This past weekend I enjoyed a super fun get together with friends, that I’m describing as a High-Raw Soiree. Here is what I brought as my dishes to pass (Raw, Vegan & Organic):
~Crispy Sprouted Chips (to dip in the aforementioned items)
~Chinese Hemp Noodles (one of the best dishes to take to pass at a party)
~Sweet Dreams Hemp Cookies
~Summer Fresh Lemon Cheesecake (a total hit! I can’t wait to share the recipe in my next class)
We did a little celebrating of Cinco de Mayo – complete with margaritas (not all Raw, but made with Raw agave, fresh lime and some other, shall I say, spirited ingredients). The hosts of the party had a delicious kale salad alongside some lovely steamed green beans for us. It was loads of fun…especially when we were singing along to Earth, Wind and Fire at the top of our lungs (many margaritas later).
Daily Conversation Question:
In which activity would you like a lesson from an expert?
*For those who don’t know, I’m adding a “conversation question” to my blog posts. They’re from these cute “conversation starter” cards I found at a little boutique. Sometimes it can be uncomfortable when meeting new people, or if there is silence while around co-workers, or maybe you’re meeting your boyfriend/girlfriend’s parents for the first time and you want to ensure stimulating conversation. These are fun and made for just that!
Truthfully…it’s hard to have only one salad in the top spot, so I’m claiming that this salad has earned the right to be in the top 5 at least. It’s refreshing, gourmet, stylin’ and everyone will want seconds and thirds because the chewy, crunchy, savory and sweet will have you begging for more.
Spring and Summer are popular seasons for enjoying salads. This one is perfect for any occasion, whether you want to:
~ Make yourself a gorgeous salad. (It can be a “starter” for your meal or the whole meal itself.)
~ Serve it to your family. (Get many “oohs and ahhs” while you’re at it.)
~ Show it off to friends. (This salad gives you total bragging rights! It’ll make you very popular.)
I served this for the salad course at my last Mandala Dinner event, and probably received the same number of emails requesting this recipe as I did for the Spinach Thyme Soup Recipe (available in May’s email newsletter – sign up here).
Making the Salad: There are few components you’ll need to make in advance, so plan accordingly. I’m known for bragging that my ebooks and recipes are EASY and FAST! Even though this recipe involves a little more work than the typical chopping found in a salad, the work is acceptable for two reasons…1) the salad is a-freakin’-mazing and 2) the work you do for a couple of the items (seeds and leeks) is for making components to the salad that can be stored for future salads; hence, the second, third and maybe fourth time you make the salad, you’ll only toss together the dressing and leafy greens.
You’ll need the following for each small serving of salad:
2 cups spring mix lettuce
1 tablespoon dried cranberries
1 tablespoon Sweet Vanilla Rain Sunflower Seeds (in my Sides-n-Snacks ebook)*
1 tablespoon Dried Leeks (recipe below)
2-3 tablespoons Olive Vinaigrette Dressing (recipe below)
*You can use any sweetened raw, sprouted and dehydrated seeds, but this simple recipe of mine is one of the main components that brings this salad together. (Special flavors!)
Dried Leeks: Slice 2-3 leeks very thinly, rinse well and place in a bowl of water to soak for about 30 minutes. Drain and rinse well. Place the leeks in a shallow bowl with 2 tablespoons olive oil, a squeeze of fresh lemon juice and 1/2 teaspoon Himalayan crystal salt. Let these marinate for about 15-minutes. Transfer them to a dehydrator tray (shaking off any excess oil over the bowl beforehand) and dehydrate until crispy – which is approximately 10-15 hours. Note: Make extra dried leeks so you have plenty on hand. Store them in a glass mason jar in your refrigerator for future salads and soups.
Olive Vinaigrette Dressing
Yield 1 1/4 cups
1/2 cup water
1/2 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
2 teaspoons raw agave nectar
1 clove garlic
1/4 teaspoon Himalayan crystal salt
1/2 teaspoon dried oregano
1/4 cup fresh basil
1/2 cup pitted kalamata olives (or any olives of your choice)
Blend all of the ingredients for the dressing except for the basil and olives. Add the basil and olives, and pulse your blender to break them up, but not to blend them completely. This gives the dressing a lovely texture and color. Put your salads together with all of the ingredients above and enjoy!
If you’re in the Phoenix area during the weekend of May 17, you’ll want to register for our next class, Easy Raw Vegan Desserts.
It’s going to be sooooooo much delicious fun as I teach you how to make Easy, Wonderful, Mind-Blowing Raw Vegan Desserts. By the end of class, we’ll have our Raw Vegan Sweets Buzz going on and feel absolutely amazing! Seats are going fast so register today to guarantee yourself a seat.
Okay everyone! I’m ready to share my Spinach Thyme Soup Recipe. For those of you who don’t know, I served this for the soup course at the last Mandala Dinner event, and I’ve received email after email requesting the recipe. Everyone, including the non-raw foodies who attended the dinner, L-O-V-E-D it.
So, I’m ready to share it, and it’ll arrive in your email inbox soon, if you’re a subscriber of my email newsletter. If you’re not…what the hell are ya waiting for???…get to it by going to my website here. Oh, and by the way…I have also received MANY requests for the salad recipe I served that evening, so I’ll be sharing that soon, too! With food this delicious, it’s so dang EASY eating Raw Vegan!
Wednesday, April 30th, 2008
You know those kinds of things that you wait to do, either because you’re too busy, too lazy or something of the sort? I’ve had situations where I heard about something that could make life better or easier, but since it took some time to research the “pros” and “cons,” I kept putting it off. My Netflix Membership is a perfect example of such a thing (as well as my Blackberry Curve, but that’s for another post!).
