Monday, March 28th, 2016

Chop Wood. Carry Water. Make Yogurt. Make Butter.

Beautiful homemade yogurt in this smoothie. #ChopWoodCarryWater

Beautiful homemade yogurt in this smoothie. #ChopWoodCarryWater

You’ve seen that I make my own kefir now.

And, you know that just because I drink kefir doesn’t mean I don’t still eat yogurt. I want them both in my diet because they benefit my body in different ways. Who knew that?

Naturally, I was inspired to make my own yogurt.

It feels good to actually make ingredients. I’m not talking about making recipes… I’m talking about making the ingredients for the recipes.

They’re different.

I think it’s quite beautiful when making my own ingredients whether it’s growing my own herbs or vegetables, harvesting citrus from my mom’s citrus orchard, making my own kefir and yogurt, and even making my own butter.

Making my own grass-fed butter. #BadAss

Making my own grass-fed butter. #BadAss

Yes. I’m even making butter.

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Wednesday, March 9th, 2016

Recipe: No-Mayo Deviled Eggs.

by Kristen Suzanne in eggs, gluten free, herbs, omnivore, pastured eggs, recipe
No-Mayo Deviled Eggs. Mmm so good.

No-Mayo Deviled Eggs. Mmm so good.

I love Deviled Eggs, but they weren’t something I was making since my beloved eggs came back into my life … because, well, they’re usually made with mayonnaise.

We don’t eat mayonnaise. Why don’t we eat mayo? Because it usually has vegetable oil in it, which we don’t eat. Ever, if I can help it. (Oh, and it’s not something I want to make myself even if I do use a quality oil.)

But.

One day I had a spoonful of Straus Whole-Fat Greek Yogurt and my life changed. It was thick, creamy, and a bit tangy. It reminded me of eating cream cheese actually and who doesn’t like cream cheese? Anyway, I knew that I had to create a Deviled Egg recipe using this fantastic Greek yogurt in place of the usual mayo.

I haven’t tried other Greek yogurts because I can’t find any that are grass-fed. We do the grass-fed thing in our house. It’s the only kind of animal products I’ll buy.

So, here’s how I make my No-Mayo Deviled Eggs that my family devours in an instant. Sadly, Deviled Eggs are a bit of a pain in the ass to make, eh? Hard boil the eggs, peel ‘em (I actually like that part if there are only about six eggs, because I get zen and mindful while doing it), take out the soft-ish-hard boiled yolks, make the filling, fill the whites. Phew.

All that just to have them devoured in the blink of an eye. Ah well… I’d say they’re worth the trouble, because seeing my family snack on something so healthy makes my heart sing.

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Monday, February 22nd, 2016

Recipe: A Real-Food Nutritious Breakfast in Our Home: Cabbage n Eggs

Cabbage n Eggs n Black Coffee. Mmm mmm mmm.

Cabbage n Eggs n Black Coffee. Mmm mmm mmm.

I find there are days where it seems the only veggies getting served are at dinner.

That’s not cool.

In my attempt to get more veggies in our bellies, I have started adding them more often in breakfast meals. Today, I hit it out of the park with an easy, nutritious, one-skillet breakfast. My whole family was thrilled. I was thrilled. Everything in the world was good.

And… I decided that it’d make a super easy dinner the next time I need a nutritious meal on the table in under 15 minutes.

You know you want some. Trust me, it's easy n delish.

You know you want some. Trust me, it’s easy n delish.

 

Recipe: Cabbage n Eggs

Yield 2 good-sized servings

  • grass-fed ghee or grass-fed butter
  • less than 1/4 head of green cabbage, thinly sliced and chopped
  • sea salt
  • 4 organic, pasture-RAISED eggs
  • Optional toppings: fresh herbs, grass-fed full-fat yogurt, organic salsa
  1. Heat some ghee or butter in a skillet. Add the green cabbage, and season with salt. Stir it a bit while it cooks.
  2. Once the cabbage is cooked to your liking, crack in the eggs.
  3. Stir the mixture to “scramble” the eggs and let it cook until it reaches your desired doneness.
  4. Portion into bowls. Top with fresh herbs, yogurt, and salsa, if desired.
Kamea likes yogurt. :)

Kamea likes yogurt. :)

You could swap out the cabbage with onions, kale, shredded carrots, or Brussels sprouts. Just use whatever you have on hand.

