The Raw Vegan Network e-newsletter

December 2005

 

Editor: Vickie Fisher, owner Raw Vegan Network

 

Welcome to the Raw Vegan Network e-newsletter.  This newsletter is for informational purposes only.  It is not intended for diagnosing, prescribing or healing.

 

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In this issue:

 

-Network Happenings

-Questions and Comments

-Health Tip: “Keep it Simple”

-Recipes: Raw Foods to Take to Your Holiday Parties

-Products: Juicers, distillers, dehydrators, raw recipe e-book, supplements

 

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NETWORK HAPPENINGS

 

-We provide online raw food certifications for those who wish to expand their portfolio of expertise enabling them to serve others in there locale that wish to experience the health benefits of living a raw food lifestyle.  For information: www.therawvegannetwork.com

 

-We also provide free contact services for people desiring help in there local area for raw food services.  For information: www.therawvegannetwork.com

 

**Check out the “member’s events” page at www.therawvegannetwork.com/events.htm. It has the latest on what members are doing, such as raw food classes, retreats, raw food delivery, etc

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QUESTIONS AND COMMENTS

Comments from November 2005 newsletter

You always do such a great job on your news letters. I have enjoyed every one of them and always look forward to the next. They are so informative and motivating. Every time I read one of them I learn something new. I wish you had them more often but I know that would be asking too much. I will be thankful for what I have learned from the ones I've received .I am always looking forward to the next one. --Thank you, Mary

 

Thanking you, I really enjoy receiving these--Suzanne

 

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HEALTH TIP

“Keep it Simple”

As I look back on the year 2005, and reflect on how fast it went and all the things that took place, I am amazed.  In this stressful time of the year with all the hustle and bustle from Thanksgiving time to Christmas and on through the New Year, alleviating the headache of what to fix for those special dinners and parties is always a welcome relief.  “Keeping it simple” is the best advice I can give.  Why overextend yourself (and your money) with extravagant gifts and meals, when you can save time and money by just “keeping it simple”.  Why spend hours shopping and cooking when you can “keep it simple” and spend your time with those you love. Eating raw foods is so much simpler to prepare and to clean up afterwards.  Exercise is also a great stress reliever. I hear so many people say they don’t have time to exercise, but spend their time running to and fro shopping and attending all the special parties and events of the season. Stop for a moment and look at how you spend your time.  What is it that is making or adding stress?  Is it something that can be eliminated or cut back? This year, take the time to reflect on what this season is all about, and spend your time on rejoicing and giving thanks, instead of stressing out. 

So for this e-newsletter, I am simplifying with a condensed version.   Wishing you a very Merry Christmas!   Blessings--Vickie Fisher, owner Raw Vegan Network

*Stress: “something that causes bodily or mental tension; to give special importance to; strain.”

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RECIPES

Raw Foods to Take to Your Holiday Parties

 

Have you wondered what kind of raw “finger food/appetizers” you can take to those Holiday Parties?  Do you want to surprise your co-workers with healthy and tasty raw “munchies” at the Office Christmas Party or your friends and family at your Christmas Dinner or New Years Eve Party?  First of all, a simple platter of fresh fruit or veggies is always a hit. This months recipes are dedicated entirely to recipes you can impress those friends, family and co-workers, and know you (and they) are eating healthy.   Enjoy!!

 

N’egg Nog

 

2 cups almonds, soaked and drained

4 cups filtered water

1 cup macadamia nuts, soaked 8 hours and drained

½ cup raw honey

1 tablespoon cinnamon

1 teaspoon nutmeg

¼ teaspoon turmeric

1 vanilla bean (or alcohol free vanilla to taste)

1 banana

 

  1. Place almonds and water into blender and blend well.
  2. Strain almond milk.
  3. The remainder of the strained almonds may be used in another recipe.
  4. Blend macadamias into almond milk.
  5. Strain this mixture.
  6. Add honey, cinnamon and vanilla, blending well.
  7. Blend in the banana and refrigerate,

 

 

Christmas Tree Veggies

 

Styrofoam cone

Toothpicks

Lettuce leaves

Broccoli florets

Cherry Tomatoes

Yellow Bell Peppers, sliced thin

Radish rosette

 

  1. Wrap the styrofoam cone with the lettuce leaves and use toothpicks to attach.
  2. Attach broccoli with toothpicks to the cone (tree boughs).
  3. Attach tomatoes with toothpicks to the cone (ornaments).
  4. Attach peppers diagonally with toothpicks to the cone (garland).
  5. Top tree with radish

 

 

Marinated Veggies

 

Olive oil

Lemon juice

Fresh herbs of your choice

Vegetables

 (mushrooms, zucchini, tomatoes, bell peppers, onion, eggplant)

 

Blend some olive oil with lemon juice and fresh herbs of your choice.

Cut a selection of raw veggies into strips and mix them into the dressing. 

Coat veggies well, and marinate at least 2 hours.

