Saturday, April 15th, 2017
Peanut Butter and Jelly Chia Pudding is a winner.
Today I was inspired by my lack of coconut milk to get creative in making chia pudding.
I had some organic peanut butter on hand…. hmmm… can I make a nut milk from that? Sure, why not? Ok, so now I have a liquid base of peanut butter milk.
I started to work on the other basics I always include:
But… wait… what if I use a multi-berry organic juice I have in my fridge as part of the liquid?
That’ll make it like peanut and butter. (Or just add jelly but I wanted to use up the juice.)
This was a fun and successful kitchen experiment. You should try it.
Here’s the general idea of the recipe to yield one quart (I don’t use specific quantities when making chia pudding because it’s so forgiving.)
Peanut Butter and Jelly Chia Pudding Recipe
- 6 to 8 tablespoons chia seeds
- pinch sea salt
- 1/4 cup (or more) organic peanut butter
- 1 cup berry juice (or 1/2 cup jelly)
- small spoonful of raw honey (not much needed because juice is sweet)
- 1 cup (or a bit more) warm water (this helps soften peanut butter, honey, etc)
- 1 to 3 tablespoons of coconut oil or cacao butter or combination (melted)
- Put the chia seeds in a glass mason jar.
- In a blender, combine the remaining ingredients. Blend.
- Pour the mixture into the jar with chia seeds. Put a secure lid on the jar.
- SHAKE SHAKE SHAKE
- If there’s room in the jar for more liquid, add more juice or water until it’s almost filled.
- SHAKE SHAKE SHAKE
- Wait a few minutes
- SHAKE SHAKE SHAKE
- Refrigerate for a few hours to get firmed up a bit.
* I chose refined coconut oil so the flavor was neutral.
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Let’s get girls excited about Science, Technology, Engineering, Arts, and Math!
Greg illustrating our new children’s book.
Golden Chia Pudding – Come to mama.
Chia pudding is a staple these days in our house. It can be both a tasty breakfast or dessert.
Sweetened with raw honey. Satisfying chewy – almost crunchy texture from the chia seeds and big chunks of shredded coconut. Thick and creamy deliciousness from coconut cream. Yum, right?
Oh and of course turmeric for all over body benefits. (I wrote a whole ebook of turmeric recipes.)
This recipe yields 2 to 4 servings.
Golden Chia Pudding Recipe
- 6 tablespoons chia seeds
- 1/4 cup large shredded, unsweetened dried coconut
- Pinch salt
- Can coconut cream
- .5 ounce melted cacao butter/oil, optional (or coconut oil)
- Big glob of raw honey
- 1 cup warm water (about 120 degrees F)*
- 1-2 teaspoons ground turmeric
- Few grinds of fresh black pepper**
Put the chia seeds and shredded coconut in a quart size glass mason jar.
In a blender put the coconut cream, cacao butter (if using), honey, warm water, turmeric, and black pepper. Blend on high until mixed well.
Pour this mixture into the glass mason jar with the chia seeds and coconut. If the jar isn’t filled almost to the top, you can add more of anything before shaking. For example, some more water or chia seeds or both.
Put a lid on the jar and shake shake shake. Wait a few minutes and shake shake shake again. Wait a few minutes more and shake shake shake again. Do this a few times.
Put the mixture in the refrigerator to chill for up to four hours before eating.
* Warm water helps the honey melt a bit to blend better with the coconut cream.
** Black pepper helps you assimilate the turmeric.
Coffee. Of course. With everything.
Here are five breakfasts I’m eating this week. They’re easy, nutritious and help me feel great.
Chia pudding with honey and nutmilk
I put a big scoop of nut butter in the blender. I added 2 to 3 cups of warm water, a pinch of sea salt, and big spoonful of raw honey (the warm water helps the honey blend). I blended it. In a mason jar, I had about a quarter cup of Chia seeds waiting. I poured the nut milk liquid in with the chia seeds (in the Mason jar). I put the lid on and shook it. I let it sit for a few minutes and shook again. Repeat shaking a couple more times. Then, I like to get it chilled in the refrigerator before eating (a few hours does the trick). This made about a quart of Chia pudding and it was delicious!
Hard-boiled eggs and an apple.
