Monday, May 9th, 2016

Swiss Chard Salad – A Thing of Beauty – Inspired by Hegia in France

Organice swiss chard salad. Simple and full of flavor.

Organice swiss chard salad. Simple and full of flavor.

I was watching a show featuring renowned chef, Arnaud Daguin, at his Michelin rated guest house in Basque country. As I hung onto every word and scene of beauty, I picked up a great tip for swiss chard (and promised myself that someday I would visit his place, Hegia).

This is food porn to me.

This is food porn to me.

Chef Arnaud said that cooking the chard stems would degrade their gorgeous color so he set to thinly slicing them. I loved the idea and happened to have a bunch of organic swiss chard from the farmer’s market with which I was trying to decide what to do.

So, that’s what I did with my salad.

Once I thinly sliced the stems, I found myself thinly slicing the entire thing. I tossed them in a bowl with pinch of icelandic sea salt, a scoop of thinly sliced, homemade pickled cucumbers, and a quick drizzle of extra virgin olive oil. The fresh green flavor of the swiss chard was gently front and center, supported by bites of spice from my pickled cucumbers, and the olive oil smoothed everything out.

Tres magnifique!

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Monday, April 25th, 2016

My Ebooks Are On SALE! 11 Raw Vegan Ebooks for 11 Bucks

by Kristen Suzanne in gluten free, raw recipes, recipe, vegan
11 ebooks for ONLY 11 bucks!

11 ebooks for ONLY 11 bucks!

I have great news!

I put my raw vegan ebooks on sale.

You can get your hands on over 600 raw vegan recipes with my ebooks for only $11.00.

You get the following 11 ebooks:

With this special bundle, you get ELEVEN of my EBOOKS. This is my best deal and it’s the ultimate way to have one of the world’s most complete raw food recipe libraries at your fingertips!

This bundle of PDF Ebooks is available exclusively from There is no special bundle for print books, which are available through

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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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Saturday, August 22nd, 2015

Simplicity from The Tao of Daily Life Inspires Watermelon and Ginger Essential Oil Elixir

Simplicity at its best: watermelon and ginger essential oil.

Simplicity at its best: watermelon and ginger essential oil.

In my search for a more calm life, I find myself immersed in books and teachings of the Tao.

While reading this week from the book The Tao of Daily Life (<— it’s so good), I came across the story of Empress Tz’u-hsi and the teaching of simplicity.

Essentially, the story told that if Empress Tz’u-hsi wished to experience the joy of simplicity, she had to reduce complexity in her life.

I took that to heart. So often I’m making recipes and adding a little of this and a little of that… then more of something else, and more of something like that. The result can be good, but the process elaborate and time intensive. And, sometimes, the individual simple flavors cease to shine as they become muddled and mixed with everything else.

I was inspired to make a watermelon elixir where I blended watermelon with only one other ingredient: Living Libations Ginger Root Essential Oil. (<— the best essential oils)

The result was a delicious marriage where I effortlessly experienced both flavors, two of my favorites: watermelon and ginger. The drink was beautifully pink and vibrantly refreshing. It taught me that, yes, some things (probably most, in fact) are better left simpler.

I’m eager to apply this to other areas of my life outside of the kitchen. It bears repeating that The Tao of Daily Life is great. It’s one of my favorite books right now.

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Tuesday, August 18th, 2015

Guacamole: “This Shit Is TOO Easy!” (Recipe)

by Kristen Suzanne in avocado, flax, gluten free, MCT oil, paleo, recipe, vegan
Guacamole - such an easy lunch.

Guacamole – such an easy lunch.

I whipped up some organic guacamole on Sunday for lunch. As I was making it with lightening speed I was reminded of the funny movie White Men Can’t Jump where they’re running around exclaiming, “This shit is too easy!”

Guacamole is that for me. Easy.

My guacamole always includes some garlic powder because it adds depth. <– That’s one of my guacamole secrets. 

I also use cilantro (super healthy and flavorful – sometimes I even add one drop of coriander essential oil from the one and only Living Libations).

I also add organic ground coriander (I prefer it’s brightening floral-ness over cumin).

