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Article: Au naturel: The raw food revolution
- Article from:
- Better Nutrition
- Article date:
- November 1, 2002
- Author:
CopyrightCopyright Sabot Publishing, Inc. Nov 2002. Provided by ProQuest LLC. (Hide copyright information)
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The potluck lunch today at Portland, Oregon, caterer Stacie Cohen's house centers on her specialty "lasagna"-a colorful, layered concoction that's nothing like traditional lasagna. For dessert there's a luscious-looking "cherry cheesecake," compliments of 22-- year-old Dylan Fussell, a professionally trained chef
But first the appetizer: cinnamon-orange truffles cut in dark fudge-like squares. Granted, it's not your typical appetizer, but then, this isn't your typical meal. Not by a long shot.
The red, golden and green entree isn't truly lasagna, and the cheesecake certainly is no such thing. As for the truffles, well, they're not really truffles either.
This is a meal of raw and living ...