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No need to plug your essential oil diffuser today, because this bread is going to FILL your home with the most intoxicating herb aroma that will have your stomach growling with hunger (even if you’re not hungry — these herbs have superpowers). In many of my gluten-free bread recipes, I… read more »
I created this post to give you some fresh ideas on how to produce fruit and veggie flavor combinations. In general, I find that most fruits and veggies blend (or juice) well together, but you want to be careful with the green bitters if you are new to this. They… read more »
First off, flax seeds are cultivated for either fiber or for the seeds. A farmer has to choose what he/she is wanting to harvest; one can’t harvest it for both purposes due to the timing of how things mature.
Blue Majik is a proprietary and chemical free extract of Spirulina, today I combined with my all time favorite raw young Thai coconut pudding. A winning combination!
~ raw, vegan, gluten-free, nut-free ~ I am speechless as I sit here trying to put into words as to how amazing this recipe turned out… hold on, give me a few minutes… I am sure I will find my voice. Ok, thanks for your patience… :) To create this pizza… read more »
The first time I had a mango I had juice dripping down my arms. As I was taking in each juicy bite, I had no idea about the immense health benefits that I was taking in. As my eyes were rolling back in head, as my tummy was doing a… read more »
The densely woven seed mixture gives a wonderful contrast to the hearty, springy, and loosely dense bread texture. When toasted, the flavors amplify, and the bread, specifically the crumb, takes on another level of crispness that crackles constantly under the heat. It is easy to make, tastes fantastic, and is… read more »
With a few extra steps, you can turn the ordinary into the extraordinary! As the title reads… these Apricot Shortbread Bars are raw, vegan, and gluten-free. It takes only a handful of ingredients to create your own little masterpiece. If you live alone and make this dessert for yourself, go… read more »
Today’s recipe is vegan, gluten-free, and oil-free. The soup kind of reminds me of what it would be like if vegetable soup and a chunky stew hooked up on a dating site for farmers. Regardless, it created a very filling and hearty soup that felt like it was flooding my… read more »
~ raw, vegan, gluten-free ~ In the cooked world, Caprese tarts consist of; puff pastry, mozzarella, sweet tomatoes, and fresh basil. Converting it to raw was quite simple. Instead of using puff pastry, I made a savory walnut crust. In place of mozzarella, I made a quick cashew “cheese” spread. All… read more »
These Maple Cream Doughnuts are gluten-free, vegan, yeast-free, and baked. They are soft, lofty doughnuts filled and topped with a velvety maple cream that made me buckle at the knees. It has a rich maple/butterscotch flavor that will leave you scratching your head after I share with you what it… read more »
Citrus juicers come in all shapes, sizes, and price ranges. Today, I am going to cover the basic juicers that I have used throughout the years. I will discuss the perks and drawbacks of each one. I will also share with how to use each one. So pour yourself a glass of juice and let’s get busy learning what tool will best for your needs and kitchen.
Pizza has a long and storied history, with the first pizza made sometime during the 1800s in Naples, Italy… to the present day, made in the comfort of my own home. For me, pizza has always been a special treat; therefore, many great memories surround this well-loved culinary delight. It’s… read more »
I can’t even recall the last time I bought a commercially produced almond milk. Store-bought almond milk is typically loaded with preservatives and thickeners, and there isn’t a need for any of that. Wouldn’t you prefer something more natural and full of nutrients rather than full of ingredients that we have no idea… read more »
Limpa bread is a sweet Scandinavian rye bread associated with Swedish cuisine. Today I presenting a loose interpretation of my take on it. Traditionally, it is an anise-flavored rye bread that is made up of rye, anise seed, molasses, and some have been known to add the zest of orange.… read more »
Do you have a nickname for yourself? Or perhaps, someone else “gifted” you with one? I have three… But jicama! Dang, it has 11 names. Come learn more about this wonderful vegetable.
Cinnamon Raisin Swirl Bread is sweet and soft, with swirls of cinnamon, sugar, and plump raisins making it perfect for savoring each bite. You can enjoy this bread with a spread of almond or peanut butter, but to be honest (which I always am), it tastes amazing on its own,… read more »
~ raw, vegan, gluten-free, grain-free ~ Ravioli. Comfort food embodied. That almost sums it up in the simple sentence. Ravioli is often made up of cheese, carbs, and spicy tomato sauce. And it’s no wonder that cheesy foods are revered as comfort food. Scientists claim that cheese and dairy products can trigger… read more »
Refrigerator Enchiladas? Now, what the heck am I talking about? No need to get nervous, I have a full recipe laid out for you, but I am also going to give you the freedom to think outside of the box when it comes to enchilada fillings. This recipe turned out… read more »
Five basic ingredients are needed for building a salad dressing. Anything beyond five ingredients is entirely up to you, and your taste buds. Additional ingredients are accessories that personalize a dressing for a particular dish. It only takes a matter of minutes to make a salad dressing, and in doing… read more »
Organic strawberries, white chia seeds, a splash of maple syrup, freshly squeezed lemon juice, and a sprinkle of sea salt made this jam a special treat. I don’t think you can find an easier and healthier jam out there. Just add all the ingredients to the food processor, give ‘era… read more »
Every culture has traditional foods, and Lassy Raisin Bread, also known as Molasses Sweet Bread, is a tradition of Newfoundland. It’s delicious fresh out of the oven, toasted or turned into French toast with a drizzle of molasses. Traditionally, it is made from white sugar, dry yeast, all-purpose flour, milk,… read more »
BRAIN FREEZE!!! Have you experienced what people refer to as “brain freeze”? When something cold touches the roof of your mouth, the sudden temperature change of the tissue stimulates nerves to cause rapid dilation and swelling of blood vessels. This reaction is an attempt to direct blood to the area and… read more »
To date, this is my favorite loaf of sweet bread that I have made. If you love dates, pecans, and bread — well, I have a strong feeling that you too will enjoy this bread. It is nutrient-dense and high in fiber, which will fill you up with just one… read more »
Cherry Tomato Marinara Sauce ~ raw, vegan, gluten-free, nut-free ~ Tonight we had yet another wonderful raw dinner that we shared with Jason and Moriah. Our dinner was to celebrate two things…Moriah just graduated from college and also to celebrate our wedding anniversary together. Their anniversary is in June, and… read more »