What the Fudge


I fluked up my fudge. Ok not really, it’s still no fail fudge, but you need to use the actual ingredients.

Years ago I veganized the recipe that was on the marshmellow mallow fluff package. Marshmellow (mallow) fluff. It is delicious. It reminds me of my childhood. Every Christmas I looked forward to my mom cracker cookies (you know the recipe with saltines), her banana bread, my Grandma’s beautiful gingerbread houses (one of these days I’m going to learn her secrets) and my Mom’s fudge. It’s simple enough, but when I was at Whole Foods this week for my shopping, I couldn’t find Ricemellow fluff the vegan healthier alternative to the Kraft stuff. I was like no big whoop I’ll grab vegan marshmallows instead. yeah, they don’t quite work the same. When I got to the point in the recipe where you add the fluff, my mallows* didn’t melt, I had chopped them up, and they were not melting!! The horror! I had to put the whole pan back on low heat and work the heck out of them till I had one homogenized mixture. Luckily it worked out, but my arms were so sore, I had to cut my home practice short. It didn’t help that I was dead set on an arm balances day, either. It’s delicious still. I’m dying waiting for it to cool. I wanted to confess my near fail though, because I’ve never heard of one on a blog before. In the meantime I’m making tacos for our lunch, and then heading over to the Yoga Joint South to deliver some fudge and pick up some goodies. I always have my arms full when I am there so a separate shopping trip is called for! Here is “my”/ Krafts veganized fudge recipe.


3 cups of sugar

¾ cup earth balance (I love the soy free its even closer to sweet fresh butter taste then the soy version)

2/3 cup coconut milk (full fat don’t be stingy, its fudge for Christmas sake)

7.9 oz of chocolate chips*

7 oz ricemellow fluff

2 tsp vanilla

Crushed walnuts (optional)

Combine the first 3 ingredients in a large heavy bottom sauce pot, heat on medium to a low boil, stirring the whole time, for 5 minutes or till your candy thermometer reaches 235. I love my thermometer. Remove from heat, add chocolate, stir till it’s all melted, add fluff and vanilla stir till combined. Pour into a 9x13inch baking dish lined with parchment, and for good measure (but optional) coconut oil. Top with optional crushed walnuts. Allow to cool, keep in the fridge. It’s sooooooooo good. And it’s simple, and nearly fool proof. So simple in fact I’ve only made it a few times, but it’s stuck in my head.


*Seriously why is spell check kicking my butt on this word, the things aren’t even made from mallow root anymore!


Let’s talk about Beets baby

Let’s talk about Beets baby

I love them. Maybe that’s weird. Not going to lie, I didn’t like them for most of my life. In fact when I worked at a juice bar in college, I would make the vilest, most good for you juices, they were for my own tourcher*. I’d throw burdock, kale, spinach, lemon, ginger, cucumber and yes beet. Nothing sweet. And they were not very good tasting. I would chug them fast as I could. It wasn’t till after I had been juicing for years where I’d let myself have a yummy treat in the form of a live lemonade. Apple, Lemon and Ginger, divine, throw some greens in, you don’t even notice. I still don’t like juiced beets though. I do love, love, love love to eat them though. Mostly I prefer them raw, or in beet jerkey form. Yes I said BEET JERKEY. I have flirted with the raw food movement off and on. I can definitively say, while I love certain raw treats, and definitely LOVE raw desserts. I’m super down with cooking food. The beet jerkey recipe you have 2 options! If you have a dehydrator you can dehydrate them for about 24 hours on 170, or you can “dehydrate” in you over at its lowest temp, for hours and hours. Or you can take my favorite option roast them at 400 for 20 minutes . It depends on how thinly you can slice your beets,  they shrivel a little but not be crispy. I don’t even think it merits a real recipe. It’s too simple. You slice your beets super thin, throw the slices into a baking dish, cover with tamari soy sauce and drizzle with olive oil. Then follow the aforementioned cooking and “cooking” directions . They are so so yummy. Or maybe I’m nuts……… no they are really good. Hopefully I’ll get a mandolin one day, that makes this so much easier. But I’m also a Mommy, Opera singer, yoga fanatic with limited time so, I think the dehydrator option and the roasting option are the quickest and easiest.

In other news I’m obsessed with Rehab Addict on DIY. It’s a great show! I love old houses, and grew up in them.  The show got me thinking about our soon to be home, and even though it’ll be temporary I’ll be able to buy some furniture and décor that our current place doesn’t have the room for. Like there will be Window picture frames and a bar somewhere. I’m hoping to find these items salvaged. Rehab Addict got me thinking about where there might be some Home Salvage places in South Florida. I found a great place called Adam and Eve Salvage, in West Palm. I haven’t been to the place yet, but it has a pretty informative website, listing current inventory. I’ll be making a trip when my last opera for the season (Tales of Hoffman)is over, till then I’ll be drooling over my show, and Adam and Eve’s website. www.adamandevesalvage.com

* Is torcher/torture/torcher, misspelled. Apparently spell check and autocorrect on my phone don’t know how to spell it either. I guess I don’t use that word very much. Ok so it’s spelled torture, took me a few days but I just realized it now. I’ll leave it though, because it’s kind of funny that I can’t spell that word.

An ode to my Favorite Food Bloggers!

