August 25, 2011

Raw Energy class!

                   Thursday, September 8, 2011 
                                    6:00 pm- 8:00 pm $30

36150 Emerald Coast Pkwy, #111
Destin, Florida 32541
Please call or visit for tickets :) 

Off the Vine is sponsoring a series of classes designed to help us learn how to incorporate raw foods into our everyday diet. A lifestyle promoting the consumption of unprocessed, uncooked and organic food! We will eat our way through this class so come hungry! We will create many healthy raw condiments such as nut "cheezes"- Sun dried tomato cheeze and Sunflower and dill cheeze; all made with nuts, seeds, herbs and spices! Also Sun dried tomato ketchup, hot mustard sauce and cashew and chive sour cream. We will also demonstrate how to make fresh almond milk! Come explore Raw foodism with us!

Remember $5 off your OTV produce box if attending the class!
Fresh nut "cheezes"

Fun with Fennel

SOME IDEAS for Fennel!
  • Sprinkle chopped fennel leaves on hot baked oysters or clams.
  • Add cooked fennel to omelets, quiches, stuffings or sauces.
  • Add stalks to stocks for their flavor.
  • Add sliced sauteed fennel to fish chowders.
  • Cook fennel in your favorite tomato sauce.
  • Place stalks and leaves on barbeque coals as they do in France. The fennel scent permeates the grilled food.
  • Slice steamed or blanched fennel, cover with a vinaigrette and serve chilled.
  • Chop raw fennel and add to tuna fish sandwiches.
  • Slice fennel thin and layer with raw potatoes, cream and cheese to make a potato au gratin.

August 12, 2011

Creamy & RAW - Heirloom Tomato Gazpacho

Heirloom Tomato Gazpacho Makes 4 servings 

Soup base
3 Heirloom tomatoes
1 tablespoon pitted dates
 cup Brazil nuts
1 cups extra virgin olive oil
2 cloves 
1 teaspoon ground black pepper
4 cups water 
1 tablespoon Nama Shoyu or Bragg liqiud Aminos   

Soup toppings
1 large heirloom tomato 
1/2 cucumber
peeled and diced
1/2 bunch of cilantro leaves

Blend tomatoes, dates, Brazil nuts, oil, garlic pepper, Nama Shoyu, and water until smooth. To serve, pour soup base into four soup bowls. Add Diced tomato and cucumber toppings to each soup bowl. Top with cilantro leaves and serve. 

Soup base with toppings will keep for one day. soup base will keep for 3 days, 
and toppings will keep for one day in the fridge stored separately.