Chocolate Vanilla Mint Raspberry Swirl Parfait Recipe
Dairy free Ice Cream Drink
This Drink is just about the best thing ever, Make it for New Year's Eve with a little Rum and knock everyone's socks off!

Chocolate Coconut Ice Cream Non-Dairy
Vanilla Coconut Ice Cream Non-Dairy
Candied Orange Zest (which i will show you how to make below)
Mint a few sprigs
Raspberry Coulis (see below)
Rice Milk
Coconut Milk
Dates or Figs (optional)
Mineral Water

Candied Orange Zest Directions:
Zest of ½ an organic orange, thick slices no pith
¼ cup water
 ¼ cup agave
Bring zest to boil in water, and rinse, bring the same zest to boil in new water and rinse again (this process make the zest less bitter and more sweet). Then bring ¼ c water and agave to boil, add zest and cook till it becomes syrup like and thick, remove from heat  and  let cool next remove zest from syrup, you will discard the syrup and only use the zest which is hardened and candy like at this point.

Raspberry Coulis Directions:
½ cup fresh or frozen raspberries, I use frozen
¼ cup water
½ tsp. vanilla extract
¼ cup agave
1 tsp. fresh lemon juice

Combine all ingredients in sauce pan over medium heat. Stir constantly until all ingredients are well blended and coulis has a smooth consistency. Cool

To Assemble Parfait
Put 1 or 2 Dates or Figs (optional) in the bottom of the glass and 1 scoop Chocolate Coconut Ice Cream and 1 scoop Vanilla Coconut Ice Cream, 2 spoon fulls coconut milk, next put 1-2 Candied Orange Zests on, and a spoon full of
Raspberry Coulis, repeat all steps again, add a splash or two of rice milk, and a splash or two of mineral water. Top with mint. The liguid should only go about 2/3 up the glass, with the ice cream sticking out at the top. Drink Up!
I always thought you could throw in a little rum if you wanted to spice things up a bit

I love this cake; it’s easy, looks fancy, and tastes FABULOUS! Everyone is gonna love it and no one will know its gluten free I promise, until you tell them.  You could have never made a cake in your life and you can still do this, so get to it. It’s died green with a natural dye too! Gluten Free and Vegan so everyone can be happy for the holidays.


1/2 Package (About 1 ¼ C.) Bob’s Red Mill Gluten Free Chocolate Cake Mix
½ Package Bob’s Red Mill Vanilla Cake Mix (Which Will Be Split Into 2 Portions -3/4c.)
3 Tbls Total Ground Flax Seed (Used In 1 Tbls Portions)
½ C. Flax Milk (Or Other Milk Alternative, Anything Works Here)
½ Tbls. Fresh Lemon Juice
1/8 Tsp. Cinnamon Ground
½ C. Distilled Coconut Oil (Broken Up Into 1/4c. And 2 Portions- 1/8c.)
1 Whole Medium Sized Pomegranate
15-20 Small Drops SEELECT Natural Color Forest Green. I buy mine from the Health Food Store but you can also order online

Ingredients broken down into each cake, you are making 3 separate cake mixes one green, one white, and one

Chocolate Cake Mix:
1 TBLS. Ground flax seed
1/2 Package (about 1 ¼ c.) Bob’s Red Mill Gluten Free Chocolate Cake Mix
½ c. Flax Milk
½ TBLS. Fresh Lemon Juice
1/8 tsp. Cinnamon
1/4c. Coconut Oil, soft
3 TBLS. Hot Water

Vanilla Cake Mix:
3/4c. Bob’s Red Mill Vanilla Cake Mix
1/8 c. Water 
1/8c. Coconut oil, soft
1 TBLS. Ground Flax Seed

Green Vanilla Cake Mix:
3/4c. Bob’s Red Mill Vanilla Cake Mix
1/8 c. Water 
1/8c. Coconut oil, soft
1 TBLS. Ground Flax Seed
15-20 small drops SEELECT Natural Color Forest Green

I make this is a mini bundt pan 6 in. it will also fit into a 8in. see below for larger pans. This recipe can sound overwhelming but just think of it as making 3 separate cake mixes that you layer. Read everything thru first for best understanding.

Turn oven on to 325 degrees

1) Start with chocolate mix, in a small bowl mix ground flax seed with 3 TBLS. Water and let sit for 3 min, Next  in a larger bowl mix put flax mixture and all other ingredients EXCEPT HOT WATER and mix with a hand mixer for 2 minutes, then add 3 TBLS. Hot Tap Water, for 1 min. Set aside

2) Make White Vanilla Mix, in a small bowl mix ground flax seed with 3 TBLS. Water and let sit for 3 min, Next in a larger bowl mix put flax mixture and all other ingredients  and mix with a hand mixer for 2 minutes. Set aside.

