Entree, Featured, Food

Creamy Coconut Spiced Lentils

March 27, 2018
Creamy Coconut Spiced Lentils

For lunch or dinner, served cold or hot – lentils are truly one of the most versatile sources of vegetarian protein available. These Creamy Coconut Spiced Lentils are no exception; packing a serious punch of flavor and nutrition while dazzling even the most skeptical tastebuds.


  • 2 cups red lentils
  • 1/2 cup coconut milk
  • 2 cups vegetable broth
  • 1 inch ginger piece, peeled and grated
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 1-2 tablespoons coconut oil
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried red chili flakes (optional)
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric powder
  • 1 tablespoon curry powder
  • 1/2 teaspoon sea salt, plus more to taste
  • Freshly ground black pepper and fresh parsley to garnish


  1. Rinse the red lentils with cold water and let drain.
  2. In a medium saucepan heat the coconut oil, add the onion, garlic, ginger and turmeric, and cook for two minutes, stirring frequently.
  3. Add the lentils and vegetable broth, bring to boil and let simmer for 15 minutes.
  4. Add remaining spices and coconut milk and mix to combine.
  5. Let simmer for another five minutes, until all the liquid is absorbed and you obtain a porridge consistency. Once finished, taste and add additional salt if necessary.
  6. Serve warm, garnished with fresh parsley leaves and a few drops of coconut milk.


Dessert, Featured, Food, Snacks

Double Chocolate Zucchini Bread

March 14, 2018
Double Chocolate Zucchini Bread

Struck with a serious chocolate craving? I’ve got you covered with this delectable Double Chocolate Zucchini Bread.   


  • 2 ounces Dark Chocolate, chopped
  • 1 1/2 cups all-purpose, Gluten Free, All-Purpose Flour
  • 1/2 teaspoon xanthan gum (omit if your blend already contains it)
  • 1/4 cup unsweetened natural cocoa powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup coconut or granulated sugar
  • 4 ounces semi-sweet chocolate chips
  • 2 cups grated fresh zucchini
  • 2 eggs at room temperature, beaten (or egg proportionate egg replacer if vegan)
  • 6 tablespoons coconut oil
  • 1 teaspoon pure Organic Vanilla Extract


  • Preheat your oven to 325°F. Grease and line a standard 9-inch x 5-inch loaf pan and set it aside. In a small double boiler, place the chopped chocolate and heat on medium, stirring in regularly, until smooth. Set the chocolate aside to cool briefly.

  • In a large bowl, place flour, xanthan gum, cocoa powder, salt, baking soda, baking powder, and coconut sugar, and whisk to combine. Place the chocolate chips in a separate small bowl, add 1 teaspoon of the dry ingredients to the chips and toss to combine. Set the chips aside. Add 1 1/2 cups of the grated zucchini to the dry ingredients and stir to combine, breaking up any clumps of grated zucchini. In a blender or food processor, place the remaining 1/2 cup grated zucchini, eggs, oil and vanilla, and blend or process until smooth. Add the melted chocolate, and blend once more to combine.

  • Create a pit in the center of the bowl of dry ingredients, pour in the wet ingredients and mix to combine. The batter will be soft. Add all but a few of the chocolate chips and reserved dry ingredients to the batter, and stir until the chips are evenly distributed throughout. Scrape the batter into the prepared loaf pan, and smooth the top with a spatula. Sprinkle the remaining chocolate chips evenly on top and press gently to help them adhere.

  • Place the loaf pan in the center of the preheated oven, and bake, rotating once, until a toothpick inserted in the center of each loaf comes out clean (about 50 minutes). Remove the pan from the oven and allow to cool for at least 20 minutes in the loaf pan before transferring a wire rack to cool completely. Slice and serve.


Breakfast, Featured, Food, Snacks

Healthy Peanut Butter Granola Bars

February 26, 2018
Healthy Peanut Butter Granola Bars

Healthy Peanut Butter Granola Bars are packed with nourishing, whole-food ingredients that will keep you fueled and satiated until your next meal.


