Friday, September 23, 2011

National Women's Health Day...with Tasty, Healthy Desserts!

If you are free next Wednesday between 11am and 2pm, head to Devon Esthetique's new location in Chadd's Ford for their National Women's Health and Fitness Day event.

They'll have free nutrition counseling, free chair massage, free blood pressure screenings, and more! PLUS, healthy refreshments...including some yummy raw desserts made by yours truly.

Here's the recipe for the Mexican Chocolate Truffles I'll be making for the easy and SO GOOD! Gluten and dairy free, unprocessed and without any added sugar...or any added guilt!

Guilt-Free Truffles

1 cup medjool dates, pitted and broken into quarters
1 cup walnuts
Pinch of seas salt
Dash of vanilla extract of ½ of a vanilla bean (optional)

Blend ingredients in a food processor until completely combined, when the mixture balls up and gets doughy. Roll teaspoons of the mixture into truffles or mold into a square and slice into bars. Store in the fridge or freezer in an airtight container.
Variations: Add a few teaspoons of cinnamon and a dash of nutmeg for Gingerbread Truffles.
Try ¼ cup raw cacao or carob powder for a chocolate treat. Add a dash of cayenne and a teaspoon or two of cinnamon for a Mexican Chocolate Truffle!

Medjool Date Caramel...Gooey Prefection

Here’s a great, simple way to turn the season’s amazing apples and pears into a dessert (or anytime) treat. I served this date caramel drizzled on top of a pear and apple tart at the raw dinner/demo at Fresh Thymes last week. But it is so good just drizzled on fresh fruit slices (or even on its own – naughty!), you don’t even need to go to the effort of making a tart! Tastes just like the caramel apples I used to love to get at the fair when I was a kiddo…even better! Dip some slices and sprinkle on some crushed nuts or coconut for an extra tasty treat.

Date Caramel
Makes about ½ a cup
½ cup (packed) of medjool dates, pitted and soaked for at least an hour
1 heaping tablespoon almonds (or cashews) (soaked for a few hours is best – not the end of the world if you forget!)
1 tablespoon coconut oil
½ teaspoon vanilla (or more, to taste)
2-3 small pinches of sea salt
Several teaspoons agave nectar, to adjust sweetness (optional)

In a blender, combine almonds or cashews with 3 tablespoons of water. (You could also just use 3 tablespoons of an already-prepared nut milk or soy milk, and skip the blending.)
Blend to a milky consistency, straining out solid particles if necessary (if there are only nut tiny particles, and you aren’t picky, don’t sweat it).
Add soaked and drained dates, coconut oil and vanilla, and blend until smooth, pausing frequently to scrape down sides. (This step can also be done in a food processor.)
Add salt – a pinch at a time, so you don’t over salt – and blend again. Taste for salty/sweet balance, adding a little agave or a date or two more if you prefer a sweeter caramel.
Refrigerate in an airtight container to chill the caramel prior to using, if desired.

Saturday, July 30, 2011

Beat the Heat With These Peachy Pops!

I have been loving the fresh, local peaches coming in my farm share! I had yet to use the popsicle making gadget I received for my birthday, so though a juicy peach concoction might be just the thing to try out. Of course, a good, old-fashioned popsicle stick (or spoon) in a paper cup will do just fine, as well, although there are a lot of these quick-freeze pop makers in stores right now that are kind of nifty.
Here's a quick peachy pop recipe...I bet it would be delish with mango, as well!

Flesh of two medium peaches, peeled and roughly chopped
Two tablespoons water
One tablespoon agave nectar
Two teaspoons lemon juice (Lime would be delish, as well!)

Combine ingredients in a blender until completely smooth...pour into popsicle molds, freeze, and enjoy! My recipe made three largish popsicles, but of course it depends on what you are using as a mold.

