December Raw Energy class! Cheers to Raw Nog!

OFF THE VINE ORGANIC RAW ENERGY!

Thursday,December 8   Time: 6:00pm- 8:00pm 
Where: www.kitchenique.com

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

Mash

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

Cake

1 cup almonds, dry

1 cup pecans, dry

5 dehydrated bananas, chopped

3 cups pitted dates

1 vanilla beans, scraped

Icing

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.

RAW NOG

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.

WHATS FRESH + THANKSGIVING!

 What's fresh this week!  

November 13-19, 2011   

Mixed Vegetable & Fruit Organic Produce share 

Bi-color corn, green leaf lettuce, green beans, sweet potatoes,
green cabbage, yellow squash, grape tomatoes, cremini mushrooms,
collard greens, acorn squash, Hamlin oranges, Ambrosia apples,
Fuji apples and cranberries!

     All produce in our Mixed Vegetable and Fruit produce share

are US and locally grown and always USDA certified organic.  Local Southeast items in BOLD!

All Organic Fruit Share  

Seckle pears, Hamlin oranges, Ambrosia apples, Fuji apples,

red grapes, Concord pears and bananas!   

             What's fresh NEXT week....

Thanksgiving week! 

(Pre-Order available)

November 20-26, 2011   

Mixed Vegetable & Fruit Organic Produce share

Sweet potatoes, Green beans, Yukon gold potatoes, Carrots/Parsnips, white button mushrooms, grape tomatoes, celery, romaine lettuce, chard, red leaf lettuce, yellow sweet onion, poultry fresh herbs - sage, rosemary and thyme selection, fresh cranberries, honey crisp apples, Fuji apples, tangelos and Bosc pears.  

   

                                                            All Organic Fruit Share 

 Fresh cranberries, honey crisp apples, bananas, kiwi,     

Fuji apples, tangelos, Bosc pears

November's Raw & Organic Energy class!

  

Organic Raw Energy class! 
Shana Wolf, Off The Vine Organic Produce 
Jessica Ogle – raw foodie            

When: November 10, 2011

Time: 6:00 to 8:00 p.m 

Where: www.kitchenique.com

36150 Emerald Coast Pkwy, #111
Destin, Florida 32541850.837.0432
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! 
Watch and learn new techniques and taste some super dishes you can make at home!  
 This class features Mexican Fiesta style raw food.  
We’ll start with avocado and lime soup with “sour cream” made from cashews, lemon juice, salt and olive oil.  Then prepare our collard green tacos with fresh tomato salsa and walnut filling.  We’ll finished off with a fresh pear raw dessert.  

Remember $5 off your OTV produce box if attending the class.

ENJOY YOUR BEETS.

1. Nature’s Viagra – One of the earliest known benefits of red beet is its use as an aphrodisiac during the Roman times. And it wasn’t all folklore as it has been found to contain high amounts of boron, which is directly related to the production of human sex hormones.
2. Getting in the mood – Beets contain betaine, a substance that relaxes the mind and is used in other forms to treat depression. It also contains trytophan which is also found in chocolate and contributes to a sense of well being.
3. Dwight Kurt Schrute III from the hit TV series “The Office” is a devoted beet farmer. Living on his family’s 60-acre beet farm, in a nine bedroom, one bathroom farmhouse, Dwight sells his beets at a roadside ‘beet stand’.
4. Litmus test – You can use beet juice to measure acidity. When added to an acidic solution it turns pink, but when it is added to an alkali it turns yellow.
5. Everlasting love – In many cultures the belief persists that if a man and a woman eat from the same red beet then they will fall in love.
6. Head and shoulders – If you boil beets in water and then massage the water into your scalp each night, it is said to be an effective cure for dandruff.
7. Out of this world – In 1975, during the Apollo-Soyuz Test Project, cosmonauts from the USSR’s Soyuz 19 welcomed the Apollo 18 astronauts by preparing a banquet of borscht (beet soup) in zero gravity.
8. Wonders of the world – Around 800 BC, an Assyrian text describes beets growing in the Hanging Gardens of Babylon, one of the wonders of the ancient world.
9. Turning heads – Since the 16th century, beet juice has been used as a natural red dye. In 19th century England the Victorians used beets to dye their hair.
10. Bottoms up – Beets can be made into a wine that tastes similar to port .
11. Beet Burgers – In Australia, a true Oz-style burger must have a slice or two of beets. Even McDonalds and Burger King have had to toe the line and include it in their menus.
12. Sugar rush – Beets have one of the highest sugar contents of any vegetable. Up to 10 per cent of is sugar, but it is released slowly into the body rather than the sudden rush that results from eating chocolate.
13. Hollywood Sweetheart – Catherine Zeta Jones is reported to have become addicted to beets after eating them while pregnant with her two children.
14. Red Beet Eggs are a tradition brought to Pennsylvania by Dutch settlers. Hard-boiled eggs are marinated in beet pickle liquid until the shells are dyed a deep pink.
15. Traditional Symbol – Beets are a traditional food eaten at Rosh Hashana, Jewish New Year. The Aramaic word for beets, ‘Silka’, sounds like ‘siluk’, meaning ‘removal’.
16. The Great V8 – Beets feature in the listed ingredients of the celebrated V8 Juice, along with carrots, celery, lettuce, watercress, parsley and spinach. The 8th ‘vegetable’ is tomato.

