• recipes

    Taco Salad

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


     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).

    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.

    2 Juice Recipes for you on Day 5 of my Feast

    by  • January 5, 2014 • drinks, recipes, videos • 0 Comments

    Morning Fruit Juice, makes approx 12-16 oz.

    1 grapefruit, peeled

    1 orange or 3 clementines, peeled

    1 apple

    1/2 piece of ginger

    Push through your juicer & drink up!


    Gorgeous Green Juice, makes approx 32 oz.

    1 bunch kale

    1 handful parsley or cilantro

    1 cucumber

    2 celery stalks

    2 apples

    1 pear

    1/2-1 lemon (peel ok)

    1/2 inch piece of ginger

    Push through juicer & drink up!

    I am doing an extended juice feast.  I hope to go for about 30 days, but I’m taking it one day at a time.  So far I feel fabulous.  I jumped right into without any difficulty, which is not always the case.  Often I feel tired & get an occasional headache.  Yeah for an easy start!

    During a feast I drink 3-4 quarts of fresh juice a day along with water, wheatgrass juice, herbal teas & a little miso & hot water when I need it to warm up.  🙂  And it has been FREEEZING out, so I have had needed stuff to warm me up!

    Potty talk:  I started out doing salt water flushes to clean out my colon, but didn’t love the results.  I was feeling kinda bloated.  So today I did an enema & that helped release some junk from my body.  YEAH!

    If you would like to participate in a cleanse this month, I am offering two different options:  A 7 day raw food cleanse & a 3-5 juice feast.  Click here for details.

    Wishing you a JUICY day!  xoxo 

    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


    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


    4 sheets of Nori (untoasted)


    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!


    Walnut Pesto … YUMMMM!

    by  • August 16, 2013 • recipes, salads, side dish, snacks • 0 Comments

    Summer is bursting with flavor & I thought I’d whip up some pesto to share with you.  It tastes divine on a slice of heirloom tomato!

    Walnut Pesto

    4 cups fresh basil

    1 cup walnuts

    1/4 cup olive  oil

    1/4 tsp sea salt or to taste

    1/4 cup sundried tomatoes, soaked in water for 1 hour & drained – optional

    Place all ingredients in the food processor & pulse chop until your desired consistency is achieved.  SO GOOD!  🙂

    You can use it as a dip for veggies or on raw bread or crawkers or thinned out as a salad dressing. ENJOY!


    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



    CLASS: A Day in the Life of a Raw Foodie

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



    CLASS: Summer Soups & Salads

    Wednesday, July 10, 6-8:15pm


    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



    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


    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


    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.

    Getting Juicy With Stinging Nettles

    by  • May 27, 2013 • drinks, recipes • 0 Comments

    I love trying new greens & when I saw saw nettles on the Portland Food Co-op’s local order form, I couldn’t resist!  And Victoria Boutenko talks a lot about nettles in “Green for Life” & I have always been curious about a green that is prickly when handled but yummy when blended or cooked.


    Nettles are found all over the world & are often considered a weed although they have been used for medicinal purposes for centuries.  Nettles are basically a cure all … they are high in iron, serve as a diuretic, are great for allergies, asthma, celiac disease, bladder infections & they relieve arthritis pain & SO MUCH MORE!  Just google them & see for yourself!


    Citrus Nettles Green Juice

    5 cups nettles

    10 carrots

    2 grapefruits

    1 apple

    1 lime

    Place all ingredients through the juicer & drink up!  Or try nettles in a smoothie as you would any other green.  Just be sure to use a glove when handling nettles as they really do sting!  I stung my hand yesterday & the tingly sensation stayed with me ALL day!

    Get your nettles on today!  🙂

    Cinnamon Buns

    by  • March 4, 2013 • recipes, sweets • 0 Comments

    These are definitely a favorite at our house for special mornings … like snow days or sleepovers or brunch with friends.  ENJOY!


    2 cups almond flour  (or dried almond pulp from making almond milk)

    1 cup raisins

    1 vanilla bean, scraped

    ¼ tsp nutmeg

    2 Tbs cinnamon

    2 Tbs coconut oil

    2 Tbs agave or maple syrup

    1-3 Tbs orange juice

    Place all ingredients except orange juice in food processor & blend.  After 30 seconds, add in orange juice gradually, until mixture balls up & forms a dough.


    1/2 cup dates

    ¼ cup water

    1 Tbs cinnamon

    Blend everything until creamy in a food processor.  You may have to scrape the sides down several times.

    Sprinkle a little almond flour on counter & roll dough out to ¼ inch thick rectangle, approximately 8×4 inches.  Spread paste on top of dough & sprinkle with more almond flour. Score into 1 – 1 1/2 inch strips & gently roll them up.  Place in dehydrator for 2-3 hours–this step is optional.


    ½ cup cashews

    ½ cup water

    2 Tbs honey

    ½ vanilla bean, scraped

    Blend until smooth in high speed blender.  Top cinnamon bun with glaze & eat up or place glaze
    in dehydrator for ½ hour to warm up.