Tuesday, June 7, 2011

Got Veggies? Two Upcoming Events

I've been working on getting ready for a hands-on demo this Saturday at Celebrity Kitchens in Wilmington...the theme is "Organic Vegan Delicious" and I'll be teaching an Italian-themed menu of pesto kale chips, creamy tomato herb soup, zucchini fettuccine alfredo, and guilt-free chocolate mousse! Not to be missed by anyone - vegan and omnivore alike - who loves to learn new recipes. Plus, it is HANDS-ON, and will teach participants some great skills...and fill their bellies with great food!

Here are the details:
June 11
Call Celebrity Kitchens for a reservation at 302-427-2665

Celebrity Kitchens is at 1601 Concord Pike, Suite 33, in the Independence Mall Shopping Center, Wilmington, DE 19803

And if you can't make it Saturday, mark your calendar for Wednesday, June 29.
I'll be at Fresh Thymes Cafe in Wilmington, demoing a 3 course raw/vegan dinner that will be an EXPLOSION of flavors.
One the menu is savory scallion dumplings, sweet & spicy shaken, not stir-fried veggies over seasoned cauliflower rice, and tropical fruit cobbler.

That's Wednesday, June 29
Call Fresh Thymes at 302-656-2026 for a reservation.

Saturday, May 28, 2011

Komatsuna with Garlic, Raisins & Pine Nuts

What looked something like collard greens in this week’s share were komatsuna, a Japanese green leafy with, I think, a fairly mild flavor. Milder than collards or kale, for sure. When I’m in doubt about what to do with something green, I usually just add garlic and lemon, salt and pepper, and a little olive oil…and its gotta taste good! I threw in some raisins and pine nuts, which I guess must make this dish sort of a Mediterranean-Asian fusion…The best part is, NO COOKING required, which means your kitchen stays cooler, there is one fewer pan to wash, and all of the nutrients in your greens, raisins and pine nuts are raring to go!

One medium bunch greens (here, komatsuna, but kale, chard, collards, and escarole are all tasty this way!)
1/3 cup raisins
¼ cup raw (untoasted) pine nuts
1 large clove of garlic
½ a lemon
Olive oil, sea salt, and black pepper

Remove the hard part of the stems/stalks from your greens, and stack them, slicing several leaves at a time into ½ inch ribbons. (Be sure to wash and dry them well either before or after slicing!) Place greens in a large bowl, with some room to toss them.
Slice/shave garlic into very very thin slices. There are special little slicers for this, or you could use a vegetable peeler.
Toss garlic, raisins and pine nuts with greens, as well as 2 teaspoons of lemon juice (or more, to taste), a tablespoon of olive oil (to coat the greens – use a little more if you have a really big bunch!), a ¼ teaspoon of salt, and a dash of black pepper. Toss really well until every thing is coated, and adjust lemon, salt and pepper to taste.
Cover, and let sit for ½ hour or so before serving, tossing a couple more times. This will server several people as a side dish, or makes a great big salad, as well!

Thursday, May 19, 2011

Turnip Ravioli with Asparagus-Scallion Cheese

The CSA share included another amazing bounty this week...what to make? Today I created just about the cutest ravioli ever, and they were a lot quicker than traditional ravioli, because the shell is…turnips! The teeny harukei turnips that came in my half share this week, thinly sliced, made great ravioli shells, and I used my asparagus and scallions, blended into a cashew “cheese” as a filling – yum!

Ravioli shells:
1 small bunch turnips (beets work, too!)

Asparagus-Scallion Cheese
1 cup raw cashews
½ bunch of asparagus
1 large scallion
A medium lemon
Seas salt & black pepper, to taste

Simple Parsley Pesto
1 cup roughly chopped parsley
½ cup olive oil
¼ teaspoon sea salt
Black pepper, to taste

First, soak 1 cup of raw cashews in fresh water for at least an hour (if you forgot this step, don’t worry! You may just need to add more water later on).

Next, make your pesto: in a food processer (I like a small one for this job), combine parsley, oil, salt and pepper until mostly smooth. You’ll still be able to see specks of parsley. Adjust seasoning if necessary. Pour into a small bowl and set to the side.

