AMAZING MACARONI & CHEESE

AMAZING MACARONI & CHEESE

This stuff is INCREDIBLE! Can be made completely gluten-free, nut-free, and or soy-free. I have been experimenting with tapioca flour lately and its delivering some pretty amazing results! I dare you to experiment with other beans, other peppers, other pastas- its completely amazing on the stove top or scroll down for a baked Mac&Cheese option. Let me know how it goes! 

Cheese Sauce:

1c baby lima beans, cooked

½ red bell pepper OR 2 cherry bomb peppers (spicy)

2T mellow white miso paste

1/4c raw cashews OR 1/4c tofu (nut free) OR 1/4c coconut oil or Manna  (soy free)

1/4c nutritional yeast

1 clove garlic

2T tapioca starch

2t ume vinegar

1t brown rice vinegar

2t chipotle powder

2T extra virgin olive oil

Juice of 1 lemon

1c to 1-1/2c water (depending upon desired thickness)

1/2t pink salt

1 Pound of Gluten Free Elbow Pasta or other pasta

6c water to boil

2t pink salt

In a large pot, bring the pasta water to a boil, add the salt, toss in the pasta and cook until tender- 10-12 minutes or according to package. Drain and set aside.

Place all of ingredients except the tapioca starch into a blender and process until smooth and creamy. Taste it and adjust for saltiness and seasoning. When it tastes how you like, blend in the tapioca.

In a large pot (I use the pasta pot), put the cooked pasta back in, drizzle some coconut or olive oil in and add the cheese sauce. Put back over medium heat and mix  and stir well. The heat will make the mixture thicken and get creamy. When at desired creaminess, plate and indulge!!!

For Baked Mac&Cheese:

Leave the Mac&Cheese mixture on the wetter, creamier side- this is because it will be taking on additional cooking in the oven and you don’t want it to dry out.

Toast gluten free bread or bread of your choosing- enough to cover the portion you are baking. With a sharp knife, mince the bread into teeny pieces. Toss with coconut oil and salt and nutritional yeast. Scoop a single serving (or larger) and top with the breadcrumbs. Drizzle with olive oil, salt and pepper and bake at 350 degrees for 30 minutes or until bubbling and hot.

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Iced Mocha Dandy

*dandy drinkMy sister Jill brings her Dandy Blend with her to Starbucks to make her hot and cold versions of this delicious coffee substitute…Me being me was like “I’m going to make it!” So I did…and it’s delicious!!!! Whether you drink coffee or not, this is just tasty AF. Serve warmed, hot, over ice or blended with ice to create a frozen Frosty style treat.

Iced Dandy Mocha

1T Dandy Blend or other coffee substitute

1T Raw Cacao Powder

1T Coconut Manna

1T Coconut Sugar or Date Sugar

3-4 Raw Cashews

1c water

2t Maca powder *optional (makes it malty yummy)

Pinch pink salt

Pinch vanilla

Place all ingredients in a blender and process till smooth and creamy. Serve over ice or blended with.

Spicy Red Lentil Soup with Spinach & Ginger

Spicy Red Lentil Soup with Spinach & Ginger.jpg

Spicy Red Lentil Soup with Spinach & Ginger

1  onion, small dice

1” fresh ginger, grated

1 medium onion, minced

1/4t cayenne pepper or 1 pepperonicini

1/2t smoked chipotle powder

3T olive oil

1t turmeric powder

1/2t pink salt

1/4t black pepper

2c red lentils, cooked

2c fresh spinach, cleaned and trimmed

1 veggie boulion cube OR veg broth replacing or in addition to the water

 4c water- boiled

In a large pot, heat up the onion in the olive oil and sauté just until golden. Add the spices and the lentils and cover with boiling water or veggie broth and add the bouillon. Bring to a boil and then reduce the heat and simmer for 20-25 minutes uncovered or until the lentils have completely broken down- adding more water if necessary. When at desired consistency,  add the fresh ginger and spinach and mix in, cover for 5 minutes. Adjust the seasonings. Serve on its own or over white or brown basmati rice.

Hibiscus 🌺 Lemon 🍋 Ginger Turmeric Tonic

Super refreshing and a natural electrolyte replenishment…awesome to bring to hot yoga or after a spin. I sweeten mine with local honey to support the bees but the sweetener can easily substituted with raw agave, coconut sugar or omitted entirely. This tonic is filled with vitamin C, immunity boosters and  anti-bacterial properties.

hibiscus-%f0%9f%8c%ba-lemon-%f0%9f%8d%8b-ginger-turmeric-tonichibiscus-tonic

Hibiscus 🌺 Lemon 🍋 Ginger Turmeric Tonic

3 organic hibiscus tea bags

1t turmeric powder

1/2″ fresh ginger root, grated

1/2 lemon, juiced

8oz hot water

8-10oz cold filtered water

2T raw local honey or raw agave

Bring water to a boil. In a large container or pitcher, add the tea bags, the grated ginger, and the turmeric and cover with hot water and allow to steep for 3-6 minutes.

