Thursday, 08 September 2016 20:49

Marcona Almond Mayonnaise

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¼ cup apple cider vinegar
1 tablespoon agave nectar
½ cup olive oil
2-4 tablespoons marcona almonds

Pour vinegar and agave into vitamix and puree on high speed for 20 seconds until combined
With motor running on medium or high, drizzle in olive oil to create an emulsion
Don't worry, if you don't get the emulsification, the almonds will thicken up your mixture
Blend in 2 tablespoons of almonds, then check for thickness and texture
If necessary, blend in another tablespoon of almonds, until thick and creamy

Serve with sandwiches, burgers and salads

Recipe from:

Thursday, 18 August 2016 22:18


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This hummus is smooth, rich, creamy and oh so delicious! Spread or dip it on everything

2 medium zucchini, peeled and cut into 1/2 inch pieces
1/4 cup olive oil
1 tbs garlic, minced
1/4 cup lemon juice, freshly squeezed
3/4 tsp Himalayan pink salt

Thursday, 14 July 2016 21:38

Beet Hummus

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1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*
2 Tbsp tahini sesame seed paste
5 Tbsp lemon juice
1 small clove garlic, chopped
1 Tbsp ground cumin

Thursday, 14 July 2016 21:18

5 Minute Homemade Ketchup

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▪ 11 oz no sodium tomato puree (I use Hunt brand which comes in 5.5 oz cans)
▪ ⅓ cup honey, or maple syrup (I use honey)
▪ ⅓ cup apple cider vinegar (original recipe calls for an additional 2 tbsp but I find this to be overpowering)
▪ 2 tbsp onion powder

Tuesday, 05 July 2016 21:08

Garlic Avocado White Bean Dip

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1 1/2 cups cooked white beans

1/2 avocado

2 cloves garlic (less if you like it more mild)

1 tablespoon tamari or coconut aminos

2 tablespoons fresh lemon juice

1/2 teaspoon grated lemon rind

1/4 cup walnuts

Place all ingredients except the lemon zest (grated lemon rind) in the food processor and pulse. I like this to be chunky so don’t go to far.Stir in lemon zest.Top with walnuts.


Tuesday, 05 July 2016 21:05

Walnut Parsley Pesto

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Prep time: 10 minutes

Yield: Makes about 1 1/4 cups.

1 cup shelled walnuts, about 3 1/2 ounces
2 cups chopped parsley, about 1 bunch
1/2 cup grated pecorino or parmesan cheese
3 garlic cloves, roughly chopped

Tuesday, 05 July 2016 21:01

Orange Miso Dressing

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2 teaspoons red miso
1 tablespoon coconut nectar or liquid sweetener of choice
1/3 cup water
1/4 teaspoon dried chili peppers
1 clove garlic
1 orange, juice from
1 tablespoon chia seeds
1 Place all ingredients in blender and blend until smooth.
2 Let sit for 10 minutes so chia seeds can thicken up a bit. Stir before serving.

Recipe from:

Tuesday, 05 July 2016 20:39

Tomatillo Coconut Guacamole.

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Prep time:20 mins Total time:20 mins

• 2 tomatillos, husked, chopped then pureed
• 2 avocados, mashed
• 2 tablespoons white onion, minced
• 2 garlic cloves, minced
• ½ jalapeno, minced
• ¼ cup minced cilantro

Thursday, 30 June 2016 21:09

Strawberry Poppyseed Dressing

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For the dressing:
• 1 cup sliced strawberries
• ¼ cup Kasandrinos Olive Oil
• 2 tablespoons Kasandrinos Balsamic Vinegar
• 1 tablespoon honey
• 1 minced garlic clove
• pinch of salt and pepper
• 1 tablespoon poppyseeds

Place all ingredients for the dressing, except for the poppy seeds, in a blender and blend until smooth, 1-2 minutes. Then pour dressing in a jar, add poppy seeds and shake. Place in fridge to cool Enjoy!


Thursday, 30 June 2016 20:05


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I used my Magic Bullet for this. The Magic Bullet is great for when you need to puree a small amount, like a salad dressing.

1/4 cup + 2 tbsp extra virgin olive oil
1/4 cup Vegenaise Grapeseed Oil tbsp apple cider vinegar
2 tbsp sundried tomatoes
1/2 of a green onion, rough chopped
1/8 tsp garlic powder
1/4 tsp Herbamare seasoning

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