• Butternut Squash Soup

    by  • November 7, 2014 • 0 Comments

    Butternut Squash Soup with Cashew Cream

    Watch the video recipe below!  YUMMMMM!

    Butternut Squash Soup – serves 2-4

    2 cups butternut squash, cubed

    1 apple, chopped

    2 scallions

    1/2 celery stalk

    1/2 avocado

    1 tsp cinnamon

    1/4 tsp nutmeg

    1 tsp sea salt

    3-4 pitted medjool dates

    1/4 lemon, juiced

    1/2-1 tsp fresh rosemary (or try cilantro, dill or thyme)

    2 cups hot water

    Place all ingredients in the blender & blend until smooth & creamy.   Top with cashew cream & serve up!

     

    cashew cream

    1/4 cup cashews

    1/2 cup water

    1 Tsp nutritional yeast

    pinch or 2 of sea salt

    Place all ingredients in the blender & blend until smooth!

    Hot Autumn Cereal

    by  • October 22, 2014 • 0 Comments

    Hot Autumn Cereal

    Watch the video recipe below!  YUMMMMM!


    1/4 cup walnuts

    1/4 cup buckwheaties (sprouted & dehydrated buckwheat) or sunflower seeds

    2 Tbs hemp seeds

    2 Tbs chia seeds

    1 Tbs shredded coconut

    1/2-1 tsp cinnamon (maybe add in nutmeg & or ginger)

    1/2-1 cup of hot water

    1 apple blended with 3 pitted dates

    Mix all ingredients except water, apple & dates in a nutibullet or food processor until a flour texture is achieved.  Dump mixture into a bowl, add in hot water & stir.  Blend apple & dates together in the nutribullet or food processor & then mix in with cereal mixture & eat up as is or add nut milk.  Yummmm! Serves 2.

    Vegan Pups

    by  • October 22, 2014 • 0 Comments


    I decided it was time to try to feed my 2 adorable Boston Terriers, Calvin & Zoe, a vegan diet.  They love veggies & fruit, so why wouldn’t they love a vegan meal?  Why wouldn’t any critter, 2 or 4 legged?  :-)

    I did some research online about vegan dogs & making your own food for your pets & went for it.  I began by making a huge pot of rice, lentil & veggie stew that we could add to their kibble at each meal with the goal of eliminating the kibble in 2-3 weeks time.  The pups were crazy for the stew!

    It took about 3 weeks to ween them off of their kibble & have them completely on their vegan meal plan.  The transition was pretty seamless and it warms my heart to see them so excited to eat their veggies.  We switch up their stew a bit from week to week, but it generally includes brown rice, chick peas, lentils, chopped sweet potatoes, carrots, greens or brussell sprouts, radishes, nut butter, a little ground flax & sometimes a little olive oil.  They LOVE it!  We have also added the following supplements:  Vegedog, Prozyme Plus & Cranimals.  Happiness.

    Our pup Calvin had a couple of really challenging months with a neck and back injury in August and his mobility and demeanor have improved significantly since implementing vegan meals which is really cool!

    The pups have a few neighborhood friends that love to give them treats & we let them, so technically they are vegan at home but not necessarily outside the house.  :-)

    Aren’t they the cutest?!  WOOF!

    Here are a few links I found helpful …

    PETA & pets

    Vegepet

    Vegan Essentials for Companion Animals

    Fruit Loving Summer

    by  • September 13, 2014 • 0 Comments

    Got fruit? I have been experimenting with a fruitarian diet since the beginning of August and I must say, I’m loving it!  I’m not quite a 30 bananas a day girl, but I’m digging the fruit.

    We signed up to go to the Woodstock Fruit Festival last January & I had been mentally preparing for the experience ever since.  I got out my copy of Dr. Doug Graham’s 80/10/10 this Spring & tried to find inspiration to jump into a high fruit low fat raw vegan diet in preparation for August’s unlimited fruit retreat.  In case you don’t know, 80/10/10 is a diet that includes 80% carbs from fruit, 10% protein from greens & a few nuts/ seeds, & 10% fat from avocado, coconut, & nuts/seeds. And if you are wondering what 10% fat looks like … it ain’t much.  For me it’s about 1/4-1/3 of an avocado a day or a small handful of nuts/seeds. And no oil, no salt, no spices, no garlic, no red or yellow onion.  WOW!  It sounded so hard and extreme … at least that was the story I told myself.

