• entrees

    Summer Slaw

    by  • July 4, 2014 • entrees, recipes, salads, side dish • 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!  🙂

    Mexican Fiesta

    by  • April 27, 2014 • classes, community, entrees, recipes • 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!

    Coconut Curry Soup

    by  • March 1, 2014 • entrees, recipes • 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

    Taco Salad

    by  • January 31, 2014 • entrees, recipes, salads • 0 Comments

    PERFECT for SUPERBOWL SUNDAY!  🙂

     Taco Salad – makes 4 Servings

    Taco meat:
    1 cup walnuts
    5-6 sundried tomatoes, soaked 1-2 hours
    1 clove garlic
    1 Tbs cumin
    1 tsp coriander
    1/2 tsp chili powder
    pinch or two sea salt
    Blend ingredients together in a food processor until it looks like taco meat. Place in the center of a platter & surround with salad toppings.

    Salad part:
    1 head green or red leaf lettuce, shredded
    2 tomatoes, diced
    1-2 ears or corn, corn removed (or 1 cup thawed frozen corn)
    ¼ cup of diced onion
    1 avocado, diced

    1/2 red pepper, diced
    ½ lemon or lime juiced
    Surround taco meat with shredded lettuce & top with remaining salad ingredients.  (Or top with your favorite salsa & guac recipes).

    Dressing:
    1 cup cashews
    1 1/4 cups of water
    a small handful cilantro
    zest from 1 lime
    juice from 1 lime
    1 clove garlic
    1/2 tsp sea salt
    Blend everything in a high speed until smooth & creamy. Pour into a 16 oz jar. Drizzle some over top of the salad & save the rest for later. Store in refrigerator.

    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!

    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!  🙂

    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


    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!

    Carrot Ginger Soup

    by  • January 21, 2013 • entrees, recipes, side dish • 0 Comments

    Carrot Ginger Soup – Serves 4

    4-5 large carrots, chopped or shredded

    2 dates, pitted

    1 ripe avocado

    1 1/2 Tbs grated ginger

    1-2 cloves minced garlic

    1 tsp cumin

    1/2  sea salt or to taste

    2 cups hot water or almond milk

    Blend all ingredients in a speed blender until creamy & smooth.  Top with a little cinnamon & a sprig of cilantro.

    NOTE:  add in 1/2 cup of shredded coconut & 1 tsp curry for a coconut curry soup.  Or add in 2 cups of greens for a rawlicious green soup.  Lots of options!