 

Cilantro and Carrot Dip

 

½ red onion, diced

1bunch fresh cilantro, finely chopped

½ lime, juiced

2 large carrots

½ avocado, diced

1 clove garlic, chopped

 

  1. Combine onion and cilantro and set aside in a bowl with the juice of half a lime.
  2. Blend carrots, avocado and garlic together. Once smooth, pour into the onion/cilantro mixture and blend thoroughly. 
  3. Serve with veggies

 

 

Stuffed Mushrooms

 

10-12 large portabella mushrooms, cleaned

1 clove garlic

½ cup pine nuts, soaked 5-6 hours, drained

¼ cup parsley, washed, dried, minced

(or dried to taste)

1-2 tsp fresh basil, minced

(or dried to taste)

2 tsp miso

  1. Using a small spoon, carefully scoop out

center of mushroom

(save stems and centers for other recipes).

2. Combine remaining ingredients in a food processor and blend well.

3. Pack mixture in center of mushrooms.

 

 

Stuffed Tomatoes

 

Cherry Tomatoes

1 medium size ripe avocado

(peeled, seeded, mashed)

1 Tbsp lemon juice, fresh

½ tsp celtic sea salt

¼ cup young peas

½ cup onion, minced (red or scallions)

1 stalk celery, minced

2 radishes, minced

½ bell pepper, diced

Sprouts (optional)

 

1. Carefully scoop out the center of tomato.  Set aside hollowed out tomato and dice the rest.

2. Combine avocado, lemon juice, and salt, and mix well.

3. Add remaining ingredients, except sprouts

(including diced tomatoes). Gently stir.

  1. Scoop the vegetable filling into tomato shells.

Garnish with sprouts.

Serve chilled or at room temperature.

 

 

“Salmon Pate”

 

2 cups almonds, soaked

4 stalks celery, finely chopped

½ cup green onions, chopped

¼ cup water

2 carrots, finely chopped

3 tsp fresh squeezed lemon juice

dulse (whole dulse chopped or flakes)

 

Run almonds through a juicer (or Vita Mix blender) with blank to make smooth pate.

Mix all ingredients together and form into loaf.

 

 

Spinach Dip

 

2 cups macadamia nuts, soaked for 8 hours and drained

2 cups filtered water

2 teaspoons Celtic sea salt

Juice of 2 lemons

1 cup pine nuts, soaked 8 hours and drained

2 teaspoons ground nutmeg

2 cloves garlic, minced

3 cups spinach, chopped fine

3 carrots, chopped fine

1 onion, chopped fine

2 stalks celery, chopped fine

 

  1. Place macadamia nuts, water, salt, and lemon juice in blender and blend until smooth.
  2. Add pine nuts and blend until smooth.
  3. Place garlic in foods processor and process well.
  4. Add spinach, carrots, celery and onion processing well.
  5. Place macadamia nut mixture in processor with vegetables.
  6. Add nutmeg and more salt if desired, processing well.
  7. Serve with vegetables

 

 

Jalapeño Cheese

 

2 cups macadamia nuts, soaked 8 hours and drained

2 cups filtered water

1 teaspoon celtic sea salt

1 teaspoon turmeric

2 sun-dried tomatoes, soaked 2 hours

Juice of 1 lemon

1 cup pine nuts, soaked 8 hours and drained

2 jalapeño peppers, chopped very fine

 

  1. Place macadamia nuts, water, salt, turmeric, sun-dried tomatoes and lemon juice in blender. Blend until smooth.
  2. Add pine nuts and blend until smooth.
  3. Stir in jalapeño peppers.

 

*** For more recipes for those holiday parties, or an entire holiday feast, Mostly Raw Recipes by Vickie Fisher (owner of The Raw Vegan Network) is available at www.therawvegannetwork.com/productindex.htm 

 

 

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FAVORITE RECIPES

 

 **Are you enjoying the recipes from the Raw Vegan Network members?  In future newsletters we would like to feature readers’ favorite recipes too.  If you, the reader have a favorite recipe to share, please email your recipe to info@therawvegannetwork.com .

 

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PRODUCTS

 

Haven’t decided what to buy for Christmas?

The Raw Vegan Network is offering juicers, distillers and dehydrators for sale. Products are available at www.therawvegannetwork.com/productindex.htm .

 

-Need help getting started with incorporating healthy raw food choices into your diet and maintaining the raw vegan lifestyle?  Put together an entire holiday feast or a light meal.  Mostly Raw Recipes by Vickie Fisher (owner of The Raw Vegan Network) is available at www.therawvegannetwork.com/productindex.htm 

 

- In today's environment, even if you are eating all organic fresh raw fruits and vegetables you may not be receiving all the nutrients you need for optimum health.  If you are not a raw vegan, then you definitely need to supplement your diet.  That is why we decided to add a line of all natural health products that we believe are the best health supplements available on the market.  These are available at www.myaimstore.com/pathway2health .

 

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FEEDBACK

 

-If you have any questions or comments, please feel free to email us at info@therawvegannetwork.com and we will include them in our questions and comments section. Please email us with your feedback about the articles and recipes, and what you would like to see in up coming issues.  

 

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