Sensual Chocolate Mousse

chocolate mousse

Happy New Year everyone! I love the concept that new years are an opportunity to start the first page of a new diary. It’s a blank canvas waiting to be painted with your unique masterpiece. It belongs to you. You are in control and that is absolutely fantastic.

So, a few weeks ago I had a very intimate but incredible gathering in my home and was in complete awe of the beautiful energies exchanged in my own home. I just get really giddy and excited to have people over so I can cook for them. How cheesy am I? I mean, after all food and laughter are the ways to my heart so I love to share this with the people I love. The menu that night was really all about comforting yet sexy foods. For my meat eaters I made a delightful boeuf bourguignon a la Julia Childs with creamy herbed mashed potatoes. For my veggies I made a hearty pot pie. But really the piece de la resistance was the dessert. Sultry, sensual, decadent, melt in your mouth chocolate mousse. The best part? No one realized it was vegan. WINNING!

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Make a Jam Out of It

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Do you have an abundance of fruit you have NO idea what to do with? Grab your mason jar, you’re in for a treat. You can really impress a guest or your special someone with a jar of this yumminess. The best part? You can really use any of your favorite fruits (I went with blueberries) and this will be done in NO time at all.

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Vegan & Gluten Free Pumpkin Spice Muffins

I don’t know about you but I’m obsessed with pumpkin. Pumpkin cookies, pumpkin lattes, pumpkin soup, pumpkin candles. I know…crazy. My obsession is real. I have had a craving for pumpkin spice muffins (not that I have ever had one…aside from the one from the farmers market that I had a couple weeks ago, thank you to Las Delicias). I wanted something that was sweet, healthy and a cinch to make.

Check out my adapted version of this recipe from I made it gluten free and excluded most of the sugar for the sake of my stomach and health.

Pumpkin Muffins

What you need: 
2 cups brown rice flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. allspice
1 1/4 cups puréed pumpkin (or 1 can)
1/2 cup nondairy milk (I use almond milk)
1/3 cup coconut oil
5 Tbsp maple syrup
1 cup chopped walnuts (optional)

How to make it: 

1. Preheat oven to 375°F and lightly grease a muffin pan. In a large bowl, mix the flour, baking powder, baking soda, salt, and spices.

2. In a separate bowl, whisk together the pumpkin, nondairy milk, oil, and molasses or maple syrup. Pour the wet ingredients into the dry and mix.

3. Spoon the batter into the muffin pan, filling each cup to the top.
Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

4. Remove muffins from the oven. When they’ve cooled to room temperature, frost them (optional) and devour!

Variation: Add a cup of chopped nuts, dried fruit, or vegan chocolate chips to the batter.

Makes 12 muffins

Vegan Cream Cheese Frosting

What you need: 

1/4 cup vegan margarine, softened
1/4 cup vegan cream cheese, softened
1 1/2 cup confectioners’ sugar
1 tsp. vanilla extract

How you make it: 

1. Place the vegan margarine and cream cheese into a bowl and combine with a handheld mixer.

2. Slowly add the sugar in 1/2-cup batches. When the mixture is smooth and creamy, add the vanilla.

3. Keep the frosting tightly covered and refrigerated until ready to use.

Enjoy my pumpkin spice lovers! 

Peace, love and no beef (just more pumpkin),


Chocolate Chia Pudding

Need an instant mood boost? Make this super easy, Omega 3 and protein rich pudding that is sure to put a smile on your face. Simple, delicious and healthy, what more could you want in a sweet dish. 

What You Need:

1/2 cup Organic Chia Seeds

2 cups Almond-Coconut Milk

3 teaspoons (or more if you like) of cocoa powder

1 teaspoon of ground cinnamon

Grade B Maple Syrup to taste (I put 1/4 of a cup)

Banana, sliced for serving (or any fruit you like)

How You Make It: 

1. Combine chia, non-dairy milk, cocoa and cinnamon in a mason jar or container. Stir until combined. Sweeten with maple syrup if desired. 

2. Refrigerate for at least 4 hours (or overnight for a thicker pudding like consistency). 

3. Serve with fresh fruit and enjoy! 

Enjoy this delicious pudding with someone you love. 

Peace, love and no beef!


P.S. This is great for breakfast, snack or dessert. 

Organic Vegan Brownies

Yes, I promised a brownie recipe and here it is. It is not only ridiculously simple, it is incredibly delicious. This batch of brownies didn’t last more than 2 days. No one will even know they are vegan.The best part? You can cheat. I’ll tell you how!

What you need:

1 Box of Dr. Oetker Organic Chocolate Brownie Mix (Yes it is a mix but it is phenomenal)

**The box calls for eggs and oil but I don’t use eggs**

1 cup of coconut milk (not the canned stuff)

1/4 cup melted vegan butter or olive oil

Ener-g egg replacer (1 egg = 1 1/2 tsp dry Egg Replacer plus 2 tbsp water)

**I only put one egg since I used coconut milk.**

[If you don’t have Ener-g egg replacer or you can’t find Dr. Oetker Organic Chocolate brownie mix, you can always use another brand but preferably organic. instead of Ener-g egg replacer you can use applesauce or Greek yogurt instead]

How you make it:

1. PREHEAT oven to 350°F for a shiny metal pan; 325° for a dark, non-stick pan.
2. GREASE bottom of pan (with vegan butter or olive oil).
3. BLEND organic brownie mix and the rest of the ingredients in a bowl until moistened and well incorporated. Spread into prepared pan.
4. BAKE 25-30 minutes on center oven rack.

Tip: If you want moist brownies cook for 25-30 minutes. Watch carefully and make sure you let these bad boys sit before you decide to take a bite. It is worth the wait. For more cake like brownies cook for 35 minutes.

If you have any questions please do not hesitate to ask.

Peace, love and no beef!