Latest Recipes

Jun Kombucha for Two (+ Easy Maintenance)

My old kombucha recipe (posted here) needed an update- I posted that recipe eight years ago! And in case you forgot why you want to drink probiotics, I did sum that up in an article here.

I realized my recipe was a bit dated when giving son Tyler’s new bride Maria a box of fermentable projects. I’m so glad she was interested- Maria even tried (and wanted some of) my Natto (which is more than I can say for most every other guinea pig around here besides husband Tom!).

So I was inspired to get this update out. I hope it helps anyone trying to maintain their kombucha overflow without drowning in gallons of kombucha vinegar. I started making this smaller amount when our kombucha habits changed- the grandkids switched to Kefir (recipe here), as it doesn’t have any caffeine, and now Tom and I drink that a lot, since I’m already making it for them.

But I want to keep my scoby happy, even while ignoring it a bit. Below is a quart-size recipe for Jun kombucha, along with a few extra tips to (hopefully) maintain Jun kombucha for one or two people.

Green Tea + Honey; Easy Jun Kombucha Process

Start with a bit of Jun starter (on Amazon, here) (or get some from me personally- comment below!). Add about as much of the honey-sweetened green tea mixture as you anticipate needed in the upcoming week. If I know I need less than a cup or so for drinking in the upcoming week, and just want to keep the scoby happy, I only feed a small amount of starter (maybe just a 1/3 c. or so), with only a cup or so of the sweetened tea.

A week later, I have some fermented Jun kombucha, that I can add to smoothies or drink straight. (I reserve some of the kombucha as starter, to add more sweet tea to.)

If I skip drinking any that week, I have something much tarter than Jun by the second week. Still full of probiotics though!

Ditto the third week- if I haven’t used any of the kombucha, and haven’t fed it any fresh sweetened tea mixture, it starts approaching vinegar status. You can let some of it continue fermenting until it tastes tangy enough, and just use it as you would vinegar. Vinegar’s still nutritious, containing acetic acid, which may have benefits like helping with blood pressure and fat accumulation. But vinegar’s not quite ideal for adding to smoothies or whatever, right?!

If your goal is to keep your Jun scoby happy and alive, while drinking smaller amounts of it, the recipe below should work.



  • 2 tsp. loose green tea (or 2 bags)
  • 2 c. boiling water
  • 2 c. ice water
  • 1/3 c. (.21 lb.) honey (preferably raw, organic)
  • 1/4 c. starter tea (or about 10%)
  • Jun Scoby


Brew the tea in a shatter-proof thermos, steeping 2-4 minutes in the thermos. Use: > 2 tsp. loose green tea > 2 c. or so boiling water

After steeping, strain tea (or remove bags), pouring it into a quart jar. Add honey and stir well: > 1/3 c. honey

Add enough ice (or water) to bring the liquid amount up to 4 c.

When the sweetened tea has cooled to room temperature, add it to about a 1/4 to 1/2 c. starter tea in the starter quart jar.

OR- only add a third or half of that sweetened tea to the jar with the starter in it. Save the extra sweetened tea in the refrigerator. Or freeze it if you’ll be ignoring your Jun for more than a week. That way, you can easily feed your starter again next week (or next month), using the extra sweetened tea. (I defrost the frozen sweet tea in the fridge for a few days.)

In any case, within a week (or less), the Jun kombucha will be tart enough to drink, and full of probiotics. Pour some off daily to drink or add to smoothies. Or get all fancy and pour most of the cultured kombucha into a ceramic-stopper-type bottle, adding fruit juices or what-have-you. Once you close the lid on the fancy bottle, it’ll start building up carbonation. “Burp” that kombucha daily, so it doesn’t get too carbonated. (We’ve wiped kombucha geyser remains off the ceiling many a time…) Store in the fridge once it’s tart/carbonated enough, which will slow down the fermenting/carbonating process.

A link to the original recipe is at the top of this page, if you need more directions. Please, leave a message below, if you have any questions, or any exciting success stories!

