Eats of Eden

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

CURRENT PRICE LIST AUGUST 2010

2006-05-01T17:06:00.006-05:00

EATS OF EDEN strives to provide the best quality, organic ingredients for the recipes that are presented in my classes and will offer for sale the same ingredients to customers. We also carry Raw snack items and other food products that support this lifestyle.

ALL ORGANIC, ALL RAW

NEW FROM MAUK FAMILY FARMS: NO GLUTEN - ORGANIC $ 5.50 EACH PKG.
THERE ARE 2 LARGE CRUSTS IN EACH PACKAGE. YOU CAN SPREAD ON THESE!
MAUK FAMILY FARMS GERMINATES ALL OF THEIR SEEDS AND GRAINS AND THEY ARE DEHYDRATED AT 105 DEGREES, THEREBY PRESERVING ENZYMES AND OXYGEN.

ORGANIC BREAKFAST CRUSTS 4 OZ. hulled buckwheat, golden flax seed, raisins, goji berries, sea salt, water.
ORGANIC MINERAL CRUSTS 4 OZ. pumpkin seeds, black sesame seed, white sesame seed, golden flax seed, garlic, onion, dulse fllakes, sea salt, water.
ORGANIC SEED CRUSTS 4 OZ. brown flax seed, golden flax seed, sesame seed, sunflower seed, garlic, onion, celery seed, red bell pepper, parsley, sea salt, water.

LYDIA'S ORGANICS
Breads and Crackers

Sunflower Seed Bread 8 oz. $ 8.95 sprouted sunflower seeds, carrots, sprouted flax, celery, basil, dill, caraway, dulse, parsley, original Himalayan crstal salt.

Cereals
Apricot Sun Cereal 16 oz. $ 8.75 sprouted buckwheat (wheat free), apples, sprouted sunflower seeds, coconut, apricots, agave nectar

Vanilla Crunch Cereal 16 oz. $ 8.75 sprouted buckwheat (wheat free), apples, sprouted sunflower seeds, raisins, coconut, agave nectar, vanilla

Grainless Apple Cereal 16 oz. $ 9.75 apples, sprouted sunflower seeds, sprouted almond, raisins, soaked walnuts, rigs, cinnamon

Berry Good Cereal 16 oz. $ 9.75 spouted sunflower seeds, coconut, banana, sprouted flax, strawberries, raspberries, blueberries, agave nectar, lemon

FOODS ALIVE
Crackers

Italian Zest 4 oz. $ 5.99 golden flaxseed, tomato, onion, celtic sea salt, garlic, parsley, basil, marjoram, oregano, rosemary, thyme, sage

Mustard 4 oz. $ 5.99 golden flaxseed, dijon mustard (apple cider vinegar, water, mustard seed, salt turmeric, spices), evaporated cane juice, celtic sea salt.

PRANA all organic, unprocessed, non-gmo, soy free, no sugar added, gluten free, dairy free, vegan

RAW LIVE ENZYME BARS $ 2.00 each, Cashew Almond, Apple Pie, Coconut Acai, Apricot Pumpkin, Apricot Goji, Pear Ginseng

RAW LIVE ENZYME "SUPERCHARGER" BARS $2.00 each, Mango Maca

RAW NUTS ( sold in 4 oz., 8 oz. or 16 oz.)
Almonds 16oz. $ 13.00 (16 oz. only)
Cashews 8oz. $ 7.50
Cashew Pieces 8 oz. $ 6.50
Walnuts 16oz. $ 13.50 (16 oz. only)
Hazelnuts 16oz. $ 12.00
Macadamia 4 oz. $ 4.25
Pecans 16oz. $ 18.00 12 oz. bag $ 9.00
Pine Nuts 4 oz. $ 4.75
Pistachio Meats 8 oz. $ 7.00
Brazil Nuts 8 oz. $ 6.25
*NEW Foods Alive Jungle Peanuts 8 oz. $ 8.95

RAW SEEDS ( 16 oz.)
Flax/Brown 16 oz. $ 4.00
Flax/Golden 16 oz. $ 5.50
Pumpkin/Australian 16 oz. $ 7.50
Sunflower 16 oz. $ 4.50
Poppy 16 oz. $ 4.25
Sesame/Black 16 oz. $ 4.00
Sesame/Brown 16 oz. $ 3.50
Sprouting Mix/Fenugreek/Alfalfa/Red Clover 6 oz. $ 6.90
Broccoli Seeds 2 oz. $ 3.00
*SEEDS FOR PLANTING ( available in 8 oz. and 16 oz.)
Black Sunflower for greens 16 oz. $ 2.50
Sesame Seed/Hulled 16 oz. $ 4.50
Chia Seeds/8 oz. $ 5.00
Buckwheat for greens 16 oz. $ 2.50
*NEW Foods Alive Hemp Seeds (hulled) 8 oz. $ 9.99

RAW GRAINS ( 16 oz.)

