Here’s a great recipe for the brave hearted. It’s got some mega kickin’ heat and it’s super duper delicious! (If you must, you can tone down the heat by omitting the habanero or using only a bit of it, same goes for the cayenne pepper). This recipe is great for romaine salads, veggie salads, zucchini or kelp pasta, and I recently used it over cabbage for an awesome slaw. I’ll bet it’d be fun dehydrated on kale for spicy kale chips.
You’ll see that I use cashews in the recipe instead of olive oil which my original recipe calls for… not only was I out of olive oil, but thought it’s a great way to share how you can swap them in some recipes. This recipe, and many other super raw salad and dressings, can be found in my book, Easy Raw Vegan Salads & Dressings. Enjoy :) (Updated food journal post below video)
Food Journal 2/26/12 (Mostly Raw)
Spicy Veggie Juice: romaine, parsnip, brussel sprouts, dill, basil, celery, carrots, beet, spicy purple radish sprouts, zucchini, cucumbers, red bell pepper, kale, dandelion root, and habanero pepper! Whew! This bowl made about a gallon of juice with our Norwalk Juicer.
Pint green juice …. 3 cups green smoothie (water, apple, sunflower sprouts) …. Tea
Kale salad …. Sandwich …. Tea
2 brazil nuts …. Raw choc mint pie
Nettles blend tea (this stuff is super great for helping allergies… interesting story... my allergies have been non existent this season so far, but Greg’s and mom’s have been pretty bad. I just counted my lucky stars. However, I had a sandwich as you see above and it had two slices of bread, hummus, and tempeh on it. Although the rest of my diet is still basically raw, that was the first meal I had where something was cooked in it. Guess what? Within an hour my allergies kicked in and I was sneezing. I wonder if the stellar raw diet was keep them at bay? Anyway, nettles tea is great for helping them.)
I recently shared with you a list I keep for ideas of easy raw foods to keep me inspired and to show me that I have tons of options. On that list is raw brownies because they always satisfy and they’re mega easy to make. With that… I share my latest recipe with you for Cinnamon Brownies (update… I just added a video below showing how I make them!).
I like cinnamon in them because cinnamon helps with blood sugar. I like using sprouted and dehydrated sunflower seeds and pumpkin seeds because they have tons of great nutrition. The walnuts I’ve been using lately? Well, I was supremely blessed by my friend in Europe who sent me freshly cracked walnuts from her grandmom’s garden! She also soaked and dehydrated them for me. Can you imagine how fresh and delicious they are? I’m in love with them.
Confession: I ate 7 of these in one day.
Yield one 8×8 glass baking dish (12 to 16 brownies)
Using a food processor, fitted with the “S” blade, grind the seeds, walnuts, salt, cinnamon, and chocolate powder to a coarse grind. Add the dates. Process until it starts to stick together. Press into an 8×8 glass baking dish. Enjoy!
Many of you know I’m a fan of my Avocado Cucumber Smish-Smash recipe here. In fact, I’ve had many people write and tweet about it. After all… it is super yum! And… super easy!
Well, I’ve recently altered the recipe for the fall season to celebrate apples, and let me tell ya… it’s da bomb! Friggin’ lip smackin’ yum is all over your face when you’re eating it. (Well, at least it is when I’m eating it.) Plus, you know about my affair with toast. Without further ado, may I present…
Forgive the neon-green-ness of the photo. iPhone trying its hardest and I had no patience to make better. I was hungry!
Avocado Apple Smish-Smash (n’ Toast)
1 avocado, pitted and peeled
splash fresh lemon or lime juice
pinch (or two) of himalayan crystal salt
dash (or two or three) onion powder
1 apple, cored and diced (or pear)
2 slices sprouted bread, toasted
Place the avocado in a bowl with the lemon juice, salt, and onion powder. Smish it up. Add the diced apple and toss to mix well.
Thanksgiving can be a day that takes a lot out of us as we prepare a big family feast. So… start your day off right. A powerful, vibrant breakfast is in order!
Join me this year, and let’s have Fresh Cranberry Chia Pudding to start our delicious day of thanks, nourishing our bodies with seasonal nutrients, and satisfying our souls with gooey texture. (I’ll be making mine the night before so it’s ready to go in the morning.)
Fresh Cranberry Chia Pudding
7 soft medjool dates, pitted and soaked in 1/2 cup water (reserve soak water)*
Soak the dates for up to a half hour to soften and make blending easier.
Place the chia seeds in a medium bowl and set aside. Blend the cranberries, milk, dates (with soak water), and almond extract in a blender. Pour the blended mixture into the bowl of chia seeds and stir. Wait a few minutes and stir again. Wait another few minutes, stir again. While waiting between stirs, take time to give thanks for all that you have in your life.
