Author Archives: Global Raw

About Global Raw

Raw (vegan) Chef Consulting Event and Private Catering Personal Chef Classes & Raw Recipes

Wishing you all a prosperous 2012 & above all good health!

I wanted to update my readers and let you know I have not forgotten about you! We are having a baby, in give or take, two weeks. As a family we decided I needed to take some much needed time off to focus on having a healthy pregnancy. 

I am very much looking forward to sharing with you all tips and tricks on how to have a raw/ vegan pregnancy, care for toddlers, survive holidays with your non vegan family and friends and much more. We are also going to be launching several new and exciting products in 2012 so be sure to check back for availability. 

Thank you so much for your ongoing support. 

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Prashanti Yoga Event: A Day of Equilibrium Sept 23rd, 2011

Prashanti Yoga

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This event is being hosted by the wonderful Crystal Kemp.  Global Raw will be providing the raw vegan food options and loves to support our fellow community members. If you are in the Portland or Vancouver area check out the link below for more information.

Crystal Kemp Bio

The word equinox means equal.  “Nox” means night.  It is said that there is an equal amount of daylight and night during this time.

We have chosen to take this day to encourage balance and change within ourselves and welcome the yoga community to our home in Battle Ground, to participate with the same like-mindedness.

There are multiple myths, practices, superstitions, and rituals associated with the equinox, all of which we respect.  It is our desire to unite fellow yogi’s in thanks, food, bodywork, music, balancing asanas, meditation and entertainment.

We invite you to take a moment upon arrival to write down what you’ve been most thankful for this year, and something that you wish to let go of. Note cards and writing utensils will be provided. We will have a pot to hold the notes of thanks, which will be shared anonymously during the meditation. We are also using a fire pit to burn the writings of the things you want to let go of.

Please fill out the online form if you are planning to be in attendance of this unique yoga event. Space is limited to only 40 attendees. We are VERY dog friendly, so please feel free to bring your socialized canine along. It will have a 3/4 acre kennel with a covered dog house to play in with our dogs.


(4:30-5:00) Arrive/check in relax, enjoy the outdoors
(5-5:30) Meet & Greet
(5:30-5:45) Set Up Mats
(5:45-6) Group Guided Meditation
(6-7) Beginning Balancing Sequences
(7-7:45) Snack & Chat
(8-9) Intermediate Balancing Sequences
(9-9:30) Snack, Chat & Dessert
(9:45-?) Poi Fire Dance


Food provided by
Chef Teri Vlaskamp

 For more information and to register for this event please visit:

http://www.prashantiyogabg.com/index.php/component/content/article

/39-recent-news/82-equilibrium


Hardy Raw Vegan Dish Option/ No- Meat Meatballs

Hold the Meat- Meatballs!

1 1/2 C raw organic walnuts

1/2 C dried  chanterelle mushrooms, re hydrated

1 1/2 t ground cumin

3/4 t ground coriander

1 T organic tamari (gluten free version)

1 t fresh lemon juice

1/4 t pink Himalayan salt

1/4 t olive oil

Recipe Directions

Take the mushrooms and place them in warm water for 1 hr before you will need them. I will change my water out a couple of times to keep them warm and to insure all dirt is off them. I prefer chanterelles or porcini mushrooms as they take on a more meaty texture and don’t have an overpowering flavor, but feel free to sub out for whatever is in season or available to you.

Holding a gorgeous bouquet of chanterelle mushrooms 🙂

Place walnuts, cumin, coriander and salt in food processor. Using the S blade, process to a chunky consistency.

Take mushrooms and cut them to a fine consistency and add the lemon juice and olive oil. Massage mixture into the mushrooms to further soften them up.

Add mushrooms to food processor with the walnut mixture. Blend until a dough like texture forms. Form into desired shapes and place onto mesh dehydrator trays.

Place dehydrator at 145 degrees for 35 minutes and then down to 105 for 6-8 hours. If you are in a time crunch this mixture is so tasty that you can crumble it to make a quick taco or wrap.

No dehydrator, no problem!

If you do not have a food dehydrator you can place the no meat meatballs on glass or ceramic. Turn the oven on the lowest setting and preheat to 170 degrees. At 170 degrees, shut the oven off and  place the meatballs in the oven for 20 min. Another option is to skip the warming process and use as a crumble.

*Recipe variations options

Place in your favorite wraps, spaghetti or use as a meat re-placer in a zucchini lasagna.

*Replacement for dietary or preference of tamari; coconut aminos, nama shoyu or braggs amino acids. Note, coconut aminos do leave a sweeter flavoring than the other above listed items.

