Gluten Free, Vegan Super Pink Beet Cake

Hello Friends! If you were able to read my Palouse Adventures Post, you’d know my mom recently came to visit me and like any mom visit, was full of produce from the garden. Included in that bountiful haul was some lovely beets. I’ve finally gotten around to using them (thank goodness they keep so well) and in my desire to do something new with beets I scrolled through foodgawker and found this post here from The Green Life with a recipe for gluten free, vegan beet cake. Sold. Where’s my mixer. Click the link above for the full recipe. DSCN1847Seeing as it was a rainy Monday I thought this ‘raincake’ would be a much pinker omage to ‘thundercake.’ If you don’t know what thundercake is, it’s a devilishly chocolate cake made with tomatoes that is the main feature of a children’s book. Having grown up reading it I thought this would be perfect and sentimental. DSCN1846I used a organic vegan frosting mix from Palmelas that I found int the depths of my baking drawer instead of the coconut cream frosting the original post suggests. I grated micro fine bits of raw beet for that impressive color and added some home cured maraschino pie cherries (also from Mom) to top. DSCN1848 Now If you don’t like the taste of beets, I don’t think you’ll like this. I can definitely taste the earthiness of the beets here. Using coconut sugar instead of regular sugar makes this cake much less sweet that one might be expecting. I, however, like things less sweet. So after horking down my first slice I can tell you the texture is super moist and dense and well…lovely. Happy Monday everyone!DSCN1849


Life Lately in Instagram: Noms

Here’s a quick update on some of the tasty things I make for myself so I can live a healthy happy life! If you’re not following me on instagram, check it out~IMG_3054

Quinoa Sushi with avocado, carrot, sprouts and sesame seeds

Oven roasted fries with honey mustard



Breakfast of Champions!


Black Bean noodle RAMEN!


Golden Milk with tons of turmeric IMG_3087Some exciting new reading and raw strawberry chocolate slice


Date balls and tea


Salad in mason jars. How Pinterest-y


More sushi!



Chocolate banana ice cream with chili chocolate on top



Berry, bee pollen and pistachio nice cream!

Life Lately in Instagram: Noms

I thought I’d do a quick post, since I’ve been having break time with my man at his house for Thanksgiving. Hopefully this will give you some edible inspiration as well as a look into what I actually eat on a normal basis. For more check out my instagram @jacqlyninwonderland



Chocolate Chia Seed Pudding


Pumpkin Black Bean Soup with Goat Cheese

Berry Smoothie Bowl


Caesar Salad with Vegan Cashew Based Dressing


Tea: ) Mug from Michael’s Craft


Gluten Free Waffles with Coconut Yogurt and Berries


Blueberry Banana Bowl with Dates, Almonds and Chocolate


Green Thai Curry


Carrot and Avocado Sushi


Dairy Free Cocoa

Raw Vegan Sweet Orange Fig Tart

So on one of my frequent trips to my local Co’op I noticed some figs in stock. Being as I’m in Idaho, figs are quite the rarity and I’ve never really gotten the chance to develop a taste for them….well, until now. They were pretty expensive but sometimes buying that fancy food item makes the day feel special, so I did. Seeing as I don’t regularly (ahem, ever) get figs, it dawned on me as I was cutting them up (to put with goat camembert and raw honey on a rice tortilla, yum) that figs are downright SEXY. I just finished the chapters on pregnancy and reproduction in my Nutrition Through the Lifecycle class, so maybe those things were on my mind, but they remind me of ovaires, full of little life giving seeds. Very sexy. There something almost medieval about figs that I really respond to, like you’d most likely see them surrounding some wild boar or coated in honey and nuts at some feast smorgasbord for a traveling desert king under his brightly colored caravan tent. Did I lose you? I hope not. Either way, the recipe is below.DSCN1240 DSCN1241 Crust:

  • Dates
  • Almonds
  • Pecans

Blend until a medium fine crumbly texture forms and press firmly into your tray of choice. Depending on the size of your dish or pan depends on how much you make, I hardly ever measure so I can’t tell you exactly how much I used. I just threw it in the food processor and added more dates if it was too chunky.