    With 2 weeks to go before heading to the Adirondacks for Fruit Fest, I decided it was now or never.  I jumped into the 80/10/10 diet & began following Dr. Graham’s Summer meal plans.  I had no trouble diving into eating lots of delicious ripe fruit …  although the volume of fruit I was consuming in one sitting was a little daunting at first.  Example: sitting down to 1/2 a large watermelon for breakfast made for lots of eating … & peeing.  :-)  The fruit went down easily, but the greens & veggies which are generally eaten for dinner, were more challenging (approx 12-16 oz a greens a day).  Initially I missed the oil & salt in my salad dressings, and I just couldn’t chew through a humungous bowl of greens & veggies in one sitting.  I was feeling kind of funky initially too.  My tummy felt off and my pooping schedule got off kilter. I felt pressure in my head & had some light headedness during the first 1o days.  I didn’t know if I was doing something wrong or what, so I hopped on chronometer to document my food intake to see where I might be going astray.  My calories & 80/10/10 percentages were lining up nicely, which was cool to see, but what was off?  I soon realized that I needed to eat my greens throughout the day & enjoy them for breakfast lunch & dinner in order to feel good.  Once I did that I was a happy fruit loving girl.

          

    By the time we got to the Woodstock Fruit Festival I had a good sense of the fruitarian lifestyle and was able to jump right into the unlimited fruit feast and enjoyed the people who were there with us.  There were beautiful folks there from ALL over the world … Australia, the UK, Switzerland, Spain, France, Mexico, Puerto Rico, Canada, Hawaii, California, Florida, Louisiana, & beyond.  It was amazing to be brought together to live in love & fruit on the steep hillside of Camp Walden & to learn from the incredibly inspiring presenters.  WOW!  SO many inspiring stories of health & healing from all sorts of illness & disease.

    The presenters talked and shared their incredible stories and experiences and I encourage you to click here to learn about them.  One of the common threads throughout all of the lectures & workshops was the importance of eating a 100% high fruit, low fat, raw vegan diet, getting enough sleep (being in bed by 10 or 11 at the latest), breathing fresh air, spending time in the sun, exercising, being in loving relationships … each & every day!  Without balance in all areas, you will not be your healthiest self.  They were all amazing and spoke so openly with all of us.  I was so inspired by this group of rawk stars & their journeys & messages that I have decided to carry on with my 100% raw high fruit lifestyle.

    Here’s some of the things that I have noticed since beginning a high fruit, low fat raw vegan diet in early August:  I feel lighter, stronger, more fit and at ease.  I have shed a few pounds which is an added bonus. I don’t need to drink as much water because the fruit & veggies are so high in water content. I really enjoy mono meals of watermelon, cantaloupe & oranges in particular. My cravings have shifted.  I don’t crave chocolate or salty foods … just fruit or greens.  It’s been an interesting journey and I look forward to seeing where it takes me.

    And to share with you what I have eaten today … I have had  1.5 quarts green smoothie (cantaloupe, apple, pear, banana, kale, dates), 10 oz. fresh coconut water, tea with honey, a fruit bar (dried fruit, blueberries, pistachios & hemp seeds), 1 banana,  1/2 cantaloupe, 8 oz spinach salad topped with cherry tomatoes & a veggie salad dressing, 2 bananas, 2 dates & a huge bowl of greens topped with 3 big scoops of fresh tomato chili & 2 dates.  I have not been using salt in my food prep, but I have used some spices and a sliver of onion or garlic here & there.  I have also had a couple of salads with oil based dressings while out on the town & a few nibbles of our yummy Kids Gone Raw snack foods.

          

    So there you have it … a little bit out the past 5 weeks.  I hope you enjoyed hearing about it & I hope you are encouraged to learn a little more about  the low fat raw vegan lifestyle.  Check back for new recipes & more helpful info!  Have a rawmazing September! xoxo

    Summer Slaw

    by  • July 4, 2014 • 0 Comments

    Summer Slaw … the perfect meal or side dish! serves 6

    salad:

    1 head napa cabbage, sliced thin

    2 carrots shredded

    1 cup peas

    1 cup corn

    1/4 cup dill, chopped

    sauce:

    1 1/4 cups cashews

    1 small handful dill

    1 small handful chives

    1 clove garlic – optional

    1 tsp apple cider vinegar

    2 tsp turmeric powder

    1/2-1 tsp sea salt

    1 cup of water (add up to 1/4 cup more if needed)

    Place all salad ingredients in a large bowl & set aside.  Place all sauce ingredients in a high speed blender or food processor & blend until smooth.  Mixture should be slightly runny so that it pours.  Pour over salad ingredients & toss until well coated.  Eat up!  :-)

    Mangolicious Nice Cream

    by  • July 1, 2014 • 0 Comments

    Summer’s here & nothing helps you beat the heat like some fresh mango nice cream.  It tastes soooo darn good.  I hope you love this as much as we do here in my GGR kitchen!

    Mangolicious Nice Cream – serves 4

    1/3 cup pecans or almonds (or go nut-free)

    1/2 cup water

    1 Tbs coconut nectar (or other liquid sweetener)

    2  cups frozen mango

    1-2 sprigs of mint leaves

    Place nuts, water & sweetener in your high speed blender or food processor & blend until smooth.  Add in frozen mango & blend until smooth & creamy like soft serve ice cream.  (If you are blending in a vitamix you will need to use the tamper & if you are using a food processor you will have to scrape down the sides of the container several times along the way).  Serve immediately  & garnish with fresh mint OR try blending the mint right into the nice cream.  Nice cream stores great in the freezer in a tupperware dish–just thaw out 30 minutes before eating.  This is MANGO-LICIOUS … enjoy!

    Spring Cleaning!

    by  • May 9, 2014 • 0 Comments

    Spring cleaning!  :-) I started a juice feast on Monday … yippee!  I went into it thinking I would go 7 days, give or take a couple of days on either side.  I usually have a number in my head & am pretty determined to stick to it … but not this time.  I ended up eating dinner last night on day 4 … fresh veggies & kale chip crumbs, followed by a pear … I was feeling really hungry & emotional and I let myself follow my needs.  Could I have pushed through it?  Sure, & I often do.  But I didn’t want to.

    This morning I got up & juiced 2.5 quarts & decided to modify my feast into a cleanse.  I will continue to drink lots of juice, eat fresh fruit & enjoy 1 meal a day as I carry on with my spring cleaning a few more days.  While this wasn’t my original plan, sometimes we just have to listen to what our bodies are saying.  This is the perfect plan for me for where I am right now and I am grateful that I was able to pause and listen.

    Wishing you all a juicy weekend  & a very Happy Mother’s Day to all of you mamas!  You are such a gift to the world. xoxo  Thank you for being you.

    SPECIAL OFFER:

    And I wanted to invite you local peeps to join me on Monday night for my  ”Let’s RAWK the Greens” Class.  I am offering a 2 for 1 special … such a bargain for an evening of delicious, organic, raw vegan food learning, prep & eating.  I hope you will join me.  Just enter coupon code “2for1” and sign yourself & a friend or family member up … or maybe your favorite mom!  Click HERE to register.  And click here to see all of the other fun stuff on the calendar … juice/cocktails at liquid m2, potluck, book club & classes!

    Happy Weekend!  Here’s a juicy recipe for you:

    Mama Love Juice

    4 cups spinach

    5-6 carrots

    1 stalk celery

    3 apples

    1/2 cucumber

    1 small/medium red beet

    1/2 lemon or lime

    1/2 inch piece of ginger

    Run all ingredients through juicer & drink up!  :-)

    Mexican Fiesta

    by  • April 27, 2014 • 0 Comments

    Mexican & Pizza were always my 2 favorite cooked foods & now they are my favorite raw foods … especially Mexican.  With the amazing bursts of lime & cilantro & the fresh avocado, tomato & zip from peppers, raw vegan Mexican food is to LIVE for!

    I am going to share my taco meat recipe for you to try.  I love it with some fresh guac & salsa over a bed of greens, or in a cabbage leaf topped with all the taco fixings.  It doesn’t matter how you eat it … it’s just good!

    I have a Mexican Fiesta class coming up on Thursday evening & it is sure to rawk your world.  We will be making mojitos, chips, salsa, guac, sour cream, burritos, stuffed peppers, enchiladas & Mexican brownies.  I’m drooling just thinking about it.  Classes are fun, RAWlicious, hands on, educational & inspiring.

