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Gluten-Free Cherry Clafoutis

Gluten-free dessert is solved. A luscious cherry clafoutis, no sugar.

My cherry clafoutis has a little secret. Well. Two secrets. Wait. Actually, three. At least. It's a clafoutis bursting with secrets. But first, I must mention something.

Are you listening, Darling?

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FAQs - Your Questions Answered

Well, I gotta say that all you readers out there seem to be very interested in the life of Sarah B - education, lifestyle, diet, workplace…whew! I am struggling to keep up with all the questions, so I thought it was time to start an FAQ page. And since I am on my annual juice fast this week, I really need to get out of the kitchen!
I hope this answers the bulk of your inquiries - my husband is getting jealous of my computer.

Why did you start My New Roots?
I started this blog because I wanted to share the incredible knowledge I had received through my education in Holistic Nutrition. I discovered so many things that I believed needed to be public information, not just for those who can go to school to study in this field. I wanted to set up a non-biased space for people to come and learn about how to take better care of themselves through diet and lifestyle, as I have seen immense changes in myself since making little, positive changes every day.
I was so tired of being bombarded by self-interested media and half-truths about how to look after myself, and I knew I wasn’t alone. Since my education was almost like a user-guide for my body, mind, and spirit, I thought it was time to spread the word! When I discover something new I am simply too excited not to share! We’re all in this together – let’s help each other be the best we can be! (Yes, I was probably a cheerleader in a past life).

What is your Education?
I am a Holistic Nutritionist and Certified Nutritional Practitioner (CNP). To obtain this accreditation, I attended the Institute of Holistic Nutrition in Toronto, Canada. IHN is a private college that offers an intensive 1 year full-time or 2 year part-time program based on a university-level curriculum with locations in Ontario and British Columbia, Canada.
Students graduate with a diploma in Applied Holistic Nutrition and have earned the designation of Certified Nutritional Practitioner (CNP), with full qualification to receive the Registered Nutritional Consultant Practitioner (RNCP) and Registered Orthomolecular Health Practitioner (ROHP) designations.

I really loved this school because of its incredibly diversified curriculum, and the education I received gave me a great springboard to continue in my own way. You do need to be certified to practice legally as a Certified Nutritional Practitioner (not a dietitian, as you may know). A word of caution: you will not be recognized by the medical community with this designation, so if a private practice is what you're looking for, go for it. Even if you just want the information for yourself, it is truly the best year of education you'll receive about your body, mind, and how to take care of yourself in a holistic, natural way.

Since I lived in Canada at the time I took my education, I really don't know anything about the schools in other countries. You'll have to look up CNP certification programs if you live elsewhere.

What exactly is Holistic Nutrition?
The best way to define Holistic Nutrition is a health care system based on integrating the physical, nutritional, environmental, emotional and spiritual components of someone’s life. It emphasizes personal responsibility and a cooperative relationship between practitioner and client. Working with both the diet and lifestyle, I help people return to a state of healthy balance and well-being.



How did you start cooking?
When I moved from Toronto to Copenhagen I found out that I couldn’t legally practice, so I wrote a list of the jobs I really wanted to do instead. Without thinking about practicalities or what was “realistic”, the one thing that kept coming up was cooking. What?! “I am not a cook”, I kept saying to myself. “I have no formal training, no experience besides making food for myself and developing recipes for My New Roots, so how in the world can I expect a restaurant to hire me based on the fact that I like to fool around in the kitchen?” I finally got sick of doubting myself, realized it was clearly what I wanted to do, so I pulled up my socks and headed out to every single veggie-friendly restaurant in the city.
Well, sure enough, someone took a chance on Sarah B. In my interviews I just let my honest passion for food and learning shine through, so of course I got the gig. Of course.
I am now working at two restaurants, and every day I have the complete honor of feeding people delicious, whole foods, and opening their minds to the fact that healthy can taste amazing! Looking out over a packed house with everyone eating the food I have put so much love, intention, and energy into gives me goose bumps every time. I know they leave feeling better than when they came in, and I have played a small part in making their day a little brighter and their bodies a little healthier.

