Monthly Archives: September 2013


Raw Date “Truffles”

For those that personally know me, knows that I have an extreme sweet tooth. I’d much rather have dessert, than have a meal. Yes, it’s dangerous!
The other day I was craving a rich, decadent chocolate truffle. Baking Bites explains here what a truffle exactly is and what they can be used for.


My version is not your traditional heavy creme infused chocolate truffle. They’re filled with nutrients, healthy fats, has no refined sugar, and most importantly 100% RAW.

The main ingredient used to hold the “truffle” together is the date. Many health conscious bloggers use dates in their daily baking since they are both easy to use and naturally sweet. This truffle can be made ahead of time and kept in the refrigerator for your weekly pick-me-ups. Try not to eat them all at once….key word TRY!

*I had leftover date mixture so I decided to make a raw “cheesecake.” Ahnestly, equally as delicious!


  • 1 cup Jewel Medjool Dates, pitted (unsweetened coconut rolls)
  • 2 cup almonds
  • 2 heaping tbsp cacao powder (or cocoa powder)
  • pinch of salt
  • sesame seeds, goji berries, ground unsweetened coconut flakes


  • In a food processor, blend all the ingredients together until smooth.
  • Add very little water if the mixture is too dry and more dates if the mixture is too sticky
  • Scoop out a a decent size of “truffle” mixture and roll into a ball with your palms
  • Coat your “truffles” in sesame seeds, cacao powder, ground unsweetened coconut flakes, goji berries or simply have them plain.

xoxo Sarah


Vegan Pumpkin Coconut Pancakes

It’s about that time when the weather starts to get cool, leaves start to change, friends and family making arrangements to go to a pumpkin patch, and people breaking out scarves and boots. Well, not here in LA! High 80’s, shorts, flip flops and a few pumpkins sold at Ralph’s (a local grocery store here on the west coast).

I managed to save a little bit of my pumpkin spice candle from last season and have been burning the wick to the bare minimum. Sometimes I would occasionally open a  bottle of cinnamon, allspice, and pumpkin spice so the kitchen smells like “Fall”. This is not a joke.

This morning I woke up thinking what I wanted for breakfast and quite frankly did not want to eat oatmeal again. (although I love them)  My sister mailed me a care package the other day and one of the item was pumpkin butter. I couldn’t resist to make a Fall themed breakfast inspired by it, so thank ya sis!

As hard it is to believe from the photos, this is a 100% dairy-free recipe. I think I will be using the flax seed mixture more often when baking. This made my pancakes really fluffy and thick. I highly recommend using this mixture, even if you’re not a vegan!

1 cup whole wheat flour (or oat flour)
1 tsp baking powder
1 packet stevia
1/2 pure vanilla extract
*1 flax seed egg mixture
3/4 cup almond milk
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
1/3  cup organic sugar-free pumpkin puree ( not pumpkin pie filling)
shredded unsweetened coconut flakes
1 tsp melted coconut oil
coconut oil cooking spray
pecans (optional)
agave “syrup” (optional)

*Flax Seed Egg mixture: found on my Quinoa + Kale cakes post
1. Meanwhile, in a large mixing bowl combine flour, baking powder, cinnamon, nutmeg, allspice, and stevia. Give mixture a quick whisk.

2. In a separate bowl, combine the wet ingredients: almond milk, flax seed egg, coconut oil, vanilla extract, and pumpkin puree. Stir very well until all components are well incorporated.

3. Slowly stir the wet ingredients into the flour mixture until the lumps disappear. Do not over mix. *If the batter thickens while it stands, add a little more liquids (almond milk or water)

4. In a hot medium skillet, lightly coat with coconut cooking spray. I used an ice scream scoop to help achieve round, uniformed pancakes.

