Recap: Eating Healthy ~ Celebrating Simply

Well, we had a wonderful gathering of foodies and yogis at our annual Eating Healthy seminar with Bethanne and Kenny Kashkett. As you can see here, we had a full house (24) for the gathering:

The theme of the event was celebrating simply: How to host a holiday gathering in a healthy and simple manner where Bethanne discussed shopping, preparation, mental equipoise & mindful cooking, and menu items. So she covered the full range and in particular with regards to menus, we focused on appetizers and desserts – two favorites this time of year.

Here below is Bethanne and Kenny’s raw, vegan pizza. That’s right – not only no animals products but no heat either. The “dough” is completely raw made from crushed almonds and seeds, the sauce from cashews, and the toppings all veggies.

Indeed Bethanne and Kenny presented a number of appetizers including this Raw Kale salad with pomegranate seeds and golden berries. Recipe below…

Some of the the other appetizers included spelt bread rolls along with a squash soup, “crab” cakes made from beans and zucchini, lentil & brown rice sliders, a great raw / slaw salad, and more including these below raw eggplant “bacon” wraps with a smoked flavor.

The desserts were numerous and wonderful and, alas, not shown here – I must have been to busy eating but those wonderful delights included:

Salted Tahini Caramels, Sugar Cookie Cutouts with Grapes and Chocolate Sauce

Raw Berry Cream Brownies, Super Food Seed Bars, and more.

All in all it was a great gathering – many thanks to Candy who provided tremendous support – all those who attended please to share your favorite aspects with us….

Here is a short video that provides a brief panorama of the days events..

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Raw Kale Salad with Pomegranate and Golden Berries

2 cups of shredded kale
2 sticks of celery chopped
2 cups of shredded carrots
1/2 to 3/4 cup of golden berries
2/3 cup of chopped walnuts
2 organges – sectioned and cut into bite size pieces
1/2 cup of chopped parsley
1 diced granny smith apple
1 seeded pomegranate (for garnish)

Prep veggies as described above. Set aside and prepare the dressing.

Dressing:
1 tbl raw almond butter, or raw tahini
4 tbl orange juice
Or 1/3 cup or orange juice with 2 tbl olive oil

Blend dressing ingredients. Pour over chopped salad. Allow to marinate a few hours before serving.

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This Just In Via Bethanne 11/24/13