Wednesday, June 18th, 2008
It’s been a fun day so far. I’m filled with so much energy and happiness :)
I’m not doing anything in particular, and sometimes those days are just the best. I’ve been instant messaging a ton with my bud, Malynda, as well as eating lots of Raw Vegan purple cabbage slaw (cabbage is filled with vitamins and phytonutrients!), drinking green smoothies (gotta get my chlorophyll), dancing around my dining room like no one is watching (to some old school Janet Jackson), and working online. Oh yes, I also played with some more chocolate recipes.
Later today, I’ll be going to the gym of course:
Strength Training: Triceps
bench dips, v-bar pushdown, tricep kick backs
heavy weight, low reps, 4 straight sets
Daily Conversation Question:
What are the most important qualities you look for in friends?
In honor of women and our amazing birthing abilities, I’m drinking a Womanly Green Smoothie. As many of you know, I’m going to be “working” on becoming a mom in the (near) future. As a result, I’m starting early in taking excellent care of myself by paying extra close attention to everything that passes my lips and touches my body. I’m making a healthy and fertile playground of my body with conception on the horizon.
I love what Henry G. Bieler, M.D. wrote in his book Food Is Your Best Medicine:
“‘Doctor, is my baby all right?’ is the first question of almost every woman when her child is born. I myself have heard the question thousands of times. If every mother’s greatest wish is to have a truly healthy baby, why (in most cases) does she take such poor care of herself before the baby is born? And why does she feed her child from infancy to adulthood so improperly that illness inevitably results?”
Womanly Green Smoothie
1 cup Women’s Balancing Tea (brewed, cooled to room temperature)
6 organic strawberries
1 handful organic spinach
Blend it up and enjoy.
I am a fool for Raw Vegan cobblers because they’re satiating, nutritious, and extra easy to make. They remind me of traditional cooked cobblers, but when I’m done eating the Raw vegan version, I’m filled with energy, excitement and happiness :)
My recipe for Summer Strawberry Cobbler hits the spot and delivers everything I promised a cobbler would above. The delicious recipe is available in both my print book and ebook, Kristen Suzanne’s EASY Raw Vegan Desserts (but I’m also sharing it with you here!). It’s a refreshing recipe with flavors that keep playing in your mouth, well after you’ve swallowed a bite.
I chose strawberries for this cobbler because it’s summertime and they’re in season. And, buying organic food in season is just one of many ways to buy organic on a budget.
Strawberries are loaded with tremendous health benefits:
~ Help protect against a variety of cancers
~ Rich in folate, fiber, vitamin C and potassium
~ Heart-disease fighting phytonutrients
~ Compounds may help strengthen short term memory (nice!)
You’ll also see that I’ve included prunes in the recipe when you buy the book. I love using prunes because they have a wonderful, soft texture and they’re not as sweet as most other dried fruits. And, they’re seriously LOADED with antioxidants.
Summer Strawberry Cobbler
Kristen Suzanne of Kristen’s Raw
Yield one 8×8 glass-baking dish
I am a fool for Raw vegan cobblers because they’re satiating, super easy to prepare, and nutritious. Here’s a fun, delicious recipe for exactly that, Summer Strawberry Cobbler. It’s refreshing with flavors that keep playing in your mouth, well after you’ve swallowed a bite.
2 cups raw pecans or walnuts
3/4 cup dried coconut, shredded & unsweetened
1 teaspoon fresh orange zest
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
2/3 cup currants
1/3 cup prunes, chopped
The Strawberry Filling
25 oz fresh strawberries, destemmed (or use frozen and thaw them)
1/3 cup fresh orange juice
8 soft dates, pitted
2 tablespoons raw agave nectar
Place the nuts, coconut, orange zest, cinnamon, and salt in a food processor, fitted with the S-blade, and process until coarsely ground. Add the currants and prunes, and process until the mixture resembles coarse crumbs and holds together when gently pressed between two fingers. Set aside.
