Eats of Eden

RAW BREADS AND CRACKERS CLASS

2009-05-07T22:39:00.005-05:00

THIS CLASS IS FULL. GET ON A LIST TO CREATE ANOTHER BREADS AND CRACKERS CLASS!

GRAB THIS CLASS NOW! IT IS OFFERED ONCE PER YEAR AND IS A GREAT WAY TO TAKE YOUR RAW AND LIVING FOOD PREPARATION TO ANOTHER LEVEL. THERE ARE A FEW SPOTS LEFT!

RAW BREADS AND CRACKERS
MONDAY, JUNE 8, 2009
6:00 P.M. UNTIL 9:00 P.M.
$ 65.00

Registration is now open

“BREAD” is the staff of life. That is what I have been told all of my life. Unfortunately, the processed breads that we have been adding to our diet all of these years have absolutely no nutrition by the time they reach our tables. However, bread and crackers are a really important part of our diet. We can’t really imagine our diet without them. We need whole grains, and when they are sprouted, they are at their most nutritious level.
There are some great raw recipes available to help you replace processed bread and crackers in your diet. Here are some that I would like to share with you:
*******Raw fiesta corn chips made from sunflower seeds
*******Sandwich buns made from sunflower and flax seeds
****** Flat bread made from the almond pulp and carrots
******Pizza flavored flax seed crackers
******Caraway seed crackers
******Vegetable tortilla wraps
******** Blueberry scones
*******Apple Coffee Kake
******and more
Join me for a fun time of “hands on” food preparation. I would love to show you how I have had a successful lifestyle change by adding these bread replacements to my diet. *Some raw food preparation experience is necessary.
THIS CLASS WILL LAST FOR AT LEAST 2 – 3 HOURS AND WILL INCLUDE ALL RECIPES, INSTRUCTORS TIME AND TASTINGS. THE COST IS $ 65.00 PER PERSON. PLEASE MAKE CHECKS PAYABLE TO “EATS OF EDEN” AND BE SURE TO REGISTER AT LEAST ONE WEEK BEFORE THE CLASS.
************REGISTRATION IS DUE JUNE 1, 2009*****************
SPACE IS LIMITED, SO REGISTER EARLY.
PLEASE CALL 744-8748 WITH QUESTIONS AND TO PLACE YOUR REGISTRATION OR CONTACT eatsofeden@suddenlink.net
Mail your registration to: Eats of Eden, P.O. Box 11925, Charleston, WV 25314
Visit http://www.eatsofeden.com/ for current classes and Raw food news.
Sally Miller……keeping raw food alive

SPRING RAW FOODS OVERVIEW CLASSES

2009-04-13T11:14:00.005-05:00

LIVE BETTER, FEEL BETTER, SLEEP BETTER, THINK BETTER, ENERGIZE YOURSELF

RAW FOODS OVERVIEW AND RECIPE CLASS

TWO DATES ARE BEING OFFERED FOR THIS CLASS

MAY 8^TH AND 9^TH AND MAY 29^TH AND 30^TH

THE 5/8 5/9 CLASS IS FULL AND THE 5/29 5/30 HAS 1 SPOT AVAILABLE.

THE CLASS FILLS AT 6 PEOPLE. IT IS A NICE SIZE GROUP WITH INDIVIDUAL ATTENTION.

Living Foods is a philosophy that believes all enzymes, vitamins and minerals that the body needs to heal and maintain optimal health are found within the foods that we eat. Proper food preparation is the key to unlocking these life-giving and healing nutrients.

Two sessions provide an informative and fun-filled experience!

Friday 5:30 p.m. – 8:30 p.m. Focuses on the four main foods for healing based on the "Ann Wigmore" program. We discuss blending and fermenting food and food combining.

Saturday 10:00 a.m.-3:00 p.m.: Focuses on food selection and shopping. Every day recipes will be offered and "hands on" experience preparing some of the recipes to help you get started in the Raw Foods Lifestyle.

We will learn to make dairy replacements, breakfast and lunch items and learn important information about our organic fruit and vegetable selections. We will taste the food throughout the 2 day workshop; you will not go away hungry!

Reservation and payment are due one week before the class date. Given the nature of food preparation and supplies necessary for the class, there can be no refund upon cancellation of your spot and payment must be received before the class. Equipment and book purchases are 10% off on the day of the class.

This is a unique opportunity to learn the art of preparing healing foods right here in Charleston. There is currently no other class like it in this vicinity.

Space is limited so reserve your spot now! Contact Sally Miller at eastsofeden@suddenlink.net or 304/744-8748 to coordinate your payment and location details. The mailing address is P. O. Box 11925, Charleston, WV 25339.

For more information about Raw Foods or Eats of Eden visit my Blog @ www.eatsofeden.com

............EATS OF EDEN……….KEEPING RAW FOOD ALIVE

304-744-8748 eatsofeden@suddenlink.net
http://www.eatsofeden.com/

Organic Eggs with Natural coloring

2009-04-03T18:26:00.001-05:00

HAPPY EASTER!
I wanted to post this recipe for anyone wanting to color Eggs with their children. It is all natural and lots of fun. Enjoy!
INGREDIENTS
2 dozen eggs
2 orange peels
1 beet
2 cups red cabbage, chopped
1/4 lb turmeric root, grated
2 cups spinach, chopped
10 tsp vinegar

Instructions:
Hardboil the eggs and let them cool. For each color, boil 3 cups of water, 2 tsp vinegar and one of the vegetable ingredients for 30 minutes. The orange peels create a pale yellow-orange, beets create pink, turmeric root a deeper yellow, spinach makes a spring green, and red cabbage makes blue. Enjoy dying eggs with the children!

New Classes are forming for May and June 2009

2009-03-13T09:23:00.003-05:00

I posted a class announcement for May 8th and May 9th last weekend. I have 1 space still open for this class. If you are interested send me an email at eatsofeden@suddenlink.net and let me know. I also have another class that has started to form for later in May or early June.

