Jackfruit and Heirloom Tomato Pasta (Vegan & Gluten Free)

Jackfruit Pasta.jpg



  • 1/4 Cup of Olive Oil

  • 2 Cloves of Garlic

  • 1 Large Heirloom Tomato

  • 1 Can of Jackfruit

  • 1 Teaspoon of Himalayan Sea Salt

  • 1/2 Teaspoon of Pepper

  • 1/4 Teaspoon of Cayenne Pepper

  • 1/4 Teaspoon of Oregano

  • 1/2 Cup of Kalamata Olives

  • 1 Tablespoon of Capers

  • Pasta of Choice

  • Nutritional Yeast


In a saucepan, add olive oil and garlic on medium heat until the garlic turns a golden brown.  Chop the heirloom tomato in large chunks and add to the saucepan.  Add in sea salt, pepper, cayenne pepper, and oregano.  Drain and add the can of jackfruit.  Reduce heat and simmer the sauce for 30 minutes or until the jackfruit is tender.  Stir occasionally.

Cook the pasta to the packages specification.  Add sea salt to the water.  When the pasta is al dente, drain most of the water.  Add the pasta and remaining water to the saucepan.  Add the kalamata olives and capers.  Reduce the liquid in the pan while mixing the pasta with the sauce.

Top with nutritional yeast. Serve and enjoy!      

Teff Flour Peanut Butter Cookies (GF / Vegan)

  • 1 Cup Peanut Butter
  • 1 Tsp Vanilla 
  • ½ Cup Coconut or Olive oil
  • ½ Cup Maple Syrup 
  • ½ Tsp Sea Salt 
  • 1-½ Cup Teff Flour

Preheat oven to 350°F.  Set aside an un-greased cookie sheet.  In a large bowl combine dry ingredients, set aside.  In a food processor blend syrup, oil, vanilla and peanut butter. Add the wet ingredients to the dry ingredients; blend well. If the dough seems too dry to shape, continue to mix.  Shape dough into an inch size balls. Place on cookie sheet and flatten gently with the tines of a fork in a criss-cross pattern.  Bake about 13-15 minutes. Let cool.

Peanut Butter Cookies (Gluten Free and Vegan)


  • 1 1/4 Cups - Coconut Flour or Gluten Free All Purpose Flour
  • 1/4 Teaspoon - Xanthan Gum
  • 3/4 Teaspoon - Baking Soda
  • 1/2 Teaspoon - Salt
  • 3/4 Cup - Crunchy Peanut Butter
  • 1/2 Cup - Vegan Margarine
  • 1 Cup - Brown Sugar
  • 2 Teaspoons - Vanilla Extract
  • 1 Tablespoon - Water


  1. Preheat oven to 350 degrees.
  2. Mix the flour, baking soda, and salt in a medium size bowl.
  3. Mix peanut butter, margarine, brown sugar, vanilla, and water until it fluffs up using a hand mixer or Kitchen Aide.
  4. Slowly add flour mixture to the mixture in Step 3.  
  5. If the dough seems too dry, add additional water 1-2 tablespoons at a time.
  6. Roll approximately 2 tablespoons of dough into a ball and add to a cookie sheet.
  7. Use a fork to make a criss cross pattern on the cookie.
  8. Bake for 12-15 minutes until the edges are slightly brown.

Recipe adapted from:


Basil Lemonade

It's starting to feel like summer here in the Seattle area!  I love lemonade but hate how the store bought brands are loaded with sugar.  While participating in the Whole Life Challenge, I need a healthy drink to quench my thirst on hot days.  

Here's my alternative recipe:

  • 2 Lemons
  • 1 Stevia Packet
  • 2 -3 Basil Leaves
  • Ice
  • Water
Peel and juice 2 lemons using a hand citrus juicer or something like that.  I personally use a Waring Pro for convenience.  Combine the lemon juice, stevia, basil leaves and a few cube of ice to a 16 ounce glass.  Use a muddler to blend the ingredients together and bring out the basil flavor.  Add a few more ice cubes and fill the rest of the glass with water.  Stir and enjoy! 

Blood Orange Green Smoothie

I don't know what it is but I like Blood Oranges way more than your regular run of the mill Oranges.  Maybe it's the antioxidants, the extra Folic Acid or just the name, but whenever I see these guys in the store I've got to get some.

Blood oranges taste amazing in a Green Smoothie because of their berry like overtones.  Here's the recipe I used today:

1 Blood Orange peeled

1 Cup of Coconut Water

1 Cup of Mixed Greens (I used Kale, Arugula, Mache, and Cilantro)

1 Tablespoon of Ground Flax Seed

Blend all the ingredients in a high powered blender like a Vitamix or Blendtec and enjoy!

Beet 'Em Up Slaw

Want a slaw that really packs a punch?!  This slaw features Beet Greens!  One cup of Beet Greens contains 1 gram of protein,1 milligram of iron and approximately 25% PDV of calcium.  This green is also high in Vitamin A, which is great for your immune system, heart, kidneys, and lungs.  Beet Greens are a great addition to your dark leafy vegetable rotation!


  • 2 Cups of Beet Greens
  • 1 Cup of Dinosaur Kale
  • 1/4 Cup of Watercress
  • 1/4 Cup of Yellow Bell Peppers 
  • 1/4 Cup of Red Bell Peppers
  • 1/2 Medium Beet
  • 2 Tablespoons of Veganaise
  • 1 Tablespoon of Apple Cider Vinegar
  • Himalayan Sea Salt
  • Black Pepper


  1. Wash and Chop the following ingredients: Kale, Beet Greens, Watercress, Yellow Bell Peppers, and the Red Bell Peppers.
  2. Add the ingredients above to a large mixing bowl.
  3. Add the Veganaise to the mixing bowl.
  4. Add the Apple Cider Vinegar to the mixing bowl.
  5. Salt and Pepper to taste.
  6. Mix all the ingredients in the mixing bowl.
  7. Wash and grate the Beet.
  8. Garnish the Slaw with the grated Beet.