Sub for Missing Chocolate: Cocoa Nib Rocky Road

I’ll admit- I had my last jar of cocoa nibs on the shelf for over a year. OK, maybe a year after the expiration date. Hey, we got busy, right? Covid happened… The deli managed to stay open (by the grace of God), but we had other things to deal with besides me making Cocoa Nib Fudge in my spare time.

And then the other shoe dropped. Supply chain shortages! I could no longer get my Montezuma Pure Cocoa-Nib Chocolate Bar at Trader Joe’s (and I’m not paying $10 per bar for it on Amazon). My secret stash had run out. But no worries, right? I’d relent and start eating Tom’s Extra Dark Pound Plus Chocolate Bar (only $1/ounce on Amazon, a third the price of Montezuma’s, but still). Tom’s only had a little sugar, right? BUT THEN THEY RAN OUT OF THAT! First world problems! What would I do?

TJ's was out of my fave chocolate...
First World Problems- No Chocolate!

Well, I busted into my more recent cocoa nibs, and threw together a new version of Cocoa Nib Chocolate. (I’ve got, like, four other versions of this recipe, here, here, here, and here…)

DIY Chocolate Fix

Below is the latest recipe. I put the recipe in weight (easier that way). But customize as needed or preferred (omit cocoa butter if you don’t have that, etc.) But all I said in previous posts about the Champion juicer still holds true.

  • #1- The Champion’s the best way to “grind” cocoa nibs into a puree (barring the use of a professional stone chocolate-grinding wheel)
  • #2 You probably have to resort to eBay to find the Champion juicer (not on Amazon)
  • #3- You can’t grind cocoa nibs in your other fancy juicer that you bought on Amazon

I don’t have a crystal ball, but I do have my Bible… Chocolate shortages are really small potatoes in so very many ways- more to come, I’m sure. But meanwhile, we will make the most of the time we have, yes? May all your chocolate cravings be filled, even if you don’t want to bother with the recipe below!

“Unsweetened” Chocolate (except for those dried fruits…)


  • .50 toasted cacao nibs
  • .09 cocoa butter (or coconut oil)
  • .25 each coconut spread & butter
  • 1/4 tsp. salt
  • 1 tsp. vanilla
  • .25 each, raisins & dates
  • .25 macadamias (or other fave nuts)


1. Toast in oven at 375 degrees for 10 minutes in iron pan; stir once. Turn oven off and let finish toasting for 10-15 minutes more: > .50 raw cacao nibs

2. Process toasted cacao nibs until quite smooth a Champion juicer. Use: > .50 toasted cacao nibs

3. Add to Champion juicer (this will melt these ingredients): > .09 cocoa butter (or coconut oil) > .25 each coconut spread & butter

4. Add: > 1/4 tsp. salt > 1 tsp. vanilla > .25 each raisins & dates > .25 macadamias

5. Spread in loaf pan, then refrigerate overnight.

6. Turn the solid fudge mixture out onto cutting board (run upside-down pan under hot water if necessary). Cut into slice; will last in refrigerator for a month or two.

Caramel Flan, Taste-of-Home Style (+ 200-serving Recipe)

My friend wanted me to share the flan recipe we served at our church’s annual Christmas Dinner. It’s actually straight from the Taste of Home website (see “Creamy Caramel Flan” recipe here). But I can embellish with my own story, for your amusement. And add a few tips. Otherwise though, yeah, not my recipe!

Flan for 200?!

But I can tell you: you can multiply this recipe by 24, making it in thirteen 13×9″ pans, cut into 16 servings each, for 208 servings total. IF you are truly serving a crowd, like we did last night. The dessert received good reviews (and some raves, but those were all my friends, right?).

But here’s the catch. Do not caramelize the sugar on one big batch. Do a quarter batch at a time- this cuts your losses, in case the first batch of sugar turns into a burning mass by mistake.


What? How does one turn the sugar into a burning mass, you ask? Well… turns out, caramelizing one pound of sugar at a time is usually no problem (we do it almost daily at The New Deli), BUT. In caramelizing a larger quantity, it could happen that once the sugar gets to just the right temperature, the sugar will keep on cooking, going right past that golden stage, to the stinky brown stage. Even with the heat off! It apparently reaches critical mass and you can hardly get it out of the pan quick enough.

