Monthly Archives: August 2012

Get Figgy With It for Foodie Friday

Figs are kind of mysterious … dark and purple on the outside and a gorgeous pink on the inside.  Kids might be a little apprehensive to try them if they aren’t familiar with them, but trust me when I say that they will oooo & aaaa over them once you cut into them.  I decided to make a fig smoothie “Get Figgy With It” to introduce the fruit to my niece and nephew … it was a hit!  YUMMMMMM!

Get Figgy With It – 2 servings

5 figs

1 banana

1 orange

2 Tbs sesame seeds

1/2 cup ice

1.5 cups water

pinch of sea salt

Blend ingredients until smooth & creamy & eat up!  Sooooo sweet & delicious!  ENJOY!

RAWsome Tuesday: A Day with Kids Gone RAW

Elizabeth and Maggie had such a RAWSOME day today that we wanted to share all of the fabulous things we did!

We got an early start taping a Back to School radio show for Dr. Lisa. We talk about why it is so important to feed kids healthy breakfasts and lunches and why RAW food is the best choice for growing bodies and brains. The show will broadcast Sunday September 9th and we will be sure to share the podcast!

With Dr. Lisa, a real fan of living foods!


After all of that talking we headed down to Portland’s new Roost House of Juice to drop off an order of Almond Buttah Kale Chips and to hydrate with some RAWlicious green juice!

Watching our juices be created

Green Juice to LIVE for!

All Smiles with the Roost Juice Queens









Then we headed back to our kitchen on Congress St. to work on our e-book, Smoothies Gone Raw, which will be released in a couple of weeks! We played with a Divine Chocolate Sea Salt Smoothie, which was FABULOUS!

Dessert Smoothies--Healthy and Delicious? Yes, Please!


Taste Tasting is Our Health Benefit!

Ding Dong! Bruce has arrived with our CSA delivery! Fresh flowers and produce. Perfect!


All of this “work” has gotten us hungry! So we sit down to enjoy a big bowl of KGR Cinnamon Crunchies gRAWnola with nut milk. RAWlicious!


It's Always gRAWnola Time!












We are SO grateful that our job consists of meeting wonderful, like-minded people, enjoying the nourishing bounty Mother Nature provides and teaching KIDS to protect and respect their bodies and the Earth. Thank you for all of your support and love of Kids Gone RAW!

Wicked Smaht Monday: That’s Why We Don’t Eat Animals by Ruby Roth

Two Kids and Batman Read "That's Why We Don't Eat Animals."


“So after reading this do you feel like you may think differently about eating meat?” I ask.

Danielle, age 11, shakes her head with certainty. “Especially turkeys. Did you know their snoods change color with their moods?”

“And pigs!” yells 8-year old Luke, “It says they are the smartest and cleanest animals on Earth. But they are always in mud so I don’t know why it says they are clean…”

Kitten Benny Does NOT Agree That PIGS are Smartest...

That is why I love Ruby Roth’s, “That’s Why We Don’t Eat Animals.” Is has take-away lessons that even Batman can remember! (“Did you know ducks fly for months every year? Just like Superman?”)

This colorful book relays the point that animals are here to be valued and enjoyed for who they are without being graphically scary. For each animal Roth says something that is special about them (Cows show-off in front of their friends!) and what they enjoy like flying, cuddling or grazing. She then says how different life is for an animal raised as food–how they don’t get to live the life Mother Nature intended for them.

These Two Animal Lovers Give it Two Thumbs Up!

This a lovely book to add your compassionate library!

Visit Ruby Roth’s page at

RAWsome KGR Pizza for Foodie Friday

Pizza was and still is one of my favorite foods because raw vegan pizza rawks!  Enjoy this tasty pizza treat.  And I recommend that you double this recipe & keep some pizza crusts in the freezer or fridge so it’s there when the pizza urge strikes.


Crust: makes 8 mini 6 inch crusts

2 1/2 cups sprouted buckwheat (soak 1 1/2 cups dry buckwheat for 20 minutes, rinse & drain)

1 cup ground flax seeds

8 sundried tomatoes, soaked 1-2 hours

1 celery stick

1 carrot

2 cloves garlic

2 dates

¼ cup basil

1⁄4 cup onion

1 tsp sea salt

1 Tbs italian seasonings (oregano, thyme, basil)

Blend all veggies in a food processor.  Add buckwheat & blend. Add flaxmeal & spices & blend. Shape dough into desired pizza shape on a teflex sheet. Dehydrate at 115 for 8-10 hours & remove from teflex sheet & continue dehydrating for another 1-2 hours hours.


1 1/2 cup diced tomato

8 sundried tomatoes, soaked 1-2 hrs

2 dates

1 Tbs lemon juice

1 clove of garlic

2 Tbs of basil & or parsley

sea salt to taste

Blend all ingredients in food processor or blender until smooth.



