Friday, September 5, 2014


I love all the raw dessert balls you can find these days.  I especially love the lemon flavor.  These could not be easier. . .  or more delicious.  Here's the recipe.

1 1/2 cup almond flour
1/3 cup organic raw coconut flour
1/2 teaspoon pink himalayan salt
1 – 2 droppers full of liquid stevia
3 organic lemons (fresh squeezed juice)
2 teaspoons organic vanilla extract
1/4 cup organic coconut oil (melted/liquid)

All ingredients in the food processor. Whizz it up.  Use a mini ice cream scoop to form balls.  Drop balls into unsweetened shredded coconut. Roll.  Chill.

Sunday, August 10, 2014


I made this for dinner this evening.  Could NOT be simpler.

2 cups water (next time I will use Coconut Water)
1 cup raw cashews
1 Tablespoon Vanilla extract
1 dropper liquid stevia

First into the Blendtec (high speed blender)
Then into the Ice Cream maker
Done and done


Friday, June 27, 2014

Black Bottom Strawberry "Cream" Pie (Raw Vegan - but the Kids will NEVER know it)

This recipe takes approximately 15 minutes to prepare.  I can't seem to keep it in the fridge. Everybody enjoys this "creamy" strawberry pie.  I hope you will too.


3/4 cup crushed raw pecans or walnuts
1/4 cup dried unsweetened shredded coconut
Optional:  Chocolate “Bottom”:
3/4 cup stevia-sweetened melted chocolate. 
NOTE: To be on the safe side, to sweeten melting chocolate, use approximately 1/8 of a teaspoon of Powdered Concentrated Stevia, such as KAL brand or NOW brand. Depending on "How liquid" your brand of liquid stevia drops are, liquid stevia may sieze melting chocolate. . .not good)

2 cups fresh strawberries (or raspberries) 
1 cup raw organic cashews
2 teaspoons vanilla extract (If using Liquid Vanilla Stevia, you need not add this.)
1 to 2 droppers full of liquid stevia (to taste), or 1/8 – 1/4 tsp pure concentrated stevia powder 
1 pinch salt
1 cup coconut oil, melted
1.) Grind crust ingredients in food processor or high speed blender and press into bottom of a 9 inch pie plate, building up the sides slightly. 
2.) If adding the "Black Bottom," pour the melted chocolate over the crust and cool in the fridge while you prepare the creamy strawberry filling.
3.) Place all filling ingredients into blender or food processor and blend until smooth and creamy. 
4.) Carefully pour on top of crust and refrigerate for 2 to 3 hours.


Thursday, May 15, 2014


If you want to make your own almond milk, there are lots of easy recipes to be found online.  This recipe is different. The secret ingredient is coconut water, which adds a delightful hint of sweetness to your home made almond milk. I think you will love it. 

This smooth and creamy, subtly sweet recipe comes from Joe the Juicer, and his team at It is really delicious. When I read the recipe the first time, I thought it a strange concoction, but since it was a small amount to experiment with, I went ahead.  Even as I was putting the ingredients into the blender, I was skeptical. . .but felt that it could always  be used in a smoothie if I didn't like the taste or texture on its own.
The smoothie option was not necessary. Twice.


1 cup/250 ml coconut water (if you have access to a fresh coconut, use the water from that, but if not, try to find organic coconut water.  At the very least, be sure it is 100% coconut water with no additives or added sugars)
1 tbsp. raw almonds
1 tsp. coconut oil
1/4 tsp. vanilla extract
About 1/2 pinch of Himalayan salt, to taste
dash of cinnamon (optional)
1 handful of ice cubes - 3 or 4


Place all ingredients into a high powered blender and blend on high for 45 – 60 seconds, until smooth. 

Thursday, April 24, 2014


Look who's Vegan all of a sudden!  Can't say when it began, but slowly over the long Winter, I have had less and less interest in eating meat for protein.  Before you start to worry about my nutritional needs, let me just say I have never felt better.  I am excited to share this creamy, delicious cauliflower soup for a few reasons.  1.) It is Vegan.  2.) No one in your family will ever suspect it is Vegan. 3.) It is delicious.


2 tablespoons olive oil

2 teaspoons chopped garlic (about 2 cloves - I used 4 cloves)

2 cups (200g) chopped leeks (white parts only, from 2 or 3 leeks)

Kosher or Sea salt

1 head cauliflower, chopped

7 cups vegetable broth (or water with a bit of added Kosher or Sea Salt)

1/4 cup (35g) raw unsalted cashews (available at Bulk Barn)

In a large saucepan, heat the oil over medium heat and saute the garlic, leeks, and 1/4 teaspoon of salt for about 3 minutes, until the vegetables are soft. Add the cauliflower and saute for another minute. Add the vegetable broth (or water), increase the heat to high, and bring just to a boil. Reduce the heat to medium and simmer for about 30 minutes, until the cauliflower is completely tender. Stir the mix periodically and mash the cauliflower with a wooden spoon.
Remove the saucepan from the heat and allow the soup to cool slightly; stir in the nuts. Pour the soup into your blender in batches and puree on high for 1 to 2 minutes, until smooth and creamy. (Remember to remove the plastic cap in the blender top and cover the opening with a kitchen towel so steam can escape while you blend.) Return the soup to the saucepan and warm it over low heat. Taste to adjust seasoning.

Thursday, March 27, 2014

Hot Cereal

Looking for a really healthy, tasty, warming breakfast? Allow me to share this amazing post from one of my favorite recipe authors, Elana Amsterdam. Her website and her book are an inspiration, and her recipes usually take very little manipulation to make them "Advanced Plan Approved." Her Porridge recipe is a perfect example. There are enough superfoods in this lovely cereal to get anybody going in the morning!

  • 2 tablespoons unsweetened shredded coconut
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon hemp seeds
  • 1 tablespoon chia seeds
  • ¼ cup walnuts
  • 1 teaspoon ground cinnamon
  • 1/8 to 1/4 teaspoon sea salt
  • 3/4 to 1 cup boiling water
  1. Combine all dry ingredients in a high speed blender.
  2. Pour boiling water into the blender, cover with lid. Then cover lid with a tea towel.
  3. Blend very carefully starting on low setting, then moving to high, until porridge is smooth
  4. Transfer porridge to a bowl.  By the time you rinse and dry the blender, the consistency will be perfection!
  5. We like to garnish this with a few tablespoons of frozen blueberries.
  6. Serve