The key to this smoothie is using super-ripe fruit to elevate the flavors. I always stock up on fruit when it looks and smells good. Then if I don’t eat it all, I freeze it for smoothies like this. Also, don’t skip the nut butter: it adds flavor and makes the smoothie satiating. I like making mine super thick (hence the frozen banana and lack of liquid), so I can eat it with a spoon. […]

So . . . when you get 9 pounds of almond butter you get really excited and start making yummy treats that taste of indulgent almond-y goodness. Or I do, anyway. For this recipe, I put my new Cuisinart processor to work and combined some of my favorite healthy ingredients. Nothing complicated. Just let the almond butter speak for itself. And oh my! How it does! I used roasted almond butter but raw would be […]

In my opinion, anything that tastes like caramel tastes way too awesome to have any nutritional value. But a couple years ago, upon discovering the magic of some fresh dates blended with coconut oil and cashews, that all changed. I COULD have caramel again. Or at least something that did a damn good job of disguising itself as caramel. Ever since, I have relied on dates to satisfy my occasional (or sometimes not so occasional) […]

My way of celebrating Saint Patty’s Day (and honoring my Grandmother) means making a healthy sweet treat that is a pretty green color thanks to antioxidant-rich Matcha. (For more on the benefits of green tea visit here) These candies only require a few ingredients and a food processer and set up in just a few minutes in the freezer. They also taste extremely similar to white chocolate without the sugar and milk fat. If you […]

For anyone who is a fan of both lemon bars and cheesecake, you get them both in this indulgent, yet refreshing dessert. Cashews, raw honey, coconut oil, lemon juice create a tasty cheesecake that is lightened up with zucchini (you’d never know it!) and then topped with a creamy lemon bar-inspired “custard” to create the ultimate raw lemon treat. Raw Lemon Cheesecake with Lemon Custard Topping Crust:  ¼ c raisins, soaked 1/2 c almonds 1/2 […]

Whoever decided that fresh, vibrant salads are reserved for summertime? Unfortunately, someone did. But I have a salad (meal actually) that proves that winter produce is perfect for a big, bright, satisfying salad. Enter, brussel sprouts. And oranges. And arugula. Okay, maybe arugula isn’t really a winter green, but I find that I can find it, and that it tastes wonderful all year. But back to this brussel sprout and citrus combination. It’s divine. The […]