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Pumpkin Pie Smoothie

October 31st, 2013 202

OMGoolish, this is good!!!  🙂


  • 1.2c of pumpkin
  • 2 oranges, peeled
  • 1/4c of almond or coconut milk
  • 6 dates
  • A little knob of ginger
  • A dash of cinnamon, clove and turmeric
  • 1tsp of maca powder (optional)

Process all of the above in your vitamix or blender until smooth and enjoy!

Wishing you all a safe and healthy Halloween!

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October 27th, 2013 052

I think Casper was one of my favorites when I was young(er).

This particular ghost is vegan AND gluten free.

Still needs a few decorations, but I know you’re creative.

For the cookie…

  • 2c of Bob’s all purpose gluten free flour
  • 1c of soy free Earth Balance
  • 1/c of coconut sugar
  • 1tsp of cinnamon
  • 1tsp of vanilla

Place all of the ingredients in a bowl and get your hands in there.


I think our hands are great kitchen tools…and it’s therapeutic.

Squish it all until it’s fully combine and shape it into something that resembles a ball.

Place it in the fridge for an hour or more.

Roll out the dough on a floured surface…make sure your rolling pin is also floured.

You want the cookies to be about half a centimeter thick.

Bake the cookies on a parchment lined cookies sheet in a 350 degree oven for ten minutes.

Cool completely and carefully store in an airtight container.

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Spider Cupcakes

spider cupcakes

We used a gluten free, vegan cupcake this time, but the icing can be used on your favorite muffin recipe…maybe one that you can sneak some carrots or zucchini into?


For the icing…use equal parts pumpkin puree and coconut cream and then drizzle in a bit of coconut nectar…or maple syrup.

For the coconut cream…place a can of full fat, organic coconut milk in the fridge for about an hour.

Give it a gentle shake…you don’t want there to be any swishing.

Open the can and scoop out the solid part…don’t throw out the liquid, it’s great in a smoothie (but don’t store it in the can)!

Give it all a good whisk and you’re ready to go!

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Butternut Squash & Lentil Soup

October 19th, 2013 008

It’s that time of year…leaves are falling and temperature is dropping.

SOUP season!   🙂

Here’s a super simple, super healthy, soup that will warm your body and fill your belly on a rainy Sunday afternoon.

What you need…

  • 4-6c of butternut squash
  • 1c of red lentils
  • 1 leek
  • 2 onions
  • 6 or more cloves of garlic
  • 1tbsp of cumin seeds
  • 1tbsp of turmeric
  • 1tbsp of fresh ginger
  • 1tbsp of coconut oil
  • water

Peel your butternut squash with a carrot peeler, cut in half and remove the seeds. Cut the squash into cubes… large cubes are fine.

Toss the squash into a large soup pot with the leek, onion, garlic and coconut oil.

Let these sizzle for about ten minutes over medium heat and then toss in your rinsed lentils and the spice.

Another five minutes on the heat and then add in your water.  You want to add in just enough liquid to cover your ingredients plus a couple of inches.

Bring it all to a low boil and then turn the heat back down to a low-medium.

Cook just until the lentils are done… maybe fifteen to twenty minutes.

Puree the goodness with your hand blender, add a bit of S&P and enjoy!

Happy, healthy eating y’all!

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Vanilla Oat Bars

October 14th, 2013 008

Raw and simple.

I’m guessing that we’ve all had a famous oat bar or two? I saw one the other day and then craved it for a few days after that. It was time to experiment. I think that I’ve captured the flavor, but the ingredient list is small and super clean so they don’t stand up all that well at room temperature…they were a little mushy after they ‘thawed’ out. So they’ll need to be kept in the freezer, which is perfectly fine…they’ll last longer!   🙂

We’ll eventually come up with a baked version of this that will travel in a lunchbox.

Soak one and a half cups of oats overnight…gluten free oats work just fine. Drain the liquid through a sieve, pressing the excess out. Toss the oats into a bowl and add in half a cup of coconut sugar, half a cup of unsweetened shredded coconut, two tablespoons of coconut oil and one generous teaspoon of vanilla bean powder. Give it all a really good mix. Press the mixture into a parchment lined loaf pan and place it in the freezer for a couple of hours. Remove and slice.

Store in the freezer and enjoy!

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