Healthified Comfort Food x

This month, our resident health guru, Sunnie of, offers up some vegan interpretations of the two comfort foods on everyone’s short list: pizza and ice cream.

-By Sunnie Heers

Healthified Comfort Food! Healthy pizza? Superfood ice cream?! Yes, it can be done. These makeovers of everyone’s two favorite foods are simple to make and guilt free.

Vegan Pizza with a Chickpea Flour Crust: Recipe and Photo from

INGREDIENTS:vegan pizza
● 1 cup chickpea flour
● ½ cup water
● 1 tsp olive oil
● dash of salt
● ½ cup marinara or pizza sauce
● handful of shredded kale
● 1 tsp olive oil
● ½ cup vegan cheese (I used Daiya mozzarella)



Preheat oven to 375°. Line a baking sheet with parchment paper. In a medium bowl, stir together flour, water, 1 tsp olive oil and salt until thoroughly mixed. To prepare crust, spread mixture out in a circular shape (Or multiple circles if making individual pizzas) until it’s about ¼” thick. Bake in oven for 15­-20 minutes, until edges are slightly crispy. While crust bakes, toss kale in small bowl with 1 tsp olive oil. Remove crust from oven. Flip parchment paper and crust upside down on baking sheet. Gently pull baking sheet away from crust. Spread sauce over crust. Layer kale over sauce and sprinkle with cheese. Bake in oven for 5­7 minutes. Slice and enjoy right away.

Coconut Chai Ice Cream
Recipe and Photo from

Ingredientschai ice cream
1. 1 can coconut milk, refrigerated a day before using
2. 2 packets chai tea
3. 1/4 cup coconut oil
4. 1/4 cup agave nectar (or honey)
5. 1 tbsp ground flax
6. 1 tsp vanilla
7. 1/2 tsp cinnamon
Chill the coconut milk and freeze an ice cream maker the day before making ice cream.
Brew a strong cup of chai tea (2 packets tea mix with 1 cup boiling water) Steep for 10
minutes then stick in the fridge. In a blender, scoop the coconut milk, coconut oil, agave,
flax, vanilla, and cinnamon. Once tea is lukewarm (or cold) pour it in too. Blend
ingredients until creamy and pour into ice cream maker. Follow manufacturer’s
instructions to make ice cream. Freeze in an airtight container for two hours for a sturdier
ice cream. Let thaw 15-­30 minutes before scooping

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