I am a mom of 4. I love to cook and try new recipes.
Every once in awhile a new recipe is tried and the family often responds with "mom..it's a keeper" meaning add this one to the family recipe book. So here I've compiled them all in one spot so they're easy to get to and add to. Hope you enjoy them as much as we have, and maybe they'll be keepers for you as well.

Thursday, October 1, 2015

Vegan BBQ Chili

Colder weather has arrived!  My favorite time of year FALL..  Boots, warm sweaters, cool nights and super good chili with cornbread.  Made this one tonight and I think it might be a favorite.

Serves 6-8

1 T. coconut oil
2 onions, chopped
2 bell peppers, chopped
3 small or 2 med sweet potatoes skinned and chopped
1 bag of Beyond meat beef substitute (optional)
4 T. chopped garlic (or less if you like)
2 c. organic corn, frozen
1 can kidney beans, drained and rinsed
1 can white beans, drained and rinsed
4 c. veggie broth (mine was homemade)
2 cans fire roasted tomatoes
2 c. favorite bbq sauce
3 T. taco seasoning
1 T. smoked paprika
salt and pepper to taste

Heat Coconut oil in a large pot.  Add onions, peppers, sweet potatoes, meat substitute, garlic, corn, taco seasoning, smoked paprika and salt and pepper.  Cooke until the onions are translucent, stirring frequently.  Add broth, beans, tomatoes and bbq sauce.  Cook until heated through.  Serve.

Sunday, September 13, 2015

Gluten Free Fried Zucchini with Vegan Sirachi Ranch Dip

1-2 large zucchini, sliced approximately 1/4-1/2" thick.  I cut mine in a C shape.  You could also cut wedges
1 c. gluten free bread crumbs (make your own from left over stale gluten free bread)
1 c. non dairy milk (we use trader joe's dairy free coconut milk)
1/2 T. egg replacer
1/2 t. himalayan salt
2 T. dried basil
1/2 t. garlic powder
Oil for frying

Add oil to skillet and heat on med/high.
Mix the bread crumbs with the salt, basil and garlic powder.  set aside in a separate bowl.
Mix the non dairy milk with the milk replacer and set aside in a separate bowl.
dip each zucchini piece in the milk mixture and then pat to cover in the bread mixture.
place each zucchini in pan and cook until golden brown.

Serve with Sirachi ranch dressing

Vegan Sirachi Ranch Dressing, YUM!!

Our garden was overflowing with zucchini and the family was craving something on the junkfood side.  So what do we do?  We make Fried Zucchini!!  Then we needed a dip, something cold and creamy, we love sirachi (it's sort of a problem, kind of like our non-vegan friends who love bacon so much).  What would be better than Sirachi Ranch dressing!  It was the perfect addition and a new keeper in our family!

1 c. vegan mayonnaise*
1/2 t. onion powder
1/2 t. garlic powder
1/4 t. black pepper
1 t. dried parsley, or use fresh if you have it.
1/4 c. dairy free milk, ( like trader joes coconut milk that you buy in the dairy section)
1-2 T. sirachi (less if less spicy, or more if more spicy is desired)

Blend all ingredients well with a whisk or a spoon.  If you desire, add less non dairy milk for thicker consistency and dipping.  

*Sub out mayonnaise for vegan sour cream
*store bought or make your own mayonnaise.  

Gluten free Fried Zucchini

Monday, September 7, 2015


1 t. butter
3 T. Nutritional yeast
1 T. liquid smoke
1 c. chopped onion
2/4 c. chopped green pepper
kosher salt and black pepper
3 T. minced garlic
2 T. Gluten free flour
4 c. veggie broth
4 c. peeled, finely diced potato
1 1/2 c. shredded carrots
2 c. corn
1 c. coconut milk
1/2 t. dried cilantro
pinch of cayenne
1/2 c. gr. chili salsa
1 can green chili's
2 T. fresh parsley
pinch smoked paprika

melt butter over med high heat.  add the onions green peppers and garlic, season with salt and pepper.  Cook until softened.  Sprinkle on the flour and mix into the veggies.  Dump in the broth and potatoes.  cover the pot and bring to a boil.  Then lower the heat and simmer for 10-12 minutes, or until the potatoes are tender.  add the shredded carrots and corn.  cover and simmer everything 5-6 minutes longer to blend the flavors.

