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Real Food Recipes. Sustainable Living. Shining Health.

Appetizers

Whole Roasted Curry-Ginger Bok Choy

Whole Roasted Curry-Ginger Bok Choy

Whole Roasted Curry-Ginger Bok Choy Makes 4 servings. 6 baby bok choy - sliced in half 1 teaspoon olive oil 1 tablespoon fresh ginger - minced 1 tablespoon garlic - minced 1 tablespoon coconut aminos or tamari ¼ teaspoon salt 12-16 fresh curry leaves Preheat oven to 425F. Lightly grease a large roasting pan with olive oil.  Stir together the olive oil, ginger, garlic, tamari and salt in a bowl. Arrange the bok choy on a roasting pan. Drizzle the ginger-garlic [...]
Apple-Beet Chutney

Apple-Beet Chutney

Throughout the fall/winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th! Apple-Beet Chutney Make 4 servings. 1 cup beets - roasted, peeled and chopped 1 ½ cups apple - chopped 1 cup fresh squeezed orange juice - about 2 oranges  1 tablespoon orang[...]
Roasted Garlic Pumpkin Hummus

Roasted Garlic Pumpkin Hummus

Roasted Garlic Pumpkin Hummus Makes 4 servings. 2 cups pumpkin puree 1 16oz can of chickpeas, water drained 1 tablespoon + 1 teaspoon roasted garlic 3 tablespoon olive oil 2 tablespoon lemon juice ¾ teaspoon salt ½ teaspoon paprika plus more for dusting Combine all ingredients in a 12 cup food processor or high speed blender. Blend for 3 to 5 minutes until chickpeas are fully pureed. If you want an even smoother hummus, peel the skins off each chickpea before adding it to the processor.[...]
Radishes with Garlic Avocado Spread

Radishes with Garlic Avocado Spread

Throughout the fall/winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th!  12 fresh radishes 1 ripe avocado 1 ⅓  tbsp whole roasted garlic ½ tsp salt ½ tsp freshly ground black pepper To roast the garlic, use a whole bulb and slice off the ver[...]
Savory Pear & Onion Galette with Lemon Verbena (Gluten Free and Dairy Free!)

Savory Pear & Onion Galette with Lemon Verbena (Gluten Free and Dairy Free!)

Throughout the fall/winter I'm partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th!  1 pie dough recipe - I used cassava flour and palm shortening with a dash of salt. (Trisha Hughes has a great recipe.) ⅓ cup sweet onion - thinly sliced ½ tsp coconut oil 3 bosc [...]
Cucumber Orange Salad

Cucumber Orange Salad

4 cups cucumber - seeded and chopped into 1” pieces 2 oranges - peeled, segmented and chopped 1 ½ cups jicama - julienned 1 cup red onion - chopped ¼ cup fennel - shaved 3 tbsp lime juice 1 tbsp orange zest ½ tsp salt Prepare all the vegetables and oranges. Combine everything into a large mixing bowl and toss together until fully incorporated. Refrigerate for one to two hours, allowing the flavors to blend into each other. Serve with grilled salmon or steak. Enjoy! [...]
Corn Fritter Salad Stack with Tomato & Zucchini

Corn Fritter Salad Stack with Tomato & Zucchini

Ever get your CSA share, take a look inside and have no idea how you're going to make the ingredients into a meal? Well that was my challenge this week. Local Roots NYC gifted me a lovely array of fresh vegetables for their Local Roots Cooking Challenge. I joined several food bloggers and photographers in an attempt to turn the ingredients below into a tasty dish. Ingredient included: 2 ears of corn 2 zucchini 2 tomatoes 1 bunch of savory herb 1 bunch of green leaf kale My recipe crea[...]
Saucy Garlic Okra

Saucy Garlic Okra

1 tbsp lard or coconut oil 3 cups okra 3 tbsp garlic - minced 1 cup onion - minced 1 tbsp ginger - grated ½ tsp all spice       1 tsp paprika      ½ tsp nutmeg       ¼ tsp cayenne powder    ¾ cup vegetable broth 1 tbsp tomato paste ⅓ cup coconut milk  ¼ tsp salt   Melt lard over medium heat in a large skillet. Add onions, ginger, garlic and salt, and sauté for two minutes.   Stir in the spices, veget[...]
Summer Fruit Spring Rolls

