WELCOME TO THE EUGENE RAW FOODS COMMUNITY BULLETIN BOARD! This site was created to provide up-to-date information about raw-related activities in the Eugene area and to provide lots of support for those who are transitioning to a healthy raw lifestyle. Interested in learning more?? This is a great place to learn how a diet of raw and living foods can transform your life. Check out the activities and classes below and the list of books, suppliers, and links. Don't forget the articles! New ones appear regularly, including the handbook from our recent raw empowerment group: 12 Steps to a Raw Food Diet, which was put together prior to the publication of Victoria Boutenko's book, but based on her concepts (article 4). |
RAW NEWS!! Upcoming events: Raw community potluck dinners: Different events each month. For current information email or call 541-463-0800. Wondering what to bring? What's raw Introduction to Raw Foods Class: first Tuesday of each month at the Fifth Street Market, 5th and High. Preregister by contacting Patricia at 686-LOVE. Free Get Healthy! Stay Balanced! Course, based on Rev. George Malkmus' Hallelujah Acres Program, is a nine-week series of classes addressing dietary and lifestyle changes for dealing with physical, mental and emotional issues from a Biblical perspective. Thursdays from 7-9 pm. $120 for the series; the first class is free. Contact Jill DeVine at 541-687-5783 or by email. Support Group based on Rev. Malkmus' Program (above) meets on the third Tuesday of the month at Jill's. Free. Contact Jill for info and to register. 687-5783 or by email. Raw Lunch Out meets on Tuesdays at noon at the Shining Sun Juice Bar and Raw Food Restaurant, 1436 Willamette. Kids In The Kitchen is a class for children (ages 7+) taught by OutRaw Chef John Duran. Hands-on food preparation of smoothies, salad, dessert, and entrees . Motivating and great fun for children! Classes are about 2 hours each. Held at the Red Barn (4th and Blair) on Saturdays. Preregistration a must: cotact John at (541) 607-9249. Community Resources: Organic raw/live entrees are now available in the salad bar at Sundance (24th and Hilyard). The staff has been concocting such luscious treats as Toona, marinated veggies, and treats like pies, cakes, and fudge (with more on the way)! Let them know you support their efforts! Shining Sun Juice Bar and Raw Food Restaurant Fresh juices, smoothies, salads, and entrees. Open Monday through Friday 11:30-7:00 at 1436 Willamette. 541-515-5466. Raw Dinners- All Are Welcome!!! We want to make sure you know that everyone is welcome at the Monday and Friday night raw food dinners. It is a gathering of people. Whether one eats all raw, some raw, or all cooked at home, they are welcome to come and share a raw meal on Monday (and some Friday) evenings. Over the past few weeks we've tried to make a point of what is raw and what is cooked so that the food which is brought is actually unheated. We've done our best to be kind about this while still being clear. Knowing what is really raw can be very confusing particularly because processors of certain foods label them raw or give the idea that they are raw in their advertisements when they have in fact been heated. We've found out many of these the hard way-- eating the food or condiment, wondering why we weren't feeling well afterward, then calling the company and sometimes after much questioning finding that the food actually is heated. We make no judgements about a person because of what they eat. We recognize and accept fully that the number of people on Earth who really eat 100% raw are very few (but that number is growing quickly), and whatever a person eats is their business. However, this is a raw food gathering and bringing a dish prepared with some cooked ingredients would be just as inappropriate as bringing a dish containing yogurt or chicken broth to a vegan gathering, or bacon to a kosher or halal meal. We hope the list below What's Raw, What's Cooked will be of some help. If you are looking for alternatives or non-cooked ideas call us, we'll be happy to offer suggestions. Better yet, ask others at the Monday dinner how they prepared the dishes that you like. What's Raw, What's Cooked THESE FOODS ARE OFTEN COOKED OR HEATED EVEN IF THEY ARE CALLED FOR IN SOME "RAW" RECIPES. A short list includes: BRAGG'S and BRONNER'S LIQUID