Stir in the half and half.  Season with the cilantro, cayenne, salt and lots of reshely ground black pepper.  sprinkle with parsley and give one last stir then ladle and serve.

Dr. Christopher Hashimoto Protocol

For 2 Weeks:
5 - 5x a day Immuncalm or Astragulus Extract and Marshmellow extract (this helps calm the immune system)
5- 5x a day BFC capsules or BFC ointment rubbed on thyroid (Helps repair damage to the thyroid)
2-3x a day thyroid maintenance capsules with meals

After 2 weeks take the following:
2 - 3x a day immuncalm or astragulas extract and marshmellow extract
2 - 3x a day BFC capsules or BFC ointment rubbed on thyroid
2 - 3x a day thyroid maintenance capsules with meals.
**always taking these for 6 days and the 7th day off.

Maintain a mucousless diet (no dairy, processed foods)

apricot seeds 6-30 per day
Frankinscense added to BFC for thyroid
Apple Cider vinegar and honey (for digestion)
Molasses 1T. 3x a day for Iron
Wheat germ oil 1T. 3x a day
Cayenne 1t. 3x a day.

3 parts mullien, 1 part lobelia leave on all night, 6 nights a week until relief is made) for goiters
1 c. 2-3x a day of mullein and lobelia tea
Glandular formula & wet compress on thyroid, wrap with plastic wrap & strips of cotton wrapped around.  wear 24 hours a day.


Our favorite little restaurant is a family owned Thai place in Reno.  We have become regulars there.  With all of my allergies (Gluten, Dairy and soy) I know it's a safe place that I can eat and not end up being sick for days afterwards.  When we walk in the door they immediately greet us with their Gluten free/vegan menu.  One of our family's favorite dishes is Mango Rice.  There never seems to be enough and the kids will fight over the last little morsel.  I decided one night to try and recreate this recipe.  This is not exact, but very very close, and I was even complimented by one of our family members saying it was better than our favorite Thai place.  Hum..imagine that..

4-8 c. cooked rice (Jasmine is best)
1 can coconut milk
1 can pineapple, including juice
1 c. cashews
6 green onions, chopped
1 T. ginger, minced
4 garlic cloves, minced
1 c. raisins
3 large carrots, sliced
1 can peas, drained
1/2-2 c. chopped mango (I use frozen mango)
1/4 c. soy sauce (use gf soy sauce or I use coconut amino)
1 T. tomato paste
1 T. thai chili paste
1 T. coconut oil

Add cooked rice, coconut milk & pineapple including juice to a sauce pan.  cook and stir until milk is absorbed.  Heat coconut oil in a wok.  Add carrots, ginger & garlic and cook until slightly softened about 8-10 min.  Add raisins, green onions, peas, cashews, mango, soy sauce, tomato paste and chili paste.  Cooke for another 5-10 min.  stir often.  Add rice mix to veggie mix.  Stir well & serve.

Tuesday, July 21, 2015

Chocolate Fudge

2 T. Cacao nibs
1/2 c. peanut butter
1/2 t. vanilla, raw

mix in food processor until almost powder like.

Then slowly add the following

1-2 T. Agave nectar
1 T. Coconut oil or Cocoa Butter

Remove from food processor and add
1 c. coconut flakes

peanuts or any other additions you may like.

Super Easy No Bake Granola Bars

A great sweet healthy treat, my kids LOVE these!  They are also perfect to add to your food storage ingredients.

