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Kristen Helmstetter

(Brisa Starr)

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Turmeric Recipes! My New Kindle eBook: Turmeric Hacks – 55 Clever Recipes Using Turmeric

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Turmeric is a big part of my life!

I’m happy to announce I released another book, Turmeric Recipes!

This recipe book features 55 delicious and clever recipes to add more turmeric to your life. I love this health-boosting, gorgeous spice!

From tea to salad dressing to ice cream, you’ll love these recipes featuring this shining-star of a spice.

Why would you want more turmeric in your diet?

Ummm… Because it’s good for you. :)

Some call it a miracle spice.

I’m not claiming miracles, but I do believe it strongly enhances health.

This beautiful spice is a deep orange-yellow color, and it’s been used in South Asian cuisine for thousands of years. It adds flavor, health benefits, and color to your recipes. OK, and maybe a little magic. :)

Many people consider turmeric to be a superfood.

It’s active compound, curcumin, is a powerful antioxidant. This impressive part of the spice is reputed to decrease inflammation, notably for chronic inflammation. This kind of inflammation can lead to diseases like cancer, cardiovascular disease, neurological disease, type-2 diabetes, and arthritis.

Curcumin can also work for acute inflammation, too!

With the recent increase in awareness of the health benefits of this amazing spice, it’s no surprise people want more ways to eat it.

I can help you with that!

In my quest to have more health-boosting turmeric in my life, I’ve taken it beyond its traditional role as a spice. I use it in many different foods and drinks every day. I love how it adds such vibrancy to my foods with its color and taste. It’s a phenomenal addition to your cooking. You can sprinkle little bits in anything from coffee to mashed potatoes. You can stronger amounts to butter, rice, soups, and more.

Now, I’m sharing those tips and ideas with you in my latest book.

I created 55 recipes for adding turmeric to all kinds of foods. These recipes include delicious options like smoothies, entrees, soups, sides, salads, desserts, breakfast, condiments, snacks, beverages… even toothpaste!

Get Turmeric Cookbook NOW! 

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My Ebooks Are On SALE! 11 Raw Vegan Ebooks for 11 Bucks

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11 ebooks for ONLY 11 bucks!
11 ebooks for ONLY 11 bucks!

I have great news! (Update: Sale is over)

I put my raw vegan ebooks on sale.

You can get your hands on over 600 raw vegan recipes with my ebooks for only $11.00.

You get the following 11 ebooks:

With this special bundle, you get ELEVEN of my EBOOKS. This is my best deal and it’s the ultimate way to have one of the world’s most complete raw food recipe libraries at your fingertips!

This bundle of PDF Ebooks is available exclusively from KristensRaw.com. There is no special bundle for print books, which are available through Amazon.com.

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Recipe: Michigan State Matcha Green Tea

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Vibrant matcha green tea for vibrant health.
Vibrant matcha green tea for vibrant health.

I grew up in the state of Michigan, and I was a University of Michigan fan all my life. As you might imagine, I also graduated from the University of Michigan, too. Go Blue!!

Well, we wolverines were rivals with Michigan State spartans… yes, indeed we were! Except, I liked Michigan State so long as they weren’t playing us. :)

Hey! Not cool! Grrrrrrrrr!!! Go BLUE!
Hey! Not cool! Grrrrrrrrr!!! Go BLUE! (image)

Well, in spite of that image above, I’m making a tea for Michigan State fans.

I thought them when I was mixing it together. It’s matcha green tea and white tea. Those are their colors: green and white. Nuff’ said.

Green n White for Michigan State
Green n White for Michigan State (image)

By the way, speaking of matcha green tea…

do you have a copy of my book Matcha Cookbook?

It has over 50 great recipes

featuring health boosting matcha green tea powder!

 

Michigan State Matcha Green Tea
Michigan State Matcha Green Tea

Recipe: Michigan State Matcha Green Tea

In a small pot, heat the water to 180 degrees F on your stove.

Using a French press, put the hot water along with the white tea leaves in it. Let them steep for 4 minutes. (If you have another way to brew loose tea leaves, then by all means do it how you like.)

While it’s steeping, sift the matcha green tea powder into a mug. Pour the now-brewed white tea into the mug and manually whisk (or use an electric whisk) until frothy.

Update: I found a new matcha that I’m in love with.

It’s smooth, pure, and delicious. Pique Tea Matcha!

Pique Tea Matcha

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My New Kindle eBook – Matcha Hacks – 55 Recipes Using Matcha Green Tea Powder

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I’m excited to share my newest book, Matcha Cookbook, 55 Matcha Recipes for Energy, Health & Longevity.

