SPECIAL Event!!!
Raw Organic
Paradise! Island Feast
January 19th 2008
Featuring the 5 Star LIVE Cuisine of
Chef Bryan Au
Author of RAW IN TEN MINUTES
Celebrity Raw Organic Chef to the Stars!
Featured in the Spring Issue-Organic Spa Magazine Page 26
Chef-Instructor for the Exclusive Perfect Earth Tour
5 Star Spa - Summer 2008
Menu:
Strawberry Tibetan Goji Smoothie
Hawaiian Pasta Alfredo
Warm-Herb Falafel with White Truffle Oil and Ranch Dressing
Baby Green Salad with sun dried cranberries,
figs and pineapple with choice of
Ranch, Pineapple Miso or Citrus dressing
Warm-Upsidedown Pineapple Cake with Tibetan Goji Berries
O2 Life Source
702 Sutter St. Suite D Folsom
***Free*** Hot Yoga at 4pm
Dinner at 6pm
$35 per person or $60 for 2
RSVP – Call Today!
916.370.6100
Again This IS a FUND RAISING EVENT to Help get the doors open! Please bring your own plates, cups utensils, and soup bowls. We will warm bowls for you upon arrival, and wash your dishes before you leave. Also bring a seat of your choice. Dress comfortably and bring your best spirit to enjoy a great evening!
All soon to be posted as described in the title above. For now checkout our first fund raising event as describe in Sacramento Magazine
Recipes to be posted here soon check back!
Sketti and Neat Balls!
spiralized or jullienne strips of Butternut squash noodles marinate for at least 12 hours in plain Kombuccha(home brewed is best) with dried Italian herbs and fresh chopped garlic to taste.
strain off excess liquid and toss with fresh herbs and lightly coat with olive oil if desired.
Marinara-
1 cup sun dried tomatoes soaked
1-2 cloves garlic
1/8-1/4 small onion
1/2 - 1 tsp sea salt
pinch cayenne
1-2 Tbs dried Italian herbs
additional warm water as needed
1 Lemon juiced
1-2 T cider vinegar
2-3 T Olive Oil
Puree in blender or processor until smooth check seasoning adjust to your taste add fresh parsley and basil to taste.
Neat Balls
1 cup soaked Walnuts
1 Cup Soaked (Sprouted 2-3 days) Sun Flower Seeds
1/4 onion 2-3 cloves garlic
2 Tbs Italian spice
1 Tbs crushed Anise Seed
1-2 Tsp Sea Salt
pinch Cayenne
2 Tbs Sun Dried Tomato Powder
H20 as needed
1/4 c ground mixed* flax seed *(Light and dark)
In a processor grind walnuts, seeds and all ingredients except flax until a semi smooth meaty texture is accomplished. Check and adjust seasoning. quickly mix in flax and allow to rest. add more H2o if needed to accomplish raw burger consistency, Form in to consistent sized neat balls and dehydrate 12 hours flip for 2-3 hours and enjoy. Best when warm right out of the dehydrator.
More recipes in the works by request...
email chef@syenrgychef.com to request your favorites!!!
Next week 1/26/08 Mexican Fiesta!
Your Favorites! Tostadas Tacos and More! Virgin Margarita anyone?
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