One of my favorite cookies from childhood is a no-bake cookie. Over the years I’ve tried to make a Kristen-approved version that I can enjoy without a second thought, but honestly… I always fail.
Sure my cookies meet my high health standards, but do they remotely resemble no-bake cookies? Nope. I don’t even try anymore. They really need peanut butter to make that ol’ no-bake cookie flavor, but I can’t bring myself to buy peanut butter.
That said, my Chocolate Coconut Cookies are so good(!) and they don’t need to be baked. They have vitamin E rich sunflower seeds, they’re full of texture and flavor, and they have ample protein and fat. They’re pretty much paleo if you don’t mind a bit of butter (you could substitute some delicious grass-fed ghee if you wanted, or coconut oil).
As a result, I whipped up these bars and, well, they’re awesome. They’ll satisfy any sweet tooth, as well as make any momma proud to serve these to her family (after she gobbles up a couple of them herself, of course).
Why call them The Lazy Flax Bars?
Well. I entered the kitchen to make these with crazy ambition to make Flax Balls. But, as I mixed up the recipe and saw the amount of “dough” being created, I quickly abandoned the idea of rolling out a gazillion balls. Read: I’m lazy.
Um, I quickly pressed them into a baking dish.
Therefore, these are ridiculously easy to make. They’ll freeze well if you want to save half for another day.
Drawing artist I’m not… my specialty in art is in the kitchen. ;)
Here’s my latest batch of raw vegan protein powder for my super strong n sexy husband, Greg. You might remember a post I wrote years ago about the protein grenades I made him. Well, to make it easier on me, I now just mix some different protein powders and other add-ins, in a big bowl (the recipe changes a bit each time), and then I put it all in a big jar like this. From there, he takes about 3 to 4 scoops per protein shake (he likes a high amount of plant powered protein in his diet), and he drinks 2 to 4 of these a day. This particular blend is mostly Sun Warrior with additions of hemp, raw cacao powder, cinnamon, turmeric, maca, and he shou wu and astragalus (chinese tonic herbs – we’re big into tonic herbs these days for longevity and taking our health to new levels – that’s a future post though – I keep saying that don’t I?).
I get a lot of emails asking about Greg’s workout routine and diet. The gist is that he eats a lot like me. Plant based, moderate to high raw, organic, and protein shakes. He sometimes goes for a shake while I make a whole food meal for myself. He loves his shakes, what can I say? Ever since he started with Sun Warrior, he’s been hooked. It’s the magic bullet for him. He builds lean mass and feels strong.
His workout routine is consistent, too. He does 3 days in the gym, a day off, 3 days in the gym. One day is chest/tri. Next day is back/bi. Last day are the legs. Shoulders are in there somewhere :) He also runs barefoot in Vibrams and likes to do a little swimming when time permits. Ideally the run and swim are the same day and he calls it his “surf-n-turf.” And, throughout the day I see him dropping to the floor for push-ups or using our chin up bar to bust out some pull-ups – my man is strong. Oh! And now that we have a Bellicon Rebounder he has been using that, too. It’s one of the best purchases we’ve ever made.
Happy Holidays, Everyone! XOXO
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I just love a good shake and this is definitely one to put on the “household staples” list. It’s filled with protein, omega fatty acids, vitamins, minerals, and fiber. It’s filling. It’s lightly sweet. It’s AWESOME! It’s perfect for the growing baby inside me.
Yay! It’s recipe time! In today’s video, I’m showing you how to make an EASY yummy bread recipe, Soft n’ Savory Hemp Onion Bread. If you’re a fan of savory onions, then you’ll be one happy camper with a slice of this! Soft n’ Savory Hemp Onion Bread is delicious, pretty, and filled with nutrition… essential fatty acids, protein, antioxidants, vitamins, minerals, and fiber. Essential fatty acids are necessary fats that we basically cannot synthesize on our own, so we have to get them from our diet. Enter: hemp and chia! Not only that, but hemp foods are an excellent source of complete vegetarian protein. Personally, I consider hemp foods as superfoods because they are loaded with important nutrients and they make me feel great. As a pregnant gal, I’ve been upping my intake of them – great for my growing baby. So… back to the bread… It’s perfect for snacking on by itself, dipping in Raw hummus, and spreading with Raw hemp seed butter or guacamole. Depending on the size you cut, you can also use it as a nutrient rich bread for hearty Raw sandwiches. As I’m typing this post, it’s dehydrating in the kitchen and it smells soooooooo awesome!
