Tropical Chia Seed Pudding





5 1/2 tbs. chia seeds

1 cup filtered cold water

1 banana

2 tsp. honey

1 ripe mango, cubed (1/2 will be blended with coconut milk and 1/2 will be pureed separately for a topping)

1 cup lite coconut milk

1 1/2 tsp. vanilla

1 tsp. fresh turmeric (optional), peeled and minced or grated


1 mango, sliced mango

vanilla coconut milk yogurt

3 tbs. coconut chips

handful of mint leaves

zest of one lime

Method of Preparation:

  1. Soak the chia seeds in the cold water in a medium bowl. Place it into the refrigerator and let them soak for 30 minutes or overnight.
  2. Place the banana, coconut milk, half of the cubed mango, vanilla extract, honey and minced turmeric in blender. Blend until smooth.
  3. Blend the other half of the mango for a topping.
  4.  Add the banana coconut mixture to soaked chia seeds and then spoon into bowls.
  5. Top with sliced, mango, yogurt, coconut chips, lime zest and mint.

Cashew Cheese Ball with Pesto



  • 1 cup raw cashews soaked in boiling water for 10 minutes
  • 1 clove garlic, minced
  • 2 tbs . lemon juice
  • 1 tbs apple cider vinegar
  • 1 tbs coconut oil
  • 3 tbs water
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tsp. nutritional yeast
  • prepared pesto of your choice
  • 3 tbs. chopped sun dried tomatoes

Method of Preparation:

  1. To make the cheese, drain the cashews and place them in a food processor along with the clove of garlic, coconut oil, lemon juice, apple cider vinegar , nutritional yeast, and 2 tbs. of water. Add in the salt and pepper and continue to blend adding in the remaining water until the mixture is smooth and creamy. You can also blend this mixture in the bullet blender or Vitamix. Add more water if needed to get a creamy but thick consistency.

  2. Line a small bowl or large mug with plastic wrap that overhangs the sides of the container. Place half the cashew cheese in the container and smooth with a knife. Place 3 tbs. of pesto over the first layer of cheese. Top pesto with remaining cashew cheese and end with chopped sun-dried tomatoes.
  3.  Chill overnight or for at least 4 hours.
  4. When ready to serve place a serving plate upside down over the bowl and flip. Remove the bowl and gently peel off the plastic wrap. Serve with crackers and or veggies.
  5. I sprinkled Trader Joe’s “Everything Bagel” seasoning on top of my cheese ball, but you could use chopped nuts and or herbs.

Yogurt Berry Tart

img_2520I love it when breakfast and dessert come together in perfect harmony! I am definitely someone who enjoys cake for breakfast, but after many slices of buttered panettone bread over the holiday season,  I am ready for both breakfast and dessert to be healthy. This tart is versatile and delicious- think chewy granola bar crust with a creamy fruit filling. You could use a variety of nuts,  any flavored yogurt and any fruit topping that you dream up. In this recipe, I used pecans, almond and hazelnuts in the crust, filled it with peach coconut milk yogurt and topped it with a mixed berry compote. You could also top it with whatever fresh berries you find the market.


2 cups nut of your choice (pecans, almond, walnuts or hazelnuts), lightly toasted

1/4 cup rolled oats

12 medjool dates, soaked in warm water

1 tbs. honey

1/4 tsp. sea salt

3 containers 5.3 oz. yogurt of your choice

1/2 cups frozen raspberries

1/2 cups frozen strawberries

1/4 fresh cranberries

2 tbs. water

1 tbs. honey

Method of Preparation:

1. To Make the Crust: In the bowl of a food processor, pulse nuts, drained dates, honey and salt until it starts to form a dough- do not over process.

2. Press the nut dough into a 9 1/2″ tart pan with a removable bottom. You can also use a 13 x 4″ rectangular tart pan. Place a the freezer for 15 minutes.

3. To Make the Compote: Mix the berries, honey and water in a small saucepan and cook until thick and syrupy- about 10 minutes.

4. Mix the yogurt together in a bowl and pour in the tart crust.

5. Allow the compote to cool for 15 minutes and pour on top of the yogurt.

6. Refrigerate for a hour.

serves 6-8

Italian Almond Cakes

Somehow I never tire of the amazing array of summer fruit and my need to find new ways to showcase them. These almond cakes are a perfect backdrop to whatever fruit looks good to you! My family says I have been overdoing it with the fresh currants, so I used peaches and raspberries. If you do stumble across fresh currants, they are an amazing addition to desserts and even oatmeal.


1/2 cup cane sugar

4 eggs

1 lemon, zested

1 lime, zested

2 tbs. lemon juice

2 tbs. lime juice

1/2 tsp. vanilla extract or flori di Sicilia (Italian citrus and vanilla extract)

1/2 cup olive oil

1 cup blanched almond flour, sifted

1/2 cup millet or sorghum flour

1 tsp. baking powder

1/4 tsp. sea salt

1/2 tsp. baking soda

Method of Preparation:

  1. Preheat oven to 350 F. Line a muffin tin with papers or use mini panettone molds.
  2. Using the whisk attachment, beat the eggs an sugar until pal yellow in color and fluffy.
  3. Add the lemon and lime zest, lemon and lime juice, olive oil, vanilla extract (or fioria di Sicilia). Beat lightly.
  4. Add the almond flour, millet flour, baking powder, baking soda, and salt. Stir until just combined.
  5. Divide the batter evenly among muffin tins, filling 3/4 full.
  6. Bake 15 minutes or until a toothpick inserted in the middle comes out clean.

