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Waltham Raw New England Community
April 2008 |
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 WRNEC Dinner/Speaker Series Thursday, April 17
Jennifer Cornbleet - Food Demo
Note Thursday date since only time Jennifer could come.
Prize of her book or DVD to whoever brings the most guests
Advanced Tickets Recommended:
· o Members $5 (Membership March 2008 - Feb. 2009 $25)
o Non-members $10
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Send your check today to new treasurer for your reservation:
Lisa Hart, 21 Williams Rd., N. Reading, MA 01864
Volunteers needed to buy Jennifer's food for the demo and to assist her on stage. Volunteers also needed to put up flyers, email friends to come. Spread healthy living. Help heal the planet. Take our Survey |
| Thursday, April 10 "Growing Healthy" |
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Inadvertently omitted from RNEC newsletter Sorry!
Learn the in's and out's of growing your own organics the vegan way!
What: "GROWING HEALTHY!" A presentation on organic gardening with Joann Matuzas,Master gardener from Johnny's Select Seeds. "HANDS-ON HEALTH A monthly support meeting of THE LIVING WAY Teaching you how to be healthy the natural way.
When: Thursday, April 10, 5:30-7:30PM
Where: Winslow Public Library, 136 Halifax St., Winslow, Maine
Contact: Mary Jaqua, 207-873-7404
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| Thursday, April 17 - Jennifer Cornbleet |
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Waltham Raw New England Community Speaker/Dinner Series - Thursday, April 17, 2008
Where: U Mass Waltham Center,240 Beaver St., Waltham, MA 02453
Time: 5:30 pm DVD showing, 6-7 PM raw potluck, 7-9:30 PM, Raw Food Demonstration, Lecture and Booksigning
Getting 5 servings of fruits and vegetables a day has never been so delicious and easy!
Well-known Chicago-based cooking instructor, Jennifer Cornbleet, shares simple no-cook recipes from her book and DVD, Raw Food Made Easy. Essential time-saving tips and techniques, along with Jennifer's clear instructions, prove you don't have to toil in the kitchen in order to enjoy nutritious, delicious raw food.
Includes tastings of Zucchini Noodles Marinara, Flourless Chocolate Cake, and
Jenny's Travel in the Raw demo.
Jennifer Cornbleet is a nationally recognized raw food chef and instructor. She offers lectures, classes, hands-on workshops, and consultations in the Chicago area and nationwide. Her fi rst book, Raw Food Made Easy for 1 or 2 People, has already sold over 50,000 copies and is consistently on the Amazon.com bestselling cookbook lists. She has recently released the companion DVD, Raw Food Made Easy.
For more information about Jennifer Cornbleet, visit www.learnrawfood.com. Prepaid registration recommended: mail a $5 check (with your address, phone, and email on it) for members ($25 for annual membership) or $10 for non-members payable to "Waltham Raw New England Community" to Lisa Hart, 21 Williams Rd, N. Reading MA 01864. If attending the potluck, bring a raw, organic, unprocessed, non-animal based ready-to-serve dish for 6 - 8 people. Mark in red if not organic, bring serving utensils labeled with your name, and bring the typed recipe.
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| Tuesday, May 6 - Sproutman - Steve Meyerowitz |
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Waltham Raw New England Community
Speaker/Dinner SeriesTuesday, May 6, 2008
5:30 PM DVD, 6-7 PM Raw Potluck, 7-9:30 PM Speaker
U Mass Waltham Center, 240 Beaver St., Waltham, MA 02452
Steve Meyerowitz was christened "Sproutman" in the 1970s in a feature article in Vegetarian Times because his New York City apartment was always filled with gardens of mini-vegetables. They were part of his lifetime fight against chronic allergies and asthma. After 20 years of disappointment with orthodox medicine, he became symptom-free through his use of diet, juices, and fasting. In 1980, he founded "The Sprout House", a "no-cooking" school in New York City teaching the benefits of a living foods diet.
