Coconut Yogurt

I love yogurt, but hate all the mass amounts of sugar in it.  Making yogurt from scratch provides you the control of what goes into this heavy laden probiotic source. Yield: 32 oz.


32 oz. coconut milk

3 Tbsp. arrowroot powder

2 Tsp. agar

3 capsules of probiotic

1 Tbsp. vanilla extract (Edwin & Lesha)


Heat coconut in a pot to 180 degrees. Add arrowroot powder and agar; whisk. Allow to cool to 110 degrees.  Add probiotic capsules and vanilla. Whisk until blended. Place cooled yogurt in mason jars with lids.  Place jars in a ice chest protected by towels to allow to fully cool and ferment for 8 hours.  The longer you cool this way, the more tart your yogurt will taste.

I enjoy mine with a touch of home made granola.












GF Chocolate Chip Pancakes

I used to think the whole Gluten Free thing was just a fad; often raising my eyebrows when I’d hear another friend become one.  That was until my middle daughter whom suffered from keratosis pilaris, began getting worse and worse.  We tried most of the external treatments, and took her to a couple dermatologists. Not surprisingly, neither doctor felt food was a trigger.

As I mom, I think there is a internal warning signal that sounds and tells you to dive into your own research to care for your children when you aren’t satisfied with answers. This is just what I did.  After months of her physically writhing in itchy skin episodes, I decided to try gluten free.  With so many alternatives available, this was so easy.  I swear to you, within a week, the crying and complaints about even the softest of clothing, subsided.  After a month on the diet, I heard no more from her.  In addition to her diet, I include a non-dairy acidophilus, along with shea butter externally.

I am constantly adapting recipes for my family, because eat a plant based diet. So it comes as second nature to switch recipes to meet our needs.   My daughter Margeux LOVES pancakes.  Here is my organic gluten free version. I know you’ll love it.  They are light and fluffy, and taste great even reheated the next day. I enjoy mine with Daiya’s non dairy creme cheese, mango wedges, toasted pecans, a drizzle of maple syrup, and a light sprinkle of organic powdered sugar.



Yield: 6 Waffles


1 3/4 cups Bob’s Red Mill all purpose flour

2 tsp. double-acting baking powder

1/2 tsp. sea salt

1 Tbsp. maple granules

3 “eggs” – by EnerG egg replacer (powdered non-dairy gluten free eggs)

4 Tbsp. of safflower oil

1 1/2 cups of almond milk



1. In a large bowl, whisk together flour, baking powder, sea salt and maple granules

2. In a separate bowl, beat “eggs”, add oil and milk

3. Make a well in the center of dry ingredients. Pour in liquid ingredients and combine with a few swift strokes.

4. Heat pan and brush with a little oil to prevent sticking, unless you are using a non-stick pan.