Now, if they only made a vegan version of Greek Halloumi grilling cheese (C’mon, Daiya!) the vegan food-world would definitely be complete.
Miss Zoe of RAWBundant is kicking things into a higher gear now, best to her and keep on making those amazing raw cheezes! Read her updates here.
Posted in announcement, grilling, organic, vegan
Hi there!
If you read our newsletter this week you would have heard a little bit about our newest produce offering, the Flavor Grenade Pluot. Juicy, crunchy and sweet, the first time I tasted one, after the initial “Oh HELLO this is good!” I remarked that the flavor reminded me of a green seedless grape. Later while looking up a little background on them, I stumbled across this little video from the Dave Wilson Nursery, seems to explain the Flavor Grenade a little better than I can.
This man really loves his pluots! (Best part at the end when he thinks he’s off-camera and is crunching away, heehee)
What an amazing response we got to our Intro to Raw Foods class with Abby Cahn-Anton, we’re so glad everyone found it so educational!
Abby’s recipe for this first go-around was deleeeeecious – Massaged Kale Salad with Sea Veggies. It could easily have passed for sauteed kale but it wasn’t cooked at all, not a bit. The peppers added a nice sweet crunch, the 
avocado lended its creaminess and the Sunfire Fiesta Mole gave it just the right amount of spicy kick. I could have eaten a whole giant mixing bowl all by myself!
Here’s the recipe, give it a try.
Massaged Kale Salad with Sea Veggies by Abby Cahn-Anton
1 bunch lacinato (aka dinosaur) kale
1 rib celery, sliced in thin cross sections
1/2 cucumber, cut into strips, julienne style
1 red, yellow or orange bell pepper, sliced into strips
1 avocado, lg. dice
1 lg. tomato, lg. diced
1/2 tsp. Sunfire Salt
1/8 cup Sunfire Fiesta Mole
2 tsp. fresh minced ginger
1 – 2 handfuls dulse
2 tsp. spirulina
1 tbs. fresh squeezed lemon
1 tbs. raw apple cider vinegar
3 tbs. olive oil
1/4 tsp. cayenne
dash black pepper
dash mustard powder
In a large mixing bowl, remove kale from stems by grasping at base of stem and ripping upwards. Tear kale into bite-size pieces. Massage kale by squeezing with hands, similar to kneading dough. Mix with hands while massaging to make sure all pieces are softened. Add lemon, vinegar and salt. Distribute evenly by stirring well with wooden spoon. Add Fiesta Mole and stir well. Add spices and ginger and stir again.
Tear dulse into bite size pieces, feeling for and removing any hard debris 
that may not have been removed during harvesting and drying. Add each of the rest of the ingredients, stirring as you go. Optional: top individual servings with fresh
sprouts, mixing in, if desired. Yield 4-6 servings.
Oh, hey – check this out, hope you can make it:
Cheers!
Posted in grilling, raw foods, recipes & factey tidbits, vegan
Tagged events, grilling, organic fruit, recipes, vegan
Zucchini season is here and in full force! It’s this time of the year they keep growing and growing as we just can’t get enough of ‘em. An excellent source of Vitamin C, manganese, B Vitamins and antioxidants, zucchini can nutritionally hold its own. Studies are now even showing that nutrients found in zucchini can help keep insulin and blood sugar levels balanced, protecting against the onset of 
type 2 diabetes. Amazing.
One of my favorite things about summertime is grilling, but it definitely isn’t all about burgers. My famous grilled marinated zucchini is where it’s at! Every time I fire this up for company they ask me for the recipe, so I thought I’d share it with you too.
Grilled Spicy-Marinated Zucchini
Cut ends off zucchini, cut in half, then cut each quarter in half lengthwise. Pierce outer skin with a fork a few times per slice.
Toss zucchini slices in a bowl with oil and vinegar, sprinkle generously with adobo, ground pepper and hot sauce to taste. Make sure all sides are coated with marinade. Let sit at room temperature for 20 minutes, tossing every few minutes.
Place pieces on grill skin side up and cook for 3 minutes; turn and grill for another 3 minutes per side, until there are grill marks. Return zucchini to the marinade, toss and serve.
