2 tbsp sea buckthorn purée

1 cup orange juice (I used an organic orange/mango juice)

1/4 tsp vanilla powder

Blend the ingredients briefly and immediately pour into popsicle molds.

Pour into ice cube trays for a flavourful addition to water.

Freeze until set and enjoy!


As well as being high in vitamin C, sea buckthorn contains vitamins E, A, B1, B2, B5, D, P, K, and a number of minerals, carotenoids, and phytosterols (known for their cholesterol-lowering properties).

A super boost to a summer staple.

Peanut Butter Jelly Tarts

Tasty Tarts
Tasty Tarts

Tasty Tarts

My son woke one morning with a recipe in his head. He said we needed to make a chocolate tart and fill it with jam.

Sounded good to me.

Peanut butter tart dough

Peanut butter tart dough

We needed to modify his recipe to accommodate gluten-free and dairy-free. I popped over to Elana’s Pantry and found this recipe for Chocolate Peanut Butter Tart for the tart shell recipe.

We substituted coconut oil for the grapeseed oil, and my son received a lesson in yacon syrup.


Since we used the melted coconut oil, I decided to bake off only half the tart shells and place the others in the fridge as a raw food dessert cup. The coconut oil re-solidifies and holds the shells together nicely.

Baked shells

Baked shells

Both kids enjoyed pressing the dough into the mini cupcake pans.


Next up: my son’s jam filling, while I continue to play with a raw version of chocolate peanut butter cups.


He had a great time selecting his variety of organic fruit jams and jellies and mixing them together until he found the perfect blend to suit his taste.


Peanut Butter Jelly Tarts

Peanut Butter Jelly Tarts

This is a fun food project for the kids. They can play with mixing fillings or scoop single jam and jelly flavours into the cooled tart shells. Strawberry, apricot, grape, saskatoon berry, cherry…


A little entertainment break from my kids to yours. I’m so sorry.



Move over Easter eggs...

Move over Easter eggs…

Chocolate ganache filling:

1/4 cup raw cacao paste

1/4 cup cacao butter

1 tsp chaga mushroom powder

2-3 tbsp yacon syrup

a pinch of sea salt or himalayan salt

3 tbsp coconut milk

1/4 tsp vanilla powder

himalayan salt for garnish

Chocolate chaga ganache

Chocolate chaga ganache

Melt the cacao paste and butter over low heat, adding chaga powder as it begins to melt.

Stir in yacon syrup and salt once melted.

Stir in coconut milk, blending well.

Remove from heat and stir in vanilla powder.


Raw chocolate peanut butter tarts

Raw chocolate peanut butter tarts


Let cool a bit before spooning into chilled peanut butter tart shells. Sprinkle with himalayan salt and return to the fridge to set.

Remove 10-15 minutes before serving.

Bon appétit!



We shared our first batch of mini tarts with friends after dinner and decided to craft a new one the next day.

This time we made a big tart. With all the fixin’s!

P1140780 P1140783 P1140788

P1140804Try substituting almonds, hazelnuts or cashews if peanuts are an issue for your family or if you want to play with other flavours.

Nuggets of Nectar

Sweet perfection
Sweet perfection

Sweet perfection

I serve these little balls of goodness at my retreats and gatherings. Great for pre and post-exercise nourishment and adds grounding sustenance to meditation nights.

My kids love these in their lunches.


3/4 cup raw coconut oil

2 cups cacao powder

3/4 cup nut butter (cashew, almond, peanut)

1 cup dates

1/4 cup hemp hearts

2 tbsp chaga mushroom powder

1 tsp vanilla powder

1/4 tsp sea or himalayan salt

1 tbsp honey

2 tbsp bee pollen


Soak the pitted dates in water for 30 minutes to soften. Reserve the water for rice puddings, chia porridge, or cacao smoothies.

Melt the coconut oil (place the measuring cup of solid coconut oil into a bowl of hot water until melted)

Blend the dates, coconut oil and cacao powder in a food processor until smooth.

Add remaining ingredients and blend until combined.

Roll into balls or press into a pan and place into the fridge. Pull out 15 minutes before serving. Arrange nuggets on a plate or divide the pan into squares and serve.

Omit the nut butters for nut allergies.

Savour slowly and often.


Sweet Berry Breakfast Beverage

A perfect pairing


A perfect pairing

A perfect pairing

Sweet nectar of the goddesses

Sweet nectar of the goddesses

This blend is a huge hit with the kids. Light, fruity, sweet, and summery.

Organic blueberries

Organic strawberries

2 tsp bee pollen

1 bottle alo pomegranate + cranberry aloe vera juice (or juice of choice with or without the addition of aloe vera juice)

Blend until smooth and enjoy.

We savoured ours with homemade raw chocolate.

The perfect summer breakfast and a treat anytime of day.


Pair with raw chocolate by melting over low heat or in double boiler:

Raw cacao paste

cacao butter

coconut oil

crunchy peanut or almond butter

remove from heat and add cacao powder, chaga powder, vanilla bean powder, lacuma, honey, raisins, goji berries, cashews, or whatever else seems a tastey addition to your chocolate.

Pop into the fridge for a quick set or allow to sit at a cool temperature until hardened enough to break into pieces and enjoy!


Chocolate Peanut Butter Super-Eggs.

Super Treat
Super Treat

Super Treat

Move over Cadbury, here’s a chocolate Easter egg treat with a boost, and not just for Easter!

You know I’m not one for measuring, the kitchen is where I play, so play with the amounts in this one. And play with the ingredients. You have the wet, peanut butter (or seed butter of choice), just add some dry.

About 1/2 cup peanut butter
1/2 cup almond meal (or throw almonds in the food processor)
2 tbsp coconut flour
3-4 tbsp hemp hearts
3-4 tbsp sprouted chia seed powder
2 tbsp cocoa powder
1 tsp of maple syrup, agave or other sweetener if you like. I found this not necessary since the chocolate coating was already sweetened.

Melted dark, fair trade chocolate for coating and a pinch of himalayan salt if you like a tiny topping.

Blend the dry ingredients together and add the peanut butter. Mix until a firm consistency. Roll into balls and let chill in the fridge for 30-60 minutes.

Melt your chocolate in a double boiler and dip the balls.

I’m not exactly a chocolatier so dipping was messy (and fun). I took a spoonful of the melted chocolate and put the peanut ball on the spoon, rolled it around until coated then set it back on the parchment paper, taking up another spoon of chocolate for the next ball. It kept the balls from getting lost in the pan and wasting chocolate or warming the peanut butter too much.

Set them back on a baking sheet, sprinkle a bit of salt if you like, and into the fridge until set. Transfer to a container with a lid and store in the fridge.

Extra melted chocolate? Toss in any nuts you have on hand, candied ginger or fruit, or dip bananas and roll them in crushed nuts for a chocolatey tropical treat.

enJOY and Happy Easter!