Take about 15-16 ounces (approximately two-thirds) of the strawberries, chop them and set aside in a large bowl. Then, place the rest of the strawberries along with the orange juice, dates, and agave in a blender and process until smooth. Pour into the bowl with the chopped strawberries and stir.
Pour half of the crumble in the bottom of the glass-baking dish and give it a firm but gentle press. Spread the strawberry filling on top. Sprinkle the remaining cobbler crumble on top of the strawberry filling, allowing some of the beautiful strawberry filling to show through. Serve at room temperature, or warm in a dehydrator for up to an hour at 130 degrees for extra deliciousness. Covered, Summer Strawberry Cobbler will keep for up to three days in the refrigerator.
Today’s Fun Work: I’m listening to the audio soundtrack to What The Bleep Do We Know and working away on my laptop. If you haven’t seen this documentary, I highly recommend it. I liked it much better than The Secret. And, the soundtrack is very cool.
Today’s Fun Exercise: I’m hitting the gym later for cardio and chest strength training. Tonight, I’ll take my dog for a nice long walk when it cools down.
Today’s Raw Vegan Food (in this order):
3 cups Watermelon
1/4 cup Summer Strawberry Cobbler
2 cups Green Smoothie (strawberries, spinach)
2 1/2 cups Truly Chopped Salad plus an avocado
3 cups Green Smoothie (banana, kale)
1/2 cup Summer Strawberry Cobbler
I craved a big, fresh, organic salad today, but I wanted to put a different twist on it for some extra fun and added health benefits.
My inspiration was to make something that was easy on digestion, and since chewing is such an important part for healthy digestion (breaking down the food into small enough pieces), I decided to make my big, fresh salad truly chopped to facilitate that.
Basically, I used my food processor to chop all the different components of the my salad into tiny pieces (carrots, red bell pepper, avocado, cucumber, parsley, romaine lettuce). Using my food process, fitted with the “S” blade, I processed the different produce one-by-one until it was in tiny pieces and then transferred it to a bowl. (I didn’t throw everything into the food processor all at once because the foods have differing water contents, and if you, for example, chop up cucumber with carrot, the carrot takes longer to chop, thereby turning the cucumber to mush by the time the carrot gets small enough).
Then, I added dried cranberries to the bowl of chopped goodies, and tossed in a simple dressing (hemp oil, lemon juice, salt, agave nectar). Voila… Truly Chopped Salad. Great for digestion, fun to eat, and delicious. Just imagine all of the other possibilities… fennel, olives, herbs, cilantro, spinach, pineapple, zucchini, beets, prunes, currants, celery, etc. Yum!
My Organic Raw Food Intake (so far):
Green Smoothie (apple, orange, spinach)
2 large servings Truly Chopped Salad
Summer Strawberry Cobbler (recipe will be posted by tomorrow)
20 minutes on the treadmill (walk/run)
Back strength training (wide-grip pull down, close grip row, hyperextensions)
Jumping jacks between weight lifting sets
Daily Conversation Question
How will our culture change in the next 100 years?
It’s been a busy Friday so far. I played in the kitchen with new raw vegan chocolate recipes and right now I’m catching up on business, emails, etc. I still have to get to the gym and get a solid workout. I think I really need it…feeling the need to pound it out on the treadmill or something.
Is there a full moon coming in the next few days? Is it me or is everyone feeling a little weird-ish today. Oh wait! Maybe it has something to do with Fri/13th? Hhhmmm….That has to be it (and it explains a lot – haha).
Isn’t this dog adorable? If only I could train my dog to carry my organic produce – yeah, that’ll be the day – haha :)
Thanks to everyone for all the love after receiving my latest email newsletter (sign up here). I love hearing from you.
Daily Conversation Question (doing a twofer today):
What’s the most significant problem facing the world?
What does your perfect day look like?
