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Posts Tagged ‘raw diet’
I want to thank everyone who has participated in the RawFoodTalk.com forum. There have been some amazing exchanges there and so many words of wisdom spoken. But its time for me to close this board. I am moving on to new ventures and feel that its time for me to let this go. A forum of this size takes loads of money, time and energy. I have not been keeping up with the forum upgrades, the spam problems, etc…. which is resulting in many disgruntled emails and people calling the office daily. I’m sorry to disappoint the many of you who have spent your time and wonderful words of help and inspiration there. I hope that you have all benefited from the board and that it has helped you on your path to optimal health. I know many of you have made lasting friendships there as well. I will leave this board up for a month of so, so that you may copy what you need and any information you would like to save.
Thank you for being part of the RawFoodTalk.com community! It’s been a wonderful ride! I’m looking forward to seeing what’s next for all of you and of course, you can keep up with my adventures through my blog, Facebook and twitter. I am continuing my certification trainings and there will be some exciting new classes, events and projects coming into fruition in the near future!
Last week I met Leah, my chef that worked for me at Grezzo, for dinner in the North End of Boston. It was all very nostalgic as we were reminiscing about Grezzo and all of the memories of the people that used to come in and the great times we had there. And of course we talked about the food! So the next day I was inspired to make the pancake recipe that’s in our book. There are so many incredible recipes in Raw Food for Everyone but this one is so easy and there’s no planning ahead. You may want to make a double batch though as they are hard to resist!
Morning, Noon, and Night Pancakes
When you want pancakes for breakfast or dinner, try these. These pancakes are the real deal. They have a maple-pecan flavor and the fluffy texture of real pancakes. Since they’re dehydrated ahead of time, keep some on hand for a quick breakfast or dinner.
Makes 10 pancakes
2 cups pecans, soaked for 4 hours
2 cups pine nuts
2 ripe bananas
1 cup agave nectar
Seeds from 2 vanilla beans
1 teaspoon sea salt
2 cups blueberries, muddled
1. Put the soaked pecans and any remaining soaking liquid, pine nuts, bananas, agave, vanilla, salt, and ½ cup water in a Vita-Mix. Blend until smooth. Using a spatula, fold in the muddled blueberries.
2. With a ladle, drop ½ -cup measures of the batter onto Teflex-line dehydrator racks, leaving at least ½ inch between the pancakes. They should be thick like pancakes, about ½ inch thick, not thin like crêpes. Dehydrate for 8 hours. Flip the pancakes onto clean Teflex sheets and dehydrate for 8 more hours.
3. Cover and refrigerate up to 3 days.
“I’m excited to announce the new dates for the Level 3 Living on Live Food Teacher Certifications.
The last two were so magical and healing not just for the people who came to the training, but for me as well.
I’m also excited to be teaching these certifications in Gloucester, MA now. We are 45 minutes North of Boston International Airport and there are amazing places to stay and visit while in the area. This 3 day intensive is being held in a gorgeous house wihtin walking distance to one of Gloucesters most beautiful beaches. It is easily accessible from car or public transportation. It is a light, airy, peaceful, open space with lots of room inside and out.
We already have 8 people signed up for September and 2 for October before we have even announced it through email, so these will fill quickly for sure now that we have just sent out a bulk email. There are so many of you I would love to meet. Hopefully we will get the opportunity to spend a weekend together. It’s an amazing journey and includes so much more than just food.”
Come study with one of the foremost authorities on healthy living. Alissa has been a raw foodist for 25 years, was one of the first people to begin a certification for raw food teachers and has written 2 books on the subject. She is also a skilled energy healer, herbalist, mind body therapist, and yoga and dance teacher.
For detailed information on the intensive level 3Teacher Certification weekends (which include levels 1, 2, 3 and the Weekend to Awaken True Health) please visit rawteacher.com.
You can also call the office for more information and to register at 978-985-7217 or 888-900-2529. We will send you hotel information after registering. We will also help you find rides and roommates if needed along with details about the area.
Post from Kelly Marra:
Last year, I made a New Year’s resolution that I thought wouldn’t stick because most people’s don’t. I was salivating over Alissa Cohen’s new book, Raw Food For Everyone. I’d been to Grezzo, I knew how good the food was, and I knew how good the recipes would be from Alissa’s new book.
One night while Rob, my husband, was out at his martial arts class I finally got around to watching Julie & Julia. I’d read the book a few years before and wanted to see the movie but I hate dragging Rob to the movies to see a chick flick.
I watched the movie with Raw Food for Everyone open on the table in front of me and I figured out how I could teach myself amazing raw food cooking tricks and save thousands of dollars by teaching myself. I’d just cook my way through every single recipe in Raw Food For Everyone, and like Julie, I’d do it in a year. I convinced myself that it would be easy. I would only have to make 300 recipes while Julie had over 500 to make. Easy enough, right?
The more I thought about it, the better the idea seemed and I started coming up with all sorts of reasons to follow this through to the end. One of my other big reasons is that I am a cookbook collector. I’ve got so many raw food cookbooks and yet I only ever make a handful of recipes from each book. What was the point of having all of those books around if I only made one or two recipes from each book? I needed to expand my horizons, try some new foods, and really get to know a cookbook for once.
I officially started Dec 1st and didn’t tell anyone about my plan. I like to start New Year’s resolutions early so that if they don’t stick by the end of December I can still come up with a good resolution just in time for the New Year. I didn’t put too much effort into that first month; I think I only made about 20 recipes. 20 x 12 = 240. If I stuck to 20 new recipes a month I’d fall way short of the 300 I was hoping to make in a year.
It took me 11 months to cook my way through all 300 of Alissa’s recipes in Raw Food For Everyone. With each new recipe I was learning something new. Alissa’s book is a great go-to book for easy gourmet dishes. Some recipes may seem daunting at first, but with just a little planning it’s simple to have a gourmet raw food meal every night.
I’d spend every Sunday morning with a pad of paper in one hand and Raw Food For Everyone in the other. It became my ritual to make my grocery list and menu and then to go grocery shopping. I’d start soaking nuts and seeds before leaving for the market so they’d be ready to go by the time I was. I’d spend Sunday afternoon in the kitchen, making as much as I could for the week ahead. From sauces to soups, crackers, cakes, cookies and ice cream, there’s a recipe for nearly everything you could possibly want to make in Alissa’s new book.
I feel like I’ve grown in my understanding of raw food preparation and techniques by cooking my way through Alissa’s book. I understand the principles behind what makes her food so great, fresh ingredients, amazing spices, some creativity and lots of love.
To me, raw and living foods are inspirational. Before I embarked on this crazy year-long project I’d often get into ruts where I wouldn’t know what to make. But thanks to Alissa’s book, I’m never at a loss now; it only takes flipping through the pages to come across a recipe that I truly loved or looking at the tantalizing photos I took of nearly every recipe from her book.
There is no other book that I would recommend more for delicious recipes than Alissa Cohen’s Raw Food For Everyone (other than her first book, Living on Live Food!). It’s the crown jewel of my raw food cookbook collection.