How did you learn how to cook?
I taught myself. See answer above.

What is your food philosophy?
A lot of people want to know “what I am” – vegetarian, vegan, raw foodist, fruitarian, macrobiotic…guess what? I am a person who eats!
My food philosophy is this: I hate labels. They stink. They force a person to define themselves in very rigid terms, beat themselves up if they suddenly eat something that doesn’t fit that definition, and I know I never want to have to label what “kind” of diet I subscribe to. Being dogmatic about anything, for me, just doesn’t work. Being flexible does. Yay.

I eat almost entirely organic food. My diet consists mainly (like, 99%) of vegetables, fruits, whole grains, beans, lentils, nuts, and seeds. I probably eat an egg once every couple weeks if the mood strikes me, and sometimes I will enjoy some goat or sheep dairy in very small amounts. You’ll even catch me nibbling on a freshly caught fish once or twice a year at our summerhouse (if I know where it came from, who caught it, and that it was killed humanely, I’m game. Why not? There is nothing like a fish straight out of the ocean!)

The only label I’ll slap on myself is “whole-food-lover”. Nothing makes me feel better, think better, and look better than whole foods! And the big bonus? I never count calories or worry about my weight because I know that if I eat this way, my body will be in a perfect state of balance and health, naturally.



What are some tips you would give to other food + health bloggers?
I get this question a lot, which kind of makes me laugh because I don’t feel very qualified to answer, but I’ll take it as a huge compliment! Depending on the reasons that you blog, or “where you want your blog to go”, here are my top three pieces of advice:

1. Don’t give up. You will undoubtedly come to a point where you think: No one is reading this. Nobody cares. This is so much work. What’s the use? But I urge you to keep going. It has been three and a half years of non-stop blogging for me. Most of the time I feel totally inspired, excited, called to keep on keepin’ on. Some weeks, I want to just throw up my hands and forget about it, but I don’t. My perseverance has paid off so, so much, and I know that I am finally making a difference, however small it may be.

2. Get a good camera and learn how to take beautiful pictures. Food blogging is no longer just about the recipe – you gotta have the images to draw people in. Since I invested in a DSLR, things have really taken off and my photos are much better than they used to be (have you been back in the archives to my first year of posts? Actually, don’t look!). Use natural light whenever possible. Beautiful food can suddenly look crazy-gross with a flash or under fluorescent light.

3. Reach out. Get your recipes on as many other sites as you can (Tastespotting, FoodGawker etc.). Use Facebook (something I am still adjusting to!), Twitter if you like. It’s all about getting your blog to reach as far as it can in as many different platforms as possible.

Are you currently accepting clients? Can you work with me over the internet?
The way I work is this: if you have a health goal or specific concern, we can have a consultation, then I will decided whether or not to accept you as a client. It really depends on your issue, and I need to be fair in assessing whether or not I think I can actually help you. This is in everyone’s best interest.
That being said, I much prefer to work in person, face-to-face, and I take on very few cases - I am a pretty busy girl!

If you email me about a personal health issue, I may answer, but don’t count it. Please understand that I don’t love giving out advice over email if I don’t know the entire extent of your problem and health history. Again, if you want me to consider you for treatment, email me about that instead.



How did you start writing for other publications?
The other publications I write for, both on a regular basis, and one-offs, have contacted me because they have found my blog through the grapevine (thus the importance of reaching out to other sites, and never giving up!).

Do you charge for writing articles and photographs?
Yes. If you are interested in hiring me to write an original article and recipe with photographs, contact me for more information at: sayhello@mynewroots.org

Where do you work in Copenhagen?
It’s a treasure hunt! Come and find me….

Do you make money through your blog?
Nope. I do it because I love it. And doing what you love is the whole point of living, right?

*** On a final, yet very important, note I just need to say that I am BLOWN AWAY by the comments and emails you’ve been sending me lately. Like, you actually taking time out of your day to send some love my way? Ridiculous! It means more than you will ever, ever know. You keep me going post after post, motivating me to continue. I have a lot of love for this community we’re building together, and I promise to continue giving you the best that I can, every day.