2 1/2 c. Rice krispies
2 c. quick cooking oats
6 T. Flax meal, hemp seed or other ground seeds or wheat germ (for added protein)
1/2 c. dried fruit (cherries, blueberries, strawberries, cranberries, raisins, whatever you like)
1/2 c. chopped nuts (almonds, walnuts, peanuts, pistachios, whatever you like)
1/2 c. sweetener, liquid (brown rice syrup, honey, maple syrup, molasses) I like brown rice syrup it gives it a caramel taste and texture.
4 T. sucanate or dark brown sugar
2/3 c. nut butter (almond, cashew, soynut, peanut or whatever you like) I like almond butter it has a deeper flavor and taste then peanut butter.
2 t. vanilla extract
1 t. ground cinnamon

mix the rice krispies, quick oats, flaxseed meal (or other), dried fruit and nuts in a large bowl.

Over med high heat bring liquid sweetener of choice and brown sugar or sucanat to a boil, stir constantly.  Remove from heat, and stir in nut butter and vanilla until blended.

Pour warm nut butter mixture over cereal mixture and stir until coated.  Press mixture firmly into a 9x13 pan that has been lightly oiled.  Let cool in pan.  cut into 24 bars, wrap in saran wrap and store in the refrigerator for up to 1 week.

There are other variations you can make up your own favorites:

GERMAN CHOCOLATE BAR: Add chocolate chips or carob chips, with coconut flakes

CHERRY CHOCOLATE BAR: Add Chocolate chips or carob chips with dried cherries.

PEANUT BUTTER BAR: Add roasted peanuts with peanut butter and use honey as sweetener.

CHERRY ALMOND: Add dried cherries, almond butter and chopped almonds and use almond extract in place of vanilla, if you like.

APPLE PIE: Add chopped dried apples and rice syrup or honey with walnuts or pecans and cinnamon.

PECAN PIE: Add pecans, almond butter, rice syrup, dates and cinnamon.

TROPICAL BAR: add pineapple and mangos, with brazil nuts or macadamia nuts and Almond butter or macadamia butter. use almond extract.

Tomatillo creamy Ranch Dressing Vegan

4T. ranch dressing mix
1 1/2 c. vegan mayo
1 c. coconut keffir
1 bunch cilantro (2 handfuls)
2 tomatillos (2-4)
1 jalapeno, seeded
garlic powder (few shakes)
1 lime juiced
Place all ingredients in a blender and blend well.

Vegan Creamy ranch dressing mix

2 T. minced onion
2 T. dried parsley
1T. chives
1/4 t. salt
1 t. garlic powder
1 t. celery flakes
1/2 t. pepper
1/2 t. pepper
1/4 t. paprika
1/4 t. dill

blend in a blender and store in a tight jar  (makes 20 servings)

Hearty Cheesy Potato Soup using Mexican potatoes vegan style

  • 6 T. vegan butter
  • 2 leeks, sliced thinly (could use other onions)
  • 1 1/2 cups chopped celery (I used dehydrated)
  • 8 cups water
  • 2 Malanga (spanish potato), skinned and chopped (could use bakers potatoes mixed or use a total of 8 one kind)
  • 4 red potatoes, chopped with skins on
  • 8 potatoes, peeled and cubed
  • 2 1/3 cups soy milk
  • 4T. brewers yeast
  • 1/2 c. cashews
  • 1 1/2 c. warm water
  • 2 oz. pimentos
  • 2T lemon juice
  • 1 t. salt
  • 2 T. chopped garlic
  • 1 T. smoked paprika
    • 2T corn starch
    • 1 1/2 c. water

Melt butter in a pan.  Add sliced leeks and celery.  Saute until softened.  Add 8 c. water, and malanga or 4 other types of potatoes.  Bring to a boil and then simmer until tender.  

In a separate pot heat water, and place 4 cut up potatoes in pot.  cook until tender then set aside.

When Malanga is cooked and softened,  place all ingredients in a blender and blend until smooth and creamy.  Place back in stock pot and add cooked potatoes from other pot.  Add soy milk, salt and pepper to taste and stir.  

