Skip to search.

Breaking News Visit Yahoo! News for the latest.

×Close this window

RawPortland · Raw Foods Community in Portland, OR
  • Members Only
  • Post
  • Files
  • Photos
  • Links
  • Database
  • Polls
  • Members
  • Calendar
  • Promote

The Yahoo! Groups Product Blog

Check it out!

Group Information

  • Members: 418
  • Category: Vegetarians
  • Founded: Feb 18, 2004
  • Language: English
? Already a member? Sign in to Yahoo!

Yahoo! Groups Tips

Did you know...
Hear how Yahoo! Groups has changed the lives of others. Take me there.

Messages
Message #
Search:
Advanced
 Messages Help
Messages
Topics
Hot Topics
Messages 403 - 433 of 2963   Oldest  |  < Older  |  Newer >  |  Newest
Messages: Show Message Summaries Sort by Date ^  
#403 From: "Helen Hecker" <twinpeak@...>
Date: Sun Sep 26, 2004 7:03 pm
Subject: Fw: Calendula Cafe has Closed 		twinpeak@...
Send Email Send Email
  
----- Original Message -----
From: <info@...>
To: "Helen" <twinpeak@...>
Sent: Sunday, September 26, 2004 10:18 AM
Subject: Calendula Cafe has Closed


>
> Owing to financial difficulties, Calendula Cafe has closed.  We wish to
sincerely thank all of our customers for providing us with exceptional
support.
>
>
> To unsubscribe from this newsletter, click the link below:
>
http://pub19.bravenet.com/elist/add.php?action=leave&usernum=1589384450&emailadd\
ress=twinpeak@pacifier.com
>
>
>

Reply | Messages in this Topic (3)
#404 From: "Helen Hecker" <twinpeak@...>
Date: Sun Sep 26, 2004 7:50 pm
Subject: Re: Fw: Calendula Cafe has Closed 		twinpeak@...
Send Email Send Email
 
Thank you Celeste--  You are amazing and  we all benefit from your wonderful posts and contributions.
 
 A month ago I talked to People's buyer about ordering RAW agave in bulk.  I understood that Madhava had talked their supplier in Mexico into RAW agave-- by not heating it to the 180 degrees in previous batches... but to  no more than 120 degrees.  They agreed.  After I relayed this to the buyer at People's he was going to ask Madhava for the name of the supplier.( The Madhava brand was used by some of the raw chefs at the festival.)  Every week when I go into People's I ask about it-- so they don't forget. Everyone ASK when you go in!  In California you can get it bulk for about $8 a quart.  Hopefully we can get it for a good price.  It is making so many more recipes possible.   The Aunt Patty's agave at Daily Grind etc. is NOT raw.  Helen
 
----- Original Message -----
Sent: Sunday, September 26, 2004 12:15 PM
Subject: Re: [RawPortland] Fw: Calendula Cafe has Closed

my dear helen,
 
i am anxiously awaiting more news on the agave front--will you pls keep me posted?
 
thanks so much,  you are an inspiration to our community and i'm glad to have you in my life and as a friend!
 
Celeste
----- Original Message -----
Sent: Sunday, September 26, 2004 12:03 PM
Subject: [RawPortland] Fw: Calendula Cafe has Closed

----- Original Message -----
From: <info@...>
To: "Helen" <twinpeak@...>
Sent: Sunday, September 26, 2004 10:18 AM
Subject: Calendula Cafe has Closed


>
> Owing to financial difficulties, Calendula Cafe has closed.  We wish to
sincerely thank all of our customers for providing us with exceptional
support.
>
>
> To unsubscribe from this newsletter, click the link below:
>
http://pub19.bravenet.com/elist/add.php?action=leave&usernum=1589384450&emailaddress=twinpeak@...
>
>
>



Reply | Messages in this Topic (3)
#405 From: "Celeste Crimi" <rcrimi14@...>
Date: Sun Sep 26, 2004 8:48 pm
Subject: Re: Fw: Calendula Cafe has Closed 		celestecrimi
Send Email Send Email
 
i just looked madhava up on the 'net.  their website, http://www.madhavahoney.com/agave.htm, has contact info, including via email.
 
there is an article stating that the agave comes out of the plant milky white, so i'm wondering if maybe they're heating to clarify, or if that can be accomplished just by sedimentation or filtration. 
 
personally, i would prefer to buy it milky white and raw, than clear and cooked!  :)
 
helen, would you be willing to contact madhava directly and ask about the supplier lowering the temp, or foregoing the heating process altogether?
 
thank you,
Celeste
----- Original Message -----
Sent: Sunday, September 26, 2004 12:50 PM
Subject: Re: [RawPortland] Fw: Calendula Cafe has Closed

Thank you Celeste--  You are amazing and  we all benefit from your wonderful posts and contributions.
 
 A month ago I talked to People's buyer about ordering RAW agave in bulk.  I understood that Madhava had talked their supplier in Mexico into RAW agave-- by not heating it to the 180 degrees in previous batches... but to  no more than 120 degrees.  They agreed.  After I relayed this to the buyer at People's he was going to ask Madhava for the name of the supplier.( The Madhava brand was used by some of the raw chefs at the festival.)  Every week when I go into People's I ask about it-- so they don't forget. Everyone ASK when you go in!  In California you can get it bulk for about $8 a quart.  Hopefully we can get it for a good price.  It is making so many more recipes possible.   The Aunt Patty's agave at Daily Grind etc. is NOT raw.  Helen
 
----- Original Message -----
Sent: Sunday, September 26, 2004 12:15 PM
Subject: Re: [RawPortland] Fw: Calendula Cafe has Closed

my dear helen,
 
i am anxiously awaiting more news on the agave front--will you pls keep me posted?
 
thanks so much,  you are an inspiration to our community and i'm glad to have you in my life and as a friend!
 
Celeste
----- Original Message -----
Sent: Sunday, September 26, 2004 12:03 PM
Subject: [RawPortland] Fw: Calendula Cafe has Closed

----- Original Message -----
From: <info@...>
To: "Helen" <twinpeak@...>
Sent: Sunday, September 26, 2004 10:18 AM
Subject: Calendula Cafe has Closed


>
> Owing to financial difficulties, Calendula Cafe has closed.  We wish to
sincerely thank all of our customers for providing us with exceptional
support.
>
>
> To unsubscribe from this newsletter, click the link below:
>
http://pub19.bravenet.com/elist/add.php?action=leave&usernum=1589384450&emailaddress=twinpeak@...
>
>
>




---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.766 / Virus Database: 513 - Release Date: 9/17/04

Reply | Messages in this Topic (3)
#406 From: "christine e. cuilwik" <christine@...>
Date: Sun Sep 26, 2004 11:53 pm
Subject: Re: raw sauerkraut 		wakachoochoo
Send Email Send Email
  
hello all -

i've found the best way to get inexpensive raw sauerkraut is to buy the
expensive raw stuff (that stuff from Santa Cruz is good, but I prefer
"It's Alive" locally made)...and then just take a small bit of it, stick
it in a larger jar with your own cut up cabbage, ginger, bok choy, sea
veggie, daikon, golden beet, mint, or whatever combinations. then just mix
it up, cover it and let the kraut culture itself--usually about a week at
room temperature (not in the fridge). be sure to check it everyday and
give it a good mixing.

hope this helps!

peace
christine.

Reply | Messages in this Topic (1)
#407 From: "Celeste Crimi" <rcrimi14@...>
Date: Mon Sep 27, 2004 4:16 am
Subject: Re: 		celestecrimi
Send Email Send Email
 
thank you, thomas and gabrielle!
 
can you pls explain a bit more?  i didn't realize there were any raw gourmet chefs in west linn and would love to hear more about your business...
 
