Wednesday, July 4, 2012

Upcoming Classes!!!!!!!!!!!

Here are all the details!!!


The Raw Food Preparation Beginners Class will be Tuesday July 24th, 2012 from 6-8 p.m.
The Raw Food Preparation Intermediate Class will be Tuesday August 21st, 2012 from 6-8 p.m. (prerequisite is the Beginners Class, you must have already completed this class to move on to the Intermediate level)
 There are only 10 students admitted to each class. Please reserve your spot as soon as possible.
 Please stop by or call and pay your tuition 2 weeks prior to the class to confirm and hold your spot. The class is $35.
 The class will be held at The Herb Shop, 20 Highland Drive, Newnan, GA
 If you have any questions please contact April Novoa at (404) 808-6960 and leave a message. I will get back to you as soon as possible. Or you may email me at

Friday, April 27, 2012


We had a great time, great music and great food. Thank you to everyone that came and everyone that helped. A special thank you to my oldest daughter who has a gift for raw desserts and was my right hand! Below are some pictures. We will be offering Raw Food Preparation classes in June at The Herb Shop (20 Highland Drive, Newnan, GA ). If you are interested stop by and sign up or email me at !

Strawberry Cheezecake

Chinese Broccoli

Tamari Almonds

Donut Holes

Raw Lasagna

Spanish Rice

Cheezy Popcorn

Cacao Nib Cookies

Tuesday, April 10, 2012

Chinese Not Chicken Salad

I spent some time in the garden this morning pulling weeds. It is really hard sometimes to tell the weeds from the seedlings that are just spouting up. It took a while, but eventually I managed to remove a good amount of them. I came back inside and began to do some work in the house. In a few hours later I sat down to look through some email and I felt something crawling on my neck! After my initial "freak-out" I realized what it was. Apparently, a caterpillar had been hitchhiking on my clothes for a few hours. I don't think I will ever get used to sheer volume of critters here in the south! Don't worry Mr. or Mrs. Caterpillar is safe. I placed him or her back outside. Unfornately I still feel like something is crawling on me.

Tonight's dinner is a very simple one. If you have a food processor with a shredding plate this meal is very quick to prepare.

                                                        Chinese Not Chicken Salad

2 tablespoons of Bragg Liquid Aminos or Tamari Sauce
2 teaspoons of Bragg's Apple Cider Vinegar
1 teaspoon of garlic
1 teaspoon of ginger
1 tablespoon of toasted sesame oil
2 tablespoons of raw honey

6 cups of shredded napa cabbage
3 cups of shredded red cabbage
2 cups of shredded carrot
1/2 cup of thinly sliced green onion

1/2 cup of sliced almonds

Prepare dressing first. I put all the ingredients for the dressing in a mason jar and shake, then shake up again right before pouring on the salad. Prepare your salad, top with almonds and dressing and enjoy right away!

Rawmometer Rating 4

Husband, "What is this coleslaw?" (he doesn't like coleslaw)
Oldest Daughter, "This is good!"
Oldest Son, "See, I took some." (I pursue him with raw veges frequently, hehe)
Youngest Son, "I like this, can I have seconds?"
Youngest Daughter, "I kinda like it."

Wednesday, March 28, 2012

Wild Rice with Cranberries and Cashews

This one was delicious and simple. No blenders. No food processors. No dehydrators. No complaints tonight! You better warm up your teeth though. There will be a lot of chewing going on!

This evenings meal was Wild Rice with Cranberries and Cashews and a Spinach Salad with Trader Joe's Organic Miso Ginger Dressing. I usually make my dressings homemade but when I was at Trader Joe's a while back I couldn't resist. I really wish there was a Trader Joe's nearby but the closest one to us is about 40 minutes north depending on traffic. It's a real treat to go there. Although they don't always have everything I need the prices are so much better then that "whole paycheck" place if you get my drift. I always stop by the "whole paycheck" place anyway while I am up there. I can get GT's Kombucha an entire dollar cheaper then what we pay down here at the local supermarket at the "whole paycheck" place! So, I guess "whole paycheck" isn't so bad for some things. Want to know what Kombucha is? It's a wonderful refreshing and energizing raw fermented tea filled with all kinds of nutrients including probiotics and B vitamins. Kombucha is my favorite beverage in the whole world. I brew it myself but my new culture isn't mature right now and is taking a really long time to ferment the tea. I am excited that very soon The Herb Shop at 20 Highland Drive in Newnan Georgia will be selling Kombucha!

Ok, on to the recipe!!

Wild Rice with Cranberries and Cashews

This rice is raw. How, you might say, can you do that? It's soaked! Soaking is wonderful. We do it with all our raw nuts. It "activates" the enzymes that help you digest the nut or grain. Since we have a big family this recipe is doubled. This recipe is very similar to the Ano Phyo's recipe in Raw Food Essentials with a few minor adjustments.

