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Macadamia Sour Cream

I made this Macadamia Sour Cream for a client that can not eat cashews. It is very similar to the Cashew Sour Cream that I make with a few adjustments to meet the needs of my client. I used this version to make a Chickpea Salad Spread, which is an adaptation of my Chick(en)pea Salad Nests. Even with the changes, this Macadamia Sour Cream is pretty tasty.

  • 1 c macadamia nuts, raw, soaked
  • 1/4 tsp Himalayan salt
  • 1/2 – 3/4 c water, or as needed
  • 2 1/2 tbsp lemon juice

Combine all the ingredients into a high-speed blender and blend until it is smooth and creamy. You may need to scrape the sides down and add additional water as needed.

Store in a sealable container in the refrigerator.


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JB’s Focaccia Bread

I made this bread for a client that cannot have yeast. It is an adaptation from my original Easy Focaccia Bread.

Dry Ingredients:

Preheat oven to 350 degrees. Line an 8×8 baking dish with parchment paper.

Whisk together dry ingredients until they are well combined.

Wet Ingredients:

  • 1/2 c sparkling water
  • 1/4 c lemon juice
  • 1/2 c aquafaba

Add wet ingredients to the dry ingredients and whisk to thoroughly combine.

Pour batter into prepared baking dish.

Bake for 30 – 35 minutes.

Cool in baking dish on a wire rack for about 5-10 minutes. Then remove from baking dish onto rack and cool until it is cool enough to handle and slice horizontally.

Serve. Eat. Enjoy.



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JB’s Gluten-Free All-Purpose Flour Blend

I made this Flour Blend for a client that is not able to have rice. Rice is often one of the main ingredients in gluten-free flour blends. I came up with this one using four different types of flours.

This flour blend was used to make an easy no yeast focaccia bread, which I will share in another post. The ratios for this flour are simple. You can make a small batch, which is what I did to make the Focaccia Bread, or a large one so that you are not mixing all the time.

  • 1/2 c oat flour
  • 1/2 c tapioca flour
  • 1/2 c chickpea/garbanzo/gram flour (It is known by all these names.)
  • 1/2 c millet flour.

Whisk together in a large bowl. Store in a sealable container.

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Peanut Butter Snack Bites

I made these for a client, which they almost did not receive. I tasted the dough and I almost kept them for myself. They are that good. I like the creaminess of the inside and the crunch of the peanut coating. They are simple to make. You might want to double up the recipe, because they go fast.

  • 1/2 c peanut butter
  • 3/4 c oat flour
  • 1/4 c Date Paste
  • 1 tsp vanilla powder
  • 1/3 c peanuts, chopped

In a large bowl combine the peanut butter, oat flour, Date Paste and vanilla powder. Thoroughly mix all the ingredients in the bowl. Form into golf ball size balls. Roll the balls into the chopped peanuts.

Chill the Peanut Butter Snack Bites in the refrigerator to firm up.


Serve. Eat. Enjoy.

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Millet Grain Bowl with Falafels and Creamy Cilantro Sauce/Dressing

This millet grain bowl is a nice change from the regular grain bowl you see. Millet is simple to make and has a wonderful flavor. You can grind the grain and turn it into a flour. It cooks just like rice – 1 cup of millet/ 2 cups liquid.

I had made some Easy Falafels and the Creamy Cilantro Sauce/Dressing for dinner the night before. To change it up a bit I used those ingredients and a few others to make this flavor packed grain bowl. This recipe makes two bowls with extra Creamy Cilantro Sauce/Dressing and extra Falafels.

Assemble the bowl in the order of the ingredients.

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Serve. Eat. Enjoy.


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Creamy Cilantro Sauce/Dressing

I came up with this recipe because what I thought was an epic fail turned out to be an amazing discovery. I attempted to make homemade yogurt with macadamia milk, which did not turn into yogurt, but Cultured Macadamia Milk.

Because macadamia nuts are to expensive to throw out I was determined to come up with a way to use this perceived failure. That is when I came up with the Creamy Cilantro Sauce/Dressing, which turned out to have incredible flavor.

  • 2 containers of Cultured Macadamia Milk
  • 1 1/2 c cashews, soaked
  • 1 lemon, zested, juiced
  • 1/2 c cilantro, remove stems
  • 1 tsp garlic, minced
  • 1/2 tsp Himalayan salt
  • pinch of pepper

Combine all the ingredients into a high-speed blender. Blend until smooth and creamy, about 60 seconds.

I’ve used this for a sauce for Falafels, bowls, burritos, salads. The possibilities are endless.

Serve. Eat. Enjoy.


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Cultured Macadamia Milk

What I thought was an epic fail turned out to be an amazing success. I was attempting to make homemade yogurt with macadamia milk. It did not turn out how I thought it would. The milk never turned into yogurt. It did not have the thickness that I desired.

Macadamia milk is too expensive to throw out, so I decided to get REALLY creative. I will share what I made in another post, but I want to share how I made the cultured milk. The milk has a slight tang. It reminds me a little of buttermilk, but not as thick of a consistency.

