Archive for the ‘Recipes’ Category


Sweet Walnut Chutney

June 3, 2010

Photo courtesy of

Hi Guys!

One of my favorite cuisines in the world is Indian food. Unfortunately, not much Indian food is raw, so it is not something I get to eat very much… Occasionally if I eat it I’ll get yellow dahl with rice or some vegetable curry. Too bad the korma and masala sauces have cream! I won’t eat those dishes.

However, there are some great raw substitutes for some Indian Flava with a capital F! One thing I used to love is chutney. I just think it is a nice accompaniment to have at dinner. Here is a recipe for a raw version of chutney. My camera “yellowed” out and I took an extremely ugly picture of it as I made it tonight (top picture). 😦 Sorry guys! I definitely am by no means a photographer. I can’t figure out why it does that sometimes.

But to give you an idea of more of what it should look like (though this recipe will come out a lighter tan color), I posted the second picture, which isn’t this recipe! I just wanted to not have my ugly picture up there all by its lonely self. Who would want to try the recipe then?? But I assure you if you like a little sweet condiment with dinner, or with a green salad, it has quite an interesting, yummy taste.

Sweet Walnut Chutney

– 1 cup chopped organic raw walnuts

– 1 Tbs. raw organic honey

– 1 tsp. cinnamon

– 1/2 tsp. turmeric

– 4 Tbs. pure filtered water

Blend the water, honey, cinnamon and turmeric until smooth. Then throw the walnuts in and blend again, but leave it a bit chunky so don’t blend too much. I like to stick it in the oven (without turning it on) for an hour or so before dinner so it gets a little warm, like how I like it. This makes just over 1 cup. Just like regular chutney, eat as a condiment in small quantities, like 1-2 Tbs.

Turmeric is an amazing antioxidant and beauty food. It helps cleanse our systems and is great for the skin.

I will write again soon! Happy Friday. 🙂

Love!! Kimberly


Israeli-Inspired Chopped Salad at a Thursday Night Dinner Party!

April 16, 2010

Hi Guys,

I hope you are having a great week so far. I am leaving tomorrow morning for Atlanta, so tonight was my last night in New York. My beautiful friends Philip and Taylor invited me to their apartment in Brooklyn to have dinner. I went right after a yoga class I teach, which was a nice transition from my busy day. It was a really yummy meal! I brought an Israeli-Inspired Chopped Salad and raw cacao truffles.We also had baked yams, beets, spaghetti squash and sauteed swiss chard.

What was crazy- and awesome!- was that this wonderful lady named Amanda was at the dinner party! Amanda is a blog reader 🙂 of mine and I had answered some of her blog comments. It was so nice to meet her again and in person! And I got to meet her 3-year daughter Maddie.

I guess the universe pulls like energy together!

Beautiful yogi couple Philip and Taylor. Among many things, they shoot amazingly creative yoga demonstration videos.

Here is  my Israeli-Inspired Chopped Salad:

This is great for bringing to spring  and summer parties. It adds a raw salad to a dinner party meal, WHILE looking elegant and brightly colored. Sometimes you want a little change from big floppy green leaves all over the plate. Don’t get me wrong, big floppy green leaves as a green salad is one of the staples of my diet, but sometimes you want to try something that looks visibly different.

– Zucchini, diced

– Tomatoes, diced (1 and a half times as much as the zucchini)

– Cucumber

– A handful of chopped parsley

– A small handful of chopped mint

– Juice of 1 lemon

– a splash of olive oil

– a sprinkling of Celtic sea salt (not too much salt!!)

– a generous serving of freshly ground black pepper

Add all vegetables to a bowl and toss. Add the lemon, black pepper, olive oil and Celtic sea salt, and mix well with your love. 🙂 Think of who you are making the salad for. Stay present while making food! It can be a form of a meditation practice.

Enjoy this super fresh salad!

Lots of love, Kimberly

Maddie is one of the sweetest, most beautiful little girls I have ever seen!


Coconut Green Smoothie!