Whole Rye Berries 16 oz. $ 2.95

Raw Buckwheat 16 oz. $ 3.50
Teff 16 oz. $ 5.00
Teff, Ivory 16 oz. $ 5.00
Hard Winter Wheat (for planting wheatgrass) 16 oz. $ 2.50
Soft Spring Wheat (for rejuvelac) 16 oz. $ 2.75
Oats Groats 16 oz. $ 3.00
Oats for Sprouting 16 oz. $ 2.50
Sprouting Millet 16 oz. $ 2.50
Quinoa/Red 16 oz. $ 5.00
Sesame Seed/Black 8 oz. $ 2.25

*NEW Purple Corn Kernels (raw) 16 oz. $ 8.95

RAW LEGUMES (16 oz.)
French Lentils 16 oz. $ 4.00
Crimson Lentils 16 oz. $ 4.25

Garbanzo Beans 16 oz. $ 4.00
Mung Beans 16 oz. $ 3.50
Fava Beans 8 oz. $ 4.00
Green Peas 16 oz. $ 3.95

RAW DRIED FRUIT (unsulfured)

Cherries/Bing 4 oz. $ 6.50 Blueberries 4 oz. $ 4.50
Mango 4 oz. $ 4.25
Papaya 4 oz. $ 4.25
Mulberries 4 oz. $ 4.00
Pineapple 4 oz. $ 4.25
Figs/Turkish 16 oz. $ 10.00
Apricots/Turkish 16 oz. $ 6.50
Dates/Medjool 16 oz. $ 12.50 ( 8 oz. bags)
Dates/Honey 16 oz. $ 8.00 ( 16 oz. bags) Dates/Khadrawi 16 oz. $ 8.00 (8 oz. bags)
Raisins/Monukka 16 oz. $ 5.00
Persimmon 4 oz. $ 4.25
Sun Dried Tomatoes 8 oz. $ 10.00

Apple Rings 4 oz. $ 3.50

Currants 8 oz. $ 4.00

Cranberries 4 oz. $ 4.50

Dried Coconut 8 oz. $ 2.25

*NEW Foods Alive Goji Berries 8 oz. $ 9.99

MINERALS AND FERMENTED FOODS
Nama Shio (Raw sea salt) 10.5 oz. $ 11.50
Celtic Sea Salt 8 oz. $ 8.50
Nama Shoyu (Raw soy sauce) 10 oz. $ 8.75 32 oz. size $ 24.95
Nori Sheets (Raw) 10 sheets $ 6.00
Dulse Flakes 4 oz. $ 6.95
Raw Kraut 17 oz. $ 12.95
Raw Kraut 34 oz. $ 23.95

*NEW - Essential Living Foods Black Botiza Pitted olives 8 oz. $ 12.50

*NEW -Sun is Shining Green Superfood (raw, organic, wildcrafted) 10oz. jar $ 54.95

Kelp noodles 16 oz. $ 5.50

South River Garlic Red Pepper Miso 16 oz./$ 17.95 1 year fermentation

South River Sweet Taste Brown Rice Miso 16 oz./$ 13.95 1 year fermentation

South River Chickpea Barley Miso 16 oz./$ 13.95 3 year fermentation

South River Dandelion Leek Miso 16 oz./$ 20.95 3 year fermentation

South River Sweet White Miso 16 oz./$ 12.95 1 month fermentation

*NEW - Shiso Leaf Pickles 5 oz./$ 12.95

*NEW - Takuan Daidon Radish Pickle/7 oz./$ 8.50

*NEW - "Fungus among us" Shitake Mushroom/dehydrated 1 oz./$ 7.95

*NEW - "Fungus among us" Mitake Mushroom/dehydrated .5 oz/$ 8.95

*NEW - Dandy Blend Dandelion Instant Beverage 7 oz./$ 10.95

*NEW - Vegan Chicarrones 8 oz. $ 5.95

*NEW - Sea Crunchies 10 oz. bag $ 6.95

SWEET WHEAT (freeze dried wheatgrass)
Large Powder 30 servings $ 28.95

Large Capsule 30 servings $ 30.95

*NEW - Sweet Kid 30 servings $ 25.95

Sweet Skin Botanical Cream 1.5 oz. $ 34.95 This is a wonderful overnight moisturizer for your skin!

