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Archive for February, 2010

a local midwife is going to haiti…

Tuesday, February 16th, 2010

here’s the latest update on her needs. Please read and donate. Thank you.

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Hi all,
In the last 36 hours we have come together as a community in amazing ways. Towels, sheets, toothpaste, energy bars, baby items…the list goes on and on. At this point…if everyone follows through with the items they committed to, we are in good shape. Now it comes down to this:

Money.

Money is what is going to get the rest of the job done.

If you haven’t given yet, or want to give more, please send money immediately to

Allies for Trauma Relief
24 Colby Street
Barre, VT 05641

Birth/medical supplies, transportation, medicine, food, water…there are so many things that need to happen but they can’t without more Money.

Please send it now…5, 10, 200, 1000 dollars…however much you can. The women and families of Haiti need Bumi Sehat to be a success.

Again…here is the link to Bumi Sehat Women’s and Children’s Clinic where Katherine is headed in less than 2 weeks…

http://bumisehathaiti.blogspot.com/2010/01/bumi-sehat-team-goes-to-haiti.html

You can also follow Bumi Sehat on facebook.

Let us get the money flowing so Katherine and Bumi Sehat can do the absolute best work they can for the people in our world who may very well need it the most right now.

In Gratitude,
Sarah Keeley
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picking up rocks

Saturday, February 13th, 2010

A couple weeks back, we had lots of rain and warm weather which was odd for this time of year. Anyway, we lost power 3x that one day and I had to go back and forth to reset all the stuff at the cafe and home. On my short little walk, I found LOVELY rocks that told me to take them home. The nice thing about all that rain and warm weather was that it uncovered all these little treasures. Living here in VT, finding these rocks is akin to finding shells on the beach back home for me. I love it. I was very frustrated about the power outtages but it went away quickly when I saw these sparkly little things saying, “Pick me up and put me in your pocket!”

now for something completely different – Tarot Workshop with Sherri Glebus – experienced Tarotist

Saturday, February 13th, 2010

Tarot Workshop with Sherri Glebus – experienced Tarotist

DATE: March 1st, 2010
TIME: 6pm to 8pm
COST 15$ per person

You can use the Tarot to access your intuition and expand your  consciousness. This workshop will give you a start in cultivating a  familiarity with the symbols, as well as techniques for reading them  for guidance. Please bring your own deck.

Please contact Flora to RSVP: fjestice_1999@yahoo.com

Q&A on dehydrators and various mylks

Friday, February 12th, 2010

Wanted to post an email exchange from this morning… If anyone has made oat milk, please send the recipe!

SHE: I did try making oat milk the other week (remember you said if I came up w/a winner you’d post it – well… ) the pulverized oat/water mix when squeezed through the bag produced a rather slimy-ish thick-ish liquid…so I need to play around w/it to try to come up w/a better consistency…however the little bit of raw “porridge” left in the hemp bag was Very delicious…still a work in progress

ME: Hmm.. keep trying on the oat milk! Did you rinse the oats before using them?

SHE: Yes, I sure did – both just before I mixed them up and a few times while soaking/sprouting the oat groats…having only made almond milk I really squeezed the mixture quite thoroughly to extract the liquid from the bag and what was oozing out was a lot more slippery/pasty than how the almond milk comes through the bag

How do you enjoy cashew milk?  (ever tried making rice milk?)  Do you have any personal fav’s other than almond?

I’m having more fun playing around – but I must confess one of the only things I have not tried yet is dehydrating as there are SO many hours involved – my oven has a dehydrating setting but I’ve never given it a go…buying the dehydrator sheets from you was the 1st step…but have not gotten off the bench and into the game w/this yet.

ME: how long did you soak the oats for? Perhaps less soaking – maybe 1/2 hour to an hour. ‘Tis a good experiment!

I do enjoy cashew milk, hazelnut milk, brazil nut milk, almond milk, sunflower seed milk, sesame seed milk, hemp milk. I used to make my own soy milk back in the day. Never made rice milk.

RE: the dehydrator. I know what you are saying about the hours involved but honestly, it’s not like you have to stand over it like you would an oven/stove. If something says to flip in 8 hours, make the recipe/put it in the dehydrator before bed. Flip when you get up in the morning. It’s about creating a new habit and trust me, I know how difficult that can be at times (or the thought of it can be difficult) But it’s pretty easy. At 105º, nothing is going to burn. The worst that will happen is that your crackers will come out crispier if you leave them in longer. Try something simple, like making a fruit leather. Blend up and pour onto paraflexx sheets on the dehydrator trays. Smooth it out and then put it into the dehydrator. Go to bed. In the morning, peel off of the fruit leather. You’ll have a success under your belt and will get more into the dehydrating thing.

