Peanut Butter and Strawberry Chia Jam Cookies with Sugar Free & Raw Options

Peanut Butter and Strawberry Chia Jam Cookies with Sugar Free & Raw Options

 What’s better than a chewy peanut butter cookie? Let’s see… Whether you choose a ‘Raw’ cookie …  Or Baked and Toasted….      These are a tasty, healthy way to get your sweet in without all the fat, sugars or gluten of most cookies. Have a great week everyone! Thinkin’ Jack had one too many cookies…………Shhhhhh !

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Chunky, Chocolatey Burdock Brownie Bread and Ice Cream

Chunky, Chocolatey Burdock Brownie Bread and Ice Cream

 Chocolate Cake.  Evil right?  Only for those special occasions when you don’t give a hoot about your waistline, nutrition or any number of other vices we constantly attempt to control.  Well, maybe not.  My quest continues today, attempting to add iron rich ingredients in any way that I can to my diet.   Re-enter my good friend from last week:   Burdock Root Flour.    I swear if you’ve ever seen this plant in the wild you’d never in your wildest dreams put it with my new friend, Chewy, Chocolatey Burdock Brownie Bread.   Read on:   If you do know a bit about the benefits of adding a little (or a lot) of Burdock into your life, you’re probably thinking Hot Tea, Dandelion & Burdock soda, potassium or folic acid even.  If you’re really up on your Burdock, it’s about blood purification, diuretics, skin conditions or throat and chest ailments.  Furthermore, it also contains a decent amount of good minerals like Iron, as I mentioned, manganese, magnesium; and small amounts of zinc, calcium, selenium and phosphorus.   All hidden in a chewy chocolatey slice of delicious sweet bread.   You say you can’t do chocolate without a scoop of…

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Cherry Chocolate Vegan Cupcakes – from Becky @Glue & Glitter.com – April’s “Family Favorite Dessert – Veganized” entry

Cherry Chocolate Vegan Cupcakes – from Becky @Glue & Glitter.com – April’s “Family Favorite Dessert – Veganized” entry

Last year, each month, I was happy to bring you 12 blogger recipes for fabulous breakfast ideas in my Breakfast In Bed Fest  In 2015, something new………. In 2015, Canned Time is featuring a new recipe from a different blogger each month again.  This year’s theme: Family Favorite Desserts – Veganized April’s entry comes from Glue and Glitter’s  very creative, Becky Striepe, author of the smoothie book: 40 Days of Green Smoothies and the newly released Bowls.   You can find Becky around the web at   Twitter, Facebook, Pinterest, and Google Plus. This recipe is a healthier spin on the marmalade-filled vegan cupcakes I made a few years ago. This recipe is also part of a cool event that NuNaturals is hosting along with Angela from the super amazing vegan food blog Canned Time. They sent me a ton of NuNaturals products to test, and the thing that intrigued me most wasn’t the stevia syrups. It was a humble bag of Oat Fiber. The directions say that you can use three tablespoons of Oat Fiber for every eight servings in a recipe. It cuts out some of the refined flour and adds fiber and nutrients. After making so much meringue, the idea of…

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5 Ingredient: Dairy Free Avocado Chocolate Easter Eggs

5 Ingredient:  Dairy Free Avocado Chocolate Easter Eggs

   This dessert is so fun.  If you don’t make it as an Easter treat, be sure to just try out the chocolate pudding recipe.  It is fabulous.  We have it at least once a month and don’t feel one bit guilty about it either.   Avocado, cacao powder, maple syrup, almond milk and a pinch of salt. It’s perfect in every way. I first discovered the idea of avocado chocolate pudding from Gena @Choosing Raw.  I couldn’t believe just how creamy, luscious and similar it was to my memories of dairy filled, stove top back aching cooked puddings.  If you don’t tell anyone that the base is made from avocados, I think its safe to say…they’ll never know.      In this version, I’ve used the avocado shells themselves to make a dessert presentation for Easter.  The shells fit together after filling them with the prepared pudding and then freezing each half until it’s solid.  Then simply fit the two shells back together and secure them with ribbon for an Easter-Egg-Like presentation for your family.  The shells will thaw in about an hour for serving.  The ones shown here were frozen for over 2 weeks prior to the pics and…

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Vegan Cinnamon Swirl Ice Cream

Vegan Cinnamon Swirl Ice Cream

 It’s been a cold winter.  Weeks of single digit temps in the North East and, well, we’re sick of it.  Yes, it will bring May flowers and bla, bla bla bla, bla….bring on spring! What better way to warm up a little from the inside than treating yourself to a gigantic bowl of creamy, spicy cinnamon-sugar swirled ice cream?   Last weekend’s 8″ snow was the 4th weekend in a row for frozen precipitation here in D. C.  Bob has shoveled our front walk and mercifully cleaned off my car more times than I can count since January.  The last thing I need at 4:30 leaving for work is having to clean off ice and snow from my car windows so we both do a lot of prepping when it snows or ices up.  This time we had barely gotten last week’s 10 inches pushed aside when here comes another 8.  Of course they’ve had it so much worse further north in New England.  But that doesn’t make us less grumpy here.  I love snow if I can sit by a warm fire, with lots to eat, a cat on my lap and no alarm waiting to go off the…

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Maple Candied Oat Pecan Crumble with Maple Cinnamon Baked Pears with fresh tangy Currants

Maple Candied Oat Pecan Crumble with Maple Cinnamon Baked Pears with fresh tangy Currants

   A few months back now, I received a very special package from a good friend in Oklahoma.  Fresh Oklahoma pecans.  My favorite nut.  A few weeks later….another package.  And this one had a lovely jug of Ohio made, maple syrup, from that same good friend.  Most people know her by just Annie.  I thanked her for such a thoughtful gift to me, and my stomach!  Particularly when she has been up to her eyeballs in new projects, not the least of which is a new cookbook now available for pre-order.  I had to make these precious gifts into the most special dessert ever.  I think I did it too. Maple Candied Oat Pecan Crumble with Maple Cinnamon Baked Pears with fresh tangy Currants  I’ve never seen fresh currants in the grocery before that I know of.  When I saw them at Whole Foods, I knew they’d be a perfect complement to the maple flavors in this dish.  I hesitated to add them to the recipe because they would be hard to find.  Cranberry might be a substitute, unsweetened.  Or cherries?  Something with a little tang.  The currants were definitely a hit and I’ve used them as salad toppings as well.…

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Ricki Heller’s ‘Living Candida-Free’ and Grain-Free Apple Berry Crumble

Ricki Heller’s ‘Living Candida-Free’ and Grain-Free Apple Berry Crumble

 I didn’t know a whole lot about Candida until I read Ricki Heller’s book ‘Living Candida-Free’ but what little I did know, I think I learned from Ricki’s blog or recipes.  She’s an expert on helping your body keep candida free with the most delicious of foods, health habits and cooking techniques to prevent and / or rid you body of unhealthy yeast.  Her new book is available on Amazon and gives a full plan for dealing with and controlling candida.  Ricki was generous enough to share one of the delicious desserts from her book today, ‘Grain-Free Apple Berry Crumble’       She is also offering one of my readers a chance to win a copy of her book for themselves.   Ricki has a wonderful journey to tell about her long road down the Vegetarian, Vegan and Anti-Candida diet trails.  She give us an extensive diet plan for identifying Candida, eliminating it from your body by ‘rebalancing’ your body sour cream and onion kale chips, spreads – chocolate bean butter, sweets of course and then how to maintain ‘candida-free’ “Candida yeast is a normal part of a healthy digestive tract.  But once the body’s internal balance of ‘good’ bacteria and…

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Sunwarrior SuperGreens Cocoa Hazelnut Bars