Summer Fruit Spring Rolls

SPRING ROLLS 1 papaya - sliced 1 pineapple - sliced 1 jicama - sliced 1 bunch fresh cilantro 1 bunch fresh mint rice paper GINGER DIPPING SAUCE 1 two-inch piece fresh ginger - peeled and finely chopped 2 tbsp honey 1 tsp Sriracha sauce 1 tbsp water To make the sauce, place all ingredients except the honey in a food processor. Pulse for one to two minutes. The honey will incorporate into the sauce better when it’s slightly warm. Place it in a small bowl and heat in the microwave f[...]
Asparagus Pesto Salad

Asparagus Pesto Salad

Makes 4 Servings 1 bunch asparagus 1 cup cherry tomatoes - halved 1 cup zucchini - chopped AVOCADO BASIL PESTO 1 large bunch of fresh basil 1 avocado 2 tbsp lemon juice 1 tbsp garlic - chopped ½ tsp salt 1 tbsp olive oil ¼ tsp fresh ground black pepper To make the pesto, add all ingredients to a food processor. Pulse for two minutes until all is well incorporated. Toss the pesto with the asparagus, tomatoes and zucchini. Serve immediately. Enjoy! [...]
White Turkey Chili

White Turkey Chili

Confession time. Sports just don’t do it for me. I never know what team belongs to which city or any of the names of the top athletes. The only thing game day has going for it is the camaraderie and the food. Of course sports food is notorious for deep fried, high-carb and super processed. But it doesn’t have to be that way. Consider making a chili bar with a variety of toppings like: avocado red onion jalapeños sautéed onions roasted corn scallions fresh radishes fresh tomatoes ci[...]
Steamed Mussels with Leeks, Garlic and White Wine

Steamed Mussels with Leeks, Garlic and White Wine

This salad recipe is part of Selva Beat's Farm to Table Challenge. The rules: "Make at least one dish, utilizing only items bought at the farmer's market. Spices and oils excluded, of course."  And that's exactly what I did. You can read more here about how I sourced the freshest produce at the farmers market and check out all the other fabulous recipes here.  [...]
Fresh Peach & Heirloom Tomato Salad

Fresh Peach & Heirloom Tomato Salad

This salad recipe is part of Selva Beat's Farm to Table Challenge. The rules: "Make at least one dish, utilizing only items bought at the farmer's market. Spices and oils excluded, of course."  And that's exactly what I did. You can read more here about how I sourced the freshest produce at the farmers market and check out all the other fabulous recipes here.  [...]
Meals Straight from the Farmers Market

Meals Straight from the Farmers Market

With early morning dew still on the ground, I grab my reusable grocery bags and I’m out the door. My neighbors are quiet, indulging in a few extra hours of sleep on Saturday morning. The farmers market is waiting and I want the best selection. The market crowds and things can sell out quickly. But I’ve learned this is not the norm in the rest of the country. Only one percent of all food sales come from farmers markets. Most food is bought from grocery stores or the massive super stores. And I [...]
Summer Salad Skewers

Summer Salad Skewers

Get out the grill. Invite your friends and serve up some delicious food! Take advantage of outdoor dining before summer slips away. Even if you don’t have a grill, you can still make a grill-inspired meal. My apartment is 100% city living. We have absolutely no outdoor space to put a grill so we cook all our meals inside. Thankfully our community garden is just a few blocks away and we can get the full backyard BBQ experience. Funny story. My community garden does have a grill for all the me[...]
Roasted Tomatoes with Balsamic Reduction

Roasted Tomatoes with Balsamic Reduction

Always take advantage of tomato season. Summer rule number one. In Tennessee we call them home-grown tomatoes. Although I never understood that term. We didn’t grow tomatoes. They were purchased from road-side stands or the grocery store. But even the advertising signs said home-grown so I accepted it as a type of tomato. Home-grown has come to mean seasonal and locally grown. The nutrient-rich soil transfers all it’s goodness to the tomatoes, producing a complexity of flavors. I found golde[...]
Honey Lime Hot Wings

