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Archive for January, 2010

my dinner tonight – DEELICIOUS!

Sunday, January 31st, 2010

I think dinner has always been my most favoritist of meals. I tried out a recipe tonight and put it together with other stuff I had. Delicious dinner. YUM YUM YUM.

Here goes:

First had marinated mushrooms, red bell peppers, onions. This is the marinade (also made a dressing for the kids salads tonight. They don’t care too much for the mushrooms just yet.)

Marinade/Dressing
* 1/4 cup olive oil
* 1/4 cup lemon juice
* 1/4 cup Nama Shoyu
* 1/4 cup agave
* 1 tsp garlic powder
* 1 tsp Italian seasoning
* 1/2 tsp cumin
* pinch of Himalayan salt

Put all ingredients except the mushrooms and onions in a blender and blend until smooth. Slice the mushrooms and onions, place into a shallow bowl and pour marinade over. Cover and let sit for a couple hours. You can also leave in the fridge overnight.

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Then I made a lovely little recipe I found here: http://therawchefblog.com/tomato-macadamia-mozzarella-linguine

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Read on for the recipe…

Tomato & Macadamia Mozzarella Linguine

Linguine
500g carrots (about 4 medium carrots, peeled
500g parsnip (about 4 medium parsnips, peeled
1/2T salt
15 large basil leaves, chiffonade
2T Italian seasoning
2c baby plum tomatoes, cut into small sections

Macadamia Mozzarella
1/2c macadamias
1/2c cashews
1T Nama Shoyu
2t lemon juice
1/4c water
1T nutritional yeast

Red Pepper Sauce
1/2c pine nuts
1 red pepper
1/2T lemon juice
1T Nama Shoyu
1T agave

Method

  1. Turn the carrot and parsnip into thin strands with a mandoline or vegetable peeler. You can also make spaghetti using a spiral slicer.
  2. In a bowl combine the vegetable pasta (linguine)you have produced with the salt and mix well by hand.  Leave to stand whilst preparing the mozzarella.
  3. Combine all mozzarella ingredients in a Vita Mix or food processor (a Vita Mix isn’t a food processor, it’s more of a blender but no other blender that I know of is suitable to make the cheese so an ‘ordinary’ processor is the next best thing).  Blend until a creamy texture is achieved, you may need to add a couple of tablespoons of extra water to get it all to mix.  Set aside.
  4. Mix all Red Pepper sauce ingredients in a Vita Mix or blender until smooth(blender is ok for this at the mixture is saucier 🙂 than the cheese).  Again, you may need to add water to get a ’sauce’ consistency.
  5. Go back to the linguine and you should find that it has released it’s water and is now softer and has a cooked ‘al dente’ feel about it.  Wash the salt off and dry with kitchen towel or a salad spinner.
  6. Transfer linguine to a clean, dry bowl and add the remaining linguine ingredients.  When thoroughly mixed add the macadamia cheese ans mix again by hand to coat all linguine in the cheese mixture.
  7. Serve with the Red Pepper sauce.  For the dinner party I built the pasta up in a metal ring that I bought from a cookshop and then removed the ring so you get a pasta ‘tower’.  I then put the sauce in a sauce drizzle bottle and drizzled over the top.  You can also garnish with more chiffonade of basil.

So I served it as follows:

A big plate of greens with a bit of rice. Then some marinated veggies and a bit of the parsnip and carrot linguine. Boy oh boy did this make for a delicious meal.

updated the cafe page on our website

Saturday, January 30th, 2010

trying out new hours so I think I’ve got all the hours posted correctly for now!

http://www.vt-fiddle.com/rawfood/fiddle_heads_cafe.php

Our hours are:
Tuesday: 10 – 6
Wednesday: 12 – 6
Thursday: 10-6
Friday: 12 – 6
Saturday: 11:30 – 4 pm

I will be trying out a variety of hours as we go here. Trying to find a balance for myself and the cafe.