So, my first tip: maybe don’t try to make 210 servings of this. But if you do, turn the heat off for the sugar before it’s the right color. Wait and see- it might get to the right color on its own, given a few extra minutes, even with the heat off.

Second tip: If you want this to become more of a cheesecake than a flan (but an easier cheesecake, since you don’t even need to make a crust for it), then just bake it a bit longer than called for. We apparently did, and that’s what happened!

The recipe’s listed below, with one or two tweaks, if you want to try a single batch of this.

Caramel Flan

Serves 8-9.


  • 3/4 c. sugar
  • 1/4 c. water
  • 8 oz. pkg. cream cheese, softened
  • 5 eggs, room temperature
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • 1 tsp. vanilla

Cook the sugar and water over medium-low heat, in a heavy-bottomed pan, until melted and golden, about 15 minutes. Pour quickly into a 9×9″ dish (or the equivalent), tilting to coat the bottom; let cool 10 minutes or so. Use: > 3/4 c. sugar > 1/4 c. water

Beat the cream cheese until smooth: > 8 oz. cream cheese

Add eggs one at a time, until mixed: > 5 eggs

Then add: > 1 can sweetened condensed milk > 1 can evaporated milk > 1 tsp. vanilla

Mix well. Pour over caramelized sugar.

Put dish in a larger baking pan. Pour boiling water into the larger pan, 1″ deep.

Bake at 350° for 50-60 minutes or until center is just set (mixture will jiggle).

Remove dish from the larger pan, let cool for 1 hour on a wire rack. Then refrigerate overnight.

To unmold, run a knife around edges and invert onto a large rimmed serving platter; spoon sauce over the top.


Just for fun, here’s the recipe for 208 servings, below:

Caramel Flan for 200

13 pans cut in 16 pcs. ea. (.318 ea.)


  • 9.84 lb. sugar (2.45 lb. per batch)
  • 2.68 lb. water (.67 lb. per batch)
  • 24 8-oz. pkg. cream cheese, softened
  • 10 dozen eggs
  • 24 cans (14 ounces) sweetened condensed milk
  • 24 cans (12 ounces) evaporated milk
  • 4 oz. (.24) vanilla

In a heavy saucepan, cook sugar and water over medium-low heat until melted and golden, about 15 minutes. Use quarter-recipe amounts (do this four times): > 2.46 sugar > .67 water

Quickly pour into (FOUR + ¼ PAN/ea. batch) ungreased 13 x 9” dishes, tilting to coat the bottom; let stand for 10 minutes.

Beat the softened cream cheese until smooth. Add eggs, one at a time, until combined. Add remaining ingredients; mix well. Use quarter-recipe amounts as follows (do this four times). Use: > 3 lb. cream cheese > 30 eggs > 6 sweetened condensed milk > 6 evaporated milk > .24 vanilla

Pour over caramelized sugar, in FOUR + ¼ PANS/ea. batch.

Place dishes in larger pan (chafing pans?). Pour boiling water into larger pan, 1″ deep. Bake at 350° for 50-60 minutes or until center is just set (mixture will jiggle).

Remove dish from a larger pan to a wire rack; cool for 1 hour. Refrigerate overnight.

To unmold, run a knife around edges and invert, to serve.



Blueberry Pie, Jean’s Recipe

This recipe is adapted from the June, 1989 issue of Bon Appetit, with a few tweaks from my mom, sister, and me. But it’s more than a recipe—it’s a sweet memory of my summer visit to Michigan. My sister was getting chemo, so I was helping by bringing dinner. I did not expect to see a beautiful blueberry pie on the counter when I arrived, which Jean had made, despite any struggles she was having. This was a family-favorite recipe she’d made many times, and I sure was glad I finally got to try it myself.

