We 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.
What a fun morning we had in the kitchen last week with WMTW’s Tracy Sabol. We chatted all about the rawsome bennies of the raw food lifestyle as well as made two smoothies: Basil Mango Boost and Strawberry Shortcake. Both are from our book, Smoothies Gone Raw: over 100 gorgeous recipes to rawk your world! You can order your own autographed copy HERE.
We are so grateful to share our love for raw food and green smoothies with communities far and wide. To enjoy the segment, courtesy of WMTW Channel 8, Portland, ME, click HERE
But the summer is that pesky fruit flies accompany the sweet produce. Haven’t you ever picked up a ripe peach or pineapple only to inhale 1,000 little flies?
Pesky Flies Can Ruin your Appetite!
But we also don’t want chemicals in out kitchens–so what to do?
Here is a super simple and effective trap that you can make in about 45 seconds.
STEP ONE: Take a small glass dish, like a one-cup Pyrex size. Fill with 1/2 cup Apple Cider Vinegar (doesn’t have to be a fancy organic one!)
Fruit Flies are Attracted to the Natural Sweetness in Apple Vinegar
STEP TWO: Take a small piece of plastic wrap and tightly cover container filled with ACV.
STEP THREE: With a toothpick, poke 5-6 holes on plastic wrap.
STEP FOUR: Set trap or traps around your produce. The fruit flies will be attracted to the sweet vinegar, enter through the holes and become trapped. Every day or two, dump the fly vinegar and replace with fresh liquid. At night, I also place a trap in the sink to catch any buggers that linger by the garbage disposal.
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!
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
½ cup almonds
½ cup walnuts
½ cup sunflower seeds
1 celery stalk
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.
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 pudding:
meat from 1 young coconut
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.
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! RAWLISH!
The dehydrator was buzzing last week as I made 3 rawsome grawnolas in the Kids Gone Raw kitchen. My 5 yr old niece came over for a slumber party over the weekend & tested them out with us. We placed a bowl of cinnamon, strawberry & chocolate grawnola on the table & Avery, our kid taste tester extraordinaire, sampled them on camera. Watch the video to see how cute she is & how seriously she takes her job … and of course, to hear which one she liked best! The winning recipe is posted below.
Strawberry Bliss Grawnola
1 cup almonds, soaked 8 hrs
1 cup pecans, soaked 8 hrs
1 cup sunflower seeds, soaked 8 hrs
1 cup buckwheat, soaked 20 minutes & sprouted
½ cup of pitted medjool dates blended with 3 strawberries and a ½ cup of water
8-10 strawberries, diced
1/4 cup of raw agave or maple syrup
pinch of sea salt
Soak your buckwheat for 20 minutes–cover it by 2-3 inches. Rinse & drain your buckwheat & use right away OR sprout it by rinsing & draining it 3-4 times over a 24 hour period until it grows a tail.
Soak all of your nuts overnight—be sure to cover them by 2-3 inches of water. Soak each type of nuts in a bowl by itself.
Rinse & drain the nuts & buckwheat really well in a colander.
Place the sunflower seeds & buckwheat in a large bowl & set aside.
Pulse chop the almonds & pecans in the food processor–leave them a little chunky.
Carefully remove the blade from the food processor & dump the pecans & almonds into the bowl with the sunflower seeds & buckwheat.
Blend the dates with a ½ cup of water & 2 strawberries until creamy.
Carefully remove the blade from the food processor & pour the date mixture into the bowl.
Add in the diced strawberries & agave nectar into the bowl & mix well. Eat as is OR …
Place mixture on 2-3 teflex sheets in the dehydrator & dehydrate for 24-36 hours at 110, until crunchy.
Store in an airtight container.
NOTE: you can substitute all kinds of fruit in for the strawberries. We love to do diced apples, raspberries, blueberries, sliced bananas, pineapple or diced mango.
FULL Batch of Cinnamon Vanilla Almond Milk
1 cup of almonds, soaked 8 hours
5 cups of water
4 pitted medjool dates or 3Tbs of agave, male syrup, honey or coconut nectar
1/2 tsp cinnamon
1 vanilla bean or 1 tsp vanilla extract
pinch of sea salt