Austin’s very own NadaMoo! is in the race for VegNews Magazine’s Veggie Awards in the Favorite Vegan Ice Cream Category, and since we’re big fans of theirs, I wanted to share the news.

If you haven’t tried Nadamoo! you need to, and if you have you know they’re creamy, not overly sweet and rooted in goodness. They start with luscious, creamy coconut milk, known for its healthy fats and natural sweetness, add agave nectar and tapioca syrup, naturally low on the glycemic index and finally add the last bit of magic, blending in the flavors and ingredients that make NadaMoo! one of a kind.



This one’s our favorite!

Lotta Mint Chip

Classically craveable. Cool, refreshing organic mint is the perfect complement to packed-to-the-brim chocolate chips.

Ingredients: organic coconut milk, fair trade certified organic agave syrup, organic tapioca syrup solids, organic inulin, fair trade certified organic chocolate chips (organic cane sugar, organic cocoa liquor, organic cocoa butter, organic vanilla) organic mint extract, organic guar gum, organic spirulina powder (for color) sea salt, organic locust bean gum. CONTAINS TREE NUTS (COCONUT).


They would love your support in voting, as well as helping spread the news. NadaMoo! is the only locally-owned brand in the running, and we love to support our local companies whenever possible.

You can link to the survey and vote here – note that NadaMoo!’s under category 9 on the first page and you can get social with them too.





I LOVE chocolate. The taste, the health benefits and the way it feels when a rich, delicious piece melts in my mouth and makes the sides of my throat tingle with its deliciousness – so many reasons to love it. But since I follow a paleo diet, I try to avoid sugar, so I had to find a way to enjoy a chocolatey flavor that was sugar-free, and mostly paleo. Then I discovered these guys – they’re frozen, chocolate banana bites that are packed with coconut oil goodness, raw cocao and bananas, so if you’re trying to make sure you eat enough coconut oil,  this is a great way to help.  Because coconut oil melts at room temperature, keep these in the freezer and take out one or two when the urge hits, let it defrost for a few minutes and enjoy. 


Frozen coconut oil chocolate banana bites (GF, Vegan, Paleo)

Frozen coconut oil chocolate banana bites  (GF, Vegan, Paleo)


  • 2 ripe bananas
  • 1 Cup Coconut Oil
  • 2 TBSP Raw Cocoa
  • 1 TBSP Cashew or almond butter
  • 1 dropper full of liquid stevia
  • Shredded coconut (optional)


  1. Preheat pan on low to medium heat
  2. Add coconut oil and stir until melted (30 seconds or so)
  3. Add nut butter and continue stirring until melted and blended (about 1 minute)
  4. Add cocao and stir until blended
  5. Add stevia
  6. Remove from heat
  7. Slice bananas into 1 inch thick slices
  8. Dip banana into pan and fully coat with chocolate sauce
  9. Remove slices and place in a pan for freezing (I use a mini cupcake tin)
  10. Sprinkle with shredded coconut (optional)
  11. Freeze for 2 hours
  12. Remove from tin and place in frozen ziplock bag for storage.
  13. Enjoy!

21 Meals With Tons Of Protein And No Meat

Ran across this article for 21 Meals With Tons Of Protein And No Meat on buzz feed and had to share! I’m always looking for ways to add more protein to my diet without eating meat, and some of these look amazing. With at least 18 grams per serving, these meals give vegetarians, and those of us who just prefer not to eat too much meat, plenty of protein options!

Check out this one: Black Bean, Arugula, and Poached Egg Stuffed Sweet Potatoes – really?? I know what i’m having tomorrow for breakfast 🙂

Black Bean, Arugula, and Poached Egg Stuffed Sweet Potatoes
























Click the image below to head over to Buzzfeed and plan your next fave meat-free meal….


21 Meals With Tons Of Protein And No Meat


The Humane Society International and Lush Cosmetics have joined forces to launch the largest-ever global campaign to end animal testing for cosmetics.

In an effort to raise awareness about the cruel measures used to test various cosmetics products on animals, the Humane Society International and Lush Cosmetics have joined forces to launch the largest-ever global campaign to end animal testing for cosmetics.

