Kids Gone RAW in the NEWS
Rawkin’ Smoothie Segment with Tracy Sabol of WMTW 8
Thurs, March 20, 2014
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
Portland Press Herald, February 12th, 2014
Natural Foodie: It’s easy to act locally for Valentine’s treat
by Avery Yale Kamila • Click here for entire article
Since studies show that small amounts of dark chocolate improve heart health, what could be more romantic than handing your honey a decadent treat that tastes great and is good for you, too? This trio of chocolates beg to be eaten by hand.
PURE LOVE CHOCOLATE HEARTS
Made by Kids Gone Raw, Portland
Bag of 10 hearts: $5.99
Where to buy: Lois’ Natural Marketplace, Royal River Natural Foods, Morning Glory Natural Foods, Portland Food Co-op buying club and at etsy.me/1kkqIfY.
These raw chocolates melt like butter when they hit your tongue, but there isn’t a lick of dairy in them. These tiny treats are totally vegan and made without refined sugar, using raw agave nectar instead.
The women behind the Kids Gone Raw team hand-make the chocolates in small batches at their raw kitchen on the top of Munjoy Hill. Each foil-wrapped heart is the perfect size to satisfy a chocolate craving.
Kids Gone Raw also offers a number of other chocolate goodies, including the Go Bananas Cookies (which feature a Pure Love Chocolate Heart in the center), Pure Love Chocolate Bars and Chocolate Kale Chips (which surprisingly taste nothing like kale and everything like chocolate).”
Thanks for the sugar, Avery! We are big fans of your work!
Mon, Nov 19, 2012 • Fit at Five • WCSH6 with Kelly LaBrecque
Portland Press Herald
June 27, 2012
Photos by Avery Yale Kamila/Staff Writer
Friends and activists for a vegan lifestyle, Maggie Knowles and Elizabeth Fraser are drumming up support for their cause with a forthcoming book and a series of appearances and cooking classes.
A new health food company called Kids Gone Raw began with a psychic’s cryptic comment.
Maggie Knowles, of Raymond, had recently experienced the death of a close relative. Seeking solace and closure, she visited with a psychic who told her: “Your uncle is really proud of the book you’re going to write.”
Being a writer Knowles was intrigued and asked if the book was a collection of the columns she used to write for the Portland Daily Sun.
“It’s a book about health and food,” the psychic replied.
Sensing an opportunity, Knowles quickly contacted her friend Elizabeth Fraser, who runs the Girl Gone Raw cooking school in Portland. Over lunch at Local Sprouts Cooperative Cafe, the two came up with the idea of a raw foods cookbook filled with kid-friendly recipes.
The book is now written and the pair is in the process of determining which publisher they want to work with.
“We have to make sure the publisher matches our mission,” Knowles said.
In the meantime, the two are busy creating a line of raw vegan foods for children, making appearances at events and teaching classes.
On July 19, Fraser and Knowles will be giving a hands-on demonstration of how to make kid-friendly raw treats at the Children’s Museum of Maine in Portland.
“Raw foods are great for kids because they’re so naturally attracted to the colors,” Knowles said. “Part of our mission is to get kids back to the real foods they’re attracted to. Raw food is the best food for the planet and it’s the most natural way to eat. We’re not trying to get kids to go all raw. But even if kids eat one raw meal a day that will make a difference.”
Currently, the Kids Gone Raw product line-up includes four varieties of kale chips (almond butter, coconut curry, Tex Mex and sour cream and onion), Cinnamon Crunch gRAWnola, Cinnamon Banana RAWkin’ Rolls and chocolate coconut cake pops. The kale chips will retail for around $3, the fruit rolls for around $1 and the pricing is still being worked out on the granola and the cake pops. In the next month or so, these products should be available in select local markets and health food stores.
Fraser and Knowles have a dedicated group of foodie kids who test all the recipes. These pint-sized testers include Knowles’ son, Van Podhouse, and Fraser’s niece, Avery Fraser, and nephew, Arlie Fraser.
In the near future, the Kids Gone Raw team plans to release an e-book called “Smoothies Gone Raw.” The book will offer recipes for fruit, green and dessert smoothies.
“Smoothies are the easiest place for people to start,” Fraser said.
Indeed, when I show up in the cooking school kitchen at Fraser’s home on Munjoy Hill, the first thing they do is whip up a green smoothie made with cucumbers (which Knowles points our “are great for re-hydrating your body”), fresh pineapple mint, fresh spearmint, a pint of fresh strawberries (stems and all), handfuls of chopped kale, the inside of one vanilla bean and a fair amount of water. The resulting smoothie tastes like the essence of summer itself – slightly sweet but cooling with a pleasing astringent finish.
“Drinking greens is a great way to eat them because it is kind of pre-digested” by the blender, Knowles said. “A green smoothie gives you access to all the vitamins and minerals.”
If any little ones had been sharing our smoothie, Knowles said she would have added a banana.
