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Paleo Blueberry Cobbler

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This paleo blueberry cobbler is an incredibly delicious dessert!

paleo blueberry cobbler

You know when you go to the market looking for organic berries and you have to to a double-take when you see the price? Sometimes I can’t believe what I’m seeing… it’s like I’m being punked or something. But, finally, it’s that time of the year when the price of berries drops down to a reasonable level. Last week, there were blueberries everywhere! And when I checked the price, not only were these gorgeous blueberries affordable, but they were packaged in huge containers. So, I bought 2 containers. I didn’t need to, but I did. Did I tell you these containers were HUGE…

I’m sure it’s happened to you: you get home from the market, and you’re all kinds of smug because you got some great deals, and then you look at what you bought and you have no idea how you are going to use it all up…

Sooooooo, I put some of these gorgeous blueberries in the freezer. And I ate a lot of them right out of the container. And I made coconut yogurt parfaits. And a smoothie bowl. And then, I made this paleo blueberry cobbler. It’s just awesome. I made more than we could eat, so we ate half, and I froze the other half. Yesterday, I defrosted the frozen cobbler and when I ate it today, it’s just as awesome. And surprisingly, it tastes just as good cold as it did warm.

I’m on a big customized-recipe-creation kick right now (okay… always…), so let me customize a recipe for you that will work for whatever’s going on in your body now… I’m such a geek that I really do get excited about doing this. I’ve got a dessert recipe with your name on it…  So CLICK HEREto be taken directly into my calendar to sign up for your free phone consultation.

Here’s my recipe for Berry Fig Yogurt Parfait, that you can make with your extra berries.

paleo blueberry cobbler

This cobbler is so good for you:

Blueberries are filled with antioxidants and have been shown to help fight cancer, diabetes, heart attacks and strokes. In some circles, they are known as “longevity berries.”

Coconut strengthens the body, reduces swelling, and stops bleeding. It kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. There’s coconut flour, coconut oil, and coconut sugar in this recipe.

Cashews are really a multi-tasking nut. I use them all the time so I say it all the time: Cashews have a lower fat content than most other nuts. Most of the fat in cashews is unsaturated and is made up of oleic acid; this is the same acid that is found in olive oil, making these nuts a heart-healty choice. I used cashew milk in this cobbler, but you can substitute whatever non-dairy milk you like.

Hemp seeds are a superfood. They are high in protein, easily digestible, and contain a full complement of amino acids. They contain disease-fighting phytonutrients that are good for your blood, immune system, tissues and skin. Hemp contains a specific fatty acid that acts as a powerful anti-inflammatory. It also helps balance hormones, making it a great choice to fight the symptoms of PMS. This super seed is also good for your liver and your brain.

Tapioca is a starch that comes from the cassava plant. It’s not really a flour in the traditional sense; it’s grain and gluten free. It’s good for your circulation and your digestion. Oftentimes I will make recipes (like this one) with tapioca flour — it crisps things up well and it works as a great thickener too.

paleo blueberry cobbler

If you make this Paleo Blueberry Cobbler recipe, please be sure to let me know in the comments below. I love hearing how you like a recipe, and I love to answer your questions! If you make it, be sure to take a photo and tag me and post it on Instagram.

Paleo Blueberry Cobbler
5.0 from 1 reviews
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Recipe type: dessert, paleo
Cuisine: American, fruit
Author:
Prep time:
Cook time:
Total time:
Serves: 6
This paleo blueberry cobbler is so refreshing. It also freezes well... and the ingredients are so healing... this one's a keeper... it's summer on a plate!
Ingredients
  • 3 Tbs coconut oil
  • 1 cup coconut flour
  • 1-1/2 cups cashew milk (substitute almond milk or another non-dairy milk if you prefer)
  • ⅓ cup coconut sugar, plus extra for sprinkling on the top
  • ½ tsp baking soda
  • ¼ cup hemp seeds
  • 1-1/4 cups tapioca flour
  • juice of ½ a lemon
  • ¼ tsp pure vanilla extract
  • ¼ tsp sea salt
  • 2-1/4 cups fresh blueberries
Instructions
  1. Preheat your oven to 350°F.
  2. Put the coconut oil in a baking pan (mine was 9x9-in.), and put the pan in the oven to melt the oil while the oven is heating.
  3. In a large bowl, combine the coconut flour, cashew milk, coconut sugar, baking soda, hemp seeds, tapioca flour, lemon juice, vanilla, and salt. Stir until combined.
  4. Spread this batter into the baking dish with the melted coconut oil.
  5. Pour the blueberries over the batter and press them into the batter.
  6. Sprinkle the top with coconut sugar.
  7. Bake until golden and a bit crisp. (Mine took 1 hour and 5 minutes.)
  8. Remove from oven and let the pan cool a bit on a rack.
  9. Enjoy!

paleo blueberry cobbler

Vegan Caprese Salad With Hearts Of Palm

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This vegan caprese salad with hearts of palm is even better than your favorite tomato/mozzarella salad.

vegan caprese salad with hearts of palm

What’s better than fresh ripe tomatoes in the heart of tomato season? Not much that I can think of! And when you combine these luscious, ripe, juicy tomatoes with fragrant fresh basil… it’s just the perfect marriage of summer flavors. But, with this recipe, you end up with an even better version of this traditional dish because this recipe also includes some awesome vegan mozzarella cheese and sliced hearts of palm.

