Wednesday, February 4th, 2009
Kristen in bodybuilding
, Kristen Suzanne
, Kristen's Raw
, personal growth
, raw food
, Rawkin Radio
I had a fun interview with Revvell of Rawkin Radio, which is now available here.
Just a few of the things we chatted about…
~my bodybuilding experience and how I found vegan and then Raw
~tips for eating Raw in the winter
~getting kids and family into Raw
~supplements… are they important? who should take them?
~exercise and my latest endeavor
~changing one’s mindset
~digestion (poop is important!)
Oh! And if you haven’t entered for your chance to win the Lexen Healthy Juicer, you can do so here.
Friday, January 30th, 2009
I’m featuring this salad recipe in my email newsletter this month (sign up here), and I wanted to share it here… because it’s SO good! This highly nutritious salad is refreshing, delicious, and full of flavors that combine effortlessly to deliver one awesome salad.
Kale freakin’ rocks the nutrient house! And, no, it’s not something that is just meant to decorate salad bars (as my husband used to think – ha ha!). It’s loaded with antioxidants and phytonutrients shown to help fight cancer, aid in detoxification, and fill you up with super star nutrition including iron, calcium, protein, fiber, vitamins A, C, K and much more!
Fennel Orange Kale Salad
By Kristen Suzanne of KristensRaw.com
Yield 2 servings
1 medium bunch curly kale
2 tablespoons fresh lemon juice
2 tablespoons hemp oil
3/4 teaspoon fresh orange zest
1/4 teaspoon Himalayan crystal salt
1 cup fennel bulb, thinly sliced*
1 cup orange, peeled, seeded & chopped
8 kalamata olives, pitted & chopped
1 tablespoon fennel leaves, chopped
Destem the kale. You can leave the more tender parts of the stem (toward the top of each leaf) in the salad, but the harder stems toward the bottom of each leaf should be torn out. Tear apart the kale leaves (or use a knife and chop them) into bite-size pieces.
Place the torn kale into a large bowl. Add the lemon juice, hemp oil, orange zest, salt, and nutmeg. Take a minute and massage all of these ingredients together with your hands. Add the fennel, orange, olives and fennel leaves, and gently toss to mix. Enjoy!
* I use a handheld V-slicer
Sunday, January 18th, 2009
Today I made Warming Plant Blood (recipe at the end of this post), which includes one of my all-time favorite ingredients – Ginger. I always have fresh organic ginger in my house. I love adding it to juices, smoothies, salads, and other Raw vegan dishes (it’s so nourishing). I’ve often referred to garlic as the king of spices. The queen spot goes to ginger. It rocks.
Ginger offers multiple health benefits. It has warming qualities, as noted in the recipe title Warming Plant Blood. When I feel cold in the winter, I start adding more ginger to my diet. Even though most of my food is Raw (and sometimes a little chilly by nature), adding ginger helps make my digestion and body feel like it’s warming up. Speaking of digestion, ginger is a major helper in that department. Next time you have an upset tummy, try drinking some warm water with a little fresh grated ginger, lemon juice and maybe a dash of raw agave nectar or a drop of stevia. Or, simply drink some ginger tea from a box. I just picked some up at Whole Foods last night from the company Traditional Medicinals. They have a nice tea called Organic Ginger. If I think I’ll have a meal that might challenge my digestive system, I often drink a cup of this about a half hour before the meal.
Ginger is a rich source of powerful antioxidants which have anti-inflammatory properties, and there is evidence that ginger’s antioxidants might help fight/inhibit the growth of certain types of cancers. Not only that, but studies show ginger can also help boost the immune system.
Storing ginger is easy. Fresh ginger can be stored for up to 3 weeks in the refrigerator (or up to 6 months in the freezer) when tightly wrapped.
Warming Plant Blood
Kristen Suzanne of Kristen’s Raw
Yield 1-2 servings
1-inch piece of fresh ginger*
1 medium/large-ish beet
1 bunch of baby red Swiss chard**
I used my Breville juicer to juice the ingredients.
* This is a lot of ginger and it definitely gives the juice a kick and immediate warming sensation. You might try half this amount and taste the juice. Then, decide if you want to add more.
