This Spicy Cilantro Slaw works great as a refreshing salad, a side dish, or as a nacho topper (tested and approved tonight).

Ingredients:

5 cups shredded cabbage (any kind – try mixing!)
1 cup shredded carrot
1 1/2 cups chopped red pepper
1 bunch of cilantro, bottom stems removed, chopped
1 pint grape tomatoes, quartered
1/2 cup chopped onion
1 jalapeno, seeded and finely chopped

1/8 cup lime juice
1/4 cup olive oil (if serving immediately, use an avocado in place of the oil)
1 Tbs garlic powder
1 tsp apple cider vinegar
Your favorite hot sauce, to taste
1/2 tsp sea salt, or to taste (optional)

Directions:

Combine all of the veggies into a large bowl. In a small mixing bowl, whisk all the dressing ingredients until mixed. Add to the veggies and stir until well incorporated.

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I never would have thought about making cake with cauliflower, but I’m pretty glad it happened. They are moist, fluffy, and have a unique but surprisingly delicious flavor. Mostly sweet and a little savory. The cauliflower adds a certain creaminess that just doesn’t compare to anything I’ve tried before.  Topped with a rosemary infused icing, it’s unstoppable. And if you want to get really fancy (and trust me, it’s worth it) garnish with some oven crisped rosemary leaves.

These cakes helped us win the Cauliflower Battle at TRC’s Iron Chef event 2017.

Ingredients:

2 1/2 cups flour (Try Bob’s Red Mill Gluten Free 1:1 Baking Flour)
1 1/4 tsp baking powder
1 1/4 tsp baking soda
1 tsp sea salt
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves
2 cups sucanat (unprocessed evaporated cane juice)
1/4 cup milled flax seeds or flaxmeal
3/4 cup unflavored soy creamer
3/4 cup extra virgin olive oil
16 oz of shredded or riced cauliflower (Trader Joe’s and Cascadian Farms sell bags of riced cauliflower, which make this recipe SO easy)

1 cup powdered sugar
About 1/4 cup soy creamer
3 Tbs dried rosemary

Fresh rosemary sprigs and a drizzle of olive oil (optional)

Directions:

Preheat oven to 350 degrees Fahrenheit. Lightly oil mini muffin tin or similar.

In a small bowl add the flax and 3/4 cup soy creamer and mix thoroughly. Set aside.

In a mixing bowl, whisk the flour, baking powder and soda, salt, cinnamon, nutmeg, and cloves. Add the cauliflower.

In another mixing bowl,  combine the sucanat and flax mixture (which should now be pretty thick). Slowly drizzle in the oil as you continue to stir until completely mixed.

Add the sucanat flax mixture to the flour mixture and stir until thoroughly combined.

Pour batter into the prepared pans. Baking times will vary depending on the size of the cakes. Use a toothpick to test for doneness. Mine took about 15 minutes for the smaller ones and 23 minutes for the hearts. Ovens will also vary. They should still be a little gooey because of the cauliflower. If they cook too long, they will get chewy. Remove from oven and let cool.

For the icing:

Put the rosemary into a fill-your-own tea bag (or just use a strainer, later). Heat about 1/4 cup soy creamer in a very small pan and add your rosemary. Let steep for at least 15 minutes. Remove tea bag and squeeze excess liquid out (or strain the rosemary out of the creamer). Add and stir creamer mixture into the powdered sugar 1 Tbs at a time until desired consistency. Use less liquid for a thicker icing and more for a thinner icing. (If you accidentally make it too thin, just add more powdered sugar.)

For the optional garnish:

Drizzle fresh rosemary sprigs with olive oil and bake at 350 degrees Fahrenheit until they start to crisp. Remove from oven and let cool.

To assemble:

Drizzle icing over cakes and garnish with crispy rosemary leaves. Share and Enjoy!

You open the fridge and sigh. There’s nothing to eat, you think. First world problems, yes, but still…

Boom. Grab that half eaten jar of peanut butter and that last banana sitting on your counter. A delicious snack shall be had.

This recipe is SO easy, but tastes SO good.

Ingredients per serving (adjust as necessary):

1 medium/large ripe banana
1 Tbs peanut butter
Toppings (optional)

Add bananas and peanut butter to a bowl and mash with a fork until relatively smooth… That’s it folks. Feel free to fancy it up if you have some odds and ends in your pantry. Cinnamon? Oats? Chocolate chips? I topped mine with shredded coconut and sliced bananas. Let me know what you tried, if you do. But it’s seriously great on it’s own. Best eaten immediately or within a couple hours of chilling in the fridge.

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This creamy concoction is pretty easy and makes a tasty addition tacos, veggies, and potatoes.

Ingredients:

1 cup raw cashew pieces, soaked in water for a few hours or overnight
1/4-1/2 cup water
1 tsp freshly squeezed lemon
1 tsp garlic powder
1/2 tsp sea salt

Drain the soaked cashew pieces. Add all ingredients (starting with the smaller amount of water) to a blender or food processor and blend until smooth and creamy. Depending on the quality of your blender, you may need to stop to scrape down the sides or adjust the amount of liquid. Chill in the fridge.

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These babies are rich, creamy, and yum. They also utilize all raw ingredients (sans maple syrup) so they are far healthier for you than sugar, dairy, or processed laden desserts.

They start with a “crust” on the bottom made with dates and walnuts. Perfect for all you gluten free kids. Then comes a layer of cinnamon pear. The lemon juice helps prevent the pears from turning color, and adds a little tartness. Then it’s all topped off with a creamy dreamy vanilla cashew cream.

You’ll want to soak the cashews for a handful of hours (or overnight), so keep that in mind. Leave them in the fridge while soaking, so they’re nice and cold when you’re ready for them. The dates also get soaked in water, but 30 minutes is fine for them.

Use very ripe pears. I love pears, but it seems to me that they’re always: not ripe enough – not ripe enough – not ripe enough – BOOM! Over ripe. So this is a good recipe for those pears that you forgot to eat and are a little on the mushy side. Storing pears in a paper bag will help them ripen faster. And if your pears aren’t super mushy yet, just chop ’em up a bit before trying to smash ’em.

Ingredients:
Walnut Crust
1 cup walnuts
8 dates (soaked for around 30 minutes, then drained)
1/4 tsp sea salt

Cinnamon Pear Layer
4 very ripe pears
1 tsp cinnamon
2 tsp fresh lemon juice

Vanilla Cashew Cream (Double the recipe and keep a stash of cashew cream in the freezer!)
1 cup cashews (soaked in water for several hours, then drained)
1/4 cup water
1/4 cup maple Syrup (check the label- maple syrup should be the only ingredient)
Pinch of sea salt (or 1/8 tsp)
1 tsp vanilla extract

Cinnamon to sprinkle on top

Serves 4

I used a mini food processor for this, but you could try in a normal sized processor or even a blender. You may have to stop and scrape down the sides.

Put all of the cashew cream ingredients in the food processor and process until smooth. Pop in the freezer to chill, while you make your other layers. (See how easy that was?!)

Rinse out the processor and add your walnuts, dates, and salt. Pulse until mixed together and sticky. Stir a little to make sure salt is evenly mixed in. Divide into 4 parts and press it down into the bottom of little bowls, ramekins, or small wine glasses.

Wash and core the pears. Then smash it all to hell! You can use a potato masher or just a fork. Stir in the lemon juice and cinnamon, then add as your second layer.

Now grab that cashew cream and top off your lovely creations. Sprinkle with cinnamon.

Share and enjoy!