Steve is a health crusader and author of 10 books including Power Juices Super Drinks, Wheatgrass Nature's Finest Medicine, Juice Fasting and Detoxification, and Food Combining and Digestion. His most recent book is "The Organic Food Guide: How to Shop Smarter and Eat Healthier." He has been featured on PBS, the Home Shopping Network, TV Food Network, and in Better Nutrition, Prevention, Organic Gardening and Flower & Garden Magazines. His sprouting inventions, such as the "Hemp Sprout Bag" are sold nationwide. You can visit him at www.Sproutman.com
The RAW-luck buffet and lecture will be at the U Mass Waltham Center, 240 Beaver Street, Waltham, MA 02452. For directions, call (781) 891-0650 x 56. Due to limited space, prepaid reservations are recommended: $ 5 for members (annual membership is $25) or $10 for non-members. Checks are payable to "Waltham Raw New England Community". Mail to Lisa Hart, 21 Williams Rd, N. Reading, MA 01864. Be sure checks have your postal address, phone number & email. All those attending are requested to bring a raw, organic, unprocessed, non-animal based ready- to-serve dish for 6 - 8 people. Mark in red if not organic; many can not eat if non-organic. Please bring serving utensils labeled with your name and a typed recipe with your name on it to display next to your dish. All are invited to our buffet and lecture! Check our website www.rawnewenglandcommunity.com for recipes & more. If you have any questions, call Betsy Bragg at 781-899-6664 or email betsy@rawnewenglandcommunity.com.
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| Sunday, May 18 Healthy Kids Family Picnic |
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Join us Sunday May 18th from 2-5pm at Drumlin Farm in Lincoln, MA. We want to create an opportunity for like-minded families to get together, network and share their ideas. We look forward to seeing you there! You can adopt a family. Everyone welcome.
RSVP: aemartin04@hotmail.com
Bring your own snacks and please be advised that you are responsible for all your belongings and children.
Admission to Drumlin Farm is free if you are a Mass Audubon member, all others will have to pay the entrance fee.
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| Tues. June 17 features Rawbert Reid on "How to UN-Cook Your Life" |
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*** How to UN-Cook Your Life ***
with bonus "RAWFOOD JEOPARDY" With New England's Premier Raw Foods Advocate & Master Rawfood Chef, Rawbert Reid
Tuesday, June 17, 6 PM Potluck Dinner, 7 PM speaker, Rawbert Reid
June Location: garden of Sparkle & Mary Richardson, 215 White St, Belmont, MA 02478
Space Limited to 50. Make reservations and pay in advance.
Rawbert gives a succinct, 'not to miss' talk, on the absolute musts for
successful rawfood lifestyle and prepares a tasty appetizer for the group,
after which he plays game show host for his famous "RAWFOOD JEOPARDY"
(contestants all receive prizes of Organic Garden Cafe Gift Certificates).
This talk is in conjunction Rawbert's 5 DAY RAW CHEF TRAINING & WHOLE LIFE RETREAT May 13 to May 18 (go to www.OrganicGardenCafe.com) and the release of upcoming books this year; 'Vibrant Recipes from the Organic Garden' and 'Secret's to Successful Raw Lifestyle'.
** ABOUT RAWBERT
For over 12 years, Rawbert has been the Premier Raw Foods Advocate and
Master Raw Chef in New England. Well before his Organic Garden Cafe opened
in 1999, Rawbert was tirelessly spreading knowledge and enthusiasm for
rawfoods, publicly speaking, consulting, putting on dozens of rawfood
workshops and running the first raw potluck back in 1998 & 1999 in
Cambridge. He was the first to bring other raw food authorities, such as
David Wolfe (over a dozen events for David alone, 5 at OG Cafe), Juliano,
Victoria Boutenko, Viktoras Kulvinskas, Doug Graham, Dr. Fred Bisci, Paul
Nisson, Nomi Shannon, Loren Lockman, Tonya Zavasta, Chad Sarno, Gabriel
Cousens, Brian Clement and others, to New England on countless occasions.
That torch has now been passed on to New England Raw Community and Betsy
Braggs, whom are doing a fantastic job!!
** ABOUT Organic Garden Cafe www.organicgardencafe.comAt the time Rawbert's Organic Garden Restaurant was founded in 1999, with only 4 raw restaurants in the country, Organic Garden was the first on the East Coast and was an inspiration to New York's 'Quintessence' and other rawfood restaurants. Organic Garden has since received accolades and mentioning in over 30 different publications from TIME and NEWSWEEK to Christian Science Monitor, Boston Globe, Herald, CREL Magazine, North Shore Living, BOSTON Magazine, Boston Phoenix 'Best of' award, Stuff at Night, Improper Bostonian, Calendar Magazine, Phantom Gourmet 'Hidden Jewel' and 'Healthy Ate', Salem Evening News (front Cover 2008) and many community newspapers and other periodicals. Rawbert and Organic Garden have also been featured on numerous radio shows and TV shows: Channel 7 News, Channel 5 Chronicle, TV Diner with Billy Costa and Phantom Gourmet. |
| Sense of Place |
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| Saturday, April 12 Organic Garden Meetup |
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When: 4:00 PM Meetup of Any Interested Raw Foodists. Everyone welcome
Where: The Organic Garden, 294 Cabot Street, Beverly, MA. Phone 978-922-0004
Hosts: Mara, Daryl Elliott and Rawbert Reid, the owner of The Organic Garden ,
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| Organic CSA Opportunity |
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| Organic CSA Opportunity
Heavens Harvest, a certified organic farm, in New Braintree, Massachusetts, still has CSA shares
available! The cost would be $575 for 15 weeks, for a full share and $350 for a half share.
