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Nuts & Seeds & Dates, Oh My!

April 27th, 2012 006

These tasty little bites are full of good for you ingredients and they make a fantastic snack!

In a food processor…

  • 1c of pitted dates
  • 1/4c of walnuts
  • 1/4c of each hemp, flax and pumpkin seeds
  • 1/4c (heaping) of raw cashew (or any nut/seed) butter

Process all of the above until well combined.

Remove blade from your processor and shape mixture into one inch balls.

Roll these beauties in a little bit of unsweetened shredded coconut  if you like and enjoy!

Don’t forget to share with your friends.  🙂

Happy, healthy eating y’all!

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Banana Coconut Bread (GF!)

in a bowl…

  • 1/2c brown or cane sugar
  • 1/2c unsweetened coconut (we use ‘let’s do organic!’)
  • 1c of melted coconut oil (we often use a bit less)
  • 3 mashed bananas
  • 2 eggs, lightly beaten
  • a splash of vanilla

mix all of these ingredients and then add….

  • 2 cups of all purpose GF flour
  • 1tsp each baking powder, baking soda, cinnamon
  • a pinch of ground clove (optional)

mix these ingredients in and add 2-3 tbsp of almond or soy or coconut milk beverage (so delicious) milk…

line your baking dish with parchment paper and place in moderate oven (350) for approximately 45 minutes……….

enjoy!  🙂


Indian Spiced Lentils…

I have to admit, I am a little crazy about Indian spices…  🙂

This is a very simple, very healthy one pot recipe that we make at least once a week.

Ingredients: 1c red lentils, 2 tbsp coconut oil, 6-8 cloves garlic, 2 onions, 1-2 tbsp ginger, 1 tsp of cumin, 1 tbsp fenugreek/tumeric, 2 tbsp coriander, .5 tsp salt/pepper, 3 tbsp tomato paste, cilantro.

  • rinse and soak lentils while you are prepping the rest of the ingredients
  • chop garlic and add to your pot once your oil has melted, cook 2-3 minutes (medium heat)
  • add diced onions and cook another 5 minutes
  • add all your spices, including freshly grated ginger and cook another 2-3 minutes
  • add tomato paste and stir until everything is blended nicely
  • drain your lentils and add them to the pot
  • cover with 4c of water, bring to a boil, back down to medium heat and put a lid on it!  🙂
  • add half your cilantro after lentils have absorbed most of the water (20ish minutes) and the remainder just before you serve….salt and pepper to taste…………………………and voila!

I hope you enjoy this one as much as we do…..happy eating!!


GF/Vegan Lemon Loaf

June 21st, 2012 041

I love the way the kitchen smells when something lemony is baking – YUM!

This is a dense, moist, tangy cake that would pair so well with a little coconut yogurt … or a cup of tea.

And it ain’t so bad all on its own.


What you’ll need…

  • 1.5c of GF all purpose flour
  • 3/4c of unsweetened shredded coconut (we use ‘Let’s Do…Organic’)
  • 1/4c of coconut sugar
  • 3tbsp of chia seeds
  • 2tsp of baking powder
  • 1tsp of baking soda
  • 1/2tsp of sea salt
  • 1tbsp of good vanilla
  • 1tbsp of apple cider vinegar
  • 3tbsp of coconut oil, melted
  • 1/4c of organic unsweetened applesauce
  • 1/2c of organic lemon juice
  • 1/2c of room temperature water
  • zest of one lemon

Mix all of the ingredients together and pour into a parchment lined loaf pan.  Bake for 45-50 minutes in a 350 degree oven and you’re almost there!  Remove the loaf from the oven and let it cool for about 15 minutes, then drizzle a little ‘glaze’ over the top…

For the glaze…

  • 1tbsp of organic icing sugar
  • juice of one lemon
  • 1tsp of chia seeds

Mix well and pour over the top of your lemony loaf!

If you love lemons, it will be hard to leave this one alone!

Happy day y’all!

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Gluten Free Miso Gravy!

I remember many, many years ago (ok, maybe just one many) ordering french fries with friends and asking for a side of mayo to dip the deep fried potatoes in ……………..  yikes!   I can’t remeber the last time I ordered fries with ‘that’, but I would order this version any day!  🙂

We baked yam wedges in a 325 degree oven … they had a little toss with a drizzle of olive oil and a pinch of pink himalayan salt before heading into the warmth.  They baked for about 45 minutes.  YUM!

For the ‘gravy’ … diced one onion and two garlic cloves and put them in a pan … drizzle a little bit of olive oil over them and let the dance begin.  Leave them in the pan for about 10 minutes on medium heat and then add in 2 teaspoons of braggs … then sprinkle in 1/4 of a cup of gluten free all purpose flour and give it all a stir.  Keep stirring and pour in 1 cup of water … keep stirring and add in 1 tablespoon of miso paste and a good pinch of pepper.  Let this all cook on low to medium heat for about 10 more minutes and voila!

If you prefer a smoother gravy, pour it all into a blender and whiz away … we left ours as was.  🙂

Maybe sprinkle some chopped green onions over the top?  YUM!

I hope you enjoy this one as much as we do!

Happy, healthy eating y’all!

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