“With kids if you’re trying to do greens, the banana is a good masker of flavor,” Knowles said.
After the smoothies were handed out, Fraser announced: “We’re going to make a watermelon cake.”
Taking seedless watermelon slices, Fraser used a circular metal cookie cutter to create round pieces of watermelon.
“You can make them whatever shape you want,” Fraser said. “You can use any cookie cutter. We love having all the leftover watermelon pieces because we juice them, rinds and all.”
Then she and Knowles stacked the slices and decorated them with strawberries, bananas and whole berries. The pair has also decorated watermelon cakes with slices of kiwis, mangos and avocados and springs of fresh mint and basil.
“Kids love making them, so you can prep the fruit and let them decorate,” Fraser said. “If you have a bunch of boys and they’re not into decorating cakes, you can have them make trucks or boats.”
With the watermelon cake ready to go, the three of us sat down to enjoy a raw, kid-friendly breakfast.
In addition to the smoothies and the watermelon cake, we also dug into Frutti Patootie Pancakes made in a dehydrator from a mixture of bananas, peaches, pecans and agave nectar and topped with a berry sauce.
“They can be ready in five to six hours, which is quick for raw food,” Fraser joked.
Next we enjoyed raw energy bars and finished up the meal with banana ice cream dipped in chocolate. We all had clean plates.
“Kids are our future,” Knowles said, as we began clearing the dishes. “We need to inspire kids to take care of their own health. Kids are so creative and excitable and curious when they’re young. When kids come in contact with this food they’re so excited.”
And, according to Knowles, eating a diet rich in raw foods can pay off at the doctor’s office.
“Every year, my pediatrician looks at me and says, ‘I’ve never seen a kid this healthy,’ ” Knowles said. “It comes down to fresh air and good food.”
Staff Writer Avery Yale Kamila can be contacted at 791-6297 or at: firstname.lastname@example.org
Click here for the article link: http://www.pressherald.com/life/foodanddining/raw-power_2012-06-27.html
Portland Press Herald
April 23, 2012
Forces of nature on hand at Earth Day 2012 celebration
Local residents honor the planet by climbing, pedaling, raising money and learning about sustainability.
By Beth Quimby email@example.com Staff Writer
PORTLAND — The Ohm Dome was the happening place at the city’s Urban Earth Day celebration Sunday.
The igloo-shaped structure, which was used as a spiritual meeting space at the Occupy Maine encampment at Lincoln Park last winter, provided one of the few dry and windless spots at the event on Monument Square, where rain fell and temperatures hovered in the lower 40s.
Despite the damp chill, a crowd showed up to inspect more than a dozen exhibits showcasing the city’s environmental and nonprofit organizations, sustainable businesses and others.
“This is a sign that Mother Earth loves us,” said Louisa Donelson, one of the organizers.
The celebration was organized by MENSK, a Portland group that promotes and supports creative and sustainable communities, and the city of Portland.
It was one of dozens of activities taking place across the state as part of a celebration that reaches worldwide.
— The Urban Runoff 5-kilometer road race and Earth Day celebration at Deering High School in Portland raised money Saturday to support clean-water education in Greater Portland and Saco schools.
— The West End Neighborhood Association in Portland held a Butt Bucket Brigade to pick up discarded cigarette butts.
— Loon Echo Land Trust members scaled Bald Pate Mountain in South Bridgton to mark the day.
The first Earth Day was observed in 1970 to raise awareness and appreciation of the natural environment. Today, Earth Day is celebrated in more than 175 countries.
In Monument Square, Elizabeth Fraser of Portland and Maggie Knowles of Raymond made fresh kale, banana and berry smoothies. They are co-authors of “Kids Gone Raw,” an upcoming cookbook of raw fruits, vegetables and seeds for children.
“We are trying to make really delicious food available for children,” said Fraser.
Asanah Splude, 3, of Portland signaled her approval by quickly downing the brownish concoction.
“I guess she likes kale,” said her mother, Kristy Splude.
The city of Portland handed out spruce tree seedlings, and the Bicycle Coalition of Maine offered free, secure valet bicycle parking.
“You don’t need a lock, and it’s free and secure,” said John Brooking of Westbrook, a volunteer with the coalition.
Volunteers for Creative Trails, a community support group for adults with intellectual disabilities, took turns pedaling on a stationary bike that powers a blender to make smoothies. The bike will make a regular appearance at the Portland Farmers Market this summer, said Julie Carey, a Creative Trails staffer.
Back at the Ohm Dome, Nickie Sekera, manning the Occupy Maine booth, said it was cozy inside.
“It is really great in here,” Sekera said.
Staff Writer Beth Quimby can be contacted at 791-6363 or at: firstname.lastname@example.org
Top photo: Maggie Knowles blending up smoothies. Photo by Elizabeth Fraser
2nd photo: Jacob Tuttle, 2, of Portland, samples a smoothie. Photo by Shawn Patrick Ouellette/Staff Photographer
Click here to read the article on the Portland Press Herald website: