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Archive for January, 2009

why why why – for fun

Wednesday, January 14th, 2009

Why, Why, Why

Why do we press harder on a remote control when we know the batteries are getting dead?

Why do banks charge a fee on “insufficient funds” when they know there is not enough money?

Why does someone believe you when you say there are four billion stars, but check when you say the paint is wet?

Why do they use sterilized needles for death by lethal injection?

Why doesn’t Tarzan have a beard?

Why does Superman stop bullets with his chest, but ducks when you throw a revolver at him?

Why do Kamikaze pilots wear h elmets?

Whose idea was it to put an “S” in the word “lisp”?

If people evolved from apes,why are there still apes?

Why is it that no matter what color bubble bath you use the bubbles are always white?

Is there ever a day that mattresses are not on sale?

Why do people constantly return to the refrigerator with hopes that something new to eat will have materialized?

Why do people keep running over a string a dozen times with their vacuum cleaner, then reach down, pick it up, examine it, then put it down to give the vacuum one more chance?

Why is it that no plastic bag will open from the end
on your first try?

How do those dead bugs get into those enclosed light fixtures?

When we are in the supermarket and someone rams our ankle with a shopping cart then apologizes for doing so, why do we say, “It’s all right?” Well, it isn’t all right, so why don’t we say, “That really hurt, why don’t you watch where you’re going?”

Why is it that whenever you attempt to catch something that’s falling off the table
you always manage to knock something else over?

In winter why do we try to keep the house as warm as it was in summer when we complained about the heat?

How come you never hear father-in-law jokes?

The statistics on sanity is that one out of every four persons are suffering from some sort of mental illness. Think of your three best friends — if they’re okay, then it’s you.

part of the latest newsletter

Wednesday, January 14th, 2009

I’m writing after the back-to-back documentaries that I had last night and tonight. They were very fun and I certainly never tire of watching these things with new people. On Monday we saw Simply Raw: Reversing Diabetes and tonight we saw Super Charge Me. Both very different films and yet have very similar messages about raw food. Next month we’ll be showing Healing Cancer part 1 and part 2 will be in March. I also want to show some other favorites of mine like Super Size Me and Who Killed the Electric Car but the latter might have to be here in Worcester. We’ll see…

Anyway, I just really wanted to post my gratitude to Sweet Clover Market and Hunger Mountain for allowing me to do these documentary and food workshops. The feedback is so very positive and the discussions are very, very good.

I’ll repost the haps that are still in effect and I also wanted to include this recipe that I’ve been eating and enjoying. I’ve been playing around with these kelp noodles ever since I got them and I made a recipe that I really L.O.V.E. I didn’t make it tonight only because I had marinara sauce leftover from the workshop and ate that but I’ll be looking forward to making this again in the near future!

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RAW FOOD HAPS THIS WEEK AND BEYOND

• Fiddle Heads House Kim Chi is available and is delicious – made with local & organic: cabbages, turnips, shallots, leeks, carrots, radishes, garlic, fresh ginger and lots of love. This is hella good kim chi and it’s pretty too – it’s pink! (which is why it is the house blend) Comes in quart sizes and larger. $9.00/quart.  Please contact me if you are interested in getting some.  I’m also taking orders for Dill and Caraway Sauerkraut. This takes a month to make but worth the wait!

• gRAWnola available and delicious – made with all organic ingredients: apples, hazelnuts, sprouted buckwheat, soaked pumpkin seeds, dates, cranberries, dry coconut, agave, vanilla, cinnamon, lemon juice, and Celtic sea salt. Can purchase in 8 oz and 1 lb bags. Please contact me if you are interested in getting some.

• our downloadable recipe book: over 70 smoothie, juices and soup recipes:
http://vt-fiddle.com/shop/index.php?main_page=product_info&cPath=2&products_id=52 – I’ve already started another in the series. Be on the look out for the breakfast recipes e-book!

• NEW IN STOCK: really raw oats, raw nori sheets, chia seeds, turkish mulberries, dandy blend, wasabi powder, kelp noodles, dandelion leek miso by south river, garlic red pepper miso by south river, Eating for Beauty by David Wolfe, Naked Chocolate by David Wolfe and Shazzie, Sun Warrior Biofermented Rice Protein powder (in natural and chocolate flavors),  marine phytoplankton, lucuma powder, yacon slices, really raw cashews, artisana coconut butter and tibetan goji berries. Please contact me if you are interested in getting any of these items. With everything we sell, items can be picked up or I can mail them to you. ALSO IN STOCK: Vitamix pitcher replacements. If you have an old vitamix blender, you might want to consider a new plastic pitcher to replace the one that was made with bpa plastic – it also comes with a new lid that stays on so your hand doesn’t have to rest on top when you blend.

