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.
Confession Granola #GlutenFree
I have a confession. I made granola. Really good (too good, actually) granola.
Why is that a confession? It’s a confession because I don’t eat many grains (usually only in the form of white rice, if at all) and I make a pretty big stink about sticking to that. By making granola, and using (gluten-free) oats (because oats are what true granola has), and it being granola that is impossible to only eat a few bites of… well, I ate a lot of it. So there, I admit it. I’m not perfect and I ate oats. (It was really good though.)
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Wednesday, May 21st, 2014
Ginger Spice Carrot Cake Gluten Free Raw Paleo
I’m a sucker for carrot cake, which is why I created this recipe some years ago from my Raw Vegan Transitions book. It was a way for me to eat delicious carrot cake on a more regular basis without any guilt (because it’s actually healthy) or too much work.
This raw dessert recipe is one of my family’s favorites because it has a wonderful dense texture, decadent frosting, and a parade of delicious flavors. I’m sharing it with you today, with a small tweak to represent my current omnivore lifestyle (like I did when I shared my Vibrant Green Chia Pudding). Please enjoy, and tweet to me a picture of it when you make it.
Vanilla Ginger Frosting Ingredients
- 1/2 cup coconut spread or coconut butter (not coconut oil)
- 1/2 cup raw honey
- 2 teaspoons vanilla extract
- 2 teaspoons fresh ginger, grated
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Vibrant Green Chia Pudding Raw Paleo Gluten Free
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.)
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Friday, September 20th, 2013
Cashew Butter Chocolate Drop Cookies (Paleo. Gluten Free.)
Here’s a delightful recipe. Cashew Butter Chocolate Drop Cookies are simple to make, rich in texture, and delicious. Oh, and they’re paleo and gluten free. I Love Love Love these cookies!
Cashew Butter Chocolate Drop Cookies (Paleo Gluten Free)
Yield 10 cookies
- 1 pasture-raised organic egg, room temperature
- 1 cup cashew butter (I make my own)
- 1/4 cup + 2 tablespoons xylitol (or sweetener of choice)
- 1/2 teaspoon vanilla powder (I use this one)
- 2 pinches sea salt
- 1 dark chocolate bar, cut into squares (this bar has the perfect size squares, only 10 squares are needed for the 10 cookies so the whole bar is not used)
- Preheat the oven to 350 degrees F. (I use a Breville Smart Oven and heat it to about 325 because it’s convection.)
- Line a cookie sheet with parchment paper.
- Beat the egg, cashew butter, xylitol, vanilla, and sea salt together. Use a tablespoon sized ice cream scoop to scoop cookie dough onto the cookie sheet.
- Bake for 10 to 15 minutes.
- Let the cookies cool a bit, and then push a square of dark chocolate onto the top of each one.
I like to store these in the refrigerator to harden the chocolate square on top, making for a nice crunch-like texture from the chocolate while keeping the cookie base soft.
We plan on homeschooling Kamea so we’re starting to get involved with local homeschooling groups. Greg went to our first meeting recently, and I sent these Sticky Chocolate Coconut Squares with him to share with the group. I don’t normally use as much sweetener as I used in these, when I make desserts like this for home, but since I didn’t know the group, I thought I’d bump up the sweetness a bit. ;)
Sticky Chocolate Coconut Squares (Gluten Free, Raw, Paleo)
They took me 5 minutes to make. Gotta love that about raw foods!
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Thursday, November 15th, 2012
I make my own homemade raw vegan coconut yogurt all the time. And, every time I make it, I tweet or post about it on facebook. And, every time I do that, someone asks me how I make it. Although I have a recipe with video here, I’m going to write a quickie recipe post that makes the recipe, well, a bit quicker (by way of the number of ingredients).
A creamy bowl of nourishing raw vegan coconut yogurt topped with raw cacao nibs.
Buying these products (found in the freezer section of Whole Foods Market) makes for making easy raw vegan coconut yogurt. Just thaw and use. No need to crack open any coconuts. Plus, they’re organic.
Set to culture for about 12 hours.
