• classes

    RARE OPPORTUNITY: Dr. Brian Clement of the Hippocrates Health Institute in Maine

    by  • September 13, 2013 • classes, community • 0 Comments

    Wow!  What a great opportunity for us to hear from Dr. Brian Clement of the world renowned Hippocrates Health Institute in West Palm Beach, Florida. Dr. Clement will be speaking at the Curtis Memorial Library in Brunswick on Thursday, September 19th–details below.  I will be there & hope you can make it too.  Registration is required.  Click on the flyer below to be taken to the registration page.  Have a RAWsome weekend!  🙂  xox 

    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


    Girl Gone Raw E-list Raffle Winners!

    by  • March 4, 2013 • classes, community • 0 Comments

    First off, a BIG Thank you, to all of you who have joined my new automated e-list!  This switch will certainly make my life a little easier & I think you will enjoy receiving my posts as they happen.  🙂
    The following people have been selected at random as winners of some RAWsome Kids Gone Raw snacks.  🙂  I will be preparing little goodie bags for each of you this week.  If you live locally (greater Portland, ME), we can arrange a pickup & if you live far away e-mail me your snail mail address & I will ship the treats out by the end of the week.
    THANKS AGAIN, RAWK STARS!  And we will play another prize game again soon!
    Maryr1022@******
    sbunis@******m
    vgiguere@******m,
    mlkbible@******m
    i844peaches@******m
    dimam**er@******m
    Daniellela***rd@******m
    boscojewelry@******m
    paulah**isrn@******m
    pcastonia@******m
    HAVE A RAWSOME DAY!!!!!!!!!!

    Dave the Raw Food Trucker Coming to Portland, ME

    by  • February 28, 2013 • classes, community • 0 Comments

    What a treat!  Girl Gone Raw & Kids Gone Raw are hosting “Dave the Raw Food Trucker” & the Whitings for a fabulous evening of inspiration.  The evening includes a gorgeous raw vegan dinner buffet & a 2 hour talk with Dave Conrardy & the Whitings about the healing powers of raw vegan living.  We hope you will save the date & join us.  Space is limited, so be sure to sign up soon!  

    Crazy Sexy Kitchen with Chad Sarno & Kris Carr

    by  • February 21, 2013 • books, classes, community, entrees • 2 Comments

    Vegan Chef Chad Sarno is coming to Portland to do a demo & share his new book, Crazy Sexy Kitchen & I cannot wait!   The book is very appealing–it’s beautiful, colorful and has yummy recipes in it.  One thing I love about it is that each recipe has a code below it so you can tell in an instant if it is raw, gluten-free, soy-free, etc.  Love that feature!

    I have my copy of the book in hand & on Sunday I made 3 recipes from it for our monthly raw vegan potluck.  I picked the  kale salad, cucumber cups with an olive caper tapenade & the falafel, all of which were RAW-licious!  The kale salad was simple … kale,  red pepper & diced avocado with a little lemon juice, flax oil & salt.  Everything just got tossed in the bowl & massaged together. YUMMM!  The cucumber cups were a fun appetizer–very flavorful, stuffed with olives, capers, oregano, tarragon & a little hot pepper heat.  And I had fun with the falafel–I got to use the blank for my Champion juicer & put soaked almonds & walnits through to create a gorgeous nut butter that was then tossed with tasty seasonings & fresh herbs and then dehydrated for several hours to firm them up.  I served the falafel in romaine lettuce leaves with greens, red cabbage, shredded carrot & a yummy cucumber dill cream sauce.  It made for a great feast & I recommend the book to everyone!

      

      

    Chad will be in Portland, Maine on Monday, March 4th for a demo & book signing at Whole Foods Market.  There are still spots available in the 7:30 pm seating, so call customer service at 774-7711 to reserve your spot.  Only $25 & you get an autographed copy of his $30 book & a gift bag from Whole Foods Market.  What a deal! Hope to see you there!  🙂

    Creamy Dill Beet Rawvioli

    by  • February 16, 2013 • classes, community, entrees, Holidays, recipes • 0 Comments

    Creamy Dill Beet Ravioli
    serves 4 (approx 32-36 raviolis)
    ravioli filling:
    1 cup cashews, soaked 1-2 hours
    1 Tbs nutritional yeast -optional
    1 Tbs lemon juice
    ¼ cup fresh dill or 2 Tbs dried dill
    3/4 tsp sea salt
    1/2-3/4 cup of water

    raviolis:

    1-2 medium large beets
    2 Tbs- 1/4 cup olive oil
    2-3 cloves of garlic

    garnish:

    fresh dill

    pea shoots- optional

    Ravioli filling: Place all filling ingredients in a high speed blender & blend until smooth & creamy. Place mixture in a bowl & set aside.

    Beet Rawviolis:  Wash your beets & trim of tops & bottoms. You can leave your beets as they are or you can square them (or heart shape them), by slicing a little off each side to shape them into a square. Set your mandolin to a very thin setting (1/16″) & slice away. You will need 60-64 beet slices. Save leftover beet pieces for a salad or the juicer.

