Free June Potluck

We are please to host the June potluck. It will be June 16 at Exchange Park in Provo, Utah (700 West and 900 North) the easiest way to get there will be by going down 800 North and then turning north on 700 east. It will be at 6:30 pm. We hope to see you all there look for us at one of the pavilions we will place signs to let you know which one. Come and enjoy the good company and fun games, we have some team building games planed. There is no cost for this. For more information call 801-356-9711

Wild Oats Recipes

I want to express my gratitude to those of you who make the effort to attended the classes and spread the word. I am very grateful to be able to teach at Wild Oats, and there support and donation of the food we enjoy. It is a great service they offer.

Rawsome Enchiladas
From Brigitte Mars’ Book “Rawsome!”

Yield: 8 servings

The Wrapping

8 cabbage leaves

The Filling

Kernels of 2 ears of corn
2 cups shredded zucchini or yellow squash
1 cup chopped fresh cilantro
2 tomatoes, chopped
2 avocados, pitted, peeled and chopped
1 teaspoon Chili Powder
½ teaspoon natural sea salt
2 chopped red peppers

The Sauce

¼ cup sun-dried tomatoes, soaked in ½ cup of water for 2 hours
¼ cup chopped tomatoes
1 tablespoon extra-virgin olive oil
½ teaspoon natural sea salt

To make the wrapping: Wash and pat dry the cabbage leaves.

To make the filling: In a large bowl, combine all filling ingredients and mix well.

To make the sauce: Place the sun dried tomatoes in a food processor and puree. Pour the puree into a small bowl and stir in the reaming sauce ingredients.

To finish: Place a generous handful of the filling in the center of each cabbage leaf, and roll the cabbage leave securely around it. Pour the sauce over the enchiladas and serve.

At the class there was no corn so we added sunburst squash to the mix in place of the corn.


Cream
From “In the Season Thereof” by Nadhirrah

1 cup cashews or macadamia nuts
¼ cup fresh orange juice
¼ cup raw agave nectar or raw honey
¼-1 cup of water

Place all ingredients except for the water in a blender and mix add enough water to make it the thickness you desire.

Peaches and Cream
From “In the Season Thereof” by Nadhirrah

1 recipe of the cream
6-8 peaches peeled and sliced.

Make the cream and set aside. Peel and slice the peaches and place in a bowl. Slowly pour the cream over the peaches. Gently mix and serve.

Raw Food Chefs Challenge

The Challenge has been issues and some of Utah best chefs have answered the call, to enter into the 1st Summer Bear Raw Food Chef Challenge. The Chef are Craig Sommers (The Raw Foods Bible), Becky Johnson, Rachel Talley, Agi (Agi’s Raw Foods), Julia (Julia’s Sunfoods) Nadhirrah (Nadhirrah LLC), Melissa (Raw Melissa) and there is a possibility of others.

This Chefs Challenge will take place on July 13 at 6:30 pm at the Food Garden. Tickets are $45 if you come alone if you bring a friend you will each get in for $25. You will be severed a raw food dinner (entrée and sweet).

The food the chefs make will be auctioned off at the end of the event after it has been critiqued. All proceeds will be donated to Summer Bear Life Balance Education.


Any questions Contact
Nadhirrah
frontdesk@summerbearlifeblance.org
www.summerbear.org

Raw Food Potluck in Provo

Hello all

Summer Bear is going to host the June Pot Luck; it will be in Provo, June 16th at 6:00 pm. It will be a picnic theme. Come ready to have some fun any and all are invited parent and children. We are very happy to have someone coming to host some teambuilding games for us.

I am thinking about auctioning off deserts to raise money for Summer Bear Life Balance, It is a Utah non-profit company who’s propose is to eliminating obesity and its related illness by finding a balance in nutrition, physical, and mental areas of life.

Let me know if this is something you would like to participate in, by bringing a sweet to action or just your money to win one of the sweets.

I will let you know soon where this will be.

Any questions contact
Nadhirrah
frontdesk@summerbearlifebalance.org
www.summerbear.org

It's your freedom-Codex

I found this extremely alarming when I read it. It your freedom and hopefully you will have a choice now is when you take a stand.