** The baby red Swiss chard I used today was from the farmer’s market (locally grown, organic – YAY!). The leaves were little, which is why I referred to it as “baby” Swiss chard. If I was using a regular, full grown bunch, I probably would have juiced 1/2 – 3/4 of the bunch.
For more information on great juicers, check out my blog post, My Favorite Juicers – GreenStar and Breville.
Tuesday, January 13th, 2009
Aaaaahhhhh LEMONS! Aaaaahhhhh MACADAMIA NUTS! These two ingredients are a couple of my favorites and I’m excited to feature a delicious Raw vegan recipe with them. Capri Lemon Chocolate Bars – major deliciousness if you like lemon and macadamia nuts. These bars are dense, full of flavor and a little goes a long way. Sometimes I have it for dessert and sometimes I eat a little one for breakfast with my cup of tea. Don’t you just love that you can have dessert for breakfast when it comes to Raw food?
I love lemons because they’re so refreshing and good for you. Lemons are alkalizing and an excellent source for vitamin C. But, that’s not all. These yellow darlings have folate, calcium, vitamin A, potassium, and flavonoids (known for fighting cancer and heart disease!). I had dreams of the Italian island of Capri when making this recipe because they’re known for lemons. The island is filled with lemon trees and they put lemon in just about everything.
I love macadamia nuts because they’re buttery-rich in flavor and texture… and unbelievably satiating. This nut is good for you! They provide monounsaturated fat, which is shown time and again with helping to lower levels of heart disease and cancer. Macadamia nuts are loaded with nutrition such as… phosphorus, calcium, potassium, some fiber, magnesium, a little selenium, and phytosterols. (Keep in mind that they are high in calories, so you probably don’t want to eat the whole platter in one sitting. That’s why I said a little bit goes a long way with this recipe.)
Capri Lemon Chocolate Bars
Kristen Suzanne of Kristen’s Raw
Yield one 8-inch glass baking dish
2 cups raw macadamia nuts
2 1/2 teaspoons lemon extract
3 tablespoons raw agave nectar
1/4 cup fresh lemon juice
10 dates, pitted, soaked 1 hour, drained
1/2 cup dried apple, soaked 1 hour, drained
8 dates, pitted, soaked 1 hour (reserve “soak water”)
2 tablespoons fresh lemon juice
3-4 tablespoons “soak water”
3 tablespoons raw chocolate or carob*
2 tablespoons raw agave nectar
2 tablespoons chopped macadamia nuts
1/4 cup coconut oil
For the bars: Process the nuts in a food processor, fitted with the “S” blade, until coarsely ground. Add the lemon extract, agave, lemon juice, and process to mix. Add the dates and dried apple and process until the mixture is thoroughly incorporated. Press (or spread) the mixture into the bottom of the glass baking dish. Place in the freezer while you make the frosting.
For the frosting: Blend all of the ingredients together (don’t worry about blending the macadamia nuts until entirely smooth if you don’t want; they can add a nice texture to the frosting). Spread on top of the bars. Place in the freezer for about an hour. After they “set” you can store them in the refrigerator (up to 5 days) or in the freezer (up to 6 months).
*Truly raw carob is available here.
Wednesday, January 7th, 2009
Another exciting day! My 7th book is now available in print, Kristen Suzanne’s EASY Raw Smoothies, Juices, Elixirs & Drinks. This book is filled with tons of DELICIOUS beverage recipes, tips, and information. Getting all of the nutrition and anti-oxidants your body needs for maximum health is SUPER EASY once you start eating Raw plant-based foods every day, and one of the easiest ways to do this consistently is to DRINK THEM! Great photos available here. Which are your favorites?
Tuesday, December 30th, 2008
Whoo-Whee!!! I’m excited to announce that my 6th book is now available in print - Kristen Suzanne’s EASY Raw Vegan Soups! This book is filled with super delicious, EASY, and satisfying soups.
Here are 3 reasons I love Raw vegan soups!
I can whip up a delicious Raw soup fast (anywhere from 5-15 minutes) and have enough servings to last a few days. Raw soups are a quick, nutritious, and hearty solution. Plus, they’re easy to transport and consume. When I’m running errands, I simply drink my Raw soup straight from a glass mason jar.
Raw vegan soups are a staple in my diet because they give me loads of energy. (They’re a blended food so they’re easier on digestion).
