Category: All About Gluten and Gluten-Free Recipes

Dozens of gluten-free recipes, many of which are also vegan. Plus articles that tell you all about gluten and its relationship to health, and how avoiding gluten in your diet can have an impact.

Whether it is as extreme as celiac disease, or you just want to keep it out of your body, knowing all about gluten lets you make knowledgable decisions about your’s and your family’s health.

And having delicious recipes that are gluten-free makes it easy to do!

Chef V’s Guacamole w/Pomegranate and Mango

I like to make this guacamole for the holidays – so pretty and festive!

Chef V tip: save the pit and keep it in the mixture to keep the guacamole from turning brown.

creamy green smoothie

Ingredients

2 large ripe avocados
2 tsp. fresh lime juice
1/2 tsp Fine sea salt
1/4 small white onion, finely diced
3 fresh cilantro sprigs with stems, chopped
2 Tbs. diced mango
2 Tbs. pomegranate seeds
1 tsp. Chopped jalapeno (optional)

Directions

For guacamole: Cut the avocados in half and remove the pits. Scoop the flesh into a bowl. Using a fork or a potato masher, mash the avocado with the lime juice and 1/2 tsp. salt until the guacamole is smooth but still has a little texture and some chunks. Stir in the onion, mango, cilantro and jalapeño (optional). Top with pomegranate seeds. Taste and adjust the seasoning for dipping. Serves 4.

Warm Butternut Squash Salad

Warm butternut squash: this is a delicious holiday treat for those first cold days that signal the end of fall. It’s a hit at special dinners. It’s very filling and makes you feel warm inside even though it’s a salad. It’s also very healthy and vegan. – Veronica

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warm butternut salad

TOTAL 30 minutes

Serving Size: 2-4 people

Ingredients

Warm butternut squash

  • 1 Tablespoon coconut oil
  • 1/4 cup diced sweet or yellow onion
  • 1 small butternut squash,
seeded and diced
  • 1 clove garlic, minced or pressed
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon fresh thyme leaves
  • 1 cup cooked quinoa
  • Sea salt, to taste
  • Freshly ground black pepper
  • 4 cups wild greens (arugula, spinach, or mixed herbs)
  • 1 cup pomegranate seeds

Directions

Warm butternut squash: In a large non-stick pan, heat the coconut oil over medium heat. Add the diced onion and butternut squash. (The smaller the squash is diced the more quickly it will cook.) Sauté the squash and onions over medium heat for about 5 minutes, or until the squash is soft. Do not burn the squash or onions.

Add the garlic, nutmeg and thyme, and cook for 1 to 2 minutes more. Transfer the butternut squash to a bowl and stir in the cooked quinoa. Add salt and pepper to taste. Cool mixture in the refrigerator.

To serve, mix the dressing ingredients and drizzle over greens. Top with cooled butternut squash mix and garnish with pomegranate seeds. Serves 2-4.

Grilled Artichokes with Two Sauces

Grilled artichokes, precooked and finished at the picnic. They’ll love these on the barbecue. Serve with my two vegan sauces:  Raw Horseradish Mayonnaise, and  Vegan Herb Aioli.

grilled artichokes

Serving Size: 2 People

Ingredients

  • 6 cups filtered water
  • 1 large fresh artichoke
  • 2 cloves garlic, peeled
  • 1/2 white onion
  • 1/2 lemon, juiced
  • 1 teaspoon apple cider vinegar
  • Sea salt and freshly ground black pepper, to taste

Directions

Bring the 6 cups of water to a boil in a stockpot.

Trim the thorns from the artichoke leaves with scissors. Cut the artichoke in half vertically and remove the fuzzy center. To the boiling water, added the artichoke, garlic, and onion. Boil, covered, for 45 minutes – one hour, or until the leaves pull out easily. Transfer the artichoke halves to a paper towel cut side down or drain the water.

Heat a grill or grill pan. Place the artichokes cut side down on the hot grill or grill pan and char for 2 to 3 minutes, until you get good grill marks. This will add a nice smokiness. Plate the artichoke halves cut side up. In a small bowl, whisk the lemon juice and vinegar, drizzle over the artichoke, sprinkle with sea salt and pepper, and serve with Vegan Herb Aioli or Raw Horseradish Mayo.

Vegan Herb Aioli

Aioli, a traditional Mediterranean sauce, is just right for dipping veggies or drizzling over toasted baguette. It makes a delicious accompaniment to my Grilled Artichokes. – Veronica

vegan herb aioli

TOTAL 10 minutes

Prep Time: 10 minutes

Serving Size: 2 People

Ingredients

  • 1 cup raw cashews, washed and drained (pre-soaked 1 hour)
  • 1 cup filtered water
  • ¼ cup of lemon juice
  • 1 tbsp. of lemon zest
  • ½ tsp. organic sea salt to taste
  • 1 tsp. raw coconut sugar
  • 1/2 tsp fresh thyme
  • 1/2 tsp chopped fresh parsley
  • 2 cloves garlic

Directions

Blend mayo ingredients together in a Vitamix or food processor.

White Sweet Potato Purée

Everyone loves mashed potatoes. But regular mashed potatoes are very starchy. That means the starch quickly converts into sugar. That’s more bad news for your gut. But this healthy recipe for mashed potatoes uses the nutritiously-superior white sweet potato. Instead of regular milk, I use almond or coconut milk.

I swear to you that my white sweet potato pureé will have the same starchy mouth-feel as regular mashed potatoes. But this version contains way more minerals and is lower in calories. – Veronica

sweet potato puree

TOTAL: 1 hour

Serving Size:2

Ingredients

  • 1 large white sweet potato, peeled and chopped
  • 3 cups filtered water
  • 1/4 cup Chef V’s Raw Almond Milk or coconut milk
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper, optional
  • 1/4 teaspoon red pepper flakes, optional

Directions

Boil the sweet potato pieces in the 3 cups of water in a large pot for 15 minutes, or until soft. Transfer the pieces to a Vitamix and add the milk, sea salt, cayenne, and red pepper flakes, and process until smooth. Serve immediately or keep refrigerated for up to 1 week.

Creamy Curry Pumpkin Soup

The only thing more comforting than a bowl of soup is a bowl of homemade soup that is both vegan and gluten-free. There’s something special about cooking comforting meals like this during the Fall that will warm you up and have your kitchen smelling festive.

Cozy up with someone you love and enjoy this delicious pumpkin soup on a cool fall night! – Veronica

vegan ambrosia salad

Serving Size:2

Ingredients

  • 1 tbsp. olive oil
  • 1 yellow onion, diced
  • ½ cup organic Crimini mushrooms, sliced
  • 1 clove garlic
  • 1 tsp. curry powder
  • 1 ½ tbsp. gluten-free flour (we like Bob’s Red Mill)
  • 3 cups organic vegetable broth
  • 2 cups Chef V’s Organic Pumpkin Puree (see recipe HERE)
  • ½ cup of canned coconut milk
  • 1 tsp. nutmeg
  • 1 tsp organic sea salt
  • ½ tsp. black pepper

Directions

Bring oil to medium high heat and saute onion and mushrooms for 3 minutes or until onions are translucent.

Add garlic, curry powder and gluten-free flour to the pan to continue to cook for one more minute.

Slowly add the vegetable broth and bring to a boil.

Cook and stir for a couple of minutes until the soup starts to thicken.

Add the pumpkin puree, coconut milk, nutmeg, salt and pepper.

Continue to stir and cook for an additional 5 minutes.

Blend small batches of soup in a Vitamix or blender to a get a smooth texture and serve hot.

Vegan Gravy

There’s nothing better than homemade comfort food during the holiday season. Gatherings at home with friends and family sharing home cooked meals on these cold winter nights is one of our favorite things. .

Impress family and friends with my easy-to-make healthy gravy recipe as the finishing touch to your meal. Whether you are vegan, vegetarian or simply a healthy eater, holiday meals don’t need to feel stressful. Instead, enjoy delicious meals without regret and be thankful you made the right decision! – Veronica

vegan gravy

TOTAL 1 hour

Prep Time: 30 minutes

Serving Size: 2 Person

Ingredients

  • 2 tbsp. cold pressed olive oil
  • ½ yellow onion, diced
  • 2 tbsp. gluten-free flour (I like Bob Red Mills brand)
  • 1 tsp. salt
  • 2 cups organic vegetable stock

Directions

Heat oil in a saucepan on medium-high. Add yellow onions and cook for 2-3 minutes or until they are translucent. Reduce the heat to low and mix in the gluten-free flour with the onions. Slowly add the vegetable broth and continue to stir until the gravy becomes thick. Add more flour to thicken and add more broth to thin. Serve over any of your favorite sides in place of regular gravy this year.

Vegan & Gluten-Free Pumpkin Pie

My oh my, pumpkin pie … how I love thee,
But how you seem to hate my belly.
For each sinfully delicious bite I take,
Your sweet and milky richness makes my tummy ache.
Is there a way to make you more nutritious,
All the while keeping you equally delicious?
The good news is yes there is,
And showing you how is my biz. (Mic drop)

Bon Appétit! – Veronica

pumpkin pie

My pumpkin pie recipe is better for your health because it contains low-glycemic coconut sugar and dairy-free coconut whipped cream. It is gluten-free.