A young woman was restrained, force-fed and injected with cosmetics in a high street shop window as part of a hard-hitting protest against animal testing. Jacqueline Traide was tortured in front of hundreds of horrified shoppers in a bid to raise awareness and end the practice. The 24-year-old performance artist endured 10 hours of experiments, which included having her hair shaved and irritants squirted in her eyes, as part of a worldwide campaign by Lush Cosmetics and The Humane Society.

The disturbing stunt took place in Lush’s Regent Street store, one of the UK’s busiest shopping streets. Jacqueline appeared genuinely terrified as she was pinned down on a bench and had her mouth stretched open with two metal hooks while a man in a white coat force-fed her until she choked and gagged.


The campaign, launched to coincide with World Week for Animals in Laboratories, is being rolled out simultaneously in over 700 Lush Ltd shops across forty-seven countries including the United States, Canada, India, Australia, New Zealand, South Korea and Russia.

Lush campaign manager Tamsin Omond said, “the ironic thing is that if it was a beagle in the window and we were doing all these things to it, we’d have the police and RSPCA here in minutes. But somewhere in the world, this kind of thing is happening to an animal every few seconds on average. The difference is, it’s normally hidden. We need to remind people it is still going on.”

Lush Cosmetics campaign against animal cruelty depicts an animal, dead and discarded after a day of cruel testing.

Lush Cosmetics campaign against animal cruelty depicts an animal, dead and discarded after a day of cruel testing.

For more information about the campaign and to sign the petition to help fight animal testing visit

Do it because it’s the right thing to do. Do it because no animal should suffer for the sake of beauty. Ever. 

In honor of Valentines day, and our intense love of chocolate, we’re passing along this note from Central Market about upcoming chocolate festivities this month…

The Great Indulgence Chocolate Festival Coming to Central Market 

Decadence dances in the air February 5-18 as Chocolate Festival arrives at Central Market just in time for Valentine’s Day. Come satisfy your senses during The Great Indulgence, featuring more sinful selections of gourmet chocolate concoctions than you’ll find anywhere. Austin Central Market locations will be offering exquisite samples throughout the stores, cocoa-inspired cooking classes, and internationally recognized chocolatiers touting their wares and sharing their secrets with in-store appearances.


While we’ve missed some of the previous sessions already happening this week, you can still catch the session with Sue Williams tonight!
Dr. Sue Williams, Dr. Sue’s Chocolate
Tuesday, February 11
CM Westgate: 10 a.m. – 2 p.m.
CM N. Lamar: 3 p.m. – 7 p.m.
Dr. Sue Williams is an internal medicine physician on a mission to fight obesity-related disease through all-natural dark chocolate made to taste better and help you live healthier. In 2009, wanting to learn more about the art of the craft, she headed to Chicago to take classes at the Barry Callebaut Chocolate Academy. Today, Dr. Sue’s elegantly packaged creations have North Texas chocolate lovers swooning.
In-store Samplings and Demonstrations Include:
 Central Market N. Lamar location
Wed., February 12
12 p.m. – 4 p.m.
Barry Callebaut
Thurs., February 13
11 a.m. – 5:30 p.m.
Thurs., February 13
3 p.m. – 7 p.m.
Vosages Haut-Chocolate
Thurs., February 13
3 p.m. – 7 p.m.
Charbonnel et Walker
Sat., February 15
11 a.m. – 5:30 p.m.
Central Market Westgate location
Tues., February 11
12 p.m. – 4 p.m.
Barry Callebaut
Wed., February 12
10 a.m. – 2 p.m.
Taza Chocolates
Thurs., February 13
10 a.m. – 2 p.m.
Thurs., February 13
12 p.m. – 4 p.m.
Barry Callebaut
Thurs., February 13
2:30 p.m. – 6:30 p.m.
Angels Gluten Free Mixes
Thurs., February 13
3 p.m. – 7 p.m.
Vosages Haut-Chocolate
Fri., February 14
10 a.m. – 2 p.m.
Taza Chocolates
Fri., February 14
11 a.m. – 5:30 p.m.
Fri., February 14
2:30 p.m. – 6:30 p.m.
Sat., February 15
10 a.m. – 2 p.m.
Taza Chocolates
Sat., February 15
11 a.m. – 5:30 p.m.
Sun., February 16
10 a.m. – 2 p.m.
Taza Chocolates
WHEN:            Chocolate Festival runs February 5 to 18, 2014

