You want these in your purse, your desk drawer, and your freezer. A quick way to get quinoa, hemp seeds, chia, and coconut into one naturally sweetened, no-bake snack.
A nut-free (school-friendly), double chocolate version of one of the most popular cookies on my site. Made with a banana-batter, shredded coconut, dark chocolate chunks, and oats. Butter-less, flour-less, egg-less, and potentially sugar-less cookies make great after school, travel, or post-workout treats.
If you've been to my house at any point in recent months, you've likely had these dates - broiled with saffron, almond extract, ghee, and a bit of salt. They're unctuous, sweet goodness.
These homemade power bars are based on the recipe I published years ago in Super Natural Cooking. The main difference here is I made these more savory with toasted walnuts, crumbled kale chips, and oil-cured olives.
Taking saffron infused honey to the next level by adding seasonal blackberries. It's simple, and an ideal topping for oatmeal, pancakes, waffles, or a cheese plate. A favorite!
Good-quality dark chocolate packed with lots of chopped nuts, seeds, and dried fruit make these a favorite - nutritious + energizing snack. Thumbs up.
My favorite alternative to energy bars - these are a favorite late afternoon snack. The best part is they're simple to make, and you're in control of the ingredients.
A delicious argument for roasting strawberries - juices from the roasting berries combine with maple syrup, port adds a surprise hint of booziness, and the balsamic delivers a dark bass note.
A favorite summer berry crisp - ripe berries cook into a thick, jammy, wine-spiked fruit sludge beneath a crispy, oat-flecked top.
Although it's holiday cookie season, I can't help but share these - buttery whole wheat shortbreads fragrant with rosewater, flecked with toasted nuts, and dried rose petals.