Honey Lime Hot Wings

Skip the flour, skip the deep fryer. Go straight to the oven with these tasty hot wings. It’s a misnomer that chicken wings are unhealthy. Traditionally they are dredged in flour and dunked into a deep fryer to make the crispiest chicken. That’s just not required. Baking at a high temperature achieves the same effect. A trifecta of honey, lime and garlic infuses these wings as they bake. The chicken stays tender and you could even skip the sauce entirely. Marinate the chicken overnight for[...]
How to Pickle for Probiotics

How to Pickle for Probiotics

Crunch into a tart, juicy pickle. Pickling vegetables throughout the summer is one of the best ways to capture the season’s produce. But perhaps that approach is all wrong. Vinegar is most commonly used to achieve a sour flavor and act as a preservative. This method misses out on the entire reason the world began pickling foods. The goal is to produce fermented vegetables that turn them into healthy probiotic food.  When a brine of salt and water is used rather than vinegar, the salt reac[...]
Stuffed Mushrooms (Paleo + Dairy Free + Gluten Free)

Stuffed Mushrooms (Paleo + Dairy Free + Gluten Free)

Stuffed mushrooms are a popular restaurant appetizer that arrive to the table with cheese oozing from all sides. And many also use breadcrumbs in their stuffing. Well that just won’t do for those with dairy and gluten intolerances. For this recipe I used a mix of nutritional yeast, coconut milk and lemon to give that cheesy flavor. Try substituting ground lamb for the beef in these. You’ll have a wonderful Greek flavor profile! Fun mushroom fact: Cremini mushrooms are closely related to the [...]
BLT+A Sandwich

BLT+A Sandwich

Bacon + lettuce + heirloom tomatoes + spicy avocado spread. This is the makings of an ultimate summer sandwich. You need a good tomato to make a good BLT. And the season is right for picking. I would love to give all the credit to the just ripe, juicy heirlooms but I can’t. Because BACON. Bacon always wins. Look for the thick sliced bacon, like this one for the best results: Sugar Free Pork Bacon.  This sandwich gets a make-over with a lettuce wrap and a creamy, mashed avocado spread w[...]
Spring Peas and Asparagus Salad

Spring Peas and Asparagus Salad

This week I’m reading Vicki Robin's Blessing the Hands That Feed Us: Lessons from a 10-Mile Diet. Vicki challenged herself to one month of hyper-local eating. I pondered whether I’d be able to sustain this for two days much less one month. Seeing that spring has finally sprung and the bounty of produce is on it’s way, a ten mile diet may actually be feasible in Brooklyn. With the abundance of rooftop farms and community gardens, it’s becoming easier to live off the city land. The only thing mi[...]
Baked Sweet Potato Chip Nachos

Baked Sweet Potato Chip Nachos

Last weekend, I made a huge batch of my sweet potato dark chocolate mousse to feed a hungry crowd. All the skins had to be removed to achieve the right consistency and since I’m someone who can’t stand the thought of throwing away nutritious food, I saved all of them. The potato skins filled my already too-full refrigerator. I had to think of a creative recipe quick. And then it occurred to me. I could turn all those lovely peelings into chips! I honestly do not remember the last time I had na[...]
Spicy Cajun Salmon Dip

Spicy Cajun Salmon Dip

A little late for Mardi Gras but I’m always in the mood for cajun spices. My foodie palate was set by my parents, who where heavily influenced by the flavors of New Orleans. We would take weekend trips to the festive city, solely for the purpose of eating. The weekend was spent feasting on the city’s finest. Oysters, jambalaya, blackened fish and world famous gumbo. Those cajun flavors will never leave me. This recipe is made with canned salmon to keep things simple. It’s one of those item[...]
Video: How to Make Homemade Mayo

Video: How to Make Homemade Mayo

1 minute. Honestly. It will take you longer to watch this video than to make this recipe. Condiments overflow my fridge. Right now, ten kinds of hot sauce, five specialty mustards and three types of salsa line the inside doors. The shelves are sparse though. The Hubs and I share food control issues. If it's there, we eat it. Keeping food in our house is hazardous to our health. So instead we indulge in condiments. Our fridge was missing out on mayo for years though. I could never fin[...]
Down to Basics Pâté Recipe

Down to Basics Pâté Recipe

When you want all the nutrients, you go for the holy grail, offal, or organ meats. I try to include them in my diet about once per week and my favorite way to prepare it is as pâté. Pair it with any raw vegetables and some apple slices and it’s a most satisfying meal. I make mine with lots of bacon and caramelized onions, which are always a winning combination. I've pointed out the numerous health benefits that come with eating non-musculature parts of the animal in this post.  As I know [...]
How to Make Cauliflower Rice