The Raw Foods Overview Class for March 13th and 14th is full. I have started another list of interested people for a class in May. I am also planning to do a Bread and Crackers class and a Sprouting class. Please let me know if you are interested in any of these classes so that I can get you on the list. The classes fill up fast! Happy Spring! Sally

Heart Warming Mints for Valentines Day

2009-02-12T09:44:00.003-05:00

MELTAWAY PEPPERMINT PATTIES a shared recipe from Elaina Love
Vita mix, Mixing Bowl Refrigerate Makes 16 candies

Mint layer:
3 cups dry, raw shredded coconut
1/3 cup honey or maple syrup
1/2 tsp. mint extract or 3 drops peppermint essential oil

Chocolate or carob layer:
3 cups dry, raw shredded coconut
1/3 cup honey or maple syrup or date paste (made by blending dates and water)
1/8 cup organic cocoa powder or raw carob powder (add until mixture reaches desired color)
1/2 tsp. vanilla extract
a pinch of cayenne pepper
1/8 tsp. Celtic sea salt

Step 1: Blend the first 3 cups of coconut in a dry blender on low speed with the lid off. Use a spatula to keep things moving until it becomes the consistency of butter. Make sure you do not blend so long as to separate all the oil from the coconut. This step is tricky, and takes a good blender like a Vitamix. If you don't have a Vitamix, you can still do this step, although you may need to separate the coconut into 2 batches.

Step 2: Remove the coconut and put in a mixing bowl. Add the sweetener and mint extract. use a spatula to mix well. Set aside.

Step 3: Blend the coconut for the chocolate layer. Mix the coconut by hand with the rest of the ingredients in a bowl.

Step 4: Separate the chocolate mixture into 2 halves. Take one half, and press it into the bottom of a 4 x 4 baking dish or Tupperware. Put it in the freezer for 5 minutes until it is solid.

Step 5: Remove your dish from the freezer and add all of the mint layer. Place in the freezer again for a couple of minutes.

Step 6: Add the second half of the chocolate mixture to the top of the mint layer. Freeze again until solid or refrigerate.

Step 7: Pop the meltaways out of the container by twisting or using a spatula to pry up. Place on a cutting board and cut your candies into whatever shape you like using a sharp, thin knife.

Put your candies in candy papers, or on a pretty serving dish. They will keep just fine at room temperature for a few days, or store in the refrigerator.

Happy Valentines Day!

Raw Foods Overview Class February 20th and 21st 2009

2009-01-28T16:34:00.007-05:00

THIS CLASS IS FULL AT THIS TIME, BUT I AM TAKING REGISTRATIONS FOR ANOTHER CLASS. AS THE REGISTRATIONS COME IN, I WILL FORM THE CLASS QUICKLY! THE DATE IS SET FOR MARCH 13TH AND 14TH. SALLY

Raw Foods that can Heal” and “ Moving into Raw Foods” Recipe class Presented by: Sally Miller
Living Foods is a philosophy that believes all enzymes, vitamins and minerals that the body needs to heal and maintain optimal health are found within the foods that we eat. Proper food preparation is the key to unlocking these life-giving and healing nutrients.
Two sessions provide an informative and fun-filled experience!
Friday 5:30 p.m. – 8:30 p.m.: Focuses on the four main foods for healing based on the “Ann Wigmore” program. We discuss blending and fermenting food and food combining.
Saturday 10:00 a.m.-3:00 p.m.: Focuses on food selection and shopping. Every day recipes will be offered and “hands on” experience preparing some of the recipes to help you get started in the Raw Foods Lifestyle. We will learn to make dairy replacements, breakfast and lunch items and learn important information about our organic fruit and vegetable selections. We will taste the food throughout the 2 day workshop; you will not go away hungry!
This 8-hour workshop is offered in a private home in Charleston. The tuition is $150.00 plus a $ 20.00 manual fee (A total of $ 170.00). Tuition includes instructor’s time, recipes, manual, and food throughout the day. If you choose to take either the Friday or Saturday session only, the fee for each class will be $ 90.00, plus the manual fee. (A total of $ 110.00) Reservation and payment are due one week before the class date. Given the nature of food preparation and supplies necessary for the class, there can be no refund upon cancellation of your spot and payment must be received one week before the class. Please make checks payable to Eats of Eden.
Equipment and book purchases are 10% off on the day of the class.
This is a unique opportunity to learn the art of preparing healing foods right here in Charleston. There is currently no other class like it in this vicinity. Space is limited so reserve your spot now! Contact Sally Miller at eatsofeden@suddenlink.net or 304/744-8748 to coordinate your payment and location details. The mailing address is P. O. Box 11925, Charleston, WV 25339.

A plan to stay warm and satisfied this Winter

2009-01-27T20:58:00.003-05:00

Now that we have headed into 2009 with a "real" winter compared to what we have had over the last few years, I have felt a need for warm, comforting foods. Sometimes it is hard to find that warmth in the recipes that are familiar to people who choose to eat "raw" most of the time. This will be my 6th winter eating raw food and I have made some very satisfying healthy adjustments to the "cooler" raw foods lifestyle recipes.
*I have found that the use of certain herbs and spices, i.e., curry, cumin, garlic and cinnamon, ginger and nutmeg are very warming additions to recipes.
*I continue to buy fresh, organic plant based food, using some of it in the raw state, some of it blanched and some of it lightly sauteed either in olive oil or coconut oil (on a very low flame). If you have an electric frying pan it makes it easier to control the temperature.
*I have converted some of the raw soups to cooked soups with lots of herbs. I prefer the heated soups in the fall and winter, but love the raw soups in the spring and summer. I still used raw grated or chopped vegetables in the heated broth. (vegan of course)
* Too of my favorite raw chefs are Elaina Love and Cherie Soria. I use alot of their recipes as a guide to create my own inventions. I find this time of year a great time to experiment. (Check out my Price List for their book listings.)
*I make sure that I have enough fresh fruit, raw nuts and dried fruits for snacking, as well as spending some time in the evening or weekends dehydrating raw cookies, chips, breads and scones.
*I always have fresh greens available for raw salads and smoothies to make sure that I am getting all the enzymes that I need for digestion since I am eating more cooked food.
*Sometimes, I just want a baked sweet potato or baked white potato (organic of course), some cooked quinoa or brown rice as an addition to my meal. I do this sparingly, but, it always satisfies the need for warmth.
Winter is a time when the earth and the animal kingdom hibernate and gather energy for new life in the Spring. I have found that it is important and normal to be a part of that necessary change as the body gets ready to spring forth at the sign of our first warmer weather.
I anticipate this and will be ready for my Spring cleanse when that happens. In the meantime, I am happy staying warm and satisfied.

