Saturday, August 9th, 2014
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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Sunday, June 15th, 2014
Kristen Suzanne in avocado
, gluten free
, raw dressing
, raw recipes
, salad dressing
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
- Whisk together the honey and lime juice, and set aside.
- Toss the remaining ingredients in a bowl. Add the honey mixture and toss to coat.
- 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
- Blend all of the ingredients until smooth. Serve over the Grapefruit-Jicama Salad.
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
- 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.
- 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.
- 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.
Monday, January 27th, 2014
Apple Pear Yum Porridge (Raw Vegan Paleo Gluten Free)
This is YUM.
Here’s a quick, light, and easy snack (or breakfast or dessert) recipe with pears and apples. The colors are quite pretty when using a green pear and red apple (or vice versa).
Apple Pear Yum Porridge (Raw Vegan Gluten Free Paleo)
Yield 1 serving
Put the milk, pear, apple, sweetener, and allspice in a blender and briefly puree. Serve immediately.
Monday, December 16th, 2013
Kristen Suzanne in dessert
, easy raw vegan recipe
, gluten free
, goji berries
, macadamia nuts
, raw desserts
, raw recipes
Rudolph Cherry Cobbler (Gluten Free. Paleo. Raw Vegan.)
I asked my husband, who has a birthday around the holidays, what he wanted to eat for his birthday dessert. He said without thinking twice, Rudolph Cherry Cobbler. It’s a raw vegan, paleo, and gluten free recipe from my Holidays Recipe Book that he’s been a raving fan of for the past five or so years. I said to him, “Really? That’s what you want for your birthday?” He said, “YES! It’s the best and I can’t eat just one serving, I keep going back for more.” I can’t say I blame him… it is friggin’ delish. The squishy and delicious cherries explode with flavor in your mouth.
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Wednesday, January 4th, 2012
Happy New Year! It’s been a week or so since I shared My 90-Day Clean Raw Food Mission (let me say… I have LOOOVED all of your awesome comments and feedback. It seems like some of you are on board and wanting the same for yourselves, so I welcome an ongoing dialogue via these posts where you can share your journey), and I’m feeling fantastically awesome. I am flying high and everything I wanted is falling into place. It’s working! I’m going to shine brighter than ever… I can just feeeeeeeeel it. My body has a lightness to it and those dry and sluggish feelings are dissipating.
So, here are some juicy details…
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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 ;)
Monday, September 29th, 2008
Calling all Raw Vegan Chocolate lovers! Are you ready for a super fun trio of recipes? Get out your dehydrator because my Chocolate Chia Crackers are BIG fun. Need a snack for your kid’s lunch box? Want something super healthy to munch on while watching this week’s VP debates? Then, look no further because this is it! I wrote in a past post that Chia is a dieter’s dream food. And, raw chocolate mixed in… HELLO! YUM!
What? Don’t have a dehydrator yet? Why not??? Having a dehydrator is such a fun addition to your Raw Vegan kitchen because it adds tremendous variety to your diet as well as shelf life to some of your food. Now you can have crunchy foods, warm foods, marinated foods with a texture reminiscent of cooked food, and foods that can last a long time in your refrigerator or freezer. Need I say more? Or, maybe you have a dehydrator but want some delicious dehydrated recipes, then check out my ebook, Kristen Suzanne’s EASY Raw Dehydrating.
Okay, back to this wonderful trio of Raw Vegan recipes. Here you go! Enjoy!!!
Chocolate Chia Crackers
Yield 1 tray (quantity depends on size you cut)
1 cup chia seeds (get them here)
2 cups water
Juice of 1 orange
1 apple, cored & chopped
1/4 cup raw chocolate powder (Navitas is my all-time favorite brand)
2 tablespoons raw agave nectar
6 dates, pitted
dash Himalayan crystal salt
Soak your chia seeds for 30 minutes in a large bowl with 1 1/2 cups of the water. Blend the remaining ingredients (including the remaining 1/2 cup of water) together. Add the blended mixture to the bowl with soaked chia seeds and stir to mix. Break up any chia seed clumps with your rubber spatula or spoon. Let the mixture sit (as is) for 15-30 minutes.
Spread the mixture on a dehydrator tray lined with a non-stick paraflex sheet and score to desired size. (For a thinner cracker, divide between two trays.) Dehydrate at 135 degrees for 60 minutes. Reduce the temperature to 105 degrees and dehydrate another 6-8 hours. Flip crackers onto another tray without a paraflex sheet and peel off the paraflex sheet being used. Dehydrate another 6-10 hours, or until you reach your desired dryness.
Chocolate Hazelnut Butter Spread
Yield 1 1/4 cups
1 1/2 cups hazelnuts
3 tablespoons raw chocolate powder
1 1/2 tablespoons agave nectar
1/2 cup cashews
2 tablespoons extra virgin coconut oil
pinch Himalayan crystal salt
Process all of the ingredients in a food processor, fitted with the “S” blade, until creamy. That’s it! Easy!
Sweet Southern Peach Jam
Yield 1 cup
1 cup frozen peaches, thawed
3 dates, pitted, soaked 20 minutes, drained
1 tablespoon raw agave nectar
Blend all of the ingredients together. Voila, Sweet Southern Peach Jam!
I’m often asked how I make my Raw Vegan lifestyle seem so easy. Here are some tips for doing just that:
1) Keep is simple!