Gorgeous rich-colored yolks.
I have hard-boiled eggs in my refrigerator at all times. Ever since I learned to cook them in my instant pot (pressure cooker) it is way too easy to not have these handy snacks on hand at all times.
The best thing about making hard-boiled eggs in the instant pot is how easy the shells peel off and how consistently they cook perfectly.
Sometimes I have them with hot sauce and a dollop of Greek yogurt, and sometimes I sprinkle on some horseradish powder from Dr. Cowan’s vegetable powders and sea salt.
Pressure cooked carrots with sea salt and butter.
Easy Instant Pot Carrots
Another favorite food for me to cook in the pressure cooker: simply carrots. I break the carrots in half if they are too long and I put them in the instant pot with a cup of water, and cook them for 3 to 4 minutes under high-pressure.
As I’ve written before, the instant pot helps my family get way more veggies in our diet. Instead of having veggies one time a day at dinner, for example, we are eating them many times a day –> breakfast lunch snack and dinner!
Once these carrots are done cooking, I take them out and put them in a bowl with grass-fed butter and sea salt. If I’m wanting protein with it, I grab hard-boiled eggs from the fridge, chop’m up, toss’m on top.
Sourdough toast with smashed avocado and homemade pickled red onions.
F – this is good.
I have a serious love affair with sourdough bread. If someone were to offer me a slice of chocolate cake or a slice of sourdough bread with butter and sea salt… I would take the toast every time.
I’ve grown very fond of this combination, where I toast a piece of sourdough bread, I take an avocado and smash it up with some sea salt, and top it with homemade pickled onions. Pickled onions are fabulous to have in the refrigerator to put on top of almost anything you’re eating, except maybe chocolate cake.
Kefir and cucumber smoothie.
Cooling and refreshing Kefir + Cucumber
This is an easy smoothie filled with probiotics. I simply take some grass-fed, whole-fat kefir that I buy from the store (or make myself), and I blend a cucumber with it. I also add a pinch of sea salt.
It’s refreshing, light, and delicious. Perfect for these hot temperatures that will be coming with summer.
Monday, September 19th, 2016
Kristen Suzanne in ghee
, product review
My collection of Dr. Cowan’s Garden powders. SO GOOD!
Today is your lucky day!
Recently, I blogged about my passion for both my new kitchen robot, the Instant Pot Smart as well as my collection of Dr. Cowan’s Garden Vegetable Powders.
In case you didn’t read that post, I’m loving my Instant Pot Smart because cooking just became so easy I think I could do it while I sleep.
And, I have new best friends in my life: Dr. Cowan’s Amazing Awesome Nutritious EASY-TO-
SNEAK-ADD VEGGIE POWDERS! For more details read here.
Dr. Cowan’s team saw my post and wanted to offer my readers a 15% discount coupon for their veggie powders. OMG! Lucky dogs you are!
You will get 15% off your purchase when you use the coupon code at checkout: KRISTEN
It bears repeating that I love these quality garden vegetable powders. They have thought of everything from using miron glass containers to protect the product to briefly cooking the kale, for example, before dehydrating it.They also use an amazing variety of vegetables to strive for balance and nutrient variety.
I can’t speak highly enough about Dr. Cowan’s Garden Veg Powders. I am a customer for life!
Dr. Cowan’s delicious kale powder.
For example, from their website about the kale powder…
Kale is a highly nutritious vegetable known for its many phytochemicals, which are anti-inflammatory, antioxidant and anti-cancer. It is one of the best sources of Vitamin K, which helps regulate the body’s inflammatory process, as well as beta-carotene, which has been shown to help prevent cancer. It is also a great source for Vitamin C and manganese, which is important for skin health.
However, kale also contains goitrogens, which inhibit thyroid function but which are mostly removed with cooking. We steam our kale before dehydration to remove these goitrogens. More than four pounds of kale are contained in this 150-gram jar. The varieties in our powder include Red Russian, Scarlet, Lacinato, Dwarf Siberian and Toscano.
The flavor is bright and grassy. When folded into most other foods, it takes on the flavor of those foods, which makes it ideal for picky vegetable eaters. To use, sprinkle on salads, eggs, rice, quinoa, buttered popcorn, steamed or roasted vegetables, fish or chicken. Add to smoothies, soups, stews, pasta, spaghetti sauce – really, anything you enjoy eating! Our favorite way to use Kale Powder is sprinkled on scrambled or over-easy eggs in the morning.