In a blender blend together cashews, warm water, brewers yeast, pimentos, lemon juice, smoked paprika, garlic and salt.  Blend until smooth.  Add to soup. and stir.  

In a small bowl mix water with corn starch, stir well and add to soup.  Bring soup to a boil stirring often and then reduce and simmer.  Serve topped with non-dairy cheese and sprinkle smoked paprika on top.  

Serves 8

Vegan style green chili soup

1 onion chopped
4 cloves of garlic, minced
1 T butter, vegan
2 cans of green chili or 2 small cans green sauce
6-8 c vegetable broth
1# of great northern beans or 4 cans rinsed and drained
1T cumin
1/4 t smoked paprika
1/4t paprika
1/2t cayenne
1c non dairy milk
1T mesa harina

saute onion and garlic in butter.  add chilis or gr sauce.  add beans and spices saute until browned and fragrant.  add broth and cook until bubbling.mix milk with mesa harina in separate bowl.  add to soup and stir cook through and serve with non dairy sour cream

Outstanding Vegan Lasagna

Lasagna Vegan style

For the Noodles:
8-10 no wheat lasagna noodles, I used artichoke pasta or favorite GF lasagna pasta
1/2 teaspoon salt
1 tablespoon olive oil
For the Sauce:
1 tablespoon olive oil
1/2 onion
6 cloves garlic, chopped
1 (14 ounce) can Muir Glen Fireroasted Crushed Tomatoes
3 (14 ounce) can Muir Glen Fire roasted tomatoes with roasted garlic
6 tablespoons agave (or brown rice syrup, or sugar)
2 teaspoons salt
1/3 c. dried parsley
For the Vegan Cashew-Basil Ricotta:
1 cup raw cashews
4 tablespoons olive oil
2 clove garlic
1 block sprouted firm tofu (I can't have soy so I have subbed this for more cashews or you can do white beans, garbanzos)
4 tablespoons coconut milk
1 cup fresh basil

1 eggplant thinly sliced or other vegetable (kale, spinach)
1 8oz bag of  non dairy mozzarella cheese

Preheat oven 400

cook the noodles.  heat oil in a sauce pan and add onions and garlic.  Cook until tender about 2 min.  Add tomatoes, agave, salt and parsley, bring to a boil and then lower to low heat and simmer while you make the rest.

Place all items in a vitamix, raw cashews, olive oil, garlic, tofu/beans or extra cashews, non dairy milk, basil and salt.  Blend until smooth.

Take 1/2 to 3/4 of the tomato mix and blend in a blender to smooth.  mix with chunky tomatoes in sauce pan.

Place tomatoes in the bottom of a 9x12 casserole pan.  Top with lasagna noodles, then cashew ricotta, then vegetable (eggplant etc), then tomato sauce mix, then mozzarella.  Continue to layer, then top with cheese.  Cover with aluminum foil and cook 30 min.  Serve.

Enchilada style Zucchini Boats (these are amazing!)

Enchilada Zucchini Boats makes 8

 2 c. Black beans or vegan meat substitute 
4 medium zucchini (2 1/2 lbs), sliced in half through length
1 1/2 Tbsp olive oil
1/2 cup finely chopped yellow onion 
2 cloves garlic
1 (15 oz) tomato sauce
15 oz. Canned roasted tomatoes
4-6 T. Taco seasoning (homemade) or 1 pkt *
1 can organic corn           
1 1/2 c. Shredded, non dairy cheese
For serving: diced Roma tomatoes, chopped cilantro, chopped yellow onion (optional), *vegan sour cream (optional)