Celeste
----- Original Message -----
Sent: Saturday, September 25, 2004 10:41 PM
Subject: [RawPortland]

Hello All,

Gabrielle is putting together a Raw book for Findhorn Press.  She is
demonstrating  a whole bunch of new recipes that she plans to include and
has chosen to share the wealth with the local community.  Please see the
inclosed document titled *CtH Share the Love Gourmet Raw Catering presents --*

In Light and Love,  Thomas


---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.769 / Virus Database: 516 - Release Date: 9/24/2004
 

---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.766 / Virus Database: 513 - Release Date: 9/17/04

Reply | Messages in this Topic (1)
#408 From: "Mike" <mike@...>
Date: Mon Sep 27, 2004 11:41 pm
Subject: Re: Share the Love- Gourmet Raw Catering 		mike_snyder2
Send Email Send Email
  
Hello folks,

    Some people didn't receive the menu that Thomas emailed as an
attachment. I have put the full email and attachment on the website at

http://www.rawportland.org/index.php?
option=com_simpleboard&func=view&catid=8&id=129#129

  I also put the menu into the files section of this group at
http://groups.yahoo.com/group/RawPortland/files/
The file name is "CtHcatering.doc"

I hope to see you there!

    Mike


--- In RawPortland@yahoogroups.com, Thomas & Gabrielle Chavez
<chavez@i...> wrote:
> Hello All,
>
> Gabrielle is putting together a Raw book for Findhorn
> Press.  She is demonstrating  a whole bunch of new
> recipes that she plans to include and has chosen
> to share the wealth with the local community.
>  Please see the inclosed document titled
> *CtH Share the Love Gourmet Raw Catering presents --*
>
> In Light and Love,  Thomas

Reply | Messages in this Topic (2)
#409 From: "Bryan Simmons" <bryan_s_simmons@...>
Date: Tue Sep 28, 2004 5:27 am
Subject: Re: Fw: which bubbies raw 		und_tschues
Send Email Send Email
 
Thanks for the reply Celeste,
 
My Kraut turned out good.  leaving the endcap off the juicer helped the texture, and I ran about 2 cups through the food processor with the S blade for some bigger pieces.  It doesn't have the same taste as what you get from the store but it is sour, and I and all my guinea pigs like it : ).  I used one head red and one head green and ended up with a light purple kraut and fermented the whole 7 days this time.  btw, I use a 2 gal plastic bucket and fill a gal freezer Ziploc bag about 1/2 full to place on top.  This adds the recommended pressure to the kraut during fermentation and keeps the smell to a minimum (as I' fermenting in the house, in the laundry/mud room).
 
I'm intrigued by the idea of using store bought kraut as a starter.  I think I'll also try that to see the difference.  In any case, I think my entire budget for about 64 oz of kraut was about $3.
 
Next time I'm at Fred Meyer I'll get more info on the Kimchee.
 
Regards,
Bryan
----- Original Message -----
Sent: Saturday, September 25, 2004 9:17 PM
Subject: Re: [RawPortland] Fw: which bubbies raw

that's just it, the bubbies in the jar didn't have a pop top, just a regular screw-off lid, like the other brands of raw sauerkrauts.
 
i think what the bubbies fellow was saying is that they have to pasteurize it so it won't leak, not so they can vacuum seal it.
 
anyway, that's  a technicality, the sad fact is the cheap bubbies is cooked--boo hoo!
 
i do like juliano's idea of mixing fresh cabbage with raw sauerkraut and stretching the storebought stuff that way ('cause darn it, i just haven't been able to make kraut that's as yummy--and feels as safe--as the storebought stuff).
 
kind of like using the 'kraut as a 'mother' the same way a mother is used to make vinegar, etc.
 
anyway, looking forward to hearing how your 'kraut turns out with a week of fermentation...
 
btw, how much does the kim chee at fred meyer run, and do you have details on the brand, etc?
 
thanks for writing, bryan!
 
Celeste
Beaverton
 
----- Original Message -----
Sent: Saturday, September 25, 2004 3:58 AM
Subject: Re: [RawPortland] Fw: which bubbies raw

I've had it from the tub, very good.  Food Front had it on sale for $7 about 3-4 weeks ago.  That's still expensive too me so I've started making my own.  I mean, gee, it's only fermented cabbage!  I'm using the recipe from "The Raw Gourmet" (pg 49).  The first batch turned out good in flavor but I didn't like the texture.  The recipe calls for running the cabbage through a juicer with a blank screen and my juicer turned it into something like babyfood (I have a Sampson GB9001 by Green Bison). 
 
I also only gave the first batch 3 days fermenting time and it wasn't tart enough for me so I thought I'd give the second batch longer, and try running it through the juicer without the endcap (thing) on to see if I could get a better texture.  Tomorrow will be 7 days, and I'm going to see how it turned out... I'll let you know.
 
Anyway, I'm weary of any jar that has a "pop-top" seal.  I'm pretty sure they have to heat it to get a vacuum seal on it.  And, sealing a jar of sauerkraut that's still "alive" isn't possible/easy because the fermentation process builds pressure when in an "airtight" container.
 
I found a jar of kimchee (sp?), which is basically spicy sauerkraut, in Fred Meyer in a refrigerated section next to the produce (bagged lettuce).  It's uncooked and in a jar and the lid is always bowed out.  It's great when you first open it because it's bubbly, natural carbonation.  It's not unusual to see some leakage on the outside of these jars and the label let's you know that's normal.
 
Regards,
Bryan
100% raw since 4/2003
----- Original Message -----
Sent: Friday, September 24, 2004 8:39 PM
Subject: [RawPortland] Fw: which bubbies raw

boo hoo!  and here i was thinking the jarred bubbies was the raw stuff....
 
yesterday i was at new seasons concordia doing a tasting for smart monkey food's italian cheeze (yummy!).  i happened to glance behind me and saw the usual bubbies, at $4 or so for 28 oz or so.
 
above it was bubbies in a yogurt-kinda tub, $12.99 for 32 oz.
 
doesn't it just figure that the 'really, truly raw' sauerkraut is about 3 times the price?  still i'm anxious to try it...
 
c
----- Original Message -----
Sent: Friday, September 24, 2004 3:47 PM
Subject: RE: which bubbies raw

Hi, Celeste:
 
You are correct.  The jar is pasteurized due to leaking problems.  Otherwise they are the same.
 
John
 

John M. Gray

President

Bubbies of San Francisco, Inc.

209-957-9411

-----Original Message-----
From: Celeste Crimi [mailto:rcrimi14@...]
Sent: Friday, September 24, 2004 8:22 AM
To: John M Gray
Subject: which bubbies raw

Dear Mr Gray,
 
I have a little question...as you know I'm a big fan of Bubbies Sauerkraut.
 
I notice it comes in 2 forms--jarred and in a plastic tub.
 
The plastic tub is labeled as raw, the jar is not.
 
Are they the same sauerkraut, or does the jarring technique 'cook' that sauerkraut?
 
Thanks very much,
Celeste Crimi
Vice President
POPPA (Pet Over-Population Prevention Advocates), Inc
503-626-4070
www.poppainc.org
 

---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.766 / Virus Database: 513 - Release Date: 9/17/04




Reply | Messages in this Topic (4)
#410 From: "Kerry Jaramillo" <kerryjaramillo@...>
Date: Thu Sep 30, 2004 4:53 am
Subject: Madhava Agave For Sale 		barefoot_yogi
Send Email Send Email
  
Hi Everyone!

I ordered four gallons (yes, GALLONS) of light agave directly from
Madhava.  They are 176oz/11lbs each.  I've got two unopened, sealed
gallons that are up for grabs.

This is a great opportunity to share with friends "co-op style".
Simply get some glass jars and divi it up.

I'm selling each for $40.  It's a whole lot of agave.  It lasts
longer than you realize.  Trust me.

Pass me an email or give me a call.

