News & Blog

Posts Tagged ‘raw’

I’d love to meet you!!

Wednesday, October 13th, 2010

If your in the Boston area, I am doing a talk and book signing on:

November 4th from 7-9pm.

The location is:

Brookline Booksmith
279 Harvard Street
Brookline, Massachusetts 02446-2908

You can buy your copy of my new book Raw Food for Everyone there. Id love to meet you if your in the area. Stop by and say hello!

Unroasted Brussel Sprouts Recipe

Thursday, September 30th, 2010

When I went to the health food store the other day they had organic baby brussel sprouts. I bought all three bags and came home and made the Unroasted Veg recipe from my new book, Raw Food for Everyone. We used to make these in the restaurant with brussel sprouts, carrots, broccoli, green beans and any other in season vegetables.

So easy! Heres the recipe with pix:

Take the brussel sprouts and cut them in half


Melt some coconut oil (I put some in a plastic baggie and ran it under hot water)


Place the brussel sprouts in a bowl with the coconut oil and mix well until they are coated.

Lay the brussel sprouts out on a teflex sheet and sprinkle with sea salt. (I like to sprinkle them with salt after they are on the sheet. If you add it to the mixing bowl it tends to clump)


They will shrivel up a bit in the dehydrator. I left them the entire day because I like them well done. you can dehydrate them as little or as much as you like. I like them almost crispy on the outside.


Place them in a bowl and snack on them. Add them to salads or as a side dish. I actually like them much better once they were sitting out and cooled off.


I’m doing another Raw Food Teacher class in December!

Tuesday, September 28th, 2010

I just listed a new teacher training date. Here is the bulk email that just went out. The last class was so amazing! Cant wait to meet you all there!

Alissa Cohen Raw Food Teacher Trainings:
December 3rd – 5th 2010
Alissa Cohen Living on Live Food Teacher Training Certifications!December 3rd – 5th
We are excited to announce the new 3 day intensives with Alissa!
Class in Maine

Although this class is
just being put on the schedule today, it is already half full.

I was not planning on doing any more trainings in 2010 but my schedule is filling for the beginning of next year. We know many of you have been waiting for another class so we are squeezing this in.

PLEASE PLEASE PLEASE make sure you call ASAP to get into this class. These classes fill very quickly and there is limited space.

The Next Class Date is:

December 3rd – 5th 2010

For more information or to register please call 978-985-7217 or 888-900-2529.

I know some of you have not been happy when you call and can’t get into a class!
Because I love doing this in my cozy B&B we are limited in space. I also like to keep the classes at a a manageable size so that everyone gets the attention they need to be able to learn.

We are also contacting a large number of people that have been on a waiting list from the last class. We realize this date will not work for everyone, but this class will fill fast!

Please read below for information on the format of the new classes. You can also go to RawTeacher for a full description of the new, 3 Day Living on Live Food Teacher Training that includes the levels 1, 2 and 3 plus the Weekend to Awaken True Health.
Please scroll down to read current testimonials from Alissa’s class.

There is a new format for class that I’m super excited about! The classes will be 3 days instead of 4. Many of you have asked for this.
Because these 3 days are being stretched out longer in time, we are able to cut out an extra day.
We will start at 12pm instead of 2 pm on Friday and end at 8pm.
On Saturday, we will start at 9 am and end at 8pm instead of 6pm.
On Sunday we will start at 9am and end at 9pm instead of 6 pm.

So you can see that in terms of timing, we are taking out the full day Monday but making up for it with an extra 7 hours of class time throughout the 3 days.

Because I love the flow of how I’ve been teaching the levels 1,2 and 3, that will stay the same. I will  just be adding in the recipes from my new book, raw food for everyone, throughout the weekend (hence the longer days to allow more time) instead of doing them on Monday.

So, it really is an intensive 3 day experience with tons of information packed into each day. Because this is a teacher training though, the classes are taught experientially. We will fill your brain with a lot of information but in a way that you will learn and remember everything.

For more information on the classes you can go to Raw Teacher
The cost of this class is 2400.00.

For more information please send an email to Jessica at
Or Call 978-985-7217 to register.

I can’t wait to meet you. See you in class!


New Testimonials:Dear Alissa,

My raw food business has exploded after coming to your class! I am getting emails and sign ups for my next scheduled class and lots of inquires for personal raw trainings and new ventures.
I came to this class thinking it was just for personal knowledge but left feeling like I couldn’t wait to teach!
Thank you for showing us how to teach from our hearts. That was a huge piece for me to learn and to see it in action was a gift.
I have never been in a place physically and emotionally like I have been since coming home from Alissa’s training. I thought I was going to just learn about raw food and how to teach it, but the process that Alissa used to guide us to find our compelling visions was remarkable. I have taken a lot of classes and this was the most life changing weekend I have ever taken. I am crystal clear on what my next step is to create my life the way I have been wanting it to be for years now. Seems so easy after taking Alissa’s class. WOW!