Remember your health is your greatest investment of all!

Eat to live, you are worth it!


New Motivation!

So I’ve been extra inspired lately to create new and hearty raw vegan dishes. I know a lot of my clients have major challenges to get all family members to the table eating the same dish. Some are raw, some are vegan and some are not vegetarian at all! So the timing is perfect to go on this journey with you. 

My husband has been vegan for two years and loves raw cuisine. Everyone seems to have their own path and progression and it’s been awesome seeing him raised from a parent that grew up on a dairy farm, to vegetarian, to vegan and now raw vegan! He would eat everything that was raw but still craved his morning coffee and an occasional vegan pizza. Realizing the need for a nutritional overhaul, he made the commitment to be 100% raw before doing a juice feast. Such a exciting day here! 

Nutrition and lifestyle is such a personal thing and I have found that supporting your loved ones and attempting to sneak them a raw snack here and there works wonders. Leading by example and no judgement works amazingly. With all this being said, it has pushed my creativity into overdrive and thinking outside the box to support his journey. 

I am looking forward in sharing with you new recipes and I encourage you to share your story on my blog as you may help or inspire someone else. After all, there is no wrong or right way to be raw, you’re on my site taking that first step and we are happy to support you! Have a wonderful day. 


Eat for your health, because you are worth it!-



Tasting Menu for August 20th, Russell James Class

 

 

 

 

 

 

 

I wanted to update you on our upcoming tasting menu. See you there! 

Tempering chocolate

– Learn chocolate techniques from Russell on how to get that nice glossy finish and ‘snap’ to your raw chocolate and how to make buttercups with even thickness all the way around.

 

Buttery Shortbread with Sous Vide Peaches & Hazelnut & Anise Ice-Cream

– Russell will also be showing you how to make a beautiful crumbly shortbread, which we’ll top with sous-vide peaches and ice-cream.

 

Garlic Bread

– Lastly Russell and Teri will be pairing the tree nut cheese with Russell’s brand new recipe! Russell is excited to share with you his never before published garlic bread, that’s spongy and moist and will be sure to satisfy those bread cravings.

Heirloom Lasagna with Macadamia Ricotta, Savory Pesto & Sun-dried Marinara

-Teri will be sharing a hearty classic. Learn how to make this seasonal dish, served with a pine nut pesto macadamia ricotta and sun dried marinara sure to please the most discerning of pallets.

Pepper Jack Cashew Cheese

-Teri will show you how to easily and simply culture cashews into a nut cheese that will be sure to satisfy those cheese cravings without going anywhere near dairy products.

 For more information on Russell James go to http://www.therawchef.com

 


Meet world renowned raw food chef- Russell James

August 20th join us for a 3 hour raw food demo that will feature 5 courses of some of our favorite dishes. 

Class starting at 11:00 until 3PM  and will be given at the Friends Meeting House in the Social Hall room.

4312 Southeast Stark Street
Portland, OR 97215-1646
(503) 232-2822

Tickets are $45.00 a person. Email me direct to reserve your seat @globalraw@yahoo.com and I will send you a link to paypal.

If seats are available you do have the option to pay at the door by cash or check be sure to contact me for last minute openings. 


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 Cuisine and photo by The Raw Chef

Cancellation policy for all classes:

Cancellations requested at least three days prior will be given a full refund. If you find you are not able to attend, feel free to send someone in your place.



Raw Vegan Artisan Cheese Class

Wednesday July 20th @ 6:00PM

A few openings left so be sure to reserve your spot as soon as possible. 

Email me direct for more information and to reserve your seat @ globalraw@yahoo.com.

Attention all you cheese lovers out there, this class is for you! Step-by-step instruction in how to make Artisan Raw Vegan Fermented Cheeses and accouterments for the tastings.
Class Includes: Recipes, equipment lists, lots of sampling, interactive non-cooking & question and answer time.

Cheese Tasting Menu:

Cashew Three Onion Cheese

Porcini Cashew Cheese

Red Pepper & Jalapeño Cheese 

Heirloom Tomato & Herb Flax Crackers

Crispy Corn Chips 

Olive Tapanade

 In addition to the class, we will be featuring Matthew Kenney’s latest book 

Everyday Raw Express: Recipes in 30 Minutes or Less 

Everyday Raw Express: Recipes in 30 Minutes or Less

& our best selling bars

Wild Blueberry & Turkish Apricot Bars

Rich Cacao Maca Bars!


Looking forward to seeing you 🙂


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