FRESH WHEATGRASS TO JUICE BY SPECIAL ORDER ONLY $ 17.95/POUND only for the Charleston, WV area. Ordered every other week.

REJUVELAC STARTER KITS
Glass jar, 1 lb. soft wheat berries, cheese cloth and rubber bands $ 8.50

BUTTERS, OILS, CONDIMENTS AND SWEETNERS
SWEETNERS
Honey/Raw 8 oz. $ 7.00

*NEW -Yacon Syrup, New Zealand 12.4 oz., sustainably grown $ 15.95

BUTTERS

*NEW Foods Alive Raw Cacao Powder/ 8 oz. $ 9.99
*NEW Aritsana Raw Sesame Tahini/16 oz. $ 10.95
Raw Almond Butter/16 oz. $ 18.50
Creamey Peanut Butter/16 oz. $ 8.00

Sesame Oil, Eden/16 oz. $ 12.50
*NEW - Wood Roasted Tohum Sesami Tahnini - 10 oz. $ 9.95

EQUIPMENT
3 inch Ceramic Paring Knife/wooden handle $ 51.00
4 1/2 inch Ceramic Fruit Knife/wooden handle $ 57.00
3 1/17 inch Ceramic Paring Knife/resin handle $ 33.00
4 inch Ceramic Paring Knife/resin handle $ 63.00
Vegetable Knife/Caddie-Chopper $ 24.95
Spiral Slicer/Zucchini Pasta $ 24.95
Sprout/Nut Milk Bag $ 8.95
Enema Bag and Catheter $ 15.95

*NEW - Hydrogen Peroxide, 8 oz., Food Grade $ 6.95

Bamboo Sushi Matt $ 3.00

EATS OF EDEN GROCERY BAG $ 8.50

EATS OF EDEN APRON $ 15.00

*NEW - Pineapple Corer $ 10.95

*NEW - Soft Skin Peeler $ 8.50

*NEW - Corn Zipper $ 12.95

*NEW - Debbie Meyer Green Bags 20 pack (for preserving fruits and vegetables) $ 10.95

OMEGA JUICER 8003/8005 NUTRITION CENTER(includes shipping, drop ship fee extra)

CHROME/BLACK $ 259.99 8005

WHITE $ 249.99 8003

OMEGA JUICER 8004/8006 (includes shipping, drop ship fee extra)

CHROME/BLACK $ 299.99 8006

WHITE $ 259.99 8004

VITA MIX 4500 (includes shipping, drop ship fee extra) $ 379.99

EXCALIBUR DEHYDRATOR (includes shipping, drop ship fee extra)

3000 Deluxe NON-Timer Series - Top of the line Models with upgraded electrical components, Heavy duty motor and 10 Year Warranty

Model 3500 Available in Black or White/5 Tray 10 Year Warranty $ 219.95

Model 3900 Available in Black or White/9 Tray 10 Year Warranty $ 259.95

THE ABOVE DEHYDRATORS INCLUDES A FREE COPY OF PRESERVE IT NATURALLY ( A $ 24.95 VALUE)

2500 and 2900 NON-Timer Economy Models

Model 2500EC Available in Black only/5 Tray 5 Year Warranty $ 175.95

Model 2900EC Availalbe in Black only/9 Tray 5 Year Warranty $ 205.95

The warranty has been increased from 1 year to 5 years on the above model.

Preserve it Naturally Book - Third edition with a new chapter on Raw and Living Foods $ 24.95

