My health journey began in 2009 when I was diagnosed with Crohn’s disease. Since that time I have had
good periods and challenging periods; what remains the constant is my pursuit of healing through food,
meditation, and self care. I hope this page will inspire you to do the same through my recipes and advice
from personal experience.
Vegan Red Velvet Cake
(original recipe taken from Rhian Williams, I have a few substitutions of my own below)
200 ml (4/5) cup almond milk
1 tablespoon white vinegar
8 tablespoons coconut oil
1 teaspoon white vinegar (these are added at different times in the recipe)
8 tablespoons brown rice syrup
pinch of salt
150 g (1 & 1/4 cup) almond flower or almond meal (I use Bob’s)
150 g (1 & 1/4 cup) flour – I used whole wheat flour but you can make gluten free if needed, I like Bob’s Gluten free baking flour
2 heaping teaspoons baking powder
1/4 teaspoon baking soda
1 tablespoon cocoa powder
3 teaspoons beetroot powder (adds the red in red velvet!)
400 g (14 oz) tin of coconut milk
Juice of 1/2 lemon
2 tablespoons agave
1/2 teaspoon vanilla extract
1-preheat oven to 350 degrees
2-measure out almond milk and add in 1 tablespoon of vinegar, let sit for 10 minutes to create a “buttermilk”
3-put coconut oil in microwave of in large bowl and heat over a saucepan to get it to liquid form
4-Add 1 tsp vinegar, brown rice syrup, vanilla, salt, and almond flower/meal to the coconut oil
5-carefully sift in the flour, baking powder, baking soda, cocoa powder, and beetroot powder and mix together
6-add in the “buttermilk” and mix well
7-divide the mixture between 2 9″ pans (I pre grease the pans and use baking paper so the cakes don’t stick! I used coconut oil on the pan and baking paper and it worked well.)
8-bake in oven for 15-17 minutes, until a toothpick can be stuck in the center of the cake and it comes out clean
9-let cakes cool on a cooling rack post baking while you make the icing
1-place coconut milk tin in fridge overnight to allow separation of coconut cream and the coconut juice (I placed the tin in the fridge to allow for separation while I baked the cake first. I put cooled cake in the fridge too and frosted the next day.)
2-once tin is ready, open up and separate the cream from the juice – place the coconut cream in a large mixing blow. You can save the juice for smoothies or other things.
3-add in lemon juice, agave, and vanilla extract
4-use an electric whisk to whip up the mixture for 30 seconds to 1 minute – voila – frosting!
5-place bottom half of the cake on a wide plate or cake stand – spread 1/2 or less of the frosting on top
6-place top half of the cake on top of that and use the remainder of the frosting to go on top and sides of the cake. Add fresh strawberries or anything else on top to decorate.
Almond Milk, Hemp Milk, or Milk of your choice
Matcha Powder, unsweetened
Stevia sweetener or sweetener of your choice
(need Vitamix of good quality blender)
Pour milk into mug to determine proper amount of milk to use
Heat milk in microwave approximately 1 -1 1/2 minutes depending how strong your microwave is
Pour hot milk into Vitamix
Add 1 full teaspoon matcha powder
Add 12 drops or more of Stevia or sweetener of your choice
Blend on hot setting for 30 seconds to 1 minute
Pour back into mug and enjoy!
Homemade Almond Milk
1 cup whole, raw almonds
1 tsp cinnamon
Stevia or Monkfruit sweetener, 1 – 2 packets, depending on taste
1 cheesecloth for filtering
Soak almonds in water overnight. You can do this a day or two ahead of time.
Once almonds are soaked and ready, put in Vitamix. Add 3 cups of water. Add tsp of cinnamon and sweetener, if you require. I find homemade almond milk to be much sweeter than its commercial counterparts so I don’t use any sweetener in it, personally. I have seen other recipes that do and I added it here for you.
Blend on 1-2 to start then turn up to 3-6 for at least 2 minutes. Let it get very well blended into a liquid form.
Once blended, I open up the cheesecloth and put into a large mixing bowl. Pour the entire mixture from the Vitamix into the cheesecloth and filter. It’s a bit manual here so don’t be afraid to really twist the cloth and get all that liquid out! This will filter out the remainder of the shells and fiber to give you a creamy texture and taste.
Once you’re done filtering, I transfer the almond milk to jars and store in the fridge. You can increase the recipe to make more at one time but keep in mind that this is perishable and only keeps for about 3-4 days.
Also, be careful NOT to use soap when cleaning your cheesecloth, simply rinse with hot water after you have dumped the almond remains out.
I use my almond milk for all kinds of things: cereal, oatmeal, homemade matcha lattes, or just to drink!
red split lentils dried, 1 cup
1/4 teaspoon vanilla
1 teaspoon cinnamon
(I get mine from the bulk section at WholeFoods and generally buy more than what I need for one recipe)
The evening before, soak 1 cup red lentils in bowl of water (the need to soak for about 6-8 hours, more is fine!)
Take soaked lentils and add to Vitamix or any good quality blender
Add vanilla and cinnamon
Start to blend on a low setting, I start at 1-2
Add approximately 1/4 cup or so of additional water if not blending to a batter consistency
Blend about 2 mins from 1-2 to a 3-4 setting until thick and batter like
Heat large skillet pan with coconut oil or butter/margarine/ghee. I use coconut oil or ghee
Pour batter into skillet to make pancake shape – batter can be thick so I use a spoon or rubber spatula to disperse into a thinner, pancake shape
Cook approximately 2-4 minutes on each side to golden brown
Serve with berries, coconut manna, or syrup and enjoy!