Friday, January 31st, 2014

Recipe Carrot Cauliflower Puree Gluten Free

by Kristen Suzanne in carrots, gluten free, grass fed butter, recipe


Carrot Cauliflower Puree

Carrot Cauliflower Puree

I love using fresh organic produce which shows off vibrant colors. This recipe of Carrot Cauliflower Puree does just that. It’s the color of a sunset, so pretty. Delicious, too. I can serve this as a side dish to any meal whether it’s breakfast, lunch, or dinner.

Carrot Cauliflower Puree (Gluten Free Recipe)

Yield 4 servings

  • 1 head of cauliflower, chopped
  • 2 large carrots, peeled and chopped
  • 1/2 teaspoon sea salt
  • 1/4 cup homemade broth (learn how to make here)
  • 1/4 cup grass fed butter
  • fresh organic thyme, for garnish
  1. Put the cauliflower and carrots in a large, deep saute pan with about a few tablespoons of filtered water. Cook over medium heat, covered, until tender. Alternatively, you can steam them with a steamer insert like this. (I love that steamer insert because it has handles that don’t get too hot to touch, so I can simply dump the veggies into a bowl waiting with butter in it, in one quick dump.)
  2. Transfer the vegetables to a food processor, fitted with the “S” blade, and add the remaining ingredients. Process to a chunky or smooth consistency, as desired.

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Monday, January 27th, 2014

Recipe: Apple Pear Yum Porridge (Raw Vegan Paleo Gluten Free)


Apple Pear Yum Porridge (Raw Vegan Paleo Gluten Free)

Apple Pear Yum Porridge (Raw Vegan Paleo Gluten Free)

This is YUM.

Here’s a quick, light, and easy snack (or breakfast or dessert) recipe with pears and apples. The colors are quite pretty when using a green pear and red apple (or vice versa).

Apple Pear Yum Porridge (Raw Vegan Gluten Free Paleo)

Yield 1 serving

Put the milk, pear, apple, sweetener, and allspice in a blender and briefly puree. Serve immediately.

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Thursday, January 23rd, 2014

Omni Status Update: One Year Post-Vegan

by Kristen Suzanne in food journal, Kristen Suzanne
Kamea when she turned 3 over the summer.

Kamea when she turned three over the summer.

I frequently get asked about my life these days. How is my family faring on our omnivore diet since ending a decade of being vegan (read more about that here and here)? What are we eating? How’s life in general?

Life in general is awesome. :) I’m living a dream life and feeling overflowing gratitude every day. We’ve been traveling a bit, going on lots of play dates, spending extra time with my parents, and we have seen the movie Frozen three times. :)

What are we eating? Has anything changed since my last update? Not much. You can pretty much see what we’ve been eating from my food journals and all of the recipes I post. But, for those who are new here, our diet is higher in fat, moderate for carbs (with some days being lower in carbs), and comprises a ton of high-quality animal products, including:

  • Wild caught fish, usually salmon (including wild caught salmon roe)
  • Grass-fed and pasture-raised meats (including massively nutrient dense organ meats and bone broths) How can I eat organ meats? Well, it’s been a process to find the best way I like them but finally that’s happened. I hide liver in butter-and-brandy-rich pate as well as in cheeseburgers smothered in BBQ sauce like this one. I hide beef heart in stew and enjoy some weird beef tongue in this recipe here (and beef tongue in ratatouille is my new favorite way, recipe coming soon). I am determined to keep my family eating grass fed offal (i.e., organ meats), and so far they’re totally loving them, thankfully, because the nutrition is stellar and unbelievable. These organ meats are the true super foods of the world.
  • Sardines, Oysters (and other shell fish)
  • Pasture-raised organic eggs
  • Organic vegetables
  • A little fruit (usually in the form of berries)
  • Grass-fed butter
  • High-quality oils (grass-fed ghee, high vitamin butter oil, coconut oil, MCT oil)
  • Coffee shakes (yum!)
  • Organic Norwalk cold pressed fresh green juice but the recipe is different from what I used to in the past (no heavy greens like kale, collards, or spinach because when we consume those now they’re cooked). The recipe is usually celery, cucumbers, romaine, cilantro, occasionally parsley and other herbs, and we might have a pint or two every week or so.
  • Supplements These change based on our diet for the week as well as new things I learn every day. I’ll soon share how I make my own liposomal vitamin C.
  • White rice (occasionally)
  • Dark organic fair trade chocolate
  • Raw organic sauerkraut (I love Farmhouse Kraut)
  • Nuts and seeds (sometimes these appear in the form of paleo style treats like my Vanilla Chocolate Chunk Cookies)
  • Dairy products like raw grass-fed organic cheese, grass-fed organic ice cream (not raw, usually Straus brand), and grass-fed organic yogurt (not raw). After some experimentation it seems we tolerate them very well. The ice cream and yogurt make up a very small percentage of our diet and it doesn’t make a regular appearance, but we do have it sometimes. It must be from free range grass fed cows and organic. I go back and forth on dairy… some say it creates inflammation but others say if it’s high quality and tolerated then it can be very nutrient dense.Therefore, we enjoy it at times and other times we abstain for awhile.

