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Desserts Recipes

Energy Balls

May 22, 2015

By far the EASIEST and most tasty treat to come by!  These power snacks were a hit at several of my events. They are great to serve for parties to kick the cravings of other sweet treats offered or after a workout.  Keep them in your car for a quick energizing snack.  I like them best after dinner for a nice little treat in place of my craving for cookies or sweets. Whatever it is these babies hit the SPOT!

2 cups raw almonds
6  dates
1 – 3 teaspoons vanilla extract (add 1 tsp at a time until there is a light vanilla flavor)

Optional Additions:
1/4 cup shredded coconut
1/4 cup cacao nibs

These additional ingredients offer a great nutritional boost to these yummy date balls.  Coconut contains healthy fats and fiber with less sugar and cacao is an excellent source of antioxidants, especially those called “flavonoids.”

To get started, collect your ingredients, including the almonds:


And the dates:


Now, pit the dates:

step 1

Then, in a food processor outfitted with an “S” blade, or a heavy duty blender, process almonds until coarsely ground. Add the dates and extract and process until mixture sticks together. Form the mixture into tablespoon size balls and optional to roll in coconut or cacao nibs.

date ball

Another favorite combination for energy bites is this one!

Cashew Butter
Rolled Oats
Cacao Nibs
Dried Mulberries

Cashew Balls

You can make it your creation! Grab a mixing bowl and start adding your favs, then roll into balls…. Enjoy!

{Ingredient Suggestions}

Almond Butter
Cashew Butter
Organic Peanut Butter
Slivered Almonds
Pumpkin Seeds
Sunflower Seeds
Chia Seeds {FODMAP friendly}
Flax seeds
Coconut sugar
Local Honey
Crushed Cashews
Flax Oil
Dried Chopped Apricots
Hemp Oil
Coconut Oil
Cacao Nibs
Maca Root Powder


Breakfasts Desserts Recipes Snacks

Juice for Thought

February 11, 2014

In order to practice a healthier sustainable lifestyle, it is most important to establish a new relationship with food. I’ve found that juicing is one tool we can use to create those new relationships. Another way to strengthen your relationships is by connecting to local food sources, farms, and a variety of fruits and vegetables. It  allows you to receive the most nutritional value from your food, plus meet the people that grew it. Remember, food is a way to heal, provide efficient fuel for your body and prevent vitamin deficiencies. Each season brings new crops in New England. Therefore, Juicing Season is Every Season.

Juicing has become an exciting part of my life and nutrition practice, however the fear of seeing a container full of fiber be wasted leaves me empty inside. So, I have been on a mission to find more ways to make use of this “nutritional gold”. My favorite is making Pinto Bean Burgers using the leftover carrot pulp. Check out some of my signature juices that are designed for your health, palate & balanced well-being!

Signature Juices

Juice #1: Fennel, Parsley, Celery, Cauliflower, Ginger & 2 Apples

Juice#2: Cucumber, Spinach, Mint, Lemon, Apple

Juice #3: Beet, Fennel, Kale, Cayenne {Caperika}, Pineapple, Lemon



Fennel has been a common practice, particularly in Indian Subcontinent, to chew fennel seeds after meals to facilitate digestion and to keep bad breath away. The majority of this vegetable is edible, including the bulb, stalk, leaves and seeds. Fennel is rich in Vitamin C and Potassium, which helps the growth and repair of body tissues.


Don’t know what to do with your juicing compost? One idea…feeding it to your chickens or your friend’s chickens. Henriette loved the remains from our juices all year.

Andrea Lynne Photography

Andrea Lynne Photography

Compost is the heart of the organic or traditional farm.
 Composting is a thoughtful, deliberate act and requires diligence, but its rewards are ever-so-dear to our health and soil.  By collecting plant debris and allowing it to decompose over time, we create a soil that is rich and full of nutrients. When we give back to the land, the vitamins and minerals present in the compost, make their way through the roots and the stems of the plants we grow, and eventually onto our plates.



Our bunnies also enjoyed a few extra snacks. If you don’t have bunnies or chickens, you can always put your juicing remains into your compost pile.






Desserts Recipes Sides

Coconut Sugared Fresh Cranberries

November 22, 2013

Along with the Concord grape and the blueberry, fresh cranberries are one of North America’s native fruits and were first cultivated in 1816 in Dennis, Massachusetts.  The tart berry bakes perfectly into sweet pumpkin breads or mixed into savory fall dishes such as stuffing and potato dishes. However, my favorite new creation is simply rolling them in coconut sugar. I call them, Coconut Sugared Fresh Cranberries. This way, the fresh cranberry provides the most vitamin C and antioxidants.


Coconut Sugared Cranberries Ingredients {perfect crowd pleaser}

2 TB Water                                                    1 TB Egg White
1 cup Coconut Sugar                                  2 cups Fresh Cranberries


In a medium bowl, gently mix water and egg white. Coat fresh cranberries with  mixture and spread coconut sugar out on a piece of parchment paper on a baking sheet. Roll the cranberries in it until they are coated. Dry at room temperature for 2 hours.

roll cranberries


Farm Fare Holiday Contest Don’t be afraid to add garnish to your platters. An easy “go to” for garnish, is pulling out some Red Russian Kale or Collard Green Leaves. 




Breakfasts Desserts Dinners Lunches Recipes Sides Snacks

Sweet Potato & Fig Gobbets

November 5, 2013

In search for a new Thanksgiving appetizer, I have created these perfect easy to assemble bites of heaven. These ingredients provide protein and fiber for a great app, side, or even snack for the next day, if there are leftovers! My favorite part of this recipe is the fact they look like stumps, however a friend gently suggested finding another descriptive word. I decided “gobbets” reminded me of Turkey Day, so we can now gobble these up.


4 Large Sweet Potatoes, sliced 1″ thick
1/4 cup of Pumpkin or Squash Seeds
2 Apples, chopped
1 cup Fig Spread
1/2 Block of Cheddar Cheese or Almond Cheese, sliced
2 TB Grapeseed Oil

sweet potatoes

Preheat oven to 400 degrees. Drizzle oil and coat baking sheet or parchment paper, then place sweet potato slices evenly. Bake for 15 minutes, then flip and roast for an additional 15 minutes. In a frying pan, cook apples for 5 minutes over medium heat until soft with 1 tsp of oil.


A staple of the American diet these popular spuds are an excellent source of potassium and fiber. They originated in South America and arrived to the U.S. in the early 1700’s. The first French fry was served at the White House during Thomas Jefferson’s presidency.

roast on parchment

Remove sweet potatoes from the oven and place on a platter or several platters. Place fig spread into a plastic baggy and push spread into one corner of the bag. Snip the corner with scissors, then use as a pastry bag to swirl fig spread onto the sweet potato slice.

easy pastry bag

Once fig spread is placed, add an apple piece and cheddar. Place a dab of fig spread on top, then top off with a raw or roasted pumpkin seed.

fig spread sweet potato



Breakfasts Desserts Recipes Snacks

Apple Spread

October 29, 2012


  • 8 Apples of your choice
  • 2 TB high quality Vanilla
  • 1TB Cinnamon

    Place apples in a crockpot and cook for 1hour. Stir apples once or twice to prevent sticking to the bottom or sides. After apples are cooked, remove cores. Then, add vanilla and cinnamon and stir apples until a sauce texture. Spread on Ak MaK Crackers and Enjoy!