During our last trip to New York (in June 2009), we stayed at the Excelsior hotel in the Upper West Side. As a result, our room was quite small (I like to remember it as “quaint”) and there was no refrigeration. So, we ate all of our meals out and we referred to the meal part of our trip as a “vegan food safari.”
This trip is a little different. Since we’re staying in a nice apartment with a kitchen (and a huge refrigerator), we’ve been having at least one of our meals “home” everyday. We stocked up once at Whole Foods Market (I was not impressed with their organic produce, or their Raw section, at this location) and another time we shopped at Westerly Natural Market (they have a nice Raw section of goodies and ingredients, and the produce section is OK… what’s with all the fruit flies in these small NY markets???). Both times we walked from the UWS to Midtown for the shopping to get plenty of exercise (I love to walk every chance I get). My legs and butt are definitely getting a workout. Between walking to New Hope Fertility on the Upper East Side and the markets in Midtown, we’re clocking about 4-7 miles a day. It feels awesome!
Here is a picture of a delicious organic salad I made the other night that we gobbled up while watching The Daily Show. It had 2 avocados, 1 red bell pepper, 1 orange bell pepper, 2 stalks celery, 1/4 bunch cilantro, lime juice, and sea salt. It was so damn good!
I’ve been making organic green smoothies almost daily to make sure we still get plenty of greens in our diet. Most of them have been banana, dinosaur kale, and lime juice (the vitamin C in the lime helps the iron in the kale get assimilated). But, for the next couple of days, I’m going to make apple, curly kale, and lime juice. We’ve also been having almond butter / banana sandwiches, Raw cereal (GoRaw) and nut milk, and we’ve snacked on fresh fruit, dates, prunes, sprouted / dehydrated sunflower and pumpkin seeds, and coconut yogurt.
Of course, we’ve been eating some meals at one of our favorite restaurants, Blossom Cafe. It was so fun walking in there the first time. Everyone immediately recognized and welcomed us, as if we hadn’t been gone for even a day. We had lunch there and I enjoyed their Raw Autumn Sweet Potato Rolls and one of their huge green salads. I should’ve taken pictures but I was famished and dove in head first. Even the server marveled at how fast the Raw sweet potato rolls disappeared. My husband gobbled up their soy bacon cheeseburger, and we found out that they are using a new cheese by the company Daiya. Check it out. It’s pretty awesome. It melts great and is dairy free, soy free, and gluten free. I was impressed.
Last but not least, here is a picture of the view from our apartment at sunset. With a view like this, it makes it hard to leave the apartment.
In my next post, I’ll update you on the progress of our fertility adventure.
I’m not one to waste organic food… ever. So, when I’m done juicing, I make crackers with the leftover pulp, or I stir some into my dog’s food, or I give it to the bunny’s in my neighborhood.
Here’s a little quick video showing you the batch I made the other day.
I used my Breville to make the green juice (like only $99 bucks for this machine – so worth it). I spread the pulp mixture with an offset spatula (one of my other favorite tools in the kitchen, other than the fruit scoopers). And, I used my Excalibur Dehydrator to dry the Raw crackers (they’re the BEST on the market – hands down).
You can use any spices you have on hand. Be creative and try different combinations. And, use the juice pulp from any green juice you make.
The recipe I used below is:
For the Juice
2 cucumbers, 1 bunch Italian parsley, 5 leaves medium kale
This gives about 2 cups of pulp when using the Breville juicer.
For the pulp
1/2 cup flax* seed, 1 tablespoon tamari, 1 teaspoon turmeric, 1/2 teaspoon coriander, 1 tablespoon mesquite powder, and 3/4 cup water (as needed) *The lovely flax I used was from a sample sent to me by Flax Matters.
This is one of my favorite kitchen gadgets (available here). What can I say? I’m a gadget girl. It makes scooping out avocado so effortless and FUN! They make GREAT gifts, too! (Holidays aren’t that far off.) :)
And, it comes in a pack of three. I use the red for avocado, the green for getting the greatest, longest pieces of coconut meat from young Thai coconuts, and the orange is supposed to be great for mango.
