German Vegetable Orchestra

German Vegetable Orchestra

OTV'S virtual farmers market

 We bring the Farmers Market to you!

Come join us each FRIDAY in our virtual farmers market! We offer all the goodness you need to feed your family healthy, organic, fresh foods!  Truly, who has time these days to spend Saturdays searching for food?  Even if we had options for a Saturday market - many of us have kids in sports, beach activities, visitors in town or simply want to spend your valuable days off with family and friends!  That's why with Off the Vine - we bring the Farmers Market to you!  Simply check our list every FRIDAY by noon and order for your week ahead - at your convenience -  over the weekend.  

It's the best selection of organic food around - the best values and it's easy to shop with us!  

Plus, we guarantee everything 100%!  You simply can't go wrong!

 Enjoy your weekends and eat fresh at home with farm fresh certified organic vegetables & fruits, local honey, organic eggs, raw and organic nuts & seeds, nut butters plus the best local source for sustainable, grass feed and organically raised chicken, beef, pork and lamb. 

Organic & Raw!

What do our bodies need to eat raw?

What are the building blocks that our bodies need to function? 

Enzymes, vitamins, minerals, phytonutrients, protein, essential fats and fiber. 

These are all provided by our food and are involved in growth, repair and maintenance of the body. Let’s take a quick look at each of these and what they do for you.

Enzymes    Enzymes convert the food we eat into chemical structures that can pass though the membranes of the cells lining the digestive tract and into the blood stream. Their job doesn’t end there. Enzymes are the living proteins that direct the life force into our biochemical and metabolic processes. They help transform and store energy, make active hormones, dissolve fiber and prevent clotting. They have anti-inflammatory effects. Enzymes help balance and restore the immune system, and heal many diseases. Enzymes even help repair our DNA and our RNA. When we cook food, we destroy many of the enzymes that help us naturally digest it.

Vitamins     Without vitamins our cells would not function properly and thus our organs would suffer and eventually we would no longer be able to survive. Vitamins help regulate metabolism, help convert fat and carbohydrates intoenergy, and assist in forming bone and tissue. Guess what happens when you cook food? You got it, a large percentage of the vitamins are destroyed.  

Viktoras Kulvinskas in his book, Survival into the 21st Century, estimates that the overall nutrient destruction is as high as 80%. Tests have shown that we will lose 50% of the B vitamins while B1 and B12 can lose up to 96%. 97% of folic acid is destroyed as well as 70-80 % of vitamin C.

Minerals    Seventeen of the thirty elements known to be essential to life are metals. Mineral deficiencies cause disease in humans. Minerals also have a synergistic relationship with vitamins. They help each other help us. When foods are cooked, many of the minerals are destroyed, or altered, rendering them useless and also unable to assist our friends the vitamins.

Phytonutrients    Phytonutrients are what give fruits and vegetables their color. Phytos protect the body and fight disease. They also fight cancer and help your heart. Phytonutrient are at leading edge of research on nutrition. They provide medicine for cell health. And once again, Phytonutrients in freshly harvested plant foods can be destroyed or removed by cooking.

10 years of Organic produce to your doorstep!

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 fill our organic produce shares every week with the best quality organic produce and always seasonal values. We keep it simple with no upfront costs or long term commitments, just simply order fresh organic produce according to your needs!  We love to bring you the fresh local harvest of juicy peaches, crisp apples, tender squash, ripe tomatoes, sweet corn and sugar baby watermelons from our great US and Southern states! With Off the Vine Produce Organic Share program, you may choose either a Home Delivery or a convenient Partner Pick up location in your city.

CLICK HERE FOR MORE DETAILS

Come celebrate 10 years of healthy eating with us! 

 Register to win!  One lucky person or family will win a year of free organic produce - that's farm fresh Organic fruits and vegetables fora full year!  We are so excited to share our Birthday with you!  Sign up beween Jan 1 - July 21, 2002 and join us this Summer when we'll announce a winner at our 

Off the Vine 10th Birthday Bash on July 21st!  

Simply made, Raw Walnut ice cream!

Raw & Organic ice cream that everyone will love! 

Ingredients:

4 ripe bananas, frozen

2-3 tablespoons maple syrup or raw agave syrup
1 teaspoon cinnamon powder
1 teaspoon vanilla extract
1 teaspoon raw organic vanilla bean powder
1/3 cup walnut pieces

Instructions:

Break each banana up into 3-4 pieces. Put everything except the walnuts into a high-speed blender. Pulse until it starts getting creamy. You may need to stop and scrap down the sides of the container a couple of times. If you’re using a blender that has a plunger, use the plunger as you’re pulsing or blending to keep the mixture moving.

