OK so here is the scoop.
My Raw Gourmet dinners have moved out doors for my Dinners On The Patio raw feast.
Come join me and friends for top quality, fresh made raw delights like you have never had before.
There is very limiters availability for these events and my dinners go for $120 a head. But for the first 6 people who sign up here will pay only $75. That is a $45 savings.
Raw Ice Cream Party
Aug 14th 7pm - 9pm
Come enjoy many flavors and many topping in
a raw cone or in a bowl. I will be at my vitamix cranking out creation after creation; a flavor parade with maca, cacao, strawberry, goji, caramel, vanilla bean... Put your own ice Cream creation in my raw almond flax cone or just in a bowl selecting from toppings like coconut, cacao nibs, chocolate syrup, berries, caramelized nuts and more.
Sing up today and come pig out for just $25.
Bring a friend and pay only $40 for both of you.
Raw Prep Classes
Aug 8th 6pm- 8pm -- $40 6:30pm -8pm
What Is This Raw Food Thing lecture and dinner for those who want to discover what this whole raw food thing is about. Send your friends and or family for a powerful introduction to taking control of your health through change in diet and treating illness naturally.
If you or some one you know is interested inHealth & Well Being then this is an not to be missed! Important information about your health will be shared and you need to know about this stuff.
This will be followed by a weekend basic raw food prep class that will be great for anyone wanting to learn to make simple yet tasty raw foods at home.
Aug 22 12pm - 3pm -- $80
Getting Started Raw This will be an awesome introduction to making raw foods at home. In this class I will cover basic recipes that are easy preparation anyone can make and also taste absolutely great.
Continue with the Now We’re Cookin to further your skill with more complex and creative dishes.
Aug 23rd 12pm - 4pm -- $120
Now We’re Cookin This is the perfect follow-up to Getting Started or for those who just want to expand their repertoire in raw food preparations. This class will cover slightly more complex dishes as well as using the dehydrator and creating easy yet elaborate meals.
A must for anyone making food at home.
All events will be held at 261 E10th Str. Buzzer #1C NYC Questions or inquiries contact me at chef firstname.lastname@example.org
Next door to Quintessence Restaurant and just behind Live Live and Organic.
Recipe Of The Month
Blend everything in the food processor to desired consistency:
Broccoli 2 stalks or 1/2 bunch
= to 3 cups chopped
= to 10 oz by weight
transfer to mixing bowl and add:
bell pepper chopped
Serve warm straight from your dehydrator for the most awesome eating experience. Top with Tomato Sauce, Mayo dressing or a Cheese Sauce.
Mix everything together thoroughly and divide mixture into three even portions. . On a teflex sheet form to shape 3 loafs and place in dehydrator. Dehydrate till loafs are firm and dry on the outside and still lightly moist but mostly dry inside, roughly 10hrs at 100deg Yield 3 loafs
Raw Chef Dan's Tip Of The Month
It’s about the journey, not the destination
I often find myself focusing too hard on the goal, putting most of my energy on the end results forgetting about the now. Goals are great to have because they give our journey a direction but the true joy in life is the trip itself. It is tragic and crippling to ones existence when we lose sight of this. With adulthood responsibilities, social expectations and pressure, self imposed goals and expectations, life crushing work hrs, and on and on and on, we mistake all this for being a life. In all the demond we forget how to have fun. This is not your life but a opperation of survival. Survival mode is panic mode and chronic perpetual panic mode is devastating to your health, psyche, spirituality and happiness. So let’s all stop focusing so much on the goal and start enjoying the journey.
"If one person is unkind to an animal it is considered to be cruelty, but when a lot of people are unkind to animals, especially in the name of commerce, the cruelty is condoned and, once large sums of money are at stake, will be defended to the last by otherwise intelligent people."
Ruth Harrison - Author of Animal Machines
New Study Reveals Major Health Problems Linked
to Genetically Engineered Foods
"We demand the systematic publication of the results of these tests, which we could only obtain on a case by case basis by taking legal action... It [the study] brings to light a significant underestimation of the initial signs of diseases like cancer and diseases of the hormonal, immune, nervous and reproductive systems, among others... The health crises may be more important than the international financial crisis because of the lack of transparency of the regulators."
Source: An alarming study published in the Journal of Biological Science this week points toward serious health hazards from genetically engineered foods and pesticides.
The research, conducted by scientists from France, Italy, New Zealand, U.K. and U.S., corroborates the decade-long criticism by public interest organizations such as the Organic Consumers Association, Greenpeace, and Friends of the Earth that European Food Safety bureaucrats and the U.S. FDA have used unreliable tests to assess the safety of food and products containing genetically modified organisms
(GMOs). GMOs are now found in more than 80% of (non-organic) foods sold in conventional grocery stores in the U.S., as well as the majority of animal feed in the EU.
New FDA Report Says Mercury Fillings Are Safe --
But Are They?
Last week, the FDA issued a controversial final regulation stating dental amalgam is safe, including the elemental mercury component. Elemental mercury has been linked to adverse health effects, and one of the leading forms of exposure is through dental fillings. The new regulation classifies the dental amalgam into a moderate risk category.
Despite the news, OCA's analysis suggests if you have the option to choose an alternative filling, a plethora of scientific research suggests it would be in your best interest.
A study using frozen blood samples taken from Air Force recruits 50 years ago has found that intolerance of wheat gluten, a debilitating digestive condition, is four times more common today than it was in the 1950’s.
The findings contradict the conventional wisdom that the sharp increase in diagnoses of wheat gluten intolerance has come about because of greater awareness and detection. It now seems likely that dramatic changes in the American diet have played a role.
The disease occurs in people whose bodies cannot digest gluten, a protein found in wheat, rye and barley. The undigested protein triggers the immune system to attack the lining of the small intestine, causing diarrhea, nausea and abdominal pain.
The researchers who conducted the study also found that the recruits who had the undiagnosed digestive disorder, called celiac disease, had a four-fold increase in their risk of death.
The consumption of delicious and healthy fresh fruits and vegetables exerts a major influence in keeping your blood cholesterol level low. Although there are many inter-related risk factors for the potential development of arterial plaque, it is well known that higher cholesterol levels are strongly associated with the development of this plaque, which leads to life threatening conditions such as high blood pressure, heart attacks, and strokes, as well as
quality of life issues such as impotence, angina (chest pain), intermittent claudication (leg pain with physical exertion) and decreased brain function. When we keep our blood cholesterol level appropriately low, we take a major step in the right direction in avoiding the accumulation of plaque in our arteries.
Despite the bad rap it has gotten over the years, cholesterol has numerous critical functions in our bodies. It is a necessary component of our cell membranes, is the precursor to the sex hormones estrogen, progesterone, and testosterone, and is involved in converting sunlight to vitamin D. Cholesterol is also the most abundant ingredient of a substance known as bile. When we consume any type of fat from our diets, bile is released from our liver and gallbladder into our small intestine in order to “emulsify” the fat, or break it down into smaller pieces so it can then be properly digested. Because the main “ingredient” of bile is cholesterol, the more fat you consume, the more bile is needed, and therefore the more cholesterol is produced by our liver to make the bile.
Read on http://renegadehealth.com/blog/the-truth-about-cholesterol/
The OCA's work is dependent on your donations. We need to help us continue being successful in our campaigns for health, justice and sustainability.
Please send your tax deductible donation today! http://www.organicconsumers.org/donations.cfm
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