Kristen Suzanne’s Raw Spring Power Applesauce, No Oil Recipes, & Northern California Trip Planning

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April 14, 2012 by Living Girl Living Foods

There’s a few websites I frequently visit for “green living” articles and recipes. I don’t even remember how it happened but I came across a Spinach Apple Sauce Recipe by Kristen Suzanne that she calls a “Raw Spring Power Applesauce.” I had two green apples at the house that were getting bruised up especially fast and figured this would be a great way to use them up!

I love how simple this recipe is, there aren’t any ingredients that are difficult to find and the only kitchen equipment needed is a food processor (if you do not have one you can use a blender instead).

I added about 1 teaspoon of vanilla to mine 😉 I’ve had this in the fridge for several days already and the applesauce is still great, it actually tastes even better now! The chia seeds & liquid made a filling and smooth gel.

This is a great powerhouse snack that is sweet and green! Kristen mentions in her article to do yourself a favor and buy organic items and I agree. It’s been proven that organic produce has more vitamins & minerals and the increase for most items are highly significant. Also, apples are #4 on the “Dirty Dozen List” as being a food that are at higher risk for pesticides to be consumed.

If you are looking for more ways to add greens into your diet I came up with an easy Brussel Sprouts recipe (my lunch today). I’m calling it, Apple Ginger Brussel Sprouts Salad! AND it’s oil free, huzzzzzah :D!

It takes about 5-10 minutes to prepare and make this salad, plus the only kitchen equipment needed is a blender.

Apple Ginger Brussel Sprouts Salad



.35 lbs Brussel Sprouts thinly sliced, core removed

1 quarter of an apple sliced paper-thin, mandolin is helpful here (push side of apple against blade, I used Fuji apples because they are my favorite)

1 teaspoon fresh lemon juice (helps tender the Brussel Sprouts and keeps everything looking fresh)


1/2 Fuji Apple (or your favorite apple) cored & chopped

1/2-inch ginger sliced (peeled)

Pinch of salt

1 Tablespoon fresh lemon juice

1 Tablespoon of water (or according to what your blender needs)

Toss well & enjoy! Or put it in the dehydrator for a bit but keep one tablespoon worth of dressing to mix into the salad once the Brussel Sprouts are at your preferred texture/time 😀 I had loads of photos for the steps with this one but for some reason my camera ended up losing almost all of them. I’m sorry everyone.

On Monday I leave for Sacramento, California! I have some Orange Curry Root Vegetable Chips in progress in the dehydrator 😀 It will probably take 12 hours or so to make these into chips.

I’ve tried making something like these before but I cut them into shoestrings (with a spiral slicer) and the texture just wasn’t right. Today I just sliced the vegetables paper-thin instead, hopefully this works out better so I can eat them on the airplane :)!

I used:

2 Medium Turnips, peeled & sliced paper-thin

1 Large Beet, peeled & sliced paper-thin

4 Small Radishes (2 dark purple, 2 pink), sliced paper-thin

1 Large Carrot, peeled & sliced paper-thin

2 Tablespoons Curry Powder

1 Tablespoon fresh lemon juice

1 teaspoon orange zest

Juice from two oranges

I’m in love with curry, it has such a lively taste & the health benefits are astounding. Curry is a well-known anti-inflammatory, it cleans & restores the liver also assisting your immune system to stay strong. Some say curry cures stout, Alzheimer’s, heart diseases and cancer.

I think these chips will help me survive the long trip I have ahead of me!

While I am in the Fort Bragg & Mendocino area I plan to check out:

Living Light Cafe

Caphe Cafe (I read a great review of this place but I’m confused if it is actually open or not)

I will also be staying around Sacramento and hope to stop by these places:

The Green Boheme

Gluten Free Specialty

Sacramento Natural Food Co-Op

Davis Food Co-Op

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