Don’t make a bunch of different recipes with different sides and different desserts, etc. Simply pick out 3-5 recipes you’ll make for the week. For example, this week I’m making zucchini pasta with my famous marinara. This will be our dinner for 2-3 nights. When I went food shopping today, I also bought ingredients for my Harvest Soup so we’ll have this for 2-3 days (lunch) served alongside a fresh salad. I’ll make a quick and easy salad dressing (like this, Fat Free Strawberry Ginger or Olive Vinaigrette or Deviled Mango), which will last for about 3 days worth of lunch salads. Making and eating Raw Vegan food in this fashion saves you so much time!
Salads are easy…get the prewashed lettuce (give it a quick rinse anyway), dice up cucumbers and carrots (use different veggies next week to get balanced variety), toss some raisins or dried cranberries in and top with delicious dressing.
Go shopping twice a week to make life easy and have the freshest food on hand.
Don’t worry about eating the same thing for a few days in a row, it’s so delicious, you’ll look forward to the third meal of zucchini pasta marinara, for example, as much as you did for the first meal. By having a few different recipes for the second half of the week, you’ll get plenty of variety.
2) Keep things on hand!
I always have raw crackers, desserts (cookies, ice cream, mousse, cheesecake), milks, cheese dip and pate in the freezer. So, all I have to do the night before we’re going to eat it is take it out and thaw. Pick one or two days a month to make these recipes and freeze them. Think you don’t have room in your freezer? Think again…use a Food Saver and maximize your use of the space.
Keep some bags of frozen fruit on hand for those times you run out of fresh produce.
3) Liquids are high energy and easy!
I can’t say enough about how healthy, easy and high energy liquids can be in your diet. I start every single day with either Plant Blood or a smoothie (it’s usually green). Often (and very often) I stick with liquids for most of the day. This ensures I have extra energy and it’s so healthy because it gives your digestive system a break. So, one of the best tips for making the Raw Vegan lifestyle easy and extra healthy, drink many of your meals. Smoothies only take minutes to make. Depending on your juicer, Plant Blood can take a little longer, but still, it’s quite fast. Want a meal to keep you filled up for hours that is still smoothie style? You should try this great stuff, The Ultimate Meal.
4) Eat good ol’ deliciously ripe fruit (sweet and non-sweet)!
Another smart and extra easy plan is to have plain fruit for a whole meal or even just a snack, sweet and/or non sweet. You all know I love my summer time watermelon, and could eat it all day long. Other examples: I often nosh on just cucumbers for a light lunch (sometimes I sprinkle a little Himalayan crystal salt and/or dried herbs – so refreshing) and to make it more substantial, I’ll add 1/2 a diced avocado. Or, for more richness, I’ll dive into a phytonutrient, tropical bounty of mango, bananas, and pineapple. It truly doesn’t get easier than that.
For other great tips on living the Raw Vegan lifestyle with ease, check out my ebook, Kristen’s Raw: The EASY Way to Get Started & Succeed With Raw Food.
raw vegan paleo gluten-free strawberry cobbler
This delicious cobbler recipe is available in both my print book and ebook, Kristen Suzanne’s EASY Raw Vegan Desserts (but I’m also sharing it with you here). It’s a delightful recipe with a punch of flavors that keep playing in your mouth, well after you’ve swallowed a bite. *I’ve edited the recipe online to use raw honey vs agave because we don’t eat agave anymore.
I chose strawberries for this cobbler because it’s summer and they’re in season. And, buying organic food in season is just one of many ways to buy organic on a budget.
Strawberries have som nice health benefits:
- Help protect against a variety of cancers
- Rich in folate, fiber, vitamin C and potassium
- Heart-disease fighting phytonutrients
- Compounds may help strengthen short term memory (nice!)
You’ll also see that I’ve included prunes in the recipe. I like using prunes because they have a wonderful, soft texture and they’re not as sweet as most other dried fruits. And, they’re full of antioxidants.
Summer Strawberry Cobbler
Kristen Suzanne of Kristen’s Raw
Yield one 8×8 glass-baking dish
2 cups raw pecans or walnuts
3/4 cup dried coconut, shredded & unsweetened
1 teaspoon fresh organic orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
2/3 cup currants
1/3 cup pitted prunes, chopped
The Strawberry Filling
25 oz fresh organic strawberries, destemmed (or use frozen and thaw them)
1/3 cup fresh orange juice
8 soft dates, pitted
2 tablespoons raw honey (or maple syrup if vegan)
Place the nuts, coconut, orange zest, cinnamon, and salt in a food processor, fitted with the S-blade, and process until coarsely ground. Add the currants and prunes, and process until the mixture resembles coarse crumbs and holds together when gently pressed between two fingers. Set aside.
Take about 15-16 ounces (approximately two-thirds) of the strawberries, chop them and set aside in a large bowl. Then, place the rest of the strawberries along with the orange juice, dates, and agave in a blender and process until smooth. Pour into the bowl with the chopped strawberries and stir.
Pour half of the crumble in the bottom of the glass-baking dish and give it a firm but gentle press. Spread the strawberry filling on top. Sprinkle the remaining cobbler crumble on top of the strawberry filling, allowing some of the beautiful strawberry filling to show through. Serve at room temperature, or warm in a dehydrator for up to an hour at 130 degrees for extra deliciousness. Covered, Summer Strawberry Cobbler will keep for up to three days in the refrigerator.