Wednesday, November 19th, 2014
Pumpkin Pie (Gluten-free Grain-free Almost-Paleo)
I love the holidays because they’re my time to indulge. But, if you know me at all, I never get too crazy. Instead of eating a gluten filled, extra sugary pumpkin pie, for example, I’ll make my own with ingredients that get my approval… and I’ll eat 2 slices (maybe 3… OK 4 tops!). :) That’s my kind of extra indulgence.
My family loves this pie and I’ve been making it for a few holidays now. It makes an appearance a few times each year between Thanksgiving and Christmas. My favorite part, other than the quality ingredients, is that it’s really easy to make. My (now) 4 year old loves helping me make it.
The crust in my Pumpkin Pie is based with organic blanched almond flour with grass-fed butter. Hence, it’s not paleo because I have the butter in it. These days though, I see a lot of paleo lovers venturing more into the “Bulletproof-type” diet, which I guess is like paleo, but with butter and rice. Don’t quote me though. If I HAD to label my eating, which I really do not like to do, I’d say we’re eating more Bulletproof than anything else… paleo with lots of grass fed butter, some rice at times (like when I mod my Chipotle bowl or when we eat these rice ramen noodles), and we definitely eat raw grass-fed cheese (which is not really Bulletproof according to Dave Asprey, but we find health in it).
Let’s get to this easy Pumpkin Pie recipe.
Pumpkin Pie (Gluten-free Grain-free Almost-Paleo)
Yield one 9-inch pie
- 1 Pie Crust (recipe below – make pie crust first)
- 1 (16 oz) box organic pumpkin puree
- 3 pasture-raised eggs, room temperature
- 3/4 cup canned coconut milk (full fat)
- 1/2 cup unrefined sugar
- 1/4 cup grass-fed Upgraded collagen*
- 1 tablespoon unsulphured molasses
- 1 teaspoon organic pumpkin pie spice
- 1/4 teaspoon vanilla powder
- 1/4 teaspoon sea salt
- Preheat the oven to 350 degrees F.
- Blend all of the ingredients on high until smooth.
- Pour the pumpkin mixture into the chilled pie crust (recipe below).
- Put on a pie shield if you have one, and bake the pie for about 45 minutes (until the center is slightly jiggly). Sometimes my oven is way off and I end up needing to bake this for almost an hour.
- Open the oven door a bit, turn off the oven, and let the pie stay in there for 5 minutes before taking it out to cool completely.
* If you must, you can do without the collagen.
Pie Crust (gluten-free grain-free)
Yield one 9-inch pie crust
- 2 1/4 cups blanched organic almond flour
- 2 teaspoons dried organic orange zest
- 1 tablespoon xylitol (or sugar)
- 4 oz salted (grass-fed) butter, cold, cut into 8-tablespoons
- Briefly process the almond flour, orange zest, and xylitol using a food processor, fitted with the S-blade.
- Add the butter and pulse a few times. Then, turn on the food processor, and let it stay on just until the dough barely forms into a ball. Don’t over process.
- Press the dough into the bottom and up the sides of a pie dish.
- Chill in the refrigerator for 30 to 45 minutes. Make the pie filling while it chills.
Saturday, November 15th, 2014
Coffee Shake Ice Cubes
Want another way to get your morning buzz? Try Coffee Shake Ice Cubes.
I am a fan of Dave Asprey’s Bulletproof Coffee recipe which I drink frequently. I also put my own spin on it (read my coffee shake elixir variations here).
Another thing I do once in a while is make a batch of my Coffee Shake and freeze it in an ice cube tray. Then, I transfer the frozen coffee cubes to a glass mason jar and store them in the freezer.
To enjoy: Simply throw a few of those cubes and a little hot water into a blender. Blend it up and enjoy. Alternatively, heat the Coffee Shake Ice Cubes in a small pot on the stove.
Saturday, November 8th, 2014
Homemade Vanilla Coconut Milk (paleo. vegan.)
Making your own coconut milk is galaxies better than buying it from the store, at least in most cases. The reason is that when you make your own it’s: 1) fresh, 2) doesn’t have any preservatives or additives, and 3) it tastes so much better. Give yourself and your family a real treat by making it yourself. You’ll be glad you did.
I like my Homemade Vanilla Coconut Milk heavily doused in my coffee, tea, and used in preparing raw or cooked foods. And, of course, a big ol’ glass of it straight up.
Recipe: Homemade Vanilla Coconut Milk
Vanilla Coconut Milk
Yield 1 quart
- Soak the shredded coconut with the hot water for about two hours in a large bowl.
- Transfer the mixture to a high-powered blender, like a Vitamix, and blend for a minute.
- Strain through a good nutmilk bag (discard the pulp). <– I haven’t used that bag but it gets nice reviews.
- Enjoy! This keeps for a few days in the refrigerator. It will separate so simply shake it up before consuming.
* I use freshly boiled water from my Breville One-Touch Tea Maker.
