Soups, Stews, Chili


Sauces & Dressings

Easy Weeknight Dinners


Beverages (Smoothies, Juices, Teas, etc)



Pot of Beans 

1 cup of dried beans of your choice (see cooking chart below)
1.    Rinse.
2.    Soak for 6 hours or overnight.
3.    Drain and rinse the beans.
4.    Place the beans in a heavy pot and add 3 to 4 cups of water.
5.    Bring to a full boil and skim off the foam. (OR cook in an pressure cooker, see the directions that come with your pressure cooker for instructions)
6.    Add flavor! Bay leaves or garlic cloves taste great and also add digestibility.
7.    Cover, and let simmer.

Check beans 30 minutes before the minimum cooking time.

Add 1 teaspoon of unrefined sea salt 10 minutes before the end of cooking time.

Beans should be tender and soft to squeeze when finished.

Cooking times per 1 cup of dry beans  

Black 60-90 minutes
Lentils  30-45 minutes
Black-eyed peas 60 minutes
Lima beans 60-90 minutes
Cannellini  90-120 minutes
Navy  60-90 minutes
Chickpeas (garbanzos)  120-180 minutes
Pinto   90 minutes
Kidney 60-90 minutes
Split peas  45-60 minutes


Crockpot Three Bean Chili
1 onion, diced
2 cloves of garlic, minced
1  bell pepper, chopped
1 1/2 cups of cooked black beans (or one can)
1 1/2 cups cooked pinto beans (or one can)
1 28 oz can of tomatoes
1 cups of lentils (dry)
1 TBSP tomato paste
1 tbsp chili powder
1 tbsp cumin
1/4 tsp cayenne pepper (omit if you want mild)
1/4 tsp black pepper
1 tsp Celtic Sea Salt
1 tsp coconut oil
Optional add-ins: 2 chopped sweet potatoes, diced jalapeño

Sauce the onions in the coconut oil until softened. Add the bell pepper and garlic and cook for a minute. Then add the spices and stir for about one minute. Add all of the ingredients to your crockpot and cover with water (about 1″ above ingredients). Cook on low all day (7-8 hours).

Top with fresh cilantro and avocado and serve over brown rice.


Clean Out the Fridge Soup (Winter)
1 onion
2 cloves garlic
1 acorn squash, chopped (you don’t need to peel)
2 carrots sliced into coins
Extra Virgin Olive Oil – just enough to coat bottom of the pan – maybe about 1 TBSP
1 cup of beans – canned or already cooked*
1/2 Napa Cabbage – thinly shredded
1 cup chopped mushrooms**
1/2 cup tomato puree
1 tsp cumin
1 tsp sea salt
1/4 tsp smoked paprika
1” piece of kombu
1 bay leaf
Cayenne pepper to taste
Black pepper to taste
(throw in whatever else you have on hand… leftover grains, more veggies, etc)

Sauté the onion, garlic and carrots in the olive oil. Add the mushrooms, beans and spices. Saute for another few minutes.

Add enough filter water to cover by a few inches. Add the tomato puree, kombu & bay leaf.

Simmer until the veggies are tender – about 15-20 minutes. Stir in the Napa Cabbage and simmer for another 5 minutes.


Indian Lentil Cauliflower Soup

1 tbsp coconut oil
1 onion, diced
2 cloves garlic, minced
1 tsp cumin
2 tsp ground coriander
1 tsp turmeric
1 quart vegetable stock
1 cup red lentils
1 cauliflower chopped into bite-size florets
1 sweet potato peeled and diced
4 swiss chard leaves, chopped (could also use kale or spinach)
1 tsp sea salt
1/4 tsp freshly ground black pepper
chopped fresh cilantro for serving (optional)

In a large saucepan, heat the oil over medium heat. Add the onion and garlic and saute for 5 to 6 minutes, until translucent. Stir in spices and saute for 2 minutes more, until fragrant. Add the broth and red lentils and stir to combine.

Bring the mixture to a low boil, then reduce the heat and simmer for 5 minutes more. Stir in the cauliflower and sweet potato. Cover and reduce the heat to medium-low. Simmer for 20 to 25 minutes, until the cauliflower and sweet potato are tender.

Season with the salt and pepper, and add more curry powder, if desired. Stir in the spinach and cook until wilted. Ladle the soup into bowls and top with cilantro if desired.
Adapted from the Happy Foodie recipe.


Roasted Winter Squash Soup

1 acorn squash
1 large sweet potato
2 carrots
3 cloves garlic
1 tsp coconut oil
1 tsp sea salt
black pepper to taste

4 kale leaves – cut into ribbons
4 shitake mushrooms – thinly sliced
1 tablespoon pumpkin seeds
1 tablespoon dried cranberries
1 tsp coconut oil

Preheat oven to 425 F. Get out 2 baking sheets and line with parchment paper.Cut the acorn squash in half & scoop out the seeds. Put the 2 halves cut side down on one of the baking sheets.

Peel and chop the sweet potato and carrots into large chunks. Spread on the other baking sheet with the garlic cloves.By now your oven is heated.

Roast the veggies until tender – about 40 minutes.

While the veggies are roasting, you can make the topping. Saute the mushrooms in the coconut oil for about 5 minutes. Add the kale ribbons and cook, stirring, until the kale has reduced and is tender. Stir in the pumpkin seeds and cranberries. Let this sit until the soup is done.

When the veggies are done roasting, put them into your blender – I use a Vitamix. The acorn squash can be scooped out of it’s peel. Add water to cover the veggies, salt & pepper, and coconut oil. Blend to whatever consistency you like – I did more of a thick puree. If the soup isn’t hot enough, run it in your Vitamix for a few minutes until heated.

Serve with topping… yum!


Vegetable Noodle Soup

1/2 large onion, diced
2 cloves of garlic, minced
3 large carrots, chopped
1 tbsp avocado oil (optional)
1-2 tbsp chopped parsely
1 sweet potato, chopped
1 1/2 cups black-eyed peas – cooked or canned (any bean works here really)
1/2 cup frozen corn
1 cup cooked rice pasta spirals
4 large kale leaves, chopped
1/2 lemon
Black pepper to taste
1 bay leaf

Saute the onion, garlic & carrots in avocado oil (or water) until the onion is translucent.

Add the sweet potato, black-eyed peas, parsley, black pepper, bay leaf and about 1/2 of the salt. Cover with filtered water by a few inches. Bring to a simmer and cook until the sweet potatoes are starting to get done (about 20 minutes).

