I found this recipe on LearnRawFood.com, made a few adjustments and fell in LOVE with it! Had to share. It’s a great way to get your chocolate fix – totally naturally. No cooking required, so it’s a pretty immediate indulgence – in a healthy way. Gotta love it!

Gluten-Free, Dairy-Free, No Sugar RAW Brownies

1 1/2 cups raw walnuts
1 t Himalayan pink sea salt
8 pitted dates
1/3 cup unsweetened cocoa powder
1 t vanilla extract
2 t water
1/4 cup dried cranberries

Place the walnuts in a food processor fitted with the S-blade and process until coarsely chopped. Remove 1/4 cup of the walnuts and set aside. Add the salt to the remaining walnuts and process until finely ground. Add the dates and process until the mixture begins to stick together. Add the cocoa powder and vanilla and process until evenly distributed. Add the water, dried cranberries, and reserved walnuts, and process briefly, just to mix.

Pack the mixture firmly into a square container. Store in a sealed container in the refrigerator. I love to eat them after they’ve been in the fridge for an hour. Try the freezer too.

Posted by Heather Kristian Strang in Uncategorized Read More

As you know, I’m all about love.

My dear friends, Cary & Wendy Valentine (how perfect is that last name?!), have created an amazing system that is literally saving relationships. It’s called Happy 365 – 7 Step System to a Juicy Intimate Relationship.

And people, it is HOT HOT HOT.
After almost going through a divorce themselves, this couple learned a profound way to move through blocks in intimacy to create a juicy and satisfying relationship.

You’ve got to check it out!

And when you do – send me an email or leave a comment to share your story.

Much love,
xoxHeather 🙂

Posted by Heather Kristian Strang in Uncategorized Read More


Acorn squash is my newest obsession. They make a great breakfast or lunch (half of one anyway!) Use this super easy recipe to enjoy this warm, soothing and filling dish.

1 acorn squash
1 T Smart Balance Light butter
1 T cinnamon
1 T agave nectar

Preheat oven to 350 degrees. Cut acorn squash in half, scoop out seeds and discard. Place one tablespoon of Smart Balance Light butter in the middle, followed by cinnamon and agave nectar. Bake for 30 minutes or until tender. Let cool for 5 minutes and enjoy!

Happy Eating!
xoHeather 🙂

Posted by Heather Kristian Strang in Uncategorized Read More

While I would never condone eating at Burger King, this recent news item caught my attention. The King has decided to release a list of gluten-free foods on their menu.

Before you know it, we may have a gluten-free Whopper. Wouldn’t that be cool?! Not that we should ever eat it, but it would be a healthier step for Burger King and for the general population. Eating gluten-free allows us to eat more whole, natural foods with less processing. And that’s something to feel good about!

Who knows, maybe someday they’ll offer us almond cheese? Probably not…but until then, enjoy having one more fast food locale that actually cares about us gluten-free folks.

Happy Eating!
Heather 🙂

Posted by Heather Kristian Strang in Uncategorized Read More


Holidays mean sweet potatoes for me, or maybe just an excuse to indulge in my favorite potato. 🙂

Either way, I’ve been going sweet potato crazy. I’ve been sauteing them in veggie stir-fry’s, grilling them for sweet potato fries and mashing them for delish mash potatoes (no need to add anything else either!). And below is yet another yummy recipe to add to your sweet potato love affair.

Sweet Potato Casserole

Preheat oven to 350 degrees. Spray non-stick cooking spray in a 9×13 baking dish. Place sweet potatoes in a pot of water, bring to a boil. Cook until tender. Remove from heat, drain and mash. In Kitchen-Aid or large bowl, mix sweet potatoes, agave, eggs, butter, milk and vanilla extract. Pour into baking dish. Sprinkle Nature Plus cereal over top. Bake 35 minutes or until a knife in the center comes clean.

Happy Eating!
xoHeather 🙂

Posted by Heather Kristian Strang in Uncategorized Read More

Our Eros on the Vine showcase on Talking Earth was a lot of fun and a big success!

Listen here.

Thanks so much for all your support – I loved getting the text messages cheering me on during the show. Love technology!

Much love to all of you,
Heather 🙂

Posted by Heather Kristian Strang in Uncategorized Read More

Happy Holidays!

As a founding member of the wine poetry series, Eros on the Vine, I’ll be featured on KBOO’s poetry show, Talking Earth. I’m very excited!

I’ll read a few poems from Anatomy of the Heart: Love Poems along with several new poems from my next book.

Listen in:
Next Monday, Dec. 21, 2009
10p-11p
(Please note: the kids don’t have school and you probably won’t be working, so you can stay up late! :))

90.7 fmLocally
Or streaming online

Poets Pam Crow and Sophie Tree will also be featured, as we each read poems we feel embody the wine that most reflects our work. It will be a fun, eros filled evening.

Be sure to listen in! And feel free to spread the word.

Wishing you and your loved ones a blissful holiday season,
Heather

www.HeatherStrang.com

P.S. Become my friend on Facebook!
Posted by Heather Kristian Strang in Uncategorized Read More


I created this delish stuffing for Thanksgiving. Make it for Christmas dinner or for a cold day in January. Either way you can’t go wrong – it is SO good!

  • 4 cups cubed gluten-free bread (I used Energy Tapioca)
  • 1/2 cup non-dairy butter (1 stick)
  • 1 large onion, chopped
  • 6-8 stalks cups celery, chopped
  • 2 tablespoons sage
  • 1 tablespoon thyme
  • 2 cage-fed eggs, beaten
  • 1 teaspoon salt, or to taste
  • 1 T garlic salt
  • 1 cup gluten-free chicken broth

Preheat oven to 200 degrees. Place bread crumbs on a baking sheet. Bake in oven for 5-10 minutes or until light brown. Mix onion, celery, sage, thyme, eggs, salt and broth in crockpot. Add in toasted bread crumbs. Stir together. Heat on high for 3 hours. Serves 4.

Happy Eating!
xoHeather 🙂

Posted by Heather Kristian Strang in Uncategorized Read More