 Preheat oven to 400  scoop centers from zucchini leaving a 1/4-inch rim . Place boats in a 9x12 baking dish.  Pour olive oil on top of zucchini.  Bake in preheated oven until zucchini is nearly tender, about 20 - 25 minutes.
 Meanwhile, heat olive oil in a medium saucepan over medium-high heat. Once hot add onion and saute 3 - 4 minutes until soft. Add garlic and saute 10 seconds longer. Remove from heat, pour in tomato sauce, corn, and taco seasoning .  season with salt and pepper to taste. 
Bring to a light boil, stirring frequently. Allow to gently boil 1 minute, stirring constantly. Reduce heat to low & simmer 5 minutes, stirring occasionally. Stir in black beans or meat substitute. Cook until heated through.
 Remove zucchini from oven and spoon meat mixture into zucchini. Sprinkle tops with non dairy cheese . Return to oven and bake 5 - 10 minutes until cheese has melted and zucchini is tender.
Serve warm on a bed of cilantro rice * topped with diced tomatoescilantro,and vegan sour cream.   is located on this blog.

Cilantro Rice

1 T. Coconut oil
3 cloves garlic, minced
1 large onion, chopped
2 cups long-grain rice
4 cups veggie broth
Juice of 3 limes and zest of 2 limes (hold back juice of 1 lime for garnish)
Chopped fresh cilantro, for garnish

Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and 
salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. 
The rice shouldn't be sticky.

Just before serving, stir through the juice of 1 lime and lots of chopped 

Hawaiian BBQ Taco's (Super fast food and yummy)

Hawaiian BBQ Tacos 

8 organic corn tortillas
1 can organic chickpeas
4 T. Favorite BBQ sauce

Place Chickpeas and BBQ in food processor and pulse, do not over pulse and make it creamy, just enough to break up the beans,
 like smashed beans.

Pineapple Salsa
1 lg can of crushed pineapple, drained
1 jalapeno, seeds removed
1 red onion
1 handful cilantro

Place red onion, cilantro and jalapeno in food processor.  Pulse until finely minced.  Add pineapple and pulse very quickly.  Pour in a bowl to serve.
Heat tortillas in a skillet.  Top with chickpea mix, pineapple salsa and avocado.  Serve.  

Makes 8

Homemade Taco Seasoning

Taco Seasoning

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

In a small bowl, mix together chili powder, garlic powder, onion powder, 
red pepper flakes, oregano, paprika, cumin, salt and pepper. 
Store in an airtight container

Vegan Sour Cream (this is really good)

 Vegan Sour Cream

1/2 c. Cashews, soaked in warm water
 2 T. Apple Cider vinegar
 2 T. Lemon Juice
 1/4 c. Water
 Salt to taste

Soak the cashews overnight preferably but I usually never do, .Drain and rinse them.  Place cashews, lemon juice, vinegar and water into blender and blend until smooth and creamy.  Add salt if needed.

This sour cream should keep in the fridge for a couple weeks.  

Monday, June 15, 2015

Vegan Creamy Cauliflower Soup (so yummy)

I have recently found a great way to buy organic vegetables at a bargain.  My local grocery store daily puts out store specials, usually veggies that are bruised, about to expire or just not pretty in some way.  Recently one of these specials was organic heads of cauliflower, some already cut up and ready to use and some sold as whole heads.  Our family loves cauliflower and I use it often in recipes to sub out dairy or meat.  So I loaded up.  Here is a recipe we tried and everyone loved!  Cauliflower soup.

 Vegan Cauliflower Soup



  • 1 stick of vegan butter or coconut oil
  • 1 whole Onion, Finely Diced
  • 2 whole Carrot Finely Diced
  • 1 stalk Celery, Finely Diced
  • 2 whole Cauliflower Heads (roughly Chopped)
  • 2 Tablespoons italian seasoning
  • 2 quarts of vegetable broth
  • 6 Tablespoons Gluten free Flour
  • 2 cups Coconut Milk (carton- we use Trader Joes brand that does not contain Carageenan) you could also use Almond milk or any dairy substitute.
  • 1 cup Coconut milk in a can (we use the Trader Joes Thick coconut milk in a can)
  • up to 4 Teaspoons Sea Salt & pepper, To Taste