Sunwarrior SuperGreens Cocoa Hazelnut Bars

  The past few weeks I’ve been re-discovering all the deliciously healthy products available from Sunwarrior.  I won some of their products a few years ago on a blog and remembered being so impressed with their ingredients, integrity and flavors.  Now I’ve rediscovered the deliciousness and purity of their products.   I received a sample of some of their current products to try out last month and have been crazy about each one.  I even ordered a bit more after running out of them last week.  They really add a power punch of flavor and nutrition to my smoothies.    The Sunwarrior Activated Barley adds such a great creaminess to fruity blended drinks, I love it.  This one pictured has orange juice, hemp seed, blueberry and oat milk.  A dash of stevia for sweetness makes this drink taste similar to a creamsicle smoothie.  I love how the Barley adds to the blend, and the nutrition of course.  Without the powder it would be more of an icy texture that really doesn’t appeal to me.  Much creamier with the barley blend. For a mid day snack, Sunwarrior has a number of Immunity products that sneak into your regular drinks without a…

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German Chocolate Truffles

German Chocolate Truffles

    I’m so, so glad that I was lucky enough to have had a Mom who taught me from such a young age about food.   I was in the kitchen as just a little girl, 4 or 5 even, helping, learning.  One thing I always knew each year was that my brother was going to want a German Chocolate Cake for his birthday.  Mom made a two layer, extra thick icing cake for him each year without fail.  Great thing was, the rest of us all benefited from his yearly request.  Me?  I always requested Devil’s food for my birthday (which has since always been related to my nature.)  But big brother Greg always got German Chocolate. If you’ve never tried it or don’t know what this Coconut, Pecan & Chocolate dream come true cake, you can get the same rich flavors in my German Chocolate truffles.  These little babies have all the chewy caramelie flavors of the traditional cake without the eggs, dairy or calories of a big slice of cake.  Kept chilled, they make a wonderful afternoon treat that wont stick to your hips or cost an arm and a leg.  For this reason, and their…

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A Cruelty Free Holiday – Vegan Holiday Basics

A Cruelty Free Holiday – Vegan Holiday Basics

 What would the holiday season be like without our favorite family traditional foods?  That’s what it’s really all about isn’t it?  Finding time with our loved ones to talk and enjoy the foods we grew up loving and savoring for the fall?  My Mom has the most beautiful set of China that only sees the light of day on 2 days each year.  Thanksgiving and Christmas need to have a special menu for those times together.  Special for all.  These basic dishes I’ve put together have all the flavors of fall without the cruelty and expense of slaughter.  Baked, buttery potatoes.  Creamy Slaw salads.  Flakey crusts dripping with piping hot berries in syrup.  Why bring animals into that mix when the food is so fine without them?    Take a look:   Sliced Red and Sweet Potatoes with a touch of Sweet Peppers.   Adapted from a family tradition from both my husband and mine’s youth, it bakes up in minutes, has endless variations for veggies and will last the week while you rest your feet and enjoy your guests.  Christmas Rice – Wild Rice with Spinach and Pomegranates    Brussels Sprouts with Radicchio in a Brown Mustard Orange Glaze  …

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Lemon Meringue Chia Pudding from ‘The Lusty Vegan’

Lemon Meringue Chia Pudding from ‘The Lusty Vegan’

  “Food, like love and sex, is important.  It’s nourishing, it’s uplifting, it’s emotional.   And—like the relationship status of doom—it’s complicated”  – The Lusty Vegan What a fun book! With the plethora of Vegan cookbooks being launched this year, I can say that this one was really quite different.  But just as useful to me.  Maybe even more so.  It deals with great tasting food of course.  It also delves into what may or may not be a significant  problem in the lives of many Vegans today.   That is, dealing with Omnivores, YIKES!! Since I too have a mixed household when it comes to meat, I just loved how many great ideas this book reveals for dealing with just this fact: Not everyone eats a fruits and veggies all day, DUH! It’s a tad bit risqué but deals with real life issues of non-vegan vs. vegan tastefully and extensively.  Including The Morning After, Holiday Meals, Cohabitation, Food for Sex :-0, and even Breakup Foods.  It has a little bit of help for every living situation.  And if not for all that, it would still be a marvelous collection of vegan basics and meals with beautiful pics and great…

