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Star Fruit Gluten Free Vegan Pizza!!!
The best pizza you will ever eat!
Starfruit is much like pineapple in this case, but even better and prettier.
Use starfruits when they are soft and ripe.

Serves 4-6
Pizza dough:
1 cup Millet Flour, plus additional for rolling out dough
1 cup Garbanzo Fava Flour
1/2 cup Potato Starch
1/2 cup Arrowroot Starch
5 teaspoons  Xanthan Gum
4 teaspoons  Active Dry Yeast (I like Organic Rapunzel, makes things rise well)
1 teaspoon Sea Salt 
1 cup plus 2 tablespoons Water 
4 teaspoons Agave Nectar or Honey
2 tablespoons Cider Vinegar
1/4 cup Olive Oil, plus more to grease bowl 

Pizza sauce and for assembling and serving:
28 ounces can Whole Tomatoes I always use the organic brand
1/2 c water
1 Celery stalk chopped
 6 cloves Garlic, minced
1 TBLS Olive OIl
1/4-1/2tsp Red Pepper Flakes
2 tsp. WHole Fennel Seed
2 Tablespoons Dried Basil
Sea Salt to taste

(Double everything below except cheese if you are making 2 pizzas)
Fresh Basil 10 or so large leaves
2 Star Fruit Sliced
4 Chopped Garlic Cloves
Fresh Thyme
½ Red Onion Chopped
1 Package Daiya Gluten Free Vegan Cheese for optional topping, about ½ package per pizza

  1. MAKE SAUCE: Transfer tomatoes and their juices to a
    4 cup measuring cup. Using your hands, squeeze tomatoes to quickly and roughly
    crush them; set aside. Place a sauté pan or 4 quart pot over medium heat. Add
    garlic through fennel seed to the hot pan and sauté for about 30 seconds to a
    minute, or just until the garlic begins to turn golden. Add crushed tomatoes,
    celery. basil, water and the tomato water to the garlic mixture. Bring mixture
    to a boil, stir well, cover with a splatter screen, and reduce heat to low.
    Continue to simmer, stirring occasionally, for 2 hours.

  2. After 2 hours, remove pan from heat and allow
    mixture to cool to room temperature (15 - 30 minutes depending on pan depth).
    Transfer to a blender (preferably glass) or food processor and purée until
    smooth. Yields about 2 cups sauce.

  3. MAKE DOUGH: In the bowl of a stand mixer fitted with
    the paddle attachment, combine millet flour though salt; whisk well to combine.
    In a spouted measuring cup or bowl, whisk together water through olive oil. With
    the mixer running on low, pour wet ingredients into flour mixture. Increase
    speed to medium and mix dough for two minutes. In the meantime, grease a bowl
    (at least 1 quart) with olive oil; set aside.

  4. Turn dough out onto a clean, lightly greased
    counter. Coat your hands with olive oil and shape dough into a ball (doesn’t
    need to be perfect). Place dough into the bowl. Cover top of the bowl with
    plastic wrap. Allow it to rise for two hours (or until doubled in size) at warm
    room temperature before assembling pizzas or refrigerating for later use (use
    within 3 days). Alternatively, you may place the dough in the fridge to rise
    overnight (use within 3 days).

  5. ASSEMBLE AND SERVE: Once sauce is made and the dough
    has risen, remove all but one rack from the oven. Place remaining rack on the
    lowest level, set a large, rimmed baking sheet upside down on top of it, and
    preheat to 500° F.

  6. You can split dough in half and make 2 large pizzas.
    Roll dough out on a clean, millet flour coated surface into a very thin, about
    1/8” thick, circle. Transfer dough to a sheet of aluminum foil or pizza stone.
    Top with about 1/4 cup sauce, spread evenly (an offset spatula is useful for
    this, too), leaving about 1/4” boarder around the edges. Add toppings and
    cheese. Place pizza, aluminum foil and all, onto the hot baking sheet. Bake for
    6-8 minutes or until cheese is melted and crust is golden brown. Or cook like
    you would for a pizza stone. I do 425 F for 15-20 min


This Pesto tastes sooo good! I have had other parsley pesto’s that I haven’t enjoyed that’s why I decided to make this one with Pecans, I thought it would be the perfect pairing with Parsley and it is! Its only 5 ingredients so give it a try, perfect for when you need to use up extra parsley at your house. And of course its Vegan.


1 Heaping Cup Of Loose Parsley

1/3 c. Pecans
2 TBLS. Olive Oil
1 Large Clove Fresh Garlic
¼ tsp. Sea Salt

Food process Parsley 1st for 30 seconds, next add all other ingredients and process till course or whatever consistency you prefer. Now its ready use on your favorite pasta, quinoa or my absolute favorite thing to put it on is “Exotic Superfoods Organic Coconut Meat”, its raw and kinda like noodles, I find it in the freezer section, just let it defrost on the counter then use. 

