Spreadable Almond “cheez” round

20181108_1835137767990080476201773.jpgAs I became more vegan and less vegetarian (i.e. no eggs and dairy), making charcuterie boards for my guests became a sad-side instead of a happy-side of hosting friends for meals.  I used to make boards bursting with so much meats and dairy cheese, it often became the main course for some.  I realize that was probably excessive, but now that I


am more grounded in less excess and more healthy options all around, I felt it was time to give a cheese board a try… with a soft cheese to add to the robust, denser baked almond cheese I just made and loved (previous post).

And yaaassss!


  • 1&1/2 cups non-dairy mylk
  • 1/2 soaked and skinned wild soil almonds
  • 1/2 Tablespoon salt of choice (I used red Hawaiian)
  • 1 teaspoon fine nutritional yeast powder
  • 1 Tablespoon fresh squeezed lemon juice
  • 1 large clove of garlic
  • 1 teaspoon agar agar
  • 2 teaspoon tapioca starch
  • 1/2 cup water
  • various herb mixes to dip outside of round form (I show one with paprika and cumin based mix and another mixed herb
  • optional–try a smidge of miso and less salt for savory umami-ness

What to do:

  1. Prepare your mini cake tins by lining bottom with a bit of brown parchment paper to ease movement after it is chilled and set20181108_1828338995176687588686455.jpg
  2. Put everything in a strong blender except your herb mixes to dip the round in to decorate and blend up
  3. Pour into saucepan, let boil for a second, reduce to simmer… YOU MUST GENTLE STIR THIS NON STOP FOR 5 MINUTES
  4. Pour promptly into tins/molds
  5. Let set in your refrigerator overnight or 45 minutes
  6. Do you best to gently roll the sides only in your choice of herbs
  7. Enjoy!


20181108_1459023450186803027513305.jpgAs I have weaned myself far and away off refined sugars, my palate has become more prone to desire savory satisfaction, so when a Chef Gustavo from Cancun made this cheese, I had to try my hand at it.  It is a bit different, but not too different and as he told me, it was rather easy to make.!


  • 2 cups of soaked or blanched wild soil almonds (I prefer this over even organic.)
  • 1 large clove of garlic
  • 1 Tablespoon of Hawaiian red salt (or use sea salt or Himalayan)
  • 2 Tablespoon of fresh lemon juice
  • dash of fresh black pepper


  1. soak almonds overnight20181107_0715295053096485032927901.jpg
  2. peel skin off them (save the skins and lightly toast for a fun salad topping!)
  3. put all ingredients into power blender until smooth
  4. use as little water as possible …only enough to facilitate blending
  5. wrap it up in a nut mylk bag or similar over a strainer and let sit overnight to let the flavors marry and the excess liquid to drain
  6. heat oven to 350 degrees
  7. spread mixture into a pan or use a silicone baking pan like I did
  8. bake up to an hour for driest and firmest texture (I like it this way)
  9. let cool and slice up to serve as you wish or eat plain
  10. 20181029_1809262911323544025596063.jpgGustavo likes to drizzle olive oil and sprinkle coriander atop–it’s delicious that way!
  11. What I did at home is put the vegan cheese on top of a raw cracker with red beet hummus to hold it all together… so flavorful!
  12. Enjoy~

Her Great Green Goodness Shake

This shake is as potent and delicious as health-giving shakes go…and the intensity of the vibrant green color of it underscores its nutritive value.20181031_134540140135380534102081.jpg

It can be made to the consistency of soft serve (how I love it,) or as liquid-y as you prefer!  Or, you might want to add more Tocos and ice in a power blender like the Vitamix, put it in the freezer for 30 minutes or so and then scoop it out and add some toppings for a real good-for-you dessert.  I crave this like crazy, so I have it at least every other day as I developed it to meet my detoxing, nutrifying, cytotoxic needs as part of a overall get whole and healed lifestyle.  Adjust it to your liking and amp up the greens in it as you can tolerate and enjoy!

