Wednesday, November 19th, 2014
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
- Preheat the oven to 350 degrees F.
- Blend all of the ingredients on high until smooth.
- Pour the pumpkin mixture into the chilled pie crust (recipe below).
- 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.
- 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
- Briefly process the almond flour, orange zest, and xylitol using a food processor, fitted with the S-blade.
- 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.
- Press the dough into the bottom and up the sides of a pie dish.
- Chill in the refrigerator for 30 to 45 minutes. Make the pie filling while it chills.
Saturday, November 8th, 2014
Homemade Vanilla Coconut Milk (paleo. vegan.)
Making your own coconut milk is galaxies better than buying it from the store, at least in most cases. The reason is that when you make your own it’s: 1) fresh, 2) doesn’t have any preservatives or additives, and 3) it tastes so much better. Give yourself and your family a real treat by making it yourself. You’ll be glad you did.
I like my Homemade Vanilla Coconut Milk heavily doused in my coffee, tea, and used in preparing raw or cooked foods. And, of course, a big ol’ glass of it straight up.
Recipe: Homemade Vanilla Coconut Milk
Vanilla Coconut Milk
Yield 1 quart
- Soak the shredded coconut with the hot water for about two hours in a large bowl.
- Transfer the mixture to a high-powered blender, like a Vitamix, and blend for a minute.
- Strain through a good nutmilk bag (discard the pulp). <– I haven’t used that bag but it gets nice reviews.
- Enjoy! This keeps for a few days in the refrigerator. It will separate so simply shake it up before consuming.
* I use freshly boiled water from my Breville One-Touch Tea Maker.
Monday, October 20th, 2014
Kristen Suzanne in apple cider vinegar
, gluten free
, MCT oil
, raw dressing
, salad dressing
, wild caught salmon
Wild-Caught Sweet-n-Sassy Sockeye Salmon on Salad w Honey Avocado Mustard Dressing
I admit, 6 months ago I wouldn’t have had the courage to cook wild-caught salmon whole, but, today, I do. And, guess what? It’s wonderfully easy. Easy. Easy. Easy.
Plus, bonus, buying a whole wild-caught sockeye (or king) salmon is cheaper than buying it in pieces. I buy my wild-caught sockeye (and king) salmons from Vital Choice. I opt for the boneless with skin-on. They have an amazing product and fabulous customer service. I called them recently to ask them what to do with the prawns I bought from them. The gal on the phone told me step by step. Awesomeness.
Whole Wild-Caught Sweet-n-Sassy Sockeye Salmon
This recipe doesn’t require much work at all. The hearty crisp romaine lettuce is tossed in a delectable creamy avocado dressing that is both sweet and savory, which pairs well with the salmon, having it’s own sweet and spicy elements. My 4-year old loved it. My husband loved it. I loved it. Say no more.
Read More »
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.
Wednesday, September 17th, 2014
Frozen Pesto (#HerbalMedicine)
I never thought of pesto as herbal medicine, but indeed it is.
Pesto has earned a spot in my diet (and my freezer), fairly regularly as a result. I mean, think of it, it’s chock-full of herbs. Herbs are medicine. Pesto = Powerful Herbal Medicine.
The thing about pesto, for me at least, is that I don’t relish the making of it. I have to lug out my food processor and wash lots of herbs (I like to keep them varied for optimal nutrition). The other issue is that sometimes you don’t want a lot of pesto… you want just a little. Well, that’s not a problem when you’re smart and make pesto ahead of time.
When you realize you want (or need) some pesto, it’s great to have it on hand. It requires thawing, but I find that I usually know if I’ll need pesto a day in advance so I put it in the fridge to thaw overnight. I like to make a good sized batch and freeze it in jars of different sizes as shown in the pictures. I especially like these baby food storage jars because the amount frozen is perfect for adding a little of pesto flavor to any dish where you want herbal flare but not a pesto-heavy result.
