Photo & Recipe ~ Raisin Walnut Truffles ~ Raw News Bites.

[Eva]

Hello my raw friends!

Here it is, a bit after 3 am. It's past my bedtime, but I had to get out my weekly recipe before bed.

I have special permission from Alissa to share information about the newsletter here... [She is SO supportive of her Living on Live Food students and our businesses! Something to think about if you've ever considered getting certified as a chef, instructor, or teacher!] Soooo... I'm sharing while I'm still awake and thinking about it!

You can find a sample of the latest issue of Raw News Bites and the Raisin Walnut Truffles recipe and photo ---> HERE <--- (http://us1.campaign-archive.com/?u=78c9d22832e67c4bb9a5597fb&id=c878ea292e&e=d48da3ba31).

Here is what you will receive, FREE, when you sign up for the weekly recipes in Raw News Bites:

****A FREE copy of "Around the World in 10 Easy Recipes" -- 10 recipes, 2 each inspired by the flavors of India, Spain, Mexico, Japan, and Italy. These are recipes ANYone can make. They do not require a juicer or dehydrator, but they are in some respects very different from everyday meals!

****A new recipe with a photo and easy-to-follow instructions every week.

****As a subscriber, you can email your questions or recipe requests, and I will include them in a future issue.

****A question answered in every mailing.

****Useful tips to take the recipes or your lifestyle one step further.

****Updates on the next Alissa Cohen Living on Live Food certification classes in the north Florida area.

And, of course, you can unsubscribe at any time! :) (And I wouldn't dare share your email with anyone else or abuse your trust!)

You can get all the freebies and Raw News Bites at ----> www.uncooking101.com/free <---- (http://www.uncooking101.com/free).

[GlimR]

Looks great Eva~

[Veganforlife]

Eva? I LOVE your newsletters and recipes!!! Thanks so much!

[Nymue]

Hi Eva, I got your newsletter in my email box this morning and had a question about the recipe. Do you put the WHOLE vanilla beans into the food processor? I'm only familiar with recipes in which you scrape out the insides.

The recipe looks gorgeous and yummy, and I don't want to muck it up!

Thanks! :D

[Eva]

Great question -- scrape out the insides! Now, if you were to not do that and use the outside, it would still turn out pretty yummy as long as the vanilla bean you're using has a nice, moist outside! (Only because this gets processed for so long to get it into a nice glob!)

I DO go against normal convention and use the whole thing for almost all my nut mylks.

[Eva]

By the way it was so nice to wake up to your kind comments!! I'm **blushing** and **smiling**! (Seriously.) :)

[RawKnitster]

Very Cool! :cool: Count me in. :)

[somelikeitraw]

Awesome Eva!
I've been thinking that I'd like to take Alissa's training. Looks like you are having fun! Thanks for posting your links.

[xPIXIEx]

Oooh sounds nice. Going to sign up now. (=

[margoss]

Congrats & looks yummy!!! Wish I was closer to FL, I'd come to the class.

[Eva]

Very Cool! :cool: Count me in. :)

Yay! I wrote back to your email. It is SO COOL to have you "in"!! :)


Awesome Eva!
I've been thinking that I'd like to take Alissa's training. Looks like you are having fun! Thanks for posting your links.

Yes, do it! I see you're in Sunny Cali, so you're probably not going to come to mine. Everyone's is different... but the agenda is pretty sound. I bet that anyone's class would be worth taking. Really!


Oooh sounds nice. Going to sign up now. (= Yay!! Thank you!


Congrats & looks yummy!!! Wish I was closer to FL, I'd come to the class. Margoss -- no worries. Maybe one day we'll meetup! In the meantime, you'll enjoy the recipes. I'm working SO HARD to put together recipes that come out really yummy but are do-able by even normal people who aren't kitchen rats like I seem to be these days!

And actually... just to put it in perspective... I had opens today in the UK (7), Canada (6?), Australia (1), and all over the USA. This isn't just about my classes and filling them up. This is about sharing what I've learned in the best way I can. I'm becoming such a sap. I got all googly eyed seeing the numbers of how many people seem to be opening and reopening. It makes me so happy. I got an email today from someone who is just now starting this, and she says my recipes are helping her! I'm still making so little $$ in this compared to my Corporate America gig that I left, but I feel so RICH from the things that are happening through little ole me!

Anyways, late night thoughts from the East Coast. Hehe. :D