Place in the refrigerator for up to a half hour to gel. Enjoy. :)
*I have also made this with organic raw coconut crystals from Coconut Secret (although I prefer dates for their delightful texture!)… I put about a 1/2 cup in. So, if you don’t have dates on hand, feel free to use raw agave (I’ve not made with agave) or raw coconut sugar products. But! Keep in mind there’s a difference in the liquid ratio as a result so you can make adjustments (add more chia) or simply enjoy it a little more soupy. It’s all good.
Here’s another terrific raw vegan shake recipe that can be enjoyed as a breakfast, snack, or dessert. Why is it so good? Well, let me tell ya!
It has… Creamy sweet bananas, satiating chocolate protein powder to keep you filled up, energizing zing from cacao nibs, refreshing-ness from the ice, and the awesome malt-y-like flavor from Mesquite to tie it all together.
One of the best things about smoothies and shakes —> Versatility, baby! With all of the different available sweeteners, protein powders, superfoods, greens, fruits, and other fun and unique ingredients, smoothies and shakes are something to look forward to every day. Multiple times a day. I get excited just thinking about them. Am I weird? Naaaaah! I’m a foodie!
Here’s a great recipe that is perfect for your next lunch. I love the way the kiwi gives it a lightness to offset the black beans and rich avocado. It will keep you filled with fiber, healthy fats, vitamin C, iron, and tons of antioxidants to help you live a long and healthy life!
Toss (and slightly mash) the ingredients together and enjoy!
*I either make mine in a pressure cooker (here’s the one I have after lots of research), or when I’m short on time, I open a can of Eden Organic Black Beans – no salt added and the cans are BPA-free. I buy them by the case on Amazon because it’s much cheaper than buying them from Whole Foods. I also like their chickpeas.
Of course, you can get a little fancier and add some diced shallot (or purple onion) and a little fresh basil for flair. ;)
I like eating pumpkin and sunflower seeds because the pumpkin seeds give my body zinc, vitamin K, iron, magnesium and more. The sunflower seeds are a great source of vitamin E as well as vitamin B1, selenium, folate, copper, and more. Yum!
So, I sent Greg to Whole Foods the other day with the intention of having him buy a bag of GoRaw’s seeds (about 10 bucks) because I figured I didn’t want to make them myself… and then I thought better of it. I can make those in no time… even with an infant (and it’ll save us money)! So, instead I had him buy a pound each of raw organic sunflower seeds and pumpkin seeds. Here is what I did with some of them. Take these to the next movie you go to and you will not miss the popcorn!
Salt-n-Pepper Snacky Seeds Recipe by Kristen Suzanne of KristensRaw.com Yield 2 cups
1 cup raw pumpkin seeds 1 cup raw sunflower seeds 1/2 – 3/4 teaspoon Himalayan crystal salt 1/2 teaspoon black pepper
Place the seeds in a bowl with enough filtered water to cover by about an inch. Let them soak like this for 6-8 hours. Drain off the water and give them a quick rinse. Put them back in the bowl and stir in the salt and pepper. Place them on a dehydrator tray and spread them out until the tray is covered (I use an Excalibur dehydrator and I used only one tray). Dehydrate them for one hour at 130-140 degrees F. Reduce the heat to 105-115 degrees F and dehydrate until thoroughly dried (approximately 14-20 hours).
When using an Excalibur dehydrator, it’s recommended that you begin the dehydrating process at a temperature of about 130-140 degrees F for 1 – 2 hours. Then, lower the temperature to 105 – 115 degrees F for the remaining time of dehydration. Using a high temperature such as 140 degrees F, in the initial stages of dehydration, does not destroy the nutritional value of the food because it’s during this initial phase that the food does the most “sweating” (releasing moisture). When this occurs, it is cooling the food. Therefore, while the temperature of the air circulating around the food is about 130-140 degrees F, the food itself is actually cooler. These directions apply only when using an Excalibur Dehydrator, because of the Horizontal-Airflow Drying System.
I’m practicing babywearing with Kamea a little every few days. I’m not crazy about doing it too much right now because her head control is not stable and I freak out when her head almost bobbles. I’m always trying to position my body so she has support (like she’s leaning back in it), and that just doesn’t feel too good on my back. Still, I’m comfortable sometimes using the ERGO babywearing system with the infant insert (organic). I was sent one by the company to try out. In the few times I’ve attempted babywearing, I’ve tried the Moby, the Gypsy Mama, and the ERGO with infant insert. The ONLY one I’m comfortable using is the ERGO right now because it’s so easy to put on and Kamea seems most comfortable and safe in it (keeping in mind the aforementioned head control issue I’m still working through). I can’t wait until her head control gets better. By then, I’ll be better at the wraps, too, I suspect, but with how easy the ERGO is to put on AND take off I can see myself using this a lot (the Moby/Gypsy Mama are hard to get her out of and that scares me… I bend over and basically feel like I’m twisting into a pretzel to get her out and get it off – I know though, I’m just not good at it yet).
