Tag Archives: Vegan snacks

Explore Raw Vitality Retreat @ Mt. Hood

This was from our recent event at Mt Hood


The back drop of our view was this gorgeous golf course,

which was modeled after a famous course in Ireland.


The grounds at Resort at the Mountain were breathtaking.


 

 

Friday it snowed slightly then the sun came out and gave us this gorgeous day.

 

Here is just a portion of the clubhouse, which is where our event was held.

 

This was the view from our yoga room, which had floor to ceiling windows.

Does it get any better than this?

 

Friday’s Event Agenda

 

Chef Teri’s Raw Food Demo

The “Pub” room before my class started.

Starting my class on quick & easy snacks, no dehydrator needed!

🙂

 

Making Almond Blueberry Cookies

 

Almost ready

 

Having fun with the class

 

No, seriously almost ready,,,,

 

Ready!

A couple of my attendees enjoying the: “I can’t believe this is good for me blueberry cookies.”

 

Booths & Classes

Everyone setting up their booths.

 

Bibi taught the Yoga class both mornings, which I sadly had to miss due to kitchen time ;(.

 

As if that wasn’t enough, Bibi produces these yummy kale chips!

 

Andy’s juice bar was a big hit!

 

The lovely Dr. Chapman did  foot therapy.

 

The ladies getting set up.

 

Tashi Rana’s booth, she also spoke later on “The Why and How of Raw.”

 

Thomas Chavez greeting our guests and sharing his teachings on Body Electronics.

Speakers

Raw Food Chef Eric Christiansen and Owner of It’s Alive foods did a class on “How to Make Cultured & Living Foods.”

 

Eric has mastered the art of raw kraut!

 

Stephen Bailey, ND did a talk on “What You Need to Know About Juice Cleansing.”

 

Kendra Carpenter performed her class “Tuning Your Human Instrument With Sound Healing.”

 

Dave “The Raw Food Trucker” & Tresa BE Grace did a motivational talk on “Why Raw.”

 

The amazing Gabrielle and Thomas Chavez share their teachings of  the “Compass of Grace.”

Tashi Rana speaks about “The Why and How of Raw.”

 

Friday Night Dinner

Friday nights dinner was provided by the wonderful Chef Agnieszka Zoltowski.

I had a blast working with her!

 

Getting ready to plate.

 

Who needs flower power when you could have “Rosemary Power”?

 

Must be contagious?

Chef Agnieszka Zoltowski lovingly garnished John and I with Rosemary sprigs!

 

Sun Dried Tomato Tartlets

 

Tomato Tart, Fresh Greens Salad with Marinated Portobello.

 

Packed House!

 

During dinner we had the pleasure of hearing Kendra Carpenter & Co play while Jane Archer performed  belly dancing.

 

Saturday’s Lunch

Chef Shanti Moon, prep-ing away for the Indian feast she was serving.

 

Jeremy LOVES carrot prep! 🙂

 

Coconut Rice

 

Curry Slaw

 

Rylee lending a hand in the kitchen.

 

Starting to plate,

 

& Plate we did!

 

Always a good time in the kitchen!

 

Finished plate

 

In Closing

We had this amazing day

 

An emotional closing circle

 

and all left feeling a little Euphoric and fortunate to have been a part of such a special event.

 

I’d like to thank our hosts Gabrielle & Thomas Chavez and everyone else that made this event possible!

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Garlic Corn Cakes

Nothing is better on a cold rainy Portland day than raw “comfort food”.

Below is a favorite in my house.

At the time of this photo the cake had only been on the trays for 30 min. Upon completion, they form yummy crunchy edges and the fresh corn gives them a kick.


4 C frozen or fresh Corn

2 Green Onions

1 3/4 C Zucchini

2 Cloves Garlic

1/2 t Fine Pink Himalayan or Celtic Sea Salt

1/2 t Ground Pepper

1/2 t Mustard Powder

1/2 t Nutritional Yeast

1/2 C Flax Meal


Place Zucchini in the food processor and use the shred/ grate blade attachment and set aside the 2 Cups in a large bowl.

Use fresh or frozen Organic Corn, whichever is available to you. Take 2 Cups of Corn, 1/2 Cup of Zucchini, Garlic, Salt, Nutritional Yeast and Ground Pepper, blend well in food processor.

Take the 1/2 Cup of Flax Meal and slowly add to mixture blending well.

Transfer mixture to the 2 Cups of whole Corn , 1/2 Cup of Zucchini chopped Green Onions, mix by hand.

I use a large ice cream scoop to make uniformed patties and then pat down to your desired thickness.

