Zucchini Pasta with Sun Dried Tomato Cashew Sauce

One of my favorite go-to “pasta” recipes. It is raw, plant-based, full of nutrients and yummy! I think we are all trying to be a bit more carb conscious. Though I am an avid carb lover, I try to pick and choose, white flour pasta is not usually in the list anymore (every once in a while though!). You can make this recipe as is or use the zucchini method for pretty much any sauce, works especially well with a warm sauce as it will wilt the “pasta” just enough. If you are trying to sell it to fussy kids; peel off the dark green part of the zucchini, they will never know what hit em!

The sauce itself is divine just on a spoon!


Zucchini Pasta with Tomato Basil Sauce


4 large zucchini, ends trimmed
2 Tablespoons olive oil
1 Tablespoon lemon juice
a few pinches of dried oregano
2-3 cloves of garlic, finely chopped

1 ½ cups sun dried tomatoes (not packed in oil)
1/2 cup raw cashews
4 medium pitted dates
(Place all 3 in a jar together and soak at least 4 hours or overnight
3 medium cloves garlic
1 ½ cup tomatoes, quartered
A good handful basil leaves
1 Tablespoon lemon juice or balsamic vinegar
2 Tablespoons olive oil
1 teaspoon salt

Makes about 4 servings

read more…

Raw Chocolate Coconut Truffles

Would anyone say no to a Raw Chocolate Coconut Truffle? I didn’t think so! These tasty treats are always a big hit. They are vegan, gluten free and packed with iron, fiber and amazingness. I teach them in classes, make versions of them for parties and keep them in my freezer at all times for a late night treat that satisfies the sweet tooth in a truly healthy way. Once you learn the “formula” you can play around and get creative, so many fun additions to make them unique. They are also wonderful because they travel well, can be left unrefrigerated and give you lots of nutrient rich energy. Another fave recipe using the same technique are these Raw Carrot Cake Truffles, check ’em out!


Raw Chocolate Coconut Truffles


1 cup mixed nuts or seeds of your choice:
(pecans, walnuts, cashews, sunflower seeds, pistachios, almonds, pumpkin seeds)
1+ cup of desiccated coconut, divided
1/4 cup raw cacao powder, or more if desired
2 Tablespoons chia or ground flax seed (optional)
1 ½ cup pitted dates
1 teaspoon vanilla extract
2-4 Tablespoons filtered water as needed
A pinch of salt

Makes about 2 dozen medium balls

Place the nuts, half of the coconut, cacao powder, chia or flax in a food processor and blend until finely chopped. Add the dates and vanilla and and pulse until well blended. Add the water 1 tablespoon at a time if the mixture is not coming together into a sticky dough and pulse until it will roll into a ball easily.

With your hands roll the mixture into small balls. Roll the balls in remaining coconut and place the balls on a plate and refrigerate until hard. Store for up to a week in the refrigerator or a month in the freezer.


Tips & Notes~

Roll the balls in some finely chopped up nuts or some more cocoa powder.

Add some wheatgrass or spirulina powder or high quality protein powder to pack in the nutrients.

You can also add some finely chopped dried cherries or cranberries to add a sweet tang.

Keep this nut free and make with only pumpkin seeds and sunflower seeds.



My Pantry Staples

There are some items that you will always find in my pantry…no matter what. These are ingredients that make am appearance in my recipes often and are for the most part pretty easy to find. With a well stocked pantry and a few nice veggies you can always come up with something in a pinch. This will safe guard you from having to go to the store when you have no time or energy to cook and prefer not to order out (good choice). The items listed below however are nonnegotiables in my kitchen and always in stock. They store long term and will make whipping up a quick and nutritious meal a cinch.


~ Organic Plain Almond Milk
~ Soda Stream Bubbly Water
~ Pure Pomegranate Juice
~ Parmesean & Manchego cheese
~ Organic Miso Paste (mellow white and red)
~ Organic Sun Dried Tomatoes packed in oil (save the oil for salad dressing)
~ Organic Jarred Roasted Peppers
~ Kalamata & Green Olives
~ Homemade Vegetable Stock
~ Dijon Mustard read more…

Moroccan Carrot Salad with Miso

This salad was inspired by a dear and talented friend of mine. Ellen Kanner recently released the fabulous book Feeding the Hungry Ghost. This is a woven tale filled with divine vegan recipes and creatively written memoirs that keep you engaged and make your mouth water. I highly recommend reading, it will fill your belly and your soul. Her version of this carrot salad is dee-lish, mine just has a few little twists. Either way you cannot go wrong!

Moroccan Carrot Salad with Miso

1-1/2 pounds of carrots, shredded
2 Tablespoons olive oil
1 teaspoon ground cumin
2+ teaspoons smoked paprika
A good pinch of cayenne pepper (optional)
2 Tablespoons sweet white miso paste*
2 Tablespoons apple cider vinegar
1/2 cup raisins, chopped
1 medium bunch fresh flat-leaf parsley, coarsely chopped
Salt if needed

Serves 6 to 8

Coarsely shred the carrots in a food processor or with a cheese grater, place in a large bowl and set aside.

In a small pan heat the oil, cumin, paprika, and cayenne over low heat, stirring occasionally until spices darken and the whole thing turns fragrant, 2 to 3 minutes. Remove from the heat and whisk in miso and apple cider vinegar and pour over the carrots.

Add the raisins and parsley and stir until the carrots are evenly coated. Taste and adjust seasoning if necessary, it may need a touch more salt or vinegar depending on the sweetness of the carrots.


Tips & Notes~

Some toasted nuts or sunflower seeds make a nice addition to this salad.

Get creative and change up the parsley for some mint, basil or dill.

Substituting some of the carrots for raw broccoli that has been chopped finely in a food processor would be dee-lish!