To soak the wild rice I pour 3 cups of wild rice into a bowl and combine with 6 cups of purified water and cover with a clean towel. Drain and rinse the rice the next day in a sieve and add the 6 cups of water back when you are done and cover again with a clean towel. (As you can see there is a bit of planning involved here, but everything else is easy.) After two days the rice will open revealing the "meat" on the inside and it will become softer and chewy. Drain the rice of it's water and rinse in a sieve one more time. This time do not put any water back in. Pour your rice in a bowl.

Now add 2 cups of dried cranberries, 2 cups of cashews, 1/2 cup of chopped cilantro and 2 teaspoons of sea salt. Toss all together and serve! Easy.

Put aside a lovely spinach salad and you have a wonderful raw vegan meal! Oh and get those "chompers" ready. There is a lot of chewing ahead.

Rawmometer Rating: 4.8
Husband, "Very good."
Oldest Daughter, "This is a 5 mom!"
Youngest Son, "I like this!"
Youngest Daughter, "I give it a 5 mom!" (wow, did I hear that right, she likes it, she really likes it!)
Oldest Son, at work, again. Boo!

Tuesday, March 27, 2012

Raw Lasagna

I hear a lot of folks voice concern over the "labor intensive" nature of raw meals. Some of them can be laborious to prepare and some of them are not. None the less that idea, that preparing raw foods is laborious, can make it hard to get motivated. So I want to address that a bit before we get started. (This recipe I am going to share does have a lot of steps involved but uses no dehydrator. All fresh ingredients!)  When you are beginning a raw diet it is not required to do anything complex. Your meals could be simple salads or some sort of nut and sliced vegetables. Nuts and fruit are great for breakfast. Soaked and or sprouted grains and fruit or vegetables are a simple and nutritious meal. Frequently my lunches are humus with veges or veges and some sort of soaked nut and that is all! You can keep it very simple if you like. The point is getting more "living" food in your body so you can have energy, good health, wonderful digestion and be in amazing spirits. The reason I prepare some of these more complex recipes is to "train" our palate to eat raw foods and demonstrate that there can be creativity and fun in raw food preparation. Our palates, particularly here in America and in the Western world are very spoiled. We are accustomed to constant gastronomic stimulation. I am a person that loves preparing food. I consider it an art, but I can easily get carried away using food more for entertainment rather than it's real purpose. With children, in particular, years of this kind of eating can make a raw diet very difficult to transition to. We have to learn and teach our children that we eat to live, not live to eat. My hope and prayer is that educating the public about the benefits of raw foods will help people see how important it is to learn what real nourishment is all about. We need to get back to the simplicity of how our Creator intended food to taste and what it's purpose really is in our lives. Too many people are sick and getting sicker because of the abuse of these principles. Our society is complicit in this travesty. Time to change the tide folks! These recipes can "wean" one off of eating mostly cooked food but simplicity, eventually, is the goal.
I am done preaching. On to the recipe!

                                                                 Raw Lasagna

                                        (we doubled this recipe because of the size of our family)

3 Zucchini (peeled and sliced into circles, a food processor with a slicer or a mandoline slicer works great for this, but you can use a knife just as well)


1.) Sun dried tomato marinara sauce
     Process 2 tomatoes, 1 clove of garlic, 1/2 cup fresh basil leaves, 1/4 extra virgin olive oil, juice of 1/2   lemon, 2 pitted dates, 1/4 cup fresh oregano, 1/2 fresh or dried rosemary, 1 teaspoon of sea salt, 3 tablespoons of sun dried tomatoes.

2.) 1 tomato, sliced

3.) 1/4 cup yellow onion, sliced

4.) Italian Cheeze
     Process 2 cups of cashews, the juice of a lemon, 1 clove of garlic, 1/2 cup of basil leaves, 1 teaspoon of sea salt, 2/3 cup of purified water

Directions: Layer in this order: Zucchini, cheeze, tomato, onion, marinara and then again until you use all of the ingredients.

***You can top with Cashew Garlic Parmesan Cheeze (Adapted from Ani Phyo's recipe in Ani's Raw Food Kitchen)

In your clean coffee grinder, grind cashews until powdery. Process cashews with 1/4 teaspoon sea salt and 1 clove of garlic. Sprinkle mixer over your lasagna. You can also top with sliced black olives if you like. Enjoy!

Rawmometer Rating: 4.8

Husband, "There is something about this sauce I can't get enough of."
Oldest Daughter, "Way better than I expected!"
Youngest Son, "I loved the cheeze and the sauce."
Youngest Daughter, "It's good!"
(Oldest Son at work, not an Italian fan anyway)

Thursday, March 22, 2012

Wonton Soup

Well today flew by! Got to talk to my friend Aline George of Mishkanim today on Hebrew Nation Radio  . Aline and Howie George are wonderful musical artists and just all around great people. Gene and Don joined us too. What nice guys. We had a great time! Then off to work I went for a little bit and back home to prepare dinner.