Saturday, November 1st, 2014
Dried fruits and herbs for Beautiful Berry Nourishing Heart Tea #HerbalMedicine
It’s not a surprise anymore that I love herbal medicine. I’ve been writing a lot about it the past months. I wanted to share some pictures of things I’ve been buying recently for herbal medicine and beauty. Everything is from Mountain Rose Herbs which is where I’m an affiliate and source almost everything (unless they’re sold out of something). They offer such great prices on their stuff and the staff is extremely friendly and knowledgeable.
Organic Herbal Teas (tisanes)
These teas are remarkable blends that I love drinking. My daughter loves them, too. I use my big bad-ass french press to brew a big ol’ batch of herbal medicinal tea. (Read more here.) I’m particularly fond of the Dream Tea (it really works), the Vita-Blend Tea, Lemon Tea, and the Moon Ease Tea really works, too.
Organic Essential Oils and tinctures for robust health and to help fight illness.
You know I love tinctures (I teach you how to easily make your own here). I buy some blends and I make some of my own. Since the tincture making experience, easy as it is, takes time to process, I sometimes buy pre-made blends if I don’t have something ready of my own. Or, if there’s a single herb tincture that I don’t feel like making myself, I buy it. For example, I always buy Mountain Rose Herbs’ Ashwaganda Tincture and Astragalus Root Tincture.
I’ll also never be without Black Cumin Seed oil for its crazy ridiculous benefits… it’s from a powerful medicinal plant which enjoys a robust reputation for healing a lot of things. It has a long history (especially in Egypt) of being used for many ailments from headache to toothache to sick stomachs to beauty (and a ton more).
“Classic” Sampler of Essential Oils
I also source a lot of essential oils from Mountain Rose Herbs (I also love Living Libations but they’re usually more expensive, but oh so amazing. Their lemon oil was life-changing for me with Wild-Caught Salmon Roe). I use essential oils daily in our home vaporizers / aroma diffusers (I haven’t tried this one, but it’s on my Amazon wish list). I like to have one in the bedroom, office, kitchen, and family room. They work miracles for energizing when I use peppermint and rosemary … or calming when I use lavender … or disinfecting at flu time when I use eucalyptus, tea tree, and thyme. I also use essential oils for a plethora of other things. I have an epic blog post coming soon on how I use essential oils. I like the small vials (pictured above) in Mountain Rose Herbs’ Classic Sampler for my first aid kit.
Bulk herbs and spices for herbal medicine.
Here are a few great choices for soups, tinctures, and teas. I use the rose hips in many of my tinctures to add a beautiful boost of Vitamin C.
I use Schizandra berries in my longevity and beauty tinctures. I read something interesting about Shizandra. According to the little gem of a book, Herbs for Long Lasting Health (by Rosemary Gladstar, my favorite author on herbal medicine), “Schizandra is often associated with the sexual organs, as it’s known to increase the staying power of men and to revitalize women’s sexual experience. When taken over a period of three to four weeks, it’s said to give a warm, tingling feeling to the vagina.” Um… OK!
And, astragalus root? That’s a potent longevity root that I will never be without. It has a stellar reputation for building immune strength and energizing the body. I use it in soups and stews primarily, like my Longevity Bone Broth (recipe here). I simply drop some slices into any simmering stew or tea and let it enhance my creations with longevity vigor. I aim to be a centenarian, after all. (Strain it out before consuming the soup, stew, or tea.)
Herbal Organic Beauty and First Aid
Last, but not least, beauty (and first aid). I buy a mix of their oils so I can create my own blends for oil cleansing and healing (I have a post coming about a new twist I’ve added to my oil cleansing routine that upgraded it significantly — spoiler alert: this thing).
Mountain Rose Herbs also has awesome hydrosols (basically herbal water sprays for face and body… some are edible for food too, I think). These products are great for anti-aging, hydration, and just making me feel good. One of my favorite hydrosols is the rose water. I buy it, by the big size, and transfer it into smaller bottles, one of which that I carry in my purse at all times. I spritz it on my face to freshen up my makeup, give me a bit of hydration, and calm my senses with the smell.
Monday, October 27th, 2014
Food Journal (#RealFood)
Here are a few days from my omnivore “Real Food” food journal.
Breakfast: BulletProof-ish Iced Coffee… iced upgraded decaf coffee, Dandy Blend, HVBO, upgraded vanilla, grass-fed butter, organic coconut oil, 1T grass-fed whey, 1T grass-fed collagen, and MCT oil.
Lunch: large Salad w herb vinaigrette, cucumber, shallot, and kelp.
Dinner: Grass fed Ribeye steak cooked in my sous vide. Roasted red potatoes and leeks cooked with grass-fed organic ghee topped with fresh chives. Boiled broccoli smothered in lemon thyme grass-fed butter. Chocolate covered strawberries. Decaf bulletproof coffee
Read More »
Monday, October 20th, 2014
Kristen Suzanne in apple cider vinegar
, gluten free
, MCT oil
, raw dressing
, salad dressing
, wild caught salmon
Wild-Caught Sweet-n-Sassy Sockeye Salmon on Salad w Honey Avocado Mustard Dressing
I admit, 6 months ago I wouldn’t have had the courage to cook wild-caught salmon whole, but, today, I do. And, guess what? It’s wonderfully easy. Easy. Easy. Easy.
