*juj up your H20

*ade electrolyte happYness: Glass of water
Juice of a quarter lemon
2tsp turbinado sugar
1tsp ground sea salt
mix, hold your nose (till you get used to it), balance your body


Add peeled cuke, strawberry or lemon to your water for a buzz

Cashew Nut Cheez

3C cashews
2C water
1T Nutritional Yeast
1/8 small red onion
1tsp agave syrup
1tsp Himalayan rock salt

blend
easy peazy cheezy

haven't tried it but there is this wonderful company, free food, owned by this wonderful spirit, Ariel.
He makes meltable, grateable cheese from zucchini, agar-agar, and himalayan rock salt.
its a little bland on its lonesome but great on a arugula pesto pizza

Kosher LeKarma Macaroon

These are easy yum and oh so friendly

just dont forget the pits

1 banana

8 depitted dates (experiment with medjool, jerusalem etc)

1.5 cups of unsweetened dessicated coconot

Process and roll into little balls

to pop in the oven for about 10 minutes (325 deg)

careful not to burn the bums

cool and savour

xoxo

choice

In my quest to perfect the gluten-free, vegan cookie I stumbled accross this recipe on elanaspantry.com and altered of course with regard to what I had available at one in the morning.
I brooded so patiently as I have pulled some burned disasters out of my oven before but these looked marvelous, fluffed in seven minutes flat in a golden, crumbly surprise.

I whipped together 1 cup of oat flour, 1 and a half cups of brown rice flour (the recipe called for blanched almond flour)
1/2 tsp celtic sea salt
1/2 tsp baking soda

then in a separate bowl: 1/2 cup canola oil (called for grapeseed)
1/2 cup agave
1 Tbs vanilla extract
shards of 100% cocao (for the brave! called for 73%)

Wet ingredients mixed into dry
Balls rolled into 1/2 inch nubbens and placed on an oiled baking tray
Oven was preheated at 350 degrees on the Fahren
went in for 7-10 minutes
cooled and enjoyed

were crumbly so will try with some flax next
but bitter sweet

xoxo

Pizzazz

When you have a craving for pizza and you're vegan you need to put a little more thought into it than remembering a number with five stars, but then again that's one if the perks of being a herbivore.
When you're gluten-free and you have a craving for pizza you thank Sami's Bakery for their Millet and Flax Pizza base and the over-priced gf pizza mix at the local grocer.
After a stint at the local farmer's market and spending more time catching up with friends than perusing the veggie stalls we threw around some recipes and headed for the local grocers.
Basil, Walnuts and Tomato to mix with O Oil, garlic, sun-dried tomatoes, salt pepper of course and Nutch made a Meredith Magnificent Pesto
Mushrooms, Onions sauteed in some O Oil with a splash of vino
Poached Tempeh
Kalamata Olives
and I picked up some bananas, oregano and giganto lemons
Crunchy and Yum
Will recreate

Sproated Grains

So I began sprouting spelt berries, quinoa and amaranth in the hopes of immitating Ezekiel but keeping it gluten-low. I had my jars ready, cheesecloth in place and even a little sign warning "shhh, Im sproating" in front of them to let my roomates know of the miraculous process taking place.
In between classes, work and exhaustion I over sprouted a tad and realized I needed sourdough starter anyway which would take a week and so being the experimenter that I am I moillied the grains, sauteed some veggies in spices, added some flax, honey and slightly ground millet and baked into burgers. Due to the amount of grain its as if the bun is included in the pattie...
Too tired to test them but will make a guac or tomato something for the top and munch as soon as I can.
Buen Proveco