8th Annual Victorian Tea, Forks over Knives & Bragg... PRIZE WINNER ANNOUNCEMENT!!


The Berry Manor Inn


On Tuesday, Oct. 25, from 3 to 7 p.m., I represented the Food for Life Program at the eighth annual Victorian Tea & Breast Health Fair  at the Berry Manor Inn in Rockland,  Maine. This event, sponsored by the Picker Family Resource Center was open to the public and FREE! It was a HUGE success.

The tea, in its 8th year, was held in a setting evocative of the Victorian era, and is a wonderful opportunity for the Midcoast community to learn about breast health from knowledgeable healthcare professionals. I was proud to be one of those professionals asked to be present to talk with (mostly) women from all over Knox County as they wandered from room to room in the beautiful Inn, discussing a wide variety of ideas and services that encourage and support their well-being, including stress reduction, lymphedema prevention and management, blood pressure checks, healthy eating, weight management for youth, maintaining fitness (this is our specialty!)and more. 
I placed this poster at the door to drawn in the crowd

Room Number 1, my station for the event
Participants where also encouraged to schedule a "mini-session" choosing from disciplines such as  reflexology, reiki, Bowen therapy or jin shin jyutsu and shavasana (yogic breathing and relaxation) and a wide variety of workshops. In addition to my station in one of the beautiful guest rooms (literally Room 1), I presented a workshop in the Carriage House Kitchen where I prepared Green Goddess Smoothies and Dairy-Free Soft Serve. I talked with nearly 100 interested parties between 3 and 5 p.m. then ran to the Carriage House to whip up a batch of Smoothies and Banana Soft Serve for a full workshop, WHEW! I was hoarse by the end of the evening from all of the chatting but it was time well spent for sure. I was lucky to share Room 1 with my sister, Donna Ames, RN...(plus lots of other letters after name) who represented the ZING! program of Pen Bay Pediatrics which is a program aimed at energiZING kids to a healthy weight.

There were many door prizes and among them, participants who visited my room were entered into a drawing for a FREE copy of The Cancer Survivor's Guide. We will announce the winner at the end of this post! The Cancer Survivor's guide is the book which accompanies the series of Food for Life Cooking classes. We give a loaner copy to anyone who takes the course or you can purchase your own copy from me, on the website  OR there is a downloadable FREE PDF version, all on the link above. The great information and delicious recipes in this book make it a "must-have" for everyone, even if you are not concerned about cancer.


Also among the special treats (besides the fabulous Traditional Tea goodies offered by the fantastic Kitchen staff of the Berry Manor, Dr. John Westerdahl of the Bragg Company sent me an assortment of Bragg Product samples to give away at the Tea. These included Bragg Nutritional Yeast, Kelp, and the famous Liquid Aminos.
One of the Food for Life Info Tables placed around Room 1
Some of the Bragg Products we gave away, THANKS Dr. Westerdahl!!
The 8th Annual Victorian Tea is a great service to the community, I was proud to be a part of this event and hope to continue to do so in the future. This was the 2cd event this month where I did a community out-reach event. On Oct. 19th I was honored to be present at the screening of the award-winning documentary Forks over Knives presented by the Belfast Peace and Justice Group in the Belfast Free Library  where I also collected names for the prize drawing and participated in the Q & A forum after the film. These events combined with two FFL classes specific to Breast Cancer Awareness really helped to spread the good word of disease prevention and achieving optimal health through a Whole Foods, Plant-based diet, all in all reaching hundreds of people in the Knox & Waldo County Communities of Maine!

I have one more "lunch & learn" event at Athena Health on November 3 then I head south taking the Food for Life Nutrition and Cooking classes to Southeast Georgia and Northeast Florida, can't wait! We'll be starting the Plant-based Supper Club Feasts as soon as I arrive at 1008 so stay tuned for more info on what's cooking in the soon-to-be southern Leafy Café Kitchen!
And now for the moment you've all been waiting for (I know some of you have jumped ahead to find out without reading this post :-)
The Winner our prize, The Cancer Survivor's Guide is (drum-roll please) Robin C. Bray!! Robin, please contact me to claim your prize! 

Pumpkin-Banana Smoothie with Apple Cider!



I really wanted to write about the 8th Annual Victorian Tea held at Berry Manor Inn yesterday but I just made this smoothie and it is sooooo yummy that I ran outside, took a photo in the diminishing daylight (yes, it's only 5 p.m. and already the sun has gone beyond the yard arm, whatever that means).

Pumpkin is a wonderful source of vitamin A and beta-carotene, making it a tasty and healthy addition to your diet. With autumn in full swing and pumpkin in season, be sure to pick some up at your local grocery to make this delicious smoothie, reminiscent of homemade pumpkin pie!
Here is the recipe:


Ingredients:

1c. pumpkin purée
1c. unsweetened vanilla almond milk
1/2 frozen banana (for extra creaminess)
1/2c. apple cider or to taste
1c. ice
2T maple syrup
1T pumpkin pie spice (or you can use a combination of cinnamon, nutmeg, and allspice)
Note: you can omit the banana and/or apple cider and boost the non-dairy milk or add a bit of water and the smoothie is just a yummy!

Method:


Combine all ingredients in blender. Blend for 1 to 2 minutes until everything is incorporated.




I will bring you up to date on the Victorian Tea soon, real soon.


Sláinte
* recipe based on FFL recipe of the week from 10/8/2010 subscribe for recipe of the week HERE

Kickstarter Project

 Lately I have been wishing and hoping and thinking and praying and dreaming .... well, you know the old Dusty Springfield song.
"If I could just convince a local company to offer the Food for Life classes to their employees, and the local community, hmmmm." I have been pulling my hair out trying to come up with creative methods of funding at least 4 series of classes to the local community, in two locations for a total of 8 Food for Life series annually.

Then, I came up with another idea...



 


 Kickstarter, the website for  finding funding for creative projects! I have submitted an idea for a project to fund the series of classes in exchange for prizes, private dinners, individual and personal chef service, etc. I'm not sure if my project will meet the required guidelines but I'm giving it a shot. Maybe I will try for a Plant-based food truck or $ to bottle Steve's Snappy Chutney if this idea does not work because I'm having a real hard time finding funding to give these wonderful classes.

I need some heroes and maybe Kickstarter is the way to find them. Wish me Luck!

Sláinte!


 

 

Almost RAW Broccoli Dip

This is going to be a mini-post. I just threw together the most delicious spread. Call it a dip, a spread, or even Pate. ( I don't know how to make that little fancy accent mark over the e :-) Call it what you like but I call it YUMBO! I have posted the photos to the Leafy Cafe facebook page but here is the recipe. I am eating it so fast that I had to stop, take a break and write the recipe and enter this post. I'll explain more about my quest for all things RAW later.
 Ingredients:
2 c. Broccoli Florets
3/4 c. Garbanzo Beans
2 T. RAW Tahini Paste
2 LG Garlic Cloves
2-3 chopped Green Onions
1 T. Nutritional Yeast
1 T. Ground Flaxseed
1 T. low sodium Tamari
1 T. fresh Lemon Juice
pinch cayenne
Method:
Blanch and rinse broccoli by pouring boiling water over it in a colander and then rinse with cool water. Broccoli will be bright green. Drain and rinse garbanzo beans.
Place all ingredients in the bowl of a food processor and pulse until nicely mixed, then blend for desired consistency.

Garnish with toasted pumpkin or sunflower seeds, tumeric, parsley or even smoked paprika and enjoy with carrot sticks, cucumber wedges, or your choice of crisp veggies.

Gotta Go Eat More!