Tuesday, August 26th, 2014

Recipe: Strawberry Banana Brain-Boosting Smoothie

Strawberry Banana Brain Boosting Smoothie

Strawberry Banana Brain-Boosting Smoothie

Enjoy this mega brain-boosting smoothie for your next breakfast or lunch. Warning: if you have a little one around, especially a little girl who loves pink, be sure to double the batch or she’ll drink all of yours.

Strawberry Banana Brain-Boosting Smoothie

Blend everything in an awesome high-speed blender. (You don’t really need a high-speed blender to make this… but life is better with one.)

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Saturday, August 23rd, 2014

Recipe: Spicy Aloe Beauty Salad (Raw Vegan Paleo Gluten Free)

by Kristen Suzanne in beauty, gluten free, paleo, recipe, vegan
Spicy Aloe Beauty Salad (Raw Vegan Paleo Gluten Free)

Spicy Aloe Beauty Salad (Raw Vegan Paleo Gluten Free)

I’m into beauty. I’m a girly-girl. I like beauty products, anti-aging goodies, sparkly things, makeup, and all things pink. And, as someone who closely watches what I put in my body, I do the same for what goes on the skin of my body.

Enter: Superfood Aloe.

Aloe is an amazing superfood that can be used externally and internally for amazing beauty results including fighting wrinkles when taken internally. Yeah, who knew?! Trouble is… fresh aloe is bitter so it’s not easy to find ways to consume it.  Sometimes I drop a chunk in my smoothie, other times I add to soup (like my Beauty Soup Recipe), and yet other times I add it to salad. (Be sure to consume only the clear gel/flesh part, and avoid the yellow part or you’ll get a sick tummy and be running to the potty more than you want.)

Here’s a refreshing and energizing salad that brings you beauty internally and externally with the hydrating cucumbers, circulation-boosting jalapeno, beauty enhancing raw honey, and skin loving aloe. Enjoy.

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Sunday, August 17th, 2014

Recipe: Roasted Kale with Ghee

by Kristen Suzanne in ghee, gluten free, kale, paleo, recipe
Roasted Kale with Ghee

Roasted Kale with Ghee

If I eat kale these days, I prefer it cooked because it seems it’s healthier this way for some people, as the current research I’ve done indicates.

Enter: Roasted Kale with Ghee. (I’ve updated this post with an extra step to help ensure extra kale deliciousness: 8/22/14)

Roasted Kale with Ghee and a little kiddo's hand grabbing for some.

Roasted Kale with Ghee and a little kiddo’s hand grabbing for some.

This is a great side dish for lunch because it can be done in less than 15 minutes. I make a recipe of Roasted Kale with Ghee and my 4-year old and I share it along with some homemade bone broth (learn easy ways to make your own bone broth here) and a can of sardines. Yeah, we’re hardcore with eating sardines straight from the can, but if that’s not you, then please hop over to my post on how I came to love sardines and how you can, too. That said, I think my favorite way to enjoy this dish is with some pasture-raised eggs, soft cooked, and placed right on top. That’s what I’m talking about.

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Saturday, August 9th, 2014

Recipe: Minted Mango Salad

Minted Mango Salad

Minted Mango Salad

I love cooking on the spot, where you take a look at what’s in the kitchen and throw things together. That’s what I did today when I made this Minted Mango Salad.

I recently bought a few potted herb plants so that I can always have fresh herbs whenever I need. I bought rosemary, basil, and mint. I saw the mint this morning and was drawn to it. It was breakfast time so maybe that was the attraction… something minty. I was also in the mood for the mango and avocado I had in the fridge.

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Tuesday, July 29th, 2014

Recipe: Fresh Herb Tea – Who Knew?!

by Kristen Suzanne in gluten free, herbs, paleo, recipe, vegan
Fresh Herb Tea: fresh basil, fresh rosemary, and fennel seeds

Fresh Herb Tea: fresh basil, fresh rosemary, and fennel seeds

Did you know that you can make a deliciously nutritious tea using simply fresh (or even dried) herbs?

I never knew this until I learned it in my recent herbal medicine studies. It makes sense, of course, when I think about it. After all, we eat the herbs, we make tinctures with herbs (fresh and/or dried), so why not make a tea?

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Sunday, June 15th, 2014

Recipe Grapefruit-Jicama Salad w Creamy Avocado (Raw Paleo)

Grapefruit-Jicama Salad w Avocado Dressing #Recipe

Grapefruit-Jicama Salad w Avocado Dressing #Recipe

Summer is one of my favorite times to dive into fresh and bright salads so I can go about my day feeling light. This Grapefruit-Jicama Salad with Creamy Avocado is a delightful experience perfect for just that. Crisp jicama and celery along with juicy grapefruit and creamy avocado. Need I say more?

Grapefruit-Jicama Salad with Creamy Avocado 

Yield 2 servings

The Salad Base

  • 2 tablespoons raw honey
  • 2 tablespoons fresh lime juice (or lemon juice)
  • 1 small jicama, peeled and cut julienne-style
  • 2 red or pink grapefruit (or 3 oranges), peeled, white pith removed, seeded, and cut into segments
  • 1/2 cup celery, chopped
  1. Whisk together the honey and lime juice, and set aside.
  2. Toss the remaining ingredients in a bowl. Add the honey mixture and toss to coat.
  3. Plate the salad mixture, reserving any leftover honey mixture that is in the bowl.

The Creamy Avocado

  • Leftover honey mixture (from the salad base)
  • 1 avocado, pitted and peeled
  • 2 tablespoons raw macadamia nut oil (or raw olive oil)
  • 1 tablespoon filtered water (or more)
  • 1/4 cup fresh lime juice
  • 1/4 teaspoon sea salt, more to taste
  • pinch black pepper, more to taste
  1. Blend all of the ingredients until smooth. Serve over the Grapefruit-Jicama Salad.