Now… some of you might say, “Oh, I can use a spoon for that.” Well, let me tell ya. The beauty of this scooper is that it (like practically every time) takes out the avocado in one lovely perfect avocado half. And, that makes it easy for dicing up when serving the avocado in other kinds of dishes. So, for example, when I dice avocado for a salad or a noodle dish, I need the avocado in as perfect a piece as I can get. Then, I slice horizontally in half (across) while keeping the avocado in place. Then, I slice vertically through in 3-4 slices. Voila, it’s like perfect little cubes. If you used to a spoon to get the avocado out, odds are, it comes out in pieces, making the dicing process not as nice and uniform.
All organic (except the coconut milk, but it’s non-gmo). :)
1 cup raspberries, 1 sliced banana, 1/4 cup coconut milk (not raw)
I started the day with this awesome recipe before heading to the farmers’ market for my weekly CSA of locally grown, organic produce. Yum Yum!!! I’m so proud to support our local farmer. It means the world to me.
1 tablespoon sprouted dehydrated sunflower seeds
These have lots of vitamin E in them… vitamin E is revered as the birth/fertility vitamin.
2 cups dehydrated, seasoned Kale Crispies
I love snacking on these. My mom and I had some in the car, thankfully, while we were running lots of errands this morning. We started at the farmers’ market at 7am. Then, we went to Whole Foods to do some shopping damage for foods we couldn’t find at the farmers’ market, and then we went to Sunflower Market because I refuse to pay $3 each for organic avocado at Whole Foods Market, I refuse to buy apples from across the world in New Zealand when there should be perfectly yummy apples from CA or WA (but Whole Foods doesn’t seem to carry hardly any of these and the very few ones they had were mushy feeling), and the final reason for Sunflower Market was that the coconut milk and coconut milk yogurt I like are much cheaper there! Unfortunately, Sunflower Market didn’t have good avocados so we hit up Trader Joe’s on the way home and found a bag of them there. So, as you can see, we were hitting a few different places and had to snack on something so we didn’t pass out from starvation! ;) Kale Crispies to the rescue!!!
1 quart Cucumber Carrot Vega EFA Green Juice
This was a delightfully refreshing juice made from 2 cucumbers, 4-5 carrots, 1/3 bunch of celery, 6 leaves dandelion, 1 tablespoon Vega EFA oil. I used my Breville to make this lickity-split.
2 Brazil Nuts
Dark Green Pretty Good Smoothie
I’m calling it this because it was pretty good – LOL. The recipe made about 5 cups. I drank 3 cups and gave the other two to my mommy. :) She really liked it. I used my mom’s BlendTec to make it (1 cup water, 1 head Romaine, 1 granny smith apple (cored), 1 lime (peeled), 10 strawberries, 2 large leaves kale)
Quinoa Protein Vegetable Mix (part Raw, part cooked vegan)
I made a big batch of plain red quinoa last night. Today and tomorrow, I’ll use it in a couple of different recipes. As you know, I’m upping my protein and fat a little to help prep my body for getting pregnant and having my next embryo transfer (hopefully later this month!) The recipe isn’t yet finalized. When I have it done, I’ll post it.
We came back to sunny Arizona last week and the hot sunshine has been welcoming. We’re staying at my mom’s for a few days, so it’s kind of like the vacation has been extended. Mom and I went to the farmers’ market yesterday and loaded up on our locally grown goodies from my favorite farmer Doug. I can’t tell you enough how happy I am to be a part of his CSA. (Read why I love it here.)
Today’s Glorious Fresh Raw Vegan ORGANIC Food:
Cucumber Sun Plant Blood
This was a refreshing and delicious recipe guaranteed to help keep me cool in the hot summer sun. I used my Breville to make this juice super fast…. like in a minute! The recipe had 3 cucumbers and 2 peeled oranges (all locally grown, organic ingredients)
2 cups watermelon
Organic Red Raspberry Leaf Tea
This is one of my favorite herbal teas.
I made my second batch of sauerkraut before I left for NY. When we came back home (to mom’s) we harvested it and OMG! it is freakin’ AWESOME. This time, I added a few cloves of crushed garlic into the mix (per head of cabbage). So, today I took 2 carrots, 1 apple, 1 radish, and I shredded them into a bowl. Then, I added 1/2 cup of my raw, organic, unpasteurized sauerkraut and stirred it all together. YUM! (Read about my first sauerkraut adventures here.)
(I love prunes, and they’re such a great way to help make sure you’re going poops!)