    We don’t hesitate to spend $50-$100 for a massage to take take care of our bodies, and my raw food classes are just another way for you to take care of yourself, and the information you take away can change your life.  I hope some of you local peeps can join me on Thursday evening from 6-8:15pm for a rawmazing dinner class:  You can register HERE.  And if you aren’t local, I hope you will seek out a raw food class in your area.

    Taco meat:
    1 cup walnuts
    5-6 sundried tomatoes, soaked 1-2 hours
    1 clove garlic
    1 Tbs cumin (or 2 tsp if you like a little less flavor)
    1 tsp coriander (or 1/2 tsp)
    1/2 tsp chili powder
    pinch or two sea salt
    Blend ingredients together in a food processor until it looks like taco meat. Serve as you would taco meat!

    Simple Cheeze Dip

    by  • April 1, 2014 • 0 Comments

    This cheese dip is great on any & everything!  Use it with veggie sticks, sliced apples, as a sandwich spread, a pizza cheese, thin it out for a yummy salad dressing, or drizzle over nachos.  Ok … now I’m hungry!

    Simple Cheeze Dip

    1 cup cashews or macadamia nuts

    1/2 cup water

    1-2 Tbs yellow onion

    2 tsp nutritional yeast

    1/2 tsp apple cider vinegar

    1/2 tsp sea salt

    Place all ingredients in a high speed blender or food processor & blend until smooth & creamy.  Scoop out into a bowl & eat up!

    Click here for a list of upcoming classes & events.

    Vegan Mashup Season 2

    by  • March 21, 2014 • 0 Comments

    It’s so important that we share the vegan lifestyle with others, don’t you think?  Reaching one person at a time is how we make a difference.  Think of the impact we could have by reaching thousands of people all over the country & world.  WOW!  Showing people that vegan food is delicious and satisfying is a win win, and TV is an incredible place to spread that message … join me in supporting Vegan Mashup Season 2!

    Don’t know what Vegan Mashup is?  Well, it’s an amazing cooking show produced by Delicious TV & it shares ALL vegan recipes.   Season 1 has aired over 6000 times across the country on PBS  & will continue to air for another year.  If you haven’t had the pleasure of seeing it yet, you can view the entire season here for only $3.99!  There are 3 regular chefs on the show–Miyoko Schinner, Terry Hope Romero & Toni Fiore–and some guest chefs too, including yours truly.  :-) It’s such an honor to be a part of this RAWsome show.  I hope you will tune in & support Season 2.  I make a rawmazing beet ravioli on Season 2!

    Please help support Vegan Mashup Season 2 & give a few dollars!  We need to help spread the vegan love!

    Homemade Toothpaste

    by  • March 9, 2014 • 0 Comments

    It’s so easy to make your own toothpaste (& toiletries & household items in general) with simple wholesome ingredients.  I recently made some toothpaste & it’s a huge hit in our household … it tastes great & leaves your teeth feeling super clean.  Here’s the simple recipe:

    Sweet Orange Toothpaste

    3/4 cup coconut oil

    3 Tbs baking soda

    6-10 drops of sweet orange essential oil (or to taste) / or peppermint or any oil you love

    10 drops of liquid stevia (or to taste) / or 2-3 packets of stevia powder

    Place all ingredients in a food processor & blend until well combined.  Scoop out into a bowl or dish & keep in your bathroom.  Use as you would typical toothpaste.  YUMMMMM!

    Coconut Curry Soup

    by  • March 1, 2014 • 0 Comments

    Photo by Lauren Lear of Lola Studios

    Here’s a rawlicious warming soup for you to enjoy this weekend!  So easy & sooooo tasty!  It’s fine to warm it up on the stovetop — just stir over medium low heat until warm to touch.  YUMMMM!

    Coconut Curry Soup - Serves 4

    Soup:

    Meat & water from 1 baby thai coconut (alternative=1.5-2 cups water & 1 cup shredded coconut)

    1 cup corn

    ½ red pepper

    1 handful cilantro

    1 medjool date, pitted

    1 stalk celery

    1 tsp cumin

    ½ tsp turmeric

    ½ tsp curry powder

    1 tsp sea salt

    dash cayenne

    1 cup hot water

    Place all ingredients in a blender & blend until smooth.  Top with garnish items & serve.

    garnish: 

    ½ red pepper, diced

    1 handful cilantro, diced (I used pea shoots here)

    1 Tbs dulse or kelp flakes