Monday, February 6th, 2017
Kristen Suzanne in Bread
, gluten free
, instant pot
, pastured eggs
Let’s dive in. Golden Egg Salad.
I love egg salad. It’s creamy, a bit tangy, nourishing and full of flavor and satisfaction.
Here’s how I made Golden Egg Salad the other night.
I started by pressure cooking organic broccoli in my beloved Instant Pot, which effortlessly takes only a handful of minutes.
Instant Pot broccoli. Easy!
While the broccoli is cooking, I get a bowl together with the dressing mixture.
Egg Salad dressing goodies
For starters, I don’t like conventional mayo because they all have some kind of vegetable oil in it (canola or sunflower or soybean oil) of which I currently eschew. I’m not crazy about the primal mayos out there either.
Instead, I love and always use Straus whole-fat Greek yogurt which is a kiss from heaven. It’s thick, rich, and tastes like cream cheese(?) to me. I use it in place of all things mayo and my gut thanks me as a result (boost of gut-health probiotic love). I can’t speak for other Greek yogurts though, as far as heavenly taste.
To the bowl, I add:
I stir it all and look for more stuff to add texture and pizzazz to my egg salad.
Oh. Whoops. I should mention that I already had my hard-cooked eggs made in my Instant Pot earlier today. Reason alone to buy an Instant Pot to make the perfect-every-time hard-boiled eggs.
Ok so I found some red bell pepper and chopped it.
I added sauerkraut and chopped bread-n-butter pickles (my favorite in egg salad).
Bell pepper for texture, brightness, and nutrition
Then I chopped the freshly cooked broccoli, added more Greek yogurt cuz you should make it really creamy.
I need a bigger bowl.
Added the chopped eggs.
Stirred it up and tasted.
Diced up an apple and added it.
Now, it’s perfect.
Oh yeah. Bring it.
Sunday, February 5th, 2017
Nutrient and Flavor Boost w Veg Powders
I look for ways to add vegetables to my life.
Dr. Cowan’s Garden Vegetable Powders make it super easy. With most meals I simply add a 1/2 teaspoon each of a couple different veggie powders. It’s that easy.
No washing of extra veggies. No cooking required. Just add a sprinkle of the powders for extra flavor and a serious boost of nutrition.
By the way… my readers get a 15%-off coupon to use with Dr. Cowan’s online store:
Coupon Code: KRISTEN
Note… they often sell out of their veggies powders so add your name to their email list and always know right away when the online store is restocked.
I even bring my veggie powders to restaurants.
Today, I brought a couple jars to Chipotle so I could mod my bowl.
Leek is my FAVORITE!!!
It. Was. Awesome.
I could’ve stopped with just the veggie powders, but I also brought Straus whole-fat Greek yogurt (tastes like sour cream and cream cheese – fucking delicious), plus organic orange bell pepper, and purple sauerkraut.
Ta-Da! Chipotle bowl mod.
I was licking my bowl.
Saturday, February 4th, 2017
Easy delicious cabbage from the Instant Pot
I talk a lot about my Instant Pot
because I love it to bits. It’s been a life-changing kitchen appliance.
The Instant Pot has made vegetables more prominent in our lives, because it’s so easy to use (i.e., fast!) and super delicious.
Lately, I’m making a lot of organic green cabbage in my Instant Pot.
Here’s how easy it is:
- 1 head organic green cabbage, chopped
- Sea salt, to taste
- Additional seasonings as desired (maybe turmeric? ground cumin?)
- Squirt of mustard
- 2 to 3 pats of grass-fed butter (or more hehe)
- 1 cup water or broth (add extra if a soupy experience is desired)
Put everything in the Instant Pot and set it to LOW pressure for 3 minutes. Quick release.
That’s it! Did you hear me? That’s it.
THIS is why I’m eating so many more vegetables … it’s too damn easy!
With the Instant Pot and this basic recipe, delicious and healthy cabbage is ready in minutes… Ready to serve with a main-dish protein.
Or, sometimes the cabbage dish is the main star and I toss in some Epic bacon pieces.
I also jazz it up with Dr. Cowan’s veggie powders to amp up the veggie power.
Veggie powders for the win.