Kamea had her 1-month visit at our naturopath’s office this week. She is doing AWESOME! She weighed in at 9 pounds 5 ounces (right on track) and her head measured beautifully. She’s growing like a little weed and she’s cute as a button. I took my first bath with her this week, too. That was fun! I can’t wait to do it again. This picture is of her after the bath – no crying this time – Yay!
And, that rash I blogged about here (or the rash I thought she had?)? She’s doing wonderfully. She has some newborn acne still, which is better on some days than others, but there is no rash. I have been staying away from nuts and most berries though and I haven’t reintroduced them yet. My diet has been pretty mild. In fact, here is a recipe of a new (mild) salad I threw together yesterday that I LOVED! It’s my new staple summer salad… so majorly yummy! (I’m calling it Summer Salad because it’s quite refreshing for summer time.)
juice from 1/2 – 1 lime (depending on how juicy it is)
drizzle raw agave nectar or maple syrup (maple syrup is not raw)
Put all of the ingredients in a bowl and enjoy! (You might like to add a pinch of Himalayan crystal salt which would go nicely with the cucumber and avocado.)
On another topic… are you getting enough vitamin D? It not, you might want to take a little time in the sun to get some (especially if you’re pregnant or nursing – new studies are coming out touting the benefits of it if you fall into that category, and the risks if you’re deficient – check out the video below). For more detailed information, check out this impressive website, Grassroots Health. Vitamin D is important for so many reasons, I could write a whole blog post about it… heck, probably a whole book.
I had my vitamin D level tested a couple of weeks ago and the result: 41 ng/ml. It’s recommended that most people have a serum level of 40-60 ng/ml, so I’m on the low level (darn!). My naturopath would like it to be in the 50-60 ng/ml range. I need to take my own advice and get more sunshine! I have been slacking in that department since having Kamea. But, that is going to change now. I treated myself to this groovy patio lounge chair for our balcony so that I could comfortably get some daily vitamin D. For those of you who want to supplement with vitamin D3 (and you’re vegan), you might consider Garden of Life’s (Vitamin Code) Raw D3. There is controversy over whether it’s truly vegan (you can read about that here).
This recipe came to me as I was falling asleep, as most of my recipes do. Like usual, I rolled over in bed, grabbed my iPhone and started emailing the notes of my ideas to myself.
Here’s the thing… most raw vegan cookies use some sort of dehydrated fruit to help bind it and add sweetness. But, I can’t recall ever coming across a Raw vegan cookie recipe that used dehydrated banana slices! They’re perfect… FULL of flavor, sweet, chewy-like, and delicious. Knowing that I could pair them with walnuts (or any nuts) would give me wonderful banana nut flavors. After I made these, my first bite sent my head swimming in joy.
You can enjoy these delicious treats by themselves, of course! Or, have them alongside a tall glass of Creamy Dreamy Hemp Milk (recipe here). Or, crumble them in a bowl with raw granola and enjoy as your breakfast. Or, crumble them over Raw vegan vanilla ice cream.
Now, making these requires using dehydrated banana slices that are HOME MADE. Don’t use the ones bought in the store. They’re too hard and probably have crappy preservatives on them. So, if you don’t have a dehydrator yet, then borrow someone’s or get one! And, while you’re at it, get the Sedona.
Without further ado… here is my EASY recipe for delicious Raw Vegan Cookies.
1 cup raw homemade dehydrated banana slices, packed**
1 tablespoon raw agave nectarUpdate: I’m no longer a fan of agave and would use raw honey, maple syrup, or coconut nectar
Place the walnuts, salt, cinnamon, and nutmeg in a food processor, fitted with the “S” blade and process to a coarse grind. Add the dehydrated banana slices and process until they’re broken down and incorporated. As that is happening, add the raw agave nectar. Process the mixture until you get a dough-like consistency. Form into small cookies (either flat as shown in the picture or in balls). Enjoy!
* For optimal digestion, use walnuts that have been soaked and dehydrated. To do this, soak the walnuts in filtered water for 6-8 hours. Drain and rinse. Spread the walnuts out on a dehydrator tray and dehydrate at 135 degrees for 45 minutes. Lower the temperature to 105 degrees and continue dehydrating until dry (approximately 12-24 hours).
** This recipe is designed to use dehydrated banana slices that you make yourself so they’re not processed with any other ingredients other than the bananas themselves. You’ll notice that banana slices in the store tend to be crunchy. By using homemade dehydrated banana slices, they maintain a softer, chewier texture, which is great for this recipe, and they’re fresh and pure. To make yours, simply slice the bananas and dehydrate them for about 18-24 hours or until a dry, chewy texture is obtained.
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.
Hi! I'm a chef, author, homeschooling mom, and I love to eat and cook super healthy food. I'm a former vegan, now real-food omnivore, who enjoys coffee(!), dark chocolate, rebounding, and researching the latest tips for optimal living.