by Kim Christensen | Sour, sweet, and heavily spiced, these pickles are a bold addition to a relish tray or served with Indian, Middle Eastern, or North African dishes.
Sweet ‘n sour rhubarb pickles
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Eat. Heal. Live.
Gluten-free mango-blueberry crisp
Delicious on the eyes (and on the palate)! Bright orange mango contrasting against the deep indigo-hued blueberries, covered in a flaky layer of spicy sweet golden coconut, toasted nuts, and crisp quinoa flakes.
Cultured curried carrot sticks
by Kim Christensen | Slightly sour, slightly salty, slightly spicy, and plenty crunchy – serve along side sandwiches or wraps, Indian-style meals, as part of a relish tray, or eat straight out of the jar.
Raw coconut cacao bites
by Kim Christensen | Inspired by my love for Coconut Cream Concentrate, I made a recipe for you. It is kind of like fudge, kind of like candy, and totally delicious.
Homemade buckwheat honey mustard
by Kim Christensen | Try this awesomely tasty mustard, with a whole lot of punch and just a hint of a dark, mysterious sweetness. If you can run a blender, you can make your own mustard!
Dining al desko: Wild rice with hijiki and carrots
by Kim Christensen | A high fiber, super nutritious, wonderfully satisfying bowl of goodness.
Spicy mustard greens
by Kim Christensen | When I don’t want to think about what I’m making for dinner, I default to a making greens with onions, garlic, and spices. Easy greens recipes like this are a staple in my kitchen.
Sugar-free pear berry crisp
by Kim Christensen | Sweet fruit, spicy cinnamon, and a crunchy crumble topping – you can’t go wrong!
Rosemary cumin socca
by Kim Christensen | Once you make socca, you’ll never want to live a life without it. Socca is a thin, unleavened flatbread or pancake made from chickpea flour.
Lemon and herb chicken liver paté
by Kim Christensen | This paté is rich and flavorful, highlighted with fresh herbs and lemon. Paté is a delicious, affordable, nutrient dense solution for snacks and meals.
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