A Very Vegan Thanksgiving

Happy holidays! Can you believe Thanksgiving is next week already? Where did the year go??

What are you all thankful for? I’m thankful for my family, my friends, my health and I’m also thankful for my decision to go vegan nearly 8 years ago.

I remember my very first vegan Thanksgiving. It was so depressing because I had just learned some disappointing truths about food, as I was studying at Bauman College getting my Nutrition Educator certification at the time. I had no idea what to eat as everything seemed wrong. Flash forward to this Thanksgiving, and I couldn’t be more excited!! There are SO many wonderful options for the holidays, so fear not; even if it’s your first vegan holiday! You got this!

You may be wondering what I’ll be having for Thanksgiving, and I’m happy to share! This year, we will be joining some family for an intimate gathering of vegan and non-vegan festive foods. Our host is vegan-friendly, and will be preparing some yummy options for us including mac ‘n’ cheese, Brussels sprouts, mashed potatoes, sweet potatoes and more! It’s always such a treat when I can go somewhere for the holidays and not have to bring an entire meal for myself!

I will be contributing some additional dishes though, using some delicious recipes I’ve collected. I love experimenting with new recipes and sharing them with family and friends.

My menu includes the following:

First, our protein will come from a delicious lentil loaf, and I’ll be trying The Simple Veganista’s Ultimate Lentil Loaf.

(that’s her photo below, not mine, but isn’t it lovely?)

Secondly, I’ll be making a butternut squash casserole from Oh She Glows.

For dessert, I wanted to share this decadent sweet potato chocolate pudding, which is also from Oh She Glows, as I made this last week on a whim, and LOVED it!! It’s from her newer cookbook, Oh She Glows Everyday.

(this is my photo)

I’m tellin’ ya–you wouldn’t even know there were sweet potatoes in there, and when you top it with some coconut whipped cream, OMG. Which reminds me, Trader Joe’s just brought in their own coconut whipped cream!!! Get it while you can!!!

If you need more recipes, here are some excellent links with tons to choose from:

Oh She Glows: http://ohsheglows.com/categories/recipes-2/holiday/holiday-thanksgiving/

Minimalist Baker: https://minimalistbaker.com/vegan-thanksgiving-recipe-roundup/

Buzzfeed: https://www.buzzfeed.com/whitneyjefferson/101-vegan-thanksgiving-recipes?utm_term=.hyz5DZNMg#.wunkQxYXv

Please consider leaving turkeys off your plate, as there are obviously so many other delicious cruelty-free choices!

Wild Turkey

Consider some of these amazing facts about turkeys:

  • Turkeys are intelligent and form strong social bonds with their family and flock mates, sometimes traveling in the wild with groups of 200 or more.
  • Turkeys are very affectionate; rather similar to dogs.
  • Individual turkeys have unique voices. This is how turkeys recognise each other.
  • Three hundred million turkeys are killed in the U.S. each year, many for Thanksgiving and Christmas.

Wishing you and your family a very happy and healthy Thanksgiving! Give thanks to all the goodness in your life, even if you only acknowledge one thing!

If you want personalized help going plant based, please reach out! I’m passionate about changing the world; one meal at a time! The future is vegan!!

Green Power Protein Salad


Well, hello there, 2017! It’s so nice to meet you!

I hope you all had an awesome time ringing in the New Year! Now, it’s time to revisit those goals and check in with how you are eating. So…how are you eating? Be honest! Are you “starting” a new diet this month?

My goal with my clients is NO DIETS. The goal is to help you transition to a healthy and sustainable lifestyle, so that when the new year creeps up, it’s not some daunting task to weed out all the junk! The reality is that you can eat clean 90% of the time, and allow for those treats you love (within reason) around those special times of year or whenever you’d like. It’s not about living a restrictive life; it’s about enjoying an empowered one!

Here is a kick ass, detoxifying and energizing recipe to get you pumped for your first week of 2017! I call it my Green Power Protein Salad! It’s jam packed with nutrients, plant protein and healthy fat!

Green Power Protein Salad


Ingredients (serves 4):
•1 bunch organic kale (your favorite variety), rinsed well and chopped
•1 can organic chickpeas (garbanzo beans), drained and rinsed
•1/2 cup pre cooked quinoa
•1 avocado, chopped

For dressing:
•1/4 cup olive oil
•1 tsp apple cider vinegar
•1/2 fresh lemon squeezed
•Water, to thin, to your desired consistency
•Sea salt and pepper to taste
Whisk and drizzle over salad, then toss!

First, place kale in a big bowl with a bit of olive oil and massage for a few moments. This helps break this rough leafy green down a bit.

Place kale and other ingredients in a bowl and drizzle with dressing. Toss to coat.

Will store for about 3-4 days in tightly sealed container in fridge.

For more delicious and healthy recipes or to get started on your health related goals, contact me! It’s my joy and purpose to serve you! HAPPY NEW YEAR!

Yours in health,


Passover & Easter Vegan Recipes


Hey everyone!

Happy Spring and happy (almost) Passover and Easter! What are your plans and do they happen to include food? I am going to guess that they do! Mine sure do, and even though there are lots of things a Jewess like myself cannot (or should not) consume during Passover, there are still TONS of things to eat! …and if you celebrate Easter (or both!), not to worry! I’ve got you covered, too! There are way more choices than hardboiled eggs or ham! Let’s create some newer, more conscious traditions, shall we?

During Passover, Jews do not consume “chametz”, which includes any of the following grains:


These grains are prohibited if they’ve had any contact with water or moisture for longer than 18 minutes, which leads to rising or “leavening.” Leavening agents, like yeast and sourdough, are also considered chametz and should not be consumed.

Although technically matzo (which is what we eat during this time) is made from wheat, it is an unleavened bread, so it’s okay.

Ashkenazi Jews also refrain from consuming rice, corn, millet and legumes during Passover.

So…WHAT can we eat, if we cannot eat any of the above?? Veggies would be a great start!! 😉 Also, QUINOA is totally allowed!! So, if you’re already consuming your quinoa and veggies, the upcoming Passover menu shouldn’t even phase you! Just don’t overdo it on the Manischewitz wine! 😉

The following recipes can actually be interchangeable for both holidays, if you so please, or if you live in a mixed faith household such as myself.

I assure you, these recipes will make you (and your family) very “hoppy.” 🙂

Deviled “Eggs”

I used to go crazy for these as a kid and have not had a “real” one in many years because these make an amazing alternative that is animal and cholesterol free!


