fbpx

Kristen Helmstetter

(Brisa Starr)

goji berries

Recipe Rudolph Cherry Cobbler (Paleo Gluten Free Raw Vegan)

By

Rudolph Cherry Cobbler (Gluten Free. Paleo. Raw Vegan.)

I asked my husband, who has a birthday around the holidays, what he wanted to eat for his birthday dessert. He said without thinking twice, Rudolph Cherry Cobbler. It’s a raw vegan, paleo, and gluten free recipe from my Holidays Recipe Book that he’s been a raving fan of for the past five or so years. I said to him, “Really? That’s what you want for your birthday?” He said, “YES! It’s the best and I can’t eat just one serving, I keep going back for more.” I can’t say I blame him… it is friggin’ delish. The squishy and delicious cherries explode with flavor in your mouth.

[Read more…] about Recipe Rudolph Cherry Cobbler (Paleo Gluten Free Raw Vegan)

Similar Posts:

Longevity Chia Porridge – Raw Vegan Recipe

By

Longevity Chia Porridge – A magnificent breakfast for radiant health and longevity.

This recipe has become a staple in my life for the past few weeks. I have been really turned onto chia seeds and my body has been wanting more of them. From the most simple water and chia seed porridge to something as wonderful as my Longevity Chia Porridge… It is all good.

This recipe, in particular, is near and dear to my heart. One of my biggest and main goals in life is to live to be a centenarian. And by filling my body with longevity supporting foods I will accomplish that goal.

Longevity Chia Porridge.

What you’ll need:

  • Chia seeds
  • Filtered water
  • Herbal tea
  • Goji berries
  • Longan berries
  • Coconut (shredded and dried)
  • Cacao nibs and powder (optional)

Chia porridge already set. (1/3 cup chia seeds stirred with 1 cup filtered water. Wait a few minutes and stir again.)

Next morning take the chia porridge from your refrigerator and put whatever portion you desire to eat in a bowl (put remaining chia porridge back in the refrigerator for the next time). It’s nice to let your bowl of chia porridge warm a bit to room temperature if you have the time. Plus, the warm herbal tea in the next step helps warm it.

Brew organic herbal tea (I make a delightful blend of many kinds including nettles, raspberry leaf, rose hips, Spring Dragon Longevity Tea, spearmint, lemon balm, and whatever else… Chaga mushroom too!)

Take a few splashes of your tea and add to your chia porridge. This warms it up a bit.

Add 1 to 3 tablespoons of Heaven Mountain or Bija Heaven Mountain goji berries (They are the absolute best and the only goji I will buy available on amazon.)

Add 5 to 8 dried longan fruit pieces (Longan fruit are a wonderful food with numerous health benefits… reputed for things like healthy heart, blood, beauty and a sex tonic –> Yowza. I like them best in a smoothie or a chia porridge like this.)

Add 2 to 3 tablespoons coconut (dried and shredded) ** I have used on occasion Living Fuel’s CocoChia mixture that I stir in …. this includes the coconut plus some extra chia seeds as well as their xylitol sweetener.

1 to 2 tablespoons raw cacao powder mixed with cacao nibs (I take a jar and I combine cacao nibs with cacao powder and shake it up. I like this combination and I use it in my smoothies, chia porridge, and other recipes.)

Sweetener, if desired but I don’t. I’m however appreciating more food lately without added sweetness. Plus, if you use the CocoChia from Living Fuel it adds a little xylitol sweetener.

Stir everything together. Let it set for 10 minutes or so if you have the patience. :) By allowing it to set for a few minutes the goji berries and the longan berries get a little chewy and make for the most delightful texture.

******* By the way… Have questions or comments? Use twitter or my Facebook fan page to chat. Links are on the right-hand side of my blog. —>

Similar Posts:

My Favorite Brand For Goji Berries – Heaven Mountain

By

All this time…. I’ve been eating goji berries and semi-enjoying them. Never crazy for them; rather, I kind of tolerated them because of their amazing nutrient profile. I used to eat them with cacao and raisins to mask a bit of their texture and flavor. Turns out, it was the brand of goji berry that was the problem.

A couple of weeks ago, I tried a different brand and cannot believe the difference. Turns out that not all goji berries are hard and almost crunchy. They’re not all dry in texture and flavor. Who knew?!

Now, most of you know I’m a big fan of Navitas Naturals products, and I still am! But, it’s time to move over when it comes to goji berries. In fact, we were at a raw restaurant recently where the lime cheesecake was served with goji berries on top. We noticed that the berries were soft, yet didn’t seem wet from soaking. I began to wonder how this could be… my goji berries never had that texture or color. I now realize it was a different brand, probably the brand I now love.

I’m a Bija / Heaven Mountain Goji Berry girl now!

Bija goji berries are richer in color, flavor, and texture. It’s like night and day. They’re soft. They’re chewy. Their color is deeper and more vibrant. And… the real test? Kamea. I can’t get her to eat Navitas Naturals goji berries whether dry or soaked. But, Bija? She eats them by the handful.

Check the difference out in this picture below. Dry and light colored goji berries vs moist, chewy, and densely vibrant goji berries (so much that they clump together). I’m so glad I tried Bija Heaven Mountain Goji Berries. They also sell a blue bag called just Heaven Mountain. Same awesomeness!!!

Click the image to see them even better.

What do you think? Have you tried Bija Heaven Mountain Goji Berries? Do you have a favorite brand?

Similar Posts:

Monday’s Green Smoothie Breakfast

By

I LOVE GREEN SMOOTHIES!!!! For all of you out there who are intimidated my raw food, or who don’t know where to begin… this is it! Whip up a blazing awesome green smoothie for your breakfast and TAKE ON THE WORLD! (Want to learn more? Read 3 Problems Smoothies Solve here)

Here is today’s all-organic concoction. It made about a quart. I loved it so much, I drank it all down in about a minute – lol.