March 25, 2010

Many young coconuts that are available to us today in the United States are imported from Thailand. This is one non-local ingredient I definitely support! Here I am in Thailand with some adorable Thai children, on a trip I took there a few years ago. I've gone back there twice since my world trip, and altogether I've spent almost 6 months in Thailand! I love it there. 🙂

Hi Guys,

I am actually writing this on the plane to Atlanta! 🙂 There is Wi-Fi on this flight, which is so convenient. There is a movie shooting down there that I’m helping out with, so I’ll be there for a few weeks.

Anyways! I wanted to talk about this wonderful Coconut Green Smoothie I’ve been making this week. I love young coconuts- and I have virtually lived off them when traveling through SE Asia, French Polynesia and certain countries in the Carribbean and Central/South America. When using them in smoothies, put sure to use both the meat and the water. The water is full of potassium and electrolytes, and is extremely hydrating and balancing. The soft meat is full of natural beauty fat, which is cholesterol-free and contains beneficial Lauric Acid, which supports our thyroid. It is easily digestible and all around great for the skin!

The Coconut Green Smoothie is great for athletes and when you want something a little denser- as it has all that beauty fat. I recommend drinking this after a workout, occasionally when we want a heavier breakfast, or a liquid lunch. To be clear, this smoothie in NO way replaces our regular Glowing Green Smoothie, which contains non-fat fruit and celery, etc. and is much more cleansing and created for daily use.

How To Make the Coconut Green Smoothie!

Step 1: Crack open your young coconut with a cleaver. Many people like to “shave” the top off, but I like to make the traditional “box” opening that I saw hundreds of times in Asia. Look here! I did it in 4 clean swipes. I wanted to brag just a tiny bit, to make up for my rather abysmal young coconut opening demonstration video! 🙂 If you want to see, check it out HERE.

Step 2: Pour the coconut water in your blender. Spoon out the meat and add to the blender as well. Because of the shape of coconuts, you may want to get a spoon with a handle on a diagonal like the one I have here. I love this spoon! This one did make it back all the way from Thailand with me one trip. 🙂 But they sell them in Asian markets and I’ve seen them in Chinatown for $0.70. Very useful!!!!

Step 3: Blend the coconut water and meat on its own until smooth.

Step 4: Add 3 cups of baby spinach, or 3 huge handfuls.

Step 5: Blend and serve! That is it! Young coconut and spinach. It needs nothing else at all. I love simplicity sometimes. There is no need to complicate this smoothie or add anything else.

How does it taste??

It is absolutley YUMMY!!!!!!

Try it for yourself. This is a wonderful smoothie to add to your repertoire this Spring.

Let me know how you do!

Lots of love, Kimberly


Good Day LA Stylefile Video Segment: The Skin-Plumping Smoothie

February 23, 2010

Hey Guys! Here is the quick clip that I shot 2 weeks ago in LA. When we shot it I included a lot more info on the ingredients, but they had cut it down to make it really move and fit into the show. I hope you try it out!

Love, Kimberly


Raw Cauliflower “Mashed Potatoes”

February 21, 2010

Hi Guys!

I hope you had a great weekend! I ended up going to the Rubin Museum yesterday on 17th Street, which is fantastic. It specializes in Himalayan art, and it certainly ignited some nostalgia of my travels through Nepal and Kashmir. Then, this girl I traveled with through Nepal randomly emailed me today to say hello! Thoughts really travel through the ether. 🙂

Today I had a rather lazy day. My friend came over to my apt. to cut my hair, which I love because we can hang out and I don’t have to go to a salon! I also made this easy and yummy recipe, which I wanted to share with you.

This is basically all you need to make this recipe!