ParaFlexx Premium 14" x 14" $ 10.50 each

BOOKS
*NEW The Complete Idiot's Guide to Eating Raw/Reinfeld,Rinaldi, Murray $ 16.95
*NEW The Raw Food Revolution/Soria,Davis, Melina $ 21.95
*NEW Sweet Gratitude, The New World of Raw Desserts/Rogers, Tamborra $ 24.95
*NEW 12 Steps to Raw Foods, How to End your Dependency on Cooked Food $ 16.95
*NEW Preserve it Naturally, The Complete Guide to Food Dehydration $ 24.95
*NEW Raw Food Celebrations, Party Menus for Every Occasion/Shannon, Duruz $ 19.95
*NEW Green for Life/Boutenko $ 14.95
*NEW Alive in 5: Raw Gourmet Meals in Five Minutes/ Elliott $ 14.95
*NEW Ani's Raw Food Kitchen/ Phyo $ 19.95
*NEW Raw Food Cleanse/Shelton $ 12.95
*NEW Ani's Raw Food Desserts/Phyo $ 17.95
*NEW Raw for Dessert/Cornbleet $ 14.95
RAWvolution/Amsden $ 32.50
The Raw 50:10 Amazing Breakfasts, Lunches, Dinners/Alt $ 17.00
Everyday Raw/Kenney $ 19.99
The China Study/Campbell $ 18.95
The Complete Book of Raw Foods/Baird $ 25.00
Raw Food Primer/Ferrara $ 19.95
Raw Kids/Staycoff $ 13.95
Hooked on Raw/Rhio $ 29.95
The Raw Gourmet/Shannon $ 24.95
Sproutman's Kitchen Garden/Meyerowitz $ 14.95
Naked Chocolate/Wolfe & Shazzi $ 24.95
The Wheatgrass Book/Wigmore $ 9.95
The Raw Truth/Safron $ 14.95
Eating in the Raw/Alt $ 16.00
Warming up to Raw Foods/Markowitz $ 15.95
Raw Food Made Easy/Cornbleet $ 16.95
Re-Build Your Health/Wigmore $ 10.00
Pure Joy Kitchen Recipe Binder/Love $ 30.00 Soft back
Pure Joy Kitchen Recipe Binder # 2/Love $ 35.00 Soft back
The Whole Soy Story/Daniel $ 29.95
Living Cuisine/Renee Loux Underkoffler $ 21.95
Raw Food, Real World/Kenny and Melngailis $ 34.95
Angel Foods/Soria $ 19.95
Raw Foods for Busy People/Maerin $ 11.95
Raw, the Uncook Book/Juliano $ 35.00
Wheatgrass, Nature's Finest Medicine/Meyerowitz $ 12.95
Our Precious Pets, Ann Wigmore $ 9.95

Food Combining and Digestion/Meyerowitz $ 9.95

THE ABOVE PRICE LIST IS FOR THE CURRENT PRODUCTS AND PRICES THAT "EATS OF EDEN" HAS TODAY. ONLY US DOLLARS PLEASE. PRICES AND PRODUCTS WILL CHANGE AS NEW ITEMS ARE FOUND AND OTHERS ARE DROPPED. THESE PRICES DO NOT INCLUDE SHIPPING. IF YOU WOULD LIKE TO HAVE PRODUCTS SHIPPED TO YOU, THE CUSTOMER WILL BE BILLED $ 2.50 HANDLING FEE, PLUS THE SHIPPING COST. YOU CAN ORDER BY EMAIL AT eatsofeden@suddenlink.net OR BY TELEPHONE AT 304-744-8748.

PAYPAL ACCEPTED BY EATS OF EDEN - IF YOU WOULD LIKE TO PAY WITH PAYPAL, EATS OF EDEN IS SET UP TO RECEIVE CASH PAYMENTS THROUGH THE PAYPAL SITE. GO TO PAYPAL.COM AND ENTER THE EMAIL ADDRESS BELOW FOR THE MERCHANT. YOU WILL ALSO NEED TO HAVE A PAYPAL ACCOUNT. THE MONEY CAN THEN BE TRANSFERRED FROM YOUR ACCOUNT TO MINE. CALL ME FOR ACTUAL PRICING AND TOTALS OF ITEMS PURCHASED.

*YOU DO NOT NEED TO HAVE PAYPAL TO PURCHASE FROM EATS OF EDEN. WE ARE HAPPY TO ACCEPT CHECKS, AS WELL AS CASH.

PLEASE CONTACT ME AT eatsofeden@suddenlink.net IF YOU HAVE QUESTIONS.

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.

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. 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, 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.

Who I Am

2006-01-01T21:01:00.002-05:00

Sally Miller is the owner/director of Eats of Eden, Ltd. Co., a business based on nutritional education and consulting for clients looking for a healthier approach to eating. It specializes in, but is not limited to, Raw and Living Foods recipes, products and appliances.

