Special Savings for our healthy friends! 
What’s happening for April & May 2014? 
We want to help you - help your friends - to EAT HEALTHY!!
If you are trying to convince your friends to eat healthy like you –
save some bucks by spreading the organic eating options with Off the Vine!  
Refer a friend and get $10.00 off your next
Mixed or Juicing box!

Call JEN at 850-374-2181 or email us at support@offthevine.org and connect us with your friend and when they purchase their MIXED or JUICNG OTV share, you will get a $10.00 credit on your next MIXED or JUICING share.  A great way to eat healthy, save money and spread the ORGANIC goodness!
Offer good April 1 – May 31, 2014.  Boxes must be purchased and redeemed during this time.

The power of organic.

We know that fruits and vegetables that should be eaten
with EVERY meal.  Organic is necessary because the daily consumption 

of pesticides, herbicides and fungicides, not to mention the genetically modified component, creates a real health risk long-term. These pesticides are not only carcinogenic but they also interrupt your natural hormone balance since pesticides are actually xeno-estrogens. These means that they increase bad estrogen's in your body leading to a host of symptoms including weight gain, low libido, hair loss and memory loss. As for fresh fruits and vegetables, we are all well aware of their importance in health. This is where we find the TRUE cancer and disease-fighting components that keep us healthy and young. Not to mention, we also find a bulk of our minerals here (especially in GREEN leafy vegetables), which keep our body ALKALINE. And we all remember why being alkaline is so important right? Alkaline equals TISSUE OXYGEN, and a DISEASE-FREE body.

Steamed, boiled, sauteed, roasted, grilled--asparagus takes 

on different qualities ,however you cook it. Roasting and grilling turns asparagus almost sweet. Steamed or boiled, asparagus retains the vegetable's natural flavor. Pencil-thin spears are even great raw or blanched--use them in salads or serve them as an appetizer alongside a dip of your choice. In case you're wondering where asparagus comes from, it's actually related to the lily. The spears emerge from a rhizome below the soil level and are harvested typically thin and young. Mediterranean in origin, asparagus is now grown in almost every corner of the world, including Mexico, Peru, Chile andthe USA!

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.   Enjoy!

This quick and easy raw, vegan, gluten-free berry cobbler recipe is a truly healthy treat that still satisfies our desire for something sweet.

Ingredients: 

4-5 cups mixed berries, such as strawberries, blueberries, raspberries and 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

 

to make a reservation click BELOW!
 

  http://www.kitchenique.com/item/OFF-THE-VINE-ORGANIC-RAW-ENERGY-ITALIAN-NIGHT-2435   

OTV Organic & Raw Food Classes!    
Beginning Jan 2014

Off the Vine is sponsoring a series of classes designed to help us learn how to incorporate organic and raw foods into our everyday diet. 
A lifestyle promoting the consumption of more live and 
unprocessed organic food!  
Come explore eating truly healthy food with us!

Enjoy a full lunch or dinner with us at each of our classes.  Join us for our Lunch classes from 12 noon - 1:30 and eat, lunch and learn!  Or enjoy our Organic & Raw Evening classes from 6:00- 7:30 pm. 

All classes on THURSDAYS.
Held at the beautiful
Kitchenique Cooking School at Cuvee Catering Center 12590 Emerald Coast Pkwy Suite C, Miramar Beach, Florida 32550 850-837-0432 (all reservations made at this phone # please)
   For info about our OTV classes you may also call:
Off the Vine Organic Produce @ 850-374-2181

Off the Vine Produce 2014 Class Schedule for the Kitchenique Location:

   January  23       LUNCH   12 noon -1:30 pm

February 20      DINNER   6:00 - 7:30 pm

    March   20         LUNCH   12 noon -1:30 pm

April 17             DINNER   6:00 - 7:30 pm

   May 15              LUNCH   12 noon -1:30 pm

June 19             DINNER   6:00 - 7:30 pm

All organic and raw---Seeds, nuts and super foods  

are available from Off the Vine!  

We offer small 8 oz. to 1 lb. sizes up to 5 pound & bulk sizes in all
of these fabulous super foods!  
Order separately or for delivery with your produce boxes!

Eat off the grid with Off the Vine!!  

                       All items are RAW and ORGANIC! 

Raw Seeds - Chia Seeds, Hemp Seeds, Pumpkin Seeds, Hemp seeds

Dried Berries - Incan berries, Goji berries and cranberries
RAW Nuts - Macadamia Nuts, Almonds, Pecans, Pistachios, Walnuts, Hazelnuts,
Peanuts and Brazil nuts  
Superfoods - Incan Berries, Goji Berries, Maca Root Powder, Cacao Nibs, Cacao Paste, Cacao Powder, Maple Crystals, Vanilla Powder 

RAW Nut butters - Almond Butter, Cashew Cacao hemp butter, Macadamia Butter, Pecan Butter, Coconut butter and Pistachio butter!  