INGREDIENTS: (for about 12 ounce portion… I usually double b/c I always want more as it becomes a superb meal replacement or afternoon pick-me-up!)

  • 3/4 cup mylk (unsweetened,carageenan free non-dairy beverage- I love macadamia)
  • 2-3 Tablespoons nut and/or seed butter (I prefer a mixed version)
  • 1 1/4 cups ice
  • 1 Tablespoon lignan-free flax oil (Barleans or Spectrum brands are great)
  • 1 heaping Tablespoon chia seeds
  • 1 teaspoon to Tablespoon of each: Moringa, Spirulina, Chlorella (go for more!)
  • 1 heaping Tablespoon of Maca (add Ashwaganda if you have it for an option)
  • 1 heaping Tablespoon of Lucuma
  • 1 teaspoon Ceylon Cinnamon
  • 2 Tablespoon Tocos (rice bran powder-makes it smooth and creamy, but not a must)
  • 1 teaspoon (at least) of vanilla extract or vanilla bean paste
  • 1 serving/scoop of your favorite organic green powder for variety (see image below)
  • 1 Tablespoon of monkfruit granules or pinch of stevia to your taste
  • use banana or dates to sweetened if you  must and prefer over the above


Simply blend it all up and make as thick or thin as you would most delight in and sit to enjoy the ultra healing you’re ingesting.  No kidding that it helped me detox from metal toxicity quickly, kept my cravings at bay, kept me satisfied for hours, and gave me a vast spectrum of minerals, protein, and vitamins I needed to recovery from many a health compromise over many years.

I must warn you… once you get this down to where you like it, you might get hooked!

It’s fun to top this with chlorophyll or E3 as I recently did to make this post with hemp and coconut shreds, but do as you please!

20181031_1344577630568153708443409.jpgMuch health and joy to you!

p.s. my other two shake/smoothies in rotation are called Hi-C-me, Cacao-Mente, and Avo-matcha… those will be posted and shared soon, too.

p.p.s… if you make and post this, please tag me on IG! @eatscommunity and @janeparksmith

AND NOW, TO MAKE IT A REAL TREAT FOR YOU AND MAYBE SOMEONE SKEPTICAL ABOUT HOW GREAT AN EXPERIENCE GOOD FOOD CAN BE…MAKE IT INTO SUPERFOOD “ICE CREAM”~ (just put in freezer 30-40 minutes, scoop it out, garnish in a hurry, and serve it up!









Read the notes tied to each image for more information and perspective.




Vegan Veggie Pulp “Burger”

20180905_200407.jpgHard not to ogle a good stack of yummy goodness… this is not just eye-candy, but satisfying for your whole body.  What’s even better? … the fact that this plant-based patty is chock full of fiber from juicing, thereby cutting down food waste and amping up texture and good-for-your-gut goodness!

Prepare to get your hands messy in the making of this and while you’re eating it, especially if you stack it with the homemade hummus, pickles, and avocado top and bottom as the bun… in fact, get your fork and spoon ready, too!

Here we go…


  • 1.5 cup of veggie pulp (usually carrot, celery, some beets, little garlic and other greens)
  • 3/4 cup mushrooms (sauteed after food processing into a chunky, coarse paste)
  • 1/2 cup cooked sprouted brown or black rice
  • (or 3/4 cup cooked beans (black, pinto, white, or mung beans are fantastic!)
  • 1/4 cup finely diced onions (prefer it raw for texture, but sautee, if you prefer)
  • flax egg (2 Tablespoons ground flax mixed in 5 Tablespoons water)
  • 2 Tablespoon coarsely pureed sun-dried tomatoes
  • 2 Tablespoons of nutritional yeast
  • 1 teaspoon of cumin, dried harissa seasonings or paprika
  • salt and pepper to taste
  • coconut aminos…added just a dash, but it’s optional
  • ripe, but not too ripe large avocado to cut in half and use as buns 🙂


After juicing, get your pulp and set in large mixing bowl and get your hopefully, already cooked rice or cook some to use in this and have for later!  If you’re using beans instead, be sure those are ready…soft and mushably mixable as it will be a good binding agent for the patty. (I like how that sounds–mushably mixable. hee hee)

Food process your choice of mushrooms until it becomes like a thick, coarse, but mushy paste and then sautee in olive oil or some veggie broth.

