BLOOMINGTONRAW Recipes and Pics from June Rawluck

Recipes and Pics from June Rawluck:
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Raw Pasta Alfredo with Vegan Sausage Bits

Sausage (recipe from the Boutenkos):
1 cup pumpkin seeds
1/2 head lettuce
1/2 cup olive oil
5 cloves garlic
1/2 cup onion powder
1 tbsp caraway seeds
1 tbsp dired sage
1/2 bunch fresh basil
Blend all ingredients in food processor, shape into bits or
patties. (This recipe made about twice as much as I put into the dish
I brought. Also, recipe is very sticky - it helps to put the shaped
bits into the dehydrator for an hour or so at 105 degrees to make them
easier to handle.)

Pasta:
2 small zucchini, spiralized or sliced or shredded into
spaghetti-like pieces.
(In hindsight I would have put this in a strainer for twenty
minutes or so, since the liquid from the zucchini watered down my
sauce more than I would have liked!)

Alfredo Sauce (recipe from Jackie Ayala & David Steinberg):
1/2 cup organic stone-crushed olive oil
1 drop each therapeutic grade basil, thyme, and oregano essential oils
water and meat of 1 young Thai coconut
1/3 cup citrus juice blend (I used orange and lime)
1 tbsp Celtic sea salt
2 large cloves garlic w/ skins
1/2 cup macadamia nuts
In glass bowl combine olive oil and essential oils.
In vita-mix blender, combine coconut water and meat, citrus juice
blend, salt and garlic. Blend on "5" until mixture is smooth. Slowly
add macadamia nuts while machine is running and increase speed to "9."
Scrape sides to be sure everything is well blended. Turn speed down
to "7," add olive oil, and continue to blend for another 5 seconds.
(Sauce will be warm from all the blending - be careful with the
vita-mix not to blend too long or sauce will get too hot to be raw!)

Arrange pasta in serving dish, pour alfredo sauce over top, then drop
sausage bits on top of sauce. Enjoy!
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Maggie's Raw Berry Pie
Crust:
Almonds Dates Coconut Lemon Juice
Filling:Cinnamon, black rapberries, red rasspberries, blueberries,
peaches, and a pinch of salt
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Cabbage w/Ginger
Cabbage
Carrot
Bockchoy
avacado
lemon juice
celtic sea salt
grated ginger
ground cumin
cayenne
grapeseed oil
filtered water
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Simple is Beautiful Desert!
I Quart Blueberries
1 Pint Strawberries
Squeezed Lemon Wedges
Drizzled with honey
and dressed with fresh mint

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Layered cabbage and sprouts

Layer these (as you would a truffle) in a loaf pan:
french lentils sprouted
shredded red cabbage
shredded celery
shredded napa cabbage
more sprouted french lentils

Make cashew sauce--two fists of raw cashews buzzed until it balls
around the blade. Add a generous splash of lime juice, two minced
garlic cloves, some dried chives and mild green chilies. Then add
enough water to make it pourable. Pour over layered loaf pan. Voila!

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Watermelon Gazpacho
6 cups watermelon, seeded and cubed
1 1/4 cups orange juice
1/4 cup olive oil
1 large english cucumbers, peeled, seeded, & diced
1/2 large red peppers, seeded and diced
1/2 medium onion, diced
1 3/4 cloves garlic, minced
1 tablespoon jalapeno chile peppers, diced fine
2 tablespoons balsamic vinegar, or lime juice
1/4 cup cilantro, chopped
1/2 teaspoon salt
1. Process 4 cups of watermelon with orange juice and oil in blender,
food processor, or with hand blender and puree. 2. Transfer to bowl
and mix with remaining ingredients. Blend with hand blender to desired
consistency. Season with salt & pepper to taste.3. Refrigerate until
ready to use.

Jan Bulla-Baker
Bloomington Cooking School
115 N College Ave., Suite 014
Bloomington, IN 47404

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Kale Avocado Salad
2 bunches Kale
2 avocados
2 celery sticks chopped
1/2 cup pine nuts
cup of cherry tomatoes sliced
Dulse
2 tsp sea salt
juice of one lemon

De-stem kale, sprinkle on salt and massage until the kale is tender.
blend avocado and lemon * add water as needed to blend. Mix all
ingredients and enjoy!
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Summer Cucumber Salad

1/4 cup organic olive oil
1/4 cup organic brown rice vinegar
2-3 Tbsp Indiana clover honey (adjust amount to taste)
1/2 organic white onion minced
2 organic cucumbers peeled and thinly sliced
10-12 fresh basil leaves cut into thin stripes
leaves from 2-3 sprigs of fresh oregano removed from stems
1 tsp of thinly sliced shoots of fresh garlic

The herbs were organically grown in a friend's garden, and the cucs
and garlic came from farmer's market.