I know that when a lot of people see a Caprese salad on a menu, they get all kinds of happy inside. I’ve always stayed away from these salads because of my inability to eat cheese. I am so happy to have recently found some of the most awesome vegan cheeses, so I’ve been like a kid in a candy store and I’ve been ecstatic to re-create some old favorite dishes using these awesome cheeses.

It was about a billion degrees in Manhattan the other day. I was sitting in my air conditioned kitchen, hungrily browsing through some beautiful food blogs (I can literally spend hours and hours doing this…) I saw a great recipe for a tomato and hearts of palm salad from one of my favorite food bloggers at Foodie Crush. Such a simple, yet genius recipe, and her photos are so awesome, I just wanted to dive in. I was so inspired by that recipe, that I switched things up a bit and created this Vegan Caprese Salad With Hearts Of Palm. If you’ve been looking to try out some vegan cheeses, this salad is the perfect way to dive in!

If you want to try another great tomato salad, try my recipe for Tomato And Herb Salad With Roasted Lemons.

vegan caprese salad with hearts of palm
vegan caprese salad with hearts of palm

Here are some of the great healing reasons to make this salad:

In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections.

The hearts of palm in this salad help create a great texture, offer extra vitamin B-6, and they also contain a good dose of potassium, fiber, and vitamin C.

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Basil has anti-viral and anti-bacterial capabilities. It also is good for settling your stomach, and it’s good at lessening the symptoms of the common cold and its accompanying cough. Basil is a spiritual herb — the scent actually calms you; you can boil some in a pot and let the aroma fill the air, you can just leave some around the house, you can toss a bunch in your bath water (I love to do this), or you can use an essential oil with basil to get some great calming effects.

vegan caprese salad with hearts of palm

Vegan Caprese Salad With Hearts Of Palm
4.0 from 1 reviews
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Recipe type: salad
Cuisine: recipe adapted from: Foodie Crush
Author:
Prep time:
Total time:
Serves: 4
What's better than a summer Caprese salad? One that's vegan and has hearts of palm!!!
Ingredients
  • For the salad:
  • 6 medium red ripe tomatoes, cut into wedges (I used Campari tomatoes)
  • 1 14-oz can hearts of palm, sliced
  • ½ of a small red onion, thinly sliced
  • 8 large basil leaves, thinly sliced
  • 3 oz. vegan mozzarella cheese, cut into cubes
  • For the dressing:
  • 3 Tbs extra virgin olive oil
  • 1-1/2 Tbs red wine vinegar
  • 1 tsp coconut sugar
  • sea salt and black pepper to taste
Instructions
  1. Put all of the salad ingredients into a large bowl.
  2. Whisk the dressing ingredients together and pour over the salad (add it gradually, and toss after each addition so you can see how much dressing you need).
  3. Toss well.
  4. Enjoy!

vegan caprese salad with hearts of palm

Vegetable Hummus Dip

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This vegetable hummus dip make store bought hummus taste incredible!

vegetable hummus dip

I love to entertain. The whole process de-stresses me. I’m not one of those people who sits around ruminating about what to serve and how to present it and how to time everything just right. I just kind of wing it. Easy entertaining is one of the things people ask me about all of the time. Well, this dip is for all of you who want a great easy entertaining recipe to serve your guests while you are getting dinner ready.

This recipe is like a “food hack”. What I mean by that is that it easily takes a store-bought ingredient and turns it into something super awesome. I mean really, really awesome. So-good-that-everyone-will-be-asking-you-for-the-recipe awesome.

The base of this vegetable hummus dip recipe is store-bought hummus. Add then we add a bunch of stuff to it. And we make it pretty. And we spice it up.  And serve it with beautiful crunchy vegetables for dipping. And amazing sprouted grain crackers. And it’s truly incredible.

I saw a version of this dip on one of my favorite blogs (Minimalist Baker) and I took some creative license and made it suit my needs. My guests loved it and I’ve made different versions of it many times since (even when I didn’t have any guests)… it’s really that good. I really feel like I’m spoiling myself when I make this just for my family.

If you are looking for another great use for chickpeas, try my Spicy Chickpea, Turkey, And Tomato Stew. 

vegetable hummus dip
vegetable hummus dip

Here are some of the awesome healing ingredients in this vegetable hummus dip:

Chickpeas actually help calm the spirit. They relieve anxiety and soothe irritability… it kind of makes you realize why hummus is so popular…

Turmeric is a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric.

Sesame seeds have many great nutritional benefits. They are an anti-aging food. If you have backaches, hair thats graying way too fast, ringing in the ears, weak knees, blurry vision or general weakness, go for the sesame seeds; just sprinkle them on everything. Long ago in China, sesame seeds were ground into honey to form a paste and was taken as a medicine to counter old-age and weakness. Black sesame seeds are a Chinese herb (Hei Zhi Ma). Black foods, in Chinese medicine, are knows as longevity foods. This recipe uses tahini sauce, which is a paste made from sesame seeds and oil (I buy this read-made in a can or a jar).

Parsley has been shown to reduce tumors in the lungs and to neutralize the effects of carcinogens, including cigarette smoke. It is high in vitamins A and C, and is good for your heart. This herb is also a natural breath freshener. So, if you have a chance to use more than a few sprigs as a garnish, go for it.

Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.

Dill is considered a chemoprotective herb that can help neutralize some carcinogens and it’s also an antibacterial herb.

