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Archive for January, 2010

in japan, apparently folks like to take pictures of their food

Thursday, January 7th, 2010

Hi there!

I’m at the cafe right now. Just had 2 guests come in and ordered a RAWsome wrap each to go. I tell you, it is a delight to make food for people. When these two people looked at the food, their comments on how it looked was so great to see/hear. The younger man said, “In Japan, people like to take photos of their food and if they saw this, they’d definitely like to take a picture of it.” His dad laughed and said he gets so many photos of food more than anything from his son’s travels! So I gave the younger man my camera and said, “Have at it!” And he took 2 photos: 1 with a flash and 1 without.

RAWsome wrap with the Italian Garden Cheeze and one with the Cheddary Cheeze. This photo is with the flash.

You know, you just can’t get this kind of fun in a boxed lunch or the grab and go section! You know what I’m saying? I love this!

RAWsome wrap with the Italian Garden Cheeze and one with the Cheddary Cheeze. This photo is with the flash.

Eat your colors, home brews!

Love you,

Linda

this week’s specials are up! come in and enjoy some good eats

Tuesday, January 5th, 2010

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

our cafe

Fiddle Heads Cafe! We are finally open!

If you’d like to place an order, please call it in at 802-223-2111 or email us here. Thank you!

Our Specials this week are:


Lunch Items

++++++++++++

Good EFAs Milky Shake - $5.75/ 16 ounce

banana, coconut milk, sprouts, chia seeds, water, agave

++++++++++++

Pink Smoothie (Calcium Rich) - $5.75/ 16 ounce

banana, strawberries or raspberries, sprouts, lemon juice, raw tahini, raw agave, filtered water

++++++++++++

Chocolate Smoothie (Calcium/Magnesium Rich) - $5.75/ 16 ounce banana, blackberries, sprouts, vanilla, raw tahini, raw cacao powder, raw agave, water

++++++++++++

Green Smoothie (Calcium, Potassium, EFAs) - $5.75/ 16 ounce banana, berries, green sprouts, VitaMineral Green, chia seeds, raw agave, water

++++++++++++

My Favorite Juice

12. oz. 16 oz.

$5.75 $6.75

carrots, apple, ginger, green leafies, lemon

++++++++++++

Get Your Brain On Juice

12. oz. 16 oz.

$6.255 $7.255

carrots, apples, Brain On E3 Live shot

++++++++++++

HEAVENLY Layered Cake - $4.00/ slice

walnuts, raw cacao powder, cashews, almond butter, coconut oil, agave, avocados, vanilla, orange oil, filtered water


HEAVENLY Desserts

++++++++++++

The Dipsters - $6.00/ plate - all organic!

Choice of Dipsters: Italian Garden Cheeze and Cheddary 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 - $7.00/ 2 wraps - all organic!

Pick your potion: Italian Garden Cheeze or Cheddary 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.


RAWsome Wrap Sandwich

++++++++++++

Ingredients of the Cheezes

Italian Garden Cheeze: sundried tomatoes, red bell pepper, carrot, cashews, lemon juice, olive oil, garlic, onion, agave, sea salt, italian seasoning.

Cheddary Cheeze: raw cashews, red bell pepper, lemon juice, water, nutritional yeast, raw tahini, garlic, onion, sea salt

inside the cafe

YIPPEE!! Our hours are:

Tuesday - Friday from 10 am until 6 pm
Saturday from noon until 4 pm

Come in for:

  • juices - made with many local ingredients and always organic
  • smoothies - made with many local ingredients and always organic
  • elixirs and herbal products - both local and extended local
  • hot teas, cacao & coffee
  • cacao (raw chocolate) - big selection of raw chocolate products
  • lunch (weekly specials)
  • WiFi
  • bulk foods (nuts, seeds & way more) -
  • both local and extended local
  • bulk herbs (medicinal, chinese, ayurvedic, culinary)
  • prepared foods to go
  • house special fermented foods (kim chi, sauerkraut, kombucha, kefir soda)
  • superfoods
  • books
  • DVDs
  • artsy-fartsy stuff - both local and extended local
  • soaps, lotions, oils - both local and extended local
  • candles - both local and extended local
  • incense
  • essential oils
  • jewelry made by Worcester’s own Dryad Design, Paul Borda!
  • household products
  • gifts
  • and lots lots more

Let me make you a green smoothie!

