Ooooh beauties… do I have a great post for you —> Skincare. Animal friendly. Non-toxic. Need I say more? Are you interested? Let’s get to it.
Sprout Skincare: I’ve been a fan of Sprout Skincare products for a couple of years now. Although I’m always trying new beauty goodies and sharing my finds with you, there are some that are always going to be found in my bathroom. Enter: Sprout Skincare. This fun little company is owned by Adina Grigore and she’s a total gem – solid gal – good energy vibin’ woman. She makes great products and her love in them shows. So, I was thrilled when she sent me some of her products in their new packaging … as well as offering my readers a treat! Lucky you!!
What did she send me?
Eco friendly, Natural, Non-toxic Skincare by Sprout Skincare (I love the glass packaging)
I was the blessed recipient of her amazing all over cream (I’m playing beauty goddess with it and using it with my new passion, essential oils. It’s a nice carrier product for them). She also sent me a travel size cleanser and toner, which is perfect because we’re planning a camping trip soon. Not only are they a great travel size, but the way to use them is great for camping. You see, the cleanser uses a cotton ball to wipe over your face, and then a quick splash with water to rinse off. That will be easy to do while camping instead of lathering up a cleanser, getting my hands all soapy, etc). She also sent me a kit of her lip balms. Adorable little case for them. As you can imagine, I’m stoked and grateful. Thank you, Adina.
So, what can you get as a reader of mine? Well, I loved the travel size cleanser and toner so much that if you make a purchase and use the coupon code KRISTEN when you check out, you’re getting a travel cleanser and toner for free! How awesome is that?! And, during the month of August, there’s free shipping, too. Double score!
Hop on over to Sprout Skincare and treat yourself to something marvelous. If I can make a recommendation, you will not go wrong with purchasing Adina’s cream. It’s one of my favorite creams ever.
I recently bought this DVD (Uprooting the Leading Causes of Death) on Amazon by Dr. Michael Greger, and I’m so glad my family saw it. We’ve actually watched it a couple of times. It filled us with pride and excitement over our dietary choices – as if we didn’t have enough already.
We’re also sharing it with our omnivore family and friends because it really hits home to the importance of eating plant based foods. Plus, it’s funny, in parts. Dr. Greger has a great sense of humor.
I dedicate this recipe to the wonderful city of Santa Barbara, CA, where I discovered Backyard Bowls (the inspiration for this recipe). Over the years, I had heard of acai bowls now and then, but I didn’t give them much thought and they weren’t prominent on my radar. I had never eaten one, had never even seen one in any local healthfood places, and the idea didn’t appeal to me enough to make my own.
Well all that changed with our recent trip to Santa Barbara this past spring! As I often do before vacations, I searched online for vegan food options near our hotel and Backyard Bowls came up as very popular. After reading a few of the rave reviews, acai bowls seemed like a great option for breakfast while on our trip.
Here is a peek into one of my refrigerators (we have two, plus an additional stand alone freezer – love having all the storage space). I took you on a tour of my kitchen not so long ago with this video here.
But, here is a current snap shot! As you can see… Mostly raw. Organic. Vegan.
Top shelf: chlorella tablets, Love Bean Fudge, raw stone ground sunflower / pumpkin seed butter, raw stone ground cashew butter, seaweed snacks, sunflower lecithin.
Middle shelf: Tons of fresh Norwalk pressed organic green juice, lettuce, chocolate, raw sauerkraut, 4-Ingredient Magic raw salad dressing.
Middle drawer: ginger, tempeh, tofu
Bottom shelf: miso (lots – about 5 jars), lettuce (washed and ready to go – I like to have it ready to eat so there’s no excuse), fresh brewed herbal tea (I have an exciting blog post planned to share my tea loving habits), strawberries
Bottom drawers: tons of fresh produce for salads, smoothies, and juices
As requested by many, here is my recent food journal. Three days worth of delicious, fresh, awesome and nourishing food. On a side note, we took Kamea to a trampoline and tumbling gym today. Wow, it was so fun! I love seeing her smile so much. :)
Delicious fresh salads with creamy raw dressing
Tea n raw chocolate n Core Defender bar
Peach. Protein shake. Raspberries. Cashews.
Salad (romaine, carrot, cucumber, heirloom tomato with Basil Pili Nut Dressing). Core Defender bar. Protein shake.
Protein shake (there’s this recipe I made and I’m addicted)
Although I have a lot of days where I eat all raw food, it’s not always my norm. My schtick is all about balance, keeping it simple, healthy, delicious and doing what you can when you can. Therefore, there are some times that I don’t eat all raw. And, I’d say that although my cooked choices are usually top notch healthy (as far as cooked foods go), I do leave room for the occasional cookie, Coconut Bliss ice cream, Chipotle Burrito, and vegan fair-trade dark chocolate bars. Thankfully, I can officially call it “occasional” – I tell ya, I’ve come a loooong way since my Madame Gluttonia Days that I wrote about during my Raw Reboot.
