Yes to Yummy


Traditional Pesto

May 13, 2014 Print this page

Always best with in-season basil, but still good year-round. Feel free to substitute mint or cilantro for new flavor combinations!


Prep Time 5 min
Cooking Time
Total Time 5 min
Yield About 1 cup of pesto

2 cups of fresh basil (or mint/cilantro/other leafy herb)

1/2 cup of pistachios (or nut of choice)

1 tablespoon of nutritional yeast

The juice of 1 lemon

1 clove of garlic

1/2 cup of olive oil

Salt and pepper, to taste

1-2 tsp sugar or maple syrup (optional)


Combine all of the ingredients in the bowl of a food processor. Pulse about 30-60 times to combine, then add salt and pepper to taste. This is obviously best with fresh, in-season basil; if you find your basil is very bitter, I recommend adding a little sugar or maple syrup to cut it a bit.

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Vegan Mozzarella Cheese

May 13, 2014 Print this page

Cheese is undeniably delicious, but unfortunately, a lot of people can’t eat it (or choose not to). No need to fear–vegan mozzarella cheese is here, providing lots of yummy flavor and texture without any dairy.


Prep Time 5 min
Cooking Time 10 min
Total Time 15 min
Yield About 3/4 cup of cheese

1/4 cup of cashews (soaked overnight)

1 cup of hot water

3 tablespoons of tapioca powder

1 tablespoon of olive oil

1 teaspoon of garlic powder

1/2 teaspoon of salt

1 teaspoon of apple cider vinegar


In the blender, combine the soaked cashews with the hot water, tapioca powder, olive oil,  garlic powder, salt, and apple cider vinegar. Once everything is combined, transfer the cashew liquid to a small non-stick saucepan.

Stir the mixture continuously over medium-high heat. If it starts to vigorously bubble or burn, decrease the heat to medium or medium-low. Within a few minutes, the “cheese” should start to thicken and will become very hard to stir. Just keep going and eventually, the mixture will look quite a lot like melted cheese. (It will feel like it, too, if you touch it!)

Set the “cheese” aside until you’re ready to make pizza, grilled cheese sandwiches, or mac and cheese. You will fall in love.

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Strawberry Almond Milk

April 16, 2014 Print this page

Yum is right! You could drink this milk on its own…it’s seriously good…especially with fresh strawberries and flecks of vanilla bean inside.


Prep Time 24 hr
Cooking Time
Total Time 24 hr 5 min
Yield 6-8 1 cup servings

1 cup of raw almonds

3 1/2 cups of water, plus more for soaking

2 cups of fresh (or frozen + thawed) strawberries

2 tablespoons of honey (or preferred liquid sweetener)

1 small vanilla bean

A pinch of salt


Soak the raw almonds in enough water to completely cover them for 24-48 hours. The longer you soak the almonds, the creamier your milk will be, especially if your blender can be very grumpy (like mine).

Drain the almonds and discard the soaking water.

Blend the almonds with 3 1/2 cups of fresh water, the strawberries, honey, vanilla bean, and salt.

Once the almonds have been well-pulverized, pour the milk into a nut milk bag or an old pair of pantyhose (it’s weird, but I swear it works) and squeeze out as much liquid as possible into a cup or container. Discard the leftover nut pulp or use in smoothies, crackers, or as a dip for fruit.

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Coconut Frosting

December 31, 2013 Print this page

Light, creamy, and just a little sweet, this delicate frosting perfectly compliments more decadent flavors like chocolate and coffee. I used this on top of Paleo Mocha Coconut Frappuccino Cupcakes!


Prep Time 5 min
Cooking Time
Total Time 5 min
Yield Enough frosting for 15-20 cupcakes

3/4 cup of palm shortening

1/3 cup of coconut nectar (can be substituted with honey or maple syrup)

2 tablespoons of arrowroot powder

2 tablespoons of coconut flour

2 tablespoons of full-fat coconut milk

1 teaspoon of coconut extract

1 teaspoon of vanilla extract

1 teaspoon of cinnamon

A generous pinch of salt


In the bowl of a stand mixer, beat together the palm shortening, coconut nectar, arrowroot powder, and coconut flour on high speed until light and fluffy, about 3 to 4 minutes.

To the frosting, add in the full-fat coconut milk, coconut extract, vanilla extract, cinnamon, and salt. Keep beating on high for a minute or two more, then taste and adjust the flavor.

Scoop the frosting into a pastry bag or a large ziploc bag with a corner snipped off. Secure the bag, push the frosting to the bottom, and twist the top.

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Cashew Cream

December 21, 2013 Print this page

Sweet, nutty, and creamy, this easy topping is a fabulous compliment to Chocolate Chip Banana Cake!


Prep Time 4 hr 30 min
Cooking Time
Total Time 4 hr 30 min
Yield 10 servings

1 cup of raw cashews

Water, about 2 cups

1/2 of a ripe banana

1 tablespoon of vanilla extract

2 tablespoons of raw honey (can be substituted with maple syrup)

2 tablespoons of coconut sugar

2 tablespoons of coconut, almond, or cashew milk



Put the cashews in a small saucepan, add just enough water to completely submerge, and soak until soft, at least 4 hours and preferably overnight

Dump out the cashew water (it’s full of anti-nutrients!) and pour the cashews into the blender with a cup of fresh water. Add the banana, vanilla extract, honey, coconut sugar, and coconut/almond/cashew milk. Blend until completely smooth, about 3 to 4 minutes.

Transfer the cashew mixture to the bowl of a stand mixer. With the whisk attachment, beat on high until significantly lighter, about 10 minutes. Put the bowl with the frosting in the refrigerator to cool for about half an hour before serving atop or alongside Chocolate Chip Banana Cake.


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