Coconut, Chocolate & Chia Pudding


When a chocolate craving hits, it really hits and now amount of  fruit or honey will satisfy. The other day I was home sick and suddenly had an intense craving for chocolate and no way to run to the store.  I looked in my fridge and cupboards and gathered up any sweet treat supplies I could find and whipped up what is probably the most delicious dessert I have had in ages.

This pudding is light and fluffy and full of coconut deliciousness, it reminds me of a pudding version of a chocolate macaroon.  The best part is, eating this is 100% guilt free since there are no sugars  and when you use raw cacao and chia it adds even more goodness. If you are like my kiddo and  the texture of shredded coconut gives you the heebeegeebeez then you can omit it for a creamy version.

What you need

  • sugar-free shredded coconut
  • raw cacao powder or dutch cocoa powder although the cocoa will not have the same health benefits
  • 1/4 c raw honey
  • 1 can coconut milk, frozen ( pour it into a bag and then freeze to make it easier)
  • 1/4 c chia seeds
  • 1/4 milk of choice, use non frozen coconut milk or almond milk

How to make it

  • in a bowl soak chia seeds in milk of choice for half hour
  • in the blender puree  frozen coconut milk, honey and cacao powder
  • fold in shredded coconut (optional)  and chia seeds
  • let sit in the fridge for at least an hour
  • Enjoy!





Vegan beet, arugula & avocado tacos


Last night I made chicken and black bean tacos with a super yummy mango salsa and I couldn’t wait until lunch to eat leftovers. When I opened the fridge this afternoon I saw the saddest thing ever, and empty plate. Turns out the girl child had been sneaking pieces of chicken all morning and she had devoured the entire plate.

I was craving tacos so badly and I didn’t have any more meat around. And then I thought, who says tacos have to be made with meat? No matter how empty my fridge is there are always beets inside so I decided to fry some up and make some beet tacos. I added arugula for a bit of spice and  avocado to make them creamier.

These were so good and when my dog decided to eat all the tortillas I tossed all the ingredients into a salad and it was just as delicious. These are super quick and easy  so you won’t have to be in a hot kitchen long. If the kiddos want to help out let them assemble their own tacos!


*Makes 4 tacos
What you need

  • 1 beet
  • 1 avocado
  • 1 cup of arugula
  • cilantro
  • 1 tbsp cumin
  • 2 tsp ground chilis
  • 1 lime
  • corn tortillas
  • sea salt

How to make it

  • In a frying pan heat up a couple tbsp of oil
  • slice up the beets into thin slices
  • put beets into the frying pan in hot oil and sprinkle with sea salt, cumin and chili powder
  • Fry until edges are crisp
  • toast tortilla on open stove flame or in a pan
  • add beets, arugula, cilantro and avocado  to tortilla and drizzle in lime
  • for salad just toss all ingredients in a bowl with a drizzle of olive oil

Raw vegan pâté & stuffed mushrooms

raw Pâté stuffed mushroomsToday I did a raw foods “culinary art” demo at the Ogden art festival. It was a sweltering day but I had a blast!  The food left the tray as soon as I sat it down which I assume is a good sign and since  everyone was asking for my recipe I though I would share it with all of you.

This raw pâté  is a quick spread and can be used on sandwiches, wraps and even sushi. I like to use it as a dip for my veggies when we are on picnics or on my morning toast. The great thing about this spread is that it last forever…well up to 2 weeks in the fridge but in our house that is practically forever.

During my demo I used the pâté  to stuff some mushrooms  for a quick and easy faux fancy appetizer, everyone can use a little bit of fancy in their lives now and then.


What you need

  • 2 bunches of basil
  • 1 cup Raw sunflower seeds
  • 1/4 c sundried tomatoes
  • 1 red pepper
  • 1/4 olive oil
  • 1/4 c braggs or soy sauce
  • 4 tbsp nutritional yeast
  • 2 tbsp sesame seeds
  • juice of 1 lemon
  • 3 cloves of garlic
  • 20 Mushrooms, if you will not be stuffing them  you only need 5 whole mushrooms

How to make it

  • add sesame seeds, lemon juice  and a tablespoon of olive oil in a food processor and blend until a paste
  • add nutritional yeast, braggs and the rest of the olive oil and blend
  • take stems out of all the mushrooms and add stems to blender, if you are not stuffing mushrooms add 4 whole mushrooms to blender
  • add basil, sundried tomatoes, garlic and sunflower seeds and blend until it is a paste, add a but of water if it is too thick
  • chop red pepper and add to blender and blend just until it’s a bit mixed in.
  • fill mushrooms with pâté  and top with a basil leaf and sunflower seeds

Vegan nachos


I have a weakness for nachos.  No, not the loaded nachos with beans and jalapenos and sour cream oh no no no,  I am talking about the gooey, messy, cheesy (most likely plastic) nachos you get at a sports game where they squirt the “cheese” on from a dispenser.  I know, fake processed yellow cheese is about as far from healthy as you can get but  for some reason they call to me, they whisper my name and without even thinking about it I somehow end up with a big plate in my lap.

