• snacks

    Amaize-ing Mango Salsa

    by  • July 13, 2015 • salads, side dish, snacks • 0 Comments

    It’s salsa season!  Fresh ingredients are readily available & I had a couple of ripe mango in my fruit bowl, so I could’t wait to whip up some amaize-ing mango salsa with this gorgeous white sweet corn I got.  This corn is to live for–it’s so sweet & crunchy & tastes so darn good as is–there is no need to cook it at all!  And this salsa is great on anything … salads, corn chips, jicama chips, collard wraps, or just by the spoon full.

    Amaize-ing Mango Salsa – serves lots / makes 1 large bowl

    2 ears Amaize Sweet Corn, carefully slice off raw corn kernels into a bowl with a knife

    1 lime, juiced

    1 tsp sea salt or to taste

    2 ripe mango, peeled & sliced / or substitute 3 Medium Tomatoes for a reg toma salsa

    1/2 red pepper

    1/4 cup yellow or red onion

    1/4-1/3  cup cilatro

    1 serrano pepper

    Slice corn off the cob & into a bowl.  Squeeze lime juice over corn & mix in sea salt & set bowl aside.  Place remaining ingredients in the food processor & pulse chop until nice & chunky.  Mix ingredients from food processor into bowl with corn, lime juice & salt.  Toss well, garnish with a little cilantro & serve with your chips, salad or wrap of choice.  SO GOOD!

    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!

    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.

    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!

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    Food Coop

    by  • January 30, 2014 • community, snacks • 0 Comments

    Hey there rawk stars!

     

    I am a member of the Portland Food Co-op & I love it!  I love the great deals I get, the access to locally grown & organic food & the amazing sense of community that our coop embodies!  If you aren’t in the greater Portland area, I hope you will take a few minutes to explore co-ops in your area–they offer so much to our communities.

    If you are nearby … Have you seen the time and temperature building in Portland lately? It’s flashing “FOOD COOP” to tell the whole town that the Portland Food Co-op is opening a community owned retail grocery store, and we need you to join us as a Member-Owner (http://www.portlandfood.coop/join-now/).

    As a member-owner, I am excited that soon Portland will have a retail Food Co-op open 7 days a week open to the public in town because it means building community, providing healthy food to our community, and supporting our local economy … and they will carry our Kids Gone Raw snacks! Wooo-hoooo! In order to open the doors this September, we need 1400 Member-Owners –  we are already over halfway there!

    This week, while the whole town sees “FOOD COOP,” we plan to reach a major milestone, two-thirds of the member-owners needed to help open the store. If you are not already a member-owner will you join me today and become a member-owner online? (http://www.portlandfood.coop/join-now/)
    The time is right to join over 750 other current member-owners and help open the Portland Food Co-op store this Fall! www.portlandfood.coop/join-now/

    Thanks so much for considering joining the Co-op! I’m a huge fan of it & think you will love it too! 🙂 Elizabeth

    P.S. I want to make sure you know that you can easily become a member-owner online to help open the store and you will have no expected volunteer shifts.  Also, joining now means that you can give feedback on the design for the new store.  Join online here (http://www.portlandfood.coop/join-now/)

    P.S.S. Please share this with anyone else you think would be interested. It’s such an important time for the Co-op! We need you!

    HAPPY HALLOWEEN! :-)

    by  • October 31, 2013 • Holidays, snacks, sweets • 0 Comments

    Pumpkin Bites
    makes about 12 pumpkin bites
    bites:
    1 cup cashews
    1/4 cup plus 1 Tbs goji berries, soaked 10-15 minutes in water
    1 Tbs coconut oil
    1 1/2 Tbs raw coconut sugar OR agave, honey or maple syrup
    pinch sea salt
    Place ingredients together in a food processor & blend until a doughy mixture forms.  Shape into balls.
    pumpkin features:
    2 Tbs raisins
    fresh herb stems cut into 1/2 inch pieces
    Flatten raisins with your finger & then cut into quarters to create the eyes.  Cut raisins in half to create the mouths.  Gently press features into pumpkin bites.  Cut herb stems into pieces & stick in the top of your pumpkins.  Place pumpkins in fridge to firm up.  ENJOY!

    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!

    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

    crust:

    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.

    Warm Mug of Cinnamon Hemp Milk

    by  • February 28, 2013 • drinks, recipes, snacks • 1 Comment

    Warm Mug of Cinnamon Hemp Milk – serves 2

    4 Tbs hemp seeds

    3 cups warm or hot water

    2 Tbs coconut nectar or raw honey

    1 tsp cinnamon

    pinch sea salt – optional

    1 Tbs raw cacao powder – optional

    Place ingredients in a blender & blender until smooth & frothy like a latte.  Pour into you glass & drink up!

    Banana Bread Recipe & Happy National Banana Bread Day

    by  • February 23, 2013 • recipes, side dish, snacks, sweets • 0 Comments

    Banana Bread – makes 12-14  5″ pieces

    1 cup ground golden flax (or dark)

    1 cup ground sunflower seeds

    2 bananas

    2 tsp cinnamon

    1 tsp vanilla or 1 vanilla bean scraped

    1/3 cup coconut sugar crystals or other sweetener

    2 Tbs coconut nectar or maple syrup

    1 cup water or more as needed

    1/4 tsp sea salt

    2 bananas, sliced

    1/4 cup chia seeds – optional

    1/4 cup chopped walnuts – optional

    Mix flax, sunflower seeds, 2 bananas, cinnamon, sweeteners, water, vanilla, salt together in a food processor & then spoon into a large bowl.  Now mix in sliced banana & chia & walnuts if you are using them.  Spread mixture, 1/2″ thick, onto a teflex sheet  & dehydrate at 135 for 2 hours.  After 2 hours flip bread off of teflex sheet & continue to dehydrate another 4-6 hours at 115.  Now slice your banana bread into pieces & continue to dehydrate another 8 hours or until desired texture is achieved.  Serve with a sweet coconut oil while warm.  YUMMMMM!

    Sweet Coconut Oil Butter

    1/4 cup coconut oil

    1 tsp cinnamon

    1 tsp cacao

    1 Tbs coconut nectar or maple syrup

    Warm mixture & mix together to spread on banana bread.

    Cheezeball

    by  • November 9, 2012 • entrees, recipes, salads, snacks • 0 Comments

    Cheezeball

    1 Tbs chia seeds, soaked in 3 Tbs water for 10 minutes

    3/4 cups cashews

    3/4 cups pumpkin seeds

    1/2 red pepper

    1/3 – 1/2 cup water

    1 clove garlic

    1 Tbs nutritional yeast

    1 Tbs lemon juice

    1 Tbs olive oil

    1 tsp turmeric

    1 tsp sea salt

    Place all ingredients in a food processor or high speed blender and blend for 2-3 minutes until smooth and creamy.  Scoop mixture out onto a plate and place in fridge for 1 hour to set and thicken.  Remove cheese from fridge, shape into a ball and roll in crushed pecan or almonds.  Serve with crawkers and fresh veggies.

           

      The cheezeball also makes a rawlicious spread for collard wraps!  🙂  ENJOY!