Aquafaba Mayonnaise

When you run out of mayonnaise, whip up this quick aquafaba mayonnaise and see how fresh and good mayo can be. It is so much better than those that have been sitting on the grocery store shelves.

The oil you use will be the biggest flavor you taste, so be sure you like the oil you use. Lightly flavored olive oil or the oils that are infused with other flavors would also make yummy mayo flavors for salads and sandwiches. Cold pressed nut oils would work as well. Use what you like.

If you are not wanting to use a lot of oil, there is a recipe for cashew mayonnaise found here.

Let me know what you think if you give it a try.

Aquafaba Mayonnaise

This is a light tasting, dairy, nut and animal free mayonnaise that is easy to make.
Prep Time15 minutes
Course: Side Dish
Cuisine: American
Keyword: avocado oil, chickpea water
Servings: 2 cups
Author: Chef Kim


  • blender or immersion stick blender


  • 1 cup avocado or grapeseed oil
  • 3 T of chickpea water this is called aquafaba
  • 1 tsp Dijon mustard
  • 1 T lemon juice or cider vinegar
  • ¼ tsp sea salt
  • Pinch cayenne powder


  • Add all the ingredients to a wide mouth pint jar or leftover jar that has a large enough hole to fit the blender tip into.
  • Let the oil settle to where you can see the layers in the mixture.
  • Insert blender to the very bottom of the jar and turn on high. Blend without moving the tip until you see the oil begin to emulsify and the creamy mayo climb up the sides of the jar.
  • When there is just a little oil left on the top of the white creamy mayo, gently lift the blender and blend moving up and down until all the oil is emulsified and no longer visible.
  • Do not blend at the top or Mayo will fly. Keep the tip just below the surface until done.
  • Keep refrigerated.
  • To make this in a regular blender, add the chickpea water and all the other ingredients except for the oil, to the blender.
    Start the blender on low, and slowly drizzle in the oil while the blender is running. Do this through the opening in the lid of the blender. Blend until creamy. Transfer to a jar for storage.


Aquafaba is the strained liquid from a can of chickpeas.
The aquafaba can be substituted with almond milk.
Light olive oil, infused olive oil and cold pressed nut oils will also wok well.
waldorf salad

Picnic Waldorf Salad

This Waldorf salad is ready for a picnic! It is sweet, crunchy and satisfying when it’s warm outside. What makes this Waldorf salad especially good for picnics is that the mayo used doesn’t have eggs, which can make it more susceptible to spoiling.

Making your own mayonnaise results in a better tasting salad. The store-bought kind don’t come close to the flavor of freshly made mayo. In this recipe I typically use the cashew mayo included, but you can also try this nut free vegan mayo.

For the salad, combine fresh crispy apples and grapes, chop some celery and add some crunch with your favorite nuts or seeds. They can be swapped out to your liking. Then stir in the mayo of your choosing and you’re done. Quick and delicious.

This recipe comes from way back in 2011 when I had finished my Raw Chef training and started teaching raw food classes. Let me know if you try it.

Waldorf Salad

Crispy, quick and delicious salad, perfect for a picnic.
Prep Time30 minutes
Course: Salad
Cuisine: American
Keyword: apples, celery, grapes, nuts, seeds
Servings: 4
Author: Chef Kim


  • blender


Cashew Mayonnaise

  • 1 cup cashews soaked for 2 hours, drained
  • 6 tablespoons purified water
  • 1 ½ tablespoons lemon juice
  • 2 pitted dates
  • 1 teaspoon onion powder
  • pinch pepper
  • 1 teaspoon salt
  • 3 tablespoon olive oil mild flavor
  • ½ teaspoon garlic powder


  • 2 large apples, diced
  • 1 cup celery, chopped
  • 1 cup grapes, sliced
  • 1/2 cup walnuts or other nut or seeds
  • 6 tablespoons cashew mayo
  • 2 tablespoons lemon juice
  • 1 tablespoon sweet hot mustard


For Cashew Mayonnaise

  • Soak cashews for two hours or to do a quick soak, add boiling water to cover cashews and soak for 30 minutes. Drain.
  • Add all the ingredients for the mayo, except the oil, to blender and blend until smooth.
  • Scrape down sides and add oil, blend again until completely emulsified. Store in sealed glass jar in refrigerator.

