• Archive for November, 2013

    Cornbread Stuffing

    by  • November 27, 2013 • entrees, Holidays, recipes, side dish • 0 Comments

    Corn Bread Stuffing

    Makes 8 servings

    Marinated veggies:

    1/2 cup mushrooms, diced

    2 Tbs yellow onion, minced

    ½ red pepper, diced

    2-3 Tbs coconut aminos (soy sauce)

    Stuffing Mix:

    3/4 cup of sunflower seeds, chopped

    3/4 cup of pumpkin seeds, chopped

    2 cups corn (I use thawed organic frozen corn)

    1 celery stalk, minced

    1/2 cup of fresh cranberries cut in half

    ½ apple, diced

    2 Tbs of maple syrup, agave or honey

    1/4 tsp sea salt or to taste

    2 Tbs cilantro, chopped

    2 Tsp parsley, chopped

    Marinate your mushrooms, onion & red pepper for 10-15 minutes in coconut aminos & set aside.  Chop nuts in food processor until a chunky flour forms then pulse chop in the 2 cups of corn.  Place mixture in large bowl & add in remaining ingredients & toss.  Serve as is or warm in dehydrator for 2 hours at 110.  YUMMMM!

    Here are a few more Thanksgiving recipes:

    Nut Loaf / Neat Loaf  •  Un-roasted veggies  •  Holiday Stuffing •  Cranberry Orange Relish  •  Pumpkin Pie

    HAPPY THANKSGIVING, RAWK STARS!  

    I am so grateful for YOU!

    46 Million Turkeys Project

    by  • November 20, 2013 • community, Holidays • 0 Comments

    Turkey Trot
    10×10 oil on canvas
    www.paintsquared.com

    Spread the turkey love & join the 46 Million Turkeys Project.  Grab a pen & paper or a rubber stamp TODAY & start creating turkeys.  Mail them off to with a few bucks to the address listed on the website & remember each of the turkeys that will be eaten this Thanksgiving.  Donations will be split between 2 non-profits:  the Harlow Gallery & the Peace Ridge Animal Sanctuary.  Get creating TODAY!  🙂

    I am grateful for you today & everyday!  Thank you for being you!

    SUSHI: Veggie Maki Rolls

    by  • November 12, 2013 • entrees, recipes • 0 Comments

    This is a simple & flavorful dish that is a favorite in our house!  In fact, we had it for lunch today in the Kids Gone Raw kitchen–so good.  🙂  Enjoy!

    Veggie Maki Rolls  – Makes 4 servings

    Wrappers: 

    4 sheets of Nori (untoasted)

    Filling: 

    1 cup pumpkin or sunflower seeds

    1 carrot

    1 stalk celery

    1 minced scallion

    1 tsp fresh grated ginger

    sea salt to taste (1/4 tsp)

    Veggies to Roll:

    1 carrot, julienned

    1 avocado, sliced

    1 red pepper, julienned

    1 cucumber, julienned

    1 cup fresh basil

    8 springs cilantro

    ½ cup sprouts

    1/2 mango, sliced – optional

    Dipping Sauce:

    3 Tbs soy sauce (I love coconut aminos)

    1 Tbs olive oil

    1 Tbs tahini

    grated garlic or ginger – optional

     

    Filling:  Chop carrot, celery & scallion into chunks & pulse them in food processor.  Add cashews, ginger, sea salt & blend.

    Veggies:  Julienne carrot & cucumber & slice avocado & pepper into strips. Chop fresh basil.  Have veggies ready for assembly.

    Rolling: Place nori sheets on clean dry surface with the glossy side facing down.  On the side closest to you, place a strip of chopped basil, 2 sprigs of cilantro, carrots & avocado followed by another strip of filling & another strip of pepper, cucumber & sprouts.   With dry hands, roll the sushi up and over the filling, trying to keep your roll as tight & uniform as possible.  Wet the edge of the nori roll with a little water or with a slice of cucumber to seal the edge.  Slice into bite sized pieces with a sharp knife.  Repeat for each roll.

    Dipping Sauce:  whisk ingredients together & dip your sushi in it!  YUMMY!

    SIGN UP FOR MONDAY’S THANKSGIVING DINNER CLASS TODAY!  🙂