• Cheezeball

    by  • November 9, 2012 • 0 Comments


    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!

    Halloween Treats

    by  • October 31, 2012 • 0 Comments

    Pumpkin Bites
    makes about 12 pumpkin bites
    1 cup of cashews
    1/4 cup plus 1 Tbs of goji berries, soaked 10-15 minutes on water
    1 Tbs coconut oil
    1 1/2 Tbs raw coconut sugar OR agave, honey or maple syrup
    pinch of 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!

    Ice Cream Sand-Witch Hats
    makes about ice cream 12 sand-witch hats
    ice cream:
    3 bananas, peeled, broken into pieces & frozen
    1 cup of spinach, chopped
    2 Tbs of raw coconut sugar, agave nectar or maple syrup
    1-2 Tbs water
    Place ingredients in a high speed blender or a food processor & blend until a soft serve ice cream consistency is achieved.  If you are using the food processor, you may have to scrape it down a few times & add a little more water.  Place “ice cream” in a bowl & place in freezer for 1-2 hours to harden a little more.

    1 cup of walnuts
    1 cup of pitted medjool dates
    3 Tbs of carob or cacao (cocoa) powder
    Place ingredients in a food processor & blend until a dough forms.  Sprinkle some almond flour down on a cutting board & roll dough out to 1/4 inch thinkness.  Cut into triangles & then shape each triangle into a witch hat by hand.

    Remove “ice cream” from freezer & scoop a little out onto a witch hat cookie.  Form the ice cream to the shape of the hat, about 1/2-1 inch high, with your hands & then top with another witch hat cookie.  Repeat until you have finished all of the witch hats.  Freeze sand-witches for an hour or 2 before eating.  Yummmmmmmm!

    Worms & Dirt Pudding
    2 apples or pears, shredded
    1/2 lemon, juiced
    Use the shredding disc from the food processor to quickly shred the fruit & then place it in a bowl.  Squeeze the juice from 1/2 a lemon over the shredded fruit & set aside.

    1 banana
    1 avocado
    1/2 cup of almond milk (or simply add 1/4 cup of almonds & 1/2 cup of water)
    3 Tbs raw coconut sugar OR agave nectar, honey or maple syrup
    3 Tbs carob or cacao (cocoa) powder
    pinch of sea salt
    Place ingredients in a high speed blender or food processor & blend until smooth & creamy.  Mix pudding in with the “worms”  & eat up! Store in fridge.

    Falafel with Tzatziki Sauce

    by  • October 29, 2012 • 1 Comment

    GGR Falafel with Tzatziki
    Makes 18 small falafel balls
    1 cup of pecans
    1 carrot
    ½ red pepper
    1/2 stalk of celery
    2 Tbs red onion
    4 sundried tomatoes, soaked 1-2 hours
    1 date, pitted & soaked if necessary
    1 tsp curry
    ½ tsp cumin
    3 Tbs sesame seeds
    ½ tsp sea salt
    Blend all ingredients in the food processor until well blended. Shape into burgers or balls & dehydrate for 1-3 hours at 110. Serve in a cabbage leaf or over shredded greens with a little tzatziki sauce drizzled over top of them & eat up!

    Tzatziki Sauce
    1 cup of cashews
    1 cup of water
    2 cloves of garlic
    ½ -1 tsp sea salt
    2 Tbs lemon juice … continued on next page
    1 cup of diced cucumber
    1/4 cup of dill, minced
    2 Tbs fresh mint, minced
    Blend all ingredients except cucumber & herbs in a high speed blender until smooth & creamy. Pour into a bowl & mix in cucumber & fresh herbs. Serve over falafel.

    Spinach Dip

    by  • September 25, 2012 • 4 Comments

    Who doesn’t love a good spinach dip … football parties often center around the dips & I am sure your gang will enjoy this one … it’s a touchdown!

