Saturday, August 23rd, 2014
Spicy Aloe Beauty Salad (Raw Vegan Paleo Gluten Free)
I’m into beauty. I’m a girly-girl. I like beauty products, anti-aging goodies, sparkly things, makeup, and all things pink. And, as someone who closely watches what I put in my body, I do the same for what goes on the skin of my body.
Enter: Superfood Aloe.
Aloe is an amazing superfood that can be used externally and internally for amazing beauty results including fighting wrinkles when taken internally. Yeah, who knew?! Trouble is… fresh aloe is bitter so it’s not easy to find ways to consume it. Sometimes I drop a chunk in my smoothie, other times I add to soup (like my Beauty Soup Recipe), and yet other times I add it to salad. (Be sure to consume only the clear gel/flesh part, and avoid the yellow part or you’ll get a sick tummy and be running to the potty more than you want.)
Here’s a refreshing and energizing salad that brings you beauty internally and externally with the hydrating cucumbers, circulation-boosting jalapeno, beauty enhancing raw honey, and skin loving aloe. Enjoy.
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Sunday, August 17th, 2014
Roasted Kale with Ghee
If I eat kale these days, I prefer it cooked because it seems it’s healthier this way for some people, as the current research I’ve done indicates.
Enter: Roasted Kale with Ghee. (I’ve updated this post with an extra step to help ensure extra kale deliciousness: 8/22/14)
Roasted Kale with Ghee and a little kiddo’s hand grabbing for some.
This is a great side dish for lunch because it can be done in less than 15 minutes. I make a recipe of Roasted Kale with Ghee and my 4-year old and I share it along with some homemade bone broth (learn easy ways to make your own bone broth here) and a can of sardines. Yeah, we’re hardcore with eating sardines straight from the can, but if that’s not you, then please hop over to my post on how I came to love sardines and how you can, too. That said, I think my favorite way to enjoy this dish is with some pasture-raised eggs, soft cooked, and placed right on top. That’s what I’m talking about.
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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.
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.
Don’t you just love a nice bowl of soup? I know I do. Soups are one of my favorite foods, because they’re generally easy to make, and, most often, they are so very nutritious. Blending up all of those ingredients facilitates digestion, which can make for a happy tummy and happy you. Today, I have a wonderful soup recipe that serves up some potent beauty ingredients in a delicious and creamy way. Oh, and Greg loved it, too. He asked for seconds.
Enter: Beauty Soup.
Here is a soup that does everything to support you being your most beautiful and radiant.
- Cucumber is hydrating and has beauty supporting nutrients including silica.
- Avocado is healing and has beneficial fats for skin.
- Lime juice offers phytonutrients and vitamin C.
- Coconut water is hydrating.
- Onions have many nutrients including biotin and vitamin C.
- Grass-fed yogurt provides essential fats, fat soluble skin loving vitamins, iodine, and probiotics.
- Herbs serve you multiple nutrients of protection and should be added to all of your foods.
- Aloe is amazing for your skin when taken internally. It’s been shown to help fight (and reduce) wrinkles by increasing collagen production. Plus, aloe gel has over 200 healing phytonutrients.
Beauty Soup is perfect in the spring and summer months, but I’ve been known to enjoy it in the fall and winter too. It’s dense and creamy. It’s gorgeous and vibrant. It’s amazing. I recommend you make this asap.
Yield approximately 1 quart
- 1 large organic cucumber, chopped (my favorite knife)
- 1 avocado, peeled and pitted (I love these scoopers)
- 1 green onion, chopped
- 4 large(!) fresh basil leaves
- squeeze fresh organic lime juice
- 1/2 cup plain, full fat(!) grass fed yogurt
- 1 cup raw coconut water
- sprig fresh dill
- 2 teaspoons fresh aloe meat
- 1/4 teaspoon sea salt, more to taste
Blend everything, until smooth, in a blender and enjoy. This is best served right away.
Wednesday, July 30th, 2014
Elderberry Cognac Health Elixir
As many of you know, I’m really enjoying the study of herbal medicine. One of my favorite things to make is organic elderberry syrup. It’s easy, fun, and so much less expensive than buying it from the store. I source all of my medicinal herb ingredients from Mountain Rose to get the highest quality at a good price.
Well, today I made something different. I made Elderberry Cognac Health Elixir. Elderberries have been used for thousands of years to promote health. Today, similarly, people use elderberry for preventing and treating colds and flu. They are high in flavonoids which are helpful in fighting viruses. They can also have an anti-inflammatory effect. The French often refer to this plant as the house pharmacy.
Elderberry Cognac Health Tonic
- Fill a jar half way with dried elderberries. I used an old raw honey jar that still had about an inch of raw honey in it.
- Cover the elderberries with raw unfiltered honey, and stir it well.
- Add a bit of organic clove powder and vanilla powder (use your intuition on how much to add – that’s the fun of it). Stir again.
