Friday, May 17, 2019

Raw Vegan Pomegranate Bark

Raw Vegan Pomegranate Bark
Yields: about 20 pieces
dairy-free, oil-free, soy-free, gluten-free


  1. Using the double boiler method, melt Cacao Butter
  2. Stir in remaining ingredients
  3. Pour onto a silicon mat or parchment paper lined pan
  4. Allow to set in freezer for at least 20 minutes
  5. Break into pieces
  6. Store in the fridge

Friday, May 10, 2019

Salad Smoothie

Recipe inspired by Chef AJ. 

Salad Smoothie
Yields: about 4 cups
dairy-free, egg-free, oil-free, soy-free, gluten-free


  • 2-3 handfuls Spinach (or Greens of choice)
  • 1-2 cups Water
  • 1 large heirloom Tomato
  • 1-2 Baby Cucumbers
  • 2 tbsp. diced Onion
  • Sea Salt (optional)

    1. Blend everything together using a high speed blender
    2. Consume immediately
    Hoff Thoughts: At first, the thought of this was not appealing at all, but since one of my new goals is to consume greens at every meal and I hate salads, I decided to give it a try.  It's not bad, it's not good, but it is drinkable.  Heirloom Tomatoes have more flavor, so do yourself a favor and try them over a typical Tomato.  This won't be replacing my beloved fruit smoothies, but to get down a lot of greens & veggies in a pinch, this will work.

    Friday, May 3, 2019

    Socca Flat Bread

    Socca Flat Bread
    Yields: 4 -6 servings
    dairy-free, egg-free, oil-free, soy-free, gluten-free


    • 1 cup Chickpea Flour
    • 1 cup Water
    • 1/2 tsp. Sea Salt
    • Seasonings (optional)
    1. Whisk Chickpea Flour, Water & Salt together and allow to rest for 30 minutes up to 12 hours
    2. Move oven rack 6" from broiler
    3. Preheat oven to 450F degrees, allow pan to heat up in oven
    4. Pour batter into a  hot 10" pan
    5. Bake 10 - 15 minutes
    6. Cut into wedges to serve

    Hoff Thoughts: Add-in ideas: Onions, Asparagus, Spinach, Mushrooms, Rosemary, Garlic