Gluten Free Vegan Rosemary & Chile Cornbread

I am having a blast with my family. They arrived from Australia a week ago and we have been flying the foodie flag with gusto, exploring the culinary delights of Los Angeles. My little 2-year old niece, Alexandra hit the ground running when she got off the plane with the mantra "bag the jet-lag". She's been a constant source of amusement for us as she discovers L.A. As Alexandra suffers from severe allergies to wheat, dairy, eggs, and nuts, we have to take prepared food everywhere we…

I am Chow’s Member of The Month

I am thrilled to be Chow’s Member Of The Month. I am very grateful for this opportunity! I had a really interesting phone interview with Chow’s senior food editor, Jill Santopietro. We had so much in common and had a blast chatting about food, fun and family. The wonderful team at Chow did an amazing job with the article. In it they feature some of my favourite recipes: my raw vegan mayonnaise, vegan roasted beetroot dip, raw vegan chocolate cinnamon mousse, and gluten free honey carrot…

Super Seaweed and Cucumber Salad

My best friend Mikaho, who is like my second sister has mopped up the blood that has flowed out of my broken heart as I recover from my divorce this year. Mika was the first friend I made when I moved to L.A to attend UCLA over 20 years ago, and we are still as close as ever. Mika and her gorgeous boys Rei and Kai welcomed me into their home when I moved out to L.A with a loving embrace that continues to feed and nurture me. I will always cherish the time I spent living with them -…

Epicurious: Coconut Red Lentil Soup is a Finalist

I am thrilled to announce that the wonderful Epicurious has listed my vegan coconut, pumpkin, and red lentil soup as one of the top 10 finalists in their farm fresh recipe contest. I didn't enter the competition, but am honoured nonetheless. If you haven't checked out this recipe check it out. It's yummy. Or, you can pick up a copy of this special edition TasteBook where this recipe is published. Thanks Epicurious! You ROCK!

Creamy and Crunchy Potato Salad

This potato salad is the best vegan version I've ever tasted, and I don't mind sayin! Since I included this family favorite in The Blender Girl cookbook, I've been overwhelmed with emails from happy readers all over the world who agree. This sensational salad has a creamy yet crunchy texture, with a zesty flavor that strikes the perfect balance between savory and sweet. The secret is in the sauce, with the raw mayo serving as the base for the dressing. Blending a few different kinds…

Super Living Magazine: Allergy Free Christmas Menu

I was thrilled when I was approached by SuperLiving (an online magazine in Australia where I contribute a weekly recipe) to create a gluten free Christmas menu modifying traditional Aussie Christmas favourites in order to make them more forgiving for those of us living with a gluten intolerance. I decided to take the challenge one step further, and created some allergy free recipes that are gluten free, dairy free, egg free and peanut free; so that my gorgeous little niece, Alexandra…

Vegan Ginger Cinnamon Cranberry Sauce

Well, the countdown to Christmas has well and truly begun. I am soaking up every single minute of it; and literally counting the hours until I am reunited with my wonderful family in Australia. I was approached by Super Living Magazine (who feature my recipes every week) to create a "Gluten Free Christmas Menu" modifying traditional Aussie Christmas favorites. I, of course, decided to take the challenge one-step further, making the Christmas menu completely allergy free: gluten free,…

Luscious Lemon Cashew Cream

I am posting this delectable raw vegan lemon cream as a simple adaptation of the raw vanilla cashew cream and honey cream that I posted some time ago. It is so delicious; and is an incredible accompaniment to the "rock-your-world" damp lemon and almond cake I am posting at the end of the week. My mum asked me (with excited anticipation) the other day as she was "uncooking" for a Spring event, "where is that raw vegan lemon cream recipe?" I had an immediate flash-back to her infamous

Raw Chocolate Cinnamon Pudding

Hello, I am The Blender Girl, and I continue my shameless bribes with chocolate. I am a proud raw chocoholic. Or more specifically, a raw chocolate moussaholic. Today, I thought it was time I posted my favorite raw chocolate pudding recipe that can be made in less than five minutes in your blender and is absolutely divine. If the allergy free gluten free brownies didn't do the trick, I feel quite certain that this will. Those of you who joined my chocoholics program with the tofu…

Super Raw Life Magazine Fall 2010

I am thrilled to announce that I am the lead story in the first issue of Super Raw Life Magazine. When founder and editor-n-chief, Michele Marie Jeppson asked me to contribute I jumped at the chance to share my raw recipes with her readers. Sharing healthy raw recipes is a vegetarian food blogger's dream! In this issue I share some of my favourite raw recipes: my Raw Vegan Coconut Date Shake, Maple Pecan Pie Smoothie, Raw Vegan Key Lime Mousse, Raw Vegan Mayonnaise, and Raw Broccoli…

Allergy-Free Double Chocolate Brownies

I'm posting this allergy-free double chocolate brownie in honor of Ashley from Springfield, MO. We connected online when I wasl living there, but alas, we never met. We were both patients of Dr Elaine Carter, and we boned over our love of whole foods. Ashley sent me a pumpkin chocolate brownie recipe last week and asked if I could modify it to make it gluten-free. The original recipe contained mashed pumpkin and honey. I wasn't really a fan of this combination after my first-round…

Can’t Beat this Roasted Beet Dip!

This roasted beet dip is one of the most incredible dips I've ever tasted, and is loaded with cleansing nutrients. I first made a version of this recipe when I was volunteering in my mum's school kitchen. My friend Judy had her eight-year-old students hopping into this like it was hamburgers! Suffice it to say, this dip gets raves from beet skeptics. I've spiced the original recipe up with more garlic, chile, and salt, and added some lemon juice to brighten the flavors. You will need…

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