It’s officially been 1 year since my life-changing trip to Thailand. Traveling in Thailand brought a new inspiration to my cooking, one that changed the way I look at whole foods forever in the ultimate lesson in simplicity. Today I’m sharing one of my favorite dessert recipes I had in Koh Samui Thailand, Thai Coconut Black Rice Pudding. I can’t wait to share this in hopes that when you …Read more
Today I’m teaming up with my friends at WelleCo to bring you a refreshing dessert that is seriously delicious and also packs some serious nutrition. The recipe is for a refreshing Papaya Kiwi Slush with hidden greens and over 45 natural superfood ingredients that boost the nutrient content to give you a treat that you don’t have to feel guilty about.Read more
Today I’m sharing the recipe for Raw Lavender Cheesecake with Hazelnut Crust that I originally created for the Nutrition Stripped Cookbook. It’s a delicious dairy free and gluten free cheesecake made with cashews, zucchini, vanilla beans, blueberries, and lavender simple syrup. This one gets to go on the blog because it didn’t make the cut since there wasn’t room in the cookbook. When I say there are over 100 deliciously simple …Read more
Healthy donuts? One of my favorite recipes in the #NScookbook is a gluten free lemon donut with beetroot glaze and it’s out.of.this.world – you can see the picture on the back of the cookbook cover here. Anyways, I can’t share that recipe since it lives in the cookbook, but I wanted to make another summer inspired donut recipe that was refreshing, cold, light on digestion, and easy …Read more
Avocado and lime go together far beyond the traditional savory way – avocado toast. I’m about to share with you one of the best desserts to share during the warmer seasons of the year, a completely raw, dairy-free, gluten-free, refined sugar-free Raw Avocado Lime Tart. It’s loaded with healthy fats, especially those from the avocado, but also the raw crust is made up from nuts, coconut, and a couple extra …Read more
Whoa. I know this title is intense but hear me out before you think this recipe is too weird to try out at home. I went to Thailand almost a year ago. It’s hard to believe it’s almost been a year (!), but that trip had the most influence in my cooking style thus far. I’m constantly inspired by Thai culture, cooking techniques, uses of spices, and food combinations. I was …Read more
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