  • Soaked Cashews
  • 2 Oranges, peeled (or orange juice)
  • 1 lemon, peeled
  • 2 Tbs. Raw Honey
  • 3-4 dates
  • *1-2 drops of an Organic, GF Butterscotch Flavor (optional)
  • 2 cartons of Figs

I blended everything up, except the figs in my food processor and poured onto my pre-chilled crust that was setting up in the fridge while I made the cream. There are many variations possible here since cashews are so versatile. I’ve done similar things with lime juice before for a key lime tart, just remember it helps to have some sort of acid with the cashews to help them set up a nice firmer custardy cream. Top with sliced figs and Viola! A gorgeous, sexy, delicious, raw, vegan fig tart to celebrate the coming of Autumn, Enjoy!


Apple Pie Bars: With Juicer Pulp

If any of you have a juicer then you’re quite familiar with the sense of waste and guilt that occurs when you dump out your pulp after jucing. I finally created a yummy way to use all that beneficial fiber instead of throwing it out.

A few other things you can do with juicer pulp is make:

Crackers (Best with vegetable pulp)




I having no way to compost in an apartment and really not wanting to make muffins decided what I really needed was a on the go food that’s healthy and can give me the energy I need. 8 O’clock class anyone? Thus I whipped up these apple pie bars. I don’t really want to call them energy bars, or granola bars as there is no oats or highly dense calories packed into these (as some energy bars can have like 500 calories, eesh.) These do have nuts, dates and apples. That’s pretty much it. Simple. Easy. Happy Fiber.

01222b9736ae3b007425f4ec6a0d823decff321b57To Make:

3-4 Cups Apple Pulp (I used Discovery apples from our orchard back home)

10-15 Pitted Dates

1 Cup Cashews

1/2 Cup Pecans

1/2 Cup Sunflower Seeds

1/2 Cup Slivered Almonds

Cinnamon, Nutmeg, Cloves and Ginger or Apple or Pumpkin Pie Spice to taste.

*All are approximations, I rarely actually measure. If you’d like add some Raw Local Honey for added sweetness.

Blend everything in a big bowl first with a spatula, then work in batches with a food processor to break up the nuts and get everything incorporated. Since the pulp is damp, it’s going to be very thick and a bit hard to work with but just continue scraping the sides with a spatula. Smooth onto a parchment or foil liked pan, make sure you really squash it down. Pop in the oven at 350 degrees for about an hour or until it has a dry bread like consistency. Viola!

01e29e90b01bb7c8c044a1905961d69a621dac90c9 Eat on the go or top with honey, jam or more nut butter for a powerful meal. If I had to estimate I’d say each bar is around 200 calories, don’t quote me on that of course. I may be studying to be a dietitian but I am yet to be a qualified professional. Enjoy!


Farmers Market Haul

Wee! I do love our Farmers Market and I thought I’d show you what I picked up. I did some delicious damage and I freely admit accidentally tickling by standers as I walked by trying to get my wallet back into my purse. Oops.DSCN1084 For Food:

I found these cool white patypan squash that have a destiny to be stuffed with mushrooms, bacon and tomatoes.

One GORGEOUS deeply purple eggplant

An assortment of multicolored cherry tomatoes. When it comes to tomatoes I feel the weirder looking the better tasting. As well as my firm belief that purple is the best flavor of all. Gimme those antioxidants and phytochemicals.

Some BEAUTIFUL donut peaches. I’d love to get my hands on some figs to make vegan ‘donuts.’

In the back there is a strange minty green colored melon. I have no idea what kind it is. I just had to have it from sheer strangeness.

I also got a lovely rosemary plant. Which upon further reflection…..I’m not entirely sure where in my tiny apartment it is going to live….but at least I had an extra pot. Rosemary is one of my favorite herbs and apricot rosemary one of my favorite flavor combinations. Perhaps I will try peach and rosemary with the donut peaches. Yum.

