Lemons 'n Lyme

When life gives you lemons, use them to beat Lyme

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Raw Vegan Pizza

You know those nights where you just want to eat a whole pizza by yourself? Well, now you can! Okay, it is a raw vegan pizza, maybe not quite the same as the real thing, but it’s still yummy and a healthier substitute. My dad tasted it and approved so you know it’s blog worthy when that happens!

Everything from the crust to the “cheeze” is made from scratch and although this pizza is somewhat time intensive, it’s quite easy to make. I encourage you to give it a shot the next time you want a whole pizza but don’t want the negative health consequences that come along with it.


Raw Vegan Pizza

Serves 2-4

Carrot-Bell Pepper Crust:

1 large red bell pepper

2 large carrots

1 cup ground flax seeds

1/2 cup sunflower seeds

1 tbs. fresh or dried basil

1 tbs. fresh or dried oregano

1/2 tbs. fresh or dried rosemary (more of all spices if desired or a few tbs. Italian spices)

1/4-1/2 cup water

Blend all ingredients in a high speed blender or food processor. Start with 1/4 cup water and add more if needed. You want a thicker dough like consistency, nothing too watery or runny.

Pour batter onto two dehydrator sheets (lined with teflex or parchment paper), or more if you want smaller pizzas. Spread dough out with a spatula into nice, round pizza crusts. Keep dough thick, as dehydrating will thin it out (and you don’t want cracked pizza crust!). You can spread it thinner if you want thin crust, just be careful not to spread it too thin. You can also create a slight lip around the crust to hold your toppings on.

Place in dehydrator set at 115 F for about 6-8 hours. Check crust about 4-6 hours through and flip crusts when able. Dehydrate for last 1-2 hours flipped. If you want a crunchier crust, leave in even longer.

If you don’t have a dehydrator, you can use the oven at the lowest setting (usually around 120-200F so you won’t have to leave the crust in for quite as long).

Pizza Toppings:

Mushrooms, thinly sliced

Yellow squash/zucchini, thinly sliced


Coconut aminos

While preparing your sauce and cheese, marinate your mushrooms and squash in some coconut aminos. massage aminos gently into veggies and let sit for at least 10 minutes.

Sundried Tomato and Mango Sauce:

1 cup sun dried tomatoes, soaked in warm water for at least 1 hour

1/2 a mango

1 tbs. dried basil

1 tbs. dried oregano

1 tsp. dried sage

1-2 dates, pitted

1 handful of spinach OR 1/2 a peeled zucchini

1/2-1 cup water (I used the same water the tomatoes soaked in)

Blend all ingredients in a high speed blender, starting with 1/2 cup of water. Add water as necessary to reach desired sauce consistency.

Basic Cashew Cheeze Sauce:

2 cups cashews, soaked in water for at least 1 hour

1/4-1/2 cup nutritional yeast

1-2 tbs. dried Italian herbs or fresh parsley and cilantro

2 tsp. turmeric powder

1/2 cup water

Blend all ingredients in the food processor or high speed blender (hold fresh herbs if using) until smooth. Add more water if you want a thinner cheese. I like to start with 1/4 cup nutritional yeast and then add based on taste. Some people love nooch and some hate it. If using fresh herbs, mix in chopped fresh herbs at the end of blending.



When ready to assemble your pizza, take crust and spread tomato sauce over it. Top with spinach and then the rest of your veggies evenly. Put cheeze into a plastic ziplock bag. Cut a small hole off one corner and then squeeze cheeze over your pizza. Cut into desired pieces and eat up!




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Blueberry Cups (Raw/Vegan/Paleo/NUT-FREE option)

As most of you probably already know, I can’t do life without dessert. I mean what is life without dessert? I can’t sleep without a bedtime snack. It just won’t happen. But seeing as “dessert” usually means sugar laden crap and seeing that I’m attempting to heal from illness and should be consuming no sugar or processed foods of any sort, I have to find other ways to satisfying my dessert cravings.

Eating one piece of fruit usually doesn’t cut it, I need something creative and yummy. So I came up with this recipe. It’s not super sweet, which I love (because I actually don’t like when things are overly sweet, anyway), and you can feel free to leave out the couple of tablespoons of honey/maple syrup or replace them with added coconut butter or oil.


Blueberry Cups

Makes 9 mini pies



1 cup of pitted medjool dates

1/2 cup buckwheat groats (preferably sprouted)

1/2 cup pecans (for nut-free option, use sunflower seeds or more buckwheat)

1 tsp. cinnamon

1 tsp. vanilla extract

1 tbs. coconut oil, melted

1 tbs. raw honey or maple syrup, replace with melted coconut oil if you don’t want the added sweetener


1 cup frozen blueberries, thawed

1 very ripe banana

3 tbs. coconut oil

2 tbs. coconut butter

1-2 tablespoons raw honey, maple syrup, or more coconut butter

2 tbs. agar agar

1/2 cup water

Place all crust ingredients in a food processor and pulse until it comes together and sticks like a dough (don’t over process to the point where it is super smooth).

Divide dough among muffin tin (this recipe makes about 9). There is no need to grease them or use muffin liners. Use your hands to press dough into muffin cup and about 1/2 way up the side of the cup, forming a crust.

Now, place agar agar and 1/2 cup water in a medium saucepan and bring to a boil, reduce to simmer and stir until agar agar is dissolved (about 5 minutes).

Melt coconut oil and coconut butter together over low heat (or in the dehydrator).

Blend all filling ingredients in the food processor until smooth. Pour filling into your mini crusts, dividing evenly.

Place in the fridge and let set for at least 4 hours or overnight. When ready to remove, slide a knife around the outside edge of each blueberry cup to loosen from tin. You should then easily be able to scoop them out of the muffin tin.

Store in an airtight container in the fridge for up to 5 days.






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Creamy Strawberry Vinaigrette and My Current Favorite Salad Recipe

I went a bit MIA these past couple of weeks. Life happened… Lyme happened. I needed it though. The last few months have been a really challenge, one I’m not quite understanding. And the last month was a real punch in the gut. The few months before that just compounded with a bad last month and I fell into a very deep hole. Over Easter weekend I even shut my phone and computer off completely; I needed a break from social media and technology! I’m ever so slowly crawling back out of the deep dark hole of depression and despair. The baby-ist of baby steps.

I’ll have a treatment update soon AND I’m back to social media-ing for now. I have a lot of posts planned that I hope to get up if I have the energy to write. But for now, let’s start here, with a fun, nourishing Spring salad and my latest favorite homemade dressing recipe!


Creamy Strawberry Vinaigrette 

1/2- 3/4 cup strawberries (fresh or frozen, if frozen let thaw first)

Juice from 1/2 of a large orange

Juice from 1/2 of a lemon

1 tablespoon tahini

1 tablespoon balsamic vinegar

Blend all ingredients in a blender until smooth.


My Current Favorite Salad:

Serves 1-2


1/2 head red lettuce, washed and chopped

4 cups arugula

4-6 radishes, chopped

1 small-medium yellow beet, roasted and chopped

1/2 cucumber, chopped

1-2 Mandarin oranges (optional)

Creamy strawberry vinaigrette

Combine all ingredients in a large bowl, mix, and serve!