by  • June 25, 2013 • 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 • 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 • 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.

    The World According to Monsanto – a documentary

    by  • May 29, 2013 • 0 Comments

    May 25th at 2pm marked the global “March Against Monsanto.”  Dozens of cities across the world participated in this event, including Portland, Maine, and it was such a thought provoking rally and march … and infuriating, really.  I keep having thoughts about Monsanto pop into my head I can’t help but wonder how they came about & how what they do is ok.

    So who is Monsanto?  Monsanto is a HUGE multinational agricultural biotechnology company that is literally ruining our global food source.  Monsanto is behind genetically modifying seeds, amongst many other damaging things.  They have modified seeds to create crops that grow in “desirable” ways and that are dependent on their very own herbicides & pesticides.  And they have patented their seeds requiring farmers who use them to buy their seeds each season.  These gmo (genetically modified) seeds then contaminate other fields and crops over and over again.

    Profit, profit, profit is what Monsanto is all about & the implications for their actions are absolutely horrific … I have barely scratched the surface.

    Nature is perfect and beautiful as it is.  When we start changing the DNA makeup of seeds in a chemical laboratory  to get them to do what we want them to do, we wreak havoc on the environment & our bodies.

    60-70% of today’s processed foods contain gmos (genetically modified foods) and if you are a dairy and or meat eater, your dairy & meat are contaminated too because factory farm animals are fed gmo foods.

    A recent study in rats who ate an all gmo diet developed tumors and lived less than half of their life expectancy.  Does that sound healthy & harmless to you?

    I watched the French documentary “The World According to Monsanto” over the weekend and I hope you will too.  We all need to educate ourselves about what is happening with our food supply & speak up with our voices & our pocketbooks.

    Eating organic food is one way to stay clear of gmos.  Certified organic food is never genetically modified, so support your organic farmers & take care of your bodies!

    Click here to watch the film The World According to Monsanto.

    And click here to read an article from Natural News about GMOs.

    Getting Juicy With Stinging Nettles

    by  • May 27, 2013 • 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!  🙂


    by  • April 12, 2013 • 0 Comments

    I am so grateful for my raw food journey & the path it has taken me on.  When I think back on the person I was prior to discovering a raw vegan lifestyle and who I am today, I can’t help but chuckle and recognize the beauty in the journey that has unfolded before me.

    This week has really given me pause for reflection as I have had a crazy fun raw food week that kicked off on Sunday at the Chocolate Lovers’ Fling … Maggie & I made 1200 chocolate Kids Gone Raw chocolate samples to share with fling goers … LOTS of WORK … & it was just so wonderful to see people enjoy our pure, wholesome sweet treats alongside all kinds of traditional chocolate treats.


    And on Wednesday we (team Kids Gone Raw) hosted a Dave the Raw Food Trucker Dinner & Talk for 30 people that was RAWmazing!  Maggie & I prepared a Mediterranean themed meal that consisted of gazpacho filled cucumber cups, a greek salad topped with falafel & tzatziki sauce & then a fruit sorbet, chocolates & brownies.  (RECIPE for Falafel HERE & Greek Salad HERE) SO GOOD!   

    Dinner was followed by a rawsome talk with Dave the Raw Food Trucker.  Dave shared his inspiring story of how a raw organic vegan lifestyle helped him reverse multiple diseases & lose 200 pounds.  WOW!  And his coach & mentor, David Whiting, shared the science behind raw food & his own personal story about how he found raw food.  What a great night–THANK YOU ALL for coming out & thanks to Dave & the Whitings for coming to Portland!

    And then last night I got to hear Dave’s talk again at Portland’s ROOST House of Juice on Free Street.  ROOST served up a fabulous menu of raw organic vegan food (thank you, ROOST) & the two Daves shared their magic again with another crowd of rawk stars.   Gratitude.  It was just so great to be a part of it all!

    I love our city & vegan community & of course, team Dave the Raw Food Trucker!  RAWK ON!  xoxo

    “Food Fix” a NEW Book by my friend Sue

    by  • March 26, 2013 • 0 Comments

    I am so excited about the release of my friend Sue’s new book, “Food Fix:  Ancient Nourishment for Modern Hungers,” and I wanted to invite you to join me at her book signing on Saturday, March 30th, from 11-1 p.m at Nonesuch Books & Cards, located at 50 Market Street in the Mill Creek Shopping Center in South Portland.  SO FUN!

    I can’t wait for Saturday so I can dive right into this book.  Sue is so smart, funny and insightful about life, human nature and the struggles so many of us go through with food.  Rawsome, remarkable and inspiring are a few of the words that come to mind when I think of Sue–she’s a wonderful woman and the lessons she shares are certain to be valuable ones … so come on, let’s join my rawsome friend on the “Food Fix” journey.

    Visit Sue’s website here:  http://www.susanlebelyoung.com

    I am so proud of her & excited for her to share this book with the world!  And I will share my take on the book once I finish it.

    GGR: Top Performing Video on ehow.com

    by  • March 22, 2013 • 1 Comment

    My video “How to Make Fruit & Vegetable Juice in a Blender” ranked in the Top 100 of all published videos on ehow.com.  Considering that ehow.com published thousands of videos in 2012, this is quite an accomplishment … my video  received over 8,000 views!  Thank you, Patrick for your awesome video work … Check out Patrick’s site at rambleproductions.com

    CLICK HERE TO WATCH THE VIDEOHow to Make Fruit & Vegetable Juice in a Blender —powered by eHow.com

    Cinnamon Buns

    by  • March 4, 2013 • 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.