November 29, 2011

December Raw Energy class!
Cheers to Raw Nog!

Thursday,December 8   Time: 6:00pm- 8:00pm 
Off the Vine is sponsoring a series of classes designed to help us learn how to incorporate raw foods into our everyday diet. Come explore Raw foodism with us! A lifestyle promoting the consumption of unprocessed, uncooked and organic food! Come explore learn some raw foodie techniques. This class features some cold weather comfort food! We will enjoy marinated Portabellas on top of Brazil nut & Broccoli Mash with a wonderful mushroom gravy - all prepared raw!! Our fresh winter greens salad will have a simple homemade dressing and our dessert will be all about chocolate & coco for our holiday cheer! The good calories with lots of fun. Also, enjoy a glass of cheer with us - we'll treat you to raw - ALMOND NOG! 
Remember $5 off your OTV produce box if attending the class! 

December recipes...
Marinated Portobello steak and 
brazil-broccoli mash with mushroom gravy 
4 Portobello mushrooms, stems removed
¼ extra virgin olive oil
1/3 cup Nama Shoyu
1 tablespoon finely chopped rosemary

1 clove garlic
1 pinch ground black pepper
1-teaspoon sea salt
1-cup Brazil nuts
2 cups broccoli, chopped

Process the garlic, pepper, and salt into tiny pieces. 
Add Brazil nuts and process into a powder. 
Empty this powder into a bowl and set aside. Next, process broccoli while slowly adding the Brazil nut powder back in.

Mushroom gravy
1/3 cup extra virgin olive oil
¾ cup mushrooms, any kind
1/3 cup of water
1 ½ teaspoon apple cider vinegar
1 clove garlic, minced
½ teaspoon sea salt
4 springs rosemary

To make steaks, in large bowl, coat mushrooms in oil, 
Nama Shoyu, and rosemary.
Set aside for an hour or two to marinate and soften.
To serve, slice each mushroom into 4 to 5 thick strips and 
serve on top of a scoop of Brazil- broccoli mash. Drizzle with mushroom Gravy, garnish with a spring of rosemary before serving.
Will keep for one day. Store Portobello steaks separately to keep for two days.
 Mash and gravy will keep for several days in the fridge when stored separately.

Coconut Snow cake
1 cup almonds, dry
1 cup pecans, dry
5 dehydrated bananas, chopped
3 cups pitted dates
1 vanilla beans, scraped

2 cups medjool dates, or another soft date
1 cup pie nuts
1 vanilla bean, scraped
1 ½ cups water, as needed
½ cp shredded coconut

To make cake, finely chop almonds and pecans in food processor. 
Slowly add bananas, 3 cups dates, and vanilla bean and process until dough is smooth. 
Mold dough into desired cake shape.
To make frosting, process 2 cups dates, pine nuts, and vanilla bean in food processor until smooth and creamy. As water for consistency as needed.
To serve, spread icing on cake. Press shredded coconut into top and side of cake. Will keep in fridge for seven days.

2 cups water
1/3 cup macadamia nuts
2 tbls Wilderness poets cashew butter 
2 pitted dates
1 tbls agave
1 tsp vanilla flavor or fresh vanilla bean
1/2 tsp nutmeg
1 frozen banana
Place all ingredients in a blender and process at high power until nice and smooth. Pour into glasses and sprinkle with cinnamon, nutmeg or cocoa powder.

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