Monday, June 8th, 2009

Raw Vegan Recipe: Exotic Chocolate Milk

by Kristen Suzanne in chocolate, ginger, hemp seeds, raw, vegan

It’s time for a recipe! YAY! Here is a delicious, sassy, and unique recipe that is creamy and nutritious (ginger and hemp seeds rock!). This recipe is featured in my latest book, Kristen Suzanne’s Ultimate Raw Vegan Chocolate Recipes. And, the lovely Ingrid (of Raw Epicurean) also featured this on her blog with a picture.


EXOTIC CHOCOLATE MILK 

By Kristen Suzanne of KristensRaw.com

Yield 3 cups

Ginger is a rich source of powerful antioxidants, which have anti-inflammatory properties, and there is evidence that ginger’s antioxidants might help fight/inhibit the growth of certain types of cancers. Not only that, studies show ginger can also help boost the immune system. 

Hemp is commonly referred to as a “superfood” because of its amazing nutritional value. Its amino acid profile dominates with the 8 essential amino acids (10 if you’re elderly or a baby), making it a vegetarian source of “complete” protein! And, it’s loaded with essential fatty acids in an ideal ratio of omega 3s to omega 6s. Go hemp!

2 cups water

1 cup hemp seeds

1/4 cup raw chocolate powder

2 tablespoons raw agave nectar or date paste (or more)

1 1/2 teaspoons orange blossom water*

1 teaspoon fresh grated ginger (or more)

pinch Himalayan crystal salt (optional)


Blend all of the ingredients until smooth and creamy. Exotic Chocolate Milk will stay fresh when stored in an airtight container for up to five days.

* Available at most Middle Eastern Markets, online, and at some Whole Foods Markets.


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Sunday, April 12th, 2009

Sunday’s Raw Food Intake

by Kristen Suzanne in vegan

Sunday, we celebrate the holiday with family. Here is our 100% Raw vegan food intake plan:

1 quart fresh Plant Blood (kale, lemon, golden beets/greens, kiwi)

2 bananas
3 prunes

Chia Coconut Pudding (made with sweet cashew milk, cinnamon, almond extract)
1 cup raspberries

Mexican Lasagna
Kale Salad

Cookies

This week I’ll be blogging about the latest hair care products I’m using (that I L-O-V-E!) as well as details about freezing Raw food.

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Wednesday, March 18th, 2009

Winner of My 9th Awesome Giveaway – Vicki’s Vegan Vice

by Kristen Suzanne in awesome giveaway, vegan

Congratulations Vicki’s Vegan Vice!!! You win!!! Your name was chosen as the winner of my 9th Awesome Giveaway. Your prize is a 16oz bottle of Vitamineral Green – YAY!!!!!! Simply email me the address you want your prize sent to.

Here is what Vicki’s Vegan Vice had to say when asked, Who do you think is the most impressive person alive today AND why?

The most impressive person alive today is Barack Obama. He has overcome seemingly insurmountable hurdles while inspiring the world to change.


My next Awesome Giveaway is in April (unless I do another one sooner!!!), so check back for details!

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Tuesday, March 17th, 2009

Today’s Raw Food Intake

Here is a list of my nutrient filled, awesome Raw food I had today. (Everything is always organic.)

1 cup water with 1T Amazing Grass’ Wheat Grass Powder, 2T Navitas Naturals’ sprouted flax meal, and 1T New Chapter Organic’s Berry Greens
~ I started my day with this alkalizing concoction. The taste is pretty decent and it’s so good for my body.

2T goji berries, 2T cacao nibs, 2T hemp seeds
~ This was a high energy, nutrient dense snack. On my kitchen counter (see pic), I have a cute gold tray with four bowls (goji berries, cacao nibs, hemp seeds, and pumpkin seeds). I have a little spoon so my husband and I can just walk by and have a little spoonful of goodness when we want. I like to change the bowls’ contents from time to time. The cool thing about the raw cacao is that it suppresses my appetite, so there is no risk of my overeating on the snacks. :)

1 cup sliced strawberries, 1 banana sliced, 1/2 cucumber sliced
~ I just adore fresh fruit (sweet and non-sweet). It’s filled with antioxidants, vitamins, minerals, fiber, and water. It’s a great high energy snack that keeps the cells of my body happy and dancing.

