Dehydrated Onion and Zucchini Bread:

Dehydrated Onion Bread:

Dehydrated Apple Almond Toast:

Dehydrated RED Onion Bread:

Dehydrated Seed Bread:

Dehydrated Spinach Bread, with kala jeera seeds:

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“Healthy cooking is the best preventive medicine.”

Joni Sare

Now I’ve had coconut milk in many ways, in many combinations, yet this combination really hit a home run for me.

Even tho melon is quite sweet, I’m categorizing this drink under ‘slow carb’ because the ratio of coconut milk to melon brings down the glycemic index.

Melon Milk

a not-so-likely substitution for cow’s milk

Coconut milk, honey dew melon and …

you’ll have to wait for the crowning ingredient.

I’ll definitely put this in my soon-to-be released cook’s handbook on the many uses of Coconut.

This past Sunday (October 23, 2011), in Carmel Valley, I presented a variety of appetizers to their group, giving them an insider look at how I come up with – and deconstruct and reconstruct – appetizers into rawlicious creations. I mentioned preparation methods, gadgets, techniques and used various foods (mostly local, and a few imported goodies).

—–

 Raw Holiday Appetizers

sweet and savory

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Raw Pizza Tartlette Appetizer:

Raw Pizza Tartlette and Cannellonis:

Raw Cannelloni and Pizza Tartlette Appetizer:

Raw Marinara and Nut Cheese, with Eggplant Nibs:

Raw Holiday Appetizers:

Bottom row, from left: Mud Pie, Creamsicle and Brickle, Nut Cheese and Basil Bites. Top row, from left: Cheese Raviolis, Pots of Pleasure, Basil Cream Cannellonis and Pizza Tartlettes

Raw Ravioli Appetizer on Basil Leaf:

Raw Nut Cheese filled Ravioli on Basil Leaf

Ravioli: Tomatoes, zucchinis, red bell pepper,

nutritional yeast, psyllium husks, miso

Filling: almonds, cashews, kimchi juice, probiotic powder, water,

nutritional yeast, onion powder and sea sal

Marinara: from Paula (tomatoes and ?)

Topped with Eggplant Nibs

Raw Chocolate Mousse Appetizer:

Raw “Pots of Pleasure”

Four layers:

The plant: wheat grass blades, carrot tops, rosemary sprig or dried orange peel

The gravel: sprouted buckwheat, sunflower seeds and chocolate

The mud: avocado, banana, chocolate and coconut butter

The lava: fig, orange, ginger, coconut shreds and tamarind paste

from left to right: with Carrot Tops, Rosemary Sprig, Wheat Grass Blades, and at the very end: Dried Orange Peel

Raw Orange Creamsicle w/Spiced Fig Brickle Appetizer:

Raw Orange Creamsicle w/Spiced Fig Brickle

The cream: nut cheese with orange juice and pulp

The brickle: fig, orange, ginger, coconut shreds, tamarind paste and brazil nuts

with dried orange peel as garnish

Individual portions, shown above, and party version, shown below.

Joni’s Raw Appetizer Demo:

Healthy breakfast, lunch and dinner dishes to stock the frige and freezer

Mission figs

Dark chocolate

Goat cheese

Candied Orange and Ginger with Tamarind Paste (sugar free!)

Sour leaf

Every 1st Thursday of the month

Raw Food Potluck

  (mark your calendars now!)

We’ll meet in the evening, in Los Altos,

on 1st Street, across the street from Draeger’s Market at:

Back To Health Chiropractic

371 First Street Los Altos, CA 94022

(650) 941-7973

Our host is Jamie Lucia, DC.

Dr. Jamie is a long-time resident of Los Altos, is busy with the Chamber, the Village Association and the vitalization of Los Altos. Not only is she busy at her office with patients, but also at ranches with adjusting horses(!).

www.drjamieluciadc.com

http://www.yelp.com/biz/back-to-health-chir…

WHO’S COMING AND WHY

Our raw food potlucks are open to anyone who is interested in:

• learning more about a raw food diet
• connecting with others who are interested in health and wellbeing
• learning and sharing ideas and experience in food and cooking
• health practitioners, professionals, athletes who want to support and connect with our community

Please share this announcement with others. Dr. Jamie will invite her patients, friends, town associates, too.

HERE’S OUR AGENDA

6:15: arrivals (this location has a one-person kitchen, so, arrive early if you need to use it. Best to bring a ready-to-serve dish.)

6:30: introductions, eat, mingle

7:30: guest speaker

8:00: goodbye hugs

GUEST SPEAKER

“Food demo,” Oct 6th, by Joni Sare, Nutrition Educator and Therapeutic Culinary Artist (I’m trying that title on for size, it feels good!). I’ll make a Savory Soup, using fresh produce from the Los Altos Farmer’s Market. This will be an improv recipe, creating it on-the-spot to show you how and why I pair foods and flavors. I’ll lead a discussion on the benefits (and the pitfalls to avoid) while eating a raw food diet.  www.jonisare.com

“The importance of exercise,” Nov 3rd, by Dr. Jamie Lucia. She will share her insights, her passion, her wisdom that she’s gained over the years, her success with adults, teens and youth, …as well as share her knowledge she’s gained while working with horses. See bio and website, above.

Future speakers TBA. If you would like to be a speaker, please contact me.

