 26, 2010 from 10 a.m. until 8 p.m. Come visit and see our array of new Eco gifts, books, and organic foods.

EATS OF EDEN SALE ITEMS:

20% DISCOUNT ON VITAMIX AND OMEGA JUICER

50% DISCOUNT ON SELECT ORGANIC SNACK ITEMS

FOODS ALIVE FLAX CRACKERS REGULAR PRICE $ 5.99, NOW $ 4.00

EATS OF EDEN NEW ITEMS:

TO-GO-WARE, earth friendly lunch pails and utensils
PADDY WAX ECO CANDLES
ESSENTIAL ORGANIC LIVING FOODS, chocolate covered cocoa nibs, goji berries and pecans,sundried black Botija olives, acai and goji superfood smoothie mix, raw superfood trail mix, tiny white chocolate and dark chocolate bars (ideal for stocking stuffers)
LIVING TREE ORGANIC FOODS, new raw almond butter, pistachio butter, pumpkin butter, chia seed butter, coconut cream with chia oil, tomato almond pesto and vanilla powder
.....as always a great assortment of raw, organic, nuts, seeds and dried fruits from Sun Organic Farms.

Eats of Eden is your best choice in Charleston for Raw/Vegan Organic Foods.

Come join us at 202 Hale Street, downtown Charleston for Holiday Refreshments and a Green shopping experience.

Regular Store Hours:
Monday through Saturday: 10 a.m. - 6 p.m.
Closed Sunday

304-343-4253

Bill Clinton's Heart Disease and Weight Loss Diet

2010-11-12T15:25:00.001-05:00

Bill Clinton's Heart Disease and Weight Loss Diet

I was so pleased when I found this post on the Food Matters Newsletter page. Former President Bill Clinton expressing his opinion on the benefits of a Vegetarian and Raw Food diet. This is amazing after all of the McDonald runs that he made during his time in the White House. I am so impressed with his determination and fortitude to make a major lifestyle change to save his life. That is what it takes. Recognizing that there is an answer to the problems of chronic disease in our country and it takes a famous person like Bill Clinton to get people to listen. I applaud his candor. Sally

2010-09-19T22:08:00.003-05:00

EATS OF EDEN

a "Raw Foodie Boutique" at Mission Savvy Downtown
202 Hale St. Charleston, WV

News and Updates

"Life changing, Sustainable, Eco, Organic "

These are all words that describe what Eats of Eden and Mission Savvy are bringing to downtown Charleston, WV.

Eats of Eden brings you a mission through food; Mission Savvy through clothing and animal welfare.

Come and visit our "Consumer Activism Project " on Hale St.!

New items at Eats of Eden Downtown

Prana Bars
(yummy nut and fruit bars)

Awesome Foods
(dehydrated vegetable chips, Kale chips and sweet cookies)

Blessings Alive and Radiant Foods
(famous "Raweos", with a new Thumbalina cookie)

Foods Alive
(Flax seed crackers)

Lydias Organics
(Seed, Nut and Dried Fruit, Cereals and Sunflower Seed Bread)

Gopals
(Power wraps, Rawma bars)

Love Force
(Raw Breads, Sun Flax Focaccia, Sun Flax Raisin, Rawganic Energy Bars)

Love Cups
(Raw Cacao candy cups with pecan, almond or coconut topping)

to name a few.

This stuff is great! We are glad to be able to offer it to our Charleston customers. These items are the best snacks that I have found in Raw Foods Shops around the country.

"Essential" Appliance Sale

During the month of September, to celebrate our Grand Opening, Eats of Eden will offer all new orders for appliances and Chef tools at 10% off the retail price. If you have been waiting for the right time to invest in your healthy lifestyle - this is it! Treat yourself!

Vitamix 4500
Our Price: $ 379.99
Sale Price during September: $ 342.00

Omega Juicer Nutrition Center HD 8006 (Chrome and Black)
Our Price: $ 299.99
Sale Price during September: $ 269.99

Omega Juicer Nutrition Center HD 8004 (Whtie)
Our Price: $ 259.99
Sale Price during September: $ 233.99

Excalibur Dehydrators, Spiral Slicers, Chef Knives, Tools and Books will also be included in this 10 % off sale during September.

Eats of Eden will still be carrying grains, nuts, legumes and seeds, but only at the the 408 Abbey Drive location. We are having 30-40 % off sale currently until September 30th on select items. Call or email for a time to come by. We continue to carry the refrigerated items as in the past, but only at the 408 Abbey Drive location, for now. Check the price list at

Eats of Eden Joins Mission Savvy In Downtown Shop

2010-08-26T12:33:00.002-05:00

From the Charleston Gazette:

CHARLESTON, W.Va. -- Somewhat to her surprise, Jennifer Miller has a growing clientele in Charleston for her eco-friendly line of fashion.

That's one reason she opened a retail store downtown, at the corner of Quarrier and Hale streets.

On Sept. 1, she'll move around the corner to 202 Hale St. into the space that has been a framing store. Miller said the store will be open Monday through Saturday from 9 a.m. to 7 p.m.

Continue reading article....

Raw Food Overview Class October 2010

2010-08-19T13:07:00.003-05:00

LIVE BETTER, SLEEP BETTER, FEEL BETTER

RAW FOODS OVERVIEW CLASS

FRIDAY, OCTOBER 1 AND SATURDAY OCTOBER 2
2010

“Foods that can Heal” and “ Moving into Raw Foods” Recipe class
Presented by: Sally Miller, B.S., N.E.