Hummus with sliced carrots and broccoli bites
~ I love the hummus recipe in my
Sides/Snacks book – so yummy. I seriously don’t know why people would eat processed (non-Raw) hummus when this delicious and nutritious alternative is available (and so easy to make).

1 cup Exotic Chocolate Milk
~ This is a FUN and unique recipe that will be featured in my upcoming chocolate book/ebook (available within a couple of weeks – fingers crossed!). I enjoyed this drink in one of my wine glasses to make the experience extra sassy.

Small Fluffy Green Smoothie
~ 1 cup water, 1 handful spinach, 1 apple, pinch cinnamon

Marinara with kelp noodles, Omega Crackers
~ I’m not a huge fan of kelp noodles. They have a weird texture to me. But, I’m eating them tonight anyway. My marinara sauce (available in my
entree book/ebook) is so good (and I didn’t have any zucchini to make noodles) so I decided to use the kelp noodles in my refrigerator. I would probably like them a little more if the noodles were used in a salad where I might expect the texture they offer. I made Omega Crackers the other day (I used Navitas Naturals’ Sprouted Omega Blend with veggies, herbs, seasoning) and we ate a few with our noodles.

Kale Salad
~ Purple curly kale, yellow bell pepper, carrots, raisins, lemon juice, Himalayan crystal salt, and Vega’s EFA oil. Major YUM!!! I LOVE kale salads!!!

Teeccino with Sweet Pomegranate Cheesecake

~ I love ending my day with a nice cup of Teeccino alongside a delicious Raw vegan dessert.

I’m heading to the gym later tonight to walk on the treadmill for about an hour. Yesterday, I ordered the book, The Face on Your Plate (for my Kindle 2), so I’m eager to start it tonight while I’m working out.

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Tuesday, March 10th, 2009

Go Vegan! & Daily Raw Food Intake

From Kris Carr’s Crazy Sexy Life blog: Eat Like You Give A Damn (that’s a picture of my t-shirt with those words – my BFF bought it for my birthday *grin*)…

“At the wee age of 10 years old I was diagnosed with Osteogenic Sarcoma or — in other words — BONE CANCER (gasp!). I endured almost 3 long years of chemo and lost my lower right leg. I’m also a veggie-lovin’ vegan who grew up in Louisville, Kentucky and never even heard the word “vegetarian” until, uh, college? Seriously. There was rarely ever a vegetable cooked in my house that didn’t have a ham hock (aka: pig’s knee) in it! Every meal incorporated meat or dairy (usually both) until my first semester of college where not only did I hear the word “vegetarian” but I became one instantly after reading about the plight of farm animals. It was then that I made some life-changing connections between the meat on my plate and the miserable life of the individual it came from.”
Read more of this great story
here.

HBO SPECIAL: Death On A Factory Farm
I’m eager to see this, and while I’m sure it’ll be hard to watch, I feel a responsibility to do so.

My Raw Food Intake Today
I feel extra awesome today, no doubt from all of the kick-ass healthy Raw vegan foods that are nourishing my body! Oh, and by the way, when I post the food intake, my husband is eating the same. Sometimes he gets extra snacks, or a big protein smoothie or two, or larger portions than me… just depends. Either way, I thought you’d like to know how my husband eats, too, for the most part. And, he loves it!

