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Raw Oats a la Mikha

Pure Anthem


Serves 2

This past January we ventured out to the East Coast for a run of shows! We are so blessed to have friends across the globe, but it is extra special when we can pass through areas where our families live!  After finishing a weekend in New Jersey, we were able to make our way through New York City to visit our cousin Mikha.

There is something in the spirits of our Indonesian family members that makes them amazing hosts! They prepare for days even weeks to welcome you and give you the best experience possible. Mikha is one of them.  While we were in New York she made us raw oatmeal, fresh juices, chia seed pudding, hot tea, and found all sorts of snacks and foods that made our tastebuds dance! We have a few recipes to share from our trip to NYC, and Raw Oats a la Mikha is our first stop on the train to your belly ;)


1 Cup - Steel Cut Oats

2/3 Cup - Cashew Cream

3 Tbsp - Coconut Cream

4 Tbsp - Coconut Water

4 Tbsp - Coconut Sugar

4Tbsp - Coconut Shreds

3 Tbsp - Vanilla

Sea Salt to taste

1. Soak your oats and cashews (separately) over night!

2. Make your cashew cream.

  • Rinse your cashews until the water becomes clear.
  • Put your cashews, coconut water, coconut cream, coconut sugar, coconut shreds, vanilla, and sea salt into a blender. We use a Vitamix and it works phenomenally! 
  • Blend until a smooth, adding water 1 tbsp at a time until you have reached your desired consistency.

3. Rinse your oats in a nut milk bag until the water is clear.

4. Add cashew cream to oats and mix. I started with 2/3 cup of cream and added a spoonful more at a time until I reached a consistency I liked.

5. Enjoy!

Indonesian Spaghetti Sauce

Pure Anthem


Serves 6-8

I grew up eating spaghetti! It was like a weekly thing, and I loved it.  However, my mom's amazing homemade sauce was flavored with meats galore. With meat in the past, spaghetti just wasn't the same. So for a while, I gave up on it. But last summer, Brittney and her sister Sarah created this recipe in our bus! Being seven months pregnant, this was like a dream come true ;) so I continued to make this recipe throughout the remainder of the summer and continue to make it for friends and family who unanimously agree that this sauce is delicious! 

This passed time I made the spaghetti, I shared some with our Aunt Esther. She proclaimed that it was "Indonesian Spaghetti!" Because of the use of coconut milk which is a very common ingredient in Indonesian food. The use of coconut milk was inspired by a common recipe using both red sauce and white alfredo sauce. For us, the coconut milk adds an even better taste than the alfredo sauce! So, here it is, Indonesian Spaghetti Sauce!


32 oz of homemade tomato sauce (or 2 jars of store bought sauce if you're "In a Pinch!")

2 cans of coconut milk (full fat)

2 medium sized white onions

5 cloves of garlic

5 roma tomatoes

1 tbsp of coconut oil


1. Start by washing your tomatoes, chopping your onions and garlic, and mixing your cans of coconut milk (which tend to separate and harden.)

2. Heat your pan on medium-high and add your coconut oil.

3. Sautee your chopped garlic in the pan for a few minutes then add your onions.

4. Pour in your sauce and coconut milk and then simmer for 30 minutes.

5. While the sauce is simmering take the time to cook your favorite pasta (we love gluten free pasta and gluten-vegan free garlic bread!)

6. Top your pasta with desired amount of sauce and enjoy!


Pure Journeys | Indonesia 2013

Pure Anthem

 Our family enjoying a Indonesian hut outside of the Floating Market in Lembang, Indonesia!

Our family enjoying a Indonesian hut outside of the Floating Market in Lembang, Indonesia!

Below are pictures and stories of our recent travels to Indonesia! Indonesia has been a place of growth for me in tremendous ways. Not only do I learn more about cooking by sneaking into all of the Indonesian kitchens, but also learning what it means to "cook with feeling". Cooking has a tremendous connection with the passion and desire that is placed in our hearts, and the food prepared reflects that.

Our family, along with Bread of Stone, has a ministry in Indonesia called THE LIGHT PROJECT. We have wrote many stories documenting our ministry adventures in Indonesia on (our ministry blog). 

Today, I am excited to share with you a taste of our food journey's while in Indonesia! My whole life I have enjoyed eating food! I have always gotten so excited about each meal and about snacks! Well, after marrying into this Indonesian family, my love for food and eating has excelled intensely! Indonesians ARE ALL ABOUT FOOD! Everywhere we go...we eat! 

 Shan and I posing with a traditional Indonesian dessert called, MARTABAK!

Shan and I posing with a traditional Indonesian dessert called, MARTABAK!

Above, Shan and I along with our BIG family visited this place called, "THE FLOATING MARKET". Everyone making and selling food in this market are floating in a boat while they are cooking! How extravagant is that? We tried about every food available but the one we are holding is called, "MARTABAK MANIS". Which is loosely translated as a "Sweet Pancake"! Traditionally this is NOT a plant-based vegan dessert but we always like to try the original recipe before we start conjuring up ideas for a VEGAN version of the food!

 Enjoying some refreshing coconut water at the Floating Market.

Enjoying some refreshing coconut water at the Floating Market.

Here, after snacking away at the THE FLOATING MARKET, we found a nice man selling fresh coconuts, and we GOT SOME! In Indonesia there are coconut trees EVERYWHERE which means coconuts are for sell EVERYWHERE and this makes me smile! As many of you know, coconut water and coconut meat have endless hydrating and digestive benefits! We enjoy them so much while in Indonesia!

Pure Bread

Oh my goodness! What a special bakery this is! While in Indonesia we visited Salatiga, Indonesia where our husbands dad went to school. While he was showing us around the city, he took us by this bakery that his mom (OMA) loved to snack at while in Salatiga! Oma always ordered a specific kind of bread from this bakery and we were so excited to get to try it! Indonesia is famous for their bread! It's not known for being healthy but I think Shannon and I can come up with a healthy version of "Oma's Roti". =)

 Eating a scrumpcious traditional Indonesian dish.  

Eating a scrumpcious traditional Indonesian dish.  

Here we are simply having a fun lunch while getting ready for a afternoon of visiting many churches in the mountain villages of Indonesia! This day we are having a plant-based, traditional Indonesian meal consisting of tempe, steamed veggies, peanut sauce, and red rice! And of course the star of the picture, Miss. Magda, she enjoyed keeping eating time super entertaining for us!

Pure Pineapple

This is a pineapple growing wild outside of one of the churches we visited while up in the mountains! We just thought it was positively beautiful and exotic!

Pure Mi

In this picture you can see a man sitting beside some type of contraption. Well this is actually the mechanism of how many Indonesian people sell their food. They carry it on a piece of wood. They distribute the weight on either side dividing up the cooker, skillet, veggies, utensils and balance it on the piece of wood! Our Aunt Elizabeth (who we stay with while in Indonesia) wanted us to try this guys "Mi Goreng" or "fried noodles". This is a staple and extravagantly traditional dish in Indonesia. He typically sets up on the main street of the town but this night he agreed to come park in our garage and feed the whole family supper! I enjoyed watching his techniques and was specifically impressed with his ability to chop veggies WITHOUT looking! HE EVEN AGREED TO MAKE US ALL VEGGIE NOODLES with NO MSG! He was so corporative and our tummies were sooooo thankful! 

Above, Shannon and I are drinking our most FAVORITE INDONESIAN beverage while enjoying the sunset from THE STONE CAFE (our families restaurant)!  It's called, "Jus Alpukat" (avocado and chocolate shake)! We already have a recipe in the making for this one and it will be posted...eventually! =)

Pure Food Photo
Pure B
Pure S

Okay, so in all of our years of cooking, eating, and enjoying food; we never thought we would be modeling with food! Ever! Once we arrived in Indonesia, one of the first events we had on the calendar was a photo shoot for THE STONE CAFE's new menu! We were shocked and excited! The funny part is we were late for the photo shoot because we were out exploring and lost track of time! We had a total of 15 minutes to get ready, an audience of people watching, and almost drank and ate most of the food before the pictures were done...and we enjoyed every minute of it! | |

Vegan Spicy Mayo

Pure Anthem

Serves 6
Japanese American

Who doesn't love the creamy orange sauce that comes on top of about every piece of sushi made in America? We do!! I use to call the waitress over and ask, "can we have more of this sauce?":)

Well that was the past...when I came to the realization the creamy texture was from mayonaise I sadly bowed out and waved goodbye to those creamy sushi days. Normal mayo is made out of eggs for one and then has dozens of synthetic oils and preservatives. Not a beauty food, my friends! Stay away from it if possible!

Well, after years of not having the spicy mayo sauce at the Asian mom brought home this VEGAN mayo! I wasn't sure about it at first but then I read the ingredients and it was a breath of fresh air! 

So here you go for all my spicy mayo lovers, like myself and my family! This one is for you!

3 tablespoons Veganaise Mayo
3 tablespoons Siracha Hot Chili Sauce

-Stir and Enjoy!

Introducing Pure Anthem!

Pure Anthem


Hello Everyone!

Today is the day I want to share with each of you the beautiful season of change that has been happening in my life this past year!

First, you probably can see, that WITHBRITT has officially changed its name to...."PURE ANTHEM".  The reason for this upscale name change is because of this gorgeous lady you see with me in the picture above!  My new SISTER-IN-LAW, Shannon!  Shan and my brother-in-law, Ben got married January 12, 2013!

Since their marriage, Shan immediately wanted to jump in the kitchen with me and start creating, stir-frying, washing, and blending!! =)  We chatted about the WITHBRITT blog...and I pretty much told her.."I am not in the kitchen by myself anymore, so I think you should join me on the blog too!"  Thankfully, she willingly and excitingly agreed! 

Since then we have teamed up on a number of different tasks in our life.  Traveling with our husbands doing music ministry full time (their band is called BREAD OF STONE), managing and designing our band merchandise, making INDAH Jewelry, & cooking and documenting our kitchen adventures on PURE ANTHEM.

We thought for quite a few months on what we would change the blog name to be.  We prayed and asked the Lord what He would want it to become and the Lord spoke the word "anthem" to my heart, and "pure" to Shannon's at exactly the same moment.  With wide eyes we put the two words together and got.."PURE ANTHEM".

We believe PURE ANTHEM describes everything about this health adventure we are on with Jesus.  We desperately want everything that we do to be the ANTHEM of what the Lord is doing inside of us. No matter if it's cutting veggies, juicing fruit, washing dishes, running around venues with boxes of t-shirts, or just simply being wives.  We want this beautiful symphony of chaos to be our ANTHEM of love, and how we terribly want our hearts to stay PURE through it all.

We believe Jesus planted LIVING foods for us to eat, and we also believe He has stored everything our bodies need to survive and flourish within the fruits and vegetables!  So this is why on PURE ANTHEM you will find only plant-based, vegan recipes that will help you revitalize your soul, spirit, and body!

God bless y'all,

Brittney and Shannon

No Naan-sense Naan

Pure Anthem

Serves 2
Vegan/Gluten Free

Oh. my. NAAN! I love bread. Being gluten free made me think I'd never have naan again until one day I was determined enough to make it myself!  I found the Paleo Naan and tried the real recipe first but have added just a tad of my own twist for the perfect taste! You won't believe your taste buds and you'll eat this naan and never look back to the old naan you used to know ;)

1/2 cup of Red Mill's Gluten Free All-Purpose Flour
1/2 cup of Tapioca Flour/Starch
1 cup of Original Thai Kitchen coconut milk
1 tbs of garlic powder
1 tsp of salt

1. Start by mixing all of your ingredients in a big mixing bowl! (Tip: you will need to mix the coconut milk in the can before taking the cup out to put into the recipe)

2. Warm up your non stick pan! Put it on a medium temperature and adjust while cooking if needed. If you have a good non stick pan there is no need for oil. 

3. The cooking process is very similar to pancakes.  You pour the batter onto the pan, spread it a bit with the ladle to make it nice and thin. Let the batter cook on one side until it is very dry on the side facing up. Use your spatula to check the side facing down. Once it is crispy and golden brown to your liking flip! Let the other side cook to the same golden brown.

4. Here is my accidental discovery that completely changes the naan into something wonderful! Store your naan in the microwave wrapped in a clean dish towel while cooking the rest of the naan. The heat and moisture changes the naan from crispy and cracker like to a soft stretchy magnificence! 

5. Enjoy with your favorite hummus or our Thai Curry! (coming soon!)


Pure Anthem

HEALTH FORCE NUTRITIONALS is the ultimate in RAW VEGAN PROTEIN AND SUPERFOODS! My husband, Bill, began searching a few months ago for the BEST RAW VEGAN protein powder available. As I am sure many of you know, most generic, commercialized protein powders are anything but healthy. Many are filled with casein (derivative of dairy), whey, and other chemically processed fillers.


I have to bite my tongue when I see others drinking whey protein and all those terrible muscle milk drinks. The results are life-threatening and I always pray for guidance on how to share this information with the people around me.


I theatrically love sharing with people about a healthier alternative to anything, but HEALTH FORCE is one I am especially excited about! I am going to share with you the two different powders that we use and explain their wonderful purposes.

The Elite Green Protein -Elite Mesquite has been a revolution to our morning smoothies! Now, let me tell you! This is the greenest green powder you have ever seen and it will turn your teeth and lips green and it will also make people look at your smoothie glass like you are crazy BUT ITS SO WORTH IT ALL! This protein is unique to any other protein we have ever tried! Elite Green MESQUITE'S main two ingredients are Chlorella and Spirulina which are lovely sea vegetables with wonderful cleansing and beauty boosting properties! This is wonderful for cleansing your kidney's, detoxing heavy metals, and helping your digestion, brain function, and immunity function at its ultimate ability!


Warrior Food Natural Vegan Protein is lovely for our afternoon snack! Okay, not just the protein, we have a tasty protein shake recipe that blends with this so well (I will be posting that recipe shortly)! This WARRIOR FOOD is the highest quality protein available and enhances your physical appearance and your performance in everyday activities, workouts, and other mentally enduring functions! 

HEALTH FORCE NUTRITIONALS has been such a blessing to our family! We enjoy and support their product and we are convinced you will too! Just simply click on any of the pictures above and it will take you to their website! They have an endless aray of products so I know you will find one that is right for you!

The Elite Green Protein -Elite Mesquite has been a revolution to our morning smoothies! Now, let me tell you! This is the greenest green powder you have ever seen and it will turn your teeth and lips green and it will also make people look at your smoothie glass like you are crazy BUT ITS SO WORTH IT ALL! This protein is unique to any other protein we have ever tried! Elite Green MESQUITE'S main two ingredients are Chlorella and Spirulina which are lovely sea vegetables with wonderful cleansing and beauty boosting properties! This is wonderful for cleansing your kidney's, detoxing heavy metals, and helping your digestion, brain function, and immunity function at its ultimate ability!

Warrior Food Natural Vegan Protein is lovely for our afternoon snack! Okay, not just the protein, we have a tasty protein shake recipe that blends with this so well (I will be posting that recipe shortly)! This WARRIOR FOOD is the highest quality protein available and enhances your physical appearance and your performance in everyday activities, workouts, and other mentally enduring functions! 

HEALTH FORCE NUTRITIONALS has been such a blessing to our family! We enjoy and support their product and we are convinced you will too! Just simply click on any of the pictures above and it will take you to their website! They have an endless aray of products so I know you will find one that is right for you!

Tasty Thai Yellow Curry

Pure Anthem

Serves: 8

Curry is a family favorite here! Unfortunately a lot of curry is made with CHICKEN BROTH, MSG, and HEAVY CREAM! So, knowing that a simple switch of chicken broth to veggie broth and a few tweaks here and there we could make curry delicious and healthy!

Curry is a staple dish in not only Thailand but Indonesia, Malaysia, Chinese, the Philippines, and of course India! Each country having their own superb way of preparing it. There are three different colors of curry: green, yellow, and red! All of them are wonderful and each have their own health benefits but yellow curry has TURMERIC! Turmeric is an anti-inflammatory (reduces inflammation) which means it is BEAUTY BOOSTING!

3 cups of Veggie Broth
2 cans of Coconut Milk
2/3 cup of Broccoli (chopped)
2/3 cup of Cauliflower (chopped)
2/3 cup of Chick peas
2/3 cup of Carrots (chopped)
3 Potatoes (cubed)
4 tsp Curry Powder
1 tsp Salt
1/4 tsp Cumin
1 tsp Turmeric
1 tbsp Tapioca Starch
1/2 Chopped Onion
4 tbsp Bragg's Liquid Aminos
3 tbsp of Lemon Juice
1 tbsp Thai Kitchen Red Curry Paste

1. The best way to start is with food prep! Make sure your veggie are all cleaned and chopped.

2. Bring the veggie broth to a boil in a large pot.

3. Once the broth comes to a boil add your onions and your "tough" veggies like broccoli, cauliflower, chick peas, and carrots.  Wait to add your potatoes so they don't get to soft!

4. Let the veggies boil for about 5 minutes in the broth, add your potatoes, and let the spices fill the air! ...and your pot! Add your coconut milk, curry powder, salt, cumin, turmeric, liquid aminos, lemon juice, and red curry paste.  Bring the temperature down to low or medium so it may continue to simmer but not boil.

5. Take a small bowl and about a cup of your hot broth and mix in the tapioca starch.  If you add the tapioca starch directly to your pot it will most likely not mix well and stay gooey in your soup...not a pleasant surprise while you're enjoying your curry! After the tapioca starch is well mixed add it to the pot.

6. Stir your pot and let sit on low for about 5 minutes and then it will be ready to serve!  We love our curry with a big fresh salad, brown rice, and of course our NO NONSENSE NAAN!

7. Enjoy!

Gas Station Sambal

Pure Anthem

Serves 4

Gas Station Hot Sauce is a very special hot sauce. I was first introduced to the very unique blend when Iih (our aunt) took our family to this special gas station in Dakota Dunes, South Dakota that had a Chinese restaurant on the inside!

Like most of you probably would be, I was extremely aprehensive! Gas station + Chinese restaurant does not usually equal appetizing but oh we're we surprised!!

This place has THE BEST fried rice I have ever tasted! And I am a strict critic when it comes to fried rice because I like mine a certain crispness that not many people can get it too. Anyways this post is most certainly not about the rice because I have not figured out their secret for that rice yet. 

BUT along with the rice this Chinese place served a very special hot sauce on the side of the fried rice. The first time I tried it was one of the biggest parties in my mouth ever! The crunchiness from the fried rice was already exhilarating but then the hot sauce taste was spicy but also so sweet! I was hooked and fascinated!

I walked up to the kitchen right away with wide eyes and asked the sweet Chinese lady chef, "How did you make this?!"

She smiled sweetly and said, "It's a family recipe."

Then I asked again while I was about to burst, "Can you tell me?!"

She whispered..."ketchup."

-1/4 cup Sambal Olek
-1/4 cup Organic Ketchup

-Mix well and Enjoy!

P.S- This was the FIRST hot sauce Shannon EVER asked me to make for her. She usually doesn't care for spicy but said that she LOVES this recipe! It made me so happy!!!!

Oh My Brownies!

Pure Anthem

Serves 12

When we first tried black bean brownies in catering at a show this past June..Let me just tell you... I will never forget the look on Shannon's face when she busted through the doors of catering with leftover chocolate on her lips and she ran up to me saying...."TRY THIS"!

Our vegan dessert eating lives have not been the same since! 

All we can say is..."Oh my brownies"! Try for yourself and enjoy the bliss!:)

-1/2 Avocado
-1 can Black Beans, 15 oz - low sodium
-2 tablespoons Almond Milk, unsweetened
-1/2 teaspoon Baking Powder
-1/4 teaspoon Baking Soda
-1/2 cup Organic Palm Sugar
-1/4 cup Organic Dark Chocolate Chips
-3/4 cup Raw Organic Cacao Powder, unsweetened 
1 tablespoon Vanilla Extract
1/2 teaspoon Coconut Oil
1 tablespoon Flax Seed

-Preheat oven to 350 degrees. Greese a 8 X 8 baking pan!

-Place flax seed and almond milk into food processor. Process for about 1 minute until it thickens up. Add in black beans, avocado, vanilla, and brown sugar. Process until smooth! Add in cacao powder, baking soda, baking powder, and process until smooth again!

Add batter into prepared pan and spread the batter evenly!

On low heat on the stove, add the coconut oil until it's hot and then add 1/4 cup chocolate chips and stir until melted. Once melted pour over batter. Use a knife to swirl chocolate into the batter. Dash 2 tablespoons of chocolate chips on top and put it in the oven!

Bake for 22-30 minutes or until you poke it and it comes out relatively clean. We don't want these too dry or raw! The top batter should be set and no longer dance around!

Let them cool completely and enjoy these..."Oh my brownies"!

Bread of Stone Ramen Noodles

Pure Anthem

Serves 1

As many of you already know, Shan and I travel full time with our husbands doing a music ministry called, BREAD OF STONE (! Over the years on the road we have made many meals in our little bus kitchen (many recipes from the ones we have posted on Pure Anthem) but there is one recipe that is famous to anyone who has ever stepped on our bus...and that is our ramen noodle recipe (or sometimes refered to as mi goreng)!

We have many friends and past touring lads that search for our bus at festivals during the summer looking for our noodles! We even had a friend of ours, his daughter asked him this summer..."Daddy, I think I want to go hang out with the noodle people!"

We enjoy how the Lord uses meals and food to bring people together and we are excited to finally share this quick recipe with you! (I do not recommend a diet based on just organic ramen noodles by any means but for me it's an every once in while go to when I need a quick meal on the road)!

Most common packages of noodles are not the healthiest but I found these organic ramen noodles as a wonderful alternative! 

-1/2 TBS Garlic Powder
-1 TBS Onion Powder
-2 TBS Liquid Amino
-1/2 TBS Sweet Soy Sauce (optional)
-1 handful Spinach
-5-8 slices of Tomatoe
-a little bit Cabbage
-Salt, to taste
-1 package Ramen noodles

-Boil about 1-2 cups of water! (Depending how much broth you want)

-Add all the ingredients into a bowl. (Discard any packets of seasoning that may come in the package!)

-Once water is boiling, pour water into your bowl, stir and enjoy!!:)

Raw Gorilla Tacos from Kimberly Snyder

Pure Anthem

Serves 4
Raw/Vegan/Gluten Free

2 cups of raw walnuts
1 Tbs cumin
1/2 Tbs coriander
1 Tsp chili powder
1 Tbs of Bragg's Liquid Aminos
1 Jar of Green Mountain Gringo Medium Salsa
1 7 oz Sabra Classic Hummus
Collard Greens or Romaine Lettuce

1. Start by blending the walnuts in the food processor.  Try not to blend too long or you'll have walnut flour! Just enough for a nice chunky texture.

2. Add your spices and Liquid Aminos!

3. You can either wrap all of the wraps at once or have everyone make their own wraps. We prefer to wrap them individually so we can add the perfect amount of salsa/ hummus/ extras for each of our tastebuds!

4. I love to eat these with olives and be sure to have a great big yummy salad before!

Pure Pizza

Pure Anthem

Raw/Vegan/Gluten Free/Plant-based
Serves 2

This is a recipe that we are OH SO EXCITED to share with each of you! This is a Kimberly Snyder (THE BEAUTY DETOX) inspired recipe! Shan and I with our husbands have been learning a lot from Kim about food combining and eating light to heavy. She has many WONDERFUL and WELL THOUGHT OUT recipes! There are some slight changes we have made for convenience!

We are enjoying following THE BEAUTY DETOX diet and asking Jesus to beautify and detoxify our Spirits, as well as our physical bodies.  If you would like more information about Kimberly Snyder and her recipes you can visit

This pizza is officially THE BEST VEGGIE Pizza we have had...EVER! The ingredients for the crust may be a bit of a challenge for some people to find but we encourage you to WAIT to try the recipe UNTIL you have all of the ingredients! Believe us, it will be worth the wait, a bit extra money, and worth the patience!!!

-Coconut oil, for oiling pan

-1 1/2 cups gluten-free flour

-1 1/2 tsp. xanthan gum

-1 Tbs. baking powder

-1/2 tsp. salt

-1/2 tsp. dried oregano

-2 Tbs. arrowroot starch

-2 Tbs. tapioca starch

3/4 cup cold water

2 tsp. Ener-G egg replacer, mixed with 4 Tbs. very hot water

INGREDIENTS for Topping:

1 can Organic Pizza Sauce

1 cup spinach, chopped finely (ORGANIC IS LOVELY)

1/2 cup chopped broccoli, chopped finely (ORGANIC IS LOVELY)

1 tomato, slice in circles (ORGANIC IS LOVELY)

Hummus, 7 oz container


1.) Preheat the oven to 425 degrees F and grease a baking sheet with coconut oil or line with parchment paper.

2.) Sift the flour, xanthan gum, baking powder, salt, stevia, oregano, arrowroot and tapioca starch together into the work bowl of a standing mixer.

3.) With the mixer running on low speed, pour the cold water into the bowl slowly. Add the egg replacer/water mixture, and mix well on medium speed.

4.) WET HANDS with water, form the dough into a ball and place on the center of the greased baking sheet. Wet hands are an ABSOLUTE must to prevent sticking! Wet your hands well again and, pushing down firmly on the dough, press out a 10-inch round pizza shape, working from the center out.

5.) Bake for 9 minutes. Reduce heat to 350 degrees, top with desired sauce and toppings, and bake for another 30-35 minutes (depending on your oven), or until the edges are crispy and the bread is well done.

6.) Be very careful moving the pizza onto a cutting board. It will be somewhat fragile, so be sure to wedge a spatula underneath it to separate it completely from the baking sheet. Use two large, flat spatulas to move the bread onto the cutting board.

7.) We love to add Hummus to the top of our pizza! It adds a creamy cheesy taste and texture that we think you will love too!

Sunflower Salad

Pure Anthem

Serves: 6
Raw/Vegan/Gluten Free

My husband and I are both fans of tuna salad! There is only a few minor things that keep us from eating it: 1. Fish and 2. Mayo --two things we don't eat! While we will occasionally eat fish, we try to limit our intake because of various reasons! So, when I came across this recipe I just knew we had to try it!! This is inspired by a Kimberly Snyder recipe called "Raw Fishless Tuna Fish Salad." Now I'm not sure about you, but the name kind of made me nervous. But knowing that every recipe of Kimberly Snyder's that we tried has been a hit gave me the courage to test it out!

My husband's reaction to this recipe was simple: "Wow!" I was shocked---you see, he is our biggest and best critic! He always has constructive criticism for our recipes and I couldn't believe my ears when he tasted the Sunflower Salad. I was so excited to have something to satisfy his tuna salad cravings that is tasty and good for his body! ...And he is happy to partake in this dish any and every time we make it!

The first task was finding raw, unsalted, shelled sunflower seeds! They are your base and you won't believe your eyes when you see what they can do! We were all impressed. Once you find your sunflower seeds everything else is a breeze.

3 cups of Raw Unsalted Shelled Sunflower Seeds
5 tbsp of Lemon Juice
1 tbsp of Dill
1 tsp of Sea Salt
1 cup of Celery
2/3 cup of Green Onions (white part only)

1. Start by soaking your seeds overnight in a large bowl (when you soak any seed or nut in water over night it will swell! Make sure the water completely covers all of the seeds!). When you are ready to complete the recipe, rinse them thoroughly.  You will notice that a lot of the skin on the sunflower seeds separate and float in the water. You may remove the skin or leave it, it won't change the taste or texture!

2. Once you rinse the seeds well (3-4 times) put them in the food processor. Blend them until they are a chunky consistency. You will be surprised to see that when blended the sunflower seeds give a creamy texture. I was impressed and it was so unexpected but it helped me understand the "fishless tuna salad" idea.

3. Add your dill, sea salt, and lemon! Blend until you have the consistency you prefer.

4. Taste and see! Add any of the ingredients to taste. Whenever I follow a recipe I have no qualms about adding more seasoning so I get the burst of flavor I am looking for. But remember, slow and steady wins the race! Don't add double of the recommended, it could ruin the batch. Just add a bit at a time until it is just right.

5. Chop your celery and green onions. Chop finely so you aren't spending five minutes chewing on celery chunks or getting too much onion taste. Just like the seasoning, add or lessen as you prefer. You know what your taste buds like so follow what they are telling you---I like quite a bit of veggies in my salad, I think it adds a crisp freshness!

6. Mix your sunflower blend, celery, and green onions with a large mixing spoon in a bowl.

7. Take your final sample and decide if you need to add anything!

8. Make it look pretty, or devour it straight from the mixing bowl! You can serve this on crackers, lettuce wraps, halved sweet peppers, toast, or anything you can imagine (I could think of several more!)  I think the Sunflower Salad tastes best chilled and even better after a day when the sunflower seeds have time to marinate in the seasoning!

9. Enjoy!!

Liebe Noodle Salad

Pure Anthem

Serves 5

There was a time when I thought the days of yummy noodle salads were long gone. I had come to terms with this but when we discovered vegenaise this past summer our menu grew a bit in taste and excitement!

Liebe means "Dear" in German! We like to call our Tante: (aunt), Liebe Tante: (dear aunt)! This is where it all began! Our Liebe Tante and Liebe Mutti (dear mom) would make this noodle salad (a little less vegan version) together when they lived in Germany. When we made it together Liebe Mutti told us, "This is just like Germany!"

Not only is this recipe VEGAN but also GLUTEN-FREE. The noodles are the best gluten-free noodles we have had! They are made from brown rice---and don't come out mushy (follow cooking directions carefully)!


-1 Bag of Tinkyada Pasta Joy Brown Rice Fusilli Noodles
-2 cups of Grapeseed Oil Vegenaise
-1/2 cup of water
-2 tbsp of fresh lemon juice
-1/2 cup of carrot (finely chopped)
-1/2 cup of celery (finely chopped)
-1/2 cup of broccoli (finely chopped)
-1 medium cucumber (finely chopped)
-1 medium tomato (finely chopped)
-1/2 tsp of garlic powder
-1/4 tsp of pink Himalayan sea salt (add to taste)
-1/2 tsp of black pepper (add to taste)
-A pinch of cayenne powder (add to taste)


1. Mix your vegenaise, lemon juice, garlic powder, salt, pepper, and cayenne in a big mixing bowl.

2. Bring pot of water to a boil.

3. While waiting for the boil, begin chopping your veggies! Chop them all small and feel free to add extra! The more the better :)

3. Cook noodles in boiling water for 1-2 minutes. Then turn the burner off, put the lid on the pot, and take it off the burner. Let it sit for 12 minutes.

4. Drain the noodles and rinse in warm water.

5. Add the noodles to the sauce mixture.

6. Add veggies to noodles and sauce.

7. Stir the mixture.  For a thinner sauce add 1/4-1/2 cup of water and stir.

8. We find it tastes best if you let it all marinate together for a few hours or even over night, that is if you can wait that long!

To make it "Just like Germany!" make toast from your favorite bread, and top it with the salad! Das ist gut! ;) We use Ezekiel Bread - The Cinnamon Raisin or the Low Sodium!


Skidaddle Shake

Pure Anthem

Skidaddle Shake (Vegan)


Serves 1




When Britt asked me to do the Skidaddle Shake as my first post on Pure Anthem, I knew it was a perfect fit for several reasons! For starters I like sweets anytime and every time so finding HEALTHY treats is always the most exciting for me, not to mention that this recipe only includes my favorite things: Chocolate, Peanut Butter, and Bananas!


This delicious dessert is quick, easy, and better than any dairy milkshake you can imagine. The fact that the ingredients give to your body are just the cherry on top!

It brings Brittney and I back to our summer in St. Louis, MO where we first had an almond peanut butter smoothie. It was delicious but we just had to add our all time favorite ingredient: CHOCOLATE!


1 Blender (Magic Bullet/Nutri Bullet)

1 Banana

1 Cup Almond Milk

1 TBSP Raw Cacao Powder

1 TBSP Honey

1 TBSP Peanut Butter



1. You can start with your banana! Ripe bananas add to the sweetness, but any banana will do. You can put it in the blender whole or in pieces.   


2.Add your ALMOND MILK! Make sure to do this before adding the honey, peanut butter or cacao powder so they don’t stick to the cup! 


3. Now that your cup is full of banana and delicious almond milk, you can add your three last ingredients: CACAO POWDER, HONEY, and PEANUT BUTTER! 


4. Now all you have left to do is blend and enjoy!


Indonesian Style Tofu

Pure Anthem

(Makes 4 serving)

My husband is from the country of Indonesia!  Since the first day we were married he began teaching me his Asian food ways of life!  Immediately I fell in love with the Indonesian foods that have such delicate delicious details of kecap manis, curry, and satay! 

During my first trip to Indonesia a couple years ago, I immediately savored each bit of the Indonesian Tofu that was so goldenly crispy on the outside and soft and sweet on the inside!  I pranced around our families kitchen while I was in Indonesia and learned a whole new life of cooking!  I was inspired, extravagantly!

I am dedicating this Indonesian Style Tofu to all the chiefs and staff at our families house in Indonesia at THE STONE CAFE!  Our families house in Indonesia happens to be a restaurant also (what a blissful home) and I suggest to any of you who may be traveling to Indonesia....THIS IS A MUST TASTE restaurant!  It is called THE STONE CAFE and is located in Bandung, Indonesia!  Maybe we will see each other there one day...because I am usually the only blonde haired girl waiting on tables!

-3 tablespoons organic coconut oil
-1 container ORGANIC, NON GMO Extra Firm Tofu
-6 tablespoons BRAGGS Amino Liquid Soy Sauce

-Place your oil in a non-stick skillet and heat it up to medium-high heat (300-350 degrees F).

-Cut the tofu into your favorite shape!  Traditionally, Indonesians cut tofu in triangles!  I do the traditional shapes sometimes, but I also cut them into squares too.  Big squares, medium squares, small squares!  Whatever you think looks best! 

-Once your tofu is cut, then you may dip your tofu in soy sauce, or your favorite marinade for tofu!  My family likes the simple BRAGGS Amino Liquid, it adds the perfect crunchy flavor to devour your fried tofu!

-After you dip your piece of tofu in the soy sauce, you may then place it in your hot coconut oil!  Repeat the process until all of your tofu is sliced, dipped, dropped, and fried!!!  Enjoy!!

Veggieville Burger

Pure Anthem


(Makes 6-10 burgers)

The "Veggie Ville Burger" was created while my husband and I were spending some time in Nashville, Tennessee for a couple of months!  While he was working on music in the studio, I was able to stay in our bus and play in the kitchen!  I threw oatmeal, beans, and veggies together and this dish blossomed into a masterpiece!  While we were in Nashville, we were able to meet up with some dear friends that we do not get to see often enough, they heard my husband talking of this recipe and wanted to try it! So... Terry, Dianne, and Ruth, this one is dedicated for each of you!  Enjoy!

-2 cups black beans, drained and rinsed
-1 3/4 cup tomatoes, chopped
-1 garlic clove
-1/2 jalapeño, seeded and chopped
-1/2 onion of your choice, chopped
-3 green onions, chopped
-1 cup of carrots, chopped
-1 1/2 cup of cilantro
-2 1/2 cups of old-fashioned rolled oats

Preheat your grill, stove, or oven to 400 degrees!

Process black beans, tomatoes, garlic, jalapeño, onion, green onion, carrots, and cilantro in food processor until evenly mixed.

Pour oats in a BIG bowl and add ground veggie to the bowl and mix, squeeze, and squish with your hands! HINT: TAKE YOUR RINGS OFF! =) 

When ground veggie is fully mixed with the oats, begin to form into burger patties!

You can put these on the barbecue grill, non stick skillet, or in the oven!  Whatever tickles your fancy!  I personally, use our George Foreman non-stick grill!  It works great and comes out perfectly crispy!  HINT:  When you first place your ground veggie on the grill or pan it may seem like it's not going to stay formed together, BUT HAVE NO FEAR, let it warm up a bit and it will form into a blissfully crispy burger patty! 

Serve on whole-grain burger buns (the Ezekiel 4:9 brand is wonderful) with kale (or lettuce), tomato, onion, spicy brown mustard, and my heavenly hummus (recipe under the basics tab)!

Enjoy the bliss of raw veggies, endless natural enjoyment, and the contentment of eating truth!

Brunchy Baklava

Pure Anthem

Serves 8

Since the very first time I waltzed into a Mediterranean restaurant and was introduced to falafel, hummus, pita bread, and BAKLAVA my outlook on the Mediterranean Sea has never been the same! The beautifully random nuts that are thrown into each of their dishes in some form or fashion is intriguing! 

My husband is half Persian which makes me intricately excited about all things MIDDLE EASTERN! We recently began planning a family trip to Turkey to vacation with our Persian family so acknowledging that one of my favorite deserts is Turkish makes me tickled turquoise! 

Baklava, surprisingly, is a super easy middle eastern dish! The hardest part would be trying to make your Phyllo dough which would be a bit ridiculous for me. Phyllo dough is the thinest slice of dough you will ever see in your life. Thankfully, most grocery stores have them readily available in the frozen food section which makes making this desert much easier and less time consuming! Maybe one day when we make it over to Turkey I will learn the trade of making Phyllo dough, but until then, I will stick with the frozen!

-1 Package of Phyllo Dough
-1/2 cup Organic Coconut Oil, melted (you may need more depending)
-1 1/2 cups of finely chopped nuts of your choice (I like pecans and walnuts)
-1/8 cup Coconut Palm Sugar
-1/8 tsp cloves
-1/8 tsp nutmeg
-1/8 tsp cinnamon
-1 cup of Simple Syrup (recipe below)
-ground pistachio (or any ground nuts for garnish)

-Preheat oven to 350 degrees. Mix nuts, cloves, nutmeg, cinnamon, and sugar together. Brush the melted coconut oil on each layer of the Phyllo dough and layer four sheets at a time then add nuts and repeat the layers. If you run out of nut mix towards the end, it's okay, just keep brushing the coconut oil on the rest of the Phyllo dough layers (because it makes the baklava taste even better when there is a thick layer of crust on top).

-CUT the pastry into triangles or squares and then place it in the oven for 30-45 minutes or until golden brown. 

-Drizzle the baklava while in the pan with the SIMPLE SYRUP (RECIPE BELOW) and let it cool completely before serving. Garnish with chopped pistachio (or any chopped nuts).

-1 cup COCONUT Palm Sugar
-1/2 cup water
-1 TBS lemon juice
-1/2 TBS Rose Water
-1/2 TBS Orange Blossom Water

-Boil water and then add the sugar. Once sugar is dissolved then add the rest of the ingredients while stirring continuously.  *Rose Water and Orange Blossom Water could be hard to find if you do not live close to a Middle Eastern Food Store. If you are having a problem finding these ingredients, you can omit them completely.