Thursday, January 27th, 2011

Food Journal – Raw Vegan Organic

by Kristen Suzanne in food journal
So glad many of you are fanning up the new Facebook page. :) Thank you! Even though I don’t have the “recipe” tab done yet that I mentioned in this blog post, I did go ahead and post that deliciously yummy Cinnamon Yam Soup on the main page just now. 
For those of you following my food journal, here are a couple of more days…
High Raw – All Vegan – All Organic
All Nutritious – All Delicious
1 Banana
Sprouted Protein Bar (will share recipe on my Facebook fan page soon – it looks like these are offering about 7 grams of healthy, raw, easily assimilated, sprouted protein in each bar)
1 Orange bell pepper (I eat these just like I eat apples)
Chia pudding

Large Green juice: cucumber, zucchini, celery, kale, orange
Giant Salad: romaine, 1/2 avocado, carrots, lime juice, orange, dill, sprouts, Herbamere, and splash of brown rice vinegar ( this stuff really livens up a salad – yum – back in my body building days it was a life saver for making my salads yummy when I wasn’t consuming fat or oil).
Granola with almond milk (I took a bag of Go Raw’s Chocolate granola and mixed it with a couple of cups of my own dehydrated buckies – it makes the overall granola a bit lighter to do that). Then, I transfered it all to a big glass mason jar.
Cinnamon Yam Soup (just posted this recipe on my Facebook fan page)
1 Mango (loaded with vitamin C)
Sun Warrior and Hemp Protein shake with raw sunflower lecithin, curry powder, and cinnamon 
1/2 Sprouted Protein Bar (I was up late and had the munchies)
Oh – supplements were the same as I had on this day. (minus the wheat grass tablets and chlorella)
High Raw – All Vegan – All Organic
All Nutritious – All Delicious
I’ll be doing “High Raw” for a few days here and there, while I add some cooked organic oats to my diet (although I’m enjoying them with raw almond milk and raisins). Oats are reputed for building milk supply and I’m now sharing some of my breastmilk with a friend of mine in Texas for her baby boy.

Supplements were the same as usual: Vitamin D2, Vegan DHA, probiotics, E3-Live, Digestive Enzymes

I started the day with a protein shake that had 2 scoops of Sun Warrior Protein and a bunch of cinnamon :) I usually start with green juice, but today I wanted to shake things up a bit.
Big Ol’ Green Juice: broccoli, cucumber, celery, zucchini, lemon, dill – I made this with my new Breville Ikon that I’m quite giddy about still. It’s fun to use and the clean up is a snap!
Blended Salad: So, I’ve always been one to cringe a bit when people say they are having a blended salad. It just sounds pretty gross. But, I wanted a nice salad like I had yesterday, however, sometimes it’s hard to eat a big salad with Kamea. She doesn’t always give me the time to sit and eat something like that, which traditionally takes a lot of time to chew. So… I decided I’d take the plunge and blend it all up. Still thinking – ewww gross, I tossed the following into my Vita-Mix: few cups of romaine, an orange bell pepper, 1/2 avocado, 1 orange, 2 sm-med carrots, fresh dill and a couple of splashes of brown rice vinegar. Ummm – YUM! It was fun and super tasty. So weird that it tasted just like the salad I had yesterday only this time I was drinking it. I kept it slightly chunky so that I could still chew it a bit. The overall verdict? Very cool and useful for a mama with her hands full. Drinking my meals makes life much easier.
Cheezy Kale Chips
Granola with almond milk
Cooked oats (like I mentioned above – with raw almond milk and raisins)
Zucchini Veggie Pasta
Tropical Ice Cream

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Monday, January 24th, 2011

Cinnamon Banana Bread Squares – Raw Vegan Recipe W/ Almond Milk Pulp (and Food Journal)

In my recent post where I showed you how to make your own homemade raw vegan almond milk, I mentioned that I’d also share with you a recipe that uses the leftover almond nut pulp. There are a number of things you can do with nut pulp from dehydrating it and grinding it into flour to using it in homemade raw vegan bars to cakes to cookies, etc. Today, I’m showing you how to make Cinnamon Banana Bread Squares.

You’ll need the pulp from the almond milk recipe as well as:
4 bananas
1 teaspoon cinnamon
water to process

Put bananas and almond pulp in your food processor.

Add cinnamon and any other flavors you want. Then, process (add a little water if needed)

Put mixture on a dehydrator tray fitted with a non-stick ParaFlexx sheet.

Using an offset spatula (my best friend in the kitchen) spread the mixture.
Put in your dehydrator at 130-140 degrees F and dehydrate for about an hour. 

