As subscribers to my quarterly email newsletter, you now have the Hearty Buckwheat Biscuits recipe in your hot little hands (or on your hot little computer actually). Today, I received a great question and I thought I’d share it (along with my response) in case anyone else has this issue.
Your recipe for your buckwheat biscuits sounds very good. However, I don’t own a juicer. What could I use instead of the carrot juice pulp? Love your blog.
Here are some ideas to consider…
- Is there a juicing (or health food) store that you could go to and order a carrot juice, and ask for the pulp in a separate cup? (Remember you need 1.5 cups gently packed.)
- If you have a blender, you can blend some carrots with a little bit of water. Strain out the juice and the pulp will be left in the bag. You need a nut milk bag for this, or go to the hardware store and buy a paint strainer bag for much cheaper. Cheese cloth could work, but it’ll likely get messy.
- The last option would be to use a cup or so of chopped carrots. It won’t be entirely the same, but I imagine they’ll turn out. :)
My husband and I are enjoying a day of High Raw food day. All organic. And, that’s me having fun in my third trimester – YAY! I am so happy being pregnant! (OH! On Monday I’m having another AWESOME GIVEAWAY so come on back tomorrow!!!)
1 large banana – I had mine fresh peeled, and my husband had his warmed in the dehydrator as semi-dehydrated slices
Teeccino with Raw Vegan Nutmilk – I am writing a post on getting over caffeine addictions this week, so stay tuned for that. For my Raw Vegan Nutmilk, I made a 1-Minute Nut Milk with 1 hefty tablespoon of Rejuvenative’s Pecan Pie Butter (so extra yummy!) blended with a cup of water. It’s aromatic, a hint of spice, a touch of sweet, and super delish!
1/2 cup fresh pineapple – I had mine fresh, and my husband had his warmed in the dehydrator as semi-dehydrated. He loves it like that.
Hearty Buckwheat Biscuits – This recipe will be in my next email newsletter, which goes out on Tuesday. I had one of these today and my husband had two. They’re so good! I already need to make another batch!
Plant Blood – I made 2 quarts of organic green juice using my Hurom (love this juicer!). We each had about 2 cups and I’m saving the rest for later in the day. It had 1 bunch of celery, 1 bunch curly purple kale, 1 bunch cilantro, 2 large cucumbers, 2 large carrots, 1/2 inch knob of ginger, 1/2 pineapple, 1/2 cup water)
Protein Shakes – My husband will have one of his Protein Grenades and I will simply have a shake mix of Sun Warrior Brown Rice protein powder, Hemp protein powder, cinnamon, and water.
Huge Protein Salads - Giving my little monkey some extra protein now that we’re in the third trimester. This salad has an awesome raw vegan dressing, cucumbers, red bell peppers, spinach, broccoli sprouts, raisins, and tofu.
Plant Blood – Leftover from earlier in the day.
Sauerkraut – This homemade kraut is sooooo good! I could eat a cup at a time. Yum! I’m enjoying this batch on top of another Hearty Buckwheat Biscuit. (Learn how I make my organic, unpasteurized sauerkraut here.)
Strawberries with Sweet Frosting Dip – The Sweet Frosting Dip recipe will be in my next book, due out in the next couple of months (hopefully before I give birth to my baby). Stay tuned!
Raw Vegan Truffles – My good friends, Dolly and Anthony (you might know him as Raw Model), are making Raw truffles that they sell (Blackbird Naturals is the name of the company) and they happen to live nearby! I bumped into them at the market over the weekend where they blessed me with FREE CHOCOLATE. And, um… about 2 hours later I went to Oakville Market where they sell them and I bought a package. I’m having them for dessert tonight!
Protein Shake – I’m undecided, but if I find myself hungry or needing more protein later tonight, I’ll shake up another protein shake. Perhaps I’ll have another banana, too!
Tuesday’s food. I’ve included some details of a recipe for something cooked (gasp!) – lol. I wanted to share it because it’s so darn good. It’s a huge crowd pleaser for everyone, every time I make it. So, if you’re looking for a quick, easy recipe to share with meat eaters… this is a totally satisfying and fun vegan option.
On to my day of food!
Savory Breakfast - Hearty Buckwheat Biscuit and Dilly Orange Coleslaw
You’ve seen me write about “Crunchy Buckwheat Biscuits” lately and I’ve decided to change the name to “Hearty Buckwheat Biscuits” because although they can be crunchy, it really depends on the length of time in the dehydrator. This last batch I let dry a little less than normal and they had crunchy elements to them but also chewy-ish hearty elements, too. “Hearty” seems a perfect description. And, let me tell you… they’re soooo good. I love them! To tell you the truth, every time I opened the refrigerator and saw my glass container with them inside, I actually smiled because I couldn’t wait to eat one. It’s going to be featured in my upcoming book, and I was trying to wait to share the recipe with everyone, but it just seems kind of mean (lol) that I keep telling you about them without giving you the recipe (not to mention, I’ve received oodles of emails requesting it). Therefore! I’m going to share it in my next email newsletter (spring edition). Be sure to sign up at KristensRaw.com if you haven’t already.