    Spinach Dip
    4 cups spinach
    2 carrots
    1 small tomato
    1/4-1/2 cup onion
    1/4 cup chives
    cream sauce:
    1 1/2 cups cashews, soaked 1-2 hours
    2 cloves garlic
    1 tablespoon apple cider vinegar
    2 tablespoons nutritional yeast
    1 teaspoon sea salt or to taste
    3/4-1 cup water
    1. Place all veggie ingredients in the food processor & pulse chop until everything is well blended and not too mushy.
    2. Place in a large bowl & set aside.
    3. Place all cream sauce ingredients in a high speed blender or food processor and blend until smooth and creamy.
    4. Pour cream sauce over bowl of veggies and mix.
    5. Place in fridge for 1 hour to set & eat up with your favorite crawkers, chips or veggie slices! YUMMMMMMM!

    Summer Slushie

    by  • June 21, 2012 • 0 Comments

    Summer Slushieserves 2
    1 ripe mango, peeled with pit removed
    1 cup of fresh strawberries (stems ok)
    2-3 tablespoons of fresh mint or basil
    1 cup of ice
    Place all ingredients in a blender & blend until perfectly slushie, about 30-40 seconds.


    Chocolate Nut Chewies

    by  • April 6, 2012 • 0 Comments

    1 cup of raw almonds or cashews
    1 cup of pitted medjool dates (soaked in water for 2 hours if they are hard)
    1/4 tsp sea salt
    1. Place ingredients in a food processor & blend until a crumbly dough ball forms.  If a dough ball doesn’t form, add in 1 tsp of water or agave nectar.
    2. Pinch off a piece of dough & roll into a ball & then flatten it into an egg shape.
    3. Place “egg” on a cookie sheet lined with parchment paper.  Repeat until all of the dough has been shaped.
    4.  Place cookie sheet in freezer & then mix up the pink shredded coconut & chocolate sauce.
    Pink Shredded Coconut:
    1/4 cup of shredded coconut
    1/4- 1/2 tsp beet juice
    Place shredded coconut in a small bowl.  Grate a little piece of a beet & drop a little beet juice or a beet shred in with the coconut & mix it up until it turns pink.  Set aside.

    1/2 cup of liquid/melted coconut oil (melt in a dehydrator or place jar of coconut oil in a bowl of hot water to melt)
    1/4 cup of cacao powder
    1/4 cup of agave or maple syrup
    1. Place ingredients in a small bowl & whisk together until smooth & creamy.
    ASSEMBLY:  Remove dough “eggs” from the freezer & dip each egg into the bowl of chocolate with a fork or spoon.  Place egg back on parchement lined cookie sheet & sprinkle with pink shredded coconut.  Repeat until until all eggs have been dipped & place them back in the freezer to set.  If you have any chocolate sauce left over, pour it into chocolate molds or onto some parchment paper, edges folded up, & freeze.   These treats can be stored in the freezer or the fridge.  Enjoy!

    Brownie Batter Kale Chips

    by  • March 27, 2012 • 0 Comments

    I went to a friend’s house about a month ago & she opened up a bag of chocolate kale chips for me to try. They were crazy sweet & so yummy … I felt like I was eating a cookie! And then I had a rawsome brunch with my friend Kristel of The Raw Living Collective & we each made a few recipes from Amber Shea Ford’s fantastic new book, “Practically Raw,” (I will review it soon … I want to try a few more recipes first) and one of the recipes was Chocolate Kale Chips. They were to LIVE for! I couldn’t resist coming up with my own twist on this decadent sweet chip. Here you have it, the GGR version:

    Brownie Batter Kale Chips
    1 bunch of kale, de-stemmed & broken into pieces
    1/2 cup of cashews, soaked 1-2 hours
    4-5 pitted medjool dates
    1/4 cup agave or maple syrup
    1/4 cup of chia seeds
    1/4 cup of cacao or carob powder

    1/2 tsp cinnamon
    3/4-1.5 cups of water
    2 pinches of sea salt
    Place the kale in a large mixing bowl & set aside. Place all remaining ingredients in the blender & blend until thick and creamy. Scoop mixture out onto kale & vigorously massage the batter mix into the kale to coat each leaf. Place kale on 2 teflex sheets, spreading out to allow for good drying. Dehydrate kale at 115 for 10-12 hours until crispy! Eat up … and try to share.

