Low-Fat Almond Sour Cream

Almond Sour Cream
 Yield: ~ 2 cups

1/2 cup blanched slivered almonds
1 cup water
2-3 TB fresh lemon/lime juice
1 TB onion powder
1/8 tsp xanthan gum
1 tsp celtic sea salt
3 garlic cloves, minced

1.  Blend all ingredients (except garlic) until smooth.
2.  Add xanthan gum, blend another 10 seconds until smooth.
3.  Add minced garlic, to taste.
4.  Refrigerate, and serve chilled.

Cuban Black Beans

Cuban Black Beans
Yield: 4 servings

Ingredients:
2 1/2 cups black beans (organic taste best)
1 small onion, finely chopped
6+ cloves garlic, crushed
1 green bell pepper, finely chopped
1/2 tsp oregano
1 bay leaf
1 1/2 tsp salt
1/2 cup of Spanish olives

Preparation:
1.  Cook beans in 6 cups of water over medium heat.  Add water as necessary to prevent scorching.
2.  Saute all other ingredients (excluding salt and olives).  After 1 hour of cooking the black beans, add sauteed mixture. 
3.  Add the salt and olives after 2 hours of cook time.  (Whenever you add the salt, the beans will not get any softer after that.  So make sure that the beans are cooked the way you like them before you add the salt and olives.  It takes around 3 hours to cook the beans completely.)
4.  Serve over brown rice.

Beefy Gravy

Beef-like Sovex Gravy 

4 cups water
1 cup raw cashews
3 Tb yeast flakes
1 Tb So-vex (yeast extract)
1 tsp sea salt
2 tsp onion powder
1 tsp garlic granules
1 1/2 tsp dried basil
1 TB beef-like seasoning
1 TB Tamari or soysauce

1.)  Place all in vita mix, blend for 2-4 minutes until very very smooth.
2.)  Place in saucepan and stir constantly until thickened.
3.)  Serve over mashed potatoes and loaf/patties...

Scoop-able Vanilla Ice-Cream

I have a lot of fun with this recipe (mainly, because of how simple and easy it is.)  I've found over the years with my ice-cream-making trials and experiments, that if you throw in some coconut oil, the consistency becomes that of real ice-cream.  Its because coconut oil is a healthy fat, so it helps the ice-cream not to turn rock-hard when you put it back in the freezer to enjoy after its done churning.  I love doing the mint chocolate chip version of this, because since I was little, I've always been a big fan of mint chocolate chip ice-cream.  I can eat this version and know that I'm doing my body a better service instead of kind down the freezer isle...  Enjoy!

Scoop-able Vanilla Ice-Cream
yield: 1 quart

1 cup cashews (or blanched slivered almonds)
1 can coconut milk
1/2-2/3 cup light agave
1 Tb vanilla extract
1 vanilla bean, scraped
1 big pinch of Celtic grey sea salt
1/2 cup coconut oil (I use expelled-pressed)

If you want Mint Ice-cream, also add:
2 Tb spinach juice (or chlorophyll)
2 Tb peppermint extract
1/2 cup carob or chocolate chips

If you want fruit in your ice-cream, also add:
1 cup frozen or fresh fruit (add after everything else is completely smooth, and blend slightly)

1.  Blend all ingredients (except the chips, if doing a mint flavor) in blender until very smooth.
2.  Pour into ice-cream maker, add chips.  Follow manufacturer's instructions.
3.  Serve.  Be creative!  You be the chef!

Coconut Gelato

I came up with this recipe taking the idea from one I saw on the internet.  Its very light and sweet and delicious!  I've served this to a number of folks who weren't even very health-conscious, and they loved it.  I like putting in raspberries for the fruit, because they are our family's favorite summer-time berry.  And, the vanilla beans really bring the flavor out of the agave and fruit!  You can find some of those little beans at health food stores.  Have fun with this one, its a nice summer favorite of ours!

Coconut Gelato
Yield: 1 quart

2 cans reg. coconut milk
3/4 cup agave (I prefer light)
1/4 tsp Celtic sea salt
1 vanilla bean (slice in half, scrape seeds, use only the seeds)
1/4 tsp xanthan gum

For fruit version:
1 1/2 cup frozen fruit (we like frozen raspberries from our garden)


1.  Put everything in blender (except frozen fruit if you are using).  Blend until really smooth.
2.  (If doing fruit version,) Add fruit, blend only enough to break it up a little bit.
3.  Put in fridge for one hour to cool down.
4.  Then, place in ice-cream maker and follow manufacturer's instructions, or place into Popsicle molds and freeze until solid.
5.  Serve!

Note:  If you are using the dark agave, use 3/4 cup.  If you are using light agave, use 2/3 cup.

Butternut Squash Soup

Butternut Squash Soup
Yield: 6 servings

1 medium onion, chopped
15 oz. Canned Chickpeas, rinsed & drained
1 pound butternut squash, seeded, peeled & diced (½ in. Pieces)
14 ½ oz. Canned diced tomatoes, undrained
2 cups chicken-like broth
½ tsp cumin
¼ tsp salt
⅛ tsp cayenne pepper

1.  Saute onion in some olive oil at the bottom of a large soup pot.
2.  Stir in the rest of the ingredients.
3.  Bring to a boil, reduce heat to low.
4.  Cover and simmer until squash is tender (around 15 minutes).
5.  Serve.