Notes about Recipes in this book

• How to make cashew cheese

  • ccav on February 10, 2018

    Nice cheesy flavor; only used about half a cup of water and consistency is more like a thick sauce than spreadable cheese. May try using less water to get a thicker result next time.

• Energy in a glass

  • tina_ku2tdy on February 10, 2026

    Very good, strong bee pollen flavor.

• The best chocolate granola

  • tina_ku2tdy on February 10, 2026

    Very delicious. Burns easily, check often. I substituted one packet of Starbucks Via instant espresso powder instead of the cooled 1 T espresso.

• Avocado club sandwich with marinated portobello mushrooms

  • tina_ku2tdy on February 10, 2026

    I’ve made this many times and it’s very easy and delicious.

• Carrot gnocchi with carrot greens pesto

  • bellatavia on January 04, 2017

    Wow this recipe is a winner! It is a gluten-free and dairy-free recipe, but I made it with regular flour and parmesan cheese and it came out deliciously. The carrot gnocchi are very flavorful; there is a pureed garlic clove in the dough that really adds nice flavor, and it stands up nicely against the pesto which does have basil (in addition to the carrot greens) but no garlic in it. Honestly, these gnocchi would even be good with a light cream sauce if that was your jam, but I adore using the carrot tops.