Monday, June 16th, 2008

Raw Vegan Paleo Gluten-Free Dessert – Summer Strawberry Cobbler!

by Kristen Suzanne in coconut, gluten free, honey, paleo, raw recipes, recipe

 

raw vegan paleo gluten-free strawberry cobbler

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

The Crumble

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)

The Crumble
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.

The Filling
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.

The Assembly
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.

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Thursday, May 8th, 2008

Raw Recipe: Creamy Zinger Garlic Spread

by Kristen Suzanne in raw recipes

Today, I’m sharing with you another great recipe – this time it’s a delicious cheese spread perfect for crunchy crackers, fresh veggies, or adding a tablespoon (or two) to your next salad dressing to sass it up with a delightful gourmet flavor. In my last email newsletter (sign up here), I gave you a fabulously popular soup recipe of mine featuring Garlic Red Pepper Miso (soy-free). Well, if you bought a jar to make the soup, I wanted to give you another recipe in which to use it. This is quick, delicious, and versatile. Enjoy!

Creamy Zinger Garlic Spread
Yield 1 1/2 cups

  • 1 cup raw cashews, macadamia or pine nuts (or a mix)
  • filtered water for soaking the nuts
  • 1 large clove garlic
  • 1 tablespoon Garlic Red Pepper Miso
  • 1 tablespoon light miso
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin coconut oil
  • a little water, if needed to help blend

Place the nuts in a bowl with enough filtered water to cover by an inch. Let them soak like this for up to an hour. Strain off the water and rinse the nuts. Blend all of the ingredients until creamy in your blender (or food processor) and enjoy this gourmet-flavored deliciousness. Creamy Zinger Garlic Spread will stay fresh for up to five days in your refrigerator (stored in an airtight container). It also freezes well.

*TIPFor those watching your nut intake, here is a tip for reducing the fat in spreads such as this, without compromising the exquisite experience. Replace half of the nuts a peeled zucchini. Keep in mind that fat helps mellow flavors, so by reducing the fat, you might need to reduce a few of the more “flavorful” ingredients. For example, I’d start with 1/2 tablespoon of each of the miso(s) and look for a clove of garlic that isn’t too big. Start small because you can always add more, if desired.

Daily Conversation Question:
Which temptation do you try the hardest to resist?

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Wednesday, May 7th, 2008

Blissed Out Running & Chocolate Runner’s Smoothie

I’ve been doing extra running on the treadmill lately. In the past, a typical cardio session would include me switching back and forth between running on the zero incline and walking fast on a very high incline (not usually running for longer than a few minutes at a time). Basically, because I find it pretty damn hard to run. I always have.

Lately, however, I’m finding myself running for minutes and minutes on end. And, it was during one of these recent episodes of “continued” running, that I found myself totally blissed out, unaware of the time passing or the music flowing into my ears from the headphones connected to my nano. Interestingly, the trick was that I started looking at things as if I were seeing them for the first time. I pretended I was a child looking around the gym and experiencing simple objects and activities anew.

Can you imagine what it’s like looking at something as if you’d never seen it before…like the ceiling fan, the weights, someone working out, the mirrors on the wall, the cables coming down from the ceiling holding a platform suspended in the air that the TVs set on…it’s kind of weird and and cool at the same time. The first time I did this, I realized that about 15 minutes had gone by with me still running. My body was working hard, my breathing was labored, and I was starting to drip sweat, but I had this amazing level of sustained energy coursing through me, pushing me another step. I loved it!

You see, normally, I need to have some really great music on to keep me pumped up in the gym, or at the very least, I need be reading an intriguing magazine while doing some cardio (unless I’m on my rebounder!). But, it seems this isn’t the case anymore because I’m finding neat ways to engage my mind while getting my heart rate up in the gym.


Clearly, after such a superb workout (as described above), my body screams for fuel, and I’m happy to deliver (so easy to do when you live a High Raw, All Vegan Lifestyle such as mine). Here is my newest smoothie, Blissed Out Chocolate Runner’s Smoothie. I’ve been enjoying these post-workout…fantastic and delicious.


Blissed Out Chocolate Runner’s Smoothie

Yield approximately 4 cups

1-2 cups water

2 bananas
1 1/2 cups blueberries
1 1/2 cups spinach
3 tablespoons Chia Seeds
2 tablespoons Hemp Protein Powder
2 tablespoons Raw Chocolate Powder
1/2 teaspoon cinnamon (of course!)
1-2 cups ice, optional, but especially refreshing after getting hot and sweaty!

Blend all of the ingredients until smooth and enjoy (preferably after a great workout)!

