adventures with photos: featuring kristin sweeting

My beautiful and talented friend Kristin had the great idea of doing some food photography a few months back. She was in need of healthy recipes that are quick and easy to make. So we spent the day making food, taking pictures, and having fun. 

Kristin is a gluten-free foodie, a marathoner, and an all-around awesome friend. I really cannot speak highly enough of Kristin and her photography.  Plus, she uses film - which I think is pretty great. 

(hint: hire her for your next event!) 

I had a great time creating these new recipes for her and I'm excited to share them with you, too. 

Check out these recipes for some food inspiration. 

spaghetti squash with sautéed kale

It has been a cold and rainy week here in Nashville. I've been struggling to warm up and stay warm! So, I've been craving hot food. While smoothies, fresh fruit, and tasty salads will keep you energized and healthy this winter, sometimes you may just want some hot food.

I recently discovered spaghetti squash (how did I go so long without it?) and it is my current addiction. When  cooked, the squash strings out like spaghetti noodles. It tastes great and is an excellent alternative to processed noodles. With only 40 calories per cup, this veggie is very low in fat but high in vitamins and minerals. Try it - I think you'll love it, too.

spaghetti squash with sauteed kale
1/2 spaghetti squash
2 handfuls of curly kale
3/4 cup cherry tomatoes, halved
1 clove garlic, chopped
1/2 cup sliced mushrooms
1/2 orange, juiced
1/2 lemon, juiced
1-2 tbsp. coconut oil

 




Preheat the oven to 370. Cut the spaghetti squash in half and place it face down on a sheet in your oven. I use a Silpat (stick-free), but if you're just using a cookie sheet you may want to add a little coconut oil so the squash doesn't get stuck. Cook for about 30 minutes. You'll know it is ready when the edges touching the sheet begin to brown.

When the squash has about ten minutes left of cooking time, begin to sautee the rest of the vegetables. On the stove, melt the coconut oil and add the garlic on medium heat. Once the garlic begins to brown, add the kale. Stir it around to evenly cook. Add the tomatoes and mushrooms and let it sautee for about 2 minutes on medium heat. Squeeze the orange and lemon juice on top and continue to sautee. 
Take the squash out of the oven. Holding it in one hand (with an oven mit) begin to scrape out the "spaghetti" using a fork until only the hard shell is left. Top your "spaghetti" with the sauteed veggies from the stove. Sprinkle a bit of pepper and sea salt on top. 

Enjoy!

curry, curry, curry

I cannot get enough Thai food lately! I was in Singapore and Malaysia in November and I have just been on chili-garlic-curry overload ever since. YUM.

I've been making it on my own lately and it is so simple and tasty. I'll start by slicing a bunch of vegetables (long, rectangular shapes are the best) and add it to the curry sauce. Experiment with the spice level and let me know what you think. Good luck!

vegetable curry:
zuchinni
carrot
broccoli
mushrooms
snap peas
bell pepper
1 can coconut milk
2 tbsp. red curry paste (or curry powder)
pinch of cayenne
pinch of ground ginger
basil leaves

Mix the coconut milk, paste, cayenne, and ginger in a large pot on medium heat. Just before it begins boiling, add all the veggies you want. Let it simmer on medium heat for a few minutes, stirring occasionally. Pour into your bowl and top with fresh basil leaves. Enjoy!

glowing green smoothie

Delicious, easy, perfect breakfast! Get your mornings started right! 

Kimberly Snyder's glowing green smoothie:

Enjoy daily.

italian fix

Yes, another pasta recipe... I just can't get enough pasta these days. Plus, I want to prove to you that I don't just eat salad and bananas all day!

I am finding that the subtleties in flavor can make all the difference in a dish. Each pasta recipe is a little bit different, can satisfy a different craving, and brings out the different flavor tones in the tomato. 
So, last night I tried something new and I think it is my new favorite recipe (for now). It is not completely raw, but it is still low fat, gluten free, and vegan. 