 

Hempspreads -Cashew Cacao, 100% Pure and Hazelnut Hempspreads

 

RAW Living Oils - Coconut Oil, Coconut butter and Hemp Oil
 

RAW Wild Mixes  - Superfood Blends, Almond & Cacao Nibs, Incan Berry & Jungle Peanuts, Oregon Cranberries & Pumpkin Seeds 

              Garlic and Lemon Roasted Romanescu Cauliflower
What is it?  It's an edible flower from the family that includes broccoli, cauliflower, Brussels sprouts, and cabbage. It tastes very similar to cauliflower, but with a slightly nuttier, earthier flavor. You can use it as you would cauliflower in recipes, and it holds up to many different cooking methods. 

Try this recipe out, and you'll never look at cauliflower in the same way again!

 Ingredients:
2 cups cauliflower florets (use romanesco cauliflower and/or broccoli)
2 tablespoons extra virgin olive oil
6 cloves garlic, crushed
1 1/2 teaspoons lemon zest (plus a little more, to taste)
Sea salt and ground black pepper

Directions:
Preheat over to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.  Place florets on the parchment paper. Drizzle the olive oil and crushed garlic over the florets and mix everything around with a spatula.     

Next, grate the lemon zest over these cruciferous beauties and sprinkle with sea salt and pepper. Bake for 17-20 minutes or until tender and browned.  Serve topped with some more fresh lemon zest.  Enjoy!

            Simple Raw Tomato Ketchup!     Delicious!
Ingredients: 1 1/2 cups tomatoes (chopped), 3 tablespoons dates, 1/4 cup olive oil, 1 teaspoon sea salt, 1 tablespoon apple cider vinegar, 1/2 cup sun dried tomatoes (dry - do not soak) Directions: Blend everything in the blender except the sun dried tomatoes. Add the sun dried tomatoes in last and blend
until you get a ketchupy consistency.  

H a p p y   N e w   Y e a r !
As 2014 opens to a new year, we want to Thank you for your shared commitment to more sustainable food and farm futures! 
Organic Sustainable farmers have an intimate knowledge of their land and a vested interest in making their harvests safe and healthy by producing fresh, local food for our communities. 
Everyone deserves access to healthy, safe food and
Off the Vine Organic Produce continues its 12^th year in 2014 connecting and sharing organic food to those of you,  like us,
who care and support organic clean food.  

Fresh Organic produce from the North Panama City area

Roasted Squash & Fennel with Thyme

We have only one word for this recipe: magical! As the vegetables roast in the oven,
the fennel develops sweet, caramel flavors and the summer squash is
infused with the garlic. 

 Ingredients:

• 2 small yellow or zucchini squash, (about 12 ounces)
• 1 1/2 cups sliced fennel bulb, (about 1 small bulb), plus 1 tablespoon chopped fennel fronds, divided
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon chopped fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup thinly sliced garlic

Preparation: Preheat oven to 450°F. Quarter squash lengthwise, then cut crosswise into 1-inch pieces. Combine the squash with sliced fennel, oil, thyme, salt and pepper in a large bowl.  Spread the mixture evenly on a large, rimmed baking sheet. Roast for 10 minutes. Stir in garlic and roast until the vegetables are tender and the fennel is beginning to brown, about 5 minutes more. Stir in fennel fronds and serve.

Collard Greens are normally associated with a long, slow cooking time, but this method requires only 10 minutes of steaming. Sauteing the leaves with garlic first balances the vegetable's bitterness.  Pull or cut out the thick stems, and wash the leaves well before using.

Ingredients:  2 tablespoons extra-virgin olive oil, 6 garlic cloves, thinly sliced, 1/2 teaspoon crushed red-pepper flakes,2 heads collard greens (about 1 pound each), tough stems and ribs removed, leaves coarsely chopped, Coarse salt,1/2 cup water

Directions

1. Heat oil in a large saute pan over medium heat. Cook garlic, stirring often, until golden, about 3 minutes. Stir in red-pepper flakes, and cook until fragrant, about 30 seconds. Stir in collard greens and 1 teaspoon salt.  
2. Reduce heat to medium-low. Add water, and steam, covered, until greens are just tender and water evaporates, about 10 minutes. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated. Enjoy!

Cara Cara Oranges

Cara Cara Oranges --

a particular type of orange grown in South Africa, Venezuela and California and Florida -- are delightful for a number of reasons...for starters, they're seedless!

Add to that the fact that their orange exteriors belie their pinkish, ultra-sweet interior, and suddenly they're in the running for the best fruit of all time.