*If you are gluten-free, be sure your miso is, as well. If you do not have miso not to worry, salt and a touch of honey will do just fine.

Millet & Chia Breakfast Porridge

This Millet & Chia Breakfast Porridge is a great alternative to oatmeal. Millet is gluten-free and the most alkaline of all grains. It is also quite versatile, and can also be made savory (see note at the bottom). This recipe is a great vehicle for healing spices such as cinnamon, turmeric and ginger along with other fun super-food additions such as spirulina, maca powder, goji berries or even Vital Proteins Collagen Peptides. While not vegan, these collagen peptides have been a recent addition to my mostly plant-based diet and my body is thanking me for it!
Read the “tips & notes” for more ideas. You can use stevia to sweeten it. For more neat info on this wonder herb click here.

Millet Breakfast Porridge















Millet Breakfast Porridge


1 cup uncooked millet
2-3 cups almond milk or water*
2 cups of cut fruit of your choice (apples or bananas work well)
4 Tablespoons white or black chia seeds
2 Tablespoons toasted sesame seeds
1 teaspoon cinnamon
1/2 teaspoon dried ginger
A pinch of nutmeg
A pinch of salt
A few drops of liquid stevia or in the powder form

For the top~
coconut oil
maple syrup or honey to taste (if not using stevia)
toasted pecans, walnuts or almonds
Dried fruit such as cranberries, goji berries, raisins or chopped dates

Makes about 4 servings

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The Wonders of Stevia

My sweet tooth is my weakness. I do not use refined sugar in the house much anymore and I try not to imbibe out in the world either (I do cave sometimes of course…naughty). One must find a substitute. Avoiding these little blue, pink or yellow packets, a while back I started using organic stevia from Trader Joe’s. It is an acquired taste but I am used to it now and I love it. It also has many healing properties beyond a sugar substitute, read on!

It works well in some baking applications and especially well in this millet porridge, puddings, shakes etc. I add a bit to my green juice so it doesn’t taste so grassy. You can also use half and half so in Anthony’s coffee I sneak in a bit in place of the sugar he will not give up. When we lived in Peru we used to buy it in the leaf form but I had never seen it here….until now.

Enter Teena’s Pride a sustainable and impressive farming operation in the Redlands. This family farm produces some of the most beautiful and delicious vegetables and herbs that we have the pleasure of eating in South Florida….and they now grow STEVIA! I highly recommend checking them out and joining their CSA (community supported agriculture) program and get a weekly box of the most beautiful produce for your cooking pleasure.

Please read below for the article that Teena’s sent out this week announcing this new wonder herb. So excited to be able to get it fresh, thank you Teena!

Stevia is a species of shrub and herb native to the rain forests of Paraguay. It is in the sunflower family and is related to lettuce and marigolds.

Also known as sweet leaf and sugar leaf and is up to 300 times sweeter than sugar!

Stevia is used as a dietary supplement and sugar substitute. It has no calories, no carbohydrates, and a zero glycemic index which makes it a great natural alternative to sugar and chemical sweeteners. It also has many medicinal properties such as aiding digestion and lowering blood sugar levels.

The best way to get the most out of stevia is to dry the leaves and make your own powder. A home dehydrator can also be used, although sun drying in about 12 hours is the preferred method.

You can crush the dried leaves by hand using a mortar and pestle or using a coffee grinder. You can use the stevia in this powdered form, adjusting the amount you use to achieve the desired degree of sweetness

You can also make your own stevia simple syrup by adding a cup of warm water to 1/4 cup of fresh, finely-crushed stevia leaves. This mixture should set for 24 hours and then be refrigerated. It works perfectly for sweetening beverages.

Health Benefits and Therapeutic Uses of Stevia:

  • No Harmful Side Effects – Stevia does not have any of the negative side effects that have been associated with artificial sweeteners such as aspartame.
  • Diabetes – Stevia is nurturing to the pancreas. It can be used by diabetics as a sweetener and also as a method for controlling blood sugar levels. Studies have shown that Stevia actually helps to regulate blood glucose levels in people with diabetes and hypoglycemia.
  • Hypertension – Studies have shown that Stevia lowers high blood pressure and does not affect regular blood pressure.
  • Teeth and Gums – Stevia will not cause cavities and actually helps to prevent them. It has antibacterial properties, inhibiting the growth of bacteria and other infectious organisms. Some manufacturers are adding Stevia to toothpaste and mouthwash.
  • Skin Care – Stevia can be applied to the skin to treat acne and other skin ailments. It has also been shown to protect against premature aging. A few drops of liquid Stevia extract can be placed directly in a cut to help quicken healing.
  • Digestion – Stevia has been shown to aid with digestion and soothe upset stomach.
  • Weight Loss – Stevia does not have any calories nor carbohydrates which makes it excellent as a weight-loss aid. Some reports suggest that Stevia can help to minimize the sensations of hunger and cravings for sweets or fatty foods.

Coconut Almond Butter Cookies

These Coconut Almond Butter Cookies are amazing, truly. They are like fluffy cookie pillows of goodness, you need to make them, I meant it. They are protein and nutrient dense and gluten, dairy and sugar free…what could be better? If you or a loved one has a nut allergy you can sub sunflower seed butter or soy nut butter for a totally nut-free and delicious experience!











Coconut Peanut Butter Cookies

Gluten Free Coconut Almond Butter Cookies

1/2 cup organic almond butter (no sugar added, creamy or crunchy)
2 Tablespoons extra virgin coconut oil
1/3-1/2 cup coconut sugar*
1 pasture raised egg or flax egg**
1 teaspoons vanilla extract
1/2 teaspoon baking soda
1/4 cup coconut flour
Pinch of salt
Unsweetened flaked coconut for sprinkling read more…


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