  • 6 small, organic red potatoes
  • 1 tsp Dijon mustard
  • 1/4 cup plain hummus
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Dash paprika
  • Dash Cholula, or your favorite hot sauce (optional)
  • Dash black salt (which you can find at an Indian market–it has a sulfurous taste, which makes these seem more “egg” like)

Boil potatoes until tender with a fork, then let cool completely. In the meantime, mix hummus, mustard, garlic and onion together, plus a pinch of black salt, stirring to combine. Add in hot sauce, if you prefer spicy deviled eggs. Add more Dijon or black salt to taste, then set aside. Once potatoes cool, slice in half long-ways and use a little spoon or melon baller to scoop out a small circle of the potato flesh to resemble an “egg”. Spoon the hummus mixture into the hole and garnish with paprika.

Spring Quinoa Salad

This is nice as a starter, or as an entree and it’s bursting with bright flavors and colors!


  • 1 cup quinoa
  • 1/2 tsp sea salt
  • 2 tsp EVOO
  • 1 small bunch asparagus (FYI, asparagus is on the “Clean 15″ list, so if you cannot find organic, you’re safe!), about 15 spears, washed and cut into 1” pieces
  • 1 tbsp fresh lemon juice
  • 1 cup frozen peas
  • 1 avocado, cut into chunks
  • Sea salt and pepper, to taste
  • 1/4 cup chopped fresh basil

For the dressing:

  • 3 tbsp EVOO
  • 3 tbsp fresh lemon juice
  • 1 tsp coconut nectar
  • 1 clove garlic, minced
  • 1 tbsp finely chopped fresh basil
  • Sea salt and pepper, to taste

In a small bowl or medium Mason jar, combine the dressing ingredients. Whisk to combine or shake jar with tightly sealed lid. Set aside.

If your quinoa is pre-cooked, reheat on low on stove by adding just a bit of water to your pot. If you’re cooking quinoa at this time from scratch, cook quinoa by using 1 cup quinoa to 2 cups water. Boil for 5 minutes, and simmer for 15 until water is absorbed. Fluff with fork and set aside.

In a large skillet, heat the olive oil over medium heat. Add the asparagus and fresh lemon juice. Cook until tender, for about 5 minutes–be careful not to overcook, as you don’t want mushy asparagus. You want it to be bright green! Stir in the peas and cook for an additional 2 minutes.

In a large bowl, combine quinoa, asparagus, peas, and avocado. Pour the dressing over the salad and stir until well coated. Season with salt and pepper, to taste. Stir in the fresh basil and serve.

Matzo Mac ‘n’ Cheese


  • 1 large yellow onion, chopped
  • 1 tbsp olive oil
  • 3½ cups broken matzo (use gluten free matzo, if desired)
  • ¾ cup Daiya mozzarella cheese, divided
  • 6 tbsp Earth Balance vegan butter, melted
  • 3 flax eggs, beaten (to make 1 flax egg, combine 1tbsp ground flaxmeal + 3 tbsp warm water–whisk together and set aside in fridge for 5-10 min)
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • 1¾ cups unsweetened almond milk
  • 1¼ cups Follow Your Heart vegan sour cream
  • Fresh dill, to garnish (optional)

Preheat oven to 350 degrees. Heat oil in a non-stick skillet and saute onion until golden brown. Transfer to a large mixing bowl and add remaining ingredients, reserving ¼ cup of the Daiya mozzarella.

Pour into an 8×8 dish and top with reserved mozzarella. Cover and bake 30 minutes, then uncover and bake an additional 15 minutes. If you like, sprinkle with fresh dill. Serve hot.

Cauliflower Leek Kugel with Crusted Almond Topping


  • 8 cups cauliflower florets (about 2 heads cauliflower)
  • 6 tbsp EVOO, divided
  • 4 cups coarsely chopped leeks (use both white and green parts–about 3 large leeks)
  • 6 tbsp unsalted matzo meal
  • 3 flax eggs (to make 1 flax egg, combine 1tbsp ground flaxmeal + 3 tbsp warm water–whisk together and set aside in fridge for 5-10 min)
  • 1/2 cup chopped fresh parsley, divided
  • 1/2 cup chopped fresh dill, divided
  • 1 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/3 cup almonds, toasted, chopped

Cook cauliflower in large pot of boiling salted water until tender, about 10 minutes. Drain; transfer to large bowl and mash coarsely with potato masher.

Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add leeks and sauté until tender and just beginning to color, about 5 minutes. Add leek mixture to cauliflower. Mix in matzo meal. Beat in flax eggs, 1 tbsp parsley, 1 tbsp dill, salt, and pepper in small bowl to blend; stir into cauliflower mixture.

Brush 11×7-inch baking dish with 1 tablespoon oil. Spread cauliflower mixture evenly in prepared dish. Mix almonds, remaining 7 tbsp parsley, 7 tbsp dill, and 2 tbsp oil in medium bowl to blend. Sprinkle evenly over kugel. (Can be made 8 hours ahead. Cover and chill.)

Preheat oven to 350°F. Bake kugel uncovered until set in center and beginning to brown on top, about 35 minutes. Let stand 10 minutes.

Raw Chocolate Brownies


  • 1 cup raw pecans
  • 1 cup Medjool dates
  • 5 tbsp raw cacao, or unsweetened cocoa powder
  • 4 tbsp shredded unsweetened coconut
  • 2 tbsp coconut nectar
  • 1/4 tsp sea salt

Place pecans in food processor and process until they become tiny pieces. Add in your dates and process again until the mixture sticks together, almost like a paste.

Add the remaining ingredients and process until the mixture turns dark brown. Do not over process.

Add mixture into a glass brownie pan, and press down firmly using your clean hands or wax paper.

Refrigerate for 1-2 hours. Cut into brownie squares once chilled.

Chocolate Matzo Squares


    • 6 (about 6-inch x 6-inch) lightly salted matzo crackers
    • 1/4 cup Earth Balance vegan butter, melted
    • 1/4 cup coconut sugar
    • 3/4 cup your favorite dark chocolate, chopped and melted
    • 1/3 cup minced pistachios

Preheat oven to 350 degrees. Arrange matzos on 2 large baking sheets in a single layer, breaking some in half to fit, if needed.

In a medium bowl, whisk together vegan butter and coconut sugar and generously brush on top of your matzo pieces.

Bake until the sugar is lightly browned, about 15 minutes. Cool completely.

