More Come Hither Comfort Foods

Because we can't get enough.

Rich, warm, oohey-gooey madness

served up with a side of sultry...

Could it be?

Macaroni and Cheese??

Hell yes!

But this isn't Kraft, baby.

That's kid stuff.

And we prefer, don't we?


This classic has been given a magically seductive makeover, of course, 

because you're too hot for that processed crap.

And, for that matter, the home-cooked bloaty dairy version too.

This one is kind to your belly, your skin, and to those sweet cows.

So dig in.

(Sensually, of course.)

You know you want it.

You know you want it.

Remember a few posts back when I asked you to buy white miso to make that delightful vegan yogurt? Well, the remainder is still sitting in your fridge. Go get it. We're gonna concoct something sooo delish, you'll forget that it's actually good for you. 

Hot Mama Mac and Cheese

Serves two.

For the Sauce:

  • 1 3/4 C unsweetened organic almond or cashew milk
  • 5 Tbsp tapioca flour
  • 1/4 C virgin coconut oil. melted
  • 1/3 C nutritional yeast
  • 1 Tbsp white miso
  • 1 Tsp tomato paste
  • 1 tsp raw unfiltered apple cider vinegar
  • 1 tsp ground mustard
  • A good Pinch-n-Grind (Celtic salt and black pepper)

(And one package of quinoa elbow pasta.)

This is, literally, as easy as opening a box of powdered orange food coloring with some noodles at the bottom. Blend all the sauce ingredients together in a high-speed blender until smooth. Pour them into a saucepan. Heat the mixture on a very low flame, stirring every few minutes, until it begins to bubble. The sauce will thicken as it heats.

While that's shimmying, boil some water in a larger pot. When it's rolling, add in your quinoa pasta and a splash of olive oil to keep the noodles from sticking. (Keep stirring to avoid a giant clump of semi-hard noodle paste.)

When it's done (8-10 min.), drain and add into your now-thickened cheesy sauce. If you need it thicker, add in a tiny bit more tapioca flour and keep heating.

You are gonna love this!

Feast, my Beasties.

Enjoy every slippery bite.


Come here.

You've got some sauce on your lip...

xxx Alise

Alise In Wonderland

Bites of Spring

She heard me complaining.

And now...

The warm air has returned,

with the Sun in tow.

All those rain showers

did indeed bring flowers,

and green everywhere.

Like emeralds.

Thank you, Darling.

I am forever grateful.

And inspired to craft one of my favorite dishes,

bursting with bright Spring color,


It's so sexy, I just  had  to post two photos!

It's so sexy, I just had to post two photos!

I absolutely love pesto.

Don't you?

Mountains of fresh basil, toasty little pignoli nuts...cheese...? 

No way, baby. 

This recipe has been Vixen-ized.

To start, I've swapped the basil with arguably the most nutrient-rich green around: Kale. Oh yes. And though I love basil with all my heart, it is difficult to grow year round, and pricey to procure off season. If you are fortunate to have a very sunny window, I encourage you to grow it there throughout the seasons. If not, stock up at the end of summer, make tons of batches of pesto, and freeze them in little containers.

Or, try this.

Purrfect Pesto

  • 1 bunch dinosour (Lacinato) kale, or 1/2 bunch regular kale, washed and chopped
  • 1/2 c toasted pignoli nuts
  • 2 cloves garlic, roughly chopped
  • 1/2 C nutritional yeast
  • 1/3 C Olive oil, and then some
  • Celtic salt

I like to toast the pignoli nuts in a teeny little pan, with no oil and a low flame. This allows the natural oils to release, and the nuts to brown very nicely. Just give the pan a little shake every few minutes to keep them from burning...

Place all he ingredients except the salt into your food processor or high-speed blender, and pulse until the mixture is blended and creamy. You can add a little more olive oil here as you like. I personally like it very creamy and oily (ahem.) 

Toss in a good pinch of sea salt, and voilá! Fresh, green, savory, and oh-so-tastly pesto for gluten-free pastas, vegetables or potatoes, as a spread on crackers or a sandwich, or as a soup base. And though kale is a superhero, it can be slightly bitter, so if you prefer a milder flavor, use these ratios for a basil or spinach version.

I wanted a raw dish, so I made zucchini noodles (as pictured) by first removing the skins, then making thin ribbons with a potato peeler. It's a good idea to drain the noodles in a colander while you're preparing the pesto, setting your table, etc., to release the excess water. 

Rule of thumb: 1-2 zucchinis per person, depending on how ravenous you are.

It works purrfectly as is, tossed with vegetable noodles for a completely raw dish (keep the nuts raw also, then), but also heats up like dream...just warm it gently in a little pan on a very low flame to preserve the flavors (and the enzymes.) It also freezes beautifully, so make extra!

Now come.

Have dinner with me.

Just us.

xxx Alise

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The Chill Of It All

It's Spring.

And yet...

A cold rain comes to visit.

You feel a little shiver.

