Chef Andy is back in the kitchen this week, and he'll be serving an amazing dinner prior to the pH Lecture by Dr. T (please RSVP separately for that event).
This week's menu will include (in Andy's words)...
Cheeseburgers - You read that right, folks... CHEESEBURGERS! When was the last time you had a cheeseburger? Well, if you come to Sunday Supper, you'll be eating one! A luscious raw vegan patty topped with raw vegan cheese is nestled between two pieces of my NEW sandwich bread, with your choice of ALL the fixin's including lettuce, tomato, onions, pickles, ketchup, barbeque sauce, mustard and mayonnaise!
Raw Doritos - Many of you have had these, but the recipe keeps getting better and better (just ask Rylee or Sam for a review). My spicy nacho cheese sauce is lovingly massaged into fresh green kale, then dehydrated until crisp and delicious. I'll be making enough for everyone to have a bunch!
Kale Burdock Salad - This was the last thing I ate before starting my juice fast on the 1st, and it was one of the tastiest salads I've ever had! Kale, carrots, burdock and avocado all swim in an unbelievably creamy dressing. I know you're going to love it as much as I did. A very special thank you to Shanti Moon for introducing me to this!
Apple Almond Spice Cookies - Warm out of the dehydrator and into your mouth! Apples, almonds, dates, buckwheat and an array of spices make these hard to put down!
Green Juice - Green juice has become quite near and dear to me, and if you've never tried it, it can be REALLY tasty. I promise that this one will be delicious!
NOTE: This 100% ORGANIC meal will be completely free of honey, agave, dairy, cacao, soy, gluten, miso, yeast and cilantro!
And don't forget, fresh ionized water will be available for take home at just $2 a 96 ounce glass bottle (plus deposit)! Mmmm... nourishing! Let us know in the RSVP if you want some, so there will be enough.
Sunday Supper is hosted by CTH & Gabrielle Chavez (Author of "The Raw Food Gourmet; Going Raw for Total Well Being")
RSVP early so the amounts can be finalized since raw foods can often require prep days in advance as well as purchasing of ingredients. Not waiting till the last minute helps our chefs plan without panic or undue and expensive waste.
This is a CATERED raw-vegan meal. Please RSVP here or call Gabrielle at[masked] so we can be sure to prepare enough for everyone. If you do RSVP please make every effort to come — a place is set for you, and a wonderful dinner prepared.
- 5:30 - dinner and sharing around the tables (arrive early as we don't wait when the food is this good).
- 6:30 to 7:00 (optional) - circle time, including story - discussion, and raw communion.
Attendees are asked to make a gift of $10 - $20 to help with expenses. No one is turned away for lack of funds,
so those who can afford to make the larger gift, please help out by doing so.
We are also trying to help facilitate some carpooling for those who are living car-free or just want to combine rides to save money and/or resources. If you need a ride or have an extra seat please respond in the RSVP or call. Thanks!
Anyone who would like to present a meal for Sunday Supper as a guest chef or perhaps just a component of the meal (such as a drink, salad, dessert, etc) please contact Gabrielle or Thomas who will get you on the schedule and assist you in making it work. May is wide open for guest chef spots so you could take your pick of dates (ha ha, get it? Dates! :D).
PREVIEW FOR THE COMING WEEKS: For the 25th (RSVP HERE), the last of the scrumptious blueberries before the fresh season starts, with local fermentation delights coming soon. Then in May a possible visit with Judy Bluehorse Skelton!
If you haven't already be sure to RSVP for Guest Chef Jack Martin's wonderful meal on the 11th.