Pesto (#HerbalMedicine) going into little cups for freezing.
When I go to the farmers’ market, I see what lovely fresh herbs the farmer has, and I buy a lot. I go home and get to making some pesto straight away so I can be done with it. It feels good to have a freezer stocked of different things that can quickly be thawed for food. If you haven’t seen my post on Real Food Fast Food, please check it out. I share lots of ways to make really fast meals that qualify as Real Food (healthy stuff).
Pesto goes wonderfully served over a grass-fed steak, grass-fed burgers (I buy from Alderspring), pasture-raised chicken (I buy from Good Earth Farms), wild-caught salmon (I buy from Vital Choice). It’s also delectable slathered over some fermented organic sourdough bread, drizzled over mochi, dumped on top of gluten-free pasta, and stirred into organic goat cheese for the best goat cheese ever. You can also add a spoonful of it to the next dressing you make. Holy moly, you’ll be licking the bowl and begging for more salad when you do.
See? Many ways to enjoy pesto, when you have it on hand. Don’t forget…
Pesto = Powerful Herbal Medicine.
Pesto is pretty easy to make even if it’s not my favorite thing to do. However, I am not going to give you much of a pesto recipe because it’s so forgiving. You only need fresh herbs and a couple of other ingredients. I list many herbs below and you can use one or a combination of many. I also prefer hemp seeds instead of other nuts because they’re nice and small, soft, and offer some better nutrition than many other nuts.
- Fresh Organic Herbs: basil, oregano, dill, thyme, cilantro, parsley, rosemary, mint, dandelion, arugula
- sea salt (to taste, but don’t be shy)
- a few pressed cloves of garlic (more if you’re Italian) I love the Joseph Rocker Garlic Crusher
- 1/2 to 1-cup hemp seeds
- hard raw cheese like parmesan (if vegan, omit the cheese and add extra hemp seeds)
- 1/2 to 1-cup quality organic raw olive oil (or a mix of olive oil and Upgraded MCT oil for a brain boost)
Place the herbs in a food processor, like this one I have, fitted with the “S” blade, along with sea salt, garlic, hemp seeds, and cheese. Pulse it a bit until it’s nicely chopped. Turn on the food processor and add the olive oil in a steady stream until it’s incorporated. Set some aside to eat, if desired. Transfer the rest into glass storage cups of different sizes to be frozen. Be sure to label them with “Pesto” and the date.
Sunday, September 14th, 2014
Gussied-Up (low-mercury) Tuna Salad. Perfect for any party, lunch, breakfast, or whenever.
Tuna fish in a can makes a quick lunch, but I’ll only buy one brand of tuna. Wild Planet is a tuna fish I can trust to have low mercury and high omega fatty acids.
When we travel on the road, we eat it right out of the can for a satisfying protein and nutrient boost (we take these to Disney Land, too).
But, today, I’m sharing a recipe where it’s all gussied up with delicious textures and flavors. My whole family loves this, especially the bites with hidden gems in them like diced dried apricot.
Gussied-Up (low-mercury) Tuna Salad
Yield 2 to 4
- 2 cans low-mercury tuna
- Juice 1 organic lemon or lime
- 1/2 cup grass-fed organic (full-fat) Greek yogurt
- 1 stalk celery, chopped <— get a good knife
- 1 bell pepper, chopped
- 1/4 tsp kelp granules
- 1/2 to 1 cucumber, chopped
- 1 green onion, chopped
- Drizzle quality raw organic olive oil (or brain boosting MCT oil)
- 1/2 cup raw sauerkraut
- 1 tablespoon organic mustard
- 1/4 to 1/2 cup diced dried apricots (or currants)
- Handful each cilantro, parsley chopped
- Sea salt and freshly ground black pepper, to taste
Mix everything together with a large spoon in a large bowl. Enjoy.