Makes 2 servings

My Favorite Gluten Free Places in Los Angeles

AKA the best list to forward to dates, boyfriends, family, friends, and anyone else who you may be having dinner with.
And when I say favorite I mean favorite, hence you will not have on this list any places that suck and can’t hold their own and these ones don’t make me feel sick!

Cruzer-(Silverlake) the best pizza place, the guys who own it are the nicest people ever plus everything is vegan

Z pizza
(Larchmont, West Hollywood) (pictured above is zpizza's "berkeley vegan" get it without the crumbles)- not as good as Cruzer but still really good!

Lucifers Pizza (West Hollywood, Los Feliz)- the roasted pumpkin toppings are pretty awesome here

Vardo -(Santa Monica), everything is vegan and it’s my favorite restaurant in town, the vegan ice cream will make you die and go to heaven 10 times over!

Chaya –(Venice, Downtown) Sushi, I think this is one of the better sushi places for a vegetarian on the west side

Indian Sweet House-(West LA)this place is a total hole in the wall and I only go there for their dosa’s on the weekend, but if you ever have one they are worth it and like $5, take it to go

Ana Purna
-(Culver City) dosa’s galore, this is the real Indian deal, and the dosa’s are spicy, you have been warned

Nirvana – (Mid-Wilshire) Indian. I love this place and perfect date ambience, always ask to sit on the cushion tables

(Mid-Wilshire) Bad Ass Ethiopian food, just ask for gluten free injera, everything is vegan here. The Ethiopian tea is just amazing but they won’t give you the recipe…

Greens Up: (Santa Monica), salad amazing-ness

Veggie Grill
: (Santa Monica,  Hollywood), l love the kale salad

Interim Café- (Santa Monica), Ask for the gluten free French toast, so good! Lots of Gluten Free stuff here!

Thai Teak- (Santa Monica) You will driving from the east side cause you will be so addicted to this place with $5 curry and everything being vegan you will not be able to get enough!

Sage- (Silverlake) A whole host of vegan and gluten free dishes.

Euphoria Loves Rawvolution Raw Café- (Santa Monica)  my favorite raw place, with almost 50 things on the menu 
Sojin- (Downtown)everything is also vegan, this place goes under the radar a lot, but the most off- the- chain sushi for a vegetarian

Babycakes-(Downtown, Larchmont) the donuts here are truly the best, the cupcakes and other treats are only so-so, so stick to the DONUTS which are baked not fried! Everything is vegan

Café Gratitude-(West Hollywood, Venice) When craving chocolate mousse pie go here. Not really a fan of the food, but the desserts kick ass! 
In regards to soy sauce at sushi places, it’s a good idea to get the little packets of SAN -J tamari (which is gluten free soy sauce) that fit in your pockets or purse. My sister even keeps some in her car for last minute sushi emergencies. 

The above restaurants have lots of gluten free options, but are not completely gluten-free restaurants so always check if the items ARE Gluten Free or Vegan, sometimes they give wrong information or change the recipe, so please double check !


                        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.


Pretty much garlic is an all the time staple for me, but due to all of
its health benefits it is great to fight infections from fall and winter illnesses.

Uses: Of course it is best the more raw and less cooked, if that is
upsetting to your stomach, try to add it to the end of making your cooked dish,
so it is still a little fresh. I love adding it to soups, Mac Squash N' Cheese
vegan style; salad dressings where I put it in raw chopped and let it sit for 15
minutes before adding onto salad

Uses: Add it to any soup or my favorite is to eat it raw and top a spinach or mixed
green salad with sliced red cabbage and a little sliced red onion, dress it with
lemon, olive oil, and a pinch of sea salt

I love all types of squash: Acorn, Kuri, Spagetti, and my favorite is Butternut

Uses: Oh all the uses for squash! Make a pie, much like a pumpkin, I
make Mac Squash N' Cheese Vegan Style. For a sweet treat  I take squash
out of the oven and right away I top it with a dab of coconut oil and a few chocolate chips,
and eat it warm , the chocolate with melt and it is fantastic!

Pomegranates are up there in one of my favorite foods.

Uses: First off most people are unsure of how to cut it, just cut it
right down the middle (being careful of your clothes as the juice will squirt
everywhere), then take one half in your hands and kinda crack it in half, peel
back the white areas with your fingers, and pick out the berries. I mainly add
pomegranate to salads, but I also like to serve it with veggie sushi, on the
plate or placing them on top the rolls, people love it!

Uses: You can use this in place of pasta or other rice. I love adding
it to soups, or with a filling that I put in crepes.
Make it: 1 part rice to 4 parts water, or 1cup Rice to 4 Cups Water