Fruity Vegan Soft Serve

2 bananas, sliced
1 cup frozen strawberries
1 cup frozen blueberries
1 cup frozen raspberries
Up to ½ cup soy milk
¼ cup frozen apple juice concentrate

Directions: 4-6 hours prior to dessert time, peel and slice bananas. Seal in plastic bag and place in freezer. Just before serving, put frozen berries and bananas in a food processor. Pulse fruit and add soy milk to desired creamy consistency. Add apple juice concentrate. Blend. Serve immediately! Freeze leftovers in individual servings for future desserts.

Gluten Free / Vegan / Raw

Recipe Video:

Lemon Poppyseed Cake

cake batter cooked cake frosted cake cakepiece

This recipe was altered from a secret “Starbucks Lemon Cake” that my friend Sara got her hands on. Of course it’s full of butter, eggs and oil. I have cut back and out for a winning yet healthier version. Enjoy!

1 cup whole wheat pastry flour
1/2 cup white flour
1 tsp. baking powder
1 tsp baking soda
1/2 tsp. salt
4 1/2 tsp. egg replacer powder
1 cup organic cane juice crystals
2 Tbls. earth balance or butter; softened
1 tsp. vanilla
1 tsp. poppy seeds (optional)
2 tsp. lemon zest
1/3 cup fresh lemon juice
1/4 cup grape seed oil
1/4 cup applesauce (one little snack pack will be more than enough)
1 cup powdered sugar plus 1 Tbls.
2 Tbls. fresh lemon juice
1 tsp. lemon zest

Combine flour, baking soda, baking powder and salt in a bowl. Use a mixer to blend egg replacer powder with 6 Tbls. warm water. Blend well. Continue to mix/blend in sugar, butter, vanilla, lemon zest, lemon juice and poppyseed if using.
Slowly add in the flour, mix well at medium speed. Add the oil and applesauce and blend/mix at low to higher speed until well incorporated. Pour batter into a greased cake pan. Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of cake comes out clean. When the loaf is cool remove from pan if desired for a prettier presentation. Make the icing by combining all the icing ingredients in an electric mixer small bowl on low speed. Let the icing set up before slicing.

VeganGal Candy Bar

vegangal candy barThese bars were pretty simple to make and what an amazing go-to sweet that freezes beautifully. Excellent “freezer stash”! I am so grateful for Enjoy Life mini dark chocolate chips, almonds, medjool dates and a touch of spice! Life is good.

2 cups whole raw almonds
16 medjool dates, pitted
1 Tbls. vanilla
1 Tbls. pure maple syrup or agave
2 tsp. cocoa powder
1/4 tsp. salt
1/3 cup vegan chocolate chips
1 Tbls. silk creamer or non-dairy milk
1/8 tsp. cayenne or red pepper

In a food processor, pulse almonds until roughly chopped. Transfer 1 cup to a small bowl and set aside. Process remaining almonds until finely ground. Add dates, vanilla, cocoa, agave and salt to ground almonds and process until well combined.

Stir or knead this date mixture into the chopped almonds. On a parchment lined cutting board pat into a rectangle and score 8 bars before chilling in the refrigerator or freezer until firm (about 30 minutes). Melt chocolate in a double boiler or microwave (one minute at a time and stirring well in between). Stir the milk/creamer and red pepper into the melted chocolate. Drizzle melted chocolate over bars and return to fridge or freezer to harden. Cut into bars and store in an airtight container in freezer.

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Banana Cake with Date Frosting (2 kinds of Easy Vegan Date Frostings!)

makes 9 large servings
This quick cake is easy, tasty and has no processed fats!

banana cake

3 ripe bananas, smashed in a bowl with a fork

3/4 cup brown sugar (or succanat, cane crystals..)

1 cup non dairy vanilla milk of choice

2 tsp. vanilla

1 cup whole wheat pastry flour or flour of choice

1/4 cup rolled oats

2 Tbls. golden flax seeds, ground (use coffee grinder)

1 Tbls. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

1/2 cup walnuts, chopped

Preheat oven to 350 degrees. Prepare an 8 inch or 9 inch square baking pan coconut oil or oil spray. Combine the first 4 ingredients in a medium bowl and stir. In a smaller bowl combine the dry ingredients, except the walnuts. Add dry to the wet ingredients, mix until just combined. Add the nuts, pour into the pan and bake for 35 minutes or until a knife in center comes out clean.


 Date Maple Frosting

Soft and creamy, and great for dipping your apples with!

banana cake with date frosting

20 whole dates, pits removed (soaked and drained)

1/2 cup silk creamer (any flavor)

2 TBls. pure maple syrup

3 TBls. all natural nut butter of choice

2 tsp. vanilla

1 tsp. cinnamon

Soak dates in HOT water for 10 minutes. Drain well. In a food processor, process all ingredients until smooth and creamy, scraping down sides of workbowl periodically. Frost banana cake as needed and store in refrigerator for up to one week.

Fruity Date Frosting

10 whole dates, pits removed (soaked and drained)

1/4 cup orange juice or apple juice concentrate

1 Tbls. agave

1 Tbls. simply fruit apricot preserves.


Make as noted above. Double recipe to frost the banana cake.


My Best Vegan Chocolate Chip Cookie

Well I just love, love, love these cookies. Using a whole can of my favorite bean (garbanzo/chick peas) was some sort of brilliant inspiration based on LuAnn’s (See Amazing Meals on Facebook) Black Bean Brownies being so awesome! (I’ll have to post my version of those here soon!)