Thank you so much for a wonderful transforming weekend.  The class far exceeded my expectations and to be with such a great interesting group of people made it perfect.  My head is full of things that I want to try and full of tweaks to the things that we already made.  I’m very excited!

It’s funny - Even though I have a strong extrovert personality, I stayed in the background absorbing everything.  There where others in class that needed much more attention and hand-holding and more.  It was interesting to see how you handled it all and very informative.  You have given me so much to think about, plan, and dream on!  I’m still not sure where I will go from here, but the seeds have been planted.
I really wanted you to know how much I appreciated our time together.  I got all that I needed from our time together and more.  I am very grateful that I was able to attend such a wonderful class.    Both Stacie and Janet were wonderful and everyone made for an intense but enjoyable weekend.  We were well fed and cared for during our time with you.

I’ve been 100% since Friday and don’t plan on changing that one bit.  I should definitely be able to convince my husband to join me with all that I have learned.
Thank you again for sharing and being such a special person!

Special on Vanilla Beans, Peppers, Saffron and Mushrooms! Stock up for fall!

Saturday, September 18th, 2010

Some special pricing and bundles for you for the month of September!

The mushrooms are a lower price now! Thanks to all of the sales for them,  I was able to get a lower price from the company. They are really amazing mushrooms and because they are dried, they will stay until your ready to use them. I don’t know about you, but every time I buy mushrooms, there are always some I throw away and waste because I don’t use them on time. So, these are the perfect thing to always keep on hand.

I just spoke about this in my certification class last weekend. People always ask how to stay raw and part of my answer is always, “you need to be prepared and have things in your kitchen that you can whip up quickly, if your hungry”. That usually means nuts, seeds and dried fruit, which usually only satisfies a sweet tooth. Thanks to these dried mushrooms, you can easily create a soup, sandwich, mushrooms alfredo and so much more!

You can buy them separate in these individual bags if you know which ones are your favorites, buy the Northeast Medley to sample a bunch of them together or go for The Big Bundle (which is only on special for the month of September) if you know you already love mushrooms and want to have these handy for the fall weather and save over $20.00! (And to make the recipes in my new raw book due out October 28th, like the Land and Sea (pictured below), Vanilla Parsnip soup, and so much more!)


Also on special until the end of September is the Salt, Sweet and Spice Mix. This is an amazing bundle!!!! First of all, if you have not tried these vanilla beans, you have to get them! I have tried so many vanilla beans that were too dry and never enough vanilla in them. These are so plump and moist and SO CHEAP! I counted about 25 vanilla beans in my last batch for only $24.00. (They are sold in a ¼ pound pack) They really are the best ones I’ve ever tried. I use these everyday in nut milks, desserts, the ice cream recipe (a few post back) and tons of dishes. This package also comes with Saffron which makes an incredible cream sauce and Habanero Peppers. These peppers are also dried so you can keep them on hand to spark up a dish as the cooler weather arrives!  You can always buy these separately but with this bundle you’ll save $20.00!

Here is a picture of the Wild Mushroom Fettuccine from my new book that uses Saffron:

boston water leek and food 042

Remember, all of these products are always available on – the Individual Mushrooms, the Northeast Medley, Vanilla Beans, Saffron and Habanero Peppers, but the bundles: Dried Wild Mushroom Bundle and Salt, Sweet and Spice Mix are only available for the month of September at this low price.

What a week – or two…

Thursday, September 16th, 2010

What an amazing weekend with these last 30 people at my teacher training weekend! WOW! Everyone of them were such incredible beings. It’s a long, intensive weekend and although its only 3 days, the connections everyone made were amazing to witness. Plenty of tears when leaving but I know some of them will stay friends forever. I have 3 new oversees places to visit, Sweden, Australia and Croatia! Can’t wait to see you all again!

I didn’t have too much time to recover since my publishers for my new book Raw Food for Everyone got me a little date with Dr. Oz. Ok, well not me really, but my food! I sent them some ice creams, dill-scallion and green olive-jalapeno cheeses and a tort… So I had to make everything and package it all up and they should be receiving it today. Apparently his wife is raw. I’m not sure if it will get past his staff but hopefully he’ll try it and love it.

Alright my raw foodies, since the last few weeks have been insanity around here with the above going on and a million other things of course, I haven’t had a chance to do much with my store. So stay tuned for some specials in my next blog, probably tomorrow.