Then add the corn, kale, pasta and the rest of the salt.

Cook for about another 10 minutes.

Squeeze the lemon juice directly into the soup. Enjoy!


Minestrone Soup

1 can crushed or pureed tomatoes
3 cloves of garlic, minced
1 onion, diced
2 carrots, chopped
1 sweet potato, peeled and chopped
5 fingerling potatoes, chopped (or one large regular tomato)
1/2-1 cup of red lentils
1 can of pinto beans or approx 1-2 cups of cooked cranberry beans like I used here
3 leaves of kale, chopped
1/2 cup of quinoa pasta shells
Salt, pepper, and Italian seasoning to taste

Sauté the onions in garlic in a bit of water or use EVOO.

When soft, add the potatoes, sweet pots, carrots, red lentils, beans. Cook for a few minutes, stirring and adding water if needed.

Then add the tomatoes and a good amount of water. Simmer for 45 minutes.

Then add the pasta and kale. Simmer for another 10-15 minutes (until pasta is done).

Season to taste with Italian seasoning blend, salt and pepper.

Tortilla Soup (Instant Pot Recipe)
Vegan, Gluten-free, Oil-free

1 onion, chopped
2 stalks of celery, chopped
2 cloves of garlic, minced
1 chopped jalapeno
1 can diced tomatoes
1 small bag frozen corn (I used Trader Joe’s Roasted Corn)
5 small corn tortillas, chopped
1 cup red lentils
1 vegan bouillon cube
1 tsp chili powder
1 tsp cumin
1 tsp oregano


Put all of the ingredients into the Instant Pot. Cover with water 1-2 inches. Cook on manual setting for 20 minutes. Let it depressurize for at least 10 minutes. Then remove lid and blend with an immersion blender. If you don’t have an immersion blender, you can let the soup cool a bit and blend in your blender. Serve with rice and enjoy!


DYI Miso Noodle Soup (in a jar!)

Meet your new lunch to go – Miso Noodles in a Cup! Just like the noodle cups you used to love, but without the sodium and preservatives. And, its way tastier! You can prep these up to 4 days in advance.

For the noodle cup:
1/4 cup thinly sliced red bell pepper (about 1/4 of a large pepper)
1 carrot, peeled and julienned
2 mushrooms, thinly sliced
1 cake of ramen noodles (I use Lotus Foods millet and brown rice noodles)
A few sprigs of cilantro
Small handful spinach

For the flavor insert cup:
1 tsp miso
1 tsp shoyu sauce (or tamari)
1 thinly sliced green onion
1 tsp sesame seeds
1/2” ginger, finely grated

Stack all of the noodle cup items in a 1 1/2 pint mason jar. Stuff as much spinach at the top as you can. Put all of flavor insert cup ingredients into the cup fitted for a mason jar, then seal the jar. You can do this portion up to 4 days in advance.

To cook, boil some water – a water kettle is great for this. Or even better if you have a hot water dispenser at your work. Remove the flavor cup and fill the jar 3/4 full with water, the contents of the flavor cup, and seal the jar. Let sit for 4 minutes, stir, seal, then let sit for another 4 minutes. This time may vary if you use different noodles than I am. Stir and enjoy!

Corn Chowder (Instant Pot Recipe)
Makes 6-8 servings
Vegan, Gluten-free, Oil-free
1/2 onion, diced
1 potato, chopped
1/2 head of cauliflower, chopped
2 carrots, chopped
2 stalks celery, chopped
1 1lb bag of frozen corn (or use fresh if in season)
1/2 tsp smoked paprika
Sea salt and black pepper to taste

Put all of the ingredients into the instant pot and cover with filtered water or vegetable broth by 1 inch.

Cook in the pressure cooker for 15 minutes, then use quick release method to cool.

Very carefully, blend about half of the soup to make it creamy. This is easier if you have an immersion blender – I don’t half one so I just scoop out half of the soup and blend it with my high speed blender. Season with salt and pepper to taste. Enjoy!

Black Bean Quinoa Salad 

2 cups cooked black beans
1/2 cup of quinoa
1/2 yellow bell pepper, finely chopped
1/2 jalapeno, diced
3 green onions, diced
1/4 cup of chopped cilantro

For the dressing:
2 tablespoons soy sauce
2 tablespoons sherry vinegar
3 tablespoons Extra Virgin Olive Oil
1 lime, juiced

Cook the quinoa in 1 cup of water – bring to a boil, put on low covered for 13 minutes.

Meanwhile, chop and mince all of the veggies & herbs, add to a big bowl with the beans. Mix the dressing.

Once the quinoa is done cooking, let cool. Then add to the bowl with the dressing.

Keeps in the fridge for 4-5 days.


Quinoa Edamame Salad 
1 cup quinoa 1/4 cup sesame seeds (I like to use the black ones)
1 cup shelled edamame, thawed or cooked if using frozen
1 bell pepper, diced
1/2 cup of arame (arame is a seaweed, you can buy it at your local health food store)
1 clove of garlic
1 half inch slice of ginger
1 tsp Bragg’s Liquid Aminos (or soy sauce)
1/2 tsp Apple Cider Vinegar
2 TBSP Sesame Oil (or olive oil)

1. First cook the quinoa. Combine quinoa and water in a saucepan. Cover and bring to a boil.Reduce heat to a simmer and continue to cook covered for 15 minutes or until all water has been absorbed. Remove from heat and let stand for 5 minutes covered; fluff with a fork.

2. If you are using arame, start soaking it in water to soften it.

3. While the quinoa is cooking & arame is soaking, chop your veggies.

4. Make the salad dressing by blending the garlic, ginger and liquids.

5. Strain the arame.

6. Mix everything together


Roasted Brussel Sprouts Salad

1 lb of Brussel sprouts
1 cup of quinoa
3 tablespoons cashews
2 tablespoons chopped parsley (optional)
2 tablespoons olive oil
2 tablespoons red wine vinegar
Salt and pepper to taste

Preheat oven to 425.

Trim the sprouts and cut in half – if they are very small skip the cutting in half. Toss in some olive oil, put on a baking sheet, and roast for 30 minutes.

Stir a few times while roasting.

Make your quinoa. Bring to boil 1 cup quinoa and 2 cups of water, low heat to low, cook for 15 minutes.

While everything is cooking, get all of the other ingredients together in a large bowl.

Add the brussels and quinoa to the bowl and mix everything up.

Chickpea Salad Sandwich
Skip the stinky tuna sandwiches, and try this healthier, plant-based version. Makes enough for one sandwich – go ahead and double or triple the recipe to make enough for a few days.