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 weekend!
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- 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. Where and how to shop is included in this Session, as well as how to set up a Raw foods kitchen. You will be surprised at how Raw Foods wakes up your taste buds! A variety of food will be available for tasting. You will not go away hungry!

This 8-hour workshop is offered in a private home in Charleston. The tuition is $195.00 plus tax. Tuition includes instructor’s time, recipes, and food throughout the weekend.
There is a $ 20.00 fee for the class manual over and above the cost of the class.

Reservation and payment are due one week before the class 9/24/10. 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. For more information about Raw Foods or Eats of Eden visit me @ www.eatsofeden.com

Planting and Sprouting Class

2010-03-16T13:38:00.005-05:00

PLANTING AND SPROUTING CLASS

SATURDAY, APRIL 10, 2010

11:00 a.m. until 2 p.m.

408 ABBEY DRIVE

CHARLESTON, WV 25314

Sally Miller, Nutritional Educator, B. S., N. E.

-------SPRING IS HERE AND YOU CAN GROW YOUR OWN WHEATGRASS, SUNFLOWER SPROUTS, BUCKWHEAT SPROUTS AND SEED SPROUTS FOR DELICIOUS SALADS, BREADS, SOUPS AND FOR JUICING.-------

* SPROUTING IS A GREAT WAY TO GROW YOUR OWN "ORGANIC" FOOD. IT'S FAST, EASY AND INEXPENSIVE.

* SPROUTS ARE A LIVING FOOD. PRIOR TO SOAKING, THE SEED HAS WITHIN IT ALL THE LIFE-PRODUCING ENERGY OF THE UNIVERSE. WHEN YOU SOAK (GERMINATE) THE SEED, THIS LIFE-GIVING ENERGY IS AWAKENED OUT OF DORMANCY AND NEW LIFE SPRINGS FORTH IN THE FORM OF A SMALL SHOOT WE REFER TO AS A SPROUT. THE NEW SPROUTS ARE FULL OF VITAMINS, MINERALS AND ENZYMES. THEY ARE LITERALLY, A NUTRITIONAL POWERHOUSE.

* WE WILL LEARN THE WATER METHOD AND THE SOIL METHOD, GIVING YOU THE CAPABILITY OF GROWING A VARIETY OF SPROUTS AT ONE TIME.

* WE WILL TASTE A VARIETY OF BEANS, GRAINS AND SEEDS IN EASY TO FIX RECIPES.

The class will last for 2-3 hours. The cost is $ 70.00 per person, plus $ 5.00 fee for each take home flat to grow. Payment and registration is due one week before the class.

PLEASE CALL 744-8748 OR MAIL YOUR CHECK MADE PAYABLE TO "EATS OF EDEN" TO 408 ABBEY DRIVE, CHARLESTON, WV 25314 TO RESERVE YOUR SPOT OR CONTACT SALLY BY EMAIL AT eatsofeden@suddenlink.net

Raw Foods Overview Class Announcement

2010-02-16T22:45:00.006-05:00

RAW FOODS OVERVIEW CLASS

FRIDAY, MARCH 12AND SATURDAY MARCH 13

2010

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

Presented by: Sally Miller, B.S., N.E.

Two sessions provide an informative and fun-filled weekend!

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 10:00-3:00 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.

This 8-hour workshop is offered in a private home in Charleston. The tuition is $195.00 plus tax. Tuition includes instructor's time, recipes, manual, and food throughout the weekend.

Reservation and payment are due one week before the class 3/5/10. 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.

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

The Tapping Solution

2010-02-02T16:40:00.002-05:00

Hi everyone!
I need to tell you about an amazing online eventthat last year had over 81,000 people in attendance.
The event is called the Tapping World Summit. If you've never heard of Tapping before you're goingto be blown away at how powerful it is.
The best way for me to explain how effective it isis for you to take a look at the video on the page below.In the middle of the video you'll see an amazingclip from the documentary film "The Tapping Solution."
Check out the video here:
==> http://www.tryitoneverything.com/cmd.php?Clk=3520503
Tapping is a technique that combines ancient Chinese acupressure and modern psychology with startling results.
It's used and recommended by leading experts such as Jack Canfield, Joe Vitale, Cheryl Richardson, Deepok Chopra, Dr. Joseph Mercola and many others.
If you're looking to create prosperity, clarity, energy focus, better physical and emotional health and much, much more than you need to register forthis fr@e online event:
==> http://www.tryitoneverything.com/cmd.php?Clk=3520503
This event features some of the top EFT / Tapping practitioners in the world such as Carol Look, PatriciaCarrington, Brad Yates, Bob Doyle, Carol Tuttle…in fact, there will be over 18 instructors in all with over 20presentations...
Just take a look here at what you will experience, at nocharge to you:
==> http://www.tryitoneverything.com/cmd.php?Clk=3520503
You can listen to all of the presentations or just a few of them, you get to pick the topics that interest you.
When you register you'll also get immediate access tothree powerful interviews with Jack Canfield and Joe Vitale who you may recognize from the hit movie"The Secret" and Bruce Lipton, the author of "TheBiology of Belief."
Plus you'll get two more audios introducing you tothe 2010 Tapping World Summit that will teach you thebasics of Tapping so you can immediately start toimplement this powerful technique.
This entire event is filled with amazing speakers,topics and information. It's a one of a kind eventthat you won't find anywhere else.
Blessings for good health,

Sally

P.S. - Remember, this event is brought to you at no charge…
P.P.S. - You don't have to travel or book a room anywhere…you get to experience the entire event from the comfortof your own home.
==> http://www.tryitoneverything.com/cmd.php?Clk=3520503

A recipe to share

2010-01-01T12:51:00.002-05:00

HAPPY NEW YEAR! TAKE ON HAPPINESS, A HEALTHY APPROACH TO LIFE, A POSITIVE, PRODUCTIVE NATURE, EMBRACE LOVE AND SHARE IT WITH OTHERS. THESE ARE GOOD NEW YEAR'S RESOLUTIONS TO START THE NEW YEAR!