Reduce the temperature to 105 degrees F and dehydrate for 6-8 hours.
Flip onto a dehydrator tray without the non-stick sheet (shown above).
Your house will smell like fresh baked banana bread.

Score into squares. Continue dehydrating until you reach desired dryness.
The longer you dehydrate, the harder they’ll become so if you want them like soft
banana bread, don’t be afraid to cut the drying time short. 

This picture shows the two sides of the bread. One side is shiny and the other is flat.
These are sooooo good!
All Raw – All Vegan – All Organic
All Delicious – All Nutritious

Supplements: vitamin D2, digestive enzymes, chlorella, wheat grass tablets, probiotics, calcium, vitamin B12, vegan DHA


Pure Bar

Large bowl granola mixed with chia pudding plus almond milk

Green juice: cucumber, celery, baby peppers, collard greens, bok choy, lime

Big Mama Collard Green Wrap: garlic shallot cheese spread, home grown sprouts (directions for growing sprouts here), fresh basil, diced tomatoes, shredded carrots, chopped romaine, minced olives, and julienned orange bell pepper

Chia pudding

Pure bar (brownie flavor) with Rawtella on top – umm… yum!

2 dried apricots


Sun Warrior and Hemp protein shake

Exercise: 25 minutes on elliptical and 10 minutes going up and down the stairs wearing Kamea ;)

Mostly Raw – All Vegan – All Organic
All Delicious – All Nutritious

Green juice: cucumber, zucchini, celery, lime, collard greens, tomato, basil

Carrots with Tahini Almond Butter Sauce

Purple Passion Smoothie

Small Salad and steamed vegetables at Calistro Bistro. We went to a local restaurant where they have some vegan options and everything is organic. We sat outside… here is Kamea playing with a packet of sugar and her book.

Cinnamon Yam Soup (this is a part raw / part cooked recipe – super easy and super delish. Who wants the recipe?)
Large romaine salad with carrots, tomato, basil, and Tahini Almond Butter Sauce as the dressing

Blue Mountain Organics Carob Crunch Bar. Pretty good… If you like carob. ;)

I also made my own raw protein bars today. They’re in the dehydrator now. I tell ya… I’ve been using my dehydrator non-stop for weeks! Love it!

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Saturday, January 22nd, 2011

Food Journal – All Raw Vegan Organic

by Kristen Suzanne in food journal, green mommy blog
All Raw – All Vegan – All Organic
All Delicious – All Nutritious

Supplements: Probiotic, E3-Live, vitamin D2, wheat grass tablets, vegan DHA, digestive enzymes

Green Juice: cucumber, kale, lime, broccoli, dandelion greens (dandelion greens are great for cleansing and nourishing your liver)

Green Smoothie: 1 large handful spinach, 2 bananas, 2 tablespoons hemp seeds, 1 teaspoon homemade curry, 1 1/2 cups coconut water (I LOVE this truly raw and ORGANIC coconut water. Pricey? Not to me when I compare it to my former addiction of enjoying daily coffee “drinks”… plus the fact that it’s good for you and an awesome treat!)

Mexican Crackers with raw almond butter 
2 small oranges

More Mexican Crackers with almond butter
Chia Pudding
1/2 KeVita

Green juice: cucumber, dandelion, kale, lime

Large serving zucchini pasta with an abundance of vegetables (pictured)

Chia Pudding
1 spoon of Rawtella

All Raw – All Vegan – All Organic
All Delicious – All Nutritious

Supplements: Probiotic, E3-Live, vitamin D2, wheat grass tablets, vegan DHA, digestive enzymes

Water with fresh lime juice

Green juice: cucumber, grapefruit, dandelion, celery, kale

Green smoothie: spinach, orange, grapefruit, stevia (I don’t recommend this combo – ack)

Big Salad with tahini almond butter dressing loaded with nutrient dense veggies

Big bowl Go Raw Chocolate Granola with homemade raw almond milk

Pizza Bites (pictured)

2 spoons of Rawtella


Herbal tea

By the way… I did comparison videos of baby wearing carriers over at my Green Mommy Blog. Check it out!

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Sunday, January 16th, 2011

Food Journal – The Last Week

I’ve been tracking my food intake for the past week. Here are all of our good eats!

