• Amaize Crunch Fresh Rolls

    by  • August 26, 2016 • 1 Comment

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    These rolls are so fresh, crunchy & flavorful!  On a warm evening they make a great meal.

    Amaize Crunch Fresh Rolls –makes 8 rolls

    8 rice papers or use collard or romaine leaves

    2 ears amaize sweet corn, cut off of cob

    1 cucumber, julienned

    1 carrot, julienned

    1 red pepper, sliced

    1 avocado, sliced

    fresh herbs:  basil, cilantro mint

    1 mango, sliced – optional

    Cashew Cilantro Dipping Sauce

    1/2 cup cashews

    1/ cup water

    1/2 lime, juice

    1 handful cilantro

    sea salt to taste

    1/2 clove garlic-optional

    • If using rice paper, get a bowl of hot tap water ready.  Dip rice paper in bowl of hot water & then place on dry work table.  Layer all of your filling ingredients into center of rice paper (or leafy green) & then gently roll rice paper over folding & tucking edges.  Place on a plate & serve with your favorite dipping sauce. (Also try whisking together 2 Tbs almond butter, 2 Tbs coconut aminos, juice of 1/2 lime, 1 Tbs chopped cilantro, 1 clove garlic grated).

    • Blend sauce ingredients together in a blender or nutribullet & get dipping!

    DISCLAIMER: This blog post is sponsored by Amaize Sweet Corn. Amaize Sweet Corn is a non-gmo white corn & is available in some Hannaford locations.  Look for it, it’s delicious … So delicious, in fact, that you can eat if raw off the cob with your favorite coconut oil spread.

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    Coconut Oil Butter for Amaize Corn on the cob

    2 Tbs coconut oil

    2 Tbs chopped herbs (I like cilantro or dill)

    sea salt to taste

    Taste for Change

    by  • July 18, 2016 • 0 Comments

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    Get your tickets today for a fabulous vegan event taking place on Sun, July 31st from 1-4pm in Portland, Maine.  Don’t miss it!  I’ll be there demoing & sampling some amazing nice creams … trust me when I say that they are to LIVE for!  🙂  I’ll have recipe cards for you!  xoxo1097993_10203221399754030_1296255250_n

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    A little Super Bowl Dip

    by  • February 6, 2016 • 0 Comments

    Happy February to you!  Just revisiting an old dip recipe for a little super bowl fun!  It’s great with veggies, crawkers or chips!   Enjoy.  🙂

    Who doesn’t love a good spinach dip … football parties often center around the dips & I am sure your gang will enjoy this one … it’s a touchdown!

    Spinach Dip
    veggies:
    4 cups spinach
    2 carrots
    1 small tomato
    1/4 cup onion
    1/4 cup chives
    cream sauce:
    1 1/2 cups cashews, soaked 1-2 hours
    1-2 cloves garlic
    1 tablespoon apple cider vinegar
    2 tablespoons nutritional yeast
    1 teaspoon sea salt or to taste
    3/4-1 cup water
    1. Place all veggie ingredients in the food processor & pulse chop until everything is well blended and not too mushy.
    2. Place in a large bowl & set aside.
    3. Place all cream sauce ingredients in a high speed blender or food processor and blend until smooth and creamy.
    4. Pour cream sauce over bowl of veggies and mix.
    5. Place in fridge for 1 hour to set & eat up with your favorite crawkers, chips or veggie slices! YUMMMMMMM!

    Sweet Treat Swap, Sun, Dec 20th at 5:30pm

    by  • December 12, 2015

    Every December we host a sweet treat swap for our regular potluck & it’s a blast.  Hope you can join the fun!

    Bring a bunch of homemade, packaged raw vegan goodies to swap with other potluckers.  Example: cookies, chocolates, grawnola, trail mix, kale chips or some special household cleaners or body care lotions/items.  🙂  Package them so they are special & be sure to label them with your ingredients.  The swap is optional … but if you are coming please RSVP on meetup.com & tell us if you are participating in the swap, so we’ll all know how many treat bags to have on hand!

    We will make a big salad & some soup–you can bring a regular dish to share if you want, but it is not necessary.  This potluck is all about the holiday swap!

