Apples And Ginger

Gluten free,dairy free, and sugar free nourishing whole foods to heal and flourish.


Cranberry bliss bars! Slice of heaven!


These were one of my all time favorite treats when I use to work for starbucks! The starbucks version I’m sure is loaded with sugar, wheat, dairy and other naughty things. My version is just as yummy with only healthy ingredients. I made it without a ton of oils and fats also because you know how I feel about digesting fats and sugars together! They don’t work well together!

Cranberry bliss bars

1/4 cup ground sunflower seeds

1/4 cup ground gluten free oats

1/4 cup ground raw buckwheat groats

2 tablespoons ground sesame seeds

1 tablespoon tapioca flour

1 teaspoon baking powder

2 tablespoons melted vegan butter (or grass fed butter)

juice of 1 small orange

1 tablespoon orange zest

1/4 cup dried cranberries

1 teaspoon grated ginger

1 teaspoon vanilla extract

2-3 tablespoons chopped white chocolate (see below for my recipe)

4-5 packets stevia (or 1/4 cup maple/honey)

pinch of sea salt

Orange cream cheese frosting

Blend/process until creamy:

1/4 cup soaked cashews

1/4 cup soaked macadamia nuts

juice of 1 small orange

juice of 1/2 of a small lemon

1/2 teaspoon vanilla extract

1/2 tablespoon orange zest

1 tablespoon maple syrup

2-3 packets of stevia (or just add more maple/honey)

pinch of sea salt

* If you want to make your own white chocolate chunks you can melt 1/4 cup cocoa butter and mix in 1 tablespoon cashew butter and a sweetener such as stevia, honey or maple. ( I used stevia) Then let cool in the fridge until it hardens.

* Mix the cake ingredients together and form into a large 8-10 inch “cookie” on parchment paper lined pan.

* I lightly cooked this at 250F for about 15-20 minutes.

* Let cool before applying the frosting.

* Top with orange zest and dried cranberries.

* Makes 8 servings

This recipe can also be seen here  with lots of other gluten free recipes



Strawberry ginger macadamia shake


As you might have noticed everything I have made lately contains macadamia nuts in it. Part of the reason is I miss Hawaii big time and we lived off of them while we were there over a month ago. This shake makes a good desert that is easily digestible because of all the fresh ginger and no dairy. I just got a new blender and I am really excited because my other one was starting to die and just barely worked until it finally exploded (my fault-I stuck a spoon in there while it was blending to help it blend) I REALLY recommend the Kitchen aid blender because it is powerful (700 watt motor) and it doesn’t have a bunch of weird pieces that are impossible to clean. I’m sure the vitamix is even better but some of us can’t afford a $300 blender so this one does the job.

Strawberry ginger macadamia shake

2 cups coconut milk

1 cup frozen strawberries

handful macadamia nuts

3″ piece of ginger

1/2 avocado

30 drops stevia or to taste

1/2 vanilla bean(inside) or 1/2 teaspoon vanilla extract


Pomegranate macadamia raw cheese cake

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Pomegranates are great for your heart health and have been proven to lower blood pressure among the many benefits. They are also delicious and add beautiful vibrant color to any dish. This cheese cake has been in my head to make for a while and I am loving the combination of pomegranates and macadamia nut.  This recipe is for a 4″ mini cheese cake, just enough for 4 people. And yes we did have this for breakfast! Raw deserts make great breakfasts (as long as there is a protein source) especially in the spring/summer!

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Raw pomegranate macadamia cheese cake

3/4 cup macadamia nuts soaked

3/4 cup cashews soaked

1 tablespoon coconut cream

3 tablespoons lemon juice

1/4 cup pomegranate juice (freshly juiced)

2 tablespoons fresh beet juice (for color)

4 tablespoons melted coconut oil

1 tablespoon melted cocoa butter

15 drops stevia

2 tablespoons raw honey (or maple)

pinch of sea salt

For the crust:

1/2 cup ground cashews

1/4 cup ground blanched almonds (I buy the slivered almonds in bulk)

2 1/2 tablespoons melted coconut oil

pinch of sea salt

* Make the the crust and form to the bottom of a 4″ spring form pan.

* Process/blend the cheese cake ingredients together until smooth.

* Pour mixture into the spring form pan and refrigerate over night to set.

* Top with fresh pomegranate seeds and/or chopped macadamia nuts and serve! Makes 4 servings

You can also see this recipe here with many other great recipes

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Rooibos tea butternut breakfast bars

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I can’t really eat eggs so I am always on the look out for an egg free breakfast alternative. These bars are really tasty and would make a great breakfast option.  They have a bread pudding type consistency and would be really good with a little coconut milk over the top.  I went outside to soak up some sun for a few minutes today and my 3 year old had decided to come in the house and eat half of the pan of these bars. I guess that means they get the kid seal of approval!

Rooibos tea butternut breakfast bars

1 cup cooked butternut squash

1/4 cup fresh ground coconut flour

1/4 cup whole pumpkin seeds

2 tablespoons ground flax seeds

1/4 cup warm water

1/2 cup ground dry roasted sunflower seeds

1/4 cup melted coconut oil

3 tablespoons fresh squeezed orange juice

2 tablespoons raw honey

1/4 cup golden raisins

1/4 cup chopped walnuts

1 tablespoon lemon juice

2 teaspoons lemon zest

1 teaspoon orange zest

30 drops vanilla stevia

1 teaspoon molasses

1 teaspoon baking powder

1 tea bag of rooibos tea

1 teaspoon fresh grated ginger

1 teaspoon cinnamon

1 teaspoon allspice

1/4 teaspoon cloves

1/4 teaspoon nutmeg

1/2 teaspoon cardamon

pinch of sea salt

Combine the ground flax seeds with the warm water and mix for a minute or so. Combine all the ingredients together in a greased 8×8 baking pan and sprinkle the top with some of the chopped walnuts. Cook at 300 for about 20 minutes or until slightly firm.