All Raw – All Vegan – All Organic
All Delicious – All Nutritious

2 pink grapefruits – fresh from my mom’s backyard (have you been following her blog lately?)
Red pear
1/2 KeVita

Shot of E3-Live
Quart of Green Juice

Large bowl of granola and almond milk

2 small collard green wraps
2 crackers

Large kale salad
Green Smoothie

All Raw – All Vegan – All Organic
All Delicious – All Nutritious
1 Banana
1 Grapefruit
2.5 cups Green Juice – cucumber, kale, zucchini, lemon, broccoli, ginger
1 Apple
Granola with almond milk
Purple Passion Smoothie (recipe in current email newsletter going out, sign up here if you haven’t already)
Thai Cole Slaw – this sounds better than it actually was – lol. Sometimes my recipes just don’t fly.
Cherry Chocolate Bomb Shake – video and recipe here!
2oz Wheat grass while shopping at Whole Foods
Protein Shake – Sun Warrior protein, cinnamon, homemade curry powder
Pure Bar - I was up late and ended up getting hungry.
All Raw – All Vegan – All Organic
All Delicious – All Nutritious

Shot of E3-Live
Green Juice – kale, cucumber, celery, broccoli, mandarin orange

Green Smoothie – spinach, water, banana, orange

Kale Chips
3 prunes
1/2 KeVita

Granola with almond milk

Thai Cole Slaw


3 prunes

Banana Nut Butter Chocolate Ice Cream

All Raw – All Vegan – All Organic
All Delicious – All Nutritious

3 cups Green juice: kale, celery, cucumber, lemon

Fruity Chard Smoothie: 2 cups almond milk, 1 orange, orange zest, 2 big leaves chard, 10oz bag frozen strawberries, stevia

1 Pink Grapefruit
3 Dried apricots
2 pieces dried papaya

2 cups Fresh Herb Green Soup: 1-2 cups water, 2 leaves rainbow chard, 1 apple (cored), juice from 1 orange, 1 zucchini, 2 teaspoons fresh chives, 1T miso, 4-5 romaine lettuce leaves, 1 avocado, 1 yellow bell pepper, handful of sprouts blended in and some more on top, 1T tamari, juice from 1/2 lemon, 1/4 cup fresh basil, 1T fresh dill

Kale chips

2 cups Soup (same as above)
Kale chips

Rawtella spoonful
Banana Chocolate Nut Butter ice cream

All Raw – All Vegan – All Organic
All Delicious – All Nutritious

3 cups Green juice: cucumber, collard green, lemon, celery

2/3 Pink Grapefruit
Pure Trail Mix bar

3 cups smoothie: almond milk, 2 oranges, orange extract, orange zest, vanilla powder, collard green, 1 teaspoon Greener Grasses

Large Salad: 1 avo, coconut vinegar, herbamere, curry powder, basil, 2 olives, romaine, red bell pepper plus 3 dried apricots and 3 crackers

1 Spoonful Rawtella

La La Pasta: Zucchini noodles with red bell pepper, chives, basil, diced avocado, lemon juice, salt

Chocolate granola with raw almond milk

Protein shake

High Raw – All Vegan – All Organic
All Delicious – All Nutritious
1/2 KeVita
Green Juice: cuke zuke celery collard lemon dill
Green Smoothie: 2 cups nettle tea, 5 oz frozen raspberries, pinch stevia, hefty handful spinach, small portion cilantro, 2 oranges
2 dried apricots
Large Salad with a fabulous Sweet Curry dressing and tomato, carrot, sprouts, and apple on top
The salad was so good that I had another one but this time it was just lettuce, dressing, and carrots

Spoonful Rawtella
Big bowl Chocolate granola
Salad with Sweet Curry dressing
(Cooked meal) Tempeh, with brown rice and baked/mashed butternut squash

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Sunday, January 9th, 2011

Food Journal – Weekend – All Raw Vegan Organic

by Kristen Suzanne in food journal

We had a most delicious, super high energy, nutritious weekend filled with food that was…



3 cups Green juice made with my new juicer: spinach, cucumbers, celery, broccoli, lemon

Blueberries (1 container / 6 oz): I know what you might be thinking… fresh blueberries in the winter? Yes. Only, I won’t be doing it again. I ordered them through the company that delivers fresh organic produce to me weekly and I mistakenly presumed they were somewhat local (Mexico) and when they arrived I saw they were from Chile. Ugh. My bad. I typically don’t eat produce that is grown and flown that far away.

Pure Bar: Apple Cinnamon. Really good. I like all of their bars so I bought a couple of boxes of the variety pack via Amazon last week. Plus, the company was kind enough to send me some, too, after they heard I had blogged about them recently. I’m all stocked up now. These are great for taking on the go or when breastfeeding – lol.

