Sunday, December 30th, 2007
I’m working on a fabulous Raw vegan dinner that I’ll be serving family and out-of-town guests tomorrow. For the main course, I’m serving Gourmet Italian Quiche Tarts that will be served alongside a fresh, crisp romaine salad sprinkled with Raw Parmesan Cheese and topped with my brilliant new Hemp Omega Caesar Dressing. For dessert, I made a divine Organic Double Chocolate Cherry Cheesecake (will post recipe later).
Nutrition never tasted so good!
In the meantime, I’ve been gobbling up this scrumptiously saucy dish. I’m sure you all know by now that I love eating salads loaded with chopped veggies. Well, here is a delicious creamy sauce that will sass up any combination of chopped veggies (or salad). I’ve been enjoying this all day. Fresh avocados, orange, garlic, curry….hhhmmm. Yum!
Creamy Curry Sauce
Yield approximately 2 cups
3/4 cup water
2 avocados, pitted and peeled
1 orange, peeled, seeded
1 clove garlic
juice of 1 lime
1/2 teaspoon Himalayan crystal salt
2 teaspoons curry
1/4 teaspoon cinnamon
Blend all of the ingredients until creamy. Serve over your favorite chopped veggies or salad.
Tuesday, November 27th, 2007
I’m getting ready to send my email newsletter detailing The Perfect Salad… you don’t want to miss this. If you’re not subscribed, you can do so by visiting Kristen’s Raw.
Sunday, November 18th, 2007
We had a terrifically successful Raw Thanksgiving holiday celebration dinner at the Mandala Tearoom this week. My 4-course Raw vegan dinner was sold out (way in advance) and we had tons of fun. In fact, we expanded service out onto the patio to accomodate over 70 guests! This is a picture of my Raw Pumpkin Pie…it’s all the rage! I’m still getting wonderful emails from customers raving about the food and asking for the recipes. Well, guess what? They’re available (plus many more) in my ebook, Kristen Suzanne’s EASY Raw Holidays (available at www.KristensRaw.com) where there are plenty of recipes, as well as the best tips and tricks for getting through the holidays…Raw vegan style!
Here is what one customer wrote me today:
I had the pleasure of meeting you at Mandala Tea Room at the most recent raw foods event. I don’t generally eat exclusively raw but I am now more intrigued to explore this lifestyle change. I thought your pumpkin pie was the best pumpkin pie I ever had. ~Suzan P. of Phoenix, AZ
Thursday, November 8th, 2007
Cosmic Carrots with Deviled Mango Dressing
Cosmic Carrots with Deviled Mango Dressing
Dressing Yield 1 1/2 cups
- 1/4 cup water
- 2 tablespoons raw olive oil
- 2 tablespoons raw coconut oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon organic white wine
- 1 mango, peeled, pitted, and chopped
- 2 dates, pitted
- 1 teaspoon garlic powder
- 1/4 teaspoon Himalayan crystal salt
- 1/8 teaspoon red Limo pepper or cayenne pepper
- 2 carrots, sliced into thin rounds, using a mandoline or v-slicer
- Garnish: 2-4 leaves fresh basil, chopped
Blend all of the ingredients together (except the carrots and basil) until creamy. Drizzle a few tablespoons of the dressing over the sliced carrots. Garnish with a few leaves of fresh basil.
Through kindness, the world softens.
Be kind to all beings and things.
In this way, creation returns to its natural state of beauty.
~Zen Cards by Daniel Levin
Sunday, October 28th, 2007
Hooray! My newest ebook is now available, Kristen Suzanne’s EASY Raw Holidays. This ebook has the perfect Raw vegan recipes for the holiday season. You’ll find one of my favorites, Oktoberfest German Chocolate Brownies (pic here), along with many others. My mom and I taught a handful of them yesterday at our class, Raw Holidays, and everything was a hit!
Now, you can try them, too. Learn how to make some of your holiday favorites, except now they’ll be healthy, delicious, and Raw! They’re easy to prepare, great to take to parties, and perfect for your family gatherings. At a time when the rest of the world is packing on pounds and clogging their arteries with all kinds of yule tide crud, you’ll be getting super healthy and full of energy by eating this amazing food — at the time of year when you need energy the most!
And, it’s not just recipes. I’m giving you great ideas, tips and tricks that are sure to help you breeze through the holidays while living the Raw lifestyle. Hurry up and get your copy today by visiting Kristen’s Raw.
Monday, October 22nd, 2007
The holidays are my favorite time of year, and now is a good time to start planning. One of the things I love to do is give Raw desserts as gifts. Gone are the days of giving unhealthy, fattening, processed chocolate to people. Make way to usher in gifts of healthy exquisiteness…Raw organic cookies and candies. What better way to introduce this amazing lifestyle to others, right? Keep in mind, Raw desserts as gifts don’t have to apply only to the winter holidays. You can do this all year long with birthdays, retirements, anniversaries, house-warming gifts, etc. Go to a craft store and buy cute little bags and boxes. Or, do what I did and look for things to reuse…see those gold boxes in the picture? They were given to me last year with gifts in them. I’m reusing them to be environmentally friendly.
To get you started, here is a delicious and easy recipe. The richness of the hazelnuts alongside the decadent raw chocolate will surely get anyone excited about Raw. For resources on where I get my organic ingredients, please visit Kristen’s Raw Resources.