Vibrant Plant Blood (a.k.a. green juice, although this was anything but green)
~ This was so delicious, refreshing, and just what I needed to cleanse and start my day off right.
Vibrant Plant Blood included (all organic): 1 large beet, 1 lemon (peeled), 1 head of broccoli (stalk and florets), 1 inch ginger, 4 med-large carrots

Banana Sprouted Flax & Rice Protein Smoothie
~ This combo keeps me fueled, filled, and satiated for a long time. It’s simple and tasty. I get my sprouted flax seed powder
here and the sprouted brown rice protein powder here. The recipe was 2 cups cold water, 2 bananas, 1T flax powder, 1 scoop rice protein powder.

Large Kale Salad
~ Ooooh! This was good and fun. I’m keeping the recipe a secret, but only for a short time. I’ll post it later – giving it its own special post!

Carrot Sticks with Cheezy “Brazil Nut” Nacho Sauce
~ Well, I ran out of hemp seeds – bummer! So, I improvised and made the recipe with Brazil nuts (full of selenium). It was very good, but not as addictive as when I make it with hemp seeds. The cool thing is my carrots were bought at the Farmer’s Market this weekend, so they’re organic, locally grown, and
Super Qi food. I love that!

Vega Bar (Berry flavored)
~ These are pretty tasty and filled with nutrition. I like having raw and vegan bars on hand for easy snacking or when I’m running out the door.

Kale Salad (large serving) and Spinach Thyme Soup
~ The soup recipe was featured in
VegNews magazine, as well as in their most recent email newsletter.

Pomegranate Cheesecake
~ Total sweet heaven. I don’t see how anyone could ever miss cooked desserts when you have something this extraordinary and decadent to enjoy.

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Friday, January 30th, 2009

Raw Vegan Recipe: Fennel Orange Kale Salad

by Kristen Suzanne in kale, Kristen Suzanne, salad, vegan

I’m featuring this salad recipe in my email newsletter this month (sign up here), and I wanted to share it here… because it’s SO good! This highly nutritious salad is refreshing, delicious, and full of flavors that combine effortlessly to deliver one awesome salad.

Kale freakin’ rocks the nutrient house! And, no, it’s not something that is just meant to decorate salad bars (as my husband used to think – ha ha!). It’s loaded with antioxidants and phytonutrients shown to help fight cancer, aid in detoxification, and fill you up with super star nutrition including iron, calcium, protein, fiber, vitamins A, C, K and much more!

Fennel Orange Kale Salad
By Kristen Suzanne of KristensRaw.com

Yield 2 servings

1 medium bunch curly kale
2 tablespoons fresh lemon juice

2 tablespoons
hemp oil
3/4 teaspoon fresh orange zest

1/4 teaspoon
Himalayan crystal salt
pinch nutmeg

1 cup fennel bulb, thinly sliced*

1 cup orange, peeled, seeded & chopped

8 kalamata olives, pitted & chopped

1 tablespoon fennel leaves, chopped

Destem the kale. You can leave the more tender parts of the stem (toward the top of each leaf) in the salad, but the harder stems toward the bottom of each leaf should be torn out. Tear apart the kale leaves (or use a knife and chop them) into bite-size pieces.

Place the torn kale into a large bowl. Add the lemon juice, hemp oil, orange zest, salt, and nutmeg. Take a minute and massage all of these ingredients together with your hands. Add the fennel, orange, olives and fennel leaves, and gently toss to mix. Enjoy!

* I use a handheld V-slicer

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Wednesday, January 21st, 2009

Salads & Dressings – Now Available in Print!

by Kristen Suzanne in raw, vegan

Whoo-hoo! My 8th book is now available in print, Kristen Suzanne’s EASY Raw Vegan Salads & Dressings. Now, most of us think of salads as healthy, but not much more. But we’re going to change that here and now. Get ready to get EXCITED about SALAD! This recipe book introduces you to a world of salads and dressings that taste so good, you’d be willing to have them as your main course!

As with the launch of the other books, I’m taking a survey for the best photo. Check them out and let me know what you think.

More Great News…
I have another exciting Awesome Giveaway for the month of January that you don’t want to miss! I’m giving away a Lexen Healthy Juicer (great for manually juicing wheatgrass and leafy greens)! Be sure to check back soon!

