This delicious, healthy, and gluten-free recipe was adapted from Dr. Weil’s Carrot-Banana Muffins in his True Food cookbook. If you want it paleo style, then use the coconut oil option over the butter oil options.
Glory Muffins is one of our favorite muffin recipes because the flavor is wonderful and the different textures make for a fun experience. You should definitely make these.
Here’s another recipe that we can all enjoy whether we’re raw, vegan, or paleo, and it’s perfect during the summer because of strawberries being in season.
This recipe’s gorgeous pink color, creamy texture, and bright flavor take fruit to the next level. Serve this salad for breakfast, as a side to lunch, or as your next dessert. And, although I often make it with apples and bananas, you’ll love the cream with any fresh fruit, especially if it’s in season.
Eating raw food doesn’t have to mean breaking the bank. In fact, there are a number of ways, seven specifically right here, that can keep more moola in your piggy bank! And, who doesn’t want some more moola?! These money saving tips are easy to incorporate and still keep raw exciting and delicious.
Buy sunflower and pumpkin seeds – A lot of recipes call for the use of expensive cashews, pine nuts, pecans, etc. You can make the recipes less expensive by using sunflower seeds or pumpkin seeds without sacrificing much flavor, if any!
Juice pulp – Use your left over juice pulp and make raw dehydrated crackers out of it! Here is a video where I show you how. No need to waste that pulp by throwing it out when it can be the base of yummy raw crackers and crusts.
Almond (or any nut or seed) pulp – No need to throw this out! Make raw banana bread with it. Here is a recipe showing you how to make Cinnamon Banana Bread Squares.
Make homemade nut butters – I showed you how to make your own raw nut and seed butters before here. It can make a big difference in your wallet if you make your own. Big!
Simple smoothies – For a lot of us, green smoothies are a staple in our diets. But, making them with a bunch of fancy greens and fruits can add up in cost. When you need to save a few bucks, consider making green smoothies with simpler ingredients such as bananas and spinach, but add sass and variety to them by incorporating different spices or extracts. Think: nutmeg, cinnamon, cardamom, ginger, allspice, cayenne, Chinese Five Spice, garam masala, vanilla (or other flavor extracts), etc.
Raisins in place of dates – Many times I use raisins in place of dates to save money. Pie crusts, cheesecake crusts, and cookies are a great place to start with this tip. They add sweetness and binding abilities without costing you as much.
Buy in bulk – I talk about this a lot. Buying in bulk does save in the long term, even if it does briefly hurt in the short term. I buy almonds from Bremner Farms (just bought 30 pounds this week!), nuts/seeds/and other goods from Blue Mountain Organics, and Amazon. All great places to stock up!
What are some of your favorite tips for saving money when living the raw lifestyle?
I’m still on vacation over at mom’s house (check out my Green Mommy Blog for updates on what we’ve been up to), but I wanted to share my latest love that I had today…
I love bananas and romaine, but usually I have it in either a fresh organic smoothie or as a sandwich (large leaf of romaine with a peeled banana inside). But, today, I thought to myself… I want a big fresh romaine salad and what better topping to put on it than BANANAS!!! I know it might seem weird to have sliced bananas on a salad, but heck, we often add mango, apples, berries, and other fruits to salad. I thought… why not bananas? Then, I added my Ginger Shallot Dressing to it. OMG – SO YUM! I will be having this combination a lot more in the future. A LOT MORE! Plus, it’s so easy – romaine, bananas, and simple dressing. Don’t you just love easy and fresh and delicious raw recipes that fill you up with energy?!
Speaking of Ginger Shallot Dressing… it’s going to be available in my new book, Kristen Suzanne’s EASY Raw Vegan Transition Recipes, which is going to be available SOON! The update: the book is out of my hands now. It’s going through the distribution process and I’m told it’ll show up on Amazon anytime in the next 1-3 weeks.
UPDATE: I just ate my second salad for a lunch (my first serving I had earlier was for breakfast – lol). It is SOOOO good! And, I made a quick batch of Raw Vegan Cardamom Ice Cream for us to enjoy tonight. Mom is making vegan pizza (not raw) for dinner with organic crust, organic heirloom tomatoes, organic basil from her back yard, and Daiya cheese. I figured we should follow that with raw ice cream. :)
Yesterday, my mom, Kamea’s Nana, came over to babysit so Greg and I could have a mini date. There is a great organic restaurant (not vegan or raw, but with some vegan options, as well as salads), Calistro Bistro. It’s about 2 minutes away, if that, and I’m super grateful it’s there. They have a happy hour with delicious appetizers half off. So, Nana came over and we left baby Kamea in Nana’s capable hands for just under an hour. (That’s all I could stand to be away from her! It was tough!) In hindsight though… she didn’t sleep much that night (last night) so I am even further behind on sleep than I was before the date, and perhaps I should have taken the time while Nana was here to nap instead of go out. :( Live and learn. ;) Oh, and while Nana was here, we gave Kamea her 2nd bath. She took to it MUCH better than the first one we did (details here about the 1st one). She didn’t cry at all the 2nd time.