Raw Food for Everyone in Veg News Magazine!

Wednesday, September 8th, 2010

For Labor Day weekend we drove 2 hours to Mohegan Sun in CT to see Aerosmith. I was so close I could touch him *eek*! For those of you who are not in on my little obsession, read this post.

It’s going to be a busy week! My sister is here already from FL to help with the class and then we have a full house of people prepping for my Raw Food Teacher Training Class. Then the group comes on Friday. It’s amazing to see how far people come for this class. Australia, Japan, etc… I know many of you have tried to get in on this class the last few weeks but it’s been full. We are at capacity for sure so Jessica couldn’t fit any more in. I’m not sure when the next class will be. I’m trying not to overload my schedule with the new book coming out soon. I’ll send out a bulk email shortly if there is another one on the calendar soon. Also, feel free to call Jessica in the office and ask to be put on a waiting list for the next class. That’s why this one was filled so fast. We had half of it filled as soon as we announced it from the waiting list we had.

Exciting news: Word of the new book is beginning to leak out! Check out the little snippet from Veg News below! Oh and don’t forget to pre-order the book so it will arrive on your doorstep as soon as its released!

veg times

Raw Zucchini Hummus Recipe

Friday, August 27th, 2010

I just made my zucchini hummus. I haven’t made it in so long and I forgot how easy and good it is. I ate this with little baby carrots but you could spread it on crackers or other veggies.


Zucchini Hummus

5 cups zucchini, peeled and chopped

1/2 cup tahini

4 cloves garlic

1/2 cup lemon juice

1/4 cup olive oil

1/2 teaspoon paprika

1/8 teaspoon cayenne

1 1/2 teaspoons sea salt

Place all ingredients in a food processor and blend until smooth.

Also, don’t forget, when you order for now through the month of August, you get a 15% off coupon for your next order that can be used anytime!

Also, make sure you try some of the Shea Butter Bundles that are on sale through the month of August also.

Raw Food Specials for You!

Monday, August 23rd, 2010

On Friday I was lucky enough to get a box of goodies from Organic Essence. They sent me a bunch of samples to try. I’ve been using them all weekend and WOW! I am in LOVE with these Shea Butters!


I have a jar of organic Shea butter that I use whenever I have really dry patches, but it’s very thick and almost waxy like and not easy to spread. Although I love what Shea butter does, I never liked the texture.

These samples jars were totally different than anything I’ve tried. First of all, the cream was really silky smooth right out of the jar. It melted on contact with my skin.


Second, the smell is divine! There is one that is just Shea butter with no smell that is perfect for those sensitive to essential oils and smells. The lemongrass one has strong notes of mint that are perfect for a morning wake up. The lavender is really lovely and not overpowering and then there is the orange-vanilla… This one is my favorite! I think I’ve used half the jar already! It smells like an orange creamsickle! It’s not too heavy on the vanilla, which, although I love vanilla, can get a little much, smelling like a cupcake all day.

And, the best part is that my skin feels amazing! I’m not a huge cream person, I just don’t always like the heavy or oily feel of it on my skin all day, but these soak right in and feel incredible!

Oh! And the lip balms. I am a total lip balm freak. I actually make my own because I don’t love what’s in most of them. These are great! Again, really nice smells and they feel good on.

The fact that they are packaged in an eco-responsible biodegradable organic jar, makes them even more desirable!

Here is the really incredible part though, even the label is eco-friendly – no need to peel it off. Don’t worry about the adhesive, it’s organic, too. This whole entire package, including the cover, is completely compostable! When you’re done with the contents, just bury it in your backyard!

So, I have created some specials for you so that you can try some of these and save a bunch of money at the same time. Just click here to see the three bundles. One is the original Shea Butter and the Lemongrass Shea butter with 2 lip balms, vanilla and grapefruit. Another package is all 5 lip balms and the last package is the Vanilla-Orange Shea Butter and the Lavender Shea Butter.

Oh and another special for you… when you buy any products during the month of August, you get a 15% off coupon for your next order! After you place your august order from, we will automatically send you a 15% off coupon to your email that you can use whenever you like.

And…. Because you guys have been ordering lots from the store since we opened in July, I just made another donation to more animal rescue groups!

Rejuvenative Foods

Wednesday, August 11th, 2010

Ive been eating lots of the nut and seed butter as well as lots of the fermented foods, like the kim chi and sauerkraut that I’m now selling. I have to say, I feel really good lately! I always feel like I ‘should’ be adding more fermented foods into my diet because I know how great they are for you and really it’s so easy with the Rejuvenative Foods products, but usually when I eat too much nut butter I don’t feel that terrific. I noticed the other day that I’ve gone through quite a few jars already and I’m eating a lot more nut and seed butters but I feel really amazing!

