Wednesday, March 13th, 2013

2 Unique Vegan Mayo Recipes (Nut Free)

by Kristen Suzanne in recipe, salad, salad dressing, sauerkraut, vegan

I love salads. But, while I’m all for a traditional salad with organic romaine lettuce, veggies, and raw macadamia nut oil dressing… I’m also a fan of chunky-n-creamy salads. You know the kind… Waldorf Salads and the like. I’m a texture gal. Problem is that those usually require some sort of mayonnaise and to be honest, I’m not really into soy or processed-icky-oil type mayonnaises that you buy in the store. No. I like to make my own mayo-type goodness that’s fresh and healthy.

And, I like to make them quickly.

And, I don’t always want them made from nuts.

I know, seems like I’m picky. Yeah, sometimes I am.

Well. :) I have two awesome vegan mayo recipes that really take no time to make if the goods are on hand. But, in all fairness, although I call them mayo recipes, truthfully, they’re not really mayo recipes. But, they serve to replace the mayo in a mayo-loving-salad. Make sense?

Unique Vegan Mayo Recipe #1

Avocado + Mustard + Lemon = Creamy and tangy goodness that is easy to mash into your salad yielding a mayo-like experience. Here’s what I do. I get a big mixing bowl and put my salad ingredients in it.. usually chopped veggies and non-sweet fruits like carrots, celery, red bell pepper, cucumber, and the like – raw sauerkraut makes for a great addition. Add a diced avocado, a couple big dollops of organic mustard (my favorite here), and a squeeze of fresh citrus such as lemon, lime, and/or orange. Mash/Mix it all up. No nuts needed. No soaking needed. Just easy peasy n dreamy n creamy. (Obviously, season with salt and pepper as desired.)

Unique Vegan Mayo Recipe #2

Sweet Potato + Mustard = Creamy and low fat deliciousness that adds velvety mayo-like texture, vibrant color, and nutrition like it’s no one’s business. The clincher here, however, is having 1-2 cooked sweet potatoes on hand in your fridge already. If you’re like me, this is a common item in your fridge (read more here). Okay, so same drill as above… Get a big bowl out and add your favorite salad veggies and foods. Put 1 to 2 peeled (cooked and cooled) sweet potatoes on top, add a couple dollops of mustard, and smish smash it up. Season as desired. When I made the salad and served it to Greg, he came out of his office exclaiming (unsolicited, I might add), “Wow, this is a 10 out of 10!”

All in all, these two options are great healthy replacements for the next time you need mayo in your salad. They add creaminess, nutrition, and flavor which is really what you’re after. Pro-Tip… (good quality) mustard makes everything better.

Similar Posts:

~
Wednesday, March 6th, 2013

Dehydrating… PICKLES? OLIVES? Why not?

by Kristen Suzanne in dehydrator

Experimenting in the kitchen is always a fun time, especially when the result is a success. Here’s one to share… Who knew that dehydrating pickles and olives would be an option? Come to find out… it is.

Dehydrated pickles and olives

In the picture above you see organic sweet relish type pickles (from Trader Joe’s, already cut), sliced organic dill pickles (Trader Joe’s, again, already pre-sliced for sandwiches), and green olives on the right (those needed to be sliced). I was really pleased with the results of dehydrating these things.The sweet chunky pickles had a delightful chewy and salty texture. Great for eating a few by themselves or tossing on a salad. The dill sandwich slices are a salty, delicious, crunchy, and airy treat. And, the olives took on a fun chewy-ish type texture, salty too, of course, and good.

Although making these is new to me, and so they’re not featured in my book about dehydrating raw vegan foods… there are a bunch of other great recipes in it. You can pick up a hard copy through Amazon (or the ebook right here).

If you don’t have a dehydrator yet, I’d say the best ones on the market are by Excalibur and Sedona (you really can’t go wrong with either). Remember my recent post about dehydrating marinated mushrooms and onions? Making those is worth the price of a dehydrator alone.

Similar Posts:

~
Tuesday, February 19th, 2013

High Raw Food Journal. Vegan. Plus 2 Recipes.

