Tag Archives: vegan

Jalapeño Thyme Cashew Cream

I haven’t ventured into nut/seed territory since ending my juice feast- avocados have been plentiful but nuts still seem a bit dense. That being said I still have ridiculous amounts of fun creating things for Britney, especially when they result in the phrase “you’ve cured me of cheese!!” – yes, that actually happened. This particular batch of cashew cream was spread on thin slices of eggplant with a homemade marinara and baked ’til the apartment smelled like a pizza factory. It would also be wonderful over zucchini noodles or wherever you would use a creamy cheese spread.

Jalapeno Thyme Cashew Cream


1 cup raw cashews, soaked

juice of one lemon

sliver of jalapeño (up to you, depending on how hot you like it)

1 Tbsp fresh thyme leaves

Blend in a high speed blender until perfectly creamy, adding water to assist if needed.

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Hearty Vegan Winter Corn Chowder

Hearty Vegan Corn Chowder

I have to admit, Winter is  a time when juicing loses a lot of it’s appeal (and I’m about to do another juice feast?? 😉 ) and hot soups really hit the spot. I’ve been craving and eating so much corn lately so this dish really did it for me. Not to mention I made it more than once which almost never happens in my kitchen!

Serves 2 as a meal or 4 as a side.


4 cups vegetable broth

1 small onion, chopped

1 jalapeno, seeded and chopped

2 cloves garlic, minced

2 Tbsp cumin

4 Tbsp organic corn flour

1 lb frozen corn

1 cup frozen bell peppers

sea salt and pepper, to taste

cilantro, for garnish

a squeeze of lemon

In a soup pot, saute onion, jalapeño, and garlic in a few tablespoons of broth until soft. Add broth, frozen corn, peppers, and corn flour and bring to a boil, stirring as you go. Once veggies are soft and soup has thickened, transfer half to the blender (carefully) and blend completely. Add the blended mixture back to the soup. Season to taste, transfer to bowls and garnish with cilantro and a squeeze of lemon.

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Filed under 80/10/10, Potatoes, Squashes, and Starchy Things, Recipes

Flavor Bomb Salad

Flavor Bomb Salad

This is what happens when you decide to use every herb, spice, and green in your fridge.

Serves one hungry person.


1/3 bunch kale, stems removed and chopped
1/3 bunch dandelion greens, chopped
1/3 bunch romaine, chopped
1-2 avocado’s, chopped
4 raw olives, pitted and chopped
4 sun dried tomatoes, chopped
1 Tbsp fresh rosemary, chopped
1 Tbsp fresh dill, chopped
1 Tbsp fresh mint, chopped
1 Tbsp fresh thyme, removed from stem
1 clove garlic, minced
sliver of jalapeno, seeds removed and chopped
juice of one lemon
1 Tbsp horseradish or dijon mustard
sea salt, to taste

Mash half your avocado into the greens with your hands until softened. Add remaining ingredients, toss and season to taste.

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Kale Salad Dill-iciousness

Kale Salad Dill-iciousness

I might have said “This is the best kale salad EVER!” something like 3 times while eating this.


1 bunch curly kale
juice of 1 lemon
1 avocado
4 castelvetrano olives
your favorite hot pepper (as much as you want)
small handful of fresh dill
sea salt, to taste

Remove stems from kale, chop leaves into bite sized pieces and place in a bowl. Massage kale leaves with lemon juice and half of the avocado. Add remaining ingredients, including the other half of the avocado, chopped. Season to taste and devour.


Filed under Salad

Cinnamon Roasted Squash Wedges with Smoky Maple Dipping Sauce


These aren’t quite dessert but they do add a nice sweet component to round out the dishes from earlier this week. I like dry roasting veggies with a pan of water beneath them, this allows me to forgo the oil but keep the wedges from getting too dry. If you want to crisp them up a bit, just spritz on some coconut oil spray before tossing with the cinnamon. The sauce really is done to taste, it can be smokier or spicier to your liking.


1 small squash (kabocha is really nice for this because of the natural sweetness)
1 cup maple syrup
cayenne (optional)
sea salt (optional)

Preheat oven to 400. Peel squash, de-seed, and slice into wedges. Fill one baking pan halfway with water and put it on the bottom shelf of the oven. Toss the squash wedges with a bit of cinnamon and place them in a baking pan above the water. Bake for 30 minutes. Pour maple syrup in a small bowl and add a pinch of each spice until it’s flavored to your liking.

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Filed under food holiday, Potatoes, Squashes, and Starchy Things

Basic Oil-Free Kale Chips

At the beginning of the week, this is what our fridge looked like.

photo (1)

As you can see, I got a good deal on some kale. Interestingly, the more I eat, the more I want! One of the first things I made was a batch of kale chips for Britney. Oily, salty, baked kale chips. Perfect for replacing a mainstream chip addiction. For myself, I just wanted something light and crunchy to toss into a salad sort of like croutons. Here is the result:

Basic Oil-Free Kale Chips


sea salt

Remove stems from kale and set aside (I like to juice them in my green juice). Massage the kale leaves with sea salt, layer onto dehydrator trays and dehydrate overnight at 118.


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Raw Vegan Greek Pasta Salad

Raw Vegan Greek Pasta Salad

This was enjoyed in the late afternoon sun on a picnic blanket with my lady 🙂


1 cup macadamia nuts
3 lemons
1 tsp fresh thyme
1 sliver jalapeño
1 scallion
3 small zucchinis
handful raw greek olives, pitted
half cup sun dried tomatoes, soaked for an hour
2 cloves garlic, minced
handful baby arugula
1/2 cup basil, chopped
sea salt
freshly cracked peper
a drizzle of cold-pressed olive oil (optional)

Place macadamia nuts, juice of one lemon, jalapeno, and scallion in a food processor and process until mostly smooth. Dehydrate at 118 for 4-5 hours. Spiralize zucchini in spiralizer. Toss zucchini noodles with juice of 2 lemons, olives, sun dried tomatoes, garlic, arugula, basil, and macadamia “feta” with sea salt and pepper to taste.

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