Saturday, July 13th, 2013

A New Kind of Egg Salad Recipe

by Kristen Suzanne in eggs, omnivore, recipe

Eggs hold a special place in my heart. It was eggs that started my family on our journey of vegan to omnivore, and it was eggs that started my family and I on the road to healing from being depleted. Yeah, eggs are a big deal for me. But, not any eggs. They have to be pastured and organic, so when I can’t get enough of them from our local farmer, I buy Vital Farms from Whole Foods.

We go through a lot of eggs right now… it’s as if I can’t get enough. To read about the many ways we consume pastured eggs, check out my egg post here. I’d have to say the most common method is with my beloved Sous Vide.

A New Kind of Egg Salad

A New Kind of Egg Salad

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Monday, July 8th, 2013

Recipe Velvety Lemon Butter Cauliflower Soup

by Kristen Suzanne in recipe, soup

I’ve been getting requests to share the recipes my family is eating now that we’re no longer vegan. Of course, some vegan recipes still make appearances, but we’re getting nourished by plenty of omnivore recipes, too. For those of you who haven’t heard, my family is no longer vegan (read about it here).

Velvety Lemon Butter Cauliflower Soup

Velvety Lemon Butter Cauliflower Soup

I tell ya… one big word comes to mind when I step back and think of the changes we’ve made: Peace. I have peace of mind now that my family is getting most everything we need from a combo of both plant and high quality animal products, and it’s fairly effortless. I used to worry quite a bit during Kamea’s second year if she was getting what she needed and intuitively I felt she wasn’t, but at the time, I just wasn’t ready to entertain the idea of animal products.

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Friday, May 24th, 2013

Chocolate Crunch Strawberries – Easy Vegan Recipe

by Kristen Suzanne in cacao nibs, chocolate, recipe, vegan

I oftentimes enjoy a little something sweet after dinner. Don’t you?

Chocolate Crunch Strawberries

Chocolate Crunch Strawberries

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Wednesday, March 13th, 2013

2 Unique Vegan Mayo Recipes (Nut Free)

by Kristen Suzanne in recipe, salad, salad dressing, sauerkraut, vegan

I love salads. But, while I’m all for a traditional salad with organic romaine lettuce, veggies, and raw macadamia nut oil dressing… I’m also a fan of chunky-n-creamy salads. You know the kind… Waldorf Salads and the like. I’m a texture gal. Problem is that those usually require some sort of mayonnaise and to be honest, I’m not really into soy or processed-icky-oil type mayonnaises that you buy in the store. No. I like to make my own mayo-type goodness that’s fresh and healthy.

And, I like to make them quickly.

And, I don’t always want them made from nuts.

I know, seems like I’m picky. Yeah, sometimes I am.

Well. :) I have two awesome vegan mayo recipes that really take no time to make if the goods are on hand. But, in all fairness, although I call them mayo recipes, truthfully, they’re not really mayo recipes. But, they serve to replace the mayo in a mayo-loving-salad. Make sense?

Unique Vegan Mayo Recipe #1

Avocado + Mustard + Lemon = Creamy and tangy goodness that is easy to mash into your salad yielding a mayo-like experience. Here’s what I do. I get a big mixing bowl and put my salad ingredients in it.. usually chopped veggies and non-sweet fruits like carrots, celery, red bell pepper, cucumber, and the like – raw sauerkraut makes for a great addition. Add a diced avocado, a couple big dollops of organic mustard (my favorite here), and a squeeze of fresh citrus such as lemon, lime, and/or orange. Mash/Mix it all up. No nuts needed. No soaking needed. Just easy peasy n dreamy n creamy. (Obviously, season with salt and pepper as desired.)

Unique Vegan Mayo Recipe #2

Sweet Potato + Mustard = Creamy and low fat deliciousness that adds velvety mayo-like texture, vibrant color, and nutrition like it’s no one’s business. The clincher here, however, is having 1-2 cooked sweet potatoes on hand in your fridge already. If you’re like me, this is a common item in your fridge (read more here). Okay, so same drill as above… Get a big bowl out and add your favorite salad veggies and foods. Put 1 to 2 peeled (cooked and cooled) sweet potatoes on top, add a couple dollops of mustard, and smish smash it up. Season as desired. When I made the salad and served it to Greg, he came out of his office exclaiming (unsolicited, I might add), “Wow, this is a 10 out of 10!”

All in all, these two options are great healthy replacements for the next time you need mayo in your salad. They add creaminess, nutrition, and flavor which is really what you’re after. Pro-Tip… (good quality) mustard makes everything better.