LEARNING MORE ABOUT HEALTHY FOOD CHOICES SUPPORT A HEALTHY PRODUCTIVE LIFE.

Come by and visit Eats of Eden in 2010. Make it part of your weekly routine.

Chef Riswanto will be on hiatus until late March, as he takes time to visit with his family in Indonesia. New menus will arrive in your inbox in April. Plan ahead! In the meantime, enjoy this healthier version of a wintry favorite.

A wintry recipe to share from Eats of Eden

Mexican Hot Chocolate
Makes 4 servings

Ingredients:
4 cups almond milk
1 Tablespoon Agave syrup or 2 Tablespoons Cane Sugar
2 teaspoons pure vanilla extract

½ teaspoon chile powder

¼ teaspoon ground cinnamon

Pinch of salt

Choice or 1 1/3 cups chocolate chips (65% cacao chips) or ½ cup to 1 cup Raw Cacao powder

Directions:

In a large saucepan, combine all ingredients and ½ cup water (eliminate for thicker hot chocolate) over medium heat, whisking constantly, until hot but not boiling, about 8 minutes (the mixture should be smooth). Pour into 4 large mugs and top with fresh ground nutmeg or cinnamon.

Bliss Balls - a shared recipe from our Raw Foods dinners

2009-11-20T15:18:00.002-05:00

A great little sweet treat to fix for the Holiday season

BLISS BALLS (Jeremy Safron -The Raw Truth) by Linda Lion
SERVES 4 TO 6

1 C. SPROUTED OATS, SOAKED 8-10 HOURS AND SPROUTED 1 DAY
1 C. SEEDED, SOAKED DATES, DRAINED
1 C. RAW NUT BUTTER (SUCH AS ALMOND OR HAZELNUT)
1 /2 C. SOAKED RAISINS, DRAINED
1 TSP. PURE VANILLA EXTRACT
1/4 C. RAW CAROB POWDER
1 T. GROUND CINNAMON
1 C. RAW SUNFLOWER SEEDS, GROUND INTO A FINE POWDER
1 C. SESAME SEEDS, COCONUT OR ALMOND FLOUR

IN A FOOD PROCESSOR, MIX THE OATS, DATES, NUT BUTTER, RAISINS, VANILLA, CAROB, AND CINNAMON. ADD THE GROUND SUNFLOWER SEEDS ONLY IF THE OAT MIXTURE IS RUNNY. THE OAT MIXTURE SHOULD BE TACKY, LIKE COOKIE DOUGH.( I ADDED IT TO THESE AND ALWAYS NEED TO ADD IT). SPREAD THE SESAME SEEDS, COCONUT OR ALMOND FLOUR ON A TRAY OR PLATE. ROLL THE OAT MIXTURE INTO 1-2 INCH BALLS, THEN IN ONE OF THE ABOVE ON THE PLATE. REFRIGERATE FOR 2 HOURS BEFORE SERVING. STORE IN THE REFRIGERATOR FOR WEEKS.

THE TOP. REPLACE THE LID AND BLEND UNTIL THE MIXTURE BECOMES THICK. POUR INTO A BOWL AND ADD THE CHOPPED DILL.

KEEP IN THE REFRIGERATOR FOR UP TO 2 WEEKS.

2009-11-05T15:35:00.002-05:00

Welcome to the Eats of Eden yearly appliance sale. For the month of November, you will receive 10% off any appliance that Eats of Eden carries; Vita Mix, Excalibur Dehydrators, Omega Juicers, The Spiral Slicer and Ceramic knives. Prepaid orders must be placed in the month of November. Specify Christmas delivery if needed. Please check the payment options and our current price list on the side panel of this blog.
As you are thinking about Christmas gift giving, Eats of Eden also has gift certificates available for purchase that can be used on merchandise and classes.
Sally
....keeping raw food alive

Indra Riswanto joins Eats of Eden

2009-10-25T22:03:00.005-05:00

Indra Riswanto, certified Raw/Vegan Personal Chef has joined Eats of Eden. We are very excited to bring Indra's skills to the Charleston, WV area. He will be offering a rotating menu of Entrees, Salads and Sides that will be updated at the RISWANTO website, www.riswantos.wordpress.com

Indra is a graduate of Living Light International, Ft. Bragg, CA, with an associate Raw Chef certification. His culinary base is in traditional Indonesian cuisine.

Click on Indra's picture on the side panel of this Blog for menu and details.

Sally Miller,
Eats of Eden

Eats of Eden Student dinners

2009-10-25T21:37:00.002-05:00

Eats of Eden is happy to provide a place for former students to gather to share their creativity in raw/vegan food preparation. It is important to meet others that are creating dishes to enhance their lives with healthy food and share stories of success and failure. Take an Eats of Eden Overview class and come join the group at our quarterly dinner gatherings!

