Saturday, August 9th, 2014

Recipe: Minted Mango Salad

Minted Mango Salad

Minted Mango Salad

I love cooking on the spot, where you take a look at what’s in the kitchen and throw things together. That’s what I did today when I made this Minted Mango Salad.

I recently bought a few potted herb plants so that I can always have fresh herbs whenever I need. I bought rosemary, basil, and mint. I saw the mint this morning and was drawn to it. It was breakfast time so maybe that was the attraction… something minty. I was also in the mood for the mango and avocado I had in the fridge.

Mango has vitamin C and fiber. It’s more nutritious than banana or pineapple. Aroma is an indicator of ripeness, so when you’re in the store sniff the mango to see if there is an ammonia smell. If there is, try another one. It should smell like a mango, not ammonia. It should also slightly “give” when pressed. The mango will ripen at home on your counter, if needed. Once it’s ripe, store in the refrigerator in the drawer. ~ I learned this from one of my new favorite books, Eating on the Wild Side

I went to work combining things and voila… I made an awesomely delicious salad. That’s one of the things I learned in cooking school recently… cooking in the moment, using what you have on hand, when you don’t have something planned, can make some of the most fun meals.

I am showing the recipe as I made it, which was for one serving. If you want two servings, simply double the recipe (thereby using the whole mango, avocado, lime, etc). I didn’t mind using only half of an avocado because I have these awesome food huggers for storing the other half of the avocado. Check out my review of Food Huggers here.

Minted Mango Salad

Yield 1 serving

  • 1/2 mango, peeled, pitted and chopped
  • 1/2 avocado, pitted, peeled and chopped (I love food scoopers for scooping avocado)
  • a few mint leaves, chopped
  • 1/4 green onion, chopped (green part)
  • juice of half organic lime
  • pinch of crunchy french sea salt
  • couple grinds of black pepper (I love that grinder)

Toss everything together in a bowl and enjoy.

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Sunday, August 3rd, 2014

Recipe: Beauty Soup (Gluten Free)

Beauty Soup

Beauty Soup

Don’t you just love a nice bowl of soup? I know I do. Soups are one of my favorite foods, because they’re generally easy to make, and, most often, they are so very nutritious. Blending up all of those ingredients facilitates digestion, which can make for a happy tummy and happy you. Today, I have a wonderful soup recipe that serves up some potent beauty ingredients in a delicious and creamy way. Oh, and Greg loved it, too. He asked for seconds.

Enter: Beauty Soup.

Here is a soup that does everything to support you being your most beautiful and radiant.

  • Cucumber is hydrating and has beauty supporting nutrients including silica.
  • Avocado is healing and has beneficial fats for skin.
  • Lime juice offers phytonutrients and vitamin C.
  • Coconut water is hydrating.
  • Onions have many nutrients including biotin and vitamin C.
  • Grass-fed yogurt provides essential fats, fat soluble skin loving vitamins, iodine, and probiotics.
  • Herbs serve you multiple nutrients of protection and should be added to all of your foods.
  • Aloe is amazing for your skin when taken internally. It’s been shown to help fight (and reduce) wrinkles by increasing collagen production. Plus, aloe gel has over 200 healing phytonutrients.

Beauty Soup is perfect in the spring and summer months, but I’ve been known to enjoy it in the fall and winter too. It’s dense and creamy. It’s gorgeous and vibrant. It’s amazing. I recommend you make this asap.

Beauty Soup

Yield approximately 1 quart

  • 1 large organic cucumber, chopped (my favorite knife)
  • 1 avocado, peeled and pitted (I love these scoopers)
  • 1 green onion, chopped
  • 4 large(!) fresh basil leaves
  • squeeze fresh organic lime juice
  • 1/2 cup plain, full fat(!) grass fed yogurt
  • 1 cup raw coconut water
  • sprig fresh dill
  • 2 teaspoons fresh aloe meat
  • 1/4 teaspoon sea salt, more to taste

Blend everything, until smooth, in a blender and enjoy. This is best served right away.

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Sunday, June 15th, 2014

Recipe Grapefruit-Jicama Salad w Creamy Avocado (Raw Paleo)

Grapefruit-Jicama Salad w Avocado Dressing #Recipe

Grapefruit-Jicama Salad w Avocado Dressing #Recipe

Summer is one of my favorite times to dive into fresh and bright salads so I can go about my day feeling light. This Grapefruit-Jicama Salad with Creamy Avocado is a delightful experience perfect for just that. Crisp jicama and celery along with juicy grapefruit and creamy avocado. Need I say more?