Any recipes originating with Bon Appetit are also a precious reminder of my mom’s legacy—creating beautiful desserts and meals inspired by that magazine, which she subscribed to for decades. She saved and marked up stacks of them, dating from the seventies through the early 2000’s. Mom has passed along some of the very best recipes to my sister and me. The memories live on, and more get made!

I recently brought this to a church picnic for the pie contest. It won a few fans, even if it didn’t win first place. (My friends, who also try to limit their sugar intake, figured that that was the fault of judging team’s composition: four guys who love sugar.)

This is the best blueberry pie my friends and I have ever had. The cooked blueberry sauce gets mixed with raw blueberries, which gives the pie fresh texture (no pie crust full of gooey jam here…). I personally like to use unsweetened (or barely sweetened) whipped cream on top, but… that’s just me!

BonAppetit-Style Blueberry Pie w/Fresh Blueberries, Less SugarMakes one 10” pie, serving 8-10


  • 1/2 stick butter, cold, cut in pieces (1/4 c.)
  • 1 c. + 1 TBS. flour
  • 2 TBS. cold water (.06)

Process in food processor just until butter is coarsely mixed in throughout (not pureed smooth): > .19 butter, cold > .33 flour
Pulse in food processor again, adding cold water slowly through top: > 2 TBS. cold water
Turn dough out onto plastic wrap; press into flattened blob; let rest ten minutes or so.
Roll dough out between two pieces of plastic wrap. Press into pie shell. Floured hands make forming the crust easier.
Freeze shell for 20 minutes or so, or overnight (wrapped up).
Preheat oven to 450 degrees.
Bake chilled shell at 400 degrees for 12-20 minutes, until golden.
Let pie shell cool.


  • One baked pie shell
  • 1 1/2 c. frozen blueberries
  • 3/4 c. sugar
  • 1/4 c. corn starch
  • 1 TBS. butter
  • 1/8 tsp. salt
  • 3 c. fresh blueberries
  • 1 1/2 c. cream

In a small pan, mix together: > 1 1/2 c. frozen blueberries > 3/4 c. sugar > 1/4 c. corn starch > 1 TBS. butter > 1/8 tsp. salt

Heat mixture on medium heat until bubbly, then simmer for two minutes to finish cooking. Let cool.

To cooked mix, add: > 3 c. fresh blueberries

Spread mixture into cooked pie shell; top with whipped cream. Use: > 1 1/2 c. cream

Refrigerate or serve immediately.

Chia Pudding, Healthy, Super-fast, Eco-Friendly

I recently posted this recipe for Coconut Honey Butter, which is the base for an easy Chia Pudding. I call this pudding “eco-friendly”, because its made with a concentrated mix you’ve prepared, that doesn’t use boxes of watered-down (and possibly rancid) nut milk as the base. Therefore, it’s not promoting the production, packaging, and transport of what’s essentially a product that’s 85% water! Why use all that gas to truck boxes of water to stores where we buy it, and throw out the extra packaging?!

Sorry, did that sound like a rant? Back to the subject: Chia Pudding…

Fast Easy Chia Pudding w/OUTBoxed Almond Milk!

Chia Pudding

This is an easy recipe to whip up. Just do it six or more hours ahead of time (or overnight for a morning treat). The chia seeds will firm up this way.

Serves 3-4


  • 1/2 c. coconut honey butter (see recipe)
  • 1/2 c. boiling water
  • 3/8 tsp. salt
  • 1/4 tsp. almond extract
  • 1/3 c. + 1 TBS. chia seeds
  • 1/2 c. cold water

Blend first four ingredients until smooth: > 1/2 c. coconut honey butter > 1/2 c. boiling water > 3/8 tsp. salt > 1/4 tsp. almond extract

Pulse in chia seeds and cold water just until blended: > 1/3 c. + 1 TBS. chia seeds > 1/2 c. cold water

Let mixture rest at 5-minute intervals, pulsing to mix lightly every 5 minutes. Do this three times, then refrigerate pudding in serving dishes, or glass container.

Serve after it sets up, at least six hours later.

Coconut Honey Butter- For Smoothies, Chia Pudding, Etc.