You can make it in the oven, dehydrator, instant pot and of course a yogurt maker. I am a sucker for a kitchen gadget. I cannot help it, I like kitchen gadgets, so I bought me a yogurt maker.

I purchased some yogurt cultures, but you can actually use a pre-made yogurt to start your own. I chose to use yogurt cultures, because I was attempting making Macadamia Yogurt and I did not want to mix it with any other type.

This Cultured Macadamia Milk  was made for a client that has many food allergies so it was necessary to use the cultures instead of a pre-made yogurt.

The process does take some time, at least using the yogurt maker. That is time that you can use doing something else – multitasking. This recipe only requires two ingredients: macadamia milk and vegan yogurt cultures. You can use any kind of plant milk that you so desire. Homemade milks work the best.

  • 32 oz. macadamia milk (any plant milk will do)
  • 1 packet of vegan yogurt cultures

Note: This is how I made my cultured milk; however, you will want to follow the yogurt culture directions.

Heat milk to 108-110 degrees. It is important the milk is heated to this point so that the cultures will be activated. You do not want it any hotter or it will kill the cultures.

Whisk in the cultures into the milk. Transfer the milk mixture into glass jars. I used the jars that came with the yogurt maker. Place in the yogurt maker and let it do its job. It takes about 6-8 hours in the yogurt maker to make the cultured milk. Chill for at least 3 hours before using.

Use to make dips, sauces and dressings.


Serve. Eat. Enjoy.


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Easy Falafels GF/Vegan

I was trying to think of something different I could do with the chickpeas I had made and falafels came to mind. This recipe is easy and adaptable to go with your likings. It is all made in the food processor so there is minimal cleanup. I always like minimal cleanup.

  • 1 1/2 c chickpeas
  • 1/3 c cilantro, fresh, chopped
  • 1/2 c onion, diced
  • 2 tbsp sesame seeds
  • 1 1/2 tsp cumin
  • 1/4 tsp Himalayan salt
  • 1/8 tsp black pepper
  • 1/8 tsp coriander
  • 4 tbsp oat flour

Note: You can use the canned variety of chickpeas, however, make sure they are rinsed and drained.

Note: Oat flour can be made by grinding rolled oats into a spice grinder or food processor.

Combine all the ingredients into the food processor and process until it is thoroughly combined and resembles a crumbly dough.

Transfer to a bowl and cover. Refrigerate the dough for 1-2 hours. The refrigeration helps the dough to firm up and the falafels hold together better.

Form dough into 12 little patties. Cook the falafels over medium heat in a non-stick skillet. Make sure the skillet is hot before you put the falafels in the pan. Cook each side until a deep golden color.

Serve. Eat. Enjoy.



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Spinach Pesto with Spaghetti & Butternut Squash Noodles

The Spinach Pesto was a big hit in my house. The added butternut squash noodles was a hidden benefit. You could not even tell they were in there. My husband did not even know the main ingredient in the pesto was spinach. There were all kinds of hidden treasures in this dish. The best thing is that it was delicious, oh and under 30 minutes to make.

  • 12 oz gluten-free spaghetti (I like jovial)
  • 12 oz Butternut Squash Noodles (I used Green Giant frozen noodles)
  • 1 recipe Spinach Pesto
  • 1/2 c pasta water

In a large dutch oven cook the spaghetti according to the package instructions over medium heat.  Drain (reserve 1/2 c of cooking liquid), rinse and set aside.

In a medium skillet cook the butternut squash noodles over medium heat until the noodles are heated through and there is no liquid.

Return spaghetti noodles to the dutch oven. Add the butternut squash noodles, pesto and water. Stir the ingredients together until they are completely combined.

Optional: You can top with a bread crumb mixture. You can find the topping in my Spaghetti Squash Pomodoro recipe.

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Spinach Pesto

Okay, I will be honest with you. I am not a big fan of parsley. I feel like I am eating grass. I am just not that keen of the flavor. Also, a little basil goes a long way for me. Too much basil and I feel like I am eating black licorice, and I really do not like black licorice at all. I shiver just thinking about it.

That is why I came up with this pesto that has nutrient packed spinach and a touch of basil. Just enough basil to get a little of the flavor, but not over powering. I served the pesto with some brown rice spaghetti and butter nut squash noodles – Delicious.

  • 2 tbsp, pine nuts, toasted
  • 1 tsp garlic, minced
  • 1 lemon, zested
  • 4 c baby spinach
  • 1 tbsp basil
  • 3 tbsp Vegetable Stock
  • 1/4 c nutritional yeast
  • pinch of Himalayan salt and pepper

Toast the pine nuts of medium heat in a non-stick skillet. Be careful, and keep an eye on the pine nuts. They can easily burn if you walk away.

Combine all the ingredients into a food processor and process until it almost looks like a paste.


You can thin it out with more vegetable stock or some pasta water. Both will work just fine.

Serve. Eat. Enjoy.