Eco-Happy Packaging in the store and when we ship!

new year’s eve fudge cake

Sunday, January 3rd, 2010

heavenly layered cake

I made a realllllly yummy fudge cake for the holidays. It doesn’t take long to make at all but there is time spent in the freezer. Here’s what I did:

First, you’ll need a spring form pan. Line the bottom with unbleached parchment paper if you’d like. I do that because someone cut into the bottom of the springform pan and I have not replaced it yet. So instead of getting a mess lodged in the thing, I just line it. This really isn’t necessary. If you want the pie/cake to slide off easily, then another option is to grease the pan with coconut oil. OK, here we go:

First layer, the Fudgiest part:

• 2 cups of walnuts
• 1/3 cup raw agave
• 1/4 cup raw cacao powder
• pinch of Himalayan sea salt
In the food processor, process all ingredients until fudgie and smooth. Taste for sweetness. You’ll process for almost a minute to make sure that it becomes really thick and fudgie. Then spread evenly in the bottom of the springform pan.

bottom fudgie layer

Here’s a tip: if the fudge is too sticky to spread, put your spatula or rubber scraper under some cold water and it will spread more easily with no sticking.

Now comes a Creamy, Smooth Chocolate Pudding layer:

• 3 Tbsp coconut oil
• 2 avocados, peeled and pitted
• 1/2 cup raw agave
• 1/3 cup raw cacao powder
• 1/3 cup filtered water
• 1/2 tsp vanilla powder
• 1/2 Tbsp non-GMO soy lecithin
In the VitaMix, blend everything until smooth. Using a long, thin rubber scraper, scrape out pudding on top of the fudge layer in the springform pan.

chocolate pudding layer

Now comes a Creamy, Sweet Orange Nut Butter Layer:

• 1/2 cup raw cashew butter
• 1/4 cup really raw almond butter
• 1/2 cup raw agave
• 2 Tbsp coconut oil
• 1/2 Tbsp non-GMO soy lecithin
• 1/2 cup filtered water
• a tiny splash of orange oil
In the VitaMix, blend everything until smooth. Using a long, thin rubber scraper, scrape out pudding on top of the pudding layer in the springform pan. Don’t try to hold yourself back from licking the bowl, it won’t work.

Orange Nut Butter Layer

Orange Nut Butter Layer

Note: Now’s a good time to put the springform pan in the freezer for an hour or so. The layers will all harden enough for you to spread the final layer off in the easiest way possible.

and finally comes the Chocolate Frosting:

• 1/2 cup raw agave
• 1/2 cup raw cacao powder
• 3 Tbsp coconut oil
• 1/2 cup filtered water
In the VitaMix, blend everything until smooth. Using a long, thin rubber scraper, scrape out pudding on top of the fudge layer which is now out of the springform pan.

chocolate frosting on top

Notes: After the cake sits in the freezer for an hour or so, it is hard enough to take out and remove the outer springform pan. Drizzle the icing on or spread it on as you see fit. It hardens up very quickly as it hits the cold cake. So make the icing and spread it right away. Don’t let it sit… not unless you live in warmer climates but in VT, the coconut oil stays pretty firm all year round. (And as such, it sometimes takes a little bit of time to totally blend up the coconut oil in the blender!)

believe me, you only need a LITTLE piece of this cake!

believe me, you only need a LITTLE piece of this cake!

Serve and enjoy! This can be stored in the fridge or freezer. But what is best is to make this and share it with lots of friends.


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