Vegan RAWLUCK - Free August 16th

FREE!! VEGAN RAWLUCK: SUN AUG. 16 2PM-5ishPM

Also Don't Miss :
"Indianapolis Star" Raw Foods article featuring Bloomington Raw! July 23 edition
Here is the link to the article if you missed it:
http://www.indystar.com/article/20090723/LIVING01/907230315/1083/LIVING01/In+the+raw

Also a show on August 12 with an extended interview only available on the website: eartheats.org.

3) Upcoming Raw Foods Demos and Seminars in Indy at Whole Foods!! see details below :-)

4)NEXT FREE!! Bloomington Raw! RAWLUCK:
SUN Aug 16 2-5ish PM @ Kathie's Again
Same Location: The Gullick residence, 505 South Meadowbrook Drive, 47401.
Meadowbrook is a few streets east of Bloomingfoods east. Look for
white house on a hill with a white picket fence, long narrow drive.

Parking: best on street, unless you don't mind getting parked in for the entire event,
probably good idea to bring chairs.
:-) BRING OWN PLATE/BOWL/CUP AND CHOPSTIX/FORK/SPOON :-)
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 .

July Rawluck was a marvelous experience of harmonious celebration, music, the most AMAZING nutritious spread of food in IN if not the universe. The joy and healing contained fierce grace in action. Take a front seat to the GLOBAL CHANGE IN CONSCIOUSNESS! and treat yourself to the best Bloomington RAW! has to offer.
LOOKING FOR September HOST.....contact Andy

AGAIN ENJOY!! Bhakti Yoga Devotional Kirtan Sound Healing Group
"Baraka"
will again help us devote our love for the divine miracle of FOOD!
On Namo Shivaya!!
Jai Hanuman!!

There will also be a FREE DEMO by Raw Andy to learn how to make your own
Probiotic Coconut Milk Kefir!!

Thanks to the Gullicks for hosting our group last month and again this month!!

Indy Whole Foods Raw Events:
1)Raw Food Sampling
Eighty-Sixth St.: Saturday, August 8th, 12-2pm
FREE
Join Kathie Gullick, Live Food Chef, and Andy Reed, Living Foods Educator & Acupuncturist, for delicious recipes and information on living foods. Kathie and Andy together have over 50 years of experience in Living Foods and Healing with Foods. Enjoy samples of a Dark Green Smoothie (great for breakfast or a snack), a Chai Cashew NutShake and Jicama fries with Raw Ketchup. (Sampling event. No RSVP needed.)

2)Raw-some Cuisine
Carmel: Thursday, August 13th, 6-7:30pm
FREE
Join Kathie Gullick, Live Food Chef, and Andy Reed, Living Foods Educator & Acupuncturist, for delicious recipes and information on living foods. Enjoy samples of Raw Coconut Curry Salad, Raw Chocolate Cashew Mylk Shake and a Raw Peach Cobbler. Kathie and Andy together have over 50 years of experience in Living Foods and Healing with Foods. You won’t want to miss this! Please RSVP at 569.1517. Leave message for Sarah Smith.
RECIPES AND PICS FROM JULY
__________________________________________________________________________________
Sprouted Quinoa Tabouleh
Sprouted Quinoa (soaked for 24 hours, rinsed once at 12 hours)
Tomatos
sea salt
lemon juice
chopped fresh mint
diced burdock root
diced cucumber
chopped parsley\
minced garlic
minced ginger
minced Jalapeno
Olive Oil
______________________________________________________________________
Sesame Milk
Blend one cup Soaked Whole Hull Black and White Sesame seeds
with 1/4 cup Coconut Oil, one Banana, and tsp dulse/kelp
________________________________________________________________________
Andy's Organic Peach Cobbler
7 Peaches sliced thin
Crust
3c walnuts
1c dried apricots

Sauce
2 Peaches
5 Dates
Cinn nutmeg 2:1 ratio to taste
1 tsp finely grated Lemon peel
Tbsp hydrated kelp
Press crust into 1/4 inch or more layer at bottom of cake pan, lay in thinly sliced peaches, cover with sauce!
_________________________________________________________
Andy's Ice cream

Ingredients:
One Vanilla bean chopped fine
16 Medjool dates
600 ml of chilled pure water
4 cups of soaked chilled cashews
Directions:
Blend the cashews with the water to create cashew milk.
Add in remaining ingredients and blend well.
Pour into an ice-cream maker and process until ready to eat OR pour into a freezable container with a lid and freeze.
__________________________

Falafels

clove of garlic
3 dried portobello mushroom caps broken
1 c. zuchini
Buzz well and put in a bowl.
3/4 c. almonds soaked overnight and drained, and buzzed then add:
3/4 c. sunflower seeds
1 tbl. white miso
1 tbl. tahini
Buzz really well and add to the bowl.
2 ears corn kernels
Buzz slightly and then add and buzz a little more:
1 tbl. ground flax
1/3 c. sprouted buckwheat
shake of hot paprika
a palm of dried mint
a palm of chives
2 tsp. ground cumin

Mix everything very well, and mash it down with a spatula or spoon. It sticks pretty well, especially if you let it sit for a little with a plate on top of it. Make balls, and dehydrate on aerated tray. 3 hours later, Turn balls on the slatted tray to dehydrate as much as desired. Voila!
_______________________________________________________________________________________
Watermelon Soup

Blend watermelon, cilantro, pineapple, mint, and a tiny bit of agave nectar or raw honey.You can even use the scooped out watermelon for a serving bowl.

Bloomington Raw! Raw and Living Foods Group Mission:
Bloomington Raw! is a FREE local eco-nutrition group that meets to have raw
potlucks (rawlucks) at least once a month. Bloomington Raw! 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. Bloomington Raw! 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

--
Om Namah Shivaya

Contact Andy Reed, L. Ac., Dipl. Ac. NCCAOM
Living Foods and Ancient Folk Healing
Wind-River Acupuncture
windriveracupuncture@gmail.com

BLOOMINGTONRAW Recipes and Pics from June Rawluck

Recipes and Pics from June Rawluck:
___________________________________________________________
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!
_________________________________________________________________
Maggie's Raw Berry Pie
Crust:
Almonds Dates Coconut Lemon Juice
Filling:Cinnamon, black rapberries, red rasspberries, blueberries,
peaches, and a pinch of salt
___________________________________________________________________
Cabbage w/Ginger
Cabbage
Carrot
Bockchoy
avacado
lemon juice
celtic sea salt
grated ginger
ground cumin
cayenne
grapeseed oil
filtered water
_______________________________________________________________________
Simple is Beautiful Desert!
I Quart Blueberries
1 Pint Strawberries
Squeezed Lemon Wedges
Drizzled with honey
and dressed with fresh mint

____________________________________________________________________
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!

___________________________________________________________________
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

___________________________________________________________________
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!
___________________________________________________________________
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