Drain cashews. In the same food processer (don’t bother washing it, we’re going to add a little pesto, anyway!), combine cashews with 2 tablespoons lemon juice (you lemon will likely contain 3 or so, depending on its size), a teaspoon of lemon zest, half a teaspoon of salt, and a pinch of fresh black pepper. Add ¼ to ½ cup of water SLOWLY, until your mix resembles a thick but smooth ricotta cheese, pausing to scrape down sides. Add ½ of the thick, white part of the scallion, blend in, and adjust salt, pepper and lemon to taste.

Slice your asparagus crosswise into thin rounds, about 1/8 of an inch, reserving the tops. In a small bowl, combine cashew cheese mixture with 2/3 of a cup of asparagus and the remainder of the white portion of your scallion, finely chopped.

Now, slice your turnips into very thin rounds. I use a spiral slicer, which makes long, thin connected ribbons, that I break apart and piece back into circles. You could also use a mandoline, or a very sharp knife (watch your fingers!) or even a potato peeler. Try to get the slices less than 1/8 of an inch, closer to 1/16.

Arrange a dozen or so turnip slices on a dinner plate. Top each with ½ teaspoon of the cashew-asparagus mixture, and top with another turnip slice. Press down lightly – don’t worry if some cheese leaks out the sides. Repeat with remaining turnip slices and cheese (this recipe will make 4-5 dozen). Drizzle parsley pesto on ravioli (covering up any slices or holes in the turnip with a little dollop of sauce), and garnish with reserved asparagus spears. As I like to say…raw appétit!

Thursday, May 12, 2011

Getting Psyched for my Next Raw Food Demo May 18!

I'm really excited for my next raw food dinner & demo at Fresh Thymes Cafe next week! Here's a picture of me working my raw food magic last was so much fun, with a great energy in the room. Plus, great food!
On May 18, I'll be demonstrating a fabulous, BBQ-worthy summer menu: Tex-Mex Lettuce Wraps, No-Grill Veggie Burgers, and a Summer Berry Tart!
For $40 per person, join me for the demo and three-course meal, and take home a recipe booklet so you can wow your friends with the flavor-packed, fresh and delicious menu...great idea if you have folks in your life who are gluten-free or have dairy allergies, or are vegetarian or vegan!

The Details:
Wednesday, May 18
6:30 pm
Fresh Thymes Cafe (1836 Lovering Ave, @ Lincoln & Lovering)
Wilmington, DE
Call 302-656-2026 for a reservation - please try to reserve by May 14!

Iron Cheffin' with my Veggie Share: Asian Veggie Tacos

The other day I picked up our first CSA (community supported agriculture) share of the year...and realized every week, I'll be playing my own version of Iron Chef! Some of the items - like a big, gorgeous head of red leaf lettuce - have pretty obvious uses (mine is still in the crisper, poised to serve as the base for an amazing salad) while others pose more challenges, especially if you want to try to combine things into the same meal.
I was feeling a little Asian vibe from some of the veggies, so I made Asian veggie tacos...and managed to use the kale, asparagus, tatsoi (like slightly bitter baby spinach) and red scallions to make a very yummy dinner. The radishes and red leaf are on deck for tonight!
In a large bowl, combine:
3-4 cups chopped tatsoi (or spinach) (about 4 small bunches)
3-4 red scallions (or regular), just the thick white/red parts (but reserve the rest!)
Half a bunch of asparagus (6-8 stalks), shaved with a potato peeler or otherwise sliced thing
1/2 inch chunk of ginger, grated

In a small bowl, whisk together:
2 tablespoons raw tahini
1 tablespoon sesame oil
1-2 tablespoons lime juice, to taste
1-2 tablespoons tamari, to taste (or nama shoyu, or regular soy sauce if that's all you've got)
Pinch of cayenne pepper

Dress the salad-like mixture with about half the dressing - save the rest for dipping or drizzling. Once the mixture is well coated, arrange about 1/2 a cup (or more) on a large kale leaf (or collard, or lettuce). Tie the leaf loosely around the middle with the reserved green portion of the scallion...raw appetit!
This recipe makes about 6 "tacos." You could also add more greens, use the entire amount of dressing, and call it a salad!