In a large soup pot melt 4 tablespoons vegan butter or coconut oil. Add the onion, carrots and celery and cook for a few minutes, or until it starts to turn brown.
Add cauliflower and Italian seasoning and stir to combine.
Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in vegetable broth. Bring to a boil, then reduce heat and allow to simmer.
In a medium saucepan, melt 4 tablespoons vegan butter or coconut oil. Mix the Gluten free flour with the Coconut milk (carton) and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 c. of the cream part of the coconut milk, discarding the liquid.   Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.  Use a immersion blender and blend the soup until creamy, or if you want it more chunky scoop out 3/4 of the soup into a blender and blend until smooth then pour back into soup pot. 

Serve immediately.

Sunday, June 7, 2015

Tomato Summer Salad

This is a really good refreshing summer salad, with sweetness and lots of flavor.  Even the kids will love it.

2 Avocado's, diced
1 handful basil, chopped
6 roma tomatoes, quartered and then cut in half
1 Cucumber, peeled and diced
1/2 red onion, sliced thin
handful micro greens (optional)
2 T. maple syrup
2 t. minced ginger
2 T. olive oil
2 T. lime juice
dash of pink salt

mix maple syrup, ginger, olive oil, lime juice and salt in a small bowl.  Place Avocados, basil, tomatoes, cucumbers, red onions and micro greens in a large bowl.  Toss.  Add salad dressing and toss and serve.

Eggplant Parmesan Gluten free, egg free, dairy free

Serves 2

1 med eggplant (sliced 1/4")
1/4 c. GF flour
1 C. GF bread crumbs
2 T. vegan parmesan (see recipe below)
1 t. dried oregano
1/4 t. sea salt
1/2 c. coconut milk or Almond milk
1 t. cornstarch

Pasta Sauce buy your favorite or make your own.

8 oz. GF pasta of choice (linguini or fettuccini)

Slice eggplant and sprinkle each side with sea salt.  Arrange in a colander and place in the sink to drain, (this removes the bitter taste)  Let rest for 15 min.  then rinse and arrange on paper towels to dry.  Preheat 400 and line a baking sheet with parchment.

Cook pasta.

Prepare dippings.  Mix non-dairy milk with cornstarch in one bowl.  GF Flour in another bowl.  Bread crumbs, sea salt, oregano, and parmesan in another bowl.
Dip eggplant slices in flour, then milk mix then bread crumbs.  place on baking sheet and pop in the oven for 20 min.

Bring a skillet to med heat.  add olive oil and fry each side of the eggplant.  The place back into the oven to finish cooking (this makes the eggplant crispy)

Heat pasta sauce.

Serve with pasta on bottom, eggplant parmesan and then top with pasta sauce.  OH So Yummy!!

Recipe from Minimalist Baker.

Vegan Parmesan Cheese

Makes 1 cup

3/4 c. raw cashews
3 T. nutritional yeast
3/4 sea salt
1/4 t. garlic powder

Add all ingredients to a food processor and mix/pulse until a fine meal is achieved.  Store in the refrigartor to keep fresh.  Lasts for several weeks.

Taken from Minimalist Baker.

Sunday, December 28, 2014

Christmas 2014 - Coconut French Toast with Coconut Syrup

Overnight Coconut French Toast

French Toast has always been a Christmas tradition for our family.  However, with all of our family allergies I knew it was going to be a little bit of a challenge.  This turned out incredible! Gluten free, Vegan, Egg Free and Soy free!  Our new Christmas Morning french toast recipe.

