“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
- 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.
- 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.
- Take your bell peppers and cut off the tops (including the stems). Dig out the seeded part. Spoon the stuffing into the bell peppers.
Monday, January 13th, 2014
Fresh organic ginger
Making my own fresh organic dressings is the only way I consume salad. And since I like salad, I make a lot of fresh dressings. This is a 2.0 version of one I used to make, and it is one of my family’s favorites.
Ginger Shallot Dressing 2.0 (Raw Vegan Paleo Gluten Free)
- 5 tablespoons raw organic olive oil or macadamia nut oil
- 3 tablespoons organic apple cider vinegar
- 2 tablespoons water
- 2 tablespoons raw honey*
- 1 tablespoon plus 1⁄2 teaspoon coconut aminos
- 1 tablespoon minced shallot (or 1 teaspoon onion powder)
- 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)
Blend everything up and dress your salad.
*It’s not vegan if you use honey, but you can use maple syrup to make it vegan.
Saturday, November 2nd, 2013
Spiced Bison Short Ribs on Acorn Squash
I just had what must have been the easiest recipe in the world. As a result, I’m on the computer blogging about it because this easy recipe freed up so much time that I can share it with you.
Back story: I ordered grass fed bison short ribs a couple of months back, but they stayed in my freezer for so long because, frankly, I was intimidated by them. I’d never made ribs or short ribs, and I had no idea where to begin. Well, that’s not true. I did know where to begin. 1) My Slow Cooker and 2) Google.
My new motto… when in doubt, slow cooker.
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Saturday, August 17th, 2013
Kristen Suzanne in coconut aminos
, gluten free
, grass fed bison
, grass fed butter
, MAC knife
, slow cooker
I have ventured into unknown territory for me… into a land I never thought I’d enter. I made a stew that had heart in it. Yes, actual heart. It was grass fed bison heart to be exact (though you can make this recipe with either bison or beef heart). And, of course, I used my trusty ol’ slow cooker.
Grass Fed Bison Heart Stew
I bought the grass fed bison heart many months ago and it sat in my freezer. Of course, it scared the dickens out of me as I had images flashing before my eyes of Indiana Jones and the Temple of Doom – pictured below. But, as my repertoire of recipes increased to include other unusual things for me (grass fed tongue and grass fed liver), the heart didn’t seem as crazy as when I originally ordered it.
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Sunday, February 20th, 2011
Update 7/24/13: I’ve made this recipe into a 2.0 version that is paleo friendly.
Here it is! My 4-Ingredient Magic Dressing! I have been dressing my salads with this almost daily for about a month. It’s magical because it’ll make everyone love any salad you put in front of them if it’s dressed with this. My whole family goes crazy over it.
Get ready to really love salad.
4-Ingredient Magic Dressing 2.0 (Raw Vegan Paleo Gluten Free Soy Free)
Recipe by Kristen Suzanne of KristensRaw.com
Yield 2/3 cup*
1/4 cup raw cashew butter
1/4 cup filtered water
2 tablespoons coconut vinegar**
1 1/2 tablespoons
Tamari (gluten-free, reduced sodium)** or coconut aminos
Place the ingredients in a bowl or mug and mash it together with a fork. (Or blend it.)
Now, to make the perfect salad, put all of the salad ingredients in one big bowl. Pour the dressing on top and then toss the salad until the dressing coats it all. I usually use this one recipe to cover a salad that serves two really big portions. The salad we’ve been making the most with this is: romaine lettuce (my favorite), orange, raisins, red bell pepper, cucumber, and sprouts. (Carrot and tomato sometimes make an appearance, too.)
* If you’re making this as a single serving, then stir together 2 tablespoons raw cashew butter with 1 tablespoon coconut vinegar, 2 teaspoons
tamari coconut aminos, and 2 tablespoons water.
** I have made this with fresh lime juice, lemon juice, and apple cider vinegar – all very delicious, but my favorite is the coconut vinegar. You can also use Coconut Secret’s Coconut Aminos in place of the tamari.
Wednesday, June 16th, 2010
I enjoyed this on Sunday as a part raw-part cooked recipe (I had it twice it was so good). It’s insanely delicious and refreshing. Normally, when I make it as an all-raw recipe, I use 1/2 cup cucumber and I eat it as a small (yet hearty) salad (as the recipe below details). But, on Sunday, I wanted to stretch it into two servings and put it on a toasted (sprouted) english muffin, so I used the whole cucumber.
Avocado is so nutritious. Filled with fat? Hell yes… the good fats! But, that’s not all. When you gobble up avocado, you’re also giving your body vitamins B6, C, and K, fiber, folate, potassium, and copper. It’s creamy, delicious, and one of my favorites.
Cucumber rocks also! They’re super hydrating and have vitamin C (plus more). I have had a lot of cucumbers while pregnant (fresh cucumber juice served on the rocks was a big craving of mine).
Avocado Cucumber Smish-Smash
Recipe by Kristen Suzanne of KristensRaw.com
Yield 1 serving
1 avocado, pitted, peeled, and diced
1/2 cup cucumber, peeled and diced
1 teaspoon raw coconut vinegar*
1 teaspoon raw coconut aminos*
dash onion powder
Place everything in a medium bowl and smish-smash it (I like using a potato masher for this).
~ You can eat this by the fork for a wonderful, nutritious, and hearty salad
~ Scoop it into large leaves of romaine lettuce and top with chopped tomato and/or bell pepper
~ Dip corn chips into it (raw or baked, it’s up to you!)
~ Or, enjoy it as I did on Sunday (pictured above). I used a whole (peeled) cucumber in the recipe, and I scooped it onto toasted organic english muffins (the picture shows one serving, and by using a whole cucumber, I stretched it into two servings so I used two whole english muffins – it was my snack two different times)
* These products are available at many Whole Foods Markets. You can also read more about it on the company’s website: CoconutSecrets.com
For more great salad recipes, check out my raw vegan recipe ebook (print book also available), Kristen Suzanne’s EASY Raw Vegan Salads & Dressings.