WHERE:            Central Market N. Lamar, 4001 N. Lamar Blvd., Austin, TX 78756

                           Central Market Westgate, 4477 S. Lamar Blvd., Austin, TX 78745

When we signed up for our weekly veggie share we made a pact to challenge our comfort zone and use every item, regardless of whether we’ve never heard of or tasted it.  Occasionally the obscure squash will throw us off a bit, but for the most part we’ve done pretty well learning to use all the items each week. In fact, we’re almost disappointed when something common, like lettuce, is thrown in the mix. This time of year our weekly veggie share is packed with items like crisp green apples, kale, cauliflower and mushrooms which are all items we regularly use so there’s not much exotic going on in our kitchen.

So when you find yourself with 8 delicious, crispy green apples, you can either throw them in a smoothie, juice them, make homemade apple sauce, or make something much more enjoyable. Like  Baked Apple Crisp.

Think apple pie, but healthier.


Vegan, gluten-free Baked Apple Crisp

Vegan, gluten-free Baked Apple Crisp


  • 3 Large(or 4 small) Apples (Peeled and Sliced)
  • 1 Tbsp Lemon Juice
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 4 Tbsp Agave, Honey or Maple Syrup
  • 1/3 Cup Almond Flour
  • 1/2 Cup Gluten Free Rolled Oats
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1 Pinch Salt
  • 2 Tbsp Coconut Oil (or Olive Oil)


  1. Pre-heat oven to 350 F.
  2. In a bowl toss sliced apples, lemon juice, cinnamon, nutmeg and 1 tbsp of agave, honey or maple syrup.
  3. Lightly oil an 8 x 8 glass baking dish.
  4. Add apple mixture and bake for 10 minutes.
  5. While apples bake, mix the rest of the ingredients in a bowl.
  6. Break up coconut oil and mix it in as well as you can.
  7. After baking the apples for 10 minutes remove them from the oven.
  8. Sprinkle and spread the topping mixture over the apples.
  9. Place back in the oven and bake for 20-25 minutes.
  10. Apple Crisp is done when the topping is golden brown.



PB-bacon-photo-for-webLast week I posted a picture on Facebook of a product that I had heard about called Phoney Baloney; it’s a Vegan bacon alternative made from Organic Coconut, which piqued my interest. I was curious how they created a vegan bacon alternative, and though we do eat meat, I limit my intake for personal and health reasons, so the idea of a vegan bacon that was soy-free was pretty appealing. Besides, how can you not love the name?

So last week, my friend dropped some Phoney Baloney by our house and I dug into it like it was a bag of Chips Ahoy (I’m totally dating myself with that one!) My first thought was that they did a pretty good job of nailing the bacon flavor, thanks to a blend of Tamari and liquid smoke.

I checked out their site after my quick taste test to see how they recommend you eat it, and they had some great recipes online. They also mentioned that their Coconut Bacon makes a great snack straight from the bag, though to be honest, we weren’t totally digging the ‘straight from the bag’ approach. While the flavor is good, it wasn’t really the kind of snack I would think to munch on, though I do think it would be great in a salad, mixed in some guacamole or added to a sandwich for a little bacony kick.

Their site suggests you can crisp up you bacon a little by putting it in the oven and baking at 250° for a couple minutes, which we definitely do when we’re adding to breakfast tacos!

Here’s some of the nutrition info from their site.

Net Weight – 3.5 oz. per package
Ingredients: Organic coconut, organic tamari (water, certified organic non-GMO soybeans, salt, organic alcohol [to preserve freshness]), grapeseed oil, liquid smoke (water, natural hickory concentrate), maple syrup, sea salt, pepper, spices. phoney balnoey bacon-nutrition-facts-040713

We also shared Phoney Baloney with some friends this weekend and they agreed that it was pretty close in flavor to bacon, and thought it would be good on a BLT as a bacon replacement. Lots of ideas for this healthy bacon alternative and we sure hope they have lots of success!
Check out their site here for locations to pick up a bag and I’m thinking we might have to set up a giveaway of some Phoney Baloney this month!

Share your take on Phoney Baloney in the comments below.