Love you all
Nadhirrah
www.summerbear.org

Codex, as it is known, is a UN-sponsored international effort to regulate or outlaw herbs, vitamins and nutritional supplements and permit high levels of contamination of the global food supply by dangerous chemicals by 2009 in the USA & worldwide.Watch the Codex video and find action links at:http://www.healthfr eedomusa. orgThe CODEX rules are made in secret and not based on real science. The three drug companies pushing for this German proposal - Hoechst, Bayer and BASF, were formed when the Nuremberg War Trials disbanded IG Farben, manufacturer of the poison gas used in Nazi concentration camps.Codex standards and guidelines were voluntary up until the Uruguay Round of GATT, but the US has signed on with SPS and TBT agreements, which created the WTO that has enforcement power via a new international court. The CODE includes:(1) No supplement can be sold for preventive or therapeutic use.(2) Any potency higher than RDA (minimal strength) is a "drug" requiring a prescription and must be produced by drug companies. Over 5000 safe items now in health stores will be banned, terminating health stores as we now know them.(3) CODEX regulations become binding internationally. (Already implemented in Europe.)(4) New supplements are banned unless given very expensive CODEX testing and approval.CODEX now applies to Norway and Germany, among others, where zinc tablets rose from $4 per bottle to $52. Echinacea (an ancient immune-enhancement herb) rose from $14 to $153 (both examples are now allowed by prescription only).They are now "drugs". Vitamin C above 200 mg, niacin above 32 mg, and vitamin B6 above 4 mg-all are banned over-the-counter as drugs. No amino acids (arginine, lysine, carnitine, etc. (these are essential amino acids!), essentialfatty acids (omegas 3, 6, 9, etc.), or other essential supplements such as DMEA, DHEA, CoQ10, MSM, beta-carotene, etc. are allowed.

Salad dressings and sauces have a long and colorful history, dating back to ancient times.

The Chinese have been using soy sauce for 5,000 years; the Babylonians used oil and vinegar for dressing greens nearly 2,000 years ago; and the ever-popular Worcestershire was derived from a sauce used since the days of the Caesar. Indeed, early Romans preferred their grass and herb salads dressed with salt. Egyptians favored a salad dressed with oil, vinegar and Oriental spices. Mayonnaise is said to have made its debut at a French Nobleman’s table over 200 years ago.

This is one of my favorite dressings:

Creamy DressingsBasic Cream Dressing (Mayo)
© Nadhirrah 2007

Mayonnaise is one of the basic mother sauces of classic French cooking; numerous other sauces can be created from it by adding additional seasonings

Use this recipe any for a base in any creamy style dressing.

2 C. Raw Cashews
½ of a Lemon, juiced
1 Tbs. Original Himalayan Crystal Salt or other natural Sea Salt
½ - 1 C. Cold Pressed Olive Oil
¼ C. or more of Water

In your blender mix all ingredients. The oil will make it creamy and it will thicken the longer it sets. Keep in refrigerator for longer life about 2 weeks.

Ranch Dressing
© Nadhirrah 2007

Ranch dressing is one of the top two styles of salad dressing in the United States. [1].

Use the basic creamy dressing and then add:
¼ C. Onion, chopped
1 tsp. ground Pepper
2 cloves Garlic
¼ tsp. Dill

Combine all ingredients in a blender until smooth.

What is your all time favorite raw food to eat?

I am not sure what mine is but I like many and one of the tops would have to be the Pizza Bites from my book. Not to say anything about that lemon pie….I think I will have to go and make some this week.