½-1 cup broccoli, diced

¼ cup  onion, sliced

½-1 cup mushrooms, sliced

1 Tbs coconut aminos or other soy sauce

1 Tbs coconut nectar or other sweetener

1 Tbs olive oil

Place veggies in bowl with  coconut aminos, nectar & olive oil & let sit for approx 15-30 minutes.

Other Toppings:

Fresh basil

Sliced tomatoes



1 cup cashews, soaked 2-4 hours

¼ cup yellow onion

sea salt to taste

½-1 cup of water

Blend ingredients together in food processor until smooth & creamy.  Add water gradually as needed.  Store in zip lock baggie & cut corner of zip lock baggie to drizzle on pizza.

Assembly: Spoon sauce onto crust.  Top with sliced tomatoes, veggies & basil.  Use ziplock cheese baggie as a pastry bag & drizzle over crust.  Eat as is or place back in dehydrator for 1-4 hours.  Eat up!


Watermelon Wednesday: Get Your ROOST On!

Time to ROOST!

Finally, the wait is over! The opening of ROOST happened today. We are so happy there is a new juice and raw food cafe in Portland!

Owners Kathleen Flanagan and Jeanette Richelson took extra care in creating a menu that is as original and inspired as it is healthy and delish. It was hard to choose from the lovely menu–I was toggling between the Arugulta, Green Lemonade and Red Russian…How can I choose??

Pouring up the LOVE

It was easy for my four-year old to choose; He was quickly obsessed with the idea of a Banana Split Smoothie complete with cashew whipped cream and a cherry! (He asked for ten!) I finally choose and happily sipped a chilly Mojadito Pepino, which tastes exactly like a Mojito, the essential summer cocktail. I added in some fresh ginger Kombucha for an extra burst of nutrients.

While Roost has yet to start serving the food, (the imagine by the end of the week they will be ready) the drinks were plenty filling. They will also be open late with organic wine and Prosecco choices.

Looking ahead to the food, Van loves that his favorite snack, Ants on a Log made the menu and I am most excited to try the Nori Roll, which is made with almond-sun seed spread, seasonal organic marinated veggies with a side of Almond Buttah kale chips, made by your very own KIDS GONE RAW!

Yes, we are super grateful that we are contributing to this RAWKIN new adventure.

Visit ROOST at 11 Free Street in Portland (across from Arabica Coffee)               (207) 899-4275 and on Facebook at

For a complete article by the RAWSOME Avery Kamila Yale at the Portland Press Herald, visit

Simple Summer Squash Noodle Salad for Foodie Friday

The local produce is at it’s best right now & this noodle salad captures the yummy flavors of Summer!!!!!!  It’s so easy & RAW-licious.  ENJOY!

Simple Summer Squash Noodle Salad


2-3 summer squash turned into noodles (use a spiralizer or a veggie peeler)

2 Tbs olive oil

2 pinches sea salt

2 pinches pepper

1-2 cloves garlic, minced


2 tomatoes, diced

1 avocado, diced

1 cucumber, sliced

1/2 cup basil, chopped

1 tsp apple cider vinegar

1 tsp coconut nectar

pinch of sea salt

Toss noodle ingredients together in a bowl & set aside.  Toss veggie ingredients together in a bowl & them mix in with the noodles. Eat up!

Watermelon Wednesday: Garden Bound

We are on “Staycation” this week. Sadly, most of that chalks up to “cleaning out garage” and “not sleeping in.”

Yesterday, however, we snuck away from sweeping the attic and went to the Coastal Maine Botanical Gardens in Boothbay. Talk about an amazing place to take the kids (or just yourself!)

Acres of beautiful flowers, ponds and sculptures serve to inspire, calm and soothe the soul. There is a river rock Labyrinth where you can walk barefooted upon warm rock while you meditate to the sounds of a waterfall (I didn’t want to leave!).

Hours Float by When Surrounded by Flowers

The Alfond Children’s Garden is alive with interactive energy: Kids can water the blueberry bushes, make fairy houses, climb in a bear cave and run through a giant tree house. There are cottages based on favorite stories such as Peter Rabbit and a grass maze.

Kids Love Finding Their Way Home

My favorite part of the Children’s Garden is a huge space called Growing Greens. It is a joint effort with the local YMCA. Eighteen kids ranging from in age from 12-18 are chosen for a year long internship. They plan the garden: What to plant, how to design it and what to do with the harvest. Most of the veggies are sold at the local farmer’s market and the children get to keep a portion of the profits. They have also pressed flowers to make bookmarks to sell. Now that’s RAWSOME!!

It is so enlightening to see young kids take such a hands-on interest in gardening. They learn to respect and protect the earth and that is such an important lesson for them to carry into adulthood.

The Learning Garden: Teaching so Much More Than How to Plant

Your mission for the weekend: VISIT A LOCAL GARDEN SPOT.