by Kristen Suzanne in food journal, recipe
Food Journal Time (with some recipes for you)! Here are two days in a row featuring a lovely high raw diet (all vegan, all organic). Here we go…
  • Organic Fair Trade coffee (part decaf/part reg) with chaga mushroom capsules emptied into it and stirred.
  • Longevity Chia Porridge warmed with some warm organic coffee stirred in. As I wrote in a previous post, I make plain chia porridge and store it in my refrigerator. In the morning I take some out and let it sit on the counter to get closer to room temperature. I decorate it with longevity ingredients. Then, I sometimes stir in warm herbal tea (or on a unique occasion some warm organic coffee), which warms it quickly.
  • Raw Vegan Coconut Yogurt – homemade and the best ever. (Recipe #1: Simply take a package of raw organic young thai coconut meat and put in blender. Add a cup or so of raw organic young thai coconut water. I buy both of these at Whole Foods Market and they’re kept in the freezer section. Add some raw organic nuts, a handful or two – I like pili nuts because they’re soft and require no soaking – plus their flavor it wonderfully mild. Blend well. Add 2 capsules of your favorite probiotic powder – open them up and empty contents into blender. Blend briefly. Put in a glass dish or mason jar big enough for it to expand a bit and work its magic. Gently lay the lid on it. Set on your counter to ferment for 12-24 hours. Done! Refrigerate what you don’t eat.) I also have a video showing a Raw Vegan Coconut Yogurt Recipe here. Plus, a recipe for my Quickie Raw Vegan Coconut Yogurt is here.

Read More »

Similar Posts:

~
Thursday, February 7th, 2013

Chaga Chai Tea With My Favorite Tea Maker

by Kristen Suzanne in Uncategorized

Last year, about this time, I started taking a liking to tea. I was a total newbie, and kind of still consider myself as that, but I’ve learned quite a bit. For starters, I had no idea that different teas should be brewed with different temperatures of water. Nuking some water in the microwave is a total no-no unless it’s absolutely necessary because you’re out of time and toddler is screaming. And, heating it on the stove is not real great either if you don’t know the temperature.

It gets a bit more complicated than even that though… once you have the temperature figured out, you need to be aware of how long you steep the leaves. Knowing these two things can make a big difference with tea making, if you want the best tea ever.

I love my Breville tea maker. It rocks.

Enter: my favorite tea maker… Breville and using this great tea maker to make some Chaga Chai Tea. The Breville Tea Maker has different settings for temperature and time… making the perfect cup of tea every time. It’s the coffee maker for tea lovers. But, don’t take my word for it, check out the great reviews on this baby.

A little research for making the best tea.

I bought a couple of books: The Tea Enthusiast’s Handbook and 20,000 Secrets of Tea.

Chaga. Chai.

I can say after a year of continued use, that I love my Breville Tea Maker. It was a Valentine’s Day gift from Greg (and with Valentine’s Day around the corner, maybe it’s a gift for your loved one… or yourself). I use my tea pot almost daily to make the best tea and the health benefits are felt. Plus, I think it’s the easiest (least messy) method, too. Gotta love that.

Similar Posts:

~
Friday, January 25th, 2013

Non-Sweet Minty Green Smoothie – My New Thang

by Kristen Suzanne in Uncategorized

I’ve been greatly enjoying non-sweet green smoothies for a while now. They’re refreshing, especially if indulging in heavy holiday eating (these were a staple this past holiday season). Perfect for New Year Resolutions in taking health to fresh new levels. They’re light, which gives extra energy during busy times. And, they’re nutritious for getting us back on track after holiday splurges.

Serving them in pretty glasses makes them even more fun (especially for kiddos).

A blender-full of goodness that refreshes my body and feels cleansing.

Here’s the gist of it…

Non-Sweet Minty Green Smoothie

  • 1 to 2 cups water
  • 1/2 to 1 cucumber
  • 2 stalks celery
  • 1 to 2 heavy handful(s) spinach or romaine
  • juice of 1/2 to 1 lemon or lime
  • handful mint (Don’t be shy… this is the trick! A heavy handful of mint elevates the flavor brilliantly, and you can also add other herbs – rosemary, basil, or parsley are wonderful)

Blend until smooth and enjoy this brightness in your life.

If you want to add oomph, blend in 1/2 avocado.

******* By the way… Have questions or comments? Use Twitter or my Facebook fan page to chat. Links are on the right-hand side of my blog. —>

Similar Posts:

~
Friday, January 18th, 2013

Food Journal – High Raw, Vegan

by Kristen Suzanne in food journal

 

Similar Posts:

~
Tuesday, January 8th, 2013

Tips for Being Raw Vegan in an Omnivore World

by Kristen Suzanne in Kristen Suzanne, vegan

Note: This is an article I wrote for the wonderful One Green Planet. And, the image you see above was compiled by them from photos I submitted to them.

Sticking to a raw vegan diet is relatively easy in the controlled environment of your own home and kitchen. But staying raw out in the real world takes some extra effort.

Whether you’re eating out with friends, going to a family gathering, or joining your co-workers for happy hour, there are plenty of social and logistical situations that are not very conducive to eating nature’s most healthy food. It might be easy for some people to just be hungry and eat later when they get home. But hungry and I do not get along well. There is a better way.

The key is to explain your situation to others when necessary and to always be prepared. It’s about thinking ahead and having options or a plan.