I know that I’ve mentioned many times how I’m really busy with motherhood (attachment parenting is a busy experience), and spending time in the kitchen preparing food isn’t something I get to do much of these days. That’s OK though, because with easy to prep foods like I’m sharing with you today, you get two bonuses:
Breakfast: Herbal tea blend (nettles, raspberry leaf, lemon balm, chamomile, peppermint) and raw chocolate. Yup, I eat raw chocolate for breakfast often, err, I mean, sometimes. I followed that with a Sun Warrior protein shake (my new go-to flavor mix that I’ll blog about soon).
Snack: 2 cups Green Smoothie: kale, pili hemp milk, apple, banana, and celery
Lunch: 1 quart Green Protein Smoothie: spinach, apple, banana, water, ice, and protein powders
Dinner: beans, brown rice, and veggies with more herbal tea to drink
As many of you know, my newest book, Raw Awakening was released last month. Yay! I’m really excited about this book and all of the recipes I included. And, now, it’s available on Kindle (I’m a big kindle reader. Actually, I read all books on my iPhone with the Kindle App – it’s the only way I can read which translates into a lot of reading as I snuggle with Kamea while she naps.)
I have a busy couple of weeks coming up with PR and radio interviews. When I get more details about them, I’ll be sure to tweet and Facebook them. (If we’re not connected yet via Facebook or Twitter, what ya waiting for? I’m a Chatty Kathy and love to connect, answer questions, and share good stuff on them! – Here’s my personal Facebook page that you can subscribe to as well)
So, if you haven’t grabbed your copy yet, hop on over to Amazon and pick it up here.
Raw Awakening Now Available!
Stay tuned for my next blog post… a funny story about Kamea. Speaking of future blog posts, I have quite the line up this summer for you with topics like: Running (me? ha – not likely… or maybe?), Quinoa (how to use it, and other things, as a great and easy staple), Dehydrating, Acai Bowls (the perfect summer recipe for the whole family), Essential Oils (they could be life changing), Giveaways, Nut Milks (my new go-to recipe!), cell phones (I’m asked all the time about my thoughts on their usage and whether protection is needed), and more!
I’m sure you have heard on more than one occasion about the importance of eating broccoli, right? And, does the thought excite you? Probably not… at least not if it’s raw. Am I right? You probably don’t find yourself getting all weak in the knees at the thought of chomping down on some raw organic broccoli. (Um… if you do… power to you!)
Now, there are some authorities that say it’s easier digested if it’s lightly cooked, but most others talk about the importance of having it raw to ensure you’re getting all of the cancer fighting properties. Not only that, but did you know that it should be thoroughly chopped, chewed, blended, or juiced, etc to release the cancer fighting properties to their fullest?
Blending broccoli? Meh. I’m not one to blend broccoli very often, so that’s not a good option for me.
Juicing broccoli? Oh yeah, baby. I add it to my green juices, but not in large quantities. I feel almost super human drinking green juice with broccoli. Silly? Nope. Throw on my Vibrams while I’m drinking it and I swear I could scale walls like Spider Man.
Eating it? That doesn’t happen much because like I said, I’m not a huge raving fan of the flavor. Well, guess what? That’s no longer a problem because I’ve figured out how to secretly add broccoli to foods and you won’t even notice it (your family won’t either!).
How??? You mince the broccoli with a knife! I know that might sound simple (and it is) but honestly, I never thought to do it. In all these years… it never dawned on my to chop my broccoli super duper small so as to hide it. And, it’s brilliant. By mincing it teeny tiny with my knifeI get little bits in bites that don’t overwhelm plus all the cancer fighting properties. It gets even easier though… I then started using my ceramic hand mandolin slicer (you could use a traditional mandolin or grater). Brilliant. It minces it super tiny.
Funny thing is that I started out small by just shredding a little. But, I quickly added more because, well, I couldn’t taste it. Like in the picture above, I grated a bunch of broccoli for Greg and I to eat in that salad (more specifically, it was 3 heads within one rubber banded bunch). I admit, though, there is another trick. Having good stuff to eat with the broccoli. So, here is what my staples are in my salads like this:
Tons of broccoli(!) and the sweet potato makes an appearance.
But, don’t stop there! Add more flair and deliciousness, by adding things like chopped basil (or dill), cooked (chopped) sweet potato, sun-dried tomatoes, and/or raw marinated/dehydrated mushrooms and onions. Basically, just toss into your bowl whatever you have on hand. Keep in mind that overcoming the broccoli-ness is not only greatly achieved by the tiny pieces you’ve minced but also by the texture and flavor contrasts you add like avocado, sweet potato, kraut (salty yum), and apple (lightly sweet). I’ve made this dish many ways and each time Greg is amazed at how much broccoli we’re consuming and how delicious it is.
Here’s another idea… Broccoli Guacamole! Mash up some avocado with miso and lime juice. Add cilantro and onion perhaps. Then…. grate in some broccoli. That’s on tonight’s menu!
I'm Kristen, and welcome to my blog. I'm a wife, mom, author, and I love to eat so food is usually the topic of my blog posts. I'm a former (almost decade long) vegan turned back omnivore who enjoys reading, rebounding, coffee, and dark chocolate. More...