Elder flowers are the fragrant flower that comes before the elder berry. They are sweet like a rose yet distinct in their specific nature, divinely scented and begging to be infused in desserts and sweet drinks alike. The elder plant is found all over the world, though most abundant in North America. Elderflower also has medicinal uses, it’s anti-viral, anti-bacterial properties help ward off illness and strengthen the immune system.
“Research in Ireland showed that elderflower extract was effective in killing many common hospital pathogens, including methicillin-resistant Staphylococcus aureus (MRSA)1. This study gave scientific proof of elderflower’s antibacterial properties against most gram negative and gram positive bacteria tested that align with traditional medicine uses of the past. Further study of elderflower components showed the potential for antiviral and anti-inflammatory benefits as well.”
Be advised to only use the white flower, fully separated from the stems, the stems and leaves are toxic but the flowers are deemed safe and edible.
Use Elderflower Syrup in…
creamy desserts, such as, panna cotta, or creme brûlée
Yeah I know it sounds weird and sort of nasty but trust me, my friends, these sweet potato brownies are sooooo good! Believe me, I was skeptical, I’m one of those people that thinks marshmallows on mashed sweet potatoes is a thanksgiving abomination. However, the old saying rings true, what ever grows together, goes together. Yams and cacao come from the same places and they mingle just beautifully. You will be able to fool your homies with these stellar, moist and healthy brownies. Instead of sugar we are using naturally sweet dates and no need for heavy cream and butter because the smooth sweet potatoes cover that department too.
A cool wind blew through the mountains today, carrying memories of those long days spent wondering what the wind was. I crunched some leaves as I sat beside the river and remembered my affinity for such things, simple pleasures. Memories of this wind only brought me back to a simple time where the future and the past didn’t exist. I look at my baby boy, and I remind myself constantly, all I have is this moment, this moment is all I have. When my nose floats over his head and catches that most sweet smell. It won’t last forever, he won’t let me smell his head when he’s a grown man, or maybe he will if I do a good job.
I am doing a good job in life, if I can taste every bite, without worrying what the next bite is going to taste like.
Thick hot day, the kind that melts you and makes everyone feel heavy. Lets go for a walk up to a friends, he suggests. Are you mad? I’m not walking anywhere but the beach. Yes, that kind of day. Even the car hating little one sleeps soundly. The kind of day where all you can do is try and keep it all together, and not fall asleep at the wheel. And come home to crave smoky BBQ ribs and brownies for dessert. But not just any old ribs, and certainly no typical brownies. Chug onwards, and give up on sleep, it’s for sissies anyway. The pressure of the harvest is on and mid-vortex-internet-suucubus overtaking you, a thought, that those saskatoons will fade before you know it, and their plumpness begs to be picked. Proud of my speed, you learn to pick fast when your baby is screaming and mosquitos feast upon your flesh. 4 L bucket – 7 minutes, I think it’s time to quit my day job.
I’ll tell you something, this is the first time I’ve ever made ribs of any kind. I saw these local organic baby back ribs at the market and in a rush just grabbed them (my brain doesn’t work on logic at the market) hardly knowing at all what to do. My mom made ribs for us, they were good, but not this good, sorry ma. I did my homework, checked out some rib recipes around the net and got the basic gist that low and slow is essential, and like all things, a good sauce. I wanted something classic, yet refined, out of the ordinary, yet still lip smacking good. The berries call to me, and I remember their plump abundance sitting on the counter, waiting to be transformed. This sauce consists of ample saskatoon berries which could be swapped out for blueberries, shadbush or huckleberry. Along with raspberries, and some black raspberry (a cross between a blackberry and a raspberry). Feel inspired to use whatever is most available to you, the more wild, the better. Even cherries would work well in this recipe.
Be prepared to never want these bumble berry BBQ ribs to end, don’t be like me and use only 1 rack of ribs for 2 people, I could’ve easily eaten a full one to myself. J was literally ticked that I only made 1 rack, but how was I to know they’d be so good. Beginners luck I suppose…
1 scotch bonnet pepper, very finely minced, or a habanero or jalapeño for less intense spice
1 Tsp coconut oil or other fat
Instructions
Preheat oven to 300F.