    If you do bring a dish,  it should serve 6-8 people & please try to use organic ingredients!

    Looking forward to seeing you soon!  🙂

    Vegan Mashup Season 3

    by  • September 29, 2015 • 0 Comments

    Seasons 1 & 2 are working their magic out there & now it’s time to stir the Vegan Mashup pot & help season 3 make its way to the airwaves!

    In case you don’t know, Vegan Mashup is a vegan cooking TV show that is produced right here in Maine!  The show, featured on PBS, features 3 regular chefs, Toni Fiore of Maine, Miyoko Schinner of Cali & Terry Hope Romero of NYC, and some guest chefs too … I will appear on 2 segments this year making burgers & a crisp!

    I hope you will consider making a donation to help share the vegan love across the country & the world.  It’s so important to give  folks access to info about the joy & yumminess of vegan living & this show does it beautifully!  Check out seasons 1 & 2 here & support the season 3 fundraising campaign here.  I thank you in advance for your help!    And be sure to watch the cute video on the kickstarter page–“message from the producer”–& see my partner in the ice cream segment.  SO FUN!

    Amaize-ing Mango Salsa

    by  • July 13, 2015 • 0 Comments

    It’s salsa season!  Fresh ingredients are readily available & I had a couple of ripe mango in my fruit bowl, so I could’t wait to whip up some amaize-ing mango salsa with this gorgeous white sweet corn I got.  This corn is to live for–it’s so sweet & crunchy & tastes so darn good as is–there is no need to cook it at all!  And this salsa is great on anything … salads, corn chips, jicama chips, collard wraps, or just by the spoon full.

    Amaize-ing Mango Salsa – serves lots / makes 1 large bowl

    2 ears Amaize Sweet Corn, carefully slice off raw corn kernels into a bowl with a knife

    1 lime, juiced

    1 tsp sea salt or to taste

    2 ripe mango, peeled & sliced / or substitute 3 Medium Tomatoes for a reg toma salsa

    1/2 red pepper

    1/4 cup yellow or red onion

    1/4-1/3  cup cilatro

    1 serrano pepper

    Slice corn off the cob & into a bowl.  Squeeze lime juice over corn & mix in sea salt & set bowl aside.  Place remaining ingredients in the food processor & pulse chop until nice & chunky.  Mix ingredients from food processor into bowl with corn, lime juice & salt.  Toss well, garnish with a little cilantro & serve with your chips, salad or wrap of choice.  SO GOOD!

    DISCLAIMER: This blog post is sponsored by Amaize Sweet Corn. Amaize Sweet Corn is a non-gmo white corn & is available in some Hannaford locations.  Look for it, it’s delicious!

    Amaize Cabbage Slaw

    by  • July 13, 2015 • 0 Comments

    I love a good slaw & adding in some fresh corn & herbs makes it extra special!  I used cilantro in this round of slaw, but dill would certainly be dill-icious too. 🙂

    Amaize Cabbage Slaw – serves 6

    salad:

    2 ears Amaize Sweet Corn, carefully slice off raw corn kernels into a bowl with a knife

    2 cups green cabbage, sliced thin

    1 cup purple cabbage, sliced thin

    1 large carrot, shredded

    1/2 red pepper, diced

    1/4 cup cilantro, chopped

    1 Tbs coconut aminos or soy sauce

    dressing:

    1 cup cashews

    1/2 cup of water or more as needed

    1/2 lemon, juiced

    1 clove garlic

    1 tsp sea salt or to taste

    1/4 cup cilantro

    Place all salad ingredients in a bowl & set aside.  Mix dressing ingredients together in a high speed blender or food processor & blend until smooth & creamy.  Scrape dressing into bowl of veggies & toss to coat.  Eat as is or with greens or chips.

    DISCLAIMER: This blog post is sponsored by Amaize Sweet Corn. Amaize Sweet Corn is a non-gmo white corn & is available in some Hannaford locations.  Look for it, it’s delicious!