Oh, and last night I added a 1/4 cup of hemp seeds. Fun texture.
The possibilities of simply cabbage are endless. Yum Yum Yum!
Get an Instant Pot today and change your life for the better.
Tuesday, September 6th, 2016
Instant Pot to the rescue for easy food prep.
I recently waxed poetically about my Instant Pot – Smart.
The love for my kitchen
robot appliance continues to grow.
I have immense gratitude for how it has made my life easier to effortlessly get more vegetables into my life (and my family’s).
Case in point.
Super fast lunch of purple carrots.
Instant Pot Effortless Vegetables.
I simply scrubbed the organic carrots, broke them in half (the ones that didn’t fit in “whole”), and cooked for only three minutes under high pressure.
Tossed them in a bowl with nutritious grass-fed butter, sea salt, fresh organic rosemary, and….
… my other NEW trick for getting EVEN MORE veggies into my family’s life: Veggie powders, but not just any veggie powders. These are veggie powders with a mission!
See those jars in the picture? See the green stuff on my carrots?
Those tasty powders are from the brilliant Dr. Cowan and his Garden Vegetable Powders. Honestly, I want to rave continuously about these veggie powders. Instead, I’ll guide you to the place I first heard of them: Chris Kresser’s podcast (do yourself a favor and listen to it). You’ll learn the importance of VARIETY when it comes to vegetables and how it’s not necessarily easy to do that.
With Dr. Cowan’s extremely cool, bad-ass garden vegetable powders.
My carrot lunch above included Dr. Cowan’s leek powder (one of my favorites!!!) and the perennial greens. A mere 1/4 to 1/2 teaspoon each and I’m bombarding my body with vegetables.
These powders are a brilliant way to increase veggies in your family’s life by adding them to soups, marinara, buttered toast, eggs, pies, smoothies, bread puddings, veggies, oatmeal, yogurts, sauerkraut, broth, chicken dishes, burgers, sauces and so much more.
The sky is the limit.
This morning I added them to my homemade grass-fed kefir (to which I also added a bit of homemade yogurt).
I made a most delicious savory breakfast kefir that blew my mind. I loaded my body with gut-healthy probiotics along with the foods (the veggie powders) to help feed them.
Kefir bursting with veggie goodness.
Edit September 16, 2016: I changed the basic link of Dr. Cowen’s to an affiliate link today. I signed up for their affiliate program, because I love their products so much and I use them every day. If you purchase through them, you can help me buy more of those awesome vegetable powders.
Thursday, August 4th, 2016
Milk Kefir Grains – Gut health power!
Remember when I told you I was making my own super-duper-probiotic-power kefir at home? Definitely check out this post to learn more about my friendly introduction into the world of kefir making.
Well. Finally, I made it through two boxes of Body Ecology Kefir starter packs. Those were an amazing and easy introduction to making my own grass-fed, whole-fat milk kefir. But…
I was ready to take it next level.
That meant making my own kefir at home using milk kefir grains. The kefir grains promise even more probiotic nutrition and the ability to never have to buy packets again because these grains could last me…. forever. Whoa. Cool beans.
Kefir is a gut-health-boosting powerhouse. Kefir can fill your gut with beneficial bacteria and yeasts that will set up shop in your gut (turns out yogurt is transient and passes through to feed the bacteria in your gut, but kefir has the bacteria that colonizes your gut – learn more about the differences between yogurt and kefir here). I bought mine here at Cultures for Health.
As a result of drinking kefir almost daily, plus eating homemade yogurt and sauerkraut I no longer take probiotic pills. Score! The biggest difference for me is seeing my skin take on a brighter glow. For my parents, their digestion has really improved. Kefir and fermented foods, especially when made at home, are really special and will always be a part of our life.
Join me on my journey into kefir grains as I show you how easy they are to prepare. See you next time!
Organice swiss chard salad. Simple and full of flavor.
I was watching a show featuring renowned chef, Arnaud Daguin, at his Michelin rated guest house in Basque country. As I hung onto every word and scene of beauty, I picked up a great tip for swiss chard (and promised myself that someday I would visit his place, Hegia).
This is food porn to me.