Use a fork to drizzle chocolate and then sprinkle pistachios over the top.

Briefly refrigerate until the chocolate is set. Break into about 24 pieces and store in an airtight container at room temperature until ready to serve.

So, there you have it!! I hope these recipes will inspire a healthier version of your holidays, which ever you celebrate and I hope your holidays are joyful!

For more recipe ideas, or for personalized nutrition coaching that is specific to unique and amazing YOU, contact me!



“Pass Over” Unhealthy Foods for Passover – Recipes for a Delicious and Healthy Holiday

Greetings all! Happy Spring and happy Passover! I always get a lot of inquires from people asking me about healthy holiday recipes, and Passover is no exception! Traditional Passover foods don’t seem to cut it anymore with more and more conscious Jewish households. Good thing HTF is here to help! There are so many ways to make healthy versions of some of those comforting and traditional faves.

Not only will I be teaching a Passover cooking class at the Alpert Jewish Community Center, on healthy Passover cooking, I will be contributing to my own family’s seder to ensure we all enjoy a few non-traditional, but tradition-inspired Passover dishes. I love the symbolism of this holiday, as well as Easter and all spring holidays, as they represent a “rebirth” and a fresh start. This is the perfect time of year to detox and go through a “spring cleaning” of the body, so I hope you enjoy the recipes below!

We certainly cannot celebrate Passover without matzo ball soup!!! Below, you’ll find the recipe for a Veggie Noodle Soup with Gluten Free Matzo Balls, as well as a simple recipe for a raw Green Bean Salad and since no meal would be complete without dessert, try making the Raw Vanilla Macaroons!

Also, if you are in the Long Beach, CA area and would like to attend my cooking class, please contact Eve Lunt, Director of Jewish Life & Culture

at  562-426-7601, x1067 or email her directly at elunt@alpertjcc.org

If you would like to schedule your own private cooking class in the comfort of your own home, contact me at healingthrufood@gmail.com to set that up! I can come cook with you in your home if you are located in Los Angeles, CA (or surrounding areas), and if not, we can most certainly have a Skype class session!

Vegetable Noodle Soup with Gluten Free Matzo Balls


{Noodle soup can be so comforting! It’s so wonderful to be able to enjoy the holidays with a delicious veggie version of a classic holiday fave!}


  • 1 1/2 tablespoons extra virgin olive oil
  • 1 medium organic onion, chopped
  • 1 medium organic Russet potato, peeled and finely diced
  • 2 medium organic carrots, finely diced
  • 2 medium organic celery stalks, finely diced
  • Handful of celery leaves
  • 32-ounce carton organic low-sodium vegetable broth
  • Salt and freshly ground pepper to taste
  • 2 to 3 tablespoon minced fresh dill, or to taste
  • 1 package gluten free pasta (brown rice or quinoa pasta, any shape)
  • Vegan matzo balls

Heat the olive oil in a large soup pot. Add the onion and and sauté over medium heat until golden and translucent.

Add the potato, carrots, celery, celery leaves and vegetable broth, and 2 cups water. Bring to a boil. Simmer gently over medium heat, covered, for 15 minutes, or until the vegetables tender but not overcooked.

Season with salt and pepper and remove from the heat. Allow the soup to stand off the heat for two hours or longer  to develop flavor.

Just before serving, heat the soup through. Add the remaining ingredients and simmer over very low heat for 10 to 15 minutes. Add more water if the vegetables seem crowded, then adjust the seasonings. Serve with vegan matzo balls.

Vegan & Gluten Free Matzo Balls    matzoball

{I recently made these (they are pictured) and they were good, but do not taste like a “traditional” matzo ball. I would be curious to see how they turn out with the matzo meal, and will probably try to make them that way since I am not gluten intolerant, I just try to avoid it. In my family, we have the “sinker” lovers and the “floater” lovers. These are definitely more on the “floater”, fluffier side.}


  • 1 cup quinoa flakes (Ancient Harvest makes some that are kosher for Passover)
  • 2 cups boiling water
  • 1 1/2 cups quinoa flakes (these are in place of matzo meal, to make the recipe gluten free, you can use 1 cup matzo meal if you are not gluten sensitive)
  • 1/4 teaspoon sea salt, or more, to taste
  • Freshly ground pepper to taste
  • 1/2 teaspoon onion powder
  • 1/4 cup olive oil

In a large mixing bowl, cover the quinoa flakes with the water. Let stand for 2 or 3 minutes.

Stir in the additional quinoa flakes or matzo meal, salt, pepper, optional onion powder, and oil. Mix until well blended. Cover the bowl and refrigerate for at least 15 minutes, or longer if possible.

Just before baking, preheat the oven to 275º F.

Roll the matzo meal mixture into approximately 1-inch balls; don’t pack them too firmly. Arrange on a parchment-lined baking sheet.

Bake for 20 to 25 minutes, carefully turning the matzo balls after 10 minutes, until golden and firm to the touch; don’t let them brown.

Add to Veggie Noodle Soup and enjoy hot!

Spring Green Bean Salad

{Spring brings such beautiful produce, and green beans are one of my favorites! Crunchy, fresh and so versatile! You’ll be sure to enjoy this salad, and it’s so easy to make!}


  • Fresh raw green beans, washed well and cut into bite-size pieces
  • Diced red onion
  • Cherry tomatoes
  • Juice from one lemon
  • 3 tbsp. extra virgin olive oil
  • 1-2 garlic cloves, minced
  • Herbs & sea salt (rosemary or thyme work well)

Combine the last four ingredients in a small bowl, mix together, and pour over the first three ingredients. Stir it all up, and enjoy a simple, fresh and raw salad.

Raw Vanilla Macaroons

{As a kid, I never liked anything that had coconut in it, but now I’m a bit obsessed! Coconut is a really nutritive food and can make truly delicious desserts! These are so easy! Oh, and they are raw, vegan and gluten free!}


  • 1 cup shredded coconut
  • 1/4 cup unrefined, virgin, raw coconut oil
  • 6 tbsp. almond meal (you can easily make your own by grinding 1 cup raw almonds in a high powdered blender such as a Vitamix, or a food processor)
  • 2 tbsp. 100% grade B maple syrup
  • 1/2 tsp. pure vanilla extract

Add coconut to your food processor, and pulse several times to further break up the coconut.
Add all remaining ingredients, and run the processor again to mix completely. Scrape down the sides if necessary.Working quickly (coconut oil melts very rapidly when heated), roll the mixture into small balls and place in a dish lined with parchment paper. You can use a small scoop to measure equally sized portions and put them directly on the dish.Refrigerate immediately, allowing the macaroons to set, then cover and store in your fridge or freezer. Makes 10-15 macaroons, depending on size.

