Category Archives: foodie friday

Foodie Friday: Greek Salad Recipe

Foodie Friday:
A Greek Salad that everyone will LOVE! Top it with a feta nut cheeze or some falafel.


1 head of romaine lettuce, rinsed & dried & chopped

2 tomatoes, diced

1 cucumber,  sliced or diced

½ cup red onion, sliced thin

1 cup raw kalamata olives – optional

½ red pepper chopped

½ green pepper chopped

1 cup of nut feta—see recipe below

¼ cup parsley, chopped

Toss all ingredients together in a bowl, except for the lettuce.  Set lettuce aside.  Make dressing.


¼ cup olive oil

2 Tbs lemon juice

1 Tbs apple cider vinegar

1 clove garlic, minced

1 tsp dried oregano

pinch sea salt

pinch black pepper

Whisk ingredients together & pour over veggies in a bowl.  Let it sit for 15-30 minutes.  Now toss in romaine lettuce & eat up!

Nut FETA Cheese

1 cup cashews or macadamia nuts, soaked 1-2 hours

1 Tbs lemon juice

1 tsp nutritional yeast

2 Tbs yellow onion

pinch or 2 sea salt

Blend ingredients in a food processor until creamy.  Spread out on a teflex sheet & dehydrate for 4-6 hours.  Crumble into a bowl & use as you would feta cheese.

Happy Banana Bread Day!

Banana Bread – makes 12-14  5″ pieces

1 cup ground golden flax (or dark)

1 cup ground sunflower seeds

2 bananas

1 cup water or more as needed

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

1/4 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.



And Stupendous Smoothies with the dynamic Kids Gone Raw duo at Modern Vegan Cooking School on March 6th!  We’ll be making 5 smoothies from our rawsome e-book “Smoothies Gone Raw”!  Sign up today!  E-mail Chris McClay to register:

And in case you didn’t know, vegan chef, Chad Sarno will be at Whole Foods Market in Portland, Maine on Monday, March 4th doing a talk & demo.  The fee is $25 & you get an autographed copy of Chad & Kris Carr’s latest book, Crazy Sexy Kitchen.  

There are still spots in the 7:30pm seating.  

Call WF Customer Service at 774-7711 to register!


Foodie Friday: Hemp Seed Brownies

Hemp Seed Brownies – makes 9-12 brownies

1/3 cup hemp seeds

1/3 cup brazil nuts (or you can sub in other nuts)

8-9 pitted medjool dates

1-2 Tbs coconut nectar (or agave / maple syrup)

2-3 Tbs cacao powder

1/2 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp cardamom

pinch sea salt

Place hemp seeds & brazil nuts in a food processor & blend until a nut flour is formed.  Then add in remaining ingredients & blend until a dough ball forms.  Shape mixture into a square about 1 inch thick on a plate & cute into 9 squares.  Eat up!  Stores great in fridge or freezer.

Fruit Parfait — Breakfast to go!

Mason Jar meals are all of the rage on pinterest & social media & we decided to join in on the fun & make a raw-licious breakfast to go!  YUMMMMMM!

Fruit Parfait recipe fills two 16oz. mason jars

2 mini KGR snack pack grawnolas (2 oz.)

2 bananas

9-10 strawberries

1/2 cup pineapple

2 clementines, peeled

1. Blend 2 bananas & 5 strawberries in a blender until smooth & creamy, set aside.

2. Place 1/2 of each snack pack grawnola in the bottom of each mason jar.

3.  Top with pineapple & sliced strawberry.

4. Pour banana strawberry mixture over top & repeat steps 2-4 again.

5.  Place lid on mason jars & head out the door!


Pumpkin Pie & Nice Cream

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.

Rawkin’ Chili

This chili is one of my favorite dishes for Fall!  It’s great served warm on top of a jicama rice or served cold on a lettuce leaf.  And it’s got a sweetness to it that kids love too!

Rawkin’ Chili

Veggies & Spices:
3-4 medium to large tomatoes, diced
2 cups corn cut fresh off of the cob, or thawed frozen corn
1 green pepper, diced
1-2 cloves garlic, minced
¼ cup red onion, diced
2 Tbs olive oil
¼ cup of chili powder
dash cayenne
2 Tbs coconut aminos or soy sauce
1 tsp curry powder
½ tsp cumin
1 Tbs honey
Place chopped veggies in a large bowl.  Mix remaining ingredients together & pour over veggies to coat.