And know that you aren’t alone with your confession! 🙂 I had a class with a woman who had her dehydrator for YEARS before she ever used it. These are all new things, new habits, new appliances and when one reads a recipe that says, “Dehydrate for 18 hours,” the mind goes, “What??! There’s so much planning and steps and involvement here!” But once you develop this new habit, you’ll see how much easier and faster this is to cooking AND you’ve made it all from scratch. Minimally-processed foods that have as many ingredients that YOU yourself put in (that you can pronounce! and weren’t made in a lab near the Jersey turnpike!) There’s so many pros here.

It’s great that you are having fun with your experimenting and keep it up! The more fun it is, the more you’re likely to do it. And how easy! Soak some oats, blend with water, squeeze through a nut milk bag. Wow. If I mess up on the milk, I still have a tasty porridge at the other end to eat! Bravo!

keep up the great work!
Linda

an article for today on methane gas and CO2 emissions

Thursday, February 11th, 2010

http://www.earthsave.org/globalwarming.htm

I encourage you to eat meat 1 day less per week. That’s a good start to better health and a healthier planet!

love and blessings,

Linda

reminder: tomorrow night’s 1 hour workshop

Monday, February 8th, 2010

Learn how to make an easy and very filling recipe that is perfect for the colder months: RAWvioli. Best is that there is no horrible side effects from this raw “comfort” food! No sticky cheese to create mucous in the body and no sticky pasta to clog up your system. Come try something new!

Cost is $7 for members and $9 for non-members. This is a 1-hour workshop.

Location: Hunger Mtn Coop, Montpelier, VT

What to bring: You, a pen and a smile!

latest newsletter

Saturday, February 6th, 2010

Hello Fiddle Heads People!

Hoping you are well and happy! It’s been another fun week. Just made some fresh chocolate mint fudge, chocolate orange fudge, God Butter and Goddess Butter! (See other specials below) We just got a delivery of LOVELY local teas from the Love and Tea Co. We have really delicious kombucha concoctions made by Karen at Toll a Bell Farm. We have the flavors listed below. Also have some VT Honey Garden Apitherapy’s Elderberry Syrup back in stock. That last batch sold out pretty quickly.

I’m working on some raw vegan meat (veat) loaf here and gonna make some BLT kind of sandwiches. That’s always fun! Think I’ll make it on some not so typical raw onion bread (not typical as in not super OILY!) 🙂 If you are interested in receiving some raw food goodies to your doorstep, consider the Mystery Box.

I also have new tee shirts in! Here I am smiling all FULLY bright!

lil ol (tall) me fully stoked to wear this organic cotton, low-impact dyed tee. There are 3 colors to choose from. I have men’s shirts available now too! iFully dude! Right on!

I also have new products in and sales going on!

Check out my blog for recipes and other fun stuff. I’ve made some good dinners this past week and posted some of the recipes on the blog.

Hours of operation

Tuesday: 10 – 6

Wednesday: 12 – 6

Thursday: 10 – 6

Friday: 12 – 6

Saturday: 11:30 – 4

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

This is my UN-Pizza! My Original Recipe!

Menu Items for this week and next:

Other Food items for sale this week and next:

  • gRAWnola – $9.75/ 8 oz bag

  • LORAH balls – $1.95/pkg

  • buckwheat breakfast bars – $4.00/ 4oz pkg

  • buckwheat, date, mulberries sweetie cakes – $4.00/ 4 oz pkg

  • shallots – $4.20/lb

Drinks/Desserts:

  • 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

  • Chocolate Mousse Pie with chocolate pecan crust

  • Kefir Soda

  • Hot Cacao

  • Hot Teas/Coffees
  • Superfood “Lattes”
  • Goji Burst – Toll a Bell Farm Kombucha calendula flowers, green rooibos, lemongrass, safflower petals, nettle leaves, orange peels, mango ceylon tea, goji juice
  • Mellow Mint – Toll a Bell Farm Kombucha spearmint, lemon balm, lemon verbena, lemon thyme, lavender, chamomile, orange peels
  • Sencha Rose – Toll a Bell Farm Kombucha green sencha leaf tea, nettles leaves, green rooibos, rose petals, rosehips, lavender flowers
  • Acai Burst – Toll a Bell Farm Kombucha lemongrass, rosehips, chickory root, fennel, hibiscus, orange peels, spearmint leaves, roses, acai juice
  • Cranapple Ginseng – Toll a Bell Farm Kombucha fresh hawthorne berries, dried cranberries, rosehips, hibiscus flowers, orange peels, ginseng, ginger, lavender, lemon verbena
  • Power Mint – Toll a Bell Farm Kombucha oatstraw, calendula, lemon balm, peppermint, lemon thyme, alfalfa leaf, wheatgrass powder, barley grass powder, spinach powder

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Lunch Items:

