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.

Mango has vitamin C and fiber. It’s more nutritious than banana or pineapple. Aroma is an indicator of ripeness, so when you’re in the store sniff the mango to see if there is an ammonia smell. If there is, try another one. It should smell like a mango, not ammonia. It should also slightly “give” when pressed. The mango will ripen at home on your counter, if needed. Once it’s ripe, store in the refrigerator in the drawer. ~ I learned this from one of my new favorite books, Eating on the Wild Side

I went to work combining things and voila… I made an awesomely delicious salad. That’s one of the things I learned in cooking school recently… cooking in the moment, using what you have on hand, when you don’t have something planned, can make some of the most fun meals.

I am showing the recipe as I made it, which was for one serving. If you want two servings, simply double the recipe (thereby using the whole mango, avocado, lime, etc). I didn’t mind using only half of an avocado because I have these awesome food huggers for storing the other half of the avocado. Check out my review of Food Huggers here.

Minted Mango Salad

Yield 1 serving

  • 1/2 mango, peeled, pitted and chopped
  • 1/2 avocado, pitted, peeled and chopped (I love food scoopers for scooping avocado)
  • a few mint leaves, chopped
  • 1/4 green onion, chopped (green part)
  • juice of half organic lime
  • pinch of crunchy french sea salt
  • couple grinds of black pepper (I love that grinder)

Toss everything together in a bowl and enjoy.

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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

Read More »

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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.

Image credit

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Monday, August 26th, 2013

Recipe Six-Minutes Lasagna Stack (Raw Vegan Paleo Gluten Free)

by Kristen Suzanne in gluten free, paleo, raw, recipe, tomato, vegan
Six-Minutes Lasagna Stack

Six-Minutes Lasagna Stack

My Six-Minutes Lasagna Stack recipe can be made as a lovely appetizer before dinner or alongside your next lunch. The nice thing (apart from it taking only minutes to prepare) is that it will please both raw vegans and paleo people.

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Friday, August 9th, 2013

Recipe Gluten Free Paleo: Sticky Chocolate Coconut Squares

We plan on homeschooling Kamea so we’re starting to get involved with local homeschooling groups. Greg went to our first meeting recently, and I sent these Sticky Chocolate Coconut Squares with him to share with the group. I don’t normally use as much sweetener as I used in these, when I make desserts like this for home, but since I didn’t know the group, I thought I’d bump up the sweetness a bit. ;)

Sticky Chocolate Coconut Squares (Gluten Free, Raw, Paleo)

Sticky Chocolate Coconut Squares (Gluten Free, Raw, Paleo)

They took me 5 minutes to make. Gotta love that about raw foods!

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Tuesday, August 6th, 2013

Strawberry Lemon Zest Cream Over Apples and Bananas

by Kristen Suzanne in banana, cashews, gluten free, paleo, raw, recipe, vegan

Here’s another recipe that we can all enjoy whether we’re raw, vegan, or paleo, and it’s perfect during the summer because of strawberries being in season.

Fresh strawberries

Fresh strawberries

This recipe’s gorgeous pink color, creamy texture, and bright flavor take fruit to the next level. Serve this salad for breakfast, as a side to lunch, or as your next dessert. And, although I often make it with apples and bananas, you’ll love the cream with any fresh fruit, especially if it’s in season.

Read More »

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Sunday, August 4th, 2013

Recipe Cucumber Mustard Salad: Raw Vegan Paleo Gluten Free

by Kristen Suzanne in gluten free, paleo, raw, recipe, vegan

The other day I was hungry for lunch but my house was pretty empty of food. Gasp! I have no idea how that happened. So, I looked in the refrigerator and saw cucumber, pastured eggs, and a few other things. So, it was time to get somewhat creative and it worked out well. I gently scrambled the eggs in organic grass fed ghee, and made the following side dish salad.

Cucumber Mustard Salad

Cucumber Mustard Salad

I’m so pleased with it that I plan on making it for a quickie appetizer salad for future dinners.

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Tuesday, July 30th, 2013

Pine Nut-Crusted Tomato Slices: Raw Vegan Paleo Recipe

by Kristen Suzanne in gluten free, paleo, raw, recipe, tomato, vegan

Here is an easy (i.e., fast) recipe that makes a perfect little appetizer before your next dinner. And, with tomatoes being in season during the summer… What are you waiting for?!

Pine Nut-Crusted Tomato Slices (Raw Vegan Paleo Gluten Free)

Organic tomatoes on the vine

Organic tomatoes on the vine

Yields 2 servings

  • 1/2 cup raw pine nuts
  • 1/4 organic orange zested
  • 5 leaves fresh organic basil, chopped
  • 1/4 teaspoon sea salt
  • dash of freshly ground pepper
  • 2 organic tomatoes
  1. Put the pine nuts, orange zest, fresh basil, sea salt, and pepper in a mini food processor and process to a coarse consistency.
  2. Cut the tomatoes into 1⁄4-inch thick slices and plate.
  3. Sprinkle the pine nut mixture on top of the sliced tomatoes. Season with additional sea salt if desired.

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