check out the recipes link on the blog for some of my favorite winter recipes

Testimonials - What People Have To Say

2009-01-01T18:16:00.001-05:00

Deidra
Charleston, WV comments:
"This is a friend of mine that was just featured in the local Charleston, West Virginia newspaper. She introduced me to this plan a little over two years ago. Her story has inspired me as well as others to change certain behaviors in our lifestyle. I have attended her workshops as well as the Living Foods Institute in Atlanta. If you or any one is needing any direction for a healthy, more inspiring lifestyle, please contact Sally and/or Living Foods for more information."

Craig Wilger
Charleston, WV comments:
"A woman who found that natural, raw foods did so much more than drugs and surgery to cure her breast cancer she is completing her education as a natural foods nutritional consultant through a well respected institute in California. She has been teaching raw food preparation for several years and will soon be doing consulting based on first hand experience and thorough research and studies. I've personally taken some of her classes and my 30+ years as a vegetarian and raw food advocate can attest that this lady knows what she is doing!"

OVERVIEW CLASS FOR NOVEMBER 2008

2008-10-24T22:02:00.006-05:00

WE HAVE 4 PEOPLE SIGNED UP TO ATTEND THE CLASS THIS WEEKEND. I HAVE ROOM FOR 2 MORE STUDENTS. PLEASE LET ME KNOW BY THURSDAY 11/6/08 IF YOU WOULD LIKE TO ATTEND. IF YOU HAVE A GROUP THAT WOULD LIKE TO ATTEND AN OVERVIEW CLASS, WE CAN CHOOSE A DATE TO ACCOMODATE YOU AS LONG AS YOU HAVE 4 PEOPLE IN YOUR GROUP.

RAW FOODS OVERVIEW AND RECIPE CLASS
NOVEMBER 7TH AND 8TH

“Foods that can Heal” and “ Moving into Raw Foods” Recipe class
Presented by: Sally Miller, Raw and Living Foodist

Living Foods is a philosophy that believes all enzymes, vitamins and minerals that the body needs to heal and maintain optimal health are found within the foods that we eat. Proper food preparation is the key to unlocking these life-giving and healing nutrients.

Two sessions provide an informative and fun-filled experience!

Friday 5:30 p.m. – 8:30 p.m.: Focuses on the four main foods for healing based on the “Ann Wigmore” program. We discuss blending and fermenting food and food combining.

Saturday 10:00 a.m.-3:00 p.m.: Focuses on food selection and shopping. Every day recipes will be offered and “hands on” experience preparing some of the recipes to help you get started in the Raw Foods Lifestyle.

We will learn to make dairy replacements, breakfast and lunch items and learn important information about our organic fruit and vegetable selections. We will taste the food throughout the 2 day workshop; you will not go away hungry!

This 8-hour workshop is offered in a private home in Charleston. The tuition is $150.00 plus a $ 20.00 manual fee (A total of $ 170.00). Tuition includes instructor’s time, recipes, manual, and food throughout the day. If you choose to take either the Friday or Saturday session only, the fee for each class will be $ 90.00, plus the manual fee.

Reservation and payment are due one week before the class date. Given the nature of food preparation and supplies necessary for the class, there can be no refund upon cancellation of your spot and payment must be received before the class. Equipment and book purchases are 10% off on the day of the class.

This is a unique opportunity to learn the art of preparing healing foods right here in Charleston. There is currently no other class like it in this vicinity.

Space is limited so reserve your spot now! Contact Sally Miller at eastsofeden@suddenlink.net or 304/744-8748 to coordinate your payment and location details. The mailing address is P. O. Box 11925, Charleston, WV 25339.
For more information about Raw Foods or Eats of Eden visit my Blog @ http://www.eatsofeden.com/

Recipes to Share

2008-10-13T22:51:00.005-05:00

THE FALL CELEBRATION OF ORGANIC PLANT BASED FOOD AND CARRY IN RAW DINNER WAS A GREAT TIME! THE RECIPES BELOW WERE CONTRIBUTED BY EATS OF EDEN: RAW LASAGNA, RAW PUMPKIN BREAD, CREAM OF PUMPKIN SOUP (RAW, OF COURSE)
HERE ARE A COUPLE OF RECIPES THAT WE ENJOYED AT OUR DINNER ON SUNDAY. THIS RECIPE TAKES SOME TIME AND AT FIRST MAY SEEM TO BE OVERWHELMING, BUT IF YOU DO ONE RECIPE EACH DAY, IT MAKES IT MANAGEABLE AND YOU WILL BE REWARDED WITH A NUMBER OF LASAGNA SLICES THAT YOU CAN EAT NOW OR FREEZE FOR LATER!

RAW LASAGNA serves 12-14

SHOPPING LIST for a 9" x 14" pan
3 cups Macadamia nuts or a mix of white nuts ******* 1/4 tsp. Dried Basil
2 cups Rejuvelac ******* 1/4 tsp. Thyme
3 T. Raw Tahini ******* 1-1/4 tsp. Celtic Sea Salt
2 T. Chickpea Miso ******* 1/4 tsp. Dry Mustard
1/2 cup Lemon Juice ******* 1/4 tsp. Dried Dill
2 T. Lemon, peeled and chopped ******* 4-6 Zucchini
9-12 cloves of Garlic ******* 3 cups Tomatoes
2 T. Nutritional Yeast ******* 3 cups Sun-dried Tomatoes
1/2 cup Olive Oil ******* 1-1/2 cup Fresh Basil, chopped
9 Dates ******* 2 Large Portabello mushrooms
Large bunch of Spinach ******* 1-1/2 cup Walnuts