How to Make Cauliflower Rice

Cauliflower rice is a great invention for nutrient density. Rice does not offer much in terms of nutrition. It’s purpose it to fill us up and leave us satisfied. If a vegetable can do that too then that’s my preferred option. Rice takes on the flavor of any spices and sauces it’s paired with. Cauliflower rice acts in a similar way but I think it actually absorbs twice as much flavor as plain rice. I’ve served it with pot roast and all the lovely juices soak right into the cauliflower with none [...]
How to Make Gluten Free Pasta

How to Make Gluten Free Pasta

Gluten free noodles have become abundant and widely available. There is no shortage of options when you want an alternative to white flour fettuccine. But from a nutrient density perspective, the boxed gluten-free noodles you find on the shelf are not the best option. Rice noodles are most common and offer nominal nutrition. If you think outside the box though, the solution can be found in vegetables. This video shows you a one ingredient option for gluten free and grain-free pasta. I'd l[...]
Maple Candied Bacon

Maple Candied Bacon

“Do we eat too much bacon? Are you sure this is healthy?” asks my husband as I put the second tray of candied bacon in the oven. Bacon feels indulgent and almost too good to be true. How can something so delicious be nourishing? It all depends on the quality of the meat. Bacon is predominately fat and when you’re eating animal fat it’s most important to source humanely-raised, healthy pigs. The fat contains the highest concentrations of an animal’s diet. If a pig was raised predominately on cor[...]
Paleo Potato Pasta: Two Ways

Paleo Potato Pasta: Two Ways

A grain-free life can be painful when all you want is a big bowl of comforting carbs. Pasta is satisfying in a way that no spiralized vegetable can replicate. I created two ways of making pasta from potatoes and a combination of tapioca and coconut flour. Spaetzle is both dumplings and noodles at once. I was introduced to this traditional dish while in Germany five years ago. Ever since I look for it at German restaurants and rarely see it offered. I found it once at a little German bar in th[...]
Pesto Change-o! Nut Free & Dairy Free Basil Pesto

Pesto Change-o! Nut Free & Dairy Free Basil Pesto

This pesto is nut free, seed free and dairy free. When you remove these elements, does it still taste like pesto? Yes, very much so. Garlic and basil always star in this recipe so leaving out the cheese and pine nuts does not change much. I must warn you. The garlic is potent. Best to enjoy in the company of fellow garlic lovers!   [...]
10 Minute Paleo Pad Thai

10 Minute Paleo Pad Thai

Pad Thai was a special request from my husband. I’m more of a curry over rice kind of girl but he misses the noodles. Noodles have become common in the food allergy world with the invention of the spiralizer. Although there is an alternative I prefer for Asian dishes: kelp noodles. kelp noodles are made from kelp seaweed, salt and water. They come pre-packaged and ready to eat out of the bag after a quick rinse under warm water. Containing high amounts of iodine, they’re an excellent low-carb,[...]
Spicy Spanish Tomato Sauce

Spicy Spanish Tomato Sauce

Back in my college days, I’d buy those gallon sized pasta sauce jars and packages of tortellini for quick meals. It was all about convenience and it never occurred to me that I could actually make a tomato sauce. The concept was unapproachable. Today there are very few jarred sauces that fall into my good foods list so I have to make my own. A homemade tomato sauce is about the easiest thing to create. Throw all the vegetables into a pan and let it simmer for a bit and you’re done. This sauce w[...]
Prosciutto Wrapped Persimmons

Prosciutto Wrapped Persimmons

A working lunch in the health conscious world seems to be a big faux pas. It’s important to practice mindful eating, taking time to enjoy your food so that your body properly absorbs all the nourishment. Work and food can play well together though when you’re in the right company. I spent the afternoon with my supremely talented friend learning how to achieve brand cohesion through photography. We didn't have time for a complex meal so I kept our lunch simple. Prosciutto, persimmons and o[...]
Nourishing Benefits of Fish Broth