Love and hugs,

Linda

tee shirts are up for sale now! YAY!

Saturday, January 23rd, 2010

new iFully tee shirts are up for sale now. *whew* I can go to bed now! 🙂

http://vt-fiddle.com/shop/index.php?main_page=product_info&cPath=56_19&products_id=498 for us women and

http://vt-fiddle.com/shop/index.php?main_page=product_info&cPath=56_19&products_id=497 for the men

iFully tee shirts – what does it mean?

Thursday, January 21st, 2010

So we just got the new iFully tee shirts in and I immediately put one on. I love them. The feel of the fabric is wonderful. Lightweight, organic cotton tees with low-impact dyes. Happy tee shirts! I was having fun trying to create a fun graphic for long sleeve tee shirts and for mens shirts as well (more pictures up soon, I promise!) I’ve got a few ideas that I’ll play with for future tee shirts but this one was the best choice to begin with. iFully. What does it mean?

iFully – I love all it’s i-whatevers that have come out in the internet world. People have been playing with the phrases and I wanted to play too. While I was away on my 2 week class in November, I kept hearing the teachers talking about Fully this and Fully that. I started thinking about how much I use the word myself – not just for talking to friends or whatever but how wonderful the word is.

I am and want to be:

Fully awake
Fully alive
Fully healthy
Fully in my body
Fully loving my time here on this earth
Fully loving myself and others
Fully caring for my environment
Fully at peace
Fully whole

So it was a no brainer to make a shirt and say iFully. I’m so stoked about this shirt. Fully!

Pork in a Petri Dish – an article forwarded to me from a friend…

Saturday, January 16th, 2010

She said, “Organic Vegetarianism has never looked so good!” – I agree but I’d further the sentence along by saying “Organic Live Food Veganism has never looked so good!” 🙂

http://news.yahoo.com/s/ap/20100115/ap_on_he_me/eu_med_petri_pork

Scientists turn stem cells into pork

In this handout photo made available on Friday Jan. 15, 2010, three pieces of AP – In this handout photo made available on Friday Jan. 15, 2010, three pieces of muscle tissue are seen …

LONDON – Call it pork in a petri dish — a technique to turn pig stem cells into strips of meat that scientists say could one day offer a green alternative to raising livestock, help alleviate world hunger, and save some pigs their bacon.

Dutch scientists have been growing pork in the laboratory since 2006, and while they admit they haven’t gotten the texture quite right or even tasted the engineered meat, they say the technology promises to have widespread implications for our food supply.”

click on the link for more of the article…
http://news.yahoo.com/s/ap/20100115/ap_on_he_me/eu_med_petri_pork

Lunch/Drink Specials, Web Sales, New Items and Recipes – life at VT Fiddle Heads

Friday, January 15th, 2010

This week’s newsletter…

Hello Fiddle Heads People!

Hoping you are well and happy! Today’s been a day to get caught up with things: cleaning/organizing around the cafe, getting blog posts up, Facebook pictures up, making food and now this newsletter. It was a great week – I’m stoked to meet the good people that come in for the first time and also the repeat lovies have a special place in my heart. This week ahead we have these current specials posted and I’m thinking about making a raw meatloaf wrap and some RAWvioli so please stop in for some lunch or TO GO items. I’ve also made some gRAWnola, Breakfast Buckwheat Bars, LORAH balls and the dessert this week is the incredibly decandent HEAVENLY Layered Cake.

I also have new products in and sales going on! My FAVORITE things – YIPPEE! I have local soaps, lotions and massage oils from Honey Bee Soaps in Morrisville VT. I also have more Sea Chi skin care products. They are from Matt’s hometown so they are extended local! 🙂 I have the most amazing meditation cards ever from 2 beautiful peeps that actually paid us a visit this week! They are called Cloud Dancing Cards. I have BEAUTIFUL, fair trade, palm wax, aromatherapy Chakra candles and I have Sandra Lory’s Mandala Botanicals – her elixirs are so glorious – I felt they were made just for me…

Check out my blog for recipes:

• my smoothie today – goji pink smoothie

divine chocolate mousse pie

Hours of operation

Tuesday – Friday: 10 am until 6 pm

Saturday: noon until 4 (unless you see the open sign out – if you see the open sign/flag, then come on in!)

