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