• Tuesday, January 20th at 6:30 pm, we have scheduled a Cheeze Pierogies workshop at Hunger Mountain Coop in Montpelier. Please sign up in the store or with Krystal or Robin  at 223-8004 x202 or email them at info@hungermountain.com.

a green smoothie that BOTH the kids love

Wednesday, January 14th, 2009

We’ve been doing green smoothies again since we got back from our trip. My kids are begging for these which is SOOOO wonderful. I’m including the best one yet. I make it and they suck it down, smacking their lips and saying YUM the whole time.

a green smoothie that both kids like!
by Linda Wooliever

Now you have to do a bit of pre-planning here. You have to make the hazelnut ice cream and have it ready to make this smoothie. Thankfully making raw ice creams are SUPER easy and they  make a big quantity so you’ll have this for lots of good eatin’ times.  I wanted  to make a green smoothie that was creamy and smooth so that the kids would feel as if they were having a milk shake instead of a healthy drink. TA-DAAA! Here it is!

• 4 small red bananas
• 1 clementine (use a 1/2 cup of berries if you don’t have a clementine)
• 1 heaping TBSP vitamineral green
• 1 head red leaf lettuce, washed
• 1/2 cup hazelnut ice cream (raw version)
• 1 scoop Sun Warrior natural protein powder
• 1 drizzle agave (optional)
•  lots and lots of water

blend and serve – this makes a full pitcher so a family of 4-6 can have this and feel very satisfied from it.

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hazelnut ice cream recipe:

(makes 1 quart)

• 1 1/2 cup hazelnuts
• 4 cups filtered water
• 1/2 cup packed pitted dates
• 2 Tbsp non-GMO lecithin
• good pinch Celtic sea salt
• 1 tsp vanilla extract

Put the hazelnuts and 4 cups of water in the pitcher of the blender. Blend for 30-60 seconds. Strain milk through one of our handy-dandy nut milk bags. Put milk back in the blender along with the dates, lecithin, vanilla and salt to the blender. Blend well, pour into a glass or plastic container and freeze in your freezer. Now isn’t that easy?

Kelp Noodle Heaven

Wednesday, January 14th, 2009

Kelp Noodle Heaven
by Linda Wooliever
I’ve been playing around with these kelp noodles. Each night I would find a recipe and modify it until I came up with SUCH a winning combination. Matt and I have been eating it like crack! 🙂 I wouldn’t eat at the workshops I had this week because I just wanted to come home and make my kelp noodle dinner. BOY is it ever tasting heavenly to me and perfect warming herbs to eat this during this COLD COLD week! YUM! This has it all – spice, savory, a touch of sweet. I literally have to pace myself or else I’d inhale the bowl.

For the noodle heaven:
1 package sea tangle kelp noodles
purple cabbage (optional)
Really rinse the kelp noodles and drain in a mesh colander. Transfer to a bowl. Thinly chop about 3/4 cup worth of purple cabbage and put in the bowl with the noodles. Mix and set aside.

For the sauce:
4-5 Tbsp almond butter
1/4 cup filtered water
3 Tbsp extra virgin coconut oil
1-2 jalapeno peppers, deseeded* (depending on how much spice you like – start with one and add another if you want to make it SPICY)
1 Tbsp agave
1 Tbsp nama shoyu**
1/2 – 1 Tbsp ground ginger
2 tsp hot pepper sesame oil (or regular sesame oil)
1 tsp apple cider vinegar

Put all sauce ingredients in your blender and blend until smooth and creamy. You may have to blend a while if you live in a cold place like VT and the coconut butter is still in chunks. This is actually OK if the VitaMix blends it for a while because it warms it up some. You just want to stop after a minute because you don’t want to boil what you’ve got in the pitcher! After it’s all blended and creamy, pour over the noodle and cabbage mixture and let sit for about 5-10 minutes so that the noodles get softer. * NOTE: Our healthy food store was out of jalapenos for a couple days so I used 1 Tbsp of my favorite hot sauce as a substitution for the fresh jalapeno peppers. This condiment isn’t raw but it’s what I had on hand and it still tasted heavenly. You could also substitute with a pinch or so of cayenne pepper. There’s always lots of ways to substitute.