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Tuesday, December 30th, 2008

EASY Raw Vegan Soups – Now Available in Print!

by Kristen Suzanne in Kristen Suzanne, vegan


Whoo-Whee!!! I’m excited to announce that my 6th book is now available in print - Kristen Suzanne’s EASY Raw Vegan Soups! This book is filled with super delicious, EASY, and satisfying soups.

Here are 3 reasons I love Raw vegan soups!

EASY!
I can whip up a delicious Raw soup fast (anywhere from 5-15 minutes) and have enough servings to last a few days. Raw soups are a quick, nutritious, and hearty solution. Plus, they’re easy to transport and consume. When I’m running errands, I simply drink my Raw soup straight from a glass mason jar.

ENERGY!
Raw vegan soups are a staple in my diet because they give me loads of energy. (They’re a blended food so they’re easier on digestion).

VERSATILITY!
These soups can be an entire meal, a mid-day snack, or complement a meal as an appetizer or side dish. They also can be enjoyed all year long. During the summer months, I enjoy cold and refreshing Raw soups, and in the chilly winter months I simply warm my Raw soups up a bit to give me that cozy comfy feeling (without cooking them of course).

Which photo(s) do you like best? I’m taking a survey and would love your opinion. Check out the photos here: Kristen Suzanne’s EASY Raw Vegan Soups (photos) (Be sure to view the larger image.)

Next up: My 7th book should be available in print from Amazon as early as next week – Kristen Suzanne’s EASY Raw Vegan Smoothies, Juices, Elixirs & Drinks


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Monday, October 27th, 2008

Easy Raw Vegan Dessert – Pecan Spice Delight Cookies

by Kristen Suzanne in cookies, dessert, raw, recipe, vegan

With the weather starting to chill and the produce department changing to seasonal produce for fall (pumpkins, cranberries, apples, etc), the holiday mood is upon us – hooray! In fact, I’ve already made my holiday gift list and I’m ready to shop. I love this time of year; I can’t help but do things to get a jump start.

Here is the perfect holiday cookie to help get you in the mood. With every delicious bite you’ll think… Holidays! If you’re looking for a heart healthy, can’t eat just one, EASY, and super satiating cookie recipe that will literally take you only minutes to make, then look no more. This is a terrific dessert recipe to take as a dish to pass at holiday dinners and parties. And, it’s one of those great raw food recipes that you can make well in advance of the holidays and store in your freezer. Oh, and one more thing… everyone who makes these (and eats these) LOVES these. Enjoy :)

Pecan Spice Delight Cookies
Recipe by Kristen Suzanne of KristensRaw.com

Yield 3 cups cookie batter

1 1/2 cups pecans (soaked and dehydrated if possible)
1/2 cup unsweetened, shredded dried coconut

1 tablespoon (or more!)
lucuma powder
*
pinch
Himalayan crystal salt

1/2 teaspoon ginger powder

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon vanilla extract

1/2 cup raisins

10 dates, pitted

Process all of the ingredients, except for the raisins and dates, in a food processor, fitted with the “S” blade, until coarsely ground. Add the raisins and dates and continue processing until the mixture begins to stick together when pressed between your fingers. Roll and form into desired shapes and sizes.


*If you don’t have lucuma on hand… these are still amazing without it!

News to Peruse:

UN Study: Organic Farming Could Feed Africa

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Friday, May 23rd, 2008

Oprah Goes Vegan For 21-Days! Hip-Hip-Hooray!

by Kristen Suzanne in vegan

If you didn’t know, Oprah committed to going VEGAN for 21-days. I’m stoked! I’m elated! I’m so happy for her and the animals that have been saved as a result. Follow her blog for more details. She reported being very satisfied with the food so far. This could be huge y’all with Oprah supporting a Vegan diet…I’ve been waiting for this day to come and it’s finally here.

Daily Conversation Question:
What’s the best and worst thing about being a man or a woman.

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