Plus, bonus, buying a whole wild-caught sockeye (or king) salmon is cheaper than buying it in pieces. I buy my wild-caught sockeye (and king) salmons from Vital Choice. I opt for the boneless with skin-on. They have an amazing product and fabulous customer service. I called them recently to ask them what to do with the prawns I bought from them. The gal on the phone told me step by step. Awesomeness.
Whole Wild-Caught Sweet-n-Sassy Sockeye Salmon
This recipe doesn’t require much work at all. The hearty crisp romaine lettuce is tossed in a delectable creamy avocado dressing that is both sweet and savory, which pairs well with the salmon, having it’s own sweet and spicy elements. My 4-year old loved it. My husband loved it. I loved it. Say no more.
Read More »
Wednesday, October 8th, 2014
Kristen Suzanne in books
, food journal
, grass fed beef
, hemp seeds
, Kristen Suzanne
, MAC knife
, pastured eggs
, raw eggs
A mini-van almost packed to the gills, ready to roll.
We are a family who loves to travel, and our most recent epic road trip took us to Michigan. But, travel can wreak havoc on anyone’s best attempts to eat healthy. Not always. Check out my post below where I show how we traveled across the country while (almost exclusively) staying on our Real Food Foodie Lifestyle (i.e., we ate really healthy in spite of being on the road). It meant extra work, which isn’t always the thing you want to do after a day of being in the car, but I’m simply not willing to eat crap food which is most often what’s served in restaurants.
Read More »
Friday, October 3rd, 2014
Coconut Yogurt Breakfast Salad #Raw #Vegan #Paleo #GlutenFree
Making your own coconut yogurt is fun, really yummy, and only has three ingredients. I teach you how to make your own here. Check it out. Or, you can use grass-fed organic whole milk yogurt, not vegan. A great way to enjoy your homemade coconut yogurt is delivered via a salad with sauerkraut. I sometimes make my own sauerkraut, which I used in this salad ,and it’s the reason it’s all pretty-in-pink (from the purple cabbage sauerkraut). I teach you how to make your own sauerkraut here. Check it out.
This raw and plant-based (gluten-free) Coconut Yogurt Breakfast Salad is creamy, a bit crunchy, with a hint of sweet to offset the savory. Too often people eat breakfasts loaded with so much sugar that they crash, gain weight, and feel crappy. Well, here’s a wonderful salad to eat in the morning that will help you start your day right (after you have coffee, of course). Eating well is worth the time and effort. You’ll end up spending less time sick in bed and more time enjoying life.
Coconut Yogurt Breakfast Salad
- homemade raw coconut yogurt
- sauerkraut (that’s the pink color, in mine)
- 1/2 to 1 red bell pepper, chopped
- 1/4 cucumber, chopped
- Freshly ground black pepper
- Garlic powder, to taste
- Onion powder, to taste
- Kelp granules, to taste
- Fresh rosemary
- Squeeze fresh organic lemon juice
Toss everything in a bowl and enjoy.
Sunday, September 28th, 2014
Lunch rice crackers and sardines + oyster soup
Kamea, my daughter, ate:
- 1 pasture-raised egg
- 1 butter-heavy & low-sugar homemade almond cookie
- slice of grass-fed organic beef summer sausage
- organic strawberries
- organic Rishi hibiscus tea
- vitamin D3/K2 drops
- Ice Cream BulletProof Coffee Reishi Shake
I used Upgraded coffee and blended it with 3 capsules Dragon Herbs reishi. Then, I added 2 scoops homemade chocolate ice cream made with MCT-oil. (Read about my family’s coffee shakes.)
Tuesday, September 23rd, 2014
Review Copy: Nourishing Broth (book)
You all know how much I love homemade bone broth because bone broth is crazy yum, bone broth is magically healing, and bone broth (i.e., stock) takes every recipe it’s used in to restaurant-delicious levels, or as my husband likes to say, “It’s chef-y.”
Healing Bone Broth
It turns out that not nearly enough people make their own bone broth, instead buying it in a box or a can from the store. This is no way ever compares to the taste, nourishment, and wonder of real homemade bone broth. Never. Ever. Never. Ever. Never. Ever. Never. Ever. Never. Ever. In fact, I don’t even bother with store bought broth, as if you couldn’t tell. If I didn’t have a supply of bone broth in my fridge or freezer (that would never happen, but saying it did, or like maybe I’m traveling), I wouldn’t resort to buying broth at the store. I’d simply use filtered water since it’s probably better for me than store bought crap broth (stock) anyway.
The awesome thing is that making bone broth is so easy it’s practically a joke. When I first ventured into omnivore territory after being a vegan for almost a decade, I started with enjoying pasture-raised eggs in my diet. Shortly after, I was drawn to move into other areas, and bone broth was calling my name. I never would’ve guessed that in a million years, but it did. I followed my intuition, smart woman that I am, and it’s been a fun and delicious journey ever since. I feel like a witch with a cauldron when I make it. In fact, I need a witch’s hat on when I make it. My daughter would love that. Note to self: buy witch’s hat.
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