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Holidays Gone Raw at the ENC!



Holidays Gone Raw, taught by Raw Food Chef Alysha Maiorelli, focused on making simple and amazingly delicious recipes using vegetables, fruits, nuts, seeds, and sprouted grains.



Everyone enjoyed the yummy food!







§ Tagliatelle, an Italian pasta, with a light sage and basil “cream” sauce over wilted spinach and topped with marinated mushrooms, “sausage”, and pine nut Parmesan.





§ Cinnamon Donut Holes drizzled with caramel sauce – I bet you thought being healthy meant giving up donuts, right? Not with raw foods! These donuts are much better and an excellent dessert that is great to bring to those Christmas parties!





§ Apple Cobbler – inspired by my Grandmother’s famous apple pie, this dessert can be whipped up in minutes, but the warming spices speak to the senses and take you back to that old cooked favorite.









§ Not “Egg” Nog – a creamy nut-based rendition of an old favorite.







For more information about Raw Food Chef Alysha Maiorelli visit www.rawfoodnerd.blogspot.com


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