Tuesday, January 21st, 2014

Recipes: Buttered Broccoli Soup and Salad (Gluten Free)

by Kristen Suzanne in broccoli, recipe, salad, soup

 

Better Broccoli Soup

Buttered Broccoli Soup

Tonight’s nourishing soup recipe is a real winner: Buttered Broccoli Soup. Greg said it might be his favorite one yet. He loved its vibrant color, super soft mouth feel, and the slightly-cheesy taste even though there’s no cheese in it. Kamea gobbled up all of hers, though she wanted to drop a raw organic chocolate covered cacao nib into each Elmo spoonful. Hey, who am I to stop that? Raw chocolate and broccoli? Maybe she’s on to something here.

Personally, I’m a fan of the recipe because it combines nutrients (namely: kelp’s and broccoli’s – plus butter’s fat soluble goodies) and flavors that pair synergistically (plus its great flavor and texture). It’s especially wonderful during the cold winter months.

Buttered Broccoli Soup

Yield 2 servings

  1. Chop and wash the broccoli.
  2. Cook the broccoli in a large (and deep) sauté pan (I use this one), covered, over medium heat with a few tablespoons of water added to steam/sauté it (about 8-12 min should do it). I say “medium” heat because that is the level of heat I use/need for Le Creuset enameled cast iron cookware. Alternatively, feel free to simply steam it using a pot and steamer insert. Here’s my new steamer insert I love.
  3. While the broccoli is cooking, warm the stock in a small saucepan.
  4. Transfer the cooked broccoli to a high speed blender and add the stock and remaining ingredients. Blend until smooth, which is best accomplished with a high speed blender.

* If you don’t have the high vitamin butter oil (which I highly recommend for concentrated fat soluble nutrients), then add another tablespoon of grassfed butter. I like the high vitamin butter oil for the boost in vitamins it offers.

Bonus recipe… see that salad next to the soup? A-mazing. It’s become a staple salad for us. Super easy to throw together on a whim. Here’s what I did…

  • 1 avocado, pitted, peeled and diced
  • 1 cucumber, diced
  • 1 bell pepper, seeded and diced
  • juice of a lemon or lime
  • 1/2 bunch of cilantro, chopped
  • 1 to 3 pinches of sea salt, to taste
  • sprinkling of Farmhouse Kraut’s Smoked Jalapeno Kraut (optional, available at Whole Foods)

Toss everything in a bowl and let it set for a half hour or so (covered), if possible. Otherwise just toss and serve. By waiting though, the salt works its magic on the ingredients and enhances the experience.

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Thursday, August 1st, 2013

11-Minute Sweet Potato Cinnamon Beef Stew (Slow Cooker)

by Kristen Suzanne in Breville, gluten free, paleo, recipe, slow cooker, soup, stew

I really should name this recipe after my little girl, Kamea, because she loooooves it. Being a huge sweet potato fan as well as loving grass fed beef, this is right up her ally. My heart smiles when she says, “Mom, this is yummy in my tummy” or “Mom, this smells delicious!”

Sweet Potato Cinnamon Beef Stew with Paleo Bread

Sweet Potato Cinnamon Beef Stew with Paleo Bread

Here we go again with my beloved slow cooker. What can I say? It’s too dang awesome and easy to use not to have it regularly simmering away with healthy goodness.

In fact, I had planned on making this recipe after I came back home from a playdate one day. When I looked at the clock, I knew that I didn’t have to head out for the play date for another 15 minutes, so I challenged myself to throw it all together and have it cleaned up in that amount of time. That way I wouldn’t feel rushed to get home and get dinner going. That’s how easy slow cookers are. Mom, why did you never teach me about these? Turns out that I got it all done in only 11 minutes. Read that?! It took me only 11 minutes to throw together an awesome healthy dinner and have the clean up done, too. If you don’t have a slow cooker, what are you waiting for?

Plus, I adore it when I’m coming home after being gone a few hours and the heavenly smells hit you right when you step in the house. Slow Cooker food says, “Welcome Home.”

Read More »

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Thursday, July 25th, 2013

Paleo Recipe: Minimalist (aka Easiest) Slow Cooker Chicken

I’ve been drawn to making dishes with a minimalist mentality. I’m buying the highest quality ingredients I can find and letting them speak for themselves in my recipes, while also using as few ingredients as possible. I’m doing this for a few reasons… for starters it’s easy and less demanding of my time. It’s also less expensive because I am not incorporating as many ingredients. And, in many cases, it’s healthier.