For Beauty:

I picked up a few things from Sumptous Soaps. These have been a favorite of mine and I love seeing the new things.

First I got a Huckleberry Shampoo Bar, which I’m hoping will help cleanse my dry colored hair without stripping it’s oils or leaving it too greasy. The ingredients are Saponified coconut, palm, olive, castor and jojoba oils, shea butter, red 33, huckleberry fragrance, silk.

I also got some Lavender Ultimate Moisturizer. I love these moisturizers they are really intensely hydrating. This one included shea butter, jojoba oil and lavender essential oil.

Lastly I got a Refresh Body Spray which can be used as a deodorant. I’m all into natural deodorants and can tell you now I’ve stopped using conventional antiperspirants that I actually almost don’t even need anything it’s so mild. This includes water, polysorbate, grapefruit, lavendin, clary sage, tea tree and litsea oils.
DSCN1086 This is the potenially the most exciting purchase of the day. OMG guys it tastes SOOOOO GOOD!

Six-Mushroom WHITE TRUFFLE (truuuuufffffffflllllleeeess….yaaaaas) Balsamic Vinagarette.

Shut up.

Not to mention it is also Non GMO and Gluten Free. Get on my salad. Get on my steak. Get in my mouth. Yum.

I also found this cute booth that sold these pretty patterned no breakage hair ties. I’m sure we’ve all seen these by now but it was $5 for 6 ties which is pretty good compared to other prices. Plus they’re all in my favorite colors. I thing the pineapple may be my favorite. DSCN1087 DSCN1088 It’s no secret that I love peacock feathers. I have many decorating my apartment and these were freshly shed by the birdy owner for 6 for $5. Pretty: )DSCN1090


I was far too excited to use my Balsamic Vinaigrette so I whipped up a salad with the cherry tomatoes and some pistachio sheep cheese. Omnomnomnomnom.

Raw Vegan Pumpkin Spice Macaroons

Since I’ve been home for a bit I thought I’d take the opportunity to play with all my Mother’s cool kitchen gadgets that I don’t have access too in my far away college town. The most exciting of which is the food dehydrator. Being unable to eat dairy, eggs and gluten I tend to lean towards vegan recipes and raw ones are just a bonus. So by the power Pinterest I stumbled across this gem. Click through for the full recipe at Nouveau Raw.

Here are the ingredients. Click the link for the instructions.

  • 2 cups almond meal
  • 3/4 cup raisins
  • 1/4 cup raw agave nectar
  • 1/4 cup raw honey
  • 2 cups dried shredded coconut (unsweetened)
  • 3 Tbsp pumpkin puree
  • 1 tsp vanilla
  • 1 tsp pumpkin spice
  • 1/4 tsp sea salt


I followed her directions pretty much only I changed the ratio of sweetener to pumpkin up by adding only 1/4 cup of raw honey (I had no agave) and quadrupling the amount of raw pumpkin (frozen, puree from last years harvest.) The end product was lovely! I’m really getting ready for Fall and these make a lovely pumpkiny treat.

You could totally use apples or apple sauce and make a apple pie flavored macaroon or just add more toasted coconut for a traditional macaroon.

DSCN1028 I had scooped the mix into a Ziploc bag and snipped the corner to pipe it out. Unfortunately my Mom doesn’t have any piping bags or tips and all mine from my cupcake crazed days are at my apartment. As you can see….without the prongs from the piping tip…they look like little turd piles. Racks and racks of tiny turds. Like a bunny with diarrhea. Not appetizing. DSCN1029 ….So I used used my finger to tap them down into little non-poop shaped patties. Much better. DSCN1030 To increase the attractiveness I added a slivered almond on top and Viola! Omnomnomnom. I dehydrated them at 145 degrees overnight. Nothing is more exciting than waking up and having a chewy magical Autumn snack waiting for you! DSCN1031 DSCN1032 DSCN1033Enjoy little bunnies! Who’s excited for Fall?