Dark Chocolate “PB and J” Gelato

Some of you may already know that I like to make my own puddings, ice creams, and other snacks for my family.  I prefer them over most of the store-bought ones because I know exactly what goes into them.

I am calling this chocolate dessert “gelato” instead of ice cream because of its texture.  It is smooth, creamy, and of-course delicious.  When I have this, I feel like I am cheating, as if I am eating something completely unhealthy!  So, I am happy to say that my family and I love this stuff!


  • 3 frozen bananas
  • 1 cold or frozen avocado (removed skin and pitted)
  • 6 to 8 tablespoons of peanut butter
  • 2/3 to 1 cup of frozen blueberries or mixed berries
  • 8 to 10 pitted medjool dates
  • 1 tablespoon of all-natural alcohol free vanilla
  • 6 to 8 tablespoons of raw cacao powder (adjust to your taste preference)
  • hemp seeds for topping


  1. Throw everything in your VITAMIX.
  2. Serve.

Note: Adjust cacao if you don’t want your chocolate ice cream too dark and adjust the amount of dates for sweetness.

Also, if you would like to keep this “raw”, substitute the peanut butter with raw almond butter.  It is just as delicious!

You can also freeze this, but allow thirty minutes to thaw before serving.


Breaded Coconut Curry Eggplant Fries

This recipe was featured on Shape.com! 

Certified Yummly Recipes on Yummly.com

I just love eggplant!  I love eggplant sandwiches, eggplant curry, eggplant and tofu stir fry.  But, today I wanted to create something a bit different.  So I made these delicious, coconutty, and crunchy eggplant fries.

Reasons to love eggplant:

  1. It is a wonderful source of fiber.
  2. It is a great source of Vitamin B1 and B6.
  3. It is a great source of potassium.
  4. It contains copper, magnesium, manganese, phosphorous, niacin and folic acid.
  5. It helps reduce cholesterol.
  6. It contains antioxidants.
  7. It is a good food for type 2 diabetics.
  8. It helps fight cancer.

So, eat up those eggplants!


  • 1 eggplant (med-large)
  • 2 cups of all-purpose flour
  • 2 cups of whole wheat panko bread crumbs (Ian’s brand)
  • 1.5 cups of unsweetened and unflavored almond milk
  • 1 cup of unsweetened and all-natural shredded coconut
  • 4 tablespoons of Braggs liquid aminos
  • 4 teaspoons of curry powder
  • 1 teaspoon of ginger powder
  • 1 vegan bouillon cube
  • coconut oil (3 to 5 tablespoons)

Dipping sauce #1 ingredients:

  • 4 tablespoons of VEGENAISE (vegan mayo)
  • 1 tablespoon of Asian chili paste

(mix together)

Dipping sauce #2 ingredients:

  • 2 tablespoons of VEGENAISE (vegan mayo)
  • 3 tablespoons of Sriracha hot sauce

(mix together)

Note: dipping sauce is not necessary.  It is obviously healthier without it.  My daughter likes these plain or with ketchup.


  1. Peel and slice eggplant into fry-sized pieces.
  2. Preheat oven to 385 degrees.
  3. Mix bouillon cube, liquid aminos, ginger powder, and curry powder together.  Set aside.  Note: if your bouillon cube does not mix well, heat up the milk for a minute.
  4. Mix flour and shredded coconut together and set aside.
  5. Grease your cookie sheet with coconut oil.
  6. Pour out the panko crumbs on a plate.
  7. Dip eggplant into the non-dairy milk mixture.
  8. Roll it into the flour.
  9. Dip it into the non-dairy milk mixture again.
  10. Roll it into the panko bread crumbs.
  11. Place onto your cookie sheet.
  12. Bake for 20 minutes.
  13. Serve with your sauces. 
  14. Enjoy!

Note: dipping sauce #2 is spicier than #1.  Dipping Sauce #1 is just a bit sweet and mild.

My child loved them as well!