And a special thanks to all who have supported Holy Chow over these
past ten months.  It was a beautiful experience.  Look forward to
bumping into you at the farmer's market.  :)

Namaste,

Kerry Jaramillo
503. 222. 3618

kerryjaramillo@...

Reply | Messages in this Topic (1)
#411 From: "Kathleen Anderson" <katkando@...>
Date: Thu Sep 30, 2004 4:17 pm
Subject: Carpet Cleaners 		katkando1
Send Email Send Email
 
Hi Guys,
Can anyone recommend a carpet cleaning service that is both effective and non-toxic? I know the ChemDry system is fairly effective, but I have no idea whether or not it leaves a toxic residue for me to absorb as I practice my yoga routine. Anyone know?
Kathleen

Reply | Messages in this Topic (1)
#412 From: "Helen Hecker" <twinpeak@...>
Date: Thu Sep 30, 2004 4:26 pm
Subject: You must go to The Chaco Canyon Cafe -from Helen Hecker 		twinpeak@...
Send Email Send Email
 
Report on The Chaco Canyon Cafe ( Living foods) in Seattle------ Wednesday morning we went to the Chaco Canyon Cafe  (206-522-6966) ( under the Cedars restaurant)  --50th  St. and Brooklyn--- off exit 169 from 1-5 North bound. ( 8 AM to 8 PM m-f and 10-4 on Sat and Sun-- summer hours)- It was FABULOUS!  Undoubtedly the best raw meal in any raw restaurant so far.  The prices were extremely fair  and reasonable.   We had Samosas with plum chutney, Kiwi Lime Tart  and 2 kinds of juices-- their Swamp Monster and Smaug.  I am going to find every excuse to go to Seattle now.  We also did 'take-out' and next time will take a  lot more .    Most all was gluten-free too.  The seating and atmosphere rated an A plus.  In the University district.  People were lined up in the morning  getting  fabulous juices from an extensive list-- come in 10 or 16 oz sizes. They had lots of other beverage choices too. They have living cheesecake and living carrot cake among the desserts.   Nice assortment of living entrees-- we wanted them all!  The staff was very friendly and helpful.  All- in- all a very good expreience.  Please spread the word!    We want to see them continue for a long time.  Helen Hecker( Vancouver, WA)

Reply | Messages in this Topic (1)
#413 From: "tcce@..." <tcce@...>
Date: Thu Sep 30, 2004 5:00 pm
Subject: Agave? 		tcce_7
Send Email Send Email
  
Kerry,

Is this agave the raw agave?

Tammy

________________________________________________________________
Get your name as your email address.
Includes spam protection, 1GB storage, no ads and more
Only $1.99/ month - visit http://www.mysite.com/name today!

Reply | Messages in this Topic (1)
#414 From: "Helen Hecker" <twinpeak@...>
Date: Thu Sep 30, 2004 6:24 pm
Subject: agave 		twinpeak@...
Send Email Send Email
 
Celeste--Madhava  does have raw now  besides the cooked light and amber varieties.  The raw is a cross in color between the two.  Hope that answers your question.  Helen

Reply | Messages in this Topic (1)
#416 From: ani phyo <aniphyo@...>
Date: Fri Oct 1, 2004 4:59 pm
Subject: :: SmartMonkey Foods - menu Oct 6th :: 		aniphyo
Send Email Send Email
  
SmartMonkey Foods Newsletter

1) Menu October 6th
2) un-cooking class this Friday is SOLD OUT: next
upcoming classes....

--------------------------------------------------------------------------------\
-------------


1. Menu Wednesday October 6th

$15 plate
Chili Rellenos
Anaheim chili stuffed with black pepper cheeze,
drizzled with carob cinnamon mole sauce
&
Mexican Squash “Rice”
our grain-free & gluten-free mock “rice” made from
autumn squash
seasoned with fresh tomatoes, cilantro & onion

$6 soup
Carrot-Ginger Bisque

$5 drink
  Made in Mexico Milk
delicious brazil nuts blended with cinnamon and carob

$6 weekly special dessert
based on what looks good at the farmer’s market

$5 desserts
Brownies, Lemon Bars, Pecan Pie


to ensure availability,
please place orders by Monday before (October 4th)
by phone ONLY
(503) 236-7878

Dinners available from 7-8.30pm
At the Three Friends Coffee House
201 SE 12th Ave (1 way, Northbound)
btwn SE Stark and SE Burnside
Portland, OR 97214


--------------------------------------------------------------------------------\
--------------


2. sorry, our next un-cooking class (Friday) is sold
out

Upcoming classes:

1) Whole Foods Markets, Seattle, WA – Friday, November
5th, 6.30-9pm
2) Whole Foods Markets, Portland, OR – Wednesday,
November 17th, 6-9pm.

MENU:
Corn Chowder
Walnut-Cranberry Butternut Squash "Rice" (grain-free)
Garden Pate in Collard Green Wrap
Apple Pie on Pumpkin Seed Crust


--------------------------------------------------------------------------------\
-------------


For the latest info, please visit our website:
http://www.smartmonkeyfoods.com


We look forward to seeing you soon!

...........................
Ani Phyo
SmartMonkey Foods | Organic Vegan Living Cuisine
http://www.smartmonkeyfoods.com
(503) 236-7878 office










=====
SmartMonkey Foods
organic living cuisine
http://www.smartmonkeyfoods.com
503-236-7878



__________________________________
Do you Yahoo!?
New and Improved Yahoo! Mail - Send 10MB messages!
http://promotions.yahoo.com/new_mail

Reply | Messages in this Topic (1)
#417 From: "Celeste Crimi" <rcrimi14@...>
Date: Sat Oct 2, 2004 12:54 am
Subject: raw agave from the horse's mouth 		celestecrimi
Send Email Send Email
 
here is the reply from the email i sent day before yesterday to madhava, wherein i was very explicit that i would like to know how to order the RAW, UNPASTEURIZED agave nectar, no the light nor the amber:
 
 
From: "Madhava Honey" <craig@...>
Sent: Friday, October 01, 2004 4:08 PM
To: spay@...
Subject: Re: MadhavaHoney.com Contact Form

Hello Celeste,
Thanks for your inquiry. Just give us a call at 303-444-7999 and we can fill
your order for the organic raw agave nectar with a credit card. 1 gallon -
$26.99 retail.
Regards,
Craig
 

---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.766 / Virus Database: 513 - Release Date: 9/17/04

Reply | Messages in this Topic (1)
#418 From: "Celeste Crimi" <rcrimi14@...>
Date: Sat Oct 2, 2004 2:13 am
Subject: kim chi at market 		celestecrimi
Send Email Send Email
 
i found the market you referred to today.  only kim chi i could find had sugar and sometimes even shrimp in it, though.
 
if you're ever there and see the good stuff, could you let me know, pls?
 
did find some awesome, purple-black nori sheets labeled 'dried laver' 50 sheets for $3.99
 
and my favorite little wakame ribbons, 5 oz for $3.99, which is better than the usual $1.99 i pay for only 2 oz.
 