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Tuesday, February 19th, 2013

High Raw Food Journal. Vegan. Plus 2 Recipes.

by Kristen Suzanne in food journal, recipe
Food Journal Time (with some recipes for you)! Here are two days in a row featuring a lovely high raw diet (all vegan, all organic). Here we go…
  • Organic Fair Trade coffee (part decaf/part reg) with chaga mushroom capsules emptied into it and stirred.
  • Longevity Chia Porridge warmed with some warm organic coffee stirred in. As I wrote in a previous post, I make plain chia porridge and store it in my refrigerator. In the morning I take some out and let it sit on the counter to get closer to room temperature. I decorate it with longevity ingredients. Then, I sometimes stir in warm herbal tea (or on a unique occasion some warm organic coffee), which warms it quickly.
  • Raw Vegan Coconut Yogurt – homemade and the best ever. (Recipe #1: Simply take a package of raw organic young thai coconut meat and put in blender. Add a cup or so of raw organic young thai coconut water. I buy both of these at Whole Foods Market and they’re kept in the freezer section. Add some raw organic nuts, a handful or two – I like pili nuts because they’re soft and require no soaking – plus their flavor it wonderfully mild. Blend well. Add 2 capsules of your favorite probiotic powder – open them up and empty contents into blender. Blend briefly. Put in a glass dish or mason jar big enough for it to expand a bit and work its magic. Gently lay the lid on it. Set on your counter to ferment for 12-24 hours. Done! Refrigerate what you don’t eat.) I also have a video showing a Raw Vegan Coconut Yogurt Recipe here. Plus, a recipe for my Quickie Raw Vegan Coconut Yogurt is here.

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Monday, December 10th, 2012

Sweet Potato Kale Salad – Raw Vegan Transition Recipe

by Kristen Suzanne in recipe, vegan

I recently wrote about a great way to add baked yams (or sweet potatoes) to your life in an easy and effortless way. Although I tend to eat them straight from the fridge either plain or with a raw nut butter topping, there are times I use these delightful root veggies as an ingredient in a Raw Vegan Transition Recipe. (This is a great recipe for the upcoming holidays, too. I would add some extra seasoning like nutmeg or pumpkin spice.)

Here we go… this is really satisfying and tasty with plenty of delicious flavors and textures to please your tastebuds.

Talk about EASY! This organic kale is ready to go for salads, kale chips, or smoothies.

Mmmm… full of vibrant and nutrient rich goodness.

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Thursday, November 15th, 2012

Quickie Raw Vegan Coconut Yogurt Recipe – 3 Ingredients

by Kristen Suzanne in coconut, recipe, vegan

I make my own homemade raw vegan coconut yogurt all the time. And, every time I make it, I tweet or post about it on facebook. And, every time I do that, someone asks me how I make it. Although I have a recipe with video here, I’m going to write a quickie recipe post that makes the recipe, well, a bit quicker (by way of the number of ingredients).

A creamy bowl of nourishing raw vegan coconut yogurt topped with raw cacao nibs.

Buying these products (found in the freezer section of Whole Foods Market) makes for making easy raw vegan coconut yogurt. Just thaw and use. No need to crack open any coconuts. Plus, they’re organic.

Set to culture for about 12 hours.

Quickie Raw Vegan Coconut Yogurt

Yield approximately 3 cups

Ingredients

  • 3/4 to 1 cup raw young thai coconut water
  • 16 ounces raw young thai coconut meat
  • Probiotic powder (2 capsules worth)

Instructions

  1. Blend the coconut water and coconut meat until smooth.
  2. Add the probiotic powder (simply open the capsules and dump the contents into the blender), and blend briefly.
  3. Pour into a bowl (or jar) big enough to allow a bit of room to expand. Gently place a lid on top and set your coconut yogurt to culture on your counter for 8-16 hours. The longer it cultures, the more yogurt-y it becomes in taste.
  4. When you’re ready to eat it, feel free to sweeten it and/or add extracts like vanilla, strawberry, etc. You can use this wonderful yogurt in many ways: smoothies, dressings, stirred into chia pudding, used as a dessert with raw chocolate, enjoyed as is with fruit and/or granola added, etc. You can even use it to make frozen yogurt-scicles. I’m a fan of stirring it into my super popular Longevity Chia Porridge (recipe here). *Stored in the refrigerator, Quickie Raw Vegan Coconut Yogurt should stay fresh for at least a week, but mine is usually gone by then.

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Saturday, October 20th, 2012

Longevity Chia Porridge – Raw Vegan Recipe

by Kristen Suzanne in goji berries, recipe, vegan

Longevity Chia Porridge – A magnificent breakfast for radiant health and longevity.

This recipe has become a staple in my life for the past few weeks. I have been really turned onto chia seeds and my body has been wanting more of them. From the most simple water and chia seed porridge to something as wonderful as my Longevity Chia Porridge… It is all good.

This recipe, in particular, is near and dear to my heart. One of my biggest and main goals in life is to live to be a centenarian. And by filling my body with longevity supporting foods I will accomplish that goal.

Longevity Chia Porridge.

What you’ll need:

  • Chia seeds
  • Filtered water
  • Herbal tea
  • Goji berries
  • Longan berries
  • Coconut (shredded and dried)
  • Cacao nibs and powder (optional)

Chia porridge already set. (1/3 cup chia seeds stirred with 1 cup filtered water. Wait a few minutes and stir again.)

