Vanilla Bourbon Ice Cream with Grilled Ripe Peach and Caramelized Brown Sugar Soy Sauce (vegan & gf)

These peaches are ripe for the pickin’… ehem, sorry for my southern tongue, it’s just so hard not to let it out when I’m talking about good ‘ole peaches! This recipe couldn’t come out at a more perfect time, as August is peak peach season all across the states, especially in California where they’re harvested…

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Lightly Charred Cauliflower in Vanilla Lemongrass Infused Coconut Broth

This is one of those recipes that makes you think “huh, that sounds kinda weird, but I also want a bite at the same time.” It’s kind of like a course out of a fine dining meal that can’t be easily defined as an appetizer or entree – it simply exists as a dish with…

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Sugar-Free Avo Nog (Plant Paradox friendly)

Not to be confused with awkward nog, this drink is my take on my Uncle Jerry’s famous eggnog… well, famous to me at least. To make his nog, egg yolks were soaked in whiskey overnight, then beat with sugar, heavy cream, cinnamon, and nutmeg. The egg whites on the other hand were whipped to medium peaks…

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How to Use Coconut Butter (make coconut milk or cream in 30 seconds)

What is coconut butter? Coconut butter is thick, creamy, coconut puree, made from finely blended shredded coconut. It has a similar texture to creamy peanut butter with a lightly sweet, subtle coconut flavor. Coconut butter is 80% fat; 1 tablespoon has roughly 9 grams of fat (8 grams of which are saturated), 3 grams of…

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