Now for the specials: http://www.vt-fiddle.com/rawfood/fiddle_heads_cafe.php

This is my UN-Pizza! My Original Recipe!

The crust is dehydrated but everything else is fresh.

My motto is to keep the water in the food as much as possible…

Hydrating food makes for the best eats!

Menu Items for this week and next:

Drinks:

  • Good EFAs (Essential Fatty Acids) Milky Shake

  • Pink Smoothie (Calcium Rich and full of sprouts)

  • Chocolate Smoothie (Calcium/Magnesium Rich and yes, full of green sprouts!)

  • Green Smoothie (Calcium, Potassium, EFAs – green nutrition!)

  • My Favorite Juice

  • Drink Your Facial Juice

  • HEAVENLY Layered Cake

  • Kefir Soda

  • Ginger Kombucha from Toll a Bell Farm

  • Hot Cacao

  • Hot Teas/Coffees

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Lunch Items:

  • The Dipsters: 2 choices of Cheddary Cheeze and Italian Garden Cheeze. Ginger Crackers will be what you use to do the dippin’! ginger crackers: flax seeds, bragg’s liquid aminos, ground ginger, garlic powder
  • RAWsome Wrap: Pick your potion: Cheddary Cheeze and Italian Garden Cheeze. The wrap is kale or collard leaves. The filling: dollop of your choice of salad or cheeze, house kim chi, carrots, sprouts, dulse and some of the best black olives ever.
  • UN Pizza – wheat and dairy free! crust: sprouted buckwheat, flax, ground ginger, italian seasoning, garlic, mild chili powder, sea salt, lemon juice. Cheddary Cheeze. raw pizza sauce: sun-dried tomatoes, olive oil, mild chili powder, agave, sea salt, italian seasoning, cayenne. marinated veggies: onions, mushrooms, red peppers, apple cider vinegar, olive oil, agave, Bragg’s liquid aminos, italian seasoning, cumin, sea salt and garlic.
  • RAWsome Chili with “Sour Creme” – sprouted barley, bell peppers, red onions, corn, carrots, garlic, yellow onions, tomatoes, oranges, dates, sun-dried tomatoes, Bragg’s liquid aminos, curry, cumin, italian seasoning, chili powder, cayenne. Sour creme is made from cashews, onion and sea salt.

heavenly layered cake!

Have you seen the inside of our cafe/store yet? Well, here it is!

The inside of our cafe. For more photos, check out our Facebook page here!

ALERT! We are adding all our cafe products online so you can order them “to go” – give us a lunch order or a bulk order and we’ll fill it for you. Let us know the approximate time that you will be picking it up and we’ll have it ready for you. For now, call us or email us if you’d like to place a lunch order…

New Products and Sale Items

Check out what is new and what is on sale!

Be sure to check out the calendar pages to see what is going on in our little world here.

Everything that I sell are items that I personally use and love. That’s my whole “shtick”. We pride ourselves on being a “green” business (which means biodegradable/compostable packaging, among other things) and for selling local and “extended” local items! Come in and see/feel the fun colors and feel of the place. We are getting lots of compliments and thanks from many for being here in Worcester. Thank you!


NEED A NUT MILK BAG? Get your wholesale/retail nut milk bags here. Check out our hemp and nylon filtering bags. GREAT NEWS! We now have 100% compostable bags to package our bags in! As you know, it is our mission to be a sustainable company and that’s not just for our business sales, but for our business practices, meaning our packaging and shipping materials. MORE GREAT NEWS! We now have OVAL shaped bags in both nylon and hemp! YIPPEEEE!!!!
NEED SOME

HOW-TO’s?

http://www.vt-fiddle.com/rawfood/how_to_make_nut_milk.php – at the top of the page, you’ll see links to do various things with your nut milk bag and VitaMix. Recipes included! YAY!

