Chili Seeds

Chili Seeds

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.

Pumpkin Ginger Ice Cream

Pumpkin Ginger Ice Cream

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 […]

Vanilly Mint Pudding

Vanilly Mint Pudding

Mint and vanilla are one of my favorite flavor combinations. They don’t necessarily appear to be a match, but there is just something about these ingredients that works well together.

Coconut Whipped Cream

Coconut Whipped Cream

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!  

Pumpkin Mousse Pie

Pumpkin Mousse Pie

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, […]

Lemon Balm Berry Ice Cream

Lemon Balm Berry Ice Cream

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.