Members may also join as a team and divide the produce and cost up themselves. Produce will
be dropped off at Harvest Coop in Cambridge, on Thursdays with a member pick up time between
3:30 and 6:30 pm. Additional drop offs will be possible at a residence at 104 Summit St. Waltham,
TJ Scallywag's, in Allston, and Back to Balance Acupuncture Center, 5 High Street, Suite B3,
Medford, if at least 20 members request these additional
We just need 20 interested members to request a specific drop off point, in any Boston area
community, including but not limited to Medford, Malden, Cambridge, Somerville, Jamaica Plain
Drop off points can be someone's home or place of business and must have a space, such as a
garage, or indoor area on the ground floor, out of the sun, with room to stack the members' share
boxes upon arrival. After produce pick up, there must be room to store the broken down share
boxes for pick up the following week. Thursday is the likely drop off day for all Boston area
communities. Each member would pick up their produce once a week, at the drop off point, a
bushel and 1/9 size box for each member.
A box in mid June might include one herb plant, such as basil. sage, or thyme, 1 bunch collards,
1 bunch kale, 1 bunch scallions, 1 bunch of radishes, 3 different varieties of lettuce, at least 2
Asian greens such as bok choy or mei quing or chinese cabbage, a broccoli rabe, a Swiss chard
or spinach or beet greens, and snow peas or sugar snap peas.
In late July, a weekly share might include all of the above plus summer squash, zucchini, coosa
squash, pattipan squash, many varieties of tomatoes, 4-6 regular tomatoes and plum tomatoes,
many types of cucumbers, broccoli, cabbage, cauliflower, carrots, peas, green, purple, and yellow
snap beans, culinary herbs, and mesclun mix.
IPM (integrated pest management) blueberries and corn (non GMO) are also provided, when
available (from a "sister farm".)
As the season progresses, melons and a variety of colored peppers will be added by August.
The growing season is usually at least 15 weeks.
The deadline for joining is fast approaching. If interested in joining this CSA (Community Shares
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| March 25th Event Photos & Recipes | |
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| Photos by Avery Russell |
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Ann Arnold enjoys foot bath provided by Anna
Forkan & Kristen Overlook of RevitAlive & Wellness in Newburyport.
Victoras Kulvinskas' Favorite Nut Cheese
1 cup of sunflower seeds
1 1/2 cups of water
Blend in Vitamix or other strong blender. Not necessary to soak seeds since bacteria gets rid of inhibitors.
Put in warm place or dehydrator at 105 degrees overnight until bubbles form on top and tastes right.
Put in nutmilk bag and squeeze out liquid.
It's delicious!!
Victoras Kulvinskas - A Soup he likes
Blend ingredients
2 red peppers
2 handfuls of baby spinach
2 handfuls of cashews
3 avocadoes
Juice of 1 lime
8 stalks of celery
2 cloves of garlic
2 large tablespoons of miso
hot water to top of vitamix
Camille and Aimee Perrin of Aimees Living Magic York Maine
FLOURLESS CHOCOLATE CAKE
prepared by Phyllis Blanc
Organic raw walnuts
Dash salt
10 Organic medjool dates
Unsweetened carob powder
Vanilla Extract
2 tsp. water
Charles Hamad and Dorothy Torrey
Katherine Grant |
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SPROUTED CHICKPEA HUMMUS
prepared by Jim and Barbara Bentsen
4 cups sprouted Organic chickpeas, (from 2 cups dried chickpeas)
1 1/2 Tbs. Kelp powder
2 Tbs. Umeboshi paste
1 small Onion peeled
1/2 cup fresh basil, organic
1/4 cup organic raw tahini
Juice of 1 lemon
1/2 tsp. cayenne powder
1 tsp. cumin
Organic carrots
Blend in Vitamix with 2 cups of water and serve with carrots and other veggies.
Sparkle Richardson and Jim Bentsen
SUN DRIED TOMATO PESTO
prepared by Christine Johnson
cup of pine nuts
3/4 cup sundried tomatoes, soaked 3 hours and drained
1/2 cup olive oil
3 Tbs. lemon juice
1 Tb. fresh oregano
3 Tbs. fresh basil
tsp. sea salt
1/4 tsp. ginger, minced
2-4 cloves garlic
Mix into paste. Save and add water from sundried tomatoes as needed to thin.
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