 Here is goes... 

basil marinara pasta: 
3 round tomatoes off the vine
2 slices white onion
1-2 zucchinni
1 tsp garlic powder (or 1 garlic clove)
pinch of cayenne
1/4 cup sun-dried tomatoes
pepper to taste
1 tsp coconut oil
4 leaves fresh basil

Coat a pan with the coconut oil and slice each tomato into 6 wedges. Spread the wedges and onion slices over the pan and broil for about 7 minutes - until the tomatoes look dry on the top and the onion begins to brown. If you have garlic cloves, add these to the pan to broil, too. While that is cooking, spiralize 1 large (or 2 small zucchini) and place on your plate. Place the cooked tomatoes and onion (and 1 garlic clove) into the blender and add the cayenne, pepper, and sun-dried tomatoes. If you did not have garlic cloves, add the garlic powder into the blender. Blend until chunky. Pour warm sauce over your zucchini noodles and top with the fresh basil. 

Enjoy!

snicker-doodle-do

Remember when I went to New York and ate a Babycakes? (That was a good day.) Well, I bought one of their recipe books and decided to try some baking of my own. The recipes are all gluten free, vegan, and so simple - it really makes splurging easy! 

Now, I would not recommend eating this way on a regular basis & I've been working on raw dessert recipes that are actually good for you. But, for someone transitioning to a LFRV lifestyle, sometimes cookies like this are a-okay. 

Kristin and I spent the afternoon adapting Babycakes' snickerdoodle recipe to our own version....and then we pretty much ate them all...

snicker-doodle-do:

1 1/3 cup + 1/4 cup raw sugar

3 tbsp. cinnamon

1 1/2 cup rice flour

1/2 cup almond flour

1/4 cup ground flax meal

1 tsp. baking soda

1 tsp. sea salt

3/4 cup + 1 tbsp. coconut oil

1/2 cup unsweetened applesauce

2 tbsp. vanilla extract

Mix together 1 1/3 cup sugar, rice and almond flour, flax meal, baking soda, salt, and 1 tbsp cinnamon. Melt the coconut oil and add to the mixture along with the applesauce and vanilla. Cover the bowl and let it sit in the freezer for half an hour. In a smaller bowl, stir the remaining 1/4 cup sugar and 2 tbsp. cinnamon while the oven preheats to 325F.  

Roll together teaspoon sized balls and cover with the cinnamon sugar. Place on a cooking sheet (covered with parchment paper) about an inch apart. Lightly press a fork over each ball to help them spread. Bake for 7 minutes, rotate the cookie sheet, and bake for another 7 minutes. Once the cookies are brown and crispy, remove from the oven and let sit for 15 minutes before removing from the cookie sheet. 

Enjoy with a big ol' glass of cold almond milk! 

What are your favorite desserts? I'd love to try to make more gf/vegan versions of the classics. 

mango gazpacho

It seems like we're all fighting to stay cool in this summer heat! With temperatures over 100 degrees, we are getting quite the summer. I love feeling the warmth, though...especially when I can relax with some summer snacks or a refreshing meal. 

So, gazpacho for dinner it is! Gazpacho is a chilled, tomato based, chunky soup that you typically find in Spain. It is filling and refreshing at the same time. I used a couple of mangoes in mine to add some sweetness and brighten up the soup. I also had a huge heirloom tomato from the garden that I was excited to eat. This recipe was incredibly easy to create, but had some really great flavors. I'm excited to share it!

mango gazpacho:

2 mangoes

1-2 large tomatoes

2 cups spring mix

1 tsp. garlic powder

1 tsp. tumeric

1/2 red bell pepper

2 tbsp. lemon juice

1/2 cup cilantro

If you can, chill all ingredients in the fridge before preparing. Chop up all ingredients and blend together in your Vitamix (or blender). I preferred my soup a little chunky, so I blended on the low setting until everything was mixed up. Pour into a bowl and top with avocado, red onions, and more tomato. A little hot sauce would be nice, too. I used spring mix today, but spinach would also work.


This recipe makes about 2 bowls. Since it is LFRV, you could eat both... or share with a friend. 