    Inhale – Exhale … Therapeutic Breathwork

    by  • March 26, 2012 • 0 Comments


    In November my partner & I attended a workshop on Therapeutic Breathwork with Anna Maria Tocci & Becca Demers at the Awake Collective & it was fantastic! Ahhhhhh … breathing feels so good, doesn’t it? (I just remembered something one of my yoga instructors said while challenging us in a pose … “breathe as if your life depended upon it.” Ha! Those words crack me up and I think of them when I find myself in an intense place). 🙂 Breathing is important and it is something most of us do without really thinking about. To really benefit from our breath, it is a great idea to take time out and focus on it. We have been enjoying monthly group breathwork sessions since our introduction to breathwork & it feels so good, that I just had to share it with you.

    What is breathwork? I think of it as intentional, guided breathing that results in a huge release. Here’s the description from Anna Maria’s website ourclearintentions.com: “THERAPEUTIC BREATHWORK uses the technique of connected, conscious, diaphragmatic breathing to promote relaxation and the release of stress. It also has the powerful capacity to release deeper emotional and mental patterns, freeing the breather to live a mdaffodilsore open, happy, energy-filled existence. Often times, the reason that we are not fully living the life we desire is that we have an emotional or energetic block in one or more areas of our life. Breathwork is an incredible tool for clearing these blocks.”

    If you live in the Portland, Maine area, I invite you to explore Breathwork & sign up for this great workshop on Sunday, April 15th. Then come join us for a raw food potluck in the Girl Gone Raw kitchen from 5:30-7:30pm! And if you don’t live nearby, google breathwork & find someone who practices it in your

    Crazy Dick’s Cajun Foods

    by  • February 25, 2012 • 0 Comments


    Winter is here & we can all use a little something to take the chill off, right? Well, I have the perfect thing for that … Crazy Dick’s Cajun Seasoning. It puts a little spice in your step.

    My friends Rich & Lori are behind Crazy Dick’s & it’s a fabulous product … an ALL organic cajun seasoning with ZERO sodium. It’s made here in Maine & I love adding a teaspoon to my chili or warm soup recipes or veggie smoothie drinks. Oh ya, & and it tastes great as a seasoning for candied nuts. They have 2 flavors, regular & smokey, so I recommend getting both! 🙂


     I hope you’ll take a minute & check out their website to learn more about this fun

    The Bay Club’s Rawkin’ Smoothie & Juice Bar

    by  • February 25, 2012 • 0 Comments


    There aren’t many places you can go to get a straight up green smoothie without all of the extra add-ins like agave, dates, peanut butter or a protein powder. I know, you can ask to not have those things put in … but I am a believer in the power of simplicity & I’d rather see people need to request the extra stuff.

    Well, I am so excited to share that the Bay Club in One City Center has updated their smoothie & juice bar to include some simple green smoothies & fresh juices with organic ingredients! Wooo-hoooo! I had the pleasure of helping Tracy at the Bay Club revamp their menu & I also got to do some cheerful fruit and veggie paintings to add to the decor. Girl Gone Raw is represented at the Bay Club. 🙂 Happiness …

     I took my niece and nephew in for a smoothie outing this week & it was fabulous. I had the “Fields of Greens” Smoothie which contained no bananas & had a little burst of fresh mint added in. My niece and nephew had the “Strawberry Fields” Smoothie & to say that they loved it, would be an understatement!


    Go check it out & make the Bay Club Smoothie & Juice Bar a destination!