Celeste Crimi
 

---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.766 / Virus Database: 513 - Release Date: 9/17/04

Reply | Messages in this Topic (1)
#419 From: Marlane Bassett <mbassettnd@...>
Date: Sat Oct 2, 2004 3:13 am
Subject: Re: Digest Number 154 		mbassettnd@...
Send Email Send Email
  
--- RawPortland@yahoogroups.com wrote:

> ------------------------ Yahoo! Groups Sponsor
> --------------------~-->
> $9.95 domain names from Yahoo!. Register anything.
>
http://us.click.yahoo.com/J8kdrA/y20IAA/yQLSAA/6iHolB/TM
>
--------------------------------------------------------------------~->
>
>
> There are 4 messages in this issue.
>
> Topics in this digest:
>
>       1. Carpet Cleaners
>            From: "Kathleen Anderson"
> <katkando@...>
>       2. You must go to The Chaco Canyon Cafe -from
> Helen Hecker
>            From: "Helen Hecker"
> <twinpeak@...>
>       3. Agave?
>            From: "tcce@..." <tcce@...>
>       4. agave
>            From: "Helen Hecker"
> <twinpeak@...>
>
>
>
________________________________________________________________________
>
________________________________________________________________________
>
> Message: 1
>    Date: Thu, 30 Sep 2004 09:17:00 -0700
>    From: "Kathleen Anderson" <katkando@...>
> Subject: Carpet Cleaners
>
> Hi Guys,
> Can anyone recommend a carpet cleaning service that
> is both effective and non-toxic? I know the ChemDry
> system is fairly effective, but I have no idea
> whether or not it leaves a toxic residue for me to
> absorb as I practice my yoga routine. Anyone know?
> Kathleen
> TerraClean has a good service and I believe uses an
ozone chamber for their rugs
> [This message contained attachments]
>
>
>
>
________________________________________________________________________
>
________________________________________________________________________
>
> Message: 2
>    Date: Thu, 30 Sep 2004 09:26:58 -0700
>    From: "Helen Hecker" <twinpeak@...>
> Subject: You must go to The Chaco Canyon Cafe -from
> Helen Hecker
>
> Report on The Chaco Canyon Cafe ( Living foods) in
> Seattle------ Wednesday morning we went to the Chaco
> Canyon Cafe  (206-522-6966) ( under the Cedars
> restaurant)  --50th  St. and Brooklyn--- off exit
> 169 from 1-5 North bound. ( 8 AM to 8 PM m-f and
> 10-4 on Sat and Sun-- summer hours)- It was
> FABULOUS!  Undoubtedly the best raw meal in any raw
> restaurant so far.  The prices were extremely fair
> and reasonable.   We had Samosas with plum chutney,
> Kiwi Lime Tart  and 2 kinds of juices-- their Swamp
> Monster and Smaug.  I am going to find every excuse
> to go to Seattle now.  We also did 'take-out' and
> next time will take a  lot more .    Most all was
> gluten-free too.  The seating and atmosphere rated
> an A plus.  In the University district.  People were
> lined up in the morning  getting  fabulous juices
> from an extensive list-- come in 10 or 16 oz sizes.
> They had lots of other beverage choices too. They
> have living cheesecake and living carrot cake among
> the desserts.   Nice assortment of living entrees--
> we wanted them all!  The staff was very friendly and
> helpful.  All- in- all a very good expreience.
> Please spread the word!    We want to see them
> continue for a long time.  Helen Hecker( Vancouver,
> WA)
>
> [This message contained attachments]
>
>
>
>
________________________________________________________________________
>
________________________________________________________________________
>
> Message: 3
>    Date: Thu, 30 Sep 2004 17:00:19 GMT
>    From: "tcce@..." <tcce@...>
> Subject: Agave?
>
>
> Kerry,
>
> Is this agave the raw agave?
>
> Tammy
>
>
________________________________________________________________
> Get your name as your email address.
> Includes spam protection, 1GB storage, no ads and
> more
> Only $1.99/ month - visit http://www.mysite.com/name
> today!
>
>
>
________________________________________________________________________
>
________________________________________________________________________
>
> Message: 4
>    Date: Thu, 30 Sep 2004 11:24:50 -0700
>    From: "Helen Hecker" <twinpeak@...>
> Subject: agave
>
> Celeste--Madhava  does have raw now  besides the
> cooked light and amber varieties.  The raw is a
> cross in color between the two.  Hope that answers
> your question.  Helen
>
> [This message contained attachments]
>
>
>
>
________________________________________________________________________
>
________________________________________________________________________
>
>
>
>
------------------------------------------------------------------------
> Yahoo! Groups Links
>
>
>     RawPortland-unsubscribe@yahoogroups.com
>
>
>
------------------------------------------------------------------------
>
>
>




_______________________________
Do you Yahoo!?
Declare Yourself - Register online to vote today!
http://vote.yahoo.com

Reply | Messages in this Topic (1)
#420 From: Thomas & Gabrielle Chavez <chavez@...>
Date: Sat Oct 2, 2004 6:26 am
Subject: Friday, Oct 8 "Double Dessert" Dinner menu 		thomasatcth
Send Email Send Email
 

CtH Share the   Love  Gourmet Raw Catering presents--

“Double Dessert Dinners”

             Fridays during October
             1256 14th St, West Linn

Menu for Friday, Oct 8, 6:30 pm:

Tomato Bisque
Curried lentil croquettes with coriander raita
Green papaya salad
Seasonal fruit Chat Masala
Raw chocolate-raspberry gateaux
Macadamia coconut ice cream
Mint limeade    

$25 donation to CtH UCC
Reservations required
email gabrielle@... or call 503-650-4447 
---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.769 / Virus Database: 516 - Release Date: 9/24/2004

Reply | Messages in this Topic (2)
#421 From: "Bryan Simmons" <bryan_s_simmons@...>
Date: Mon Oct 4, 2004 11:25 pm
Subject: King's Kimchi 		und_tschues
Send Email Send Email
 
Hello all,
 
Celeste had asked for more details about the kimchi I mentioned in a previous post.  Here's the details.
 
King's Kimchi (www.kingsasian.com)
 
spicy or mild jars (14oz) at Fred Meyer for $3.98
 
Enjoy,
Bryan

Reply | Messages in this Topic (2)
#422 From: "Chris McDaniel" <MoonGroover@...>
Date: Tue Oct 5, 2004 12:27 am
Subject: Make kimchi at home 		ccrider_9
Send Email Send Email
  
Good Day, All,

As this is my first post on the list, please view this as my introduction to
the group.  I have been a vegetarian now for about a year and a half - so I
have MUCH to learn.  In addition, I am VERY recent to the living foods
culture - so I have even MORE to learn.   YEA
LEARNING!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

I happen to be quite good at making kimchi at home.  It took lots of
patience and a good deal of botched experiments before I finally got things
perfected.  Now I will say that my recipe DOES use just a bit of sugar
(approx 1/2 tbs per large head of Napa cabbage) - so this might not be for
everyone. The recipe that I currently use also uses a good deal of sea salt
(I've gotten it down to about 3 tbs per head), but most of it is used in the
initial brine bath and is rinsed away form the cabbage.  For my next
batches, I will try to use a culture starter in lieu of this salt, but I
will almost guarentee that it will not work correctly the first try and that
it will not taste the same.  However, it sure would be nice to get away from
that much salt.

The recipe I have 'perfected' uses 5 heads of Napa cabbage and makes
approximately 7-8 pint jars of kimchi.

I have not ever written down the process - and it is a bit tedious to do so.
   Therefore, before I take the time, I wonder if anyone is interested in the
recipe as it stands (given the undesirous ingredients above), or whether I
should wait to write down the process until after I have 'perfected' the
culture starter method?  I'll see if I get any responses and go from there.

Sorry for the long post.  I appreciate all of what I read every day and look
forward to becoming involved in the living foods community!!!