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Try some lemon ginger coconut milk ice cream!

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This ice cream turned out really good. My 3 year old daughter and I were scraping the ice cream maker bowl to get every last bite. Ginger and lemons are also digestive aides and will give your body some help digesting the fat from the coconut milk. Enjoy!

Lemon ginger ice cream (Dairy free)

1 1/2 cups coconut cream (or full fat coconut milk)

1/4 cup raw honey

3 teaspoons lemon extract

1 teaspoon lemon zest

3 teaspoons lemon juice

1 teaspoon fresh grated ginger

10 drops vanilla stevia

Use ice cream maker as directed. I put the flavoring ingredients in the last 5 minutes or so to prevent ice chunks from forming. Makes 2 servings

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What I ate Wednesday and some new recipes

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For breakfast today I had a big bowl of chia breakfast pudding. I have been working out a lot lately so I need to give my body some extra nourishment. Chia seeds are a great source of  many minerals such as iron and magnesium and along with flax seeds they are the best plant source of omega 3 fats( the anti inflammatory fat) . You can do so much with chia seeds such as: adding them to water or juice for a great electrolyte thirst quencher, dairy free puddings, smoothies, use them as egg replacers in baking, and adding them to cereals or oatmeal.

Chia breakfast pudding

1/4 cup chia seeds

1/4 cup water

1/4 cup coconut milk

15 drops vanilla stevia

handful of goji berries (or other berries)

handful of cashews( or other nuts or seeds)


Mix ingredients together, and if you like it more soupy just add more water or milk. The chia seeds will expand about twice to 3 times their size within a matter of a few minutes.

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For lunch today I had some of my favorite korean sushi from the asian market along with some red dates. I usually try to get to the asian market about once a week to get my some of my staples such as: seaweed, coconut milk, thai and chinese food condiments, tapioca flour, and red dates. I will post my recipe for my version of the korean sushi soon. If you look at the ingredients list to most of the pickled items that go in sushi almost every one has MSG, food coloring, aspartame, and other things that should not be edible. I also made some green juice from my juicer-here’s what I put in:

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Green energy juice

handful kale (about 6 leaves)

handful of cilantro

2 apples

2 cucumbers

3″ chunk ginger

1 lemon

1/2 orange

10 drops vanilla stevia

I also dilute my juice with water 1:1 ratio so I can have some through out the day.

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For dinner I made some cod fish sticks with pumpkin seed batter, rosemary roasted carrots and a green smoothie. I thought the fish sticks were good but the kids weren’t too excited about them so I ‘m going to keep working on that one until it gets the kid approval. They definitely approved of the strawberry chocolate ice cream cake I made for desert thought. I couldn’t keep their little hands of of the thing, they were like wild vultures fighting over it( although they fight over everything so that’s just the norm for this house)

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strawberry chocolate ice cream cake (vegan)

strawberry ice cream:

1 1/2 cups coconut cream

2 cups strawberries

3 tablespoons maple syrup

35 drops vanilla stevia

1/2 teaspoon vanilla extract

chocolate cake:

1/4 cup ground sunflower seeds

1 tablespoon ground flax seeds

1 tablespoon ground coconut shreds

1 tablespoon coconut oil melted

4 tablespoons of melted chocolate chips

6 soaked red dates

* Use your ice cream maker as directed to make the ice cream to soft serve texture.

* Line a bowl with a plastic bag (to avoid sticking). I used compost bags for this.

* Slice strawberries around the the inside edge of the bowl.

* Pour ice cream to fill the bowl.

* Add a few strawberries to the ice cream (push them under so they are covered with ice cream)

* Freeze for about 1 hour

* While ice cream is freezing mix together cake ingredients and make a round “cake” about 2-3″ thick on a plate and refrigerate.

* When the ice cream is solid combine the ice cream and the cake and top with crushed chocolate chips. Let thaw for about 15-20 minutes before serving.

* Makes about 6 small servings or 4 regular servings. (very rich, I would suggest eating small servings!)

This recipe can also be found here  along with many other yummy recipes!


Raw lavender blueberry cheese cake


I have been wanting to try this for a while I just haven’t had the time and right ingredients. I still didn’t have cashews so I improvised and tried some other things that I thought would work.I thought it turned out good and kids gobbled it up so I will post the recipe . I don’t like overly sweet cheese cake but if you do just double the amount of maple syrup.

Raw lavender blueberry cheesecake

1 1/2 cup shredded coconut

1/2 avocado

1/2 cup pumpkin seeds

1/4 cup blanched almonds

1/2 cup thawed or fresh blueberries

1/2 cup melted coconut oil

1 tablespoon water

2 tablespoons coconut milk

2 tablespoons maple syrup (add 2 more if you like it really sweet)

pinch of sea salt

3 teaspoons lemon extract

1 tablespoon lemon juice

1 teaspoon lemon zest

2 teaspoons vinegar

1 teaspoon vanilla

1/2-1 teaspoon(depending on how stong of a lavender taste you want)  ground dried lavender


3/4 cup ground blanched almonds

3/4 ground flax seeds

1/4 cup melted smart balance butter(vegan)

1 teaspoon molasses

pinch of sea salt

Soak in water the shredded coconut, pumpkin seeds, and almonds for about 20-30 minutes. Drain the water and add all ingredients to the blender/ processor. Press the crust batter to the bottom of the dish. I used a large bowl for this so it made enough for 4 people. Pour the blended cheesecake ingredients onto the crust and refrigerate for about 1-2 hours. Top with fresh blueberries or blueberry jam.

This recipe can also be seen here check out this link for other great recipes also.