Hazelnut Chocolate Snowballs
Yield 15-20 cookies
1/2 cup dried, unsweetened coconut flakes
1 cup hazelnuts
2 tablespoons raw chocolate powder
pinch Himalayan crystal salt
3/4 teaspoon hazelnut extract
8 dates, pitted
1/2 cup raisins
Process a 1/4 cup of the coconut (reserving the other 1/4 cup for rolling the cookies in) along with the hazelnuts, chocolate and salt in a food processor, fitted with the “S” blade, until coarsely ground. Add the hazelnut extract, dates, and raisins. Process until it is a texture, which holds together when gently pressed between your fingers. Roll into balls and then roll in the coconut. These freeze wonderfully.
~ Use raw carob instead of raw chocolate
~ Replace 4 of the dates with 1/4 cup dried cherries
Friday, October 19th, 2007
I was making my smoothie today and saw carrots in my refrigerator. I thought, why not? It was a delicious and wonderful variation to my smoothie routine . I know…you’re thinking, “Kristen Suzanne, your smoothie routine is anything but routine.” I’m calling it Spicy Sunrise Smoothie (staying true to my spicy life, you can omit the heat if you can’t handle it, but you’re missing out on those lovely endorphins).
Spicy Sunrise Smoothie
Yield approximately 5 cups
1-2 cups water
3 bananas, peeled*
1 stalk celery
1 large carrot
1 red jalapeno pepper
3-5 mint leaves
Blend all of the ingredients until smooth. Enjoy!
*I love using frozen bananas with the spicy jalapeno peppers, because it’s so fun to feel the different temperatures and experiences play in your mouth (cold bananas, spicy jalapeno pepper). Room temperature bananas are fine, but add ice to get the same effect.
Exercise – I’m going for a bike ride tonight under the stars. I love Arizona. Beautiful weather year round, unbelievable sunrises and sunsets, and terrific star gazing.
Monday, October 15th, 2007
Today was another super day in my life even though I awoke quite late again. How can I help it? Saturday night started with a party (yep, I had wine). Then, I came home and stayed up watching the Firefly TV Series on DVD followed by the movie, Serenity until 5am – they are both fantastic, clever, and addicting (clearly…since I stayed up all night watching them).
I was full of energy and I couldn’t wait to get to the gym. I focused my weight routine on chest and tricep exercises (push-ups, cable cross overs, dips, and V-bar push down). Between sets I raised my heart rate by jumping rope. For the last 15 minutes of my workout I rode a stationary bike, while indulging my mind in a magazine sharing the latest gossip on celebrities. (Did I just admit that?)
Breakfast: 4 cups smoothie (2 cups water, 2 cups spinach (packed), 2 large bananas, 1 apple, 2 tsp fresh rosemary (minced), 1/3 habanero pepper)
Lunch/Dinner: Huge salad with a mix of chopped red bell peppers, carrots, celery, cucumber on top of spring lettuce served with scrumptious Raw Italian Dressing
Snack: nibbled on 1/2 habanero pepper
Dessert: my new recipe Easy Chocolate Coconut Sauce drizzled over sliced bananas and chopped almonds (recipe included in this month’s email newsletter…have you subscribed yet? If not, why are you waiting? Visit www.KristensRaw.com to subscribe now.
Addendum: It’s 3:32 am and I just ate a medium size salad (same items as earlier) followed by my swirling energetic Yin Yang Smoothie. The cool and refreshing effect from the frozen bananas (Yin) opposite the spicy hot fire you feel on your tongue and the back of your throat as you swallow (Yang)…well, it’s enough to make anyone feel refreshingly hot.
Yin Yang Smoothie
1 – 2 cups water
3 frozen bananas
3 tablespoons organic raw chocolate powder
3/4 – 1 red jalapeno pepper
Blend all of the ingredients until thick and creamy. Enjoy.
Saturday, October 13th, 2007
I’m a Raw chocolate fan. Period. I was thinking of new smoothie recipes and figured…why not add chocolate to my green smoothie? It is delicious. But, it’s not pretty. I’m trying to come up with a romantic name for it (I think making it French with “au chocolat” should do the trick). It does look like mud (although this is the kind of thing that would be fun to drink around other people). I’m sure I’ll get questions and stares (something with which I can definitely have fun).
Here is the recipe for those looking to add more chocolate to their lives.
1 cup water
1 1/2 cups spinach, packed
3 medium bananas
2 tablespoons raw chocolate powder
1/8 teaspoon cinnamon
Blend and enjoy as you take in all of those antioxidants.
I’m sure you know what I’ll be adding to my chocolate smoothie tomorrow…habanero pepper. I love spicy chocolate recipes (there’s a great recipe in my dessert ebook called, Sexed Up Spicy Chocolate Mousse). If you’re interested in my favorite brand of organic raw chocolate powder, check out my website here.
Sunday, September 23rd, 2007
Organic edible flowers are not just for salads and garnish. I love using them in smoothies, too! Did you know that organic edible flowers are rich in nectar and pollen (studies have shown pollen to be nutritious with minerals and vitamins). Roses, especially rose hips, are very high in vitamin C. Dandelion blossoms (and yellow flowers, in general) have plenty of vitamin A, while the leaves are loaded with iron, calcium, phosophorous and vitamins A and C. Marigolds and Nasturtium have vitamin C.
I made a magnificent smoothie from fresh organic peaches and edible flowers. You definitely want to try this.
Dazzling Daylight Flower Smoothie
Yield 3 cups
2 large white peaches, pitted
Juice of 1 lemon
1 cup organic edible flowers
Blend the peaches and lemon juice until smooth. Add the flowers and pulse briefly. You want to have gorgeous flecks of colors showing. Enjoy served in a sassy wine glass or goblet.