Monday, May 12th, 2008

Iron Man – Again?

by Kristen Suzanne in Uncategorized

Yep…I saw it for a third time – it’s so good! We took my boyfriend’s mom to see it and she really liked it, too. Come to find out, my boyfriend knows the guy who designed Iron Man’s suit in the movie (as well as some other things). Isn’t that cool?

As for other things I’ve been doing lately – preparing for next weekend’s class, Easy Raw Vegan Desserts. I love creating and testing recipes for classes, especially dessert classes! Yum! As for my most recent activities, I’m currently sitting in bed with my laptop, answering emails, watching TV, drinking a big, fresh green juice, and just hanging out. Happy Mom’s Day to all the moms out there.

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Wednesday, May 7th, 2008

Iron Man Drinking a Green Smoothie: BOOH-YAH!

by Kristen Suzanne in Uncategorized

I’m a blogging queen lately…you have to check in a couple of times a day just to keep up with me – haha :)

I just saw the movie, Iron Man, for the second time – yup, you could say I loved it! It’s received many (deserved!) rave reviews. If you haven’t seen it, then you’re missing out on a non-stop adventure of action, fun, and excitement. Both times the audience had moments of laughing out loud, clapping, or exclaimed “Yeah(s)!”

And, total kudos to Robert Downey, Jr., Iron Man, drinking a green smoothie. I was stoked when I saw that!

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Tuesday, May 6th, 2008

Plant Blood – I’m A Vegan Vampire

by Kristen Suzanne in Uncategorized

PLANT BLOOD
This is what I call my fresh green (or red!) juice. I feel like a Vegan Vampire when I’m drinking the blood from plants – mwe hee ha haa haha (that laugh is supposed to sound chilling and scary, although coming from me, yeah, whatever).

Today’s Plant Blood:
water

3 bunches parsley
4 green apples
3/4 teaspoon cinnamon

GGRRRR!!!!! So, now I’m ready to take on the world with Plant Blood coursing through my veins! And, how could I not? My Plant Blood was loaded with parsley, which is filling me with phenomenal nutrition. It’s a powerful detoxifier (and deodorizer – nice!), with plenty of chlorophyll. But that’s not all…parsley contains vitamin C, iron, and many other minerals. And…that’s REALLY not all – According to Jonny Bowden, PhD., C.N.S., the Romans used to chew on parsley sprigs because it would allow them to drink more wine without becoming drunk. Wow. Hhhmmm, I’ll report back to you after I find out if that works.

On a side note…YAY for the Pistons! They are my former home team and I (always!) root for them. Maybe they’re consuming extra parsley too, because they’re rockin’ the house!

Daily Conversation Question:
If you were given money to remodel your house what would you change first?


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Friday, May 2nd, 2008

The Greatest Salad In The World

by Kristen Suzanne in Uncategorized

Truthfully…it’s hard to have only one salad in the top spot, so I’m claiming that this salad has earned the right to be in the top 5 at least. It’s refreshing, gourmet, stylin’ and everyone will want seconds and thirds because the chewy, crunchy, savory and sweet will have you begging for more.

Spring and Summer are popular seasons for enjoying salads. This one is perfect for any occasion, whether you want to:

~ Make yourself a gorgeous salad. (It can be a “starter” for your meal or the whole meal itself.)
~ Serve it to your family. (Get many “oohs and ahhs” while you’re at it.)
~ Show it off to friends. (This salad gives you total bragging rights! It’ll make you very popular.)


I served this for the salad course at my last Mandala Dinner event, and probably received the same number of emails requesting this recipe as I did for the Spinach Thyme Soup Recipe (available in May’s email newsletter – sign up here).

Making the Salad: There are few components you’ll need to make in advance, so plan accordingly. I’m known for bragging that my ebooks and recipes are EASY and FAST! Even though this recipe involves a little more work than the typical chopping found in a salad, the work is acceptable for two reasons…1) the salad is a-freakin’-mazing and 2) the work you do for a couple of the items (seeds and leeks) is for making components to the salad that can be stored for future salads; hence, the second, third and maybe fourth time you make the salad, you’ll only toss together the dressing and leafy greens.

You’ll need the following for each small serving of salad:
2 cups spring mix lettuce
1 tablespoon dried cranberries
1 tablespoon Sweet Vanilla Rain Sunflower Seeds (in my Sides-n-Snacks ebook)*
1 tablespoon Dried Leeks (recipe below)
2-3 tablespoons Olive Vinaigrette Dressing (recipe below)


*You can use any sweetened raw, sprouted and dehydrated seeds, but this simple recipe of mine is one of the main components that brings this salad together. (Special flavors!)

Dried Leeks: Slice 2-3 leeks very thinly, rinse well and place in a bowl of water to soak for about 30 minutes. Drain and rinse well. Place the leeks in a shallow bowl with 2 tablespoons olive oil, a squeeze of fresh lemon juice and 1/2 teaspoon Himalayan crystal salt. Let these marinate for about 15-minutes. Transfer them to a dehydrator tray (shaking off any excess oil over the bowl beforehand) and dehydrate until crispy – which is approximately 10-15 hours. Note: Make extra dried leeks so you have plenty on hand. Store them in a glass mason jar in your refrigerator for future salads and soups.