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Monday, February 15th, 2016

Recipe: Matcha Breakfast Coconut Ice Cream (Low-Carb)

Matcha Breakfast Coconut Ice Cream - Start your day with this.

Matcha Breakfast Coconut Ice Cream – Start your day with this and have the best day ever.

It’s no secret that I love matcha green tea powder. I’ve been diving deeply into the green goodness for little while, and I love it.

You can read here on the many ways I use matcha green tea powder as an energy giving beverage that keeps me calm and feeling a-mazing.

UPDATE APRIL 18, 2016 –

I now have a Kindle ebook featuring over 50 matcha recipes, Matcha Hacks…

it’s filled with fun matcha recipes. Get your copy here today!

 

Today, I’m sharing a recipe I whipped up, after being inspired by Dave Asprey’s Get Some” Ice Cream.

My recipe for Matcha Breakfast Coconut Ice Cream is low-carb and great for the brain and body. It has Brain Octane MCT oil in it for energy boosting brain power… plus grass-fed butter for brain, skin, and gut health, and coconut oil which also benefits brain and body in many ways.

And… of course, it has matcha green tea powder in it which is so ridiculously fabulous for our health, too. So good. So good. So good.

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Thursday, February 11th, 2016

Recipe: 1-Pot Beef Heart Goulash (Gluten-free). Perfect for Valentine’s Day!

Beef Heart Goulash (gluten-free, grass-fed) for Valentine's Day.

Beef Heart Goulash (gluten-free, grass-fed) for Valentine’s Day. I promise it’s delicious.

 

I present the most perfect Valentine’s Dish ever… Goulash made with beef heart.

Good for your heart, beef heart.

Good for your heart, beef heart.

 

What could be better for your sweetheart than to eat some beef heart (grass-fed that is)?

With this recipe, you’ll boost your lover’s heart health with healthy ingredients from the cocoa to the turmeric to the cinnamon to the beef heart and more.

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Monday, December 14th, 2015

Recipe: Pumpkin Spice Creamy Buttered Latte – This is Fun!

Pumpkin Spice Creamy Buttered Latte - GOOD!

Pumpkin Spice Creamy Buttered Latte – GOOD!

Tis the season to enjoy some fabulous holiday drinks and food. :) Mmmmmm yummmm.

I started my season a bit early … before Thanksgiving because I like it to last as long as possible. (We also had our tree up the week before Thanksgiving.) So, when I saw pumpkin pie pumpkins at Whole Foods early in the season I had to buy.

I’ve been making pumpkin by cooking it myself now that I’m a pro at using a slow cooker (you all know I have them coming out the wazoo). I used homemade pumpkin in my pumpkin pie for Thanksgiving and I’m using it again here in my Pumpkin Spice Creamy Buttered Latte.

It’s really easy to do.

Basically, you pierce the pumpkin a few times, put it in the slow cooker, cook on High for up to 6 hours depending on the size of the pumpkin, scoop out the flesh and do something else with the seeds (if desired), and voila… pumpkin puree!

Or, scoop it out of a can or box. I’ve done both but there’s something about making it myself that makes it taste better to me.

Recipe: Pumpkin Spice Creamy Buttered Latte

Yield 1 to 2 servings (let’s be honest, I make this as one serving)

  • 2 cups freshly brewed hot coffee
  • 2 tablespoons grass-fed unsalted butter
  • 1/2 cup canned or freshly cooked pumpkin puree
  • 1/2 teaspoon ground pumpkin spice powder
  • 1/4 to 1/2 teaspoon ground turmeric powder
  • 2 raw pasture-raised egg yolks
  • Pinch freshly ground black pepper
  • 3 to 5 drops liquid vanilla stevia (or sweetener of choice)

Blend everything together until creamy. Enjoy.

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Monday, December 7th, 2015

Recipe: My Crazy Weird Spicy Vitamin C “Protection” Drink

Prevent or fight the flu with this crazy drink. Vitamin C for the win!

Prevent or fight the flu with this crazy drink. Vitamin C for the win!