Fall is here... Organic apples are ready for you!

CLICK HERE TO ORDER FALL RIPE APPLES

Don't miss our Raw Living Food class!

Pasta! Yes RAW pasta!  Thursday October 13, 2011 

Shana Wolf - owner and Jessica Ogle - raw foodie

Off the Vine Organic Produce

Off the Vine is sponsoring a series of classes designed to help us learn how to 

incorporate raw foods into our everyday diets!  All organic and raw, we'll create and serve Zucchini Pasta Alfredo with a rich nut based Alfredo cream sauce and spaghetti with a thick sun dried tomato marinara sauce. 

Enjoy a crisp green salad also with a freshly prepared raw dressing and we'll treat you to a honey sweet raw treat for dessert! 

 Come explore raw foodism with us! 

Remember 5$ off your Mixed Produce organic box 

when you order a box with us this week of the class!

Eat more raw foods and enjoy the maximum benefits from their nutrients!

For more info click - www.kitchenique.com

Global Mala @ the Landing, Downtown FWB

Visit the Off the Vine booth at....

Global Mala 2011

Saturday, September 24th8 am - 12 noonWhere: The Landing

205 Brooks St. SE, Fort Walton Beach, FL,32548

Click here for more info www.globalmalafwb.com

Global Mala Yoga for Peace Project belongs to the global yoga community. 

This is a seed of a world-wide experiment into the power of meditation in action.

The purpose of the Global Mala Yoga for Peace is to unite the global yoga community from every continent, school or approach to form a "mala around the earth" through collective practices. Each center offers their form of a Yoga Mala according to their yoga tradition and inspiration.

This year Valerie Wenzel, Dragonfly Yoga, and Barefoot Yoga are hosting this outdoor event at The Landing in Downtown Ft Walton Beach. Yoga classes from area yoga studios and topics on health, wellness, holistic living, yoga and much more.
This event will benefit Fisher House.

SEE YOU AT GLOBAL MALA!

Fruity/veggie art!

Organically creative!

We love these creative produce pictures! 

Do you have any eye catching, corky, fun or FUNNY produce images?

Please post them on our Facebook wall :)

We are excited to see what you have found/created!

Raw Energy class!

OFF THE VINE ORGANIC RAW ENERGY         
                   Thursday, September 8, 2011 
                                    6:00 pm- 8:00 pm $30

CITY MARKET AT DESTINY
36150 Emerald Coast Pkwy, #111
Destin, Florida 32541
850.837.0432

Please call or visit Kictchenique.com for tickets :) 

Off the Vine is sponsoring a series of classes designed to help us learn how to incorporate raw foods into our everyday diet. A lifestyle promoting the consumption of unprocessed, uncooked and organic food! We will eat our way through this class so come hungry! We will create many healthy raw condiments such as nut "cheezes"- Sun dried tomato cheeze and Sunflower and dill cheeze; all made with nuts, seeds, herbs and spices! Also Sun dried tomato ketchup, hot mustard sauce and cashew and chive sour cream. We will also demonstrate how to make fresh almond milk! Come explore Raw foodism with us!

Remember $5 off your OTV produce box if attending the class!

Fresh nut "cheezes"

Fun with Fennel

SOME IDEAS for Fennel!

• Sprinkle chopped fennel leaves on hot baked oysters or clams.
• Add cooked fennel to omelets, quiches, stuffings or sauces.
• Add stalks to stocks for their flavor.
• Add sliced sauteed fennel to fish chowders.
• Cook fennel in your favorite tomato sauce.
• Place stalks and leaves on barbeque coals as they do in France. The fennel scent permeates the grilled food.
• Slice steamed or blanched fennel, cover with a vinaigrette and serve chilled.
• Chop raw fennel and add to tuna fish sandwiches.
• Slice fennel thin and layer with raw potatoes, cream and cheese to make a potato au gratin.

Fresh Organic Black grapes :)

PLEASE CLICK THIS!

SO MUCH GOODNESS IN BLACK GRAPES!