For a long time when I lived in California, I would only buy Rejuvenative Foods brand nut butters at mothers market and some other health food stores (that I love and miss!) but then for a long time, I couldn’t find them at all. I searched for a while at different places and then gave in to buying the ones on the shelves when I knew I wouldn’t have time to make my own. I used them, but never felt great about it and I noticed if I ate too much I felt lousy.

In setting up my store again I knew I wanted to make available all different kinds of nut and seed butters, tahini, almond butter, cashew and some other basic staples that are commonly used when making raw food. The almond butter, cashew butter, pecan pie butter and halva in a jar are so creamy and amazing and are some of my favorites. Others, like the pumpkin seed butter are really rich and strong tasting and while I may not eat them every day, I love how full of vitamins,  minerals and fatty acids they are and they are really unique and different. They are great for recipes as well as eating straight out of the jar. I also tried the new mulberry treegan butter and flipped out over it!  There is such as huge difference between every other commercial nut and seed butter I’ve tried. Rejuvenative Foods brand is the only one I truly trust and promote now.

You can see the difference in texture between the smooth creamy almond butter and the rough texture (full of hearty flavor) of the pumpkin butter. Each nut and seed butter is so totally different in taste and texture. I actually don’t sell the sunflower seed butter and some other ones because they are too bitter for me. All of the ones on my site though I love and are really unique from one another.


Below are some explanations and questions and answers from Rejuvenative Foods.

Let me know how you like these products if you try them! There is a discussion here where you can let me know your comments and thoughts about them.

Maintaining the Benefits of Raw Nuts and Seeds when Making Nut and Seed Butters

There are three major areas of concern: that fresh raw nuts and seeds are used, that the nuts and seeds are ground at a low temperature and, finally, that the butter is kept refrigerated and is consumed while still fresh. When creating fresh raw nut and seed butters from these nuts and seeds, the goal is to enhance the flavor while retaining the nutrients. The nut butter is bound to be more flavorful when the ingredients have been kept as fresh and as nutritionally intact as possible. Part of this goal is to minimize the conversion of the healthful components of nuts and seeds into unhealthy substances during processing, such as altering the form of the unsaturated fatty acids by heat or oxidation.

Most nut and seed butters are made from roasted nuts. These once raw nuts and seeds have been deprived of their life potential by being cooked. Furthermore, if the nuts or seeds have been roasted in oil, not only has the life potential been damaged, but the amount of fat in the nuts, which includes the saturated fats, has been increased. In the process of being ground into butter, the roasted nuts and seeds are again heated up, having an even greater debilitating effect on the nutritional value of the nuts and seeds.

Even raw nut and seed butters retain their life energy and unique flavor only if they are kept fresh and if the temperature during grinding has been closely monitored. Consider as a guideline the maximum temperature in the desert that still allows for the continuance of life and use that as a reference point for the maximum temperature allowable in the grinding of nuts and seeds. The heat friction of the grinding must not cook the raw nuts and seeds and the butter must be kept fresh by refrigeration.

Taking Care to Preserve Life Energy

When making nut and seed butters, the seeds and nuts should be ground 2 to 5 times in short intervals with a cool down period between grinds, instead of one uninterrupted grinding. Grinding non-stop until the nuts and seeds become butter overheats and devitalizes the food. The life energy and rich flavor of the nuts and seeds may be preserved by maintaining a low temperature during grinding and then refrigerating immediately afterwards. In this way, one can expect to retain a much higher degree of life energy in the food that one is eating.

The important point is that tasty, raw, low temperature ground nut and seed butters provide the opportunity to consume the nuts and seeds with the proteins, enzymes, anti-oxidants and the many vitamins and minerals intact and with the fatty acids unaltered by heat and still in their natural healthful form. In this flavorful and healthful way you are able to obtain the valuable energy that is stored in raw nuts and seeds, the concentrated potential of plant life.

At what temperature do we process our Raw Nut and Seed butters? Generally the nut and seed butters are ground at temperatures between 112 and 116 degrees. Occasionally the grinder might get as hot as 118 degrees, although this is rare.

How pure are Rejuvenative Foods? Are there trace amounts of peanuts or other extraneous raw materials in our nut and seed butters? No. There are no peanuts in any of our foods. In fact, there are no peanuts processed in our plant at all, and our grinder and all of the other machines we use are cleaned very thoroughly in between batches, so there is no residue from any other nut or seed in our foods.

