Archive for May, 2011

Super Raw Life

I have been honored in being asked to become a regular contributor for Super Raw Life (a free online magazine) and am proud to announce the publication of my first article. This magazine is beautiful, vibrant and full of passion. I am humbled to be a part of it.

My first article is about overcoming emotional eating through raw foods. What an eye opener that process was. Feel free to subscribe and check it out at I would love to hear your thoughts on it as well.


Spicy BBQ Kale Chips

I must admit, kale rules! It is so dense in nutrition that it is considered a complete food. Low fat, no cholesterol, powerful anti-oxidant powers (kicks cancer butt), loaded with Vitamin A to help your skin glow and improve your vision, Vitamin K to help with brain function, boosts metabolism, minerals such as copper, calcium, sodium, potassium, iron, manganese and phosphorus, helping to control blood pressure and heart rate,  offer protection from vitamin A deficiency, osteoporosis, iron deficiency anemia, and believed to protect from cardiovascular diseases and, colon and prostate cancers and on and on and on.

Problem is actually consuming it. It’s not exactly the tastiest thing on the planet. Until now. Kale chips are dehydrated to keep all of the healthy nutrition in tact and coated with a delicious spicy BBQ flavoring to make, more or less, edible. Actually, it’s delicious and a great way to consume an entire head of kale in one day. They become addicting, like potato chips, except you don’t feel guilty about consuming a large bag of them. Just be warned, they get stuck in your teeth, so make sure to check your smile when you are done eating them.

Spicy BBQ Kale Chips

3 large heads of Kale, preferably organic


1 Cup Raw Sunflower Seeds, soaked for 2 hours, drained

1 Tbsp. Apple Cider Vinegar

1 Tbsp. EVOO (extra virgin olive oil)

1 tsp. Paprika

1/4 tsp. Garlic Powder

1/4 tsp. Ground Red Pepper Flakes

1/4 tsp. Mrs. Dash Southwest Chipotle flavor

1/8 tsp. Pink Himalayan Salt

Wash kale. Tear kale into large bite sized pieces. Keep in mind they shrink a bit in the dehydrator.  Put into large bowl. Set aside.

For the coating. Put all coating ingredients into a food processor or high speed blender and blend until smooth. Gently scoop onto the kale and gently massage (with your hands) into the kale, making sure each piece is generously coated. Lay pieces out in a single layer on dehydrator trays. Dehydrate for 8-10 hours, or overnight, at 110 degrees.

This is what they look like when they come out of the dehydrator.

And here they are in all of their yummy goodness glory.

And again…I just can’t get enough.

Finally, make sure you lightly coat the dehydrator trays with EVOO so they don’t stick and make a giant mess. I had to learn that the hard way.


Asparagus Bisque for Two

Early spring time means one thing. Fresh ASPARAGUS! Now, I know not everyone like asparagus. Some even think it tastes like dirt and frankly, I never really cared for it until I tried it straight from the garden. It’s really the only way I will eat it. So, when I found gigantic 2 feet long, 1″ diameter, freshly picked stalks of asparagus at the local farmers market (and the farmer insured me this particular monster variety was every bit as tender as the normal variety) I had to take a bunch home with me. I ended up chatting with this farmer gal for a bit and we talked all about asparagus. I learned all kinds of new things, like the fact that asparagus has a particular kind of fiber that is only found in asparagus. And did you know it’s an herb? I didn’t either. Truth is there is so much nutrition stuffed into these slender green stalks that it is considered a complete food. They are even rich in antioxidants and help to help fight cancer. Asparagus is amazing. So, in an attempt to consume more of it, I created this rich, creamy recipe.

Asparagus Bisque

1 1/2 Cups Almond Milk (recipe below)

1 Avocado

2 Cups Asparagus

1 Spring Onion or 2 Chives

1 Clove Garlic

1/8th tsp. Pink Himalayan Salt

1/8 tsp. Kelp (optional)

Blend all ingredients together in the blender, except for the a little of the onions and a couple pieces of asparagus (save for garnishment).  Divide into bowls. Top with garnishment. Serves 4.

For more nutrition information visit

Almond Milk

1 1/2 cup soaked Almonds

3 cups filtered or bottled water

3 large dates, pits removed

Blend all ingredients in the blender on high for about 5 minutes. Strain liquid through a nut milk bag (if you don’t have one of these or can’t find one a paint strainer bag from the home improvement store will work just fine) gently “milking” the bag until the remaining pulp is dry.

Tip: Use the almond pulp to make delicious treats such as this: Raw Blueberry Muffins

Raw Vegan Chocolate Cashew Cookies

Raw Vegan Chocolate Cashew Cookies.

This post is just so I can save this recipe for later. And of course, you can try it too. Let me know what you thing about them.


Who gets excited about coleslaw? That would be me.

I haven’t had coleslaw since I went raw…until today. Frankly, I forgot how much I like it. I came across a bag of coleslaw mix (precut cabbage and carrots) on sale and decided to pick it up. Then, well, it sat in my fridge for a week. I knew it would go bad soon so I got cranking on finding a raw dressing recipe to top it with. I stumbled upon this video, tried it, liked it but had to modify it slightly and gobbled up half of it then and there because I loved it so much. This is what I came up with:

Raw Coleslaw Dressing

3/4 Cup raw Cashews, soaked
3 Tbsp. Water
3 Tbsp. Lemon Juice
2 Tbsp. Olive Oil
2 Tbsp. Honey
1 Tbsp. Apple Cider Vinegar
1/2 tsp. Himalayan Pink Salt
1/4 tsp. Dill
Dash of Kelp Flakes

Blend all ingredients in the blender until smooth. Mix into slaw mix.

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