In this video, I feature a few different kitchen tools, ingredients, and appliances. You can get your hot little hands on them buy purchasing from these links…
Yield approximately 20 – 32 pieces (depending on size you cut)
3/4 cup hemp seeds (lightly ground)
3/4 cup chia seeds
3 pounds red onions, chopped
2 medium tomatoes, chopped
1 cup spinach, packed
1/3 cup raw agave nectar
1/3 cup tamari, wheat-free
1/4 cup hemp protein powder
Place the ground hemp seeds and whole chia seeds in a large bowl and set aside. Process the onions, tomatoes and spinach in a food processor, fitted with the “S” blade, into small pieces – don’t let it get too mushy though. One thing that might help is to do this processing in two halves (half each of the onions, tomatoes, spinach in one processing, then do it with the other half) so that you can keep it a little on the chunkier side. If you process it too long, it can get too wet (as you’ll see in the video, I should’ve done mine in two processing batches, but I shoved it all in one – lol).
Add the onion mixture and the remaining ingredients to the bowl of seeds and stir well to mix. Let the batter sit for up to 5 minutes. If you find that the batter is too “wet” then add more chia seeds to soak it up (1 – 2 tablespoons at a time and wait a few minutes).
Use approximately 4 cups per tray and spread the batter onto 2 dehydrator trays, each lined with a Paraflexx sheet. Dehydrate at 130 – 140 degrees for one hour. You can score the bread into the desired size at this time, or you can wait to cut it after it’s done dehydrating.
Lower the temperature to 105 degrees and dehydrate another 8 hours. Flip the bread over onto another dehydrator tray and peel off the Paraflexx sheet. Dehydrate another 6 – 10 hours (until you reach your desired dryness – I like mine a little moist). Cut into 16 squares per tray. These are best stored in the refrigerator.
I’ve been needing a new purse for a while now. My closet is filled with torture (beautiful as the end result may seem, my Chanel and Gucci bags just aren’t sexy to me anymore). So, they continue to sit in my closet. Meanwhile… this girl needed a new purse (or two!). I’ve been carrying around an old hemp purse of my grandma’s (I think she bought it in Spain about 40 years ago). It’s cute, but too small. And… it has some leather on it (not a whole lot, but it’s there). Still, it’s sentimental to me because it was my grandma’s.
Some of you may be wondering what the big deal is with leather for me. Well, I’m a veganfirst and foremost for ethical reasons… to save animals. So, it would seem beyond silly for me to wear or use leather. But, I have it in my closet. I have kept it from my pre-vegan years, but I’m not using it (think: shoes, belts, purses).
I’m not of the mind to just throw it all out either. My leather pieces do have some meaning to me; there are memories with each one. For example, my first Chanel purse was a gift from my mom when I graduated from high school early. My second Chanel was a reward to myself when I was working 80 hour work weeks years ago. The stories go on from there. I have some from my very young childhood (like 13 years old). However, I don’t want to use them or advertise them. I realize that the animal has already suffered for it, and it seems rather wasteful to just pitch it.
From Peta.org: “Every year, the global leather industry slaughters more than a billion animals and tans their skins and hides.(1) Many of these animals suffer all the horrors of factory farming—including extreme crowding and confinement, deprivation, and unanesthetized castration, branding, tail-docking, and dehorning—and cruel treatment during transport and slaughter.” Read more here.
So, what’s a girl to do? I have no idea. They’re stashed away for now.
Meanwhile… I needed something new. Something that showed my style and beliefs. Something eco-chic. Something cool. Something sustainable. So, I chose hemp. I found two bags and bought them without hesitation. The first one is dark brown and functional. It has many compartments and plenty of room for my girlie stuff (makeup, money, pens, paper, raw snack bar, cell phone, etc.) and the other one I chose is black. This second purse is a little dressier. It’s perfect for date nights with my husband, dinners, etc. I bought them both here (one of my favorite online stores). They’re perfect.
We came back to sunny Arizona last week and the hot sunshine has been welcoming. We’re staying at my mom’s for a few days, so it’s kind of like the vacation has been extended. Mom and I went to the farmers’ market yesterday and loaded up on our locally grown goodies from my favorite farmer Doug. I can’t tell you enough how happy I am to be a part of his CSA. (Read why I love it here.)
Today’s Glorious Fresh Raw Vegan ORGANIC Food:
Cucumber Sun Plant Blood
This was a refreshing and delicious recipe guaranteed to help keep me cool in the hot summer sun. I used my Breville to make this juice super fast…. like in a minute! The recipe had 3 cucumbers and 2 peeled oranges (all locally grown, organic ingredients)
2 cups watermelon
Organic Red Raspberry Leaf Tea
This is one of my favorite herbal teas.
I made my second batch of sauerkraut before I left for NY. When we came back home (to mom’s) we harvested it and OMG! it is freakin’ AWESOME. This time, I added a few cloves of crushed garlic into the mix (per head of cabbage). So, today I took 2 carrots, 1 apple, 1 radish, and I shredded them into a bowl. Then, I added 1/2 cup of my raw, organic, unpasteurized sauerkraut and stirred it all together. YUM! (Read about my first sauerkraut adventures here.)