I’m able to add extra nutrients to just about anything I eat. I use these powders on so much and I can’t wait for them to make their pumpkin powder to amp up all foods and recipes Fall Season related. Um… pumpkin latte anyone?!?
Today, as I write this post, I’m drinking homemade grass-fed kefir to which I simply added a 1/2 teaspoon of Perennial Greens. This powder blend includes: Tree collards, gynura, perennial chard, chayote, moringa, perennial kale. That’s a powerful blend.
Super Kefir with Dr. Cowan’s Garden Veg Powder #grassfeddairy
Not all powders are available all the time. But, here’s a secret… if you join their newsletter, you’ll be the first to know when they have new options available. Jump on it(!) and buy, because they sell out fast!
It’s hard for me to pick a favorite, because I find use in all of them.
I like the winter squash to increase my beta-carotene. I LOVE THE LEEK (which as of this writing isn’t available but I’m told it’s soon) because of its FLAVOR (OMG!) and leeks might be extra important for gut health it seems. I love the beets because I’m just not one to make beets often (well, except now that I have my Instant Pot I admit it’s way easier).
Still, the ease of adding Dr. Cowan’s beets to anything is mega attractive. Plus, an important note is recognizing that Dr. Cowan’s team uses three varieties of beets (Detroit Red, Chiogga, and Golden) – remember that variety is the spice of life. It’s important for health.
I also love the threefold blend because it’s so balanced. I use that one often with my 6-yo daughter. One of her favorite combos right now is my open-faced grilled cheese with raisins.
Very special open-faced grilled cheese for my daughter.
Here’s what I do…
I toast a slice of organic, TRULY sourdough bread. Then, I spread grass-fed ghee on top.
After that, I sprinkle Dr. Cowan’s Garden Threefold Blend on top and add some raisins (I stuff them into the sourdough holes when possible – hehe).
Add a sprinkle of sea salt, sometimes fresh herbs if I have on hand.
Then, I top with thick slices of raw grass-fed cheese. Toast it briefly under the broiler to melt the cheese.
Voila! She has this almost every day right now.
Super Slaw with Veggie Powders! (no mayo)
And, then there’s my SUPER SLAW recipe.
Try this super coleslaw which is amped with veggies and doesn’t have mayo. Creamy and cooling with a bit of cabbage-crunch.
Yield 6 to 8 servings (or fewer if you like big-ass bowls of coleslaw per person)
2 medium carrots, shredded
1 medium head green cabbage, cored and shredded
2 tablespoons apple cider vinegar
1 teaspoon sea salt
1 teaspoon (or more!) Dr. Cowan’s Garden Threefold Blend Powder
1/2 teaspoon ground turmeric powder
1/4 teaspoon dried oregano
4 tablespoons raw honey
1/2 cup grass-fed sour cream
1/2 cup grass-fed, whole-fat Greek yogurt (I like Straus)
Place the shredded vegetables into a large bowl. I use this food processor, fitted with the shredding blade, for shredding with ease.
In a small bowl, stir together the remaining ingredients for the dressing. Add the dressing to the bowl of vegetables. Toss to mix well. Season with additional salt, if desired. Add more Dr. Cowen’s Garden powders if desired, too!
Refrigerate for up to an hour before serving, if possible.
REMEMBER! You will get 15% off your purchase of Dr. Cowan’s Garden Vegetable Powders when you use the coupon code at checkout: KRISTEN
I also want to add that these garden veg powders are super for travel. I’ll be heading to the 2016 Bulletproof Conference later this week, and I’m taking my veggie powders with me. #HaveVeggiePowdersWillTravel
Monday, November 23rd, 2015
Turmeric Almond Milk – Anti-inflammatory goodness
I recently shared a popular almond milk I made using lavender and rose. Check it out.
I was inspired to take my raw almond milk in another direction…
Turmeric Almond Milk.
Turmeric has some amazing health benefits from being anti-inflammatory to boosting your overall health. (My husband has an injured shoulder and I’ve been giving him a decently high dosage of curcumin (in supplement form), plus all the turmeric I douse our food with… and it’s helping immensely.)