Prepare your flax egg by mixing 2 Tablespoons of ground flax into 5 Tablespoons of water.  It should sit for at least 20 minutes before using.  Be sure to stir it several times to make it an even consistency.

Finely dice 1/2 cup of sweet onion.

Put mushrooms, rice or beans, veggie pulp, pureed sun-dried tomatoes, flax egg, onions, and all the seasonings into the big mixing bowl.  Mix it up, form into balls and slightly flatten by hand into the patty shape you like.

Place on baking rack for a good 45 minutes for 375 degrees until it’s lightly browned on the outside.  Please flip halfway through.  Stack it up and gently stuff your face 🙂 .  (If you pan-fry these, let me know how it turns out! And be sure to freeze some for a healthy meal later!)






Savory Salad Starring Veggie Pulp

Simple things are just so wonderful… and this all-around do-gooder is a true win-win!


If you have a juicer at home, you most definitely have the pulp.  And if you have a twin-gear masticating juicer like me that presses produce between the gears and then wrings it out as a second step, the leftover pulp is dry enough to have endless uses.  It’s just a matter of thinking about what to do other than compost or add to my puppies’ homemade food (which they gobble up by the way.  They love their wheatgrass and carrot juice slurps in the morning!)  Oops.. I digress, but I love my pups so much!

Okay… the veggie pulp I like to use for this salad is from juicing carrots and celery in equal amounts, then some beets and its greens, some dandelion greens, bit of garlic, and some turmeric and ginger.  I usually end up juicing the ginger and turmeric first and using the pulp to brew some fresh tea, but a bit of it goes in this salad.  However, I let it mostly be made of carrots and celery with a touch of the aforementioned greens.


  • 2 cups of veggie pulp (celery, carrot, some beet with greens, ginger/turmeric)
  • 3-4 Tablespoons of vegan “mayo”
  • 1/2 lemon to squeeze into it
  • 1/4 cup each sprouted pumpkin seeds, walnuts, and almonds (totaling 3/4 cup of nuts)
  • 1/4 cup of finely sliced celery (adding chopped parsley or green onions would be nice)
  • 2 Tablespoons (to taste) seasonings including harissa, turmeric, cumin, oregano
  • 2 Tablespoon of nutritional yeast
  • salt and pepper, and cayenne to taste
  • dash of coconut aminos for a bit of flavor depth

It’s so handy to have as an on-the-go meal with crackers or on a lettuce leaf or wrapped in nori… or as topping on a traditional leafy salad…or mixed (hidden) in meat dishes to sneak some extra healthy love into a loved one.

Try mixing it up!  A sweet version could be to use raisins and crushed pineapple and cut back on the savory seasonings… there really is no wrong way to go about cutting back on the food waste and enjoying this versatile dish.

So keep on enjoying your juice!20180904_171242-11293387572345250755.jpg



Plant-based people unite!  LOL… I’m not a cuckoo about recruiting everyone to vegan dining, but what a true delight it has been to discover all the delicious ways to prepare the gifts that grow out of our soil…the dirt that don’t hurt, that is.  I’m talking about living, breathing healthy soil that is nutrient-rich enough to pass along those gifts to us who want to take it all in.  So, that’s why I go for local, sustainably sourced food from farmers I trust or shop organic in the grocery stores and do my best to fill my plate with whole foods I recognize or ones with simple ingredients. It’s how I and each one of us can be kinder to our planet and ourselves!  …while dining deliciously, too!