Raw Cauliflower “Mashed Potatoes” (Serves about 2)

– 3 cups of chopped cauliflower florets

– 1/4 cup raw pine nuts

– 1 Tbs. cold pressed olive oil

– 1 Tbs. cold filtered water

– 3/4 tsp. Celtic sea salt

-1/2 of a small clove of garlic, chopped

– black pepper, to top

Blend all ingredients until the mixture become smooth and fluffy, like real mashed potatoes, (but without all the milk and butter!). Be sure the garlic is mixed well throughout, so you don’t end up with a really garlicy bite! I like to garnish the black pepper on top, so it looks pretty and has that flavor. It really has the consistency and a similar taste to mashed potatoes, in case you were looking for a healthy replacement.


I like to pair this with salads and veggies.

See you here soon. Have a great beginning of the week! Love, Kimberly


Medicinal Marinade with Shiitake and Burdock Root

February 8, 2010

Beautiful, earthy burdock root! Photo courtesy of

Hey Guys,
Hope you had a great Superbowl weekend and were able to find some (or brought some!) decently healthy choices during the game yesterday. But even if you slipped a little bit, it is now time to start a new, wonderful week.  🙂

This special marinade is something that can be added in small quantities as a side to regular salads. If you are unfamiliar with these ingredients, especially the burdock root, be sure to test small amounts to be sure it agrees with you. Both of these special ingredients have definite medicinal properties!

For a while now, I’ve been interested in burdock root, and ways to incorporate it into the diet. I didn’t want to have to juice it- I wanted to find a way to use the whole entire root. I was excited to find it quite soft, slightly sweet, and gummy to the feel- meaning it could be eaten as a whole and could absorb liquid if soaked in a marinade!

Burdock root has especially been used by traditional Chinese, Indian and Japanese healers. It has often been used to purify the blood by removing toxins that can build up in blood- helping with skin conditions such as acne, eczema, and psoriasis. In India it has been cited to have anti-cancer properties, though there are probably no organized or documented studies on this.

Burdock’s active ingredients are arcigen, calcium, chlorogenic acid, essential oil, flavonoids, iron, inulin, lactone, mucilage, polyacetylenes, potassium, resin, tannin, and taraxosterol. The seeds of the plant contain beneficial fatty acids. The oil from the seeds can be used as a diaphoretic, which leads to increased perspiration, which is essential in cleansing the body of toxins or harmful elements. According to traditional healers, diaphoretics are integral to treating influenza, gallbladder or liver disorders, and to aid the kidneys which purify the blood. Burdock root has slightly laxative qualities, as well as being antibacterial and antifungal.

Burdock root has Para-Amino Benzoic Acid (PABA), which is uncommon to find in a food source. This type of PABA is great for maintaining and reviving hair color and firmness of skin, producing folic acid, and aids in the metabolism of blood and protein formation.

Shiitake mushrooms. Photo courtesy of

Shiitake mushrooms are healing, strengthening and restorative foods. They have been used medicinally by the Chinese for more than 6,000 years.

Shiitake mushrooms contain an active compound called lentinan. Among lentinan’s healing benefits is its ability to power up the immune system, strengthening its ability to fight infection and disease.

Lentinan, which is technically classified as a polysaccharide and referred to as a branched beta-glucan, has also been shown to have anti-cancer activity. When lentinan was given for human gastric cancer, reticular fibers developed in tumor sites. Reticular cells, which are spread throughout the body in various tissues, are immune cells that have the ability to ingest (phagocytose) bacteria, particulate matter, and worn out or cancerous cells. When lentinan was administered, not only was there a proliferation of reticular cells in gastric tumor sites, but many T lymphocytes (another type of immune defender) were drawn to these cancer sites, and the cancer cell nests were destroyed.

Another active component in shiitake mushrooms is something called eritadenine, which lowers cholesterol levels. It also contains L-ergothioneine, which is a very powerful antioxidant.

