Archives for dairy-free

Peach Sorbet


2-3 peaches, quartered

3/4 cup coconut sugar

1/2 tsp vanilla extract

3 1/2 cups ice

*A commercial strength blender such as Vita-Mix would work best. Combine all ingredients in the blender on high speed for 30 sec. Eat immediately.

Summer Zucchini and Squash Spaghetti


4 zucchinis and squashes, julienned

1 cup cashews

2 cups water

1 Tbsp lemon juice

1 tsp salt

pepper or other spices to taste

Blend all the sauce ingredients in a high-speed blender, adjusting for desired thickness and flavor. Dress “spaghetti” with the cashew sauce, garnish with finely chopped basil or cherry tomato halves and serve.

Ajo Blanco

Ajo Blanco

2 cups almonds, soaked overnight*, peeled

2 garlic cloves, peeled

2 1/2 cups water

1/2 cup olive oil

1 tsp raw apple cider vinegar

sea salt to taste

several grapes, halved (optional)

dill or fennel finely chopped (optional)

Combine all ingredients except olive oil in a blender or food processor and grind to as fine consistency as possible, adding the olive oil towards the end. Chill for a couple of hours (or use ice cubes instead of water in step above). Garnish with grapes and dill before serving. Keeps in the refrigerator for 2-3 days.

Chia Pudding

Chia Pudding

1/3 cup chia seeds

2 cups rice milk, or milk of choice

1/2 Tbsp vanilla extract

1 glass container with lid

Combine ingredients in the glass container. Cover with lid and, holding tightly, shake up the contents. Leave the pudding in the refrigerator for 3-4 hours, shaking it a few more times, especially during the first couple of hours. To serve, garnish with granola, fruit, jam or a drizzle of honey.