I AM SO EXCITED!!!!!!

[Guest guest]

Hi Margaret,

 

Pure Food and Wine has a recipe book that you can buy. Search amazon.com

for Matthew Kenney and Sarma Melngailis. A date took me to that restaurant

when I was in NY last autumn and the food was indeed fabulous!

 

 

Judy Pokras

vegwriter

editor/founder/designer

Raw Foods News Magazine

 

 

_www.rawfoodsnewsmagazine.com_ (http://www.rawfoodsnewsmagazine.com/)

An online magazine celebrating raw vegan cuisine since March 2001, and

featuring authoritative info, breaking news, and fun interactive features on the

raw vegan lifestyle. Chosen as a 2005 Hot List Item by SRQ Magazine.

Recommended by best-selling author Harvey Diamond, Writer's Digest,

EnergyTimes, The

Vegan Guide to NYC, the Japanese magazine Engine, breathing.com, and the

national radio program Carolyn Craft's Inner Wisdom. Sign up for our free

e-newsletter! When you advertise with us you reach a targeted market. Did you

know that switching to a vegan diet helps prevent global warming more than

switching to a hybrid car?

(http://www.RawFoodsNewsMagazine.com)

 

In a message dated 10/3/2006 9:43:56 P.M. Eastern Standard Time,

mgamez writes:

 

Hello all!

I am more than halfway through 2003 now, as far as reviewing and

saving files goes. There are some I will have to go back for

(a few interesting-looking discussions that I have dashed past)

but I have pretty much distilled the basic " meat " of the years

from 1998 to 2003-1/2. Wow! I am psyched!

(the scary part is that the bulk of the posts on the list have

happened sometime between then and now -- I'm only in the 4000s, and

the list is

in the 20000s now.

 

Never mind.

 

Cool thing and questions:

For my birthday, room-mate took me to a really nifty, pricey, fancy,

designer-type raw food restaurant in Manhattan, called Pure Food and

Wine, last night.

Wasn't that nice? She is not raw. She just eats raw on the nights

when we eat together - 3 nights a week -- no choice-- I prepare raw food.

 

This was a very pricey, elegant, wonderful restaurant. I am glad I

dressed up. I might have felt, on my own, not from the attitude of the

employees, less than elegant-enough had I dressed more casually.

The menu was very interesting looking. I asked both of the waiters if

they were raw (they were not). Actually, their

not-personally-raw-ness was good, because people who do not eat raw

are a harder sell, I think, on raw food, so if they say it is very

very good, the food probably, in my experience, surpasses raw-people's

expecations.

We had already decided, but we were delighted to know that these two

non-raw people thought what we had chosen were the best dishes.

Are we good or what?

 

Now...

they had a ravioli which was totally unbelievably incredibly like the

SAD thing... I asked, and was told that the " pasta part " was made from

young coconut.

 

Does anyone here have a recipe for such a " ravioli " with a raw young

coconut " dehydrated pasta " ?

 

I have never tried raw young (Thai) coconut because I am too lazy to

go looking for it... my usual store will not sell it because they

cannot guarantee its organic-ness, and the other stores I have tried

don't have it either. Someone told me of a store that supposedly has

it, and we do have a Chinatown, where it might be found, but I am too

lazy to go looking for it unless I have a recipe that I want to make.

I have never used it, and am uninclined to invest energy in the

finding of this product and then in the " invention " of a similar

recipe if someone else can give me a leg up.

 

If you have or know of such a recipe, would you please kindly share it

with me? (I promise I will immediately post it to the list files)

 

Thanks

Margaret

 

 

 

 

 

 

 

 

 

 

[Guest guest]

Hello all!

I am more than halfway through 2003 now, as far as reviewing and

saving files goes. There are some I will have to go back for

(a few interesting-looking discussions that I have dashed past)

but I have pretty much distilled the basic " meat " of the years

from 1998 to 2003-1/2. Wow! I am psyched!

(the scary part is that the bulk of the posts on the list have

happened sometime between then and now -- I'm only in the 4000s, and

the list is

in the 20000s now.

 

Never mind.

 

Cool thing and questions:

For my birthday, room-mate took me to a really nifty, pricey, fancy,

designer-type raw food restaurant in Manhattan, called Pure Food and

Wine, last night.

Wasn't that nice? She is not raw. She just eats raw on the nights

when we eat together - 3 nights a week -- no choice-- I prepare raw food.

 

This was a very pricey, elegant, wonderful restaurant. I am glad I

dressed up. I might have felt, on my own, not from the attitude of the

employees, less than elegant-enough had I dressed more casually.

The menu was very interesting looking. I asked both of the waiters if

they were raw (they were not). Actually, their

not-personally-raw-ness was good, because people who do not eat raw

are a harder sell, I think, on raw food, so if they say it is very

very good, the food probably, in my experience, surpasses raw-people's

expecations.

We had already decided, but we were delighted to know that these two

non-raw people thought what we had chosen were the best dishes.

Are we good or what?

 

Now...

they had a ravioli which was totally unbelievably incredibly like the

SAD thing... I asked, and was told that the " pasta part " was made from

young coconut.

 

Does anyone here have a recipe for such a " ravioli " with a raw young

coconut " dehydrated pasta " ?

 

I have never tried raw young (Thai) coconut because I am too lazy to

go looking for it... my usual store will not sell it because they

cannot guarantee its organic-ness, and the other stores I have tried

don't have it either. Someone told me of a store that supposedly has

it, and we do have a Chinatown, where it might be found, but I am too

lazy to go looking for it unless I have a recipe that I want to make.

I have never used it, and am uninclined to invest energy in the

finding of this product and then in the " invention " of a similar

recipe if someone else can give me a leg up.

 

If you have or know of such a recipe, would you please kindly share it

with me? (I promise I will immediately post it to the list files)

 

Thanks

Margaret