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Raw Thanksgiving in Murfreesboro TN, Nov 22nd!
Posted by: proofmom46 ()
Date: October 05, 2008 12:08AM

Raw Holiday Sampler with Special Guest Linda Lagos
Saturday Nov 22, 2008
12:00 -2:00 PM Location: contact Stacy: proofmom46@msn.com or call 615-691-3993 Price:$15.00 per person
Linda Lagos will be our featured guest speaker and raw food presenter. Linda is a certified Raw Culinary arts associate CheflInstructor, author and culinary consultant who studied at Living Light Culinary Arts Institute, the nation's premier raw vegetarian culinary arts school under the direction of internationally known raw vegetarian, living foods instructor Cherie Soria. She is the author of two books: Let's Get Started Eating Raw Foods and Living Food for Everyone. For those interested, Linda's books and other materials will be available for purchase during this event. Be sure to check out her website at [rawfoodforlife]...
For this get-together, we will be enjoying a Raw Thanksgiving Sampler prepared by Linda, consisting of mock meat loaf, stuffing, mushroom gravy, cranberry sauce and mock pumpkin pie. As a group, our contribution to the meal will be the salad. I will be bringing romaine lettuce. We will need 1 or 2 raw dressings and the remaining salad ingredients such as tomatoes, cucumbers, bell peppers, radishes, onion, etc. When you RSVP, please list your salad contribution in the Comments box so ingredients are not duplicated. (broccoli, carrots, cauliflower and 1 dressing are already covered.)
Linda will also be giving us helpful tips on preparing a Raw Christmas dinner.
Because space for this event is very limited, "Maybe" RSVP's will not be accepted. Your seat(s) can only be reserved with payment; first come, first served. Make your check out to Linda Lagos. Contact Stacy for mailing details.

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Re: Raw Thanksgiving in Murfreesboro TN, Nov 22nd!
Posted by: proofmom46 ()
Date: October 25, 2008 10:31AM

There are still a few seats left for this event. Contact Organizer Stacy for
mailing address:

proofmom46@msn.com

615-691-3993

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