Wednesday, June 10, 2009

What a great class!!!

Tonight we had a Record number of people at the Raw Food Class at Planet Organic. There was standing room only, as the store filled up with over 35 people! We even had a few children! It was great!!! So many wonderful questions too.. ones that I would like to take some time answering over the next little while if I can. Some questions just keep coming up.. like the almond question. I am going to do some research on that one and write up on it soon.

The class went fantastic, and everyone who wanted to was able to try a sample of the dishes that were made. There were mmmm's all around. I brought my camera with me, but forgot to take any pictures. Dani was too busy making zuchinni noodles and dishing them out to take any pics too! After the class.. Lindsey said she would be happy to take some pics next time. Thanks Lindsey!

There were a number of people who wrote to me this week and told me they would have loved to be there but were not able to make it. So for those who were not there , I have a special treat for you! I am going to post a couple of the recipes here.

Raw Angel Hair Pasta with Marinara Sauce and Nutballs


Marinara Sauce
1 tomato, chopped,seeded
½ cup sundried Tomatoes, soaked or oil packed
½ cup red bell (capsicum) peppers, chopped
2 tbsp olive oil
1 tbsp fresh basil, minced
1 tsp oregano, dried
1 clove garlic, crushed
¼ tsp himalayan or celtic salt
dash cayenne pepper

Nut Balls
1 cup walnuts, soaked
1 tbsp lemon juice
1 tsp olive oil
1 tsp tamari, or braggs
1 clove garlic, small
dash himalayan or celtic salt
1 tsp fresh parsley, minced
1 tbsp onion, minced
Angel Hair Pasta

2 zucchini, peeled
1-2 tablespoons Olive Oil
Pinch Himalayan Salt



Place all ingredients in a food processor fitted with the S blade. Process until smooth. Or Put into a High speed blender and blend until smooth.

Stored in a sealed container in the fridge, will keep for 3 days.


Place the walnuts, lemon juice, olive oil, braggs, garlic and salt in food processor fitted with S blade. Blend until processed to a paste. Stopping to scrape sides of bowl.
Transfer to a small bowl and stir in the parsley and onion. Mix well.

Use a spoon to make walnut sized balls.
Stored in a sealed container will keep for 5 days.


Use a vegetable peeler to peel the green part of the zucchini away. (You can use these in a smoothie if you like. Or some raw zucchini soup!)
Cut the zucchini into thin noodles using a Spiroolini or Spiralizer. Or alternatively, you can use a vegetable peeler to create long strips down all sides of zucchini until you reach the core. For these noodles, you can also use a julienne peeler. It is a gadget that looks like a regular veggie peeler, but has sharp teeth on it. It is easier to use when you put the zucchini on a flat surface and bring the julienne peeler down the sides.
When the noodles are done, place in a bowl and toss with salt and olive oil . Make sure to 'rub' the oil and salt in it will soften more.
Let sit while you make the sauce and nut balls.

To Serve : Place in a medium bowl and add the sauce. And the nut balls.

Serve Immediately

I don't have a picture of the Marinara Sauce or the Nut Balls.. hmm.. maybe I will have to make some more tomorrow, just to take a picture and post!!

We also made
Cashew Cheeze with Herbs.
Rich Chedd'r Sauce

Those will be posted another time! When I have a photo of them to show you!

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