Turmeric Almond Milk is easy to make and delicious. I like to drink it by the glass usually, but I also use it in soups, smoothies, and chia pudding (see picture below for that recipe).
And, let’s be real… I make fresh homemade almond milk because it doesn’t have any of the risky preservatives or emulsifiers. (<– yuck.) So, remember, natural almond milk will separate and you need to simply give it a shake before using.
Read More »
Wednesday, August 5th, 2015
Kristen Suzanne in carrots
, gluten free
, raw recipes
, raw travel
Carrot Ginger Blended Soup. Almost Raw-Vegan.
I love soup. They’re (usually) easy to make, easy to digest, and fairly portable. I can carry my lunch around the house in a mug, while I get everything done. Multi-tasker extraordinaire here. (Though we really should be more mindful when we eat – relaxing, noticing the flavors and textures with each bite and swallow. Sigh, a girl can dream.)
Speaking of portability, you could make this soup on the road while traveling, if you travel with your blender and a cooler full of food like I do. :)
So, you might be wondering why I’d post a warm soup recipe like this in the summer, when it would clearly be awesome for the fall and winter. Well, besides calling me a planner so I’m already experimenting with fall-flavored soups, I knew I’d be drinking it again in spite of the hot weather. I plan on putting it in my travel coffee cup and
sneaking it taking it into the theater so I can keep cozy and warm in the blasting air conditioned theater.
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Qi and Jing Elixir #TCM
If you’ve ever heard of David Wolfe, then you know his latest passion is talking about the importance of eating colorful foods and, more specifically, what those different colors (and those colors’ shapes!) can mean for your health.
For example, I recently heard an interview where he discussed how eating orange foods can offer anti-inflammatory compounds, consuming green foods can offer detoxing and liver benefits, red foods are prized for energy, blood, and qi (pronounced chee) health, and black foods are associated with adrenal/kidney health and jing.
I dig it.
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Honey n Granola Frozen Greek Yogurt. Breakfast? Sure!
Boy O’ Boy do I have a treat for you today. I’ve taken the great combination of (grass-fed) yogurt and (paleo) granola, and made it a frozen yogurt treat.
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Wednesday, July 8th, 2015
Kristen Suzanne in coconut
, gluten free
, hemp protein
, hemp recipes
, hemp seeds
, MCT oil
The Lazy Flax Bar – Vegetarian treat.
I can’t say exactly why, but I’m drawn to flax seeds lately. More specifically, ground flax.
When an article offering me 70 Reasons To Eat More Flaxseed arrived in my inbox, I knew it was destiny: eat some flax.
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.
The Lazy Flax Bars are full of some good ingredients, including flax seeds. <– Good for your boobs.
(Tip: Buy flax seeds “whole” and grind them before using to receive the optimal nutrition.)
I also included Brain Octane oil, which is optional. <– Good for the brain.
I added dark chocolate chips. <– Good for the brain and heart, and let’s not forget our souls.)
Oh, there’s raw honey in there. <– Magical stuff. Nuff’ said.
Throw all of the ingredients into a food processor, give her a whirl. Done.
Ridiculously easy treat made with your food processor.
The Lazy Flax Bars
Yield 8×8 glass dish (call it 16 + bars)
- 1 cup hemp seeds
- 1 cup shredded unsweetened dried coconut
- 1 cup ground flaxseed
- 1 cup dark, fair-trade chocolate chips
- 1/2 cup raw almond butter
- 1/2 cup raw honey
- 2 tablespoons MCT oil, optional
- Good pinch sea salt
- Put all of the ingredients in a food processor, fitted with the “S” blade, and process until it is of a texture that holds together when you squeeze some with your fingers.
- Press into an 8X8 glass baking dish. Enjoy as is or with full-fat grass-fed yogurt or ice cream.
Tuesday, January 27th, 2015
HAMWhey ingredients. Good stuff.
I find myself, way more often than not, thinking about food when I’m going to bed at night. I am either thinking about how I ate for the day with a check and balance effort or I am thinking about a new recipe I want to create or I am planning my breakfast for the following morning.
Last night I did two of those.
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