Ingredients

chia seed egg substitute

Directions

Mix sugar, pie spice, salt, egg substitute and pumpkin puree in a large mixing bowl. Slowly add almond milk.

Press pie crust into a 9-inch baking pie dish. Pour the pumpkin mix into the pie crust.

Bake 450-degree oven for 15 minutes. Reduce the heat to 350 degrees and bake for an additional 40 minutes.

Cool on wire rack for 20 minutes. Serve immediately with my Coconut Whip Cream Recipe or refrigerate.

My oh my, pumpkin pie … how I love thee,
But how you seem to hate my belly.
For each sinfully delicious bite I take,
Your sweet and milky richness makes my tummy ache.
Is there a way to make you more nutritious,
All the while keeping you equally delicious?
The good news is yes there is,
And showing you how is my biz. (Mic drop)

Bon Appétit! – Veronica

pumpkin pie

My pumpkin pie recipe is better for your health because it contains low-glycemic coconut sugar and dairy-free coconut whipped cream. It is gluten-free.

Ingredients

chia seed egg substitute

Directions

Mix sugar, pie spice, salt, egg substitute and pumpkin puree in a large mixing bowl. Slowly add almond milk.

Press pie crust into a 9-inch baking pie dish. Pour the pumpkin mix into the pie crust.

Bake 450-degree oven for 15 minutes. Reduce the heat to 350 degrees and bake for an additional 40 minutes.

Cool on wire rack for 20 minutes. Serve immediately with my Coconut Whip Cream Recipe or refrigerate.

Gluten-Free Pie Crust

Gluten-free pie crust – my recipe is so good you can use it for any pie recipes, sweet or savory. It’s a keeper! – Veronica

chia seed egg substitute
gluten free pie crust

Ingredients

  • 2 cups gluten-free flour (I like Bob’s Red Mill)
  • 2 tbsp. raw coconut sugar
  • ½ tsp. organic sea salt
  • 1 tbsp. Chef V’s Chia Seed Egg Substitute
  • 1/3 cup water (add tbsp. more at a time if to dry)
  • 1-cup organic unsweetened almond milk

Directions

Preheat oven for 450°F. In a large mixing bowl, mix flour, salt and sugar. Add coconut oil and mix until crumbly.

Add egg substitute and mix in well, mixture should still be crumbly. Add water by stirring in one tablespoon at a time until the dough holds together for rolling. It is better to be more moist than too dry.

Cut mixture in a half add roll into two balls (one for crust and one for topping). Flour a sheet of parchment paper or wax paper on a flat surface. Shape balls into disc shapes and place on surface.

Cover the dough with an additional piece of wax paper Roll crust out to slightly bigger than your pie tin. Remove the top wax paper, place your hand under the bottom piece of wax paper and turn over into your pie dish.

Slowly remove the wax paper from the top of the crust. If it breaks up just mold it back together. Press edges on crust with a fork to crimp the edges. Pierce bottom slightly with a fork. Add pie mixture.

Coconut Whipped Cream

Use this vegan, gluten-free whipped cream on anything you want to make taste decadently delicious.

coconut whipped cream

Ingredients

  • 1 can full fat coconut milk (refrigerate overnight)
  • 2 tbsp. raw coconut sugar
  • 1 tsp. real organic vanilla extract

Directions

Remove the can of coconut milk from refrigerator very carefully. Make sure not to shake the can at all.

Open slowly and scrape out the top layer of coconut that is creamy (don’t worry if you get a little of the water just try to get only cream).

Place in a mixing bowl with coconut sugar and vanilla extract.

Beat the cream on high for 2 minutes or until it becomes a cream substance. Top on pumpkin pie or anything else your heart desires this holiday!

Spicy Golden Pumpkin Hummus

This treat is so yummy you can eat it with gluten free crackers, veggies, on a veggie sandwich. For a party or everyday, I know you’ll enjoy it. – Veronica

sweet watermelon crunch salad

Ingredients

  • 1/3 cup cilantro
  • 4 cloves garlic
  • 2 cups Chef V’s Organic Pumpkin Puree
  • 1/4 cup organic lime juice
  • 1/4 cup organic tahini
  • 1/8 tsp allspice
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 1 tsp organic sea salt
  • 1/4 tsp red pepper flakes or cayenne pepper
  • 2 tbsp cold pressed olive oil

Directions

Blend all ingredients together in a Vitamix or food processor. Slowly add the olive oil while blending low. Continue to blend until smooth. Refrigerate for at least 3 hours before serving and serve cold. Bon Appetit! – Veronica

Macho Nachos

My Macho Nachos recipe has everything a macho guy (or gal) could want in flavor and crunch, without the harmful fats and calories.

Whether for Cinco de Mayo or the Super Bowl, this easy to make recipe is a hit with everyone.  – Veronica

Chef V Macho Nacho with Taco seasoning

Serving Size: 2-4 People

Ingredients

CHEF V’S TACO SEASONING
2 teaspoons hot chili powder
1 teaspoon of each: paprika and onion powder
½ teaspoon of each: sea salt, garlic powder,
ground cumin, and oregano
¼ teaspoon black pepper
⅛ teaspoon of each: cayenne pepper and
red pepper flakes

TORTILLA CHIPS
4 gluten-free, corn-free tortillas (I like Rudi’s®)
1 tablespoon coconut oil
1 teaspoon Chef V’s Taco Seasoning
½ cup shredded Daiya® cheddar shreds

NACHO ‘MEAT’
1 tablespoon coconut oil
½ cup diced yellow onion
2 cups diced mushrooms or 1 pound ground turkey
1 tablespoon Chef V’s Taco Seasoning
¼ cup water or Chef V’s Homemade Almond Milk

TOPPINGS
1 cup cooked or canned black or pinto beans, warmed
1 whole avocado, diced
½ cup of each: diced and peeled mango, chopped
cilantro, and chopped green onion

Directions

Chef V’s Tip: For more protein, use 1 pound ground turkey instead of mushrooms. This is great for entertaining!

Combine all taco seasoning ingredients in a small bowl. Set aside.

Preheat oven to 350°F. Cut the tortillas into chip shapes.

In a large bowl, combine the coconut oil and 1 teaspoon of taco seasoning, if desired. Add the chips and gently coat.

Line 1 or 2 baking sheets with foil or parchment paper or use an oven-safe serveware piece. Place the chips in a single layer.

Bake for 8-10 minutes, but do not completely cook the chips. Remove the chips from the oven and sprinkle with Daiya® shreds. Bake for 3-4 more minutes, until the shreds are melted.

To make the nacho ‘meat,’ melt the coconut oil over medium-high heat in a saucepan. Add the onions and sauté until translucent, about 2-3 minutes. Stir in the mushrooms (or ground turkey) and cook for 3 minutes. Add the taco seasoning and water or almond milk. Continue to cook through, stirring occasionally, for 2-3 more minutes. Keep warm on the stovetop.

To serve, transfer the chips onto a serving plate or leave on the oven-safe serveware piece. Top with warm black beans or pinto beans, nacho ‘meat’ (vegan or turkey), avocado, mango, cilantro, and green onion.

Warm Pumpkin Salad

This is a delicious fall treat for those first cool days that signal the end of summer. It’s very filling and makes you feel full even though it’s a salad. It’s also very healthy and vegan. – Veronica

pumpkin quinoa salad

Serving Size: 2-4 people

Ingredients

Warm Pumpkin Salad

  • 1 Tablespoon coconut oil
  • 1/4 cup diced sweet or yellow onion
  • 1 small pie pumpkin, skinned, seeded and chopped into 1/2 inch cubes
  • 1 clove garlic, minced or pressed
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon fresh thyme leaves
  • 1 cup cooked quinoa
  • Sea salt, to taste
  • Freshly ground black pepper
  • 4 cups wild greens (arugula, spinach, or mixed lettuces)
  • 1 cup pomegranate seeds

Directions

Warm the pumpkin: In a large non-stick pan, heat the coconut oil over medium heat. Add the diced onion and pumpkin. (The smaller the pumpkin is diced the more quickly it will cook.) Sauté the pumpkin and onions over medium heat for about 5 minutes, or until the squash is soft. Do not burn the pumpkin or onions.

Add the garlic, nutmeg and thyme, and cook for 1 to 2 minutes more. Transfer the pumpkin to a bowl and stir in the cooked quinoa. Add salt and pepper to taste. Cool mixture in the refrigerator for 15 minutes.

To serve, mix the dressing ingredients and drizzle over greens. Top with cooled pumpkin mix and garnish with pomegranate seeds. Serves 2-4.

Chef V’s Cooking with V – Vegan Moussaka

Welcome to Chef V's Cooking School!

I'm Veronica, Certified Nutritional Therapist, author, and proud owner of Chef V. You might know me for my Green Drink and Cleanses, but I started Chef V as a personal chef. In my first video cooking series, I'll be sharing some of my clients' favorite recipes with you.

Using this blog and my YouTube channel, I welcome you to my kitchen. We're going to laugh, learn and cook – together.

