• Archive for June, 2013

    Vegan Mashup: Help Make a Season 2

    by  • June 28, 2013 • Uncategorized • 0 Comments

         It’s so important to share the joy of vegan living because our world is crumbling with all kinds of environmental & health problems that stem from the way we as a country farm (factory farming/big agriculture) and how we eat.  
           Learning about and sharing vegan cuisine changes lives and makes the world a better place, which is why I believe so strongly in my friend Betsy’s TV series, “Vegan Mashup.”
         Vegan Mashup is a fabulous cooking series that aired six very well received episodes this spring on 75% of American public television stations – this is a potential audience of 88 million people!  
           And I was honored to be a guest chef on episode #106 “A Reason to Rise” … I got to share a simple & rawlicious almond milk recipe & a green smoothie recipe.  SO FUN!  You can order a copy of the dvd here.
         Vegan Mashup is fundraising for a bigger and better Season Two!  I hope you will check out their kickstarted campaign & support them by clicking here:  http://bit.ly/vmtvs2 And don’t forget to check out the Vegan Mashup website to see if the show is airing in your area.
    THANK YOU for being you, Rawk Stars!

     

     

    Suggested Tweets & Posts that you can share with your peeps:

    • Please support #vegan media by donating to AND promoting the @veganmashup TV Season 2 @kickstarter http://bit.ly/vmtvs2

    • Share more #vegan chefs and recipes with TV land by contributing to the  @veganmashup @kickstarter http://bit.ly/vmtvs2

    SUMMER CLASSES

    by  • June 25, 2013 • classes, community, entrees, potluck, recipes • 0 Comments

    Join me for some amazing raw vegan gourmet food fun this Summer!  

    Click on each link for details about the classes & events.

    All of the food in my classes is organic & I promise you will

    be inspired to make positive changes to your life.

    CLASS: Change your life with Green Drinks (smoothies & juices)

    Thursday, June 27, 6-8 PM

    $45

     

    CLASS: A Day in the Life of a Raw Foodie

    Sunday, July 7, 10am-12:15-pm

    $65

     

    CLASS: Summer Soups & Salads

    Wednesday, July 10, 6-8:15pm

    $65


    POTLUCK: Monthly Raw Vegan Potluck

    Sunday, July 21, 2013 5:30-7:30pm

    On the Eastern Prom, to the right of the

    monument at the bottom of Congress St.

     

     

    Raw Food Dinner Series

    Monday Nights, July 22, July 29,

    Aug 5, Aug 12, 6-7:30pm

    $150 for series or $45 for 1 dinner

     

     

    CLASS: Juice Feast (3 Part Class)

    Wednesday, July 31, 6-7:30pm

    $65

     

    CLASS: Alissa Cohen Level I Class

    Sunday, August 11, 10-1:30pm

    Chef Certification Class, $125


    Strawberry Orange Salad

    by  • June 10, 2013 • recipes, salads, side dish • 0 Comments

    I love a fresh &  fruity salad!  Here’s a really simple one.

    Strawberry Orange Salad

    1 head of your favorite lettuce

    1 orange, peeled & sliced

    5 strawberries, sliced

    2 Tbs chopped mint

    dressing:

    1 orange

    5 strawberries

    1 Tbs mint or basil

    2 Tbs olive oil

    1 tsp apple cider vinegar

    1/2 tsp ginger, grated

    1/4 tsp sea salt

    Blend all ingredients together & pour over salad.   Eat up!  🙂

    Strawberry Lemon Cheezecake

    by  • June 7, 2013 • recipes, snacks, sweets • 0 Comments

    I don’t know about you, but I love a good dessert & let me tell you … this is a good one!  This cheezecake is so full of flavor … berrries, lemon, rosemary … ahhhh.  It’s gonna RAWK your world!

    Strawberry Lemon Cheezecake – serves 12-16

    crust:

    1 cup almonds

    1 cup walnuts

    3 Tbs fresh rosemary

    1 cup dates

    2 Tbs agave or honey

    1⁄4 tsp sea salt

    1/4 cup shredded coconut

    Cheezecake Part:
    3 cups cashews, soaked 1-2 hours

    zest from 1 lemon

    juice from 1 lemon

    3/4-1 cup coconut oil

    1⁄2 cup coconut nectar or agave

    1⁄4 tsp sea salt

    1 vanilla bean scraped

    1/2 cup water or more as needed

    Berry Mix:

    1 cup strawberries

    1 Tbs coconut nectar

    2 Tbs coconut oil

    Crust:  Blend all ingredients except for the shredded coconut together in the food processor until everything clumps together. Sprinkle shredded coconut over the bottom of your spring form pan (9 inch).  Now sprinkle your crust mix on top of the shredded coconut and then press into the bottom of the pan to form your crust.  Set aside.

    Cheezecake part: Blend all ingredients together in a high speed blender until smooth & creamy. Pour mixture into springform pan & set aside.

    Berry Mix & Final Touches:  Blend ingredients together in the high speed blender & then place 10-12 dollops of mixture onto cheesecake.  Drag a knife through the berry dollops to create a pretty pattern.  Garnish with sliced strawberries & a sprig of rosemary.  Place cheezecake in freezer for 1-2 hours to set & then store in fridge. Cut & serve.