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Kristen Helmstetter

(Brisa Starr)

chia seeds

Raw Vegan Recipe: Hempin’ Around Chia Pudding

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I made a new chia pudding recipe with the Creamy Dreamy Hemp Milk I made the other day. I decided I needed to share it with y’all, especially since there was a request for recipes made with Raw Vegan Milk. So, here is my latest chia pudding recipe, Hempin’ Around Chia Pudding. It’s yummy! I love how the hemp seed flavor shines through. When I asked my husband what he thought of it, he exclaimed, “AWESOME!” (He’s a huge hemp seed fan.) If you’d like it sweeter, then by all means, add some more sweetness to it. The way the recipe is, it’s not super sweet, making this a good snack or breakfast.


Hempin’ Around Chia Pudding
By Kristen Suzanne of KristensRaw.com
Yield 3 cups

4 Medjool dates, pitted (or more)
2 tablespoons lucuma powder
1 teaspoon cinnamon
1/2 – 3/4 teaspoon almond extract
1/2 cup chia seeds
1/2 cup shredded coconut, dried and unsweetened

Blend the Creamy Dreamy Hemp Milk along with the dates, lucuma, cinnamon, and almond extract until creamy. Place the chia seeds and coconut into a bowl and add the blended hemp milk mixture. Stir thoroughly and wait a couple of minutes. Stir again and wait another couple of minutes. Stir again. At this point you can eat it or place it in the refrigerator until you’re ready to serve it. Hempin’ Around Chia Pudding will stay fresh in an airtight container in your refrigerator for up to five days.

* I made my Creamy Dreamy Hemp Milk with dates. The dates listed in this recipe are in addition to the dates already included in the hemp milk.

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Holiday Chia Pudding Recipe: Raw, Vegan & AWESOME!

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I made a new chia pudding recipe that I was going to feature later in the year. But, holy sh*t! It’s so good, that I’m posting about it now… while I’m eating giant spoonful after spoonful. The texture is especially fun because of the shredded coconut, and even though the flavors are for the holidays (my inspiration when creating it), CLEARLY, you can make and enjoy this any time of the year… like NOW!


{Update: I just added the photo to this post January 11, 2010. And, I thought I’d let you know that many people have made this recipe since I posted it. The verdict? They all LOVE it!}

Holiday Chia Pudding
By Kristen Suzanne of KristensRaw.com
Yield 1 1/4 cups

1/4 cup chia seeds
1/4 cup dried coconut, shredded & unsweetened
1 cup water
1/4 cup raw cashews (soaked 1 hour, drained and rinsed)
4 soft medjool dates, pitted
2 cloves
1 teaspoon lucuma powder*
1/2 teaspoon powdered ginger
1/4 teaspoon vanilla extract
1/8 teaspoon cinnamon

Place the chia seeds and coconut in a small bowl, briefly stir to mix, and set aside. Blend the remaining ingredients until smooth. Pour the blended cashew mixture into the bowl with the chia seeds and coconut and stir. Wait a few minutes and stir again. (You’ll notice the chia seeds beginning to take on a gelatinous texture.) Wait a few minutes, again, and stir. Do the “wait and stir” once more, and then place the Holiday Chia Pudding in the refrigerator for about 15 – 20 minutes (or longer, if desired). Then, enjoy.

Personally, I especially love this recipe when it’s closer to room temperature, because it’s like comfort food. So, after it gels in the refrigerator briefly, I like eating it before it gets too cold. However, this recipe will stay fresh when stored in an airtight container for 4-5 days, so feel free to nibble a spoonful here and there – cold or not! It’s all good!


*If you don’t have lucuma, then you can make this recipe without it… still delicious. That being said, I love having a jar of lucuma in my pantry for various recipes, so I recommend getting some.

For those of you new to chia seeds… you can read more about them here.

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Today’s Raw Food

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Thought I’d put up a quick post with today’s Raw food for us (my husband added a Vega bar, berry flavored and a large protein shake made with 2 scoops Sun Warrior Protein, 1 scoop pea protein, and 2 tablespoons hemp protein powders). Everything is always organic. It was a day of blissful, energizing, Raw, vegan, delicious, and nutritious food.