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Spiced Carrot Cookies

Spiced Carrot Cookies

I’ve been juice, juice juicing this month.  What do you get when you juice?  Pulp!  And more pulp. I can’t handle buying beautiful, organic fruits and veggies and throwing away any little part of them.  So saving my pulp has produced a lovely little Spiced Carrot Cookie.   They’re Vegan, Gluten-free, with Refined Sugar Free options. Read on!  Read on!  Carrots and Orange is a nice, simple combination for juicing.  Mildly sweet.  Very healthy.  Relatively inexpensive.  Very quick! Just 3 or 4 carrots is plenty for a large juice glass.  And an Orange or two will round out the flavors.  The carrots will yield a cup or more of pulp for your cookies.  I don’t have a ‘juicer’ so I just blend the chopped carrots in a high speed blender and then strain the juice out through a fine mesh strainer.  Try to leave your pulp for an hour or so to remove as much liquid as possible.  I put my stainer over a deep bowl.  I squeeze a lot of the juices out with the back of a large spoon and then leave the bowl in the fridge so the pulp can drip through the strainer for a while without wasting…

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Fran Costigan’s ‘Vegan Chocolate’ – A Review + A Giveaway

Fran Costigan’s ‘Vegan Chocolate’ – A Review + A Giveaway

  I had the excruciating task of trying out a few recipes last month from Fran Costigan’s ‘Vegan Chocolate’  It was tough.  I managed to get through the book, several times in fact.  And now I can share some of my experience with you.  Fran will share a free copy of her book with one lucky reader as well.  Details on that at the end of the post.  Fran Costigan is an internationally recognized culinary instructor, recipe developer, and innovative vegan pastry chef, and author of 3 cookbooks.  A graduate of the New York Restaurant School and the Natural Gourmet Institute, Fran was a pastry chef in both traditional and vegan restaurant kitchens.  Today Fran teaches her distinctive courses (including her Vegan Baking Boot Camp Intensive®) in her hometown of New York City at the Institute of Culinary Education.   This woman knows her chocolate! You can almost taste the pages……..   Fran is generously sharing one of her recipes from the book with my readers as well. ‘Very Fudgy Chocolate Chip Brownies’  Once you’ve tried this brownie version, it will be hard to go back to any other.  The fudgy brownie contrasts with chewy nuts and the deep, rich…

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Cara Reed’s ‘Decadent Gluten-Free Vegan Baking’ – an Interview, a Recipe & a Giveaway! Closed

Cara Reed’s ‘Decadent Gluten-Free Vegan Baking’ – an Interview, a Recipe & a Giveaway!  Closed

 Giveaway is now CLOSED.  I recently had a chance to talk with Cara Reed, author, blogger and Gluten-Free goddess.  She has a new book out that takes Gluten-Free baking to a new level.  She’s already made headlines on her blog, Forks & Beans, with her famous gluten-free flour blend and mock ups of the world’s favorite candy bars and baked goods.  If you’re not familiar with her site you’ll love it.  I try not to read Cara’s posts on an empty stomach though….too frustating looking at all my childhood sweets so beautifully re-created into healthier treats.  Cara is a real sweetheart herself.  I had a chance to ask her about the book, life and her health changes recently. ‘Decadent Gluten-Free Vegan Baking’   Me:  Cara, congratulations on the book.  Is it your life’s ambition?  Or a total surprise to be a published author now? Cara: The moment I began blogging I could have never dreamt that I would be where I am today. Every step has been some of the most delightful surprises I have experienced, with this cookbook being not an exception. Me:  Can we all look forward to your writing another soon? Cara: I already have an entire list…

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Guest Post – Jonny Fresh + Pecan Hazelnut Danish + A Giveaway!!

Guest Post – Jonny Fresh + Pecan Hazelnut Danish + A Giveaway!!