In this special episode, we have a virtual guest. Michael lost over 200lbs with Chef V and implemented a healthy lifestyle. His story is so inspiring. We make a vegan version of moussaka using a dairy-free Béchamel sauce and mushrooms instead of meat.

Cooking with Chef V

Michael says:

“I’ve reached my goal weight in June, losing a total of 245 plus pounds over the last 22 months. Chef V has helped in this as my morning drink since I started my Green Drink Plan from you. Thank you.”

Vegan Moussaka
Step by Step

moussaka ingredients

INGREDIENTS

  • 2 tablespoons cold-pressed olive oil, divided use
  • 1/4 cup sliced white onion
  • 1 clove garlic, minced or pressed
  • 1 pound minced mushrooms
  • 1 tablespoon gluten-free flour
  • 1 cup Chef V's Raw Almond Milk
  • 3/4 cup vegan mozzarella shreds
  • 1/2 cup vegetable broth
  • 1/2 teaspoon dried rosemary
  • 1/8 teaspoon ground nutmeg
  • Sea salt and black pepper, to taste
  • 1 large (or 2 small) zucchini, thinly sliced lengthwise like lasagna noodles

DIRECTIONS

dicing onion

Preheat the oven to 350F. Lightly coat a 6×6 inch baking dish with coconut spray.

PREPARE THE INGREDIENTS

ONION
Cut off both ends of the onion, remove the skin, give it diagonal cuts all the way across the cut end.  Slice across cut end for perfectly diced onion.

chop mushrooms

MUSHROOMS
Chop the mushrooms – I love the nice meaty texture they give to the dish.

sliced zucchini

ZUCCHINI
Cut off the ends so the end is flat. Slice lengthwise making pieces like a lasagna noodle.

saute onions

SAUTE THE ONION, MUSHROOMS & GARLIC

In a saucepan, saute onions in 1 tablespoon of olive oil for about one minute, until translucent. Add the garlic, then the mushrooms. Continue cooking for about 3 minutes more.

bechamel sauce in pan

MAKE THE BECHAMEL SAUCE

Add one tablespoon olive oil to a saucepan, add the flour into the oil, and stir. Slowly add the almond milk while stirring. Add 1/2 cup vegan cheese.

Once the cheese is melted add the spices – 1/8 teaspoon nutmeg and 1/8 teaspoon rosemary.

The sauce will get creamy and thicken. Reduce the heat and simmer it. Add the broth and continue stirring.

assemble dish

ASSEMBLE THE DISH

In a 6 by 6-inch baking dish, assemble the moussaka. 

  • Cover the bottom with a layer of zucchini slices.
  • Sprinkle with 1/2 the mozzarella shreds.
  • Top with mushroom mixture.
  • Sprinkle remaining mozzarella shreds.
  • Cover with a layer of zucchini slices.
  • Top with sauce.

moussake oven

BAKE THE DISH

Bake for 45 minutes, or until the sauce is golden brown.

Let cool for 10-15 minutes before serving.

tasting

TASTE!

Creamy Sweet Potato & Leek Soup

Chef V Food Fact: Sweet potatoes are the uber tuber – packed wth fiber and antioxidant, anti-inflammatory, and blood sugar regulating nutrients. The best ways to prepare them for maximum health benefits are boiling, steaming and stir frying.

pumpkin pie

Ingredients

  • 1 to 2 leeks, chopped
  • 1 clove garlic, minced or pressed
  • 1 tablespoon coconut oil
  • 1 pound sweet potatoes, peeled and chopped
  • 1/2 pound white carrots, peeled and chopped
  • 4 cups vegetable broth
  • 1/2 cup raw cashews, soaked and drained

For a healthy variation to this recipe, add 1 tbsp fresh ginger and 1 tsp fresh turmeric.

Directions

In a saucepan, sauté the leek and garlic in the coconut oil for 2 minutes over medium heat. Add the sweet potatoes, carrots, and vegetable broth and cook for 15 to 20 minutes, until the veggies are tender. Add the cashews. Transfer to a Vitamix in batches, if necessary, and process until smooth. Soup is best served warm.

Acai Bowl

Chef V tip: Try an acai bowl for breakfast, too!

Acai is a berry-like fruit native to the rain forests of the Amazon. It has a bitter taste and a very short shelf life, so we don’t often find them fresh in the store. Acai berries contain antioxidants, fiber, and heart-healthy fats.

acai bowl

Ingredients

  • 1 frozen unsweetened acai smoothie packet (I like Sambazon)
  • 1/2 cup frozen blueberries
  • 1/2 cup frozen raspberries or blackberries
  • 1/2 cup Chef V’s Raw Almond Milk
  • 1/2 cup fresh seasonal fruit (blueberries, raspberries, kiwi, peaches) use your favs!
  • 1 tablespoon shredded unsweetened coconut
  • 1/4 cup crushed raw almonds, optional

Directions

In a Vitamix, process frozen acai juice, blueberries, raspberries, and almond milk on medium until smooth. Transfer to a bowl and top with your favorite fresh fruit, coconut, and almonds, if desired.

White Sweet Potato Purée IBS Version

You just can’t have a special meal without mashed potatoes. But regular mashed potatoes are very starchy. That means the starch quickly converts into sugar. That’s more bad news for your gut. But this healthy recipe for mashed potatoes uses the nutritiously-superior white sweet potato. Instead of regular milk, I use almond or coconut milk. This recipe is designed for people with IBS who are following a low FODMAP diet.

I swear to you that my white sweet potato pureé will have the same starchy mouth-feel as regular mashed potatoes. But this version contains way more minerals and is lower in calories. – Veronica

sweet potato puree

TOTAL: 1 hour

Serving Size:2

Ingredients

  • 1 large white sweet potato, peeled and chopped
  • 3 cups filtered water
  • 1/4 cup Chef V’s Raw Almond Milk or coconut milk
  • 1/4 teaspoon sea salt

Directions

Boil the sweet potato pieces in the 3 cups of water in a large pot for 15 minutes, or until soft. Transfer the pieces to a Vitamix and add the milk, and sea salt and process until smooth. Serve immediately or keep refrigerated for up to 1 week.

Vanilla “Milk” Shake

Vanilla milkshake recipe –  Too much dairy can be bad for digestion, especially for kids, which is why more people are choosing to limit their intake or eliminate it completely from their diets. Here’s a creamy and delicious mock milkshake recipe that will please your taste buds and your tummy! – Veronica

Vanilla Milk shake

  • 1 cup – Chef V's Raw Almond Milk or Coconut Milk
  • 1/2 cup – Cashews (soaked for one hour and drained)
  • 1 cup – Ice 1 tbsp – Raw Coconut Nectar (I use Coconut Secret)
  • 1 tsp – Pure Vanilla Extract
  • 1 Vanilla Bean, scraped (optional)

Process all ingredients in Vitamix blender until smooth. Enjoy immediately.

Share a pic of your Vanilla “Milk” Shake with me! @chefvlife #chefvlife

Find this and other easy recipes in my new book, Making Cleansing Easier. Visit ChefV.com/book

Golden Milk: Drink your Turmeric

golden milk

Golden Milk … just the name of it sounds alluring, exotic, and appealing to our inner child. Kind of like chocolate milk. But golden milk is way healthier than chocolate milk.

In fact, golden milk isn’t really milk at all.

Golden Milk: What is it?

There are a few beverages you might want to drink everyday (sorry, coffee: you’re not on the list, though I do love you at times). First on the list is Organic Green Drink, a refreshing and delicious blend of the world’s most detoxifying green, leafy plants.

The next super beverage on my list of nutritional liquid powerhouses is bone broth. Bone broth from humanely-raised animals contains amino acids and collagen. Collagen can improve your gut health, skin, and immune system. It can also better cushion and protect your ligaments, tendons, bones and joints and make your hair and nails stronger.

Golden milk is the third beverage I highly encourage you to drink as often as possible. Golden milk’s featured ingredient is turmeric.  But let me catch you up to speed on why this golden-colored spice (hence the name golden milk) is, well, the spice of life.

Turmeric contains anti-cancer, anti-inflammatory, anti-bacterial, anti-viral, anti-oxidant, and heart-protective properties. Moreover, another of the golden milk health benefits is that turmeric helps normalize your blood sugar levels. This is super important if you’re trying to lose weight or detox.

To make an easy vegan golden milk, just add some nut milk, coconut milk (it’s one of the few foods I buy in canned form). You can also make golden milk extra creamy by adding coconut oil.

The healthy fats from coconut and the amazing health benefits of turmeric make golden milk a must do morning ritual.

Golden Milk Health Benefits: Weight Loss and So Much More!

Recently, I shared with you how several Chef V client relations specialists have lost weight following a low-carb diet. Low-carb diets are only healthy if you replace the starchy carbs with healthy fats. Coconut is one of those healthy fats. (I love coconuts so much I named my dog, Coconut.)

The fatty acids in coconut don’t get stored as fat. Instead, they are immediately used by the body as energy. Imagine if you were able to ditch crackers, cookies, and all those other junky carb foods and replaced those empty calories with healthy fats. You just might achieve super fast weight loss.