Raw and Delicious Cauliflower

I have always loved cooked cauliflower.  I love them steamed, stir-fried, curried, etc.  But, a few years ago, my little sister Ivy, suggested I try eating them raw.  So she gave me a recipe for a raw-vegan “popcorn” made from the vegetable.  I have been meaning to ask her for the recipe again because I just could not remember everything I needed to make it.  The only ingredients I could think of were the following: onion powder, nutritional yeast and olive oil.  And, I find it difficult to get a hold of my sister these days, so I decided to improvise.

I was very pleased with the outcome of this “popcorn” and I couldn’t believe that it had taken me this long to make it.

I love the citrus tang and overall flavor of this delicious side-dish!

Also, this dish is healthy!  Cauliflower helps fight diseases, it contains a lot of vitamin C, omega 3 fatty acids, vitamin K, B1, B2, B3, B5, B6 B9, and it is packed with antioxidants.  Nutritional yeast packs a lot of B vitamins (B 6 and B12), protein, riboflavin, thiamin, niacin, folate, etc.  (example: one serving: 1.5 tablespoons = grams of protein, 130% of B12 (DV), and 460% of B6 (DV)).  So, I don’t feel guilty about eating the whole head of cauliflower in one sitting.  :)


  • 1 head of cauliflower
  • 5 tablespoons of nutritional yeast
  • 1 tablespoons of olive oil
  • 1/2 to 1 tablespoon of lime or lemon juice
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of onion powder
  • 1/4 to 1/2 teaspoon of paprika
  • 1 teaspoon of braggs liquid aminos for salt (adjust to preference)

Note: for some heat, add a bit of cayenne pepper.  Also, if you have DULSE granules, use a little bit of that (in replacement of salt) and reduce the amount of liquid aminos.


  1. Prepare cauliflower: slice, pull apart, and make into bite sized pieces.
  2. Place cauliflower, olive oil, and lime/lemon juice in a container.
  3. Shake it up.
  4. Add the rest of the ingredients.  Note: add ingredients little by little to adjust to your taste or preferred flavor (saltines).
  5. Shake it up again.
  6. Serve and enjoy!

Miso Ginger Baked Tofu Spring Rolls

Yesterday, I made these delicious spring rolls for my family.  I stuffed the rice paper with tofu, veggies, and noodles.  They were super easy to make and they were mighty tasty!  I just can’t get enough of these!

There are so many different ways to make spring rolls.  You could also use rice or quinoa instead of noodles.  You could add more veggies to it (sprouts, zucchini, cucumber, etc.)  You could also add fresh delicious herbs to them (mint, cilantro, etc.)  You could also use tempeh instead of tofu.   There are so many possibilities!


  • All-natural rice noodles (thin) *Note: I used half of the package which was about 4 oz. of uncooked noodles.
  • All-natural and vegan rice paper
  • 1 packaged of organic firm tofu (sliced length-wise)
  •  2 cups of vegetable broth
  • 6 tablespoons of Organicville Miso Ginger Vinegarrette
  • 5 tablespoons of liquid aminos
  • 1 organic carrot (shredded)
  • 1/4 of a large onion (shopped)
  • 3 cloves of garlic minced
  • sriracha sauce
  • Thai peanut sauce or Thai peanut satay sauce
  • 1 tablespoon of sesame oil
  • Salad (mixture spring mix and baby spinach)


  1. Mix 5 tablespoons of liquid aminos with 6 tablespoons the miso ginger vinegarette.
  2. Pour over your sliced tofu and marinate for a couple of hours in the fridge.
  3. Preheat oven to 350 degrees.
  4. Bake tofu for 20 minutes on each side (or until it looks light golden brown).
  5. While tofu is baking, heat sesame oil in another pan.
  6. Add garlic, onions and carrots.
  7. Cook for a minute and then add the vegetable broth.
  8. When it starts to boil, add the rice noodles.
  9. Cook together for about 10 minutes or until the liquid is gone.
  10. Add liquid aminos to your noodles to taste.  *Note: if you can get a hold of DULSE granules, use it instead of liquid aminos.
  11. Now you are ready to make your spring rolls.
  12. Place everything in your rice paper and roll it up into a small burrito.
  13. Serve with liquid aminos, sriracha hot sauce and/or peanut sauce.
  14. Enjoy!