Thank you for your RAWsome time and energy! Please contact me for information or other raw goodies (both bulk and prepared.)

In joy and in health,

Linda

Vermont Fiddle Heads

18 Worcester Village Road

Worcester, VT 05682

802-223-2111

802-408-1000 (fax)

http://www.vt-fiddle.com

Please check out our Facebook page: http://www.facebook.com/pages/Worcester-VT/Vermont-Fiddle-Heads/63781489465?ref=nf –  Become a fan and check out photos, events and notes. MM-kay?
P.S. Keep checking back on the shop. Adding products as we speak! http://vt-fiddle.com/shop/

P.P.S. Need some bulk food items? Or great reading/educational material? Hella awesome skincare products? We’ve got: Healing Cancer from the Inside Out DVD, Pacifica Perfume Products, Candles and Lotions, WiseWays Herbals, Sea Chi skincare, The China Study book, Joel Fuhrman books and audio, heavy duty dehydrators, new products by Health Force Nutritionals, really raw oats, raw nori sheets, chia seeds, turkish mulberries, dandy blend (a dandelion coffee substitute), 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 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.

goji pink smoothie with sprouts recipe

Friday, January 15th, 2010

Made a lovely smoothie today. Was in the mood for goji berries today which is wild because I’m hardly ever in the mood for goji berries.

Goji Pink Smoothie

Goji Pink Smoothie

Here’s the smoothie recipe – it’s quite delicious – this made about 48 oz of smoothie goodness and served 2

• 2 bananas
• 1/2 cup goji berries
• 3/4 cup strawberries
• 1 heaping cup clover sprouts
• 2 Tbsp raw tahini
• filtered water
Raw agave
warrior protein powder

Blend in the VitaMix until smooth. Pour in your favorite glasses and enjoy.

looking into the VitaMix pitcher

looking into the VitaMix pitcher

new specials posted and will probably add a couple more

Friday, January 15th, 2010

since I’m in the food making mood!

http://www.vt-fiddle.com/rawfood/fiddle_heads_cafe.php

posted new FOOD photos on the Fiddle Heads page

Friday, January 15th, 2010

Check them out:

http://www.facebook.com/pages/Worcester-VT/Vermont-Fiddle-Heads/63781489465?v=photos#/album.php?aid=178201&id=63781489465

today’s herbal concoctions

Friday, January 8th, 2010

Been having a fun dialogue with a lovely someone about all things raw/living food. I really love these kinds of conversations particularly because these peeps are as into it as I am. That makes it fun and me not coming across so much of a “pusher.” LOL! It’s quite an interesting place to be in when you are into something more than other people around you. It helps, I guess, to be in a bigger population of people – the % is greater than you’ll find actual people into what you are. So, my population of excited raw peeps comes to me virtually. But I don’t mind being the neighborhood health food freak. LOL

So today’s herbal concoctions and food so far: this AM had hot cacao with medicinal mushrooms, vitamin C, and non-GMO soy lecithin just for some added creaminess. Had some Immune Builder Tincture by Sandra Lory, Healthy Woman Elixir by Sandra Lory (Mandala Botanicals), Dragon something-er-other drops to build my shen. For my lunch I am having a green smoothie: bananas, kale, vitamineral green, E3Live, chlorella tabs, vitamineral Earth, spirulina, chia, tahini, coconut water. It’s quite heavy but for the cold weather, it feels right.

Hey, I’d like to give a shout out to Jensey at GoRawMe. She is doing her first workshop tomorrow! She’s ordered some of my god & goddess butters and some of our nut milk bags: v-shape nylon and 9 x 12 nylon. I want to wish her luck and thank her for her first order with us!


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