In a 1qt bottle, add the sweetener and lemon juice and set aside.

When the tea is cooled, squeeze and remove the tea bags and pass the liquid through a fine mesh strainer, through a funnel into a storage bottle. Top of the tonic with cold filtered water. Chill and store in the refrigerator. Drink  6-8oz after exercising or when desired!

Easy Awesome White Girl Dal

Easy Awesome White Girl Dal

So simple and takes no time to make a delicious and satisfying meal high in protein and amazing beneficial spices. If you have a rice cooker, it makes it even more effortless. I prefer this with organic basmati rice that I add a pinch of cumin seeds to in the steamer. UN-real and super delicious.

easy-white-girl-dal

1c red lentils, moong dal (yellow lentils), or mung beans- YOU CHOOSE!

3c water

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In a large pot, bring the lentils or beans to a boil and then reduce the heat and simmer partially covered for 45-60 minutes or until buttery soft and broken down. Add more water if necessary.

Set aside. Drain if necessary.

The DAL

2T coconut oil

1/2t cumin seeds

1t turmeric

1/2t chipolte smoked hot pepper (optional)

1” fresh ginger, grated

1/2t pink salt

1T vegan butter

Handful of fresh parsley, minced

Large handful of baby spinach whole, or kale, cleaned and trimmed into bite size pieces.

In a large cast iron pan, sauté the spices in the coconut oil over medium high heat.

Add the cooked lentils or beans.

Stir well incorporating the lentils/beans into the spice oil mixture.

Add in the greens. When they are bright green and just tender, finish off the dal with the vegan butter. Serve immediately over white or brown basmati rice.

Fucking delicious.

Kickin Chocolate Power Smoothie

chocolate-kickin-smoothieKickin’ Chocolate Power Smoothie

1c cashew nut milk

1T chia seeds

1T hemp seeds

1t raw agave or raw local honey

2T raw Coconut Manna

2T raw cacao

1t vanilla

1 large handful fresh spinach

pinch-1/2t cayenne pepper

1 scoop vegan protein powder

1c ice

pinch salt

Blend all ingredients together except the ice and spinach and process until smooth- taste and adjust if needed

Add the ice and spinach blend just until smooth.

Perfect Vegan Gluten Free Pumpkin Pie 2016

ppp-2016

Perfect Vegan Gluten Free Pumpkin Pie 2016

15oz pumpkin puree ( 1 1/3c or one can)

1/4c coconut sugar

1/4c maple sugar

1/2c coconut milk/cream (can)

1T coconut manna

1T coconut oil

1T Kudzu root or arrowroot (blended with 2T water)

2t cinnamon

1/4t nutmeg

1/4t allspice

1”piece of fresh ginger

1t vanilla

½” piece of fresh turmeric

1/4t pink salt

Add the kudzu root into a small dish and mix with the water a spoon until most of the root is dissolved. Add this into the blender with the rest of the ingredients.

In the blender, add the all of the ingredients including the kudzu slurry. Blend until completely smooth and creamy- taste it and adjust the flavors (more vanilla, more sweet, more ginger, more spice etc.).

Pour the filling into your prepared, uncooked, piecrust and bake for 35-40 minutes, or until it smells and looks done. The crust should be golden brown and the filling will still be just a bit soft and have beautiful cracking on the top. Remove from the oven and let cool completely before transferring to the refrigerator to set. Refrigerate for at least 4-6 hours, preferably overnight.

 

Perfect Vegan Gluten Free Crust 2016

Perfect Gluten Free Crust 2016

SO easy…..No one could tell that this was Gluten free….No one. YUMMO.

I’m thinking you could omit the maple sugar and have a pretty badass pie crust for savory items such as vegan pot pies and tofu quiches…..

perfect-vegan-gluten-free-pie-crust-2016

3T cold vegan butter

3T cold coconut oil

1-1/4c Bobs Red Mill GF All Purpose Flour, or your favorite GF mix.

1/4t pink salt

3T maple sugar

4-6T ice cold water

Sift the GF flour, sugar, and salt into a large mixing bowl. Add the cold butter and oil in 1T scoops and cut the oil into the flour using two knives or a pastry cutter. The end result should look like a sandy crumb or meal. There should not be any large chunks of oil; you want smallish bead sized bits of fat encased in the flour.