Dehydrate for 4 to 6 hours at 105 degrees. Once done you could top it with your favorite raw sauce. I like to top my Garlic Cakes with a Raw Chive & Sour Cream sauce.




Benefits of Raw Garlic & a Recipe for Garlic Relish

Benefits of Raw Garlic

 

Raw Garlic has been used for preventing everything from the common cold and flu to the plague within the arterial system. In addition, there has been evidence that it can even assist in managing high cholesterol levels and lowering blood pressure.

 

As some of you may know I am a HUGE supporter in Cancer prevention through diet and lifestyle, for these reasons I am always on the hunt for more knowledge pertaining to this topic. Here are a few benefits to including Raw Garlic in your everyday diet.

  • Helps prevent certain types of, esophagus, stomach and colon cancer
  • Immune enhancer
  • Helps remove heavy metals from the body
  • Helps lower blood pressure
  • Helps reduce plaque within the arterial system
  • Regulates blood sugar
  • Helps prevent blood clots from forming, reducing the possibility of strokes.
  • Dramatically reduces bacterial infections.
  • For my world travelers out there; it expels intestinal parasites and worms
  • Natural antibiotic
  • Anti-fungal and anti-viral properties
  • Anti-Oxidant properties and is a source of selenium

*Cooked prepared garlic is less powerful but still reputedly of benefit to the cardiovascular system.

* I am not a doctor or a nutritionist and as a result am not providing medical advice. If you have any health concerns consult with your healthcare provider prior to adding raw garlic to your diet. As always, enjoy!


OK,,,, now the FUN stuff! During my recent travels I came across this awesome recipe for


Raw Garlic Relish

(Warning! This is addictively delicious.)

 

1 Bunch of chopped Parsley

¼ C Chopped Garlic

2 Tablespoons of Vinegar

1 Teaspoon of Celtic Sea Salt

Olive Oil to cover (less is better, this is a health article)

Recipe by: The Stinking Rose

The waitress said “say garlic”! I was laughing so hard.

🙂

Remember that although garlic is potentially beneficial for some people it is also very strong. Some people are intolerant of or even actively allergic to it.

 

 

 

 

 


Impress your holiday guests with these Artisan Cheese Recipes

You will be hearing a lot of “I cant believe this is not dairy”!

 

Cheese Base Recipe

2 C Cashews (soaked 3-6 hrs)

1C Water

1 t Probiotics

 

Mix in Vita Mix until creamy, be sure to watch consistency as you want it on the thicker side.

Place mixture into a chinois lined with cheese cloth. If you do not have a chinois a fine mesh colander will work as well.

Pour into Cheese Cloth and wrap edges over the top of the cheese. Finish by placing a weight on the top to release any excess moisture. Leave on counter in room temperature to ferment for 24 hours and NO longer than 48.

Cheese is ready. You could also use Macadamia or Almonds for your base. Take cheese base out of cheese cloth transfer into a bowl and add:

3/4 t  Sea Salt

2 t Nutritional Yeast (not raw)

1 1/2 t Lemon Juice (optional)

 

Have fun and make it yours by using different types of molds and shapes.

This is a BIG hit in our house!

 

Black Truffle Mushroom Cheese

1 1/2 C of Wild Mushroom Mix (Porcini, Chilean Bolete, Black Trumpet, Oyster, Shiitake & Eryngii)

1/2 Shallot

1/4 t Black Truffle Salt

1 t Black Truffle Oil

1/4 Sea Salt

1/2 t Fresh Rosemary

After you re hydrate mushrooms, blot them between paper towels to remove any excess water, dice them then add to the bowl. Add the above ingredients mincing the rosemary and place on the dehydrator. Dehydrate for 3 hrs and then place half mixture into cheese base saving some for the top.

 

 

Sweet Onion Cheese

1/2 Shallot

1/2 C Sweet Onion

2 Green Onions

1/4 Sea Salt

Handful Fresh Herbs

 

Serve with your favorite Chips & Crackers.

Corn Chip rounds, Spicy Corn Squares & Thai Chips

 

Happy Holidays to you and your loves ones

 


Survive the holiday “munchies” with my favorite kale chip recipe

I always soak and then wash my kale to get all the dirt and possible “friends” off.

Keep the ribs as they are great for juicing! 🙂

Blend together, cashew, nutritional yeast, water, red pepper, lemon and sea salt.

This recipe gives a nacho cheese flavor, sure to win over even your biggest skeptics.

Dehydrate at 105 for 4 to 6 hours and then enjoy!

 

 


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