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Recent posts
- Creamy Dill Dressing
- No bake cookies
- Split Pea Soup
- Orange Salad Dressing
- Orange, Red Wine Vinegar Salad Dressing
- Orange Pineapple Salad Dressing
- Fruit Juice Salad Dressing
- Fruit pudding
- Butternut squash gnocchi
- Green pea/avocado dip
- Homemade peanut butter
- Yeast bread; gluten-free, vegan
- Bread: yeast-free, sugar-free, gluten-free, vegan
- White bean gnocchi
- Sunflower seed dressing
- Raw green pea salad with sunflower seed dressing
- Mushroom and onion gravy
- Mashed (potato) white beans
- Macaroni and cheese
- Cucumber salad with creamy dill dressing
- Creamy herb dressing
- Coated chickpea nuggets
- Chickpea burgers
- Black bean burgers
- Black bean brownies
- Bean mushroom gravy
- Baked apples
- Fried Banana Cakes
- The Hitchhiker
- In God We Trust
- A Total Stranger
- Praising God
- Blow out!
- Giving God thanks
- Hello, it’s me..again
- Obscene threats
- God, our refuge
- FIRE… or not?!
- FIRE!!!
- Our Crazy Day
- Believe not every spirit
- Broccoli slaw
- Seventy-five dollars
- Regrets
- Mock tuna fish salad
- Mock sour cream and chive dip
- Dairy- free, mock blue cheese dressing
- Ranch dressing
- Maple caramel popcorn
- Raw Jam
Author Archives: admin
Creamy Dill Dressing
1/8 cup freshly squeezed lemon juice 1/3 to ½ cup water 1/8 cup raw sesame seeds 2 small garlic cloves 1 tablespoon dried dill 1 tablespoon raw pumpkin seeds or 1 teaspoon chia seeds Add all ingredients to high speed … Continue reading
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No bake cookies
Ingredients: 3 cups gluten-free oats- NOT steel cut oats 1/2 cup peanut butter** 1/2 cup water 1/4 cup carob*** Instructions: Put all ingredients (except oats) in saucepan and stir over medium heat until mixture boils. Remove from heat and stir … Continue reading
Posted in Desserts, Miscellaneous
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Split Pea Soup
This soup is good on a COLD winter day. “Just one cup of cooked split peas provides a full 65 percent of the Daily Value for fiber, making them, like all legumes, highly beneficial in blood sugar management and cholesterol … Continue reading
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Orange Salad Dressing
Ingredients: 1 whole orange- peeled, (or ½ cup orange juice) 1 tablespoon water 1/2 tablespoon white miso- I use chickpea miso that I buy from a company called “Eastern Sun.” 1 tablespoon raw pumpkin seeds Directions: Add all ingredients to … Continue reading
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Orange, Red Wine Vinegar Salad Dressing
Ingredients: 1 whole orange- peeled, (or ½ cup orange juice) 1/8 cup water 1 tablespoon red wine vinegar- optional ½ teaspoon prepared mustard (I use Dijon) 1 tablespoon white miso-I use chickpea miso that I buy from “Eastern Sun.” 1 … Continue reading
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Orange Pineapple Salad Dressing
Ingredients: 1 whole orange- peeled ¼ cup water 1 tablespoon red wine vinegar 1/2 tablespoon white miso paste- I use chickpea miso from “Eastern Sun.” 1 teaspoon chia seeds 2 tablespoons chopped pineapple- can use fresh, canned, or frozen 1 … Continue reading
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Fruit Juice Salad Dressing
Ingredients: ½ cup fruit juice ¼ cup water 2 teaspoons chia seeds 2 tablespoons raw pumpkin seeds Directions: Add all ingredients to high speed blender and blend until smooth. (I use the small single serve cup that came with my … Continue reading
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Fruit pudding
This is basically a smoothie recipe with raw pumpkin, sunflower, chia and flax seeds added to thicken it- as well as to add protein. We eat this for breakfast. (Serves 2) Ingredients: 2 cups frozen blueberries 1/2 cup raisins 1 … Continue reading
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Butternut squash gnocchi