FALL RAW FOODS OVERVIEW CLASS - 2 spaces left

2009-09-14T22:37:00.003-05:00

RAW FOODS OVERVIEW CLASS

FRIDAY, OCTOBER 23 AND SATURDAY OCTOBER 24

2009

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

Presented by: Sally Miller, Nutritional Educator

Two sessions provide an informative and fun-filled weekend!

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.

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 $ 180.20 includes WV sales tax of 6%). Tuition includes instructor's time, recipes, manual, and food throughout the weekend.

Reservation and payment are due one week before the class 10/16/09. 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.

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

Looking forward to a beautiful Fall

2009-09-03T21:18:00.002-05:00

Summer has come and gone and I didn't get to see much of it. After a wonderful trip to Chicago, with a visit to Karyn's fantastic Raw Foods restaurant www.karynraw.com and a train trip to Glacier National Park, on to Portland, Oregon and down the coast to Los Angeles, CA, with a visit to Rawvolution www.rawvolution.com and Real Food Daily www.realfood.com we arrived home at the beginning of July.
I taught a great class entitled "Whole Food, Whole Kids"at the St. Christopher Episcopal Church Day Camp and had 52 children ages 5-12 in attendance. We examined all sorts of fruits and vegetables and made 2 recipes, "Fruit Kebabs" and "Carrot Fries".
The second week of July brought beautiful weather to Charleston and time to work in my garden. I love spending time in the garden. Unfortunately, the mosquito population in Charleston upon testing at the area pools showed that 90% of the mosquitos were carriers of West Nile Virus and one of them found me in my garden. The rest of the Summer flew by without my participation. I cannot remember ever experiencing such exhaustion. Thank heavens, my immune system is strong and was able to get me back into healthy shape in about 6 weeks time. I feel like I am among the living again and ready to find people to teach once again!
I am making plans for classes in October and November. Watch for postings here in the next week.

RAW BREADS AND CRACKERS CLASS

2009-05-07T22:39:00.005-05:00

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

2009-04-13T11:14:00.005-05:00

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.

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!

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

2009-04-03T18:26:00.001-05:00

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

2009-03-13T09:23:00.003-05:00

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

2009-02-12T09:44:00.003-05:00

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

2009-01-28T16:34:00.007-05:00

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

2009-01-27T20:58:00.003-05:00

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

2009-01-01T18:16:00.003-05:00

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!"

Raw Lasagna

2008-11-20T15:14:00.001-05:00

RAW LASAGNA by Katie Ross

1 medium zucchini, sliced into thin coins
2 medium tomatoes, thinly sliced
2 handfuls baby spinach leaves (about 2 ounces)
3/4 cup Cashew-Cilantro Cheeze
1 cup Cherry Tomato Marinara

1. In a 1 ½-quart casserole dish, layer half of the zucchini slices. Cover with half of the tomato slices and top with spinach. Spread cheeze over spinach. Top with marinara. Finish by layering remaining zucchini and tomato slices.

Cashew Cilantro Cheeze
1/2 teaspoon sea salt
1 cup raw cashews
2 1/2 tablespoons fresh lemon juice (1 lemon)
1/4 cup fresh cilantro leaves, packed
1/4 cup filtered water

1. Place garlic and salt in a food processor; process into small pieces. Add cashews and process into paste. Add lemon juice, cilantro, and water; process to mix well. Set aside.

Cherry Tomato Marinara
2 pints cherry tomatoes
2 teaspoons dried oregano
1 teaspoon dried rosemary
2 tablespoons lemon juice
2/3 cup olive oil
1 teaspoon salt
2 zucchini, cut into very thin strips (if possible, use a spiral slicer)

1. Place all ingredients except zucchini in blender. Blend until smooth. (Makes 3 cups.) Place zucchini noodles in a serving bowl; pour marinara over and toss gently.

Holiday: Thumbprint Cookies

2008-11-19T19:11:00.000-05:00

1 CUP ALMONDS (SOAKED FOR 8 HOURS)
1 CUP HAZELNUTS (SOAKED FOR 8 HOURS)
½ CUP FLAX MEAL
1 CUP PITTED DATES (SOAKED)
1 TBL. ORANGE ZEST
1 TBL. VANILLA EXTRACT

Put everything except the flax meal in the food processor or run through the juicer with the blank piece in. Mix until well ground.

Add flax meal (can be made by putting less than ½ cup of whole flax seeds in a dry blender and grinding until flax seed becomes meal)

Stir well.

Make small round Tbl. size balls. Flatten them onto your dehydrator screen (no teflex).

Make an indentation with your thumb, then add the fruit filling.

Dehydrate at 105 degrees until fruit filling is firm. 8-12 hours. Makes about 12

FRUIT FILLING:

6 DRIED TURKISH APRICOTS, SOAKED 4 HOURS
2 DATES, SOAKED
4 TBL. PURIFIED WATER OR APRICOT SOAK JUICE

OTHER FILLINGS:

MANGOES RUN THROUGH THE JUICER OR FOOD PROCESSOR UNTIL SMOOTH
DATES OR RAISINS, SOAKED THEN BLENDED
RASPBERRIES AND DATES BLENDED TOGETHER

OVERVIEW CLASS FOR NOVEMBER 2008

2008-10-24T22:02:00.006-05:00

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/

Recipes to Share

2008-10-13T22:51:00.005-05:00

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!