1/2 cup chickpeas (cooked at home or canned)
1 tsp dijon mustard
1 tbsp Bubbie’s relish
1 tbsp Vegenaise (or any other vegan mayo you like)
Optional: 1/4 cup diced celery

Other sandwich supplies: romaine lettuce, tomato, sprouted wheat bread or gluten-free bread (I like Ezekiel brand for both).

Add everything to a food processor and pulse a few times. Make your sandwich with the salad however you like – I like to add lettuce and tomato.

Thai Inspired Spring Salad
Lately  I’ve been loving this fresh, crunchy salad. Use whatever vegetables and herbs you like!
(serves 3-4)
1 package extra firm tofu, drained and cut into 1” cubes
1 package of rice or soba noodles
1/2 head of Romaine lettuce, roughly chopped
2 carrots, julienned
1 cucumber, halved lengthwise and thinly sliced
1/2 cup green onion, thinly sliced
1 cup mung bean sprouts
1/4 cup cilantro, roughly chopped
1/2 cup roasted peanuts, roughly chopped (for garnish)

4 green onions, thinly sliced
2 cloves of garlic, minced
3/4 cup tamari or soy sauce
3/4 rice vinegar
1/4 cup brown sugar or coconut sugar
1/4 cup fresh lime juice
1 tsp chili flakes

To make the dressing, combine all of the ingredients and stir.

Marinate the tofu in half of the dressing for at least 30 minutes. Heat your oven to 425 and line a baking sheet with parchment paper. Bake the tofu into golden brown, about 30 minutes.

Cook the noodles to package directions. Drain and rinse under cold water and set asid.

To assemble the salad, evenly divide the noodles, tofu, lettuce, cucumbers and carrots onto your plate. Top with cilantro, sprouts, green onions and peanuts. Ladle dressing over the entire salad and eat!

Grilled Caesar Salad
You will be surprised at how good grilled romaine lettuce is! This salad was so good, I wasn’t able to get a photograph of the finished product because we ate it so quickly!

The secret here is to get your grill pretty hot over direct heat and quickly sear the lettuce. You are not cooking the lettuce, just searing. A cast iron grate would work perfectly for this.

3 Romaine Hearts – cut in half lengthwise
Extra Virgin Olive Oil
Sea Salt

For dressing (combine and blend in blender ahead of time):
2 medium garlic cloves
2 Lemons, juiced
2 Tablespoons capers plus 1 tablespoon brine
1 Tablespoon powdered mustard
1/3 cup raw sunflower seeds (I also added hemp seeds)
3 Tablespoons nutritional yeast
1 teaspoon Bragg’s Liquid Aminos
1/2 teaspoon fresh-cracked black pepper
1/2 cup olive oil

Get your grill, smoker set up for direct grilling at around 425-450 degrees.

Blend all of the dressing ingredients ahead of time.

Drizzle oil over the surface of the lettuce, sprinkle with a bit of salt and place cut side up on grill for 30 seconds, grill marks have formed.

Flip and grill the lettuce cut side down for 1 minute – heated but not cooked and grill marks have formed.

Remove lettuce, chop if you want, drizzle with dressing.


Mediterranean Grilled Veggie Salad
Veggies are so easy to make on the grill! This is a healthy and great make-ahead picnic item or meal prep item.

1 Medium Eggplant sliced lengthwise
3 Summer squash sliced 1/2” thick
2 red bells, chopped into large pieces
2 red onions, thickly sliced
1 1/2 cups cooked chickpeas or cannellini beans (or 1 can)
1/2 cup chopped olives
1 cup of quinoa
2-3 tablespoons olive oil
2-3 tablespoons balsamic vinegar
Celtic Sea Salt
1 lemon, juiced

First cook the quinoa. Bring to a boil with 2 cups of water, simmer for 10 minutes cover. Fluff with fork and let sit to cool.

Put all of your chopped veggies into a large bowl. Add enough olive oil & balsamic  to lightly coat everything. Toss lightly and let marinate for about an hour.

Get your grill heated to 500 with a cast iron grid. Place veggies on the grill and quickly cook to char – maybe about a minute on each side. Make sure you flip them once with tongs. Do the onions separate as they take longer. Chop all of the veggies and mix with the beans, quinoa, olives, lemon juice, and the remaining olive oil and balsamic to taste. Season with Celtic Sea Salt to taste.

Can be served hot, lukewarm or cool. Can be stored for about 3 days in the fridge.


Fall Slaw
Vegan, Oil-free, Gluten-free
Serves 4-6

2 Kohlrabi, julienned
1 small beet (or 1/2 large beet), julienned
1 small head of broccoli, cut into small florets
1 apple, thinly sliced
2 carrots, julienned or shredded
4 radishes, thinly sliced
1/4 cup tahini
1 tsp maple syrup
1 TBSP apple cider vinegar
Juice from 1 lemon
Sea salt to taste

Julienne or shred all of your veggies. A mandolin or food processor with a shredder attachment blade works great for this.

In a bowl, whisk the tahini, maple syrup, apple cider vinegar, lemon juice and sea salt to taste. Mix into your veggies.


Cashew Chopped Salad with Peanut Ginger Dressing
Makes 2 huge salads

1 small head of red leaf lettuce (any lettuce will work here), chopped
1 cup shredded red cabbage
1/2 cup corn
1 cup chickpeas
2 green onions, thinly sliced
1 large carrot, grated
1/2 cup raw cashews

1/4 cup peanut butter
1” ginger
1 tablespoon rice vinegar
1/2 cup of water
Splash of Tamari sauce

To make the dressing, blend all of the dressing ingredients.

To assemble the salad, divide the Lettuce into 2 plates (or one plate and a to go container for tomorrow’s lunch). Divide the rest of the ingredients between the 2 salads, and top with the peanut dressing.

 Chipotle Lemon Dressing

1 cup water (or more if needed)
1 tbsp ground flax seeds
1 tbsp almond butter
3 sun-dried tomatoes (not packed in oil)
1 clove of garlic
1 tbsp maple syrup (or 1 pitted date)
1 tsp miso paste
Juice from 1/2 lemon
1 tbsp apple cider vinegar
1/4-1/2 tsp chipotle powder
1/2 tsp cumin

Blend! Add more water if needed for whatever thickness you like.
Adapted from


Green Enchilada Sauce
2 tomatillos – chopped
3 cloves of garlic
3 poblano peppers – seeded
4 jalapeno peppers (seeded if you don’t want it spicy)
Salt to taste
1 tsp cumin
1 lime – juiced

Combine the tomatillos, garlic, poblanos and jalapenos on a baking sheet. Toss in olive oil. Bake at about 400 until everything is very tender. Put into your blender with the remaining ingredients. Blend! Done! (Even better, take it up a notch & slow roast on your charcoal grill until done)

Now, to make enchiladas, its pretty easy. Saute whatever you want to use for filling – I like black beans, onion and sweet potato until tender. Roll into tortillas (I like the Ezekial sprouted wheat or sprouted corn), then top with the green sauce and bake for about a half hour. Yum!