Nourishing Benefits of Fish Broth

Fish broth has been on my to-do list for months. The medicinal and nutritional properties blow all the other broths out of the water. Not only does it help build strong bones like the others, it also contains iodine, thyroid-strengthening substances and fat-soluble vitamins. For fish broth you use the whole head and carcass of any non-oily fish. Most white fish are non-oily, like red snapper, sole, rock fish or halibut. The oil from fish like salmon or tuna are susceptible to rancidity. Omega[...]
Greens Greens Greens

Greens Greens Greens

Greens, black eyed peas and pork are always eaten on New Year’s Day. In folklore, the Southern tradition goes back to the Civil War. Union troops pillaged the land leaving behind only black-eyed peas and greens. Southerners had to survive on these humble foods. Beans represent coins or closed circles signifying the end of one year and good luck in the next. Greens represent wealth and prosperity. And since pigs root forward as they eat, pork is eaten to symbolize a positive direction in the up[...]
Real Texas Beef Chili

Real Texas Beef Chili

I didn’t have my first real bowl of chili until I was 28. And it’s a damn shame too. Years of filling my recipes with tomatoes, beans, lentils, corn and ground turkey. I apologize to my stomach for this wrong doing. Texas does it right, focusing on the chilies and the meat to get the most flavor out of one bowl. The recipe calls for making your own chili paste and I recommend giving it a shot. It’s a few extra steps but I was so proud when I scooped out that beautiful red blend. Since this r[...]
5 Reasons to Buy Organic & Local this Thanksgiving

5 Reasons to Buy Organic & Local this Thanksgiving

I choose local, organically grown foods. Mostly because I’m a control freak. I like to know exactly how my food was raised. And I also want to know the foods I’m eating are nourishing me. Conventional produce and meats are not able to offer the same standards. Before I get into the other reasons why I buy organic, I have to explain one misconception. Foods labeled organic are not the only organically produced foods. Many small farms practice sustainable farming but do not carry the USDA Organic[...]
Milk Allergy vs Lactose Intolerance

Milk Allergy vs Lactose Intolerance

Last week I dragged myself into the allergist doctor. I've been delaying this appointment for years. Unfortunately I've become leery of specialist doctors. There are only so many misdiagnosis a girl can take though. It all began with the rash on my scalp. When I was 15, the thing popped up almost overnight, covering the back of my scalp and a sliver of my neck. I can’t tell you how many topical creams, shampoos and oils I tried to get rid of the thing. And here I am at 29 with the same rash ex[...]
Fat: the Good, the Moderate, the Ugly

Fat: the Good, the Moderate, the Ugly

Friends often ask me, "what's the most important thing to change about my diet?" I tell them to eat the right kinds of fat. This has been the biggest shift in my cooking. I've learned that fat is not the enemy. In fact, every cell in your body needs good fat to survive and thrive. So why then did I avoid it like the plague for years? The health community touted the low-fat diet as the be-all, end-all for years and I absorbed every piece of nutrition advice from the media. I think the general co[...]
Crispy Potato Crust Breakfast Casserole

Crispy Potato Crust Breakfast Casserole

Sunday night is meal prep time for the week. I get anxiety when I have to buy meals from a cafe or restaurant. I like knowing what's in my food. That's the control freak in me. I don't agree with the majority of common ingredients out there and I feel uncomfortable when I have to play twenty questions with a server. Since I'm on this body healing journey, compromising my health with a lunch cooked in canola oil really sets me back. To prevent that from happening I put  aside designat[...]
Halloween Treat Honey Marshmallows

Halloween Treat Honey Marshmallows

As a kid Halloween was the highlight of my year. I got to wear a ridiculous costume, run around the neighborhood with my friends, and get a bag full of candy. Could it get any better than that?! It was fun overload. Once home, I'd pour my candy onto the floor and meticulously sort each piece. Gobstoppers, Nerds, Lemonheads and Starbursts were at the top of the pile. I was the rare kid who hated chocolate so all the mini candy bars were quickly discarded. My mom loved this of course. In colle[...]
Meaty Stuffed Cabbage Rolls

Meaty Stuffed Cabbage Rolls

Now that fall is here, my weekends are getting shorter and I have less time to cook. Maybe it's the shorter days or it could be my ambitious nature with a tendency to over commit myself. It's definitely the later. I just want to squeeze all the energy out of a day and be as productive as possible. Every weekend I have an incredibly long, detailed list of projects to complete and events to attend. Last weekend I saw friends every night, went hiking and apple/pumpkin picking on Sunday, finishe[...]
Dairy Free & Nut Free Cheese