Recipe for Christmas

2008-10-02T14:44:00.003-05:00

HOLIDAY THUMBPRINT COOKIES

1 CUP ALMONDS (SOAKED FOR 8 HOURS)
1 CUP HAZELNUTS (SOAKED FOR 8 HOURS)
½ CUP FLAX MEAL
1 CUP PITTED DATES (SOAKED)
1 TBL. ORANGE ZEST
1 TBL. VANILLA EXTRACT

Put everything except the flax meal in the food processor or run through the juicer with the blank piece in. Mix until well ground.

Add flax meal (can be made by putting less than ½ cup of whole flax seeds in a dry blender and grinding until flax seed becomes meal)

Stir well.

Make small round Tbl. size balls. Flatten them onto your dehydrator screen (no teflex).

Make an indentation with your thumb, then add the fruit filling.

Dehydrate at 105 degrees until fruit filling is firm. 8-12 hours. Makes about 12

FRUIT FILLING:

6 DRIED TURKISH APRICOTS, SOAKED 4 HOURS
2 DATES, SOAKED
4 TBL. PURIFIED WATER OR APRICOT SOAK JUICE

OTHER FILLINGS:

MANGOES RUN THROUGH THE JUICER OR FOOD PROCESSOR UNTIL SMOOTH
DATES OR RAISINS, SOAKED THEN BLENDED
RASPBERRIES AND DATES BLENDED TOGETHER

A Fantastic Turkey Alternative Rich With That Thanksgiving Flavor!

2008-09-30T16:12:00.001-05:00

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!

FALL 2008 RAW FOODS OVERVIEW CLASS

2008-08-17T21:08:00.003-05:00

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

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.

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

Raw Breads and Crackers Class

2008-08-12T13:38:00.004-05:00

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

Eats of Eden Class in August 2008

2008-07-10T20:42:00.002-05:00

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

RAW FOODS OVERVIEW AND RECIPE CLASS

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

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.

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.

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.

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

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

RAW FOODS CLASS APRIL 25 AND 26

2008-04-20T06:17:00.001-05:00

THE RAW FOODS OVERVIEW CLASS LISTED BELOW WILL BE HELD ON APRIL 25 AND 26. REGISTRATION IS DUE AT THIS TIME. CALL 304-744-8748.

2008-01-23T16:44:00.000-05:00

RAW FOODS OVERVIEW AND RECIPE CLASS

FRIDAY, FEBRUARY 8TH 5:30 P.M. UNTIL 8:30 P.M.
SATURDAY, FEBRUARY 9TH 10:00 A.M. UNTIL 3:00 P.M.

“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.

SEPTEMBER CLASS OFFERINGS

2007-08-13T16:24:00.000-05:00

CLASSES FOR THE MONTH OF SEPTEMBER 2007
THIS SPROUTING AND PLANTING CLASS WAS GREAT FUN! WE MADE 5 NEW RECIPES AND GREW FLATS OF WHEATGRASS AND SUNFLOWER SPROUTS. WE ALSO TASTED ALOT OF NEW SPROUTS, PEA SHOOTS, BUCKWHEAT LETTUCE AND SUNFLOWER SPROUTS. WE SAT DOWN TO A WONDERFUL LUNCH AND IT WAS A GREAT WAY TO END THE SUMMER! HERE IS A RECIPE FROM THE CLASS:

"SPROUT COOKIES"
2 CUPS SPROUTED SOFT WHEATBERRIES
1 CUP SOAKED RAISINS (RESERVE THE SOAK WATER)
1 CUP SHREDDED COCONUT
2 TSP. VANILLA
GRIND THE GRAIN IN A HOMOGENIZING JUICER AND PLACE IT IN A LARGE BOWL. FORM THE DOUGH AND MIX IT WITH THE RAISINS, COCONUT AND VANILLA. (CINNAMON CAN ALSO BE ADDED FOR MORE FLAVOR). WITH CLEAN WET HANDS, (USE THE SOAK WATER FROM THE RAISINS) SHAPE THE DOUGH INTO LITTLE 1 INCH BALLS. RINSING YOUR HANDS PERIODICALLY HELPS KEEP YOUR HANDS CLEAN OF PASTRY DOUGH. LAY THE BALLS ON A DEHYDRATOR SHEET AND DEHYDRATE FOR 6-8 HOURS. MAKES 25 BALLS.

CLASS # 1 PLANTING AND SPROUTING CLASS
This class will be held on Saturday, September 8, 2007 from 10:00 a.m. until noon.
We will learn how to plant and grow your own wheatgrass, sunflower sprouts, buckwheat sprouts and seed sprouts for delicious salads, breads, soups and for juicing.
Sprouts are full of vitamins, minerals and enzymes. A powerhouse of nutrition!
**Sprouting is a great way to grow your own "organic food". It's fast, easy and inexpensive.
**Sprouts are a living food. Prior to soaking, the seed has within it all the life-producing energy of the universe. When you soak (germinate) the seed, this life giving energy is awakened out of dormancy and new life springs forth in the form of a small shoot. We refer to this as a "sprout".
We will learn the water method and the soil method, giving you the capability of growing a variety of sprouts at one time.
We will taste a variety of Beans, Grains and Seeds in easy to fix recipes.
The class will last 2 hours. The cost is $ 40.00 per person, plus $ 10,00 fee for a take home flat to grow. Payment and registration is due one week before the class.
PLEASE CALL 744-8748 OR MAIL YOUR CHECK, MADE PAYABLE TO "EATS OF EDEN" TO P. O. BOX 11925, CHARLESTON, WV 25339 TO RESERVE YOU SPOT OR CONTACT SALLY MILLER BY EMAIL AT eatsofeden@suddenlink.net for more information.