Enjoy!

basil & peach salad

Peaches! I cannot get enough of them this summer. I've been eating them for breakfast and dessert, so adding one to dinner seemed like the next step. When making a savory or salty dish, adding some sweetness helps balance out the flavors. As you know, I'm all about adding lots of color to each meal, too. 
Since I've made it the last three nights in a row, I decided it was a recipe worth sharing.



Your best bet is fresh fruits, vegetables, and herbs from your local farmer's market. If you cannot get to a farmer's market, be sure to buy organic when buying foods like greens, herbs, and fruits that you eat the skin. 

The quinoa is optional for this recipe. It definitely makes it heartier and can add a little more depth to the meal, but if you're eating completely raw leave it out. Quinoa is a great substitution for a rice or grain because it is gluten free, full of phytonutrients and antioxidants, and it is a superfood! It is a complete protein, containing all 9 essential amino acids. It is full of fiber and has been proven to help prevent and treat breast cancer and diabetes. So, if you're craving bread or rice... skip it and go for the quinoa instead.

Before slicing, dicing, and mixing, start cooking the quinoa. You'll want about 3/4 cup of cooked quinoa for this recipe, so follow the instructions on the back of your package for cooking information. I buy the Whole Foods brand and it takes about 15 minutes to cook. If you cook a larger portion, just store the leftovers for tomorrow.

for the salad:
1/4 cup lemon juice
1 tbsp. raw tahini
1 tsp. garlic powder
Mix the ingredients together until smooth consistency. Pour over 2 cups of chopped spring mix and stir until each piece is coated. I like to add arugula to my spring mix for an extra kick. 

for the peaches:
finely slice 1 peach 
finely slice about 1/8 cup of red onion
chiffonade 4 big leaves of fresh basil
Toss all ingredients together.

Once the quinoa is cooked, you're ready to put it all together. Start with the mixed greens on the bottom, then add your quinoa, and top with the peaches. Top with a drizzle of balsamic vinegar. 

Enjoy!

mini fig pie

I have quite the sweet tooth, which is probably part of the reason I love a LFRV lifestyle...unlimited fruit! Summertime is great for fresh figs since they are in season and easy to find at most every grocery store. I bought a big bag and have been adding them to my smoothies, salads, and pie! 

mini fig pie:

1/2 cup raw almonds (ideally soaked for 4 hours)

1/2 cup mejooled dates

3/4 cup chopped figs

3/4 cup chopped strawberries

In the food processor, blend the almonds and dates until finely ground. Using your hands, mold into pie shape. Using the food processor again, blend the strawberries and figs until smooth. Pour the fruit mixture into your pie crust, drizzle with local honey, and enjoy! 


Easy as pie! 

summer snacks

I've been getting asked a lot lately for some good summer snack recipes. For me, I always carry a snack in my purse - usually an apple or a banana. But, if you're looking for something a little more interesting, here are a few of my new favorites...


peachy fruit salad:
1 chopped peach
1 sliced banana
1/2 cup blueberries
sprinkle of goji berries
drizzle with honey


Nothing says "summertime" like a juicy, ripe peach. Eat them while they are in season and fresh. Yum!






hummus and carrots:
1/8 cup olive oil
1/2 cup sesame tahini
1/4 cup soaked sesame seeds
1 chopped zucchini
1/4 cup lemon juice
1/2 tsp. cumin
3/4 tsp. paprika
1/4 tsp. cayenne 
4 small garlic cloves
sea salt to taste
Blend  all ingredients in your food processor or Vitamix, adding the sesame seeds and tahini last. 


This no-bean hummus is an adaptation Dara Dubinet's recipe. Beans contain both a starch and a protein, making them harder to digest. Beans can also leave you feeling bloated. This raw, bean-free hummus is light and filling, and will satisfy your cravings for some creamy hummus. 


summertime spinach dip:
1 cup spinach
1.5 cup chopped zucchini
1 slice of red onion
3 tbsp. hemp seeds
1.5 tbsp dill
1/4 cup lemon juice
1 tsp. thyme


Blend all ingredients until smooth. I like to eat this with bell peppers - so refreshing and summery!

papaya smoothie:
1/2 fresh or frozen papaya
1 fresh or frozen banana
juice from 1 orange
1 tbsp. chia seeds
handful of ice cubes


Blend all ingredients until smooth. This summer smoothie recipe is filling, refreshing, and creamy! 