Medicine Marinade

–    4 stalks of burdock root, sliced into pieces about a 1/4 inch thick
–    2 large shiitake mushrooms, cut into small strips
–    4 Tbs. low-sodium, gluten-free Tamari
–    1 Tbs. raw apple cider vinegar
–    1/8 tsp. Celtic sea salt
–    4 drops Liquid Stevia
–    2 Tbs. sesame seeds, ground

Mix all ingredients in a bowl large enough to mix the marinade together well. Marinate in fridge for at least 3 hours, stirring occasionally. The apple cider vinegar will help “cook” the shiitake mushrooms and burdock root, without really cooking them. 🙂

Makes about 4 servings, and will keep in the fridge covered for 2-3 days.

Serve as a small side to a large salad or the rest of your meal. Chew well, and relish in being able to enjoy potent, authentic medicine from nature that will cleanse and heal your body in a natural way.

Enjoy opening your repertoire to these new and exciting ingredients! 🙂




Sally’s Citrus Salad Dressing

December 27, 2009

I wish I took a picture of the very artistic salad my mom made me last night! This is also made of mixed greens though, and will have to do. 🙂 Photo courtesy of

Hi Guys!

I hope you had are having a great holiday season so far, and had a very Merry Christmas for those of you that celebrate Christmas. I just returned from my parents’ house this morning. I had the best, just most relaxing time! And I was not in a huge rush to peel off my old pj’s and leave the house I grew up in to make my way back to the city…but it was a beautiful day in NYC today to welcome me back!

Photo courtesy of

Last night my mom made me a really amazing salad. She is really creative with food, and just whipped something up with mixed greens and a ton of different veggies. The dressing she made was fantastic! I usually make very simple lemon-based dressings when I make my own salads, but this is one I will make again. I wanted to share it with you! But of course I can’t take credit for this recipe- it is my mom’s! Oh yeah, my mom’s name is Sally, so here it is:

Sally’s Citrus Salad Dressing

(Makes 2 Servings)

– 1 seedless clementine orange – squeezed, then scrape out the pulp and pith with a spoon and use that also

– 1 Tbs. fresh lime juice

– 1 heaping Tbs. raw honey (can also use Stevia)

– 1 heaping tsp. Trachlemechis wholegrain mustard

– 1/2 Tbs. Himalayan sea salt

– 1/2 Tbs. organic coarsely ground black pepper

– 1 Tbs. extra virgin oil

Mix all ingredients in a bowl well with a fork or blend them all together in a blender until smooth. My mom does it by hand!

Hope you love this dressing as much as I do!

Lots of love,


Now is an exciting time to be looking towards the beginning of a whole new DECADE! It is time to say goodbye to old habits and energy holding us back, and start thinking of not only the upcoming year, but the upcoming decade and phase in our life. 🙂 We create from our thoughts, so let's create intentionally by directing our thoughts to what we want to manifest in our lives. 2010 is going to be amazing!!


My Vegan Vanilla Latte

December 17, 2009

Photo courtesy of

Hey Guys,

I’m still in LA, but even here it still gets cold at night! I really like hot drinks this time of year. Sometimes a milky hot drink is really special, and extra comforting. If you haven’t already, I suggest you check out my Vegan Almost Raw Hot Chocolate.

Sometimes you either don’t have raw cacao in the house, or don’t want even a tiny bit of caffeine, OR you just want variety! In these cases, for my hot drink lovers, you will love my Vegan Vanilla Latte!! I am excited to share this with you. It is yum!

It contains cinnamon, which has been shown to help regulate our blood sugar levels, and has an anti-clotting effect on the blood. It is even recommended for people with Type 2 diabetes to consume. Cinnamon is even believed to boost boosts cognitive function and memory.

Cinnamon! Image courtesy of

Vegan Vanilla Latte:

For 1 person:

1.    Measure out a mugful of unsweetened vanilla almond milk. You can either make it yourself (Check out my blog on Megan’s Almond Milk for instructions and add an extra tsp. of vanilla extract), or get buy some at the store. The Almond Breeze brand is an okay alternative if you don’t have the time to make your own milk.