Explain and Train

First, explain your diet to your family and friends. Then train them how to accommodate you if they’re interested, or at tell them not be offended if you just fend for yourself and decline food they may offer. This upfront effort pays off. My husband and I have trained our family well. By now, everyone knows that when we’re invited to a function, we’ll probably bring our own food, and that’s just us, so don’t be offended. Or we may eat beforehand and bring snacks. The important tip for succeeding here is two-fold: 1) Let your family know what and why you’re eating raw or vegan. Share your excitement with them about it, while still letting them know that it doesn’t mean any extra work on their part. Depending on their tolerance for new things or alternative lifestyles, this may seem weird the first few times. But eventually, it becomes the new “normal.” Eventually their questions and comments stop coming up when it’s no longer new and different.

Read More »

Similar Posts:

~
Sunday, December 30th, 2012

Warm Raw Chocolate Chinese 5-Spice Elixir

by Kristen Suzanne in chocolate, coconut oil
Here’s a divinely magical chocolate elixir that is perfect for starting your day or even winding down your evening. With colder temperatures approaching, my Warm Raw Chocolate Chinese 5-Spice Elixir is perfect for warming your spirit. Every time I make this recipe, I feel the ingredients working on my body with each sip. Calming… yet subtly energizing. And the texture? Wow, never felt a beverage so silky in my mouth. It was damn near erotic. I’m just putting that out there… lol.

Warm Raw Chocolate Chinese 5-Spice Elixir is great for warming you on cold mornings (or evenings).

Warm Raw Chocolate Chinese 5-Spice Elixir

Yield 1 large serving
1.5 cups filtered or spring water
2 vanilla drops
2 to 3 tablespoons raw chocolate paste chunks
1 teaspoon Jem raw nut butter
heavy splash coconut oil
1 heaping teaspoon maca
1/4 teaspoon Chinese 5-Spice
raw sweetener of choice, to taste
Blend until warm and serve in a wicked magical mug.
******* By the way… Have questions or comments? Use twitter or my Facebook fan page to chat. Links are on the right-hand side of my blog. —>

Similar Posts:

~
Thursday, December 20th, 2012

Greg Powered By Plant Protein – Here’s How I Help.

Drawing artist I’m not… my specialty in art is in the kitchen. ;)

Here’s my latest batch of raw vegan protein powder for my super strong n sexy husband, Greg. You might remember a post I wrote years ago about the protein grenades I made him. Well, to make it easier on me, I now just mix some different protein powders and other add-ins, in a big bowl (the recipe changes a bit each time), and then I put it all in a big jar like this. From there, he takes about 3 to 4 scoops per protein shake (he likes a high amount of plant powered protein in his diet), and he drinks 2 to 4 of these a day. This particular blend is mostly Sun Warrior with additions of hemp, raw cacao powder, cinnamon, turmeric, maca, and he shou wu and astragalus (chinese tonic herbs – we’re big into tonic herbs these days for longevity and taking our health to new levels – that’s a future post though – I keep saying that don’t I?).

I get a lot of emails asking about Greg’s workout routine and diet. The gist is that he eats a lot like me. Plant based, moderate to high raw, organic, and protein shakes. He sometimes goes for a shake while I make a whole food meal for myself. He loves his shakes, what can I say? Ever since he started with Sun Warrior, he’s been hooked. It’s the magic bullet for him. He builds lean mass and feels strong.

His workout routine is consistent, too. He does 3 days in the gym, a day off, 3 days in the gym. One day is chest/tri. Next day is back/bi. Last day are the legs. Shoulders are in there somewhere :) He also runs barefoot in Vibrams and likes to do a little swimming when time permits. Ideally the run and swim are the same day and he calls it his “surf-n-turf.” And, throughout the day I see him dropping to the floor for push-ups or using our chin up bar to bust out some pull-ups – my man is strong. Oh! And now that we have a Bellicon Rebounder he has been using that, too. It’s one of the best purchases we’ve ever made.

Happy Holidays, Everyone! XOXO

******* By the way… Have questions or comments? Use twitter or my Facebook fan page to chat. Links are on the right-hand side of my blog. —>

Similar Posts:

~
Monday, December 10th, 2012

Sweet Potato Kale Salad – Raw Vegan Transition Recipe

by Kristen Suzanne in recipe, vegan

I recently wrote about a great way to add baked yams (or sweet potatoes) to your life in an easy and effortless way. Although I tend to eat them straight from the fridge either plain or with a raw nut butter topping, there are times I use these delightful root veggies as an ingredient in a Raw Vegan Transition Recipe. (This is a great recipe for the upcoming holidays, too. I would add some extra seasoning like nutmeg or pumpkin spice.)

Here we go… this is really satisfying and tasty with plenty of delicious flavors and textures to please your tastebuds.

Talk about EASY! This organic kale is ready to go for salads, kale chips, or smoothies.

Mmmm… full of vibrant and nutrient rich goodness.

Read More »

Similar Posts:

~