Making a golden milk recipe vegan is easy. Again, all you need is the turmeric spice, coconut milk and/or coconut oil. It’s important to add coconut to the recipe. That’s because turmeric is fat-soluble. That means you need to eat some fat (it doesn’t have to be a lot; a tablespoon is more than enough) to absorb it and get the golden milk health benefits.

Moreover, by using coconut milk, you’re getting lots of vitamins and minerals that you wouldn’t get with just coconut oil.

How to make easy Vegan Golden Milk

To make my version of this yummy drink, you’ll need:

2 cups of your favorite nut milk (I prefer My Almond Milk)

1/4 teaspoon of ground turmeric

1/8 teaspoon of ground ginger (which has amazing health benefits, including clearing your blood of fatty deposits),

1/8 teaspoon ground cinnamon (which helps lower blood sugar)

1 teaspoon of coconut nectar (which is a natural, low-glycemic sweetener that won’t spike your blood sugar).

Some nutritionists recommend adding a dash of black pepper as well to increase the bio-availability of the turmeric. The best thing about making a vegan golden milk is you can enjoy it hot or cold. To enjoy hot, simply heat up the plain “milk”. I prefer to simmer it on the stove rather than use a microwave. Take the warmed or cold  “milk” and place it in your Vitamix or other blender. Add the rest of the ingredients and blend. Easy as pie. Well, actually, much easier than pie.

Golden milk is a potent anti-inflammatory elixir that might just help you lose weight. The strong taste of turmeric might take a little getting used to. So only use a small amount at first. Enjoy it in a cup alone, alongside a special dessert or my favorite guilty pleasure, having it with a bowl of yummy cereal or oats!

GOLDEN MILK OATS

Add 1 cup gluten-free oats

2 Cups Chef V Almond Milk

1/8 tsp. cinnamon

1/8 tsp. ginger

1/4 tsp. turmeric

1 tsp. coconut nectar

What Do I Eat Today – Gluten-Free

This “What Do I Eat Today” gluten-free menu starts with warm lemon water, then Green Drink. For breakfast, Avocado Toast is a rich tasting treat. Lunch is my “Chipotle” style Burrito Bowl, and the day’s snack is a choice of three different hummus’s served with fresh veggies.

Dinner is my Quinoa Enchiladas – you can follow the recipe online or watch me make it on my YouTube channel.

First Thing in the Morning

I have lemon water in the morning and then I wait until I’m hungry to have my Green Drink.

For Breakfast – Avocado Toast

A special breakfast or a brunch treat, my recipe adds flavor to the avocado with a hint of vinegar’s tang and red pepper flakes.

Get the recipe

Lunch – Chef V’s ‘Chipotle’ Burrito Bowl

Here’s my Mango Avocado Burrito Bowl, a spin on Chipotle Mexican Grill’s awesome burrito bowls. Use my recipe as a starting point and add any of your favorite ingredients like grilled chicken or fish to make your own. You can also turn this into an easy wrap with gluten-free tortillas.  – Veronica

Get the recipe

Snack – Choose from Three Hummus’s and Fresh Veggies

Choose from three of my Hummus recipes, pair with fresh veggies, and have a rich tasting and delicious gluten free snack.

Get the recipe – Easy Hummus

Get the recipe – Green Goddess Hummus

Get the recipe – Red Beet Hummus

Dinner – Quinoa Enchilada

My famous Quinoa Enchilada – or “the whole enchilada” as my husband says. That’s so cheesy – no pun intended. This recipe is approved for the purpose of cleansing as long as you substitute vegan cheese and omit the corn. Watch my YouTube video or read the recipe on the blog.

Get the recipe

Chef V’s Cooking with V – Quinoa Enchilada

Watch the enchilada video & read the recipe

Welcome to Chef V's Cooking School!

I'm Veronica, Certified Nutritional Therapist, author, and proud owner of Chef V. You might know me for my Green Drink and Cleanses, but I started Chef V as a personal chef. I'll be sharing some of my clients' favorite recipes with you.

This is my first ever cooking series and I welcome you to my kitchen. And of course I couldn't do my show without my trusty sidekick Brandon – Sous-Chef B. And our dog Coconut – Taste Tester. We're going to laugh, learn and cook – together.

We are starting with my famous Quinoa Enchilada – or “the whole enchilada” as my husband says. That's so cheesy – no pun intended. This recipe is Challenge approved for the purpose of cleansing as long as you substitute vegan cheese and omit the corn.

quinoa enchilada ingredients

INGREDIENTS

  • 1 cup quinoa
  • 2 jars enchilada sauce
  • 1 cup cooked black beans
  • 1 cup frozen organic corn
  • 3 cups organic cheese or vegan cheese
  • 1 tbsp. chopped green onions for garnish
  • 1lb. ground turkey or you can substitute chopped mushrooms
  • 1 tsp. taco seasoning (optional)

quinoa enchilada ingredients

MY SECRET INGREDIENT

Trade Joe's Enchilada Sauce is my secret ingredient – you can use a different sauce but we think this one makes the difference.

quinoa enchilada ingredients

COOK QUINOA & TURKEY

Quinoa: Cook quinoa as directed on package or use these directions:

Cook quinoa on stovetop: 1 part quinoa and 2 parts water. Bring to a boil, then simmer covered for 10-15 minutes or until done.

Turkey: sauté ground turkey or chopped mushrooms with taco seasoning.

mixing enchilada ingedients

MIX INGREDIENTS IN A BOWL

Add cooked quinoa, turkey (or sub), ¾ of the cheese, beans, corn, and 1 ½ bottles of enchilada sauce to the bowl and mix.

casserole assembly

ASSEMBLE CASSEROLE

Add contents of the bowl to the casserole dish.

Add the rest of cheese on top and drizzle a little sauce on top.

Top the casserole with the chopped green onions – you can add them before or after baking.

baked casserole

BAKE

Cook covered 20 minutes and uncovered 15 minutes at 350.

eating the casserole

ENJOY!

Customers who've tried this recipe say it is even better the second day. You can keep it in the refrigerator for several days, if it lasts that long! Brandon says this recipe taste as good or better than “real” enchiladas.

Cheers to your health – Veronica

Chef V’s Cooking with V – Organic Turkey Risotto

Welcome to Chef V's Cooking School!

I'm Veronica, Certified Nutritional Therapist, author, and proud owner of Chef V. You might know me for my Green Drink and Cleanses, but I started Chef V as a personal chef. In my first video cooking series, I'll be sharing some of my clients' favorite recipes with you.

Using this blog and my YouTube channel, I welcome you to my kitchen. We're going to laugh, learn and cook – together.

Cooking with Chef V

This super simple recipe has only 7 ingredients and is so easy to make. It has so much flavor, is so filling and balanced, and I hope you enjoy it as much as we do! “You don't even know do', it's the BEST Risotto!”

While most risottos have a lot of cream and butter, we're not going to use those. Using arborio rice, this risotto has a nice creamy texture that we'll make using vegan broth.

Organic Turkey Risotto- Dairy-Free & Gluten-free
Step by Step

turkey risotto ingredients

INGREDIENTS

  • 2 cups Arborio rice
  • 2 tbsp. Olive oil
  • 4 cups broth (may need more depending on absorbency)
  • Ground turkey 1 lb
  • Organic butternut squash cubed 2 cups
  • Green Kale 3 cups chopped
  • 3 tsp. dry sage, separated
  • Salt and pepper to taste

DIRECTIONS

KALE
First chop the kale, rolling it into a little ball to finely chop. Set aside.

dicing onion

TURKEY
Season the turkey with 1 tsp sage, a pinch of salt and pepper. Add a little water to the pan before adding the meat. Add the meat to the pan.

Brown the turkey meat and slightly undercook. Let it rest and set aside.

add water to pan

salt and pepper meat

salt and pepper meat

BUTTERNUT SQUASH

Using a dutch oven or heavy pan, turn the heat on medium high. Add a tablespoon of olive oil and sauté the butternut squash (previously cut into 3/4 inch cubes) for 3 minutes. Add a tiny bit of salt and pepper. Add one tsp of sage.

Next, add the chopped kale to the pot, then the browned turkey.

sliced zucchini

RISOTTO

To the pan with the butternut squash, start adding the arborio rice. Add 2 cups of rice, sautéing the rice.

Stir well, then add 1 cup of broth to start and keep stirring. Slowly add more broth as it is absorbed – keep stirring. Add salt, pepper, and remaining sage to the risotto. Stir until nice and creamy and the rice is cooked al dente. If the mixture is a little thick, add another 1/2 cup of broth.

add kale

add 1/2 cup broth

tasting 2

Time to Taste!

time to taste

Serve it up.

time to taste

Sou chef Coco joins us!