Friday, May 6, 2011

FRESH Spring Pea Hummus!

I have been loving all of the spring veggies out in stores. I've grabbed fresh spring peas at Traders Joe's a few times, and while they are typically very expensive, TJ's had them for 2 cups or so for $3 - not a bad deal! Peas are packed with protein, fiber, and all kinds of good stuff. I made a blended pea soup, which looked beautiful but that I'd like to work on before I blog a recipe...and this tasty, really quick and easy pea hummus. Of course, you could eat the peas on their own, toss them on a salad for a little extra crunch, or even stir them whole into another dip or some guacamole, but this pea hummus is pretty tasty, and just tastes like spring! I served a big scoop of mine with salad, and it was FILLING - because, as I mentioned, peas are packed with good stuff!
1 1/2 cups fresh green peas (frozen are likely blanched...and therefore not raw...but would work here as well, if defrosted and drained of any extra water)
1/4 cup raw tahini
1/2-1 teaspoon sea salt, to taste
3/4-1 teaspoon cumin, to taste
Dash of cayenne
Simply combine the ingredients above in a food processor, until desired chunkiness or smoothness has been reached. Serve with other veggies for dipping or on top of a salad...Raw appétit!

Thursday, April 14, 2011

A Smoothie in a Pinch: Frozen Mango Lassi

After spending the last couple of days preparing for last night's raw dinner & demo at Fresh Thymes Cafe (it was fabulous - thanks to all who were there, and especially the Fresh Thymes ladies, Jenn and Jane), I had very very little in the fridge at breakfast time today! Zero greens for my typical green smoothie morning meal. So I improvised, and ended up with a very yummy treat!
I used frozen mango (which I try to keep on hand all the time when I'm in a rush with no time to slice and dice, or for when I haven't gone shopping, like today), frozen banana, good old H20, and a dollop of leftover (REALLY leftover - eg, stuck to a bowl in a large enough quantity that I felt bad washing the bowl, but not enough to do much else with) cashew sour cream...I whipped it together, and - VOILA! A frozen mango lassi! I remember those tasty concoctions from my college days, when the relatively inexpensive, plentiful and really good Indian restaurants of Cambridge, MA were a favorite haunt. This vegan version (the original includes yogurt) was a morning treat that just begged for little umbrella!

Just throw frozen mango, banana, and water in the blender in a 2:1: 1 1/2 or so mixture, and add a quarter of that amount of cashew sour cream.
EG, for a bigish smoothie for 2-3:
2 cups of mango
1 cup banana
1 cup of water (or more, depending on desired consistency and the demands of your blender)
1/4 cup cashew sour cream

If you'd like to use fresh fruit instead of frozen, try about half the amount of water...raw appetit!

I'm working on a date for another upcoming din din with Fresh Thymes, so stay tuned!!!

Wednesday, March 30, 2011

Fresh Dates - Bet You Can't Eat Just One!

Greetings from the warm & sunny dessert! Did I type "dessert"?? Freudian slip. I've been satisfying my sweet tooth while I'm visiting my in-laws in Borrego Springs, CA - the desert, one "S" - with some fabulously fresh dates from a date farm we visited earlier this week. We sampled probably ten different kinds, and settled on the hugest, most moist, soft, delish medjools we've ever had, as well as some khadwary dates, which are smaller and less super sweet, almost carmel-y. Yum! A perfect, portable sweet treat - with 5 times the antioxidants of berries, according to the date farm lady! Bet you can't eat just one!

Friday, March 25, 2011

Breakfast Bars from Cabinet Staples

I had the hungry horrors following my green smoothie this morning, and needed a little something extra to eat. But had almost nothing in the fridge or the fruit bowl!!

So I made some tasty breakfast bars, from ground almonds and some zingy dried cherries I found in the back of the cabinet!

