February 14, 2014

cauliflower - roman Romanesco Salad
(RAW or a steam....)
This was inspired by a thought of a pasta salad or a couscous salad but we didn't want to cook with the grains. So you can use your Romanesco cauliflower as the main ingredient!
Begin by pulling off the small florets from the cauliflower.  Either lightly steam or prepare RAW.  ( a simple quick boil for this dish or GREAT RAW!! )
add 20 or so Sliced kalamata olives
Small amount of chopped capers (1 tablespoon per 4 cups florets ...)
Chopped onion: Green onions, red onions, shallots, whatever you've got.
S & P to taste, Lemon juice, freshly squeezed,
Olive oil:  use a light hand
Fresh herb: I use basil, parsley, cilantro... Chopped. 
You can top your salad with toasted sunflower seeds or another nut might also be delicious.  
This quick and easy raw, vegan, gluten-free berry cobbler recipe is a truly healthy treat that still satisfies our desire for something sweet.


4-5 cups mixed berries, such as strawberries, blueberries, raspberries andblueberrie blackberries (usually a pint of strawberries with a ½ pint each of the others)
1 tablespoon agave nectar (vegan) or raw honey (non-vegan) or maple syrup (not a raw sweetener but delicious!)
½ teaspoon pure vanilla extract
1 cup dried unsweetened shredded coconut
½ cup walnut pieces
½ cup pecan pieces
4 large medjool dates, pitted and chopped
¼ teaspoon of almond extract
½ teaspoon ground cinnamon powder
Pinch of grated nutmeg
Pinch of sea salt
Preparation:   Gently wash the berries and drain well. Cut the stems from the strawberries and slice into wedges. Toss the berries with the agave and vanilla extract. Divide them amongst 4 dessert glasses and set aside.
Place the remaining ingredients -coconut, walnuts, pecans, dates, almond extract, cinnamon, nutmeg and salt- in a food processor and pulse the mixture until it is coarsely ground but still has texture. Divide the mixture between the 4 berry dishes, scattering evenly over the top to form a "crust". Enjoy!!

Organic & Raw Food!
Sign up NOW for our next class -  Feb. 20th
Off the Vine is sponsoring a series of classes designed to help us  incorporate organic and raw foods into our everyday diet. 
A lifestyle choice of promoting the consumption of live and 
unprocessed organic foods into our diets!
Come explore eating healthy food with us! 
We'll start with a fresh spritzer to cool us down as we prepare
Raw Food Italian style!

We'll make 2 pastas: Fettuccine squash noodles in Alfredo sauce and Angel-hair squash noodles in sun-dried tomato marinara along with our local Winter Salad. Everything a great meal should have, including all the enzymes!
For dessert - a tasty raw Berry dessert with strawberries and blueberries with a
sweet crème sauce made from cashews!
Remember $5 off your OTV produce box this week
if attending this class!  
  Join us for our Lunch classes
($25.00 each person) from
12 noon - 1:30 and eat, lunch and learn!

Or enjoy our fun evening classes ($35.00 per person)
from 6:00 - 7:30 pm.

Instructors:  Vicki McCain and Shana Wolf

All classes on THURSDAYS and held at
the beautiful 
Kitchenique Cooking School
at Cuvee Catering Center
12590 Emerald Coast Pkwy Suite C, 
Miramar Beach, Florida 32550