We used to rent quite a few movies from Blockbuster, and since the store is relatively close, I saw no need to change to Netflix (although I admit – I was awfully curious when I kept seeing my neighbors pull those red envelopes from their mailboxes). Plus, I didn’t want to get stuck in some kind of monthly program that I wouldn’t use. But, after trying to find a number of movies that Blockbuster didn’t have, I went to Netflix to check it out. Wow, was I amazed! Not only did they have all the movies I was looking for, but I’ll save a lot of money by using them instead of renting through Blockbuster. (I think Blockbuster does have a mail-type program, but Netflix has the reputaion for having the biggest source of movies, so I’m sticking with them.)
Here is the take away…I love Netflix and highly recommend it. There’s something very cool (and fun!) about going to my mailbox and having a “goodie” in there waiting for me a couple times a week. It gives me something to look forward to, and that is plain FUN!
Through Netflix, we rented an amazing documentary
. If you haven’t seen it, YOU MUST!!! It’s beautiful, educational, fun, scary, eco-adventure-like and everyone needs to see this. Get educated about sharks like never before. Here is proof of the amazing info you’ll learn:
My boyfriend wants me to learn how to scuba dive and I used to be terrified…because of sharks. Not anymore! This movie makes me want to hug a shark (if only that were possible – ahhh, I can dream). Seriously though, sharks are incredible creatures NEEDING OUR HELP! This terrific documentary has already won 26 international awards
!!! Check out the details about Sharkwater here
and then rent it at Netflix (this documentary is getting so big that it’s possible Blockbuster will/does carry it – either way – you gotta check it out!).
I have been craving spumoni ice cream lately, so I had to come up with an alternative – Raw Vegan style. Here it is! Super delicious and yummy – enjoy!
*Side note: I hope it goes without saying that I only use organic ingredients whenever possible, which basically means that 99% of everything I create is organic. There are instances where I simply can’t procure it – so I either try to find an organic substitute of some sort or I begrudgingly use conventional.
Spumoni Dessert Smoothie
Yield 4 cups
1 cup raw shelled pistachios, soaked 1-hour, drained and rinsed
1 1/2 cups water
1 (10oz) bag frozen cherries
1/4 cup Raw agave nectar
3 tablespoons Navitas Raw chocolate powder (my favorite!)
1/2 teaspoon cherry extract
pinch Himalayan crystal salt
Blend until smooth and creamy – enjoy!
Update: My class over the weekend was a huge success! We rocked the house at Whole Foods with a sold-out class and had a blast. Get ready for another incredible class May 17 when I teach some of my favorite Raw Vegan dessert recipes.
Wednesday, April 23rd, 2008
Happy Earth Day!
It’s been an exciting day for Kristen’s Raw, as we celebrated Earth Day giving out delicious samples of my Sweet Dreams Hemp Cookies. The coolest part was seeing so many familiar faces stop by Whole Foods to say hello AND all of the new people I turned on to Manitoba Harvest Hemp Seeds (hemp is one big-time earth-friendly crop you know).
EXPOSED – Major New Study…Great GM Crops Myth!
As my boyfriend said when passing this news along to me…Here is a great big kick in the nuts to Monsanto and their freaky GM foods! Take THAT Monsanto!!! Read this GREAT article!
I had a very busy (work) and fun (family in town) weekend. I’m just now getting back to normal, cleaning up around the house, going through emails, and getting ready for my week, which will be very busy as I prepare for my huge and exciting class this weekend. I was putting dishes away a short while ago, while thinking about my upcoming class and the mix of friendly familiar and new faces I’ll be seeing. It dawned on me that it’s been quite a few weeks since my last class and I miss my students! I’m looking forward to seeing all of you “regulars” (you know who you are), and I’m looking forward to meeting and teaching many new people.
And, as many of you already know, I’ll be at Whole Foods for Earth Day (N Scottsdale – 101/Raintree location). I’ve changed the time a bit, so you can expect to see me there from about 11am-2pm. I look forward to having some of you stop by for a Raw Vegan treat and saying hello.
Today I made some Quick Strawberry Ice Cream, which was delicious, refreshing, and oh-so-yummy! Here is the recipe.
Quick Strawberry Ice Cream
Yield 3 cups
1 1/2 cups fresh strawberries, chopped
3 frozen bananas, chopped
2 tablespoons Raw carob powder
2 tablespoons water
Blend everything together (quickly). Don’t go too long with the blender, because you want it like soft-serve ice cream…not a smoothie.
Thursday, April 17th, 2008
Exciting News – At Whole Foods in Scottsdale, AZ (101/Raintree location) we will have a section called Kristen’s Raw Korner. This area will feature my favorite brands and products that I personally use and recommend. In addition to this, we’ll have little signs by various products throughout the store illustrating that these are my favorites. This is especially useful for foods that need to be refrigerated (so they can’t be on display in Kristen’s Raw Korner). It’s a great way to make shopping for Raw easier when you visit the store. How cool is that???
Daily Conversation Question:
What event in the past, present, or future would you like to witness in person?
Wednesday, April 16th, 2008
This year, I’m celebrating Earth Day (April 22) at Whole Foods (Scottsdale location – 101 & Raintree) by showing off one of my favorite hemp recipes from my latest ebook, Ultimate Raw Vegan Hemp Recipes. Of course, I’ll be featuring my favorite brand of hemp, Manitoba Harvest - YUMMY!
I chose hemp to celebrate Earth Day because hemp is one of the most earth friendly crops that can be grown. The popularity of hemp products and foods is growing by leaps and bounds which excites me big time! How many of you are adding hemp to your life?
Come join us! If you’re in the area on Earth Day, stop by, say hello and enjoy one of the delicious organic Raw vegan treats I’ll be giving out. We’ll be there from about 12-2:30pm.