I have been playing around with my cheese sauce recipe I use for my vegan mac & cheese and  I came up with this recipe that satisfies that craving for the delicious cheesy goodness. This recipe is pretty healthy and a hit with the kiddo who is quite picky these days.  Try it loaded by adding beans and tomato and sour cream!


She is a mouse today too!


What you need

  • 5 tbsp earth balance
  • 4 tbsp flour
  • 1 cup nutritional yeast
  • 1.5 cups “milk” of choice, I used hemp milk
  • 1 tbsp red pepper flakes
  • 1 tbsp all natural onion powder
  • 1/2 tbsp all natural garlic powder
  • salt to taste
  • corn tortillas

How to make it

  • cut corn tortillas into 4ths so you have 4 triangle chips, cut as many as you need
  •  lay on  a baking sheet (do not overlap, brush with olive oil and sprinkle on salt
  • bake at  350 for 10 minutes or until edges are golden
  • set aside to cool
  • Melt the ‘butter’ in a sauce pan
  • add the flour and nutritional yeast and mix until all the dry ingredients are coated.
  • add ‘milk’ and whisk together
  • add seasonings
  • bring to a low boil  until it thickens to  desired consistency
  • add more nutritional yeast or salt to taste
  • pour cheese sauce over chips, yum!

Summer garden gazpacho

summer garden gazpacho

The weather has been warming up and to me that means it’s time to start making gazpacho! I have several recipes I pump out in the summer- Avocado and cucumber, classic tomato and even a coconut and herb soup but my favorite  is my garden gazpacho. This is by far my easiest recipe and at the end of summer when the farmers market is in full gear these ingredients are overflowing in my fridge.

My daughter calls this salsa soup and indeed it does taste like salsa, that may be the reason I adore it so much.  You can make this several ways depending on the texture you want, for a thicker and chunkier soup there are no extra steps but for a thinner and more smooth soup use a food mill. Serve this cold soup with toast  and an avocado spread preferably on the porch and with a tall glass of lemonade!

makes 4 bowls of soup

What you need

  • 2 tomatoes
  • 2 red bell pepper
  • 1 cucumber
  • 1/2 c green onion
  • 1/4 c cilantro
  • 3 cloves of garlic
  • 1 cup water
  • juice of 2 lemons
  • 3 tbsp olive oil
  • 1/2 tsp cayenne pepper
  • salt & pepper to taste

How to make it

  • Peel the cucumber and  place half in the blender with the 2 tomatoes, 1/2 red pepper, green onion, cilantro, ceyenne, juive of lemons and water
  • blend until smooth
  • dice remaining cucumber and  red pepper and add to blender, pulse once or twice just to chop it a bit
  • mix in olive oil and salt & pepper to taste
  • serve cold with toast or croutons!

Curry, ginger & coconut carrot soup


My sister recently went to Bahrain to visit her husband who is stationed there and as soon as I heard where she was heading I begged her to bring me back some spices. When my package arrived I knew right away that there was curry inside,it was so strong I could spell it before I opened the box!

It snowed today (really spring??!) and my daughter was sick and wanted soup. This coconut, ginger & curry carrot soup is the perfect gloomy day meal and it warms you up with a little bit of spice.  The best part is that it is super easy and quick to make, just throw it all together, cook, purree! I topped mine with some Greek yogurt, try it!

Want to know a little trick when buying your coconut milk? Shake the can! Good coconut milk with a lot of the cream and  goodness will be heavy and not make any noise when you shake the can and coconut milk that is mostly coconut water will slosh around.

I also made some roasted honey & curry chick peas to snack on, another quick and easy treat- yum!

*makes 6 servings, yay for leftovers!

What you need

  • 8 carrots
  • 4 cloves of garlic
  • 1 yellow onion
  • fresh ginger,  a chunk the size of your thumb
  • 3/4 c red lentils
  • 1 can of coconut milk
  • 2 c water
  • 4 tbsp curry
  • 2 tbsp honey
  • salt to taste
  • 4 tbsp coconut oil

How to make it

  • in a pot put coconut oil, onions and garlic- cook for a couple of minutes
  • add lentils, carrots, and spices and cook until onions are translucent
  • add coconut milk and water and boil until lentils are done and carrots are tender
  • put in a blender and puree with honey adding a bit of water or salt as needed
  • enjoy!

** to make the chickpeas just dry canned chick peas with a paper towel, toss with curry and honey and  cook at 240 for about 45 minutes or until they are crisp!

Raw lavender chocolate cream pie

Raw chocolate lavender cream pie

Spring has sprung and lavender is all I crave lately. I have been going to my neighborhood cafe frequently for lavender mocha and lavender Italian sodas galore and the other day I finally remembered to soak some cashews and almonds to make my favorite raw pie.

There is nothing quite like laying on  a blanket under newly green trees with a giant glass of lemon ice water and a slice of cold raw pie, oh spring how I love you.

This pie is quite simple to make and besides  having to soak the nuts overnight it is pretty quick as well. When I make it I usually make it first thing in the morning so I can have it for afternoon picnics or for dessert. Try it with raw banana ice cream mmmmmmmmm!

What you need

  • 1 cup raw almonds
  • 2 c raw cashews
  • 1/2  c raw hazelnuts
  • 1/2 c raw honey
  • 1 cup dates chopped
  • 1/4 c raw cacao powder
  • 3 tbsp coconut oil
  • 2 tbsp dried or fresh lavender
  • 2 tbsp water

How to make it 

  • The night before or at least 3 hours prior soak the almonds and cashews in separate bowls of water, drain when done
  • in a food processor or blender process almonds, hazelnuts  and dates until pasty, the nuts will still be a bit chunky when done
  • press almond “crust”  into a pie pan that has been greased with coconut oil
  • in a food processor or blender puree cashews, honey,lavender,  coconut oil, cacao powder, coconut oil and a couple tbsp water until smooth
  • put puree in pie dish and smooth over
  • tap pie on counter to release air bubbles
  • cover in plastic wrap and put in the freezer for a few hours or overnight.
  • enjoy!

Sweet potato gnocchi with spinach & goat cheese


Yesterday I planned on finally attempting to make ravioli again and this time I would remember to drain the spinach and not ruin all the dough and it would be perfect but then all of a sudden it was 4 pm and I needed to have dinner done before leaving in an hour.

I was so excited to make pasta but an hour to have dinner done, get ready and get both the kids out the door in pants AND shoes did not seem possible.  I remember reading that gnocchi  was super quick and easy to make  and so I decided to set out to make it…without a recipe.

I tried to find a whole wheat and sweet potato gnocchi recipe I liked but I kept finding either a good sweet potato recipe or a good whole wheat recipe but nothing that fit what I wanted. Finally I just decided to wing it, it is just potato and flour right?

It turns out that gnocchi really is a super easy to make dish and even better it freezes quite well so you can make extra for another day. This recipe came out quite good  though as my daughter discovered not as good cold out the fridge hours later, it is definitely best hot and fresh.

What you need

  • 1 sweet potato
  • 1 3/4 c whole wheat  flour (ish)
  • salt & pepper
  • fresh rosemary
  • 2 cloves finely grated garlic
  • 4 tbsp goat cheese
  • 4 tbsp butter
  • handful of spinach

How to make it

  • peel and cook sweet potato, i just stuck it in the microwave because of my time crunch
  • mash sweet potato in a bowl
  • add some finely chopped rosemary  and salt and pepper to taste
  • add flour 1/4 cup at a time until  it forms a smooth dough
  • knead for a few minutes until  it is no longer sticky
  • separate into palm sized balls , about 4-5
  • on a floured surface roll out into a rope, it is helpful to start at the middle of the rope and work your hand out to the ends to make it longer
  • when it is about  as thick as your thumb cut into bit sized pieces
  • use a fork and indent the side of the gnocchi, I don’t know why but everyone else was doing it so I did too, foodie peer pressure
  • separate your gnocchi  into 2 piles, what you are using now and what you want to freeze
  • put the gnocchi you want to freeze on a baking sheet, not touching and put in the freezer, when frozen put in a freezer bag and store for later
  • bring a pot of salted water to a boil
  • add  a bit  (2-3 tbsp) of olive oil to the boiling water
  • drop in the gnocchi  in the boiling water
  • let cook a few minutes after it rises to the top
  • melt butter in a pan
  • transfer cooked gnocchi to pan and saute with the butter & garlic
  • add salt and pepper to taste
  • add spinach and mix just until slightly wilted
  • sprinkle with goat cheese and eat!

