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…

Read more

5 Layer Lime Brûlée Bar Cookies for Keepin’ It Kind’s Cookie Swap Party

5 Layer Lime Brûlée Bar Cookies for Keepin’ It Kind’s Cookie Swap Party

I’m so pleased to be a part of Kristy’s Cookie Swap Party!  I’ve been a fan of Keepin’ It Kind for about a year and always look forward to Kristy’s recipes.  She has a unique way of bringing serious issues to us without being preachy, self-serving or unkind to those of us who are struggling to do the right thing when it comes to eating and respecting animals.  She’s just a true sweetie!  Thanks Kristy ♥ So I’m sharing a new recipe that combines so many of my favorite dessert flavors; chocolate, almond, caramel, vanilla, citrus just to name a few. These bars have of a little of everything in each bite.   The contrasting crisp and creamy, the sour vs. crunchy caramel in the bruleed lime topping all combine for one great cookie treat.  Oh, and don’t forget the chocolate drizzle hiding in between everything else.  Yes, they would be just as tasty without the candied Limes on top of each bar but heck, it’s the holiday season and I’m going all out these days to jazz up my recipes.  I love lime with chocolate and I love that hint of crunchy caramelized Turbinado sugar topping with these bars.  Yea,…

Read more

Sprouted Spelt Banana Bread

Sprouted Spelt Banana Bread

Thanks, The Daily Meal, for featuring my Banana Bread 🙂  Adding in all the extra goodies to this plain ‘ole banana bread really makes it a chewy flavorful cake that’s packed with nutrition.  The sprouted Spelt berries mixed with the Walnuts give the bread a wonderful spongy texture. It takes just 2 days of soaking & rinsing to sprout up your Spelt berries and the short time and effort is well worth the added nutrients.  For all the know-how on sprouting your own spelt grains check out the experts at Sprout People. I bought my whole Spelt Berries  from Bob’s Red Mill and I grind the flour fresh for breads and cakes in a coffee grinder.  Spelt sprouts make a wonderful side dish used just like you would rice or add the sprouted grains into breakfast cereals, soups…I’ve even blended them into smoothies for added nutrition.  Spelt is also a good alternative to Wheat Grass since many Gluten intolerant people can eat Spelt without any problems. PrintSprouted Spelt Banana Bread Cook Time: 1 hour, 45 minutes What you will need for this recipe:1/3 Cup Nut Milk + 1 tsp. Vinegar 1/3 Cup Vegan Butter Softened 6 Tbs. Water mixed w/…

Read more

Virtual Vegan Potluck Mushroom Stroganoff with Zucchini Ribbons

Virtual Vegan Potluck Mushroom Stroganoff with Zucchini Ribbons

I’m so proud to be part of this project and it’s a fun way to meet so many other healthy food bloggers. Today’s special event deserves an extra special recipe:  Vegan Mushroom Stroganoff with beautiful Zucchini Ribbons! This dish is light, flavorful, nutritious and filling.  The flavor combination of dill and savory mushrooms make a perfect blend and mimic the classic tastes of Beef Stroganoff. And the pepper gives it a punch that wakes up the veggies, then diced pickles surprise your taste buds with a subtle sour background. All without a drop of dairy.  The pickles and dill give you the sour cream taste usually associated with Beef Stroganoff and the mushrooms simulate sliced beef. Mushroom Stroganoff with Zucchini Ribbons Ingredients: Serves 2 -4 1 Cup of Baby Bella Mushrooms, stems removed,  cleaned and sliced thick 2 Cups of White Button Mushrooms sliced thick. 1/2 Cup Water or Unsweetened Non Dairy Milk 3 Tbs. Earth Balance Vegetable Spread 2 Tbs. Olive Oil 1 Cup of sliced Dill Pickles + 1/3 Cup of Pickle juice from the jar 1/2  to 1 Tbs. Black Pepper  (to taste) 1 tsp. Sea Salt 1 Tbs. dried Dill divided 2 Vegetable Bullion Cubes 1/4…

Read more


Chocolate Banana Cashew Butter

Chocolate Banana Cashew Butter

Featured On: This nut butter turned out just perfect for me. It’s creamy like pudding on your tongue…just sweet enough to satisfy that  afternoon ‘gotta have chocolate‘ craving. And it’s Healthy?  You bet it is.  Very.  Very little sugar, no gluten, no dairy. And it tastes good?  No way. Yup, tastes delicious actually. Chocolate Banana Cashew Butter 16 oz jar of Cashew Butter (Organic or make your own) 1/3 Cup Cocoa Powder 1/2 tsp. Vanilla Stevia 1/4 Cup Honey or Agave 1 tsp. Cinnamon 2 Ripe Bananas 3 Tbs. Water 3 Tbs. Olive Oil or other 1/2 Cup Non Dairy Milk, I used unsweetened Soy for this Blend all ingredients in a food processor, slowly, scrapping down sides until smooth butter is formed. (I thought I killed my Ninja blender doing this one, luckily it worked again after the motor cooled so pulse the butter a lot so you don’t burn out your blender) Store in a sealed container, may be frozen in smaller batches.  Refrigerate up to 1 month. You can almost taste how good this is……….for you. I am already planning to use it as a filling for  some other desserts, coming soon! Have you ever made any nut butters…

Read more


Vegan Chocolate or Vanilla Oat Bran Milk

Vegan Chocolate or Vanilla Oat Bran Milk

    Oat Bran Milk Add 1 cup of water to 1/4 Cup Oat Bran Cereal.  (Substitutions include:  Oats, Steel cut Oats, Bran, Barley, Wheatgerm etc.) Heat for 2 minutes in the microwave or on stove top until oats have softened. Pour the Oat / Water mixture into 2 Cups water.  Add in flavors:  1 tsp. Stevia Powder 1 tsp. Vanilla Extract And 1 Tbs. of Cocoa powder for Chocolate Milk. Pinch of Sea Salt. Blend or Food Process for 2 minutes on high. Pour the mixture through a strainer into a glass container. Refrigerate up to 5 days.  Use in smoothies, cooking, baking or heat a cup for a morning drink. The oat bran left in the strainer can be frozen and used in cookies, cakes or breakfast bars for added nutrition. Oat Bran leftovers strained out of liquid can be frozen and used in future cookies, pie crusts, etc. Great substitute for Soy, Nut or Coconut Milk and at about .20 per 8oz. glass?  Great savings as well. Leave out the sweetener and you’ve got a milk for cooking savory sides with added nutrition. Other Diary Alternative posting: Coconut Flax Seed Milk   Soy Milk and Flour  …

Read more

close
Facebook Iconfacebook like buttonTwitter Icontwitter follow button