Tahini Lemon Dressing

1/2 tablespoons tahini
1/4 cup water
2 garlic cloves
3 tablespoons lemon juice
2 tablespoon tamari soy sauce
2 tablespoons tamari
2 tablespoons maple syrup
Pinch of cayenne

Blend! Save the rest in a jar or container for later. Will keep up to 5 days.


Plant-Powered Pesto

1 cup fresh basil leaves
1/4 cup raw pumpkin seeds (pepitas)*
1/4 cup walnuts
1 clove garlic
Approx 1/4 cup extra virgin olive oil (to taste)
2 tbsp nutritional yeast
Sea salt and black pepper to taste
*You can also use pine nuts, I use pepitas as they are cheaper.

In a food processor, mince the garlic clove first. Then add all of the ingredients except for the oil and start to process. Slowly pour in the EVOO until its a puree-like consistency. This will keep for a few days in the refrigerator and freezes well.

Pesto is usually tossed with a warm pesto. I have recently been using it as a condiment in bowls – this bowl shown below is made with farro, baked tofu, roasted sweet potatoes and sautéed zucchini and collards.


Spicy Red lentil Tomato Sauce over pasta
Vegan, Gluten-free
Serves 3-4wordswag_1483989107153

1/2 cup red lentils
2 cups water
1 Tbsp olive oil
2 carrots, diced
1 onion, diced
2 cloves garlic, minced
1 jar marinara sauce*
1/2 tsp red chili pepper flakes
1 tsp dried oregano
1/4 cup chopped fresh basil
1 package of gluten free pasta
Optional: vegan parmesan cheese and fresh spinach

Add the red lentils and water to a small saucepan and bring to a low boil over medium heat, then reduce heat to medium low for a simmer. Cook lentils to preferred doneness – about 20 minutes. You want the lentils to have a slight bite and not be mushy.

Heat a large a large skillet pan over medium heat. Add the olive oil, garlic, onion and carrots. Saute until onions are tender. Add the rest of the spices and the marinara and stir to combine. Bring to a simmer on medium low, and simmer for about 10 minutes. You can add the red lentils whenever they are done.

Cook the pasta according to the package directions.

To plate, you can serve this over a bed of spinach to get some more greens into your diet. The heat of the sauce will wilt the spinach. Cover your plate with spinach, then add pasta, then sauce and top with optional vegan parmesan cheese. Mangia!
*Try to find a marinara without any added sugar. I really like the Whole Foods 365 Fat Free Marinara Sauce as its both sugar and oil free.

Easy Plant-based Mac & Cheez


Pasta (I like brown rice pasta) – one package
2 cloves garlic
1 cup of raw cashews soaked in water for at least one hour
1 1/2 tbsp of Bragg’s liquid aminos
1 tsp paprika
1/2 cup Nutritional Yeast

Make the pasta according to the package directions.

Drain the cashews.

Add the cashews and the rest of the remaining ingredients to the blender.

Start to add water to blend into a sauce. I start with about 1 cup of water. Add water, blend… if you want it thinner just keep adding small amounts of water. It will end up a creamy consistency.

Stir in the cashew cheez sauce into the cooked and drained pasta. I added some chopped parsley here.

Get creative – try adding miso, chipotle and other seasonings to the sauce. Throw your favorite veggies in with the pasta – I like kale, fresh tomatoes, cauliflower, broccoli and / or mushrooms.


Veggie Fried Rice

1 TBSP Sesame Seed Oil
2 c Cooked Brown Rice
4 c Chopped vegetables – clean out your fridge! Here I used daikon, daikon greens, bok choy, tomatoes & onion1 package of tempeh – chopped
2 cloves of garlic – minced
1” piece of ginger – minced
1 TBSP tamari sauce
Optional: Sricha or hot sauce, sesame seeds, wakame flakes

Heat of large shallow pan on medium high.Add veggies, garlic, ginger, tempeh & oil.

Saute, stirring often, until vegetables are cooked (you may want to add longer cooking first, then add in items that cook faster like tomatoes and greens).

Add rice, stir.

Add tamari and sricha sauce. Stir.

I also added sesame seeds and wakame flakes.Enjoy!

Yellow Turmeric Rice
1/2 cup chopped parsley
1/2 bell pepper
1/2 red onion
1 bunch of celery
Coconut oil
2 cups brown Basmati rice
Clove of garlic
1 tsp turmeric
Salt to taste

Finely dice/chop veggies in food processor.

Put coconut oil in large shallow pan on medium. Add rice & toast – stir often.

.Add veggies & continue to stir.

Cook for about 5-10 minutes until onion looks cooked.

Add 4 c water or broth, turmeric, pinch of salt, and grate clove of garlic over top. Cover & simmer until rice is cooked.

I like this served with some steamed kale on top.


Veggie Sauce with Pasta


Extra Virgin Olive Oil
Red Pepper Flakes – to taste
1 Red onion, diced
2 Cloves garlic, minced
1 cup mushrooms, thinly sliced
1/2 block of tempeh, crumbled
Celtic Sea Salt and Fresh Ground Pepper to taste
1 Eggplant, diced
1 Yellow summer squash, diced
1 carrot, diced
3-4 large ripe tomatoes, chopped
1/4 cup diced herbs – basil, oregano, thyme, chives, parsely – whatever you have on hand that is fresh
1 Package of rice or quinoa spaghetti – cook according to directions on package

Sauté the onion, garlic and red pepper flakes (if using) until onion is soft.

Add the mushrooms, tempeh, salt and pepper and cook, while stirring, for a few minutes. Then add the rest of the veggies & herbs.

Cook for about 10 minutes, until everything is tender. Serve over the quinoa pasta.


Baked Spaghetti Squash with Quick Tomato Sauce

1 large spaghetti squash
1 onion
2 cloves of garlic
1 tsp coconut oil
1 can of diced tomato
sea salt/black pepper to taste

Preheat your oven to 375, cover a baking sheet with parchment paper. Cut a spaghetti squash in half the long way and scrape out the seeds. Put the squash face down on the baking sheet, and bake for 30 minutes or until tender.