In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

vegetable hummus dip

Vegetable Hummus Dip
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Recipe type: appetizer, dip, easy entertaining, Greek, Mediterranean
Cuisine: Recipe adapted from:Minimalist Baker
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
This is the perfect easy-entertaining dip. It takes store-bought hummus to amazing new heights. And it's healing and delicious and so pretty...
Ingredients
  • 1 15-oz can chickpeas, rinsed and drained
  • 1 Tbs extra-virgin olive oil, plus 1-tsp for the veg salad topping
  • 1 tsp coconut sugar
  • ½ tsp smoked paprika
  • ½ tsp cumin
  • ¾ tsp turmeric
  • ½ tsp oregano
  • ½ tsp sea salt
  • 10 grinds of black pepper
  • 1 cup store-bought hummus
  • ¼ cup tahini
  • juice of ½ a lemon, plus a bit extra for the veg salad topping
  • ¼ cup unsweetened almond milk
  • 2 tsp minced fresh dill
  • 2 large garlic cloves, minced
  • ¼ cup fresh parsley, chopped
  • 20 grape tomatoes, cut in half
  • 1 scallion, sliced
  • hot sauce, for garnish (optional)
Instructions
  1. Preheat oven to 375 degrees.
  2. Combine the chickpeas in a small bowl with the oil, coconut sugar, smoked paprika, cumin, turmeric, oregano, salt, and pepper.
  3. Spread them out on a baking sheet lined with parchment paper.
  4. Roast in the oven until the chickpeas are beginning to brown and get a bit crispy (mine took about 35 minutes).
  5. Meanwhile, make the sauce: stir together the tahini, lemon juice, almond milk, dill, and garlic. Set aside.
  6. Make the salad for the top: In a small bowl, combine the parsley, tomatoes, scallion, 1-tsp of olive oil and a quick squeeze of lemon juice.
  7. Spread the hummus on a serving platter.
  8. Top with the tahini sauce mixture and the vegetable salad.
  9. Garnish with a bit of hot sauce if you like.
  10. Serve with crackers and/or fresh vegetables to dip.

vegetable hummus dip

Vegan Fettuccine Bolognese

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This vegan fettuccine bolognese is a great alternative to a meaty pasta sauce!

vegan fettuccine bolognese

Whenever I make a pasta dish, it’s almost always a paleo-friendly pasta recipe because I feel better when I don’t eat grains. But, I do feel better when I eat pasta (for me, it’s the most comforting food around… and, I mean, really, who doesn’t love a good bowl of pasta…?). I’m never sure whether to call the recipe “Paleo Pasta” or just call it “Pasta”.  I know this sounds trivial, but really, I get stuck with this each and every time.

Now, this recipe (which by the way is sooooo delicious), is vegan and it’s paleo. When I first typed in the title, it was “Vegan Paleo Fettuccine Bolognese”, but that’s just too long and complicated for a recipe that’s easy to make. So, for this recipe I decided to use vegan, and omit paleo. I’m still not sure that’s the best title, but I guess this dilemma falls under the category of champagne problems…

Anyway, I used one of my favorite grain-free pastas (Cappello’s fettuccine), and I made an awesome vegan bolognese sauce by using my favorite recipe for simple marinara sauce and adding tons of finely chopped mushrooms, eggplant, and zucchini.

I’ve learned that often when I make a vegan recipe, my guests love it, but sometimes I see wary expressions on the faces of the meat eaters if I call it something with a traditional meaty name (like bolognese). But this time, the meat eaters enjoyed this vegan fettuccine bolognese so much, the meaty name was just perfect. Try this out the next time you want to cook something to both vegans and non-vegans… it’s just perfect!

If this recipe is your cup of tea, you must also try my Paleo Fettuccine Alfredo!

vegan fettuccine bolognese

Along with all of this deliciousness, you also get great healing benefits from this recipe:

In Eastern medicine, eggplant is added to the diet when there is pain in the body because it’s great for relieving pain and reducing swelling. It’s especially good to eat eggplant when you are experiencing some nasty digestive issues. It relieves stomach pain, helps with dysentery, diarrhea, and painful urinary conditions. Eggplant has also been used topically to treat frostbite and canker sores… talk about a multi-tasking vegetable…

I love mushrooms. In Chinese medicine, mushrooms ARE medicine. They are herbs. They are one of the most healing foods around. In China, mushrooms have been used for many years as part of a natural cancer treatment. They are one of the best immune-boosting foods around. I used both baby bellas and shiitakes in this recipe. Shiitakes are probably the variety of mushroom that I use most. I love the way they taste and they help lower blood pressure and cholesterol. These shrooms also promote healing and have been found to fight tumors. In Asia, shiitake mushrooms are often fed to a patient who has just had surgery to help the healing process.

Zucchini cools your body off and makes you feel better during those hot days of summer. It helps your body release excess heat and it will make your mind feel more calm.

Basil has anti-viral and anti-bacterial capabilities. It also is good for settling your stomach, and it’s good at lessening the symptoms of the common cold and its accompanying cough. Basil is a spiritual herb — the scent actually calms you; you can boil some in a pot and let the aroma fill the air, you can just leave some around the house, you can toss a bunch in your bath water (I love to do this), or you can use an essential oil with basil to get some great calming effects.