Water
1 giant leaf of Swiss Chard (ended up being about 1 handful when torn into pieces)
1 frozen banana
1 1/2 cups pineapple
1 handful goji berries
1 tablespoon hemp seeds

Blend it up and voila! Energizing – Satiating – Fun Breakfast

Similar Posts:

Raw Vegan Snacks, Kamea’s New Boots

By

Kamea with new pink boots!

Chef Steph from Excalibur Dehydrators was so super sweet to send Kamea these adorable pink boots. She can’t wait to wear them when we take her in the stroller when the weather gets chillier (and I think this also warrants a trip up to Flagstaff when the snow falls). How friggin’ cute are those?!?!?!

Raw Vegan Snacks
Here is a sampling of snacks I’ve been having this week…

Veggie Crackers N Miso Cashew Spread (recipes below)

Protein Greens Fix (recipe below) Not particularly super tasty, but you know me… when I want some fast and quick protein, I shake up some Sun Warrior Raw Sprouted Rice protein powder with water and chug it down. The difference this time is that I’m adding a couple of extra things to it.

Goji Raisin Mix This is simply goji berries and raisins mixed up. I like this combo because I like to sweeten up goji berries a bit and the raisins are perfect for this. I keep a bowl of this on our counter.

Veggie Cracker w/ Miso Cashew Spread

Veggie Crackers
Recipe by Kristen Suzanne of KristensRaw.com
Yield 16 crackers

2 cups zucchini, chopped
1 1/2 cups carrots, chopped
1 cup apple, chopped
3/4 cup beet, chopped
3/4 cup flax meal
1 1/2 cups filtered water
1/4 cup sun-dried tomato powder*
1 teaspoon coconut vinegar or apple cider vinegar
3/4 teaspoon garlic, pressed
3/4 teaspoon Himalayan crystal salt


Process everything in a food processor, fitted with the “S” blade until pureed. Spread out on a dehydrator tray lined with a ParaFlexx non stick sheet (I use one tray for a thicker cracker, but you can make them thinner and use two trays). Dehydrate for one hour at 130-140 degrees F. Score into desired shape and size. Reduce temperature to 105-115 degrees F and continue dehydrating another 10 hours. Flip, peel off ParaFlexx, and continue dehydrating until you reach desired dryness.
* To make sun-dried tomato powder, grind sun-dried tomatoes in a blender until you get a powder consistency (or close to it).

Miso Cashew Spread
Recipe by Kristen Suzanne of KristensRaw.com
Yield about 3 tablespoons

2 tablespoons raw cashew butter
3-4 teaspoons organic miso*

Stir the ingredients together in a bowl and spread on top of a couple Veggie Crackers.
* I LOVE this Garlic Red Pepper miso from SouthRiverMiso.com and use it in many recipes.

Protein Greens Fix
I put 1-2 cups of water in a shaker bottle and add 1 scoop of Sun Warrior’s protein powder along with a teaspoon of Greener Grasses and 1-2 teaspoons ground Wakame flakes. I would use more Greener Grasses but it increases my milk supply too much.

Similar Posts:

Sunday’s Food Journal – High Raw, All Vegan

By

Hi everyone! Here is the food I had on Sunday.

3 cups Bleh Blackberry Protein Shake
This was not particularly yummy – it was bleh. The result? I plugged-n-chugged! Lol. It had blackberries, sunflower lecithin, Sun Warrior Natural Protein Powder, avocado, agave nectar, vanilla, lucuma, and green powder.

1 Goji Wonder Treat
I had to have something to cover up for the bleh shake so I had one of my Goji Wonder Treats. The recipe is from my soon to be released Raw Vegan Transition book. It worked… the bleh shake was quickly forgotten. ;)

Kelp noodles with _____ Sauce
I’m not a real fan of kelp noodles, but I’ve figured the trick to liking them… giving them a good rinse, then soaking them in water with a little lemon or lime juice, then rinsing again. And, finally, topping them with a rich, creamy sauce.

Hence, ____ Sauce. I made a new recipe and haven’t committed to a name yet, so I’m calling it _____ Sauce for now. And, this sauce? THE BOMB!! It was love at first taste. I was hoping to add it to my Raw Vegan Transitions book, only 6 simple ingredients, but I think I’m too late in the editing and book designing process. Therefore, I guess I’ll just have to publish it HERE on my blog. :) It’s sooooooooooooooo good! It reminds me of a cheese fondue sauce my mom used to make when I was little. Anyway… I served it over the kelp noodles with a diced organic apple.

On facebook, I was told about a different kind of noodle that is supposed to blow kelp noodles out of the water – no pun intended – lol – is that even a pun? They’re Raw Sea Spaghetti from Sirova.com. Have you had them? Do you like? I’m eager to try them.

Toast with _____ Sauce
What can I say? I loved the sauce so much that I had it slathered all over some rye toast.

Romaine Lettuce with chickpeas and Olive Tahini Dressing
Delicious, refreshing, and both my husband and I were licking our plates because the dressing is fantastic. Who wants that recipe?

2 teaspoons green powder with water
I finally found a green powder that I feel comfortable taking while breastfeeding. I’ll blog about it this week.

Kelp noodles with _____ Sauce
Another serving. Yum!

Romaine Lettuce with chickpeas and Olive Tahini Dressing
Another serving. Mmmmmm!
3 cups Banana Finesse
rice milk, bananas, ice, carob and almond extract blended up

Similar Posts:

  1. Navigate:
  2. 1
  3. 2

Kristen's Raw © Copyright 2020 · This site uses affiliate links. I receive commissions for referring customers to products I use and recommend.