I’m sending out my email newsletter with my Heavenly Cookies recipe. You can sign up for it at KristensRaw.com.
I’m sending out my email newsletter with my Heavenly Cookies recipe. You can sign up for it at KristensRaw.com.
It’s been an exciting, busy and fun weekend. I had a great time on TV, Friday, showing my much-loved Raw cookie recipe Heavenly Cookies. This recipe will be featured in next week’s email newsletter so sign up for it if you haven’t at KristensRaw.com.
Today I taught my Raw food prep class, Discover Raw, and it was a blast! I was scheduled to teach at Whole Foods where they have a nice kitchen-classroom. Quite last minute, however, I found out they had to use the room for training, so it was off limits to me. Yikes! They presented me with the option to use the café, but I was a little apprehensive initially. I wanted to make sure the atmosphere was still intimate, and somewhat private, now that it would be held in an open café that could be noisy and seemingly not conducive for teaching.
Well…it turned out great (Yay!); despite the after effects of my voice being hoarse from speaking loudly to ensure everyone could hear me – haha. We all had a terrific time and the café seems like a perfectly viable option if the classroom isn’t available in the future. What’s even better is there were many shoppers passing by, eager to find out what was going on…after all, the class was sold out (24 people), so the gathering of people in the café watching me prepare Raw food and having fun was intriguing to them.
Even though it’s nighttime now, I’m still on a “high” from such a great class. I loved seeing the familiar and new faces. It’s electrifying to me to help spread the word about living the Raw lifestyle and seeing people’s lives change as a result. It’s very rewarding. That being said, a lot goes into preparing for a class (many hard hours of work), especially during the 48-hours prior to class time, and lasting until about 4-hours after class when we’re cleaning up, answering final questions, and heading home to unpack everything. By the time I’m done I feel quite spent, in an exhilarated fashion, from running on all cylinders to put on a great show. As a result, this is a day when I want big-time, high-energy to get me through, so I rely on fresh organic green juices and smoothies. Today was no different. I started with a large fresh green juice at Whole Foods’ juice bar, and had another one after my class (drinking plenty of water between). When I finally arrived home, the only thing that sounded good was a giant green smoothie…something about working hard all day and needing nutritious greens to nourish my bod. I won’t be surprised though if I’m raiding the refrigerator in the middle of the night for more of those delicious Heavenly Cookies.
Sunday’s agenda? I’m taking a break to relax because Monday, I’m back at it preparing for my next class (Jan. 26), Entertaining and Party Favorites. Whoo-wee! This class will be fantastic and I can’t wait to teach it.
For those of you who think living the Raw vegan lifestyle could be costly, let me help break it down because it doesn’t have to be. In the beginning stages, it can seem expensive, but in the long run, it’s not. Keep the five following points in mind:
>If you are new to Raw, you’re probably going to try lots of new recipes and you typically don’t have all of the ingredients on hand. As a result, you’re frequently buying new ingredients as you stock up your pantry. Once you’re stocked up with all the appropriate seasonings, herbs and ingredients then you’ll only purchase them occasionally.
Large green juice
I’m back from my snowboarding adventure and it was so much fun. I love learning new skills. Funny thing is that I thought for sure my legs and butt would be sore. Nope! My back and arms are aching from all the snow shoveling I did to help dig out our car. Flagstaff was dumped on with snow the past few days…it was positively gorgeous, glistening, and refreshing. That being said, it’s always nice to be back in the sunny, warm part of Arizona, of which I can never get enough.
I began a fascinating book while I was away titled, The Ethics of What We Eat by Peter Singer. Oh my…it’s a compelling page-turner. I think the review by The New York Times describes it best, “Vital, urgent and disturbing.” I can confidently recommend this book even though I only just started it.
Today’s food was simple:
A dose of E3’s Renew Me Emerald Blend
Handful of Raw Sweet Vanilla Rain Almonds
Large fresh green juice
Huge portion of curly kale salad with dried cranberries
Hemp Chocolate Protein Shake
The greatness of a nation and its moral progress can be judged by the way it treats its animals.
I’m alive and well! I made it through my first day of snowboarding. BOOH-YAH! We started the morning with organic green smoothies made in my awesome travel blender. Then, we stuffed our pockets full with Raw snack bars to enjoy during the day. I came prepared.