Thursday, September 4th, 2014
Sunday Grass-Fed Brisket
Grass-Fed Brisket… a wonderful dish that I’m eager to share. It makes such a lovely dinner for family and friends, which is how we always have ours. I make it and I invite our most cherished friends and family. Sharing food is one of my favorite things to do, and making a dish with the grass-fed brisket cut of beef makes it an inexpensive (and nutritious) way.
I learned the basics for cooking brisket this way from Cook’s Country, but I couldn’t follow their recipe precisely because it called for cola. Um… gross. So I made my own version, using their technique for prepping and cooking the brisket, with a twist on the ingredients of my own. It turned out unbelievably fantastic.
I call this Sunday Grass-Fed Brisket because the way I made it required being in and out of the kitchen a bit for the day, but an enjoyable experience. Typically this could be made in most homes on a Sunday, as a result, so you can tend to it. Also, Sunday is when many families have big dinners. Sunday Brisket makes a lot of food, perhaps feeding 6 to 8 people. Therefore, either make it and invite everyone over, or make it and eat it for a few days. Or, make it and freeze the leftovers.
I buy my dry-aged, grass-fed, organic beef from Alderspring Ranch. They’re a beautiful company where the rancher, Glenn, sends email updates on the animals that are darn near poetic. I also appreciate their values, one of which is “Absolute Traceability: Each cut is labeled and traceable to a single beef.” I really like Alderspring Ranch.
Read More »
Friday, August 29th, 2014
Longevity Bone Broth
The fall weather is approaching.
It’s time to get serious and prep our bodies with nourishing foods to get through flu season with ease. Bone broth (i.e., stock) is essential to help prevent getting sick, and to help you heal in record speed, if you do get sick. My family consumes homemade bone broth (on a very regular basis) delivered by mug, soup, stew, sauce (I make demi-glace from it which serves as the bases for many unbelievable sauces), and rice pilaf. We also rely on herbal medicine to keep our immune systems in the best shape possible. See posts here and here for herbal medicine. Oh and this post with a delicious(!) berry tea recipe, great for helping you fight and prevent colds and flu.
In case you haven’t read it yet, I wrote an epic blog post showing you many variations to making your own homemade bone broth (i.e., stock). Today, I’m quickly sharing a groovy longevity twist I have been making: Longevity Bone Broth.
I am naming it Longevity Bone Broth because I’ve added a number of longevity supporting ingredients such as:
Bone broth is a pretty bad-ass longevity food on its own, but this version takes it to new levels.
Read More »
Tuesday, August 26th, 2014
Strawberry Banana Brain-Boosting Smoothie
Enjoy this mega brain-boosting smoothie for your next breakfast or lunch. Warning: if you have a little one around, especially a little girl who loves pink, be sure to double the batch or she’ll drink all of yours.
Strawberry Banana Brain-Boosting Smoothie
Blend everything in an awesome high-speed blender. (You don’t really need a high-speed blender to make this… but life is better with one.)
Read More »
Saturday, August 23rd, 2014
Spicy Aloe Beauty Salad (Raw Vegan Paleo Gluten Free)
I’m into beauty. I’m a girly-girl. I like beauty products, anti-aging goodies, sparkly things, makeup, and all things pink. And, as someone who closely watches what I put in my body, I do the same for what goes on the skin of my body.
Enter: Superfood Aloe.
Aloe is an amazing superfood that can be used externally and internally for amazing beauty results including fighting wrinkles when taken internally. Yeah, who knew?! Trouble is… fresh aloe is bitter so it’s not easy to find ways to consume it. Sometimes I drop a chunk in my smoothie, other times I add to soup (like my Beauty Soup Recipe), and yet other times I add it to salad. (Be sure to consume only the clear gel/flesh part, and avoid the yellow part or you’ll get a sick tummy and be running to the potty more than you want.)
Here’s a refreshing and energizing salad that brings you beauty internally and externally with the hydrating cucumbers, circulation-boosting jalapeno, beauty enhancing raw honey, and skin loving aloe. Enjoy.
Read More »