Combine spices for the cajun seasoning, salt and pepper.
Cover the ribs with your dry rub mixture. Optionally you could let the ribs absorb the spices overnight.
Cook, covered with foil for 2 hours.
Add the berries and water to a small pot and heat to a simmer until the berries have released their juices.
In a separate pot or pan, heat the oil and add to it the garlic and onions, sauté until translucent and aromatic. Add the paprika, Worcester sauce,vinegar and the hot pepper.
Strain the berries in a fine mesh strainer or cheesecloth, add the juice to the other pot with the onion.You can use the berry pulp in smoothies or baked good.
Bring the mix to a simmer and turn off.
Heat oven to broil and uncover ribs from the foil, smother them in BBQ sauce and broil for 5 mins.
These pickles are infuriatingly beautiful. Our distinctly red exterior white interior radish has made love with it’s brine and they have become one. Why am I always giving vegetables human tendencies? Probably the same reason everyone I meet gets associated with an animal. I’m a pro at this, go ahead send me your photo to analyze, not my fault if your totem is a turkey. My infant son has no animal, so far hes gone from alien to peanut. Really why do little babies resemble peanuts SO. Much. I digress. Love these purdy pink pickles, they are some special and unique. Coriander, all spice, habanero chile. Zing! Jamaican jerk spice inspired pickles to the core. I hope you love them as much as I do, and desire to eat them on everything. They are quite satisfying with any fattier cut of meat or something rich and cheesy.
Apple cider vinegar was my choice as it is so healing and delicious. In the past when I was vegetarian I suffered from low HcL (hydrochloric acid) which is the healthy stomach acid that does the great initial job of breaking down our food. Funny enough, the condition of acid reflux is typically cause by low HcL. Products like (insert chalky sweet candy like substance here) actually exacerbate the condition and make matters worse over time. The best remedy is truly, apple cider vinegar, with each meal until your stomach acid is able to regulate itself to a point where you don’t experience the reflux effect. Tantalizing stuff right? Long story short, that’s just one of the therapeutic uses ACV has.
Now I know you must be wondering if you could pickle these using the wild fermentation technique, aka, substitute vinegar and sugar for a salty brine and allow to ferment at room temperature for several weeks, resulting in a delightfully probiotic super powerful veg substance. The answer is yes. But you need to consider the intensity of the spices won’t be quite the same since they aren’t heated in any matter. However an equally flavourful addition would be some fresh garlic and pepper corns or caraway seeds or hot chilis. Today I am hooking you guys up with 2 recipes for these spicy pickled radishes, one wild-fermentation version and one quick pickled vinegar version, yeehaw!
Mix together the water and salt until the salt is dissolved, mix in habanero.
In a large mason jar or 2 smaller mason jars, add the radishes, distribute the peppercorns evenly.
Cover with the salt water brine mixture, leaving a bit of space at the top but making sure the radishes are completely covered with brine.
My habit it to bang the bottom of the jars on a table a few times to force any air bubble to rise to the surface. Seal well and allow to sit at room temperature anywhere from 2 days to 2 weeks. Check them often to taste and see if they are "ready" for your palates perspective.
Okay so there are a zillion different paleo brownie recipes out there folks, but trust me, this one is the simplest. Simple is good. Simple is chewy in the middle and crispy around the edges. Simple is almond butter, not tapioca, arrowroot and flax made into an egg swirl. Yes this recipe is sure to delight the simplest of happy folks.
I know you have that friend who grows the hugest 10lb zucchinis that win every year at the fall fair. Maybe you are that friend. In any case, this is the time of year where there is more than enough zucchini going around. What elso to do than to make zucchini chocolate cake, the children will never know, muahaha. This cake is so epic, Sonia never ceases to amaze me with her indulgent paleo creations and the photos are to die for! I just want to pick that cuisinart up right now and lick it clean.