Coco

Vegan Ambrosia Salad from Chef V

Ambrosia salad is to die for Yum but also you might die from the ingredients! Yikes! Sugar on sugar on sugar! Oh wait, a little cream too! So, I’ve decided to remix this classic and make a yummy, healthy and vegan ambrosia salad.

vegan ambrosia salad

Ingredients

  • 2 different apples, diced (I choose one green and one honey crisp)
  • 2 cups pineapple, diced
  • 2 cups coconut cream or 2 cans coconut milk (Trader Joe’s has the cream)
  • 2 tbsp. raw coconut nectar
  • 1 tsp. vanilla bean or vanilla extract
  • 2 tbsp. unsweetened shredded coconut
  • ¼ cup chopped raw walnuts

Directions

Refrigerate the coconut cream overnight. If you don’t have coconut cream you can use canned coconut milk, you will just need two cans. For coconut milk, not cream, refrigerate the cans and when you remove, be careful not to shake the can as the cream is at the top. Carefully open the can and scrape out the cream from the top, the milky water will be at bottom. Don’t worry if you get a little bit of watery milk in cream just try to avoid it and get all cream. If you found coconut cream, you don’t have to do that step. You do need to refrigerate but just remove the cream in a bowl. Add coconut nectar and vanilla to cream and whip for 1-2 minutes.

Add apples, pineapple, walnuts and coconut shreds. Mix well. Chill for 2 hours before serving.

Awesome Mac & ‘Cheese’ IBS Version

Chef V’s tip: This is my gluten-free, dairy-free version of macaroni and cheese with variations for those following a FODMAP IBS diet. – Veronica

super smoothie

Ingredients

  • 3 cups filtered water
  • 2 cups peeled and chopped butternut squash
  • 1/2 cup Chef V’s Raw Nut Milk
  • 1 tsp nutritional yeast
  • 2 cups raw cashews, soaked and drained
  • 1/2 lemon, juiced
  • 1/4 teaspoon sea salt
  • 2 cups cooked brown rice elbow pasta
  • Freshly ground pepper, optional

Directions

Bring the 3 cups of water to a boil in a saucepan and cook the butternut squash for 20 to 30 minutes, or until soft.

Process the cooked squash, nut milk, garlic (sub garlic for nutritional yeast for IBS version), cashews, lemon juice, and salt in a Vitamix until smooth.

Combine the ‘cheese’ sauce and cooked pasta, season with black pepper if desired, and serve.

Warm Cinnamon Quinoa

Warm Cinnamon Quinoa is an IBS friendly recipe.
Chef V’s Tip: My fool-proof way to cook quinoa is to use a rice cooker. Place 1 cup uncooked quinoa and 2 cups liquid (either 2 cups filtered water or 1 cup filtered water and 1 cup unsweetened almond or coconut milk) in the cooker and set it on the white rice setting.
If you don’t have a rice cooker, place the quinoa and 2 cups of liquid in a medium-sized pot. Bring it to a boil, reduce the heat to medium, and cover with a tight-fitting lid. Simmer, covered, for about 15-20 minutes, or until all the water is absorbed. remove the pan from the heat, fluff the quinoa with a  fork and keep it covered until ready to use.
IBS Version of this Recipe
Only change to the recipe is to limit pecans to maximum 10 pecan halves.

vegan eggnog

Ingredients

    • 1 cup uncooked quinoa, rinsed and drained
    • 1 cup Chef V’s Raw Nut Milk (see recipe) or coconut milk
    • 1 cup filtered water
    • 1 tablespoon raw coconut nectar (I like Coconut Secret)
    • 1/2 teaspoon ground cinnamon
    • Optional Toppings
    • 2 cups fresh blackberries
    • 1/3 cup raw pecans, chopped

Directions

Cook the quinoa in a rice cooker or if cooking on a stovetop, follow the directions in the tip above, except simmer for 15 minutes, or until most of the liquid is absorbed. Turn off the heat and let the quinoa stand, covered, for 5 minutes. Stir in the coconut nectar and cinnamon.

To serve, spoon into bowls and top with blackberries and pecans.

Awesome Mac & ‘Cheese’

Chef V’s tip: This is my gluten-free, dairy-free version of macaroni and cheese.

super smoothie

Ingredients

  • 3 cups filtered water
  • 2 cups peeled and chopped butternut squash
  • 1/2 cup Chef V’s Raw Nut Milk
  • 1 clove garlic, minced or pressed
  • 2 cups raw cashews, soaked and drained
  • 1/2 lemon, juiced
  • 1/4 teaspoon sea salt
  • 2 cups cooked brown rice elbow pasta
  • Freshly ground pepper, optional

Directions

Bring the 3 cups of water to a boil in a saucepan and cook the butternut squash for 20 to 30 minutes, or until soft.

Process the cooked squash, nut milk, garlic (sub garlic for nutritional yeast for IBS version), cashews, lemon juice, and salt in a Vitamix until smooth.

Combine the ‘cheese’ sauce and cooked pasta, season with black pepper if desired, and serve.

Green Goddess Hummus

I love hummus. Kids love hummus too! I eat hummus probably once a week. I like to make different flavors all the time. I love avocado hummus, bruschetta hummus, hummus with curry, and lots more. Your kids will love this healthy and delicious treat. – Veronica

This Green Goddess Hummus is amazing! It’s so full of flavor from the cilantro, chives, parsley, and lemon. It has the bright green festive coloring that kids love. Bring out the Green Goddess in you this holiday, or anytime.

This recipe is easy and it tastes delicious! Eat it with naan, veggies, gluten-free bread or pita chips. I love Stacy’s brand gluten free pita chips, they are the best. Enjoy!

skinny shamrock smoothie

Serving Size: 4 Person

Ingredients

  • 1 tbsp. fresh parsley
  • 1 tbsp. fresh cilantro
  • 1 tbsp. fresh chives
  • 2 cups garbanzo beans or chickpeas
  • 1 tbsp. tahini paste
  • 1 clove garlic, minced
  • ¼ cup fresh lemon juice
  • ¼ cup cold pressed olive oil

Directions

Blend all ingredients in Vitamix or food processor. Chill for 1 hour before serving. Serve with gluten free bread, carrots, cucumbers or anything else your little leprechaun desires.

Creamy Beet Soup

My Creamy Beet Soup is a healthy treat. Beets, including beet greens, contain an amazing array of antioxidants, other vitamins, minerals, fiber, and protein. They are also believed to support our body’s detox system as well as having anti-inflammatory properties.

(serves 4 and great for leftovers)

beet soup

INGREDIENTS

  • 1 tbsp. cold pressed olive oil
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 3 cups fat-free organic chicken broth (or vegetable broth for vegan)
  • 3 large beets, peeled and cut in quarters
  • 1 medium sweet potato, skinned and cubed
  • 2 cup full fat, canned coconut milk
  • 1 bay leaf
  • 1 tsp. sea salt
  • ⅛ tsp. cayenne pepper (optional)

INSTRUCTIONS

Heat the oil in a large pot, big enough to make the soup.

Add onion and cook for 2 minutes. Add garlic and continue to cook for one more minute or until onion
becomes translucent.

Add broth, beets, sweet potato, and bay leaf. Boil for 15 minutes or until beets and sweet potato become tender.

Add coconut milk and simmer for 5 minutes. Remove the bay leaf.

Transfer small batches of soup into a blender and blend 3-4 batches until smooth. Add salt and cayenne pepper to taste.

Bon Appétit! – Veronica

INSTRUCTIONS

Heat the oil in a large pot, big enough to make the soup.

Add onion and cook for 2 minutes. Add garlic and continue to cook for one more minute or until onion
becomes translucent.

Add broth, beets, sweet potato, and bay leaf. Boil for 15 minutes or until beets and sweet potato become tender.

Add coconut milk and simmer for 5 minutes. Remove the bay leaf.

Transfer small batches of soup into a blender and blend 3-4 batches until smooth. Add salt and cayenne pepper to taste.

Bon Appétit! – Veronica

Gluten-Free Toast + Avocado Smear

A special breakfast or a brunch treat, my recipe adds flavor to the avocado with a hint of vinegar’s tang and red pepper flakes.

avocado toast

Ingredients

1 slice gluten-free bread or 1/2 gluten free bagel

OPTIONAL TOPPINGS

  • Fresh lemon juice
  • Apple cider vinegar
  • Pinch cayenne pepper or red pepper flakes
  • Pinch sea salt

Directions

Lightly toast the bread and spread the avocado on like butter. For extra pizzazz, add a dash of lemon juice, apple cider vinegar, cayenne pepper, or sea salt, if desired.

Red Beet Hummus

Improving your diet is the most important healthy change anyone can make. Yes, you can exercise more, you can get more sleep, you can meditate. But if you’re still filling your body with junk, none of that is really going to work the way it should. Change your diet and everything else falls into place. Start with this healthier and delicious red beet hummus dip.

red beet hummus

Ingredients

1 cooked organic beet, cooled
1 can organic garbanzo beans, drained
1 tbsp. tahini paste
1 clove garlic
¼ cup fresh lemon juice
1 tbsp. olive oil

Directions

Blend all ingredients on medium and slowly add olive oil while blending.

Blend for 1-2 minutes or until a creamy smooth consistency.

Serve with multi colored carrots, cucumber, and gluten free bread or crackers.

Do You Have To Be Gluten-Free To Be Healthy?

sourdough bread

“Let’s talk about bread, baby, let’s talk about all the good things and the bad things that may be…”

With apologies to Salt ‘N’ Pepa (I’m starting to show my age!), bread isn’t as sexy as a topic as, well, sex. But actually in a way it is, because the conventional logic in natural health circles is that if you want to be slimmer and feel sexier, you’ve got to abstain from bread. 

