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.