Grapefruit-Jicama Salad with Creamy Avocado 

Yield 2 servings

The Salad Base

  • 2 tablespoons raw honey
  • 2 tablespoons fresh lime juice (or lemon juice)
  • 1 small jicama, peeled and cut julienne-style
  • 2 red or pink grapefruit (or 3 oranges), peeled, white pith removed, seeded, and cut into segments
  • 1/2 cup celery, chopped
  1. Whisk together the honey and lime juice, and set aside.
  2. Toss the remaining ingredients in a bowl. Add the honey mixture and toss to coat.
  3. Plate the salad mixture, reserving any leftover honey mixture that is in the bowl.

The Creamy Avocado

  • Leftover honey mixture (from the salad base)
  • 1 avocado, pitted and peeled
  • 2 tablespoons raw macadamia nut oil (or raw olive oil)
  • 1 tablespoon filtered water (or more)
  • 1/4 cup fresh lime juice
  • 1/4 teaspoon sea salt, more to taste
  • pinch black pepper, more to taste
  1. Blend all of the ingredients until smooth. Serve over the Grapefruit-Jicama Salad.

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Monday, June 9th, 2014

Recipe “Give Me More” Stuffed Bell Peppers Gluten Free Vegan

“Give Me More” Stuffed Bell Peppers #GlutenFree #Vegan

Doesn’t that bell pepper look scrumptious? I promise you it is. I am sharing with you another recipe from my Raw Vegan Transitions book. It’s an easy recipe that you can make for a beautiful appetizer or impressive lunch.

The crisp crunch from the fresh bell pepper combined with the warmth of the rice and the “smoosh” factor from the avocado and soaked sun-dried tomatoes are absolutely delicious. Enjoy.

  • 1/2 cup raw sunflower seeds
  • 1/2 cup sun-dried tomatoes
  • 1 1/2 cups cooked white or brown rice
  • 1 cup spinach, chopped and gently packed
  • 1 avocado, pitted, peeled, and diced
  • 1/4 cup fresh basil leaves, chopped
  • 1 clove garlic, pressed
  • 2 tablespoons green onion, chopped
  • 1 tablespoon tamari (wheat-free) or coconut aminos
  • 1 to 2 teaspoons fresh lime juice
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ginger powder
  • dash nutmeg
  • 4 to 6 yellow, red, or orange bell peppers
  1. Place the sunflower seeds in a bowl and cover completely with filtered water plus about an inch. Let them soak for 6 to 8 hours. Drain off the water and give them a quick rinse. Place the sun-dried tomatoes in a separate bowl and add enough water to cover them. Let them soak for up to an hour. Drain the water off.
  2. When the seeds and sun-dried tomatoes are ready to use, set them aside in a large bowl together. Begin cooking the rice, as directed by the manufacturer’s instructions. While the rice is cooking, prepare the other ingredients and place them in the bowl with the sun-dried tomatoes. Add the (warm) cooked rice to the bowl and toss to mix.
  3. Take your bell peppers and cut off the tops (including the stems). Dig out the seeded part. Spoon the stuffing into the bell peppers.

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Monday, March 10th, 2014

Recipe Mexican Tuna Salad Paleo Gluten Free

by Kristen Suzanne in avocado, gluten free, paleo, recipe, tuna
Mexican Tuna Salad Paleo Gluten Free

Mexican Tuna Salad Paleo Gluten Free

Are you looking for a quick salad that is high in protein and nourishing fat but low in carbs? Want something that is also gluten free, paleo, and good for you? Look no more and try my Mexican Tuna Salad. This salad will keep you satisfied all afternoon and energized to boot.

We’re just coming off a trip to Mexico and I am still desiring those wonderful flavors. Here I have a low mercury tuna, by Wild Planet, along with fresh cilantro which is good for combating mercury anyway, plus crunchy fresh red bell pepper, savory green onion, and delicious creamy avocado. It’s like mashed up guacamole, salsa, and tuna basically.

Read More »

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Wednesday, October 2nd, 2013

Simply Vinaigrette and Salad (Raw Vegan Paleo Gluten Free Recipe)

Vibrant and satisfying salad ready to be tossed.

Vibrant and satisfying salad ready to be tossed.

Here’s another delicious recipe to be shared by raw vegans and paleo peeps alike… a salad :)

This Simply Vinaigrette dressing is a staple recipe in our house, because I always have fresh lemons and raw olive oil on hand (high quality raw organic olive oil, of course). It’s perfect for gently cooked vegetables like broccoli, cauliflower, or bok choy. Today, I’m showing it off here as a fresh, healthy, and easy salad dressing.

