I recently wrote about a great way to add baked yams (or sweet potatoes) to your life in an easy and effortless way. Although I tend to eat them straight from the fridge either plain or with a raw nut butter topping, there are times I use these delightful root veggies as an ingredient in a Raw Vegan Transition Recipe. (This is a great recipe for the upcoming holidays, too. I would add some extra seasoning like nutmeg or pumpkin spice.)
Here we go… this is really satisfying and tasty with plenty of delicious flavors and textures to please your tastebuds.
Talk about EASY! This organic kale is ready to go for salads, kale chips, or smoothies.
I’ve written a few times about ways to make motherhood easier when it comes to food prep. I can’t help myself as I find ways to make my own life easier that I want to share them with you. Check out my posts on making lots of quinoa and sneaking broccoli into your life here.
Let’s be honest… motherhood can be very hard busy. I’m sure I’m not alone when I feel like I have days that I wonder whether I’m coming or going. Admittedly, my legs go too long between shaves (my poor husband). My hair is usually tied up in a braid. High heels … what are those? But(!), I still wear a bit of blush, mascara, and lipgloss on even my busiest days. ;)
That’s why I make it a point to take certain tasks and streamline or simplify. I might sacrifice ultimate freshness (with respect to food) when I do, but I gain sanity and that’s better for my health. For example, I’m not making up big fresh salads daily by cutting up the produce just before eating it. I’m foregoing a daily green smoothie for a big glass of organic hibiscus iced tea alongside a Core Cashew Cacao Bar when I wake up (unless my darling husband made a batch of green juice and I have those ready-to-drink in the fridge). And, I’m making big batches of foods so they last me at least a few days. HealthyGrab-n-Go is my new sanity motto.
I make my own homemade raw vegan coconut yogurt all the time. And, every time I make it, I tweet or post about it on facebook. And, every time I do that, someone asks me how I make it. Although I have a recipe with video here, I’m going to write a quickie recipe post that makes the recipe, well, a bit quicker (by way of the number of ingredients).
A creamy bowl of nourishing raw vegan coconut yogurt topped with raw cacao nibs.
Buying these products (found in the freezer section of Whole Foods Market) makes for making easy raw vegan coconut yogurt. Just thaw and use. No need to crack open any coconuts. Plus, they’re organic.
Set to culture for about 12 hours.
Quickie Raw Vegan Coconut Yogurt
Yield approximately 3 cups
3/4 to 1 cup raw young thai coconut water
16 ounces raw young thai coconut meat
Probiotic powder (2 capsules worth)
Blend the coconut water and coconut meat until smooth.
Add the probiotic powder (simply open the capsules and dump the contents into the blender), and blend briefly.
Pour into a bowl (or jar) big enough to allow a bit of room to expand. Gently place a lid on top and set your coconut yogurt to culture on your counter for 8-16 hours. The longer it cultures, the more yogurt-y it becomes in taste.
When you’re ready to eat it, feel free to sweeten it and/or add extracts like vanilla, strawberry, etc. You can use this wonderful yogurt in many ways: smoothies, dressings, stirred into chia pudding, used as a dessert with raw chocolate, enjoyed as is with fruit and/or granola added, etc. You can even use it to make frozen yogurt-scicles. I’m a fan of stirring it into my super popular Longevity Chia Porridge (recipe here). *Stored in the refrigerator, Quickie Raw Vegan Coconut Yogurt should stay fresh for at least a week, but mine is usually gone by then.
Edit: 12/5/12I recently had a canister that tasted a bit off (bitter, smoky-ish) compared to how lovely the previous ones had been. Then, my mom said the same thing, and a reader of my blog said the same thing… had a bitter experience. ;) Well, go figure I’d rave about something and then there might have been an issue in their quality control. I’ve had foods with shilajit in them and I get the sense that maybe they had a batch with too much of that in it? Not that that would be terrible since its reputation is great but it changes the taste and then that changes the experience. Or maybe they forgot the stevia? Not sure. Still, I wanted to tell my readers about that. Since I have multiple canisters though, I opened another and it was great like usual.
