recipe for alyssa's alfredo sauce????

[sptygl]

could someone post this?? can't find it!!
and i have my spagetti squash waiting for the yummy sauce..
:)
thanks

[Tirza]

I don't know if they want us to post Alissa's recipes since we are supposed to get the book. However, I have this other one that I will post for you. I don't remember where I got it as I forgot to include that when I saved it.

Mushroom Fettuccini Alfredo
With a vegetable peeler, peel thin strands of about 5-6 yellow zucchinis. Set aside.
Mushroom Sauce
3/4 cup soaked dried mushrooms or 1 cup fresh mushrooms
3/4 cup soaked cashews
3/4 - 1 cup of water
1 tbs. olive oil
1 tbs. agave nectar
2 tbs. lemon juice
1/4 tsp. dried white pepper
Salt to taste
How to: Process everything for the mushroom sauce in the food processor. Add the sauce to the pasta. Toss well and let sit for half an hour before serving.

[sptygl]

really!? wow, didn't realize we couldn't share allysa's recipes, ok.
thanks for the mushroom version, sounds good.

that's alright, i already improvised my own version of the alfredo sauce, which came out amazing!!! so yummy............

[Tirza]

really!? wow, didn't realize we couldn't share allysa's recipes,

I am not totally sure, but didn't want to step over the line just in case.

Glad you contrived to make something that was good. If you remembered the ingredients/measurements, we would all love to know.

I think that is the most fun part of this. We get inspired to try something, we share, we all benefit. The WHOLE WORLD benefits!! Yeah!!

[sptygl]

it's a wonderful venue, and very inviting and informative............... YET,
it's surprising to me that "ALYSSA" wants it to be so pro-friendly, sharing recipes and such............... YET, i can't try the alfredo sauce??!!
i have seen many people post and ask for recipes that have been tried and true with no issues whatsoever!
so, yes......... here i was LOVING this site, and of course there are many others out there. I am very creative, and somewhat a natural at this....... improvising and coming up with new yummy recipes all the time.
SO WHAT'S THE POINT, do we share or don't we share??

just trying to clarify here..........

[Lay-Lay]

she shares many of her recipes. You can check her website www.alissacohen.com It has some from her book and if you search the internet you can find others. Alissa has also created this wonderful forum for us to discuss her recipes and share are own recipes, along with allowing us to support each other. How wonderful of her. Her book is very reasonably priced. It is loaded with pictures, recipes, meal plans, testomonials, and how to stay raw and do it with ease. I have been to places where you had to spend several $$$thousands$$$ of dollars for them to share their recipes. To me the book is an awesome bargain and well worth the investment in yourself! How many cookbook writers do you know that post ALL their recipes on the internet free? Maybe there are some, but I don't know of any. It wouldn't make much sense. It is very expensive to make books and to recupe that money you must make the book available for purchase. I hope you decide to get one. It is wonderful. Look forward to your future post. This really is a wonderful support group for raw foods.

So what was your alfredo recipe if you care to share? How was it?

Much raw love.

[Rawkinlocs]

it's a wonderful venue, and very inviting and informative............... YET,
it's surprising to me that "ALYSSA" wants it to be so pro-friendly, sharing recipes and such............... YET, i can't try the alfredo sauce??!!
i have seen many people post and ask for recipes that have been tried and true with no issues whatsoever!
so, yes......... here i was LOVING this site, and of course there are many others out there. I am very creative, and somewhat a natural at this....... improvising and coming up with new yummy recipes all the time.
SO WHAT'S THE POINT, do we share or don't we share??

just trying to clarify here..........

This is the thing...recipes are copyrighted, ingredients are not, but the method in which they are put together is IF they are in a copyrighted book. I've seen recipes from books posted here freely (and before knowing better, was guilty of doing so myself) but in all honesty, it is illegal to do so without the permission of the author. Because this is Alissa's site (which is free with many features that she pays for out of pocket for us) it's only right and fair to respect her enough to not freely post her recipes without her permission or post her recipes that have not already been posted on her website or on other websites WITH her permission...for example, she was very generous in sharing some of her most prized recipes on the Green Chefs website such as her Calzone, Burgers and more. Just think about if for a moment...if every single member of this forum requested one (different) recipe each from Alissa's book and someone posted those requested recipes, there would be no need for anyone to support her by purchasing it because all the recipes would be posted here on her forum for free.

So, it isn't a matter of this site being any less loving or sharing than it was a moment ago...it's a matter of being respectful to people who have published, copyrighted works and simply getting permission before posting their recipes publicly.

Many of the recipes posted here were created by the members in their own kitchens and they share them of their own free will. Alissa has even posted some of her recipes here herself at the request of members. Do a search, you'll see!

[Sharon in Colorado]

If you want a recipe for raw alredo sauce, try googling it or even the www.fromsadtoraw.com site in the recipe section.

There are many free raw recipes out there.

It would be a friendly gesture to buy her book as well. The recipes will keep you going for months and months, you won't be dissapointed. That to me would be giving back and sharing with this message board provider.

[fallenangel]

Hi guys
I visit the website everyday , drooling over recipies and looking for new ideas, but everytime Im making something special I go straight for Alissas book! its much more than a recipie book!! for me its like a map, i would be lost without it.And for those of you who havent purchased form alissa's site let me just say that their customer service is impeccable!! I found the staff to be so pleasant and personal and just wanted to share that with anybody who is considering buying the book. And it doesnt matter how many recipies are up on here I would still return to the book for the final say, so I guess its the bigger picture. This site has been such an aid for me and I remain very grateful to Alissa for supporting its upkeep,I dont think she gets enough gratitude for that! so THANKS ALISSA

xxxxxx
Yvonne :D

[Shona]

Alissa's book is terrific and it is not expensive at all compared to the size and the wealth of information it contains. I bought a copy earlier this summer and I love, love, love it! I only wish I'd bought it sooner! Everything I've tried so far has been delicious. I HIGHLY recommend it. :)

[JustMe]

To reiterate Rawkinlocs POV, what's the point of her publishing a book for sale if she were to give the recipes for free? This is her career, doing what she loves.

[Tirza]

Having said all that, here is another recipe I found in my files which I took freely from the Net. I believe proper credit is given below. Enjoy.


Fettuccini noodles:
3 Zucchinis

Peel skin with vegetable peeler. Discard green skin or use for another recipe.
Use vegetable peeler to make long, flat Fettuccini-type noodles, until you reach center part with seeds. Discard or use for another recipe.

Alfredo Sauce:
1 1/2 cup macadamia nuts (soaked overnight)
1/8 c walnuts (soaked overnight)
1/4 cup cold pressed, first pressed olive oil
2 tsp Celtic sea salt
3 small cloves garlic
2 tsp fresh ground pepper
water for sauce consistency

Pour sauce over bowl of fettuccini, add dried parsley for pretty and serve immediately.

*** A nice addition is to add about 1/2 Tbl diced marinated mushrooms to the top, before you add the parsley. This gives just a nice addition to the meal without overpowering.
Can also add chunks of tomato, pepper, onion and peas.

- from Michelle Reeves, www.FromSADtoRAW.com

*** Thank you to Alex, Raw Guru for giving me the base to create Alfredo Sauce.

[Sharon in Colorado]

You're welcome.