renegade health

renegade health
Kevin Rawks it!!!

Monday, January 7, 2008

Mediterranean Madness! Menu 1/12/08

Dinner is $35 per person or $60 per pair.

Beginning at 6pm-

Bring your appetite
and YOUR palate to:

O2 Life Source

702 Sutter St Folsom
The Home of High Tower Live Cafe!

RSVP: Call 916.370.6100 Today!

LIFE IS short eat dessert FIRST!



TIRAMISU! Almond Cake lady fingers, Sweet Cashew Pastry Cream, Raw Chocolate Sauce, Beautifully garnished with shaved chocolate and fresh mint


Pizza- Buckwheat Crust coated in Basil Pesto sauce, topped with Eggplant "Pepperoni", marinated Oyster Mushrooms, Kalamata Olives, Macadamia Mozzarella, and Hemp "Parmesan"

Spaghetti- Tender butternut squash noodles drenched in seasoned tomato sauce with neat balls (walnuts, flax, herbs, and tomato)


Minestrone- Sun dried Tomato and Herb Vegetable "Stalk", tender meaty sprouted white beans with mire-poix of vegetables


Antipasto marinated fresh vegetables over crisp greens and herbs

***FREE*** Hot Yoga 4pm-5:30pm

Join our Family for an evening of JOYFUL communion with new friends in the community! This is a fund raising event, PLEASE bring your own seat, plate, bowl, cup and utensils, we will wash your dishes for you! Upon arrival please pass us your bowls so we may warm them. For your enjoyment, bring an empty water vessel to fill with our signature "liquid air" for your journey home.

View Larger Map

Plenty of Parking on the lower level on Trader Lane side. Handicap access on Sutter St parking lot. See YOU there!

1/19/08 Pacific Island Feast
with author and TV show host
Chef Bryan Au
Raw in Ten

Organic Spa Magazine: Spring 08 - Article pg. 26


This is our greatest Joy to share our passion, creating Live Vegan FOOD! Thank You to everyone who came out on January 5th for our first of many evenings of incredible delicious FOOD! It was wonderful to have so many interesting adventurous individuals and distinguished palates. Thank You for the wonderful feedback!

For all future members of our collaborative, sign up before January 31st for a 50% savings on the Club Membership Enrollment. As we are growing, the administrative costs will increase to maintain the high level of quality service we wish to produce. As of February 1st we will be placing a staff member in position to take care of all our administrative details. This separation of Kitchen and office will allow our Chef's to maintain focus on menu and recipe development. Thank You to all of our current members who have shown their undying love and support as we have adventured forward through the unknown. Thank You to all our newest members for jumping on-board to stake their claim in the Fun and adventures ahead.

AS PROMISED! Here are the formulas we used to create such a dazzling response from your palate.

Indian FOOD recipes:
Dessert- Halva:
We used this recipe from gone raw as our base we made a few changes to it to suite the non raw palates.
Modifications: we blended the dates in 1 part H2O with 1 part agave to the 4 parts date puree. We made the rolls as described and dehydrated 4 hours.

Soup: Creamy Coconut Carrot Ginger This is one of our signature menu items available on Synergy Chef
We made one of our batches Saturday a little spicier than the others. When you make it you control the sweet, salt, acid and spice. The acid is what marries all the flavors together and adds the zing!

Makes 32 oz
1# Organic carrots- topped and cut into 1" pieces
1-2 cloves garlic
1/2 inch fresh ginger
1 tsp Red Curry paste
1 dash cayenne or chipotle*
1 Fresh baby coconut milk and meat removed
2 Tbs coconut butter (Artisana)
2 Tbs Meyer lemon juice fresh squeezed
1 pinch Himalayan Crystal Salt
1/2-1 Cup H2O

In a high power blender:
Blend ingredients until smooth. Taste for desired spice level and zing(lemon)
Adjust any seasoning you desire and blend again 2-3 minutes until warm.
Great garnished with fresh cilantro, diced cucumber, peppers or seasoned pumpkin seeds.

*(available from Synergy Chef in 2 oz quantities for $6.00)

Salad: Sprouted Dahl in green dressing over herb mixed baby greens

Sprout French green lentils(Dahl) 5-7 days rinsing 2-3 times daily until long tails form allowing to sit under sunlight for the last 12 hours to collect and form natural chlorophyll.
(Optional) Sprout Quinoa at least 12 hours and mix with Dahl before serving
1 Tbs Spirulina
1 Tbs Chlorella
1-2 cloves garlic
1/4 c H2O
1 Pinch Sea salt of choice
1 tsp Lemon zest
1 Tbs Raw Cider Vinegar
1-2 Tbs Olive oil

Filling - pick an assortment of flavorful vegetables and cut into small diced "brunoise" approximate 1/8 in cubes. For 4 people you want about 4 cups of cut vegetables.
Vegetable marinade-
1Tbs Tamarind
1/4 tsp cumin powder
1/4 cup H2O
2Tbs Olive oil
Pinch sea salt
Blend all ingredients together and toss vegetables together in marinade, on parchment paper or Parralex (Teflex) sheet dehydrate for 1 hour to soften slightly

Eggplant Marinade-
1/4 cup Kombuccha
1/2 cup H2O
1Tbs chopped garlic
While Vegetables are dehydrating take 1 large eggplant and peel it then slice it into 1/8 - 1/4 inch thick slices.
After slicing eggplant dip it into marinade and flip it over and remove from marinade shaking excess liquid from each slice, then lay on a dehydrator screen and dehydrate 20-39 minutes to soften.
After removing eggplant and vegetable mixture from dehydrator place 1-2 Tbs of vegetable mixture on the center of the eggplant disk, fold the eggplant over in half forming a pillow pressing down on the edges to seal the Samosas.
Return the Samosas to the dehydrator for 3-4 hours until the eggplant has slightly crisped around the edges.

Chutney: This can be made in large batches and used to enhance any salad, sandwich or wrap as well.
1 large pineapple peeled cut into quarters and the core removed. Cut into medium diced pieces approximate 1/4-3/8" square.
2 medium Mangoes peeled and meat removed from seed. Cut into medium dice.
1/4 small red onion small dice
1/2 red bell pepper small dice
1/4-1/2 tsp Ground Cumin seed
1 pinch sea salt
1 dash cayenne or chipotle'
2 Tbs Olive oil (Cold Pressed Extra-virgin) Bariani or Apollo are our 1st choices
Toss these ingredients together in a glass or wooden bowl and enjoy as fresh Salsa with a sprig of fresh chopped cilantro or for longer shelf life slightly dehydrate 1-2 hours then toss with cilantro!

For pictures of You and Food from this event keep your eyes on the Sacramento Magazine on-line!

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