These recipes should help you and your family enjoy a delicious and healthy holiday! If you are interested in one-on-one nutrition coaching that can help you create a healthy and loving relationship with food and that will transform your life, contact me! …and don’t forget, I am also available for private cooking classes done in your home (if you reside in Los Angeles or surrounding areas), or via Skype, so you can learn how to cook virtually anywhere!!

   Chag Sameach Pesach (have a joyous Passover festival)!!!

ThanksLIVING Recipes-Healthy Vegan Recipes for Thanksgiving


Happy holidays, friends!

What a wonderful time of year!! I cannot believe Thanksgiving is NEXT week! Hopefully this is reaching you in time to get you excited and ready to prep for a delicious Thanksgiving holiday! Try one or ALL of these recipes and tell me what you think!

All the recipes listed are truly easy to make and contain no animals, no gluten and tons of flavor!

I hope you enjoy them and I’m wishing you a beautiful holiday filled with peace, love and light!

ThanksLIVING Recipes

No-Can Crans (Fresh Cranberry Sauce)

Okay, so I used to LOVE the stuff in the can, but then I grew up. Nothing beats fresh cranberry sauce! Especially with that little tang of orange zest!


  • 2 lbs. fresh cranberries
  • 1 cup filtered water
  • 1 cup organic sugar (or you can use 3-4 tbsp. raw honey as an alternative)
  • 1 teaspoon orange zest
  • 1/4 teaspoon cinnamon, freshly ground


Rinse and pick over the cranberries to make sure you get rid of any debris.
Pour the water and sugar (or honey) in a medium pot over medium heat. Gently mix until the sugar is dissolved. Bring to a boil.
Once the water is boiling, add the cranberries and stir. Bring to a boil again, reduce heat to a simmer, and cook for about 5-10 minutes until the cranberries burst.
Add the cinnamon and orange zest and stir well.
Remove from heat and allow to cool. Cover and place in the refrigerator overnight to allow the flavors to really meld and the cranberries to sweeten (optional). You can certainly serve the day of if you prefer tarter cranberry sauce.

Bountiful Maple Brussels Sprouts

Maple. Brussels Sprouts. Need I say more?


  • 2 lbs. Brussels sprouts
  • 3 tbsp. grapeseed or coconut oil
  • Sea salt and pepper, to taste
  • 2 tbsp. Earth Balance soy-free butter substitute
  • 2 tbsp. brown sugar
  • 1/4 cup 100% Grade B maple syrup
  • 2 tbsp. apple cider vinegar


Heat up your oil in a large, cast iron pan over medium-high heat. While it’s heating up, wash and trim the Brussels sprouts. You can cut off the ends and cut them in half length-wise as an option. I like them better this way.

When the oil is hot, add the Brussels sprouts to the pan along with some salt and pepper. Toss quickly to coat, turn the heat up a bit, and then leave for a few minutes. The sprouts should get nice and brown and even charred a bit.

Add the Earth Balance and the brown sugar and slowly stir. Reduce the heat to medium, stir in the maple syrup, and let everything roast for about 10 minutes (depending on the size of the Brussels sprouts) until tender. You want the sugars to caramelize, but if the pan is looking too dry you can add a couple of table spoons of water and stir gently. Add the vinegar and cool a minute or so more.

Butternut Apple Honey Soup

Was thumbing through Natural Health Magazine, and saw this and thought it would make a wonderful addition to any Thanksgiving Day feast!


  • 1 tbsp. EVOO
  • 2 shallots, diced
  • 5 cups low sodium vegetable broth
  • 1 medium sized butternut squash, peeled and diced
  • 1 tbsp. minced ginger
  • 2 Granny Smith apples, diced
  • 2 tsp. dried sage
  • ¼ tsp. nutmeg
  • Sea salt to taste
  • 2 tbsp. raw honey
  • ½ cup raw walnuts for garnish (optional)


Heat up oil in a large saucepan over medium heat. Add in the shallots and cook for 3 minutes. Add in your 5 cups of vegetable broth, butternut squash, apples, ginger, sage, nutmeg and salt. Simmer for 30 minutes. Stir in honey. Puree soup with a stick blender or in small batches at a time in a Vitamix or other high-powered blender.

Ladle into bowls and garnish with raw walnuts (you can toast them for a bit if desired).

Protein Packed Quinoa Mushroom Loaf

I had something like this at Whole Foods recently, so I found a recipe and modified it for you all to try! It’s filling, hearty and is packed with plant-based protein!


  • 1 tbsp. EVOO, plus more for greasing
  • 8 ounces organic mushrooms of choice (button work well), sliced
  • 1 cup chopped red onion
  • ½ cup shredded organic carrots
  • Sea salt & fresh ground pepper, to taste
  • 1 (15 ounce) can organic garbanzo beans, rinsed and drained
  • 3/4 cup gluten free rolled oats
  • 2 cups cooked quinoa
  • 1/2 cup chopped fresh parsley
  • 2 tbsp. minced fresh thyme
  • 1 teaspoon all-purpose seasoning such as Spike

Preheat oven to 350°F Lightly grease an 8-inch loaf pan with olive oil; set aside. Heat oil in a large skillet over medium-high heat. Add mushrooms, onions, carrots, salt and pepper and cook, stirring occasionally, until mushrooms are golden brown, 6 to 8 minutes.

Meanwhile, put grabanzo beans, oats and 1/2 cup water into a food processor and pulse until almost smooth. In a large bowl, combine mushrooms/onions/carrots, bean mixture, quinoa, parsley, salt and pepper. Transfer mixture to prepared loaf pan, gently pressing down and mounding it in the middle.

Bake until firm and golden brown, 1 to 1 1/4 hours. Set aside to let rest for 10 minutes before slicing and serving.

Top with Savory Gravery

Savory Gravory

A vegan version of a classic holiday must-have.


  • 1/2 cup EVOO
  • 3-6 cloves of garlic, minced
  • 2-3 slices of yellow onion, chopped
  • 1/2 cup Bob’s Red Mill’s gluten free all-purpose  flour
  • 4 tsp. nutritional yeast
  • 4 tbsp. tamari
  • 2 cups water
  • 1/2 tsp. sage
  • 1/4 tsp. ground black pepper
  • 1/2 tsp. salt
  • 5 or 6 white mushrooms, sliced (optional)
  • extra flour or cornstarch (optional)


Heat oil in a small saucepan. Cook the garlic and onion in it for about two minutes on medium or medium-low heat, until the onion is a cooked through and translucent.