3 cups Purple Passion Smoothie (recipe in my current email newsletter, sign up here if you’re not a subscriber)

1 cup Kristen Suzanne’s Harvest Soup: I decided to try it with tahini instead of oil and it was super fine (pictured right)! Original recipe here. My Harvest Soup is loaded with fresh veggies that blend together to make a balanced, nutritious experience. I prefer to blend it until it’s nice and warm (but not hot). Mmmmm…. delish.

1 bowl Go Raw’s Chocolate Granola with my homemade Raw Organic Almond Milk: I always have a raw nut milk in my fridge because it can be used so many ways. I love guzzling it down plain or drenching my raw cereal with it or mixing it into smoothies or protein shakes or using it in desserts like puddings… there are so many ways to use it and so many different flavors you can make!

Lately, for my raw milk of choice, I’ve been soaking a couple of cups of raw almonds (you can get raw almonds here), then I peel them (I love doing this, I know, strange right?), and then I blend it with a container of filtered water and 1/2 teaspoon of this vanilla powder by Divine Organics. Finally, I strain it with a nut milk bag so it’s super smooth (actually I use a paint strainer bag from the hardware store). Mega yum. (Glass mason jars are a great way to store raw soups, dressings, nut milks, and all of your raw goodies. It doesn’t leach icky toxins into your food and you can use a Sharpie on it to label it – easily scrubs off with a sponge and water. You can find glass mason jars at stores like Walmart or hardware stores or online at Amazon.)

And, as I wrote in my recent email newsletter, where I detailed two different ways to go raw with ease… having a stocked kitchen is mucho important to succeeding with the raw lifestyle. I have a few bags of raw cereal always in stock and Go Raw’s Granolas are some of my faves (and I usually have batches of my own recipes, too!). I also recently bought a case of their Granola Bars (pictured to the right).

2 cups Kristen Suzanne’s Harvest Soup with homegrown broccoli sprouts: I love eating raw soup with sprouts stirred in. They give it such a fun and unique texture.

1 bowl Go Raw’s Chocolate Granola with homemade almond milk: I was craving another bowl big time.

3 prunes


3 cups Green juice: This recipe had broccoli, kale, cucumbers, celery, and lemon juice

1 shot of E3-Live: One thing I’ve neglected to write in my food journal posts are the supplements that I’m taking that day. I thought I’d start adding that. So, in addition to the E3-Live today, I also had probiotics, multi-vitamin, calcium, DHA, B12, wheat grass tablets, and chlorella.

2/3 Apple

1 Pink Grapefruit 

All-Star Collard Wrap: I love making wraps with collard greens. I feel so tribal and bad-ass eating my sandwich wrapped in a hard-core green. It had broccoli sprouts, Chili Cream Sauce, basil, shredded carrots, green leaf lettuce w/ coconut vinegar, olives, herbamere, chopped sea spaghetti, black pepper, and diced tomato. (I normally can’t stand sea veggies so I like to hide them in my food. Joanna from sent me some sea spaghetti to try, but I was really skeptical. After soaking them for 24-hours in water with a little lemon juice, I could still smell the stench that accompanies sea veggies. Ugh! I thought, how in the hell am I going to choke these down? I tried a bite with some sauce I made, but the slimy texture is just a little too much. I mean, if I gotta do it, I will, but I tried to think of another way to eat them. Light bulb moment – Chop them into pieces and put them in my wrap with a bunch of other stuff. Mmmm – perfecto! I couldn’t detect them at all. Thanks for sending them to me.)

KeVita: I stumbled upon this new kombucha-type drink, KeVita from Earth Source Organics, at Whole Foods the other day. The verdict? I really enjoy them. I slightly prefer the Mango over the Strawberry, but will continue to buy both. I haven’t tried the plain yet, it’s in my fridge. This isn’t something I’ll have daily in my diet, but it’s a sassy fun treat. KeVita is lightly sweetened with organic stevia and made with active probiotics. I hope my Whole Foods Market gets the other flavors in stock to try.

Large Protein shake: This satisfying beverage had Greener Grasses, 1.5 scoops Sun Warrior Protein powder, homemade curry, cinnamon, and homemade almond milk

1 Red Pear

Large Salad: Green leaf lettuce, blueberries, basil, tomato, sprouts, hemp seeds, olive oil, coconut vinegar, Himalayan crystal salt and fresh ground black pepper. I love giant fresh salads even if it’s just a big bowl of greens with a little dressing. There is something wonderful about the lightness, the pureness, and the simplicity that keeps me coming back for more.

Chia pudding: I think making chia pudding is fun, yet so simple. There are tons of variations that can be made (one of my most popular chia pudding recipes is found here)I made this with my homemade almond milk and chia seeds (I simply put 1 cup of almond milk with 1/4 cup chia seeds in a bowl and stirred. Then, waited 5 minutes and stirred again. Did that once more and then put in the fridge until ready to eat.) Greg and I split the final product.