AMINOS NAMA SHOYU MISO (live culture, cooked soybeans) HONEY (the FDA allows honey to be heated to 160 degrees and still be labeled raw, so its best to know the source) DRIED FRUIT (most are dried in commercial dryers between 150 and 180 degrees, especially figs, prunes and raisins. Dates are often rehydrated, i.e. steamed for 3 to 8 hours. Shiny dates especially commercial deglet noor are almost always rehydrated. Sun-dried dates will have a dull appearance and should have a white bloom or powder) SUN-DRIED TOMATOES (same as dried fruit unless you know the source) NUTS (since they are usually harvested in the fall, few nuts are fresh at this time of year and are often rancid. Yellowing of whitish nuts i.e. macadamias, brazil nuts, etc. indicates rancidity.) SPICES (many spices are high temperature dried and/or irradiated, etc.) many NUTBUTTERS (ex. Maranatha raw tahini is heated to 170 degrees in processing, "but we start with raw sesame seeds". Go figure...) SALT (many commercial salts are baked, bleached and have added sugar, iodine, etc. Celtic sea salt or other sun-dried salt is preferred). OILS (most oils are heated in processing. Many medium to low grade olive oils are mixed with other cheaper oils particularly the imported brands. Look for cold-pressed or stone-pressed extra virgin) SEAWEEDS (most Japanese seaweeds are pasteurized esp. hijiki and arame. Whole dulse is excellent. Dulse flakes are often floor scraps and contain lots of shells, shrimp, etc.) NORI (most nori is toasted or roasted. If it is green it is cooked. Black, raw nori sheets are availablewith a little detective work). VINEGAR (sometimes raw, sometimes cooked. Apple cider vinegar seems to be best. Vinegars bring digestive difficulties for many people). This is an incomplete list. Again, many of these CAN BE unheated, but unless you have information from the source our experience has been that they are often cooked or heated. If you're not sure just call (us or the company) and ask. We hope this is of some help. |
RAW NEWS!! Upcoming events: Raw community potluck dinners: Different events each month. For current information email or call 541-463-0800. Wondering what to bring? What's raw Introduction to Raw Foods Class: first Tuesday of each month at the Fifth Street Market, 5th and High. Preregister by contacting Patricia at 686-LOVE. Free Get Healthy! Stay Balanced! Course, based on Rev. George Malkmus' Hallelujah Acres Program, is a nine-week series of classes addressing dietary and lifestyle changes for dealing with physical, mental and emotional issues from a Biblical perspective. Thursdays from 7-9 pm. $120 for the series; the first class is free. Contact Jill DeVine at 541-687-5783 or by email. Support Group based on Rev. Malkmus' Program (above) meets on the third Tuesday of the month at Jill's. Free. Contact Jill for info and to register. 687-5783 or by email. Raw Lunch Out meets on Tuesdays at noon at the Shining Sun Juice Bar and Raw Food Restaurant, 1436 Willamette. Kids In The Kitchen is a class for children (ages 7+) taught by OutRaw Chef John Duran. Hands-on food preparation of smoothies, salad, dessert, and entrees . Motivating and great fun for children! Classes are about 2 hours each. Held at the Red Barn (4th and Blair) on Saturdays. Preregistration a must: cotact John at (541) 607-9249. Community Resources: Organic raw/live entrees are now available in the salad bar at Sundance (24th and Hilyard). The staff has been concocting such luscious treats as Toona, marinated veggies, and treats like pies, cakes, and fudge (with more on the way)! Let them know you support their efforts! Shining Sun Juice Bar and Raw Food Restaurant Fresh juices, smoothies, salads, and entrees. Open Monday through Friday 11:30-7:00 at 1436 Willamette. 