Here is a refreshing chia pudding recipe for the summer that can be enjoyed as a snack, dessert, or as an easy breakfast (make it the night before to enjoy the following morning). I pulled it from my Raw Vegan Transitions book and changed it up a bit to suit my preferences these days. Mainly, I swapped out the agave nectar for raw honey. (To keep it vegan, simply use agave nectar or maple syrup in place of the honey.)
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. :)
Here’s a video with a quick green protein smoothie AND Kamea’s debut on video. :) Read why I love smoothies so much here.
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.
Here are my eats for the day:
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.
2 scoop protein shake made with Chocolate Caramel Hemp Surprise
I used 2 scoops of Sun Warrior’s Sprouted Brown Rice Protein Powder and shook it up with some water and some Chocolate Caramel Hemp Surprise (basically a chocolate hemp milk with other goodies in it).
1 organic banana with more raw vegan organic cashew butter
Few bites of rainbow swiss chard salad I made with a mustard dressing and hemp seeds
Snack of raw almonds, goji berries, and goldenberries
At Calistro Bistro, we enjoyed a raw salad along with some vegan hummus, gourmet falafel, and a little vegan coconut rice pudding for dessert. Such a treat! I stuffed myself silly!!!
I’m enjoying this smoothie right now, Apricot Banana Smoothie. Sweet. Creamy. Delicious.
Apricot Banana Smoothie
Recipe by Kristen Suzanne of KristensRaw.com
Yield 3 1/4 cups
Blend it all up and enjoy! (I’ve been using my Vita-Mix 5200 more often these days because it seems quieter than my mega noisy Blendtec.)
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
1 cup young Thai coconut water
1/2 cup young Thai coconut meat
1 cup pineapple, chopped
1 cup frozen banana, chopped
1/4 cup hemp protein powder
1 tablespoon hemp seeds
1 tablespoon wheat grass powder
1/8 teaspoon cayenne pepper
splash orange blossom water
Blend it up and enjoy.
- Fruit Scoopers – A Best Friend In The Raw Kitchen – Coconut Noodles Anyone?
- Apricot Banana Smoothie (Raw Vegan Recipe)
- Quickie Raw Vegan Coconut Yogurt Recipe – 3 Ingredients
- Berry Lip Luscious Smoothie (Raw Vegan Recipe) and High Raw Food Intake – Pregnancy Food Journal
- 3 Problems Smoothies Solve! –> Plus: Jeweled Caribbean-ish Smoothie (Raw, Vegan Recipe)
Here was my delicious day!