As you can imagine, we don’t eat out very much. As much as I love cooking, I do need a break from the kitchen. I make almost everything from scratch, and that’s a lot of time in the kitchen for three meals a day. So on occasion we go out to eat for gluten-free pizza (maybe once every 10 to 14 days) and we also go to Chipotle every couple of weeks. I really don’t care for Chipotle’s crap oils they use on their rice and for cooking, but a girl needs a break from meal prep, ya know? I sure wish there were some options with truly high quality everything. I can find a grass fed burger here in Scottsdale, but the salad it’s served with has junk canola oil on it as an example. Sigh.

Read More »

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Tuesday, January 21st, 2014

Recipes: Buttered Broccoli Soup and Salad (Gluten Free)

by Kristen Suzanne in broccoli, recipe, salad, soup


Better Broccoli Soup

Buttered Broccoli Soup

Tonight’s nourishing soup recipe is a real winner: Buttered Broccoli Soup. Greg said it might be his favorite one yet. He loved its vibrant color, super soft mouth feel, and the slightly-cheesy taste even though there’s no cheese in it. Kamea gobbled up all of hers, though she wanted to drop a raw organic chocolate covered cacao nib into each Elmo spoonful. Hey, who am I to stop that? Raw chocolate and broccoli? Maybe she’s on to something here.

Personally, I’m a fan of the recipe because it combines nutrients (namely: kelp’s and broccoli’s – plus butter’s fat soluble goodies) and flavors that pair synergistically (plus its great flavor and texture). It’s especially wonderful during the cold winter months.

Buttered Broccoli Soup

Yield 2 servings

  1. Chop and wash the broccoli.
  2. Cook the broccoli in a large (and deep) sauté pan (I use this one), covered, over medium heat with a few tablespoons of water added to steam/sauté it (about 8-12 min should do it). I say “medium” heat because that is the level of heat I use/need for Le Creuset enameled cast iron cookware. Alternatively, feel free to simply steam it using a pot and steamer insert. Here’s my new steamer insert I love.
  3. While the broccoli is cooking, warm the stock in a small saucepan.
  4. Transfer the cooked broccoli to a high speed blender and add the stock and remaining ingredients. Blend until smooth, which is best accomplished with a high speed blender.

* If you don’t have the high vitamin butter oil (which I highly recommend for concentrated fat soluble nutrients), then add another tablespoon of grassfed butter. I like the high vitamin butter oil for the boost in vitamins it offers.

Bonus recipe… see that salad next to the soup? A-mazing. It’s become a staple salad for us. Super easy to throw together on a whim. Here’s what I did…

  • 1 avocado, pitted, peeled and diced
  • 1 cucumber, diced
  • 1 bell pepper, seeded and diced
  • juice of a lemon or lime
  • 1/2 bunch of cilantro, chopped
  • 1 to 3 pinches of sea salt, to taste
  • sprinkling of Farmhouse Kraut’s Smoked Jalapeno Kraut (optional, available at Whole Foods)

Toss everything in a bowl and let it set for a half hour or so (covered), if possible. Otherwise just toss and serve. By waiting though, the salt works its magic on the ingredients and enhances the experience.

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Thursday, January 16th, 2014

Recipe How to Cook Beef Tongue (Slow Cooker Gluten Free)

Grass fed beef tongue with Cherry BBQ Sauce

Grass fed beef tongue with Cherry BBQ Sauce

Enter the world of grass fed organ meats with me, if you dare.

Though, if you’ve been reading my blog recently, then you came into this unusual world of organ meats when I shared my delicious and “heart healthy” (hehe) Heart Stew recipe with you.

Heart? Liver? Tongue? What’s next? Not sure… kidneys are in my freezer but would you believe I’m freaked out about those the most?

Grass fed organic beef tongue. Are you ready?

Grass fed organic beef tongue. Are you ready? It’s so weird.

