Cupcakes

1 1/2 cups gluten free all purpose flour (I used Bob's Red Mill)
1/3 cup unsweetened cocoa powder
 1 teaspoon baking soda
 ½ teaspoon kosher or fine sea salt
 1 teaspoon instant espresso powder
 1 cup granulated sugar
 1 cup coconut milk (shake can well before measuring)
 ½ cup Vegenaise
 2 teaspoon pure vanilla extract
 ½ teaspoon pure almond extract
Preheat oven to 350 degrees. Line a 12 cup standard muffin pan with paper liners.
In a large mixing bowl, whisk together flour, cocoa powder, baking soda, salt and espresso powder.
In a separate mixing bowl whisk together the sugar, coconut milk, Vegenaise and extracts. Add the coconut milk mixture to the dry ingredients and stir or whisk to combine.
Divide the batter evenly among the prepared muffin cups, filling each cup about ¾ full.
Bake for 20 – 25 minutes or until the tops are slightly springy and a toothpick inserted in the center comes out clean. Leave oven on. Let cool in pan for 5 minutes then remove to a wire rack to finish cooling. Prepare frosting while cupcakes cool.

For the frosting:

1/4 cup coconut milk (carton, or soy or almond)
2T cornstarch
Pinch of salt
3/4 cup canned coconut milk
3/4 cup brown sugar
1 1/4 cups shredded coconut
1/2 cup chopped almonds
1 tsp vanilla
1 tsp almond extract
1T whiskey, bourbon, or Tuaca (optional)
In a small bowl or measuring cup, whisk together the carton coconut milk, cornstarch, and salt. In a saucepan over medium heat, combine the coconut milk and brown sugar.
Cook, stirring occasionally, until mixture starts to boil. Turn the heat down to low and cook, stirring occasionally, for 5 more minutes. Whisk the coconut milk mixture once more and slowly pour it into the coconut milk mixture, stirring constantly.
Stir continuously till the mixture darkens again, gets very thick and smooth, and the cornstarch is cooked, about 6 to 7 minutes.
Remove from the heat and add the vanilla, whiskey, chopped pecans, and coconut

Stir till everything is coated and combined. Cool to room temperature before frosting the cupcakes.
Cupcake recipe altered from Simply Gluten Free http://simplygluten-free.com/blog/2010/09/gluten-free-vegan-german-chocolate-cupcakes.html and frosting altered from Almost Vegan http://almostveganchef.com/2009/07/06/german-chocolate-cupcakes/

10 Minute Vegan Tacos

By Lisa Lake
1 bag veggie crumbles (I used Morning Star)
½ tube polenta
Handful of cilantro
Taco seasoning
Fresh lime juice
2 Tbsp  nutritional yeast
Lettuce leaves
Vegan cheese nacho flavored (I used Follow Your Heart )

Heat crumbles and taco seasoning with one cup water and fresh lime juice (adult only version add two shots tequila) in frying pan.
Blend polenta, cilantro and nutritional yeast in food processor.
When crumbles are warmed add polenta mixture. Heat until warmed. Grate cheese over mixture.
Wrap mixture in lettuce leaves.

Raw Flourless Chocolate Cake with Vanilla Creme Sauce

By Jennifer Johnson

Flourless Chocolate Cake

1.5 cups raw walnuts, unsoaked

Dash salt

8 pitted medjool dates, unsoaked

1/3 cup unsweetened cocoa or carob powder

½ tsp vanilla extract (optional)

2 tsp water

½ cup fresh berries for garnish (optional)

Place walnuts and salt in food processor until finely ground.

Add dates, cocoa powder, and vanilla and process until mixture begins to stick together.

Add water and process briefly.

Transfer to serving plate and form into round cake.

Vanilla Crème Sauce

1 cup soaked raw cashews

¼ cup plus 2 TBSP water

2 TBSP pure maple syrup, raw honey or agave nectar

1 tsp vanilla extract or seeds of 1 vanilla bean

Place all ingredients in a blender and process on high speed until smooth. Chill 30 minutes before serving.

Info Overload

So I was arrogant to think that eating healthier would be simple and blogging about it would be easy. I have complete information overload. One website says eat more soy then I see a blog that says too much is a bad thing. Gluten-free, dairy-free, vegetarian, vegan, raw foods.... I already want to pull my hair out and I haven't even changed anything yet. I feel like an addict when just thinking about stopping makes me crazy. I'm not a junk food or fast food addict. I am a pre-made, processed, instant meal addict. Who doesn't love a meal for two you can dump out of a bag and just heat up and serve?! I love 'em when they are under $8. But if I want the organic ones I'll have to pay 3 times that! So where to start: quinoa, tempeh and bulgar OH MY!

Apple Cider Vinegar

Can I say that Apple Cider Vinegar is a god send?!!!! The rash I have experienced on my face for almost 2 years is cleared up :-). Just stumbled on that looking up about what the rash was on Earth Clinic. Love natural remedies. Next Coconut Oil.  - Lorie

Connect to Granola Girlz

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Ever since I was 12 years old and spent a year with my father & step-mother in Sonoma County CA I felt an attraction to living simply. My step-mother only used brown flour and sugar, we recycled (30 yrs ago), and composted. I loved getting items for dinner out of our garden. Now I'm a grandma and I want to get back to that simple, clean living. This is my journey and I’m hoping you’ll join me. - Lisa

Whether you are a organic, vegan, young, country girl or a working-mom, big-city girl or like me a parent and partner who wants to get my family more healthy granola girlz is for you. We are starting a community who want to share their recipes, ideas, and lifestyles with others in a forum of support.