Chocolate-Walnut Spread / Truffles


AKA “Healthy Nutella”

Gluten free, egg-free, dairy-free, sugar free no-bake, and yummy

1.5 cups walnuts, or hazelnuts, ground

1/4 c. liquid – milk, juice, water

8 dates, pitted

1/4 c. cocoa powder

dash salt

1 tsp. vanilla

Grind the nuts in a food processor. Add liquid, process some more. Add dates, process some more.  Add remainder of ingredients and process until completely blended.  Can use as a spread or roll into balls and roll the balls in nuts, coconut, etc. for truffles.

Tropical Almond Smoothie

Using frozen fruit in smoothies results in a creamy texture and look without the addition of dairy.

3/4 c. chopped fresh or frozen pineapple

1 frozen banana

1/2 c. to 3/4 c. orange juice (to preferred thickness)

1 T. honey

1/4 c. sliced almonds

Blend together until smooth.  Makes approximately two 8 ounce, servings.

Fresh Tomato Bruschetta

If pesticides are a concern, look for tomatoes “on the vine” as they are often grown without the use of pesticides.

4 tomatoes, seeded and diced

2 tsp. dried garlic

1 1/2 T. dried parsley

1 1/2 T. dried basil

1 T. lemon juice

1/2 T. olive oil

1/4 – 1/2 tsp. dried tarragon

A dash each of red pepper flakes and salt

Fresh ground pepper to taste

Mix together in a small bowl.  Let stand for three hours unrefrigerated to blend flavors before using. Or refrigerate overnight. Makes about 1 1/2 cups.

Sesame Seed Squares

½ c. honey

½ c. smooth natural peanut butter

1 c. powdered milk

½ c. shredded coconut

1 c. sesame seeds

Heat peanut butter and honey in a medium to large sauce pan over medium heat until warm.  Add remaining ingredients, mix well.  Pat into pan evenly.  Refrigerate until firm.  Cut into squares

Baby Bok Choy with Cashews

Recipe courtesy

[used with permission]

2 Tbsp olive oil

1 cup chopped green onions, including green ends

3 cloves garlic, chopped

1 pound baby bok choy, rinsed

1/2 teaspoon dark sesame oil


1/2 cup chopped cashews

Separate the larger leaves from the base of the bok choy, leaving the base trimmed but still present to hold the smaller leaves together.

Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.)

Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked. Gently mix in cashews.

Serve with Jasmine rice and green tea. Enjoy!

Quick Light Cake

Recipe courtesy Debbie Beam–used with permission

[Egg and sugar free]

2/3 c. honey

1/3 c. oil

1/3 c. milk

1 ½ cups whole wheat flour

3 tsp. baking powder

¼ tsp. salt

1 tsp. vanilla

Beat all ingredients in a bowl until smooth.  Pour into an 8 x 8” pan.  Bake at 350 until golden brown and it springs back lightly when touched.