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Mashed Potatoes? YES PLEASE!!

Cauliflower Mashed “Potatoes”
Vegan, Gluten Free
Happily serves 2-4
food processormicrowaveoil

2 Cups Cauliflower
1/4-1/2 Cup Almond Milk
1/4 Cup Butter or Avocado oil
1/4-1/2 Cup Coconut Cheese
1/2 TBSP Sea Salt
1 tsp Minced onion or 1/8 cup Fresh onion
1 Garlic Clove
Optional: IF you don’t have fresh herbs you can use dried spices
2 Sage Leaves
2 Basil Leaves

Chop cauliflower, or use “riced” instead, it’s easier and faster. Steam/cook/cauliflower 7-10 minutes.
Room temperature butter or soften on the stove (not microwave)
Add ingredients to the food processor and blend until smooth.

You can adjust the milk and cheese to the consistency you like. You can use coconut milk but it changes the texture when it gets cold.

I used the So Delicious brand cheese so it remains dairy free.

Rosemary Squash Sauce

Vegan, Gluten free 

Happily serves 4


1/2 Cup full fat Coconut milk

1/4 Avocado oil 

3 Cups squash 

1 tsp Rosemary 

1 tsp Sage 

1 Garlic clove

1 tsp Minced onion

1 tsp Sea salt 

Cube and steam zucchini without spices about 5-7 minutes. 

Place all ingredients in the food processor and blend til smooth. 

You can add more liquid or tbsp of water to thin it out.

Serve as a dip for veggies or pour over veggie pasta. 

1/2 Cup is a serving 

Zucchini Lentil Hummus

Gluten free, Vegan

Allium Allium

Happily serves 3-4


1 Cup Lentils (I used red in this recipe)

2 Cups Zucchini 

1/2 Yellow Onion

1/3 Cup Nutritional Yeast

1/4-1/2 Cup Almond or Coconut Milk

1 tsp Sea Salt

1 Garlic Clove 

4 TBSP Avocado Oil

1 TBSP Lemon Juice

Cut garlic clove, let sit 5 minutes.

Cube and cut onion and veggies, steam 7 minutes.

Mix all ingredients in food processor and blend well.

Use a dip or sauce.

Cherry Cream Cheese Dip

Vegan, Gluten Free

Happily Serves 4-6


2 Cups Cherries (not maraschino) 

1 Cup Butter Beans

2 TBSP Sunflower Oil (can Sub Coconut oil)

3 TBSP Lemon Juice 

8 oz Almond Cream Cheese

1 tsp Cinnamon 

1-2 tsp Sea Salt

1/4-1/2 Cup Monk Fruit 


You can add Cherry Extract if you desire a stronger cherry flavor.

Rinse beans well if you are not soaking them yourself.

Add all ingredients to food processor and blend well.

I used dairy free cream cheese, Almond cream cheese.

I used Frozen Cherries, defrosted before using.  I used the juice as well. 

1/2 Cup is a serving.  Best if eaten for Breakfast!

Nacho Cheese

Vegan, Gluten Free

Happily Serves 12


2 Cups Raw Cashews

3 TBSP Lemon Juice 

1/2 Cup Nutritional Yeast

4 Cups Water, divided

1 tsp Garlic

1/2 tsp Smoked Paprika

1 tsp Onion Powder

1/2 tsp Chili or Chipotle powder

2 tsp Himalayan Sea salt


1 tsp Sriracha or Chili Sauce

Soak the cashews: You can either do a quick soak, or soak the cashews for several hours or overnight. To quick soak, simply boil water in a tea kettle or on the stovetop, cover the cashews with the boiling water and set aside for 10-15 minutes. Drain.

Blend: In a blender (high powered preferred, a food processor will also work), add the cashews, lemon juice, 3 cups of the water, nutritional yeast, smoked paprika, garlic powder, onion powder, chili powder, and the salt.

Warm: In a medium saucepan, add the cheese sauce from the blender. Using a whisk, warm over medium heat, whisking constantly, until it begins to bubble and thicken. Add the last cup of water, depending on how thick or thin you want the sauce to be.

Add salt to taste, and Sriracha if using, depending on your spice preference. If the cheese sauce sits for a while, or you refrigerate the leftovers, it will thicken. Simply warm it again on the stove, adding water as needed to thin

Cooking class Recipes. Gluten Free Goodness!!!

Gluten Free Cooking Class details!

We had a great time learning how to keep our favorite flavors and enhance them with better quality ingredients.  I absolutely love educating clients on how food is supposed to taste!  I love how surprised they get when it “tastes good”! Here’s what we learned this month…



Fresh Cranberry Salsa

Vegan, Gluten Free,  Refined Sugar free

Happily serves 18-24

Avocado oil coconut oil


12 oz package fresh cranberries

1/4 Cup green onion

1/4 Cup cilantro

1 Jalapeño pepper

1/2 Cup Coconut Sugar or monk fruit

1/4 tsp Cumin

2 TBSP Lime or lemon juice 

Dash Sea salt

Chop the cranberries in the food processor and the rest by hand.

Mix together and enjoy!



Raw Pumpkin Pie

Vegan, Gluten Free

Happily serves 8


food processor Himalayan


1 cup soaked dates 

1 cup pecans 

I cup walnuts

1/8 teaspoon of Himalayan salt

To make the crust

Add the nuts to the food processor and blend until they are like a rough flower then add the dates and salt.  

Pulse together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate. 


4 Cups Fresh Pumpkin

1 Cup soaked dates

4 TBSP Softened coconut oil or coconut cream 

1/3 cup Maple syrup (can sub coconut nectar)

2 TBSP Pumpkin pie spice 

To make the filling

Add pumpkin to the food processor until smooth. 