Chocolate hazelnut milk & banana ‘ice cream’


It’s been warm and sunny lately and there is nothing better than sitting on the porch on a warm day eating ice cream. It’s been a long winter so as soon as the snow started to melt I threw some bananas in the freezer  for ice cream. The other day Pacific foods sent me some chocolate hazelnut milk to try, and after one blissful sip of the best chocolate milk I’ve ever tasted, I knew I needed to freeze some for ice cream before it was all devoured.

A few days later  I was wearing a sundress and  baking on the front lawn and after a few minutes of sweating my daughter and I gave each other a knowing look….ice cream. This recipe is super easy and came out so wonderful. It was quite warm so it kept melting but I put it in the freezer and a few hours later it was just like a store bought frozen treat.

The best part of this recipe is that your kids can eat it up  and not bounce off the walls, drive you bonkers and crash. It stays fresh in the freezer and after a couple of days was still scoopable  and creamy and did I mention delicious?

This hazelnut milk is the creamiest non dairy milk I have ever tasted and it was thick like real milk as well. I am usually a fan of hemp milk but I think I might have just been converted.  I am sure you can use any chocolate milk for this recipe but if you can I suggest giving hazelnut milk a try.

What you need

  • 1.5  cups frozen chocolate hazelnut milk 
  • 1/2 c cold chocolate hazelnut milk
  • 4 frozen bananas
  • 2 tbsp unsweetened cocoa powder
  • 1/4 c honey

How to make it

  • The night before or at least 4 hours prior freeze your bananas and 1.5 c hazelnut milk in Ziploc bags
  • put everything in a blender
  • puree until smooth
  • serve as soft serve or put in freezer for a couple of hours for firm ice cream

Whole wheat sweet potato & black lentil samosas (baked)

whole wheat yam and black lentil samosa

Last night was grocery day ( thank goodness!) and I was finally able to make something that wasn’t “experimental” . I have been wanting to try to make whole wheat samosas for a long time and I finally figured out a recipe that worked. It took some trial and error and one really gross sauce to come up with this absolutely delicious recipe.  You know something is good when your child is completely silent while eating…and then she licks the plate.

This recipe is a little time consuming but if you want to make it go a bit quicker you can use prepackaged pastry dough. I was feeling excited to have a fridge full of food again and  since it was the weekend  I decided to go the hard route. It takes around an hour prep/cooking time altogether or if you are like me and you have kids who want snacks every 3 minutes it takes around 3 hours.

These samosas are baked not fried so they are not as greasy but just as flaky and delicious!  You can fry these up if you like, I suggest using coconut oil.

Enjoy this recipe and be sure to follow me over on my new facebook page at

What you need


  • 1 cup of lentils , I used black lentils
  • 1 sweet potato
  • handful of  cilantro
  • 2 tbsp garam masala
  • 2 tbsp honey
  • 4 tbsp coconut oil
  • 1.5 C broth or water and a bullion


  • 1 1/4 c whole wheat flour
  • 1/4 cup butter or vegetable shortening, I used smart balance
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp turmeric (optional but i love the color it made the dough)
  • 3 tbsp yogurt  mixed with 1/4 c  water
  • 2 tbsp melted coconut oil to brush top of pastry

How to make it


  • In a pot add lentil and water/broth and cook until tender, set aside
  • Peel and dice sweet potato into dime sized pieces
  • put in a pan with coconut oil and fry for a few minutes
  • add garam masala and mix thoroughly until coated
  • continue coking until it begins to brown on the edges and soft inside
  • add to lentils
  • add cilantro and  honey and mix gently
  • salt to taste


  • mix flour, baking soda , turmeric and salt in a bowl
  • put the butter or shortening in the center of the bowl
  • take a little bit of butter and a little bit of flour and rub it in your hands gently until it crumbles
  • continue until all the flour and butter is mixed and crumbly
  • slowly add the yogurt/water mixture little by little until  the dough comes together and forms a ball, you may not need all the water.
  • knead in the bowl until the ball is smooth and well mixed
  • divide the dough into 8 balls


  • preheat oven to 275
  • prepare a bowl of water mixed with flour ( very watery) for assembly
  • Take a ball and roll it in your hand until it is a nice circle
  • press down onto a floured surface
  • roll out  into a thin circle, about 5-6 inches wide
  • cut the circle in half
  • take a half  and put water along the edges
  • fold to sides over to form a cone
  • press the edges down to seal
  • add mixture into cone
  • close edges with water and press
  • put on an oiled baking pan and brush with melted coconut oil
  • bake for 20 minutes or until brown on egdes

For a detailed video on how to assemble a samosa check out this one HERE