It was so beautiful and picture perfect driving up the mountain. We had a ton of snow overnight so it topped the mountain with lovely, fluffy snow perfect for falling down on my bum (or face!) Fortunately, I didn’t do too much of that. It was exhilaratingly exhausting. Just getting used to attaching the snowboard to my seemingly 20-pound boots, getting up from a seated position, under layers of clothes and snow gear that makes me feel the like the Pillsbury Dough Boy, from delicate snow that you sink into and want to fall asleep on (if it didn’t start to make your clothes wet)… all of that is a workout in itself (not to mention the elevation adjustment). My heart was racing all day. Then, as a beginner in a class, they take you down the bunny slope a little, make you walk back up, go down just a little again, and walk back up. Talk about an arduous affair in the cold and blistery wind when my life is typically basked in the warm therapeutic sun of the desert. I admit, I had moments when I looked enviously upon the skiers, feeling a longing tug at my heart to run back into the lodge and swap out the board for familiar skies. But, I’m all for new adventures. All I can say is…Wow. I kept thinking to myself, this is such great exercise even if I’m only spending 15 seconds at a time actually riding the snowboard. All that hard work topped by a few brief moments of sheer thrill…totally worth it and I’m going back for more.
Next up on the lifetime list: surfing!
Tomorrow we’re leaving for a snowboarding trip. Whoo-hoo! I used to be a big-time skier, but this is the first time I’ll be snowboarding. I can’t wait! It’s going to be awesome exercise and I’m sure I’ll work muscles that I haven’t used in a VERY long time.
Staying Raw while going on our snowboarding adventure will be super easy. I’m not going to abandon my healthy eating habits while I’m on the slopes, so I’m planning in advance. Since we’re driving to the mountains for our adventure, we’re able to take a cooler, which will be full of fresh produce. I packed my Tribest Personal Blender so we can still enjoy our super nutritious smoothies every morning and evening. (To keep our produce fresh, I’ll change out the ice in the cooler using the hotel’s ice machine.)
I packed organic Raw Sweet Vanilla Rain Almonds (recipe in this ebook), along with fresh dates, dehydrated buckwheat groats and energy bars (all perfect for stuffing into my ski coat pockets) which will serve as filling snacks when we’re warming up in the lodge between runs – clearly I won’t be having the traditional donuts and hot chocolate.
I researched the area for health food stores (fresh, organic produce) and vegan-friendly restaurants ahead of time. What did people do before the Internet? And, when we’re back in the room and need a midnight snack…no worries!…I’m prepared with Raw cookies.
Living the Raw vegan lifestyle is easy even when I’m away from home because I make it that way. It’s simply a matter of thinking ahead, being prepared and packing the essentials.
Those who think they have not time for bodily exercise will sooner or later have to find time for illness. ~Edward Stanley, Earl of Derby, speech 1873
Today it was such a lovely day in Arizona. The warm sun was shining in the bright blue sky, and I filled my body with Organic Raw goodness. I was craving Mesquite Carob Banana Smoothies with Sassy Superfood Green Goodness…so I drank like…uhmm, four of them. And they were large ones at that. What can say? I go a little overboard sometimes. *giggle*
When I was not outside enjoying the gorgeous sun today, I was having fun exchanging emails with people all over the world answering great questions about living the Raw lifestyle, swapping cool ideas about athletics, and making friends. I get so excited when I think about all of the new pals I’m making. (Note: This is always nice when you’re traveling and need somewhere to stay, am I right? haha).
Welcome to the center of your life.
Wake up and see the other souls around you. Let them affect you. Live in the center of your life.
~Juicy Living Cards by SARK
Are you trying to get your family (and kids!) to eat more Raw Vegan? Here are some fantastic tips from my latest ebook, Kristen’s Raw – The EASY Way to Get Started & SUCCEED with Raw Food:
1. Show your family great Raw recipes from books and the Internet. Then, let them take turns picking out which recipes you make for them. This will really get their taste buds overflowing with anticipation.
2. Make one Raw dish at every dinner (or every other dinner), and don’t even mention it. They probably won’t even realize they are eating so much Raw food.
3. Introduce your family to Raw with Raw desserts. When kids get to eat dessert after every meal, that is exciting, especially when they can have second helpings of it.
