Category Archives: recipes

Wonder How to Beat Brown Bag Blues?

10626597_10204570023628784_6387770971893934292_nWe had a wonderful time taping a healthy living segment for WMTW8 last week. Here is the clip where the KGR Team shows you how to get more fruits and veggies into you kids lunch without being predictable!
To watch us RAWK in the kitchen with WMTW8 anchor Tracy Sabol, click HERE.

Here is the recipe for the Chocolate Avocado Pudding we make in the TV segment. It’s a sassy snack that kids will gobble up for dessert (or breakfast!)

Chocolate Avocado Pudding

 

Meat from 2 ripe avocados
1/2 cup water or almond milk
1/2-3/4 cup pitted dates, soaked in water for 30 minutes OR 1/3-1/2 cup liquid sweetener (maple syrup, coconut nectar)
1/3 cup cacao powder
1 tsp vanilla extract
1/2 tsp cinnamon
2 pinches sea salt

Blend all ingredients in a food processor until whipped and creamy. Top with sliced strawberries, cacao nibs or a sprig of mint for an extra flair.

Will keep in a a sealed glass contained in fridge for three days.

Smoothies Gone Raw – Order your copy TODAY!

Our NEW book has arrived!  Yipppeeeeee!  We are so excited about “Smoothies Gone Raw” and we know you & your loved ones will be too.

It is loaded with over 100 gorgeous smoothie recipes that will most definitely rawk your world!

Support our mission to make this world a healthier place by ordering your copy of our RAWdorable, informative & easy to read smoothie book.

Purchase a signed copy of our book!  
LOCAL ORDER:  Click HERE to order a book for local Portland, ME pickup. 
SHIP ORDER:  Click HERE to order a book & have it shipped via Priority Mail.

These kiddos are big fans!  :-)  Aren’t they cute?!

Foodie Friday: Greek Salad Recipe


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

Salad:

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.

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.

RAWsome Tip Tuesday: Get Your PB and J on!

Everything has a day! And I imagine most little rawk stars would heartily celebrate a day dedicated to the sammie that defines childhood: Today is National PB and J Day!!

Is there a more perfect marriage of comfort flavor?

But commercial peanut butters can be full of naughty partially-hydrogenated oils and jellies are jammin’ with sugar. Blech. That’s nothing to dance about.

Here is our raw AB and J recipe that is full of nutrients and flavah! The bread does need to be dehydrated so if you want to save time, choose your own sprouted bread to use.

Let's Fill Those Rumbly Tummies!

 

RAWKIN’ AB and J Sammie

Soak Time: 8 hours • Dehydrating Time: 7 hours • Chop & Blend Time: 30 minutes

Ingredients

Honey Buckwheat Bread:
    • 1 cup of buckwheat, sprouted or just soaked 8 hours
    • 1 cup of ground flax
    • ½ cup of cashew flour (grind ½ cup of cashews in a spice grinder)
    • 1/4 cup of apple, diced
    • 2 Tbs of honey or agave or maple syrup
    • 2 Tbs olive oil
    • 1 tsp sea salt
    • ¼ – ½ cup of water, add gradually
Almond Butter:
    • 1 1/4 cup of almonds
    • 2 Tbs honey, maple syrup or agave
    • 1/4-1/2 tsp sea salt
Berry Jelly:

Instructions

Honey Buckwheat Bread:
    1. Place all ingredients in a food processor & blend until smooth & creamy.
    2. Spread mixture onto 1 teflex sheet to about 1/4 inch thick.
    3. Dehydrate for 3 hours at 110.
    4. Remove bread from teflex sheet & dehydrate another 3-4 hours at 110.
    5. Cut into 9 or 16 squares & use as bread!
Almond Butter:
    1. Place dry almonds in a food processor & blend for 10-13 minutes.
    2. The almonds will turn to a flour, a crumble & then into a spread.
    3. You may have to scrape the sides down once or twice.
    4. Remove almond butter from food processor & mix in sweetener & sea salt.
Berry Jelly:
  1. Place berries, dates & psyllium husk powder in food processor & blend until smooth.
  2. Place mixture in a bowl or jar & place in fridge to thicken.
  3. Assemble your sandwich & gobble up!!!!!! :-) Yummmmmmmm!

It's Lunchtime Rawk Stars!!

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.

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UPCOMING CLASSES

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: mcclayc@wellnessforum.com

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.