What are some of your favorite snacks? 

more pasta, please

Not gonna lie... I had two plates of this...

This veggie pasta took about ten minutes to make, but was incredibly savory. It is a new favorite for sure. 

veggie pasta:

1 zucchini

1 large tomato, diced

1 cup chopped broccoli

sliced red onion

1 tbsp. coconut oil

fresh pepper, to taste

chopped garlic

fresh chopped basil

fresh chopped oregano

1 tbsp. nutritional yeast

Spiralize the zucchini and place in a bowl. In a saucepan, melt the coconut oil and sauté the onion and garlic for about a minute. Add the chopped broccoli and stir. Once the broccoli begins to brown, add the tomato and herbs. Pour mixture over the zucchini and top with pepper and nutritional yeast. 

Enjoy!

berry berry breakfast

I am eating so many berries this summer. It is best to eat foods that are in season - not only because they taste better, but also because they are cheaper! So, I have been getting my fill of berries and all the the wonderful antioxidants they have. 


One cup of raspberries provides over 1/3 of your daily dose of fiber and 1/2 your daily Vitamin C. They benefit your gastrointestinal system, too. Blueberries help neutralize the free radicals in your body, which cause issues at the cellular level resulting in premature aging. These berries are great for your heart, your vision, your intestines, and your brain. They contain Pterostilbene which has even been proven to prevent and cure colon and liver cancer. 


There are many more benefits to eating an abundance of berries, but probably the best reason is that they are delicious! 


Chia and Flax seeds are both higher in Omega 3 than Omega 6 fatty acids meaning they have the proper balance and ratio. Most seeds are a lot higher in Omega 6 than Omega 3 which will result in an improper balance if eaten too often. These seeds will also provide some added protein and sustained energy to the meal.

berry breakfast:
1 banana
1/2 cup almond milk
2 tbsp. chia seeds
1/2 cup raspberries
1/2 cup blueberries
1/2 cup strawberries
1/4 cup goji berries
1 tbsp. flax seeds


Blend the banana, chia seeds, and almond milk until smooth. Top with the berries, flax seeds, and drizzle with honey. 


Enjoy!

spicy marinara

I know a dish is good and spicy when it gives me the hiccups. The good thing about making dinner at home is you can control the level of spicy to suit your craving! Tonight, I was craving something with a kick and decided to "heat up" my pasta. Instead of using the spiralizer, I used a peeler to make zucchini noodles. I used the hand blender to mix the pasta sauce (you can get one of these for about $20), and used up the last of some parmesan I made the other day. Full of flavor, fresh pasta has always seemed like a tricky meal to make, but this raw dish is incredibly easy! And don't shy away from the spice... a little heat is good for ya!


spicy marinara:
3/4 cup cherry tomatoes
3/4 cup sun-dried tomatoes
few leaves of fresh basil
few leaves of fresh oregano
few leaves of spinach
1 tsp. sea salt
1 tsp. pepper
1 tsp. lemon juice
1 tsp. cayenne (or more!)
1 tsp. garlic powder
Using the hand blender, blend all ingredients until chunky. If it is too chunky, add more cherry tomatoes or a squeeze of orange juice. 


parmesan cheese:
1 cup finely chopped cauliflower (use a food processor)
1/4 cup nutritional yeast
2 tsp. sea salt
2 tsp. onion powder
2 tsp. garlic powder
*This parmesan "cheese" can last in a glass container in the fridge for about 10 days


Peel 2 zucchini to make the noodles. Top with marinara and parmesan, and garnish with some oregano or basil. 


Enjoy!

key lime gelato

One thing I want to change is the general assumption that if you want to eat healthy, you have to miss out on great food. It's amazing to me that so many people assume I just eat cardboard all day. I want to show you that you can enjoy all the great flavors of foods you love and be healthy. 