4. Make certain meals Raw. The easiest way to do this is to make breakfast 100% Raw. You can start by drinking fresh organic smoothies for breakfast or having creamy cinnamon nut milk with crunchy Raw granola. It’ll greatly help if you let your family take part in choosing what flavors to make. So, the night before you make a smoothie, ask your kids which flavors they would like. Make it fun by talking about the different colors, too. I love getting my nephews excited about drinking Green Smoothies. I give it a much cooler name, however: “Dragon Smoothies,” or, make a strawberry and banana smoothie and call it “Pretty-In-Pink Smoothie.” Trust me…these things help!
1. Buy in bulk. Ask the store you frequent if they’ll give you a deal for buying certain foods by the case. (Just make sure it’s a case of something that you can go through in a timely fashion so it doesn’t go to waste). Consider this for bananas or greens especially if you drink lots of smoothies or juice, like I do.
2. See if local neighbors, family or friends will share the price of getting cases of certain foods. When you do this, you can go beyond your local grocery store and contact places like Boxed Greens or Diamond Organic. Maybe they’ll extend a discount if your order goes above a certain amount or if you get certain foods by the case. It never hurts to ask.
3. Pay attention to organic foods that aren’t very expensive to buy relative to conventional prices (bananas, for example). Load up on those.
4. Be smart when picking what you buy as organic. Some conventionally grown foods have higher levels of pesticides than others. For those, go organic. Then, for foods that aren’t sprayed as much, go conventional. Avocados, for example, aren’t sprayed too much so you could buy those as conventional. Here is a resource that keeps an updated list.
5. Buy things on sale. Pay attention to which organic foods are on sale for the week and plan your menu around that. Every little bit adds up!
6. Grow your own sprouts. Load up on these for salads, soups, and smoothies. Very inexpensive. Buy the organic seeds in the bulk bins at your health food store or buy online and grow them yourself. Fun!
7. Buy organic seeds/nuts in bulk online and freeze. Nuts and seeds typically get less expensive when you order in bulk from somewhere like Sun Organic. Take advantage of this and freeze them (they’ll last the year!). Do the same with dried fruits/dates/etc. And remember, when making a recipe that calls for expensive nuts, you can often easily replace them with less expensive sunflower or pumpkin seeds.
8. Buy seasonally; hence, don’t buy a bunch of organic berries out of season (eat more apples and bananas in winter). Also, consider buying frozen organic fruits, especially when they’re on sale!
9. Be content with minimal variety. Organic spinach banana smoothies are inexpensive. So, having this most mornings for breakfast can save money. You can change it by adding cinnamon one day, nutmeg another, vanilla extract yet another. Make spinach apple smoothies and throw in a date in or some soaked raisins for pizazz. Make salads, smoothies, and soups with ingredients that tend to be less expensive such as carrots (year round), bananas (year round), zucchini and cucumbers (in the summer), etc.
Happy New Year!
I’m receiving so many emails for the recipe of my Organic Double Chocolate Cherry Cheesecake. Here it is (already!). It’s so impressive (sure to please everyone) and easy to make. Enjoy as you enter chocolate ecstasy heaven…ohh-la-la!
Organic Double Chocolate Cherry Cheesecake
Yield one 9-inch cake
1 ¾ cups nuts (I used raw almonds)
½ cup raw cacao nibs
1/8 teaspoon Himalayan crystal salt
¾ teaspoon cherry extract
1 tablespoon raw chocolate powder
¾ cup raisins
3 cups cashews, soaked 1-2 hours, drained
1/3 cup raw honey, coconut nectar, or maple syrup
6 dates, pitted
½ cup fresh lemon juice
¼ cup water
2 teaspoons cherry extract
1 cup coconut oil
¾ cup raw chocolate powder
1 bag frozen berries (cherries would be optimal but any will do!)
¼ cup raw agave
dash fresh lemon juice
Crust directions: Grind the nuts, cacao nibs and salt in a food processor, fitted with the “S” blade, until coarsely ground. Add the cherry extract and chocolate powder and pulse to thoroughly combine. Add the raisins and process until the mixture sticks together when gently pressed between your fingers. Press into the bottom of an 8 or 9-inch round spring form pan. Place in the freezer while you make the filling.
Filling directions: Using a food processor, fitted with the “S” blade, process the cashews, agave, dates, lemon juice, and water until it’s creamy. This could take 3-5 minutes. You might need to stop and scrape down the sides a couple of times. Add the cherry extract, coconut oil, and chocolate powder and process until creamy. Pour the filling into the spring form pan and freeze the cheesecake so it sets. Let thaw for up to an hour or more before eating.
Coulis directions: Blend all of the ingredients together.