Day 1: In the morning, soak the white nuts for the cheese. That night, blend nuts with Rejuvelac and drain overnight.
Day 2: Drain the cheese and blend it with the other ingredients. Let it marinate over night. Marinate the zucchini over night. Soak the sun-dried tomatoes and dates for 1-2 hours and make the tomato sauce and refrigerate overnight.
Day 3: Chop the spinach and thinly slice the mushrooms. Assemble the lasagna and put it in the refrigerator
Day 4: Remove lasagna from refrigerator and place in the Dehydrator for 1 hour to warm

Nut Ricotta Cheese

3 cups White nut pieces
2 cups Rejuvelac
3 T. Tahini, raw
2 T. Chickpea Miso
1 T. Lemon Juice
2 T. Lemon, peeled and finely chopped
4-6 Garlic cloves, finely chopped
1 T. Nutritional yeast

1. Soak the nut pieces overnight.
2. Rinse and blend with Rejuvelac. Use just enough liquid to blend the nuts to a pudding like consistency.
3. Pour into a straining bag, then twist the top together.
4. Place the bag in a colander and put the colander into a large bowl to catch the whey that seeps out of the bag. Cover with nylon mesh or thin cloth and place on a shelf or counter. Let it ferment 2-24 hours (longer fermenting = stronger flavor).
5. After the cheese has fermented at least 4-6 hours, add the rest of the ingredients.
6. Refrigerate for 24 hours to bring out the flavor.

Zucchini Marinade

4-6 Large Zucchini, cut in 1/2, then sliced noodle thin
2 Garlic cloves, crushed
1/2 cup Olive oil
1/4 cup Lemon juice
1/8 tsp. Basil, dried
1/8 tsp. Oregano
1/8 tsp. Thyme
1/8 tsp. Celtic Sea Salt
1/8 tsp. Dry Mustard
1/8 tsp. Dill, dried, or 1 tsp. fresh

1. Mix all ingredients except zucchini together, pour over zucchini and refrigerate overnight.

Tomato Basil Sauce

3 cups Sun-dried Tomatoes (soaked 1 to 2 hours)
3-4 Garlic cloves
9 Dates, pitted (soaked 1 to 2 hours)
3 cups tomatoes, chopped
1 - 1/2 cup Basil, chopped
3 T. Lemon juice
1 - 1/2 tsp. Celtic Sea Salt
3 T. Olive oil

1. Chop the garlic in the Vita Mix or food processor.
2. Add dates and blend
3. Add Sun-dried Tomatoes and blend
4. Add remaining ingredients, and blend until smooth.
5. Refrigerate overnight to let flavors blend.
6. Start to finish time: 1 to 2 hours

Preparing the Spinach and Mushrooms

1. Chop the spinach
2. After you drain the zucchini form the marinade, swish the chopped spinach around in the bowl with the remaining marinade.
3. Slice the mushrooms so thin you can almost see through them.

Walnuts

1. In a blender, food processor or grinder, grind the walnuts into a fine powder.

ASSEMBLING THE LASAGNA

1. Moisten the inside of a lasagna dish with water and sprinkle the bottom and sides of the dish with 4 T. of the walnut powder to coat.
2. Layer half of the zucchini horizontally across the dish.
3. Drop half the ricotta and spread over the zucchini.
4. Spread half the tomato basil sauce over the mushrooms.
5. Sprinkle the ground Walnuts on top of the tomato sauce.
6. Repeat the layering with the remaining zucchini and ricotta.
7. Add the spinach.
8. Top with the remaining basil sauce and walnuts
9. Refrigerate overnight so the flavors will blend.

START TO FINISH TIME: 4 DAYS

PUMPKIN BREAD (goneraw.com)
Makes 1 loaf

¾ cup almond pulp or ½ cup almond flour with 2 T. water
¼ cup golden flax meal
1 cup pumpkin puree
½ cup date paste
¼ teaspoon nutmeg
½ teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon clove
½ teaspoon smidgen of salt

1. Mix by hand and form into a loaf about one and a half inches thick. 2. Dehydrate at 105 degrees for 8 hours on a paraflex sheet then remove the paraflex sheet and dehydrate for additional 16 hours and enjoy!

Optional: To make a dryer bread, slice the bread and dehydrate for an additional 8 hours.

*to make almond pulp, make almond milk and strain out the pulp
*to make golden flax meal, put golden flax seeds in a dry blender and blend to a powder. Brown flax meal will also do fine.
*to make pumpkin puree, peel and seed a small pumpkin (don’t worry about getting all the stringy part off), roughly chop the pumpkin, and toss it in the food processor. Process until it is a consistent texture, but it will never be smooth. ( You can also use a can of organic pumpkin puree – less nutrients and less flavor, but good in a pinch – ½ can be recipe)
*to make date paste, put pitted dates in either a blender or food processor and add as little water as possible to achieve a paste.

*****I would double or triple this recipe when making it. This is good bread and it would be nice to have a few loaves around for snacking or sharing.

Cream of Pumpkin Soup ( Cherie Soria, Angel Foods)
serves 4
6 cups pumpkin, peeled, seeded, and shredded
3/4 cup Almond Cream
1 cup purified water
1 green onion, sliced
pinch of nutmeg

1. Combine all ingredients in a blender and puree until smooth.
2. Serve at room temperature, or warmed to the touch.

Almond Cream (Cherie Soria, Angel Foods)
makes 1 pint
1 cup whole raw almonds, soaked 24 hours in 3 cups purified water, drained and rinsed
1 1/2 cups purified water
1/2 T. Sucanat (dehydrated sugar cane juice)
1/2 tsp. vanilla extract

1. Puree almonds and water in a blender until smooth and creamy. (Use more water, if needed, to keep blender mixing).
2. Pour cream through a mesh strainer to remove almond skins and pulp. After pressing out all cream, discard pulp. ( or use for sweet raw bread)
3. Stir in sweetener and vanilla, and enjoy!

Happy Fall Bounty!
Sally
.......keeping Raw Food alive!

Recipe for Christmas

2008-10-02T14:44:00.002-05:00

In Progress....

A Fantastic Turkey Alternative Rich With That Thanksgiving Flavor!