When you first walk into their modern, sleek dining area you’re greeted by  one of the friendly staff at Beets, who waves their arms at the tables and invite you to pick your favorite spot.  Armed with a cold bottle of purified water and some glasses, she’ll drop off crisp fresh water and a menu that at first glance, might have you a bit nervous. After asking if you’ve ever been here before, she’ll mention that they’re fully raw, vegan and gluten-free and suggest you take some time to browse the menu, and let her know if you have any questions. And yes, you’ll likely have some questions.

If you’re new to a raw foods bar, the concept of raw, fresh foods can make you feel a bit nervous and leave you a little unsure whether you’ll actually feel full. Since the typical American diet tends to lean towards carbs and meat-based proteins, one look at the menu at Beets might have you thinking you’ll need a double dose to feel satisfied. And while I understand why you might think so, the truth is that Beets menu is packed with hearty meals that satisfy your cravings, and keep your belly full with wholesome goodness. The fiber-rich meals will help keep you satisfied, and their juices are a perfect complement to any meal. We love Sylvia’s Favorite, a blend of Coconut water, bananas and cranberries that pairs perfectly with any dish. Or if you’re craving something a little more dessert-like, grab a Choco A La Na Na featuring almond milk, raw cocao, dates, bananas and spices that brings out the inner child in you.

Some of my favorite dishes are the ELT, Beets’ take on the BLT features a delicious sprouted almond sunflower flatbread, spread with a creamy cashew dijonaise, layered with crispy spiced eggplant “bacon”, lettuce, tomato, avocado, and high-vibe sprouts, served with crispy veggie chips and kraut. Another favorite is the Raw Rueben, made with sunflower flatbread layered with 1000 island dressing, kraut, marinated portabella mushrooms, caramelized onions, and Swiss cashew cheeze.

beets, austin Today, I chose the Asian Style Noodle Salad, made with napa, red and green cabbages, kelp noodles, sea vegetables, daikon radish, bok choy, broccoli, carrot, scallions, cilantro, tossed with Sweet n’ Spicy Miso Dressing, garnished with gomasio. Yum!

As I was finishing up my lunch, I overheard a guest who had just sat down ask if they serve diet coke. No, the waitress answered nicely, but we have Coconut Water, Herbal Tea and fresh juices.  The guest said she’ll stick with water and turned back to the menu after giving her husband a look that I know all too well. She was clearly skeptical about whether Beets was the right choice for them.  I might expect this type of guest to approach eating at Beets, without embracing the true meaning behind their concept, to be lost on the reasoning behind shunning an overly processed, toxic-rich soda. Would she embrace the raw, cold-pressed juices and delicious soups, or would she be dissapointed in the options?  After she spent some time browsing the menu, they finally placed their order. Though I couldn’t hear what they ordered, I’m curious to see how they react to their meals, so I decide to wait a moment to watch as their meals arrive. Do they love the fresh flavor profiles, and the imaginative display? Will they love the rich, exploding flavor bursts form raw foods as much as I do?

I watch, interested, as the get their lunch, waiting to see the expression on her face as she takes her first bite, then another.  She looks at her husband, and smiles. He nods, and they both take another bite. Yep, it seems Beets has two more happy, satisfied customers.

And just as I thought about the power of raw foods to help us heal, and how Beets is helping people to transform their thinking on the benefits of eating raw, I noticed the gentleman sitting next to me. He was dressed in a suit, and I overheard him tell the waitress he was visiting Austin from Houston.  After I heard him comment about how good the soup was I struck up a conversation with him; I was curious what this well-dressed businessman in from Houston thought of our little raw foods bar. To my delight he was amazed at how much he loved the raw Carrot, Ginger, Curry Soup, and was happy to ask me about the history of Beets. Did I know what the motivation was for opening it was?  How long they were open? Was there any real competition in Austin for them?

As I shared what I know of their history, from reading the literature on their tables, he smiles, looks around and comments that he would love to have a Beets in Houston.

You can check out their menu and read more about the story behind Beets on their website, and be sure to check with them for cooking class schedules and special holiday menus.

This week I’ve been craving something sweet. Some days I’m stronger than the cravings, some days they’re gone, and some days my mouth waters thinking about a hunk of dark, semi sweet chocolate.