2.    Heat your mugful of unsweetened vanilla almond milk in a pot to warm it up. Don’t boil!

3.    Pour the milk back into your mug, then add 1 tsp. of cinnamon and stir.

4.    Sweeten as desired with  Stevia.

5.    Sip slowly and enjoy!!

I hope you love and enjoy this drink. I know I truly do, and it is a great alternative to a desert if you want something sweet after a meal- but still easy to digest.

Lots of love,

Think dairy alternatives! We don't need dairy to clog our bodies, and dairy cows are horribly mistreated as well. Photo courtesy of


Raw Pecan Love Pie

November 15, 2009


Hi Guys!
I thought I would post this just in time for Thanksgiving, in case you want to incorporate something raw but still DELISH! into your Thanksgiving meal.

Pecan pie always conjures up memories of being made and given with love. There  is something very nurturing, and loving, about pecan pie! This is definitely one of my own personal favorite creations. I think you will really like it- even if you are not usually a pecan pie fan. 🙂 I made up 3 different fillings, and this one was voted the favorite!

–    2 cups walnuts
–    3 cups of pitted dates
–    1 cup coconut flakes, finely ground

Pit the dates yourself, extracting each pit and discarding. Add the dates, coconut flakes and walnuts to the food processor and mix until thoroughly blended.

Press the mixture into the bottom and sides of a pie tin. Set to the side.

–    2/3 cup filtered water
–    1 cup raw pecans, soaked about 15 minutes
–    1 cup organic Thompson raisins
–    1 Tbs. vanilla extract
–    1 tsp. nutmeg (optional, I really like this spice!)
–    1/3 cup maple syrup
–    1 tsp. Celtic sea salt

Blend all ingredients together in the blender until smooth. Pour onto the crust of the tray, and garnish with fresh, raw pecans into a pretty pattern.

Set in freezer overnight, or for at least 5 hours before serving.

Slice up and enjoy!

Have a great week! And again, as I mentioned below, please remember to follow me for lots of fun food, beauty, and health tips on Twitter. 🙂 My Twitter name is: KimsHealthTips.

Love, Kimberly



Fresh Mint Tea: Rethinking Tea

October 22, 2009
Fresh Mint! Photo courtesy of

Fresh Mint! Photo courtesy of

Hi Guys!

I’m always surprised, and slightly amused, when I make fresh mint tea at a dinner party or for friends, and they act like it is the most novel and amazing thing in the world!

It made me contemplate that there are so many things that we have accepted, just because we are used to them.  Like mint tea for instance. If you want an herbal mint tea and you go to Starbucks, you’ll pay $2.50+ for a tea bag made from tea fillers and tea dust, and hot water- which who even knows is filtered or not. Besides not getting the freshest flavor, each time we get a tea we also have to throw out a tea bag, and the individual packet that the tea bag came in.


It doesn’t have to be that way! If we make our own tea, we can experience the freshest possible taste of that tea on earth, AND we will not be consuming excess packaging.

Something as incredibly simple as making mint tea can be a great first step to someone being more in touch with making their own food. This is especially true for some of you that write me that you really “aren’t a chef” and that you are uncomfortable making your own food. The very sourcing of the green, beautiful mint, and the ceremony of making this tea, could help connect you back to your food source. And then we can move on to making our own almond milk, raw sauerkraut, salad dressing, flax crackers, etc.- things we are always used to buying- but things we could make fresh and natural ourselves. 🙂


1. Make sure to pick mint that is robust and a beautiful green color. You can buy mint at your local farmer’s market (highly recommended!), at Wholefoods or most grocery stores.

2. Simply pick 4-6  leaves off of the stem and place in your mug.

3. Pour hot (not boiling), filtered water on top of the leaves, and let them steep for 3 minutes or so before drinking.

4. If you like sweet mint tea, Egyptian style, stevia would be your best bet!


Ta daaaa!!! That is it!! Try it out, and see how much more special your mint tea drinking experience becomes! Especially now that it is snuggly tea weather. 🙂 Make fresh mint tea for your friends and family, or serve after a dinner party with a  new yummy dessert to really impress everyone!

Happy tea making!

xx Kimberly