While the squash is in the oven, dice 1 onion and mince 2 cloves of garlic. Saute the onions in the coconut oil until soft. Add the garlic and stir for one minute. Add the tomatoes, stir and bring to a simmer. Season with salt, pepper and herbs of your choice (basil, oregano and/or thyme).

When the squash is done, flip over and let cool for 5 minutes. With a fork, start to scrape out the flesh, it will come out in spaghetti like strips. I find it helpful to hold the squash down with one fork, then use the other to scrape out the spaghetti. Serve the spaghetti squash topped with the tomato sauce. I like to serve this with some kind of green on the side like a small salad, steamed broccoli or sauteed kale.


Chickpea Flatbread Pizza

For the flatbread crust:
1 cup chickpea flour (aka, garbanzo bean or besan flour)
1 cup water
1 tsp sea salt
1/4 tsp black pepper

For the sauce:
1 12 oz jar or can of organic diced tomatoes (or approx 1.5 cups fresh diced tomato)
1 tsp dried basil
1 tsp dried oregano
1/2 tsp garlic powder
Sea salt and black pepper to taste

2 large handfuls organic spinach
3 green onions, sliced
12 black olives, chopped
1/2 red bell pepper chopped.
*Use whatever you have on hand that would make a good pizza topping!

Also: coconut oil – to grease pans and use for sauteing.

Mix all of the ingredients for the crust, then let sit for at least one hour. It will be of a thick batter consistency.

While you’re waiting, prep your sauce and toppings. For the sauce, dump all the ingredients into a food processor and pulse a few times. You still want the tomatoes chunky. Season to taste with the sea salt and black pepper.

For the toppings, heat a saute pan over medium heat with about 1 tsp coconut oil. Saute the onion and bell pepper until the onion is translucent, about 5-10 minutes. Turn off the heat and stir in the spinach and black olives. You want the spinach to wilt

Preheat oven to 425.

Grease a small baking pan or cast iron pan with coconut oil, liberally. Pour the chickpea batter into the pan, and bake for about 8-10 minutes, until the edges are turning brown.

Remove the flatbread from the oven. Spoon on your tomato sauce (you will have leftovers) and add your topping. Put the flatbread back into the oven and bake for another 5 minutes. You are just heating up your toppings here.

Slice & enjoy!


Fall Bowl

Lately I have been all about bowl meals. I add a starch (potatoes, sweet potato or a grain) a bean and a green and done! This bowl meal below is my favorite of the moment. Even though all of the parts of this seem complicated – they are all simple and don’t require a ton of ingredients. I make a lot of each item to keep leftovers in the fridge.

Baked Sweet Potatoes:
Wash a few sweet potatoes, then prick around them several times with a fork. Wrap each in foil and bake at 425 for 1 – 1 1/2 hours. Or, I’ll sometimes steam my sweet potatoes in my pressure cooker.

Avocado Kale Salad:
(Makes 2-3 servings)
1/2 head of kale – leaves torn off stems, then ripped into small pieces
1 avocado
1/2 lemon
Sea salt to taste
Combine the kale, avocado, and lemon juice in a bowl. With your hands, massage the kale until it becomes tender and reduced in size. Add sea salt to taste.

Maple Roasted Brussels Sprouts:
(Makes about 4 servings)
1 lb of brussel sprouts, stems trimmed and halved
1 tbsp avocado oil (or coconut)
1 tbsp maple syrup
Sea salt and black pepper to taste
Optional: 1/2 cup chopped pecans
Toss the sprouts, oil, salt and pepper. Put onto a foil lined baking sheet. Roast for about 20-30 minutes at 425 degrees, stirring a few times, until just starting to brown. Stir in the maple syrup and nuts if using. Roast for another 10 minutes – they will start to turn dark brown, caramelized and crispy.

Roasted Spicy Chickpeas:
1 1/2 cups of cooked chickpeas (or 1 can)
1 tsp coconut oil
1/2 tsp sea salt
1 tsp smoked paprika
1/2 tsp cumin
Mix all of the ingredients in a bowl, then spread onto a baking sheet.Roast for about 20 minutes at 425 degrees, when the chickpeas are crisp. Stir at least once as the chickpeas are roasting. Will store for a few days, but you may need to roast again to crisp them up. Experiment with whatever spices you like – curry powder is a favorite of mine.

Cheeze Sauce:
(Will make about a pint, keeps for 5 days in fridge – use later for mac and cheeze)
2 cloves garlic (optional)
1 cup of raw cashews soaked in water for at least one hour
1 1/2 tbsp of Bragg’s liquid aminos
1 tsp paprika
1/2 cup Nutritional Yeast
1/4 cup miso
Juice from 1/2 lemon

To assemble the bowls:
Halve the baked sweet potato and put on bottom of bowl. Add brussel sprouts, chickpeas and kale salad. Drizzle cheeze sauce on top. Yum!


Maple-Roasted Brussel Sprouts
Makes about 4 servings
Vegan, Gluten-free

IMG_00851 lb. of brussels sprouts, stems trimmed and halved
1 tbsp coconut oil
1 tbsp maple syrup
Sea salt and black pepper to taste
Optional: 1/2 cup chopped pecans

Preheat oven to 400. Toss the sprouts, oil, salt and pepper. Put onto a foil-lined baking sheet. Roast for about 20-30 minutes, stirring a few times, until just starting to brown. Stir in the maple syrup and nuts if using. Roast for another 10 minutes – they will turn dark brown, caramelized and crispy.


Black Bean Veggie Burgers
Makes 10 good-sized burgers.

1/2 onion, diced
1 clove garlic, minced
1 cup of cooked brown rice (short grain works best)
3 cups of cooked black beans
2 tsp coconut oil
1 butternut squash, peeled and chopped into 1/2” pieces
1/2 cup chopped cilantro
1/2 of a 8 oz can of chipotle peppers in adobo sauce (freeze the rest for later)
1 TBSP ground flaxseed
1 tsp salt

Preheat the oven to 400.

Toss the butternut squash on a baking pan with 1 tsp coconut oil. Roast until tender – about 25 minutes. While the squash is roasting, chop and prep everything else.

Saute the onion and garlic over medium low heat in 1 tsp of coconut oil until onion is translucent. Put all of the prepped ingredients into a large bowl – including the squash. Mash it all together with your hands, then form into 10 patties.