Most of my cravings are gone thanks to a grain and sugar-free diet, but occasionally my mind wins and I find myself staring at the inside of the fridge, willing it to have something that will melt in my mouth with rich, chocolate goodness.  Without eggs, grains, oats and nut flours, cookies are tough and I’ve been looking for healthy alternatives to satisfy my need for sweet goodness. I’m still working on some raw options, but tonight I wanted something tasty, easy and that wouldn’t leave my belly in a sad funky state.

Then it hit me 🙂

Coconut milk is something I always have in stock; I use it in my coffee in place of milk or cream, and it makes an amazing whipped topping. So tonight, instead of making a vanilla whipped cream, I decided to throw in some raw Cocoa and sweeten it with a touch of stevia. The result was a delicious, light whipped desert that my 8 year old ended up fighting me for. I love it when he fights me over a healthy treat!

Super simple to make, and uses ingredients we always have on hand,  you can whip this up anytime the urge hits. Follow these tips to keep your belly happy and healthy!

Items to keep on hand at all times:

  • Full-fat Coconut Milk in the fridge (store cans upside down to make it easier to separate the thick coconut from the liquid, making your whipped treat frothier)
  • Raw (unsweetened) Cocoa
  • Raw stevia, honey or maple syrup (sweeteners of choice)
  • Gluten-free, pure vanilla extract


Gluten-free, Vegan Coco-Coconut Cream


  • 1 Can Full Fat Coconut Milk
  • 1/4 Cup Raw Cocoa
  • 1/2 Tsp Pure GF Vanilla Extract
  • Sweetener of choice, to taste


  1. Open a can of Full-fat Coconut Milk and leave in fridge overnight (best for full, whipped creamy dessert).
  2. Pour Coconut Milk into mixing bowl.
  3. Add Cocoa and Vanilla Extract.
  4. Whip on low speed for 1-2 minutes until fully blended.
  5. Add sweetener of choice in 1/4 tsp doses until desired sweetness is reached.














I was excited to see the Today Show sharing some healthy, allergy-free friendly foods on the Today Show. Chloe, of Chloe’s Kitchen is a Vegan chef who shares some Vegan, Dairy-free and Gluten-free options. From creamy Penne ala Vodka, creamed with a homemade cashew cream, to Roasted Veggies and a Vegan Chocolate Ice Cream made of Coconut and Almond milk, Chloe shares some quick and easy recipes.

Love these ideas and the fact that mainstream media is catching on to the need for allergy-free foods. Not to mention that they can be delicious as well as healthy!


Visit for breaking news, world news, and news about the economy

Recently, while browsing the vendors at the weekend farmers market in downtown Austin, I stumbled on a booth run by a super cute lady spewing the health benefits of hemp. She was excitedly telling someone who had stopped to try her samples how hemp changed her life; she went form a high-powered, high stress career to owning Happy Hemp after she realized how raw hemp improved her health. I couldn’t help but stop, listening to her tell her story; her excitement was contagious and I wanted to learn more about this tasty little miracle she was calling Happy Hemp.Happyhemp1

Before I knew what happened, she handed me a sample cup of each of her Hemp products, encouraging me to try both the raw and toasted versions. The first was a raw hemp seed, un-toasted and removed from the shell.  It was a mild tasting, soft seed, similar to quinoa in texture. The second sample was of her toasted hemp seed product, which has a harder shell and a more noticeable flavor, mostly given by the fact that it’s toasted. Hemp is mild in flavor, which I figured would make it a perfect complement to smoothies, salads or even as a hidden ingredient in meals.

As I listened to Tara share more of her personal and professional journey, I happily munched on my samples and thought it would be pretty easy to sneak this wholesome snack into my son’s foods. Just then, Tara turned to me as if  she knew what I was thinking, and with a big smile she said one of her favorite ways to sneak Happy Hemp into her dad’s meals is to put it on top of his burger, just under the cheese, so that even his cheeseburger can pack a healthy punch. Love that idea!

Tara said that starting Happy Hemp was a personal journey of dealing with sickness and the loss of a job, and it’s been said that a business built around both a need and a passion are the most likely to succeed.  As Tara states on her site, “my rock bottom was the foundation to start my life’s passion project.” Tara shares that she had some health issues stemming from a high stress job, and soon discovered the power of food to help her heal. She mentions that her relationship with food  changed, and she was quickly learning that nutrition could heal her fragile health, so she made the journey to help everyone heal (her passion).  She continues to focus on raising awareness of hemp and its many benefits.

