Living V V R (LLC) vegetarian, vegan & raw foods: Eating our way through week of 1/30

Nurture your inner Nutritarian! (Google it)

What a beauty of a day on 1/28/12. Heading up to 47degrees, the sun is shining and the wind has calmed. When looking out the window, one could be fooled into thinking the tulips are ripe for the picking to stuff for a luscious salad.

Enough dreaming! This week our hands-on culinary class menu includes:

Parsnip Dip - sweet or savory, dippers could be fruit, veggies, crackers or bread. Use as a spread, too!
Pea and Mint Soup - luscious hot in the winter or cool and creamy for summer
Spinach with Sweet and Spicy Pecans - steamed or raw, change out the pecans for sunflower seeds
Kale Burritos - no need for heavy carb laden tortillas, greens to the rescue
Cranberry Sauce - fresh cranberries, citrus, honey and ginger - start salivating
Fruity Almond Cookies - raw recipe with a banana filling

On with the show!

Using a collard leaf, add vibrant veggies, black japonica rice,
sprouted lentils, vegan (non soy) cheese and homemade salsa.

Roll it up and you have a healthy and satisfying burrito.
You can feel good at the number staring back at you on the scale.

Chopping cranberries for a fresh sauce.

Finished cranberry sauce, fresh cranberries, craisins,
pomegranate seeds, lime, ginger and agave.

Did I mention we also have herb classes at the Goggleworks?
Yep, Wednesday nights 5:30-8:30. Call GW to register.
We are making a secret recipe of Herbs de Provence.