My parents always talk about the "best key lime pie they have ever had" from a cruise they took 30 years ago. I guess I got my love for this tart pie from them! For tonight, I thought a cool gelato would be nice after this hot summer day. I still wanted that key lime pie taste, and after playing with some ingredients, I think I got it!. We froze it in separate cups and topped it off with some fresh mint from the garden. Now that I know I got the flavor down, I think I'll try to make a pie, too. 


key lime gelato:
1 avocado
1/2 cup fresh squeezed lime juice
1 tsp. coconut oil
1/2 cup raw agave nectar
Blend the ingredients using a Vitamix or a hand blender. Let it sit in the freezer for at least an hour. 

green soup

This soup is so simple, it has become one of my common go-to foods when I'm not sure what to eat. It is jam packed with vitamins, minerals, and nutrition! Soup is an excellent comfort food. It is great for rainy days, or when you're starting to feel sick. This soup is not only good for your soul, it will help you beat any cold or allergies you're figthing.



green soup: makes 2-3 servings
2 cups of filtered water (add more if needed)
a whole bunch of greens (kale, romaine, spinach, spring mix - anything that is dark green)
cilantro
dill or parsley depending on your preference
1 peeled lemon
3 stems of celery
1 cup broccoli
1 avocado
garlic powder
cayenne pepper (add when you eat. Cayenne continues to heat up - so if you store leftovers, your soup will be really hot the next day!)

Ideally, you would need a Vitamix to blend this into a smooth consistency. If you do not have one, a blender may work, but your soup will be chunkier. In the Vitamix, mix all ingredients above. Add the avocado after everything is blended.

I usually top with sprouts, tomatoes, or chopped cucumber. The soup above is topped with chopped cucumber, nutritional yeast, sea salt, and pepper.

Enjoy!

mexi "rice" bowl

I've been on a Mexican food kick lately. Maybe it's because I have THREE cilantro plants in my back yard! Or maybe it's because I'm from Texas. Either way, Mexican food is great in the summertime. I put this recipe together with just a few minutes of chopping. It was great as a meal, but could also be a nice side dish. 

mexi "rice" bowl: 

1/2 head cauliflower 

1-2 cups chopped red cabbage

1 chopped red bell pepper

1 diced tomato

1/2 corn on the cob

juice of 1 lime

1 large (or 2 small) mangoes 

cilantro

sea salt & pepper 

Chop the cauliflower in the food processor to make cauliflower rice. Place chopped cabbage in the bottom of a large bowl, add cauliflower, pepper, tomato, and corn. You can cut the corn right off the cob and eat it raw! In your vitamix, blend the mangoes and lime juice into a sauce. Pour on top of the rice bowl and garnish with cilantro, salt, and pepper. 

What it really looks like when you're eating it.

creamy cilantro dressing

My mom has an immersion blender at home which makes it really easy to make dressings, smoothies, and even soups! If you don't have a Vitamix, this is a much cheaper option that will help you make many of my recipes. They are also very easy to clean up!

For lunch today, I made a big spinach salad with cilantro dressing. I got these orange cherry tomatoes at H-E-B because I love the color. I added chopped red onion, some dressing, and voilà! 

creamy cilantro dressing:

1/4 cup cilantro

1/4 cup raw cashews (preferably soaked for 2 hours)

1/4 cup fresh lemon juice

sprinkle of garlic powder

add water as needed for consistency

Using the immersion blender, blend all ingredients until smooth. Stir into salad. Enjoy!

sauerkraut salad

When I started eating raw I ate a lot of sauerkraut. It is so bold and salty, it will definitely round out any meal. It is also great on salads as a dressing replacement. Sauerkraut is an excellent probiotic, which is important to aid in digestion and promote healthy bacteria in our intestines. Probiotics remove acidity in our system which, in turn, increase vitality and immunity. Basically, daily probiotics assist the colon tremendously. You'll see this positively affect your digestion, sinuses, and even acne! 

You can find raw sauerkraut at Whole Foods, or make your own following Kimberly Snyder's easy step-by-step guide. I highly recommend eating this as much as you can! 