Valentine’s Day Shortbread Hearts (GF, DF)

IMG_7267.JPGAre you looking for some treats to make for Valentine’s Day or to warm up on a winter day? Well look no further, as these cookies are amazing! They are not complicated and when dipped in melted dark chocolate, they are a decadent dessert. I dipped mine in chopped pistachios, unsweetened coconut, chopped crystallized ginger and roasted cacao nibs.

Makes 12 medium sized hearts and 8 tiny hearts


1/2 cup coconut oil, room temp. ( you could also use soft unsalted butter)

1/3 cup maple syrup

2 tbs. cane sugar

1 3/4 cup gluten-free flour of your choice

1/2 cup blanched almond flour

1/4 tsp. salt

1/2  tsp. vanilla

Method of Preparation:

  • Place the coconut oil (or butter) in a mixing bowl and mix until soft and creamy.  Add the maple syrup, sugar and vanilla extract and mix for 2 minutes to get some air into the mixture.
  • Using a wooden spoon, stir in the gf flour blend, almond flour and salt.
  • Form dough into a ball, wrap in plastic wrap and flatten.
  • Chill for 30 minutes
  • Preheat oven to 350 F.
  • Line a sheet pan with parchment
  • Roll out the dough between two sheets of parchment to 1/4″ thickness. Cut out hearts using a cutter.
  • Place on parchment lined sheet pans and bake for 15-16 minutes or until edges begin to brown. Cookies will harden as they cool.
  • Melt chopped dark or bittersweet chocolate over a double boiler or in a microwave on low.
  • Dip the edges of the cookies in the chocolate and sprinkle with desired toppings such as chopped nuts or coconut.


Coconut Rice Pudding

I think I am the only one in my family who likes rice pudding. I find it comforting and warming on cold winter days. I cooked this one with cinnamon sticks and Meyer lemon zest, but you could also use orange zest, ginger and star anise to give it some added spice.

Serves 4


1/2 cup short-grain or Arborio rice

3 cups non-dairy milk ( I used vanilla soy milk)

1 1/2 cups lite coconut milk

1/2 tsp. salt

1/2 tsp. vanilla

Toppings: a little brown sugar, flax or chia seeds, berries, dried fruit, nuts and cinnamon.

Method of Preparation:

  1. Using a colander, rinse rice under cold water.
  2. Place the rice in a medium sauce pan; add the non-dairy milk, coconut milk, salt, and vanilla.
  3. Bring to a boil.
  4. Reduce to low and partially cover. Cook until under and most of the liquid will is absorbed and the mixture looks like thick porridge.

Serve warm

Heather’s Gluten Free Oat Bread

When I lived in Seattle after college my good friend Heather, made this lovely oat bread every week. I will always have fond memories of eating it, still warm, surrounded by some of my closest friends in our little kitchen in Pacific Northwest. This recipe is adapted from the Moosewood Cookbook by Mollie Katzen as well as from Mary at the blog Bare feet in the Kitchen.

makes 1 loaf

1 cup brown or white rice flour

1 1/4 cups oat flour (I used King Arthur brand)

1 cup tapioca or potato starch (or a combination of the two)

2 tsp. instant yeast

1 1/2 tsp. Kosher salt

1 1/4 tsp. xanthan gum

3/4 cup unsweetened almond or soy milk

1/3 cup honey

1 tbs. maple syrup

1/4 cup  & (1 tbs. to brush the top) butter or ghee

3 large eggs, room temp.

Method of Preparation:

  1. Grease a  8 1/2 x 4 1/2 loaf pan.
  2. Place the rice flour, tapioca and/or potato starch, yeast, salt and xanthan gum in a mixing bowl.
  3. Warm the butter on low until fully melted. Add the honey and maple syrup and set aside.
  4. Using an electric mixer, gradually add the warm almond or soy milk into the dry ingredients. The mixture will look dry and crumbly, but should come together as you add the melted butter mixture. Beat until thoroughly blended.
  5. Add the eggs one at a time, being sure to mix well after each addition.
  6. The batter will look like thick pancake batter rather than the smooth dough you may be used to when making bread.
  7. Beat the mixture of 3 minutes to give it some air.
  8. Leave the batter in the mixing bow, cover with a clean towel and let rise somewhere warm. This mixture will not double in size, but it will get a small amount of rise.
  9. After 1 hour or 2 hours, when the batter looks like it has risen small amount, pour it into the greased loaf pan.
  10. You may need to use wet hands to smooth the top of the batter.
  11. Lightly sprinkle the top with gluten free rolled oats
  12. Cover the pan with a towel and let rise in a warm place for 45 mins- 1 hour.
  13. Preheat over to 350 F
  14. Bake 25-30 minutes until lightly brown and a toothpick inserted in the center of the bread come out clean.
  15. Melt 1 tbs. butter or ghee and brush the top of the loaf. Place it back in the oven for 3 minutes to brown a bit more.