Banana Carrot Smoothie (3 cups)
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Green Smoothie (3 cups): banana, pineapple, Wheat Grass powder
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Easy Fresh Salad: 1 avocado, dice;, 15 grape tomatoes, halved; 3 leaves basil, chopped; squeeze fresh lemon juice; tiny pinch each of Himalayan crystal salt and black pepper
Kristen Suzanne’s Harvest Soup (1 1/2 cups (from my book Easy Raw Vegan Holidays)
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Handful of pumpkin seeds
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Hemp Milk Super Berry Smoothie: 1 cup hemp milk, 1 cup blackberries, 1 cup strawberries
Chopped Veggie Salad Mix: carrot, zucchini, olives, basil, red bell pepper, Sweet Capri Dressing (dressing from my book Easy Raw Vegan Salads & Dressings)
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Cinnamon Vanilla Chia Pudding

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Girl Talk: Cloth Period Pads & Panties – I’ve Always Been Intrigued

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It’s time for a little “Girl Talk” on Kristen’s Raw Blog.

The idea of using organic cloth pads for “period time” has always intrigued me… and, scared me a bit. I love the eco-friendly aspect of it, as well as not having to always buy organic cotton pads (I’m not a fan of tampons, even if they are organic, and only use them on rare occasions). However, I’ve always been a bit shy to try the cloth pad option. But… it keeps coming to my attention, so I decided it was time to give it a try. When I was buying my husband a hemp sweater from Rawganique for Valentine’s Day, I saw they had these “LunaPanties: organic cotton period panties” and I decided to give them a try. I haven’t had the chance to use them yet… but that full moon is on its way. UPDATE: I’ve used them and they are a bit stretchy to wear they don’t fit that well. The “pad” part is fine, but the overall comfort of the underwear isn’t anything to write home about. 

Then, that same week, I was reading up on some blogs I follow, and a fellow blogger actually wrote an informative post on the topic. I highly recommend checking it out. She writes, “The minute I tell folks I use cloth menstrual pads, their expression noticeably changes into one of confusion and sometimes disgust. But as I glowingly tell them about the benefits of cloth both to myself and to the environment, they start to listen and realize it’s not so weird or strange after all.” Read more here.

On to the topic of Raw food now… Here is my food intake/plan

Water w/ New Chapter Organic’s Berry Greens (I buy mine from Vitacost.com but they also sell it on Amazon and in some Whole Foods Markets) and Amazing Wheat Grass Powder
~ I like the taste of these two products, both together and independently. It’s a great alkalizing way to start my day. I also add them to smoothies, too, if I’m not drinking them straight with water.

2 Bananas
~ Bananas are easy, full of vitamins, and taste awesome. Need I say more?

Cherry Tomatoes, Carrot Sticks, and Cheezy Hemp Nacho Sauce
~ I know… AGAIN? Emphatically… YES! I cannot seem to get enough. I’ve been making it every other day. If I’m not eating it with veggies, I eat it with Raw corn chips, and I’ve even enjoyed it w/ organic, baked corn chips. I love the flavor!!! It’s a satiating snack that keeps me filled for hours.

Strawberry Fennel Kale Salad (2 servings)
~ I’ve also been eating a lot of kale salads lately, trying different combinations of ingredients. This was a lovely combo.

3 Spoonfuls of Chia Seed Pudding w/ Raw Cashew Milk
~ This is a great way to fix a sweet tooth. And, chia seeds are loaded with nutrition (read more here). The Raw cashews and chia seeds are from Navitas Naturals.

Goji Berries (a few small handfuls)
~ I’m making a new dessert recipe, with goji berries, so I have them sitting on the counter. I’ve been munching on some here and there when I walk by them.

Kelp Noodles and Raw Marinara
~ I have a bag of kelp noodles begging to be used in the refrigerator. I think I’ll whip up some Raw Marinara tonight and we’ll enjoy that for dinner… alongside some Cheezy Hemp Nacho Sauce and Corn Chips of course – ha ha.