Wednesday, June 11th, 2008
With summer fast approaching, I was in search of yet another way to enjoy green smoothies, so I decided to make Green Smoothie Popsicles. The extra cool thing about these is that kids LOVE them! They’re so easy, cute, and refreshing…just what we need in hot temperatures. And, the varieties are endless…making watermelon popsicles with a touch of rind is on tomorrow’s menu for me. They’re going to be so pretty – I’m such a girl! I’m going to call those Princess Popsicles. Here are the ingredients for the Green Smoothie Popsicles featured in the picture:
splash lemon juice
Blueberry Ginger Affair
splash lemon juice
Simply blend the ingredients together for the recipe you choose and pour into popsicle molds and freeze. If you don’t have popsicle molds, then you can freeze them in an ice cube tray and have Green Smoothie Popsicle Bites.
I’ll be at Whole Foods this Saturday featuring my recipe for Summer Strawberry Cobbler. With Father’s Day coming up, this is the PERFECT dessert to take (or to any summer party). I promise…people will be begging you for the recipe :) If you’re interested in trying it, stop by Whole Foods (Raintree/101 location) between 11am-1pm.
Ten-hut (the full version: a-ten-hut) is the abbreviated military term for “Come to attention!” And, that’s exactly what this smoothie does…gets my attention! It’s sweetly delicious, reminds me of the army green color, and attention getting with great nutrition. Can you imagine if we fed our military with green smoothies? (They deserve the best after-all!)
I had it for lunch today (I love drinking smoothies and juices for breakfast and lunch because they’re easy to make, loaded with superior nutrition, fill me with unstoppable energy, and taste so dang great).
Sweet Army Green Smoothie
Yield 1 quart
1 1/2 cups water
3 frozen bananas
2 medium leaves lacinato kale
big handful cilantro
1 tablespoon Vitamineral Green Powder (y’all know this is my fave!)
Blend it up and feel your body ten-hut!
PS…Oprah update. She’s still rockin’ it out vegan style – boohyah!
I’m getting together the goods for my next email newsletter (sign up here), and one of the featured recipes is this delicious dip (or it can be used as a salad dressing like I did here). I promise…the next time you’re jonesing for a ranch style dip or dressing that is so satisfying and keeps you coming back for more, make this! It’s amazing.
Kristen’s Raw – Twitter Style
I’ve been having a lot of fun using Twitter to stay connected and meet new people around the world. Follow along with me here.
I was born and raised in Michigan and the humid summertime in Michigan (as a kid) just wasn’t the same if you didn’t indulge in a slurpee from a 7-Eleven convenience store. Well, today I was taking a stroll down memory lane as I slurped on a delicious concoction that transported me back to childhood days. Granted, it certainly didn’t look or taste exactly like the all-too-sugary-sweet experience of the past. But! The texture was the same and with my transformed vegan crudivore taste buds and desires, I loved the “green, raw, organic” version so much more. It was so great that I’m headed back to the kitchen to make another one when I finish this post. I can tell this is going to be a staple all summer long here in the dry Arizona desert heat. I can’t wait to make a bunch of other combinations…just frozen fruit and green powder…that’s the trick to making it just like a slurpee’s texture!
Yield 3 cups
1 cup water
1 cup frozen organic mango
1 cup frozen organic peaches
1 heaping spoonful Vitamineral Green Powder (this stuff kicks butt and takes names!)
Give it all a whirl in your blender and enjoy fresh, pure energy when your body’s cells jump for joy as they swim in nutrition.
Daily Conversation Question:
What one question would you ask a psychic about the future?
Friday, June 6th, 2008
Kristen Suzanne in raw
For those of us eating a Raw diet, did you know there is a term used to describe our eating behavior that goes beyond the typical “Raw” which is so commonly used? There is! We’re called crudivores (pronounced like crude, as in unrefined, unprocessed). Throw that term around at the next party you attend. Check out more here (it’s really cool!). More specifically, for my purposes and most others living the Raw lifestyle (who omit animal products and by-products), we should call ourselves vegan crudivores.
If you google crudivore, you’ll see that there are about 6,000 results which is very low. Even lower are the results you get when googling vegan crudivore (about 800). To put that into perspective, herbivore yields about 1.4 million results.