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I'm changing the way I provide personalized consultation, answer questions, tell my story, and offer my books, recipes and board games. Now you can get my realizations journal, hand-written letters from me, personalized help, and much more by becoming my patron here: https://www.patreon.com/Raederle

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Learn how you can get a copy of my time-saving, energy-boosting, weight-normalizing, flora-balancing, delicious and beautiful recipe book here: https://www.patreon.com/Raederle

Or, learn more about the book and see more photos here: http://www.raederle.com/…/appliance-free-5-minute-recipes-r…

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How to tell the difference between cravings and intuition: http://www.raederle.com/…/intuition-cravings-food-need-desi…

Consciousness Alchemist discusses psychology, raw vegan recipes, wealthy living on low income, polyamory, healing from chronic conditions.
raederle.com

Raw vegan mango chutney:

Ingredients:

Part 1...
2/3 cup raisins
½ cup lemon juice
2 T ginger, fresh
½ teaspoon cayenne
¾ teaspoon cardamom
3 T fennel, fresh (diced)
½ teaspoon turmeric powder
½ teaspoon cumin powder

Part 2
½ cup onion (diced) or 1 cup scallions
2-3 mangoes (reserve half a diced mango for the end)
½ cup cilantro, dill or basil (diced)

Steps:

1. Blend Part 1 in your food processor until smooth.
2. Add in Part 2 (reserving half a mango).
3. Pulse seven to thirteen times. Don't over-do it!
4. Stir in the diced mango to add some further texture.

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Following my intuition has led me to make an endless series of shifts in my diet.

I'm honoring young aspects of myself that still miss fried foods by incorporating all-organic, home-fried foods that are gluten-free and sweetener-free and taking digestive enzymes with the meal to compensate for the difficulty in digestion.

I'm honoring my body with days where I rest primarily and consume nothing but water.

...

I'm honoring my ambition with days where I eat for energy; every morsel of food is delivered to give me maximum benefits. On days like that, I consume a mostly frutarian diet with perhaps a little cashew yogurt or a little home-rolled oats.

I'm honoring the nutritionist in me that studied plant composition for years by including greens in every day that I'm not strictly fasting, whether in the form of a giant salad, or a fresh vegetable juice. On days where I'm short on time, I have several scoops of green powder combined with coconut water for a delicious, refreshing, replenishing meal.

When I listen to myself and get the whole message and carry out the full directions from my supraconscious and subconscious needs and desires, I find that my results are better than any one limited set of rules could ever be.

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Here are five recipes that you'll be grateful for when your period comes! http://www.raederle.com/…/menstrual-cramps-cure-relief-pain…

Consciousness Alchemist discusses nutrition, raw vegan recipes, wealthy living on low income, cob architecture, healing from chronic conditions.
raederle.com

Communication is about creating understanding between two or more individuals. In a society where feeling misunderstood, lonely, and isolated is an epidemic so severe, you'd think we'd take our primary form of communication – language – a little more seriously.

Consider the grapefruit. Grape is already the name of a fruit. Fruit is already the general name for the category. That means that "grapefruit" is an inaccurate, meaningless description of the fruit. Citrus paradisi, o...

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Today I made kale chips, cilantro-cashew dip, chia pudding, and nori wraps.

Turmeric Chia Pudding

1/4 cup chia seeds...
1 cup water (or fresh maple sap, which is what I used)
1 tablespoon honey or 1 minced medjool date
4 slices dried persimmon, minced (optional)
1 tablespoon turmeric juice (from frozen, or fresh)

Stir all ingredients together and wait twenty minutes or let sit in the fridge until you're ready. Stir again before consuming. Easy as that!

For the turmeric juice, I make a large batch in my omega juicer (i.e. about 1/2 cup's worth of juice) and then freeze it in a small mason jar. Whenever I want some, I pull it out and let it thaw around the edges until I have how much I need, add it to the recipe and then put it back in the freezer. I do the same with ginger juice. So useful for so many raw recipes!

~ Raederle

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Raw vegan "banana bread" and orange chocolates.

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Back in 2010 I became fascinated with the analysis of the nutrition in foods. By 2011 I was working on creating nutritionally complete meal plans for clients that would meet all of their needs, cater to their tastes, and seek to remedy specific nutritional imbalances of the individual. This process was slow going at first. But then I had an idea: What if I had charts that allowed me to easily select foods within my clients' tastes that met their nutritional needs?

At first I ...

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Your medicine cabinet is your fridge.

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For 2017 I've gone 100% raw again and am enjoying almond-persimmon scones fresh from the dehydrator, as well as Indian-spiced mango kale chips, olive-tomato kale chips, chia-sesame crackers, home-made almond milk, butternut cupcakes with mulberry crust, lots of huge salads (as always), and home-made tahini.

I just made this amazing PEACH COBBLER SMOOTHIE. I'm amazed. I didn't intentionally do anything to make it taste like peach cobbler, and yet it tastes exactly like it. Lytenian was amazed too! Surprisingly, there is nothing starchy in it, yet it has that cobbler flavor anyway!

4 donut peaches (pitted)
1½ pints goat milk (raw)
1 tablespoon goat butter...
¼ cup sweet dark cherries (pitted)
¼ cup blueberries (fresh)
2 tablespoons white mulberries (dried)
¼ teaspoon cinnamon
¼ teaspoon vanilla powder
2 pinches green stevia powder (unrefined)

Before blending this in the blender I frothed the goat milk, goat butter, vanilla, cinnamon and stevia together in my milk frother at 110ºF. Then I just added everything to the blender.

Notes: The stevia powder I use is purely dried, powdered stevia leaf. It is not refined. It is a whole food without its water content, just like the dried white mulberries I used. The same goes for the vanilla powder – it is pure powdered vanilla beans with no additives or extracts.

Another fun note is how much of this was all local – cherries, blueberries, peaches, and goat milk are less than ten miles away! Yey!

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Enjoying this time of year and home-made sauces and crackers!

Currently eating sauce and crackers that are 100% raw, organic and vegan. The sauce is all local ingredients except for one fresh lemon. The crackers are made from sea salt, chia seeds and sesame seeds in my dehydrator. None of that is local, but they're all organic and high quality.

The sauce's tomatoes and fennel are all home-grown, and the cucumbers, kale, parsley, hot peppers, and basil all come from a local fa...rm I have a CSA with. I've been to the farm. I picked the basil, hot peppers and parsley there myself.

Delicious. Filling. Good for me, and good for the planet. Ahh, August is nice.

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Drinking a mix of Suja's raw, pressure-treated (not heat treated!) Green Delight juice with water added, cherry juice added, and fresh home-made ginger-juice added. Refreshing and super energizing.

Just put the first batch of zucchini chips into the dehydrator for the season. To make, just slice zucchini and dip in a mix of vinegar, spices and sea salt, then put into the dehydrator and dry for 4 to 8 hours, flip, and continue drying until dry. Also delicious with olive oil and/or soy sauce added.

I'm amazed to discover the power of GINGER JUICE! I made a small batch (like a half cup) of ginger-lemon juice a couple weeks ago and put it in the freezer because I had bought more ginger than I needed and didn't know what to do with it all. Lately I've been thawing it just a little at a time and adding a few drops to this-and-that. To my amazement, it perks my mood and energy levels seemingly regardless of what I add it to!

I'm eating this amazing salad right now: Red currants, pink currants, black currants, gooseberries, raw local goat cheese, spinach, lettuce, kale, balsamic vinegar, chopped brazil nuts, shredded fresh basil. Omg wow yum.