1 cup cooked, peeled, mashed butternut squash 1 3/4 cups millet flour* 1/4 cup tapioca starch/flour 1/2 teaspoon each: green salt- salicornia Onion powder Garlic powder Put all ingredients into food processor bowl fitted with dough blade and process until … Continue reading
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Green pea/avocado dip
2 cups frozen green peas- defrosted 1 avocado- ripe 1/2 teaspoon each onion powder and garlic powder 1 teaspoon green salt- salicornia 1/4 teaspoon Tellicherry black pepper 1 scant tablespoon freshly squeezed lime juice Cut avocado in half and take … Continue reading
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Homemade peanut butter
This recipe is so simple that it hardly seems like a “recipe”. BUT, one thing that I have learned from the emails and questions that I have received over the years is this- people just don’t stop and think about … Continue reading
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Yeast bread; gluten-free, vegan
To proof yeast: 2 1/4 teaspoons yeast= 1 package 1 1/2 teaspoons (1/2 tablespoon) coconut sugar 2 cups warm water- 110° (I use an instant read thermometer to get the water to the right temperature- this is important!) Whisk together … Continue reading
Posted in Breads; muffins
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Bread: yeast-free, sugar-free, gluten-free, vegan
This is our favorite bread! It is not crumbly and slices well for sandwiches or toast. Store at room temperature for three days; or in fridge for two weeks! Can also be sliced and then frozen. Defrost slices overnight in … Continue reading
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White bean gnocchi
2 cups cooked white beans (or 1- 15 oz can, drained and rinsed well) ¾ cup millet flour 1/8 cup tapioca starch/flour/powder 1 teaspoon Himalayan pink salt ¼ cup + ½ tablespoon (1½ teaspoons) water Put all ingredients into food … Continue reading
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Sunflower seed dressing
½ cup rinsed, raw, shelled, sunflower seeds 1 tablespoon + 1 teaspoon freshly squeezed lemon juice ¾ cup + 1 tablespoon water ½ teaspoon Himalayan pink salt ½ teaspoon onion powder 1 teaspoon dried dill weed Put all ingredients into … Continue reading
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Raw green pea salad with sunflower seed dressing
2 cups frozen green peas- defrosted ¼ cup diced onion 1 teaspoon dill ¼ teaspoon Himalayan pink salt ¼ teaspoon ground Tellicherry black pepper Stir together and add sunflower seed dressing- recipe below. Sunflower seed dressing ½ cup rinsed, … Continue reading
Posted in Dinners; salads, Vegetables
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Mushroom and onion gravy
Ingredients: 8 ounce package portabella mushrooms* 2 onions- cut either into small wedges, or chopped 8 cups water 2 teaspoons thyme 1 teaspoon Tellicherry pepper 2 teaspoons pink Himalayan salt 2 teaspoons garlic powder Mix separately: 3/4 cup water 1/2 … Continue reading
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Mashed (potato) white beans
I wrote this recipe for my former “meat and potatoes” picky eater husband, who adapted to a vegan, gluten-free, nightshade-free diet literally overnight! These taste just like mashed potatoes. Adjust seasonings to your taste. Ingredients: 2 cups cooked, sprouted white … Continue reading
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Macaroni and cheese
Ingredients: 3 ½ cups dry gluten-free macaroni (and water to cook it in) ¼ cup diced onion ¼ cup millet flour ¼ cup nutritional yeast 1½ teaspoons (1/2 tablespoon) dry ground mustard, OR 1 tablespoon prepared mustard 1 tablespoon tapioca … Continue reading
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Cucumber salad with creamy dill dressing
(There are no quantities listed here because you need to make whatever amount you need for the people you are feeding.) I use one cucumber per person. Ingredients: Cucumbers Red onion or Vidalia onion Directions: Dice onion Dice cucumber(s) Add … Continue reading
Posted in Dinners; salads, Vegetables
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