2 organic bananas with a healthy dose of homemade raw vegan organic cashew butter To make your own cashew butter, simply place two cups of unsoaked cashews in a food processor, fitted with the “S” blade, and a pinch or two of Himalayan crystal salt. Process until it turns to butter. You’ll need to stop it every minute or so to scrape down the sides and help it along. You can, if necessary, add a little olive oil to help it along, but I don’t find that I need to do that.
After I made the video showing you how I open a young Thai coconut, I wanted to make a smoothie I’d been tossing around in my head that included young Thai coconut. I grabbed my camera and recorded the following video, even though I hadn’t made the recipe until now. How will it turn out? You’ll have to watch to find out. As you’ll see, I didn’t have a name for the recipe at the time of recording, but here is what I came up with: Butterfly Blossom Smoothie. It seemed just right. :)
OK! I am cracking up at the shot YouTube automatically chose to show in the beginning of this video. hahahaha – I think I’ll keep it like that.
Butterfly Blossom Smoothie Recipe by Kristen Suzanne of KristensRaw.com Yield 3 cups
Kashi Organic Shredded Wheat w/ Raw Granola topped with Organic Rice Milk
I was famished when I woke up today and I wanted something QUICK! Monkey was hungry! So, I ran for a bowl of cereal. The Raw part was the granola, which was from the company Two Mom’s In The Raw (they now have their raw vegan granola available at Starbucks!) I like the granola for the most part but sometimes I get a funny taste in my mouth with it.
1 Quart fresh organic Greeeeen Juice
After the cereal, my body was craving something pure, fresh, Raw, and alkalizing. I made a juice with my Hurom juicer comprised of the following ingredients: cucumbers, kale, Swiss chard, lemon, and celery. It was fabulous. Green juice does a body GOOD!
2 small Raw Chocolates
About a year ago I made the Mint Chocolate Jazz recipe from my book, Kristen Suzanne’s Ultimate Raw Vegan Chocolate Recipes. I enjoyed 2 of them. They remind me exactly of York Peppermint Patties – only my recipe is healthy! I love having a freezer full of organic Raw vegan chocolates for those times you need a bite. Mmmmm! (I don’t eat a lot of Raw chocolate while pregnant, but a little bit here and there.)
Huge Salad with Light-n-Lively Tahini Parsley Dressing
My salad was seriously large. It was filled with organic romaine, carrot, and red bell pepper topped with a version of my Light-n-Lively Tahini Parsley Dressing from my book, Kristen Suzanne’s EASY Raw Vegan Salads & Dressings – except that I used cilantro instead of parsley. Cilantro is a great herb that is full of nutrition and has the ability to help draw toxins (especially heavy metals) from the body.
Celery with fancy schmancy nut butters
In practicing to be a mommy, I went to the kitchen with the intent on making the kid-friendly Ants On A Log recipe. Instead, I ended up using Rejuvenative’s Raw Vegan Organic Almond Butter for two celery logs and their fancy schmancy Pecan Pie Butter (they sent me samples). I write fancy schmancy because the Pecan Pie Butter tastes unique and gourmet. It’s made from pecans, dates, almonds, cinnamon, cardamon, and nutmeg. I ended up liking the Pecan Pie Butter even more than the almond butter today. It was so yummy on the celery.
I made a quicky shake with 2 scoops of raw protein powder mixed with water. It filled my up nicely for a while.
2 cups organic Greeeeen Juice
I made extra juice when I made my morning batch and here is where I finished it off.
2 organic bananas & 1 small organic pickle
I love bananas… aren’t they like the perfect FAST snack. They’re sweet, nutritious, inexpensive, and did I say FAST? If you make sure that you keep a steady supply of these on your counter than you can do all sorts of things from eating them plain (did I mention what a FAST snack it is?) to blending them into smoothies, sauces, nut milks, desserts, and soups.
The pickle… well, I am pregnant. ;)
2 “Pretty High Raw” Tostadas (organic)
These were made from sprouted corn tortillas from Food for Life (they’re not raw but they’re pretty much minimally processed). I topped them with cooked black beans, (raw) fresh salsa, (raw) guacamole, (raw) lettuce, and (raw) Cheezy Hemp Nacho Sauce.
I made this for the first time a couple of weeks ago, and I’ve had it about 7 times since, maybe more. I snuck it into the movie 2012 the other night – what an awesome treat for a movie. I gave my husband a sip and he kept drinking it and drinking it (chugging may be more like it)… until he got a brain freeze… that’s when he finally gave it back to me.
All I can say is… yum. It’s filling. It’s satiating, almost like a dessert, yet not overly sweet, making it great for any time of the day. It’s nutritious. It’s fun. It’s simple.
Hi! I'm a chef, author, homeschooling mom, and I love to eat and cook super healthy food. I'm a former vegan, now real-food omnivore, who enjoys coffee(!), dark chocolate, rebounding, and researching the latest tips for optimal living.