  • 2 cups crunchy peanut butter
  • 2 teaspoons vanilla extract
  • 1 cup pure maple syrup
  • 2 cups old fashioned oats
  • ½ cup unsweetened coconut flakes (chopped fine)
  • 6 tablespoons dried raisins
  • ½ cup sunflower seeds
  • Wax or parchment paper


  1. In a high speed blender or food processor, gently pulse coconut flakes and oats until slightly smaller than starting size. Once the oats and coconut have been pulsed, add all ingredients into a medium bowl, stirring until dough has formed. Once all ingredients are well combined, press mixture into a parchment paper lined 8 x 8 inch pan. Refrigerate for at least 1 hour before cutting into square or rectangular bars and serving. Store leftovers in the fridge.

Breakfast, Featured, Food, Uncategorized

Swedish Cardamom Rolls (Kardemummabullar)

February 3, 2018
Swedish Cardamom Rolls (Kardemummabullar)

These dreamy Swedish Cardamom Rolls (Kardemummabullar) are perfectly sweet with a touch of spice. The Swedes have been devouring kardemummabröd (cardamom bread) and kardemummabullar (cardamom rolls) for decades and often pair their cardamom creations with coffee during fika. (More on that here.)



  • 1 cup + 1 Tbsp. milk, heated to 110°F
  • 1 envelope dry active yeast (7 g)
  • 1/3 cup light brown sugar
  • 3 1/4 cup all-purpose flour, plus more to flour surfaces
  • 1 tsp. whole cardamom seeds
  • 1/4 tsp. salt
  • 5.3 Tbsp. butter (at room temperature)
  • Oil/cooking spray (to grease bowl)


  • 4.5 Tbsp. butter (at room temperature)
  • 1/3 c. dark brown sugar
  • 1 1/2 tsp. whole cardamom seeds


  • 1/4 c. water
  • 1/4 c. light brown sugar
  • 1/2 tsp. vanilla bean paste
  • 1 tsp. granulated sugar
  • 1/2 tsp. whole cardamom seeds




  1. Pregrease a large bowl and set aside.
  2. In a bowl, add yeast to the lukewarm milk with 1 tsp. light brown sugar and stir until yeast has dissolved. Let activate for 10 minutes.
  3. In the bowl of your stand mixer, fitted with whisk attachment, mix together flour, light brown sugar (less 1 tsp.), cardamom, and salt.
  4. Change the attachment to the dough hook attachment.
  5. After yeast has been activated, add your yeast/milk mixture to the flour mixture and mix on low until dough begins to come together. Increase speed to medium-low and add cubed butter in handfuls. Once all the butter has been added, increase speed to medium/medium-high and knead for about 5 minutes. You want this to be a fairly loose dough so don’t over knead.
  6. Scrape dough out onto a lightly floured surface and shape it into a bun, tucking the edges toward the center.  Place in your greased bowl, seam side down and cover with a clean kitchen towel. Place bowl in a warm place and let it rise for at least 40 minutes.


  1. In the bowl of your stand mixer, fitter with paddle attachment, combine butter, dark brown sugar, and cardamom seeds and mix together on medium-low until creamy and smooth.


  1. Line baking sheets with silpat mats and set aside.
  2. Roll out dough into a 13” x 21” rectangle on a lightly floured surface.
  3. Spread filling onto the rolled out dough rectangle with silicone spatula so that it covers the entire area from edge to edge.
  4. Mark 7″ sections on the 21″ side with the back of a knife so that you have three equal sections. Fold left side to the middle, than fold the right side over the left side. Turn the dough so that the openings are on the left and right sides and roll out the dough slightly.
  5. Using your ruler and sharp knife or pastry wheel, cut 2 cm strands. You should have 15-20 strands.
  6. Starting from the end, wrap one strand around the tips of your thumb and four fingers (three if you have big hands) twice, twisting slightly as you wrap, then slip your thumb out of the roll, loop the strand around one last time then tuck the end and your thumb loop into the bottom.
  7. Place buns on your prelined baking sheets, (giving enough room for dough to rise and spread during proofing and baking), cover with a kitchen towel and let rise for about 30 minutes.
  8. While proofing, preheat oven to 435°F (at least 30 minutes prior baking)


  1. While rolls are proofing, heat water, light brown sugar, and vanilla bean paste in a small saucepan on high until sugar has dissolved completely. Set syrup aside. Combine cardamom and granulated sugar in a small bowl.


  1. Bake proofed rolls for 7-8 minutes or until tops are golden brown.
  2. Immediately brush tops with syrup and sprinkle with cardamom-sugar.