Personally, I don’t have bread every day or even close to every day. On the rare occasion I do eat bread, I’ll choose a gluten-free variety or organic sourdough cracked bread from Trader Joe’s. 

And what about you? How often do you eat bread and other foods that contain gluten? If you’re eating gluten everyday, is this a ticking time bomb? Are you setting yourself up for an autoimmune disease or other serious health condition later on in life if you continue on your gluttonous gluten-filled path? 

Here’s what I think about whether or not it’s necessary to go gluten-free…

ancient breads

Today’s Gluten: A Different Breed 

When wild wheat was first collected some 20,000 years ago, it was much different than the wheat that’s harvested today. Through selective hybridization, wheat has been modified thousands of times. 

Wheat, which contains gluten, the glue-like protein structures, is one of the most complicated species in terms of gene variation. You and I have about 25,000 genes that contribute to our individual traits. Wheat can contain as many as … get this … over 330,000 genes!!!

That’s right, wheat is more genetically complex than human DNA. But it wasn’t always like that. During the last 50-60 years or so, as the industrialization of food became the norm, wheat has become so bastardized that it would hardly be recognizable to the first agrarians who started cultivating it. 

And as wheat has changed, so has gluten. The gluten molecules over the years have become larger. And modern wheat products contain more gluten than their ancient counterparts—gluten has become bigger and badder!

What does this mean for your health? If you’re eating lots of processed wheat and other foods that contain gluten, your blood sugar levels are going to suffer. That’s because modern wheat elevates blood sugar levels higher than ancient wheat varieties. 

In fact, Dr. William Davis, author of the best-selling book from a decade ago, Wheat Belly, compared his blood sugar levels after consuming processed wheat bread compared to an ancient variety of wheat. With his baseline, fasting blood sugar at 84, Davis’ blood sugar spiked to 167 mg/dl after eating modern wheat bread. But after eating a variety of ancient wheat, his blood sugar rose to a far more moderate 110 mg/dl. 

So you see, like most things in life, not everything is black and white. The devil is often in the details as they say. 

The same is true with gluten. Gluten has a bad reputation, and for good reason; 99% of supermarket products contain highly-hybridized wheat gluten. 

And with bigger gluten molecules and more of them, it’s no wonder that many people have bad reactions after eating gluten. 

But not all gluten is bad…

Organic Sourdough Bread: Good Gluten?

Sourdough bread contains gluten. But there’s less gluten in sourdough than in wheat bread. Another benefit of sourdough is that it acts like a prebiotic fiber. Prebiotic fiber is what the good bacteria in your gut feed on in order to survive and thrive. 

When I do eat sourdough bread, I always opt for organic. That’s because organic foods in general have less glyphosate. That’s the potentially-cancer causing herbicide and pesticide in Roundup weed killer that was developed by Monsanto, and the focus of over 125,000 lawsuits and counting.

Organic sourdough bread is fermented and contains more antioxidants than other varieties of bread. Plus, it’s easier on your belly to digest than wheat bread. 

ancient grains

Gluten: The Older The Better

Besides sourdough bread, what other foods with gluten may actually be good for you? Try eating ancient varieties of wheat that have not been hybridized to the extent that modern wheat has, and that won’t spike your blood sugar as high.

Einkorn and emmer wheat are a couple examples. There’s also spelt, kamut, farro and teff. 

Considering how used to modern wheat your taste buds are, it may take some getting used to ancient heirloom wheat varieties. 

But if you don’t want to give up gluten and want to take charge of your blood sugar levels and your overall health, give ancient wheat a try. Unless you have a true allergy to gluten such as Celiac Disease, you’ll probably find ancient wheat is easy to digest and won’t cause wheat belly. 

Chef V and kale

Chef V’s ‘Chipotle’ Burrito Bowl

Here’s my Mango Avocado Burrito Bowl, a spin on Chipotle Mexican Grill’s awesome burrito bowls. Use my recipe as a starting point and add any of your favorite ingredients like grilled chicken or fish to make your own. You can also turn this into an easy wrap with gluten-free tortillas.  – Veronica

chia seed pudding

Ingredients

  • 2 cups organic mixed greens (arugula, spinach, red leaf, kale, chard, green leaf, or romaine, etc.)
  • 1 cup cooked organic quinoa or brown rice, cooled
  • 3⁄4 cup organic black beans, cooked and cooled
  • 1⁄2 mango skinned and cubed
  • 1⁄4 cup chopped cilantro
  • 1⁄4 small red onion diced
  • 1 small lime, juiced
  • 1⁄2 avocado, skinned, cubed
  • Optional: 4-6oz protein like grilled chicken or salmon.

Directions

Fix two bowls with lettuce on the bottom. Top with plain quinoa (or rice) and beans. Mix mango, onion, cilantro, and lime juice in a small bowl. Add mango mixture to top of salad. Top with avocado, optional protein and serve. Bon Appétit!

Serves 2

Easy Hummus

This recipe is easy and it tastes delicious! Eat it with naan, veggies, gluten-free bread or pita chips. I love Stacy’s brand gluten free pita chips, they are the best. Enjoy!

TOTAL TIME: 15 min  SERVES: 2-4

easy hummus

Ingredients

  • 1 (15-ounce) can or 2 cups cooked garbanzo beans, chilled
  • 1 lemon, juiced
  • 1 tablespoon tahini paste
  • 1 tablespoon cold-pressed olive oil
  • 1 clove garlic, minced or pressed
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground cumin
  • 1 cucumber, seeded and sliced

Directions

Process all ingredients except cucumber in a Vitamix for 1 to 2 minutes. Add 1 tablespoon of water if needed for better blending. Serve on cucumber slices, as a dip with your favorite veggies, or spread on a wrap or gluten-free toast. Sprinkle with paprika and sesame seeds.

Buffalo Cauliflower

When you want a crowd pleasing appetizer that everyone will eat, my Buffalo Cauliflower recipe fits the bill. These are mega-tasty and healthy too, without guilty calories and bad-for-you animal fat. Buffalo Cauliflower bites go with cocktail parties, holiday celebrations, and anytime you want some cauliflower that’s fun. – Veronica

buffalo cauliflower

Serving Size: 2-4 People

Ingredients

  • 1 cup almond milk
  • 1 cup gluten-free flour
  • 2 tsp. garlic powder
  • 1 head organic cauliflower, washed & chopped
  • 1 cup hot sauce (Trader Joe’s brand
  • recommended)
  • 1 tbsp. cold-pressed olive oil

Directions

  1. Preheat oven to 425°F.
  2. Mix milk, flour, garlic powder in a bowl and mix well.
  3. Add cauliflower to the bowl and cover with the mix.
  4. Place on a baking dish and bake for 20 minutes.
  5. While cauliflower is baking, make the buffalo sauce by adding the hot sauce and olive oil in a small bowl.
  6. Remove cauliflower and pour the buffalo sauce over the cauliflower and continue to bake for 5 minutes.
  7. Serve with Chef V Raw Mayonnaise and sliced organic celery sticks.

Party Mocktails

mocktails

Sample Code

Enjoy classic cocktails without the added alcohol calories? Take a break from sugar and try one of these refreshing mocktails. Treat your body to a  break and give these following recipes a try!

DOWNLOAD RECIPES PDF

Sample Code

Spicy Margarita (serves 1)

Ingredients

  • 8-12 oz.sparkling water
  • 1/4 cup lime juice
  • 1 cup of ice
  • 1 tsp. organic sea salt
  • tsp. cayenne pepper
  • 1 lime slice for garnish

Directions

Pour the salt and cayenne in a shallow dish that will fit the cup rim. Rub the lime slice around the rim of your cup and dip the cup into the salt mix. Fill the cup with ice and sparkling water. Garnish with a lime slice on the rim.

Blackberry Mojito (serves 1)

Ingredients

  • 8-12 oz. sparkling water
  • 3-4 organic blackberries
  • 2 organic lime slices (save one for garnish)
  • 4-5 mint leaves
  • Half a glass of ice

Directions

In a glass of your choice, or in a cocktail mixer, muddle the blackberries, mint and 1 of the lime lime slices together. Fill the glass halfway with ice and add sparkling water. Garnish with lime slice or mint.

Sample Code

Sample Code

Moscow Mule (serves 1)

Ingredients

  • 8-12 oz. sparkling water
  • 1 tbsp. lime juice
  • 1 tbsp. lemon juice
  • 1 tbsp. grated ginger
  • 1 cup ice

Directions

Combine lime, lemon juice and ginger in your mug (copper is best). Add ice and sparkling water.

Cucumber Cooler (serves 4-6)

Ingredients

  • 1 organic cucumber, skinned and thinly sliced
  • 6 cups filtered water
  • 2 lemons, sliced
  • Ice (per serving)

Directions

In a large pitcher, add cucumber slices, water, and lemon (you can also add mint or basil for extra flavors). Leave the pitcher in the refrigerator overnight (try to get at least 4 hours) to marinate. Add ice to cups and pour cucumber cooler in cups to serve. Garnish with sliced cucumber.

