Coconut milk purple sticky rice pudding

Yields 2 servings


1/2 cup purple sticky rice

1 1/4 cup organic coconut milk with the cream

1 teaspoon vanilla extract

A pinch of Salt

1/3 cup raw organic coconut sugar

1 tablespoon wild blossom honey 

1 teaspoon ground cinnamon

1/2 teaspoon lemon zest 


Rinse rice under cold under cold water. Drain well.

In a sauce pan bring coconut milk to a simmer, over low-medium heat. 

Add coconut sugar and honey. Stir with a wooden spoon until dissolved. 

Add rinsed rice. Add cinnamon, lemon zest, vanilla extract and salt. Stir.

Bring to a boil. Cover pan and reduce heat to low. 

Allow the rice pudding to cook for 30 minutes. 

The rice grains should be tender, but with a slight bit to them. 

Serve and garnish with dark chocolate shavings and raw cacao. 





Dark chocolate quinoa & macadamia nut bark 

Recipe is coming soon! 


Dark Chocolate Sea Salt Gelato 

Yields 2 servings

Here is so planning a culinary trip to Italy! 


The healthy recipe will be up soon, stay tuned. 


Chocolate Nutella Coconut Cream Pot de Creme


Yields 2 Servings


2 Tablespoons Homemade Nutella

20 g chocolate 

150 g of coconut milk

1 large egg

1 large egg yolk

2 tablespoons toasted coconut sugar

a pinch of salt

1/4 tsp vanilla extract



Preheat oven to 300 degrees.

Bring coconut milk to a light boil, add chocolate. Remove from heat and stir until chocolate is melted.

In a separate bowl whisk together egg, egg yolk, vanilla and salt.

Temper the chocolate mixture to the dry mixture so as to not scramble the eggs while whisking.

Pour mixture through a strainer. 

In a buttered ramekin, pour 3/4 full in 2 ramekins.

Add  warm water to a hotel pan so that the water reaches 1/2 -3/4 to the side of the ramekins. 

Cover each ramekin with foil, place in water filled hotel pan and bake for 30-35 minutes. 

It will be slightly soft, but it is cooked. Place ramekins in the fridge for 1-2 hours to set.




Smashed molten dark chocolate brownie topped with

a raw cow's milk Greek yogurt

frozen raspberries


Yields 1 serving 


3 tablespoons of dark chocolate 

Cocoa Powder

3 tablespoons coconut oil - melted

1 tablespoon unsalted butter

1 large egg - room temperature

a pinch of sea salt

3 tablespoons raw coconut sugar

2 tablespoons almond meal 

1/2 tsp vanilla extract 



Preheat oven to 400 degrees. Butter a small square ramekin or square individual aluminum tin.

Over a double boiler melt chocolate and coconut oil until the chocolate is glossy. 

Remove from the double boiler and allow to cool. 

In a separate bowl whisk together the raw coconut sugar, vanilla, almond meal, and salt. 

Once the melted chocolate has cooled mix in the egg until it thickens. 

Fold in dry mixture and pour into individual ramekin. 

Bake in the oven for 10-14 minutes, depends on how you oven cooks. 

Once it is cooked, let it cool for 5 minutes and turn over on a plate. 

Serve with a large dollop of raw cow's milk Greek yogurt and crushed frozen raspberries. 


Mandarine Segments dipped in Dark Chocolate with Pistachios


Mandarines - peeled and segmented

Dark chocolate - melted

 1 tablespoon Grass-fed unsalted butter 

Pistachios - crushed



Peel and segment a mandarine.

On a  baking sheet line with wax paper.

On a double boiler place chocolate and butter in the bowl. Over low heat and constantly

stirring, melt the chocolate. 

Dip half the mandarine in the chocolate. Place on lined baking sheet. 

Sprinkle each segment with chocolate with pistachios. 

Place in the freezer until the chocolate has hardened. 

Healthy Cookie Cake 

Recipe Coming Soon! 

Raw Real Food Brownies with Ganache

Recipe is coming soon!

Crispy Sweet Potato Ginger Cinnamon Cookies

Eating and psychology are linked. A healthy lifestyle is not about focusing on the foods you shouldn't eat or eliminate from your life. Rather it is about embracing the changes, learning to love the journey to optimal health, and staying positive. Change is good. No matter what your health goals are, for you to reach them you need approach it with a positive mindset. Focus on the positive and through out the negative. Enjoy the foods you prepare and consume, they will nourish your body. 

Coconut Milk Rice Pudding with shilajit topped with Brazil Nuts and Cacao Nibs

Whats is shilajit? It is superfood miracle health boosting powder. In the Araveydic system it is known as "the destroyer of weakness". It fortifies the cells & muscles. Used as anti-stressor and anti-oxidant. Mainly though shilajit boosts the immune system. The mineral content of this superfood makes it extremely health benefiting. It can help to prevent the deterioration of the brain. The energy boosting qualities of this amazing real food item makes shilajit a staple food item in my kitchen.

The rice pudding is sweetened with raw honey and lucuma powder. It gives this just the right amount of sweetness with sugar your body knows how to digest. The addition of cacao nibs provides this sweet treat with added phytonutrients and added healthy fats. Brazil nuts are nut just fillers in your nut trail mix, they really are health benefitting. Brazil nuts contain your daily recommended amount selenium. Selenium is used in your body as one of the strongest minerals of anti-cancer compound. Selenium is also the precursor to our sex hormones. 2-4 Brazil nuts everyday to every other day is recommended to obtain your necessary amount of selenium. 

This is a health boosting decadent dessert that only enhances your health. Nothing to feel guilty about here. 

Ricotta Souffle topped with toasted pine nuts




   Red Plum Semolina Cake (Gluten-free)

Yields 8 Servings


1 cup Semolina Flour

1 cup AP Gluten-free Flour

1 tsp Baking Powder

¼ tsp salt

3 large eggs

4 oz Unsalted Butter, room temperature

1/3 cup Unsweetened Almond Milk

¼ cup Unsweetened Applesauce

½ cup Granulated Sugar

¼ cup Honey

1 tsp vanilla extract

3 ripe Red Plums



Preheat oven to 350 degrees. Butter and flour a 9-inch spring-form pan.

In a large bowl add all dry ingredients, whisk together. Slice the red plums.

In a stand mixer, cream together room temperature butter and sugar. On medium speed allow the mixture to change consistency and color. Add the honey, and mix. One at a time, add each egg and mix on low. Add the unsweetened applesauce and vanilla extract and mix. Scrape down the sides of the mixing bowl. Alternating in thirds add the flour mixture, milk, flour mixture, milk, and flour on low. Pour batter in the greased spring-form pan. Place the red plum slices over the top of the cake batter.

Bake for 40-45 minutes and check the center of the cake with a knife.

Leave the cake to cool in the pan for 10 minutes and remove. 


Banana Cacao Nib Ghosts

Recipe Coming Soon!


Chocolate Protein Pudding