This is a bit like a concentrated “nut milk”, made with coconut butter. I add some grass-fed butter to it too, since it’s synergistic with the cod liver oil we have every day (butter increases the absorption of the CLO’s nutrients).

Oh wait—I add the butter ‘cause it tastes so good! (OK, maybe for both reasons.)

The beauty of a concentrated mix like this is: it keeps much better than the average nut milk. I did try making my own nut milk… alas, I couldn’t make a big batch, as it would spoil before we consumed all of it. But this recipe keeps for a month or two!

Just a note as to why I make this particular recipe: because that concentrated coconut manna stuff I get is pretty tough to get out of the jar. (It’s almost always cool in my Bay Area kitchen.) By melting that jar of solid paste, and mixing it with some honey, butter, and vanilla, it becomes a semi-solid. Then I can easily take a hunk of it out for various purposes. Perfect!

Nut Milk Concentrate- Greener than Cartons!Add a couple tablespoons of to this Turmeric Golden Milk Drink. Or use for smoothies–I blend with a splash of warm water to make it creamy, then add other ingredients.

OR, make easy Chia Pudding out of it!

Makes 1 1/2 qt. or so


  • 1 jar (15 oz.) coconut manna (AKA “coconut spread”, “coconut butter”, “coconut cream concentrate”)
  • 1 c. butter
  • Scant 1 c. honey (.65 lb.)
  • 1/4 c. vanilla
  • Optional: 1/2 c. macadamias or Brazil nuts (or other favorites)

Melt the coconut manna by setting the jar in a pot of simmering water (with a towel at the bottom of the pot to keep the jar from breaking). Use: > 1 jar (15 oz.) coconut manna

When the manna’s melted enough to remove from jar, add to small pot along with: > 1 c. butter > Scant 1 c. honey > 1/4 c. vanilla

Gently warm the mix until butter’s melted, then stir until blended.

Pour into glass container and store in refrigerator.

Chocolate Fountain: Easy Dip + Fixings

We had a chocolate fountain at our women’s retreat this spring. I’m thinking, if it can be pulled off there, where we had no access to a kitchen, it could be pulled off just about anywhere. Being that we were setting up in a building out in the woods, with running water being about our only kitchen convenience, I streamlined the goodies used- it was easy to rinse strawberries and set out boxes of this and that, and it worked. Minimal fussing, maximum enjoyment!

Previously, I had used another pretty easy approach, letting the oven warm some of the chocolate mix, which helped me to avoid having to babysit the stuff (stirring it regularly in a double boiler and all that). I added the remaining ingredients after 30 minutes, giving it another 30 minutes in the oven. It just took one good stir, and it was ready to pour into the machine.

This most recent time, I used a crockpot to warm the ingredients. No extra stirring really (except at the end). After an hour or so, it was ready to pour into the fountain. And get eaten up. Yum! (See bottom of page for that recipe.)

Warm ingredients in low-heat oven first, for easy chocolate fountain

Chocolate Fountain for 50

Use more or less dark chocolate, according to taste. Serves around 50.


  • 1/2 c. + 1 TBS. coconut oil
  • 3.6 lb. chocolate chips (part dark, broken into pieces, if desired)
  • Optional:.2 TBS. cocoa butter, chopped

Add coconut oil and about half of the chocolate in a big bowl and warm in a 170° oven*for 30 minutes, until melted. .Use: > 1/2 c. + 1 TBS. coconut oil > About 5 c. (1.80 lb.) chocolate chips > Optional: 2  TBS. cocoa butter, chopped

Stir well. Add the remaining chocolate chips (about 4 1/2 c.) and warm in oven again for another 30 minutes.

Pour into machine, according to directions. Make sure it’s very, very level.

Serve with pineapple, angel food cake, strawberries, pretzels, marshmallows, etc. If using bananas, add lemon juice to protect from browning.


Easy Chocolate Fountain for 70, Crockpot-Style

It’s suggested that 4 lb. should serve 50 or so. For our event, 5 lb. served 70 ladies.