Now on to dinner! Tonight we prepared Wonton Soup. I really enjoyed this meal and the house smells like Chinese food without all the fat, calories and sugars.

First you have to make the "Wontons". The wontons are really a recipe for apple crepes. They are wonderful prepared for breakfast with a little Cashew Kream. We will give you the recipe for the Kream another time.

Apple Crepes

2 cups cored and diced apple
1 cup of flax meal (grind in a coffee grinder)
2 tablespoons of honey
1/2 cup water, or as needed

Process until it takes on a "dough consistency". Spread onto dehydrator tray lined with a teflex sheet. Dehydrate for 4 to 6 hours, or until completely dry. I turn over the "dough" half way through to make sure both side dry. When done it will take on a "tortilla" like consistency.

Now slice the crepe into 16 pieces that are in the shape of a squares. Put aside.

Wonton Filling
3 cups finely chopped napa cabbage
1/4 cup finely chopped yellow onion
1/3 cup of of finely chopped green onions
2 Bragg's Liquid Aminos
2 tablespoons toasted sesame oil

Combine and allow to marinate for about 15 minutes.

6 cups of warm water
1 teaspoon of Miso paste
1 cup of peas, fresh or thawed from frozen

Stir together until miso paste dissolve.

Press the liquid out of the cabbage filling mixture through a sieve and into a bowl. Add liquid from cabbage filling mixture to soup.

Now put one teaspoon of the cabbage filling in the center of the square crepe and fold into a "wonton". Add wontons to soup and serve immediately. Yum!

Rawmometer Rating "4"
Husband, "This is very good. "
Oldest Son, (at work, not present)
Oldest Daughter, "This is good."
Youngest Son, "Not my favorite."
Youngest Daughter, "I don't yike this." (sigh, what's new?!)

Wednesday, March 21, 2012

"Risotto" with Cherry Tomatoes, Black Olives and Jalapeno Cheeze

Spring is here! The flowers and trees are blooming and the air in Georgia looks like a yellow fog right now. OK, maybe that's an a bit of an exaggeration. It certainly feels like that! The pollen count is reaching record highs. Our temperatures, unusually high for this time of year, have been in the 80's. Here at our house some of us are doing a little sneezing. Honestly I am shocked that our allergies are not more severe. I think all the raw food is equipping our immune systems to handle all the allergens better than usual. I work at an Herb Shop as a herbal educator and we are seeing lots of folks come in to find natural remedies for their allergies. There are many, many things you can do herbally, but your first line of defense is a healthy diet. The Herb Shop will be having a class explaining how to combat and prevent allergies naturally this coming Sunday March 25th at 5:30 p.m. The class is FREE! So if you are here in Georgia, near Atlanta, plan to attend. You will learn a lot!

So on to tonight's recipe. This recipe has been adapted from Ani Phyo's recipe in Ani's Raw Food Essentials. Tonight we experienced a raw dish that is designed to look like Risotto. It absolutely looks like Risotto as you can see from the picture below!

Looks can be deceiving. One should never expect raw food meals to taste like cooked ones.
Sometimes they are much better than cooked food and sometimes not. This one was no Risotto! I am a little spoiled. I have had and have prepared very good risotto. So I might have had my expectations a little high considering this particular dish.

Don't get me wrong this dish in and of it's self was good. My husband said it would be an excellent raw sandwich spread or perhaps a dip. I would agree with that completely. It was tasty but we broke out the carrot sticks and pita chips because the taste was slightly overpowering by itself. It almost tasted and had texture like chicken salad. Very interesting.

So here is the recipe:

Risotto With Cherry Tomatoes, Black Olives, and Jalapeno Cheeze

First prepare "Raw Sushi Recipe"
1 1/2 cups peeled and diced turnips
1/2 cup pine nuts
1/2 teaspoon sea salt
2 teaspoons raw apple cider vinegar

In a food processor, combine the turnips, pine nuts and salt. Process into "rice-size" pieces. Add the vinegar and pulse gently to mix. I did end up adding a little purified water to help it combine better. I few teaspoons.

Next prepare one recipe of Jalapeno Cheeze by processing:

1 clove of garlic
1/2 teaspoon of sea salt
2 cups of soaked sunflower seeds
the juice of one lemon
1/2 cup water,  or as needed to process
1 Jalapeno pepper, seeded and chopped

Next, slice 1 cup of cherry tomatoes in halves. Now mix the "rice", the "cheeze" the and tomatoes well. Top with black olives and enjoy.

Rawmometer Rating "3"
Husband, "Wasn't quite what I expected. Good for a dip or sandwich spread."
Oldest Son, "Better on bread mom, not by itself."
Oldest Daughter, "Not my favorite, but not bad."
Youngest Son, "Alright."
Youngest Daughter, "This is great!" (go figure, LOL)