Read More »

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Wednesday, January 15th, 2014

Omnivore Food Journal (Gluten Free)

by Kristen Suzanne in food journal
Veggie Dinner (Gluten Free Paleo Vegetarian)

Veggie Dinner (Gluten Free Paleo Vegetarian)



  • Homemade Liposomal Vitamin C I like vitamin C in a liposomal form because it’s supposedly SO much better absorbed and assimilated. But, it’s not cheap to buy and take on a regular basis, therefore I’m now making my own to reduce the cost drastically, but you can buy it here.
  • Grass fed beef n liver cheeseburger (no bun) from last night’s dinner. When I make her a patty I cut it in half so she has half for dinner and 1/2 the next morning cold from the fridge. The cheese is always raw, grass fed, organic/hormone free. My favorite way to consume grass fed liver is to hide it inside grass fed ground beef cheeseburgers (no bun). Will share my killer recipe soon.
  • Organic strawberries


Read More »

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Monday, January 13th, 2014

Recipe Ginger Shallot Dressing: Raw Vegan Paleo Gluten Free

Fresh organic ginger

Fresh organic ginger

Making my own fresh organic dressings is the only way I consume salad. And since I like salad, I make a lot of fresh dressings. This is a 2.0 version of one I used to make, and it is one of my family’s favorites.

Ginger Shallot Dressing 2.0 (Raw Vegan Paleo Gluten Free)

  • 5 tablespoons raw organic olive oil or macadamia nut oil
  • 3 tablespoons organic apple cider vinegar
  • 2 tablespoons water
  • 2 tablespoons raw honey
  • 1 tablespoon plus 1⁄2 teaspoon coconut aminos
  • 1 tablespoon minced shallot (or 1 teaspoon onion powder)
  • 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)

Blend everything up and dress your salad.

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Wednesday, January 8th, 2014

How to Cook Eye of the Round Roast in Sous Vide (Gluten Free)

Organic Grass Fed Eye of the Round Roast

Organic Grass Fed Eye of the Round Roast – perfectly tender and cooked throughout.

Last year in order to save money we ordered an 1/8th of a grass fed organic cow from Alderspring Ranch where you can get the finest organic grass fed beef. When you order in bulk like that you get all different cuts of meats, many of which I was unsure how to prepare.

Alderspring Ranch

Alderspring Ranch

Enter: Grass Fed Eye of the Round Roast.

I had made roasts in my slow cooker before so I figured that’d be the best way to prepare this particular cut. But, after researching online, I learned that this is one of the toughest, leanest, (and usually cheapest) cuts of beef. Although slow cookers have a knack for making tougher cuts more tender, I had a little doubt as to whether that’d be the best option for cooking it. Back to researching online to see what I might do with my Sous Vide Supreme for this cut of beef.

After reading a few different articles, I’m sharing what I ended up doing (and will always do for grass fed eye of the round roast going forward). This meat, with the reputation for being as tough and chewy as stale bubble gum was one of the most tender pieces of meat we’ve ever had. Literally, it was tenderloin tender after using the Sous Vide to cook the Eye of the Round Roast. I’m not surprised though since that is a prime reason for using a Sous Vide to cook meats. Not only will you never overcook your precious meat, but you will also save money on buying meat because you can buy the cheaper cuts of meat, but still enjoy it without wearing out your jaw.

See? You can save money on meat and use that saved money to buy a sous vide.

Read More »

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Saturday, January 4th, 2014

Recipe Cherry BBQ Sauce (Paleo Gluten Free)

I created a Cherry BBQ sauce that is sweetener-free and oh-so-super delicious.

Ingredients for Cherry BBQ Sauce

Ingredients for Cherry BBQ Sauce (Paleo, Gluten Free)

I’ve used this recipe as a BBQ sauce over various styles of grass fed beef and bison (including tongue – strange, bizarre, and weird to be sure, but tasty). I’ve also added it to slow cooker stews for a mega flavorful stew experience.This fantastic Cherry BBQ Sauce recipe makes more than you’ll likely use with one dinner, like the grass beef tongue that will be featured with it soon. But, it’ll store well in the refrigerator for a few days to use on other foods like pastured eggs, wild caught fish, or other meat dishes. Or, you can freeze it.

Read More »

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Thursday, January 2nd, 2014

Bison Burgers, Buttered Cauliflower Puree, Basil Tomatoes Provencal (Gluten Free)

by Kristen Suzanne in food journal


Buttered Cauliflower Puree topped with grass fed bison and Baked Tomatoes Provencal

Buttered Cauliflower Puree, grass fed bison steak burger, and Basil Tomatoes Provencal

A lot of people tell me they’re looking for dinner ideas. Here’s a dinner I quickly threw together one night, and Greg said he definitely wanted me to make it more often.


Basically, while the tomatoes were baking, I steamed organic cauliflower. Then, I put the burgers on my Le Creuset enameled cast iron skinny grill (mine is the round one, but the one featured on Amazon is rectangle). While those were cooking I blended the cauliflower with grass fed butter and sea salt.

I did my best to present our plates in a fancy way, because I am continuoulsy inspired by cooking shows. That’s clearly an area in which I need practice. Sigh.

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