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"One of the greatest joys of being an SSBBW is the knowledge we gain from being our size...If someone is your friend, and accepts you as you are and doesn't try to change you, then you know the soul of that person, and you know that they are quality individuals." ~ Ceci [SSBBW]


Homemade Cream of Something Soup


2 cloves garlic, minced
1/3 cup onion, diced
1/2 cup main ingredient, diced
1/4 cup butter or substitute
1/4 cup flour or substitute
1 cup milk or substitute
3/4 cup broth

Saute garlic, onion and main ingredient (mushrooms, chicken, celery, etc.) and set aside. Melt butter over medium heat. Whisk in flour. Cook for about 2 minutes.

Add "milk" and broth. Add sauteed garlic, onion and main ingredient. Bring to a boil, reduce heat and simmer, stirring regularly, until it reaches desired consistency (about 10-15 minutes).

Season to taste with salt and pepper and use as you would a can of condensed Cream of Something Soup in any recipe.

If I make it ahead of time, I pour the soup into a pint canning jar and refrigerate it for up to four days.


Raw Chocolate Milkshake


1 medium ripe banana
1/4 cup cashews
1 tablespoon raw cocoa powder
1 tablespoon honey
3/4 cup water

1. Blend!
2. Adjust measurements to suit your taste. I like to go easy on the cocoa powder and then add more if necessary.
3. Enjoy this raw chocolate shake recipe!


Oat Milk


1 cup rolled oats
6 1/2 cups cold filtered water (1 1/2 liters-less for thicker milk)
1 pinch salt (Himalayan recommended)

Add all ingredients to a large clean bowl and soak over night covered with a cloth.

Use a blender or stick blender to whiz the ingredients thoroughly (about 2 minutes).

Strain the milk through a fine sieve or muslin cloth into a bowl.

Store in a clean glass jar in the fridge.
Will keep for several days.

You can add cinnamon, vanilla, honey, etc. to sweeten it up and give more flavor or leave plain to use for cooking.


Organic Almond Milk


1 cup raw organic sprouted almonds - soaked overnight (this step reduces the level of phytates- this is a good tutorial:
4 cups pure filtered water
Vanilla bean (optional)
Dates, honey or stevia (optional)


Soak almonds for at least 12 hours in pure water with ½ tsp sea salt. This is an important step as it breaks down the phytic acid and enzyme inhibitors and cultures beneficial enzymes in the almonds. (side note: soaking nuts should be done before eating them as well. Soak nuts in salt water for 12 hours, rinse them, and dry in oven on lowest heat. See tutorial above.)

Rinse almonds well. Mix almonds with pure water in blender or Vitamix.

Blend several minutes until smooth and creamy. (Warning: mixture will expand some, so make sure your blender is not full before starting it)

Strain mixture into a large bowl through a sprout bag, cheese cloth or kitchen towel.
Put mixture back into blender with vanilla, soaked dates, or other sweetener.

Pour into glass jar or pitcher and store in fridge for up to one week.


Save the pulp of the almonds, put on cookie sheet and dehydrate in oven on lowest heat until completely dry. Run through blender or food processor to make almond flour, which can be used in recipes in place of flour.container and refrigerate up to one week.


Vegan Coconut Cake


1 cup (2 sticks) dairy free margarine, at room temperature
2 cups sugar
2 cups coconut milk (1 can)
2 tablespoons apple cider vinegar
1 teaspoon pure vanilla extract
1 teaspoon coconut flavoring
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda

Vegan Fluffy Vanilla Frosting

3 cups powdered sugar
1/3 cup dairy free margarine or coconut oil
2-3 tablespoons soymilk
Topping: 1/2 cup flaked, sweetened coconut


Preheat your oven to 350 degrees. Grease and flour two (or three) 9-inch cake pans.

Using an electric mixer, cream together margarine, sugar, coconut milk, vinegar, vanilla, and coconut flavoring. Cream well for 6 to 8 minutes.

In a separate bowl, mix together the flour, baking powder and baking soda. Add flour to creamed mixture, beating until just mixed.

Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake.

Bake for 25 to 30 minutes or until done.

Cool in pans for 5 to 10 minutes. Invert cakes onto cooling racks.

Cool completely. In the meantime prepare frosting. Fill and spread cake layers with frosting and garnish with coconut flakes.

Cook's Note: As each layer is stacked, you can stick them with toothpicks to prevent cake from shifting (just be sure to warn your guests).


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