Peace and MUCH Love,
Moony



"Those who hear not the music
think the dancer mad"

Breathe deep,
fly high,
seek peace,
and be a freak





>From: "Bryan Simmons" <bryan_s_simmons@...>
>To: <RawPortland@yahoogroups.com>
>Subject: [RawPortland] King's Kimchi
>Date: Mon, 4 Oct 2004 16:25:28 -0700
>
>GlacierHello all,
>
>Celeste had asked for more details about the kimchi I mentioned in a
>previous post.  Here's the details.
>
>King's Kimchi (www.kingsasian.com)
>
>spicy or mild jars (14oz) at Fred Meyer for $3.98
>
>Enjoy,
>Bryan

_________________________________________________________________
Express yourself instantly with MSN Messenger! Download today - it's FREE!
hthttp://messenger.msn.click-url.com/go/onm00200471ave/direct/01/

Reply | Messages in this Topic (1)
#423 From: "Mike" <mike@...>
Date: Tue Oct 5, 2004 6:52 am
Subject: KimChi & "Double Dessert" Dinner 		mike_snyder2
Send Email Send Email
  
> --- In RawPortland@yahoogroups.com, Thomas & Gabrielle Chavez wrote:
>
> CtH Share the Love Gourmet Raw Catering presents--
>
> "Double Dessert Dinners"
_____________________________________
_____________________________________

  Hi folks,

    Thank you for the delicious dinner last Friday, Gabrielle! You are
an incredible chef and you have mastered the art of dessert! I can't
wait until your recipe book comes out.

    I'd like to chime in on the fermented food discussion. I'll quote
a section from Viktoras Kulvinskas' book "The Lovers Diet" below. I
haven't tried making fermented foods yet, but I eat them all the
time. I purchase sauerkraut and kimchi from "It's Alive!"
and "Rejuvenative Foods", and I purchase Miso at People's Co-Op. They
have my favorite miso, it's in the glass jars and the brand is "South
River Miso". Dr. Gabriel Cousens' book "Rainbow Green Live Food
Cuisine" has great info and recipes for making fermented foods and
vegan kefir. For his kim chi and sauerkraut, he adds one tablespoon
of South River Miso to the mixture.

Rejuvenative Foods
http://www.rejuvenative.com
It's Alive! - http://itsalivepdx.tripod.com/
South River- http://www.southrivermiso.com

There is great info on this website-
http://wildfermentation.com/

This is a great article on miso-
Subject: Radiation: Miso for the body/rock dust for the soil, virtues
of
http://tinyurl.com/66w6a

The text below is quoted from "The Lovers Diet" by Victoras
Kulvinskas, page 163
http://www.geocities.com/viktoraslive/books.htm
http://www.naturalusa.com/viktor/
Acidophilus, Bifidus, and Probiotics
Internal Enzyme Factories
   Over 25 years ago at the Hippocrates Health Institute I pioneered
the fermentation process. I not only based it on totally non-animal
milks but also found ways to accelerate the fermentation. In the
past, to get successful results, one had to add salt and ferment the
cabbage for weeks. With my system, the kraut are ready in 2 to 3
days, and salt is unnecessary. By starting a batch of the following
recipes with 1 teaspoon of pro-biotics (friendly bacteria), you will
be giving your intestinal bacteria a major boost. In a matter of 1
hour, 1 bacteria becomes two, within another hour it becomes 4. If
this is allowed to keep on for 8 hours, the total bacteria count in a
preparation increases by 256 times. Remember though, that the
fermentation process produces a high lactic acid content, so you do
not want to over-use fermented foods in your meal plan. Experiment
with a few tablespoons or more; find out what works. Because of the
acid component, the ferments are NEVER to be combined in the same
meal with starchy foods such as bread, rice, and other grains, root
vegetables, ect.

   Although sunflower seeds (which I find the most delicious of the
lot) are most often used, you could just as well use almonds or a mix
of sesame with sunflower (comes out quite sharp), pumpkin, cashew,
tofu, ect."

Reply | Messages in this Topic (2)
#424 From: "Celeste Crimi" <rcrimi14@...>
Date: Wed Oct 6, 2004 7:32 pm
Subject: Fw: kimchi question 		celestecrimi
Send Email Send Email
 
while we're on the kimchi subject, here's what the rep for King's Asian, which Bryan told us about being sold at Fred Meyer for $4 jar, had to say--sounds awesome!!
 
Celeste
Beaverton
----- Original Message -----
Sent: Wednesday, October 06, 2004 9:26 AM
Subject: Re: kimchi question

Dear Ms. Crimi.

Thank for your e-mail and your inquiry.

King's Kimchi never heated, blanched, boiled, steamed or pasteurized. It is a completely raw product. The only time that our product is ever exposed to increased temperature is when the tamper-evident band is shrunk onto the cap. During this time, the bottle is exposed to increased temperature for about 3-4 seconds. This temperature rise never increases the temperature of the internal ingredients.

I hope I have provided that information you were looking for. If you have any further questions, please do not hesitate to contact me again.

Victor Wang
=============================================
King's Asian Gourmet
Makers of King's Kimchi - America's Favorite
651 Brannan Street, Suite 100
San Francisco, CA 94107
tel: 415.222.6100
fax: 415.222.6105


On Tuesday, October 5, 2004, at 09:13 AM, Celeste Crimi wrote:

Dear Mr Wang,
 
I was wondering if you could tell me a bit more about the process by which your delicious kimchi is made.
 
Are any of the ingredients ever heated, blanched, boiled, steamed or pasteurized, including in the process of sealing the jar?
 
Thanks very much and I appreciate your time and attention,
Celeste Crimi
Beaverton, Oregon
 

---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.772 / Virus Database: 519 - Release Date: 10/1/04



Reply | Messages in this Topic (1)
#425 From: "Mike" <mike@...>
Date: Thu Oct 7, 2004 5:24 pm
Subject: Fwd: Live Foods Association Monthly Newsletter 		mike_snyder2
Send Email Send Email
  
Hi folks,

  Below is the monthly newsletter from the festival association.

Alex put out his October newsletter today, it's a great one!
http://www.rawguru.com/html/issue3.html

The October newsletter for Healthful Living International, The
World's Premier Natural Hygiene Organization, is on this page->
http://www.healthfullivingintl.com/enewsletter.html

David Wolfe updated his site. I highly recommend the two day trial
membership, especially if you have a CD burner. You can save the
links and burn the audio to CD->
http://www.thebestdayever.com/programs.htm

Now for the newsletter!

Mike

FROM: International Raw Foods Association <rawfestival@...>
SENT: Wednesday, October 6, 2004
SUBJECT: International Raw and Living Foods Association Monthly
Newsletter, October 2004

*****
Will There Be a 2005 International Festival?

by Linda Simon


             The International Association of Raw & Living Foods
started sponsoring an International Raw Foods Festival in 2000…five
years ago…because of the need to come together as a true
international movement. Every year, the International Festival has
been fantastically successful in creating a space where individuals,
as well as the Raw Foods Movement itself, can grow, be supported, and
reach out to others about the important aspects of this lifestyle
choice. The long-term positive affects of this yearly festival are
felt not only by participants, but also by speakers, vendors,
volunteers, and the local community…everyone who comes in contact
with it.

             What hasn't always been so successful is the financing.
Each year the cost to put on the International Raw Foods Festival is
about $60,000. Most of this expense comes in the form of renting
space & equipment…this year the rental on chairs/tables alone came to
over $4,000! The International Raw Foods Association is an all-
volunteer organization and has always been committed to purchasing
(and renting out to others) any items that it can. For instance, we
now own about 50 of our own 10x20 tents and rent those out during the
year to other non-profit groups. The speakers all donate their time
and expenses to come and be there for the movement. The people who
work the nine months it takes to put this on do so without pay. In
addition, many of our needed outside services, such as music or
graphic design, are often donated. In 2004 we again face another year
of being in the "red" after the event is over…and regardless of the
size of the deficit, the Association is committed to paying those
bills. With 2003's remaining debts added to 2004's, this comes to
about $30,000.

             Given this deficit and the costs to produce yearly
Festivals, the International Association Board is faced with several
options:

1. Discontinue Festivals until the deficit is paid or until they can
begin to pay for themselves, and concentrate instead on other
projects of national and international significance.

2. Greatly raise prices to participants and vendors, and
eliminate "work-trade" options, even if this means some people can no
longer afford to attend.

3. Find a way to ensure that more people attend at the current
prices. This would mean getting long-term commitments from people at
all levels to support the festivals with their dollars.