Edit: 12/12/12 I heard back from Longevity Warehouse and it turns out I was right. They used a different shilajit in a batch, and although it was high quality, it changed the flavor. It seems they’re back to using the standard shilajit they normally use. Whew!
There’s a new protein powder on the block that I’m regularly buying now, and I’m a raving fan. (That’s an understatement.)
If you haven’t heard of Immortal Machine, then you’re missing out. It’s a fabulous new vegan protein powder that knocks it out of the park in flavor and health promoting properties.
It’s so good on its own that I usually just mix it up with water and it tastes like fudgescicles. Or, I make it with iced organic peppermint tea … Thin Mint Cookies, anyone? That’s probably my favorite way to have it (mom’s favorite way, too). In fact, I’ve turned quite a few friends and family on to Immortal Machine and the response is always the same. “Whoa! That’s awesome. I’ve never had a protein powder that was so good!”
Even though this protein powder needs no hiding and it’s fabulous with just water or iced peppermint tea blended in… being the chef that I am, I’ve played with other recipes for fun. I heard tales of its deliciousness with nut milk and they were true – creamy and dreamy. I added Chinese Five Spice once, too. That was good. I also knew it’d be brilliant stirred into chia pudding and porridge… yup. In fact, adding this to my Longevity Chia Porridge recipe is smart. I’ve also used Immortal Machine in a medicinal-energizing-herbal-tonic elixir by blending it with soaked goji and longan berries. Whoa. That was intense, in a most amazing way. I was feeling the power all day. I also love blending Immortal Machine into warm drinks and it’s like hot chocolate. It seems the options of deliciousness are endless.
Those variations are all fun, but I think my favorite way is with plain ol’ water or iced organic peppermint tea (I’ve always been, and will forever be, a mint chocolate girl). Friends, I’m telling you, as it bears repeating… this stuff is a-mazing.
Longevity Chia Porridge – A magnificent breakfast for radiant health and longevity.
This recipe has become a staple in my life for the past few weeks. I have been really turned onto chia seeds and my body has been wanting more of them. From the most simple water and chia seed porridge to something as wonderful as my Longevity Chia Porridge… It is all good.
This recipe, in particular, is near and dear to my heart. One of my biggest and main goals in life is to live to be a centenarian. And by filling my body with longevity supporting foods I will accomplish that goal.
Longevity Chia Porridge.
What you’ll need:
Coconut (shredded and dried)
Cacao nibs and powder (optional)
Chia porridge already set. (1/3 cup chia seeds stirred with 1 cup filtered water. Wait a few minutes and stir again.)
Next morning take the chia porridge from your refrigerator and put whatever portion you desire to eat in a bowl (put remaining chia porridge back in the refrigerator for the next time). It’s nice to let your bowl of chia porridge warm a bit to room temperature if you have the time. Plus, the warm herbal tea in the next step helps warm it.
Brew organic herbal tea (I make a delightful blend of many kinds including nettles, raspberry leaf, rose hips, Spring Dragon Longevity Tea, spearmint, lemon balm, and whatever else… Chaga mushroom too!)
Take a few splashes of your tea and add to your chia porridge. This warms it up a bit.
Add 5 to 8 dried longan fruit pieces(Longan fruit are a wonderful food with numerous health benefits… reputed for things like healthy heart, blood, beauty and a sex tonic –> Yowza. I like them best in a smoothie or a chia porridge like this.)
Add 2 to 3 tablespoons coconut (dried and shredded) ** I have used on occasion Living Fuel’s CocoChia mixture that I stir in …. this includes the coconut plus some extra chia seeds as well as their xylitol sweetener.
1 to 2 tablespoons raw cacao powder mixed with cacao nibs (I take a jar and I combine cacao nibs with cacao powder and shake it up. I like this combination and I use it in my smoothies, chia porridge, and other recipes.)