Add ice water 1T at a time using a wooden spoon or clean hands to mix it in, grabbing the flour as you go. Only add as much water as you need to help it come together to form a ball.

Once a ball of dough is formed, transfer into a 9” pie plate and work it gently with your working the crust up along the sides. Try to get the pie up as uniformly as possible all around. You can leave a straight no fuss edge or I like to make a curve design by pressing my right knuckle in between the pie dough and my left pointer finger knuckle and thumb.

Chill for a minimum 30 minutes, up to 2 days.

If you are making the dough and not forming it right away, let it warm back up a little before using but not quite to room temp. You don’t want it too warm or it the oil in the dough will get too soft to handle.

With a fork, perforate the entire bottom and up the sides of the raw crust. It is now ready to with bake or fill with your filling to be baked.

Once in the pan, For a pre-baked crust, put this into a 350 degree preheated oven for 10-15 minutes or until golden brown on the edges.

If you are making a pie such as the Perfect Vegan Gluten Free Pumpkin Pie 2016 where the recipe calls to bake the crust and the filling together, pour the filling into pie crust and bake for 35-45 minutes.

 

 

Ginger Turmeric Chai Spice Cashew Latte

ginger-turmeric-chai-spice-cashew-latte

My sister Jill came for a visit and around 8pm she was like…”I want something hot, rich and creamy, frothy and yum like sweet steamed milk but vegan”…in about 30 seconds flat, we had this major revelation in a  mug….SO DELICIOUS….SO GOOD. I make this in my Vitamix and blend it for at least a couple of minutes giving it a nice heady froth. I haven’t missed coffee since! I actually woke up this morning and CHOSE this over my brew. SO spicy and warming- I love it. Turmeric is an amazing anti-inflammatory, anti-bacterial super root so ya, this is for your health. 😉

1/4c cashews

1″piece of ginger

1 1/4c boiling water

1/4t turmeric powder

Pinch vanilla powder or 1/2t vanilla

1/2t cinnamon

Pinch chai spice *opt

Pinch pink salt

Pinch nutmeg

2t agave or maple syrup

Combine all ingredients into a blender and process until well combined and frothy- about 2 minutes. Top with more cinnamon and nutmeg.

*Caution: blending hot liquids can be extremely dangerous.

Roasted Kobocha Squash Soup

Any squash can be used for this delicious creamy, and simple soup. Kobocha squash has got such a lovely, sweet but not too sweet taste that pairs perfectly with ginger. I picked a beauty up at the local farmer’s market this past weekend and roasted it and have been putting it in to many meals since. As a time saver, the squash can be roasted in advance. If the squash is already roasted, this soup literally takes 8 minutes start to finish. The roasting step may even be omitted and the squash simply peeled, cubed, and cooked along with the other vegetables. Roasting draws out the most flavors and brings the sweetness of the squash to life, but it is not a necessity.

roasted-kobocha-squash-soup

Roasted Kobocha Squash Soup

Wheat-Free, Gluten-Free

1 large onion, coarsely chopped

2 cloves garlic, minced

2c roasted Kobocha squash*

1/4t chipotle powder *optional

1 fresh jalapeño or cherry bomb pepper, chopped

1t cinnamon

1/4t nutmeg

3T coconut oil

6c boiling water

1 vege bouillon

1t salt or to taste

1/4-1/3c cashews

1″ piece of fresh ginger

1T raw agave

 

Bring 6c of water to a boil.

Roasting the Squash: Clean the outer shell of the squash with cold water and pat it dry well with a dishtowel or paper cloth. With a sharp knife, split the squash down the middle, creating two halves. Seed the squash using a large spoon, scraping the stringy flesh and seeds from the center. With the cleaned halves, rub with oil and salt. Place face down on a cookie sheet or roasting dish and place in the oven for 40-45 minutes or until the flesh of the squash is tender, yielding to the touch. Let cool. When cool enough to handle, scoop out the roasted squash.Place the cashews, ginger, agave and fresh hot pepper in a blender and set aside.

In a large soup pot, add the oil and sauté the onions and garlic until golden and soft and aromatic. Add the yellow squash, the boullion (or powder) and the salt. Continue to sauté until the squash softens and turns bright yellow- about 3-4 minutes.  Add the boiling water to cover. Bring to a rapid boil and reduce heat and simmer for 2-3 more minutes.

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In batches, in a blender or vitamix*, transfer the soup pot contents into the blender and puree the soup with the contents in the blender. Adjust the seasonings if needed.

*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.