For the Salad

  • Cut fruit and celery and add to a mixing bowl.
  • In a small bowl, whisk together the mayo, lemon juice and mustard. Pour over salad mixture and toss well to coat.
  • Store refrigerated for three days.
strawberry arugula salad

Strawberry Quinoa Arugula Salad

Spring and early summer when the fresh berries are ready to be picked or when the farmer’s market is overflowing is the perfect time to make this strawberry quinoa arugula salad, yum!

This bright salad is full of goodness, crunch and sweetness that surely satisfies. It is easy to pull together and great for using up leftover quinoa. Make up the tahini dressing ahead and then toss everything together when you’re ready to eat.

The quinoa adds complete protein and fiber, while the sunflower seeds and tahini add a dose of good fats and essential minerals. The bright strawberries add vitamin C, antioxidants and natural sweetness that pulls all the ingredients together into a luscious satisfying bowl.

You can definitely substitute ingredients for what you might have on hand. Try almond butter for the tahini, pumpkin or hemp seeds for the sunflower seeds, spinach or baby kale for the arugula, and blueberries for the strawberries.


Strawberry Quinoa Salad

A fresh spring salad bursting with strawberries.
Prep Time30 minutes
Course: Salad
Cuisine: American
Keyword: arugula, quinoa, strawberries
Servings: 4
Author: Chef Kim


  • 1/2 cup Quinoa uncooked
  • 2 tbsp Tahini
  • 1 tbsp Maple Syrup
  • 1 1/2 tsp Lemon Juice
  • 1 tbsp Water warm
  • 1/8 tsp Sea Salt
  • 6 cups Arugula or spinach
  • 1/4 cup Sunflower Seeds
  • 1 cup Strawberries chopped


  • Cook the quinoa according to package directions. Let cool. Or a great way to use leftover quinoa.
  • In a small mixing bowl, whisk together the tahini, maple syrup, lemon juice, water and salt. Season the dressing with additional salt or lemon juice if needed.
  • Pour the dressing over the arugula and toss to coat evenly. Fold in the cooked quinoa, sunflower seeds and strawberries. Transfer to plates and serve immediately. Enjoy!


If making ahead, keep ingredients separate until ready to serve. 
In place of sunflower seeds, try hemp seeds, pumpkin seeds or walnuts.
zucchini noodle salad

Mediterranean Zucchini Noodle Salad

This zucchini noodle salad is the perfect dish to take to that family gathering or end of summer picnic. When zucchini is in season you usually have a lot of it if you have your own garden. If not, it’s at the farmers market or people are trying to give it away. Spiralizing the zucchini and making this salad is a great use. Also think about freezing zucchini for later use. You can spiral cut extra zucchini and freeze in bags and when you’re ready to use it, sauté it with other veggies or throw it into soups or make zucchini bread.

The Mediterranean flavors in this salad pop and are just so yummy. The Kalamata olives bring in healthy fat and a salty component, while the artichokes are creamy and exotic but very cleansing for the body. The chickpeas add fiber and protein, while the tomatoes add in antioxidants and all the ingredients combined help build and support the microbiome.

I hope you give it a try and then write me back and tell me how you liked it.

Mediterranean Zucchini Noodle salad

Flavorful and full of health boosting ingredients, perfect for a family gathering or picnic.
Prep Time30 minutes
Course: Main Course, Salad
Cuisine: Mediterranean
Keyword: artichokes, chickpea, kalamata olives, tomato, zucchini
Servings: 6
Author: Chef Kim


  • Spiral slicer or julienne mandolin


  • 2-3 zucchini
  • 1 can artichoke hearts, quartered
  • 1 cup Kalamata olives
  • 1 can chickpeas
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, sliced thin


  • 2 Tbs tahini (sesame butter)
  • 2 cloves garlic
  • 1/2 tsp onion powder
  • 1/4 cup lemon juice
  • 1 tsp coconut aminos
  • 1/4 cup water, plus more if needed
  • 1/8 tsp sea salt & black pepper



  • Combine everything for the dressing in a bowl and whisk until smooth or use a small blender to blend it together.


  • Use a spiralizer, julienne mandolin or peeler and make noodles out of the zucchini. Place in a large bowl.
  • Cut tomatoes and olives in half and add to the bowl. Slice the onion and add it along with drained and rinsed chickpeas and artichokes.
  • Toss with the dressing and serve.
    Store chilled and covered for up to 5 days.

