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Sunchoke & Rutabaga Soup

June 27th, 2013 020

Oh, and LOTS of garlic.


I love a tasty bowl of soup on a rainy day.

It’s been a while since we’ve made any kind of soup so we decided to make a few of them, seeing as though it’s an indoor day.

Here’s number one.

What we used…

  • 1c of rutabaga
  • 1c of sunchokes
  • 1/4c of celery root
  • 1 onion
  • 8 cloves of garlic
  • a big handful of cilantro

Peel and chop everything, except the cilantro.  Toss it all into a pot.  Drizzle a little bit of olive oil over the top and let them all sizzle for about fifteen minutes over medium heat.  Add in six cups of water let it all bathe for another thirty minutes.

Turn off the heat, add in your cilantro and blend your soup with a hand blender or a smart stick.

Serve right away with a little S&P.


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Happy, healthy eating y’all!


Berries & Broccoli

June 25th, 2013 019

What we used for two of us…

  • 1 banana
  • 1/2c of broccoli
  • 1/2c of raspberries
  • 1/2c of strawberries
  • 2tbsp of cooked oatmeal
  • 1tbsp of flax seeds
  • 1tsp of maca powder
  • 1 98g bottle of Bio-K probiotics (optional, but good for you!)
  • 1c of ONE coconut water

Toss all of the above into your vitamix and give it a whiz.

Pour into your favorite glass and enjoy!

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Chocolate Pudding Cake

June 15th, 2013 003

Raw, vegan, gluten-free… and oh so simple!


We made a small cake using an mini cheesecake pan – great size for four people to share.

Ours is still in the fridge btw… if anyone is interested.


What you’ll need for the crust…

  • 1/4c of raw organic almonds
  • 1 heaping tablespoon of raw cacao powder
  • 1 heaping tablespoon of solid coconut oil
  • 1tbsp (not so heaping) of coconut nectar

Process the above in your food processor until well combined and a bit sticky. Press it all into the bottom of your parchment lined mini cheesecake pan and toss it into the freezer while you work on the pudding.

For the filling…

  • 1 fairly firm avocado
  • 6tbsp of raw cacao powder
  • 2tbsp of coconut nectar (or agave)
  • 1tbsp of solid coconut oil
  • 1/2tsp of raw vanilla powder (or 1tsp of vanilla extract will work)
  • 1/4c of homemade coconut milk

Whiz away in your food processor for a minute or two until it all smooth and creamy.

Scrape out every last bit and place it on top of your crust. Smooth out the the top and toss the cake into the freezer for about fifteen minutes… or the fridge for a couple of hours. Depending on your patience level.     🙂

Serve with some fresh, organic strawberries and dig in!

Happy, healthy eating friends!

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June 15th, 2013 010


Tropical Cocktail

June 14th, 2013 047

HAPPY Friday, friends!


We noticed our neighbor working awfully hard in the garden (and the sun) today and thought we would send over a tasty cocktail for him to enjoy… we do love to share!

So simple and SO delish!  Grown up version or the version suitable for all ages, either way… it’s fantastically refreshing!

For the grown up version…

  • 2 or 3 pineapple juice cubes
  • 1c of ONE coconut water
  • 1oz (or less) of malibu rum

Give it a light stir and enjoy…responsibly!

All we need now are three more Glass Dharma straws!


Have a wonderful weekend!

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Peanut Butter Crunchies

June 13th, 2013 022

I caved at the grocery store a couple of weeks ago and bought my son his favorite cereal.

We don’t often buy cereal, but when we do, I ‘mostly’ let him do the pickin’… of course there’s a bit of influence regarding what section he can shop from… the left side is cereal we have at home and the right side is cereal we have once a year when we go camping.    🙂

This last trip he chose ‘EnviroKidz – Peanut Butter Panda Puffs’…

Organic, gluten free, better packaging AND 1% of sales go to groups that help out wildlife.

Not such a bad choice.   🙂

How we made them…

  • 3c of PB Panda Puffs
  • 1/2c (heaping is good) of organic peanut butter
  • 2tbsp of flaxseeds
  • 2tbsp of coconut oil

Process all of the above in your food processor until combined.

Line a loaf pan with parchment and press the mixture in nice and snug.

Place it in the freezer for at least thirty minutes and then slice them into one inch squares.

Keep them in the freezer and take out as needed.

Makes for a great breakfast on the go!   With a smoothie?!


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Have a great day, y’all!