Vegan Grilled Gouda- Melted Mastery

I couldn’t decide whether throwing together a list of somewhat obscure plant based stabilizers and coconut milk would appeal to any readers. But if you know how awesome it is to find a vegan cheese that is easy to make, and has a really wonderful MELT, you can understand why I had to finally break down and share this. Factor in the current chilly wet weather we have been having, and well, there you go!

The cheese recipe is a slight adaptation from a quick cheese recipe found on one of my favorite plant- based living blogs. The obscure ingredients can be found at a mom and pop health market, Sprouts, or Whole Foods.

vegan grilled gouda & portobello sandwich

Cheese, Wet Ingredients:
1 can coconut milk
1 tbsp. lemon juice
1 tbsp. liquid smoke
¼ cup water
½ tsp. liquid aminos
2 tbsp. nutritional yeast Read More


Carrot, Ginger & Turmeric, Yes!

Have you ever picked up some fresh turmeric root at the market, just to have it sort of sit in your kitchen and shrivel up? Well, here is an easy, season-appropriate way to put that turmeric root to really good use. This soup will make you want to curl up under a blanket and turn the phone off.

healing carrot, ginger & turmeric soup

1 tbsp. coconut oil or ghee
½ onion, chopped
3 tbsp. chopped, peeled fresh turmeric root
2 tbsp. chopped, peeled ginger root
1 tsp. curry powder
4 garlic cloves, coarsely chopped
4 cups vegetable broth
1 pound roughly chopped carrots Read More


Bullet Proof Golden Milk

Autumn is definitely here, in more ways than just the fact that it’s November. Here is a wonderful way to get some warm, satiating healthy fats into your body with the awesome benefits of turmeric and other spices, featuring a Turmeric Spice Blend from Create Your Health Teas. This recipe is inspired by the classic Golden Milk recipe, but the emulsion blender gives it a modern twist inspired by the Bulletproof diet, and adds to the creamy aesthetics. This is sure to comfort your soul on a chilly evening or morning. The fat from the almond milk and coconut oil makes the turmeric more bioavailable, for an overall wonderful, healing cup of wellness– fuel for the body and the mind! Enjoy!!

bullet proof golden milk turmeric latte

2 cups almond milk
1 tbsp. Turmeric Spice Blend or comparable turmeric spice blend
2 tbsp. virgin coconut oil
1 tbsp. (or more if you like it sweet) Jaggery sugar, Piloncillo, or other natural sweetener Read More


Cocoa-Mint Spirulina Chia Pudding- Say What?

Spirulina has been around the block a few times with all of us. But in spite of its past trendiness and ups and downs with the limelight, it is definitely worth keeping in your pantry due to its many awesome nutritional benefits. Luckily for all of us, there are companies out there that are passionate about keeping spirulina relevant in our lives and finding new, innovative ways to deliver it to us. Whenever that happens, if I happen to be in the know, I get my hands on it and get to work seeing what can be done to enjoy it the best ways possible. That brings us to this incredibly simple dessert that is more of a nutrition powerhouse than it is a transitional dessert, packed with almost 20 grams of vegan protein, vitamin b12, and essential fatty acids. It can be enjoyed as a sugar-free dessert, or as a quick breakfast or snack on the run. This immediately became a regular in my kitchen. It is worth adding that it’s also paleo and keto friendly!

cocoa-mint spirulina chia pudding

1 cup almond milk (the more pure or homemade the better)
4 tbsp. chia seeds
2 tbsp. cocoa-mint spirulina powder
1 tsp. pure vanilla extract
Optional berries for garnish Read More


Sweet Nutrition for Rosh Hashanah

Shana TovahIn the midst of all the Rosh Hashanah greetings this weekend, I decided to whip up something that touches on the Jewish New Year tradition of consuming sweet foods, like apples, honey and dates. Here is a nutrient rich, yet sweet and delicious salad that you can definitely celebrate if you are celebrating the Jewish New Year, or even throughout your year-end holidays. This is a delicious stand-alone salad, or an accompaniment for your Thanksgiving turkey or other holiday feast. And, the Omega-3 punch you get from the walnuts and walnut oil helps you keep your body in balance during the indulgent holidays. Enjoy! 

