Garlic Popcorn

Garlic PopcornIngredients:
Organic Popcorn Kernels
Organic Olive Oil
Organic Garlic Powder
Pink Himalayan Salt

This popcorn is a great vegan replacement for cheese popcorn – very satisfying!

Put oil (just enough to cover bottom of pot) and 3 kernels in large pot. Cover with lid and heat until you hear all 3 kernels pop (careful – popping kernels can spray hot oil). Quickly remove lid and add just enough kernels to cover bottom of pot. Put lid back on and wait until popping is finished. Uncover and pour popcorn into large bowl. Add salt and garlic powder to taste.

Cranberry Freeze

Cranberry FreezeIngredients:
4 cups ice
2 cups water
2 cups organic cranberries
1/4 cup lemon juice
3 tbsp organic palm sugar
Pinch of cayenne pepper


To embrace the final days of summer, we decided to indulge in one more frozen treat. Wash the cranberries and place them in a saucepan with 2 cups of water. Simmer until the berries start to break apart and allow to cool. Place the cooled berries in a blender with the ice, lemon juice, palm sugar and cayenne. Blend until all of the ice is completely crushed and enjoy.


1 organic eggplant
2 cloves garlic
1 organic jalapeno pepper
1/4 cup tahini
1/4 cup organic lime juice
2 tbsp apple cider vinegar
2 tbsp organic olive oil
1 tsp dried mint
pinch himalayan salt
water as desired
peppers or chips for dipping

Wash and peel the eggplant, slice thinly and cook thoroughly on a baking sheet in a 350 degree oven. Once the eggplant has cooked, allow it to cool. Add all the ingredients to a food processor and blend, adding water until you reach the desired consistency (we chose to leave ours thicker). Season to taste. Serve with peppers or chips to dip.

Candied Ginger

Candied GingerIngredients:

Organic ginger root
Organic palm sugar
Organic coconut oil



I made a large batch of candied ginger to help me get through those inevitable times ahead when I get glutened or suffer from a tummy bug. Peel the ginger (use a spoon rather than a peeler) and slice into small chunks. Coat a hot skillet (it must be hot so things won’t stick) with coconut oil and add the ginger. Cover the ginger with a layer of the oil and spoon the organic palm sugar over the ginger, turning it until it is covered on all sides. Continue to cook the ginger until the sugar melts. Remove and transfer to a piece of parchment paper to harden. I have ours stored in the freezer until it is needed.

Homemade Hummus Recipe

Homemade Hummus RecipeIngredients:
2 cups organic chickpeas
1/2 cup organic lemon juice
1/4 cup tahini
1 tbsp. olive oil
1 tsp minced garlic
water to reach desired thickness


Place chickpeas in food processor first and add additional ingredients. Blend and add water as needed until you reach your desired thickness. For an extra fine hummus, you can put it through a sieve before serving. Top with additional olive oil if desired and serve with your choice of vegetables.

Spiked Strawberry Sorbet

Spiked Strawberry SorbetIngredients:
4 cups organic frozen strawberries
1/4 cup fresh organic lime juice
2 shots tequila




As the weather gets warmer, we find ourselves gravitating more and more to lighter meals, fruits and frozen treats. This frozen beauty is made of frozen strawberries and fresh lime juice. The addition of tequila is entirely optional. Place the frozen strawberries into your blender along with the tequila and lime juice. Blend until the berries are completely smooth. You can add additional water if more liquid is needed to blend properly, but the ultimate goal is for a sorbet texture once complete. This can be placed back into the freezer to firm up if necessary.  I served ours in ball jars, but this could easily be scooped into a dish as well.

Tomato Hummus and Guacamole Stack

Tomato Hummus Guacamole StackIngredients:
4 tbsp hummus
2 tbsp guacamole
1 large organic tomato
Fresh organic greens



Slice the tomato and cut in half. Place two of the slices on a bed of greens and cover each layer with hummus or guacamole, alternating on each level. That’s it! I will post recipes for homemade hummus and guacamole in the upcoming weeks. 🙂

Blueberry Smoothies

Blueberry smoothie recipe2 cups blueberries
2 cups coconut milk
1/4 cup lemon juice
1 orange
4 packets stevia


Wash 2 cups of blueberries and place them in the blender along with 2 cups of coconut milk, 1/4 cup of lemon juice, the juice from 1 orange and 4 packets of stevia. Blend until smooth. Fill the blender to the top with ice and blend until the ice has been fully incorporated. Enjoy!

Vegan, Gluten Free Friendly

Coconut Milk Fruit Dip

Vegan Fruit DipCoconut Milk – 1 can
1 orange
4 packets stevia
1 tbsp vanilla extract
Your choice of dipping fruit



Place your can of coconut milk in the freezer for a few minutes so the cream and water can separate. After it has cooled, remove only the cream portion and save the water for a smoothie later. Place the coconut cream in the blender along with the juice and zest from one orange, 4 packets of stevia (I like stevia in the raw) and 1 tbsp of vanilla extract. Blend until smooth and serve in a small dish along with fruit to dip. Top with additional orange zest just before serving. Tip: For a more firm dip, use colder coconut cream.

Gluten Free, Vegan/Vegetarian Friendly, and Delicious!

Grapefruit Margaritas

Grapefruit Margarita Recipe1 large grapefruit
2 limes
Tequila (to taste)
Stevia (3 packets)



If you are going to enjoy a cocktail, you may as well make it as healthy as possible (don’t worry – these still taste awesome). Peel one large grapefruit and place into blender along with the juice of 2 limes, 3 packets of stevia and tequila (amount is up to you). Blend this first until completely smooth. Top off the blender with ice and blend again until the ice is fully incorporated. Enjoy!

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