In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

vegan fettuccine bolognese

Vegan Fettuccine Bolognese
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Recipe type: vegan, paleo, pasta
Cuisine: Italian
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Here's a great dish for all types of dietary habits: vegan, paleo, meat eaters, comfort-food lovers... this is really easy and satisfying!
Ingredients
  • 1-1/2 Tbs extra-virgin olive oil
  • 2 small eggplants, finely diced
  • 3.5 oz shittake mushrooms, caps finely diced
  • 8 oz baby bella mushrooms, caps finely diced
  • 1 medium zucchini, finely diced
  • sea salt and black pepper
  • 1 28-oz can crushed tomatoes
  • 1 medium onion, peeled and quartered
  • 4 garlic cloves, smashed
  • ½ cup fresh basil leaves
  • 1 lb pasta of choice (I used Cappellos, grain-free fettuccine -- see above in post for link)
Instructions
  1. Preheat your oven to 400°F convection setting, or 425°F regular bake setting.
  2. Line 2 rimmed baking sheets with parchment paper.
  3. Spread the eggplant, zucchini, and shrooms out on the sheets in a single layer. Drizzle oil over and toss a bit. Season with salt and pepper. (Try to keep each veggie in a separate area, so if one is done before the others it's easier to remove it from the sheet.)
  4. Roast the veggies in the oven until they start to brown and caramelize a bit. (Every oven is different, but my eggplant took 35 mins, the shrooms took 25 mins, and my zucchini took 20 mins.)
  5. Meanwhile, start the sauce: In a medium saucepan, combine the tomatoes, onion, garlic, and basil. Season with salt and pepper.
  6. Cover and simmer for 15 minutes, then cook an additional 15 minutes, uncovered. Remove from heat and let cool a few minutes, then using an immersion blender, blend the sauce until it's smooth. (Alternatively, you can transfer the sauce to a blender and whiz it up -- just make sure you hold a dish towel tightly over the top of the blender instead of using the canister top, so that steam can escape and you don't burn yourself.)
  7. Cook the pasta al dente, and drain it well.
  8. Toss the pasta with the tomato sauce and top with mounds of the veggies. Toss it all together if you like before serving.
  9. Enjoy!

vegan fettuccine bolognese

Coconut Blood Orange Ice Pops

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These coconut blood orange ice pops will make you feel like a kid again!

coconut blood orange ice pops

Ice pops are like art for me. I always wanted to be a great painter, but I wasn’t blessed with the skills for this endeavor. I can’t even draw a good circle… So, for me, food is my art. I love when you can take creative license with food and have it turn out beautiful and delicious. Ice pops are one of the easiest things you can make and yet they can be one of the most creative.

And, luckily, these awesome frozen treats can be made with great healing ingredients, with little or no calories, and can be customized to your particular tastes.

Steve likes to have dessert after dinner. Me, not so much… I prefer to stay away from the sweets after dinner, mostly because I have very little self control around them. If you have this issue, ice pops are perfect. If you can grab one of these out of your freezer, you will feel like you are indulging but with no detrimental effects. And, the dessert-loving-bad-influence-person (who shall not be named) is satisfied too, because these really are decadent tasting.

If I am being totally honest, I made these ice pops the other night when I was having a few good friends over for dinner. My friend Val and I loved them, but Frank and Steve… well, I think they would have preferred a big hunk of cake. That’s not to say that these ice pops are a feminine dessert, but they are not heavy like chocolate cake either… but this is one of the characteristics that make them so awesome…

So, I’ve been experimenting… wait until you see some of the ones I’ve tried! I’m actually really excited to start posting some of these pics and recipes. Once I got in the groove, there was no stopping me. Some of them are beautiful, some are delicious, some are just plain weird (and, not surprisingly, the latter category is my favorite)!

Anyway, this recipe for coconut blood orange ice pops is easy, healthy, and pretty. I love the layered effect, and it’s so easy to achieve. I tried this recipe both ways — some I layered and some I just stirred everything together and went for a creamier pop — you can choose (I like the layered ones a bit better)…

Here’s another grab-and-go freezer dessert recipe: Pumpkin Peanut Butter Fudge.

coconut blood orange ice pops

There are only a few ingredients in these ice pops, but they are good ones:

In Asian medicine, we use coconut to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. And perhaps most importantly, it helps you keep your mind sharp and it makes it easier for you to focus. I like to use full-fat canned coconut milk for these ice pops.

Coconut Sugar is made from the sap of the coconut palm. This sweetener won’t cause the drastic blood-sugar spikes that are associated with traditional white sugar. It has significantly less fructose than agave nectar, meaning that it is not as easily stored in the body as fat. Another plus is that it is not chemically altered. Coconut sugar is also a very sustainable sugar, making it the environmentally friendly choice.

Blood Oranges are oranges with extra anthocyanins. Anthocyanins are compounds found in many plant-based foods. These compounds can help prevent certain cancers and can help with brain function. Oranges, of any kind, will help boost your levels of vitamins A, B and C. In Chinese medicine oranges have been used for many years to help coughs, colds and anorexia. Lately, oranges have been widely touted for their ability to help heal colon cancer. I peel my oranges and lay the rinds in the sun to dry, and save them for tea or for cooking because the orange rinds are an actual Chinese herb. I dry out the peels of oranges, tangerines, clementines… whatever I have. Dried tangerine peel, or “chen pi” as it’s known in Chinese medicine, is one of the greatest and most easily accessible herbs around. It’s especially good for digestive issues like abdominal discomfort, distention, fullness, bloating, belching, and nausea. It’s also great if you have a cough with a heavy or stuffy chest.

