Wednesday, November 19th, 2014

Recipe Pumpkin Pie (Gluten-Free. Grain-Free. Almost-Paleo.)

by Kristen Suzanne in almond flour, dessert, eggs, gluten free, recipe
Organic Pumpkin Pie (Gluten-free Grain-free Almost-Paleo)

Pumpkin Pie (Gluten-free Grain-free Almost-Paleo)

I love the holidays because they’re my time to indulge. But, if you know me at all, I never get too crazy. Instead of eating a gluten filled, extra sugary pumpkin pie, for example, I’ll make my own with ingredients that get my approval… and I’ll eat 2 slices (maybe 3… OK 4 tops!). :) That’s my kind of extra indulgence.

My family loves this pie and I’ve been making it for a few holidays now. It makes an appearance a few times each year between Thanksgiving and Christmas. My favorite part, other than the quality ingredients, is that it’s really easy to make. My (now) 4 year old loves helping me make it.

The crust in my Pumpkin Pie is based with organic blanched almond flour with grass-fed butter. Hence, it’s not paleo because I have the butter in it. These days though, I see a lot of paleo lovers venturing more into the “Bulletproof-type” diet, which I guess is like paleo, but with butter and rice. Don’t quote me though. If I HAD to label my eating, which I really do not like to do, I’d say we’re eating more Bulletproof than anything else… paleo with lots of grass fed butter, some rice at times (like when I mod my Chipotle bowl or when we eat these rice ramen noodles), and we definitely eat raw grass-fed cheese (which is not really Bulletproof according to Dave Asprey, but we find health in it).

Let’s get to this easy Pumpkin Pie recipe.

Pumpkin Pie (Gluten-free Grain-free Almost-Paleo)

Yield one 9-inch pie

  • 1 Pie Crust (recipe below – make pie crust first)
  • 1 (16 oz) box organic pumpkin puree
  • 3 pasture-raised eggs, room temperature
  • 3/4 cup canned coconut milk (full fat)
  • 1/2 cup unrefined sugar
  • 1/4 cup grass-fed Upgraded collagen*
  • 1 tablespoon unsulphured molasses
  • 1 teaspoon organic pumpkin pie spice
  • 1/4 teaspoon vanilla powder
  • 1/4 teaspoon sea salt
  1. Preheat the oven to 350 degrees F.
  2. Blend all of the ingredients on high until smooth.
  3. Pour the pumpkin mixture into the chilled pie crust (recipe below).
  4. Put on a pie shield if you have one, and bake the pie for about 45 minutes (until the center is slightly jiggly). Sometimes my oven is way off and I end up needing to bake this for almost an hour.
  5. Open the oven door a bit, turn off the oven, and let the pie stay in there for 5 minutes before taking it out to cool completely.

* If you must, you can do without the collagen.

Pie Crust (gluten-free grain-free)

Yield one 9-inch pie crust

  • 2 1/4 cups blanched organic almond flour
  • 2 teaspoons dried organic orange zest
  • 1 tablespoon xylitol (or sugar)
  • 4 oz salted (grass-fed) butter, cold, cut into 8-tablespoons
  1. Briefly process the almond flour, orange zest, and xylitol using a food processor, fitted with the S-blade.
  2. Add the butter and pulse a few times. Then, turn on the food processor, and let it stay on just until the dough barely forms into a ball. Don’t over process.
  3. Press the dough into the bottom and up the sides of a pie dish.
  4. Chill in the refrigerator for 30 to 45 minutes. Make the pie filling while it chills.

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Thursday, February 20th, 2014

Recipe Chocolate Chip Cookie Pie Gluten Free (Pizzookie)


Chocolate Chip Cookie Pie (Pizooki) Gluten Free

Chocolate Chip Cookie Pie (Pizzooki) Gluten Free

Wow. I’m truly in heaven. My Chocolate Chip Cookie Pie (gluten free) recipe is, officially, my favorite gluten free homemade dessert recipe. My second would be my Pumpkin Pie, but that’s a recipe I’ll share later. I can’t take all the credit for coming up with this masterpiece though. I was inspired by two things.