Creamy & RAW - Heirloom Tomato Gazpacho

Heirloom Tomato Gazpacho Makes 4 servings 

Soup base

3 Heirloom tomatoes

1 tablespoon pitted dates

1/2

 cup Brazil nuts

1 cups extra virgin olive oil

2 cloves 

garlic

1 teaspoon ground black pepper

4 cups water 

1 tablespoon Nama Shoyu or Bragg liqiud Aminos   

Soup toppings

1 large heirloom tomato 
1/2 cucumber

peeled and diced

1/2 bunch of cilantro leaves

Blend tomatoes, dates, Brazil nuts, oil, garlic pepper, Nama Shoyu, and water until smooth. To serve, pour soup base into four soup bowls. Add Diced tomato and cucumber toppings to each soup bowl. Top with cilantro leaves and serve. 

ENJOY THIS ORGANIC RAW DISH!

Soup base with toppings will keep for one day. soup base will keep for 3 days, 

and toppings will keep for one day in the fridge stored separately. 

Fresh bulk organic berries!

Our BULK ORGANIC FRUITS for this week are:  

STRAWBERRIES - 8 lbs. for 32.50 

(that's only 4.06 a pound for organic strawberries!)

CHERRIES - 7 1/2 lbs. for 52.00
(that's only 6.93 a pound for organic cherries!)

Cherries will only be available this week and next 7/17 week and 7/24 week.
Limited and short season.

Enjoy!

Hemp Power Slaw - Off the Vine has Hemp oil for you!

Hemp Power Slaw - Wakame is a delicious sea vegetable  

that high in calcium and protein. 

Slaw:  ½ head of green or red kale, ribs removes, and leaves torn into bite-size pieces, ¼ head of red or green cabbage, thinly sliced, 2 scallions, chopped, ½ cup dry wakame, ½ cup hemp nuts or seeds.
Power dressing:  ¾ cup Brazil nuts, 2 cloves garlic, 1 tablespoons grated ginger, 1 teaspoon sea salt, ¼ hemp oil, juice of 1 lime, about 2 tablespoons, ¼ water. 
For slaw, cut and tear kale leaves from stems, and thinly slice leaves.  Place in a large bowl with sliced cabbage, scallions and wakame.  To make dressing, process nuts, garlic, ginger and sea salt until mixed well.  Add oil, lime and water and process until smooth.  Scoop into bowl with slaw. Toss well. To serve, top with hemp seed or nuts.

Enjoy your fennel raw!

Shaved Fennel with oranges, poppy seeds and mixed greens

1 large fennel bulb, trimmed, 2 medium oranges, peeled, 2 tablespoons extra virgin olive oil, 1 teaspoon poppy seeds, 2 cups mixed lettuce greens.  How to:  Shave the fennel bulb into thin slices with a knife or mandolin.  Cut oranges into slices, cutting across the segments and remove the seeds.  Place oranges and fennel in a bowl and drizzle with olive oil.  Let salad marinate for 5-10 minutes to allow the flavors to blend.  Top with poppy seeds and add greens and serve.  Simple and tasty.

Off the Vine turns 9!

It's our Birthday
and we're turning...

 Since July of 2002, Off the Vine has supported local organic farmers each and every week by delivering their fresh organic produce to our healthy eating customers!   

We are celebrating our birthday month by giving YOU the presents!!!!!!!!   

During 2 weeks of July...July 10-16 and July 17-23

for every customer who orders the Off the Vine Mini Fruit Box (a $32.00 value) you'll get $9 off each and every fruit box for those 2 weeks!   
YOU get the presents!! (much healthier than cake!!) 

Enjoy the fabulous organic fruits of our great
Summer months and   

Happy Birthday to us all!! 

A different salsa...

Grape & Mint Salsa…try with any grilled vegetables!   Ingredients: 4 cups seedless green grapes, coarsely chopped. 2 tablespoons chives, chopped Juice of 1/2 fresh lime, 2 tablespoons spearmint, chopped 1 whole jalapeño, diced    Directions: Combine all ingredients in a bowl and let sit an hour before serving.  Experiment!!

Raw and headache free!

A different margarita….!  INGREDIENTS:   1.5 c pineapple, 2 limes, 2 nectarines, 1 frozen banana, Dash cayenne, Dash sea salt, 2 c ice, .5 c water   INSTRUCTIONS:   Blend and serve with sea salt on the rims if desired.  HOW TO SALT THE RIM:  Cut a small piece of lime. Use that to rub the lime juice around the rim of the glass. Dip the wet rim in a small bowl filled with sea salt so that the edge of the glass becomes covered with the salt.      

Refresh this summer!

Fresh Mint Lemonade       Ingredients: 4 cups fresh organic mint, chopped,
1 gallon water, 2 cups honey, 1-1/2 cups fresh organic lemon juice   Directions:   1. Simmer chopped mint leaves in the water, covered, for 10 minutes. It's very important to cover it for maximum mint flavor.  2. Stir in honey until it dissolves. Cover and let steep and cool for several hours or overnight. 3. Add lemon juice. Chill until ready to serve.