**Another NOTE: Some folks will not use Nama Shoyu (an unpasteurized soy sauce) – it does have wheat in it so for some, there is an intolerance there. Others won’t use it because they say it makes them over eat. I think it has a great taste and so I use it. I also use Bragg’s liquid aminos which is another “no-no” to some. I think we can all make our own judgements of what works for our bodies and our pocketbooks I care more about reducing guilt and shame over food but I do also want to give you another substitution. If you can’t or don’t want to use nama shoyu or bragg’s, add a rounded tsp of your favorite miso as a substitution.

SERVING SUGGESTION. Now this is where it gets even better! Make a salad consisting of baby greens, baby spinach and sliced up or grated carrots. Put some on a plate. Then add some (about 1/4 cup) of my House Kim Chi on top of the salad! OO! This is SOOOO GOOD! Then add some (or a lot) of the kelp noodles on top. This is such a delicious and satisfying dinner. I can’t even begin to tell you how amazing this is.  And beautiful too: white noodles, purple cabbage over fuschia pink kim chi over a green and orange salad. We make it very spicy and it’s SOOO wonderful to eat the heat when it is so cold outside. The ginger and the jalapenos are awesome. My toes are warming up just thinking about it! 🙂

chocolate busting pudding

Sunday, January 11th, 2009

this is a really awesome recipe that contains NO cacao. I’m diggin’ it right now as I type this. I’m trying to stay away from cacao for a while but I’m feeling certain “monthly urges” for chocolate. Well, I made this pudding and it’s really delicious and it’s busting my craving, so there you go.

chocolate busting pudding

serves 1-4, depending on how greedy you are! 🙂

1 avocado

6-8 dates

1 tsp maca force with carob and peppermint)

4 tsps raw carob powder

1/8 cup water

1 tsp vanilla extract

In a small 1 or 2 cup food processor, blend until creamy. You can also use a blender. Serve and enjoy. This is delicious!

sweet cream topping for applesauce

Sunday, January 4th, 2009

this is a delicious and EASY recipe. takes like 30 seconds in the food processor and then it is done. You can blend it too, if you want a smoother texture but chunkier is the way I like it. You can make a topping for this as well:

1 cup cashews or macadamia nuts
1/2-3/4 cup filtered water
1 Tbsp agave
1 tsp vanilla
smalled pinch of Celtic sea salt (the coarse gray kind)

Blend in a blender like the VitaMix until smooth and creamy. Start with a 1/2 cup of water and add more if it is too thick. Then add a small dollop to the top of the applesauce for a creamy dessert finish. Heavenly!

how to get kids to eat more raw veggies

Sunday, January 4th, 2009

Well, it’s all about the dips and the presentation, isn’t it? If you cut the fruit OR the veggies and set them up on a table, most everyone will just start snacking. Add a delicious dip to them and how can they resist? There a dips, dressings and hummus recipes that are raw and delicious and the kids will power them down. My NOT Tuna recipe is my favorite with kids and in that recipe alone, they are eating raw onions, dulse, red or green peppers, and celery!

It’s about masking things, sweetening things or making them so beautiful that people (kids included) can’t resist. Raw food is so colorful, beautiful reds, greens, purples, oranges – they are so dreamy.

Fruit is MUCH easier to mask than veggies, in my opinion. And with fruit, all I really need to do is just cut it up and put it on the table. It seems that even the idea that the kid has to peel something to eat it is too much sometimes! hahaha I make a lot of things like the NOT Tuna, the raw cheeses, things like my Chick-UN salad and the kids will eat them. I make sandwiches with them so they gobble them right down. With kids, you know, you can’t get too spicy or use too many strong flavors (not unless your kid shows favor in that way.)

Letting kids help in the food preparation can help with some kids and it may not be such a great idea with others. My daughter was drinking green smoothies until she saw that I was putting kale in it. Then she stopped for a while. She’ll have them now but I guess it depends on the kid. Some kids feel a sense of pride in making something and then will try it. Others see what you are putting in it and go OH NO! NOT ME, I’M NOT EATING THAT!

We also found that in the school setting, most of the kids were pretty open to trying new things. But this depended on majority rule. I saw that if the majority of the kids were favoring to go YUM! then it smooth sailing but the converse happened as well.

what is raw and living foods?

Sunday, January 4th, 2009

Raw and Living food is basically the same thing. A lot of people are wanting to call it LIVING food because raw has such a bad connotation. Look up the word Raw in the dictionary – not very positive definitions.

Raw/Living food is about eating food that haven’t been heated above 112 degrees. People who eat this way tend to be vegan although there are people who benefit from raw fermented dairy or raw fish (even some have raw egg yolks but I’d personally need to really be sure the eggs were clean for that although I am tempted to try it.)