Pack-a-Punch Dressing

Usually, it’s the dressing that adds the calories, sugar and unhealthy fats to a salad or dish of yummy veggies. So why not make this dressing and add additional nutrients and a flavorful punch to most any dish.

You can use about any mix of greens and herbs that you have on hand, pick up at the farmers market or are growing outside your door. Blend them together with a few more ingredients and you have yourself and wonderful accent for a soup, grilled veggies, hummus, dip or salad.

Give it a try and let me know how you like it and your favorite way to use it.

Greens & Herbs Dressing

Pack a nutritional punch with this dressing as a delicious compliment to any salad or veggie dish.
Prep Time15 minutes
Keyword: dressing, herbs, mixed greens
Author: Chef Kim


  • blender


  • 2-3 cups mixed greens: dandelion arugula, spinach, parsley, cilantro, oregano, thyme
  • 2 Tbs nut/seed butter, tahini or flax oil
  • ¼ avocado
  • ½ cucumber peeled & chopped
  • ¼ cup fresh lemon juice cider, wine or rice vinegar
  • ½ tsp sea salt
  • 1 garlic clove
  • 1 date pitted and soft
  • Pinch cayenne, ginger and turmeric (optional)
  • ½ cup water or more


  • Blend everything together adding water to reach the desired consistency.
  • Use this dressing as a dip, dressing for greens or grains, added into soups, drizzled over grilled veggies or swirled with hummus.
Root salad

Cleansing Root Salad

This cleansing root salad is great to incorporate both in the spring when all the cleansing young greens are sprouting up and, in the fall, when the root veggies are fresh out of the ground. We usually think of spring cleaning our homes, but we could benefit our bodies with a little focused cleansing as well.

Taking a specific time period to eat light and fresh meals will ease digestion and allow your body to put more energy toward cleansing, detoxing and repairing cellular damage. Of course, cleansing can be done in a myriad of ways, but I like to encourage people to start slowly by eating fresh whole plant-based foods and smoothies before jumping into a juice or liquid cleanse. Cleansing too quickly can cause adverse reactions. High nutrient dense foods are needed for the detox pathways in the liver, but also for tissue repair. Root veggies, especially beets, are wonderful for supporting the liver along with the bitter greens that are prevalent during the spring. For more about cleansing, see this article.

The greens I like to use in the spring are dandelion, arugula and cilantro, while in the fall, I incorporate kale and/or Swiss chard. You can use several kinds of root vegetables in the salad, I recommend using at least two kinds. The dressing is light and tangy, making the salad really refreshing.

This root salad also has a good shelf life, so it works great in meal prepping for the week. Add this to cooked quinoa, eat it as is or use it as a filling for wraps. It stays well for a week in a sealed container in the refrigerator.

Cleansing Root Salad

A delicious crunchy raw salad that promotes cleansing and provides nutrient dense veggies.
Prep Time30 minutes
Course: Salad
Cuisine: American
Keyword: arugula, beets, cabbage, carrots, dandelion, kohlrabi, lime, radish, turnips
Servings: 8
Author: Chef Kim


  • food processor
  • grater


  • 4 cups Mixture of root vegetables: carrots, turnips, radish, beets, kohlrabi, jicama
  • 1/4 head Cabbage
  • 1/2 bunch Kale or dandelion or arugula greens.
  • 1 Shredded apple, if desired.
  • 1 tsp dried herbs of choice, Italian blend, dill or cumin, Herbs d' Provence


  • 3 T lemon or lime juice or cider vinegar
  • 6 T water
  • ½ tsp maple syrup or honey if desired


  • Peel and shred the root veggies you choose to use. Add to a mixing bowl.
  • Shred the cabbage and chop the greens. Add to bowl.
  • Add the shredded apple.
  • Season the salad with salt and pepper and your choice of dried herbs. Mix well.
  • Toss with the dressing.

For the dressing:

  • Combine the lime juice, water and maple syrup, whisking well to combine. Pour over vegetables and greens.
  • Eat as is or use as a filling in collard wraps, tortillas or lettuce boats. Mix with cooked rice or quinoa.


chickpea salad

Chickpea Apple Salad

This Chickpea Apple Salad is a great plant-based protein and carbohydrate combination. Chickpeas in particular are a good source of vitamin B6 and that’s important for immune system, cellular formation, metabolism and brain function.Try it over mixed greens, on your favorite gluten free bread topped with an avocado, tomato and sprouts or stuff it all in a pita.