541-515-5466. Raw Dinners- All Are Welcome!!! We want to make sure you know that everyone is welcome at the Monday and Friday night raw food dinners. It is a gathering of people. Whether one eats all raw, some raw, or all cooked at home, they are welcome to come and share a raw meal on Monday (and some Friday) evenings. Over the past few weeks we've tried to make a point of what is raw and what is cooked so that the food which is brought is actually unheated. We've done our best to be kind about this while still being clear. Knowing what is really raw can be very confusing particularly because processors of certain foods label them raw or give the idea that they are raw in their advertisements when they have in fact been heated. We've found out many of these the hard way-- eating the food or condiment, wondering why we weren't feeling well afterward, then calling the company and sometimes after much questioning finding that the food actually is heated. We make no judgements about a person because of what they eat. We recognize and accept fully that the number of people on Earth who really eat 100% raw are very few (but that number is growing quickly), and whatever a person eats is their business. However, this is a raw food gathering and bringing a dish prepared with some cooked ingredients would be just as inappropriate as bringing a dish containing yogurt or chicken broth to a vegan gathering, or bacon to a kosher or halal meal. We hope the list below What's Raw, What's Cooked will be of some help. If you are looking for alternatives or non-cooked ideas call us, we'll be happy to offer suggestions. Better yet, ask others at the Monday dinner how they prepared the dishes that you like. What's Raw, What's Cooked THESE FOODS ARE OFTEN COOKED OR HEATED EVEN IF THEY ARE CALLED FOR IN SOME "RAW" RECIPES. A short list includes: BRAGG'S and BRONNER'S LIQUID AMINOS NAMA SHOYU MISO (live culture, cooked soybeans) HONEY (the FDA allows honey to be heated to 160 degrees and still be labeled raw, so its best to know the source) DRIED FRUIT (most are dried in commercial dryers between 150 and 180 degrees, especially figs, prunes and raisins. Dates are often rehydrated, i.e. steamed for 3 to 8 hours. Shiny dates especially commercial deglet noor are almost always rehydrated. Sun-dried dates will have a dull appearance and should have a white bloom or powder) SUN-DRIED TOMATOES (same as dried fruit unless you know the source) NUTS (since they are usually harvested in the fall, few nuts are fresh at this time of year and are often rancid. Yellowing of whitish nuts i.e. macadamias, brazil nuts, etc. indicates rancidity.) SPICES (many spices are high temperature dried and/or irradiated, etc.) many NUTBUTTERS (ex. Maranatha raw tahini is heated to 170 degrees in processing, "but we start with raw sesame seeds". Go figure...) SALT (many commercial salts are baked, bleached and have added sugar, iodine, etc. Celtic sea salt or other sun-dried salt is preferred). OILS (most oils are heated in processing. Many medium to low grade olive oils are mixed with other cheaper oils particularly the imported brands. Look for cold-pressed or stone-pressed extra virgin) SEAWEEDS (most Japanese seaweeds are pasteurized esp. hijiki and arame. Whole dulse is excellent. Dulse flakes are often floor scraps and contain lots of shells, shrimp, etc.) NORI (most nori is toasted or roasted. If it is green it is cooked. Black, raw nori sheets are availablewith a little detective work). VINEGAR (sometimes raw, sometimes cooked. Apple cider vinegar seems to be best. Vinegars bring digestive difficulties for many people). This is an incomplete list. Again, many of these CAN BE unheated, but unless you have information from the source our experience has been that they are often cooked or heated. If you're not sure just call (us or the company) and ask. We hope this is of some help. |
DISCLAIMER Information contained on the pages of this website is intended for educational purposes only, with the understanding that each individual who visits our site is personally responsible for his/her own health choices. |
bulletin board |
EUGENE RAW FOODS COMMUNITY |
WELCOME TO THE EUGENE RAW FOODS COMMUNITY BULLETIN BOARD! This site was created to provide up-to-date information about raw-related activities in the Eugene area and to provide lots of support for those who are transitioning to a healthy raw lifestyle. Interested in learning more?? This is a great place to learn how a diet of raw and living foods can transform your life. Check out the activities and classes below and the list of books, suppliers, and links. Don't forget the articles! New ones appear regularly, including the handbook from our recent raw empowerment group: 12 Steps to a Raw Food Diet, which was put together prior to the publication of Victoria Boutenko's book, but based on her concepts (article 4). |
resources |
community calendar |
raw Eugene |