2 Medjool Dates

4 oz Blueberries

3 Lydia’s Organics crackers with Chili Cream Sauce

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Thursday, January 6th, 2011

Food Journal – All Raw – Wednesday

by Kristen Suzanne in food journal

Quick blog post sharing my raw vegan food today…

All Raw – All Vegan – All Organic
High Energy – Delicious – Healthy – Awesome

Herb Avocado Kelp Noodles

2 cups Green Juice (tomatoes, zucchini, celery, chard, lemon) made with my new Breville Ikon

3 cups Green Smoothie (banana, spinach, frozen blueberries)

Protein Shake (Sun Warrior protein powder blended with almond milk and cinnamon)

Carrots and Hummus

Cookie (nut butter base)


2 oz wheat grass (while shopping at Whole Foods)

Go Raw Granola Bar (while shopping at Whole Foods)

Herb Avocado Kelp Noodles

Herb Avocado Kelp Noodles (2nd serving)

5 prunes

… If I’m still hungry I’ll make a green smoothie

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Sunday, January 2nd, 2011

Updated Juicer Review – My Newest Juicer – Perfect For A Busy Mama

by Kristen Suzanne in Breville, food journal, video

I have a lot of juicers. Norwalk (as of 2012), Hurom, Brevilles, and Green Star.  I blogged about them (with video) here. As a quick recap, based on the video I linked to above, I love the following things about my three juicers… (but watch the video for more details).

I update this post as I get new juicers, learn new things, or add videos… so be sure to read through it all.

1) Green Star – Quality juicer that is popular. Extremely durable (I’ve had mine for about 7-8 years now). It’s a pretty awesome piece of equipment. I can make juice and store it without it degrading too much in quality (for about 1-2 days maybe, and the way it’s stored is important. I fill a glass mason jar to to the top and make sure to use a lid that is BPA-Free). But, here are the drawbacks… it takes a while to juice and clean. It’s also a bit of a workout in that you have to really push down on certain veg as it’s going through. Good ab workout though!

Many times, things like apples and cucumbers just end up all mushy in the shoot as they struggle to get through the screen and juiced. That sucks! As a result, a trick to help this is alternating something hard like carrot, beet, or cabbage between pieces of cucumber or apple. And, make sure your cucumbers and apples are chopped in small pieces.

It produces foam (like many juicers) which means the juice is oxidizing apparently. I always have to strain the juice either once through a nut milk bag (or if I forgo the nut milk bag, I strain twice through a metal mesh strainer which doesn’t squeeze out all of the juice and can be wasteful but easier than a nut milk bag). As a busy new mama, this juicer is not ideal.

2) Breville – small model (I’m calling it “small” that’s not really it’s name). Not as high quality of juice as Green Star, but it’s lighting fast (also has a container to collect the juice that has a great lid for holding back foam when pouring into my glass – I find myself actually using this container to catch juice from my Hurom, which I then use to pour juice into a big bowl through a mesh strainer – I know, so much to do with juicing, but it helps.).

It collects the pulp in the bin as opposed to shooting it out into an external cup. Its chute at the top is large enough to fit a whole (small) apple or a whole cucumber so it saves on time since you don’t have to chop produce before using it.

Great for people making small batches of fast juice. Not super for juicing leafy greens, but I can usually do a decent job by the way I stuff them down the shoot. Also, again, this is for small batches of juice, for a single person perhaps. All of the pulp is collected inside the machine and would require emptying between batches if you want to make more. Speaking of pulp, Breville Juicers are notorious (as are most centrifuge style juicers) for leaving you with wet, mushy pulp (that’s a waste because there is juice to be had! However, you can use the pulp in raw crackers or on top of your salad for extra nutrition). Keep that in mind when you think you’re attracted to the cheaper price of a Breville, because you’ll be buying more produce to juice the same amount that you’d get with a Green Star or Hurom. It’s a great starter juicer though (read on to read another review about my second Breville juicer the Ikon).

