Dessert, Featured, Food

Matcha Chocolate Chip Cookies

April 26, 2018
Matcha Chocolate Chip Cookies

These delicious Matcha Chocolate Chip Cookies are adapted from the new book Kinstsugi Wellness by chef and author Candice Kumai. This recipe is a healthy take on a classic treat and uniquely finished with a hint of traditional Japanese matcha.


  • 3/4 cup gluten free, all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 3 tablespoons unrefined coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/3 cup coconut sugar
  • 1 egg
  • 1½ ripe medium bananas, mashed
  • 1/2 cup rolled oats
  • 1 cup semisweet chocolate chips 
  • 1 tablespoon matcha, sifted


  1. Preheat the oven to 325°F. Line a baking sheet with silicone baking mats (or parchment paper) and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, combine coconut oil, vanilla and sugar. Once blended, add the egg and stir thoroughly.
  4. Using a rubber spatula, scrape down the sides of the bowl as necessary. Add mashed banana, stirring until well incorporated.
  5. Add dry ingredients to wet ingredients. Once dough is formed, fold in oats and chocolate chips. Sprinkle in sifted matcha powder and gently fold.
  6. Chill dough for 15 minutes before using a tablespoon to scoop out 1½-inch balls. Place them 1-2 inches apart on prepared baking sheet, baking until lightly golden on the top (about 10-13 minutes). Cool on baking sheet for 5 minutes before transferring the cookies to a wire rack to cool completely.


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.