I love tzatziki! We used to eat at Greek restraunts all the time. I would always make sure what I ordered came with it, or I would order it on the side. One of our old favorites was Pita Jungle, where we would often get the Mediterranean Platter. However, now we don’t go there now. Half of this platter contains 1810 mg of sodium! If you ate the whole thing yourself, you would end up consuming 1240 calories and a whopping 3620 mg of sodium.

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There are very few people who are great cooks from birth. Everyone learns along the way. And most cooks, and even the great chefs have tools which got them to where they are now. A very important category of tools is: Cook Books! I happen to have two favorites. The first is a 30-year old copy of Joy of Cooking. As far as I’m concerned, no kitchen should be without a copy of this classic.

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Since I am now vegan (except for some fish) and gluten-free, people ask me all the time what I eat for breakfast. Well, the most truthful answer is: Whatever I want! For example, on Sunday I had chile relleno. DH usually makes breakfast on Sunday. This week he stuffed grilled Poblano chiles with a brown and wild rice mixture, sauteed onions, roasted corn, pepitas, sunflower seeds, and some “test” vegan cheese I made that was a bit like Parmesan.

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We love tacos. So do most of our relatives. Being a vegan, though, presented me with a problem making a filling that gave the same flavor profile, texture and mouth feel as a ground meat filling. Then came Nourish Restaurant and the Gluten Free Foodie Tour! This recipe is my version. It’s been wildly popular around here. We’ve eaten it in traditional tacos, but DH likes it best in a taco salad.

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Note: This is a long, image heavy post. Since it is the first ice cream recipe I’ve posted, I wanted to make sure you have step-by-step images of the whole process. I love ice cream! Before I changed my eating habits, my favorite was Bryer’s All Natural Mint Chip. Now that I no longer eat dairy products, I wanted to make an ice cream that had the same texture and flavor, but it had to be healthy.

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I’ve been trying to figure out how to make a healthy, crunchy snack-type food in the dehydrator for several weeks now. One of the biggest problems I’ve had is spreading out my mixtures on the ParaFlexx sheets. I’ve just had no end of sticky messes. I’ve tried everything from spatulas to rolling pins to get everything even so it dries properly. My mixtures have (mostly) tasted good, but the texture has been a bit weird, drying uneven, and sometimes just too dense and chewy because of the thickness or ingredients.

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I love carrot cake! I used to always ask for it on my birthday and special occasions. I wanted to capture the same flavors, but in a healthier version. This is a vegan, raw carrot cake. Special Equipment Wilton Bite-Size Brownie Squares silicone mold Cake Recipe 1 cup carrot pulp, leftover from juicer 1⁄3 cup flame raisins, coarsely chopped 1⁄2 cup raw pineapple, chopped small 1⁄4 cup pecans, chopped

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In The Kitchen: Monday

I like to start the day by loading up the dehydrator. That way, it has plenty of time to run before any afternoon storms. Today I made Zucchini Chips. These were quick and easy to prep, since all you have to do is wash the zukes and then slice them about 1⁄4 inch thick. I dry them at 125 degrees until they are dry and crispy. They keep a long time in the pantry.

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