coconut blood orange ice pops

Coconut Blood Orange Ice Pops
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Recipe type: ice pops, frozen
Cuisine: dessert. Recipe adapted from: Fork Knife Swoon
Author:
Prep time:
Total time:
Serves: 6
These ice pops take 5 minutes to make and they are awesome to keep in the freezer for a quick dessert anytime!
Ingredients
  • 1 13.5 oz can full-fat coconut milk
  • 1 tsp pure vanilla extract
  • ¼ cup coconut sugar (here's a good one)
  • 1 cup blood orange juice (I was able to find organic blood orange juice in a bottle in the market, but you can juice your own or use another type of juice.)
Instructions
  1. Whisk together the coconut milk, vanilla, and coconut sugar.
  2. Fill 6 ice pop molds about ½ to ⅔ full with this coconut mixture.
  3. Place in freezer for 15 minutes.
  4. After 15 minutes, fill the molds the rest of the way with the blood orange juice.
  5. Freeze until completely frozen.
  6. Enjoy!

coconut blood orange ice pops

Berry Fig Yogurt Parfait

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Parfaits are fun. And this berry fig yogurt parfait is delicious and energizing!

berry fig yogurt parfait

It’s getting to be the dog-days of summer — but if you’re a dog lover like I am, it’s not a bad thing at all! Yes, I know, nobody likes those ridiculously hot and humid days — the ones where the air is heavy and everything seems to move in slow motion. But summer is awesome! Even when it’s hot! You can go outside with nothing but shorts and a tank. You can walk down the street drinking the hugest iced coffee or smoothie. You can smell that warm, sweet, summery scent of the flowers and trees…

And here, in NYC, where everyone aspires to leave the city in the summer, I am happy as a clam. I’m not crazy though. I don’t turn on my oven much, and I stick to the shady side of the street. And, I eat things like this awesome berry fig yogurt parfait.

I hesitate to even call this parfait a recipe — because really you can make it however you like — but I am including the recipe for how I made this one because it’s so delicious and cooling and refreshing.

By the way, I made my parfait dairy-free by using the most delicious coconut yogurt I’ve ever had. I used Anita’s coconut yogurt — it’s so good, I might even say it’s life-changing!

If you’re feeling really ambitious, here’s my recipe for Homemade Coconut Cinnamon Yogurt.

berry fig yogurt parfait

This parfait is as easy as it is healthy:

In Asian medicine, we use coconut to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. And perhaps most importantly, it helps you keep your mind sharp and it makes it easier for you to focus.

Figs have the highest amount of calcium of any fruit and are a good source of fiber. They are good for anemia, constipation, indigestion and fever, and they are also good at fighting fatigue and boosting memory retention.

All berries are good for you and contain antioxidants. As a general rule, the darker the color, the more antioxidants, making blackberries even better than other berries at fighting cancer and other illnesses. Blackberries also can help relieve intestinal inflammation and diarrhea, and they are good for your skin. And, even more importantly, they taste great…

Research shows that pumpkin seeds may reduce blood sugar and increase bone density. And, because they are rich in iron, they are good if you are tired or have anemia. In Asian medicine, pumpkin seeds are sometimes used to get rid of intestinal parasites and to decrease inflammation in the body.

Bee pollen is considered one of the most nutritious substances you can put in your body. It is higher in protein than anything animal-based and it contains an amazing amount of amino acids. It’s good for your energy, your skin, your breathing and your allergies. Add a spoonful to whatever you can. I know there are differing opinions as to whether bee pollen is vegan; so if you would prefer to leave it out, that’s just fine.

berry fig yogurt parfait

Berry Fig Yogurt Parfait
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Recipe type: breakfast, lunch, snack, dessert
Cuisine: vegan, vegetarian, grain-free
Author:
Prep time:
Total time:
Serves: 1
This is the perfect summer breakfast, snack, lunch... anytime treat. It takes only a few minutes to prepare and it's healthy and refreshing!
Ingredients
Instructions
  1. Place a little bit of each topping in the bottom of a glass or bowl.
  2. Spoon half of the yogurt on top of those toppings.
  3. Add more toppings, then more yogurt, then more toppings.
  4. You are done!
  5. Enjoy!

berry fig yogurt parfait

Vegan Skillet Zucchini Parmesan

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If you are an eggplant parmesan lover, you have to try this recipe for vegan skillet zucchini parmesan!

vegan skillet zucchini parmesan

One of our favorite local restaurants serves the most amazing zucchini parmesan. I’m so used to avoiding cheese and I really never feel deprived in this area.  Well, almost never. But this zucchini parm is amazing, so I usually just take a tiny taste and then move away. Quickly. I mean, I physically have to push the dish to the other side of the table far from my reach. (I have to do this with bread baskets too.)  I’ve been saying for years that I am going to create a vegan version of this luscious dish, so that I can enjoy it too. Finally, the time has come. Here’s the recipe. And it’s awesome!

My daughter came home from college the other day and I was figuring out what to cook for her first night back at home. She’s a lover of that same zucchini dish, so I figured I’d give it a go. I always like to make something special for her when she comes home, and while I thought this vegan skillet zucchini parmesan would fit the bill, I was also a bit concerned because she really doesn’t love most vegan cheeses. So, I used 3 different types of vegan cheese that I’ve never tried before but have been reading rave reviews about… success!

I went to Whole Foods and I bought a vegan ricotta, a vegan mozzarella, and a vegan Parmesan cheese… in various brands that I’ve been wanting to try. These cheeses were so much better than I expected them to be; even Shelby was pleasantly surprised. And that makes me really happy.

