• recipes

    Serving up Nut Loaf & Gratitude

    by  • November 21, 2017 • entrees, Holidays, recipes • 0 Comments

    Wishing you all a wonderful Thanksgiving holiday!  I am grateful for you!  

    Enjoy this yummy nut loaf.  🙂

    Free-Range Nut Loaf

    Serves 6

    ½ cup almonds

    ½ cup walnuts

    ½ cup sunflower seeds

    1 celery stalk

    1 scallion

    1 carrot

    4-6 sundried tomatoes, soaked 1-2 hours

    2 dates, pitted & soaked 1-2 hours

    ½ green or red pepper

    1 Tbs fresh parsley

    1 clove garlic

    ½ tsp thyme

    ½ tsp rosemary

    ½ tsp basil

    ½ tsp cumin

    ½ tsp sea salt

    1/2 cup shredded sweet potato or squash

    Blend all ingredients except shredded sweet potato in a food processor until well blended.  Add in sweet potato by hand and then form into a loaf (approx1.5-2 inches high), refrigerate for an hour, slice & serve.  Or dehydrate for 2 hours, slice & continue to dehydrate for another 3 hours at 110 & serve warm.  Serve with gravy & a side salad.

    NOTE:  To bake in oven, place on a greased cookie sheet and bake at 275 degrees for 25 minutes, slice & place back in oven for 15 minutes.

     

    Sundried Tomato Gravy

    8 sundried tomatoes, soaked 1-2 hours

    2 Tbs olive oil

    1 cup water

    ¼ cup raisins

    ¼ cup yellow onion

    pinch sea salt

    Blend in food processor or blender until creamy.  Serve over nut loaf.

    Amaize Cabbage Slaw

    by  • July 13, 2015 • recipes, salads, side dish • 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

    salad:

    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

    dressing:

    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!

    Butternut Squash Soup

    by  • November 7, 2014 • recipes, side dish, videos • 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 • recipes, snacks, sweets • 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.

    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!  🙂

    Mangolicious Nice Cream

    by  • July 1, 2014 • recipes, sweets • 0 Comments

    Summer’s here & nothing helps you beat the heat like some fresh mango nice cream.  It tastes soooo darn good.  I hope you love this as much as we do here in my GGR kitchen!

    Mangolicious Nice Cream – serves 4

    1/3 cup pecans or almonds (or go nut-free)

    1/2 cup water

    1 Tbs coconut nectar (or other liquid sweetener)

    2  cups frozen mango

    1-2 sprigs of mint leaves

    Place nuts, water & sweetener in your high speed blender or food processor & blend until smooth.  Add in frozen mango & blend until smooth & creamy like soft serve ice cream.  (If you are blending in a vitamix you will need to use the tamper & if you are using a food processor you will have to scrape down the sides of the container several times along the way).  Serve immediately  & garnish with fresh mint OR try blending the mint right into the nice cream.  Nice cream stores great in the freezer in a tupperware dish–just thaw out 30 minutes before eating.  This is MANGO-LICIOUS … enjoy!

    Spring Cleaning!

    by  • May 9, 2014 • classes, community, drinks, recipes • 0 Comments

    Spring cleaning!  🙂 I started a juice feast on Monday … yippee!  I went into it thinking I would go 7 days, give or take a couple of days on either side.  I usually have a number in my head & am pretty determined to stick to it … but not this time.  I ended up eating dinner last night on day 4 … fresh veggies & kale chip crumbs, followed by a pear … I was feeling really hungry & emotional and I let myself follow my needs.  Could I have pushed through it?  Sure, & I often do.  But I didn’t want to.

    This morning I got up & juiced 2.5 quarts & decided to modify my feast into a cleanse.  I will continue to drink lots of juice, eat fresh fruit & enjoy 1 meal a day as I carry on with my spring cleaning a few more days.  While this wasn’t my original plan, sometimes we just have to listen to what our bodies are saying.  This is the perfect plan for me for where I am right now and I am grateful that I was able to pause and listen.

    Wishing you all a juicy weekend  & a very Happy Mother’s Day to all of you mamas!  You are such a gift to the world. xoxo  Thank you for being you.

    SPECIAL OFFER:

    And I wanted to invite you local peeps to join me on Monday night for my  “Let’s RAWK the Greens” Class.  I am offering a 2 for 1 special … such a bargain for an evening of delicious, organic, raw vegan food learning, prep & eating.  I hope you will join me.  Just enter coupon code “2for1” and sign yourself & a friend or family member up … or maybe your favorite mom!  Click HERE to register.  And click here to see all of the other fun stuff on the calendar … juice/cocktails at liquid m2, potluck, book club & classes!

    Happy Weekend!  Here’s a juicy recipe for you:

    Mama Love Juice

    4 cups spinach

    5-6 carrots

    1 stalk celery

    3 apples

    1/2 cucumber

    1 small/medium red beet

    1/2 lemon or lime

    1/2 inch piece of ginger

    Run all ingredients through juicer & drink 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!

    Simple Cheeze Dip

    by  • April 1, 2014 • recipes, snacks • 0 Comments

    This cheese dip is great on any & everything!  Use it with veggie sticks, sliced apples, as a sandwich spread, a pizza cheese, thin it out for a yummy salad dressing, or drizzle over nachos.  Ok … now I’m hungry!

    Simple Cheeze Dip

    1 cup cashews or macadamia nuts

    1/2 cup water

    1-2 Tbs yellow onion

    2 tsp nutritional yeast

    1/2 tsp apple cider vinegar

    1/2 tsp sea salt

    Place all ingredients in a high speed blender or food processor & blend until smooth & creamy.  Scoop out into a bowl & eat up!

    Click here for a list of upcoming classes & events.

    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