Spaghetti Squash, Beet & Apple Salad

3 cups cooked and cooled spaghetti squash strands
2 medium beets, grated
2 apples, grated
1 clove garlic
2 tbsp. minced dates, or more if you like it extra sweet
1 tsp. honey
1 tbsp. lemon juice
1 tbsp. walnut oil
1 tbsp. fresh tarragon or parsley Read More


Pumpkinseed Pesto Yumminess

If you raise basil on a regular basis, you will encounter those times when you get busy and kind of ignore the basil for a few days, and while you are busy doing other stuff, the basil goes nuts and produces an abundance of flower stalks and leaves. This happened to me the other day and in my rush to prune it all back, I ended up with a giant pile of basil. So, since autumn is just around the corner, I decided to do a variation of pesto using raw pepitas (pumpkinseeds). There is something about the pumpkinseeds’ earthiness and association with the impending fall season that just made it all seem right.

I am still getting some glorious heirloom tomatoes, although that season is nearly over, so I put together this sort of “summer-fall” transitional salad that is vegan, yet packed with high quality, raw protein and healthy fats. This vegan pesto is very versatile and I have been using it in a variety of ways beyond this salad. This recipe is definitely a keeper and a healthier alternative to traditional pesto.

Heirloom Tomato and Pumpkinseed Pesto Salad

2 heirloom tomatoes
2 cups fresh basil leaves
1/4 cup avocado oil + extra for drizzle
1/4 cup + 2 tbsp. raw pipitas (hulled pumpkinseeds) + extra for sprinkling
3 cloves garlic
1 tsp. fresh lemon juice Read More


Watermelon & Avocado Salad

I love it when something is so ridiculously simple it almost doesn’t make sense. I have been extremely busy developing some new flex foods to compliment a new cleanse product that I have been offering on my Whole, Clean & Green Challenge. The cleanse protocol specifies a very short list of flex foods, so I was limited to basically just citrus juice and sea salt for any kind of dressing. I was delighted to discover how flawless and wonderful just watermelon, avocado, lime, and sea salt taste when combined together. And therefore I had to share it on the blog! You can make this in about three minutes. Drizzle some avocado oil on top if you must, but it really isn’t necessary.

Lime & Sea Salted Watermelon & Avocado Salad

About 2 heaping cups of watermelon, cut into cubes
2 avocados, cut into half with pit removed
2 tbsp. fresh lime juice
2 pinches sea salt
A couple generous sprigs of watercress
Optional avocado oil for drizzling Read More


Fig & Shiitake Bacon Bites

Here is a fun and extremely easy variation on the bacon-wrapped fig. Actually, I wanted to see if I could wrap a fig in a shiitake bacon, but the bacon pieces aren’t quite big or flexible enough. Next time I will try making a portobello bacon. In the meantime, this is what I ended up with, and to my delight, it came out very tasty. Try this as a snack, or a vegan and Paleo-friendly summer hors d’oeuvre, if you go with the vegan cheese, or I would imagine that goat cheese would be equally amazing. You can google shiitake bacon recipes and experiment, or just use the one I came up with here. Making shiitake bacon is much easier than it sounds if you use this quick method.

fig & shiitake bacon bites

For the shiitake bacon:
4 or 5 large shiitake mushroom caps
1 tbsp. olive oil
1 tsp. tamari or liquid aminos
1/2 tsp. melted coconut oil
1/2 tsp. liquid smoke
1/4 tsp. sea salt
1/4 tsp. fresh ground pepper Read More


Spaghetti Squash Burger Fix

We have a bunch of volunteer spaghetti squash growing out of our compost pile. It is relentlessly giving us more spaghetti squash than we would normally eat. So, I am exploring its various wonderful (and not so wonderful) uses. These patties are kind of a cross between falafel and a veggie burger, with some global spice infusion. They hold together well, so they can be enjoyed on a bun or just stand alone as a vegan entree or side dish.

spaghetti squash-quinoa falafel burgers

2 cups cooked spaghetti squash
2 cups cooked quinoa
1 can (1 3/4  cups) mashed chickpeas
2 chia eggs (or regular eggs)
1/4 cup sprouted oat flour
1/4 cup garbanzo bean flour
1 tsp. curry powder
1 tsp. garlic powder
1 tsp. garam masala Read More


Avocado & Pear, What a Pair!

I love it when a random “grab two things and see what happens” move in the kitchen turns out to be so yummy. Here is an extremely easy recipe that mixes pears with avocados, and finishes it off with some fresh lime and basil. Add this to your list of simple raw fruit and vegetable go-to’s. It’s perfectly refreshing for hot summer days. Enjoy!

avocado & pear salad with basil lime dressing

1 fresh pear
1 avocado
1 lime, juiced
1 garlic clove, minced
1 tsp. raw honey, agave nectar, or maple syrup
1/2 tsp. sea salt
2 tbsp. avocado oil (or extra virgin olive oil)
2 tbsp. julienned fresh basil Read More