    Assembly:  Get out 4 plates. Drizzle 1 Tbs of olive oil onto each plate & then mince a little garlic onto each plate. With a spoon, mix olive oil & garlic together. Place 8 beets slices on each plate. Spoon a little ravioli filling onto the center of each beet piece & then place another beet piece on top to seal it. Repeat until done.  Be sure to leave 1-2 Tbs of rawvioli filling in the bowl & mix in 2-3 Tbs of water with it. Mix well & then drizzle mixture on top of raviolis & then sprinkle a little fresh dill & pea shoots on top to garnish. Serve & eat up! RAWLISH!

    Getting Juicy

    by  • February 9, 2013 • classes, drinks, equipment • 4 Comments

    Hey there, Rawk Stars!  It has been a juicy stretch for me & I thought I’d share a little bit of my journey with you.  So, I had a juice feasting class at the end of January which was really FUN & I used the class as an opportunity to jump in on an extended feast.  Today marks 15 days of juice for me–my longest juice feast to date, which feels good!  I am planning on going to 20 days, which will bring me to Valentine’s Day.  I thought that would be a rawmazing way to love myself.

    Why juice feast?  There are so many reasons … It feels good.  It detoxes your body.  It allows you to reconnect with your body, mind & spirit.  It shifts your awareness around what you put in your body.  It energizes you.  You lose weight.  You sleep well.  It heals your body.

    I personally decided to juice feast for several reasons:  One, I wanted to shed 6 extra pounds that snuck up on me & made me feel icky. Two, I wanted to see if it would help a rash that I have been getting on my neck & arms.  Three,  I wanted a clean fresh start to my relationship to food–while my diet is very clean & healthy, I can be a stress/emotional eater & juice feasting really centers me & puts me back on a mindful path.

    The first few days of a feast are always the hardest as your body & mind get used to not eating food.  Once I rallied through day 2, I felt lighter and clearer … and then surprisingly, I got some weird detox symptoms that I had never experienced before … mucus & congestion mostly, that are still lingering today.  I think my body is still purging junk from a cold I had at the end of December.  Very interesting.

    What a day on juice looks like for me:  Depending on the day, I drink anywhere from 3-4 quarts of juice along with water, herbal teas, a shot or 2 of wheatgrass, a mug of miso and a lemon, ginger, garlic tonic & sometimes fresh coconut water.  I always start each day with a big glass of water with lemon & then follow that with a fruit juice … I love grapefruit, orange & apple juice to kick off my day.  And then I enjoy a high veggie green juice later in the morning, around lunchtime & dinnertime.  I often stick in a sweeter juice in the afternoon too … like a carrot, spinach or a beet, lime juice.  YUMMMM!!!!!!!

    And as far as potty stuff goes … I do enemas.  I started out with one on day 3 & then did it daily for 3 days.  Then I skipped to every other day or every 2 days.  It’s important to keep your colon clean while feasting so that all of the junk in there has a way of getting out … because without fiber, nothing pushes through your colon.

    Ahhh, juice feasting!  There are a few things that help me on my journey that might help you too …

    1.  Think about what motivates you to do a juice feast & to live your best life.  Keep that thought in the forefront of your mind throughout your feast–maybe write it on the bathroom mirror.  You will have challenging moments & these motivators will keep you going!

    2.  Have a goal for how long you want to feast for.  Feasting is as much of a mental challenge as anything, so if you mentally prepare for your goal, you will have a better chance of reaching it.  And remember any day on juice is an accomplishment.  Listen to your body.

    3.  Keep your juicer out on the counter so that it is easy to get to.  (I have a champion juicer that I love).

    4.  ALWAYS have a well stocked fridge so that you never have an excuse to bail on your feast.

    5.  If you are going out for a bit, take MORE juice than you think you will need, so you don’t find yourself in a pickle.

    6.  Make juices that taste good to you … and be sure you are juicing enough greens & other veggies.  I love flavoring my juices with lemon, lime, ginger & fresh herbs.

    7.  It helps to have support, so let your friends & family know how they can best support you.

    Wishing you a juicy weekend!

    NEW CLASSES … Join Me!

    by  • January 11, 2013 • classes, community, potluck • 0 Comments

    2013 is here & it’s time for a RAWvolution!  🙂

    Come experience the joy of raw & living foods with me in one of my raw food classes.  I’ve got lots of exciting things on the calendar & there is room for you to join in … so grab a friend and sign up for some RAWsome fun today!

    CLICK HERE TO VIEW MY CLASS CALENDAR!

    The classes in my studio are intimate (generally 4-6 people), hands on & include a detailed recipe handout & lots of gourmet sampling, so be sure to bring your appetite!  We make between 6-8 recipes in each class & they are sure to rawk your world!

    The classes at Whole Foods also make for a fun night.  There are generally 14-20 people there & we make 4-5 recipes & you get to sample everything.

    And don’t forget about potluck!  We host a fabulous raw vegan potluck on the 3rd Sunday of the month from 5:30-7:30.  Hope you can join us.  Details on the class calendar.

    CLICK HERE TO VIEW MY CLASS CALENDAR!

    Make your health a priority this year and add more plant-based foods to your life each day and remember that “the gift of health is keeping you alive.” (quote from The Magic by Rhonda Byrne)