Category Archives: Holidays

Options for Halloween–besides spooky junk

Here is the LINK to a rawkin’ article in today’s Portland Press Herald “Vegetarian Kitchen” by Avery Yale Kamila. She interviewed Maine parents for their take on how to deal with plastic pumpkins full of sugary junk–and the results are some great ideas on how to balance the holiday with some healthier options.

10408078_736498039733466_1420999242406313364_n Kids Gone Raw shares some wisdom as well–including a fun and quick snack to make even the scariest vampire drool!

Check your local areas to see if you can donate candy to Operation Gratitude, which will send candy overseas to serving troops.

Cupid’s Valentine Chocolate Pack for your Sweetie!

Cupid's Valentine Pack for your VEGAN Love!

Cupid’s arrow has struck the Kids Gone Raw kitchen! We are overflowing with sensual Vegan chocolates and we want you to share them (or keep them to yourself) on Valentine’s Day.

We have created a choco-full gift pack for your sweetie! It includes:

TWO Pure Love chocolate bars wrapped in red foil and gorgeous handmade paper.

ONE bag of ten Little Loves that are nestled in a sparkly bag with a handmade heart tag.

ONE 1.85 container of Chocolate MAINEiac kale chips.

ONE package of eight Go Bananas! cookies that are topped with a pure love heart.

Visit here to order Cupid’s Valentine’s package by Monday February 9 for delivery by February 14th! 

We show you how to RAWK your Thanksgiving!

We 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!  We are so grateful for YOU!

RECIPES:

Stuffing
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.

 

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

 

HAPPY THANKSGIVING!