  • The Dipsters: 2 choices of Cheddary Cheeze and Italian Garden Cheeze. My pizza crackers will be what you use to do the dippin’! crackers: sprouted buckwheat, flax, ground ginger, italian seasoning, garlic, mild chili powder, sea salt, lemon juice.
  • 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.
  • RAWmarkable 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.
  • RAWvioli – local turnips, pine nuts, macadamia nuts, walnuts, lemon juice, liquid aminos, garlic, sun-dried tomatoes, agave, olive oil, cayenne, sea salt. Served over greens.
  • Baby Greens Salad with Almond Orange Ginger Dressingbaby greens, onion, cabbage, carrots, mushroom with delicious OIL FREE dressing: really raw almond butter, oranges, liquid aminos, lemon juice, raw agave and ginger. DEEEELICIOUS!

heavenly layered cake!

Have you seen the inside of our cafe/store yet? Well, check them out! (Or better yet, stop on in!)

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/

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.

questions and answers – thoughts on nut milks for nursing mommas

Thursday, February 4th, 2010

I received an email with some questions and I wrote back with my thoughts and my personal experience. I want to say that there’s a lot of information out there and I don’t admit to be an expert nutritionist. I do have a number of years in this raw food journey and certainly a lifetime on emotional eating and releasing weight and healing myself. I read a lot and I experiment. Mostly I use my intuition to help myself and it proves to be the best “doctor” I’ve ever had.

OK, here are the questions. I’m posting it here thinking you might find it useful. I hope that you do. I’m eternally grateful to be able to do this kind of work. I’m also posting this to see if there are answers to some of the questions that I don’t have information on…

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Hi there,
I’ve just been shown your site, and it’s great. I’m a raw dieter who’s interested in making nut milks, but I have a few questions.  Why strain out the blended nuts in a bag?  What effect does that have on the protein content?  Do you have any numbers on this?  I’m lactating for 2 kids, and protein is a serious matter for me.  Do you know the effect of adding sweeteners to the digestibility of it?  If I understand food combining theory correctly, it seems that any sort of sweetener would compromise the protein digestion and be contraindicated.  Any help is appreciated.

Thanks,

M…

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Hi there M…!

Thanks for your questions! There’s no reason why you can’t make a nut milk and keep the pulp in it. Most people really just think of milk as milky and not thick with something to chew on. Some people just blend the nuts, water and whatever sweetener and just enjoy it that way. For some recipes, it calls for the milk and so filtering it out is good.

It’s a good question that you have concerning the protein. And the fat too, I’m guessing. To date, I haven’t found any information on the nutritional data of separating out the fibrous parts of the nuts after filtering it out of the nut milk bag. But I’m still searching. If you find anything, please share it with me and I’ll post it up. I’m also quite interested just to know… Does soaking the nuts change any of the nutritional content? Does straining out the pulp change any of the nutritional content? This I don’t know.

I’m sure you are getting protein with the strained nut milk, I just don’t have the numbers. I know many nursing woman who add a bit of hemp or bio-fermented rice protein powders to their nut milks/smoothies if they are concerned with protein. They will add chia or other sources to get essential fatty acids. Lots of greens is very beneficial to a nursing mother. Remember, that protein doesn’t make protein. Eating a varied diet full of greens and a wide variety of other foods is what is going to be most beneficial to you and your young ones. I nursed 2 kids too. Remember to have lots of water and good fats and you will feel very good while you are lactating. Some beneficial teas are great to help you too: Mother’s Milk tea is incredible. Love & Tea Co (a VT company) makes a version of it that is beautiful.

Digestibility with regards to the sweeteners is really a personal matter. For me, I couldn’t handle honey because when I first started, I had a lot of sugar related issues. I chose dates because it seemed to work better for me in the beginning and then used agave when it came out. Others will use a bit of stevia or lucuma to sweeten. Some don’t sweeten their milks at all. There’s no real need to sweeten, it’s really just a matter of taste.

There is a lot of information on food combining and I read it all and take a lot of it with a grain of Celtic sea salt! 🙂 Start listening to your body. Your body has the wisdom to know what it likes and how it likes it. If you are just beginning to this way of eating, chances are, you’re coming to this eating a very complex diet – complex in the sense that there’s cooked foods, meats, dairy, many ingredients all at once and possibly processed foods. So in the beginning, eat what appeals to you. As you go on, your body will adjust to knowing what it likes and what it doesn’t like. As you remove the addictive foods, heavy foods and hard-to-digest foods, your body will become quite happy and will willingly tell you “do more of this” and “do less of that.”

I hope that helps! Be gentle with yourself. Love yourself.

Many blessings,
Linda
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I’m adding some links on the issue of protein:
http://www.vrg.org/nutrition/protein.htm

http://www.thechinastudy.com/about.html – We sell this book, I think it is so important to read!


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