Add the flour, nutritional yeast, and tamari to make a paste. Add the water gradually, stirring constantly. Bring the gravy to a boil on medium to medium-high heat, stirring constantly — the gravy has to boil for it to thicken. Add pepper. Stir in the sliced mushrooms, if desired. Add salt, if desired.

If the gravy is too thin for your taste, add one or two tablespoons of flour or small amounts of cornstarch to thicken it and add home-made-looking lumps. Use a wire whisk to eliminate lumps.

Serve piping hot.

Raw Persimmon Pie (redo recipe)

I love this recipe and only have it once a year and since every year I have new followers, it’s absolutely new to them! Plus, we should all eat more persimmons! They only come around once a year! This raw dessert is insanely easy to make and just as insanely delicious!


1/2 cup dry raw pecans

1/4 cup raw almonds

3 tbs. unsweetened shredded coconut

2 Medjool dates

1/8 tsp. sea salt

1/4 tsp. vanilla extract

1 tbs. raw honey

Directions for crust:

Put all dry ingredients into blender. Remove pits from dates. Put in blender and blend until finely ground but not powdery. Add in honey and blend for a few seconds. Pour into pie plate and press into shape. Set aside to make filling.


4 ripe Fuyu persimmons

1/2 tsp. cinnamon

1/8 tsp. nutmeg

Rinse persimmons, cut off tops and peel skins. Slice into pieces and remove any hard black seeds. Put fruit into blender with spices and blend until velvety smooth-about 15 seconds. Pour blended persimmons into crust. Allow to set, refrigerate for several hours. After slicing, sprinkle with additional coconut (optional) or decorate with edible flowers.

If you want more help planning out healthy holidays or getting a jump start on losing weight BEFORE the holidays arrive, contact me at 323-905-4483 to schedule your FREE 30 minute Nutrition Strategy Session!






L’Shana Tova!! Happy New Year!

It’s that time of year again; Rosh Hashanah!!! Rosh Hashanah is actually my favorite Jewish holiday because it’s so festive and happy! It’s our New Year, and it’s the time to reset and start over. This holiday represents a new season, a new life and letting go of the past. It’s a time to move forward with good intentions. Rosh Hashahah literally means, “head of the year”  and marks the beginning of the High Holiday season.

Traditional foods eaten on Rosh Hashanah are things like apples and honey, challah bread, raisins, pomegranates, sweet potatoes as well as poultry, cous cous, and wine! If you have been reading my blog for a while, you should know that I am not too traditional, mostly because I am vegan, so I have to get creative. Here’s the good news though…there are SO many wonderful and seasonal foods to choose from. Here is a long list of produce that is in season right now, so I hope this helps get your creative juices flowing!

What’s in season during the fall:

  • Apples
  • Artichokes
  • Arugula
  • Beets
  • Endive
  • Broccoli
  • Broccoli raab
  • Carrots
  • Cauliflower
  • Celery/celery root
  • Collard greens
  • Eggplant
  • Green beans
  • Green onions
  • Horseradish
  • Jerusalem artichokes
  • Kale
  • Leeks
  • Limes
  • Melons
  • Mint
  • Mushrooms
  • Okra
  • Oregano
  • Parsley
  • Pomegranates
  • Pumpkin
  • Radishes
  • Squash
  • Sweet peppers
  • Sweet potatoes
  • Rosemary
  • Scallions
  • Shallots
  • Spinach

So, do you think you can come up with something to eat with all that is available to you? Granted, I am in California. I understand that I am blessed with the bounty of local and organic produce, and that for some of you, not everything on this list will be easy to find. I am guessing most of it though, is pretty readily available to you.

For our family celebration, I plan on making something with sweet potatoes, since I love them so much! How about you give this one a try:

Curry and Maple Sweet Potato Soup


  • 4 organic sweet potatoes
  • 1 small sweet onion, chopped
  • 3 cloves garlic, minced
  • (2) 32 oz. containers organic, low-sodium veggie broth (you’ll need 6 cups total)
  • 2 ½ tbsp. curry powder
  • 2 tbsp. 100% grade B maple syrup
  • Sea salt and pepper, to taste
  • Pinch of nutmeg to top


Peel and dice the sweet potatoes.

Cook your onion and garlic over a medium-high heat in olive oil in a medium pot until the onions become translucent.

Add your sweet potatoes and cook for about 15 minutes until they begin to soften. Then add 4 cups of the vegetable broth and bring to a boil.

Once the sweet potatoes are cooked fully and they break apart easily, remove from the heat.

Using either an emulsion hand blender, a Vitamix or a food processor, puree the sweet potato and broth mixture. Do this one cup at a time if you are using a  food processor.

Transfer the pureed mixture back to the soup pot and add the curry and maple syrup. Also add the remaining vegetable broth if you want it more liquidy. Some people like a thicker soup, so it’s totally up to you.

Bring the soup to a low simmer to have the flavors meld.

Let cool  and then salt and pepper to taste.

Top with a bit of nutmeg and serve hot!


I also may be making a delicious pumpkin-centric dessert since I absolutely LOVE pumpkin! Who doesn’t??

Try this easy recipe for yourself:

Creamy Pumpkin Pudding


  • 1 15 ounce can pureed pumpkin
  • 1 2/3 cup regular almond milk
  • 6 tbsp. all-purpose flour (I like Bob’s Red Mill All Purpose Gluten Free Powder)
  • 2 tbsp. molasses
  • 1/4 cup organic brown sugar
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. sea salt


Whisk or blend together all ingredients until smooth and creamy or until well combined.Simmer mixture over medium-low heat until thickened, about 6-8 minutes.Transfer to individual serving cups and chill until set and firm, at least 1 1/2 hours. Top with coconut whipped cream!

Coconut Whipped Cream


  • 1 can (15-oz) Trader Joe’s coconut cream, cold and refrigerated overnight
  • 2-3 tbsp organic confectioners’ sugar (powdered sugar)
  • 1/2 tsp vanilla extract

Drain any coconut water from the can of coconut cream for a thicker result. Pour the coconut cream into a large, chilled bowl. Beat cream until it reaches soft peaks by hand (about 5-6 minutes) or with an electric mixer on medium-low (about 3-5 minutes).
Sift in confectioners’ sugar, using it to taste, and beat in. Briefly beat in vanilla extract, if using.