Dessert
~ We’ll either have some more Chia Pudding or the new dessert recipe I’m working on. Either way… we’re having dessert!

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My Super Shake

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I came up with a great protein shake recipe that is filling and nourishing. I feel like it’s strengthening me from the inside out when I’m drinking it. I’m calling it my Super Shake, and my husband and I have been enjoying it every day for the past few days as our breakfast (and I’m sneaking it in for my snack when we see the midnight showing tonight of The Day the Earth Stood Still).

Super Shake
approximately 3 cups / 1 serving

1 cup water
1 cup raw hemp seed milk* (or more)
1 tablespoon chia seeds
2 tablespoons Manitoba Harvest Hemp Protein Powder
1 tablespoon rice protein powder (been using chocolate flavored)
1 teaspoon Vitamineral Green powder
1 teaspoon Fruits of the Earth powder
1 banana, peeled

Just blend it up, drink it down and feel the power from the essential amino acids, essential fatty acids, and antioxidants go to work for you!

*I’ve been making my raw hemp milk by simply blending water with Manitoba Harvest’s hemp seed butter (this is also known as my “1-Minute Hemp Milk“). Sometimes I add a touch of raw agave or a date to it as well.


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Chocolate Chia Crackers and Amazing Spreads!

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Calling all Raw Vegan Chocolate lovers! Are you ready for a super fun trio of recipes? Get out your dehydrator because my Chocolate Chia Crackers are BIG fun. Need a snack for your kid’s lunch box? Want something super healthy to munch on while watching this week’s VP debates? Then, look no further because this is it! I wrote in a past post that Chia is a dieter’s dream food. And, raw chocolate mixed in… HELLO! YUM!

What? Don’t have a dehydrator yet? Why not??? Having a dehydrator is such a fun addition to your Raw Vegan kitchen because it adds tremendous variety to your diet as well as shelf life to some of your food. Now you can have crunchy foods, warm foods, marinated foods with a texture reminiscent of cooked food, and foods that can last a long time in your refrigerator or freezer. Need I say more? Or, maybe you have a dehydrator but want some delicious dehydrated recipes, then check out my ebook, Kristen Suzanne’s EASY Raw Dehydrating.

Okay, back to this wonderful trio of Raw Vegan recipes. Here you go! Enjoy!!!

Chocolate Chia Crackers
Yield 1 tray (quantity depends on size you cut)

1 cup chia seeds (get them here)
2 cups water
Juice of 1 orange
1 apple, cored & chopped
1/4 cup raw chocolate powder (Navitas is my all-time favorite brand)
2 tablespoons raw agave nectar
6 dates, pitted
dash Himalayan crystal salt

Soak your chia seeds for 30 minutes in a large bowl with 1 1/2 cups of the water. Blend the remaining ingredients (including the remaining 1/2 cup of water) together. Add the blended mixture to the bowl with soaked chia seeds and stir to mix. Break up any chia seed clumps with your rubber spatula or spoon. Let the mixture sit (as is) for 15-30 minutes.

Spread the mixture on a dehydrator tray lined with a non-stick paraflex sheet and score to desired size. (For a thinner cracker, divide between two trays.) Dehydrate at 135 degrees for 60 minutes. Reduce the temperature to 105 degrees and dehydrate another 6-8 hours. Flip crackers onto another tray without a paraflex sheet and peel off the paraflex sheet being used. Dehydrate another 6-10 hours, or until you reach your desired dryness.

Chocolate Hazelnut Butter Spread
Yield 1 1/4 cups

1 1/2 cups hazelnuts
3 tablespoons raw chocolate powder
1 1/2 tablespoons agave nectar
1/2 cup cashews
2 tablespoons extra virgin coconut oil
pinch Himalayan crystal salt

Process all of the ingredients in a food processor, fitted with the “S” blade, until creamy. That’s it! Easy!

Sweet Southern Peach Jam
Yield 1 cup

1 cup frozen peaches, thawed
3 dates, pitted, soaked 20 minutes, drained
1 tablespoon raw agave nectar

Blend all of the ingredients together. Voila, Sweet Southern Peach Jam!

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