Celebrating foods allergen-free & more
Beat the heat with an amazing Chocolate Raspberry Affogato!
Try this delicious variation of the traditional vanilla gelato and espresso treat. We’ve added raspberry ganache as the first layer…yum!
With temperatures well into the triple digits all week, this cool and refreshing dessert is the way to go.
If you’re not a fan of coffee, we have a substitution for you.
Come on and meet a new favorite dessert……
If you’re looking for the perfect potluck or barbecue friendly salad, this is it. It’s crisp, crunchy and absolutely the best broccoli salad ever!
The inspiration for making this salad came after eating a broccoli salad at Bob’s Red Mill Whole Grain Store in Oregon. That salad was so delicious, that I saved the ingredient label so I could hopefully replicate it at home. The ingredients were broccoli, celery, vegenaise, red onion, sunflower seeds, raisins, cane sugar, and red wine vinegar. Sounds easy, huh?
So we duplicated the salad using the same ingredients, but adding allergy-friendly shredded cheddar cheese. Wow!
If you know someone who doesn’t like broccoli, have them try this salad. It’s a winner!…
There’s something special about homemade blueberry jam made with love.
Most commercially prepared jams are loaded with sugar that hides the natural sweet tartness of the blueberries. Making this homemade jam is as easy as can be and has none of the refined sugars or preservatives that the store bought stuff contains.
Jam is traditionally crushed fruit with sugar and pectin. Instead of pectin, which requires lots of sugar to set, we’re using chia seeds to thicken our blueberry jam.
Chia seeds are magic. When soaked in liquid, they absorb about 12-times their weight and develop a gel-like coating. We love using them in all kinds of foods from overnight oats to sauces and baked goods.
Cha-cha-chia!
You don’t have to add loads of sugar to make a good jam. Come see…no pectin or canning required!
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Carrot and Strawberry Soup is fresh, delicious…and easy to make.
This one-pot meal is packed with personality! The bright flavor from the strawberries and the sweetness of the carrots really shine. It’s like sunshine in a bowl.
Even though it’s summer and the temperature here in Santa Clarita hit 117-degrees yesterday, this warm soup is sooooo refreshing! Besides, the warmth of the soup opens up the channels of the body and stimulates digestion.
So don’t miss making this soup, for more reasons than just being delicious!
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celebrating foods free
It’s time to celebrate and we’re going big with one of summer’s favorite stone fruits, CHERRIES!!! What doesn’t go better with cherries than light and fluffy dumplings? Cherries and Dumplings, this is one of Joel’s favorite desserts that we’ve also made as a soup.
Why are we celebrating? Joel just finished an amazing 3-month strength and conditioning program called CozmoSize.
It’s been a grueling workout program that has pushed him beyond his limits of strength and dedication, let alone, getting up before the crack of dawn. Joel’s trainer Matt, powerful in every way, has been a positive influence on how Joel looks at exercise, and now pushes the limits of his strength.
Don’t miss this awesome quote from Socrates regarding physical training…
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allergy-friendly, gluten-free and vegan
Enjoy the flavors of Greece and see how sorghum enhances the goodness of this Greek Sorghum Salad with every bite.
A lot of Greek salads and bowls are made with couscous, farro, or wheat berry. We replace the wheat with gluten-free and healthy, whole grain sorghum.
Call it a salad, or call it a bowl…you’ll love the flavors!
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free from gluten and the top 8 food allergens
Crispy on the outside and juicy in the middle, these fried green tomatoes are addictive!
This past week, our good friend Phyllis gave us green tomatoes from her garden. Score! We knew it was the perfect time to make this crisp and tangy treat.
Serve them as an appetizer or stack your sandwich high, making them the main attraction. For a real Southern treat, how about fried green tomatoes and cheezy grits?
We agree that frying is not the healthiest cooking method, but read more to see how frying at home can be made better. Our recipe also provides a healthier, baked option.
Once you’ve tried Fried Green Tomatoes, they’re hard to resist. So come on y’all, it’s the perfect time for this seasonal Southern recipe.
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We’re not trying to rush fall, but we just finished developing recipes for the fall issue of Allergic Living Magazine. Of course, squash and more squash are the stars.
Spaghetti squash is technically a winter squash, but is readily available now. We had plenty leftover to play with.
We love it. In fact, it’s hard to call it our favorite squash with so many good ones, but yes! It’s right up there and we couldn’t wait until fall to share a super simple recipe we made with just a few ingredients.
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vegan & free from gluten & the top 8 food allergens
No peanut butter in the cookies? No, and they’re the best ever!
Peanut butter cookies are always a hit, unless you’re sensitive or have an allergy to peanuts. The great news is, you don’t have to be left out!
Easy to make, our version is sure to become a family favorite. They’re made with sunflower butter and other allergy-friendly ingredients so everyone can enjoy.
These no-peanut butter cookies have a melt-in-your-mouth goodness, and they pair perfectly with……
free from gluten and the top 8 food allergens
This week we’re grilling up chickpea melts, but we’re not leaving out the notorious tuna melt.
Why both? Well, we’re not here to tell you not to eat certain foods, rather to share our love of plants with options for delicious foods you could be eating with plants at the center of your plate.
Not only that, our chickpea melt is a perfect substitution for those with fish allergy or any of the top 8 food allergens.
Besides, we think you’ll enjoy our plant-based version of a tuna melt even more than the classic. It’s amazing how this sandwich looks and tastes like the real thing.
We invite you to make and compare for yourself, and let us know what you think.
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