Bake the patties at 400 for 20 minutes – turning once.

Eat, or freeze, or save to grill later!

I like to eat these served on a lettuce leaf with some tomato and avocado – yum!

Baked Banana Bread Oatmeal

2 cups oats
2 cups almond milk
1 banana pureed or thinly sliced
1 tsp cinnamon
1/2 tsp cardamom
1/4 tsp of vanilla powder
1 tsp baking powder
1/2 cup chopped walnuts
1/2 cup chopped pecans
Coconut Oil

Preheat oven to 375.

Grease a baking pan or cast iron pan with coconut oil.

The cast iron pan I used here is 9″ diameter.

Mix the oats, almond milk, banana, spices and baking powder.

Put into the cast iron pan.

Top with the walnuts and pecans and a sprinkle of cinnamon.

Bake for 30 minutes.


Chai Buckwheat Breakfast Bowl


1 cup soaked and rinsed raw buckwheat groats *
1/2 frozen banana
1 TBSP almond butter or 10 soaked almonds
1 TBSP chia seeds
1 cup water or almond milk
1/4 teaspoon Cinnamon (a “sprinkle”)
1/4 teaspoon Cardamon (2 “sprinkle”)
Pinch of Vanilla Powder

Put it in your blender and blend away! Top with fresh fruit, coconut, hemp seeds, or more banana.
*Put the buckwheat groats to soak in plenty of water the night before.


Pumpkin Oatmeal


1 cup of whole oats
2 cups water
1/2 cup pureed pumpkin*
1 tablespoon chia seeds
Cinnamon and vanilla powder to taste
1 banana, sliced
Hemp seeds
Flaked coconut
Cashew milk

In a small pan, bring the oats and water to a boil. Then simmer for about 3-4 minutes until it is a porridge consistency.

Stir in the pumpkin, and cook for another minute.

Turn off the heat and stir in the cinnamon, vanilla and chia seeds.

To serve, top the oatmeal with sliced bananas, coconut flakes, hemp seeds and more cinnamon. Drizzle cashew milk on top.

*You can use canned pureed pumpkin for this recipe. Or you can make your own. To do that cut a pumpkin in half and scrape out the pulp and seeds. Prep 2 baking sheets lined with parchment paper. Put one half of the pumpkin, cut side/interior side down onto each sheet. Bake at 375 for 30-40 minutes. It’s done when a knife can slide easily into the pumpkin. Then scrape out the pumpkin meat, and puree in a food processor. I freeze any pumpkin I won’t use in a few days for later.


Steel Cut Oatmeal 

1 cup steel cut oats*
Almond milk – about 1/2 cup
1 tsp cinnamon
1 tablespoon coconut oil
Pinch of sea salt
Toppings: blackberries, flaked coconut, hemp seeds

Bring 4 cups of water to a boil.

Slowly stir in the oats, cinnamon and a pinch of salt. Keep boiling until it starts to thicken.

Then, turn heat to low and simmer the oats for about 30 minutes – until its a thick porridge consistency.

Turn heat off, and stir in the almond milk and coconut oil.

Top with blackberries, flaked coconut and hemp seeds (or make up your own toppings).

*I prefer to soak the oats overnight, but you do not have to.


Acai Smoothie Bowl

1 frozen packet of acai berry puree (get the unsweetened packs)
1/2 cup frozen blueberries
1 frozen banana
1 cup almond milk or water
Toppings: berries, shredded coconut, hemp seeds, pumpkin seeds, chia seeds, chopped almonds, buckwheat groats, gluten-free oats

In a blender or food processor, blend together the acai, banana and almond milk until the texture of soft serve ice cream. Top with any toppings you choose!


Mango Vanilla Chia Pudding

This is such a cool, refreshing summer breakfast or snack. Chia seeds are packed with protein, antioxidants, fiber and omega 3 fatty acids. I like to eat them on hot summer days, as chia seeds can help restore energy levels and have been used to help combat dehydration. And, it can be made ahead of time for a quick breakfast to go.

Serves 1
3 Tablespoons Chia Seeds
1 cup almond milk
Pinch of vanilla bean powder
2 small mangos, peeled and chopped

THE NIGHT BEFORE: Whisk all of the ingredients (except for the mango). Let sit for a half hour. Whisk again. Transfer to a pint-sized mason jar and store in the fridge overnight.

In the morning, stir again – it should be a pudding-like consistency. Get another mason jar out. Put a layer of mango on the bottom, then layer the pudding, mango, pudding, then top with more mango. Enjoy!

*Requires prep the night before

 Almond Milk

1 cup of raw almonds
4 cups of filtered water
1 nut milk bag

Put the almonds into a large bowl, then cover with water by at least 2 inches. Let soak overnight.

Drain the almonds, add to blender with 4 cups filtered water. Blend until milky.

Put a large bowl in your sink. Pour the milk until the nut bag to filter out the almond meal. Done!

Optional: Return the milk to the blender and add a pinch of vanilla powder and 2 pitted dates and blend. This makes a sweeter version of almond milk.

Blueberry Basil Smoothie
1/2” slice of ginger
1/2” slice of beet
1 cup frozen blueberries
1 frozen banana
2 tablespoons hemp seeds
2 handfuls of spinach (or 2 large kale leaves, stripped off stems)
8 basil leaves
1/2 lemon, peeled
2-3 cups water


This is inspired by a smoothie recipe in The PlantPower Way cookbook, which I highly recommend.


Cherry Cacao Smoothie

3 leaves of kale, stripped from stems
1 frozen banana
1 cup frozen cherries
2 tablespoons hemp seeds
1 tablespoon chia seeds
1 teaspoon cacao powder
1 tsp cacao nibs
5 Brazil nuts (or 10 almonds)
2 cups water

First, add the water and kale to your blender and blend. Then add the seeds, nuts and cacao, put the frozen fruit on top, and blend. Serve with some hemp seeds and cacao nibs sprinkled on top if you want it to look pretty. This makes one large smoothie.


Glow Green Smoothie
1/2 head Romaine lettuce
Large handful of spinach
1/2 avocado
1/2 cucumber (peeled if not organic)
1/2 lemon, juiced
1 Granny Smith Apple
10 almonds (best if soaked overnight)
1 tablespoon chia seeds
1 tablespoon hemp seeds
Optional add-ins: 1/2 frozen banana, 1 teaspoon spirulina, handful of parsley

Blend the lettuce and spinach with 2 cups of water. Add additional ingredients and blend! Expect comments on the beautiful green color of your smoothie:)


Pumpkin Pie Smoothie
pumpkinsmoothieGet your pumpkin fix with this healthy, easy and delicious pumpkin pie smoothie.
Makes 1 serving

1-2 frozen bananas
Half a can of organic pumpkin puree
Good sprinkle of pumpkin pie spice
1 tsp flaxseed
1 tsp hemp seeds
1 tsp blackstrap molasses

Put everything into your high speed blender and cover with water. Blend & enjoy!