3) Hurom – This juicer is like a hybrid of Green Star and Breville mentioned above. It’s a high quality juicer, easy to clean, and quite fast for that type of “slow” juicer (not as fast as the Breville, but, remember, you sacrifice quality of juice for speed when using the Breville). I’ve had my Hurom for awhile now and it’s great, although not without its own flaws. I had one of my screens crack but no biggie, the company quickly replaced it for free. And, there have been a couple of occasions where my cucumber or romaine got backed up in it and didn’t juice properly (this only happened twice from the many times I’ve used it). Plus, there is a lot of foam (and pulp which you typically don’t want with juice – as the point is to have it easy to digest and sans pulp!!) with this juicer (ugh), but I strain it with a nut milk bag for extra smoothness (or I strain twice using a metal mesh strainer, or dare I confuse you with how I actually do it these days… I use my large Breville pitcher from the Breville Ikon described below… to hold back most of the foam while I pour it through mesh strainer number one into a bowl. Then, I pour it through another strainer into another bowl – a process I tell ya, but it’s for a good cause. However, with my NEWEST juicer purchase, you’ll see this noted in the latest update below, I shouldn’t have any pulp, because I bought a Norwalk Juicer! Anway… back to Hurom…). Until I bought my Norwalk, I would use this juicer the most. While the Hurom requires straining and chopping food before juicing, it’s still a pretty fast juicer while making a higher quality juice that gives a decent yield (the pulp is dryer than what you get with the Breville juicers). If you’re not in the market for a Norwalk Juicer, I’d most likely recommend the Hurom over other juicers for most situations, but read on because different lifestyles can call for different juicers.

UPDATE (8/19/11): Since getting my Hurom, the screen with white plastic has broken twice. The first time, I didn’t think much of it because I thought it was a fluke. I contacted the company and they quickly sent me a replacement free of charge. However, I’ve since been using my Hurom the past month (although below this paragraph you’ll read why I love the Breville Ikon… However, I’m now in a position where I can take more time juicing, so I’m using my Hurom juicer)… the darn screen (the plastic part) broke again! I contacted Hurom and here is what they wrote back (after getting some info from me such as the serial number and when/where I purchased it):

Hello Kristen,

Your request has been processed and you have been issued an upgrade from the strainer you currently have. It will ship to you via UPS in 5-7 business days. The upgrade includes 1 clear yellow GE Ultem screen. This material is 8 times stronger than the former 2 strainers and performs the functions of both of the screens offered before. In addition you will receive a new main bowl which includes a wider pulp outtake chute. All of your other assembly
components are compatible. These upgraded parts should significantly improve your juicer’s performance. Enjoy your Hurom in good health!

Very exciting! It seems they’ve improved the juicer since I bought mine and their customer service continues to be excellent.

Update 2/22/12 Video showing the Hurom

So… why ANOTHER juicer? Well, as much as I love my Hurom (and other juicers), I’m finding that being a new mama is a very busy time for me. As a result, I’m turing to my small Breville more often than the Hurom right now. The problem with my small Breville is that I can’t juice a lot in one juice session because it’s the smaller model (perfect for single people, not so perfect for a High-Raw family who drinks a lot of juice). Therefore, I decided to buy this beauty from Breville and so far I am LOVING IT!

Here’s the low down on the variable speed Breville

  1. It’s MEGA fast. As a new mama making juice for my family daily, I need speed right now or I’m just not going to end up juicing as much.
  2. It’s super EASY to clean.
  3. It juices large quantities because it shoots the pulp out into an exterior container and has a large carafe for the juice (with a top that holds back foam so I don’t need to strain it). This way, I can make large servings for both Greg and myself.
  4. And, here is another cool feature. It has a knob for changing the speed of the juicer so I can turn it down for leafy greens and turn it up for harder fruits and veggies. It’s helpful because it juices greens better than the small Breville model as a result. I don’t know if it’s helping to reduce oxidation as well, but it might. Still, when I use any fast centrifuge model of juicer, which typically gives juice that isn’t as high quality like the slow juicers, I drink the juice within 15-20 minutes of making it to get optimal nutrition before too much oxidation takes place. This is a great juicer, just know that the pulp is mushy and the juice quality is not as high as with a slow juicer, but it’s fast as hell.
  5. Even though this juicer doesn’t give the best yield and even though it oxidizes quickly, I can’t help but sing my love for this juicer. She’s such a lovely bird… fast and easy. I really love it. But, I know better in that I need a juicer that doesn’t oxidize as fast and that gives a better yield.

Overall – I love all of my juicers for different reasons and I will use them all but at different stages of my life – so they’re definitely not going to waste. They all have pros and cons, but you have to decide what’s important to you at the time, and then go from there when selecting a model. The goal is to juice! So, which juicer is going to help you accomplish that goal the best? Now that I’m not using the small Breville, I’ll save it for traveling perhaps. I’ve heard of some people using it for that. Of course, it’s not super small, so I’ll have to sacrifice taking some other things, like shoes – but hey, juice is a priority for my family. We do what we gotta do!