L’Shana Tova, sweet friends and may you and yours enjoy a delicious and sweet New Year!


If you enjoy these recipes and want to know how to incorporate more healthy foods into your every day life, let Dori create an in depth personalized nutrition plan for you! Contact her today to set up your FREE 30 Minute Nutrition Strategy Session!


Cooking up the Love for Valentine’s Day

Valentine’s Day is just a few days away, and I personally think it’s much sexier to cook for my beloved than to eat out! There is something so sensual and loving about preparing a meal for our loved ones that makes that particular meal tastier than one you would find in a restaurant. What could that secret ingredient be that makes a home-cooked meal so mouth-watering? Could it be…LOVE?

Valentine’s Day also coincides with February’s heart health awareness! So, you can be rest assured that the following recipes are tasty, healthy,  sexy, and they will be sure to make your lover’s heart skip a beat, in a good way. 😉 …and no one will judge if you have dessert FIRST!

The following is a suggested meal planned with all things red, so I hope they make your heart happy and your Valentine’s Day HOT!

Tomato Basil Soup (emulsion blender suggested)


  • 1 tablespoon olive oil
  • 1 medium sweet onion, chopped
  • 1 (14 1/2 ounce) can ground peeled tomatoes
  • 5 cups vegetable stock
  • Sea salt & freshly ground black pepper
  • 1/2 cup loosely packed fresh basil, thinly sliced
  • 2 cloves garlic (crushed)

Heat the olive oil in a large soup pot over medium high heat. Add the onion and garlic and cook, stirring often, until softened, about 10 minutes. Don’t overcook garlic. Next, add the tomatoes and the stock. Bring to a boil and then reduce to a simmer. Cook until soup is slightly thickened, about 20 minutes. Season with salt and pepper. Stir in the basil. Place the pot of soup directly in sink, and using an  emulsion blender, blend until smooth. Drizzle with olive oil and serve hot.

Heart Beet Salad (heart-shaped cookie cutter needed)


  • 3 large beets, scrubbed, not peeled
  • 1 tbsp. balsamic vinegar
  • 3 tbsp. EVOO
  • 3-4 fresh basil leaves, cut into thin ribbons
  • Sea salt and pepper, to taste
  • 1 head romaine lettuce, washed and dried
  • 1 handful baby spinach leaves, washed and dried
  • 1 celery stalk, chopped
  • 1 tart apple, peeled, cored and chopped
  • 2 oranges (preferably blood oranges)
  • 1/3 cup raw walnuts, chopped

Preheat oven to 450. Wrap the beets in foil or parchment paper and place on the oven rack. Roast the beets until they are tender; about 60-75 min. Set aside and let cool completely.

Prepare dressing: whisk together the balsamic vinegar, EVOO, and basil leaves. Season with salt and pepper. Set aside.

When beets have cooled, use the back of a paring knife to peel off the skins. Lay each beet on its side and cut into 1/4 in slices. Use the cookie cutter to make heart-shaped cutouts. You can juice the scraps or use them to snack on another day, if you’d like!

Cut or tear lettuce into bite-sized pieces, then place the lettuce, spinach, celery and apple into a large bowl. Cut the orange in half and score as you would a grapefruit, then spoon out the orange segments into the bowl. Squeeze the remaining orange juice into your dressing and whisk to combine.

To serve immediately, toss the salad with the dressing, then arrange on plates topped with the heart beets and walnuts.

*Recipe borrowed from the book Vegan Lunchbox

Please be Mine Penne with Coconut Vodka Sauce

  • 1 box penne shaped quinoa pasta (cook according to directions on box)

Coconut Vodka Sauce


  • 1/2 cup unrefined, virgin coconut oil, melted
  • 1 large onion, finely minced
  • 1 cup vodka
  • 2 28-oz. cans diced organic tomatoes
  • 1 14-oz. can of full fat (not light) coconut milk
  • Sea salt and pepper, to taste

Heat coconut oil in a medium saucepan on medium heat. Saute onions until softened and golden. De-glaze with the vodka, stir well, and let cook for 10 minutes. Add in canned tomatoes, juice and all, stir and bring the mixture up to a rapid bubble. Reduce the heat to medium-low to keep the sauce at a steady, low simmer, and cook for an additional 30 minutes. Pour in coconut milk and cook for 30 minutes. Season to taste with salt and pepper. Transfer half of the sauce to a blender and puree, or use your emulsion blender until it reaches your desired consistency. Best left a little chunky.

Serve over penne pasta warm. Can add fresh basil or red pepper flakes to garnish.

*Coconut Vodka Sauce recipe borrow from Bittersweet (blog page)

And now…dessert!

Cheeky Cherry Chocolate Mousse


  • 1 cup fresh organic cherries (or frozen)
  • ¼ cup dates, loosely chopped
  • ¾ cup young coconut meat (you can get coconuts from your favorite health food store or most Asian markets carry them, and you can also Youtube how to cut them open and get the meat out)
  • ½ cup young coconut water
  • 2 tablespoons raw cacao powder
  • Cacao nibs

In a blender or food processor, blend all the ingredients together, except the cherries. Once smooth, add the cherries and pulse briefly, but keep a bit chunky. Dish into bowls garnish and with cacao nibs. Serve immediately.

Wishing you all a very happy Valentine’s Day from Healing Thru Food!

If you are interested in health or nutrition coaching and want to enjoy recipes such as these on a daily basis, contact me to get started at healingthrufood@gmail.com or (323)905-4483!


A Very Vegan Thanksgiving

It’s that time of year again; the time that turkeys all over America dread! Well, thankfully you readers have me to supply you with some delicious and healthy alternative Thanksgiving recipes whether or not you choose to include turkey or not (and it’s okay if you do, just throwing in some vegan Jewish guilt…). 😉

This year, I am lucky enough to be able to partake in not one, but two Thanksgiving celebrations! I plan to represent healthy vegans everywhere by contributing some amazing dishes where people won’t even notice that they are vegan because they will be too busy scraping the pans or licking their fingers! Will they all be “traditional” Thanksgiving dishes? No.  But will they all be delicious? YOU BET!