Dairy Free & Nut Free Cheese

Cheese and I had a special bond for many years. It was my go-to quick afternoon snack that kept me going until dinner. At some point I'd even read an article that influenced me to eat a piece of cheese before dining out at a restaurant. That one piece was supposed to prevent me from over-eating. I stuck to this rule for years and I think all it did was make me constipated. I gave up most dairy in 2007 and felt incredible. Until that year, my body had been inundated with lactose, which I d[...]
Fegato alla Veneziana (Liver & Onions)

Fegato alla Veneziana (Liver & Onions)

It happened the first time while watching cartoons with my cousin. My grandmother brought us a huge plate of liver and onions. I was seven. Most kids my age would have turned up their noses. I was a strange kid though. I loved everything I was supposed to hate and vise versa. A few of my favorite foods included turtle soup and oysters. Pizza, french fries and ketchup were never on my plate. They just weren't in my palate. I wanted the "adult' food. So my grandmother made me liver and onions[...]
Roasted Peaches with Honey Meringue

Roasted Peaches with Honey Meringue

It's September. So I'll be eating large quantities of summer fruit until the very last day of harvest. Peaches are still available in my local market and I wanted to create a dessert that brought out their full flavor. The best way to do this is by slow roasting until the juices burst through the skin.In my dairy-days I would have reached for plain vanilla ice cream to top off this dessert. Alas, those days are done. Dairy is my primary food intolerance. I tried convincing myself for years that [...]
Coconut Berry Parfait with Granola

Coconut Berry Parfait with Granola

I've been making homemade granola for years. Most of the pre-packed granolas out there are loaded with sugar and contain three or more types of sweeteners. With just a few ingredients, it's so simple to make that I see no point in buying it. Last March my husband and I stole away to DC for the weekend. We love experiencing a place from the locals perspective and rented a quaint garden apartment in Capital Hill for our stay. The hosts wowed us with welcome gifts and even made us homemade grano[...]
Bacon Guacamole Burgers

Bacon Guacamole Burgers

I can't believe this is the first time I'm posting a recipe with bacon. Bacon is a love affair to last a life time. Even when I was vegan, bacon was the exception. Because come on, its BACON! These burgers were out of this world good. Bacon. Guacamole. Grass fed beef. It took some extreme willpower to snap photos of this before devouring every last bite. The meal was inspired by Ben Hulet's #sundaynightguacburgers. If you want to see some drool worthy meals, hop on over and check it out. Make[...]
Egg Custard with Fresh Plum Sauce

Egg Custard with Fresh Plum Sauce

When I was 11 I made creme brûlée for the first time. It was my absolute favorite dessert and I wanted to prepare it exactly as they did in restaurants. Caramelized sugar and all. As the custard baked, the entire house filled with its sweet aroma.  I proudly served the beautiful creme brûlée to each family member. Then they took their first bite. Silence fell over the room. Yuck! My heart sank. I had switched the salt and sugar proportions. Oops! My family will never let me live this down[...]
Chia Sweet Potato Soufflé

Chia Sweet Potato Soufflé

My body craves carbs in the morning and I'm still trying to find a substitute for my pervious oatmeal morning ritual. I would strategically add in coconut flakes, sunbutter, fresh ginger, raw honey, cinnamon, raw cacao powder and vanilla. Then I would enjoy it as I sat at my inspiration place writing my journal. My oatmeal routine turned into an obsession so I'm now searching for a more nourishing replacement. Sweet potatoes are an excellent vehicle for all the add-ins and toppings I love[...]
Chocolate Hazelnut Spread

Chocolate Hazelnut Spread

Nutella is too good to be true. Fact. Perfect straight out of the jar. Fact. Entire jar does not equal one serving. Fact. (Unfortunately.) Highly addictive. Fact. It is for all these reasons that I had to create a healthy version of this delectable treat. Makes one small jar. 1 cup roasted hazelnuts - thin casing removed. 1/4 cup raw cacao powder 1/8 tsp Pink Himalayan sea salt 2 tbsp raw honey Dash of ground cloves (optional) 4 tbsp boiling water 1/2 tsp coconut oil [...]

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