An ode to my favorite food bloggers.

 I love tweaking recipes, its rare that I don’t tweak as I go, even rarer that after I’ve made it I don’t think about what I could have done to make it better. (Also, while I cook I like to warm up. Mult tasking. Ain’t no one got time to do those separately!
) Anyhow. The point is, at some point my own recipe started somewhere. Sometimes from Grandma, or Betty Crocker but increasingly its food bloggers. I know a lot of people who are looking for resources to help them eat healthier. So I’m going to let you in on some of mine!

-Chocolate Covered Katie!


These waffles are happening this weekend. I love her recipes. They don’t make huge quantities, so they are less likely to go bad in my refridgerator. But honestly, there would be very little chance of that happening anyhow. Because her stuff is good! If you have a sweet tooth, you’ll love her! Here’s one of my all time fav’s of hers, I don’t mess with it. Its really really good. And Raw!


Also her ranch is pretty good to. I’ll list it here, with my addendums!

Crazy-Good Ranch Dressing

  • 12 oz (1 package) silken-firm tofu (Mori-Nu is recommended for best taste)
  • 3/4 tsp each garlic powder and onion powder
  • 1 tsp dry dill
  • 1/3 cup water, or more or less depending on desired thickness (I use 100g)
  • scant 2 tbsp apple-cider vinegar (I was more generous than scant and use red wine vinegar)
  • 1 and 1/2 vegetable broth cubes (I use Rapunzel brand. You can use more or less, depending on desired saltiness.)
  • 2 tbsp low-fat Veganaise (or regular) (If you leave this out, you’ll still have a nice dressing, but it won’t be nearly as yummy!) (I made it more like 5 Tablespoons def. Needed more)

Combine all ingredients, and blend until creamy. (I use a Magic Bullet.) (I did too)


-Your vegan MOM is also a great site! Not as simple, but she’s cooking for a family of 4, and her little boys love her stuff!  This is a recipe that when I have time to make it, both of MY boys love. I don’t do it often, but they like it. I like my tofu simple steamed with a yummy tamari, onion, sugar sesame sauce. But boys are boys, they like crispy stuff. I sub out the cornflakes and use whole wheat breadcrumbs, because I usually have those. Crispy corn cereal isn’t really
something any of us like.



Kathy is inventive and very very healthy. I don’t LOVE everything she does, but she has some freaking awesome ideas. Like frozen melon in a smoothie. AMAZING and life changing! She also inspired me to revisit Acai. Acai is a crazy good for you super food. It adds a depth and creaminess to your smooties (oops typo but funny enough that’s what T man calls smoothies). I like the unsweetended ones so you can add naturaly sweet things, like frozen bananas or watermelon, and it won’t knock you over with sweetness.

In conclusion (thesis mode slipped in there) there are tons of great sites, but these are my go to ones. In addition if you’re a Thai food lover these are 2 of my favorite Thai recipes, I’m making Tom Yum today actually!



yummy ranch


yummy ranch

Crazy-Good Ranch Dressing

Yankee Cornbread


Confession, I’m not southern. I live in South Florida, have solid southern stock on my mothers side (relatives cook with bacon grease and lard) but I’m a Yankee through and through. Raised mostly in NJ, with my father’s side around all the time, I’m a Jersey Girl. I love Bruce Springsteen. I get weepy when I hear the Sha la la la chorus in Jersey Girl, have ran in the Springlake 5 nearly every year since I was 18 (don’t do the math…STOP IT) pushed to run a little harder when I ran past the house blaring Born to Run. I’ve spent countless summers in Island Beach State Park, on the Seaside Boardwalk, Point Pleasant Boardwalk, viewing the Belmar St Patrick’s day parade. Heck I was the things damn princess one year.

Needless to say, my cornbread would be, by southern standards, a horror. Well you guys dip your pizza in ranch dressing, which is disgusting. If your pizza isn’t good enough to savor with nothing but a pinch of red pepper flakes, you shouldn’t be eating it.  It might not even be pizza. My cornbread is GOOD, Husband approved (raised in TX I think that somewhat legitimizes my cornbread), and super yummy. It’s also healthy, Slightly sweet and addictive!  I don’t make it often. It’s dangerous to have around the house, for instance the pan is almost gone.  Husband is away on business, so the reason it’s nearly gone is all on me. Oh well, it’s healthy, I’m pregnant, I have excuses. I also have been living on tomatoes, almost exclusively, the past 2 days so a little indulgence is ok, right? BTW we have great tomatoes from now till February, jealous?

Enjoy the cornbread!



1c cornmeal

1 cup whole wheat flour (or spelt or a combo of oatflour and wheat or spelt)

1 cup canned coconut milk ( for best results use the canned its higher fat content yields a more               decadent taste)

1/3 cup organic brown sugar

1/3 cup coconut oil

1 flax egg ( you can get away with using a TBSP of corn flour and ¼ cup of water if you don’t have flax)*

1 TBSP baking powder

½ tsp baking soda

½ tsp salt

 Combine liquid ingredients. Combine dry ingredients. Combine them all, stir till just combined. Pour into a 8×8 baking dish, bake at 375 degrees for 25 minutes. See its simple, and pretty damn healthy.

*flax egg = 2 TBSP ground flax plus ¼ cup water