Vegan Peppermint Hot Chocolate

What are some of the best memories around the holidays? Festive food and drinks are definitely mine!

Hot chocolate is a holiday treat but most of the time the ingredients are big NO-NO’s! Most hot chocolates you buy are instant powders pumped with chemicals or fake sweeteners. Most have dairy, cream or powdered milk (even worse!). Even if you go to a place serving hot chocolate, it’s rarely made in house with real ingredients. I created this delicious Vegan Peppermint Hot Chocolate recipe using peppermint tea, my home-made almond milk, raw cacao and coconut nectar to sweeten it slightly. It is so delicious and it is actually healthy for you.

In this process I heat the almond milk and steep the tea in the milk to infuse the natural peppermint flavor. GOODBYE artificial flavorings!!!

vegan hot chocolate

Ingredients

Directions

Heat almond milk over stove and steep tea while you bring the milk to a boil. Reduce heat to low, add cacao and stir well. Add coconut nectar and stir well. Pour hot chocolate into a coffee mug or cup of choice. You can top with my Coconut Whipped Cream. You can also add cacao nibs or crushed peppermint candies if entertaining or not cleansing.

Serves 2

What Do I Eat Today – Menu with Chicken Pot Pie

what do I eat today chicken pot pie

This “What Do I Eat Today” menu starts with warm lemon water, then Green Drink. For breakfast, Warm Cinnamon Quinoa, a hearty treat.  For lunch, my Mediterranean Stew, and for dinner,  Chicken Pot Pie, a gluten-free recipe with a vegan option, demonstrated in this Chef V Cooking School video.

lemons

I have lemon water in the morning and then I wait until I’m hungry to have my Green Drink.

warm cinnamon quinoa

For Breakfast – Warm Cinnamon Quinoa 

For breakfast, Warm Cinnamon Quinoa fills the belly and tastes so good. I use quinoa, my own recipe for raw almond milk, raw coconut nectar, and ground cinnamon. You can top it with berries and/or nuts.

Get the recipe here. 

For Lunch – Mediterranean Butternut Squash + Carrot Stew with Quinoa

For lunch you have my Mediterranean stew, made with mellow spices for a flavorful and healthy mid-day meal.

This stew can be prepared a day ahead. It’s great to take to work or enjoy for dinner the next day, or for a warm and healthy meal for the kids to come home to and easily reheat.

Get the recipe here.

Dinner – Chef V’s Chicken Pot Pie

For dinner, you are having my Chicken Pot Pie, made with healthier ingredients that will taste great and make you feel good. There is a vegan option as well!

This recipe is featured in my Cooking series on YouTube and you can watch me prepare the recipe here.

Veronica and GD

Chef V Ranch Dressing

Serving Size: 2-4 people

INGREDIENTS

1 cup Chef V Raw Mayo (recipe HERE)
½ tsp. garlic powder
½ teaspoon onion powder
¼ tsp. black pepper
1 tsp. fresh parsley, chopped
½ cup unsweetened almond milk

INSTRUCTIONS

Mix or blend all of the ingredients together. Refrigerate for at least 2 hours to chill before serving.

My Ranch Dressing is a great dip for watching football! Made with vegan mayo and almond milk, it is healthy and delicious.

Vegan Eggnog for the Holidays

Spread holiday cheer with our vegan take on a traditional favorite, eggnog. This thick, wonderfully flavored beverage can be made in many ways. Why not try our version with coconut nectar and almond milk. Not too thick, this chilled iconic drink will warm the hearts of your family and friends. Homemade, delicious and beautifully presented, how can it not?! Happy holidays and enjoy!

vegan eggnog

Ingredients

  • 2 cups almond milk
  • ¼ tsp. ground cloves
  • ¼ tsp. nutmeg
  • ½ tsp. cinnamon
  • ⅓ cup brandy (omit if cleansing)
  • 2 tsp. coconut nectar
  • 2 cinnamon sticks (for garnish)

Directions

Combine ingredients together in a large pitcher and stir with a large spoon or whisk for 1 – 2 minutes. Serve in individual glasses chilled over ice. Add a cinnamon stick for garnish.

Serves 2

Sweet Potato Holiday “Cookies”

sweet potato bunnies

Check out my little friend as we make a holiday version of my sweet potato bunnies. Holiday “cookies” remade to eliminate the sugar crazies – and she loved them!

Ingredients

  • 1 yellow sweet potato
  • 1 orange sweet potato
  • 1 purple sweet potato
  • 1 tbsp. coconut oil
  • Holiday Cookie Cutters
  • Sweet Topping
  • 1 tbsp. monk fruit or coconut sugar
  • 1 tsp. cinnamon
  • 1 tsp. ginger

slicing potatoes

Preheat the oven to 350 degrees. Slice the sweet potatoes thin and lengthwise. Arrange the sweet potatoes on a foil lined baking sheet, sprayed or painted with coconut oil.

Brush the tops of the sweet potato with coconut oil.

slicing potatoes

Shake the “cookies” with the cinnamon and monk or coconut sugar seasoning. Bake for 20 minutes. Remove and let cool.

slicing potatoes

Remove and let cool. Using a bunny cookie cutter, cut bunny shapes from the sweet potato.

slicing potatoes

You can replace in the oven for 10 minutes to crisp up more or just serve on a plate and enjoy these little bunnies!

Spinach Artichoke Dip

Great for parties and tailgating!

Serving Size: 4-6 people

INGREDIENTS

3/4 cup raw cashews
3/4 cup Chef V's Raw Almond Milk or coconut milk
2 to 3 tablespoons fresh lemon juice
2 cloves garlic, minced or pressed
1 teaspoon sea salt
1/2 teaspoon dry mustard
1 1/2 cups canned artichoke hearts (or partially thaw if using frozen)
2 cups fresh spinach

OPTIONAL SIDES
Fresh veggies, gluten-free crackers and bread

INSTRUCTIONS

Preheat the oven to 425 degrees F. Process all the ingredients except artichoke and spinach in a Vitamix until smooth. Add the artichoke and spinach. Pulse but do not blend.

Transfer the mixture to a 6×6-inch dish, or to multiple small oven-safe dishes, and bake for 20 minutes.

Remove the dip and let it cool for 5 minutes before serving.

Enjoy with gluten-free bread, crackers, or your favorite veggies.

My Spinach Artichoke Dip is a favorite snack for watching football, as an hors d'oeuvre at a party, or with a glass of wine on the deck while the sun goes down.

Chef V’s Protein Balls

When I need a quick energy boost and want something chewy and yummy, I grab one of my homemade protein balls. Keep these in the fridge and you’ll have an easy way to satisfy a craving for a sweet.

protein balls

Ingredients

  • 1 2/3 cup gf oat flour (or any gf flour)
  • 3 tbsp date syrup or coconut nectar
  • 3 tbsp melted coconut oil
  • 1 1/2 tsp organic vanilla extract
  • 1 tbsp Chef V vanilla protein powder  (or other vegan protein)
  • 1/4 cup vegan choc chips

Directions

Mix all ingredients together and form small balls. Will keep for a a couple days covered in fridge or a couple weeks in the freezer.

Chef V’s Carrot Ginger Salad

Green is good! Starting with fresh locally sourced organic greens, add carrot, celery, radish, red onion, cucumber, and grilled chicken (optional). Top your salad with my Carrot Ginger Salad Dressing. Add 4-6 oz of grilled chicken or salmon (optional for protein).

carrot ginger salad

Ingredients

  • 2 cups mixed greens
  • 1 shredded carrot
  • 1 celery chopped
  • 1 sliced cucumber
  • 1 radish thinly sliced
  • Red onion slices 
  • 4 oz grilled chicken (optional) 

Carrot Ginger Salad Dressing

  • 2 carrots chopped
  • 1 tsp honey
  • 1/3 cup avocado oil
  • 1/3 cup rice vinegar
  • 1 tsp sesame oil
  • 2 tbsp lime juice
  • 1/4 tsp salt

Blend in blender, add 1 tbsp water at a time to get the thickness you like.

Directions

Layer the ingredients and top with carrot dressing.

If making a mason jar version, layer from bottom to top:
ginger dressing (1 tbsp)
Red Onion
Carrot
Celery
Radish
Cucumber
Lettuce or mixed greens
Add chicken or salmon on top (optional)

Chef V’s Cranberry Sauce

So how do I make cranberry sauce healthy?  To sweeten the organic cranberries, I use coconut sugar. Coconut sugar is much better for your health because it doesn’t spike your blood sugar levels.

Take a look. Doesn’t it look just like the real thing? And in my opinion, my cranberry sauce tastes better than traditional Thanksgiving.

– Veronica

pumpkin pie

Ingredients

  • 1½ cups fresh or frozen organic cranberries
  • ½ cup raw coconut sugar
  • 1 tsp. organic lemon zest
  • 2 tbsp. filtered water
  • 1 tsp. organic sea salt

Directions

Add one cup of cranberries to a medium sized saucepan. Reserve ½ cup for later. Add the coconut sugar, water and lemon zest to the pan and cook over low heat for 10 minutes, stirring occasionally.