If you’re looking for another vegan comfort food dish, you also have to try my Vegan Macaroni And Cheese recipe!

vegan skillet zucchini parmesan

This dish is not only delicious, but here are some of the reasons why it’s also a healing dish:

Zucchini cools your body off and makes you feel better during those hot days of summer. It helps your body release excess heat and it will make your mind feel more calm.

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections.

Cashews are really a multi-tasking nut. I use them all the time so I say it all the time: Cashews have a lower fat content than most other nuts. Most of the fat in cashews is unsaturated and is made up of oleic acid; this is the same acid that is found in olive oil, making these nuts a heart-healty choice. I know some of you have a problem finding raw nuts sometimes — I’m happy to try to help you locate them if you need shopping suggestions, so just leave a comment and I will try to help. I buy then whenever and wherever I see them. I’m also lucky enough to live near a Whole Foods, so I sometimes buy them from the bulk bins here. For this recipe I found a great store-bought vegan cheese made from cashews, but I’ve been seeing so many delicious-looking recipes to make cashew cheese at home, so I’m going to try that next time… and please, if you have a great cashew cheese recipe, let me know!

In Asian medicine, nuts are known to be good for your brain, heart, skin and reproductive system. Almonds are particularly nutritious. They are a good source of protein and they give you energy. And, they are gluten-free. Almonds will help relieve a cough and asthma and are also good for constipation. I used an almond-based vegan ricotta cheese in this recipe, and I loved it!

Basil has anti-viral and anti-bacterial capabilities. It also is good for settling your stomach, and it’s good at lessening the symptoms of the common cold and its accompanying cough. Basil is a spiritual herb — the scent actually calms you; you can boil some in a pot and let the aroma fill the air, you can just leave some around the house, you can toss a bunch in your bath water (I love to do this), or you can use an essential oil with basil to get some great calming effects.

vegan skillet zucchini parmesan

Vegan Skillet Zucchini Parmesan
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Recipe type: vegan, main dish, vegetarian, Italian
Cuisine: recipe inspired by: The Endless Meal
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
Slices of zucchini replace the pasta, and various vegan cheeses replace the dairy, making this vegan dish absolutely unbelievably amazing!
Ingredients
  • 1 med onion, chopped
  • 1 Tbs extra-virgin olive oil
  • sea salt
  • 2 med zucchinis, cut in half horizontally, then cut into thin vertical slices
  • 5 garlic cloves, chopped
  • 1 28-oz can fire-roasted chopped tomatoes
  • 1 Tbs coconut sugar (I like this one)
  • 1 tsp balsamic vinegar
  • 3 oz vegan ricotta cheese
  • 6 Tbs vegan shredded Parmesan
  • 8 oz vegan mozzarella cheese, cut or spooned into small chunks
  • 8 oz bruschetta mix or sun-dried tomato pesto (make your own or use store-bought)
  • 8 basil leaves, julienned
Instructions
  1. In a large, ovenproof sauté pan or deep skillet, heat the oil.
  2. Add the onion, seasoned with a bit of salt, and cook, stirring occasionally, until it begins to brown, about 10 minutes.
  3. Stir in the garlic and cook for 1 minute.
  4. Stir in the tomatoes, coconut sugar, and balsamic vinegar.
  5. Turn off the heat, and slide the zucchini slices into the sauce so they cover the bottom of the pan under the sauce. Repeat 3 more times, stacking the slices on top of each other until you have stacks of 4 slices of zucchini covering the whole pan. Make sure you push each slice down into the sauce before adding the next, so that there is sauce in between each slice.
  6. Put dollops of the ricotta cheese all over the top of the zucchini.
  7. Then sprinkle the Parmesan all over.
  8. Next put chunks, shreds, or spoonfuls of the mozzarella all around the top.
  9. Cover the pan loosely with foil, turn the heat back on and let it simmer for 10 minutes.
  10. Preheat your broiler.
  11. Uncover the pan and place spoonfuls of the bruschetta mix or pesto all over the top.
  12. Place the pan under the broiler until the cheese is gooey and starts to brown.
  13. Sprinkle the basil over the top.
  14. Remove from the oven and let cool a bit, then serve with a big spoon and enjoy!

vegan skillet zucchini parmesan

Vegan Slow Cooker Stuffed Peppers

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These vegan slow cooker stuffed peppers are so easy!

vegan slow cooker stuffed peppers

I have finally learned to love my slow cooker! Yup, it’s a red letter day. I always loved how easy it is to use it, but honestly, my food was really inconsistent when I used it. I would have to make a recipe many, many times before I finally got it right. I mean, dried out meat is pretty gross…

I feel like a lightbulb finally went off over my head: When I cook vegan food in my cooker, it’s almost always awesome. It’s funny how things work out; I’ve been trying to eat more and more vegan meals, and now my handy-dandy slow cooker has become my partner in crime.  And these vegan slow cooker stuffed peppers are so delicious, so simple, so satisfying, so filling, and so healing — OK, I know, too many adjectives… but, they really are awesome.

I was inspired to make this version of vegan slow cooker stuffed peppers when I saw Lindsay at Pinch of Yum, post her genius recipe.

Let me tell you, even if you think you don’t like vegan food, this recipe will change your mind. Nobody missed the meat at all when I served these peppers. They have a slight Mexican taste and are filled with beans and buckwheat and an amazing enchilada sauce. I sometimes get asked to suggest vegan foods to serve to non-vegans… this recipe now tops that list!