These soups can be an entire meal, a mid-day snack, or complement a meal as an appetizer or side dish. They also can be enjoyed all year long. During the summer months, I enjoy cold and refreshing Raw soups, and in the chilly winter months I simply warm my Raw soups up a bit to give me that cozy comfy feeling (without cooking them of course).
Which photo(s) do you like best? I’m taking a survey and would love your opinion. Check out the photos here: Kristen Suzanne’s EASY Raw Vegan Soups (photos) (Be sure to view the larger image.)
Next up: My 7th book should be available in print from Amazon as early as next week – Kristen Suzanne’s EASY Raw Vegan Smoothies, Juices, Elixirs & Drinks
Saturday, December 13th, 2008
Whoo-Whee!!! I’m so happy! My 5th book is now available in print – Kristen Suzanne’s EASY Raw Vegan Entrees! I’m extremely proud of this baby. It’s filled with scrumptiously delicious, fun, and satisfying Raw vegan entree recipes!
You know the drill – I’m taking a survey of your favorite photo(s). Warning: They’ll all probably make you drool, so get a napkin or a tissue before clicking the link for the photo gallery ;)
Wednesday, December 10th, 2008
Exciting news! My third and fourth books are now available in print on Amazon.
Kristen Suzanne’s EASY Raw Vegan Desserts
Kristen Suzanne’s EASY Raw Vegan Sides & Snacks
Also! We have new photos uploaded in the photo gallery and I’m taking a survey… What are your favorite photos for both books! Check out the photos here:
Photo Gallery – Desserts
Photo Gallery – Sides & Snacks
Friday, December 5th, 2008
Today’s Raw food is simple… and I mean super simple. No equipment is needed (other than a knife for the avocado). With my crazy schedule lately from getting all of my ebooks published into print books, I’m attracted to noshing in its simplest form. Today is comprised of lovely, flavorful, organic whole foods.
This menu is fresh, delicious, and fills me with tons of energy.
3 persimmons (yes, I’m still crazed for them… forever)
3 bananas (always appreciative of how inexpensive and versatile these are)
1 avocado (tons of fiber and vitamins, love the squish factor)
3 carrots (adore their light sweet flavor, price, and CRUNCH!)
1/4 cup hemp seeds (chlorophyll, essential amino and fatty acids: these are one-stop-shopping)
3 stalks celery (green, crunchy, and slightly salty)
uummm…. okay, and Laughing Giraffe’s Snakaroons will be in my tummy tonight (still falls in line with my simplicity theme since I didn’t have to make them!). We’re going to see the movie Four Christmases and I’m Sneaking in my Snakaroons! :)
Thursday, December 4th, 2008
Well, as you can see, there are TWO winners for this giveaway. I was so excited by the number of participants that I decided to draw two names!
Congratulations to both Alison and Faye! You’ve each won a copy of the print version of my book, Kristen Suzanne’s EASY Raw Vegan Holidays. Simply send me an email (or respond on this post) with your address so I can get your gift to you right away.
Here is what the winners each had to say when asked, “From the following ‘types’ of Raw vegan foods, which is your favorite to eat? a) Beverages (smoothies, juice, elixirs) b) Soups c) Salads d) Desserts e) Entree-like foods (pate, lasagna, burritos, quiche, etc) f) Sides/Snacks (cheese dip, hummus, veggie crudite, etc)”
Alison: Mmmm.. Beverages. I love smoothies!
Faye: ENTREES ARE BEST! THIS WAY I can “sneak in some rawness” for my kids!
If you weren’t a winner but would like to purchase a copy of either the ebook or the print version, visit my website here. I have received loads of praise for them… for example, here is what Lannette in Twin Mountain, NY had to say:
Wow! What a bargain this ebook is! I’ve just sat and read it all and can’t wait to try some of the recipes. I particularly love the fact that preparation isn’t too difficult and also that you list which recipes freeze well. Thanks so much! I’ll be buying more ebooks from you. I’m also going to recommend your books to my clients interested in adding more raw foods to their diets. Really good stuff, keep it coming.
My next Awesome Giveaway is scheduled for January, but that seems like an awful long time so I might do another one this month. Check back for details. Thanks to all of you who participated!