In a food processor, combine:
1 cup of almonds (probably easier if you grind them up first)
4-5 big fat medjool dates
Pinch of salt
One tablespoon agave nectar (if the mixture isn't sticking)
1/4 cup dried cherries

Add the cherries after everything else is already doughy, or just knead them in separately.

Press onto a pan or tray, and slice into bars (this is easier if you put them in the freezer for a little while first). And, voila! A delish breakfast (or anytime) treat!

Monday, March 14, 2011

Raw Chai Latte - Perfect Afternoon Pick-Me-Up!

This is an awesome afternoon pick-me-up -- served iced or warm -- that will give you a way healthier, happier, real-er boost than caffeine or sweet treats!
Just made it for a non-raw guest yesterday and she loved it. Starbucks can eat its heart out!

Brew or infuse about 1 1/2 cups of herbal chai tea (probably about one large mug). I typically brew mine (not technically raw, I know, but I'm personally ok with it), but if you have a lot of time on your hands, you can just let it steep. Make it on the stronger side if you can.

Add a little more water or ice cubes to make it measure about 2 cups...I did this to cool mine, and because it was a little strong, although you could just go with a stronger brew and thicker final result.

Add your tea to the blender with:
2-3 nice, soft pitted medjool dates. Pit and soak them for 15 minutes or so if they are not so soft.
One teaspoon ground cinnamon
Dash of nutmeg
1/4 cup raw cashews (if you have a high speed blender, that will work fine. For a regular blender, you may wish to soak your cashews to soften them for an hour or so first)

Blend until mixture is smooth. Add more dates if you want this a little sweeter. Serve as-is in your coziest mug, or chill in the blender cup, give it another zzzziiizzzzz just before serving, and pour over ice in a very pretty glass! Makes 2 glasses over ice, more like one for a big mug. Raw appetit!

Wednesday, March 2, 2011

Upcoming Events - March 23 and April 13

Don't forget to sign up for my upcoming raw vegan dinners at Fresh Thymes Cafe in Wilmington!

On March 23, I'll be serving up some comfort food. Raw, vegan comfort food that you can feel good about eating. Veggie sliders, macadamia mac 'n' cheese, a decadent dessert...what could be better? A diner at one recent Fresh Thymes dinner said the raw meal left him energized like no meal ever had. How great is that? A satisfying meal that does what it should - give you great energy! - rather than put you in a food coma!

On April 13, I'll be demonstrating the three course meal so participants will leave knowing how to make a raw food meal at home. Come and learn about raw food and a few new recipes!

Call Fresh Thymes to reserve your spot now!
1836 Lovering Avenue (at Lincoln & Lovering)
Wilmington, DE

Sunday, February 27, 2011

Leftover Inspiration: Shredded Veggies Turn into a Delightful Burrito!

Here's a really quick and easy dinner I threw together with some leftovers Friday night. It shows that just simply taking leftover ingredients, switching up the seasonings and the way you sere it can turn into a whole new din din.
I had some veggies leftover from the raw food dinner at Fresh Thymes on Wednesday night. These were the dregs, really...a stump of a red cabbage, a little hunk of jicama, maybe half a cup of shredded carrots. Really, not much, but I don't like to throw veggies away. For the dinner, they had been part of a beautiful spicy Thai-inspired veggie dish, with a fantastic coconut sauce that everyone really enjoyed. Now, they weren't much to look at.
So I shredded up the cabbage and the jicama, tossed it with some yummy stuff, and wrapped it up with collard leaves (I try to always have some in the fridge for quick wraps!) and threw in some nice ripe avocado - another staple - and voila! Cabbage and jicama burritos!
Here's a rough recipe, more intended to inspire you to make magic with your leftovers than to follow exactly, although if you do follow it exactly, it is tasty:
2 cups shredded cabbage
1 cup shredded jicama
1/2 cup or so shredded carrots
2-3 tablespoons chopped cilantro
2-3 tablespoons chopped green onion
2 tablespoons olive oil
1 teaspoon apple cider vinegar (lime juice would work great, too)
1 teaspoon cumin
1 teaspoon or so chili powder
Cayenne pepper and salt to taste

Toss the ingredients above throughly, letting stand for a half hour or so to soften before serving, if desired. Serve with halves of collard leaves for rolling, burrito style, adding avocado slices, or anything else you have on hand!