To me, Thanksgiving symbolizes giving, family, health and abundance. Thanksgiving does not have to be a day of gorging on foods that don’t serve you, but rather a day of deliciousness, of treats (this is the time of year where you should LET GO and relax a bit), and of connection with family and friends. There are so many wonderful things to be grateful for, aren’t there? It truly is a time to reflect on those people or things that are closest to your heart, but it’s also a very important time to be able to give to yourself. You are your truest love and you deserve to give yourself what you need most, in order to be able to serve others more effectively and with more love. I love being able to give and share my healthy foods with others because it makes me feel good, so please allow me to share my  Thanksgiving menu with you:


  • Easy Butternut Squash

Main Dishes:

  • Quinoa with Butternut Squash and Pomegranate Seeds
  • Mac ‘n’ Cheese


  • Cauliflower Mashed Potatoes
  • Cheesy Brussels Sprouts


  • Pumpkin Pie Cream Squares

Easy Butternut Squash Soup (topped with sauteed garlic, spinach and slivered almond – serves 8)

  • 1 butternut squash, peeled and cut into chunks
  • 3/4 yellow onion, chopped
  • 1 clove garlic (or more if desired), minced
  • 1 64 oz. container of unsweetened almond or rice milk
  • Cinnamon to taste
  • Sea salt to taste
  • Black pepper to taste
  • Dash nutmeg
  • Soy-free Earth Balance Butter Substitute
  • 1 tbsp. fresh grated ginger
  • 1-2 cups fresh spinach
  • 1 garlic clove, minced
  • 1/4 cup slivered raw almonds
  • Olive oil

Heat butter in a large stock pot and add onions and butternut squash. Coat well and cook down for about 10 minutes. Add in almond milk and spices. Cook on low-medium for about 45 minutes. Meanwhile heat olive oil in a pan on medium-low heat and cook garlic for 1 minute. Add in spinach and then toss in almonds. Cook for about 5 min until spinach is a bit wilted. Set aside.

When squash is nice and tender, blend soup with an emulsion blender or put into Vitamix in or other high-powered blender in batches to make smooth and creamy. Ladle soup into bowls and top with sauteed spinach mix. Serve warm.

Quinoa with Butternut Squash and Pomegranate Seeds (serve warm or also makes a great cold dish-yields about 8-10 servings)

  • 1 1/2 cups quinoa, rinsed in a fine mesh strainer
  • 3 cups water or veggie broth
  • 3/4 butternut squash, peeled and cut into 1/4 inch chunks
  • 1-2 shallots
  • 1/2 cup fresh pomegranate seeds
  • 1/4 cup slivered raw almonds
  • 1 bunch fresh parsley
  • Olive oil
  • Sea salt and pepper to taste

Cook quinoa according to instructions with either water or veggie broth (I use a rice cooker). Heat olive oil on medium-low in a large skillet. Add shallots and cook down for about 5 min. Next, add butternut squash. Once quinoa is cooked through, place into a large bowl. Add in butternut squash and mix gently. Last, add in pomegranate seeds, parsley, and almonds. Season with salt, pepper and you can add a bit more olive oil it ends up being a bit too dry. This can be served immediately or you can chill and serve it cold.

Vegan Mac ‘n’ Cheese (This is most certainly a crowd pleaser! I have made this over and over for non-vegans and cheese loving folk and they always rave about it! Make it and taste for yourself just how delicious it truly is!) 1 box will serve 3-4 people
  • 1 box quinoa pasta (elbow shape)
  • ¼ cup unsweetened almond milk
  • ½ cup Daiya cheddar cheese
  • 1/4-1/2 cup soy-free Earth Balance butter substitute
  • 1/4 cup  nutritional yeast
  • Sea salt to taste
  • Red pepper flakes (optional)

Begin to boil water for pasta. Cook pasta according to directions on the box. Drain. Add Earth Balance into pot, then follow with pasta, almond milk, Daiya cheese, nutritional yeast and salt. Mix well, coating all the noodles thoroughly and serve warm.

 Cauliflower Mashed Potatoes
  • 1 small or medium head of cauliflower, rinsed, trimmed and chopped
  • 1/4-1/2 tsp sea salt
  • 1 small clove garlic, minced
  • 2 tbsp unsweetened almond milk
  • 2 tbsp soy-free Earth Balance butter substitute
  • Black pepper to taste
  • 1/4 tsp dried thyme

Bring a large pot of water to a boil with a bit of salt. When the water boils, you can either boil or steam the cauliflower till it’s tender. Drain it, and transfer it to a food processor. Pulse until the cauliflower is broken down in the processor. Add the garlic, salt, earth balance, and with the motor now running, add your 2 tablespoons of almond milk. Add a touch more almond milk if the mixture is sticking. Finally, add in pepper and thyme and pulse until thoroughly incorporated. Serve hot!

Cheesy Brussels Sprouts 

  • 20-30 Brussels sprouts
  • 1/4 cup nutritional yeast
  • 1 clove garlic
  • 2 tbsp olive oil
  • Sea salt to taste
  • 2-4 tbsp. water

Wash Brussels sprouts and cut into halves. Set aside. Heat up oil and garlic on medium heat in a large pan. Add in Brussels sprouts and saute for about 10 min until golden. Add nutritional yeast to coat and water to make a “cheesy looking” sauce. You can add less water if you want a “crustier” cheese coating, or you can thin it out. Cook down for about another 10 min until they are warm, cooked thoroughly and look CHEESY!

Pumpkin Pie Cream Squares (OMG, I am so excited to make these!!! This recipe was inspired and borrowed from Sweetly Raw)


  • 2/3 cup raw pecans
  • 1/3 cup raw almonds
  • 1/3 cup pitted, packed Medjool dates
  • 1/4 cup dried shredded coconut
  • Pinch of salt
  • 1-2 teaspoons water or vanilla

Grind the almonds to flour in a food processor.
Add the pecans, coconut, and salt, Pulse a few times to chop the pecans.
Add the dates and 1 teaspoon water. Process into a dough. Do NOT over process or the oils will release from the pecans.

Make sure the dough will hold together when pressed in your hand. If still slightly crumbly add another 1/2-1 teaspoon water and pulse briefly.

Press into the bottom of an 8×8″ pan. Set aside.

Filling (if you want a firmer/ more cheesecakey filling, add more coconut oil and a touch more sweetener to compensate)

  • 1/2 cup pitted packed dates
  • 1/2 cup So Delicious coconut milk or almond milk
  • 1 teaspoon vanilla
  • 3 tablespoons maple syrup
  • 1 1/2 cups cooked pumpkin puree
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 cup + 1 tablespoon melted coconut oil

Make sure all ingredients are room temp to avoid ceasing the coconut oil. Puree/chop the dates in a food processor.
Add the milk, vanilla and maple syrup and process until fairly smooth. You may have to scrape down the sides a few times and keep pureeing. Add the pumpkin and spices. Puree to get it as smooth as possible. Add the coconut oil and blend again.

