Friday, January 31st, 2014
Carrot Cauliflower Puree
I love using fresh organic produce which shows off vibrant colors. This recipe of Carrot Cauliflower Puree does just that. It’s the color of a sunset, so pretty. Delicious, too. I can serve this as a side dish to any meal whether it’s breakfast, lunch, or dinner.
Carrot Cauliflower Puree (Gluten Free Recipe)
Yield 4 servings
- 1 head of cauliflower, chopped
- 2 large carrots, peeled and chopped
- 1/2 teaspoon sea salt
- 1/4 cup homemade broth (learn how to make here)
- 1/4 cup grass fed butter
- fresh organic thyme, for garnish
- Put the cauliflower and carrots in a large, deep saute pan with about a few tablespoons of filtered water. Cook over medium heat, covered, until tender. Alternatively, you can steam them with a steamer insert like this. (I love that steamer insert because it has handles that don’t get too hot to touch, so I can simply dump the veggies into a bowl waiting with butter in it, in one quick dump.)
- Transfer the vegetables to a food processor, fitted with the “S” blade, and add the remaining ingredients. Process to a chunky or smooth consistency, as desired.
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Monday, January 27th, 2014
Apple Pear Yum Porridge (Raw Vegan Paleo Gluten Free)
This is YUM.
Here’s a quick, light, and easy snack (or breakfast or dessert) recipe with pears and apples. The colors are quite pretty when using a green pear and red apple (or vice versa).
Apple Pear Yum Porridge (Raw Vegan Gluten Free Paleo)
Yield 1 serving
Put the milk, pear, apple, sweetener, and allspice in a blender and briefly puree. Serve immediately.
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Thursday, January 16th, 2014
Grass fed beef tongue with Cherry BBQ Sauce
Enter the world of grass fed organ meats with me, if you dare.
Though, if you’ve been reading my blog recently, then you came into this unusual world of organ meats when I shared my delicious and “heart healthy” (hehe) Heart Stew recipe with you.
Heart? Liver? Tongue? What’s next? Not sure… kidneys are in my freezer but would you believe I’m freaked out about those the most?
Grass fed organic beef tongue. Are you ready? It’s so weird.
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Monday, January 13th, 2014
Fresh organic ginger
Making my own fresh organic dressings is the only way I consume salad. And since I like salad, I make a lot of fresh dressings. This is a 2.0 version of one I used to make, and it is one of my family’s favorites.
Ginger Shallot Dressing 2.0 (Raw Vegan Paleo Gluten Free)
- 5 tablespoons raw organic olive oil or macadamia nut oil
- 3 tablespoons organic apple cider vinegar
- 2 tablespoons water
- 2 tablespoons raw honey
- 1 tablespoon plus 1⁄2 teaspoon coconut aminos
- 1 tablespoon minced shallot (or 1 teaspoon onion powder)
- 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)
Blend everything up and dress your salad.
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Saturday, January 4th, 2014
I created a Cherry BBQ sauce that is sweetener-free and oh-so-super delicious.
Ingredients for Cherry BBQ Sauce (Paleo, Gluten Free)
I’ve used this recipe as a BBQ sauce over various styles of grass fed beef and bison (including tongue – strange, bizarre, and weird to be sure, but tasty). I’ve also added it to slow cooker stews for a mega flavorful stew experience.This fantastic Cherry BBQ Sauce recipe makes more than you’ll likely use with one dinner, like the grass beef tongue that will be featured with it soon. But, it’ll store well in the refrigerator for a few days to use on other foods like pastured eggs, wild caught fish, or other meat dishes. Or, you can freeze it.
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Sunday, December 29th, 2013
Here’s a simple french toast recipe that my kid (and husband) love. It’s just toasted paleo bread with grass fed organic ghee, and organic maple syrup… But, surprisingly it tastes quite a bit like french toast, because the bread has both an eggy flavor and texture. It’s so easy that your kiddos can make it all by themselves, supervised while using the toaster.
*I consider this a paleo recipe (though perhaps not super strict paleo) because of the use of ghee or high vitamin butter oil.
Easiest French Toast (gluten free)
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Thursday, December 26th, 2013
Here’s a great side dish recipe to have in your recipe box because it can go with so many meals, it’s easy to make, and it’s nutritious. It has a texture that is like air, if you can imagine that. But, the catch is that you need a high speed blender to get it to perfection, preferably a Vitamix with the plunger.
Buttered Cauliflower Puree (gluten free)
Buttered Cauliflower Puree
Yield 4 servings
Blend the steamed cauliflower and butter until smooth, using the plunger to make the magic happen. Taste and season with sea salt, if needed.
** My favorite steamer is here. I love it! I used to have one of those cheapies you insert in the bottom of a pot. It would always fold in while trying to get out the veggies – total pain. Then, it was hot and couldn’t touch it. I found this awesome steamer insert and fell madly in love. It fits a couple of my pots, I can easily get all the veggies out at once by using the side handles and picking it up and dumping all veggies in a bowl of butter. The handles don’t get too hot to touch. Highly recommend.
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Saturday, December 21st, 2013
Tuna Carrot Salad Sandwich (Paleo Gluten Free)
Quality canned fish can be a real time saver; therefore, it’s good for your sanity. I was low on food in the house and we needed something for lunch so this is what I threw together… Tuna Carrot Salad Sandwich. The bread is paleo, gluten free, and homemade.
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Monday, December 16th, 2013
by Kristen Suzanne
in dessert,
easy raw vegan recipe,
ebooks,
gluten free,
goji berries,
holidays,
macadamia nuts,
paleo,
raw desserts,
raw recipes,
recipe,
vegan
Rudolph Cherry Cobbler (Gluten Free. Paleo. Raw Vegan.)
I asked my husband, who has a birthday around the holidays, what he wanted to eat for his birthday dessert. He said without thinking twice, Rudolph Cherry Cobbler. It’s a raw vegan, paleo, and gluten free recipe from my Holidays Recipe Book that he’s been a raving fan of for the past five or so years. I said to him, “Really? That’s what you want for your birthday?” He said, “YES! It’s the best and I can’t eat just one serving, I keep going back for more.” I can’t say I blame him… it is friggin’ delish. The squishy and delicious cherries explode with flavor in your mouth.
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Sunday, December 15th, 2013
Sunshine Muffins (Gluten Free)
These versatile and moist muffins are not sweet. I limit the sugar content in my family’s life so I create some recipes without any added sugar. The only sweetness from these babies comes from the orange juice. So, if you’d like a sweet muffin, then by all means add some sugar (coconut crystals, honey, xylitol).
I’m also known in my family to make gluten free muffins and breads without added sugar because if I feel like sweetening it up later, I drizzle raw honey or maple syrup on top.
Oh, another good reason for keeping the sugar out is that I can then serve these alongside stew or chili.
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Hi! I'm a chef, author, homeschooling mom, and I love to eat and cook super healthy food. I'm a former vegan, now real-food omnivore, who enjoys coffee(!), dark chocolate, rebounding, and researching the latest tips for optimal living. 