As you know, I love matcha green tea powder. (Check out my new favorite brand!)

We drink it because matcha green tea powder gives us a luscious energy and makes us feel so good.

It makes us mentally alert, while feeling calm and chill at the same time.

Matcha is so good for you!

It also has a powerful punch of nutritional benefits from being anti-viral to anti-cancer to being an overall kickin’ superfood. It gives that extra edge.

In my quest to inject more matcha into my life, I have taken matcha beyond its traditional role as merely a tea by creating these 55 recipes for adding matcha as an ingredient to all kinds of foods, including smoothies, soups, sides, salads, desserts, breakfast, snacks, condiments, beverages (tea and non-tea), and even beauty mask recipes!

Grab your copy of Matcha Cookbook on Amazon NOW!

Vibrant matcha green tea for vibrant health.
Vibrant matcha green tea for vibrant health.

To get pure, high quality, smooth matcha buy from Pique Tea!

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Sourdough Starter Day 4 Plus Sourdough Pancakes and Sourdough Crackers.

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Sourdough pancakes. Yes, please.
Sourdough pancakes. Yes, please.

In my last post, I shared that my family is not always gluten-free lately.

We’re experimenting with homemade sourdough bread (and, today, using sourdough in other recipes like pancakes and homemade crackers).

Remember my sourdough starter, Bertha? Here she is on day 4 shortly after feeding. As I type this, she’s in my oven, with the light on and the door cracked, to get a perfect temperature to grow.

Sourdough Starter beginning Day 4. Just fed.
Sourdough Starter beginning Day 4. Just fed.

As I shared in my last post, when you create a sourdough starter you throw away a lot of it before feeding it. Ken Forkish, bread expert, says to think of this as “spent fuel” and don’t feel guilty about throwing it away. It’s part of the sourdough making process.

However, there are some things you can make with sourdough starter, instead of throwing it away:

[Read more…] about Sourdough Starter Day 4 Plus Sourdough Pancakes and Sourdough Crackers.

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I Cooked Radishes for the First Time (and another first thing I did)…

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Cultured veggies, scrambled eggs and radishes, orange.
Cultured veggies, scrambled eggs and radishes, orange.

Today, I cooked radishes for the first time. Have you ever cooked radishes? I think I prefer them this way now. Very tasty.

How did I come to cook radishes?

I followed a principle I learned in cooking school where Chef Pascal liked to talk about cooking in the moment. Look at what you have and let it serve to inspire you. It’s a beautiful and relaxing way to address cooking. I find that some of my best meals are when I follow this idea.

Well, today my fridge was a bit bare, but I had organic radishes, eggs, an orange from mom’s citrus orchard, and cultured veggies so I set to making Greg and myself a fun and nourishing lunch (pictured above). I had heard of people cooking radishes so I thought today was a great time to try it with my scrambled eggs.

Here’s what I did…

I put a generous amount of grass-fed butter into my skillet. After it warmed up nicely, I threw in a few roughly chopped radishes. After letting them cook for about five minutes or so, I cracked the eggs right into the skillet and stirred to scramble them over medium-low heat. I also add some sea salt and freshly ground black pepper (I love pepper on eggs). While the eggs gently cooked I peeled and cut an orange. Once the eggs were done I put them in serving bowls alongside the orange, the cultured veggies, and some freshly grated parmesan cheese. All of the flavors came together wonderfully. Yum!

And then there’s this…

My first sourdough starter in the making. #notglutenfree
My first sourdough starter in the making. #notglutenfree

 

What else did I do today?

  • I harvested the bone broth I cooked yesterday. I portioned it into FoodSaver bags and put them in the freezer.
  • I went on a long walk with Greg to Starbucks (more on walking in another post).
  • I cleaned a bit, including my coffee pots.
  • I drank matcha green tea. Twice. (Learn about matcha here.)
  • I worked on my next ebook, coming out soon!
  • And… I did something very exciting. I started my very first sourdough starter. You’re probably surprised to hear that I’m going to try to bake my own bread when I don’t eat gluten. Well, over the past year I’ve experimented with adding true sourdough (organic) bread to our diet from the local baker who makes bread the right way. It’s fermented so it’s easier to digest. It’s pure. Plus, slather a thick portion of grass-fed butter on top, and, well, it’s actually quite nutritious me thinks. My family does well on it and, frankly, we love it. I’m now ready and excited to try my hand at making my own and I’ve been studying the process for the past month. That’s all I’ll say for now as I expect to have a more lengthy post about it later. For today, though, I started my starter. Wish me luck!

 

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