So, how ’bout some NO MEAT-BALLS?!  It was worth a try and I will do this again 🙂


  • 1 cup veggie pulp (this round had carrot, celery, some beet greens and parsley)
  • 2 cups chopped mushroom of choice, finely chopped
  • 1/2 onion finely diced
  • 1/2 cup oats or Gluten-Free bread crumbs
  • 1/4 cup chopped parsley
  • 2 Tablespoon white miso paste
  • 2 garlic cloves minced
  • 1 Tablespoon oregano
  • 1 flax egg with 3 Tablespoons of ground flax in 5 Tablespoons of water
  • 1 Tablespoon of cold-pressed olive oil
  • dash of coconut aminos
  • salt and pepper to taste… and other seasonings, too!


  1. Chop mushrooms and saute them in olive oil or water, if you prefer.
  2. Process oats, if you are using them in a food processor until finer in texture, like crumbs… or just use GF bread crumbs of your preference (watch out for sugar that is often added to store-bought ones.)
  3. Finely dice the onion, chop your parsley super fine, mince the garlic.
  4. Mix up all the ingredients listed above and let cool down in fridge for 30 minutes to an hour.  Roll into balls by hand–I first used a big food scoop so they would be uniform.
  5. You can coat the outside with a bit of olive oil to help the browning be more even during baking.  Not necessary, but nice to do.  Bake at 415 degrees for about 30 minutes… taste test to check and then enjoy the rest!

Homemade red sauce will make this an excellent dish to make a joint meal with a meat-eater in the the family.  (Turkey meatballs with veggie pulp is the perfect pair!)

I put these NO MEAT-BALLS on a bed of zoodled sweet white potatoes and pea sprouts instead of regular noodles. It’s always nice to have living, sprouted foods on your plate for extra life in your food…and life!



I love when a holiday dish can be an evergreen one and vice versa… this is an anytime meal perfect to pair with veggie pulp “No Meat-Balls” for a family that has committed vegans as well as meat-musters.  Yes, I call them meat-musters because carnivores tend be as dogmatic about eating animal flesh as vegans are about not consuming animal products.  It’s good for all come around one table to break bread and grow toward one another or at least enjoy eating IMG_20180909_121525_336.jpgtogether.

Even this little guy hopes he can join in!  He enjoys his animal protein but is glad he is not served up as a meal like his sister Contessa almost was in Korea before she became part of our fur-ever family.  Find our more about them and the dog meat trade online!

Rocky and Tessa got to eat some raw Kosher Turkey meat before they became these luscious balls full of flavor, so they got their gobble going, too!

We all need more love and care…and I certainly need to practice more mindfulness, which recounting how this recipe came together helps me do while giving thanks for the experience in the now.


  • 1 lb. kosher and organic ground turkey
  • 1/2 cup veggie pulp (carrot, celery, parsley, some beets)
  • 1 large farm fresh or truly pasture raised hen eggs
  • 3/4 cup bread crumbs of choice (make your own from stale bread and reduce food waste)
  • 3/4 cup parmesan cheese
  • 3 Tablespoons of cold-pressed virgin olive oil
  • 2 garlic cloves minced… try elephant garlic
  • 1/4 cup of chopped parsley
  • 1/2 onion finely chopped
  • 1 shot of organic cow milk (whole)
  • 1 Tablespoon tomato paste
  • salt and pepper to taste
  • fresh basil for garnish


  1. Prepare all the veggies first. Chop onion, mince garlic, chop parsley and put in mixing bowl.  Add cheese, bread crumbs, and tomato paste and then once that is thoroughly mixed together, add your meat and egg.
  2. Put your spices, shot of milk, and olive oil on top and mix this final mixture together, but don’t overdo as over-mixing can make the final result thick and tough instead of firm and tender.
  3. Mix by hand into large balls, coat with some olive oil for nice browning,  and bake for 35-45 minutes.

This turned out so well my husband kept mumbling and wondering why it was so good when a vegan made it! LOL.. isn’t life funny?  The homemade vegan red sauce probably helped 🙂

As I mentioned, this is a great option to bring the family together with the No Meat-Balls available on this blog…

Thank you!20180909_112558.jpg