I made coconut-acorn squash soup recently and then served the leftovers cold a few days later in shot glasses and it was even better the second time around! This soup is so quick and easy to makeRead More
I can't decide if it is a Ghostbusters smoothie or a Partridge Family 1973 linoleum smoothie.Read More
Besides being the coolest, funniest person I know, my 13-year-old niece Aviva has turned out to be an Exquisite Courser! While I was visiting her over the holidays she busted out with this delicious treat:Read More
I've recently been thinking about banana substitutions in baked goods and smoothies, and have had some success with squash and pumpkin. So I thought, why not in a smoothie?Read More
A vegan alternative to yogurt and granola! With banana, avocado, raw almonds soaked in water overnight, coconut oil, coconut flakes, hibiscus powder, honey/maple syrup, granola, raspberries, chocolate chips.
This tasty/unexpected combo is satisfying but not too heavy.Read More
Not as good as they look. But as I’ve discovered, dogs disagree! Accidentally created a yummy dog treat, using the Vegan Coconut Oil Biscuit recipe I recently discovered, and substituting chickpea flour for regular flour. Vegan AND gluten-free for your pooch. Who would have thought.
On a salad-for-dinner kick with arugula, roasted potatoes, avocado, fresh corn and coconut-lemongrass fried chickpeas. Involved the use of coconut almond milk, what!Read More
Found this great recipe, made even greater by making it non-vegan (surprise surprise) with the use of half-and-half instead of almond milk. It’s actually great with the almond milk too, I’d recommend doing a 1/2 teaspoon rather than 3/4 teaspoon salt. Great at breakfast, lunch and dinner.Read More
1 2/3 cups coconut milk
2 1/3 cups water
1 cup steel cut oats
Bring to a boil and simmer while stirring for 30 min. Add honey, dried blueberries, walnuts, flax seeds.
- 1 clove garlic
- 3 carrots
- 1/2 cup celery leaves
- 1 cup quinoa
- 1 cup broth
- 1 cup white wine
- olive oil