Monday, April 9, 2018

Vegan Paella


-------------Chorizo seasoned garbanzo beans and lentils-------------------
  • about 1 1/2 cups or (1 - 16 oz can) cooked garbanzo beans
  • about 1/3 - 1/2 cup dry lentils, soak them 15 minutes up to a few hours
  • 2 cloves garlic, crushed
  • 3 T red wine vinegar
  • 2 T smoked or regular paprika
  • 1/4 - 1 tsp crushed red pepper
  • 3/4 tsp course salt (use less if you are using a finer ground salt)
  • 1/2 tsp coriander
  • 1/4 tsp cumin
  • 1/4 tsp fresh ground black pepper
-----------------Remaining Ingredients -------------------------------------------
  • 1/4 tsp Saffron threads
  • 1 T smoked or regular paprika
  • 1 3/4 tsp course salt (use less if using fine ground salt)
  • 3 T olive oil or coconut oil
  • 1 medium yellow onion, diced
  • 1/2 bell pepper, diced or sliced
  • 3 cloves garlic, minced
  • 2 roma tomatoes, diced or 1 - 14oz can of diced tomatoes in their juices
  • 1 handful of green beans, leave whole or cut in half
  • 1 handful of frozen broccoli
  • 1 cup frozen peas
  • 4 cups water 
  • 1 tsp coconut aminos
  • 2 cups paella rice (I have been using La Preferida's Fancy Pearl Rice - Arroz Tipo Valenciano that I can find at my local Mexican Grocery Store.)
  • Artichoke hearts (optional)
  • Lemon wedges for garnish (I love using my Moroccan Lemons for garnish on this recipe.)
  • chopped parsley for garnish
  • lid for your skillet/ pan or foil to cover
  • Prepare Chorizo seasoned garbanzo beans and lentils 
    • Rinse the lentils. Pour them into a sauce pan and cover with water. Bring to a boil and cook till lentils are soft. 
    • Combine lentils, cooked garbanzo beans and remaining ingredients. 
    • Set aside and start on the rest of the recipe
  • Place saffron threads in a small bowl with about 3 T warm water, set aside.
  • Over medium heat, heat a 15-inch paella pan or large skillet. Add olive or coconut oil and onions, bell pepper, garlic and cook till onions are fragrant. 
  • Stir in tomatoes, chorizo seasoned garbanzo beans and lentils, paprika and saffron. Cook for 3 minutes.
  • Add any other veggies (broccoli, green beans, ect.) Save frozen peas for later, so they don't get too mushy.
  • Add 4 cups water and coconut aminos and bring to a boil
  • Sprinkle paella rice evenly throughout the pan, Cook on medium heat for 15-20 minutes. You may rotate the pan for even cooking, but don't stir. 
  • Add peas, artichokes and cover with foil and cook till remaining liquid is absorbed. 
  • Serve with lemons and fresh parsley 

Sunday, March 11, 2018

Homemade Gummies


  • 2 cups fruit juice (I often use Lakewood Black Cherry, Blueberry Blend or Grape)
  • 1-2 T lemon or lime juice
  • 1/2 cup gelatin powder (I use Great Lakes Gelatin)
  • 1 - 4 T maple syrup (depending on desired sweetness)
  • Bring fruit juice and maple syrup to a simmer
  • Slowly add gelatin to the simmering juice, use a whisk or immersion blender to avoid clumps
  • Once gelatin is dissolved, our mixture into silicon molds (I have Star Wars and Lego Silicon molds, they are a big hit!)
  • Put gummies into the refrigerator or freezer till the gelatin is set

Tuesday, March 6, 2018

Lavender Honey Latte

 Add 1 T culinary lavender and 1-2 tsp honey to about 1 1/2-2  cups of almond

 Simmer milk mixture while you brew espresso

I use a stovetop espresso pot because it is simple and makes great espresso.

Strain lavender from the almond milk, froth milk if desired, fill your mug 3/4 full of lavender infused honey milk, then pour your desired amount of espresso over the top.

Monday, March 5, 2018

Caper and Olive Tuna Salad

  • 1 can of tuna (I love Wild Planet's Albacore Tuna...and you can find it at Costco!)
  • 1-3 T mayo (depending on your preference)
  • 1 T capers
  • 3-4 olives (I used giant green ones, but use what you like)
  • 1 dash lemon juice
  • 1 garlic clove, crushed
  • 1 T onion, chopped
  • salt and freshly ground black pepper to taste
Mix it all together and serve it over your favorite combination of greens. I'm using an organic spinach and arugula blend that I found at Aldi! I find that this combo of greens doesn't get slimy as fast as some of the more delicate greens.

Saturday, March 3, 2018

Almond Butter Brownies

- recipe adapted from Elana's Pantry "Gluten Free Brownies"


  • 1 (16 oz) jar of almond butter 
  • 2 eggs
  • 1/2 cup maple syrup or honey (I have cut this to even 1/4 cup and still delicious)
  • 1 T vanilla
  • 1/2 cup cocoa powder
  • 1/2 t sea salt
  • 1 t baking soda
  • 1 cup chocolate chips
  • Preheat oven to 325 degrees
  • Blend almond butter till smooth with a hand blender
  • Blend in eggs, honey/syrup and vanilla
  • Blend in cocoa, salt and baking soda, then fold in chocolate chips
  • Line a 9x13 pan with parchment or grease the pan
  • Pour in batter
  • Bake at 325 degrees for 25-40 minutes. I like my brownies gooey, but done. So, usually around 30 minutes. Check them with a toothpick in the center. If the toothpick is clean, you are good! Don't over cook them!

Friday, March 2, 2018

Chinese Five Spice Soup


  • 1 T coconut oil 
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 inch fresh ginger grated, or about 1/2 tsp dried ginger root
  • 1/2 to 1 tsp Chinese 5 Spice
  • 1/2 cup celery, chopped
  • 1 cup carrots, chopped
  • 4 cups chicken bone broth, chicken stock, miso broth or veggie stock
  • 2 tsp coconut aminos
  • salt and pepper to taste
  • cilantro and/or scallions for garnish
  • hot sauce if desired
  • ramen or rice noodles if desired

  • Heat coconut oil in a pan
  • Add onions and cook on low till transluscent
  • Add garlic, ginger and 5 Spice, cook 2 minutes
  • Add celery and carrots, cook on medium heat till veggies begin to soften (about 10 minutes)
  • Add broth of choice and coconut aminos, bring to a simmer and cook 10-15 minutes.
  • Add salt and pepper to taste
  • Serve garnished with cilantro and/or scallions. Add hot sauce if desired. 
  • Add cooked ramen or rice noodles to bowl when serving if desired.

Wednesday, February 14, 2018

Greek Avgolemono (Egg Lemon) Soup

I combined a recipe I found online from Food and Wine Magazine with tips from a friend. I've been intimidated to make this soup, but it was simple and it is so delicious! This recipe is easy to make in large amounts as well, just do the blender portion in batches.

  • 4 cups chicken broth
  • 3 eggs
  • 4 T lemon juice
  • 2 cup cooked and warm white rice
  • 1 pound cooked chicken, shredded (use more or less chicken depending on the "heartiness" desired. chicken meat could be from a rotisserie, chicken breast or whatever you have)
  • 1/4 cup fresh dill, chopped
  • salt and pepper to taste
  • Warm chicken broth to almost a boil, then simmer
  • Combine in a blender: 1 cup broth, 3 eggs, 4 T lemon juice and 1/2 cup cooked rice. Puree till smooth
  • Add puree to simmering broth along with remaining rice and chicken
  • Top with fresh dill
  • Season with salt and pepper to taste