Things to eat include: fruits, vegetables, nuts, seeds, sprouted grains, sprouted legumes, seaweed, super foods, super herbs. It’s not just about eating salads although I love my salads more than anything. It’s NOT about chewing on raw broccoli or carrot sticks. It is NOT rabbit food. You can get as simplified or as gourmet as you like with it.

The dehydrator is the raw fooder’s oven and in it you can make cookies, crackers, breads, tortillas, enchiladas, pizzas, etc. You can warm up anything that you’d like to eat like raw lasagna, raw shepherd’s pie, etc.

Raw/Living food can be very rich and all of it bursts with color and flavor and texture. After eating this way for even a week, you’ll taste cooked food and it was taste bland and lifeless. To me, a lot of cooked food tastes like sludge, sticky and gooey and not at all appealing although there is a highly addictive quality about it.

You can basically make anything that you made in the cooked food world in the raw food world and usually it’s a lot easier and quicker to do. No more standing over hot stoves, no more washing of endless pots and hard to clean casserole dishes. No more burning of food and having to juggle when you make something and have it remain hot while you make something else. My thanksgiving meals are enormous and take me 2 hours to make which includes prep and clean up. I now have time to enjoy with my family rather than cooking and cleaning, etc.

I eat a variety of food and I am a lot less hungry than I used to be. I really feel fed so I don’t need to eat as much as I used to. I also am not eating addicting foods so I’m in greater touch with emotional triggers that used to send me to the fridge. The food I eat is minimally processed with no chemicals, herbicides, fungicides, pesticides, flavorings. I can pronounce ALL the ingredients! None of my food comes in boxes and I’m in charge of knowing where the food comes from – most of which comes from my garden or a local CSA.

I make cookies, fudge, puddings, ice creams, pates, dressings, dips, salads, pies, cakes, salads, cheeses, smoothies, wraps, & juices that will kick your asses in terms of flavor and time it takes to make them.

Raw/Living food lasts longer than you’ll expect as well. My NOT Tuna lasts 10 days in the fridge. My chili lasts 3 weeks in the fridge. I make a raw nutella that is soooooooo much better than what you get at the store. My fudge is like having a delicious and sweetie vitamin. I make a chocolate mousse pie that makes everyone weep, it is that good! 🙂

Think about the saying, “You are what you eat.” Living food heals and fuels a LIVING body. Cooked food is dead food and dead food slows you down, makes you sick, gets you addicted and really gums you up inside. When you eat living food for a while, you shift out of old patterns in mind, body and spirit. It’s a very fast track to healing and I recommend people do it slowly because it can freak you out if you do it quickly sometimes. It did for me anyway. When you are no longer eating for emotional reasons, you are only left with yourself and that can be scary until you realize you have given yourself the best gift in the world. So sit back, enjoy the ride and start eating something raw in your meals today.

ranch dip or dressing

Sunday, January 4th, 2009

here’s a dip recipe to try tonight. eat it with carrots, celery, cauliflower or dollop it on top of a salad:

RANCH DIP OR DRESSING

1 cup raw cashews
1 avocado, peeled and pitted
½ lemon, juiced (or 1 Tbsp lemon juice)
¼ teaspoon fresh dill (or 1 tsp dried)
¼ teaspoon fresh parsley (optional)
1 ½ cups water
1 Tbsp agave nectar (or honey)
1 tsp. Celtic sea salt
¼ tsp. black pepper
¼ tsp. garlic powder (or 1 clove of fresh garlic)
1/8 tsp. onion powder

Blend all ingredients blender until smooth and creamy. Add more water if necessary, 1 TBS. at a time until desired consistency. Less water to use as a dip and more water to use as a dressing. Enjoy.

caramel apples – raw style

Sunday, January 4th, 2009

Just posted this on my newsletter this week. I add new recipes each week in case you are interested to join:
http://www.vt-fiddle.com/rawfood/raw-food-newsletter-archive.php

Caramel Apples – don’t waste this on the trick or treaters! (did I really write that? Oh I’m sorry!) 🙂

Ingredients
* 1 fuji apple, washed
* 4-5 medjool dates
* water or lemon juice if necessary
* pinch of celtic sea salt, ground
* ¼ cup hazelnuts, chopped

Wash the apple and dry. Set aside. Use a thick chopstick and poke into the center of the apple. In a food processor, add the dates, pinch of salt and a dab of water or lemon juice to keep the processor moving. Blend until a thick paste. Spread the date paste onto the apple and then roll into the chopped nuts. Enjoy!


© 2014 Vermont Fiddle Heads, LLC • Photos were taken by Pat Hazouri • website created by Linda Wooliever