I found Jonny on Pinterest this spring and have admired his quest for raw, fresh food recipes ever since.  His creativity and talent for combining wonderfully fresh flavors is magical.  You can see some of his work in this Guest post he did for me along with the recipe for his beautifully delicious Pecan Hazelnut Danishes.  Enter to win one of Jonny’s new E-Book, “Raw Food Made Fun, Easy and Beautiful” as well.   A World Wide Giveaway!  Yeah!!      So Here’s Jonny!     Raw Vegan Pecan Hazelnut Danishes with Strawberry Banana Filling and Lemon Glaze    Before creating a dish for the great honor that this guest post is, I asked my facebook fans what kind of recipes they were looking for. One woman said she wanted something she could serve her kids for breakfast. It immediately caught my eye out of all the answers, and so I started scheming. I wanted to do something that hadn’t been done before. I only found one Raw Danish throughout the whole interweb, and they looked more like crackers. These Danishes are thick, chewy, and most importantly, perfect for kids. Especially ones that are accustomed to traditional grain heavy western breakfasts.…

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Fancy Peanut Butter and Jelly Granola Cobbler

Fancy Peanut Butter and Jelly Granola Cobbler

Fresh fruit, healthy seeds and a little sweet make this my new make ahead ‘guest worthy’ dessert idea. For this dessert, all thanks go to Brandi, of The Vegan 8 fame, and to my wonderful husband who asked me to make up a ‘veganized’ cobbler a few weeks back.  Now I have the best of both worlds in this deliciously fruity summer time dessert.  Somewhat more crisp than cobbler, somewhat more chewy than a fruit crisp.  But Brandi’s Granola is the true star of this one.  ‘you can make this for me anytime‘ is what I heard back.  YES!  My original attempt at a gluten free cake like cobbler with no egg or gluten failed miserably last month.  Too little flavor.  Too little cake taste.  And the fruit turned into syrup from over cooking it prior to baking the cobbler.  I couldn’t even find the fruit in the dish when I served it up.  So I was very pleased when reading Brandi’s Nut-Licious Granola a few weeks back and it hit me like a rock.  Peanut Butter and Jelly Cobbler.  I had cherries to use up and I HAD to try out that granola.  I didn’t have any almonds on…

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Vegan Blueberry ‘Pit’ Pie – gluten-free

Vegan Blueberry ‘Pit’ Pie – gluten-free

     Some days I get lucky and mix together just the right amount of this and add just the right pinch of that I it all works.  Last month, late one night actually, the recipe gods blessed me with just such an event in creating this ‘Pit’ pie.  The pit was created in a need to top the pie with a luscious blueberry jam I made up.  Not knowing how this whole mixture was going to cook up, I used a rather small 8″ foil pie pan for the bottom and when it baked, the whole baby was filled to the top and then some, yikes!   I had nothing else to do but start spooning out a section of the center of the baked pie so I could add my topping on.  The topping was the whole reason I wanted the pie to begin with.  Fresh, plump blueberries, just waiting to be sugared up into a smooth, gooey spread.  I actually could have just eaten the jam by itself but that would have been unfair to my rather plain and needy baked pie.  And it really would have looked a little suspicious standing in the kitchen on a Saturday…

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Zsu Dever’s “Everyday Vegan Eats” – Fudge Brownies with Caramel Sauce