Of course there is chopped organic green onion, diced celery, sea salt, superfood vinegar, and I usually add some Brain Octane to energize my brain and lubricate it up nicely (lube up the guacamole, that is).

Read More »

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Wednesday, August 5th, 2015

(Recipe) Carrot Ginger Blended Soup

Carrot Ginger Blended Soup. Almost Raw-Vegan.

Carrot Ginger Blended Soup. Almost Raw-Vegan.

I love soup. They’re (usually) easy to make, easy to digest, and fairly portable. I can carry my lunch around the house in a mug, while I get everything done. Multi-tasker extraordinaire here. (Though we really should be more mindful when we eat – relaxing, noticing the flavors and textures with each bite and swallow. Sigh, a girl can dream.)

Speaking of portability, you could make this soup on the road while traveling, if you travel with your blender and a cooler full of food like I do. :)

So, you might be wondering why I’d post a warm soup recipe like this in the summer, when it would clearly be awesome for the fall and winter. Well, besides calling me a planner so I’m already experimenting with fall-flavored soups, I knew I’d be drinking it again in spite of the hot weather. I plan on putting it in my travel coffee cup and sneaking it taking it into the theater so I can keep cozy and warm in the blasting air conditioned theater.

Read More »

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Saturday, February 28th, 2015

A Salad to Brighten A Dreary Winter: Juicy Refreshing Fennel Orange Salad Recipe

by Kristen Suzanne in gluten free, lemon, paleo, raw dressing, recipe, salad, vegan
Juicy Refreshing Fennel Orange Salad - Ready to dive in.

Juicy Refreshing Fennel Orange Salad – Ready to dive in.

I wrote recently that mom’s backyard is turning into an organic citrus orchard. I also mentioned that one of the things I make from the barrels of citrus she gives me is Fennel Orange Salad.

I decided that name didn’t do the dish justice, so I changed it to Juicy Refreshing Fennel Orange Salad. It’s quickly become a favorite of ours, including Kamea’s. It offers a delightful brightness to a dreary winter with the seasonal citrus and the fabulous fennel. It’s sweet with oranges and savory with little bites of red onion. It’s a salad you should definitely make.

If you need any citrus, we have plenty. ;)

Read More »

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Friday, January 9th, 2015

Recipe: Rooibos Coconut Milk (paleo. vegan.)

by Kristen Suzanne in coconut, gluten free, paleo, recipe, vegan
Rooibos Coconut Milk

Rooibos Coconut Milk

A couple of posts back, I shared a way to quickly make Homemade Vanilla Coconut Milk.

Today, I share a delightful twist: Rooibos Coconut Milk.

This unique treat is a gorgeous color, reminding me of the fall season. Rooibos Coconut Milk is also creamy, fun, and delicious. Rooibos is a great tea for everyone in the family and has a nice reputation for health. Making coconut milk with it makes it even better.

Read More »

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Saturday, November 8th, 2014

Recipe: How to Make Homemade Vanilla Coconut Milk (paleo. vegan.)

by Kristen Suzanne in coconut, gluten free, paleo, recipe, vegan
Homemade Vanilla Coconut Milk (Paleo. Vegan.)

Homemade Vanilla Coconut Milk (paleo. vegan.)

Making your own coconut milk is galaxies better than buying it from the store, at least in most cases. The reason is that when you make your own it’s: 1) fresh, 2) doesn’t have any preservatives or additives, and 3) it tastes so much better. Give yourself and your family a real treat by making it yourself. You’ll be glad you did.

I like my Homemade Vanilla Coconut Milk heavily doused in my coffee, tea, and used in preparing raw or cooked foods. And, of course, a big ol’ glass of it straight up.

Recipe: Homemade Vanilla Coconut Milk

Vanilla Coconut Milk

Vanilla Coconut Milk

Yield 1 quart

  1. Soak the shredded coconut with the hot water for about two hours in a large bowl.
  2. Transfer the mixture to a high-powered blender, like a Vitamix, and blend for a minute.
  3. Strain through a good nutmilk bag (discard the pulp). <– I haven’t used that bag but it gets nice reviews.
  4. Enjoy! This keeps for a few days in the refrigerator. It will separate so simply shake it up before consuming.

* I use freshly boiled water from my Breville One-Touch Tea Maker.

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