Please join us for the SOUTH BAY RAW HOLIDAY POTLUCK Breakfast and Lunch! (#2 of 2 holiday parties) at Lumina House, Cupertino, Saturday, Dec 22nd, 8am-2:30am (arrive anytime, see agenda below) (Note our NEW address — we moved Dec 1st!) RSVP by contacting Joni or RSVP here: http://www.meetup.com/southbayraw/events/91628662/ Let’s celebrate the holidays by having breakfast [...]
Sorry folks, this Sunday’s potluck is canceled. I will reschedule in January. HOLIDAY PALEO POTLUCK (#1 of 2 holiday potlucks) Sunday, Dec 16th This potluck is CANCELED. New date to be announced. Convert your favorite holiday dish (appetizer, soup, salad, entree, sides, desserts, snacks) to one that meets our guidelines, see below. Need help? — give [...]
Please join us to inspire, to be inspired. Saturday, September 22, 2012 See details here: www.meetup.com/southbayraw ======================= Our potlucks: Our monthly gathering is a time to meet fellow South Bay raw foodies, to help and support each other get started or stay on the path to a raw vegan lifestyle. We always have interesting demos, [...]
Our monthly Paleo potluck will be Saturday Sept 22nd, 6pm to ??pm. FEATURED GUEST will be Steve Fowkes, pH balancing, reprising his talk he did last weekend at the Quantified Self conference. ================== WHAT TO BRING for the potluck See guidelines of what food to bring, towards the end of this announcement. Click here to [...]
SOUTH BAY RAW event: Superfood Desserts & Elixirs with Christian and Bethanne Authors of http://SuperfoodBeautyElixirs.com When: Saturday July 14 from 2-5pm Cost: $20, prepayment is required Click here to RSVP via online. Or contact Joni to register. DESCRIPTION: Join Christian Bates and Bethanne Wanamaker for a super [...]
Holiday appetizers can come in a variety of forms and flavors… here are mine, that I created for the “Raw Food Connection” potluck in Monterey this past weekend.
I served this version of my Caprese Salad today at a Raw Food potluck. Used a green tomato and the ‘cheese’ is pine nuts blended with olive oil, green tomato and basil. Marinated the fennel and green apple in lime juice.
This has a tart, sour, sweet, yet verrrry earthy play on the tongue. (An amuse bouche, appetizer or dessert.)