Add the other ingredients and process until smooth.  

Blend on the highest setting until It is smooth like the cooked version of pumpkin pie.

Transfer the filling to your pie crust and let refrigerate for a few hours. 

You can used canned pumpkin, but fresh pumpkin is much better tasting. 



Sweet Potato Quinoa Cranberry Stuffing

Gluten Free, Dairy Free, Vegan Option

Happily serves 4-6

Avocado oil coconut oil


1 Cup Tricolor sprouted quinoa

2 Purple Sweet potatoes

1 TBSP Avocado Oil 

1/2 Red onion

1/2 Yellow onion 

1 Garlic clove

2 tsp Cumin

3 TBSP Chopped parsley

1 1/2 Cup Bone broth (or veggie broth if you are Vegan)

Himalayan Sea Salt & White Pepper to taste

1/2 Cup cranberries

Optional: 1/4 Cup pecans

Preheat oven to 375  

Cut or press garlic and let sit 5 minutes.

Rinse Quinoa.  Heat bone broth, add quinoa and simmer for about 15 minutes until liquid is absorbed.  Do not over cook.  

Remove from heat and let cool.

Bake/roast sweet potatoes, onions and garlic for about 15-20 minutes or until soft.

Chop Cranberries.

Combine sweet potatoes and onions with avocado oil.

Stir in cumin, cranberries, parsley, salt and pepper.  

You can bake it together for 10 mins or eat cold.

Pumpkin Pie- Vegan-Gluten Free and still fabulously delicious

Jodi’s Liminal Pumpkin Pie Bars

Vegan, Gluten free

Happily serves 8




1 Cup soaked dates 

2 Cup walnuts

1/8 teaspoon of Himalayan salt


To make the crust:

Add the nuts to the food processor and blend until they are like a rough flower then add the dates and salt.  

Pulse together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate. 


2 Cups Pumpkin (fresh or canned purée)

3/4 Cup Monk Fruit

1/2 Cup Almond Butter

2 Egg replacers

1 tsp Cinnamon 

2 tsp Allspice or Pumpkin Pie Spice

1/2 tsp Himalayan Sea Salt

Preheat oven 325.

Prepare a 8×8 pan with Parchment paper or spray with avocado oil.

To make the Filling:

Combine ingredients and whisk until completely smooth.

Pour over baked Crust and bake for about 50-60 minutes.

Cool at Room temperature and then refrigerate.

Serve with Coconut Whip if desired.

Savory Pumpkin Hummus

Savory Pumpkin Hummus

Gluten Free, Vegan

Happily Serves 4-6



1 Cup Pumpkin

2 Cups Garbanzo Beans

3 TBSP Lemon Juice

4 TBSP Extra Virgin Olive Oil

2 tsp Himalayan Sea Salt

1 Green Onion

1/2 TBSP Minced Garlic

1/2 TBSP Minced Onion


Sprinkle of Dried Green Onion on top

Dash of Hatch Green Chili flakes


Soak and slow cook Beans.  If using canned, rinse well.

Combine all ingredients in food processor and blend until smooth.  

You can add water to smooth it make it thinner.

Roasted Red Pepper Soup-Comfort food that’s good for you!

Roasted Red Bell Pepper Soup

Vegan, Gluten Free

Happily Serves 2-3


2 Cups Cauliflower 

1 Cup Roasted Red/Orange Bell Peppers

2 Cups Almond Milk

3 TBSP Avocado oil

1/2 TBSP Minced Garlic

1/2 TBSP Minced Onion

1/2 TBSP Sea Salt

1/2 TBSP Smoked Paprika 

1/4 Cup Reserved Cauliflower 


1 Hatch Green Chili (more if you want it spicy)

Top with 1/4 Cup Broccoli 


Roast Bell peppers in the convention oven for 5 minutes.  

Roast Cauliflower in oven for 7 minutes. (Riced is easiest, but not necessary).

Roast Broccoli 7 Minutes.

Put aside 1/4 Cup Cauliflower and 1/4 Cup Roasted Broccoli 

Put all ingredients except the broccoli and 1/4 cup riced Cauliflower.  Blend on high until smooth.

Add extra riced Cauliflower and broccoli for texture.

Add or omit Green Chili depending on spice.  

Run on VitaMix for 7 minutes and it will heat to just below 118 degrees.  

OR Blend in food processor of blender/vitamix and transfer to Stop top and heat til warm enough to eat, not to boiling as to not destroy nutrients.

Brownies…indulging never tasted so good! Black beans, avocado, coconut brown sugar…🤩😍

Jodi’s Secret Ingredient Black Bean Brownies
Grain free, Dairy free, Gluten Free
Happily serves 12-15


1 Egg Replacer
2 Cups Cooked Black beans
One Avocado
2 TBSP Coconut Oil
1 TBSP Vanilla extract
1/2 Cup Coconut Brown Sugar
2/3 Cup Raw Cacao
1/4 tsp Baking soda
1/4 tsp Baking powder
Dash of Cinnamon
5-8 Drops of Chocolate stevia

Preheat oven to 350°.
Grease an 8 x 8″ baking stone or mini muffin pan (w/spray coconut oil)
Mix egg replacer, black beans, avocado, coconut oil, vanilla and sugar in the food processor until smooth.
Add Cacao, baking soda, baking powder, cinnamon, and chocolate stevia and mix again until smooth.

Batter needs to be stick to be fudgy if you want it thinner add a tablespoon or so of coconut milk or TBSP of coconut oil.
Bake for about 20 minutes or until toothpick comes out clean.
Cool completely.

The food processor is best.
Brownies are best cold.
Can be stored in the fridge for 3 days or frozen for 2 weeks
Also tastes good raw, no need to bake if you are in a hurry.