Tuesday, September 1st, 2015
smoothie ebook bundle! 10 ebooks for only 10 bucks
When I was asked to offer my smoothie ebook in a 10-ebook bundle, where you get 10 ebooks on smoothies (a.k.a. easy meals) for only $10.
My answer was, in the words of my step-father, “Does a cat have an ass?” —>> YES!
Of course I’d love to offer people the opportunity to get my smoothie ebook in a bundle with nine other fabulous smoothie ebooks at such a cheap price.
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Saturday, August 22nd, 2015
Kristen Suzanne in books
, easy raw vegan recipe
, gluten free
, Kristen Suzanne
, raw recipes
Simplicity at its best: watermelon and ginger essential oil.
In my search for a more calm life, I find myself immersed in books and teachings of the Tao.
While reading this week from the book The Tao of Daily Life (<— it’s so good), I came across the story of Empress Tz’u-hsi and the teaching of simplicity.
Essentially, the story told that if Empress Tz’u-hsi wished to experience the joy of simplicity, she had to reduce complexity in her life.
I took that to heart. So often I’m making recipes and adding a little of this and a little of that… then more of something else, and more of something like that. The result can be good, but the process elaborate and time intensive. And, sometimes, the individual simple flavors cease to shine as they become muddled and mixed with everything else.
I was inspired to make a watermelon elixir where I blended watermelon with only one other ingredient: Living Libations Ginger Root Essential Oil. (<— the best essential oils)
The result was a delicious marriage where I effortlessly experienced both flavors, two of my favorites: watermelon and ginger. The drink was beautifully pink and vibrantly refreshing. It taught me that, yes, some things (probably most, in fact) are better left simpler.
I’m eager to apply this to other areas of my life outside of the kitchen. It bears repeating that The Tao of Daily Life is great. It’s one of my favorite books right now.
Friday, August 14th, 2015
Tea blend collection. Beautiful Life Blend. Brain Power Blend. Detox Blend.
I have a big collection of herbs. It’s so big that it required its own big bookshelf case so I could put all the glass mason jars in one place. Greg calls it my dirt collection.
Today, Kamea is spending time at my mom’s so I was inspired to make some tea blends in an effort to consolidate my collection a bit.
When I first started on the path of herbal medicine, I was a bit eager, as is my personality. Hence, I ordered quite a bit (most of them from below are from one of my favorite sources for quality herbs at great prices, Mountain Rose Herbs). I’ve since learned that I really don’t require all of the things I bought. I’ve learned a few things:
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Nourishing Cleanse of organic green(ish) juices and bone broth.
I used to juice a lot. So much that I bought a Norwalk juicer years ago. It made the best juice – cold-pressed veggie syrup is how it was. Sounds kinda gross, but it was good.
After changing my diet from militant vegan to real food omnivore (a few years ago?), I found myself drinking a lot less juice. By choice. It just didn’t feel right anymore.
As a result, I was using the Norwalk so little that I sold it. Besides, with all the great juice stores around these days it’s not a big deal that I sold it. If I get a hankering for a high quality cold-pressed green juice, I can head over to Kaleidoscope or Juice Core (my two local favorites). Selling the Norwalk gave me more counter space for like, um, my sous vide.
In fact, side note, a couple of weeks ago I didn’t have any veggies in the house (gasp!), other than raw sauerkraut, so I popped into Kaleidoscope to get an organic green juice. I figured that was a good way to get some veggies in my diet in a pinch.
No veggies in the house? Go grab a green juice.
Back to juicing and juice-fasting… I don’t feel drawn to doing it for days on end. Truthfully, I never did really. I was a louse juice faster. Once day two came along, I was dreaming of juicing Chipotle burritos (back in the day I also ate wheat without thinking twice; hence, the memory of “burrito”).
All that said, even though I’m not drinking lots of green juices anymore, I was in the mood for a bit of cleaning house for my body last week. I figured a day of green juices could be just what I needed. The more I thought about it the less I was drawn to the idea though.
That is, until I decided what would be really awesome for my body was a Nourishing Cleanse.
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Moldy: a documentary everyone should see.