2008-09-30T16:12:00.001-05:00

1/1/2 cup soaked almonds
4 stalks celery, chopped
1 apple, chopped
½ onion, chopped
2 large cloves garlic
1 medium porta bello mushroom, chopped
3 Tbl. Flax meal
1 Tbl. Flax oil
1 Tbl. Braggs Liquid Aminos or Nama Shoyu
½ tsp. Celtic sea salt
1 tsp. Italian seasoning
1/4 bunch fresh sage, minced or ½ tsp dried
1/4 bunch fresh thyme, minced or ½ tsp dried
1/4 tsp. Kelp powder
½ cup raisins (soaked)
1/4 cup chopped walnuts (soaked and dehydrated first)
Easy option: Instead of sage and thyme, use 1 ½ tsp. non-irradiated poultry seasoning

Place almonds in a food processor and puree until almonds become meal.
Add onion, and garlic to the food processor and process until well minced
Add apple, process until apples are in small chunks.
Remove ingredients from the food processor and place in a large bowl.
Add the rest of the ingredients to the bowl.
Mix well and Make into patties or a loaf or service as you would stuffing.
Dehydrate at 105 degrees until crunchy on the outside and moist on the inside. Time will vary depending on the size of your loaf or burgers. Approximately 8-12 hours.

Garnish with Cranberry relish. Yum!

FALL 2008 RAW FOODS OVERVIEW CLASS

2008-08-17T21:08:00.003-05:00

THE SEPTEMBER 26 AND 27 OVERVIEW CLASS IS FULL. I WILL BE PLANNING FOR ANOTHER CLASS IN EARLY 2009. PLEASE NOTIFY ME IF YOU ARE INTERESTED IN ATTENDING OR IF YOU WOULD LIKE TO DISCUSS A PRIVATE CLASS. THANKS!

RAW FOODS OVERVIEW CLASS

SELECTION OF DATE DEPENDS UPON THE

MINIMUM NUMBER OF PEOPLE REGISTERED

SEPTEMBER 26/27 AND OCTOBER 3/ 4 ARE AVAILABLE

"Foods that can Heal" and " Moving into Raw Foods" Recipe class

Presented by: Sally Miller, Raw and Living Foodist

Two 3-hour sessions provide an informative and fun-filled day!

Friday 5:30 – 8:30 p.m. Focuses on the four main foods for healing based on the "Ann Wigmore" program. We discuss blending and fermenting food and food combining.

Saturday 10:00-2:00 pm: Focuses on food selection and shopping. Every day recipes will be offered and "hands on" experience preparing some of the recipes to help you get started in the Raw Foods Lifestyle.

This 6-hour workshop is offered in a private home in Charleston. The tuition is $150.00 plus a $ 20.00 manual fee (A total of $ 170.00). Tuition includes instructor's time, recipes, manual, and food throughout the day. If you choose to take either the Friday or Saturday session only, the fee for each class will be $ 90.00, plus the manual fee.

Reservation and payment are due one week before the class date. Given the nature of food preparation and supplies necessary for the class, there can be no refund upon cancellation of your spot and payment must be received before the class. Equipment and book purchases are 10% off on the day of the class.

This is a unique opportunity to learn the art of preparing healing foods right here in Charleston. There is currently no other class like it in this vicinity.

Space is limited so reserve your spot now! Contact Sally Miller at eatsofeden@suddenlink.net

or 304/744-8748 to coordinate your payment and location details. The mailing address is P. O.

Box 8293, So. Charleston, WV 25303.

For more information about Raw Foods or Eats of Eden visit www.eatsofeden.com

Raw Breads and Crackers Class

2008-08-12T13:38:00.004-05:00

WE HAD A GREAT CLASS OF 6 PEOPLE THAT LEARNED SOME FANTASTIC RECIPES TO STEP UP A LITTLE HIGHER IN RAW FOOD PREPARATION. CHECK OUT THE COMMENT AT THE END OF THIS POST ABOUT THE CLASS. SALLY

RAW BREADS AND CRACKERS

SATURDAY, SEPTEMBER 13, 2008

10:00 A.M. UNTIL 1:00 P.M.

"BREAD" is the staff of life. That is what I have been told all of my life. Unfortunately, the processed breads that we have been adding to our diet all of these years have absolutely no nutrition by the time they reach our tables. However, bread and crackers are a really important part of our diet. We can't really imagine our diet without them. We need whole grains, and when they are sprouted, they are at their most nutritious level.

There are some great raw recipes available to help you replace processed bread and crackers in your diet. Here are some that I would like to share with you:

*******Raw fiesta corn chips made from sunflower seeds

*******Sandwich buns made from sunflower and flax seeds

****** Flat bread made from the almond pulp and carrots

******Pizza flavored flax seed crackers

******Caraway seed crackers

******Vegetable tortilla wraps

******and more

Join me for a fun morning of "hands on" food preparation. I would love to show you how I have had a successful lifestyle change by adding these bread replacements to my diet. *Some raw food preparation experience is necessary.

THIS CLASS WILL LAST FOR AT LEAST 2 – 3 HOURS AND WILL INCLUDE ALL RECIPES, INSTRUCTORS TIME AND TASTINGS. THE COST IS $ 60.00 PER PERSON. PLEASE MAKE CHECKS PAYABLE TO "EATS OF EDEN" AND BE SURE TO REGISTER AT LEAST ONE WEEK BEFORE THE CLASS.

************REGISTRATION IS DUE SEPTEMBER 6, 2008*****************

SPACE IS LIMITED, SO REGISTER EARLY.

PLEASE CALL 744-8748 WITH QUESTIONS AND TO PLACE YOUR REGISTRATION OR CONTACT eatsofeden@suddenlink.net

Mail your registration to: Eats of Eden, 408 Abbey Drive, Charleston, WV 25314

Visit http://www.eatsofeden.com/ for current classes and Raw food news.

