This post contains a video (after the jump) for my favorite Almond Crunch Kale Chips recipe. Thought I’d share it again since it has a few extra tips included and they make great healthy travel food—Happy Holidays! If you haven’t made these yet, now is the time. Read more…
If you want more energy, stronger and more efficient elimination/digestion, reduced cravings for bad foods, a stronger immune system (’tis the season for colds and flu), healthy skin and hair and a bunch of other goodness, it’s time to bring the power of the green smoothie into your life with this simple recipe. A green smoothie would do you right after all the holiday feasting this past weekend. Read more…
This is a recipe that I make all the time, especially for roadtrips since it tastes delicious cold, too. I’m sharing today because it would make a perfect dish for No-Turkey Day Thanksgiving. Go ahead and toss a purple potato, or a golden beet into the mix—improvise—and tell us what combo you like best. It’s really all about the herbs! Read more…
If you want to really impress your Thanksgiving Day guests, serve these gluten-free, yeast-free crunchy breadsticks with Cashew Cheese Spread and Golden Raisin & Onion Honey Jam. They also make tasty, hearty drop biscuit if you’d like try that preparation instead. Make sure that you use gluten-free oats or gluten-free oat flour for an allergy-free recipe. Read more…
These little beauties are a perfect way to make your guests feel special this Thanksgiving. Each ramekin is carefully layered and seasoned to perfection and it shows in appearance and flavor. If you don’t have ramekins, just layer all ingredients in a medium glass casserole dish and slice once baked. Top either preparation with dairy-free Macadamia Cashew Cream Sauce and toast to the infinite possibilities for a plant-based Thanksgiving. Read more…
Sweet raisins, toasted walnuts, fresh herbs, sprouted/whole grains and a touch of sour granny smith apple make this stuffing one that everyone will love this Thanksgiving. It tastes rich, buttery and definitely “not-vegan,” so give it a try and wow your skeptical guests this Thursday. You can make this recipe gluten free, too. Just use the gluten-free bread (or bagels) of your choice. Read more…
So I am actually sitting here in the little West Virginia cottage enjoying a mini pumpkin pie (look below) and a hot cup of tea from a blend that my friend Sage Reed made for me. I’m listening to Doc Watson’s cover of “Country Blues,” a fire is going and I am feeling pretty darned good about the comfort of it all. As I type this simple recipe for my gluten-free, dairy-free pumpkin pie, I like to imagine all of YU feeling this cozy with friends and family next Thursday. Lovely. Read more…
It’s officially pie day here on YumUniverse.com. Thanksgiving is only a matter of days away and it is time to prepare, so here are two of my favorite pie crust recipes that use nutrient-rich gluten-free flours. One is made using an all purpose garbanzo bean-based gluten-free flour and the other is a sweet mixture of almond flour and sorghum. In this post, I will also share with you some of my favorite tricks for mess-free slicing (no wasting that first piece), and for making adorable single serving mini pies. And most importantly, stay tuned today for a Chocolate Pecan Pie recipe and a Pumpkin Pie recipe that uses these crusts… Read more…
Woah, this pie. This. Pie. Chocolate, pecans—the gluten-free, dairy-free decadence. Omnivores and herbivores alike will be super grateful for this treat on Thanksgiving Day. Take it to the next level and top it with a scoop of Raw Vanilla Bean Ice Cream and drizzle with warm Caramel Sauce*—everyone will leave the table ready to take on a plant-based diet first thing Friday morning. Read more…