If you’re looking for another great slow cooker vegan recipe, try my Slow Cooker Vegetable Minestrone.

vegan slow cooker stuffed peppers

Here are some ways this recipe for slow cooker vegan stuffed peppers will heal you:

Bell peppers help with indigestion. If you are feeling bloated and full from over-eating a lot lately, consuming bell peppers will help reduce this feeling. They are also good for blood circulation and research has shown that they are good for people with a low appetite or anorexia. It used to be common in China to use green pepper tea to soothe indigestion.

Buckwheat lowers blood pressure and cholesterol, and it’s high in fiber. And, because buckwheat is also high in magnesium, it is the perfect food to combat heart disease. I’ve been substituting buckwheat groats in recipes that call for pasta or rice, or even quinoa… it makes a great risotto, so try it!

In Chinese medicine, black foods are known as the best foods to strengthen the body and nourish the blood. We recommend them for many people who suffer from chronic lower back pain, knee pain and infertility. Black beans have the highest amount of antioxidants of any bean, they are high in fiber and are good for the heart.

Turmeric is actually a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric.

Avocados are one of my favorite foods, both for their health benefits and because they taste great. In Chinese medicine, some practitioners recommend avocados to raise the sperm count. I like them because they are good for anemia, dry skin, palpitations and hot flashes due to menopause.

Cilantro is also known as Chinese Parsley. It is good for the common cold, indigestion, and energy flow in the body. An old Chinese remedy for the common cold and even for measles was to drink cilantro and mint tea. Cilantro is one of those herbs you either love or hate; I’m a lover…

vegan slow cooker stuffed peppers

Vegan Slow Cooker Stuffed Peppers
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Recipe type: Slow Cooker, vegan, vegetarian
Cuisine: recipe adapted from: Pinch Of Yum
Author:
Prep time:
Cook time:
Total time:
Serves: 4
No one will miss the meat in these stuffed peppers. They are filled with Mexican-spiced beans and buckwheat, and they are awesome!
Ingredients
  • 4 large bell peppers, tops cut off and seeds cleaned out
  • 1 cup raw buckwheat groats (you can buy these)
  • 1 15-oz can black beans, rinsed and drained
  • 1 15-oz can refried beans (I used refried black beans, but choose what you like)
  • 1-1/2 cups mild enchilada sauce
  • 1 tsp chili powder
  • 1-1/2 tsp turmeric powder
  • 1 tsp garlic powder
  • 1 cup vegan pepper jack cheese (I tried a new soy-free one: "Follow Your Heart" brand, and it was awesome), shredded or thinly sliced
  • 1 avocado, diced
  • ½ cup cilantro, chopped
  • 1 lime, sliced
Instructions
  1. In a large bowl, combine the raw buckwheat groats, all of the beans, the enchilada sauce, chili powder, turmeric, garlic powder, and half of the cheese.
  2. Pour ½ cup of water into the bottom of your slow cooker.
  3. Fill the peppers with the stuffing mixture.
  4. Stand the stuffed pepper up in the slow cooker.
  5. Let the peppers cook on high heat for 3 hours.
  6. Open the cooker and sprinkle the remaining cheese onto the tops of the peppers. Cover and leave on the warm setting so the cheese melts. I left mine like this for about an hour.
  7. Remove the peppers to plates and top with avocado, cilantro, and lime slices.
  8. Enjoy!

vegan slow cooker stuffed peppers

Pineapple Turmeric Smoothie

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There are so many healing ingredients in this pineapple turmeric smoothie… you can feel the energy as you drink it!

pineapple turmeric smoothie

It’s Memorial Day and it’s raining. To many people this would be an unhappy turn of events, but I have to say, for me… not so much. The last 3 days were gorgeous. They were filled with beach, BBQ and friends. So, a rainy gray day is not so bad because I get to do all of the things I would never do if it was nice outside.

Everyone has one of those to-do list to get through. For me, that list is overflowing with the not-so-fun tasks involved in packing up my house and moving to an apartment. Ugh… the packing. Ick… the cleaning… But, I get to procrastinate and instead of getting through these arduous tasks as quickly as I’d like, I end up in my kitchen. A lot. And this Pineapple Turmeric Smoothie is my ode-to-sunshine creation on this dreary day.

Yellow is a happy color. And, I guess even more importantly, I had a big container of pineapple in the fridge that was leftover from yesterday’s day at the beach. And the cherries that you see on top — well, those are from the beach too… I just love using the leftovers in the fridge in new and delicious ways! So, when you make this smoothie, feel free to top it with whatever’s in your fridge…

If you want to try another “happy” smoothie, try my Orange Banana Smoothie recipe.

pineapple turmeric smoothie

There are so many great ingredients in this smoothie:

Pineapple is great for your digestion and it can help stop diarrhea. It’s especially good in the summer because it fights against heatstroke.

Turmeric is actually a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric.

Maca Root is one of the superfoods I take every day. It has many healthy benefits including increasing libido, helping menopausal symptoms, relieving menstrual cramps, regulating hormones, and increasing energy.

Camu Camu is a plant-based powder that has the ability to boost your immune system and balance your mood. It has a large amount of vitamin C, can reduce inflammation, and can help improve mental clarity.