Sally Miller……keeping raw food alive

Eats of Eden Class in August 2008

2008-07-10T20:42:00.002-05:00

LIVE BETTER, FEEL BETTER, SLEEP BETTER, THINK BETTER, ENERGIZE YOURSELF

RAW FOODS OVERVIEW AND RECIPE CLASS

THIS CLASS WILL BE HELD ON AUGUST 8^TH AND 9^TH REGISTRATION IS DUE ONE WEEK BEFORE THE CLASS.

Two sessions provide an informative and fun-filled experience!

Friday 5:30 p.m. – 8:30 p.m. Focuses on the four main foods for healing based on the "Ann Wigmore" program. We discuss blending and fermenting food and food combining.

This 8-hour workshop is offered in a private home in Charleston. The tuition is $150.00 plus a $ 20.00 manual fee (A total of $ 170.00). Tuition includes instructor's time, recipes, manual, and food throughout the day. If you choose to take either the Friday or Saturday session only, the fee for each class will be $ 90.00, plus the manual fee.

This is a unique opportunity to learn the art of preparing healing foods right here in Charleston. There is currently no other class like it in this vicinity.

For more information about Raw Foods or Eats of Eden visit my Blog @ www.eatsofeden.com

............EATS OF EDEN……….KEEPING RAW FOOD ALIVE

RAW FOODS CLASS APRIL 25 AND 26

2008-04-20T06:17:00.001-05:00

THE RAW FOODS OVERVIEW CLASS LISTED BELOW WILL BE HELD ON APRIL 25 AND 26. REGISTRATION IS DUE AT THIS TIME. CALL 304-744-8748.

2008-01-23T16:44:00.000-05:00

RAW FOODS OVERVIEW AND RECIPE CLASS

FRIDAY, FEBRUARY 8TH 5:30 P.M. UNTIL 8:30 P.M.
SATURDAY, FEBRUARY 9TH 10:00 A.M. UNTIL 3:00 P.M.

“Foods that can Heal” and “ Moving into Raw Foods” Recipe class
Presented by: Sally Miller, Raw and Living Foodist

Living Foods is a philosophy that believes all enzymes, vitamins and minerals that the body needs to heal and maintain optimal health are found within the foods that we eat. Proper food preparation is the key to unlocking these life-giving and healing nutrients.

Two sessions provide an informative and fun-filled experience!

Friday 5:30 p.m. – 8:30 p.m. Focuses on the four main foods for healing based on the “Ann Wigmore” program. We discuss blending and fermenting food and food combining.
Saturday 10:00 a.m.-3:00 p.m.: Focuses on food selection and shopping. Every day recipes will be offered and “hands on” experience preparing some of the recipes to help you get started in the Raw Foods Lifestyle.

We will learn to make dairy replacements, breakfast and lunch items and learn important information about our organic fruit and vegetable selections. We will taste the food throughout the 2 day workshop; you will not go away hungry!

This 8-hour workshop is offered in a private home in Charleston. The tuition is $150.00 plus a $ 20.00 manual fee (A total of $ 170.00). Tuition includes instructor’s time, recipes, manual, and food throughout the day. If you choose to take either the Friday or Saturday session only, the fee for each class will be $ 90.00, plus the manual fee.

Reservation and payment are due one week before the class date. Given the nature of food preparation and supplies necessary for the class, there can be no refund upon cancellation of your spot and payment must be received before the class. Equipment and book purchases are 10% off on the day of the class.

This is a unique opportunity to learn the art of preparing healing foods right here in Charleston. There is currently no other class like it in this vicinity.

Space is limited so reserve your spot now! Contact Sally Miller at eastsofeden@suddenlink.net or 304/744-8748 to coordinate your payment and location details. The mailing address is P. O. Box 11925, Charleston, WV 25339.

SEPTEMBER CLASS OFFERINGS

2007-08-13T16:24:00.000-05:00

CLASSES FOR THE MONTH OF SEPTEMBER 2007
THIS SPROUTING AND PLANTING CLASS WAS GREAT FUN! WE MADE 5 NEW RECIPES AND GREW FLATS OF WHEATGRASS AND SUNFLOWER SPROUTS. WE ALSO TASTED ALOT OF NEW SPROUTS, PEA SHOOTS, BUCKWHEAT LETTUCE AND SUNFLOWER SPROUTS. WE SAT DOWN TO A WONDERFUL LUNCH AND IT WAS A GREAT WAY TO END THE SUMMER! HERE IS A RECIPE FROM THE CLASS:

"SPROUT COOKIES"
2 CUPS SPROUTED SOFT WHEATBERRIES
1 CUP SOAKED RAISINS (RESERVE THE SOAK WATER)
1 CUP SHREDDED COCONUT
2 TSP. VANILLA
GRIND THE GRAIN IN A HOMOGENIZING JUICER AND PLACE IT IN A LARGE BOWL. FORM THE DOUGH AND MIX IT WITH THE RAISINS, COCONUT AND VANILLA. (CINNAMON CAN ALSO BE ADDED FOR MORE FLAVOR). WITH CLEAN WET HANDS, (USE THE SOAK WATER FROM THE RAISINS) SHAPE THE DOUGH INTO LITTLE 1 INCH BALLS. RINSING YOUR HANDS PERIODICALLY HELPS KEEP YOUR HANDS CLEAN OF PASTRY DOUGH. LAY THE BALLS ON A DEHYDRATOR SHEET AND DEHYDRATE FOR 6-8 HOURS. MAKES 25 BALLS.

CLASS # 1 PLANTING AND SPROUTING CLASS
This class will be held on Saturday, September 8, 2007 from 10:00 a.m. until noon.
We will learn how to plant and grow your own wheatgrass, sunflower sprouts, buckwheat sprouts and seed sprouts for delicious salads, breads, soups and for juicing.
Sprouts are full of vitamins, minerals and enzymes. A powerhouse of nutrition!
**Sprouting is a great way to grow your own "organic food". It's fast, easy and inexpensive.
**Sprouts are a living food. Prior to soaking, the seed has within it all the life-producing energy of the universe. When you soak (germinate) the seed, this life giving energy is awakened out of dormancy and new life springs forth in the form of a small shoot. We refer to this as a "sprout".
We will learn the water method and the soil method, giving you the capability of growing a variety of sprouts at one time.
We will taste a variety of Beans, Grains and Seeds in easy to fix recipes.
The class will last 2 hours. The cost is $ 40.00 per person, plus $ 10,00 fee for a take home flat to grow. Payment and registration is due one week before the class.
PLEASE CALL 744-8748 OR MAIL YOUR CHECK, MADE PAYABLE TO "EATS OF EDEN" TO P. O. BOX 11925, CHARLESTON, WV 25339 TO RESERVE YOU SPOT OR CONTACT SALLY MILLER BY EMAIL AT eatsofeden@suddenlink.net for more information.