Chili paste:
1 orange, peeled
1/2 cup dates, pitted
1/2 cup sundried tomatoes, soaked 1-2 hours
½ cup yellow onion
Blend in food processor to form a paste.  Mix paste into veggie bowl & you have your Rawkin’ Chili.  Top with Sour cream, sliced avocado & diced cilantro & eat up!

Sour Cream:

1 cup cashews, soaked 1-2 hours

1/4 cup yellow onion

¼-1/2 cup water, add as needed

1 tsp nutritional yeast

1 tsp apple cider vinegar

1/2 tsp sea salt

Mix ingredients together in food processor or high speed blender until smooth and creamy.

Enjoy your chili topped with sour cream!  :-) 

Eat as is or warm in the dehydrator for several hours.

Strawberry Crunch Bites

I had this idea for a sweet, strawberry granola bar that can substitute as actual granola.  It’s quick and easy to make & tastes soooo good!  Feel free to substitute other fruit in for the strawberries.

Strawberry Crunch Treats

dry ingredients:

1 1/2 cups of buckwheat crunchies* (or use sunflower seeds)

1 cup chopped nuts or seeds

1/4 cup raisins or other dried fruit

wet ingredients:

1/2 cup raw honey or other sweetener

1/2 cup coconut butter, softened

1/4 cup coconut oil, softened

3/4 cup strawberries (thawed frozen berries ok)

pinch sea salt

1. Place all dry ingredients in a bowl and set aside

2.  Blend all wet ingredients together in a high speed blender or food processor until creamy and scoop into bowl with dry ingredients. Add water as needed.

3.  Mix everything together until well coated and then spread mixture to 1/4 inch thick onto a cookie sheet lined with wax paper.

4.  Place in fridge for 1 hour to harden and them break into pieces or chunks or roll into balls to eat as is or use it as a grawnola with nut milk.  Store in fridge.

*NOTE:  buckwheat crunchies are made by soaking buckwheat groats in water covered by 3 inches for 1/2 hour.  Then rinse and drain buckwheat & place in dehydrator to for 6 hours, until they turn crunchy.  You can take it one step further by sprouting the buckwheat before dehydrating them.  Make a large quantity & store in an airtight jar.



Coco-Carrot Curry Soup

Fall is in the air & nothing warms your body like a bowl of soup.  Enjoy this with a tasty side salad.  Or try chopping up some veggies to mix in after it has been blended.   Yummmm!

Coco- Carrot Curry Soup – serves 3-4

5-6 carrots, cut into chunks

1 avocado (or 1/2 is fine too)

1/3 cup shredded coconut

2 Tbs honey or other sweetener

1 clove garlic

1 tsp sea salt

1 tsp curry

1/4 tsp cumin

pinch cinnamon

3-4 cups hot water

Place all ingredients in a high speed blender and blend until smooth & creamy.  Serve right away & garnish with some fresh basil & cilantro.  YUMMM!

Opening a Young Coconut for Foodie Friday

Young coconuts are so tasty!  We love sipping on the water–it’s loaded with electrolytes.  In fact, we call is nature’s gatorade.  And the meat is mild and delicious in smoothies and raw food desserts and puddings.  Watch our video filmed by Patrick over at Ramble Productions on how to open a young coconut & then enjoy our Crazy for Coco-Chia Parfait!

Crazy for Coco-Chia Parfait
serves 2-3
meat from 1 young coconut
1 banana
1/2 mango
2-3 Tbs honey or coconut nectar
1/2 cup of coconut water
1/4 cup chia seeds
Blend all ingredients, except for the chia seeds, until smooth & creamy. Pour into a bowl & mix in chia seeds. Place in fridge to thicken for 10-20 minutes … or assemble parfaits & then place in fridge.

Layer 1:
1/2 mango diced
2 cups blueberries
2 cups strawberries, diced

Layer 2:
1/4 cup ground flax
1/4 cup chopped almonds
1/4 cup shredded coconut

Spoon some fruit mix from layer 1 into the bottom of a glass or bowl, top with a spoonful of layer 2 & then some pudding. Repeat until everything is gone. Eat up for breakfast, lunch, dinner or a snack! Happy RAWLISH!


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!