You can play with the spices by eliminating the dill and adding curry or turmeric powder and leaving the pickle out if you prefer. Quick pickled onions would be a great addition as well. Enjoy the flavors as you support your immune system and brain function- we could all use support with those!


Chickpea-apple Salad

This refreshing salad is a perfect sandwich filling or great over mixed greens.
Prep Time30 minutes
Course: Salad
Cuisine: American
Keyword: chickpea, dairy free, gluten free,
Servings: 4
Author: Chef Kim


  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 stalk celery finely chopped (¼ cup)
  • ½ cup apple diced
  • 1 Tbsp red onion minced
  • 1 small dill pickle (I like Bubbies brand) finely chopped
  • 2 tsp dill weed
  • ½ cup Everyday Lemon Tahini Dressing see below OR Vegan mayonnaise

Everyday Lemon Tahini Dressing

  • 1/4 cup warm water, plus more if desired
  • 1/4 cup tahini
  • 1 ½ Tbsp Dijon mustard
  • 1 clove garlic finely minced or grated
  • 2 Tbsp freshly squeezed lemon juice
  • 1 tsp maple syrup
  • ¼ tsp salt
  • 1/8 tsp freshly ground black pepper


To make the dressing:

  • Combine all the dressing ingredients in a bowl and whisk until evenly blended. If the dressing is thicker than you’d like, whisk in water by the tablespoonful to achieve the desired consistency. (Stored in an airtight container in the refrigerator, the dressing will keep for 1 week. Freeze for longer storage)

To make the chickpea salad:

  • Put the chickpeas into a large bowl and use a potato masher or a fork to mash them partially, leaving about half of the chickpeas whole.
  • Add the celery, apple, onion, pickle, dill, ½ cup of dressing and mix well. Season with pepper, then taste and adjust the seasonings. Add more dressing if desired.
  • Serve over mixed greens or spread over gluten free bread and top with tomato, avocado and sprouts.
green beans

Crowd Pleasing Creamy Green Beans

This Creamy Green Bean recipe can easily take the place of the beloved, but not so good for you, green bean casserole. By using a creamy cheese alternative for the cream sauce and adding in some sautéed shallots, all the flavors come together just right, your tongue will thank you. Bring this along to your holiday family gatherings and please the crowd.


Creamed Green Beans with Shallots

Creamy green beans better than traditional green bean casserole
Prep Time30 minutes
Cook Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: green beans, hemp seeds, pine nuts, shallots
Servings: 4


  • 1 recipe for herbed hemp-pine nut spread recipe in link below
  • 1 tsp miso
  • ½ tsp onion powder
  • water
  • 1 cup shallots sliced
  • 2 pounds green beans can substitute kale or spinach


  • Trim and slice beans lengthwise. Steam until bright green and tender.
  • Combine the hemp spread in a blender with the miso, onion powder and 2 tablespoons of water. Blend well. Add more water to reach a thin creamy consistency.
  • Sauté the shallots until lightly browned; add the beans and cream sauce, stirring to warm through and until the sauce is slightly thickened.

Cranberry Orange Fig Relish

If you like cranberries, this is like candy on a spoon! This cranberry orange fig relish is tasty on the thanksgiving table, but it’s also nice to have on hand for a compote over banana nice cream or coconut yogurt or spooned over oatmeal or roasted sweet potatoes. I’ve even used it in a tart over sliced pears, yum!

The orange and figs in this recipe give it a nice sweetness that compliments the tart of the cranberries. This is much better than the cranberry jelly in the can and so much better for you, providing lots of vitamin C from the cranberries and oranges, which is important this time of year.

Try it and let me know how you like it!

Cranberry Orange Fig Relish

Boost your vitamin C with this luscious cranberry relish that can be used in multiple ways.
Prep Time15 minutes
Course: Side Dish
Cuisine: American
Keyword: cranberries, figs, oranges
Author: Chef Kim


  • food processor


  • 8 dried figs softened and chopped
  • 8 oz bag fresh or frozen cranberries about 2 cups
  • 1 navel orange, rind chopped, flesh sectioned
  • 1 teaspoon rosemary
  • ¼- 1/3 cup coconut sugar powdered
  • 2 tablespoons coarsely chopped crystallized ginger


  • Coarsely chop the figs in a food processor.
  • Peel the orange and chop the rind, section the orange and add to the figs with the cranberries.
  • Add in remaining ingredients and pulse to combine.
  • Pour into container and refrigerate overnight for best flavor. If the sauce is overly liquid, add a tablespoon of ground chia seeds, stir well to mix evenly and let sit to thicken.
  • Can be made one week ahead. Keeps well in fridge and/or freezer. Serve at room temperature.