Olive Vinaigrette Dressing
Yield 1 1/4 cups

1/2 cup water
1/2 cup olive oil
2 tablespoons apple cider vinegar

1 tablespoon fresh lemon juice
2 teaspoons raw agave nectar
1 clove garlic
1/4 teaspoon Himalayan crystal salt
1/2 teaspoon dried oregano
1/4 cup fresh basil
1/2 cup pitted kalamata olives (or any olives of your choice)


Blend all of the ingredients for the dressing except for the basil and olives. Add the basil and olives, and pulse your blender to break them up, but not to blend them completely. This gives the dressing a lovely texture and color. Put your salads together with all of the ingredients above and enjoy!


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Thursday, May 1st, 2008

EASY Raw Vegan Desserts Class – May 17

by Kristen Suzanne in Uncategorized

If you’re in the Phoenix area during the weekend of May 17, you’ll want to register for our next class, Easy Raw Vegan Desserts.

It’s going to be sooooooo much delicious fun as I teach you how to make Easy, Wonderful, Mind-Blowing Raw Vegan Desserts. By the end of class, we’ll have our Raw Vegan Sweets Buzz going on and feel absolutely amazing! Seats are going fast so register today to guarantee yourself a seat.

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Thursday, May 1st, 2008

Spinach Thyme Soup – Finally Available!

by Kristen Suzanne in Uncategorized

Okay everyone! I’m ready to share my Spinach Thyme Soup Recipe. For those of you who don’t know, I served this for the soup course at the last Mandala Dinner event, and I’ve received email after email requesting the recipe. Everyone, including the non-raw foodies who attended the dinner, L-O-V-E-D it.

So, I’m ready to share it, and it’ll arrive in your email inbox soon, if you’re a subscriber of my email newsletter. If you’re not…what the hell are ya waiting for???…get to it by going to my website here. Oh, and by the way…I have also received MANY requests for the salad recipe I served that evening, so I’ll be sharing that soon, too! With food this delicious, it’s so dang EASY eating Raw Vegan!

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Wednesday, April 30th, 2008

Why Did I Wait So Long…Netflix & SHARKWATER!

by Kristen Suzanne in Uncategorized

You know those kinds of things that you wait to do, either because you’re too busy, too lazy or something of the sort? I’ve had situations where I heard about something that could make life better or easier, but since it took some time to research the “pros” and “cons,” I kept putting it off. My Netflix Membership is a perfect example of such a thing (as well as my Blackberry Curve, but that’s for another post!).

We used to rent quite a few movies from Blockbuster, and since the store is relatively close, I saw no need to change to Netflix (although I admit – I was awfully curious when I kept seeing my neighbors pull those red envelopes from their mailboxes). Plus, I didn’t want to get stuck in some kind of monthly program that I wouldn’t use. But, after trying to find a number of movies that Blockbuster didn’t have, I went to Netflix to check it out. Wow, was I amazed! Not only did they have all the movies I was looking for, but I’ll save a lot of money by using them instead of renting through Blockbuster. (I think Blockbuster does have a mail-type program, but Netflix has the reputaion for having the biggest source of movies, so I’m sticking with them.)

Here is the take away…I love Netflix and highly recommend it. There’s something very cool (and fun!) about going to my mailbox and having a “goodie” in there waiting for me a couple times a week. It gives me something to look forward to, and that is plain FUN!
Through Netflix, we rented an amazing documentary, Sharkwater. If you haven’t seen it, YOU MUST!!! It’s beautiful, educational, fun, scary, eco-adventure-like and everyone needs to see this. Get educated about sharks like never before. Here is proof of the amazing info you’ll learn: My boyfriend wants me to learn how to scuba dive and I used to be terrified…because of sharks. Not anymore! This movie makes me want to hug a shark (if only that were possible – ahhh, I can dream). Seriously though, sharks are incredible creatures NEEDING OUR HELP! This terrific documentary has already won 26 international awards!!! Check out the details about Sharkwater here and then rent it at Netflix (this documentary is getting so big that it’s possible Blockbuster will/does carry it – either way – you gotta check it out!).

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Monday, April 21st, 2008

My Weekend & Quick Strawberry Ice Cream

by Kristen Suzanne in Uncategorized

I had a very busy (work) and fun (family in town) weekend. I’m just now getting back to normal, cleaning up around the house, going through emails, and getting ready for my week, which will be very busy as I prepare for my huge and exciting class this weekend. I was putting dishes away a short while ago, while thinking about my upcoming class and the mix of friendly familiar and new faces I’ll be seeing. It dawned on me that it’s been quite a few weeks since my last class and I miss my students! I’m looking forward to seeing all of you “regulars” (you know who you are), and I’m looking forward to meeting and teaching many new people.