Next morning take the chia porridge from your refrigerator and put whatever portion you desire to eat in a bowl (put remaining chia porridge back in the refrigerator for the next time). It’s nice to let your bowl of chia porridge warm a bit to room temperature if you have the time. Plus, the warm herbal tea in the next step helps warm it.

Brew organic herbal tea (I make a delightful blend of many kinds including nettles, raspberry leaf, rose hips, Spring Dragon Longevity Tea, spearmint, lemon balm, and whatever else… Chaga mushroom too!)

Take a few splashes of your tea and add to your chia porridge. This warms it up a bit.

Add 1 to 3 tablespoons of Heaven Mountain or Bija Heaven Mountain goji berries (They are the absolute best and the only goji I will buy available on amazon.)

Add 5 to 8 dried longan fruit pieces (Longan fruit are a wonderful food with numerous health benefits… reputed for things like healthy heart, blood, beauty and a sex tonic –> Yowza. I like them best in a smoothie or a chia porridge like this.)

Add 2 to 3 tablespoons coconut (dried and shredded) ** I have used on occasion Living Fuel’s CocoChia mixture that I stir in …. this includes the coconut plus some extra chia seeds as well as their xylitol sweetener.

1 to 2 tablespoons raw cacao powder mixed with cacao nibs (I take a jar and I combine cacao nibs with cacao powder and shake it up. I like this combination and I use it in my smoothies, chia porridge, and other recipes.)

Sweetener, if desired but I don’t. I’m however appreciating more food lately without added sweetness. Plus, if you use the CocoChia from Living Fuel it adds a little xylitol sweetener.

Stir everything together. Let it set for 10 minutes or so if you have the patience. :) By allowing it to set for a few minutes the goji berries and the longan berries get a little chewy and make for the most delightful texture.

******* By the way… Have questions or comments? Use twitter or my Facebook fan page to chat. Links are on the right-hand side of my blog. —>

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Friday, March 23rd, 2012

Dynamic Orange Tomato Dressing (VIDEO, Raw Vegan Recipe) and Food Journal

by Kristen Suzanne in food journal, recipe, salad dressing, tomato, vegan, video

I’ve really gotten into the video mood, can you tell? Are you enjoying them? Are they useful? I hope so!

In this video I decide to totally wing it and make a dressing I’ve never made, while doing it on camera. My plan was to post the video no matter what because I figured 1) we’d all learn something anyway (I learn a lot from failed recipes) and 2) it’d be kind of funny if the dressing sucked seeing as I was doing it on camera. I still don’t have the ingredients written down so I can’t add them here to the post yet, but I remember… water, oranges, grape tomatoes, garlic, salt, raw almond butter, basil??? I think those are the ingredients. When I find time, I’ll come back and add the ingredient list.

Spoiler alert...Turns out, it was so good! Easy to throw together as you’ll see… and mega fresh. I loved it on fresh lettuce and I also gobbled it up on cauliflower. If a dressing makes you enjoy raw cauliflower, then you know it’s darn good.

Enjoy the show! (By the way, as you know by now I’m still in a video making mode – I suspect I will be for a long time – so check out my popular Cinnamon Brownies post I wrote a while back because I put up a video showing you how easy they are to make here!)

For more great raw vegan recipes, check out my books.

Food Journal 2/28/12 Mostly Raw

Water …. Big bowl of Breakfast Kelp Noodles (my latest recipe)

Water …. Kale salad …. Sandwich from True Food (part raw: avocado, tomato, lettuce and part cooked: bread, hummus, tempeh) …. Raw choc mint pie …. Supplements

Super Spicy n Sweet Green Yogurt Bliss (coconut water, raw vegan yogurt, banana, 1/2 mango, 1/2 habanero, vanilla powder, spinach)

Quart Green juice

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Thursday, March 8th, 2012

Tuscan Sun-Dried Tomato Pesto (VIDEO, Raw Vegan Recipe) and Food Journal

by Kristen Suzanne in food journal, recipe, sun-dried tomatoes, video

I’ve eaten quite a bit of this delicious pesto over the past many years. It’s absolutely scrumptiously awesome. In fact, it’s on my list of 7 Must-Make Recipes. Serve it with kelp noodles, veggie pasta, veggie crudite, as a dressing (toss it really well on the salad – maybe water it down a smidge), stuffed into bell peppers, and just outta of the food processor with a fork.

Enjoy the show!

Food Journal 2/27/12 Mostly Raw

Giant Salad

Quart Spicy Veggie Juice

Apple …. Raw Vegan Core Defender Meal bar …. Raw coconut water …. Supplements

Water with pure vanilla extract drops

Salad w avo, kraut, veggies …. Mother Earth Chocolate (ummm… Lots)

Pint Spicy Veg Juice

Green smoothie (water, sunflower sprouts, apples) …. Small serving organic tofu …. Sprouted English Muffin w raw organic, stone ground, homemade almond butter

Protein shake (double scoop)

1/2 grapefruit …. 1 raw granola bar

 

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