Powerballs are moist, nutty delicious bites made from eight ingredients: dates, walnuts, dried apricots, sprouted sunflower seeds, goji berries, hemp hearts, flaxseed meal and cinnamon. Sweet and scrumptious, Powerballs are the ideal snack or dessert that satisfies those sweet cravings we all get from time to time.
Inspired by the recipe for Superfood Breakfast Bites in the How Not To Die Cookbook, Powerballs are heavy on the dates, apricots, and walnuts but its the seeds, berries, hemp, and flaxseed along with the cinnamon that make these treats so special. Read more
To me, a Pitaya – also known as a Dragon Fruit – looks like a fruit worthy of the fanciest fruit salad. With a fluorescent magenta and green outer skin covering a slightly sweet juicy interior that tastes like a melon, the Dragon Fruit is both beautiful to look at and scrumptious to eat.
In fact, it’s so beautiful to look at, that I often use a few as a center piece on the table until ripe (note: as the fruit ripens, the pink color gets brighter and brighter). Then, I place the fruit in the refrigerator to chill for a few hours or overnight because the flavor is best when chilled. Read more
When I started making baked apples with a crumble made of oats, walnuts, dates, almond butter, and cinnamon, I often had leftover crumble that tasted delicious sprinkled over oatmeal, muesli, and cereal. Then I found myself making the crumble in bulk and keeping it in an airtight container in the refrigerator because I used it so often.
Realizing that I was on to something, I then made variations (i.e. omitted the cinnamon and add dark chocolate chips) and then found myself with two different types of crumble always in my refrigerator, one with a cinnamon emphasis and the other filled with dark chocolate chips. Read more
Maple Nut Brittle is a scrumptious dairy-free confection that is super easy to make and hopelessly addicting. Crunchy, slightly sweet, and incredibly delicious, Maple Nut Brittle is made with 9 ingredients:
- macadamia nuts
- coconut flakes
- cacao nibs
- maple syrup
- sorghum syrup
- canola oil
- coconut sugar
When I was young and first saw The Nutcracker, I was fascinated with the Sugar Plum Fairy who ruled over the Land of Sweets. I remember thinking she had the best job in the world (what could be better than ruling over a Candyland?). Forget about the Prince and Clara, I wanted the Sugar Plum Fairy’s job (until I read Charlie and the Chocolate Factory, then I wanted Willy Wonka’s job but that’s another story).
Although I wasn’t a fan of sugarplums when I was a child (they reminded me of fruitcake), I grew to appreciate how sweet, delicate, and delicious a home-made sugarplum is, especially when I made them myself with the top quality ingredients. Read more
It’s nearly impossible for me to walk by a pyramid of fresh apples in the grocery store especially if the apples are Honey Crisp – those sweet, tart, super crispy delicious apples that are also great for baking because they retain their shape and don’t turn to mush easily.
One of my favorite ways to enjoy a Honey Crisp Apple is to bake it with a nutty oat filling in the core. These baked apples really do taste like an Apple Crumble Pie but the healthier version. Easy to make, Baked Honey Crisp Apple Crumbles are a perfect mid-afternoon snack or an evening dessert served in front of the fireplace. Read more
Nearly 100 years in 1928, Harry Burnett (“HB”) Reese created the peanut butter cup – that quintessential combination of chocolate and peanut butter that became one of America’s favorite candy confections. Although the classic Reese’s Peanut Butter Cup will always hold a special place in culinary history, dozens of variations have since been created based on the simple idea of blending chocolate with a nut butter to make the ultimate candy treat.
My personal favorite peanut butter cup is made by Eat Chic Chocolates – a Brooklyn-based company that specializes in handcrafted chocolate filled with house made nut and seed butters. Read more
Ten years ago a black bean brownie wouldn’t have done it for me because I didn’t know what I didn’t know. Back then my favorite brownie was made with a Ghiradelli boxed brownie mix blended with melted unsalted butter and eggs (yes, I am ashamed to admit this).
Fast forward a few years when I tasted a black bean brownie sold in a cafe called Fresh in Des Moines, Iowa. Moist and chewy with a deep dark chocolate flavor, the black bean brownie was simply delicious but I didn’t attempt to make my own until recently when I realized that it was time to figure out how to make a delicious but nutritious (key word) alternative to traditional brownies. Read more