June 20, 2017

Coconut Almond Cake With Blueberry Lemon Glaze

Summer is here! Berries are one of my favorite aspects of summer cooking and eating. They are so high in healing plant compounds, low on the glycemic index, and naturally sweet. I take every opportunity to savor them during their short season.

This recipe features blueberries, which are high in phytonutrients that reduce inflammation and oxidative stress in the body. They lower triglycerides and protect cells and blood vessels in the heart. Blueberries improve memory, support the nervous system, and balance blood sugar. Try to eat 1 cup of blueberries daily to reap their health benefits.

Coconut Almond Cake


This cake is gluten-free, grain-free, and high in protein. 

You will need:
1/2 cup coconut flour
1 1/2 cups almond flour
1/4 cup shredded coconut (optional)
1 teaspoon baking powder
a pinch of salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 cup milk of any kind
4 eggs, beaten
1/3 cup maple syrup
1/3 cup unsweetened applesauce
1/4 cup coconut oil, melted

Preheat oven to 350 degrees.
Melt coconut oil in a 9x9 cake pan in the oven.
Mix all the ingredients together in the order listed.
Pour the melted coconut oil into the bowl and mix well.
Pour batter into cake pan.
Bake for 30 minutes, or until a toothpick comes out clean when inserted.

Blueberry Lemon Glaze


This is truly the icing on the cake!

You will need:
2 cups blueberries, fresh or frozen
2 tablespoons maple syrup
1/2 teaspoon each: cinnamon and cardamom
a pinch of salt
zest of 1 lemon
juice of 1/2 lemon

Mix all ingredients together in a sauce pan and simmer on medium heat for 5 minutes.

Cool slightly before pouring it over the cake.
Set aside to cool for 15 minutes.

It's even more delicious the next day after the glaze soaks into the cake.

June 18, 2017

Solstice Wraps

Summer solstice is upon us. Fireflies decorate the night skies and the first strawberries are ripe in our garden. We are harvesting nettles and red clover galore and making sun tea with red clover, chamomile, lemon balm and tulsi.

Now is the time to strengthen yourself. Now is the time to soak in the verdant wonder of summer as a way to prepare for winter.

Try this green recipe to inspire you. It reminds me of my time living in Indonesia.

Lettuce Wraps


You will need:
1 can chickpeas, drained (I like Eden brand)
1 ripe avocado, peeled and seeded
2 cucumbers, finely chopped
1/2 bunch scallions, chopped
1/2 bunch cilantro, minced
1 tablespoon lime juice
salt and pepper to taste
4 large lettuce leaves
Sprouts (optional)

Pour chickpeas into a bowl and mash them.
Add in the avocado and continue mashing until well mixed and a consistency to your liking.
Add cucumber, scallions, cilantro and lime juice and stir until mixed. Add salt and pepper to taste.
Divide salad mix into 4 servings and spoon each serving into a lettuce leaf.

Top with sprouts if you like and enjoy with peanut dipping sauce.

Peanut Sauce


You will need:
¾ cup creamy peanut butter (unsweetened)
3 tablespoons rice vinegar or apple cider vinegar
1/3 cup water
3 tablespoons tamari or soy sauce
1 tablespoon honey
2 teaspoons fresh ginger, grated or minced
2 cloves garlic, pressed or minced
1/2 teaspoon red pepper flakes (optional)

In a mixing bowl, whisk together all the ingredients until well blended.

Adjust to taste. Add honey, tamari, or water to achieve the desired consistency and flavor.

Enjoy with lettuce wraps!

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