Did you know that broccoli has more protein than steak? This is true. 
100 calories of the green stuff (about 12 oz) contains 11.2 grams of protein. 
100 calories of sirloin steak (about 0.84 oz) only has 5.4 grams of protein. 

Broccoli also has 182 mg Calcium...Steak has 2.4 mg.

Broccoli has 2.2 mg Iron...Steak has 0.7 mg.

Broccoli has 71.4 mg Magnesium...Steak has 5 mg.

Broccoli has 643 mg Potassium... Steak has 88 mg.

Broccoli is also MUCH higher in Folate, Vitamin B2, Vitamin C, and Vitamin A than steak. It is also rich in fiber, phytochemicals, and antioxidants while steak doesn't have any of this. It is a common American misconception that we need animal meat for protein. Eat your greens and you'll be full of protein, vitamins, and minerals!

sauerkraut & beet salad:

3 cups chopped spinach and spring mix

1.5 cups chopped broccoli

1/2 cup raw sauerkraut

1 cup orange ginger beets

orange ginger beets:

Lightly steam 1 large, chopped beet.

Marinade overnight in chopped ginger & orange juice in a glass container in the refrigerator. This will stay fresh in the fridge for about 5 days.

it's taco time

I love authentic Mexican food! I think I could eat it everyday. Fresh lime and cilantro... mmmm. I've started making a LFRV version of Mexican tacos and I must say, they are tasty!  BENNY APPROVED! This recipe is gluten free, vegan, and raw (except for the tortillas). Best of all, it is so colorful. For a completely raw version, sub out the corn tortillas for full red cabbage leaves.

veggie tacos:

corn tortillas (find these in the ethnic section of the grocery store)

chopped cucumber

chopped tomato

chopped bell pepper
chopped red onion

cilantro

shredded red cabbage
guacamole
sliced lime






Heat the tortillas in a pan on the stove and flip once it starts to brown. Then, fill the tortillas with the cabbage, guacamole, peppers, tomatoes, cucumber, onion, and garnish with cilantro and a squeeze of lime.

the best guacamole:
2 ripe avocadoes
1/8 cup chopped red onion
1/2 cup halved cherry tomatoes
1 tsp. sea salt
1 tsp. pepper
1 tsp. garlic powder
1 tsp. paprika
1/8 cup fresh lime juice
Smash the avocado with a fork. Blend in onion and cherry tomatoes. Add salt, pepper, garlic powder, and paprika. Stir and squeeze with fresh lime.

cilantro lime "rice":
1/4 cauliflower
chopped cilantro
1 chopped mango
1 slice of lime
1 tsp. sea salt
Place the chopped cauliflower in a food proccesor and process until finely ground. In a bowl, mix in the cilantro and mango. Squeeze a lime on top and sprinkle with sea salt.

Enjoy!

spring rolls for spring time

I love spring time. Flowers start blooming and it is slowly beginning to warm up outside. Everything just starts to come alive. Take some time to sit outside. Go for a walk, climb a tree, plant a garden. Spend time soaking up the sun. You will be better for it, I promise.

Then, make these spring rolls! Simple, colorful, and nutritious...what more could you ask for? These are gluten free, vegan, raw (except for the spring roll shells), and BENNY APPROVED!

spring rolls:

carrot

cucumber

bell pepper

tomato

celery

avocado

spinach

red onion

sprouts

mint

basil

spring roll shells (found in the ethnic section of the grocery store)

Slice the carrot, cucumber, tomato, pepper, celery, avocado, onion, and spinach into long, thin strips. In a large pot, warm about 4 cups of water on the stove. Before the water boils, slowly dip a spring roll shell into the pot and take it out. It will be flimsy! Carefully place flat on a plate. Starting with the spinach, fill the shell with each ingredient and garnish with mint or basil. Roll it up until everything is covered in the shell.

tangy dipping sauce:

2 tbsp. raw almond butter

3 tbsp. raw soy sauce or nama shoyu

1/2 fresh squeezed orange

1 tsp. garlic powder

1 tsp. sirachi sauce

Stir all ingredients together.