The Easiest, No-Bake Rich Dark Chocolate Tart and My So-Called Off Season

It’s been a little over three weeks since I raced in Hawaii. Even though the race was a disappointment and I chose to not run and took the DNF’ed instead, the trip there was absolutely amazing. Kona is a unique experience and practically the only race I’ve ever done […]

By |November 7th, 2017|Dessert, Uncategorized, Vegan|0 Comments

Zucchini Ribbon, Sweet Cherry Tomato, Feta and Pinenut Salad

Saver the end of summer by enjoying this salad. Use smallish zucchini and shave ribbons off of them; rotating every third cut or so. Do not add olive oil, lemon or salt until just before serving as they will break down zucchini. I like to use the sweet “Sun Gold” Tomatoes

Veggie Burger w/ Chickpea-Bulgur dressing, Avocado, and Pea Shoots

Chickpea Bulgur Dressing

This is a bit of a hybrid between Hummus and Tabbouleh. It can be eaten alone or added as a condiment to veggie burgers or atop a salad of romaine greens. It is fairly quick to come together, working the chickpeas and other ingredients while the bulgur […]

Vanilla Bean Cashew Cream


By |March 7th, 2016|Raw Food, Recipes, Vegan|0 Comments

Tacos with Quinoa and Spiced Walnut Meat

These Raw Tacos are GREAT! Even non-raw foodies LOVE them. Make a batch or two of the taco meat and keep it on hand to enjoy over a salad or straight out of the jar! For a crowd or informal buffet dinner, set out taco meat, wrappers and bowls of assorted salsas, guacamole, cashew cream and vegetables and have your own fiesta

By |March 7th, 2016|Raw Food, Recipes, Vegan, Vegetarian|0 Comments

Roasted Cauliflower, Beet and Fennel Salad with Parsley and Mint

One Sunday, I picked up my CSA box from Suzie’s Farm and found beautiful beets, fennel and mint inside. I had a head of cauliflower and some parsley in the refrigerator and this recipe was born! I am always looking for new salad recipes.

Raw Chocolate and Avocado Pudding

Makes 1.25 Cups of really rich, raw, tasty, pudding!

By |March 6th, 2016|Raw Food, Recipes, Vegan|0 Comments

Mock Calamari Salad


By |March 6th, 2016|Raw Food, Recipes, Vegan|0 Comments

Hazelnut Romesco Sauce

This sauce originated in the Catalonian region of Spain. Classically Romesco sauce contains bread crumbs, but we figured that we would give it a more contemporary twist and make it gluten-free. We love its thick, silky texture, the smoky flavours from the peppers and onions and the vibrancy from the sherry vinegar. If you can’t find pimenton; substitute smoked paprika. We have been enjoying this on roasted brussel sprouts.

Cheesy Crunchy Kale Chips