I had a comment on my last blog post where I shared the details about the Raw food I had for the day and she wrote, “You look like such vibrant, happy mother! And you totally smash that argument of ‘I’m too busy to eat healthy!’ I have a little sister, so I can say for a fact that nothing’s busier than mom duty!”

Mimi, your comment was awesome and really struck me. And, you’re right. I am busy as a new mom, but I make it work so that my family is eating as healthy as possible. One of the ways I accomplish this is using a juicer that juices fast and is easy to clean.


Update! We went all out…. we bought a Norwalk Juicer. The ultimate in juicing(!).

May 2012 … after having this a few months… here is a video from my five part video series sharing our experience with our beauty.

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Saturday, January 1st, 2011

New Year’s Eve Day’s Food Intake

by Kristen Suzanne in food journal

Yesterday was another awesome day filled with nourishing, high energy, raw vegan food that makes me feel on top of the world. When I eat raw food, I feel electric! Unstoppable! Awesome! And, I’m giving my baby the healthiest breastmilk in the world!

1 pink grapefruit. I started the day with a fresh picked organic pink grapefruit from my mom’s yard. I just love growing our own food. It’s something I’m going to work on this year more… for 2011.

3 cups of fresh organic green juice. I made the same recipe that I had yesterday.

1 Mexican Cracker. I made a batch of Mexican Crackers and they’re super great! I love making my own raw crackers… so much cheaper than buying them in the store (although I still do that sometimes – lol).
5 Prunes.
3 cups of fresh organic green juice. Same recipe as above.

Protein shake. This shake was water, Sun Warrior Raw Brown Rice Sprouted Protein Powder, Hemp Protein Powder, cinnamon, and the homemade curry powder recipe I made the other day.

We went to visit our very good friends over at Blackbird Naturals where there shared their delicious raw vegan truffles (I had 2) and a cup of tea! And, I was given a stick of their Naked Vegan Superfood Skin Salve (vanilla). Oh my heavenly! I loved it all! The Naked stick is so fun to use, too. The founders of Blackbird Naturals are the most amazing and loving people… every one of their products is made with pure love. I don’t want to get all mushy-gushy here, but I have to share that these people truly put love in everything they do. They have a beautiful energy and I’m honored to know them and their products speak volumes! Try them, you’ll see for yourself. 

I brought them a Rudolph Cherry Cobbler (recipe in my Holiday raw recipe book) – Here is a picture of the crumble while I was making it. I didn’t have any of this, but left it with them for their New Year’s Eve celebration.

Back to my day of food….

Mexican Crackers

1 Pure Bar – blueberry. I’m really enjoying the Pure Bars. I love the cranberry orange, trail mix, and chocolate flavors. I liked the blueberry as well (although not my favorite but still very good), and I’m looking forward to trying their other flavors.
3 Mexican Crackers.
1 Mandarin Orange. (fresh picked from Blackbird Naturals’ garden)

1 Nut Pate Wrap. I soaked raw almonds and sunflower seeds and then processed them in the food processor with fresh oregano and rosemary herbs from Blackbird Naturals’ garden, red onion, Himalayan crystal salt, celery, and wrapped it in a giant collard green with diced kiwi.
1 Apple.
1 Kristen Suzanne’s Heavenly Cookie (recipe in my Dessert book)

1 protein shake. Sun Warrior Protein Powder with lots of cinnamon added.

I ended up a little hungry as midnight struck, but I was too tired to get up and eat anything. As a breastfeeding mama, I need to keep my calories up – although all of my calories were mega nourishing so that’s good.

Oh, and I also soaked seeds to grow organic broccoli sprouts. I haven’t done a lot of sprouting lately but I’m going to get back into it. Tomorrow I’ll also start alfalfa sprouts. Sprouted foods are so nutritious, living, and full of energy.

I’m also going to start the process of soaking/dehydrating buckwheat today to make Cinnamon Banana Crispies (recipe in my Transitions book) and well as soaking raw almonds to make a big batch of raw vegan almond milk.

Bring on the healthy 2011 with fresh whole raw and vegan foods!!! 
PS. I’ll be sending out an email newsletter in the next week so sign up here if you’re not already a subscriber. 

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Friday, December 31st, 2010

Thursday’s Food Journal – All Raw Vegan

by Kristen Suzanne in food journal
Here is Thursday’s food journal. 
All Raw. All Vegan. All Organic. 
All Good!

Hanging out with Zeus :)

3 cups of fresh Green Juice (made with my Breville). I started my morning out RIGHT! It had cucumber, celery, tomatoes, carrot, and broccoli. When I was almost finished, had about 2 gulps left, I stirred in some ground wakame.