Lucuma powder is made from a South American tropical fruit. It’s sweet and contains a good amount of calcium, magnesium and potassium. It also has a great anti-inflammatory effect and can improve the condition of your skin. If you don’t have access to lucuma, you can use coconut sugar or add any sweetener that makes you happy.

Black Pepper is a Chinese herb called Hu Jiao. It’s used to alleviate diarrhea, vomiting and some stomach pains. When you combine black pepper with turmeric, the turmeric is more easily absorbed by the body, so this is a great combination!

In Asian medicine, we use coconut to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes.

pineapple turmeric smoothie

 

Pineapple Turmeric Smoothie
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Recipe type: Smoothies
Cuisine: fruit, breakfast, snack
Author:
Prep time:
Total time:
Serves: 2
This smoothie is delicious! It's both sweet and tart and it will heal what ails you!
Ingredients
  • 3 cups cubed fresh pineapple
  • 2 cups ice
  • 2 tsp maca root powder (optional) (I use this one)
  • 3 tsp lucuma powder (or substitute sweetener of your choice) (try this one)
  • 1 tsp camu camu powder (optional) (here's one)
  • 1 tsp turmeric powder (I like this one)
  • 10 grinds of black pepper
  • ½ cup unsweetened coconut flakes (here's a good one)
  • ⅓ cup shelled pistachio nuts
  • ¼ cup almond milk
  • fresh cherries for garnish
Instructions
  1. Put all ingredients, except the cherries, into your blender.
  2. Whiz it up until it's really smooth.
  3. Pour into glasses.
  4. Sip away!

pineapple turmeric smoothie

Paleo Fettuccine Alfredo

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This paleo fettuccine alfredo is so creamy and decadent tasting — shhhhh… it’s dairy-free…

paleo fettuccine alfredo

Okay, so I think I really am obsessed with all of the grain-free pasta’s on the market now. I just can’t seem to get enough of them. Here’s another post of a recipe that is so awesome and so satisfying even for the biggest pasta lovers out there (and I’m one of them)! I think I’m officially a Cappello’s junkie — it’s the best grain-free fettuccine out there!
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I was in a yoga class early this morning. I know I’m supposed to “be present” in the class, but my mind kept going to what I was going to cook for dinner. This delicious paleo fettuccine alfredo was born during a downward dog.

I make faux cream sauces every chance I get. Sometimes I use cashews, sometimes coconut, sometimes some scary ingredients that never get posted here because they taste scary too. This cream sauce is made with cauliflower and it is totally blog-worthy!

So, now we have a grain-free pasta with a dairy-free cream sauce. My kids would run out of the room screaming if they heard I was serving this for dinner. But, don’t judge me or this recipe until you try it… it is awesome! And honestly, I would serve it to any guest in my house. Okay, so maybe I wouldn’t be up front about the ingredients until after they licked their plates clean…

paleo fettuccine alfredopaleo fettuccine alfredo

There are great thing in this paleo fettuccine alfredo:

In Chinese medicine we use cauliflower to aid in digestion and help with constipation. It contains a healthy amount of Vitamin B, Vitamin K and Omega-3 fatty acids and can help fight cancer and cardiovascular disease. Cauliflower also helps the body with detoxification.

In Asian medicine, nuts are known to be good for your brain, heart, skin and reproductive system. Almonds are particularly nutritious. They are a good source of protein and they give you energy. And, they are gluten-free. Almonds will help relieve a cough and asthma and are also good for constipation. So, if you use a grain-free pasta made from almonds, like I did, you get these amazing nutritional benefits too! This fettuccine is made from almonds and the cream sauce has almond milk in it.

Nutritional yeast gives things a cheese-y taste without using any dairy and it adds amino acids and Vitamin B, iron, zinc, and selenium to your diet. Nutritional yeast is a complete protein and also contains fiber, so it’s a really good thing!

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

paleo fettuccine alfredo

Paleo Fettuccine Alfredo
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Recipe type: paleo, vegan, pasta
Cuisine: recipe adapted from:Simple Vegan Blog
Author:
Prep time:
Cook time:
Total time:
Serves: 3
This will satisfy you pasta craving... the sauce is creamy and the pasta tastes like delicious traditional fresh pasta... but nothing's as it seems here... so healthy!
Ingredients
  • 1 Tbs extra-virgin olive oil
  • 2 large garlic cloves, sliced
  • 1 lb cauliflower florets, sliced or chopped
  • 2 cups almond milk
  • sea salt
  • 3 Tbs nutritional yeast flakes (I use this kind)
  • 1 Tbs fresh lemon juice
  • 9 oz fettuccine (I used Cappello's grain-free fettuccine)
Instructions
  1. Heat the oil in a medium pot over medium heat.
  2. Add the garlic and stir until starting to brown.
  3. Pour in the almond milk and add the cauliflower.
  4. Season with salt.
  5. Bring to a boil, lower the heat to a simmer, cover and cook until the cauliflower is soft, about 15 mins.
  6. Let the pot cool a little bit, then pour the contents into a blender. (Note: when blending hot items, hold a clean dish towel tightly over the top of the blender instead of using the blender's cover -- this will allow the steam to escape so you don't burn yourself.)
  7. Add the nutritional yeast and the lemon juice to the blender and blend the mixture until it is silky and smooth.
  8. Cook the pasta al dente. Drain.
  9. Put the pasta back into the cooking pot and pour in some sauce. Toss, adding as much sauce as you like.
  10. Enjoy!

 

paleo fettuccine alfredo