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5. Pancakes are ready to turn when the bubbles form and the edges seem a little brown. vegan pumpkin spice pancakes

















6. Add a few unsweetened coconut flakes in between when plating, and finish with a few pecans and organic agave “syrup”

Happy Fall & enjoy!
xoxo Sarah

Quinoa + Kale Cakes


Oh quinoa, (Qin-wah), our best friend when we are in dire need of carbs and rice. Although, quinoa is technically a seed and not a whole grain like rice, it’s cooked just about the same way. One part quinoa to two part water, in a rice cooker or on a stove top.

Quinoa is both simple to make and can easily be kept in the refrigerator for later use in the week for salads, soups, breakfast bowls or toasted and enjoyed over almond milk. Today I was craving a veggie burger, so what better way to use leftover quinoa to make a delicious vegan “patty!”


**The mixture came out a bit dry at first, so make sure you add more liquids as you go.


  • 1 cup cooked quinoa
  • 1 small onion
  • 2 medium cloves of garlic, minced
  • 1 ½ cup roughly chopped kale
  • 1/4 cup flour + more as needed ( I used whole wheat)
  • ½ cup vegetable broth + more as needed
  • 1 flax seed egg *
  • 1 1/2 tbsp liquid amino
  • garlic powder + pepper + chill pepper (to taste)
  • olive oil


  • *Flax Egg: (this recipe is equivalent to 1 egg)
    1tbs ground flax seed + 3 tbsp. water:  whisk together and let sit for 3-5 mins to thicken
  • Meanwhile, in a medium skillet, drizzle your pan with olive oil and add garlic, kale, onions, all your seasoning and saute for 2 mins, or until the kale has decreased in size.
  • Add quinoa and stir until seasoning is well incorporated.  Set aside. IMG_1993
    IMG_1941 IMG_1997
  • In separate mixing bowl, combine flour, quinoa + kale mixture and vegetable broth.
  • Slowly add the flax egg mixture to bind all components together and mix. This process will need some man handling. My hands were the best tools to use on this part. If the mixture is a bit dry, add more water or vegetable broth.
  •  Mold into round patty shapes, about ½ inch thick per piece. I managed to get 6 patties from this recipe.
  • Preheat oven for 200 degrees. On a non stick pan, drizzle a little olive oil and bake quinoa cakes until golden and crispy brown. Flip and bake for approximately  5 minutes on each side. IMG_1989

*Use your imagination at this point and plate with your choice of sauce. I used the cashew cheese spread I made earlier this week, with a drop of sriracha and for extra texture, sliced avocados on top.

xoxo Sarah

Cashew “Cheese”

This post is dedicated to one of my bestie from home,  “Trigga” Trang. <3<3

My co-worker raved about a famous restaurant here in LA, Real Food Daily , on La Cienga  and I finally had a chance to try it with my friend Adey this summer and thus was introduced to cashew cheese. What is cashew cheese?  To be ahnest, I was a little questionable and did not want to try it at first, but our waitress persuaded us to and said “it would change our lives.”  WHAT WAS I MISSING THIS WHOLE TIME??! Cashew cheese is a vegan alternative to dairy cheese and depending on how you make it, has the same consistency and spread-ability as regular dairy cheese. A basic cashew cheese recipe consists of raw cashews, water and salt, which I made today.

IMG_1832 When I first discovered cashew cheese, I thought it was a joke. How can someone imitate CHEESE?? Well you can!  This is just my take on it and definitely need some practice to make it perfect, but hey practice makes perfect!

1 cup raw cashews (soaked for an hour -overnight and drained)
1/3  cup nutritional yeast
¼ tsp salt
½ cup water (add more as needed)

Pulse all the ingredients together in a food processor until well incorporated.
Yes, that’s it! So simple.

IMG_1824 Cashew cheese is so versatile. My version was a thick hummus like consistency, so you can use them as a spread on your favorite sammy, add a little sriracha sauce to the cheese and use as a dipping sauce for raw summer rolls, or refrigerate and let it harden for later use.

Fun fact:  Cashew nuts are a source of fat, but a good fat. They also contain less saturated fat than other nuts, such as almonds and walnuts. NOOOOOO TEAM ALMOND MILK!
Happy healthy cooking!
xoxo Sarah