And, as many of you already know, I’ll be at Whole Foods for Earth Day (N Scottsdale – 101/Raintree location). I’ve changed the time a bit, so you can expect to see me there from about 11am-2pm. I look forward to having some of you stop by for a Raw Vegan treat and saying hello.

Today I made some Quick Strawberry Ice Cream, which was delicious, refreshing, and oh-so-yummy! Here is the recipe.

Quick Strawberry Ice Cream
Yield 3 cups

1 1/2 cups fresh strawberries, chopped
3 frozen bananas, chopped
2 tablespoons Raw carob powder
2 tablespoons water

Blend everything together (quickly). Don’t go too long with the blender, because you want it like soft-serve ice cream…not a smoothie.

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Thursday, April 17th, 2008

Kristen’s Raw Korner – Whole Foods Store

by Kristen Suzanne in Uncategorized

Exciting News – At Whole Foods in Scottsdale, AZ (101/Raintree location) we will have a section called Kristen’s Raw Korner. This area will feature my favorite brands and products that I personally use and recommend. In addition to this, we’ll have little signs by various products throughout the store illustrating that these are my favorites. This is especially useful for foods that need to be refrigerated (so they can’t be on display in Kristen’s Raw Korner). It’s a great way to make shopping for Raw easier when you visit the store. How cool is that???

Daily Conversation Question:
What event in the past, present, or future would you like to witness in person?

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Tuesday, April 15th, 2008

This Is How I Sprout – Easy Directions

by Kristen Suzanne in Uncategorized

Yesterday I covered why sprouts are bad-ass. Today, I’m covering how to grow them yourself.

There are two methods from which to choose for your sprouting. I use them both. You can use the old, tested, tried-and-true method of sprouting in glass mason jars, tipped upside down on an angle using a dish drying rack. I love this method (I started with this method) because of the aforementioned reasons (yesterday’s post) about seeing these in your kitchen growing while you tend to them only briefly each day. The other method is to use a machine, such as the Tribest FreshLife Sprouter. I definitely like the FreshLife Sprouter and I do recommend using it. It’s easy (so is the jar method though) but the plastic container they grow in is dark, so you can’t really see the little guys growing, which is really important to me. So, I do them both. I do the jar method and have 1-3 jars going at once. Then, so that I can grow even more sprouts to eat (or to grow wheatgrass), I use the FreshLife Sprouter.

Directions for the “Jar Method”
You will need several 1/2-gallon and quart size glass mason jars, plus plastic screen lids (available online or at places like Whole Foods’ produce section – or just use cheesecloth with a rubber band, but this can get a little messy), a dish drying rack (the folding kind that looks like an X from the side), seeds, and water. You can use a variety of seeds, start with alfalfa and practice with that. Then, you can start adding other combinations such as clover, onion, broccoli, etc.

2 Tablespoons seeds
Purified, filtered or spring water

Soak the seeds in the water overnight in a half-gallon jar filled with water. The following morning, drain them.

You will then be sprouting the seeds for approximately 5-6 days (tip them upside down and set them on an angle on the dish drying rack), rinsing them and draining them 1-2 times a day (usually only once/day is necessary, but there are times when they might seem dry and a second rinsing and draining might be helpful. Caution here though, if they’re too wet, they can get moldy.) I know that sometimes it’s hard to imagine what I’m saying. If you’re taking my class next week, I’ll show this process step-by-step.

You can sprout these on your counter top (out of direct sunlight). They don’t need to be covered or placed in a closet. On the last day or two of sprouting, you can give them a little extra sunlight to develop the chlorophyll. I still avoid direct sunlight for the most part so they don’t get dried out…maybe for a few minutes is fine, but then I put them back to their area on my countertop.

On about Day 6, rinse the sprouts in a large bowl of water to loosen their “hulls” (the outer shell of the seeds). Drain off the hulls and water. You’ll see that they easily come off as you gently agitate the water with your hands. Put the sprouts back into the jar and on the counter for this last day.

Store them in the refrigerator for up to a week in an airtight container or a glass sprouting jar covered with a mesh screen. Continue to rinse and drain every few days until you’ve gobbled them all up!

Remember, you’re starting one jar, but when that jar is done, you’ll have to wait another 6-7 days to enjoy sprouts again. For this reason, I recommend always having about three jars going. Start one; then start another, two days later; and then another, two days later; and so on.

If you get mold or your sprouts don’t turn out for any other reason, don’t worry, just try again. You’ll quickly get the hang of it and develop a sense for when to rinse and drain them. My first attempt years ago was not a success. But, my second attempt and on have been pure sprouting bliss!

Mung Sprouts
Mung sprouts take less time to sprout (Yay!). Follow the same instructions as above, using 1/4 cup seeds. And, they’re ready to eat within 2-3 days. No hulling is needed for these; you can eat them once they have their little sprouted tails. These are an excellent source of protein!

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