Try this Cara Cara Salsa:

• 1 Cara Cara orange, peeled, segmented and diced
• 2 cups cherry tomatoes, diced
• 1 Tbsp. onion, finely diced
• 1 tsp. jalapeño pepper, minced
• 4 Tbsp. cilantro, chopped
• 1 tsp. lemon juice
• Salt and freshly ground pepper, to taste

Combine salsa ingredients: Cara Cara orange segments, cherry tomatoes,

onion, jalapeño, lemon juice, cilantro, salt and pepper. Delicious!  

GULF COAST HOLIDAY DELIVERY

HAPPY HEALTHY HOLIDAYS!
Some holiday dates changes...

 Gulf Coast December delivery dates:
Please note the following WEDNESDAY delivery dates will change
due to Holidays falling on WEDNESDAYS.
The normal WEDNESDAY Dec. 25th delivery will come early
Please pick up your produce on MONDAY DEC. 23rd  

  New Years Pick up changes

The normal WEDNESDAY Jan. 1st delivery will come early
  Please pick up your produce on MONDAY Dec. 30th - same pick up times 

Saturday order deadline
(Normal Thursday and Friday deliveries will remain the same!)
We will resume all normal deliveries on Wednesdays, 

Thursday and Fridays again beginning January 8th, 2014!
THANK YOU for supporting Organics!

Did you know about OTV's JUICE SHARE?

JUICING Share.... THIS WEEK!

2 bunches of kale, a pound of spinach, romaine lettuce, golden beets with tops, 2 pounds of juicing carrots, 2 cucumbers, ginger, pineapple, red grapes, new crop Gala apples and Jonagold apples! 

This box is ready for juicing, ORDER HERE www.offthevine.org !

Did you know?.... how to best absorb ORGANIC juice nutrients...  tips for JUICE :)

 

1. Most studies show that drinking juice in the morning (on an empty stomach and alone) is the most beneficial time of day to have fresh juice. The nutrients will be absorbed more easily and it doesn't have other food to interfere with your body's cleansing. Juice is mostly for cleansing.

2. Fruit juice is the best in the morning hours.

3. Drinking juice in the evening or anytime is still beneficial. The benefits of juicing still remain no matter what time of day you drink it. But the morning is the best!

Follow these two general rules when drinking juice:

1) Juice is best drunk alone in fruit only combinations in the morning hours. Wait at least 10 minutes before having food.

2) If drinking juice with a meal later on in the day, be sure to drink slowly and swoosh it around your mouth to get the digestive enzymes going.
 

A delicate Fennel snack! RAW & ORGANIC CRACKERS!

 Fennel & Chia raw Crackers!

What you need....

• 3 bulbs of fennel
• 4 apples
• 1/2 lemon
• 3 medium tomatoes
• 4 cloves of garlic
• 3/4 teaspoon salt
• 1 handful of dill
• 1 1/2 cups dry chia seed

How to make RAW fennel CRACKERS....

1. Juice the fennel, apple, lemon and tomato. Transfer this to a blender with the garlic and salt, then blend on full speed.
2. Once the garlic has been blended in, add the dill and blend on a lower setting to break up the dill without blending it all into one color, so the specks of green still show through. This will give a more attractive cracker in the end.
3. In a bowl, combine the blended mixture with the chia and let that sit for 30 minutes. It will thicken up as the chia seeds go much more gelatinous. It’s better to juice all the ingredients as we’ve done here and soak the chia, rather than just blend all the ingredients up, as you might do with flax crackers, because too much fiber in chia crackers will stop them from crisping up.
4.  Spread this mixture as thinly as possible over two nonstick dehydrator sheets, covering the whole sheets.
5. Dehydrate for 4 hours at 115 degrees F and then remove the nonstick sheet, transferring to a cutting board. Cut the crackers to the desired shape and size, which is easier at this stage, now they have been drying for 4 hours.
6. Return the individual crackers to the dehydrator, just on a mesh sheet, and continue to dehydrate at 115 degrees F for 14 hours.
7. Store for up to a week in a sealed container. If they go a little soft, they can be crisped up again in the dehydrator at 115 degrees for a few hours.

 

Get to know your BEETS!

 

 

Cleansing BRIGHT beet juice

1 bunch parsley

2 lemons

1 large chunk ginger

2 apples (or more for extra sweetness)

1 cucumber

2 large beets

bunch of beet tops (leafs and stems)

Cold press in a juicer , Enjoy & feel the benefits!  

Juice the whole beets: roots plus greens tops. The greens contain most of the healthy minerals and vitamins.

 

 

Did you know?
Hippocrates - the father of medicine - advocated the use of beet leaves as binding for wounds. From the Middle Ages, beetroot was used as a treatment for a variety of conditions, especially illnesses relating to digestion and the blood.