4. Participate in purchasing/building a permanent retreat center/camp
in the Pacific Northwest for new paradigm non-profits to use year-
round, and where the International Raw Foods Movement would have
permanent headquarters and use of the space.

             The Board of Directors would like to hear from you on
what you would like to see the Association do in the future, not only
on this subject, but on all others. The Board itself has currently
chosen to work with options 3 & 4. Victoria Jayne, the Assoc.
Executive Director will be coordinating fundraising and sponsorship
efforts through various means which you can read about in this
newsletter…please consider participating in one or more of them.

             Linda Simon has agreed to spearhead forming a private LLC
to fund, find, and get up and running a retreat center for the Raw
Foods Movement and other new paradigm groups by summer of 2005. The
International Association will be one of the founding members who
will have a timeshare interest in the camp and the right to use it
for our yearly International Raw Foods Festival. Individuals as well
as groups can be a part of this.  Please contact Linda at 503-293-
3039 for a packet of information on this exciting venture!
******
******

How Can You Help the Association?
by Victoria Jayne


Would you like to know about the variety of ways in which you can
support the work of the not-for-profit International Raw & Living
Foods Association and an annual International Festival? Every year we
(the Board of the Association) takes a financial risk to put on the
festival. Many times, members of the board have had to front money
for the festival out of their own personal finances.

The Board has "gone to the mattress" this year to keep this festival
available to the raw foods community. We are now in a position after
this year's festival to ask for your direct support and also ask that
each of you consider contributing to the Association in one or more
of the following ways.

Here are the many opportunities to help us pay off the bills of this
year's festival and to create a budget for future events. Our target
is to raise $35,000 to accomplish these two goals.

1.  Become a member for $20.00. Members receive a 10% discount on all
purchases from the Association of tapes and videos and all events
sponsored by the Association. (E-mail for purchase of membership at
rawfestival@....)


2.  Purchase tapes and videos of the best and most advanced
information on health and the raw and living foods lifestyle given by
the speakers at the festival for the last five years. (Go to the web
site www.rawfestival.com for a complete list of the speakers and talk
topics available. This year's audio and video tapes are listed in
this newsletter.)


3.  Make a direct donation: 1000 people donating $35.00; 350 people
donating $100.00; or 35 people donating $1000.00. Choose what is
possible for you to contribute and BE one of those people!


4.  Sign up for our e-scrip program. Every time you make a purchase
with your credit or debit card at specific vendors, the Association
receives up to 5% of your purchase. (A very painless way to help out—
send an e-mail to rawfestival@...  for more information about how
to sign up).

5.  Bid on one of the remaining Auction items that did not get sold
at the silent auction. Another painless way to help out while getting
a bargain gift for yourself or someone you love. (Auction items are
listed in this newsletter. Send your bid to rawfestival@....)


6.  Donate your vehicle instead of trading it in on your next upgrade
and get a tax deduction nearly equivalent to the trade-in value. We
currently have a very generous friend of the Association who has
donated a 2000 Hyundai, Sonata with only 75,000 miles on it. We are
selling it for $6,500.00. Of course, if anyone is interested in
purchasing this car, contact Victoria Jayne:
720 N Farragut Street
Portland, OR 97217
victoriajayne@...

(503) 539-3294

7.  Use Victoria Jayne to find you or your family or friends a real
estate agent any where in the US and 50% of the referral fee will be
donated back to the Association. (See the article in this newsletter).


8.  Consider becoming a sponsor for either the Association or the
Festival or both. The benefits of being a sponsor are outlined on our
web site: www.rawfestival.com. Please check out the website if you
have the capacity to support the Association as a sponsor while
promoting yourself and your business. Also, watch for a more detailed
article on sponsorship coming in the newsletter next month featuring
2004 sponsor, Dr. Jameth Sheridan.

9. Last and most importantly, send your comments, ideas, and
willingness to put those ideas into practice. In other words, make
an "in-kind" donation.

Please consider contributing in more than one of the options above.
We are most grateful for your support!
*******
*******

2004 Festival Feedback

At the 2004 Festival, we did not pass out formal evaluation forms as
in years past. However, we welcome any and all feedback regarding the
festival: What worked well? What would you like to see improved or
done differently? How would you rate the speakers, the food demos,
the vendor booths? Please send us your feedback and ideas by emailing
us at rawfestival@....
*********
*********

Support the International Festival of Raw  and Living Foods When You
Purchase Your Next Home

by Victoria Jayne

Victoria Jayne, Executive Director of The International Festival of
Raw and Living Foods and a licensed real estate agent with Keller
Williams Realty, has offered to contribute 50% of any referral fee
she receives to The International Festival of Raw and Living Foods.

Here's How You Can Help:

If you or a friend or family member is thinking of buying a home,
contact Victoria Jayne.

"As a licensed agent with Keller Williams Realty in Portland Oregon,
I have a nationwide network of agents to help you no matter where you
live in the U.S. Allowing me to make a referral to your local agent
will generate a referral fee for me and my commitment is to then
donate 50% of every referral fee to the Festival Association."

Keller Williams is the fastest growing company in the nation for good
reason: they have extremely high standards. The company is literally
run by the agents rather than the owners of the company. Keller
Williams' value system is based on win/win for everyone. Therefore,
integrity, honesty, open communication, customers, creativity, trust,
teamwork, and success are the key components of every transaction. As
a result of this level of integrity, the high-quality agents
attracted to Keller Williams are competent, self-directed, and
committed to the success of each of their clients.

The International Raw Foods Association's intent in creating this
program is to:

Generate income to help the Association pay off the debt incurred
from the last two years of operating the festival.
Create an operational budget for continuing our non-profit work.
We've put on festivals for the last five years as an all-volunteer
organization. We now realize that in order to continue the festival
in the coming years, we need funds both for a small permanent staff
and to enable us to purchase land to create a permanent home for the
festival. With our own land, we will be able to save money on our
annual venue, as well as generating additional income by renting the
land to other like-minded organizations throughout the year. (The
International Festival cost about $60,000 per year, with most of that
cost going into renting land or infra-structures.)


This is an exciting opportunity for you to help fund the valuable
ongoing work of the International Festival of Raw and Living Foods.
If you live in the Portland area, Victoria Jayne can work with you
directly as your Keller Williams agent. Please pass the word to all
of your friends, family and colleagues. Call or email Victoria Jayne
for further details or clarification.
********
********

2004 Festival CDs and Videos Available

If you were unable to attend the 2004 International Raw Food
Festival, or if you attended but missed some of the presentations you
would have liked to hear, we have CDs and videos available for all of
the presentations listed below. Also, the holidays are coming soon!
These would make perfect gifts to help your loved ones get healthier.
Each CD is $12.00, and each video is $20.00. Call the Raw and Living
Foods Association at 503-246-1684 or email rawfestival@... to
order your copies!