Purslane Berry Smoothie

Last week, I purchased some purslane at my local farmer’s market. Purslane is something I had seen growing before as a weed! Here in Pennsylvania, it commonly grows along sidewalks & in the sidewalk cracks. It’s a succulent herb that looks like a mini jade plant. It’s also pretty pesky as a weed.

Little did I know that purslane is edible and super nutritious! Purslane contains more Omega 3 fatty acids than any other plant, and is high in vitamins A, C, B, E and the minerals Calcium, Magnesium, Iron and Potassium. It can be eaten raw or cooked and has a peppery-cucumbery taste.

I wasn’t sure what to do with purslane, so I gave it a try in a green smoothie. To my surprise, it was delicious! Look for some purslane in your yard or farmer’s market and give this yummy, nutritious smoothie a try!

1 cup of purslane
1 cup of frozen berries
1 large kale leaf
1 frozen banana
1 tablespoon hemp seeds


It’s Almost Summer Mango Green Smoothie5b457-photo2
Though it’s not summer yet, its hot and sticky outside! Here is my new fav recipe for yummy cold smoothie – packed with greens – that I’ve been enjoying. Its a great breakfast substitute or post-workout smoothie. And, its a pretty bright green!

1 cup frozen mango
1/2 frozen banana
1 tablespoon chia seeds
10 brazil nuts (or 10 almonds)
1 teaspoon maca powder
Heaping handful of spinach
4 Collard leaves (stripped off the stems)
1 cup almond milk
(I added about another cup of water too)



Winter Power Smoothieed972-wintersmoothie Blend:
1 frozen banana
Handful frozen blueberries
2/3 cup (approx) organic canned pumpkin
2 hug handfuls of spinach
Small handful raw almonds
Maca powder – about a tsp
1 TBSP ground flaxseed
Cinnamon and ginger to taste (I like a lot of cinnamon in this!)


Ginger Pear Green Juice


2 pears (I peeled mine as they were not organic)
2 stalks celery
1/2 cup parsley
Lime wedge (peeled)
1″ piece of ginger
1 kale leaf
1/2 cucumber (peeled if not organic)

Juice & enjoy!


Pineapple Post-Workout Smoothie 

Blend: Pineapple (about 1/3 of a pineapple), Cucumber (about a third, peeled), one peeled orange with pith still on, tablespoon chia seeds, teaspoon maca powder, two large handfuls spinach, 1/2 teaspoon cinnamon… add water and blend!


Winter Green Detox Juice
Makes 1 serving


2 oranges, peeled
1/2 lemon, peeled
1/2 cucumber
1” piece of ginger root
1 broccoli stem
1/2 head romaine lettuce
5 kale leaves

Juice and enjoy!


Morning Kickstart Juice

2 oranges (peeled)
1 cup of fresh cranberries
5 carrots

Make in the juicer and enjoy!


Blood Orange Carrot Ginger Juice

Add to your juicer:
2 peeled blood oranges
4 carrots
1″ piece of ginger


Summertime Melon Coconut Juice
Take advantage of the abundance of cantaloupe right now by trying out this cool, refreshing, hydrating juice.This is the prime time of year for fresh cantaloupe! Cantaloupe is a great source of Vitamin A, Vitamin C, and Potassium. The addition of the coconut kefir is optional, but adds a probiotic punch along with a sweet taste.

2 large kale leaves
1/2 cucumber (peeled if not organic)
1/2 lime
1” slice of fresh ginger
2 cups of cantaloupe (or watermelon, honey dew, etc)
1 cup coconut kefir
Optional: 1 tsp ground flax seed (added fiber and omega 3s)

Juice the kale, cucumber, lime, ginger & cantaloupe. Then stir in the coconut kefir and/or ground flax seeds. Enjoy!


Ginger Grapefruit Juice

d8aa4-img_0686The prettiest color juice ever! Tasty too, especially if you love grapefruit.
2 Grapefruits
1″ piece of ginger
3 carrots


Cinnamon Grapefruit Tea
1/2 grapefruit
1 stick of cinnamon

Put the grapefruit and cinnamon in a tea pot (or a quart mason jar) and cover with boiling water. Let seep for 10 minutes, then enjoy! I love to drink this during the cold months.


Ginger Hibiscus Iced Tea
hibiscusteaYou can find dried Hibiscus petals at Natural Grocers or online from Amazon or Mountain Rose Herbs.

1 TBSP dried Hibiscus petals
2” piece of ginger, sliced
Optional: a few mint leaves, lime juice, raw honey or stevia

This makes 1/2 gallon. If you have a full gallon container simply double the quantities.

Place the hibiscus and ginger in a 1/2 gallon size mason jar. Fill with filtered water. Let the the tea sit out in the sun for a few hours. Strain, then add any optional ingredients like mint leaves, lime juice or sweetener.


Golden Turmeric Latte

turmerictealatteMakes 1 serving

1 1/2 cup almond milk (unsweetened)
1/2 tsp raw honey (or 1 date)
1/2 tsp turmeric powder
1/2” piece of ginger root
1/4 tsp cinnamon
1 tsp coconut oil

Blend all of the ingredients in a high speed blender. Then put into a small pan and heat until warm.


Sweet Potato Hummus (oil free)

1 sweet potato, diced and roasted
1 1/2 cups of cooked chickpeas (or 1 can drained and rinsed)
1 tsp cumin
2 cloves garlic, minced
1/2 tsp smoked paprika
2 tbsp tahini
1 tbsp Sriracha sauce
Sea Salt to taste
Juice from 1 lemon

Put all ingredients into a food processor. Process until pureed/minced. Slowly add water until you have a paste-like consistency.

Serve with organic tortilla chips, vegetable sticks (celery, carrot, bell pepper) or sliced cucumber.


Cori’s Travel Trail Mix

3-4 cups walnuts
3 cups brasil nuts or whole almonds
1 cup goji berries
1 cup dried mulberries
Optional: 2-3 tablespoons cacao nibs

You dump this in a bowl. You mix it. Done!