Sally has been teaching in the United States, in the Charleston, West Virginia area since 2002. She has streamlined her classes to offer an “Overview for change” that consists of “hands on” food preparation and an introduction to understanding how to transition into making healthier food choices. Sally works with cancer patients as a specialty, in educating them about food choices, before, during and after diagnosis. She has been educated at the Living Foods Institute in Atlanta, Georgia, attended a number of classes with Raw Chefs, and in May 2009, became certified as a Nutritional Educator at Bauman Holitstic Nutrition College in Penngrove, California. She is now available for individual client consultations consisting of lifestyle and menu evaluation and planning. These consultations are offered in packages of 3 and 6 visits.

Sally is a member of the National Association of Nutritional Professionals since August 2008. Continuing Education is a member requirement of this organization and she will be particpating in workshops throughout the year.

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

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.

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.

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

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

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

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

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!

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!

This 8-hour workshop is offered in a private home in Charleston. The tuition is $150.00 plus a $ 20.00 manual fee (A total of $ 170.00). Tuition includes instructor's time, recipes, manual, and food throughout the day.

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

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

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

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

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

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

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

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!

Testimonials - What People Have To Say

2009-01-01T18:16:00.001-05:00

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!"

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.

Winter recipes

2006-01-03T21:40:00.009-05:00

LEMON BLUEBERRY SCONES

Mixing bowl Dehydrator or Warm Oven
16 small scones

4 ½ Cups almond pulp (leftover from making almond milk)
1 Cup coconut oil
1 Cup flax seeds, ground into meal
½ Cup agave nectar, honey or date paste
1 Tablespoon lemon zest
1 teaspoon Sea Salt
1 Cup dried blueberries

1. Mix almond pulp and flax meal together by hand in a large mixing bowl.
2. Add the remaining ingredients and mix well.
3. Divide the batter into half and shape into two, 1 inch round loaves. Cut the circular loaves into 8 small triangles, for a total of sixteen pieces
4. Dehydrate at 135 degrees for two hours. Check the texture of your scones. If more drying is needed, adjust the temperature to 105 degrees and continue dehydrating for an additional two hours. Store in refrigerator for up to one week. Serve with honey or jam and fruit.

WARM WINTER SALAD
4 Servings Vita Mix/Electric Skillet Keeps 4 days in Refrig.
3 days ahead of time - Sprout golden lentils

Dressing:
1/2 Tbsp. lime juice or Bragg's organic apple cider vinegar
1 Tbsp. Walnut or Pistachio oil
1 Tbsp. Purified water
1/2 clove garlic
1 tsp. shallots, minced
1 tsp. dijon-style prepared mustard
1/8 tsp. powered dry mustard
1/4 tsp. Sea Salt (Celtic is possible)

1/2 onion, chopped
2 cloves garlic, minced
1 package Organic Broccoli slaw (Broccoli and carrots) 10 oz. bag
or 1 head cabbage, shredded
1/2 cup walnuts, soaked, rinsed and dried
1 cup sprouted golden lentils
1/2 cup soaked raisins (monukka if possible)

To make the dressing: Combine all of the above in a Vitamix or Blender

Heat skillet to medium and season with oil. Saute' onion and garlic until transparent, about 5 minutes, adding small amounts of water, as needed, to prevent sticking.
Add broccoli slaw to the skillet, reduce heat to low and cover for about 3 minutes. Cook, leaving broccoli slaw still somewhat crisp.
Toss the skillet mix with the lentils, the raisins and the dressing. Serve warm.

CREAMY SQUASH SOUP
4 Servings Vita Mix/Electric Skillet Keeps 4 days in Refrig. Can be frozen
1 to 2 tsp. extra virgin olive oil
1 to 2 tsp. curry
1 clove garlic
¼ minced onion
1 cup raw cashews
2 to 4 cups purified water
1 ½ to 2 ½ pounds butternut squash or any kind of squash (enough to make 2 to 4 cups, finely shredded)
4 tablespoons fresh parsley (optional)
Nama Shoyu or Celtic salt to taste
1 lemon
To make this soup warming – In an electric skillet, warm the olive oil, curry powder and garlic, keeping the temperature on warm or low.
Add the minced red onion, and allow the flavors to blend for 2 to 4 minutes.
In a blender, puree the cashews and water until creamy. This will make your soup stock. (Add less water for a richer stock, more for a thinner stock).
In a food processor fitted with an “S” blade, chip the yellow squash into small pieces until fully shredded.
Add the squash and the soup stock to the electric skillet, and gradually warm to serving temperature, adding the parsley, salt and lemon juice.

For just the juicer and the Vita Mix - Juice the squash, onions, cashews and garlic together using a blank screen. Puree in the Vita Mix and add the water and spices. Transfer to a serving pot or bowl.