Zsu Dever’s “Everyday Vegan Eats” – Fudge Brownies with Caramel Sauce

This giveaway is now closed.  Thanks for all the entries! I recently received a copy of a wonderful new Vegan resource cookbook for review.  Everyday Vegan Eats: Family Favorites from My Kitchen to Yours”  by Zsu Dever. I call it a resource book because it is like an encyclopedia for Vegan cooking and baking.  Zsu really takes us through all the aspects of Vegan food prep and beyond with everything from sweet to savory, menu planning to getting your pantry ready to eat a plant based diet.  She’s broken down the basics like recipes for broths, sauces, cheese, dressings, tomato sauces.  Everything is organized in the book for a great kitchen to cook in. Soft Pretzels, Mushroom Stroganoff, a Deli Reuben, step by step instructions for Bacon Tofu,  Soups, Everyday Main dishes, Casseroles and  of course, desserts….  this book has  it all.    Zsu even has a reference section for the Vegan kitchen with menu planning, basic ingredients to keep on hand, nutrition and cooking techniques. Before you get your hands on her new book, Zsu’s website, Zsu’s Vegan Pantry will give you a good idea of just how talented she is in creating beautifully well written recipes and vegan living ideas.  She has…

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Lemon Sour Cream Cake with Cacao Nibs & Wild Blueberries (V, GF)

Lemon Sour Cream Cake with Cacao Nibs & Wild Blueberries (V, GF)

    I love lemon cake.  I love chocolate cake.  I love blueberry pie. I love this cake too now.   Thanks for visiting!  For more Canned-Time.com,  follow me on Facebook,  Twitter,  or Pinterest, subscribe via Email. Happy Easter everyone ♥  

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Straight from the Vegan Easter Bunny – Raw Cacao Nib Truffles

Straight from the Vegan Easter Bunny – Raw Cacao Nib Truffles

   From Julie’s Lifestyle.com Easter treats can be fun and healthy with these quick, kid-friendly balls of chocolate flavors.  You’ll want to make them year round too but they sure can make a perfect substitute for popular Easter, sugar laden candies and eggs.  These Cacao Nib coated treats will give kids and adults the healthiest option for a sweet and chocolate treat this Easter.  Plus, once you’ve got this recipe down, the sky’s the limit for new versions, flavors and shapes.   Raw Cacao Nibs are just so yummy on their own.  But when you add them to these healthy truffles, they’re just heavenly. If you can’t find cacao nibs in your area, these are certainly delicious treats with cocoa powder coating instead.  But I urge you to give the nibs a try when you can.  I used NuNaturals Orange and Peppermint Liquid Stevia to make up two different flavor backgrounds for these little balls of fun.  The Cacao nibs rolled on top at the end just add to their chocolate background and make them positively super good for you. Have you ever eaten a whole plate full of candy and not been sinking with guilt and a stomach ache? Okay,…

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Asian Pear Pie – Gluten and Sugar Free Options

Asian Pear Pie – Gluten and Sugar Free Options

   About 2 months ago, I picked out 10 Asian pears that were on sale here, a dollar a piece.  They’ve been moved around from one place to the next since then in the kitchen.  I was waiting for them to ripen up some.  Then I was waiting for a nice day off to bake up a delicious pie for myself.  Finally my day came today and it was worth the waiting.  This one isn’t a sweet as an apple pie might be.  It has all the spices a flavor without the added sugars.   It’s almost like a cinnamon scone flavor; mildly sweet but lots of spice.  If you’re not so much the ‘pie maker’ than this one would be a great one to try out as well.  I used a nice nutritious Spelt crust that I picked up at Whole Foods.  No animal products and Spelt flour is almost as good as gluten-free.  I also added in some dried currents that I had in the fridge.  I cooked the pears for about 10 minutes and then let them cool off before filling the pie crust.  Asian pears are such a dense fruit, I wanted to make sure that…

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Emily von Euw’s ‘rawsome vegan baking’ – Banana Ice-Cream Tarts with Salted Nutmeg Caramel + a giveaway!!

Emily von Euw’s ‘rawsome vegan baking’ – Banana Ice-Cream Tarts with Salted Nutmeg Caramel + a giveaway!!

