Improvising gone RIGHT

(Grammar check on the title of this post plz ;))

I had extra chickpeas leftover from the cookies and I had brought along the goods for hummus because I had a hunch that would happen, so we whipped up a little homemade hummus. For some reason, this time it was SO MUCH better than any other hummus I’ve ever made in my life. I strongly suspect it’s because we weren’t following a recipe. 

Here’s a rough estimate as to what went into that ninja though, because this is definitely one to try and recreate. Of course, personal preferences are bound to differ when it comes to different spices and seasonings and such, which is why it’s kinda nice to have so much freedom with this whole rough- outline- but- no- exact- recipe approach. 

(**** VERY approximate) ~

  • 1C chickpeas
  • 1 T tahini
  • 2T almondmilk
  • 2T lemon juice
  • 1/2 T minced garlic
  • 1t salt (Himalayan is awesome… plus it’s PINK cool)
  • 1t rosemary 
  • 1/2 t paprika
  • 1/2t cayenne pepper
  • 1/2 t pepper 
  • 1/2 t dried basil/ oregano

A lot of those “1/2 teaspoon of whatever spice” should probably be translated to “just a dash” based on preference. We all just added a little here and there, blended, and kept on adjusting and seasoning until we decided it was perfect.

Trial- and- Error method as applied to making hummus? Tried- and true. 

And then we had some fun arranging little sample platters. (Like, are those spinach leaves or petals? Cooking is an art obvi.)



hey Ragan






Those Cookies Doe…

Of course we made those grain- free peanut- butter chocolate- chip cookies because they are the best ever and so easy, and the DOUGH…!! Mmmm

(If you don’t happen to be a frequent reader of my blog, just scroll back a few posts and you’ll easily find the recipe.)



Most photogenic recipe right?


Impossible NOT to eat by the spoonful… confession time: Sometimes when I make these, they never make it to the oven… (Sometimes = often)



you get the idea… 


shoot this dough is so good it deserves a black’n white pic 😉


That Dough Doe,,, 

Slowly converting the world to Veganism, one friend at a time;)

It’s no surprise that Friends + Food = A Great Time. 

I love to talk about, love to make, LOVE to eat plant- based whole foods.(Vegan always; gluten- free and sugar- free preferably). I get so excited when friends share my excitement and want me to share recipes and tips and get together for a little healthified (yep, that is a word..)- dessert girl’s night. So fun. 


Here’s what was on the menu the other evening, with links/ references to the recipes because they are all soon- to- be regulars in your kitchen! Like most of my recipes on here, these are ridiculously tasty for how nutritious they are, and ridiculously easy to whip up at that.

*mock “mint chocolate- chip ice- cream milkshakes” or, as blogger Katie, whose recipe this is, calls them, “shamrock shakes”. (your St. Patrick’s day celebrations will never be the same!)

Appetizing, no? 😉


mmhm, my compliments to the chef 😉




Action shot!


(this was at my friend’s house so this isn’t my ninja but lemme just say that this is a fabulous blender and I highly recommend! I do use a ninja food processor, the “mini chopper”.)



This little cutie approved! Told her mom she was giving up junk food from then on. So cute, love it 🙂

the other 2 menu items are:

*BEST COOKIES OF MY LIFE (the grain- free, chickpea- inclusive peanut- butter/ chocolate- chip ones I posted about the other day)

*Best Hummus of My Life. Which gets a blog post of it’s own because I snapped some quality shots of this delicious little bean dip on a bed of fresh spinach, garnished with cherry tomato, rosemary, and (pink!) Himalayan salt. (… Just call me Chef Madi.) So, more to come on that one. 🙂 

Sneak preview: (Cute right!)









Hummus is life

One of the best parts about being home? The free and endless supply of delicious, healthy, foods. I am so lucky to have been raised on a wholesome diet with a love for simple, healthy foods, and I make sure not to take mamutschka (check that Russian doe😉) and her superior cooking/ baking skills for granted. Especially after living on my own and cooking for myself for a semester? I appreciate these homemade feasts more than ever. Which is saying something, since I already appreciated em before college!
Anyways, here’s some snaps of a little homemade hummus/ veggie platter I threw together when I got home from work today.. Snacking done RIGHT. (I should’ve gotten a picture of the to- die- for chickpea falafels featured on tonight’s dinner menu).




This recipe will change your life. Haha. But really.. soo simple and NUTRITIOUS and DELICIOUS.. what more could you ask for!? 

Here’s how ya make em:

In a food processor, blend up 1 Cup pecans. Add 1 1/2 Cups dates (pitted if you care about your food processor) + 2 Tablespoons cocoa powder + 3 Tablespoons Agave nectar.

Press “dough” into a brownie pan and either refrigerate for 3 hours of freeze for one. Then cut em up in squares, and voila! You got yourself some raw, vegan, gluten- free, sugar- free, but definitely not FLAVOR/indulgence/dessert- free brownies. 🙂 

Guilt- free pleasure, what’s not to love!? 😉 


Oldie- but- goodies

Going through old pictures and came across some recipes I wanted to share. If I can even call them recipes.. They’re more of meal/ snack ideas, with no set measurements and a lot of flexibility based on preference. The two I wanted to focus on are: 1) tofu scramble and 2) chocolate- dipped frozen bananas.

For the tofu:
Sauté desired amount of tofu in either soy sauce or teriyaki sauce, adding a little water if you want less sodium and flavor. Add chopped celery, onion, spinach, cumin, minced garlic, and whatever else you would like to throw in. Stir/ sauté until tofu is browned and crispy on the outside. My favorite way to eat this is as lettuce wraps; simply wrapped in large romaine lettuce leaves, but it’s great on a bed of baby spinach or brown rice too.


Chocolate- dipped frozen bananas~~

soo easy. Take a couple bananas (or several, if you’re me😉) break them into bite- sized pieces (5ths), and freeze, overnight if possible. Otherwise, a few hours should do the trick!
Once you have your bananas, melt some chocolate chips in a flat bowl (once again, I use the gold bag Ghirardelli chocolate chips because they’re vegan but no more expensive) for about a minute (until chips are mostly melted) and stir. This is all pretty self- explanatory, but I’ll just walk you through the rest:)
Dip the frozen banana pieces into the chocolate, then sprinkle which chopped nuts and/ or shredded (unsweetened) coconut, if you wish. Stick back in the freezer until the chocolate is frozen, so about another hour or two, and then ENJOY. These are a crowd pleaser, so if you by any chance have any left over, drop some off for a friend to make his/ her day:)