I hope you are doing well!! In an effort to help keep my past graduates on track I have developed once per month accountability classes. Here is the info for this month!
*This Tuesday 9/23 at 7pm-8:15 – At The Aesthetic Associate Center – 2500 Kensington Ave near Main in Williamsville With Robbie Raugh. Topic will include getting back on Track with a Fall Detox! Weights and Measures will be offered for those who want that.
*Cost $20.00 per session payable at the start of the session (cash, cash, credit card accepted)
*Includes 1+ hour session and Fall Detox with tons of recipes and info!
Be sure to RSVP by 9/22 via email or social media! Email Robbie@Robbieraugh.com
October/November/December & 2015 dates and topics TBA
****Our 4-8-12 Week Raw Truth Recharge Fall 2014 Classes start this week!
I am so excited to be rolling out the Raw Truth Recharge! There are 3 more spots left on Thursday at 12:30pm at the Evans BAC. Thursday night is sold out.
****October Breast Cancer Month
I will be speaking at the Susan Komen luncheon October 11th and leading the warmup for thousands for the Making Strides for Breast Cancer walk on October 18th all in memory of my Dear Sister Arlene. Join me and sign up under “Team Arlene”! Here is the link!
Below are some of my Favorite Fall Recipes! Enjoy!!
**Curried Butternut and Red Lentil Soup with Chard
1 tablespoon olive oil
1 medium onion, chopped
1 medium butternut squash, peeled and diced
1 garlic clove, minced
1 tablespoon minced fresh ginger
1 tablespoon hot or mild curry powder
1 (14.5-ounce) can crushed tomatoes
1 cup red lentils, picked over, rinsed, and drained
5 cups vegetable broth
Salt and freshly ground black pepper
3 cups chopped stemmed Swiss chard or Kale
- In a large soup pot, heat the oil over medium heat. Add the onion, squash, and garlic. Cover and cook until softened, about 10 minutes.
- Stir in the ginger and curry powder, then add the tomatoes, lentils, broth, and salt and pepper to taste. Bring to boil, then reduce heat to low and simmer, uncovered, until the lentils and vegetables are tender, stirring occasionally, about 45 minutes.
- About 15 minutes before serving, stir in the chard or Kale. Taste, adjusting seasonings if necessary, and serve.
Grain, gluten free! 10 minutes to prep!
Coconut oil for greasing optional
1/4 Cup of pitted dates
1/4 cup shredded zucchini
1/2 cup of carrots
3 Organic Eggs at room temperature
1/2 cup of unsweetened applesauce
2 cups of blanched almond flour
1 & 1/2 tsp of baking soda
3/4 tsp of cinnamon
1/2 teaspoon of nutmeg
1/4 teaspoon sea salt
Preheat the oven to 350 degrees F. Line Muffin tin with baking cups or coconut oil
Place dates in a bowl of warm water for 10 minutes
Spread Zucchini and carrots on a tray lined with a paper towel to darwin some of the moisture while you prepare the batter.
Place the dates, eggs, and applesauce in a food processor and process for 30 seconds until smooth.
Add the almond flour, baking soda, cinnamon, nutmeg and salt and process for 15 seconds more.
Wrap the paper towel around the vegetables and give them a light squeeze to remove the excess moisture and fold them into the batter.
Fill each muffin cup 2/3 of the way. Bake for 30 minutes. Cool in the pain for 10 minutes.
**Gluten Free Zucchini Bread (Derived from Against All Grain Recipe Book by Danielle Walker)
Coconut oil for greasing pan
1 Cup of shredded zucchini
1 & 1/2 blanched almond flour
2 tsp of cinnamon
1/4 tsp of baking soda
1/2 tsp of sea salt
1/2 tsp of nutmeg
3 Organic Eggs, beaten
1/4 cup of Coconut Nector or Raw Honey (I have omitted this completely as it’s sweet enough)
1 ripe banana
Preheat oven to 350 degrees F. Lightly grease pan and put parchment paper on the bottom.
Press the Zucchini between two paper towels to release moisture.
Place dry ingredients in a small bowl.
Mix eggs, honey, and banana in a bowl and beat on medium for one minute until frothy and fully combined. Add the Zucchini and beat again for 15 seconds.
With the mixer running slowly throw in the dry ingredients until they all have been combined.
Spoon the batter into the pan or a 12 cup muffin pan lined with paper cups, filling each cup 2/3 full.
Bake the loaf for 40 minutes. Bake muffins for 30-35 minutes. Enjoy!
Stay tuned for more!! And don’t forget to look on my Nutrition web site! (see link on this web site).
Blessings my friend!
Robbie Raugh, RN
Board Certified Holistic Health and Nutrition Practitioner