3) Make Green Vanilla Mix (same as above with White Mix but you will add color) in a small bowl mix ground flax seed with 3 TBLS. Water and let sit for 3 min, Next  in a larger bowl mix put flax mixture and all other ingredients and mix with a hand mixer for 2 minutes. Then add your natural color a few drops at a time while hand mixing, make sure to mix well and scrape sides of bowl with spatula to get all color in, add drops till desired color, with this particular color the color you see in your bowl is the color the cake will be.

Now To Assemble  Cake:

4) Heavily grease  a 6in Bundt Pan with cooking spray

5) Start with Vanilla Mix add it by the ½ TBLS. 6 sections into pan, leaving spaces in between, put ½ TBLS of green mix  into the in-between spaces of the 1st layer, so it will be every other white and green on 1st layer. Now comes the chocolate layer cover all the white and green with one solid layer which will be about 1/3 of the total chocolate batter. REPEAT with the white and green layer, then do the chocolate. Try to make 6 layers (3 of white/ green and 3 of chocolate.) Starting with green mix and white mix, then chocolate, so that when you flip the pan over the green and white are on top which is prettier. Don’t get too overzealous about using all the batters; sometimes you have extra batter no worries just put them into cupcake tins. Fill till cake pan is about ¾ full.

6) Bake at 325 degrees for about 35 min, check with toothpick and cook until toothpick comes out clean.

7) Let cake cool 10-15 min, you can gently take a butter knife and outline the cake in the pan to make sure it releases easily. Flip out onto your cake plate.

8) Remove all the seeds from your pomegranate, line cake with pomegranates.

9) Enjoy it!!!

If you want to make a bigger bundt cake in a larger size cake pan just double everything. I like things mini…



These are a muffin cupcake, kinda too sweet to be just a muffin, but lovely none the less. No dairy but has eggs.

1 cup Coconut Oil (I always use distilled, so it has no flavor) Room Temp
1 ¼ c. Sucanat (or granulated sugar of choice)
3 Eggs
1 tsp. Vanilla Extract
3/4c. Almond Milk
2 ½ c. Bob’s Red Mill All Purpose Gluten Free Baking Flour
3/4tsp Baking Powder
½ tsp. Xanthum Gum
1/4tsp. Baking Soda
¼ tsp. Sea Salt
3/4c. Chocolate Chips

Bake it:
1)Preheat oven to 325 degrees. Grease or line 18 muffin tins. Beat Coconut oil (make sure coconut oil is at room temp)
and sucanat with a hand mixer till creamy. Add eggs, vanilla, and almond milk, beat until well blended.

2)Add flour, baking powder, xanthum gum, baking soda, and salt, blending with mixer till smooth.

3)Stir in chocolate chips by hand.

4)Fill muffin tins ¾ full.  

Bake muffin cupcakes until a toothpick inserted comes out clean. About 20 min.

Eat Up!

Make It!
1 Bob’s Red Mill Pizza Crust (comes with yeast)
2TBLS. Succnat (my favorite unrefined sugar but use anything granulated you like)
2 TBLS. Coconut Oil
2 Eggs
1 ½ c. Almond Milk

3 medium sized apples, peeled and chopped finely
1c. Nuts….walnuts or pecans
2/3 c. Sucanat
1 tsp. Cinnamon
¾ c. Coconut oil (for dipping)

½ c. Coconut oil
½ c. Sucanat
1/8 c. Almond Milk

How to do it:
In a large bowl, dissolve yeast in milk. Add 2 tablespoons coconut oil, eggs, 2 tablespoons sucanat, salt and the pizza crust flour; beat until smooth. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Combine the apple, pecans, cinnamon and remaining sugar; set aside. Punch dough down; divide in half. Cut each half into 16 pieces. On a lightly floured surface, pat or roll out each piece into a 2-1/2-in. circle. Place 1 teaspoon apple mixture in center of circle; pinch edges together and seal, forming a ball. Dip in remaining coconut oil.    
In a greased 10-in. tube pan, place 16 balls, seam side      down; sprinkle with 1/4 cup apple mixture. Layer remaining balls; sprinkle with remaining apple mixture. Cover and let rise until nearly doubled      (sometimes is won’t double again, no worries) about 45minutes. 

For Carmel Topping: Combine all ingredients in a saucepan; boil 3 minutes, stirring constantly. Slowly pour over warm cake.This bread only gets better day by day soaking up the carmel, so I highly suggest making it the day or night before you want to eat it.