Quickie Raw Vegan Coconut Yogurt
Yield approximately 3 cups
- 3/4 to 1 cup raw young thai coconut water
- 16 ounces raw young thai coconut meat
- Probiotic powder (2 capsules worth)
- Blend the coconut water and coconut meat until smooth.
- Add the probiotic powder (simply open the capsules and dump the contents into the blender), and blend briefly.
- Pour into a bowl (or jar) big enough to allow a bit of room to expand. Gently place a lid on top and set your coconut yogurt to culture on your counter for 8-16 hours. The longer it cultures, the more yogurt-y it becomes in taste.
- When you’re ready to eat it, feel free to sweeten it and/or add extracts like vanilla, strawberry, etc. You can use this wonderful yogurt in many ways: smoothies, dressings, stirred into chia pudding, used as a dessert with raw chocolate, enjoyed as is with fruit and/or granola added, etc. You can even use it to make frozen yogurt-scicles. I’m a fan of stirring it into my super popular Longevity Chia Porridge (recipe here). *Stored in the refrigerator, Quickie Raw Vegan Coconut Yogurt should stay fresh for at least a week, but mine is usually gone by then.
I just threw together a delicious combo of ingredients that basically make up a trail mix… all vegan, all organic, part raw. I couldn’t decide on a name because the mixture seemed ideal for serving at a party, as dessert, during a movie, or on the trail. So, I put those all in the name. I like making things in BIG batches so I only have to do it once in a while. No amounts given, I didn’t measure… that makes it part of the fun! Here are the ingredients…
Party Dessert Movie Trail Mix
By Kristen Suzanne of KristensRaw.com
Yield approximately 2 quarts
Hemp Seeds (raw)
Chocolate Chips (not raw)
Cacao Nibs (raw)
Goji Berries (raw)
Pecans, soaked, dehydrated, and chopped (raw)
Almonds, soaked, dehydrated, and chopped (raw)
Dried Coconut, unsweetened (raw)
Granola (not raw, I bought it at the store in the cereal section although you could easily put raw granola in this, perhaps Kookie Karma’s Goji Lime Coconut would be fun or Go Raw’s Chocolate or Kaia Foods Cocoa Bliss)
Himalayan crystal salt
Cinnamon Read More »
Thursday, August 6th, 2009
Here is a recent article featured on MSNBC.COM about Raw chocolate. Yum!
CHOCOLATE CRUNCH HAZELNUT MACAROONS
By Kristen Suzanne of KristensRaw.com
Yield 35 macaroons
Let me just tell you… these have become a staple in my household. My friends and family frequently email and call me begging me to make these for them. They have a scrumptious flavor and awesome texture. Just see for yourself. They’re wonderful and so easy to make. Whip up a quick batch of these for the next party you attend and you’ll be a hit! Warning: These are addictive! :)
1 cup hazelnuts*
1 cup raw chocolate powder
1 cup dried coconut, shredded & unsweetened
1 cup raw agave nectar or raw coconut nectar
2/3 cup coconut butter
1/2 cup raw cacao nibs
3/4 teaspoon cinnamon
1/4 teaspoon Himalayan crystal salt
Using a food processor, fitted with the “S” blade, grind the hazelnuts to a fairly medium/fine grind. Transfer to a large bowl and add the remaining ingredients. Stir all the ingredients together well by hand, or use a mixer with a paddle attachment to make it easier.
Use a tablespoon measurement to spoon out the batter and place on a cookie sheet (I like using a tablespoon size ice cream scoop). Freeze for up to an hour and enjoy.
*My favorite way to make these is with hazelnuts, but if you don’t have those on hand, you could try other nuts or seeds.
My favorite way to enjoy these is straight from the freezer or refrigerator. When I take them to a party, I put them in the host’s refrigerator, or freezer, until I’m ready to serve them. If they sit at room temperature they can get a little soft (but still yummy). An option to help prevent the softening at room temperature is to dehydrate them at 105 degrees for 16 – 24 hours right after you make them.
Here’s a great and simple tip when making Raw desserts.
Before pressing your next crust into the bottom of the springform pan (or pie plate), sprinkle 1-2 tablespoons of dried, shredded, unsweetened coconut on the bottom of the pan. Then, press in the crust. This helps prevents the crust from sticking to the pan, making each slice beautiful and easy to serve.