- Fill the remainder of the jar with cognac.
- Stir well to incorporate, and let the Elderberry Cognac Health Tonic sit for six weeks on a counter or in a cupboard.
- After six weeks, strain off the berries and discard them.
This can be taken frequently by the tablespoon to maintain health or at the onset of illness. Elderberries are powerful and used all year to prevent illness.
* I love this Tsp Spice company for spices because the organic spices come in individually wrapped teaspoon portions. That keeps them extra fresh.
Fresh Herb Tea: fresh basil, fresh rosemary, and fennel seeds
Did you know that you can make a deliciously nutritious tea using simply fresh (or even dried) herbs?
I never knew this until I learned it in my recent herbal medicine studies. It makes sense, of course, when I think about it. After all, we eat the herbs, we make tinctures with herbs (fresh and/or dried), so why not make a tea?
Recently, I was sick and I added a teaspoon of dried organic thyme to some hot filtered water (thyme is potent for fighting colds and flu). It seems a bit weird at first to drink herbs and seasonings, but they’re delicious so I quickly got over that.
Variety of Tsp Spices
I love these individually packaged dried organic herbs. It keeps them fresh and makes them great for travel in my purse so I can have healthy herbal tea (or herbs on my food) anywhere for a nutritional boost (camping, airplanes, restaurants), like I do with turmeric and modding my chipotle bowl. Plus, I use them for cooking at home.
Another time I had a headache and I turned to basil, which is reputed for helping headaches (pictured above). I had fresh organic basil on hand so I made a tea with it, along with some fresh rosemary and fennel seeds (rosemary is good for circulation in the brain, so I figured rosemary and basil are a good combo to help my head). Simply put some (whole or chopped) fresh leaves in a cup or mason jar, add hot filtered water, cover and let steep for 20 minutes.
Make quick dressings, sauces, shakes, tonics, and chia pudding with this great little machine. NUTRiBULLET
Creamy Herb Balsamic Vinaigrette
During the summer I find myself eating more salads. They’re fresh, crisp, and help cool me down.
This recipe of Creamy Herb Balsamic Vinaigrette might be my new favorite. I use it not only on salad but also on vegetables, cooked or raw. You’ll see that some of the ingredients don’t have absolute amounts listed. That was my intent. By allowing some free reign in this simple recipe, it allows you to give your own dose of love to it.
I find, lately, that making dressing recipes in my Nutribullet is easier, and kind of more fun. It’s compactness and easy-to-clean-ness draws me in. I wrote an in depth post on my fondness for the Nutribullet here … think: easy salad dressings, sauces, chia pudding, protein shakes, fruit purees, tonics, travel, etc.
Creamy Herb Balsamic Vinaigrette
- 1/4 cup balsalmic vinegar (be sure to get a high quality one)
- 1/2 cup raw organic pure olive oil
- 1/2 teaspoon sea salt, more to taste
- 1 clove garlic, peeled (or more)
- a little fresh rosemary and fresh thyme (fresh is best, if possible)
- Couple squirts organic yellow mustard
- 2 tablespoons whole, plain, grassfed yogurt (or cream)
- Freshly ground black pepper, to taste
Dried fruits and herbs for Berry Nourishing Tea #HerbalMedicine
I’ve been studying the medicinal powers of herbs this past year (as I detailed in this post on tinctures). As a result, I don’t go a day without some sort of herbal medicine in my diet via tea, tincture, homemade syrup, or herbal-medicine-rich food (pesto anyone?).
I’ve created quite the beautiful collection of herbs. What can I say? I’m now an herb geek. When I read books and articles on medicinal herbs I can’t help but get wrapped up in their history and seemingly magical powers. It’s all very romantic to me.
Here is a wonderful tea recipe that can be used to help the health of heart, eyes, immune system, and beauty. It’s delicious, rich, and fun to drink warm or over ice, sweetened with raw honey or not (though the licorice root sweetens it perfectly for me).
I sourced all of the ingredients for this mixture from Mountain Rose Herbs. I highly recommend that you start a collection of organic herbs for medicine. I use them (internally and externally) for everything: skin beauty, boo boos, immune strength, adrenal support, vision support, longevity, calming, sleep, dreaming, and overall optimal performance. Honestly, I feel empowered using medicinal herbs… like I know secrets of the earth that many others do not. Read More »
Confession Granola #GlutenFree
I have a confession. I made granola. Really good (too good, actually) granola.
Why is that a confession? It’s a confession because I don’t eat many grains (usually only in the form of white rice, if at all) and I make a pretty big stink about sticking to that. By making granola, and using (gluten-free) oats (because oats are what true granola has), and it being granola that is impossible to only eat a few bites of… well, I ate a lot of it. So there, I admit it. I’m not perfect and I ate oats. (It was really good though.)
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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.