Hi Kristen, I love following your blog….. I was wondering if you could give me advice…. and your personal motivation and reasons for being raw…I have a blender, I don’t have an expensive juicer or a dehydrator….and right now, I’m starting to become aware that I’m probably slightly caffeine/sugar dependant… I have an incredible sweet tooth…. and it seems that every time I try to start raw foodism, I fail….not so much by heating something…. (as I rarely cook my foods anyways), but mainly because I have a hard time staying away from already processed prepared foods, coffee, sugar and sweets.I was therefore wondering if you would mind giving me some advice, on how to get started…. on how to find the real motivation to go raw…And on how to adhere to a raw food lifestyle – on a student budget (without a juicer or dehydrator)…What were some of your personal motivations for going raw? And what have been some of your personal benefits?I know rationally that I will benefit from it….but every time I fail it’s because I self-sabotage myself by convincing myself that my current diet is ‘pretty healthy already’….Any books you would recommend as good starters?
I’m not one to waste organic food… ever. So, when I’m done juicing, I make crackers with the leftover pulp, or I stir some into my dog’s food, or I give it to the bunny’s in my neighborhood.
This sauce is AMAZING!
I get so many compliments on this recipe – I stopped keeping count. Enjoy!
- Use this for dipping fresh veggies (my favorite way) or corn chips (Raw or not – it’s up to you!)
- For those eating cooked vegan foods, this is an awesome sauce on top of veggie burgers
- This also makes a delicious Raw vegan dressing on a hearty salad with romaine lettuce, chopped tomatoes, and cucumbers. You could even sprinkle on some Raw vegan taco meat and raw dehydrated corn chips for a tortilla type salad.
- Here’s a super fun way to have it… dehydrated like a slice of nacho flavored cheese… simply spread the mixture on to a dehydrator tray (Excalibur Dehydrators are, by far, the best) fitted with one of their Paraflexx sheets. Let it dehydrate (105-110 degrees) over night (or longer!), and try flipping it on to a regular mesh tray the following day, peel off the Paraflexx sheet and continue dehydrating until you reach a “dry-type” texture. Either try cutting into squares to put on your next sandwich or crumble it up and use it as a fun and yummy topping for salad. Or, if you’re like my sweet husband, he eats it straight out of the dehydrator bite by bite… plain, all by its delicious self!
- How To Make AWESOME Raw Vegan Kale Chips
- EASY Raw Vegan Recipe – Banana Nut Cookie Dough Bites
- Raw Vegan Recipe Book – CHOCOLATE – Now Available
- Jamaican Me Hot & Crazy Dressing – (VIDEO, Raw Vegan Recipe) – Plus Food Journal
- Cinnamon Banana Bread Squares – Raw Vegan Recipe W/ Almond Milk Pulp (and Food Journal)
For this month’s giveaway, I’m giving the winner a complete set of my ebooks!!! That’s 11 ebooks!
Question: What inspires you to eat healthy?
Here is a recent article featured on MSNBC.COM about Raw chocolate. Yum!
CHOCOLATE CRUNCH HAZELNUT MACAROONS
By Kristen Suzanne of KristensRaw.com
Yield 35 macaroons
Let me just tell you… these have become a staple in my household. My friends and family frequently email and call me begging me to make these for them. They have a scrumptious flavor and awesome texture. Just see for yourself. They’re wonderful and so easy to make. Whip up a quick batch of these for the next party you attend and you’ll be a hit! Warning: These are addictive! :)
1 cup hazelnuts*
1 cup raw chocolate powder
1 cup dried coconut, shredded & unsweetened
1 cup raw agave nectar or raw coconut nectar
2/3 cup coconut butter
1/2 cup raw cacao nibs
3/4 teaspoon cinnamon
1/4 teaspoon Himalayan crystal salt
Using a food processor, fitted with the “S” blade, grind the hazelnuts to a fairly medium/fine grind. Transfer to a large bowl and add the remaining ingredients. Stir all the ingredients together well by hand, or use a mixer with a paddle attachment to make it easier.
Use a tablespoon measurement to spoon out the batter and place on a cookie sheet (I like using a tablespoon size ice cream scoop). Freeze for up to an hour and enjoy.
*My favorite way to make these is with hazelnuts, but if you don’t have those on hand, you could try other nuts or seeds.
My favorite way to enjoy these is straight from the freezer or refrigerator. When I take them to a party, I put them in the host’s refrigerator, or freezer, until I’m ready to serve them. If they sit at room temperature they can get a little soft (but still yummy). An option to help prevent the softening at room temperature is to dehydrate them at 105 degrees for 16 – 24 hours right after you make them.