I can whip up a batch of  these cookies in 5 minutes flat, get them all crowded on one large cookie sheet and  voila: less time in the kitchen! I freeze most of the batch and eat them right out of the freezer when I need a treat. All the great antioxidants and protein in those beans in a cookie…. Don’t you love it that Healthier versions of old standards still taste good! -Yummm

Garbanzo Bean Cookies

My favorite chocolate chip cookies!

1/2 cup organic flour of choice (spelt, whole wheat pastry, etc..)

1 tsp. non-aluminum baking powder

1/2 tsp. salt

1 15 oz. can of garbanzo beans (also called chick peas) rinsed and drained OR use 1 1/2 cup cooked

1/4 cup vanilla coconut or almond milk

1/2 tsp. apple cider vinegar

2 tsp. golden flax seed, ground (using a coffee grinder – or pre-ground and kept in freezer!)

1 TBls. vanilla (yes 1 Tablespoon)

1/2 tsp. almond extract (optional- can also experiment with other extracts)

3/4 cup sweetener of choice – pure maple syrup (or agave or sucanat or evaporated cane crystals, brown sugar etc)

1/4 cup non-dairy chocolate chips (Enjoy Life brand makes an excellent tiny dark chocolate chip!!)

1/4 cup nuts, chopped or whole (can push a whole pecan into the center or throw in handful or peanuts, walnuts or almonds!)

Mix the first 3 ingredients in a small bowl. In a food processor using common S blade, add the next 7 ingredients and blend well. Once the mixture is blended really well add the flour mixture right into the work bowl of the processor and blend again just to incorporate. Next add the chocolate chips and nuts of choice and pulse a few times to combine.

Using a small scooper (size of a melon baller) spoon dough onto prepared cookie sheet. The batter may be a bit thin but hold it’s shape. Bake at 350 degree oven for about 22 minutes or until slight browning occurs. These cookies will firm up a bit as cooled and will be chewy. Makes about 2 dozen. They taste best day one or right out of the freezer 🙂

choc chip image

Pumpkin Mookies

Non-fat muffin-like cookies

muffin like cookie with the goodness of pumpkin and pinto beans

These little muffin-like cookies were a pretty big hit with the masses of non-veggies at my church. I didn’t even bother to tell them that there was an entire can of organic pinto beans in the cookies. Why freak them out? I just smile on the inside knowing the power of the legume is at work. Beans are packed with fiber, protein, antioxidants and nutrients like calcuim, iron, magnesium, potassium and zinc just to name a few! AND we can feel good about the pumpkin I was using as well!

2 cups whole wheat pastry flour

4 tsp. baking powder

1 tsp. baking soda

2 tsp. cinnamon

1/2 tsp. nutmeg

1 15 oz. can solid-pack organic pumpkin puree

1 14.5 oz can organic pinto beans (rinsed and drained) or 1 1/2 cup cooked

1 cup brown sugar (or try pure maple syrup, agave, etc)

1 cup vanilla coconut milk (or another kind of non-dairy milk)

1 cup golden raisins (optional)

1 cup chopped walnuts (optional)

1/8 cup molasses (optional)

1 TBls. vanilla


Preheat oven to 350 degrees. Mix the dry ingredients in a large bowl: flour, baking powder, baking soda, salt, cinnamon and nutmeg. In a blender combine pumpkin, pinto beans, sugar, nondairy milk, vanilla, & molasses if using. Blend this mixture well, running your blender or food processor for a couple minutes to liquify together.

Pour the wet mixture from blender into the bowl with the dry ingredients. Mix to combine. Add the raisins and nuts if using. Drop, using a small scooper if you have one, onto parchment paper lined cookie sheet. Bake 25 minutes or until lightly browned. Store in an airtight container in the refrigerator or freeze leftovers.



Garbanzo Pecan Chocolate Chip Cookies

Satisfying with all the bean-y benefits!


Mix together in a small bowl:

1/2 cup organic spelt flour (or flour of choice etc…)

1/2 tsp. salt

1 tsp. baking powder

Blend in a food processor:

1 can garbanzo beans, rinsed and drained (or use 1 1/2 cups cooked

1/4 cup vanilla almond milk

1/2 tsp apple cider vinegar

2 tsp. golden flax seeds, ground

1 Tbls. vanilla (yes use 1 Tablespoon)

1/2 tsp. almond extract

3/4 cup organic sugar

Blend the above 7 ingredients well, then add in the flour mixture right into the work bowl of the food processor just to incorporate, then add the choc. chips, quick few pulses to combine.

1/4 cup non-dairy chocolate chips (Enjoy Life brand is my favorite)

12-15 Whole Pecans

Use a large cookie scooper if you have one, onto a prepared (greased with some coconut oil,etc…) baking sheet. The batter should be  thin (“wet”) but should hold it’s shape. Place one pecan in the center of each cookie. Bake at 350 degrees for 22 minutes or until slight browning occurs. Let cool, they firm up a bit as cooled but still remain chewy.           Makes @ 2 dozen cookies

I would have tried freezing some for later but by the next day, we had eaten them all! Enjoy!


Gluten-free Bean Cookies

Soft and Chewy, they are a fun way to get the beans in!


Bananas Raspberry Foster

2 bananas, sliced or diced
1/2 cup fresh raspberries, washed
2 Tbls. brown sugar
1 Tbls. pure maple syrup
1 tsp. vanilla

Heat all ingredients until thick and bubbly. Serve over Purely Decadant Coconut Vanilla ice cream.

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