Enter: Minimalist (aka Easiest) Slow Cooker Chicken.

Minimalist (a.k.a. Easiest) Slow Cooker Chicken

Minimalist (aka Easiest) Slow Cooker Chicken

This paleo recipe took me literally minutes to put together. The slow cooker did all the work cooking all day, while I sat back and enjoyed the smells wafting through my house.

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Monday, July 22nd, 2013

Quickie Crab Salad (plus a quickie soup recipe)

 

Quickie Crab Salad

Quickie Crab Salad

Quick delicious lunches are my kind of thing when my schedule is full or I’m just too tired to be extravagant.

Here’s a lunch I tossed together for Kamea (my 3-year old) that definitely pleased her taste buds. This made two servings, which I had planned on giving Kamea the second serving for her lunch the following day. However, I woke up and found that Greg had eaten it in the middle of the night. He said it was awesome, so all is forgiven. ;)

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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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Monday, October 29th, 2012

Carrot Apple “Halloween” Soup (Raw Vegan)

by Kristen Suzanne in carrots, ginger, holidays, Motherhood, soup

The weather is ripe for enjoying warm raw soups. My inspiration today was from fall ingredients and the Halloween holiday. I whipped up this delightful and flavorful, raw vegan soup, garnished with black sesame seeds (a wonderful “jing” food – more on jing foods for future posts), and it screamed Halloween! It’s mega easy and only has 8 simple ingredients. Check it out…

Carrot and apple make this a perfect fall season soup.

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Wednesday, September 5th, 2007

Kristen Suzanne’s Harvest Soup

by Kristen Suzanne in raw recipes, soup, vegan

I just created a most delicious soup! I named it Kristen Suzanne’s Harvest Soup because the colors and flavors subtly remind me of a fall harvest. It’s an easy and delicious raw vegan food recipe that the whole family will love (just like all the recipes in my raw food recipe ebooks). With raw being this easy and delicious, who needs cooked food?

Kristen Suzanne’s Harvest Soup

Yield 6 cups
  • 1 cup water
  • 1 large zucchini, chopped
  • 2 medium tomatoes, quartered
  • 3 stalks celery, chopped
  • 2 cups carrot, chopped
  • 2 dates, pitted
  • 1 clove garlic
  • 1-2 teaspoons Himalayan crystal salt
  • 1 tablespoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 cup raw flax oil or raw olive oil (or mix them both)
Blend all of the ingredients, except for the flax oil, on high speed in your blender until really creamy (approximately one minute – I prefer this soup a tad warm and very creamy). Then, while the blender is running on low speed, add the flax oil. Continue blending, at a higher speed, for another minute or less. This will make it slightly warm.
Variations:
~Substitute avocado or nut butter… for the flax/olive oil
~Add 1/2 teaspoon coriander
~Add 1/2 teaspoon pumpkin pie spice

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Sunday, August 5th, 2007

Moroccan Gazpacho…You have to try this!

by Kristen Suzanne in ebooks, raw recipes, soup, vegan

Today I demo’d this fabulous soup of mine at Whole Foods. It was a huge success. As people sampled the delicious Moroccan flavors, they quickly went in to the produce department to buy up the ingredients so they could go home and make more. I decided to share the recipe on my blog. This healthy, Raw soup is easy to make (and I mean….super easy) and full of delicious flavors. It is soooooo good! For more great recipes, check out my Raw food recipe ebooks available on my website at http://www.kristensraw.com/. Enjoy!

Moroccan Gazpacho
Yield 5-6 cups

This is an elegant and delicious recipe with beautiful flavors; yet, it is so simple to make.

1 cup water
4 tomatoes, chopped
1 tomato, diced
1 cucumber, peeled and chopped
1/3 cup extra virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons agave nectar
1 teaspoon Himalayan crystal salt
1 teaspoon fresh ginger, peeled and grated
3/4 teaspoon cumin
3/4 teaspoon coriander
1/2 teaspoon cinnamon
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/4 cup fresh cilantro, chopped
1/4 cup pine nuts
1/4 cup raisins

Blend all of the ingredients, except for the 1 diced tomato, pine nuts, raisins and cilantro, until creamy. Pulse in the cilantro. Stir in the diced tomato, pine nuts and raisins.

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