CLASS # 2 RAW FOODS OVERVIEW CLASS
I AM STILL TAKING REGISTRATIONS FOR THIS CLASS UP UNTIL THURSDAY, 9/13/07.

This class will be held on Friday, September 14th from 5:30 until 8:30 p.m. and on Saturday, September 15th from 10:00 a.m. until 3:00 p.m.
Living Foods is a philosophy that believes all enzymes, vitamins and minerals that the body needs to heal and maintain optimum 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 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 instructors 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.
PLEASE SEE THE ABOVE CONTACT INFORMATION TO MAKE YOUR RESERVATION FOR THIS CLASS. HOPE TO SEE YOU AT ONE OF MY CLASSES! SALLY MILLER

Great fun at the Raw breads and crackers class!

2007-05-20T22:15:00.001-05:00

We had a small, but fun filled group of people at the class on Saturday. We spent 2 + hours, blending and dehydrating and tasting some wonderful Raw breads and crackers. There was more to taste then our stomachs could hold and everyone left with a bag of Raw crackers to snack on later in the day.
I hope to teach this class again soon. Please contact me if you are interested and I will put you on a list to build another Breads and Crackers class this Summer. In the meantime, here is one of the recipes that we learned:

FIESTA CORN CHIPS
Food Processor, Dehydrator
Fills 2 Dehydrator sheets

This recipe is unbelievably good! Better then regular corn chips. Serve with Raw Salsa and have a party!

4 ears of corn de-cobbed or 1 bag of frozen organic corn
2 cups sprouted sunflower seeds
1/2 yellow onion, chunked
1 clove garlic
1 teaspoon kelp powder (vitamin B-12, trace minerals)
1 teaspoon celtic sea salt
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon onion powder

Puree the corn, onion, garlic and seasonings in a food processor until fine. Add the sunflower seeds and continue to puree until smooth. Spread onto dehydrator Paraflexx sheet using a firm spatula. Score into 16 squares, then score them diagonally to make chip shapes.
Dehydrate until chips are firm enough to flip. Let them remain in the dehydrator until crunchy.

These won't last long! Make a double batch!

RAW BREADS AND CRACKERS CLASS, MAY 19TH

2007-05-05T11:55:00.000-05:00

RAW BREADS AND CRACKERS
SATURDAY MAY 19, 2007
10 A.M. UNTIL 12 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 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 almond and carrot pulp
******Pizza flavored flax seed crackers
******Caraway seed crackers
******Vegetable tortilla wraps
********and more
Everyone that has taken my Overview class has asked for this class because they
have really enjoyed the flavors of the raw breads and crackers. Of course, as always,
I will also have some for sale on that that day.

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.

THIS CLASS WILL LAST FOR AT LEAST 2 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 (MAY 12TH). SPACE IS LIMITED, SO REGISTER EARLY.

Please call 304-744-8748 with questions and to place your registration, or contact
eatsofeden@suddenlink.net.

RAW FOODS OVERVIEW CLASS MARCH 30TH AND 31ST

2007-03-01T22:19:00.000-05:00

4 PEOPLE ARE SIGNED UP FOR THE CLASS, THERE IS SPACE FOR 2 MORE! THE NEXT CLASS IS PLANNED FOR APRIL 27TH AND 28TH. SIGN UP NOW!!!

The next Raw Foods Overview class will be held on Friday, March 30th from 5:30 p.m. until 8:30 p.m. and Saturday, March 31st from 10:00 a.m. until 2:00 p.m..
Friday 5:30 - 8:30 p.m. Focuses on the four main foods for healing based on the "Ann Wigmore" program; wheatgrass juice, rejuvelac, raw kraut and energy soup. We discuss blending and fermenting food, food combining and food allergies.

Saturday 10:00 a.m - 2:00 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 share a great lunch together at the end of the class.

We learn to make dairy replacements, breakfast and lunch items and learn important information about our organic fruit and vegetable selections, how to shop and how to stock your kitchen. 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 by March 23rd. Given the nature of the 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.

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, South Charleston, WV 25303. Make checks payable to "Eats of Eden"

WV American Massage Therapy Association Member Appreciation Day

2007-02-18T23:23:00.000-05:00

On Saturday, January 17, 2007, I participated in the annual AMTA member appreciation day and presented a 3 hour seminar on the benefits of Raw Food with a lunch of Greek salad with almond feta "cheese", raw chili over raw butternut squash noodles and topped with pine nut "sour creme" and chili spiced sunflower seeds, raw tortillas made from zucchini, carrots and avocado and fruit and nut energy cookies.

It was a rather chilly start at the Holiday Inn Express at Southridge when a major power transformer blew and left us without power for 4 hours. The early morning wheatgrass and smoothies turned into later in the day wheatgrass and smoothies. We all had a good attitude and persevered however, by rearranging some speakers and taking in a later lunch. It was one of those "unexpected" happenstances that life throws your way. You adjust and move on!

