Don’t let this simple looking recipe deceive you – this granola is amazingly crunchy and sweet. I love to eat it with hemp milk and blueberries – but my favourite is eating it by the handful as a snack.
What to do with a few young coconuts, some ripe mushy persimmons, fresh ginger, and a bunch of soaked irish moss?! Here’s what I came up with. It would also be great with a chocolate sauce, or orange segments in place in place of the persimmon jelly.
I pulled out the ol’ dehydrator the other day for the first time in 8 months. I made these seeds which I also made last winter as part of my “edible Christmas gift series”. They make excellent soup and salad toppings.
This is much different from the cashew based and very sweet ice creams that I’m accustomed to making. I decided to use fresh cooked creamy pumpkin in place of the nuts and coconut oil. As a result it’s not quite as creamy, since it has a much lower fat content, but it’s a good option […]
I’ve gone really light on the nuts here, and kept it high in coconut. A few drops of stevia allow for less sweetener. Add a few pinches of ground ginger or fresh ginger juice, and cinnamon for a nice kick!
What makes it a “mousse” pie? I’ve suped it up with irish moss and coconut oil to give it a light, fluffy moussey texture. In fact, I’ve made this a few times already, that’s how much I like it, and it holds well as a cheesecake and as a simple mousse/pudding too! Whatever you choose, […]
This tangy refreshing ice cream is packed with the lemony tasting, soft, fuzzy green herb. Lemon balm, part of the mint family, has been used throughout the ages to reduce anxiety, stress, pain, and indigestion.