Read More »

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Monday, September 2nd, 2013

Recipe Nourishing Chocolate Pudding (Gluten Free)

 

Nourishing Chocolate Pudding

Nourishing Chocolate Pudding

I’m fond of chocolate, and I’m sure my long time readers know that. It’s not often that a day goes by where I don’t have some rich, super dark, organic (and fair trade, of course) chocolate. My chocolate-loving sista, Lauren, is my kindred spirit in all things chocolate.

I’ve made a number of raw vegan chocolate recipes in the past, but it was time to change it. Nowadays, I find myself looking for ways to get pastured organic eggs in my diet as well as grass fed butter (I’ve come a long way). I figured chocolate pudding would be the ideal way to add them.

Read More »

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Sunday, August 11th, 2013

Recipe Cucumber Ice Smoothie (Vegan n Paleo)

Oftentimes my lunch consists of either a big salad or some kind of blended drink / smoothie. I usually load it up with fat and veggies so it’s highly nutritious (fat helps many nutrients get absorbed from foods) and satiating, not to mention easy and fast.

Cucumber Ice Smoothie

Cucumber Ice Smoothie

Cucumber Ice Smoothie (Vegan. Paleo.)

Yield 2 servings

  • 1 large organic cucumber, chopped
  • handful of fresh cilantro
  • 1 tablespoon fresh dill
  • 2 stalks celery, chopped
  • 1 avocado, pitted and peeled
  • 1 tablespoon MCT oil
  • pinch fleur de sel salt
  • juice 1/2 lemon
  • 1 cup ice

Blend everything until smooth. I used my Vitamix and the accompanying plunger. If you don’t have one of these beauties, then you might need to add a bit of water to help get it blended.

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Thursday, November 10th, 2011

Awesome Smoothie of the Week – Raw Vegan

by Kristen Suzanne in avocado

This recipe is delectable. I took a vacation from my usual protein-powder-filled and superfood-loaded smoothie staple to switch it up. And, boy, is it amazing. This gorgeous recipe is light with flavors of apple, pear, and vanilla, yet satiating, creamy, and loaded with nutrition from the avocado. And, the ice sets it all off perfectly.

Damn. This is goooooood.

Creamy Goddess Goodness

(Don’t let the title deter you awesome dudes out there from making this… Greg loved it!)

Yield 1 to 2 servings

  • 1 avocado, pitted and peeled
  • 1 cup (or more) filtered water
  • 1 cup (or so) ice
  • 1 cup (or so) spinach
  • 1 pear, cored
  • 1 apple, cored
  • splash vanilla extract
  • splash fresh lemon or lime juice
  • 4 to 6 turns of the black pepper mill
  • dash himalayan crystal salt

Give it a whirl in your blender. Voila! Creamy Goddess Goodness!

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Thursday, September 1st, 2011

Some Days You Just Gotta Have Toast(!) and Minted Dill Avocado Spread

by Kristen Suzanne in avocado

When people ask me what my “food” weakness is, I immediately say “toast.” It’s probably the one thing that I can’t find a good enough raw substitute for. I like raw crackers and bread, but they’re just not toast to me. And, sure, chocolate is a weakness, in a way, but I can easily gobble up raw chocolate and feel great about it. Sugar in general, too, is a favorite… but again, I can throw down raw desserts left and right, and not be concerned.

Toast, on the other hand… There is just something about toast that drives me insane and makes me weak in the knees. If I’m not careful, I can easily pack away 4-6 slices! Yes, you read that right. Now, in my defense, at least the toast I allow in my diet is from organic, whole grain, low sodium, sprouted bread. So, it’s not the end of the world when I eat it – lol – so long as I don’t eat 6 slices at a time. Yes, I’ve done it in a past life, but I’ve tamed that beast for the most part. :)

These days, when toast makes an appearance, I usually smother it with raw goodness like this avocado spread (although I love a good ol’ peanut butter and smashed banana sammich, too). Here is what I made over the weekend (pictured above) and it was friggin’ divine. The mint and dill elevated it to a deliciousness beyond belief.

Minted Dill Avocado Spread

Yield 1 serving

  • 2 smallish avocados, pitted and peeled
  • squeeze fresh lime juice
  • few shakes of dried dill
  • 4 to 5 fresh mint leaves, minced
  • pinch (or two) himalayan crystal salt
  • freshly ground black pepper

Place the ingredients in a bowl and mash them up. Enjoy by itself, or as I did, and slather it on top of… TOAST!

Check out what Kamea’s up to in the foodie world over at my Green Mommy Blog!

 

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