  Have you seen this yet?   Emily von Euw’s first compilation of  healthy desserts – all ‘Raw’ all ‘Vegan’ all simple and delicious. At first glance, you wont know what to make first.  Then, with a quick review of the fresh, organic ingredients, you’ll realize just how simple it would be to make them ALL!   I started off with a quick batch of dehydrated Peanut Butter Cookies……I was actually coveting them, hoping my Husband didn’t ask to try one out….they lasted less than 24 hours.  Then I tried chocolate nut butter cups – equally simple and tasty.  Today I have the pleasure of sharing one of Emily’s delectable recipes from ‘rawsome vegan baking’  Banana Ice-Cream Tarts with Salted Nutmeg Caramel!                                                            You’ll say, ‘those  aren’t tarts?’ But that’s the beauty of Raw recipes. You can adapt just about anything into just what you like.                 Same ingredients, different presentation.  Actually, this way you get a bigger serving………so, bowls or tarts, works for me!      …

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Coconut Butter Biscoff Fudge = “little bites of Heaven”

Coconut Butter Biscoff Fudge = “little bites of Heaven”

    If I could only bring 5 food items to a deserted island, 2 of them would be jars of Biscoff Spread.   How we got lucky enough to have this stuff turn out to be Vegan as well as fantabulous?  Only God knows!  Combine it with coconut butter and chocolate?  HEAVENLY stuff ♥        The pan wont last to the end of the day……just warning you!             1 year ago I was pouring Stawberry Syrup over Buckwheat Pancakes

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5 Favorite Vegan Fruity Dessert Recipes

5 Favorite Vegan Fruity Dessert Recipes

Maybe if I can’t have Spring-like weather just yet, I can think about some of my fruity desserts to get me through these cold wintry days.  Here are a few favorites:  Cocoa-Pomegranate Freezer Fudge   Cocoa Lemon Berry Tart Watermelon Granita Strawberry Nectarine Tart   Gluten Free Apple Berry Upside Down Cake One year ago I was sipping up some of this delicious Tempeh Sweet & Sour Soup

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‘Breakfast In Bed-Fest’ entry #2 from Julie @Julieslifestyle.com “Berry Breakfast Parfait with Vanilla Cashew ‘Yoghurt’

‘Breakfast In Bed-Fest’ entry #2 from Julie @Julieslifestyle.com “Berry Breakfast Parfait with Vanilla Cashew ‘Yoghurt’

My ‘Breakfast In Bed-Festival’ this year is really just a sneaky way of sharing my favorite Vegan bloggers best breakfast recipes with you all and having a bit of competitive fun all the while.  As I have said too many lots of times before, I leave out for work in the pre-pre-dawn hours, more like the middle of the night for some, I’m sure. I don’t get the luxury very often to enjoy a wonderfully fresh home made breakfast to enjoy in the comfort of my home.  So I’m hosting a little monthly highlight this year of the best of the best in healthy breakfast ideas for days when I am able to spend more time enjoying breakfast. I’ve asked 12 of the most creative, health conscious and economically minded  bloggers to each share 1 breakfast that highlights both their own website and their own ingenuity for eating healthily, kindly and creatively.  At year’s end, we’ll have a little vote on which month’s posting you all enjoyed the most and congratulate the winner with a few kind words and some prizes.  There’s a Pinterest board you can follow to see how the event unfolds each month with all the recipes and news about my…

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Vegan Peanut Butter Cocoa Cupcakes – for “The Lunchbox Fund: Feeding South Africa”

Vegan Peanut Butter Cocoa Cupcakes – for “The Lunchbox Fund: Feeding South Africa”

FEED A CHILD, NOURISH A MIND.      ON FEBRUARY 10, 2014,  FOOD BLOGGERS ARE DONATING THEIR POSTS TO SUPPORT THE LUNCHBOX FUND. WE ARE RAISING MONEY TO PROVIDE A DAILY MEAL TO 100 SOUTH AFRICAN SCHOOLCHILDREN FOR ONE YEAR.  Last year in The Giving Tables  event,  I shared a wonderfully delicious meal idea, “The Vegan Value Meal”,  that emphasized the need for us to concentrate on healthy diets as well as inexpensive.  This subject is dear to my heart.  I am more and more concerned about the way advertisers and the food industry promote low nutritional food items for reduced income families.  Fast food doesn’t have to be full of sugars and empty carbs if we educate what foods are really best for our health.   This year, The Giving Table  has partnered with The Lunchbox Fund in a new campaign to feed 100 needy children in South Africa.  Their goal is to provide 1 meal, each day to 100 children while feeding their minds about nutrition as well.  To support this effort, I’m sharing a lunchbox idea of my own which features these lovely, easy, inexpensive and nutritious peanut butter cupcakes.  They are actually so packed with good flavor…