CLASS # 2 RAW FOODS OVERVIEW CLASS
I AM STILL TAKING REGISTRATIONS FOR THIS CLASS UP UNTIL THURSDAY, 9/13/07.

This class will be held on Friday, September 14th from 5:30 until 8:30 p.m. and on Saturday, September 15th from 10:00 a.m. until 3:00 p.m.
Living Foods is a philosophy that believes all enzymes, vitamins and minerals that the body needs to heal and maintain optimum health are found within the foods that we eat. Proper food preparation is the key to unlocking these life-giving and healing nutrients.

Two sessions provide an informative and fun-filled experience!
FRIDAY 5:30 P.M. - 8:30 P.M. Focuses on the four main foods for healing based on
the "Ann Wigmore" program. We discuss blending and fermenting food and food
combining.
SATURDAY 10:00 A.M. - 3:00 P.M. Focuses on food selection and shopping. Every
day recipes will be offered and "hands on" experience preparing some of the recipes to
help you get started in the Raw Foods Lifestyle.

We learn to make dairy replacements, breakfast and lunch items and learn important information about our organic fruit and vegetable selections. We will taste the food throughout the 2 day workshop; you will not go away hungry!
This 8 hour workshop is offered in a private home in Charleston. The tuition is $ 150.00 plus a $ 20.00 manual fee (A total of $ 170.00). Tuition includes instructors time, recipes, manual and food throughout the day. If you choose to take either the Friday or Saturday session only, the fee for each class will be $ 90.00, plus the manual fee.
RESERVATION AND PAYMENT ARE DUE one week before the class date. Given the nature of food preparation and supplies necessary for the class, there can be no refund upon cancellation of your spot, and payment must be received before the class. Equipment and book purchases are 10% off on the day of the class.
This is a unique opportunity to learn the art of preparing healing foods right here in Charleston. There is currently no other class like it in this vicinity.
PLEASE SEE THE ABOVE CONTACT INFORMATION TO MAKE YOUR RESERVATION FOR THIS CLASS. HOPE TO SEE YOU AT ONE OF MY CLASSES! SALLY MILLER

Great fun at the Raw breads and crackers class!

2007-05-20T22:15:00.001-05:00

We had a small, but fun filled group of people at the class on Saturday. We spent 2 + hours, blending and dehydrating and tasting some wonderful Raw breads and crackers. There was more to taste then our stomachs could hold and everyone left with a bag of Raw crackers to snack on later in the day.
I hope to teach this class again soon. Please contact me if you are interested and I will put you on a list to build another Breads and Crackers class this Summer. In the meantime, here is one of the recipes that we learned:

FIESTA CORN CHIPS
Food Processor, Dehydrator
Fills 2 Dehydrator sheets

This recipe is unbelievably good! Better then regular corn chips. Serve with Raw Salsa and have a party!

4 ears of corn de-cobbed or 1 bag of frozen organic corn
2 cups sprouted sunflower seeds
1/2 yellow onion, chunked
1 clove garlic
1 teaspoon kelp powder (vitamin B-12, trace minerals)
1 teaspoon celtic sea salt
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon onion powder

Puree the corn, onion, garlic and seasonings in a food processor until fine. Add the sunflower seeds and continue to puree until smooth. Spread onto dehydrator Paraflexx sheet using a firm spatula. Score into 16 squares, then score them diagonally to make chip shapes.
Dehydrate until chips are firm enough to flip. Let them remain in the dehydrator until crunchy.

These won't last long! Make a double batch!

RAW BREADS AND CRACKERS CLASS, MAY 19TH

2007-05-05T11:55:00.000-05:00

RAW BREADS AND CRACKERS
SATURDAY MAY 19, 2007
10 A.M. UNTIL 12 P.M.

"BREAD" is the staff of life. That is what I have been told all of my life.
Unfortunately, the processed breads that we have been adding to our
diet all of these years have absolutely no nutrition by the time they reach
our tables. However, bread and crackers are a really important part of
our diet. We can't really imagine our diet without them. We need whole
grains, and when they are sprouted, they are at their most nutritious level.

There are some great raw recipes available to help you replace processed
bread in your diet. Here are some that I would like to share with you:

******Raw fiesta corn chips made from sunflower seeds
******Sandwich buns made from sunflower and flax seeds
******Flat bread made from almond and carrot pulp
******Pizza flavored flax seed crackers
******Caraway seed crackers
******Vegetable tortilla wraps
********and more
Everyone that has taken my Overview class has asked for this class because they
have really enjoyed the flavors of the raw breads and crackers. Of course, as always,
I will also have some for sale on that that day.

Join me for a fun morning of "hands on" food preparation. I would love to show you
how I have had a successful lifestyle change by adding these bread replacements to my diet.

THIS CLASS WILL LAST FOR AT LEAST 2 HOURS AND WILL INCLUDE ALL RECIPES, INSTRUCTORS TIME AND TASTINGS. THE COST IS $ 60.00 PER PERSON. PLEASE MAKE CHECKS PAYABLE TO "EATS OF EDEN" AND BE SURE TO REGISTER AT LEAST ONE WEEK BEFORE THE CLASS (MAY 12TH). SPACE IS LIMITED, SO REGISTER EARLY.

Please call 304-744-8748 with questions and to place your registration, or contact
eatsofeden@suddenlink.net.

RAW FOODS OVERVIEW CLASS MARCH 30TH AND 31ST

2007-03-01T22:19:00.000-05:00

4 PEOPLE ARE SIGNED UP FOR THE CLASS, THERE IS SPACE FOR 2 MORE! THE NEXT CLASS IS PLANNED FOR APRIL 27TH AND 28TH. SIGN UP NOW!!!

