Hello there! It's been a while since I've written. I wanted to get a lil newsletter out to you with the latest haps. First of all, my birthday is coming up here and I wanted to let you know about some things I've marked down on the website in honor of beauty, art and gift giving. Some beautiful Dryad Design jewelry has been marked down. I really love this line and the artist lives right here in Worcester! It's beautiful jewelry in copper, bronze and silver and it makes for a beautiful gift for yourself or a loved one!
Be on the look out for an informative event with Brian Clement, the director of Hippocrates Health Institute. More details to follow. Please contact me if you have any questions or want more information now.
What's new? Well, we've got some new local tinctures from Mandala Botanicals, new flavors by Living Nutz and Gone Nuts, new product line by Living Libations (including chocolates, poetic pits, essential oil elixirs and some of their incredible tooth products all of which last for months!) and we only have a couple new handbags left from the great Offhand Designs (who have closed their doors but for fun reasons.) We have super, wonderful bulk herbs and a lot of them! We have E3 Live dry goods including AFA capsules and digestive enzymes which are great for traveling (and using at home!) We have a larger size of Warrior Food, too! More products are added weekly and believe it or not, we have more items in the store than what is online, including local cards, hats and "chagalates" chocolate truffles and "reishi peaces" chocolate truffles, both which are locally made by 2 sweet young peeps. Please do come in if you are nearby and check us out!
The cafe has been keeping busy. I just recently did a lil catering for a birthday party and it was wonderful! I made cucumber cilantro chutney spring rolls, pesto stuffed mushrooms, mediterranean cheeze with dragon crackers, 3 cakes and a few other yummilicious things. Reviews were awesome as most people couldn't believe they were eating raw food!
We've recently made new batches of yummy kimchi and great snacking foods like our delicious kale chips and hella yummy cheesy cauliflower snacks. People who come in seem to really enjoy themselves and come back for more. I always feel like the raw food pusher man with all this good food. :-) LOVE IT!
What else? Well, I guess I can't say enough great things about our nut milk bags. They really do sell like hot cakes. Click here to see all the various fabrics and styles we have. Click here to read about which fabric or style you might choose for yourself and of course we have recipes and how-to's here! They're the best bags out there for sure!
I'm including some photos for you since I love to add some to the newsletters. It's been a busy end of school year for my family and summer is in full swing. The flowers are blooming, the gardens are starting to really grow now. I just picked some lettuces to use at the cafe today. It's been a wet spring so things feel a bit later to grow in the garden but it's all really lush and beautiful, as always, here in VT.
Please contact me if you'd like to join us for a raw food class.
Be sure to check us on the web as we have lots of new products online and in the store, too, always. (We typically have more sales in the store than we have online because I'm not able to post a lot of sales. So that's reason enough to get your butts in here!) :-)
RECIPE TIME!
Zucchini Pasta with Marinara Sauce (Linda's version)
An oldie but a goodie. This is a great, fresh and juicy recipe perfect for summer.
Tomato sauce
• 1/2 c sun dried tomatoes, soaked for 1 hour or more
• 2 soft dates (medjool dates are the softest, remove the pit)
• 2 cloves garlic (Use 1 clove if making for kids)
• 2 c tomato, chopped
• 1 1/2 T dried oregano
• 1 t celtic sea salt (a good pinch will do)
• 1/3 c olive oil
• good handful of fresh basil
Process in a food processor until smooth.
Pasta
• 2 medium size zucchini
Cut the zucchini in half or thirds (depending on length of zucchini) and spiral slice into angel hair pasta. Toss in bowl and set aside.
Assembly
Keep the zucchini separate from the marinara sauce until you serve. The zucchini is very watery and will water down the marinara sauce if you put the two together. So serve the zucchini pasta in a bowl by itself and serve the marinara in a bowl by itself. Then simply add zucchini pasta on a plate and add a good dollop of marinara sauce on top. Eat and enjoy! This recipe is great with 1/2 avocado sliced on top or some fresh olives. YUM! This is super fast to make and it is so enjoyable to eat - it bursts with flavor and juiciness!
Thank you for your RAWsome time and energy! Please contact me for information or other raw goodies (both bulk and prepared.) Check out our website - we're always updating it: http://www.vt-fiddle.com
In joy and in health,
Linda
Here's some older interviews and articles to read:
ASK LINDA! Send in your questions!!
http://wholefoodeater.wordpress.com/
2010/07/17/talkin-raw-with-linda-wooliever-vermont-fiddle-heads/
http://www.timesargus.com/article/
20100720/FEATURES17/707209971
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.