CDs:

Thursday night Panel Discussion, "Raw Movement Interactives"

Jameth Sheridan, ND, 1) "How to Cleanse and Nourish, Deeply and
Safely,"

       2) "Fasting and Supplements,"

       3) "Raw and Dental Health"

Frederic Patenaude

Brigitte Mars, 1) "Medicinal Value of Culinary Herbs"

       2) "Dispelling the Myths About Raw"

Len Watson, "The Roots of Health: How to Detoxify Your Colon, Clean
and Regenerate Your Liver, and Evaluate Your Colon Health"

Halanna Mathhew, ND, PhD, 1) "Childrens' Health - Obesity"

       2) "Healthy Pregnancy and Children"

Tony Mostajir,  1) Friday PM

       2) "Effortless Prosperity"

George Hom, PhD, "Seven Steps to a Healthy Body, Mind and Spirit"

SmartMonkey, "Raw Performance with SmartMonkey Foods"

John Kohler, "Kitchen Gadgets and Appliances to Make Raw Foods
Preparation a Breeze"

Bruce Horowitz, "Paradigm Shift: The Raw Revolution and Ecological
Consciousness"

Victoria Boutenko, "Spiritual Power of Raw Foods"

Fred Bisci, PhD, "Successful on 100% Raw"

John Kallas, PhD, "Wild Edible Plants of North America" (2 CDS, Sat
AM and Sun AM)

Gabriel Cousens, MD, MD(H), 1) "Nutrition for the Spiritual Life: New
Concepts,"

       2) Saturday evening presentation on "Rainbow Green Live-Food
Cuisine"

Paul Nison,  Saturday  AM

Doug Graham, "Facts and Fasting, the Definitive Detox"

Ruza Bogdanovich, ND, PhD, 1) "The Cure is in The Cause"

       2) "How to Have Healthy Children"

Rick Dina, DC, "Understanding Essential Fats"

Cherie Soria,1) "Gentle Transition to a High Raw Lifestyle"

       2) "Sharing the Raw Lifestyle with Others"

Chad Sarno, "Living Foods Simple and Delicious"

Elizabeth Baker, "The Elizabeth Baker Story"

Chris Melitus, Sunday PM

Bill Milmoe, Sunday PM

Tim Trader, NMD, PhD, DD, "The Key to Health, the Love Diet"


Videos:

Wednesday night Gourmet Dinner

Ann Wigmore Institute, Kaelash Neels

SmartMonkey, "The Art of Uncooking Food with SmartMonkey Foods"
(Friday and Sunday - 2 videos)

Rising Stars - Robyn Boyd and Joshua McHugh

Doug Graham, "Simply Delicious Just Desserts"

Jeff Rogers, "Beat the Heat This Summer"

Alicia Ojeda, "A Trio of Luscious Pates"

Elaina Love, "Kid Friendly Foods"

Matt Samuelson, "Fruit Cobbler"

Rene Archner, "Mango Papaya Pie"

Philip Madeley, "Rainbow Green Live Food Cuisine"

Victoria Boutenko, "Victoria's Secrets"

Cosmic Pepperman, Sunday AM Demo

Cherie Soria, "Dream Desserts"
*********
********

International Association Establishes Fund for Dr. Tim Trader


Dr. Tim Trader is being falsely prosecuted by the State of Maryland
for practicing medicine without a license and other related matters.
He faces the possibililty of several years in jail.

As an Essene minister, a founding governor of Healthful Living
International, and in private health consultations, Tim has had a
profoundly positive, loving impact on everyone he encounters. For the
past 15 months, Tim has worked as fasting supervisor at the
Tanglewood Wellness Center in Maryland, assisting scores of guests to
heal and rejuvenate through deep physiological, emotional, and
sensory rest. As you may know, Tim has been serving humanity in these
ways for more than a decade without incident.

As we proceed with our fund-raising for the International
Association, we do not want to forget our brother, Tim Trader. For
that reason, 5% of all monetary donations (not purchases of product)
will be set aside in a fund to assist Tim with his legal expenses.
Tim's challenge is our challenge and the International Association
wants to recognize that by establishing a fund for him.

(Ed. note- More info on Tim Trader vs. the State of Maryland can be
found here->

http://www.rawfoodsupport.com/read.php?
f=12&i=27928&t=27928#reply_27928

************
************

Recipe of the Month: Olive Dip
from "Rainbow Green Live-Food Cuisine" by Gabriel Cousens, M.D. and
the Tree of Life Cafe Chefs

2 large avocados
2 T lemon juice
1 C Italian black olives, finely chopped
1/2 C tomatoes, finely chopped
1/4 C red bell pepper, finely chopped
1/4 C celery, finely chopped
2 T fresh parsley, finely chopped

Mash avocados with lemon juice. Process all ingredients in a blender
until chunky.
******************
******************

Auction Items

There are several Auction items still up for grabs! Go to
www.rawfestival.com for pictures of the items listed below. If you
would like to bid on any of these items, send an email with your bid
to rawfestival@... by October 31st.

1. Kazak Wall Hanging
Value: $500.00
Min. Bid: $250.00

2. Hallelujah Acres cleansing program and back pack
Value: $250.00
Min. Bid: $100.00

3. "Physical, Mental, and Spiritual Health," book by Halanna Matthews
(2 books available)
Value: $12.00
Min. Bid: $5.00

4. "7 Steps in 21 Days to a Healthy Spirit, Mind, Body," book by
George Hom (3 books available)
Value: $12.00
Min. Bid: $5.00

5. NMT: The Feinberg Technique. A Safe and Rapid Method of Restoring
the Body's Inherent Capacity to Heal
Value: $150.00
Min. Bid: $50.00

6. One hour of hypnotherapy in area of choice, by Dr. Jim Johnson
(recognized regional expert in his field)
Value: $125.00
Min. Bid: $65.00

7. One hour of Yoga and one hour of dance instruction by Bill Milmoe
(Portland)
Value: $125.00
Min. Bid: $50.00

8. Annapurna Center - Transformative Detoxification Experience (2
retreats available)
Value: $1,500.00
Min. Bid: $800.00
**************************

This issue prepared and formatted by Virginia Pryor, Volunteer

Reply | Messages in this Topic (1)
#426 From: "Helen Hecker" <twinpeak@...>
Date: Fri Oct 8, 2004 3:38 pm
Subject: Re: King's Kimchi 		twinpeak@...
Send Email Send Email
 
I talked to someone ( female) in the company this morning to see if the ingredients are gluten-free.  It is NOT a raw product!  It contains sugar.   The ingredients are Napa cabbage, green onion, garlic, Korean hot pepper( similar to cayenne), salt, ginger, sugar and paprika.  I told them to trade the sugar for raw agave or honey.  She seemed very interested in the substitution and said they didn't know sugar wasn't raw.   Helen

Reply | Messages in this Topic (2)
#427 From: Thomas & Gabrielle Chavez <chavez@...>
Date: Sun Oct 10, 2004 10:01 pm
Subject: Third Raw Feast of Five 		thomasatcth
Send Email Send Email
  
Hi Everyone,

We will be serving the third in our October series of five raw, *Double
Desert* feasts this coming Friday, the 15th of October.  reviews have been
fabulous so far.  Please come and help Gabrielle test out the flavors for
her new book GOURMET RAW - Loving Your Food and Loving Yourself, due out in
March from Findhorn Press.

In Love and Light, Thomas
---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.772 / Virus Database: 519 - Release Date: 10/1/2004

Reply | Messages in this Topic (2)
#428 From: ani phyo <aniphyo@...>
Date: Mon Oct 11, 2004 5:43 pm
Subject: Re: Digest Number 159 		aniphyo
Send Email Send Email
  
Hello Thomas & Gabrielle

Thank you for doing Fri night dinners!
I'm so looking forward to enjoying your gourmet
treats!
Unfortunately, I'll be out of town this Friday.

I'd like to receive your menus (they don't show up in
this RAWPortland list for some reason...maybe keep in
email body rather than as attachement?)

