Fresh Strawberry Popsicles – 2 ways

I’ve been wanting to experiment with making my own popsicles for long time now but never had proper molds, until my birthday a few months ago.  Not only was I gifted 18 popsicle molds but also an amazing book on how to make them using fresh seasonal produce, called People’s Pops. To jump right in I decided to start with 2 different strawberry flavors.  Yes, mainly because I love fresh strawberries, but also because I’ve found... Read More

Paleo Salty Chocolate Custard

These little things are amazing.  I can make a big batch of them right in individual mason jars and then I have simple portioned treats for the rest of the week!  It helps that they are so easy to make, just 5 ingredients in the blender, pour and bake, that’s it! The original recipe I followed is called 3, 2, 1 Custard because it contains 3 eggs, 2 bananas and 1 can of coconut milk.  Together they have a banana bread flavor especially with... Read More

The Ultimate Healthy Chocolate Cupcake

These may look like normal sugar and flour laden cupcakes, but they’re not, they’re healthy!  Besides being grain-free, gluten-free, oil-free, refined sugar-free and paleo, they are also a sneaky way of hiding zucchini in a dessert. I have tried many other recipes for paleo cupcakes before, but most called for strange ingredients or complicated procedures.  Even worse, most of them just ended up heavy, bitter or greasy and would stick... Read More

Paleo Cacao Shake

I thought to call this a chocolate protein shake, but I really hate when recipes add protein in the title because it usually means it has a large amount of artificial protein powder. Here all the protein is from natural sources like spinach, egg, avocado, and raw cacao, so it digests easily and is plenty to get you going before a vigorous workout. Then I thought to call this a breakfast shake because I love to enjoy it in the morning, but this recipe... Read More

Nut-free/Grain-free Banana Bread Muffins

I have always loved banana bread, but not everyone can enjoy it because of nut allergies or gluten-free/wheat-free diets.  The good news is that the already fruity flavors of banana bread are easily made more healthy with other natural ingredients. These little treats are extra special because I think they are the first baked good I have ever successfully made that are completely wholesome.  I didn’t need to use any processed sugars or flours,... Read More

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

Natural Coconut Cacao Truffles

This recipe originally started as these very simple coconut bars, but I can rarely resist the chance to add chocolate to a dessert.  Especially fresh cacao nibs, which are the purest and least processed form of chocolate there is.   To sweeten I used dates, which makes them even more wholesome and compliments the flavors really well. With just a food processor and just a few ingredients, these healthy treats come together really quickly, so make... Read More

Paleo Chocolate Coconut Cups

I know that paleo has been a big buzz word lately, but regardless of how trendy it may seem the paleo diet for the most part advocates eating the types of whole foods I enjoy anyway.  With trying to avoid high glycemic foods like processed sugars and starches, I have found myself searching Pinterest for paleo dessert recipes I can try out on the weekends when I’m feeling like a treat.  This recipe originally started with me finding a recipe... Read More

Rye Gingerbread Cookies

    Well I am a little late on posting this recipe but it’s worth saving for next year because these are delicious.  When the holidays roll around I love to bake all sorts of treats, but I am always looking for ways to make classic recipes more healthy.  I found that gingerbread is one of the best bases for hiding a hardier whole grain flour because the molasses and spices mask the darker color and nuttier flavor of less processed... Read More

Butternut Squash Butter

Due to some unforeseen technical difficulties I had with the blog the past few weeks, I didn’t get a chance to post the rest of my recipes from Pivot’s December Food Demo.  They are all holiday recipes that work well throughout the winter, so I will be burning through these recipes in the next few days so that I can move on to prepping for the January Food Demo.  The theme is All Things Green and will be on January 26th at 3pm.  More... Read More

Cranberry Persimmon Chutney

I recently took a short trip up to Solvang for the weekend and found it just lovely.  They have an abundance of good food and wine for such a small town, and one of my favorite places was Succulent Cafe & Trading Company.  We went there for dinner the first night and liked it so much we went back for bunch before we drove home.  We also stocked up on some of their delicious preserves like Sauvignon Blanc Jelly, Dill Pickles, Santa Ynez Sage... Read More

Guava Jelly

I found this recipe from last year and can’t believe I never posted it.  I made it as part of my Christmas gifts and everyone who tried it loved it, so it must have been the flurry of the holidays that distracted me from getting it up here.  There is no better time than now to get started because this is the season of guavas. Last year at this time one of my professors would bring big bags of green guavas to class and pawn them off on all... Read More

Molasses Longan Granola

I love to use molasses because it is one of the healthier sweeteners.  A byproduct of making refined sugar, it contains concentrated nutrients from sugarcane such as Iron, Manganese, Copper, Magnesium and Potassium.  The molasses pairs wonderfully with the longan, which is an asian fruit and a Chinese herb that is very good at calming the spirit by augmenting blood. In Chinese Medicine, the heart is said to be both the commander of blood and the... Read More

chocolate ganache tart with bacon fat shortbread crust

we had some people over for a big breakfast for dinner, and ended up frying two big packs of bacon.  i saved the fat because i had seen so many bacon fat recipes online, i was anxious to try one out.  people use it in caramels, brownies, and chocolate chip cookies – basically anything sweet that also tastes delicious contrasted with a little salt. i had also been wanting to replicate a very tasty dessert from four cafe in eagle rock, which... Read More

Blood Orange Sorbet

Blood oranges have been so tasty this year and I’ve had plenty around thanks to Sweet Tree Farms.  I have been trying them out in lots of different recipes, like my Blood Orange Mimosas, Natural Blood Orange Soda, and Blood Orange and Poppy Seed Spelt Muffins, but I knew I had to try this recipe when I spotted it here.  I made it to accompany the Flourless Chocolate Cake I posted earlier in the week, and they paired fabulously. This... Read More