It’s simple to participate. All you have to do is answer the following question in this post’s comment section. The contest will end Monday night, December 20th @ 11:59pm. I’ll enter everyone’s name who answered the question into a drawing and announce the winner on my blog Tuesday, December 21st. Please note: This contest is open to people around the globe! If you live outside of the United States, I will email you the ebook version.
QUESTION: What is one goal you hope to accomplish in 2011?
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I have a day full of nutritious raw vegan food! But, before I get into that… I’m excited to share with you that Greg and I adopted a Turkey today through Farm Sanctuary. As you know, we’re vegan, so there will be no turkeys slaughtered to feed our bellies! Ever!
Her name is Daphne. :) Isn’t she so cute?!
Have you seen Thanksgiving’s toll on turkeys? It’s just awful.
Okay…. so on to my All-Raw-Organic food for today:
I made two protein drinks with Sprout Living’s new Vanilla Lucuma protein powder to have throughout the day. It’s very good! It’s the first ever vanilla protein powder that I like. Finally! And… it’s raw, vegan, and certified organic (yay!). I mixed it with water, Greener Grasses, and pumpkin spice. They also sent me their Chocolate Maca flavor to try, as well as their plain flavor. I don’t usually drink this much protein, but my postpartum hair shedding is out of control and I’m hoping some protein will help?! I also added a little extra zinc to my diet and I’m drinking organic nettle tea. (I blogged about some postpartum issues here).
Fall Delight – this is a mixture of shredded apple, pear, and carrot tossed with a handful of raisins, sprinkling of hemp seeds, 1/4 teaspoon pumpkin spice, and a small drizzle of yacon syrup.
Salad – I tossed a large salad of green leaf lettuce with segmented oranges, chopped zucchini, and chopped persimmon. I squeezed a little fresh lemon juice on top. (Persimmons are one of my favorites! Read more about my obsession here.)
Zucchini Pasta with Velvet Wine Sauce – Mmmm soooooo gooooooood. I simply spiralized some zucchini pasta with my favorite raw pasta maker, added halved grape tomatoes, minced raw olives, and Velvet Wine Sauce. Lip smackin’ delicious. I’ve written about my Velvet Wine Sauce here recently, and I shared the recipe in a limited edition of a recent email newsletter (hope you were on the list when I sent it out). If you don’t have it, it’s also available in my latest book EASY Raw Vegan Transition Recipes.
Cheezy Kale Chips from Blue Mountain Organics (I raved about them herewhere I also taught you how you can make your own). Personally, I can’t get my hands on organic red bell pepper to make my Cheezy Hemp Nacho Sauce to make my own Cheezy Hemp Nacho Kale Chips. So, in the meantime, I’m enjoying Blue Mountain Organics’ Cheezy Kale Chips.
1 Chocolate Butter Truffle
I’m using a new organic produce delivery service, Nature’s Garden Delivered. It’s my second week trying them (thank you to the commenter in a previous post who turned me on to them). I’m quite happy (I love their access to local organic food). They don’t have as much variety as Boxed Greens, but Nature’s Garden Delivered is less expensive and does a better job with their packaging (they use less plastic). They don’t deliver nationwide, but they’re available in Arizona and Georgia.
If you look through all of the recipes in all of my books, you’ll notice that not one is for kale chips. Honestly, I have no excuse other than… well… no, I have no excuse. I guess I just didn’t jump on the kale chip bandwagon. I’ve bought some over the years online and at Whole Foods Market, but none of them excited me. They were either too chewy/sweet or crumbled up so much I had to eat them with a spoon or – eeewww! – there was a dehydrated bug in one bag. Eeek!
But. I recently tried some kale chips from another company (blogged about it here), and I fell in love. Blue Mountain Organics, you have forever converted me to a kale-chip-lovin’-chick! Even though I directed you to the other blog post of mine where I’m just short of doing cartwheels because I loved them so much, I’ll say a few words here. THEY ARE AWESOME! Specifically, I’m referring to the Cheezy-flavored kale chips they sell. However, I decided to try their Chocolate Kale Chips the other day, and I’ll be honest, I did not have high expectations – only because I wondered how kale and chocolate would be super good – they’re probably decent, I thought, but I didn’t expect much more. Wrong. They rocked. It was love at first bite.
All of this excitement made me take a stab at making my own organic raw vegan kale chips and save a little money. After all, I have a super awesome cheese sauce (you all know the one I’m talking about right?). Well, if you’re new to my blog, it’s my Cheezy Hemp Nacho Sauce (recipe and video demo for the sauce here). It kicks ass! I figured it would be the perfect sauce for kale chips. I sent Greg to Whole Foods to buy some kale while I stayed home and made the sauce.
Here they are:
They are awesome. Seriously – you’ve gotta make these. We all went nutso for them!
Here is how you can make your own Cheezy Hemp Nacho Kale Chips…
Basically, you make the Cheezy Hemp Nacho Sauce I linked to above. Then, take one bunch of kale and wash it. Tear it into pieces (you can use curly kale or dinosaur kale – they both work great – and I usually leave the stem in but you can take it out). Put the torn kale in a large bowl and pour the Cheezy Hemp Nacho Sauce on top. Stir it all up with a big spoon, or your hands, until the kale is as covered with sauce as you can get it. Place the saucy kale on a dehydrator tray lined with a Paraflexx sheet (or parchment paper if you’re not using an Excalibur dehydrator). Dehydrate for an hour at 130-140 degrees F. Reduce the temperature to 105-110 degrees F and dehydrate another 7-9 hours. Transfer the kale chips to a new dehydrator tray without a Paraflexx sheet and finish dehydrating until you reach your desired texture of kale chips (maybe another 7-10 hours).
They’re so delicious! I couldn’t stop there though. I started thinking about all the different cool sauces I could use to make kale chips, and the next one I tried was my Velvet Wine Sauce (see picture below; the recipe for the sauce is from my newest book Kristen Suzanne’s EASY Raw Vegan Transition Recipes – I also shared this recipe in a recent limited edition email newsletter). Basically, follow the same directions as you do with the Cheezy Hemp Nacho Kale Chips, but use the Velvet Wine Sauce instead. These were so friggin’ delicious that I sent Greg to Whole Foods for more kale. I had to make another batch.
This batch has the Velvet Wine Sauce and it’s just about to go into the dehydrator.
As you can see, we’ve been enjoying a lot of kale chips in this house the past few weeks. They’re so satisfying, flavorful, and nutritious.
If you don’t have a dehydrator, or you simply don’t like making your own stuff, then I highly recommend heading over to Blue Mountain Organics and loading up on their Cheezy Kale Chips and Chocolate Kale Chips.
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...