    A Hearty Breakfast Bowl

    by  • April 19, 2015 • 0 Comments

    A Hearty Breakfast Bowl for 1

    Sometimes I need a little something extra to go along with my quart of green smoothie or green juice in the morning & when that’s the case, I whip up a yummy breakfast cereal with whatever I have on hand.

    1/2 cup raw oats (or buckwheat soaked in water for 20 minutes & then rinsed)

    2 Tbs shredded coconut

    2 Tbs hemp seeds

    1 Tbs flax seeds or chia seeds

    1 banana (or other fruit)

    1 pitted date

    1 Tbs carob powder – optional

    1/2 tsp cinnamon – optional

    1/2 cup hot water

    Place all ingredients together in a blender or food processor (I like to use my nutribullet for this) & blend until smooth.  Eat up as is or top with almond milk, shredded coconut & fresh fruit.  SO GOOD!

    It’s a Wrap!

    by  • February 26, 2015 • 0 Comments

    Watch the recipe video below!  🙂

    It’s a Wrap … Zucchini Apple Parsley Wraps

    1 large zucchini or 2 small ones

    2 apples or pears

    1 stalk celery

    1 scallion

    1 small handful herbs (I used parsley)

    1 clove garlic

    1/4-1/2 tsp sea salt

    Place all ingredients in high speed blender or food processor & blend until smooth.  Spread mixture out onto 1 teflext sheet & place in dehydrator at 115 for about 8 hours.  Peel from teflex sheet & cut into 4 squares.  Use as wraps for sandwiches!  I recommend tripling or quadrupling this recipe.  🙂

    New Year’s RAWvolution: 3 part series

    by  • January 2, 2015 • 0 Comments

    I don’t know about you, but I know I sure could use a fresh start when it comes to my eating habits.  The holidays are so hectic and all of our celebrating is centered around food … and not usually the healthy kind.

    1 week high raw vegan • 3 days high fruit • 3 days juice fast • daily support in Facebook group

    Take the first 3 weeks of January to ease into a cleanse that will leave you feeling lighter, brighter & clearer. Your body will thank you, I promise!  And we’ll have a blast together.  🙂  You can check out the details on the cleanse here.

    If you are in the greater Portland, Maine area I recommend you join me in person for the 3 part series & if that is not an option then why not partake in the virtual online series (join anytime this week)?

    The cleanse officially begins Tues, Jan 6th!  What are you waiting for?!  Let’s get this 2015 RAWvolution started!

    Week 1 – Raw until 5pm – Learn about raw vegan meal prep & how to enjoy this nourishing lifestyle everyday until 5pm, after which you may choose to enjoy a vegan cooked meal or continue all raw.  We will make & sample several recipes.  You will leave with a meal plan.

    Week 2 – Get Fruity & Juicy –  Take your raw food cleanse to the next level by enjoying several days of a high fruit diet followed by a 1-3 day supported juice feast.  We will make & sample several recipes.  You will leave with a meal/juice plan.
    Week 3 – How to incorporate more raw into your everyday life –  We will share our journeys with one another & talk about how to make raw vegan living accessible to you in your everyday life.  We will make & sample several recipes.  You will leave with a meal/juice plan.

    Coconut Lime Cucumber Rolls

    by  • January 1, 2015 • 0 Comments

    HAPPY 2015 to you! xoxo

    Coconut Lime Cucumber Rolls

    Makes 20-25 rolls

    Roll

    2 cucumbers

    Using a vegetable peeler or mandolin, make long cucumber strips.

    Filling

    1 cup of cashews, soaked 1-2 hours

    ½ cup water

    1 lime, juiced

    3 Tbs shredded coconut

    1/2-3/4 tsp sea salt

    Blend ingredients in a high speed blender or food processor until smooth & creamy.

    Garnish

    ¼ of a red pepper, sliced

    lots of Cilantro leaves

    Lime zest

    Assembly

    Line up the cucumber strips.  Spoon out some filling along the length of the cucumber, leaving the last ½ inch open.  Place a red pepper slice on the edge closet to you & then 3-4 cilantro leaves side by side.  Roll the edge with the red pepper over & keep on rolling.  Top with a little lime zest & or shredded coconut & serve.