When it comes to smart sugar swaps, it pays to be creative. In the case of this recipe, I wanted something similar to my childhood favorite – chocolate coconut fudge. My secret weapon for this swap? Coconut butter!
The avo-choco combo in this dessert makes for an exceptionally smooth pudding. The spice is optional, but eating the whole bowl may not be….Enjoy!
These easy Vegan Raspberry Spelt Scones are perfect for bringing to your next party! They’re moist and fluffy, a little chewy, with a sweet/tart punch from the raspberries. Oh, and did I mention they’re whole-grain?
Halloween candy is hard to resist, but when you make it yourself you have complete control over the ingredients.
Pumpkin and whole grain brown rice come together in this fall dessert, perfect for sharing with friends and family.
Today, Jenny shares a bit about how eating more raw foods led her to her own unprocessed challenge. Now she incorporates whole foods into simple recipes that let you “indulge without damage,” like this decadent carob pudding.
Today, Aimée reminds us of the importance of slowing down and eating mindfully. We’ve got to slow down and read the labels, especially because the front of the label doesn’t tell the whole story.
In a perfect world candy would be made from the best quality ingredients, corners would not be cut, and it could be something to truly be savored and enjoyed. Since the world is not perfect – yet – I make candy that I am happy to eat, and share, because I know it is made with the best ingredients. It is my little rebellion against the junk that is so prevalent on the market.