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Slow Cooker Granola with Spicy Molasses Glazed Nuts

Slow Cooker Granola with Spicy Molasses Glazed Nuts

What could be better than crunchy sweet and healthy homemade granola?   Homemade granola that you don’t have to watch every minute to make sure that it doesn’t burn.  Granola that stirs like a dream instead of spilling off of the cookie sheet while you’re trying not to burn your arms on the oven rack. That’s what, yea!! I had to fancy this super easy granola up a bit too by adding in some spicy candied molasses nuts with the mix.  My husband and I both agreed that these candied nuts, boiled up with molasses instead of plain maple syrup were much tastier and far better for your health as well.  Blackstrap molasses is chock full of B6, Potassium, Folic Acid and best of all IRON!!

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‘Lazy Girl’ Spiced Pear Pie

‘Lazy Girl’ Spiced Pear Pie

 Sometimes, the simplest ingredients make up the best recipes.  This pear pie is definitely simple.  And definitely delicious.  I recently discovered a wonderful blog,      Vegan 8.  This site takes simple and delicious to a new level.  Check it out. So my ‘lazy girl’ spiced pear pie is just that, simple, easy, fresh, healthy and yummy.  Pick your favorite fresh fruit, add a little spice, some filo dough for crust.  Bake.  Devour!  Make sure you use fruit that is just ripe or slightly over ripe.   You’ll need much less processed sugars when the fruit provides your flavors by itself and wont need added sweetness.

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Coconut Dulce de Leche Candies and Cream

Coconut Dulce de Leche Candies and Cream

This week I discovered what are likely the cutest and likely the most tasty cookies ever over at  Keepin’ It Kind.  Rika from Vegan Miam had created the cutest little purple cookies you’ll ever see.  And sandwiched between those gorgeous crispy layers was creamy decadent Coconut Dulce de Leche.      Oh my. My dreams of that creamy caramel taste without the dairy started swirling around and around in my head for the rest of the week.  Especially since now I know how simple and inexpensive the ingredients in this magical sauce are;  I just had to make some for myself.  But I also thought about how much I had to get done for the holidays, and how little I wanted to stand by the stove for 2 hours so as not to burn a single spoonful of this heavenly creation.  Of course!  I’d let my little 2 quart crock pot do all the work for me while I slept cleaned and wrapped and got all my work done.  The smell of the creamy caramelizing leche boiling away all day ( 7 hours in total) was a little difficult to ignore though.  I forced myself to do taste test after taste test…

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Ginger Pumpkin Bread Pudding

Ginger Pumpkin Bread Pudding

 This year, I discovered and fell in love with Crystallized Ginger.  I discovered it is easily made at home with a dehydrator as well so I can justify eating making it all the time to nibble on….  For this pudding though,  I used Trader Joe’s brand which is just $1.50 per bag and much quicker when you’re having ginger withdrawals and need a quick fix. My homemade version of Ginger Candy is HERE. I tried bread pudding for the first time this year.  It was okay.  I thought I could ginger it up some and make it a tad more nutritious?  Maybe not.  But it does have some good-for-you ingredients in my version and it’s a holiday treat kind of reasoning.  Just don’t eat the whole pan in one day….  I also made the bread for the pudding myself so I could load it up with cinnamon and pumpkin friendly spices.  I won’t give the recipe for that now but it’s basically cinnamon-sugar-loaf on steroids.  Let your bread sit on the counter for at least 2 days to dry out some before cutting up the cubes for the pudding.  Mine actually sat for 5 days due to my work schedule…

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