I also had Dilly Orange Coleslaw. It’s a new recipe and oh-my-goodness-gracious, this recipe is sooo great, too! My husband told me about four times as he ate his first serving of it, “Kristen, this is really good. Like, I mean really good. You said we were having coleslaw and I was cool with that, but I didn’t expect this!” It’s filled with different textures, gorgeous colors, and it has a light creaminess to give it some oompf and is also mega juicy with every bite. Hhmmm… YUM!
~ Kaia Foods Cocoa Bliss granola with 1-Minute Almond Milk – To make the 1-Minute Almond Milk, I simply blended a tablespoon of Artisana’s raw almond butter with a cup of water. (It makes two servings when used for granola.) Voila!
~ 3 teaspoons of sprouted sunflower seeds from Kaia Foods
~ Hearty Buckwheat Biscuit topped with Rejuvenative’s Sea Vegetable Garden Kim-Chi
~ Large salad of romaine, cucumber, orange bell pepper, broccoli sprouts, and Kaia Sunflower Seeds topped with a dressing of Himalayan crystal salt, black pepper, 2 teaspoons raw olive oil, and Coconut Secret’s Raw coconut vinegar (I love this stuff! It really brightens up a salad)
~ Raw Chocolate (1 small piece)
~ Herbal tea
Dinner - Vegan Chicken Ratatouille
Okay, here is the cooked vegan recipe that pleases all crowds. For the most part I consider myself High Raw, although there are some days that I’m all raw. That being said, when I do eat some cooked foods, I sometimes make it a point to consume some of the foods deemed “healthy” when cooked, i.e. tomatoes, cruciferous, etc. There are people who say those foods are better eaten slightly cooked because the cooking releases some nutrients otherwise not as easily available. Therefore, although it destroys many other nutrients to cook the food, I know that I’m at least getting some nutrition from these choices of cooked foods. And, as always, I make every attempt to buy organic or non-gmo.
So, for those of you still reading…
I make a quick ratatouille sauce where I heat a pot to medium heat and drizzle a bit of olive oil in it. After about 30-60 seconds, I add 2 cloves of chopped organic garlic and saute for a minute. Then, I add 4-5 medium organic chopped tomatoes and get them cooking for about 5 minutes or so (I have not timed this all, so these are approximations). I add Himalayan crystal salt, black pepper, dried basil, dried oregano, onion powder, couple dashes of cinnamon, and a dash of vanilla extract. I don’t have exact measurements for the salt and pepper, just do it to taste. For the basil, oregano and onion powder, I don’t measure that either, but I put in a decent amount to get some aroma and flavor. My advice is to start small and build from there. Then, I add 1 chopped organic zucchini. Continue cooking a couple of minutes. If it starts to boil, I reduce the heat to a lower setting. Then, I add about 1/3-1/2 bunch of kale (mostly destemmed and then chopped). I cook this for a couple of minutes.
At about the point of making the sauce where I put in the zucchini, I get out a saute pan. I set it to medium heat. After about 30 seconds of heating up, I add a little olive oil, coconut oil, or canola oil for cooking the faux chicken breasts. I take a package of Gardein Chick’n Scallopini Breasts (available in the freezer aisle of Whole Foods Market) and I saute them for 2 minutes on one side (at this point is when I add the kale to the sauce pot mentioned above). I flip the breasts and continue cooking another 2 minutes (now the kale has had time to cook a bit).
I take an 8X8 glass baking dish and put the 4 faux chicken breasts in it. I pour the sauce on top. Then, I sprinkle Daiya cheese on top (the white version) and put it under the broiler to melt the cheese for a couple of minutes. All done! This makes 2-4 servings depending on whether you’re hungry for 1 or 2 faux chicken breasts. Sometimes we make it 4 servings and have it alongside a huge organic salad. Ummm…. how’s my cooked recipe writing – lol! Not used to doing that.
So… ingredient shopping list for Vegan Chicken Ratatouille:
2 cloves garlic
4-5 medium tomatoes
1/3-1/2 bunch kale
salt, pepper, dried basil, dried oregano, onion powder, cinnamon, vanilla extract
Gardein Chick’n Scallopini
Daiya Cheese (I buy mine from Whole Foods Market)
Dessert - Cherry Chocolate Bomb Shake!
As many of you know, this recipe is the bomb and I can’t seem to get enough of it – so I have it a lot! (I’m OK with that though.) ;)