Aug 2023
We use organic purple “riceberry” rice from Thailand to make this… is it a dessert? a breakfast? Either way, it’s easy, nutritious, yummy and nourishing.
Aug
2023
Dessert
Sep 2022
Impressive enough for guests, and nourishing enough for breakfast. 100% plant-based, and almost entirely raw.
Sep
2022
Oct 2021
This dessert is easy to make. It requires patience, but no skill. It’s also grain-free, and about 50% vegetable; rich with dairy, and sweet with jaggery. Toddlers love it. Grown-ups devour it.
Oct
2021
Feb 2020
February is the Month of Love. This month we share a silky pudding, sweetened with date and maple, enriched with coconut and almond.
Feb
2020
Jan 2020
We build on the traditional apple cobbler with layers of spice and depth of flavor. We sweeten with dates and jaggery. And… you don’t need to peel the apples.
Jan
2020
Nov 2019
Perfection is the result of very, very good ingredients, and zero fillers. It’s sweet, but not cloying.
Nov
2019
Aug 2019
Ahhh, cobblers…! Mostly fruit, some whole grains, a little healthy fat and unrefined sweeteners. Easy to make, easy to bake. Serve with ice cream for dessert, or yogurt for breakfast.
Aug
2019
Apr 2019
Mango, papaya, pineapple… granted, the kiwis are from New Zealand, and the berries are European in origin. Still, we’re going to call this one “tropical.” Because that’s how it feels!
Apr
2019
Dec 2018
Debra’s mother started making these cookies in the 1950s — as far as we can remember, with a recipe cut out of Prevention magazine. Sweet enough for the holidays. Healthy and hearty enough for breakfast.
Dec
2018
May 2018
Ben Franklin is credited for bringing rhubarb to North America in 1772, but it took until the early 1800s for it to become popular. Today, we love rhubarb because it means spring is truly here!
May
2018
Feb 2018
Probably in our top-5 most popular recipes of all time, made weekly in our kitchen. Fudgy perfection, and all natural ingredients.
Feb
2018
Nov 2016
This dessert takes 5 minutes to make. Raw foods. Superfoods. Antioxidant-rich goodness. It’s stunning, delicious, and you are absolutely going to want to make it for every special occasion.
Nov
2016
Jul 2016
berries and cream. Roasted, salted pistachios add a flash of green, and nuggets of crunch.
Jul
2016
Jul 2016
The addition of Masala Chai mix to the fruit adds a little something special to this otherwise pretty-darn-special cobbler. You can also sub in apricots or nectarines for the peaches. Just slice, mix, top, and bake.
Jul
2016
Feb 2015
What is halvah? Halvah is a quintessential dessert in the Eastern Mediterranean, Middle East, and India — as much a part of these cuisines as ice cream and apple pie are to America’s.
Feb
2015
Dec 2011
We use use dried figs, because they’re available year-round, and they keep just about forever. You can always use fresh figs, though… Just make sure to eat them within a day or two of dipping.
Dec
2011
Nov 2011
This vegan wonder requires no cooking, and almost no prep. Just blenderize the organic, vegan superfoods, and then chill. You chill, and the dessert chills too.
Nov
2011
Nov 2010
Sweet potatoes and maple syrup are what make this flan “yankee.” And yes, we offer a vegan version if you want to sub out the heavy cream…
Nov
2010
Aug 2008
Amanda started making this old-fashioned, light, comfort food in our kitchen, and many of you have asked for the recipe. Well, here it is.
Aug
2008
Dec 2007
Almond flour, egg whites, and raw unrefined cane sugar make this a gluten-free, grain-free, dairy-free treat. Cocoa butter adds a richness… High protein, high fiber… Oh my goodness!
Dec
2007
Dec 2007
Stewed fruit: no cooking, no mess, no sugar. So simple and fruity, you can have it for breakfast, too.
Dec
2007
Oct 2007
Baked apples stuffed with crumbled store-bought macaroons. They’re simple. They’re wholesome. They’re truly delicious.
Oct
2007