I have been drawn to vitamin c a lot over the past couple of years for fighting pretty much any and all viruses. The sh*t is good and effective. Load up on it for great health.

So it’s no surprise that I concocted a weird mix of ingredients to make a powerfully protective drink to guzzle through the flu season. I find myself drinking this at least once a day, and if I don’t get all fancy with the recipe below, at a minimum I use spring water, lemon juice, cayenne, and vitamin c powders.

And, I’m ridiculously infatuated with everything Dr. Schulze – his products are truly thoughtful and of the highest quality. I love his videos and blog and his seriously high standards for products. I imagine harps are being played while he creates them, they’re that special. (I’ll do another post later on all of the stuff I use of his.)

BEAUTY BONUS: my skin looks extra amazing lately –

either from all of this vitamin c or from the Living Libations products I drench my skin in – most likely BOTH!

Read More »

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Monday, November 23rd, 2015

Recipes: Turmeric Almond Milk and Pumpkin Spice Curcumin Chia Pudding (Raw Vegan)

Curcumin Almond Milk - Anti-inflammatory goodness

Turmeric Almond Milk – Anti-inflammatory goodness

I recently shared a popular almond milk I made using lavender and rose. Check it out.

I was inspired to take my raw almond milk in another direction…

Turmeric Almond Milk.

Turmeric has some amazing health benefits from being anti-inflammatory to boosting your overall health. (My husband has an injured shoulder and I’ve been giving him a decently high dosage of curcumin (in supplement form), plus all the turmeric I douse our food with… and it’s helping immensely.)

Turmeric Almond Milk is easy to make and delicious. I like to drink it by the glass usually, but I also use it in soups, smoothies, and chia pudding (see picture below for that recipe).

And, let’s be real… I make fresh homemade almond milk because it doesn’t have any of the risky preservatives or emulsifiers. (<– yuck.) So, remember, natural almond milk will separate and you need to simply give it a shake before using.

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Wednesday, November 11th, 2015

Recipe: Lavender Rose Almond Milk (Raw Vegan)

Lavender Rose Almond Milk

Lavender Rose Almond Milk

I was inspired to make this beautiful floral almond milk.

It was so simple… I had some almonds soaking to make a raw vegan almond milk. I grabbed my jars of organic dried lavender and rose petals. (I bought the lavender and rose from Mountain Rose Herbs.)

It was really easy.

I soaked the raw organic almonds overnight, and then let them sprout a bit the next day.

A lovely, calming almond milk.

A lovely, calming almond milk.

I put them in my Vita-Mix high-speed blender with a bunch of my favorite spring water, Castle Rock Water. It was my first time using spring water in my nut milk. I also added a pinch of sea salt.

At this point I added a couple hefty 3-finger pinches of the lavender and then of the rose petals.

I blended this beautiful concoction for about a minute.

I strained out the milk.

Now… I’m enjoying it.

Where's my coffee and gluten free granola?

Where’s my coffee and gluten free granola?

 

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Saturday, October 24th, 2015

Recipe: Low Carb Fatty Green Smoothie. I Love Fat.

A "healthy" green smoothie.

A “healthy” green smoothie.

This delightfully fatty and low carb smoothie is a regular in my life. Who would’ve guessed that people would start going all gaga over fat?

The day has come. Fat is a star (healthy fats, of course).

You should make this smoothie.

It’s amped with nutrition… check it out.

  • Broccoli sprouts. Those are powerful.
  • Ginger —> anti-inflammatory.
  • Avocado is fiber, fat, nutrients, and helps us absorb the other nutrients in the smoothie.
  • Spring water is a no-brainer for me these days. I finally bought into that whole thing. Literally. I ordered a pallet of it.
  • Cucumber is hydrating and good for the skin.
  • Celery is tasty and has potassium and folate.
  • Lime is fun. (vitamin c, bioflavonoids, etc)

Go make one!

Recipe: Low Carb Fatty Green Smoothie

  • 1 to 1/2 cups spring water (I like Castle Rock)
  • Fresh ginger
  • Sea salt
  • Lime (peel and all)
  • Avocado (no peel… or pit)
  • Celery
  • Cucumber
  • Broccoli Sprouts!

Blend it up in a Vita-mix (<– A Vita-mix is worth the hefty price tag – I’ve had mine forever).

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