And the sun plays coy. 

Screen shot 2014-05-20 at 4.41.41 PM.png

Come on in.

Unlace your wet boots.

Leave your damp clothes on the ground...

I've got just what you need.

For many of us, this Spring has been chillier than usual. I've whipped this up to banish the cold in your bones, fire up your insides and bring a flush to your face...

Now what else can work that kind of magic...hmmm?

Passion Potato Soup 

  • 13 small organic potatoes, cleaned and cubed, skins on
  • 1 Tbsp Herbs de Provence
  • 2 large cloves garlic, chopped
  • Salt (Celtic, Smoked, or Hawaiian Black)
  • Red pepper Flakes
  • 6-8 fresh sage leaves
  • 1 tsp apple cider vinegar
  • Almond or coconut milk, unsweetened
  • Ground black pepper
  • Olive Oil
  • 3-4 C pure water

Turn a burner on a very low flame. Spiral your oil into a large cooking pot. Get ready...

When your oil is gently heated (check this by holding your hand above the pot), toss in the garlic, at let it sizzle quietly for a few minutes, turning translucent and smelling divine. Now sprinkle in the Herbs de Provence, and stir lightly. Allow them to mingle for about two minutes, then tear the sage with your fingers, and drop into the pot. Stir. Inhale the scent.

Perhaps another drop of oil right now...and add in a good pinch of red pepper flakes.

Let them dance for another few minutes, then drop your potatoes in. Give them a good stir, coating each bit with those gorgeous herbs.

Add just enough water to cover the potatoes. Turn the flame up to boil, then simmer until potatoes are super tender.

Turn off the flame. Add a little almond or coconut milk - you can add more later to thin the mixture if you like. When it has cooled down, pureé with a stick blender or hand blender. You can spoon it into a regular standing blender, also, just be gets splashy.

Garnish with salt and fresh ground pepper, to taste.

I usually avoid white potatoes, opting instead for sweet or yams, but in certain instances the standard variety really hits the spot. They absorb flavors better, really, and the texture is so versatile. 

About the salts...the key flavor twist here lies in the smokey, savory gray salt ("Salish"), if you can find it. My next choice would be a carbon-rich black Hawaiian salt. If neither is available, Celtic salt will surely do the trick, though, as always, so don't stress it. 

This pairs so beautifully with a fresh kale salad...add a few raisins in to offset the spice of the soup...Mmmm!  If your lucky to be having a more temperate Spring right now, this is also a purrfect dish to take you into fall and winter, so save it for later.

Well, what are you waiting for? Get over here and have some with me!

Leave your clothes in a heap...

xxx Alise

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Keep It Under Wraps

Naughty things.

I know where your minds are.

And it's true, some things are best left to the imagination.

While others are so juicy, they need to be contained in secret...

until just the right moment,

when all can be revealed.

Corset by  Sparklewren

Corset by Sparklewren

This afternoon I was ravenous, as usual. 

Foraging through the refrigerator like a wildcat, I discovered something:

I had forgotten to shop.

Out belted a wild, starving, moan.


There were only a few leftover salad remnants around, hardly enough to satiate this jungle beast, and no malleable humans around to procure. 

So I chopped, sliced, and mashed my way to getting some sa-tis-FAC-TION!

The green wrap.

It really is the most purr-fect alternative to a heavy bread or tortilla wrap.

Any leafy green will do.

My drug of choice is the collard green, though, I will warn you that it can take a little getting used to if your system needs a bit of detoxing. In fact, if I find I have trouble digesting a raw collard leaf, I take that as a sign  to give my liver some lovin'. That can be as direct as not drinking for about a week (if you partake), and helping soothe and detoxify the situation by drinking some juniper tea. I like to also bathe in juniper essential oils. Then go easy on the roughage...just for a little bit.

Awesome alternatives? Any kind of soft, wilty chard. And for juicy crunch? Romaine lettuce.

For this simple nibble, I mashed a ripe avocado, sliced some tomato, a little cuke (skin on!), and embellished with pumpkin seeds and walnuts. A little balsamic drizzle, and a toss of Celtic salt, and we've got the quickest, tastiest lunch or dinner ever.

Some feisty fillings? 

  • Julienned carrots, chopped mushrooms, bell pepper, cliantro, and mung bean sprouts tossed in lime juice and cayenne, sprinkled with chopped peanuts or almonds
  • Mashed sweet potato, peas, and curry spice with chopped cashews
  • My macadamia nut salad. It's SO good.
  • Sliced mango, pineapple, and papaya, with shredded coconut and pureéd berries (any kind), shredded mint leaves
  • Hummus, sundried tomato, and chopped Moroccan or kalamata olives with oregano and red pepper flakes

You get the picture.

Delish goodies, all wrapped up like Cleopatra in her carpet, being presented to you and your guests as the jewels that they are.

Wishing you a gentle eclipse, and a beautiful day, my Sweethearts.

xxx Alise

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