What is it about Raw Cultured Vegetables that enhances health? Raw Cultured Vegetables are delicious and provide an excellent self-rejuvenating source of non-dairy lactobacilli, including acidophilus and lactobacillus plantarum, important for the maintenance of healthy intestinal flora and the alleviation of digestive disorders. This is important for people who are lactose intolerant, have pathologies that prevent the consumption of dairy or simply choose to avoid it.

We often hear from customers that symptoms caused by stomach aches, ulcers, other digestive issues and health problems related to Candida are improved or disappear entirely after consuming our Raw Cultured Vegetables and other products. Many healing practitioners recommend the consumption of our raw foods to alleviate their client’s ailments and to improve overall health and general well-being.

In addition to the healing benefits found in our Raw Cultured Vegetable products, we also expect our customers to feel better after eating Rejuvenative Foods brand fresh, raw, low-temperature ground nut and seed butters than after eating another brand of heated nut and seed butters.

Ending the Weekend with Raw Chocolate…

Sunday, August 8th, 2010

We spent a night in the condo this weekend in Boston. It was nice to get away for a night, the dog nanny was with the boys and we had a lovely time just the two of us. Fun weekend but I’m so not a city girl. I love the name of this place on Hanover st, the Connah store, typical North End jargon. Fun night, even though I had kind of a crappy salad at this place we never go to. Dennis and I walked around and stopped in a few places to chat with friends we haven’t seen for a while.

connah store


Alright, I get why I received so many emails begging me to keep Grezzo open.  I was so mad there was no great raw food place to eat! Although I’m glad I’m out of the restaurant biz, I miss Grezzo also!

BUT, luckily, my new book with all of the Grezzo recipes will be out in October! You can preorder it here.

The rest of the weekend was so relaxing. After spending weeks and more hours then I cared to, setting up my online store again, it was nice to hang out and not do too much. Gorgeous weekend here!



A friend came over Saturday when we got back from Boston and we just vegged out while admiring my cherry tomatoes and peppers that are actually growing! I killed the lettuce but apparently it’s hard to grow in the summer and I planted it on the hottest 90+ degree day. I know, you would think I know how to grow things being a raw foodie but for some reason I don’t. But, most of my garden is surviving, just not the lettuce. Dennis said maybe by the end of the summer we’ll have enough tomatoes to have a salad ;)


I tried one of the tiny red prairie fire peppers since they were ripe. I took a tiny bite off the end and had to run into the kitchen for relief. After guzzling water, some cashews and a banana to put out the fire, I turned to see Dennis entering the kitchen with a pained look on his face. I handed him the rest of the pepper before running into the house because I didn’t want to put it on the table for the dogs to eat and he popped the whole thing into his mouth. When I planted them, I told him they weren’t supposed to be super hot but after seeing me run into the house, I was shocked he ate the whole thing. It took about an hour before his stomach stopped burning.  So maybe it wasn’t the most relaxing day for him…


I made some cabbage salad on Thursday night that we then dug into on Saturday (my friend and I – Dennis wasn’t ready to eat again for hours after that!) I didn’t measure but it was just shredded purple cabbage, pine nuts, raisins, apple cider vinegar and a drop of agave. I left it out for a few days on the counter and it was delicious!

cabbage salad

Dennis and I took a drive up the coast today to Ogunquit. I love it there! Although the traffic was insane with tourist and people coming back from their weekend escape to Maine. When I came back home I made my raw peanut butter cups.


SO easy to make, but, I shouldn’t be eating these at night. That’s why I’m wide awake right now!


You have to make these, they take only minutes to put together. Just use about equal parts raw cocoa powder and melted coconut oil. Mix together and add a good amount of agave to taste. Just keep tasting until it’s not bitter and it is to your liking. Mix this well until there are no lumps and it’s smooth. It will be a chocolate sauce consistency. Next, place a small bit of this on the bottom of each mold. Then take a dab or more of almond butter and place that on top of the sauce. Cover the almond butter with more chocolate sauce until the mold is full to the top. Place this in the freezer. They freeze really quickly.


They are extremely addicting!

I’m moseying on up to my art room because I think I’ll be up for another hour or two after eating these. Hope you all had a wonderful weekend and stay tuned for a BIG blog about some new personal care products. I just received a huge box of samples from the same company that sells the Body Balms, the Whipped Shea Butter and Cacao Butter. It’s going to take me at least a week to go through most of them but these are some of the best products – soaps, shampoo and conditioner bars, face cream and lips balms – that I’ve tried. It felt like Christmas, having this package waiting on my doorstep when I came home Saturday!

Oh and don’t forget! Free Shipping ends tomorrow so stock up now!