When the mixture is smooth and creamy, use a spatula to turn it out into a bowl. If you’re not going to eat it all at once, put it into a small freezer safe baking dish with a lid. Add the walnut pieces and mix in with the spatula.

Share & Enjoy! 

Lunch and learn at OTV

                               This is a once a month lunch & learn class! 

We will provide a light raw and organic lunch & drink for you.  Relax and learn how we prepared your organic and rawfood and learn ideas that you can incorporate at home!

(Feel free to arrive or leave a few minutes late or early to compensate for your schedule!)Friday - January 20th   noon - 1:15 pm

Friday - February 10th   noon - 1:15 pm

Friday - March 9th   noon - 1:15 pm

Friday - April 13th   noon - 1:15 pm

Friday - May 11th   noon - 1:15 pm

Friday - June  15th   noon - 1:15 pm

RESERVATION INFORMATION:Class price is $20.00.  Payment is due at time of registration with 
credit card guarantee using Visa, MC, Discover, American Express.
Cancellations with refunds must be made 3 days prior to class.
Phone reservations - 850-374-2181 email reservations:mail to:support@offthevine.org

Food & Wine tasting Festival!

Off the Vine February Events

Northwest Florida Symphony Guild's 21st Annual
International Food and Wine tasting Festival !

 February 19, 20121:00 - 4:00 pm

                               Emerald Coast Conference Center

Come join Off the Vine in celebrating the Northwest Florida Symphony Guild's
21st Annual International Food and Wine tasting Festival!
Guild members will be pouring over 55 wines from around the world
and samples of the best restaurant's signature dishes!
We are excited to be returning for the 3rd time and
look forward to meeting many of you there!
Contact Theresa Dennis for more info and tickets at 850-621-4093

Raw Energy 2012, Save the date!

New 2012 Raw Energy schedule 

Where: Kitchenique
36150 Emerald Coast Pkwy, #111
Destin, Florida 32541
850.837.0432

Dates: 

January 19th 6-8 pm

                                     February 9th 6-8 pm

March 15th 6-8 pm

April 12th 6-8 pm

May 10th 6-8 pm

June 14th 6-8 pm

Come with a empty belly & 

enjoy Raw Organic foods with us!

Organic & Raw Energy Living foods for nourishment!

Off The Vine Organic Raw Energy! 

When: January 19, 2012  

Time: 6:00 – 8:00 p.m

Where: Kitchenique

36150 Emerald Coast Pkwy, #111 Destin, 

Florida 32541  Phone: 850.837.0432

Shana Wolf, 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 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! 

Happy New Year 2012.                                                                                                                We’ll start this January class off with a fresh cranberry and pumpkin seed “slaw”.  For our main course we’ll enjoy a Broccoli Mushroom “Stir Fry” topped off with Maple Tahini dressing. For dessert we will prepare a pecan & macadamia nut crumble with pears & apples with banana macadamia cream. 

 A great way to start our new year off…right and raw!

Going forward in this 2012 year – expect the OTV Raw Energy classes to schedule for every 2^nd THURSDAY of each month! (Jan. 2012 class is on the 3^rd Thursday)

Live, Love, Laugh!

Happy, Healthy, Holidays!

Off the Vine's Media archives 2003 - Present More to come!

OTV's First Article

2003

 2009

On the Coast 

magazine

 19th Annual Food and Wine

Emerald Coast Conference Center 2010

The Atlanta Journal 

The Seaside Times

2009

Healthy & Flavorful Raw Energy Class!

Thank you to everyone who came to the "Raw Energy" class at Kitchenique last Thursday!

We had a lot of fun with you in the Kitchen :) 

OTV has full year of "Raw Energy" classes scheduled for 2012, so stay tuned.

 We are excited to introduce Raw & Organic food to the Emerald Coast.  

Below are a few pictures we snapped after the class... gorgeous, flavorful and healthy!

Thanks again for eating organic produce!

Love,

OTV's Raw Energy

How beautiful are these Coconut and Cacao RAWking rolls! 

Marinated Portobello +brazil-broccoli mash 

with creamy mushroom gravy!

Free fruit box give-away!

Hello all,

Our 500th Facebook fan will receive a free fruit box!

Tell your friends, co-workers, family, 

neighbors and loved ones.

OTV FACEBOOK PAGE

Thanks & good luck! 

Off the Vine 

Simple and chic for your holiday home! Citrus decor, cranberry and green pumpkin beauty.

How simple and chic is it to decorate 

your home this holiday with 

organic citrus and cranberries. 

What do you think about these modern festive looks?

We at OTV love the cranberry floral arrangement.

Perfect centerpiece for a holiday dinner with your loved ones :)

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