Wednesday, February 9, 2011

Raw Food Thursday, February 10, SPAGHETTI and MEATBALLS!

Head to Fresh Thymes Cafe tomorrow in Wilmington for some raw food created by yours truly! On the menu: Spaghetti and meatballs! Zucchini spaghetti with delicious walnut meatballs, that is! Forget about starchy spaghetti and heavy meatballs that would normally put you in a food coma...this meal will delight and energize you!

The details:
Fresh Thymes Cafe
1836 Lovering Avenue in Wilmington
The raw option will be available from 10am-2pm.

Monday, February 7, 2011

When Life Gives you Meyer Lemons...Make Raw Lemon Pudding!

Have you noticed the Meyer lemons in the grocery store lately? I've seen them a couple places, and having NEVER actually used them, I was curious. I had heard they were sweeter and a little more interesting in flavor than a regular lemon (which I love - don't get me wrong!), so when my hubby and I were at Costco the other night, I picked up a dozen or so (non-organic, alas)...I don't know what I'll do with ALL of them yet, but last night I whipped up (literally) a yummy yummy lemon pudding! The Meyers are pleasantly tart and lemony without knocking you out or reminding you too too much that you haven't polished the furniture in ages...

Here's my easy peasy raw lemon pudding:

Juice of 3-4 Meyer (or regular!) lemons (depending on how lemony you like it...if you go for just 3, throw in an extra tablespoon of water to compensate for less liquid)
1 large avocado, pitted, peeled and cubed
4 nice, soft medjool dates, pitted (if yours are dry, pit and soak them for like 15 minutes, drain, and use in the recipe)
1-2 tablespoons agave nectar (to adjust sweetness...use additional dates if you prefer)

Blend everything in a blender or food processor until silky smooth. I chilled my before serving, and threw a few blueberries on top! Honest-to-goodness, you cannot detect the avocado in this recipe (except for the slightly green color...). My husband, who is used to being slipped an avocado or two in strange ways, did NOT guess what was in the pudding! Raw appétit!

Wednesday, January 26, 2011

Of Course You Can Have the Recipe! Raw Tahini Dressing

Several people have been asking for the recipe for a raw tahini dressing I love to put on salads and greens, especially kale, and have made for a few parties recently. Other than just tossing a salad with a bit of apple cider vinegar, oil, salt and pepper, tahini-dressing is my go-to.
And its super easy!
I find my raw tahini in the refrigerated section of my health food store, but there are several brands in jars that you can find, typically with the nut butters. I've gotten raw tahini at Whole Foods, too, but regular grocery stores tend not to have it.
It's especially delicious with finely chopped kale, as I mentioned, although is also tasty with heartier greens for salads. I frequently make the dressing below, and use it on kale to make kale chips...even more yummy! If you don't have lemon, apple cider vinegar is a delicious substitute

So here's the recipe, which will dress a huge bowl of kale:
About 1/4 cup tahini
2-3 tablespoons olive oil (depending on how loose your tahini is...if it is on the more liquidy side, use less oil)
1-2 teaspoons fresh lemon juice (or more or less to taste)
1/4-1/2 tsp sea salt
Plenty of black pepper, to taste

First, I whisk together the tahini and oil (with a fork in a small bowl), because adding the lemon first tends to make it clump up. Once the oil and tahini are combined, add lemon, salt & pepper, and you are set! Of course, adding other herbs and spices will make this even more delicious. Raw appétit!