2 ounces of fresh wheat grass. I was at Whole Foods and I started the shopping with a double shot of wheat grass. I really can’t stand the stuff, but it’s soooooo good for me. I just drink it down, make my face, and get on with it.

1 Pure Bar – Trail Mix. I have really been enjoying these bars lately. I was in the middle of shopping, started getting hungry so I grabbed one of these and ate it while shopping. It was really good so I bought some more for home.

3 cups Purple Passion Smoothie. I’ve been making and drinking this for three days now. I love it. Greg loves it, too. Water, frozen blueberries, spinach, and fresh oranges (peeled) that my mom grows in her backyard.

Large bowl of Romaine lettuce topped with the homemade curry powder (I wrote about here), vinegar, Herbamere, and olive oil.

1 green botija olive. I love Essential Living Foods olives.

Double scoop protein shakeSun Warrior – and I added cinnamon and homemade curry powder. Yum!

1/2 container organic blackberries

Garlic Mustard Kelp Noodles. I love this recipe (it’s in my book, EASY Raw Vegan Transition Recipes). Creamy sauce with a kick accompanied by juicy bites of sweet orange. Yum!

3 Kristen Suzanne’s Heavenly Cookies (from my EASY Raw Vegan Dessert book) – one of Greg’s favorites. I made them and surprised him.

As of publishing this post, the day is not over… I might have another green juice. :)

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Friday, November 19th, 2010

Friday’s Raw EATS (food journal) and Adopt A Turkey

by Kristen Suzanne in cheezy hemp nacho sauce, food journal

I have a day full of nutritious raw vegan food! But, before I get into that… I’m excited to share with you that Greg and I adopted a Turkey today through Farm Sanctuary. As you know, we’re vegan, so there will be no turkeys slaughtered to feed our bellies! Ever!

Her name is Daphne. :) Isn’t she so cute?!

Have you seen Thanksgiving’s toll on turkeys? It’s just awful.

Okay…. so on to my All-Raw-Organic food for today:

I started my morning with a large purple-ish brown smoothie. It had water, frozen cherries, banana, hemp seeds, hemp protein powder, RAW sunflower lecithin, red leaf lettuce, and probiotic powder.
I made two protein drinks with Sprout Living’s new Vanilla Lucuma protein powder to have throughout the day. It’s very good! It’s the first ever vanilla protein powder that I like. Finally! And… it’s raw, vegan, and certified organic (yay!). I mixed it with water, Greener Grasses, and pumpkin spice. They also sent me their Chocolate Maca flavor to try, as well as their plain flavor. I don’t usually drink this much protein, but my postpartum hair shedding is out of control and I’m hoping some protein will help?! I also added a little extra zinc to my diet and I’m drinking organic nettle tea. (I blogged about some postpartum issues here).
Fall Delight – this is a mixture of shredded apple, pear, and carrot tossed with a handful of raisins, sprinkling of hemp seeds, 1/4 teaspoon pumpkin spice, and a small drizzle of yacon syrup.
Salad – I tossed a large salad of green leaf lettuce with segmented oranges, chopped zucchini, and chopped persimmon. I squeezed a little fresh lemon juice on top. (Persimmons are one of my favorites! Read more about my obsession here.)
Zucchini Pasta with Velvet Wine Sauce – Mmmm soooooo gooooooood. I simply spiralized some zucchini pasta with my favorite raw pasta maker, added halved grape tomatoes, minced raw olives, and Velvet Wine Sauce. Lip smackin’ delicious. I’ve written about my Velvet Wine Sauce here recently, and I shared the recipe in a limited edition of a recent email newsletter (hope you were on the list when I sent it out). If you don’t have it, it’s also available in my latest book EASY Raw Vegan Transition Recipes.
Cheezy Kale Chips from Blue Mountain Organics (I raved about them here where I also taught you how you can make your own). Personally, I can’t get my hands on organic red bell pepper to make my Cheezy Hemp Nacho Sauce to make my own Cheezy Hemp Nacho Kale Chips. So, in the meantime, I’m enjoying Blue Mountain Organics’ Cheezy Kale Chips.
1 Chocolate Butter Truffle
I’m using a new organic produce delivery service, Nature’s Garden Delivered. It’s my second week trying them (thank you to the commenter in a previous post who turned me on to them). I’m quite happy (I love their access to local organic food). They don’t have as much variety as Boxed Greens, but Nature’s Garden Delivered is less expensive and does a better job with their packaging (they use less plastic). They don’t deliver nationwide, but they’re available in Arizona and Georgia.

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