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Wednesday, May 21st, 2014

Recipe Ginger Spice Carrot Cake Gluten Free Paleo Raw

Ginger Spice Carrot Cake Gluten Free Raw Paleo

Ginger Spice Carrot Cake Gluten Free Raw Paleo

I’m a sucker for carrot cake, which is why I created this recipe some years ago from my Raw Vegan Transitions book. It was a way for me to eat delicious carrot cake on a more regular basis without any guilt (because it’s actually healthy) or too much work.

This raw dessert recipe is one of my family’s favorites because it has a wonderful dense texture, decadent frosting, and a parade of delicious flavors. I’m sharing it with you today, with a small tweak to represent my current omnivore lifestyle (like I did when I shared my Vibrant Green Chia Pudding). Please enjoy, and tweet to me a picture of it when you make it.

Vanilla Ginger Frosting Ingredients

  • 1/2 cup coconut spread or coconut butter (not coconut oil)
  • 1/2 cup raw honey
  • 2 teaspoons vanilla extract
  • 2 teaspoons fresh ginger, grated

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Friday, May 16th, 2014

Recipe Vibrant Green Chia Pudding (Paleo Gluten Free Raw)

Vibrant Green Chia Pudding Raw Paleo Gluten Free

Here is a refreshing chia pudding recipe for the summer that can be enjoyed as a snack, dessert, or as an easy breakfast (make it the night before to enjoy the following morning). I pulled it from my Raw Vegan Transitions book and changed it up a bit to suit my preferences these days. Mainly, I swapped out the agave nectar for raw honey. (To keep it vegan, simply use agave nectar or maple syrup in place of the honey.)

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Tuesday, April 15th, 2014

Recipe Olive n Veggie Pasta (Gluten Free Paleo Raw Vegan)

by Kristen Suzanne in gluten free, lemon, paleo, raw, recipe, vegan, zucchini
Olive n Veggie Pasta (gluten free, paleo, raw vegan)

Olive n Veggie Pasta (gluten free, paleo, raw vegan)

The first time I created this recipe both my husband and I knew it’d become a regular in our house, and it has been for years. The textures and flavors are refreshing and delicious (especially fantastic during the warm summer months), and it’s a pretty dish. Oh, it takes a maximum of 10-minutes to throw together – I love that.

Olive and Veggie Pasta (Gluten Free. Raw Vegan. Paleo.)

Yield 2 servings

  • 1 large zucchini
  • 1 medium to large red bell pepper, seeded and diced
  • 1 avocado, pitted, scooped / peeled, and diced
  • 6 raw olives, pitted and chopped*
  • 4 to 5 leaves fresh basil, chopped
  • 1 teaspoon minced fresh chives or 1 green onion, chopped
  • fresh organic lemon or lime juice, a good squeeze’s worth
  • drizzle high quality raw olive oil
  • sea salt, to taste
  1. Using a spiral vegetable slicer, spiralize the zucchini into noodles (if you have kids, have them help with this because they’ll love it). If you don’t have a spiral slicer, use a vegetable peeler to cut the zucchini into long, thin, ribbon-like slices.
  2. Put the zucchini in a bowl and add the remaining ingredients.
  3. Toss well with some fun bamboo hands and serve immediately.

* We really love Essential Living Foods Raw Peruvian Black Botija Olives. They are so unbelievably good… very juicy and meaty. The only ingredients are organic raw botija olives and sea salt.

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Sunday, April 6th, 2014

Recipe Sunflower Seed Stuffed Peppers (Gluten Free. Raw Vegan. Paleo.)

by Kristen Suzanne in celery, gluten free, paleo, raw, raw recipes, recipe, vegan
Red bell peppers

Red bell peppers

It’s time for a raw plant based recipe today. A fun one, too. Even though I eat a diet rich in high quality animal products, it doesn’t mean I don’t make my family raw plant-based recipes, too. I find value in raw vegan recipes for their diversity to my family’s diet and the phtyo-nutrients they offer. Whole-food, plant-based recipes have a place in all diets although I no longer subscribe to a 100% plant based diet anymore for us.

Apart from the soaking time of the sunflower seeds, this recipe can be whipped up in no time flat – that’s my kind of recipe. Or, use Go Raw sunflower seeds which are already sprouted and it’ll take even less effort. The texture of the final recipe will have some crunch since the seeds won’t be soaked but that’s totally cool, too.

Easy Stuffed Peppers (Gluten Free. Raw Vegan. Paleo.)

Yield 2 servings

  • 3⁄4 cup raw organic sunflower seeds
  • 1⁄2 cup chopped celery
  • 2 tablespoons organic flax meal
  • 1 1⁄2 teaspoons minced fresh chives
  • 1 teaspoon fresh lime juice
  • 1⁄4 teaspoon himalayan crystal salt (or perhaps less, if using already salted seeds like these)
  • 1⁄4 teaspoon garlic powder
  • 1⁄8 teaspoon chipotle powder
  • dash of freshly ground pepper
  • 2 medium to large organic red, orange, or yellow bell peppers
  1. Put the sunflower seeds in a bowl and add filtered water to cover by about 1 inch. Let them soak at room temperature for 6 to 8 hours, or overnight if that’s easier. Drain the sunflower seeds and rinse. Remember, if you use already soaked and sprouted raw sunflower seeds like Go Raw’s then you can skip this step.
  2. In a food processor, combine the sunflower seeds with celery, flax meal, chives, lime juice, salt, garlic powder, and pepper. Process the mixture until it’s a lightly coarse texture.
  3. Cut the top off each bell pepper, including the stem, and pull out the seeds. Stuff the bell peppers with the sunflower seed mixture. Serve immediately.

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