  1. Over a decade ago I ate a dessert at a local Italian restaurant where they had a “Pizzookie” which was a giant chocolate chip cookie served in a small cast iron pan with ice cream on top. I have longed for that for years, but I wouldn’t get it because it’s so unhealthy, obviously. Instead, I dreamt about it. For over a decade.
  2. Then, a few months ago, I was reading a fun blog, Cave Girl Eats. I saw that she made a giant paleo chocolate chip cookie in a pie dish. I thought to myself… THAT’S IT! I can recreate the Pizzookie! Now, mine isn’t strictly paleo like hers because grass fed butter belongs in this bad boy. Be sure to check out Cave Girl Eats’ blog. I call her “funny girl” because I’m frequently giggling when I read her work.

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Friday, September 20th, 2013

Recipe Cashew Butter Chocolate Drop Cookies


Cashew Butter Chocolate Drop Cookies (Paleo. Gluten Free.)

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)
  1. Preheat the oven to 350 degrees F. (I use a Breville Smart Oven and heat it to about 325 because it’s convection.)
  2. Line a cookie sheet with parchment paper.
  3. 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.
  4. Bake for 10 to 15 minutes.
  5. 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.

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Wednesday, August 28th, 2013

Recipe Carrot Nested Poached Eggs

by Kristen Suzanne in carrots, eggs, gluten free, paleo, recipe


Carrot Nest Poached Eggs

Carrot Nested Poached Eggs

It’s no surprise that I love pastured eggs, in all ways. To keep them as healthy as possible though, we usually prepare them in the sous vide under low temperature (by far the easiest), poached on the stove, or maybe gently scrambled using the double boiler method. My preferred experience is to have more yolks than whites and I want my yolks runny.

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Thursday, August 8th, 2013

Gluten Free Paleo Recipe: Strawberry Muffins

Baking is one of my favorite things to do. Well, truth be told, I love all cooking and food prep. It’s my “me time” and a chance to be creative. When I’m in the kitchen, I’m relaxed and enjoying myself.

Strawberry Muffins (Paleo, Gluten Free)

Strawberry Muffins (Paleo, Gluten Free)

Today, I’m sharing some delightful homemade muffins we like, especially during the summer when organic strawberries are in season. They are simple and delicious. I enjoy them (smothered in grass fed butter, of course) with a nice cup of organic hibiscus tea as part of my breakfast or for an afternoon snack.

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Saturday, July 13th, 2013

A New Kind of Egg Salad Recipe

by Kristen Suzanne in eggs, omnivore, recipe

Eggs hold a special place in my heart. It was eggs that started my family on our journey of vegan to omnivore, and it was eggs that started my family and I on the road to healing from being depleted. Yeah, eggs are a big deal for me. But, not any eggs. They have to be pastured and organic, so when I can’t get enough of them from our local farmer, I buy Vital Farms from Whole Foods.

We go through a lot of eggs right now… it’s as if I can’t get enough. To read about the many ways we consume pastured eggs, check out my egg post here. I’d have to say the most common method is with my beloved Sous Vide.

A New Kind of Egg Salad

A New Kind of Egg Salad

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Monday, April 22nd, 2013

Vegan to Omnivore Journey – Step 1 – Pasture Raised Organic Fresh Eggs – Poached. Scrambled. Baked. Slow Cooked. Sous Vide.

by Kristen Suzanne in eggs, sous vide

My last shocking post about my food journey into omnivore land brought me a ton of great emails from people asking what we’re eating now that we’re no longer labeling ourselves as vegan. Great question! To answer that, I thought I’d share the journey in various blog posts as it happened for us (and continues), which was/is in steps.

First and Foremost: Thank you to everyone who reached out in support of my family. I was touched from all of the wonderful emails I received. It was kind of surprising (yet, kind of not) to hear from so many people who went through similar experiences. A number of people also asked about the future for Kristen’s Raw. Well, as you might have noticed from the new header, I plan on sharing a wide spectrum of foods from raw to vegan to paleo and to what is commonly called “nourishing” or “real” foods. Since I find my food choices including recipes from all of these, I no longer label myself, which is nice. I just eat real foods, almost exclusively home made. My raw and vegan recipes of the past still have a place in my life, but we’re also eating a lot of other things. Just because we’re not exclusively vegan anymore doesn’t mean we don’t still eat raw or vegan recipes.

So, let’s get to it! Come with me into omnivore land.

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