Hemp is naturally Gluten-free, Dairy-free, Vegan, Raw, rich in protein and Omegas 3 & 6, as well as many vitamins and essential amino acids. Hemp aids digestion, promotes healthy sleep patterns and encourages healthy hair, nails and skin. You know that raw food glow people mention? Hemp can help you get there.

How to make Happy Hempers…

‘Happy Hempers’, as Tara likes to call her customers,  are those who have embraced the health benefits and ease of mixing Hemp into their daily lives. So, it seems my family have become Happy Hempers too. In fact, the other day my son was eating a bunch of the Toasted Hemp Seeds, said they remind him of sunflower seeds out of the shell, and asked me to put them in his lunchbox the next day. Gotta love it when your kids crave healthy snacks!

Here are a few of the other uses for Happy Hemp that we recommend:

  • Salad topers (sprinkle some raw or toasted on your salad, depending on flavor preference)
  • Mix in smoothies (again, raw or toasted on your salad, depending on flavor preference)
  • Sprinkle in middle of a sandwich or hamburger
  • Mix in with scrambled eggs before cooking the egg
  • Sprinkle into any veggies while you sauté them
  • As a milk replacement (blend 1 cup hemp seeds with 2-3 cups water, varies by preferred consistency).

Here’s a video of Tara showing how to make the hemp milk which she then uses to make a smoothie.

You can head over to Tara’s site here for more info on Happy Hemp and where you can purchase it, or to her blog here for some recipe ideas and fun tips for incorporating hemp into your daily routine. Happy Hemp is a passion for Tara, and she keeps her blog updated regularly with tips on how to incorporate Hemp into your life.


As an advocate for the power of food to help us heal, I recommend products that we have tried and enjoy, and I’m happy to share Happy Hemp as an affordable and healthy option!


Eggs – I used to love them scrambled, hard boiled, over easy, and just about any other way you could make ’em. Today, I have to avoid them, along with grains, dairy, gluten and several other more obscure foods, so I find myself testing various egg replacers while baking and cooking.

There are tons of reasons that you might be avoiding eggs; if you’re like me, you’re doing so because you’re following the Auto Immune Protocol diet which calls for an egg and nightshade-free diet. You might also be following the Paleo diet, some devotees of which avoid eggs.  There are countless other reasons including food allergies, vegetarian and vegan lifestyle choices  and potentially the avoidance of an increased risk of some types of cancers.

Personally, I still feed eggs to my son and I think I’ll have a tough time trying to convenience he and my husband to go cold-turkey on those guys, but until then, I’m using some egg replacement guidelines to help bake and cook without them since I’m egg free.

I hope these help you!

Egg Replacements for cooking/baking:

If a recipe calls for just one or two eggs, you can often skip them, or add a couple of extra tablespoons of water for each egg eliminated to balance out the moisture content of the product. However, if you feel they’re needed for consistency, or to hold the ingredients together, here are some helpful conversions for replacing eggs.

1 egg =

  • 1/2 mashed banana
  • ¼ cup applesauce or pureed fruit
  • ½ cup soy yogurt
  • 1-1/2 teaspoons of Ener-G  Foods Egg Replacer  +  2 tablespoons  lukewarm water (Ener-G is a powder commercial egg substitute)
  • 1 tablespoon ground flaxseed meal + 3 tablespoons water
  • 1 tablespoon ground flaxseed meal + 3 tablespoons water + 1 tablespoon mild flavored cooking oil + 1 teaspoon low sodium baking powder + 1 teaspoon tapioca or potato starch or corn starch
  • ¼ cup mashed white potatoes or  sweet potatoes
  • 2 tablespoon potato starch, cornstarch, or arrowroot
  • 2-3 tablespoons of tomato paste
  • ¼ cup cooked oats
  • 2-3 tablespoons of bread crumbs
  • 2-3 tablespoons of flour
  • 1/4 cup of tofu blended (any kind) with the liquid ingredients in the recipe


While I stumble my way through testing all of these, I’d love to hear your thoughts!

If you’re uisng egg replacers, I’d love to hear what you use, and when. In other words, do you find one of the above is better for baking, while you use another replacement method for cooking? What are the pros and cons, etc?