Is your canister of cocoa powder collecting dust? Pull it from the pantry shelf and get ready to have a ball! These rolled, mini-cake bites are a healthified version of those sugary “pops” on sticks, with chocolaty cocoa flavor made richer with chicory—a plant root that’s brewed up just like coffee. Dairy free and egg free, they’re made moist with organic puréed pumpkin and can be eaten raw or baked for real-cake texture.
Birthday parties, field trips and other childhood pleasures can be a minefield of potential health dangers if your child has gluten intolerance. Most parents will pack along a safe-to-consume food alternative…but if the “special” cupcake you packed looks as dry as sawdust compared to the birthday girl’s elaborately frosted birthday confection, you’re bound to encounter some serious sulking after the (off-limits) piñata has been burst and the (also off-limits) goody bags have been dispersed.
There’s no sweeter way to celebrate Rosh Hashanah, the Jewish New Year, than with this gluten-free honey cake. Made with almond flour, a gluten-free alternative to traditional wheat-based flours, it’s not only OK for everyone to enjoy, it’s infused with natural, nutty flavor. Before serving, drizzle on extra honey and sprinkle with lightly toasted almonds—yum! Thinly sliced apples also make a nice finishing touch.
It’s been a delicious (and healthy) year! Plates were piled high with colorful salads. Meatless Mondays trickled over into Tuesdays (and Wednesdays and Thursdays…). You kicked gluten to the curb. Burned out your blender on micro-greens smoothies. Fell harder in love with chocolate than you ever thought possible, once you tasted it raw.
Once banished to novelty-shaped clay planters, chia seeds are making a comeback. But this time, they’re being used in the kitchen!
Chia seeds make a great addition to your favorite recipes, especially since they’re packed with filling fiber and nutritious omega-3s. Not sure how to cook with this superfood? Check out these easy chia recipes:
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