Wednesday, August 19th, 2009
I have a delicious recipe for you. Navitas Naturals was super cool and they sent me some products to try. Here is one of the recipes I made using their raw cashews, Twister Sprouted Omega Blend, and stevia. This recipe is totally fun and it’s especially perfect for the summer, when strawberries are in season. Strawberry Sweet Bread is loaded with nutrients… just look at those ingredients – so many goodies!!!! It’s great served with a nut/seed butter and fruit (as shown) for a wonderfully satisfying Raw vegan snack or lunch. And, it’s so EASY to make. When it’s time to send those kiddos to school, give them a super nutritious lunch by including this. You can put the chopped fruit in a little container and the nut/seed butter in another little container. Include a little spreading spoon and they can build their own little sandwich. Oh… and…. My husband LOVES this. I mean, like, REALLY REALLY LOVES IT! It’s great for the whole family. Enjoy!
Strawberry Sweet Bread
Recipe by Kristen Suzanne of KristensRaw.com
Yield: 6-9 pieces
1 cup raw cashews
1 cup Twister Sprouted Omega Blend
3/4 cup freshly squeezed orange juice
2 cups strawberries, chopped
2 cups zucchini, chopped
2 teaspoons ginger powder
1 1/4 teaspoons vanilla extract
1 teaspoon orange peel powder (optional, but yummy!)*
1/2 teaspoon Himalayan crystal salt
1/4 teaspoon stevia powder (optional, but yummy!)
*Available at MountainRoseHerbs.com
Grind the cashews to a fine grind using a blender or food processor (fitted with the “S” blade). Transfer to a large bowl. Add the Twister powder to the bowl and stir to mix the ingredients. Blend the remaining ingredients together using a blender. Transfer the blended mixture to the bowl with the cashew/Twister ingredients, and stir thoroughly to mix. Loosely cover the bowl with a piece of paper towel (or cloth towel), and let it sit on your counter for 2 hours.
Spread all of the bread dough on a dehydrator tray lined with a non-stick Paraflexx sheet (from Excalibur). It should be about 10″ x 10″ with a height (or thickness) of about 1/2″.
Dehydrate at 135 degrees for one hour. Reduce the temperature to 105-110 degrees and continue dehydrating another 8-10 hours.
Flip the bread onto a tray that is not lined with a Paraflexx sheet. Gently peel off the current sheet of Paraflexx being used. Continue dehydrating 10-12 hours. Cut the bread into desired size pieces and continue dehydrating another 1-4 hours, or more, depending on desired dryness. The goal is not to dry the bread completely if you want it like a soft bread. Strawberry Sweet Bread will stay fresh when stored in an airtight container in your refrigerator for up 5 days.
I love serving this with a nut or seed butter (Manitoba Harvest’s hemp seed butter is shown in the picture) along with some diced fruit such as berries, orange, or banana.
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.
Raw vegan milk, made with raw nuts or seeds, is easy, healthy, and wonderful. It’s cholesterol free, full of nutrients, and it’s much easier on the planet. Raw vegan milk is perfect for drinking by itself, adding to smoothies, or eating with Raw granola (or any cereal!). Yum!
When I make a nut or seed milk I usually make it with hemp seeds, because they’re packed with nutrition, I love their flavor, and no presoaking is required. Hemp seeds’ amino acid profile dominates with the 8 essential amino acids (10 if you’re elderly or a child), making it an excellent vegetarian source of “complete” protein. Go hemp!
However, you can make Raw vegan milk out of a variety of nuts/seeds. Here are some things to keep in mind. Always try to get raw, organic nuts and seeds if you can. When using cashews, hemp seeds, macadamia nuts or Brazil nuts, you basically don’t have to soak them before hand. Just put them in the blender with the following ingredients in the recipe below, and blend. Based on the consistency that you (and your family) like, you can simply increase or decrease the amount of water and sweetness. If you don’t have a high powered blender you might want to briefly chop the cashews, macadamia nuts, and/or Brazil nuts before blending to make it easier.
If you’re using pumpkin seeds, sunflower seeds, almonds, walnuts, pecans, hazelnuts, etc… then the general rule is to soak them before blending them for 6-8 hours (or overnight). This is done to release the enzyme inhibitors and make them easier to digest. Simply put them in a bowl on your counter, with enough water to cover by about an inch. After 6-8 hours, drain and rinse. Then, you’re ready to use them in your Raw vegan milk recipe.
Raw vegan milk will stay fresh in your refrigerator for up to five days. It’ll separate when it’s been sitting in your refrigerator so simply shake it up before serving. It also freezes pretty well (you might want to make a couple of batches at once and freeze them in glass mason jars).
CREAMY DREAMY HEMP MILK
By Kristen Suzanne of KristensRaw.com
Yield 4 cups
2 1/2 cups water, more if desired
Blend all of the ingredients until creamy and smooth.
- Make it vanilla by adding the seeds of a vanilla bean or some vanilla extract
Congratulations Vegyogini!!! You win!!! Your name was chosen as the winner of my 10th Awesome Giveaway. The prize is your choice of any 1 of my 11 available books (view choices here) – YAY!!!!!! Simply email me the address you want your prize sent to.
Here is what Vegyogini had to say when asked, “Where is your favorite place to vacation AND why?”
I live in L.A. and I love taking a week or two of vacation to just stay in town, relax, and explore L.A. It’s so fun to learn more about your own hometown. :)
My next Awesome Giveaway is in May, so check back for details!
Wednesday, April 22nd, 2009
It’s that time again – YEEHAW! Giveaway Time! This month I’m giving the winner one of my Raw recipe/lifestyle books or ebooks (view choices here). This contest is open to anyone around the world. If you live outside of the continental United States, I will email you the ebook of your choice.
Want the chance to win? It’s simple to participate! All you have to do is answer the following question in this post’s comment section. The contest will end Saturday night, April 25th @ 11:59pm. I’ll enter everyone’s name who answered the question into a drawing and announce the winner on my blog Sunday, April 26th.
Question: Where is your favorite place to vacation AND why?
This is the perfect comfort beverage for those times you want something sweet and satiating, and to prevent you from gorging on something not-so-good for you. It’s easy to make, Raw, vegan, nutritious, and delicious. I use the word “pillowy” in the title because every sip is soft, smooth, and comfy… just like the perfect pillow.
Pillowy Vanilla Cashew Milk
By Kristen Suzanne of KristensRaw.com
Yield 2 cups
1/2 cup raw cashews, soaked 1 hour, drained, and rinsed
1 – 1 1/4 cups water
2 soft medjool dates, pitted
2 teaspoons chia seeds
1 teaspoon lucuma powder
1/4 teaspoon vanilla extract
Blend everything together until wonderfully smooth and creamy. Enjoy!
PS… I’ve been trying some new hair products and OMG – Love them!!! My hair is so super duper soft and shiny! I’ll report the details to you soon…