• 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


    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


    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!



    Mon, April 27th, Mexican Fiesta Class at Whole Foods Market

    Tues, April 28th, Smoothies Gone Raw Class with Portland Adult Ed

    Click here for details  I would love to have you join the fun! xoxo

    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


    2 cucumbers

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


    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.


    ¼ of a red pepper, sliced

    lots of Cilantro leaves

    Lime zest


    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.

    Tomato Soup

    by  • January 1, 2015 • 0 Comments

    Tomato Soup for a cold winter’s day … or any day!

    Recipe video below

    Tomato Soup - serves 2-3

    1 medium/large tomato

    8-10 sundried tomatoes, soaked in 1/2 cup warm water for 20 minutes

    1/2 avocado

    1 date, pitted

    1 small handful basil

    2 Tbs red pepper (and or 1/4 stalk celery or 1/4 cup cucumber)

    1 1/2 Tbs red onion (or yellow onion or 1 clove garlic)

    1/2 tsp oregano & or thyme

    1/2 tsp sea salt

    pinch of cayenne

    pinch black pepper

    1/2-1 cup hot water

    Place all ingredients in blender & blend until smooth & creamy.  Garnish with fresh basil & eat up!

    Butternut Squash Soup

    by  • November 7, 2014 • 1 Comment

    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


    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