If you are in Maine, head up to Boothbay. (Maine Botanical Gardens, Barter’s Island Road, 207-633-4333, If not, I am sure you have a botanical or community garden or even a lovely park area where you can sit for an hour and watch the colors, butterflies and inhale gorgeous, scented air.

Share you experience with us on Facebook! 


RAWsome Tip Tuesday: Becoming a Label Sleuth

Those sticky little oval labels are actually for more than just making you dig holes into your apples. If you look closer, there are numbers on them. What do they mean?

Those Labels Can Help You Buy Healthier


These numbers are clues as to how the produce was grown.

Your first choice is to look for five digits that start with a “9.” This means the produce was grown ORGANICALLY.

A string of four digits that begin with a “3” or “4,” mean the item is conventionally grown with the use of chemical pesticides and fertilizers. They are not Genetically Modified. If you buy this produce, make sure you wash them very well to remove any leftover chemicals. (Though, some will penetrate the skin, so avoid if possible.)

STAY AWAY from five digits that begin with an “8.” This denotes it is Genetically Modified (mucked up in a laboratory before it got to you–not the way Mother Nature intended!)

Labels? Solved!

Codes are standard across the country, so if you look for a “9” in Maine or Hawaii, it will be organic. But while you can use these numbers as a guide, they don’t tell you everything about the produce, so it is best to use your eyes, nose and fingers to judge the quality of the apple or bean.

The best is to use the mouth of your local farmer who can tell you the exact information before you choose!

"I can tell you everything about my corn."

Iodine & Wicked Smaht Monday

“Dear Kids Gone Raw,
What are your thoughts on eating too many iodine blocking foods such as kale, spinach, strawberries, etc?”

We got this question on facebook last week & we thought we’d dive into it a little on this wicked Smaht Monday!

There’s a lot of confusion out there around cruciferous veggies, iodine and thyroid health.  Let’s break it down a bit.

What is the thyroid?  The thyroid is a gland in the front of our throat/neck that produces thyroid hormones which help regulate our metabolism.  Research does not show a clear connection between diet and the production of thyroid hormones, but there are foods out there that make it hard for the thyroid to absorb iodine, and iodine is needed for a healthy thyroid.  Iodine, a trace mineral, helps boost our immune system and feeds our thyroid, allowing it to produce the hormones that keeps our metabolism working.

Goitrogens is the name given to foods that hinder iodine absorption in the thyroid.  Goitrogens include cruciferous veggies such as broccoli, kale, cabbage, turnips, brussel sprouts, cauliflower, soy & mustard greens to name a few.  Peaches, spinach & strawberries are also considered mildly goitrogenic.

What’s a rawk star to do to have a healthy life that results in getting enough iodine and maintaining a healthy thyroid?  Well, we think the key is to eat a rainbow of food that includes lots of different kinds of greens and a little seaweed too.  Variety is the spice of life & enjoying all of your favorite fruits and veggies in moderation is perfectly fine!  So keep rawking on & loving your veggies and sprinkle them with some iodine-rich seaweeds like nori, dulse flakes or kelp granules.  Enjoy a little himalayan sea salt on your food too!

And take care of your beautiful body by sleeping enough, eating 3 balanced meals  & getting some exercise in each day!  All of these things contribute to a healthy body & a healthy thyroid!

If you do have thyroid problems then you may need to follow a special diet that limits your intake of certain foods and cruciferous veggies.  See your doc for more info!  Here are more links that may be of interest:

Details on the thyroid:—low-function-and-remedies,-page-2.html

About iodine:

About goitrogens:





Watermelon Wednesday: Grocery Shopping in Silence??

I stood in the produce section of the grocery store for 22 minutes. I watched all of the well-meaning Mommies and Daddies fill the cart with carrots, apples, spinach and watermelons as their little ones stared up at them from the seat.

Do you know how many I saw speak even ONE WORD to their munchkins? Z.E.R.O

Don’t jump all up in a fuss. I am a parent, too. I know you are tired and stressed and zapped and just don’t have any words left.


But what an amazing opportunity you are letting pass by. Where else can you have an hour of teachable moments?

For the little babes: Point out colors, textures and interesting shapes.

Pre-schoolers: Practice counting skills as you fill the produce bag, letter recognition on signs and ask them where they think the fruit and veggies come from.

Grade schoolers: Have them weigh the produce, guess what the total of the bill will be and help check nutrition labels.

Older kids: Have them do the shopping for you while you relax in the cafe! Or have them create recipes on the spot as they sort through the aisles.

Use Grocery Shopping as a Teachable Time

Your assignment for the weekend. Take your kids with you to the grocery store or farmer’s market. ENGAGE them in the process. If you want to create healthy eaters, it starts with what you do with them in the store.

Share with us you experience on our Fb page: