Paleo Chocolate Bark

Dark chocolate is one of the best paleo ingredients, it makes everything taste better.  It seems you can really pantry dive or raid the fridge for whatever ingredients you have on hand and as long as you have chocolate to hold them all together, you’re good.  So this recipe is really just a jumping off point. I could imagine this same technique but topped with cashews, cayenne pepper and dried mango. Or what about cacao nibs with dried strawberries... Read More

3 Simple Steps to Making Raw Nut, Seed or Grain Milk

Soak: at least 7 hours in filtered water with 3/4th teaspoon of sea salt per cup of nuts/seeds or 1 tablespoon of apple cider vinegar per cup of grains, strain and rinse away the soaking water Blend: on high with fresh water at least 2 minutes in a blender or food processor Strain: through a fine sieve and enjoy! I have used this technique to make milk alternatives from almonds, cashews, sunflower seeds, sesame seeds, hemp seeds, buckwheat, oat... Read More

Carrot Top and Green Garlic Pesto

There are way too many misconceptions about vegetables out there that simply must be squashed.  Every week at the farmers’ market I cringe as people rip the tops off of their beets, carrots, turnips or radishes because, “these aren’t edible…right?”  Certain parts of veggies are perhaps more bitter than others, but that just means you need to know how to treat them right. The farmers I work for often sell larger carrots... Read More

almond and dark chocolate chunk ice cream

ever since i got an ice cream maker i have played around with different ice cream recipes.  the problem is the milk substitutes i was using are so much thinner than cream, they never thicken up in the machine, so they froze into a solid block in the freezer.  the beauty of this recipe is that in adding a full cup of almond butter, not only am i thickening it, but i’m also infusing the ice cream with a rich, toasty almond flavor.  and with... Read More

Parsnip Purée topped with Almond “Parmesan”

Before this year I didn’t even know what a parsnip was.  It looks a bit like a blond-colored carrot that gets much wider at the top, and it tastes a bit like a carrot too!  But it has a clean fresh note to it as well, which really creates a bright flavor in any dish you add it too.  This dish is so incredibly simple, with just a few ingredients because the flavors of the parsnip really shine on their own. This classic dish much resembles... Read More

sweet and salty seedy nut bars

sometimes inspiration will carry me to the kitchen to bake something, but when i open the cupboards the ingredients are dismal.  i wanted to make granola bars but as i eyed the most discouraging amount of oats i had ever encountered, i thought it might not happen.  just then i spied small amounts of different seeds and nuts all over the cupboard, so instead of sulking away empty-handed, i got a little creative. i toasted them all up in a dry frying... Read More

Cilantro Lemon Orzo with Toasted Almonds

This is one of those recipes that happened on accident, based on the limited contents of my fridge.  Thankfully, the lemon and cilantro’s bright flavors compliment the hardiness of the whole wheat orzo and toasted almonds in all the right ways.  At first I thought it might be a sort of pasta salad, served cold and perfect for a picnic or packed lunch.  But as I couldn’t resist nibbling on it immediately, I realized it could also... Read More

green tea almond cookies

i used to throw a lot of tea parties.  i would get a few girls in sun dresses together and ask everyone to bring a dish.  i’d  brew up some tea and lemonade, throw some table cloths on tables in my front yard, and from there the parties seemed to takes care of themselves! it’s been a while since i threw such a shindig, but making these cookies made me yearn for one.  if you plan on throwing a tea party anytime soon, these little treats... Read More