Thanks to Karla Stull and Kim Bingaman for inviting me to be a presenter and to everyone that was there that made me feel so welcome. I had a wonderful time and was glad to spread the word about wheatgrass juice, sea salt and other benefits of healthy food to the membership.

.....keeping Raw Food alive
Sally Miller, Eats of Eden

Wellness, Awareness and Harmony

2007-01-21T20:49:00.000-05:00

What a wonderful afternoon we had at K. O. Yoga in Kanawha City. It was an afternoon of wellness and awareness and harmony through yoga and meditation. I was pleased to participate in this event with a short talk about Raw Foods and a tasting of smoothies. It was wonderful to have this opportunity here in Charleston and I would love to see more of this happening in our community. Thank you to Lesa Smith, Kerry Gabbert, Stacey Angel and Rev. Esber Tweel for their time and relaxation and meditation techniques that they shared with all of us. "Conscious Eating" is another way to be aware of what is happening to you personally and to the environment. Learn more about what your body requires and how to do something good for the world. Each one of us can make a difference. Sally

......keeping Raw food alive

RAW FOODS OVERVIEW CLASS, 01/26/07 AND 01/27/07

2007-01-09T21:55:00.000-05:00

THIS CLASS IS FULL! REGISTER AHEAD FOR THE NEXT CLASS THAT IS FORMING.

EATS OF EDEN will be holding the first class of 2007 on January 26th and 27th, a Friday night and Saturday. It will be a Raw Foods Overview Class. There will be two 3-hour sessions as follows:
Friday 5:30 - 8:30 p.m. Focuses on the four main foods for healing based on the "Ann Wigmore" program. We discuss blending, sprouting, fermenting food and food combining.
Saturday 10:00 a.m. - 2:00 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 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, WV. The tuition is $ 125.00 plus a $ 15.00 manual fee ( A total of $ 140.00). Tuition includes instructor's time, recipes, manual and food throughout the day and a great lunch! If you choose to take either the Friday or Saturday session only, the fee for the class will be $ 75.00, plus the manual fee.

RESERVATION AND PAYMENT ARE DUE by January 19th. 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.

Space is limited, so reserve your spot now! Contact Sally Miller at eatsofeden@suddenlink.net or 304-744-8748. Mail registration to Eats of Eden, P. O. Box 8293, South Charleston, WV 25303.

I hope to see you in one of my classes!
Sally
......keeping raw food alive

Merry Christmas to all!

2006-12-19T23:41:00.000-05:00

EATS OF EDEN would like to extend good wishes for a Merry Christmas and Happy New Year to all of you!
As we move in to the New Year, consider the importance of diet for your continued good health. The more we learn, the more we need to learn. There is always something new and exciting to create and to taste!
New classes on Raw foods will be beginning in January. Contact EATS OF EDEN at 304-744-8748 or eatsofeden@charter.net for details and to register.

Sally
....keeping Raw food alive

OPEN HOUSE, TASTINGS AND HOLIDAY CLASS

2006-11-04T07:08:00.000-05:00

FRIDAY, NOVEMBER 10TH, NOON UNTIL 5 P.M.

SATURDAY, NOVEMBER 11TH, CLASS 10 A.M. UNTIL NOON, OPEN HOUSE 2 P.M. UNTIL 4 P.M.

SUNDAY, NOVEMBER 12TH, 2 P.M. UNTIL 4 P.M.

*TASTINGS OF SNACKS AND RAW FOOD RECIPES WILL BE AVAILABLE ON EACH OF THE 3 DAYS

10% DISCOUNT ON ALL SNACK ITEMS

10% DISCOUNT ON BOOKS

20% DISCOUNT ON ALL SPECIAL ORDER APPLIANCES (VITA MIX, OMEGA JUICER, EXCALIBUR DEHYDRATOR, SPIRAL SLICER)

**THIS IS A ONCE EACH YEAR EVENT**

EVENTS:

*FRIDAY NOVEMBER 10TH - 12 P.M UNTIL 5 P.M. - TASTINGS
* 4 P.M. - DEMONSTRATION - ALMOND STUFFED DATE COOKIES

*SATURDAY, NOVEMBER 11TH -"RAW FOODS FOR THE HOLIDAYS"
CLASS - 10:00 A.M. UNTIL 12:00 P.M., $ 30.00 CLASS FEE, $ 15.00 MATERIALS FEE - TOTAL CLASS FEE - $ 45.00
ALL RAW AND ALL ORGANIC RECIPES FOR THE
CLASS INCLUDE:

STUFFING MAGIC (A SUBSTITUTE

FOR TURKEY AND STUFFING), CRANBERRY RELISH,

GREEN BEAN CASSEROLE WITH CASHEW CREAM,

SWEET POTATO SALAD, APPLE AND CRANBERRY PIE,

AND NUT NOG. Your lunch is included in this cost.

