August 19, 2012 was a night to remember! It was my first chance to wow 20 people with RAW starch free foods paired with my friend’s amazing wines from J Wrigley Vineyards. Three fresh Greek style courses were served, each with a different one of J Wrigley’s wines, along with a hard apple cider made by my friends at Carlton Cyderworks. And one of my bestest friends in the whole world, a gal I have been paling around with for over 22 years was visiting from Alaska this same day and offered to give me a hand. I am truly blessed. All of my favorite things in one place: great friends, good food, & awesome wine. (note most wonderful supportive hubby was also there behind the scenes too.)

Me & my dear friend Amanda who came all the way from Alaska! Busy Behind the Scenes!

A table full fun! And my good friend & co-worker Amy (we work at Cana’s Feast Winery together)!

The J Wrigley tasting room on the tippy tippy top of Cherry Hill Drive, Sheridan, Oregon.

The First Course: Sunflower seed pate filled dolmas, sprouted almond hummus on cucumbers & heirloom tomatoes. Paired with Pinot Blanc.

The Second Course: “Living” Zucchini Pasta in Fresh Pesto topped with Brazil Nut “Cheeze” (recipe below), Fresh Hemp Seed & Kale Tabouli, Sprouted Almond Hummus & Raw Falafels.

Raw Food & Wine being enjoyed!

Forgot to get a picture of dessert! It was a Hazelnut Almond Crust filled with Blackberry/Raspberry Sorbet & topped with fresh peaches. (Blackberries were picked at J Wrigley Vineyards)

The J Wrigley Vineyard, where all the magic happens!

Betty Rawker & Her Best Friend “Celebrate” a job well done!!!

“Living” Zucchini Pesto Pasta Recipe w/ Brazil Nut Cheese:

This recipe is super easy if you have a handy dandy “spirializer” easily found on here on Amazon.com. If you don’t have a spiralizer, you can still make this recipe by either “match sticking” the zucchini (slicing by hand with a knife into thin noodles) or you can use a veggie peeler (use a “potato peeler” to peel thin zucchini noodles).

Noodles:

• 3-4 medium zucchini, spiralized or thinly sliced

Pesto:

• 1 bunch of fresh basil
• 1/3 cup Brazil Nuts
• 1-3 cloves garlic
• 3 tbsp nutritional yeast
• 3 tbsp olive oil
• sea salt to taste

Puree pesto ingredients together, adjust to taste. You can add more olive oil to make the recipe go further too. Mix pesto sauce all over your zucchini noodles.

Brazil Nut Cheese:

• 4 tbsp Brazil Nuts
• 2 tbsp nutritional yeast
• 1 tsp garlic
• pinch sea salt – to taste

Puree ingredients together in a food processor and sprinkle over pasta dish. This also makes a great “cheeze” to rub onto kale chips before tossing them in the food dehydrator.

Serves 3 to 4 people. I usually figure 1 zucchini per person.