The next Raw Foods Overview class will be held on Friday, March 30th from 5:30 p.m. until 8:30 p.m. and Saturday, March 31st from 10:00 a.m. until 2:00 p.m..
Friday 5:30 - 8:30 p.m. Focuses on the four main foods for healing based on the "Ann Wigmore" program; wheatgrass juice, rejuvelac, raw kraut and energy soup. We discuss blending and fermenting food, food combining and food allergies.

Saturday 10:00 a.m - 2:00 p.m. - Focuses on food selection and shopping. Every day recipes will be offered and "hands on" experience preparing some of the recipes to help you get started in the Raw Foods Lifestyle. We will share a great lunch together at the end of the class.

We learn to make dairy replacements, breakfast and lunch items and learn important information about our organic fruit and vegetable selections, how to shop and how to stock your kitchen. We will taste the food throughout the 2 day workshop; you will not go away hungry!

This 6 hour workshop is offered in a private home in Charleston. The tuition is $ 150.00 plus a $ 20.00 manual fee. ( A total of $ 170.00 ). Tuition includes instructor's time, recipes, manual and food throughout the day. If you choose to take either the Friday or Saturday session only, the fee for each class will be $ 90.00, plus the manual fee.

RESERVATION AND PAYMENT ARE DUE by March 23rd. Given the nature of the food preparation and supplies necessary for the class, there can be no refund upon cancellation of your spot and payment must be received before the class. Equipment and book purchases are 10% off on the day of the class.

Space is limited so reserve your spot now! Contact Sally Miller at eatsofeden@suddenlink.net or 304-744-8748 to coordinate your payment and location details. The mailing address is P. O. Box 8293, South Charleston, WV 25303. Make checks payable to "Eats of Eden"

WV American Massage Therapy Association Member Appreciation Day

2007-02-18T23:23:00.000-05:00

On Saturday, January 17, 2007, I participated in the annual AMTA member appreciation day and presented a 3 hour seminar on the benefits of Raw Food with a lunch of Greek salad with almond feta "cheese", raw chili over raw butternut squash noodles and topped with pine nut "sour creme" and chili spiced sunflower seeds, raw tortillas made from zucchini, carrots and avocado and fruit and nut energy cookies.

It was a rather chilly start at the Holiday Inn Express at Southridge when a major power transformer blew and left us without power for 4 hours. The early morning wheatgrass and smoothies turned into later in the day wheatgrass and smoothies. We all had a good attitude and persevered however, by rearranging some speakers and taking in a later lunch. It was one of those "unexpected" happenstances that life throws your way. You adjust and move on!

Thanks to Karla Stull and Kim Bingaman for inviting me to be a presenter and to everyone that was there that made me feel so welcome. I had a wonderful time and was glad to spread the word about wheatgrass juice, sea salt and other benefits of healthy food to the membership.

.....keeping Raw Food alive
Sally Miller, Eats of Eden

Wellness, Awareness and Harmony

2007-01-21T20:49:00.000-05:00

What a wonderful afternoon we had at K. O. Yoga in Kanawha City. It was an afternoon of wellness and awareness and harmony through yoga and meditation. I was pleased to participate in this event with a short talk about Raw Foods and a tasting of smoothies. It was wonderful to have this opportunity here in Charleston and I would love to see more of this happening in our community. Thank you to Lesa Smith, Kerry Gabbert, Stacey Angel and Rev. Esber Tweel for their time and relaxation and meditation techniques that they shared with all of us. "Conscious Eating" is another way to be aware of what is happening to you personally and to the environment. Learn more about what your body requires and how to do something good for the world. Each one of us can make a difference. Sally

......keeping Raw food alive

RAW FOODS OVERVIEW CLASS, 01/26/07 AND 01/27/07

2007-01-09T21:55:00.000-05:00

THIS CLASS IS FULL! REGISTER AHEAD FOR THE NEXT CLASS THAT IS FORMING.

EATS OF EDEN will be holding the first class of 2007 on January 26th and 27th, a Friday night and Saturday. It will be a Raw Foods Overview Class. There will be two 3-hour sessions as follows:
Friday 5:30 - 8:30 p.m. Focuses on the four main foods for healing based on the "Ann Wigmore" program. We discuss blending, sprouting, fermenting food and food combining.
Saturday 10:00 a.m. - 2:00 p.m. Focuses on food selection and shopping. Every day recipes will be offered and "hands on" experience preparing some of the recipes to help you get started in the Raw Foods Lifestyle.

We will make dairy replacements, breakfast and lunch items and learn important information about our organic fruit and vegetable selections. We will taste the food throughout the 2 day workshop. You will not go away hungry!
This 6 hour workshop is offered in a private home in Charleston, WV. The tuition is $ 125.00 plus a $ 15.00 manual fee ( A total of $ 140.00). Tuition includes instructor's time, recipes, manual and food throughout the day and a great lunch! If you choose to take either the Friday or Saturday session only, the fee for the class will be $ 75.00, plus the manual fee.

RESERVATION AND PAYMENT ARE DUE by January 19th. Given the nature of food preparation and supplies necessary for the class, there can be no refund upon cancellation of your spot and payment must be received before the class. Equipment and book purchases are 10% off on the day of the class.

Space is limited, so reserve your spot now! Contact Sally Miller at eatsofeden@suddenlink.net or 304-744-8748. Mail registration to Eats of Eden, P. O. Box 8293, South Charleston, WV 25303.

I hope to see you in one of my classes!
Sally
......keeping raw food alive

Merry Christmas to all!

2006-12-19T23:41:00.000-05:00

EATS OF EDEN would like to extend good wishes for a Merry Christmas and Happy New Year to all of you!
As we move in to the New Year, consider the importance of diet for your continued good health. The more we learn, the more we need to learn. There is always something new and exciting to create and to taste!
New classes on Raw foods will be beginning in January. Contact EATS OF EDEN at 304-744-8748 or eatsofeden@charter.net for details and to register.

Sally
....keeping Raw food alive