Looking forward to 'eating out' with you all soon!
Ani


--- RawPortland@yahoogroups.com wrote:

>
> ------------------------ Yahoo! Groups Sponsor
> --------------------~-->
> $9.95 domain names from Yahoo!. Register anything.
>
http://us.click.yahoo.com/J8kdrA/y20IAA/yQLSAA/6iHolB/TM
>
--------------------------------------------------------------------~->
>
>
> There is 1 message in this issue.
>
> Topics in this digest:
>
>       1. Third Raw Feast of Five
>            From: Thomas & Gabrielle Chavez
> <chavez@...>
>
>
>
________________________________________________________________________
>
________________________________________________________________________
>
> Message: 1
>    Date: Sun, 10 Oct 2004 15:01:29 -0700
>    From: Thomas & Gabrielle Chavez <chavez@...>
> Subject: Third Raw Feast of Five
>
> Hi Everyone,
>
> We will be serving the third in our October series
> of five raw, *Double
> Desert* feasts this coming Friday, the 15th of
> October.  reviews have been
> fabulous so far.  Please come and help Gabrielle
> test out the flavors for
> her new book GOURMET RAW - Loving Your Food and
> Loving Yourself, due out in
> March from Findhorn Press.
>
> In Love and Light, Thomas
>
>   ----------
>
>
> ---
> Outgoing mail is certified Virus Free.
> Checked by AVG anti-virus system
> (http://www.grisoft.com).
> Version: 6.0.772 / Virus Database: 519 - Release
> Date: 10/1/2004
>
>
> [This message contained attachments]
>
>
>
>
________________________________________________________________________
>
________________________________________________________________________
>
>
>
>
------------------------------------------------------------------------
> Yahoo! Groups Links
>
>
>     RawPortland-unsubscribe@yahoogroups.com
>
>
>
------------------------------------------------------------------------
>
>
>
>
>

=====
SmartMonkey Foods
organic living cuisine
http://www.smartmonkeyfoods.com
503-236-7878



__________________________________
Do you Yahoo!?
Read only the mail you want - Yahoo! Mail SpamGuard.
http://promotions.yahoo.com/new_mail

Reply | Messages in this Topic (1)
#429 From: ani phyo <aniphyo@...>
Date: Mon Oct 11, 2004 6:04 pm
Subject: :: SmartMonkey Foods, menu Oct 13th :: 		aniphyo
Send Email Send Email
  
SmartMonkey Foods  newsletter

1) Menu Wed Oct 13th
2) upcoming Nov classes: Portland & Seattle

......................................................................

1) Menu Wednesday October 13th

$15 plate
Mushroom Risotto with White Truffle Infused Olive Oil
&
Autumn Greens tossed in Italian Tomato Dressing

$6 soup
Lemon-Fennel Soup

$5 drink
  Vanilla Hemp Nut Smoothie

$6 weekly special dessert
based on what looks good at the farmer’s market

$5 desserts
Brownies, Lemon Bars, Pecan Pie


to ensure availability,
please place orders by Monday before (October 11th)
by phone ONLY
(503) 236-7878

Dinners available from 7-8.30pm
At the Three Friends Coffee House
201 SE 12th Ave (1 way, Northbound)
btwn SE Stark and SE Burnside
Portland, OR 97214


--------------------------------------------------------------------------------\
--------------


2. upcoming classes: Portland & Seattle

1) Whole Foods Markets, Seattle, WA – Friday, November
5th, 6.30-9pm
2) Whole Foods Markets, Portland, OR – Wednesday,
November 17th, 6-9pm.

MENU:
Corn Chowder
Walnut-Cranberry Butternut Squash "Rice" (grain-free)
Garden Pate in Collard Green Wrap
Apple Pie on Pumpkin Seed Crust


--------------------------------------------------------------------------------\
-------------


For the latest info, please visit our website:
http://www.smartmonkeyfoods.com


Enjoy your week, and we look forward to seeing you
soon!

...........................
Ani Phyo
SmartMonkey Foods | Organic Vegan Living Cuisine
http://www.smartmonkeyfoods.com
(503) 236-7878 office











=====
SmartMonkey Foods
organic living cuisine
http://www.smartmonkeyfoods.com
503-236-7878



_______________________________
Do you Yahoo!?
Declare Yourself - Register online to vote today!
http://vote.yahoo.com

Reply | Messages in this Topic (1)
#430 From: "Mike" <mike@...>
Date: Mon Oct 11, 2004 6:28 pm
Subject: Raw Curious Potluck 		mike_snyder2
Send Email Send Email
  
Hi folks,

The 2nd Wednesday "Raw Curious" Potluck will take place this
Wednesday, October 13, between 6:30 and 9pm. The potluck is at my
house and is hosted by Thomas, Gabriel, my roomates, and myself!
Please join us for some delicious raw and living foods. This is a
great time to meet new friends and learn about the raw foods
lifestyle. The potluck is for those who are curious about the living
foods lifestyle as well as experienced raw foodists. Everyone is
welcome and please bring friends!

My address is 50 SE 62nd Ave., it is one block south of E. Burnside.
The phone number is 503-234-2435. Please make sure your dishes are
100% raw vegan and list the ingredients next to your dish. A simple
fruit or veggie salad is always welcome. I hope to see you there!

Mike Snyder

mike@...

Reply | Messages in this Topic (9)
#431 From: "Mike" <mike@...>
Date: Mon Oct 11, 2004 6:38 pm
Subject: Double Dessert Menu Re: Third Raw Feast of Five 		mike_snyder2
Send Email Send Email
  
This is the menu for those who didn't receive the attachment->

"Double Dessert Dinners"


              Fridays during October
              1256 14th St, West Linn

Menu for Friday, Oct 15, 6:30 PM:

Avocado Island Consommé
Oregon Wasabi Nori Platter
Arugula Salad with Basil "Honey" Mustard Dressing
Mom's Apple Pie
Fruit sorbet and lemon crisps
Almond Chai

$25 donation to CtH UCC

Reservations required
email gabrielle@... or call
503-650-4447


> --- In RawPortland@yahoogroups.com, Thomas & Gabrielle Chavez wrote:
> Hi Everyone,
>
> We will be serving the third in our
> October series of five raw, *Double
> Dessert* feasts this coming Friday,
> the 15th of October.  reviews have been
> fabulous so far.

Reply | Messages in this Topic (2)
#432 From: "Celeste Crimi" <rcrimi14@...>
Date: Tue Oct 12, 2004 3:31 am
Subject: Re: Raw Curious Potluck 		celestecrimi
Send Email Send Email
 
I'll have to pass along my regrets, as I'll be at SmartMonkey Food's Vegan Nights eating Risotto (my fave).
 
Have y'all considered picking another night that doesn't have a conflicting event?  I mean for the future?
 
Hope you have fun!
Celeste
----- Original Message -----
From: Mike
Sent: Monday, October 11, 2004 11:28 AM
Subject: [RawPortland] Raw Curious Potluck


Hi folks,

The 2nd Wednesday "Raw Curious" Potluck will take place this
Wednesday, October 13, between 6:30 and 9pm. The potluck is at my
house and is hosted by Thomas, Gabriel, my roomates, and myself!
Please join us for some delicious raw and living foods. This is a
great time to meet new friends and learn about the raw foods
lifestyle. The potluck is for those who are curious about the living
foods lifestyle as well as experienced raw foodists. Everyone is
welcome and please bring friends!

My address is 50 SE 62nd Ave., it is one block south of E. Burnside.
The phone number is 503-234-2435. Please make sure your dishes are
100% raw vegan and list the ingredients next to your dish. A simple
fruit or veggie salad is always welcome. I hope to see you there!

Mike Snyder

mike@...





Reply | Messages in this Topic (9)
#433 From: "nanbibler" <nanbibler@...>
Date: Tue Oct 12, 2004 9:51 pm
Subject: Gnat Problem 		nanbibler
Send Email Send Email
  
Hello; with all the rejuvelac, wheatgrass, sprouts, and everything
growing in my kitchen, I seem to have developed a horrible
infestation of those pesky little gnats. I am not sure what they
are; they are smaller than fruitflies.
Does anyone know how to get rid of these things? They are really
annoying!
Thanks for any help you can give me,
Nan in Vancouver

Reply | Messages in this Topic (1)
Messages 403 - 433 of 2963   Oldest  |  < Older  |  Newer >  |  Newest
Add to My Yahoo!      XML What's This?
Copyright © 2010 Yahoo! Inc. All rights reserved.
Privacy Policy - Terms of Service - Guidelines NEW - Help