Wow, I just watched the new documentary MOLDY from Bulletproof Founder, Dave Asprey… and, it freaked me out a bit.
MOLDY brings together the country’s top medical experts and mold survivors to pull back the curtain on a silent epidemic affecting 45 million households in the U.S. alone.
Toxic mold causes devastating illness as it hides in plain sight inside our food supply and nearly one out of every three buildings.
This gripping and insightful documentary will teach you how to recognize the conditions necessary for mold to thrive, and how to navigate the murky waters of recovery of both home and health.
I have always known that mold could be an issue for my family because my mom is allergic to penicillin. That said, I didn’t think much beyond the drug as to possible problems with mold.
After watching the documentary, MOLDY, I’m thinking again. People can be really sick from all kinds of mold, not just the kind in penicillin (or peanuts, for that matter).
Specifically, I’m thinking of the intense (and too frequent for my liking) sinus headaches I get, and the rain that gets in my bedroom balcony door, wetting the carpet! For years! Could there be a connection?
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My Blu Burger Grille Mod
Here’s another quick mod to a restaurant menu I do when we eat at Blu Burger. (Here is my Chipotle Mod. Here is my True Food Kitchen Mod.)
Why do I modify my foods at restaurants? Probably because I won’t truly enjoy my meal if I don’t. Simply put: most restaurants aren’t cooking with ingredients or methods that optimize health (i.e., burgers on grills or health destroying oils like canola oil). I know you might think I’m a bit … errrr … extreme. Hello, my name is Kristen, have you met me?
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Thursday, March 19th, 2015
Chef Pascal and me. He’s funny and French.
I’ve mentioned a few times that I recently took a 6-month course at a local cooking school to increase my skills in the kitchen. When I went from vegan to omni, I was feeling out of sorts in the kitchen. I ruined too many grass-fed steaks and wild-caught fish.
So, I talked mom into taking this course at Classic Cooking Academy.
It was amazing, fun, and worth every penny especially since I learned to shuck oysters! I don’t know about you, but watching that on YouTube is not as good as practicing in a class with a professional to guide you.
Learning to shuck oysters makes you a total bad-ass.
And, we learned to make things like this…
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Wednesday, March 18th, 2015
I burned my hand. Thankfully I had “fresh” aloe to put on it right away.
I was cooking organic yams in the toaster oven the other day and I reached in to adjust them. In the process, the top of one of my knuckle touched the burner coil. OMG —>> OUCH!
Step 1: Remain calm.
Step 2: Cut a piece of fresh aloe. (Filet the aloe, dig out the insides… put on burn… cover with bandage.)
Phew… feels better instantly.
Every kitchen needs an aloe plant for burns and every home, in general, needs an aloe plant for skin boo-boos, beauty, and even consuming internally to help fight wrinkles. Yes, internally to fight wrinkles. Who knew?!
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Cooking live lobster in culinary school. Smiling but completely terrified.
I made a skills bucket list last year.
These are things that I want to do to improve my skills – which are good for body, brain, soul, work (if you work), and just basic bad-ass-ed-ness.
Here’s my list and how they have (or will) help.
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Bird’s eye view of my cozy kitchen.
I feel drawn to write about my kitchen.
It’s been my kitchen for over 10 years. I’m a girl of change and I like to move around, but I can’t bring myself to leave our rather small condo in Scottsdale. I love the location. I love the area. It’s been home for awhile now.
But, it’s not as big as I’d like.
My husband works from home and has one of the bedrooms as his office. With me as a stay at home mom with a four year old, we’re all a bit close. That’s ok though because I like the closeness. Most of the time. The only time I didn’t like it was when I had a sitter come stay with Kamea for a few hours a week so I could
sleep work, I found that I couldn’t escape or get anywhere to really be on my own.
My kitchen has gone through some changes over the years though. Nothing huge, but as my diet changed from vegan (with a lot of raw food) to omnivore, my kitchen evolved. From there, as I learned how I like to cook best and what makes it easiest, I found myself making some kind of weird changes. Basically, I have a lot of stuff hanging everywhere.
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