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Wednesday, February 20th, 2008

Dog Booties & Blueberry Cardamom Breakfast Smoothie

by Kristen Suzanne in raw recipes

We’ve been staying at my mom’s for a few days and I’m up to my armpits in fresh produce. Not hard to imagine when you think about 3 people juice feasting! My boyfriend and I have been sticking to juice all day long and then having something very small for dinner (and then more juice for the remainder of the evening). My weight loss / maintenance has been perfect as a result (very manageable) and I feel wonderful.

Tomorrow, when we return home, we’re going to have smoothies for the day, instead of juice, so I can take a break from juicing. Mom has stayed with just juice the whole time and has lost 7 pounds in a week. She’s had tired days, headache days, and some days where she feels okay. She’s committed to sticking with it longer so she can drop some more pounds.

We went hiking yesterday and our dog had on booties. Love those (especially when we first put them on him! hilarious and adorable). He was definitely the coolest dog on the trail as everyone who passed by complimented him on them. The hike was beautiful and lasted about 1 hour…just enough to get a little workout in before we headed to the gym to lift weights.


Kristen’s Raw Update: I’ve been working on my next two ebooks. They are truly amazing, and I mean truly amazing! You’re going to love them :)

Here is the recipe for tomorrow’s delicious breakfast smoothie I’ll be enjoying…want to join me? I promise it’s fabulous! (There are no greens in it….God knows I’ve had enough of those lately – haha!)

Blueberry Cardamom Breakfast Smoothie
Yield 1 large or 2 small servings

2 cups water
2 cups frozen organic blueberries
2 frozen organic bananas
1/4 teaspoon cardamom
1/8 teaspoon cinnamon

Give everything a whirl in your blender and enjoy this fabulous breakfast of real champions.

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Sunday, December 30th, 2007

Organic Double Chocolate Cherry Cheesecake RECIPE

by Kristen Suzanne in raw chocolate, raw recipes

I’m receiving so many emails for the recipe of my Organic Double Chocolate Cherry Cheesecake. Here it is (already!). It’s so impressive (sure to please everyone) and easy to make. Enjoy as you enter chocolate ecstasy heaven…ohh-la-la!

 

Organic Double Chocolate Cherry Cheesecake
Yield one 9-inch cake

Crust:
1 ¾ cups nuts (I used raw almonds)
½ cup raw cacao nibs
1/8 teaspoon Himalayan crystal salt
¾ teaspoon cherry extract
1 tablespoon raw chocolate powder
¾ cup raisins

Filling:
3 cups cashews, soaked 1-2 hours, drained
1/3 cup raw honey, coconut nectar, or maple syrup
6 dates, pitted
½ cup fresh lemon juice
¼ cup water
2 teaspoons cherry extract
1 cup coconut oil
¾ cup raw chocolate powder

Coulis:
1 bag frozen berries (cherries would be optimal but any will do!)
¼ cup raw agave
dash fresh lemon juice
pinch cinnamon

Crust directions: Grind the nuts, cacao nibs and salt in a food processor, fitted with the “S” blade, until coarsely ground. Add the cherry extract and chocolate powder and pulse to thoroughly combine. Add the raisins and process until the mixture sticks together when gently pressed between your fingers. Press into the bottom of an 8 or 9-inch round spring form pan. Place in the freezer while you make the filling.

Filling directions: Using a food processor, fitted with the “S” blade, process the cashews, agave, dates, lemon juice, and water until it’s creamy. This could take 3-5 minutes. You might need to stop and scrape down the sides a couple of times. Add the cherry extract, coconut oil, and chocolate powder and process until creamy. Pour the filling into the spring form pan and freeze the cheesecake so it sets. Let thaw for up to an hour or more before eating.

Coulis directions: Blend all of the ingredients together.

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Sunday, December 30th, 2007

Cheesecake, Curry Sauce, and Other Delicious Food

by Kristen Suzanne in raw recipes

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.

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Tuesday, November 27th, 2007

The Perfect Salad is Here!

by Kristen Suzanne in dressing, raw recipes

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.

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Sunday, November 18th, 2007

Super Raw Thanksgiving Holiday Celebration

by Kristen Suzanne in Kristen Suzanne, raw recipes

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

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Thursday, November 8th, 2007

Cosmic Carrots with Deviled Mango Dressing


Cosmic Carrots Deviled Mango Dressing

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.

Kindness
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

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Sunday, October 28th, 2007

Raw Holidays ebook Now Available

by Kristen Suzanne in holidays, raw chocolate, raw recipes

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.

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