  • .62 coconut oil
  • 5 lb. chocolate chips (part 70% dark, broken into pieces, if desired)
  • Optional: .15 lb. cocoa butter, chopped
  • Five 2-lb. pkg. fresh strawberries
  • 1 lb. pretzel sticks
  • 1 box graham crackers
  • 1 bag marshmallows
  • 1-2 angel food cakes

Melt all ingredients in crockpot; on high, it may take an hour or so, with some stirring, and supervision to be sure it doesn’t get too hot. On low, it may take two hours. Use: .> .62 coconut oil > 5 lb. chocolate chips (part darker chocolate if desired) > 15 lb. cocoa butter, chopped

Pour into machine, according to directions. Make sure it’s very, very level. The machine will hold 4 lb. of chocolate (or a bit more), so leave some of the chocolate in the crockpot, to replenish later, if necessary.

Serve with favorite accompaniments.

Chicken, Shake n’ Bake Style

This has been my go-to recipe this month. We’ve had different groups over for dinner, and it’s been a hit each time. Plus, Tom and I like having the leftovers.

Also, I’ve been using the extra artisan bread I’ve had on hand, which works perfectly. (That starter’s such a slave-driver, as I have to keep making bread so my starter stays fresh and happy. Am I saying I’m a slave to this bread-making? Well… maybe a little…)

Any drippings and other goodies that are left in the pan are mixed into any veggies I’m grilling up at the time. SO yummy.

Use leftover bread for bread crumb/parmesan/herb mix on this baked chickenOf course this chicken is healthier than its cousins in the manufactured-mixes and fast-food departments. Plus, I can use free-range chickens.

And, this is baked, not fried, so no one has to mind the pan!

Serves 6-8

  • Favorite pieces from whole chicken (thighs, wings, drums, breasts) (about 4 lb. net)
  • 2/3 c. melted butter
  • 1/2 c. Dijon mustard
  • 1 1/2-2 c. bread crumbs
  • 1 c. Parmesan cheese
  • 1 TBS. onion flakes
  • 1 TBS. paprika
  • 1 TBS. dry oregano
  • 2 tsp. salt

Preheat oven to 350 degrees.

If using whole chicken, cut into pieces, saving the back side for chicken stock, if desired. Set chicken pieces aside; about 4 lb.

Melt butter, add Dijon. Stir vigorously until smooth. Use: > 2/3 c. butter > 1/2 c. Dijon mustard

A piece at a time, brush pieces with the Dijon/butter mix, then dip in the Parmesan/crumbs/herb mix, then set in iron skillet.

Bake 40 minutes to 1 hour at 350 degrees, until done. Save the drippings for flavoring grilled veggies, served on the side.

Chunky Chocolate, Healthy Style

The Chunky Song left quite an impression on my husband and me, as young kids in the sixties. Here’s a link to a clip of the old ad, complete with the “Open Wide for Chunky” song. Cracks me up.

But seriously, they were on to something with that old-fashioned confection. It used to contain chocolate, apples, grapefruit, raisins, cashews and Brazil nuts. Yum- good stuff! And Brazil nuts’ll even give you a good dose of your daily selenium!

The recipe changed when Hershey’s company bought it- they made it with peanuts, raisins, and of course chocolate. (Not to mention a few chemicals- artificial flavors, soy lecithin, TBHQ and Citric Acid). I suspect that they found this recipe to be cheaper. More profit. The American way?!

Years later, now I want a healthy version of a Chunky! Plus, I felt bad for my husband, who never wanted to imbibe in the unsweetened (and very expensive) chocolate I was getting at Trader Joe’s.

This recipe for bittersweet chocolate is a good alternative to the recipe below, since it uses cocoa powder, which is easier to deal with. I’ve also posted a Coconut Bark recipe here. And this Cocoa Nib Fudge is a previous incarnation of the recipe below. But I tweaked the recipe, and love this new version best. If you have cocoa nibs on hand, the following recipe is perfect.

OK- it’s starting to seem like I’m a little obsessed with chocolate! Well, it does make me happy :). Maybe it makes my brain better too- they say the MCTs in coconut oil are great for us!