This is a great secret of many a health nut out there, avocado and chocolate are stunning together. The creamy richness and healthy fats in the avocado, take the cocoa to the next level, plus you’ve just created a powerhouse of nutrients. Pretty sure that’s what Mike was going for when he created this delightful summer treat. I would eat this in all it’s variations- popsicle, pudding, fudge, you name it.
ps.haha “Just imagine what would happened if ice-cream was served during Congress hearings. No more
contentious public battles; only bargain and compromise. Politicians for sure wouldn’t be able to talk so much with their mouths full of ice-cream. ”
Some people hate chocolate and orange, and some love it. Personally I’m in the latter category and proud of it. If someone gave me a box of these gorgeous little truffles I would either run away and eat them all, or share with all chocorange haters and convert them instantly. Cause these aint no Terry’s Chocolate Orange folks.
These are lovely and filled with an air of celebration. Imagine these were what children brought to school on their birthdays? How awesome would that be. I was driving home today and a few young girls in the community had a cupcake stand, gah, cutest thing ever.
Sweetened Condensed Coconut Milk? Good God, tell me you’ve tried this. Tis the goo of the gods. But really all sorts of grandma style recipes calling for condensed milk can now be converted or “paleoized” as the primal desire would state. This giant cookie bar is magic because it contains all good things, nuts, seeds, coconut and chocolate layered to perfection.
I remember the first time I had nutella (who doesn’t?) it was a revelation in my hazelnut free world, and supposedly healthy! The amount of backpackers I’ve met who always carry a jar of nutella with them is astounding. There’s just something about the combination of chocolate and hazelnut that makes people go bonkers. Nutella has been around since the 60’s, can you tell me which came first, ferraro rocher or nutella? This paleo version is a new and improved junk-free version. Love it.
Quintessential chocolate chip cookie recipe-check! These are so yummy, and super simple, again almond butter showing it’s amazing prowess in making chewy perfect treats. The flaked sea salt is not only beautiful but pries out all those rich flavours for our taste buds to fully experience.
Dang, what a splendid way to enjoy summers blackberries. Without added sugar and totally vegan and paleo, this would be a perfect summer birthday cake. Fudgy oozy gooey goodness doesn’t always come easy when GF and vegan but these guys nailed it, with cute baby eating chocolate photos and an avocado chocolate icing to boot.
Creamy cashew goodness on the inside wrapped in a magic shell of crunchy chocolate lovin’. These bars are super easy to whip up, and amazingly nutritious. Did you know a handful of cashews is the therapeutic equivalent to a dose of prozac. Good reason to enjoy the awesome ice cream bars.
This is the sort of thing I would devour after an epic yoga session or high intensity workout. High protein, enzyme rich, easy to digest and energizing. These babies are loaded with sunflower seed butter and pumpkin seeds which are high in zinc. If you’ve ever been to GNC and seen those ZMA (zinc,magnesium,B6) supplements, these bars equal the whole food equivalent.
Um, holy eff. Fabulous dairy free, vegan, and oh so gorgeous. With the power vested in me I officially rename Michelle the un-Dairy Queen because this is way better than any typical banana split. Plus it’s free of added sugar!
A sweet little spinoff of chocolate covered strawberries, these little red jewels are filled with a luxurious avocado and banana sugar-free chocolate sauce. Easy to make and a great nosh to satisfy your sweet tooth.
Raspberries are everywhere right now, and we need to stuff our faces with them while we can. Since razzies and chocolate are meant to be together, this full power, dreamy recipe for layered chocolate raspberry slices should be one of your go to raspberry recipes.
These uniquely flavoured crunchy roasted spicy chocolate cashews would be an excellent addition to any trail mix. Everyone’s a sucker for flavourful roasted cashews.
What are your fave chocolate recipes? Let me know, I love hearing from you 🙂
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Hey I'm Chantelle, my alter ego would be a mermaid if I wasn't such a terrible swimmer. I love writing authentically and cooking in my pyjamas. My favourite pastimes include eating avocados, travelling the world and hanging out with a toddler.