Friday, January 21, 2011

Raw Reading for Beginners

The raw food dinner at Fresh Thymes Cafe the other night was a complete success! I had an amazing time sharing raw food with all of the diners - many enjoying it for their first time - and I think everyone loved it. On the menu was veggie flax flatbread topped with a sprouted chickpea puree, fennel dressed with orange zest & juice, and black olives; a delectable zucchini lasagna; and avocado semi-freddo pie, with hot (well, warm) fudge. Jen and Jane at Fresh Thymes were fabulous, as well, super helpful, and so wonderful to give me the opportunity to introduce some Delawareans to raw food at their restaurant. Thanks, too, to Kelly Housen at Spark, who featured the lasagna in this week's issue:
Mark your calendars for the next raw food dinners at Fresh Thymes - February 23 and March 23 - and call soon for a reservation, at 302-656-2026. There are only a couple spaces left for February 23! And, beginning in February, stop by Fresh Thymes at lunch for raw food entrees on Thursdays, prepared by yours truly!
Several of the folks at the dinner asked me what I would recommend for raw food cookbooks for raw food newbies.
For cooking, Raw Food Made Easy by Jennifer Cornbleet is very simple and basic and offers great tips and recipes; Living on Live Food by Alissa Cohen is more extensive, and offers lots of encouraging advice. Victoria Boutenko's books are also a great basic start.
For reading on the theories behind raw food, Brian Clement's books offer more science and also anecdotes about his work at the Hippocrates Health Institute, while David Wolfe's books offer a lot for people interested in a more spiritual, environmental approach/basis for eating raw.

Friday, January 14, 2011

New Year, New Logo, Many Upcoming Events!

First of all, I love my new logo, created by my beautiful and talented cousin, Kelly Alfis! Great way to start 2011, with a new look! Thanks SO MUCH, Kel!

If you need a bit of a new look this year yourself...start by heading to Devon Esthetique in Chadds Ford, PA on Thursday, January 27 from 4pm-8pm. It's Devon's Anniversary Party, where fabulous vendors of in all areas of beauty, fashion and bodycare will show off their goods and services, offer samples and specials, topped off by drawings for great prizes! RSVP and get more info at I'll be there with raw goodies, a recipe to take home, and a special offer...hope to see you!

The year for Raw Appetit LLC has gotten off to a good start, so far...the Raw Food Dinner at Fresh Thymes in Wilmington on January 19 is sold out! But there's a waiting list...and we've put another Raw Food Dinner on the calendar, for February 23! It will still be a 3-course meal, $40 per person, with Asian-inspired raw cuisine...yum! Join us at 6:30 pm that Fresh Thymes at 302-656-2026 for a reservation! I'm also going to begin serving up raw food entrees for lunch at RAW FOOD THURSDAYS at Fresh Thymes in February. Details to come!

Wednesday, January 5, 2011

Happy New Year!

It's a new year, and what better way to meet your resolutions to lose weight or be healthier than including more raw food in your life!

There's been a great response so far to the three-course, gourmet raw dinner at Fresh Thymes in Wilmington on January 19. If you haven't made your reservation yet, call Fresh Thymes now!

I'll be talking a little bit about how raw food can benefit your health...and serving up tempting appetizers, a phenomenal pine nut and zucchini lasagna, and a decadent - yet guilt free! - dessert. This dinner is perfect for folks with allergies - most raw food is naturally free of gluten, eggs, dairy, etc. - vegetarians, vegans, and anyone looking to try something new! If you already love raw food, think about how awesome it will be to go to a restaurant, be able to eat everything on the menu, and enjoy a meal that tastes incredible, and makes you feel GREAT! More info below...

Also, mark your calendar for the afternoon/evening of January 27...I'll be showcasing some raw food treats at an event at Devon Esthetique in Chadds Ford, PA from 4pm-8pm, with some great other purveyors of jewelry, clothing, and beauty will be one-stop shopping for a fabulous new you in the new year! More details to come!

****For the dinner on January 19, Call Fresh Thymes at 302-656-2026 to make your reservation, as space is VERY limited.****

$40 per person

Wednesday, January 19
6:30 pm
Fresh Thymes Cafe
1836 N. Lovering (Lincoln & Lovering)
Wilmington, DE

Email me at with any questions!