Thursday, September 3rd, 2009

How to Make Cheezy Hemp Nacho Sauce – Raw Vegan Recipe Video

Here is a video showing you how I make one of my favorite Raw Vegan recipes, Cheezy Hemp Nacho Sauce (recipe available here) that is from my book, Kristen Suzanne’s Ultimate Raw Vegan Hemp Recipes. I get many many many many many compliments on this recipe. Enjoy!


Oh, and PS A great thing about the Benriner turning slicer I show in the video is that the Raw veggie noodles that this tool makes are noodles that stay fresh for 2-3 days, unlike the Saladacco or other spiralizer like the Saladacco (where the inside of the produce is used), and you need to serve the noodles right away or at least the same day. With the Benriner Turning Slicer (and there are a couple of other models that are similar to the one I feature), the noodles can be made 1-2 days in advance and still taste as fresh as the day you made them. That’s awesome!

This recipe can be used in many different ways:
  • Use this for dipping fresh veggies (my favorite way) or corn chips (Raw or not – it’s up to you!)
  • For those eating cooked vegan foods, this is an awesome sauce on top of veggie burgers
  • This also makes a delicious Raw vegan dressing on a hearty salad with romaine lettuce, chopped tomatoes, and cucumbers. You could even sprinkle on some Raw vegan taco meat and raw dehydrated corn chips for a tortilla type salad.
  • Here’s a super fun way to have it… dehydrated like a slice of nacho flavored cheese… simply spread the mixture on to a dehydrator tray (Excalibur Dehydrators are, by far, the best) fitted with one of their Paraflexx sheets. Let it dehydrate (105-110 degrees) over night (or longer!), and try flipping it on to a regular mesh tray the following day, peel off the Paraflexx sheet and continue dehydrating until you reach a “dry-type” texture. Either try cutting into squares to put on your next sandwich or crumble it up and use it as a fun and yummy topping for salad. Or, if you’re like my sweet husband, he eats it straight out of the dehydrator bite by bite… plain, all by its delicious self!

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Wednesday, August 19th, 2009

Recipe (Raw Vegan): Strawberry Sweet Bread

by Kristen Suzanne in Bread, easy raw vegan recipe

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.


Serving suggestion:

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.

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Thursday, August 6th, 2009

Raw Chocolate in the News – Sweet!

Here is a recent article featured on MSNBC.COM about Raw chocolate. Yum!


And, to celebrate the article, I’m featuring a Raw vegan chocolate recipe from my book, Kristen Suzanne’s Ultimate Raw Vegan Chocolate Recipes. Double 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.

Serving suggestion:

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.

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Friday, May 22nd, 2009

How To Make Raw Vegan Milk

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
1 1/2 cups hemp seeds
1 – 2 tablespoons raw agave nectar or 2 – 3 dates, pitted (optional)

Blend all of the ingredients until creamy and smooth.

Variations:
- Make it vanilla by adding the seeds of a vanilla bean or some vanilla extract

- Make it chocolate by adding 1-2 tablespoons (or more!) of raw chocolate powder :)


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Sunday, April 26th, 2009

Winner of My 10th Awesome Giveaway – Vegyogini

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!

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Wednesday, April 22nd, 2009

Kristen’s Raw 10th Awesome Giveaway – FREE BOOK!



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?

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Friday, March 20th, 2009

Raw Vegan Recipe: Pillowy Vanilla Cashew Milk

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…

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