Increase the heat to medium-high and cook until the cranberries burst, about 10 more minutes. Reduce the heat and stir in the remaining cranberries for texture. Stir occasionally for 10 minutes. Remove from heat and add sea salt. Refrigerate for 3 hours or overnight.

Bon Appétit!

Organic Pumpkin Purée

It’s so easy to make your own pumpkin purée. Just cut the top off any pumpkin, cut into 4 quarters and remove all the seeds and guts. Line a baking sheet with parchment paper. Place the pumpkin skin side down on the baking sheet. Place in the oven for 45 minutes at 350 F (do not use oil). Remove from the oven, rest for 5-10 minutes and peel off the pumpkin skin.

Place your pumpkin in Vitamix or blender and puree. Use this purée for my recipes or any recipe that calls for canned pumpkin puree. The difference is AMAZING! You can store in the refrigerator for up to 5 days or freezer for later use.

Use this recipe in my Creamy Pumpkin Curry Soup.

pumpkin puree

Ingredients

  • 1 pie pumpkin

Directions

It’s so easy to make your own pumpkin purée. Just cut the top off any pumpkin, cut into 4 quarters and remove all the seeds and guts. Place in the oven for 45 minutes at 350 F (do not use oil). Remove from the oven and peel off the pumpkin skin.

Place your pumpkin in Vitamix or blender and puree. Use this purée for my recipes or any recipe that calls for canned pumpkin puree. The difference is AMAZING! You can store in the refrigerator or freezer for later use.

Homemade Gatorade

If I’m running low on Green Drink or am just in the mood for something else, I’ll make my own healthy, homemade Gatorade electrolyte drink.

I make a healthy alternative to Gatorade and other sugar-filled, artificial sports drinks. Check out my recipe.

And here’s my article about electrolytes and the importance of keeping your levels optimal.

homemade gatorade

Ingredients

  • 1 cup coconut water
  • 1 cup cold water
  • 1/2 cup  fresh squeezed orange or mandarin
  • 1 tbsp lemon juice
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp coconut sugar

Directions

Blend in a blender. Serve cold. Keep for up to 2 days in the fridge.

Chef V’s Chai Latte Recipe

Chai is a tea that has become very popular throughout the world. One of many hot beverages that originated from India, my version uses healthy nut milk instead of the traditional high sugar condensed milk. By adding milk you make Chai a Chai Latte.

chai latte

Ingredients

  • 1 bag organic chai tea to brew in 8oz water
  • 1/4 cup raw milk (or sub my homemade almond milk for dairy free)
  • 1 dash cinnamon
  • 1 tsp raw local honey
  • 1/2 tsp organic vanilla 

Directions

1. Brew 4 cups of chai tea (2 teabags)

2. Once brewed, add 2 tbsp coconut nectar (may sub raw organic honey)

3. Add cinnamon, ginger, clove

4. Mix Well

5. Keeps for a week in fridge.

Heat as needed or use cold with 1 cup chai + 1/2 cup Chef V’s Nut Milk

For hot: steam milk of choice or shake vigorously in a cup with a lid and heat in microwave 30 seconds or stove for 1 minute.

Makes 4 servings

Chef V’s Easy Homemade Gluten-Free Oat Milk

nut milks

If you are allergic to nuts, my gluten-free oat milk recipe is a delicious alternative to my homemade nut milk.

Making your own oat milk is SO easy! All you need is a blender (I prefer Vitamix), cheesecloth or a nut milk bag, organic gluten-free oats and filtered water.

Cheese cloth is great because you get so much in one package, it’s so versatile, and you can use it on a million things (making nut cheese, poaching fish, nut milks, straining seeds from fruit, and lots more.) However, I bought a nut milk bag and it is so much faster and easier to use the nut milk bag.

I use oat milk in so many things. I cook with it any time a recipe calls for milk and no one can ever tell the difference. I also use it in my smoothies to make them creamy. You can add it to coffee or tea, cereal, or just have a refreshing glass with ice.

The milk will stay fresh about 3-5 days in the refrigerator. I keep them in mason jars, since each jar is about 2 cups and this recipe makes 4 cups. I use two jars so the milk stays fresher for use later in the week.

Once you try homemade oat milk it will be almost impossible to drink store-bought milk again, which is pumped with artificial crap to keep it fresh on the shelves.

The sad part is that a typical consumer would have no idea about what is inside of store bought oat milk or that it’s actually bad for you. The toxic ingredients found in commercial oat milks stress your immune system and weaken your health. The ingredients are also misleading and include words such as Vitamin A Palmitate, which can cause birth defects and bone fractures. Vitamin D2, which if taken in excess, can cause headaches, nausea, vomiting, abdominal cramps, muscle weakness and bone pain. But the worst thing about store-purchased oat milk is it usually doesn't even contain much oat!

In light of this, I suggest making your own nutritious and delicious oat milk. And the great part is, it’s really easy!

INGREDIENTS

  • 1 cup gluten-free oats
  • 2 cups water, for soaking
  • 4 cups cold filtered water, for blending
  • High power blender (I prefer Vitamix)
  • Nut Milk Bag or Cheesecloth

INSTRUCTIONS

Soak the oats in 2 cups of water for 30 minutes. Drain the oats. Add oats and 4 cups of cold water to blender and blend on high for 2 minutes. Pour the oat mixture into the cheesecloth or nut milk bag. Squeeze out excess milk. Pour into mason jars or a milk jug.

Use Chef V’s Oat Milk right away or it keeps for 3-5 days refrigerated. Shake before use.

You can add some oat milk to your Green Drink to make it a little creamy. Yum!

Easy Cereal with Chef V’s Nut Milk

Chef V’s Tip: My Raw Nut Milk is easy to make and so versatile; I use it throughout my cookbook. Or, an ice-cold glass of it is refreshing on a hot summer day.

vegan eggnog

Ingredients

CHEF V’S RAW NUT MILK

  • 3 cups raw almonds, cashews, hazelnuts, or macadamia nuts
  • 3 cups filtered water

CEREAL

  • 1/2 cup Chef V’s Raw Nut Milk or coconut milk
  • 1/4 cup crushed raw almonds
  • 1/4 cup crushed raw walnuts
  • 1/4 cup fresh blueberries
  • 1 tablespoon unsweetened shredded coconut

Directions

To make the nut milk, process 3 cups of raw nuts and 3 cups of filtered water in a Vitamix until liquified. Strain through a cheesecloth into a mason jar and seal. Will keep for up to 3-5 days refrigerated.

To make the cereal, combine all the ingredients in a bowl and serve.

Fall Pumpkin + Carrot Stew with Quinoa

My Fall Pumpkin Stew is made with mellow spices for a flavorful and healthy meal.

This stew can be prepared a day ahead. It’s great to take to work or enjoy for dinner the next day, or for a warm and healthy meal for the kids to come home to and easily reheat.

mediterranean stew

Ingredients

  • 2 tablespoons cold-pressed olive oil
  • 1 cup white onion, diced
  • 3 cloves garlic, minced or pressed
  • 2 teaspoons sweet paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon each: black pepper, ground coriander, ground cumin, ground turmeric, ground ginger, cayenne pepper
  • Pinch saffron
  • 1 cup filtered water
  • 1 cup cooked lentils (if canned, do not drain: if cooked, save 1/4 cup of the cooking water)
  • 2 tablespoons fresh lemon juice
  • 3 cups (about 1& 1/2 pounds) cubed pumpkin
  • 2 cups peeled carrots, cut into 3/4 inch slices

QUINOA

  • 1 tablespoon cold-pressed olive oil
  • 1/2 cup diced white onion
  • 2 garlic cloves, minced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground turmeric
  • 1 cup uncooked quinoa, rinsed and drained
  • 2 cups filtered water

OPTIONAL TOPPINGS

  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped fresh basil

Directions

First, prepare the stew. Heat the oil in a large saucepan over medium heat. Add the onion and sauté until soft, stirring often, for about 15 minutes. Add the garlic and stir for 1 minute. Add the dry spices. Add 1 cup water, lentils (with liquid from the can or reserved 1/4 cup cooking water), and lemon juice. Bring the mixture to a boil. Add the pumpkin and carrots. Cover and simmer over medium-low heat. Stir occasionally and cook for about 20 minutes, or until the vegetables are tender. Keep warm until the quinoa is finished, or cover the stew and refrigerate until ready to serve.

Next, prepare the quinoa. Place the oil in a large saucepan over medium heat. Add the onion and cook, covered, until translucent, about 3 to 5 minutes, stirring often so the onion does not burn. Add the garlic, salt, and turmeric, and sauté for one minute. Add the quinoa and stir for one minute. Add 2 cups of water. Bring to a boil and then reduce the heat to medium-low. Cover and simmer until all the liquid is absorbed and the quinoa is tender, for about 15 minutes.

To serve, stir half the cilantro and half of the basil into the warm stew. Spoon the quinoa onto a platter or divide among bowls and form a well in the center. Spoon the stew into the well and garnish with the remaining cilantro and basil, if desired.

© 2021 Chef V, LLC.