Welcome to my blog

I am so happy you found us please stay tuned regularly for new recipes. We focus on food made without gluten, paleo, vegan and raw foods and sometimes dairy and egg free but mostly the focus is on scrumptious!

You carry all the ingredients to turn your existence to joy. Mix them, mix them. ~ Hafiz

April 18, 2010

coconut chicken soup with homemade coconut milk

3 cups chicken stock
1 piece of ginger 1 inch, sliced thin
1 cup coconut milk (see recipe below)
1 tbsp fish sauce
2 tsp agave nectar
2 cooked chicken breasts
1 cup oyster mushrooms
1 carrot, juliened
5 to 10 fresh snow peas
2 tbsp lime juice
1/4 cup fresh cilantro
1. in a pot bring chicken stock and ginger to a boil,reduce heat and simmer 5 minutes.
2. Stir in coconut milk, fish sauce, agave, chicken, mushrooms, snow peas and carrot.
3. just before serving stir in lime juice and cilantro

This is an easy dish to make with leftover chicken.

Coconut Milk

2 cups hot water
2 cups dried or desiccated coconut

Add coconut to hot water, let steep for 10 minutes, place in food processor for 1 minute. strain through a fine sieve and you have the freshest most delicious coconut milk…unless you own a machete and a fancy grating device (which my friend does) and you can grate the coconut meat right from the nut, which I know most of us don’t or aren’t even brave enough to try. I have found I get a thicker coconut milk when I use desiccated coconut.

April 11, 2010

Almond Mayonnaise


1/4 cup apple cider vinegar
1 tablespoon agave nectar
1/2 cup olive oil
2-4 tablespoons raw almonds

Pour vinegar and agave into vita-mix and puree on high speed for 20 seconds until combined. With motor running on medium or high, drizzle in olive oil to create an emulsion.

Don't worry, if you don't get the emulsification, the almonds will thicken up your mixture. Blend in 2 tablespoons of almonds then check for thickness and texture. If necessary, blend In another tablespoon of almonds, until thick and creamy.

April 4, 2010

Most Delish Bread Ever

When I am baking is the only time I truly feel in the moment, up to my
elbows in flour. 

How to bring this practice into everyday life and tasks that seem mundane? This weeks Recipe is the perfect loaf of gluten free bread. I have worked on this recipe for the last year, adapted from a Bette Hagman recipe.

The result....... The most delish bread ever!! 


Happy Easter everyone.

Dry Ingredients:

2 cups brown rice flour
1/3 cup tapioca flour
2/3 cup potato starch
2 tbsp ground flax
1 tsp salt
2 tbsp sugar
1 2/3 cup water (110 degrees)
2 1/2 tsp xanthan gum
1/4 cup coconut milk powder
1tsp unflavored gelatin
1 tbsp yeast (1packet)

Wet ingredients (Best to begin with everything at room temperature):

3 tbsp coconut oil, melted
1tbsp Molasses
1 tsp Vinegar
2 eggs
1 2/3 cup water (110 degrees)

Mix wet together and dry together before putting them into the machine.

Using the gluten free, 1/12 lb, medium crust setting on your bread maker wet ingredients in the bottom, dry on top.

After first mixing is completed scrape down sides with a spatula, complete cycle. Remove and cool on a wire rack.

Store in fridge for up to 1 week or slice and freeze.