This relish combines well with herbed hemp spread and as a pie filling with sliced pears. It can also be served as a canape topping or spooned over oatmeal, yogurt or ice cream.



Two Salads For Your Thanksgiving Table

I love this time of year when squash, apples and cranberries are abundant. So I wanted to share a couple colorful salads that are great this time of year and delicious enough to adorn your Thanksgiving table.

Bringing salads into the options at Thanksgiving benefit all who partake, because the phytonutrients will actually help the body handle the richness that comes from other traditional foods. Did you know there is a spike of heart attacks on Thanksgiving Day? Bringing in phytonutrients found in these two salads may help lower that risk. Eating colorful foods improve heart health. Each color imparts a specific phytonutrient and they work together for optimal body function.

The first salad is a mixture of roasted squash and cranberries tossed with shaved Brussel sprouts and kale and topped off with a tangy sweet mustard dressing.

The second is a raw salad combining nuts, cranberries, apples and fennel marinated in a sweet orange dressing.

Thanksgiving Squash Salad

This is a harvest salad that is brightly colored and has a sweet-tangy mustard dressing that plays nicely with the sweetness of the squash.
Prep Time30 minutes
Cook Time30 minutes
Course: Salad
Cuisine: American
Keyword: brussel sprouts, cranberries, kale, walnuts, winter squash
Servings: 6
Author: Chef Kim


  • 1 pound Brussel sprouts
  • 1 bunch lacinato kale
  • 2 delicate squash
  • 1 cup cranberries fresh or frozen
  • 1 cup walnuts
  • 1/4 cup maple syrup
  • 1/4 cup apple juice or water
  • 1 teaspoon Dijon
  • 1/4 cup cider vinegar
  • 1/2 tsp sea salt or Himalayan salt


  • Preheat oven to 375 degrees. Wash and dry the squash. Cut lengthwise in half, clean out seeds and cut crosswise into 1/2 inch moons (the squash skin is edible). Toss with a little olive oil and then lay on a parchment lined sheet pan.
  • Pour cranberries onto the sheet pan and spread out around the squash. Place in oven and roast for 20 minutes, check for doneness, cook a few minutes longer if needed.
  • Prepare the vinaigrette: combine the maple syrup, apple juice, vinegar, Dijon and salt in a small bowl and whisk to mix well.
  • Thinly slice the Brussel sprouts and kale, combine in a mixing bowl with 2 tablespoons of the vinaigrette and toss well or massage to coat the greens.
  • When squash and berries are done cooking, toss squash, cranberries and walnuts with the shredded greens and top with more vinaigrette.

Cranberry Nut Holiday Salad

Crunchy, sweet and tangy come together in this yummy nutty salad.
Prep Time30 minutes
marinating time2 hours
Course: Salad
Cuisine: American
Keyword: apple cider, cranberry, fennel, pecans
Servings: 6
Author: Chef Kim


  • 1 cup fresh cranberries
  • 1 cup walnut halves
  • 2 cups apples, diced
  • 1 cup pecan halves
  • 1 cup celery, sliced thin
  • 1 fennel bulb, diced
  • 2 green onions, sliced
  • 1 tsp each marjoram, oregano, rosemary
  • 1 lemon zest
  • 1 lime zest
  • 1 tsp sea salt
  • 1/2 cup orange juice
  • 1/4 cup maple syrup
  • 1/4 cup olive oil


  • In a food processor, combine the cranberries and walnuts and pulse together until chunky. Transfer to a large bowl.
  • Chop the pecans and add to the bowl. Dice the apples, celery, fennel and onions nd add to the bowl.
  • combine the herbs, zest, salt, juice, syrup and oil in a small bowl and whisk together to combine. Pour half of the dressing over the nut mixture and toss well to coat.
  • Allow to marinate for at least two hours. Serve with remaining dressing if desires.