• NEW CLASSES … Join Me!

    by  • January 11, 2013 • 0 Comments

    2013 is here & it’s time for a RAWvolution!  🙂

    Come experience the joy of raw & living foods with me in one of my raw food classes.  I’ve got lots of exciting things on the calendar & there is room for you to join in … so grab a friend and sign up for some RAWsome fun today!


    The classes in my studio are intimate (generally 4-6 people), hands on & include a detailed recipe handout & lots of gourmet sampling, so be sure to bring your appetite!  We make between 6-8 recipes in each class & they are sure to rawk your world!

    The classes at Whole Foods also make for a fun night.  There are generally 14-20 people there & we make 4-5 recipes & you get to sample everything.

    And don’t forget about potluck!  We host a fabulous raw vegan potluck on the 3rd Sunday of the month from 5:30-7:30.  Hope you can join us.  Details on the class calendar.


    Make your health a priority this year and add more plant-based foods to your life each day and remember that “the gift of health is keeping you alive.” (quote from The Magic by Rhonda Byrne)

    Smoothies & Juices … what’s the difference?

    by  • January 11, 2013 • 0 Comments

    Green smoothies & green juices have changed my life!  I love chatting about them with any and everyone … I really get excited about it & hope you do too!  In talking about them with folks, one thing I have noticed is how often people use the words smoothie & juice interchangeably, when in fact they are two very different beverages.

    Both smoothies & juices are WICKED GOOD for us … they contain nutrients from fresh fruits & veggies, and who wouldn’t benefit from that?  But there are a few simple differences.

    A green smoothie is made with fresh greens, fruit & water (or other liquid) in a blender and ALL of the fiber from the greens and fruit is retained in the smoothie.  Fiber is good for our bodies and helps push things through our digestive tract.

    A green juice is made from fresh greens, veggies and fruit with a juicer.  You push the produce through the juicer, and it extracts all of the fiber from the produce & leaves you with only the juice.  Because juice contains no fiber, it is absorbed directly into the blood stream, giving our digestive system a break. It requires a lot more produce to make 1 glass of juice versus 1 glass of smoothie, which  means a glass of juice does contain more nutrients than a glass of smoothie.

    In my book, whether you choose to enjoy a glass of green juice or a green smoothie, you are doing your body good!  Cheers to  liquid sunshine!  Check out some recipes here or order our “Smoothies Gone Raw” ebook here.


    by  • January 2, 2013 • 0 Comments

    Happy Holidays & Happy New Year!  How are you?  It has been awhile since I have posted.  I turn into one of  Santa’s helpers in December & disappear into my art studio.  Check out this post on my art blog to see some of my holiday creations.

    I just wanted to wish you all a RAW-MAZING 2013! 

    May the year ahead be filled with nourishing food, lots of green drinks, love, peace & laughter.

    I am so grateful to have you as a part of my raw food family.

    xoxox Elizabeth

    Thanksgiving, Raw Vegan Style on WCSH6

    by  • November 20, 2012 • 0 Comments

    Maggie & I had so much fun whipping up a Thanksgiving celebration with Kelly LaBrecque & cameraman Mike of WCSH6!  And the best part was that we all got to eat afterwards … yummmmmmm!  Wishing you all a very Happy Thanksgiving!

    Free-Range Nut Loaf & Sundried Tomato Gravy

    by  • November 20, 2012 • 0 Comments

    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.

    Pumpkin Pie

    by  • November 16, 2012 • 2 Comments

    This pie RAWKS! Your whole family will enjoy it!

    Pumpkin Pie


    1 cup almonds

    1 cup walnuts

    ¾ cup dates

    pinch sea salt

    Set this aside: ¼ cup of shredded coconut or almond flour

    Add ingredients to the food processor & blend until you have a dough ball.  Place shredded coconut or almond flour on pie plate & then pat your crust dough down on top of that & shape into a crust.