Chef Arnaud said that cooking the chard stems would degrade their gorgeous color so he set to thinly slicing them. I loved the idea and happened to have a bunch of organic swiss chard from the farmer’s market with which I was trying to decide what to do.
So, that’s what I did with my salad.
Once I thinly sliced the stems, I found myself thinly slicing the entire thing. I tossed them in a bowl with pinch of icelandic sea salt, a scoop of thinly sliced, homemade pickled cucumbers, and a quick drizzle of extra virgin olive oil. The fresh green flavor of the swiss chard was gently front and center, supported by bites of spice from my pickled cucumbers, and the olive oil smoothed everything out.
I can’t take my eyes off these beauties.
I know I’m probably a bit weird, though I know I can’t be totally alone, when I say that I get super excited at the farmers’ market. Seeing all of that fresh organic produce, quite frankly, makes me want to pee my pants. (I’m the same in a bookstore.)
You’re probably not surprised though, after I shared with you how I can’t get enough of scratch cooking. It’s my passion.
This past week, I was particularly smitten by those gorgeous carrots you see above.
And, then there was this purple sweet potato that I had to cut into wedges and roast with ghee, garlic, rosemary, spices, and sea salt.
Purple sweet potato wedges, roasted.
Low-Carb Cauliflower Egg Scramble
I had a head of cauliflower in the fridge begging to be eaten. I didn’t have any fish or other meat thawed, so I knew it was destined to be a vegetarian egg-meal night.
I used the following ingredients to make our meal of three servings:
- 1 head of organic cauliflower
- plenty of grass-fed butter
- sea salt
- freshly ground black pepper
- 7 pasture-raised eggs
- 2 tablespoons freshly chopped oregano and rosemary, combined
- heavy dollop grass-fed whole-fat Greek yogurt
- freshly grated parmesan cheese
I steamed my cauliflower, and then processed it in my food processor, fitted with the “S” blade, with salt and grass-fed butter to the texture of something between rice and mashed potatoes.
While the cauliflower was steaming, I started the eggs. I used a generous chunk of butter, which melted gloriously, after which I cracked in the eggs and started to scramble them slowly over medium-low heat. I added sea salt and freshly ground black pepper. I also added fresh oregano and rosemary.
When the eggs were mostly cooked, I I stirred in a big dollop of whole-fat, grass-fed Greek yogurt (<– amazing in eggs).
Then, I transferred the eggs and cauliflower to a bowl and stirred it together. Portioned it into bowls and topped it with freshly grated parmesan cheese.
Done. Easy. Nutritious. Low-carb.
Scratch cooking can be this simple.
Turmeric Recipes Ebook!
I’m so happy to announce that I just released another Kindle ebook, Turmeric Hacks!
This one features 55 recipes to help you add more turmeric to your life.
(Just last week I published my other new ebook, Matcha Hacks.)
Why would you want more turmeric in your diet?
Because it’s good for you. :)
Turmeric is a deep orange-yellow spice that’s been used in South Asian cuisine for thousands of years. Many people consider turmeric to be a superfood due to its active compound, curcumin, which is a powerful antioxidant reputed to decrease inflammation, notably for chronic inflammation, which can lead to cancer, cardiovascular disease, neurological disease, type-2 diabetes, and arthritis (it can work for acute inflammation, too!).
With the recent increase in awareness of the health benefits of curcumin, it’s no surprise that people want more ways to get more turmeric into their diet. I can help you with that.
In my own quest to have more turmeric in my family’s life, I have taken turmeric beyond its traditional role as a spice by creating these 55 recipes for adding turmeric to all kinds of foods, including smoothies, entrees, soups, sides, salads, desserts, breakfast, condiments, snacks, beverages… even toothpaste!
Start adding more turmeric to your diet today.
11 ebooks for ONLY 11 bucks!
I have great news!
I put my raw vegan ebooks on sale.
You can get your hands on over 600 raw vegan recipes with my ebooks for only $11.00.
You get the following 11 ebooks:
With this special bundle, you get ELEVEN of my EBOOKS. This is my best deal and it’s the ultimate way to have one of the world’s most complete raw food recipe libraries at your fingertips!
This bundle of PDF Ebooks is available exclusively from KristensRaw.com. There is no special bundle for print books, which are available through Amazon.com.