Oh, one catch with cocoa nibs (“cacao nibs” to be exact)– something like a Champion juicer works well to grind up those nibs. I’ve used the Vitamix dry blender, but even that doesn’t puree them completely. The Champion does a decent job of it. And that thing lasts. I purchased mine back in 1982 while working at a health food store. It still comes in handy when I’m juicing loads of juice for kombucha or for an occasional cleansing fast. It is a good investment!

I mean, I just don’t have a giant milling stone like the commercial chocolate companies have, nor the time to let the stuff whir around for hours on end. So–the Champion juicer will do for me.
Healthy Chocolate- as Bittersweet as You Want!

This makes a great alternative to other chocolate options containing refined sugar. Satisfies my chocolate cravings, and is pretty nourishing too!

Makes 2 lb.


  • 1 1/2 cup raw cacao nibs
  • 1/2 cup coconut oil (part butter or cocoa butter if desired)
  • 1/3 c. palm sugar (or 1/4 c. honey)
  • 1/4 tsp. salt
  • 1 tsp. vanilla
  • 1 c. macadamias
  • 1/2 c. dates, pitted
  • 1/2 c. raisins

Toast in oven at 375 degrees for 10 minutes in iron pan; stir once. Turn oven off and let finish toasting for 10-15 minutes more: > 1 1/2 c. raw cacao nibs

Process toasted cacao nibs (ideally in a Champion juicer; next best is Vitamix dry blender) until quite smooth. Add and process again (or run through Champion juicer again): > 1/2 c. melted coconut oil

In a big bowl, mix together with: > 1/4 c. palm sugar > 1/4 tsp. salt > 1 tsp. vanilla > 1 c. macadamias > 1/2 c. dates, halved > 1/2 c. raisins

Spread in loaf pan, then refrigerate overnight.

Turn the solid fudge mixture out onto cutting board (run upside-down pan under hot water if necessary). Cut into slices; will last in refrigerator for a month or two.


Strawberry Mousse in Chocolate Cups

I think I can talk myself into this dessert for Tom and me for Valentines’ Day. Because… strawberries are good for you! And chocolate’s good for your mood! Forget it- you don’t have to talk me into this- I’m eating it anyway 🙂

Strawberry Mousse in Homemade Chocolate CupsI’ve gotten to like frozen strawberries- I suspect the fruit is harvested closer to peak ripeness, unlike fresh strawberries, which often are quite flavorless! (Even the organic ones…)

For a faster dessert, forgo making the chocolate cups, putting the strawberry mousse in a pretty parfait glass instead. Either way, delicious!

Makes about 4 servings mousse, but the chocolate will make 8 or more chocolate cups.


  • One 12-oz. pkg. frozen strawberries, thawed
  • 2 TBS. sugar
  • 1 1/2 TBS. water
  • 3/4 tsp. gelatin
  • 1 1/2 c. cream, whipped
  • 1/2 c. chocolate chips
  • 1/2 TBS. butter
  • Foil cupcake liners

Easy Strawberry Mousse w/frozen berriesPrepare chocolate cups for this dessert, or skip this step, putting the strawberry mousse in parfait glasses instead. For the chocolate cups, gently heat in double-boiler (or microwave just over a minute): > 1/2 c. chocolate chips > 1/2 TBS. butter

Use foil from foiled cupcake liners, and spoon/spread melted chocolate inside to coat, making 8 or so cups. Refrigerate the cups until the foil can be carefully peeled away.

For the mousse, puree in blender until smooth: > 1.30 lb. frozen strawberries, thawed > 2 TBS. sugar

Soften gelatin by sprinkling it over water. Let sit 2 minutes, then heat (or microwave) until melted. Use: > 1 1/2 TBS. water > 3/4 tsp. gelatin

Mix the strawberry puree and the “melted” gelatin together. Whip cream: > 1 1/2 c. cream, whipped

Fold the whipped cream into the other ingredients.

Dollop into prepare chocolate shells, or special glasses or bowls. Refrigerate several hours, until firm.