Homemade Granola

6 cups whole gluten-free oats
1 cup nuts (almond, walnut, pecan)
1/2 cup seeds (sesame, sunflower, pumpkin)
1/2 cup dark chocolate chips
1/2 cup melted coconut oil
1/2 cup maple syrup
2 tablespoons cinnamon
1 tsp cardamom
3/4 cup dried fruit (dates, sour cherries, cranberries)

Oven @ 350F.

Mix everything together except for the dried fruit.

Spread onto 2 baking sheets lined with parchment paper.

Bake for 30 minutes – stirring a few times.

Let cool completely & stir in dried fruit.


Zucchini Chips

6 large zucchini (or however many you want to use)
2 tablespoons apple cider vinegar
Sea salt to taste (I used about 1 tsp)
1 tsp smoked paprika
Optional: 1/4 tsp cayenne

Slice the zucchini into rounds 1/4″ thick. In a large bowl, mix the zuke rounds, vinegar, salt and paprika.

Spread rounds out on a dehydrator try, and dry at 115 degrees for about 18 hours, or until dry.

If using an oven, spread out on a parchment paper lined baking tray, and bake at 200 degrees. I haven’t tried this method but would guess it would take around 2-3 hours for the chips to dry.


Kale Chips Recipe

Pre-made kale chips are usually sold in a small plastic container for about $5. For $2, you can buy a bunch of organic kale and make twice the amount! And, your homemade version most likely won’t have the crazy high amount on sodium as store bought. Those of you that grow your own kale, here is a way to use it up during the summer.

2 bunches of kale
1/2 cup raw cashews, soaked for at least 1 hour and drained
1/4 cup nutritional yeast
1 tsp Sriracha or hot sauce
1 tsp garlic powder
1 tsp onion powder
1 lemon, juiced
1/2 cup of water

Strip all of the kale leaves from the stems. Discard the stems or save for juicing. Blend all of the other ingredients. Add the kale and the blended sauce into a large bowl and mix with your hands until all of the kale leaves are coated.

Dehydrate for 6-8 hours at 115 degrees. You can also dry these in your oven on a large baking sheet at 200 degrees until crisp.

 Chocolate Avocado Mousse


1 ripe avocado
1-2 TBSP raw cacao powder
1 TBSP maple syrup
1 TBSP almond butter (optional)
Almond milk – about 1 TBSP – enough to get a mousse-like consistency
Pinch of sea salt
Pinch of vanilla powder

Put all of the ingredients in a food processor and blend. Add almond milk as needed to get a pudding-like consistency. Enjoy!


Chocolate Cream Pie (GF, Vegan)


2 cups raw pecans
1/4 cup coconut sugar (if you can’t find, use maple sugar or brown sugar)
2 tsp coconut oil
1/2 tsp sea salt

2 1/2 cups dark chocolate chips
2 packages of silken tofu (260 gr) – usually found in Asian section of your grocer
1 tsp vanilla extract

First, make the crust. Put the pecans, coconut sugar and sea salt in the food processor. Process until it is crumb-like, do not over process. Then slowly pour in the coconut oil. Press the mixture into a pie pan.

Preheat your oven to 350 degrees. Spread the chocolate chips out on a baking sheet, and bake for just a few minutes until melted. Then add into the food processor along with the tofu and vanilla. Process until creamy. Pour in the pie crust and refrigerate for at least one hour. Optional: top with cocoa powder and fresh raspberries.


Date Bliss Balls


1 1/4 cups raw whole almonds
16 fresh dates, pitted
3 tablespoons cacao powder
1 tablespoon Chia Seeds
2 tablespoon Hemp seeds
1 tsp vanilla extract or powder
1/2 tsp ground cinnamon
Coconut, goji berry, cacao nibs for rolling

Throw almonds into the food processor with cinnamon, Chia and cacao powder and process until the mix looks crumbly. Add dates and vanilla, then process again until the mix starts to come together. Add a splash of water if you need to so that mixture is soft and forms a soft ball. Form into 14 decent sized balls. Roll in your choice of goji berries, coconut or cacao nibs. Store in the fridge for up to four weeks.


No-bake Peanut Butter Brownies
Vegan, Gluten-free, Oil-free


2 cups of chopped dates*
1 cup walnuts
1 cup cacao powder
Pinch of vanilla powder (or 1 tsp vanilla extract)
1/2 cup peanut butter

*If your dates are pretty dry, soak them for 30 minutes, then drain

Add the dates and walnuts to a food processor and process until a dough like consistency. Add the remaining ingredients to the food processor – process until fully combined – a few minutes.

Press the mixture into a baking dish, and put in the refrigerator to set for 30-60 minutes. Then cut to whatever size you like, or make little brownie balls. Done!

You can customize this recipe however you like – omitting the peanut butter, adding different spices (cinnamon, cayenne pepper, etc) and/or top with chocolate chips, cacao nibs, coconut, hemp seeds, etc.


Raw Chocolate Recipe
Vegan, Gluten-free
Makes 16 small 1” heart chocolates

rawchocolateBase Chocolate Recipe:
1/2 cup raw cacao
1/2 cup coconut oil
1/4 cup agave syrup
Pinch of vanilla powder

Optional add-ins:
Dried cranberries
Chopped pecans or almonds
Cacao nibs
Shredded coconut
Hemp seeds
Golden raisins
Orange zest
Chipotle powder
Pinch of sea salt
And more – get creative!

Also needed: silicon baking sheet or mold or parchment paper if making bark

Add the chocolate ingredients to a small saucepan on low heat until melted, stirring continuously. Stir in any add-ons – I used chopped pecans and dried cranberries.

Immediately spoon or pour into the silicone mold you are using. I have a small hearts silicone mold, but I’ve also used a silicone muffin pan. Additionally, you can pour the chocolate onto parchment paper to make bark. I like to sprinkle a small amount of sea salt on top. Cool in the refrigerator until completely solid – at least 1 hour.


Grilled Peaches & Cream
Makes 2 servings
Vegan, Gluten-free, Oil-free

2 ripe peaches
1/2 cup walnuts, soaked overnight then drained and rinsed
1/2 can coconut milk
1/4 tsp vanilla powder (or vanilla extract)

Light up your grill. Slice the peaches in half and remove pit.

Grill the peaches until they have a good char/sear line – about 5 minutes on each side. Let sit for about a half hour. Then remove the peels – they should just slide off.

In a food processor, make the cream by combining the walnuts, coconut milk and vanilla.

To serve, put 2 peach sections in a bowl, then top with the cream. You can save any leftover cream to use in smoothies.