BRING A DISH TO SHARE

• First of all, the Los Altos Downtown Farmer’s Market is Thursday’s 4:30 – 8pm. If need be, you could swing by there first, grab some veggies, fruit, or kale chips, cookies from Mighty Mouth Foods.
• Please bring a raw vegan dish that can serve 4 to 6 people.
• Please bring a list of the ingredients to put along side your dish. This list can also include any info that describes the name of the dish & its ingredients. Fyi – I have name plates that hold a paper size of 5 inches wide and 1.5 inches deep. ….and have paper, too.
• We encourage you to get creative, make your own, a favorite dish from your favorite raw cook book, or blogger, or other. Feel free to write the group for ideas.
• Food guidelines/ingredients:
  • Vegetarian  (the potlucks on the 3rd Sunday of the month are vegan)
  • Some processed foods are okay, yet keep them to a minimum – like canned coconut milk, maple syrup, brown sugars.
  • Agave-free is best.
  • No white sugar.
  • Low oil and low salt is best.
  • Seasonal, local, organic, sustainable, biodynamic, fair trade is best.
  • If you have questions, just send me an email, or post it on the groups message board.
• If you want/need to keep it simple (if you are new to raw foods) – you can bring fruits, cut veggies or a simple salad w/a raw dressing.

KUDOS

We’ll celebrate  all the creations (both food and drink), and will give a special nod to:

• the dish/drink that exceeds in flavor, texture and/or looks
• the dish/drink that exceeds in creativity (feel free to bring props, b/c creativity includes flavor, the process and the presentation)
• the person who stretched the most (we’ll give a bow to the one(s) who went waaay outside their comfort zone)
• the most s i m p l e, yet tasty and creative dish/drink (this could be a single food item that came from your backyard)
• the dish/drink that falls under the ‘difficult’ category (qualifiers for this category are too toooo many to name)
• the dish/drink that falls under the ‘most outrageous’ category (qualifiers for this category are unknown to name)
• the dish/drink that _______. I’m sure – at the table – we’ll come up with more special nods.

REMEMBER to mark your calendars

Thursdays, Los Altos, 6:15pm: Oct 6, Nov 3, Dec 1

Sundays, Cupertino, 4pm: Oct 16, Nov 20, Dec 18

DONATIONS

I will put out a ‘donation jar’ to help pay for the monthly MeetUp fee, this donation is optional and the amount you put in is totally up to you.

SuperSlow Zone in San Jose

Meet other SSZ-ers, do some holiday shopping, wine & dine -

and hear from our speaker, Joni Sare,

as she educates us about the Paleo lifestyle, diet, and offers her ideas on how to integrate Paleo into YOUR lifestyle!  Guests welcome!

(We’ll also be offering the opportunity to contribute donations toward Next Door Solutions, a domestic abuse center in San Jose).

Hope to see you here!

Marie Ortiz

RSVP: contact Joni and or Marie

The amuse bouche:

Dehydrated roasted apple and cured bacon, and raspberry

The soup:

3-Melon Fruit Soup

salted and soured with Umeboshi Plum Vinegar

The salad:

Nicoise Salad w/ahi tuna quenelles

topped with smoked salt

The Main Course:

Beef Short Ribs w/Chinese 5 Spice,

steamed in parchment for 3 hours

Dessert:

Strawberry Cream Sorbet

with Coconut Milk and

touch of Port Balsamic Vinegar

(dairy free, sugar free)

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Here are the photos and more info on Facebook:

http://www.facebook.com/media/set/?set=a.2486881251097.250629.1224650881&l=b655a99452&type=1

Farmer’s Market Tasting

at Williams-Sonoma

Los Gatos  •  1:30 – 5:30

2nd Sunday of each month

Click here to see the food I made at previous demos

July 10th, Aug 14, Sept 11, Nov 13

Find out where your food comes from,

learn how to shop and

learn how to cook healthfully and mindfully.

• Meet the Farmers, Vendors and Artisans at the Los Gatos Farmer’s Market.
• Get to know the produce and products.
• Learn the health benefits on an energetic, emotional and physical level.
• Then taste the food and learn how to bring that food to your table (cooking demo at Williams-Sonoma).

Join me at:

• the Farmer’s Market to watch me buy the food for my cooking demo, 10:30am – 11:30am

• Williams-Sonoma for tasty treats and healthy cooking ideas, 1:30 – 5pm

Sign up now by contacting me: jonisare[at]gmail[dot]com.

Restoration Edge Sharpening. Click on the photo to go to my Facebook photo album to see more images of the market.

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The 10am Farmer’s Market Tour, is free!

These tours are limited to 5 people. Joni’s market tours are for small groups (maximum 5 people) in order to accommodate individual needs and questions. Bring your recipes and Joni will help you select the produce. Do you need to shop for a specific health challenge? – like cancer, diabetes, gout? Joni will help you select foods to target your needs.

Shopping at the market will begin promptly at 9 and end at 10am. Once you contact Joni, she will send the meeting location to you.

Call: 408-320-5664   ………..Or send an email at: jonisare[at]gmail[dot]com

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The 1:30pm demo and tasting at Williams-Sonoma, is free!

Sign up for the demo by sending an email to Joni at:   jonisare[at]gmail[dot]com

Join Joni at 1:30pm at Williams-Sonoma where she will do a cooking demonstration with the fresh produce.

What to expect at a cooking demo with Joni.

Cooking themes for each month:

Joni will incorporate sweep an expansive look at what is available at the Market, and will also build her demo around seasonal foods, such as….     (some will overlap a couple of months)

• June 12th: Cherries, apricots, strawberries, peas, summer squash, leafy greens
• July 10th: Corn, cucumbers, green beans, tomatoes, leafy greens
• August 14th: Melons, corn, tomatoes, leafy greens
• September 11th: Cauliflower, melons (and of course – leafy greens)
• October 9th: Pumpkins, winter squash, kohlrabi (and always – leafy greens)
  future themes to be announced

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What to do after the Market tour and before the cooking demo at Williams-Sonoma.