    3 cups squash or pumpkin

    ½ cup maple syrup

    ½ cup cashews or macadamia, soaked 1-2 hours

    1/3 cup coconut oil

    2 Tbs cinnamon

    1 Tbs fresh grated ginger

    ¼-½ tsp nutmeg

    1/4-½ tsp cloves

    1/4-3/4 cup of water (start with ¼ & add more if needed)

    pinch of sea salt

    Place all ingredients into a high speed blender & blend until smooth, add water as needed.  If you are using a food processor, shred your squash/pumpkin before blending & chop your macadamia nuts too & then mix everything together until creamy.  Pour filling over pie crust & refrigerate for several hours before serving.  Serve with banana pecan ice cream!


    Banana Pecan Ice Cream

    4 frozen bananas

    1 cup pecans

    2 vanilla beans or 2 tsp vanilla

    1/4 tsp sea salt

    2 Tbs sweetener

    1 tsp cinnamon

    pinch nutmeg

    1/2 cup water

    Place all ingredients in a high speed blender or food processor and blend until smooth and cream like soft serve ice cream.  Serve right away or place in a dish in the freezer.

    Un-roasted Veggies

    by  • November 16, 2012 • 0 Comments

    Simple & raw-licious as a Thanksgiving side dish!  🙂

    Un-roasted Veggies

    Makes 4 servings

    2 cups cauliflower

    2 cups broccoli

    8-10 brussel sprouts, sliced

    2 carrots, shredded1/2 red pepper, diced

    2 cloves garlic, minced

    1/3 cup olive oil

    2 Tbs maple syrup

    3 Tbs coconut aminos or soy sauce

    Toss all ingredients together in a bowl–mix well.   Place on a teflex sheet in the dehydrator for 2 hours at 115.

    Holiday Stuffing

    by  • November 16, 2012 • 0 Comments

    This stuffing is RAWsome … it will be good for your raw foodie & cooked foodie friends alike!  So good!

    Makes 6-8 servings
    1/2 cup sunflower seeds, chopped
    1/2 cup walnuts, chopped
    1/2 cup pecans, chopped
    3-4 celery stalks, minced
    3-4 scallions, minced
    1 cup fresh cranberries cut in half
    ½ cup raisins
    2 medium apples, diced
    juice from 1 orange
    2-3 Tbs maple syrup or coconut nectar
    1 tsp sea salt
    2 tsp rosemary
    2 tsp thyme
    2 tsp parsley

    Chop nuts in food processor until a chunky flour forms.  Place in large bowl & add reaming ingredients.  Serve as is or warm in dehydrator for anywhere from 2-4 hours.

    Cranberry Orange Relish

    by  • November 16, 2012 • 0 Comments

    Cranberry Orange Relish
    Makes 1 medium bowl
    2 cup of cranberries
    1 tsp cinnamon
    2 Tbs orange zest
    1 orange, peeled
    2-3 Tbs maple syrup or coconut nectar
    Blend ingredients together in food processor until smooth.  Strain mixture & serve.

    I recommend doubling this recipe if you are making it for a group of people.  It’s so yummy & it disappears quickly!  🙂

    Powered by Veggies Photo Shoot with Lola Studios

    by  • November 9, 2012

    I had the best time with Lauren of Lola Studios last weekend!

    I went in for a stylized Girl Gone Raw photo shoot and Lauren nailed it!  🙂 Lauren had a creative vision of playing off of Rosie the Riveter and it was really fun to see her bring all of the pieces together to make it happen!

    It all started with a little makeup by makeup artist Caylee Patenaude.  Caylee did a great job of keeping the makeup fun and light with an extra punch of color on the eyes.

    Once the makeup was in place, we put on my bandana and then headed to the bathroom to put on the veggie tattoos from tattly.com.  I had never wanted a real tattoo before I saw these veggies falling down my arm.  Is there anything cuter?  I LOVE THEM!  🙂

    With the veggies in place we headed back to the studio for the shoot.  Lauren made it easy, fun and natural and after a few minutes of a few different poses, we were done!

    The stylized photo shoot was so much fun and I love the photo that Lauren captured.  It says everything I wanted it to about raw food & my business … fun, radiant, passionate and healthy!  I encourage anyone with their own business or a theatrical idea that they would like to bring to life to contact Lauren for a RAWsome shoot!