SATURDAY, NOVEMBER 11TH - 2 P.M. UNTIL 4 P.M. - TASTINGS

SUNDAY, NOVEMBER 12TH - 2 P.M. UNTIL 4 P.M. - TASTINGS
*4 P.M. -DEMONSTRATION - RAW SPICED CIDER

*******Debi Murphy will be here on Sunday from 2 p.m. until 4 p.m. as a respresentative from Arbonne International, all natural skin care products.**********

Call 744-8748 for reservations for the class by Wednesday, November 8th. Class fee is due with your registration. Given the nature of the food preparation, there can be no refunds upon cancellation of the class.
* I look forward to seeing you! Stop by and check out some of the new products and tastes of Raw Foods living! *

.....keeping Raw Food alive Sally

www.eatsofeden.blogspot.com

MORE PICTURES FROM SEPTEMBER

2006-09-26T08:31:00.000-05:00

SEPTEMBER 2006 DINNER PICTURES

2006-09-26T08:04:00.000-05:00

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

2006-09-09T21:17:00.000-05:00

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!

PICTURES FROM AUGUST'S RAW DINER'S MEETING

2006-08-30T21:53:00.000-05:00

AUGUST RAW FOODS DINER'S GROUP

2006-07-25T22:32:00.000-05:00

The Charleston Raw Foods Diner's Group met on Sunday, August 20, 2006 at 5:30 p.m. at Julie and Nick Schaer's home in Hurricane, WV.
It was a great Summer evening and the food was healthy, organic produce with a creative twist.
Thanks to Julie and Nick for hosting the dinner at their home in Hurricane.
Here is the winning orginial recipe for the month of August:

ALMOND DIP WITH A TWIST

about a cup of coconut milk
a thumb sized piece of ginger, chopped
fresh basil leaves to taste
a clove of garlic
a spoonful of honey
a twist of lime juice

Blend all of the above and add soaked almonds and blend some more. Keep adding soaked almonds and blending until mixture is "dippable".
Optional: add a hot chilli to taste. Serve with fresh organic raw veggies.
WAY TO GO JULIE! YOU ARE BECOMING A TRUE RAW FOODIST!

See you next month......Sally

FARMER'S MARKET SALSA CONTEST, JULY 15, 2006

2006-07-16T21:59:00.000-05:00

THE FARMER'S MARKET SALSA CONTEST WAS GREAT FUN ON SATURDAY! THANKS TO EVERYONE THAT CAME OUT FOR THE EVENT AND VOTED FOR MY SALSA! I MET ALOT OF NEW PEOPLE AND GOT SOME GREAT COMMENTS. I PREPARED "BOMBAY MANGO SALSA" AND AS PROMISED AM SHARING THE RECIPE BELOW:

1 large mango, diced into 1/4" cubes
1/4 cup pineapple diced into 1/4" cubes
1/2 cup raisins, soaked 1 hour
1/2 cloves of garlic, crushed
1/4 onion, finely diced
3/4 tsp. dried chili powder
1/2 cup pitted room temperature dates blended with water to make a paste
2 tsp. Raw apple cider vinegar
1-2 tsp. minced ginger root
1 tsp. celtic sea salt
1/4 tsp. cardamom (fresh ground)
1/8 tsp. clove powder
1/8 tsp. cayenne pepper
pinch of nutmeg

Combine all of the above in a bowl, stir and refrigerate overnight for best combination of flavors.

Eats of Eden

ALL ABOUT RAW FOODS

2006-06-11T21:04:00.000-05:00

We all know that it is healthy to eat your fruits and vegetables every day. A raw food lifestyle promotes the concept that the majority of what we eat should be plant based - fruits, vegetables, seeds, nuts, grains and beans. All raw and organic. Generally Vegan (no animal products), the raw food lifestyle can be as simple as eating a piece of raw fruit or as gourmet as preparing a complete raw meal from combinations of all of the above with a flare and a taste sensation that will leave you wanting more. The flavors and colors of the raw foods dishes are very appealing and causes you to wonder how you ever ate standard American food.

TO GET THE BEST NUTRITION FROM YOUR FOOD:

....get the most vitamins by not heating your food over 130 degrees.
....get the most enzymes by not heating your food over 118 degrees.
....keep the water in your body by eating a water-rich diet
....eat the good fats that have not been heated or processed
....get enough fiber in your food for good elimination
....keep your body in an alkaline state, 80% alkaline and 20% acid by eating less processed foods and animal products and more fruits and vegetables.

ARE YOU WORRIED ABOUT PROTEIN?

We actually need less protein then you would probably imagine. The Raw Foods diet provides plenty of protein, especially because every living thing has protein in it. Vegetables and fruits have about 15 % of their calories as protein.
Nuts, seeds, dark leafy greens and vegetables, sprouts, algae are added to the diet to increase protein intake. The 4 Healing Foods recommend by Dr. Ann Wigmore are also loaded with protein -wheatgrass juice,rejuvelac , energy soup and raw kraut.

WEIGHT LOSS IS AN ADDED BENEFIT OF THE RAW FOODS LIFESTYLE

One of the easiest ways to lose weight is to eat low-calorie foods. Raw foods are generally low in calories. You can eat all day long, every few hours to satisfy your appetite and still lose weight as long as you are serious about the raw foods lifestyle change. Sweet fruits, nuts, seeds and avocado will help you to gain weight if that is a concern.

JUNE RAW DINER'S MEETING AND SPEAKER

2006-06-03T17:37:00.000-05:00

The above pictures are from the May 2006 Dinner Meeting. The food is wonderful and so is the company!
Come and join us for the June gathering. We would love to meet new people that have an interest in healthy eating. ......keeping raw food alive

Thanks to Craig Wilger for hosting the June dinner and providing us with a really interesting discussion about water for our bodies and for our lives (complete with a hot and cold food bath!) Another great evening of food and enlightening conversation!