Raw Vegan Caesar Salad

This is my new favorite Spring food obsession! Serve with crispy chickpeas or tofu to make a light meal of this tasty salad. 



1-2 heads of romaine lettuce, washed and sliced into 1” ribbons (OR 1 head romaine and 1 bunch of kale, washed and sliced into 1” ribbons)

fresh lemon juice from 2-4 lemons (up to ⅔ cup)

¼ cup extra virgin olive oil

1/4 cup water (or a few TBSP more for thinning the dressing)

¼ teaspoon sea salt

1 ½ tablespoons dijon mustard

2 tablespoons ground flax seeds (I prefer Bob’s Red Mill golden flax meal)

½ cup raw cashews, soaked in water for 15-30 minutes, then drained

2-3 large cloves of garlic

Sea salt and freshly ground pepper



Toss washed/dried lettuce and kale in a bowl and set aside.

Add all remaining ingredients to a food processor or blender and blend until smooth. Add more water if the mixture is too thick.

Toss lettuce with about 1/2 cup of dressing with salt and pepper (to taste)

Store dressing in an airtight container in the fridge for up to 7 days.

KK Weiler’s Homemade Coconut Yogurt

This recipe come’s direct from the blog of Kate Weiler Sports Nutritionist. Kate shared with recipe on Twitter and I finally got around to making it. It was a fantastic addition to breakfast, as most non-dairy yogurts are full of gums, and thickeners and odd extras that I refrain from them. But yogurt is one of the only non-vegan foods that I actually miss.

Welcome back, yogurt.

Her coconut yogurt recipe is fantastic: http://www.ironnourishment.blogspot.com/2013/10/homemade-coconut-yogurt.html




Vanilla Cashew Cream

I was relieved to find out that cashews were no longer on my “potentially allergic to” list after some testing this year.

As a vegan, that means cashew creams and cheeses and actually snacky cashews are all available! The cashew is a pretty versatile food and I’ve been blending up with tasty cream  as a yogurt alternative.

1 cup cashews, soaked in water 8-10 hours

1 cup fresh coconut water (or filtered water or non dairy milk)

1 tsp vanilla (get good vanilla, like Penzey’s)

Drain cashews and put in a blender with coconut water and vanilla, blend until smooth.

That’s it! And it’s amazing.

Spicy Cacao-Cayenne Winter Smoothie

This is a variation on the Coconut-Banana-Sunflower Smoothie with raw cacao and warming spices.


2 cups non dairy milk

1 TBSP raw or sprouted sunflower seeds or sunflower seed butter

1 TBSP unsweetened shredded coconut

1/2 TBSP ground flax meal

1/2 TBSP chia seeds

1-2 dates

1 banana

1 TBSP raw cacao powder

1/2 tsp turmeric

1/2 tsp cinnamon (try Vietnamese for a kick)

1 inch peeled chunk of fresh ginger

pinch of cayenne pepper (to taste)

6 ice cubes

Blend until smooth and creamy. Add more cayenne and cacao to taste.

Homemade flour tortillas

Homemade flour tortillas:


2 cups of white flour *GF substitute GF all purpose flour with 1 tsp xanthum gum But I will warn that I never really like the way they come out GF. Going to try different flours next!

1 1/2 tsp. baking powder

1 tsp. salt

2 tsp. vegetable oil

3/4 cup warm water


Combine the flour, baking powder and salt in a bowl. In another bowl combine the warm water and oil.

Add the water/oil mixture to the flour mixture, one tablespoon at a time and mix the dough with a fork. Once the water is mixed in, add another tablespoon of water and repeat the process until all the water is mixed into the dough.

The dough will be sticky. Knead the dough for 5-10 minutes until dough is nice and smooth.

Place the dough back into the bowl and cover it with a damp paper towel. Let the dough rest for about 20 minutes.

Divide the dough into golf-ball-size balls.Take each ball of dough and roll the tortilla until it is 6 or 7 inches in diameter and about 1/8 inch thick with a rolling pin.

Preheat a skillet or cast iron pan on medium high heat. Cook the tortilla until you will notice brown spots all over your tortilla. Flip it over and cook an additional 30 seconds.

Lemon Chia Fresca

This week’s recipe of the week uses chia seeds for a refreshing and healthful drink and a perfect holiday mocktail!

Thousands of years ago, chia seed was a staple in the diets of ancient Mayans and Aztecs. The word chia is derived from the Mayan language, meaning “strength,” and Aztec warriors relied on chia seed to boost energy and increase stamina.

Chia seed contains a wealth of fiber—5 grams in just one tablespoon. It is the fiber in chia that causes chia seed to swell when combined with water, creating chia gel.

Lemon Chia Fresca

This refreshing spritzer is a bubbly adaptation of a traditional Mexican beverage.

1 Tbsp Chia Seed
1/2 cup Water
juice of 1 Lemon
1/2 cup Sugar
32 fl oz Club Soda
Lemon wedges, to garnish

Combine chia seed and water in a bowl. Refrigerate overnight. Combine lemon juice and sugar in a saucepan and head just until granules dissolve. Remove from heat and let cool completely.

Fill 4 tall glasses with ice. Divide chia seed and lemon syrup evenly between the glasses. Top with club soda. Garnish with lemon wedges.

Makes 4 servings.