to see a pic of it go to:

http://www.summerbear.org/N-index.htm

Love
Nadhirrah
www.summerbear.org

Food Storage Tip - Drying Food

Drying is the oldest method of preserving food. The first European settlers in America often ate dried corn, apple, currants, grapes and meat. Sun drying of food was an easy way to prolong the life of food, but this form of dried food was different from what is available today. In different climates, the food dried differently because complete sun drying is dependent on very particular weather conditions. Drying eliminates moisture from the food resulting in a longer food life. Organisms that make food spoil require moisture to survive, so foods that have been completely dried have the longest life.
The methods of drying food, particularly fruits and vegetables, have become more sophisticated over time. The three most common methods used today are:-Solar: Solar dehydration of food requires 3 to 5 consecutive days of 95 degrees or above and low humidity. I bring in the food at night to prevent the moisture from the dew off. -Oven: Foods are dried using a household kitchen oven. This method can be expensive as many hours are normally required to dry food. Oven dried foods are often times darker and more brittle than foods dried by other methods. -Dehydrator: This type of drying produces the highest quality product. An electric dehydrator may be purchased and various sizes and levels of quality are generally available. When you get a dehydrator make sure that it has a temperature control on it, otherwise you are drying your food at about 225 degrees F.Dried fruits and vegetables are high in fiber and carbohydrates and low in fat. However, dried foods are more calorically dense than their fresh counterparts. The recommended serving size for dried fruits and vegetables is half that of fresh.

Raw Food Storage Class

Food storage is both a traditional domestic skill and is important industrially. Food is stored by almost every human society and by many animals. Storing of food has several main purposes:
preparation for periods of scarcity or famine
taking advantage of short term surplus of food as at harvest time
enabling a better balanced diet throughout the year
preparing for special events and celebrations
planning for catastrophe or emergency
protection against predators or others
From Wikipedia, the free encyclopedia

This weekend Agi and I taught a raw food class at Harvest Fresh in Orem, Utah. Those who came learned about herbal tenures, suggestions on what to store in your food storage, and how to use the food in your storage. Some of the highlights were when we actually got to eat the food that was made from food storage…can you believe that we had lemon pie made from dried lemons. We also had a sprouted wheat salad with vignette, Agi’s Flax Crackers, and no-fish sushi made with nori. How many of you would like to learn more in depth about raw food storage and why you can make to eat out it.

Pasteruizing of Almonds?

Are you willing to give up your food freedom choices? Have you heard what they want to do with the almonds? Starting in August or September of 2007, raw almonds available in the USA, Canada and Mexico, will no longer be "truly raw" due to a mandate passed by the USDA, FDA and the California Almond Board, announcing that all almonds including organic must be pasteurized. In addition all pasteurized almonds available in the marketplace will still be labeled as raw almonds.

“The primary reasons for passing this law are two isolated outbreaks of salmonella, in conjunction with conventional almond farms a few years ago. To the best of our knowledge no salmonella outbreaks have EVER been associated with organic almonds. Within the past 10 years tomatoes, spinach, green onions, peanuts, grapes, melons, lettuce, and sprouts have all been linked to salmonella outbreaks. Does that mean we should eliminate all fresh produce? Absolutely not!!! Almonds, the heartbeat of all nuts, literally, have been associated with reduced risk of heart disease, a rich source of calcium, magnesium, vitamin E, protein, fiber and antioxidants to name a few . These amazing and life enhancing health benefits, will be devastatingly reduced if not completely eliminated in the pasteurization process. Three of the potential suggested methods of pasteurization are: -Propylene oxide(PPO) fumigation(propylen e oxide was also used as an insecticidal fumigant till 1988 when its registration was terminated. California prop.65 rates PPO as a carcinogen. Cited from www.mbow.org) -High heat(which degrades the integrity of the nuts and enzyme structure). -Steam pasteurization (will also further devalue the nutrients, enzyme activity and antioxidants. ) This is a call to all those who care about their health, we need to join forces by bringing this to the attention of everyone from the mass media to the common consumer before it goes any further than almonds! It is our basic right to choose unprocessed foods! We have created a petition that we will present to the California Almond Board, the FDA and the USDA. Go to www.livingnutz. com and click on the almond pasteurization petition link on the front of our page and sign your name as well as your state, town, and zipcode. E-mail us at info@livingnutz. com with any other questions, media relations, ideas or information you may have relevant to this cause.”


To sign the petition, click here!
http://www.gopetition.com/petitions/mandatory-almond-pasteurization-is-wrong.htm

lLet me know what you think about this.