1 cup raspberries

1 cup blueberries

1 cup strawberries, sliced

1 cup grapes, sliced

2 passionfruits 

1 lime

2 oz fresh ginger juice



Add all chopped fruit to a serving bowl. In a small cup, mix fresh passiofruit, juice of 1 lime, and ginger juice. Pour on the fruit salad and mix well. 



3 cups black sticky rice (if you can't find sticky rice, regular black rice is fine)

3 cups water

2 cups coconut milk

1/2 cup coconut sugar

1/2 tsp salt

2 ripe mangoes, peeled and cut into thick slices or chopped

1 tbsp black sesame seeds



Wash the black rice under cold water and add to large pot. Add 2 cups water and bring to a boil. Reduce heat and simmer for about 15 minutes or according to the box's instructions. While the rice is cooking, mix together 1.5 cups coconut milk, coconut sugar and salt and bring to a boil. Set aside to cool.

After the black rice is cooked, pour in the coconut sauce and stir together. Put the sticky rice in a serving dish and top with mangoes and remained of the coconut sauce. Sprinkle with black sesame seeds. 



1 ripe pineapple, peeled and chopped

1 tbsp coconut oil

1/2 tsp ground turmeric

1/2 tsp ground cinnamon

1/2 tsp ground cardamom

1/2 cup coconut shavings (unsweetened)



Heat a large pan with coconut oil. Add the pineapple, and top it with the spices. Sear on high heat until the edges start to turn brown, lower the heat, and let cook for a few more minutes. Top with coconut shavings.


10 ripe yellow plums

3/4 cup almond flour

1/2 cup buckwheat flakes

1/2 cup gluten free oats

2 tbsp extra virgin olive oil

1 pinch sea salt

1 tsp cinnamon

2 sprigs fresh rosemary

1/2 cup chopped hazelnuts

1 tsp raw honey



Preheat the oven to 350F. Wash and slice the plums into quarters. Add to a medium sized baking dish. In a mixing bowl, add almond flour, buckwheat flakes, gluten free oats, olive oil, sea salt, cinnamon and honey. Mix well until a crumble forms. Spread the crumble evenly over the plums. Add the fresh rosemary and hazelnuts. Back for 45 minutes until the crumble is brown and plums are thoroughly cooked through!


20 minutes



For the crust:

1/2 cup dates, pitted and chopped

1 cup dried figs, chopped

2 tbsp flax seeds

3 tbsp shredded coconut

1 cup walnuts

1/2 tsp cinnamon

1/2 cup water


Add all ingredients into a food processor and blend until a dough forms. Press on the bottom of a dish. Put it in the freezer and make the mango topping. 


For the topping:

1 cup soaked cashews

1 ripe mango, cubed

1/2 cup coconut milk

1/3 cup water

1/2 cup shredded coconut


Add all ingredients in a blender and blend until smooth. Spread on the crust and place in the freezer to set (minimum of 2 hours). Remove from the freezer about 30 minutes before you are ready to eat it to let it melt a bit. Top with shredded coconut.


Husband approved.

Gluten free.


I am fortunate enough to have a beautiful meyer lemon tree at my parent's house in L.A. -- from which I often steal as many lemons as possible and bring them back to NYC with me! Once you go meyer, you can't go regular. I love to bake for my whole family, and as it was my last night at home, I decided to leave them something sweet before I left. I went outside and picked a few ripe meyer lemons and decided to make a pound cake out of them. It turned out a bit lighter than a pound cake, so maybe I can call it a lemon loaf; whatever works.



1 cup of almond flour

1/2 cup of coconut flour

1/2 tsp baking soda

1/2 tsp baking powder

Pinch of fine sea salt

3/4 cup of coconut sugar (it will turn the cake quite brown)

3 eggs

1/4 cup unsweetened almond milk

3 tbsp fresh meyer lemon juice

Zest for 2 lemons

1 tsp bourbon vanilla extract



Preheat the oven to 350 degrees. Oil the bottom and sides of a loaf pan. In a bowl, whisk together the almond and coconut flour, baking powder, baking soda, sea salt and sugar.


Beat the eggs in a separate large mixing bowl until they are light and a bit foamy. Beat in the eggs, almond milk, and vanilla extract. Add in the lemon juice and lemon zest and beat to combine. Add in the flour mixture a bit at a time and beat on medium speed for about 2 minutes. 


Pour the batter into the prepared baking dish and bake for about 45-50 minutes. 


Note: You can make this loaf with regular flour, cow's mik and brown sugar if you prefer. This is my take on a more healthy cake. It goes perfectly with a cup of tea. 




1 cup of butternut squash puree

1 3/4 cup almond flour

1/2 cup gluten free oats

1 tsp vanilla extract

1/2 tsp baking soda

1/2 tsp sea salt

1/2 tsp allspice

1/2 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/2 cup pure maple syrup

2 organic eggs

1/4 cup pumpkin seeds

Coconut oil 


Preheat the oven to 350 degrees. Cut the butternut squash in quarters and steam until completely cooked (you should be able to poke the squash with a fork easily). You may also roast the squash on 350 for about 45 minutes. Scoop out the flesh and puree until creamy. 


In a medium sized bowl, mix the flour, oats, baking soda, sea salt, allspice, cinnamon, cloves, nutmeg and ginger. 

In a large bowl, combine the butternut squash puree, maple syrup, vanilla extract and eggs and mix well. Add the flour mixture until just blended. 

Oil a loaf pan or a square pan with coconut oil if making the squares and pour batter into the prepares pans and top with the pumpkin seeds. Bake for about 50-60 minute or until top browns.


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