Spread evenly over the crust using a mini offset spatula. Chill in the fridge for 12 hours (or overnight).
Note: Since the filling is on the softer side, simply freeze the bars for about an hour before slicing (after putting the whipped cream on top).

Whipped Cream

  • 1 cup full fat coconut milk
  • 3/4 cup cashews
  • 3 tablespoons maple syrup
  • 1 1/2 teaspoons lemon juice
  • 1 teaspoon vanilla
  • Pinch of salt
  • 1/3 cup melted coconut oil

Blend all but the coconut oil until smooth and a high speed blender (important for the cashews to be completely broken down for proper thickening). Add the oil and blend to incorporate.
Pour into a large shallow pan and chill in the fridge for 12 hours (if you want to speed up the firming, freeze for 1 hour and then put back into the fridge). Spread or pipe over the chilled pumpkin filling.

I want to wish everyone of you a beautiful Thanksgiving! I am certainly grateful for all of YOU! If you are looking for help to shed holidays pounds, I am always available for personalized, one-one-one, affordable and results oriented Nutrition Coaching!

Many blessings to you and yours!

Peace, love and light~Dori

Creating Success in 2012

Happy New Year, friends!

I hope the holidays have treated you well and I hope you’re ready for what could be your most AMAZING and SUCCESSFUL year yet! How will you make success your reality? Well, I’m not going to lie;  it will take some hard work and dedication, but I have faith that you are up to the challenge, aren’t you?

So, first things first; start with your MIND. Use mantras, positive affirmations or visualization to attract success and truly see yourself and talk yourself into the exact situation you want to be in. If you want to be thinner, want to have more money, sustain health, have a better job or take a vacation, envision it all and manifest it by seeing it in the PRESENT. Using the statement “I am” is a great way to get started. For example, “I am 10 lbs lighter”, “I am healthy”,  or “I have more money than I need”. New Year’s resolutions in my opinion, are a waste of time. I am a much bigger fan of setting GOALS. Goals convert ideas into targets! So, set your sights high and dream big because you can have anything your heart desires.

Using mantras can be very helpful and you can say them out loud or think about them when sitting in mediation. A mantra is a group of words that are considered capable of creating transformation, and this is what you are ultimately trying to achieve, right? Transformation. Ah, isn’t that a beautiful word? To me, I believe that when we transform, we grow and we become a better individual on all levels. Once we align our minds, the body will ultimately follow! So, know that you have all the power you need to create the changes you want, if you just let your mind be free to explore the endless possibilities.

Okay, so are we thinking a bit more clearly at this point? Good. What’s next? You guessed it, body and soul health, naturally! If our body is not getting what it needs on a physical level, then guess what? We won’t be able to fully bask in the sweetness of our dreams coming true! What’s the point of manifesting what you want and then not being able to enjoy any of it?  It’s important to be healthy in mind, body and soul, correct?

This is where Healing Thru Food comes in. HTF can help you get started on the right path by creating a plan that is personalized and unique to your needs.  Obviously we all have different goals, so why would one cookie-cutter type plan be expected to work for every single individual? Newsflash: it won’t! Who wouldn’t benefit from personalized care? Doesn’t that have a much nicer ring to it than something generic and built for the masses? Is it your goal to simply be average and get average care for yourself? Strive for bigger and better! Get the individualized and supportive care that Healing Thru Food can provide you with. Want to gain knowledge on how to eat better for LIFE? HTF provides this for you and as we all know, knowledge is power! Education is not an unsustainable diet plan that you will go on and off of. The choice is yours…

The power is all in YOUR hands, so why not be pro-active and do something with it? You cannot do if you do not know, so get educated, get empowered and get HEALTHY!

I’m ready and waiting to help you thrive in 2012 and beyond! Affordable and sustainable solutions await you…

Contact me at healingthrufood@gmail.com for more information on how to get started today!

Raw Apple Crisp

The approaching holiday season continues to inspire me to try all sorts of new festive treats! The pumpkin spice smoothie has been a major hit with the kids, so please make it for you and yours and let me know what you think about it in the comments section!

Here is a recipe I am taking to work tomorrow for our pre-Thanksgiving luncheon. I don’t know how I will compete with home-made flan, but I will try. 🙂 This is a raw, living dessert, so no fire is required–just a little time. I promise it’s worth it and you won’t even have to feel guilty about having dessert! Make this for your Thanksgiving feast and feel good about contributing something sweet, healthy and conscious.

Living foods have all their natural enzymes intact because they have not been cooked away by heating anything.  This means that your body doesn’t have to work hard to figure out how to process these foods and you’re getting all the nutrients that are naturally found in them. Remember, when we cook foods, up to 60% of the nutrients are destroyed, leaving your food less nutritious and less capable of serving you. The apple crisp contains apples which provide vitamin C, fiber, and are an anti-cancer food, and nuts, which contain healthy fats, fiber, omega-3’s and can protect your heart!


For the filling:

  • 5 organic apples (I used Gala, but use your fave!) sliced very thinly
  • 1 lemon, juiced
  • 1/2 tbsp. Saigon cinnamon
  • 1/8-1/4 cup raw agave nectar

For the crumble topping:

  • 1 cup each of your favorite raw nuts (I used 1 cup cashews and 1 cup almonds)
  • 1/2 cup dates (soaked in warm water for 10 min), remove pits
  • 1 tsp. vanilla or 1/4 of a vanilla bean
  • 1 tsp. Saigon cinnamon


Slice the apples thinly and place in a large bowl. Squeeze the juice of the lemon into the apples, along with the agave and cinnamon. Mix gently until all the apples are coated. Allow this to marinate for 1-2 hours in the fridge.

For the topping, start by processing the nuts and mix until finely ground. Next, add the vanilla, dates and cinnamon and process until mixed thoroughly.

After 1-2 hours, take the apples out of the fridge and remove from bowl, leaving liquid behind. Pile into a pie dish and crumble the nut mixture over the top of the apples. Garnish with fresh apple slices and cinnamon if you’d like.

Enjoy and happy Thanksgiving!

For more recipes or information on how to get your Personalized Nutrition Plan, contact me!