Nicobella Organic Vegan Truffles are AMAZING! They have a lot of gluten free varieties like sunflower butter banana, walnut flaxseed truffles, and my absolute favorite Holiday Spice. These are the perfect gift for anyone vegan or gluten free in your life, or for yourself. They also have a munch, all of which are gluten free. All the chocolate is fair trade and comes from Theo Chocolate out of Seattle. Check out their website HERE for online ordering, or where you can buy it .

                        Both Are Gluten Free and Vegan!

This Is A Lot Like Aloo Gobi, But Instead Of Potatoes It Has Spinach Which Is So Much Healthier. Eat It With The Dosa Recipe Below.

½ Large Onion Chopped
2 Cloves Garlic Chopped
½ Tsp Ground Coriander
¼ Tsp Whole Coriander Seed
½ Tsp Fennel Seed
¼ Tsp Ginger Powder
½ Tsp Mustard Seeds
½ Tsp. Curry Powder
¼ Tsp. Turmeric Powder
Shake Of Cinnamon

2 Large Ripe Organic Tomatoes Chopped

¾ C. Water
½ Head Organic Cauliflower Florets
Juice of 1 Lemon
½ Pound Organic Fresh Spinach
Salt to taste

Sauté onion and garlic in olive oil till onions are turning translucent and soft, add all spices cook two minutes, next add tomatoes, water, cauliflower and lemon. Bring to boil and simmer at med. heat for about 15 minutes. Add spinach and cook another 5 minutes or until cauliflower is soft. Add salt to taste.  Top with cilantro if you like.

This recipe serves about 2-3.

Just a tip: When in doubt always add more salt or lemon if it needs a little more something.

Side note: Meyer Lemon tastes great in this, as does Cheddar Cauliflower. Cheddar Cauliflower boasts
25 times more beta carotene than regular cauliflower and has a bit of a creamier texture. I buy mine at the


A Dosa Is More Like A Crepe, Great For Eating With Gobi Palak Or Any Indian Food With Your Hands! These Are Seriously The Tastiest Dosa's Ever!

1 ½ c. Good Karma Original Flax milk 
1/4c. Water
 c. Bob’s Red Mill All Purpose Gluten Free Flour
c.  Sweet Rice Flour
1/4c. GarFava Flour (Garbanzo and Fava Flour Mix)
1 TBLS. Arrowroot
1/4c. Plain Coconut Yogurt (I use soy delicious brand)
 tsp. Sea Salt
1 tsp. Cumin Seeds

Blend or Food process all ingredients for 30 sec. , just until mixed. It helps to chill this batter in the fridge for 1hr. but if you are impatient you can use it right away. Like I said it’s more like a crepe so that’s how you cook it. I use a 10 inch heavy skillet, with non spray stick. Pour approx. 1/2 cup of batter into pan make sure pan is already hot at med. heat.  Use your wrist to tilt the pan and cover the whole pan with batter.  Let it cook the most on the first side, also helps prevent sticking, then flip with long thin spatula to other side ,cooked till slightly brown is what you are going for. This batter can be poured slightly thicker than you would pour a crepe and cooked till still palpable, don’t overcook them or they will become too brittle.
This recipe makes about 6. 


Mac Squash N’ Cheese Gluten Free & Vegan Style


Gluten Free Elbow Noodles Enough For A Large Serving (Or Sometimes I Like To Put It With Wild Rice!)

Coconut or Olive Oil For Cooking

1 Finely Chopped Garlic Clove

1/2 Cup Smashed Squash I Prefer Red Kuri But You Can Make With Butternut or Acorn Too

1/2 Cup Unsweetened Flax Milk (Or Almond, Or Any Milk Alternative That Isn’t Sweet)

3 Tablespoon Nutritional Yeast

1 Tablespoon Gluten Free Wholegrain Mustard (I Love Tracklements That I Get At Whole Foods)

1 Tablespoon Arrowroot

Pepper And Salt To Taste

This Recipe Is Sooo Easy! Make your squash, cut into normal squash slivers (the smaller the faster it cooks), I like to bake mine in the oven on a baking sheet with  a small amount of water, I like to make squash the day before I make this recipe for dinner and I just make extra. After cooking squash make your noodles while they are cooking put oil in pan cook garlic for 1 minute add all other ingredients to pan and cook for 3 minute stirring well. Stir squash mixture into noodles add salt and pepper and devour! Need to make more? Double everything, this recipe makes enough for 1 large bowl

This Recipe Has A Really Sweet And Pleasant Flavor! Plus A Great Meal For Kids.
Need it creamier? Add a little more oil or flax milk for creaminess. You can really eyeball this
recipe if that’s what your going for, just trust your taste buds.