Sweetener, if desired but I don’t. I’m however appreciating more food lately without added sweetness. Plus, if you use the CocoChia from Living Fuel it adds a little xylitol sweetener.
Stir everything together. Let it set for 10 minutes or so if you have the patience. :) By allowing it to set for a few minutes the goji berries and the longan berries get a little chewy and make for the most delightful texture.
******* By the way… Have questions or comments? Use twitter or my Facebook fan page to chat. Links are on the right-hand side of my blog. —>
I’m pretty gaga for guacamole. What’s not to love? Creamy, fresh, satisfying, vibrant, and with a number of ways to enjoy it – raw by the spoonful, or heck, by the fingerfull, globbed on a vegan burrito (Chipotle, anyone?), or one of my favorites… Guacamole and Toast, anyone?
I’ve been upping the nutrient density of my guacamole though. Enter: organic broccoli. Do you remember not too long ago, when I used my trick of stealthily sneaking organic raw broccoli into a meal that I wrote about here? Broccoli is tres importante for adding tons of cancer fighting power to your life so it makes a very regular appearance in our lives.
Let me tell ya… there was not a hint of raw broccoli flavor in this new guacamole dish (of course, you can’t go wrong when you add some sweetness like mango or apple). So, here’s another recipe, loaded with nutrition to keep my family uber healthy, that I’ll go back to time and again: Mango Love Guacamole.
I’ve really gotten into the video mood, can you tell? Are you enjoying them? Are they useful? I hope so!
In this video I decide to totally wing it and make a dressing I’ve never made, while doing it on camera. My plan was to post the video no matter what because I figured 1) we’d all learn something anyway (I learn a lot from failed recipes) and 2) it’d be kind of funny if the dressing sucked seeing as I was doing it on camera. I still don’t have the ingredients written down so I can’t add them here to the post yet, but I remember… water, oranges, grape tomatoes, garlic, salt, raw almond butter, basil??? I think those are the ingredients. When I find time, I’ll come back and add the ingredient list.
Spoiler alert...Turns out, it was so good! Easy to throw together as you’ll see… and mega fresh. I loved it on fresh lettuce and I also gobbled it up on cauliflower. If a dressing makes you enjoy raw cauliflower, then you know it’s darn good.
Enjoy the show! (By the way, as you know by now I’m still in a video making mode – I suspect I will be for a long time – so check out my popular Cinnamon Brownies post I wrote a while back because I put up a video showing you how easy they are to make here!)
I have a ladder I imagine myself on when it comes to healthy living. The ultimate tippy top includes growing my own food. Well, I’m almost there. (What are the other steps under it? Well, going vegan to going raw/high raw, all organic, juicing a lot, getting a Norwalk, and growing my own food tops it out.)
But, I’m a total newbie and completely intimidated. That is until I read about Square Food Gardening. OK, still a tad intimidated but I’m taking it step by step and crossing my fingers.
I’ve been a high energy, video making freak today. Count them… 5 videos I made and uploaded to YouTube. Here is one of them. I’m chatting about how High Raw can be a slippery slope and how it feels at day 57 of my Raw Reboot.
Oh! And don’t forget to enter my awesome giveaway here… The company sponsoring it said if we get a good response, we can do it again. :)
I was offered the opportunity for Kamea to get her hands on one of these cute organic flap happy floppy hats. That’s something we can use year round here in sunny Arizona. I jumped at the chance.
Trouble was…. I couldn’t get her to wear it. She’s going through a no-hat stage right now, but that’s ok. I know she’ll grow out of the phase (fingers crossed) and the hat will still fit when she does (fingers still crossed).
In our attempt to get a pic of this adorable hat, I offer you this “action” shot. You’d never know that a nanosecond after we got the shot, she took it off because she sure looks like she’s loving it. I know I am!
I'm Kristen, and welcome to my blog. I'm a wife, mom, author, and I love to eat so food is usually the topic of my blog posts. I'm a former (almost decade long) vegan turned back omnivore who enjoys reading, rebounding, coffee, and dark chocolate. More...