Begin by mixing the liquid ingredients, add onion, then cucumber, add
herbs and sliced garlic shoots at the end.

May additionally season with sea salt and black pepper to taste.


For additional information or to contact BloomingtonRaw - Andy Reed, L. Ac., Dipl. Ac. NCCAOM, windriveracupuncture(at)gmail.com, 812-320-3557

BloomingtonRaw! Raw and Living Foods Group
BloomingtonRaw! is a local eco-nutrition group that meets to have raw
potlucks (rawlucks) at least once a month. BloomingtonRaw! mission is
to promote consciousness, compassion, and respect for humanity and the
Earth. We promote the connection between diet and personal
consciousness, including environmental impacts of dietary choices. We
promote the health benefits of simple vegan raw and living foods,
inspiration for healthy dietary transition, and respect diversity of
all personal dietary choices and paths. BloomingtonRaw! is open to all
who are curious about or enthusiasts of living foods and the raw vegan
lifestyle, promoting inclusion of local, organic, and wild foods
whenever possible.
BloomingtonRaw is sponsored by Center for Sustainable Living,
www.simplycsl.org

RAWLUCK POTLUCK - July

Saturday, JULY 25th, from 5 - 8 PM !! RAWLUCK POTLUCK, The Gullick residence, 505 South Meadowbrook Drive., Meadowbrook is a few streets east of Bloomingfoods east. Look for white house on a hill with a white picket fence. Parking best on street, probably good idea to bring chairs. :-) BRING OWN PLATE/BOWL AND CHOPSTIX/FORK/SPOON :-) (recipes from June on Local Food Bloomington) - This is a zero trash event, no paper plates please!!!!

New to Raw Foods? Just bring yourself or a simple bowl of fruit,
there will be plenty of food. For recipes see www.living-foods.com .

Come meet our July host Kathie Gullick and family. Kathie is a raw
foods mom with extensive experience and training in raw and living
foods, including living and studying with Gabriel Cousens at the Tree of Life
Rejuvenation Center in AZ. Kathie will share some of her life
experience and wisdom about success and challenge raising children raw
in the modern world. Kathie is currently finishing her book on
motherhood and raw foods. Enjoy more of our local talent at the July
rawluck!!

The Bhakti Yoga Devotional Kirtan Sound Healing Group "Baraka" !!!! will be performing before and after the food and free seminars. On Namo Shivaya!! Jai Hanuman!!

There will also be a FREE DEMO to learn how to make your own RAW
PROBIOTIC MISO!! Wild Foods Expert and Herbalist Eric Edgin and myself will make a
Quinoa and a Chickpea miso. More probiotic vibrations emanating
health into our bodies!

Master Raw Foods Chef and Yogi Christopher Cook is coming again as
well if anyone needs to contact him for some E3 Live. Congrats to Dr.
George Cromack on getting hired at Tree of Life!

Thanks to Maggie, Nathan, and LauraLynn for hosting the last rawluck!!!
It was SO much fun, and beautiful gardens and new orchards. Wonderful
garden tour and permaculture class by Nathan!! See pictures below.

BloomingtonRaw! Raw and Living Foods Group
BloomingtonRaw! is a local eco-nutrition group that meets to have raw
potlucks (rawlucks) at least once a month. BloomingtonRaw! mission is
to promote consciousness, compassion, and respect for humanity and the
Earth. We promote the connection between diet and personal
consciousness, including environmental impacts of dietary choices. We
promote the health benefits of simple vegan raw and living foods,
inspiration for healthy dietary transition, and respect diversity of
all personal dietary choices and paths. BloomingtonRaw! is open to all
who are curious about or enthusiasts of living foods and the raw vegan
lifestyle, promoting inclusion of local, organic, and wild foods
whenever possible.
BloomingtonRaw is sponsored by Center for Sustainable Living,
www.simplycsl.org

Also - Don't Miss Raw Andy on Earth Eats WFIU - Aug 8 @ 1130 AM!! Andy interviewed about Living Foods lifestyle and ethics by Chef Dan Orr of The Farm Restaurant!!!Also a show on August 12 with an extended interview only available on the website: eartheats.org.

Recipes from BLOOMINGTONRAW POTLUCK - JUNE


--
Andy Reed, L. Ac., Dipl. Ac. NCCAOM
Living Foods and Ancient Folk Healing
Wind-River Acupuncture
The Center for Wholism
windriveracupuncture@gmail.com
812-320-3557