(I love prunes, and they’re such a great way to help make sure you’re going poops!)
Dinner: Tonight we’re having humongous salads made with fresh organic, locally grown romaine lettuce, tomatoes, cucumbers, carrots, red and yellow bell peppers, and my super refreshing and delicious Raw vegan dressing, Sweet Capri Dressing (my parents LOOOOOVE this dressing). For dessert, we’re having sliced strawberries we bought from Doug yesterday topped with a drizzle of agave nectar and some fresh orange zest.
July’s (first of two) Awesome Giveaways is THIS WEEK! Stay tuned!!!
Today was a HRAV (High Raw, All Vegan) day and here is what I had… (all organic)
2 bananas I love how easy bananas are for a light and quick morning breakfast. I know it’s not going to “stick” with me all morning, but it gets me going and is light on my digestion.
2 mugs ginger tea I met mom at Starbucks to play cards and brought my own organic ginger tea (and my own mug from home, it’s a Starbucks mug).
1/2 cup Holiday Chia Pudding This stuff is so dang good!!! I LOVE the texture with the coconut in it. And the flavor – dynamite!
Veggie Bowl with Buckwheat Noodles This is my High Raw dish. It consisted of buckwheat noodles that I lightly sauteed with a tablespoon of sesame oil for only a few minutes to warm them up. Then, I put them in a bowl and added a bunch of fresh raw produce – red bell pepper, yellow bell pepper, carrot, handful of chopped cabbage (all the produce was from Doug, my favorite local organic farmer… I’m so excited because his CSA starts next week!!!)
From Kris Carr’s Crazy Sexy Life blog: Eat Like You Give A Damn(that’s a picture of my t-shirt with those words – my BFF bought it for my birthday *grin*)…
“At the wee age of 10 years old I was diagnosed with Osteogenic Sarcoma or — in other words — BONE CANCER (gasp!). I endured almost 3 long years of chemo and lost my lower right leg. I’m also a veggie-lovin’ vegan who grew up in Louisville, Kentucky and never even heard the word “vegetarian” until, uh, college? Seriously. There was rarely ever a vegetable cooked in my house that didn’t have a ham hock (aka: pig’s knee) in it! Every meal incorporated meat or dairy (usually both) until my first semester of college where not only did I hear the word “vegetarian” but I became one instantly after reading about the plight of farm animals. It was then that I made some life-changing connections between the meat on my plate and the miserable life of the individual it came from.” Read more of this great story here.
My Raw Food Intake Today I feel extra awesome today, no doubt from all of the kick-ass healthy Raw vegan foods that are nourishing my body! Oh, and by the way, when I post the food intake, my husband is eating the same. Sometimes he gets extra snacks, or a big protein smoothie or two, or larger portions than me… just depends. Either way, I thought you’d like to know how my husband eats, too, for the most part. And, he loves it!
Vibrant Plant Blood (a.k.a. green juice, although this was anything but green) ~ This was so delicious, refreshing, and just what I needed to cleanse and start my day off right. Vibrant Plant Blood included (all organic): 1 large beet, 1 lemon (peeled), 1 head of broccoli (stalk and florets), 1 inch ginger, 4 med-large carrots
Banana Sprouted Flax & Rice Protein Smoothie ~ This combo keeps me fueled, filled, and satiated for a long time. It’s simple and tasty. I get my sprouted flax seed powder here and the sprouted brown rice protein powder here. The recipe was 2 cups cold water, 2 bananas, 1T flax powder, 1 scoop rice protein powder.
Large Kale Salad ~ Ooooh! This was good and fun. I’m keeping the recipe a secret, but only for a short time. I’ll post it later – giving it its own special post!
Carrot Sticks with Cheezy “Brazil Nut” Nacho Sauce ~ Well, I ran out of hemp seeds – bummer! So, I improvised and made the recipe with Brazil nuts (full of selenium). It was very good, but not as addictive as when I make it with hemp seeds. The cool thing is my carrots were bought at the Farmer’s Market this weekend, so they’re organic, locally grown, and Super Qi food. I love that!
Vega Bar (Berry flavored) ~ These are pretty tasty and filled with nutrition. I like having raw and vegan bars on hand for easy snacking or when I’m running out the door.
Kale Salad (large serving) and Spinach Thyme Soup ~ The soup recipe was featured in VegNews magazine, as well as in their most recent email newsletter.
Pomegranate Cheesecake ~ Total sweet heaven. I don’t see how anyone could ever miss cooked desserts when you have something this extraordinary and decadent to enjoy.
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.