Dinner: Tonight we’re having humongous salads made with fresh organic, locally grown romaine lettuce, tomatoes, cucumbers, carrots, red and yellow bell peppers, and my super refreshing and delicious Raw vegan dressing, Sweet Capri Dressing (my parents LOOOOOVE this dressing). For dessert, we’re having sliced strawberries we bought from Doug yesterday topped with a drizzle of agave nectar and some fresh orange zest.
July’s (first of two) Awesome Giveaways is THIS WEEK! Stay tuned!!!
It’s time for a recipe! YAY! Here is a delicious, sassy, and unique recipe that is creamy and nutritious (ginger and hemp seeds rock!). This recipe is featured in my latest book,Kristen Suzanne’s Ultimate Raw Vegan Chocolate Recipes. And, the lovely Ingrid (of Raw Epicurean) also featured this on her blog with a picture.
Ginger is a rich source of powerful antioxidants, which have anti-inflammatory properties, and there is evidence that ginger’s antioxidants might help fight/inhibit the growth of certain types of cancers. Not only that, studies show ginger can also help boost the immune system.
Hemp is commonly referred to as a “superfood” because of its amazing nutritional value. Its amino acid profile dominates with the 8 essential amino acids (10 if you’re elderly or a baby), making it a vegetarian source of “complete” protein! And, it’s loaded with essential fatty acids in an ideal ratio of omega 3s to omega 6s. Go hemp!
Yay! It’s that time again! I want to have another awesome giveaway. This time I’m giving away a copy of my book, Kristen Suzanne’s EASY RAW VEGAN Smoothies, Juices, Elixirs, & Drinks (includes wine drinks!). Everyone around the world is welcome to participate. If I draw the name of someone who lives outside the continental United States, I’ll email you the ebook version.
This book is so fun! Getting all of the nutrition and anti-oxidants your body needs for maximum health is SUPER EASY once you start eating Raw plant-based foods every day, and one of the easiest ways to do this consistently is to DRINK THEM! These recipes are among the easiest Raw recipes you will find… just blend ‘em up (or juice ‘em) and chug ‘em down. You’ll start feeling the powerful effects immediately, and this book gives you so many recipes that you’ll never run out of variety.
Want the chance to win? 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 Saturday night, February 21st @ 11:59pm. I’ll enter everyone’s name who answered the question into a drawing and announce the winner on my blog Sunday, Feb 22nd.
Question:If you could master one musical instrument, which one would you choose and WHY?
Whoo-hoo! My 8th book is now available in print, Kristen Suzanne’s EASY Raw Vegan Salads & Dressings. Now, most of us think of salads as healthy, but not much more. But we’re going to change that here and now. Get ready to get EXCITED about SALAD! This recipe book introduces you to a world of salads and dressings that taste so good, you’d be willing to have them as your main course!
As with the launch of the other books, I’m taking a survey for the best photo. Check them outand let me know what you think.
More Great News… I have another exciting Awesome Giveaway for the month of January that you don’t want to miss! I’m giving away a Lexen Healthy Juicer(great for manually juicing wheatgrass and leafy greens)! Be sure to check back soon!
With the weather starting to chill and the produce department changing to seasonal produce for fall (pumpkins, cranberries, apples, etc), the holiday mood is upon us – hooray! In fact, I’ve already made my holiday gift list and I’m ready to shop. I love this time of year; I can’t help but do things to get a jump start.
Here is the perfect holiday cookie to help get you in the mood. With every delicious bite you’ll think… Holidays!If you’re looking for a heart healthy, can’t eat just one, EASY, and super satiating cookie recipe that will literally take you only minutes to make, then look no more. This is a terrific dessert recipe to take as a dish to pass at holiday dinners and parties. And, it’s one of those great raw food recipes that you can make well in advance of the holidays and store in your freezer. Oh, and one more thing… everyone who makes these (and eats these) LOVES these. Enjoy :)
Yield 3 cups cookie batter1 1/2 cups pecans (soaked and dehydrated if possible) 1/2 cup unsweetened, shredded dried coconut 1 tablespoon (or more!) lucuma powder * pinch Himalayan crystal salt 1/2 teaspoon ginger powder 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 teaspoon vanilla extract 1/2 cup raisins 10 dates, pitted
Process all of the ingredients, except for the raisins and dates, in a food processor, fitted with the “S” blade, until coarsely ground. Add the raisins and dates and continue processing until the mixture begins to stick together when pressed between your fingers. Roll and form into desired shapes and sizes.