1 loaf of Udi's GF bread, remove crust and cut into 1" cubes
3 T. chia seeds (whole or ground into a fine meal)
1 (15 oz) can coconut milk (chilled over night)
1 1/2 c. coconut milk or non dairy milk of choice
1 c. coconut

Coconut buttermilk syrup
1/2 c. vegan butter
3/4 c. coconut sugar
1/2 c. Probiotic Coconut water (Good Belly brand)
1 t. baking soda
1 1/2 t. coconut extract

rub  9x13 with coconut oil.  place cubed bread inside.  
in a large bowl beat chia seeds, with non-dairy milk, remove coconut cream from top of chilled coconut milk can and place in bowl.  mix until mixed well.
Pour mix over bread cubes and press bread cubes down to coat all of them.
cover and refrigerate overnight.

Buttermilk syrup:  combine butter, sugar and probiotic coconut water in a saucepan.  heat until sugar dissolves.  Then remove from heat and add baking soda and coconut extract.  stir to combine.  serve warm.  

preheat oven 350.  sprinkle coconut flakes over french toast.  bake uncovered 30-35 min.  serve with buttermilk syrup.  

Thursday, January 2, 2014

Thanksgiving Menu 2013 - German Chocolate Pecan pie in coconut Crust, green been casserole and mashed crockpot potatoes

German Chocolate Pecan Pie with Coconut Crust (Gluten free) (found here)

German Chocolate Pecan Pie in a Coconut Crust
Serves 6
German Chocolate Pecan Pie in a Coconut Crust – A Gluten Free Recipe3 1/3 c. Dried shredded coconut
5 T. Coconut milk
2 T. Coconut oil
3.5 oz. Organic dark chocolate bar, broken into pieces
Favorite egg replacer for 2 eggs
5 T. vegan butter
1/2 c. Honey
1/2 c. Coconut palm sugar
1 c. Shredded coconut
7 oz. Bag raw sliced pecans
Preheat oven to 350.  
In a food processor combine 2 c. Shredded coconut, milk and oil.  Blend for 3-5 min. Until sticky.  In a med bowl combine the coconut mix plus 1 1/3 c. Dried coconut.  Place the mix in a 10” pie pan pressing down. Cover with parchment cut with a large hole in the center to protect the crust edge.  Bake for 10-12 min. Preheat oven to 375 add chopped up chocolate bar to pie bottom.  In med bowl whisk egg replacer and set aside.  In a heavy bottomed sauce pan over med low heat, melt butter.  Add the honey and coconut sugar and whisk for 2-3 min. Remove from heat and cool for 5 min.  Once cooled slowly whisk the mix into the eggs in the bowl.  Mix in the coconut and pecans 
and pour into pie crust over chocolate and bake for 22-25 min. or until set.


1.5 lb. green beans
1.5 cups  Coconut Milk3/4 cups of almond meal (optional for topping)
8 oz mushrooms chopped
1 onion diced
Sea Salt
Fresh pepper
2 cloves garlic


Clean and steam green beans, put in cold water to stop cooking once al dente
Put green beans in medium size baking dish
Cook the onions, mushrooms and garlic until soft in the ghee or grass fed butter
Add to the green beans and arrange evenly
Mix Coconut milk and Organic Tapioca Starch
Pour the mixture over green beans, which should cover them about halfway
Add salt and pepper over whole dish
Bake on 350 for 30 min, add almond meal to top then heat for 3-5 more min.
Let dish cool 10 min before serving
This recipe is good for people who are have a sensitivity to gluten, dairy and carbohydrates. Always use the highest quality organic ingredients you can find.

5 lbs sierra gold potatoes or red potatoes, diced with peel
1 cup water
1 cup vegan butter, cut into chunks
1 tablespoon salt, plus
¾  teaspoon ground black pepper
1 1/3  cups non dairy milk, warmed

1. Place the potatoes, water, and butter into a slow cooker.
2. Season with salt and pepper.
3. Cover, and cook on High for 4 hours.
4. Do not remove the excess water from slow cooker. This adds to the creamy texture.
5. Mash potatoes with a masher or electric beater, adding the desired amount of warm milk to achieve a creamy consistency.
6. Keep warm on low until serving.
7. Potatoes keep consistency for a couple of hours after mashing. Just keep the lid on the slow cooker and serve directly from there.


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