In love and gratitude, always,
Sarah B

Gluten-Free Frittata with Brown Rice Penne

Gluten-free pasta frittata made with brown rice penne.

Summer is officially upon us- allegedly. And by us I mean those of us calling the Northern hemisphere our home. See? I didn't forget you lovely readers from the topsy-turvy land Down Under, strapped to snowboards or skiing the snowy slopes of Victoria in need of steaming mugs of soup and plates of comfort food. I know it's winter for you. I get it. I do. I'm chilly, too. I've got Popsicle toes. And just so you know I'm not pulling your leg, Mate, I'll let you in on a little secret.

I'm not sporting a bikini these days, either.


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My Favorite Gluten-Free Summer Recipes

Cook It Up Summer!

Make it fresh, fast, and light. Just in time for Summer Solstice, these hand-picked favorite gluten-free recipes celebrate the abundance of local ingredients and garden-glorious taste. Kick up your warm weather meals with local fresh herbs, tender salad greens, lime infused guacamole,  protein rich hummus, and sparkling pesto. Simple grilled fish, colorful stir-fries, and bright quinoa salads  make for light and easy meals, perfect for picnic style get-togethers. Strawberries, blueberries and peaches inspire cobblers, cakes, and dairy-free ice creams everyone will enjoy.

Eating gluten-free couldn't be simpler. Or more fabulous.

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Green Queen Barley Risotto at Blogpaper Magazine

Blogpaper is a brand-spanking-new fashion and lifestyle online magazine out of Denmark. They asked me to be a part of their premier issue and come up with a fresh spring recipe. My heart said: risotto, my head said: risotto makeover.

To see the recipe for Green Queen Barley Risotto (yes, I made risotto with barley! Soooooo yummy.) and accompanying article, go here, flip to page 12-16. And don't worry! It's all in English! :)

Peace, Sarah B

Registry Workshop 4.5.0 32-64 bit Multilingual

Advanced registry editor without installation.

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English, Bulgarian, Dutch, French, German, Italian, Japanese, Korean, Polish, Spanish, Russian, SimpChinese, TradChinese.

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Gluten-Free Whole Grain Olive Bread

Crusty, fragrant gluten-free olive bread, warm from the oven.

Giving up bread is hard. Bread is basic. Almost a need. Like air. Like breathing. It is both routine and celebratory. Prosaic and divine. A simple, torn-off hunk of good bread embodies a deep sense of nourishment, for body and soul. The bewitching mix of a handful of flour, some yeast, some salt, some water.

Stir. Knead. Rest. Bake.

And as if by magic, this warm and fragrant alchemical creation called bread appears. And all is right with the world.


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Fattoush Salad with Za'atar

If a salad you were to punch you in the face with freshness, it would undoubtedly be Fattoush.

What does that even mean? I don’t know really, it’s just the most visceral explanation I got for something so ridiculously refreshing that it feels like your insides just took a shower in barely-melted icebergs.
In my opinion, this is “the” summer salad. Showcasing the season’s best produce, its high-water-content veggies get their cool on, while the herbs brighten things up with breezy greenness. Top it all off with a magical sprinkling of za’atar and you got yourself one crazy-clean flavoured dish that puts your taste buds on the next train to fresh town.

Although it is a well-known Lebanese dish, I actually ate my first plate of this tasty delight in Los Angeles, of all places. My friends and I often patronized our off-the-cool-map restaurant in a strip mall because the food was really, really delicious (but also because we could all find something on the menu to suit us – not always the easiest thing!). The fattoush salad serendipitously arrived at our table one day (I can’t even remember ordering it) and lo and behold, I got a taste of the light. What is this incredible stuff?! So lemon-y. So herbalicious. So clean and cool and collectively crisp! And sprinkled with some very tangy red stuff that I later learned was sumac – pure love I tells ya. The whole thing is a plate of genius.

Fattoush salad typically combines summer veggies, a whack-load of fresh herbs, fried pita bread, and za’atar – a sesame and sumac-based topping that gives fattoush its distinctive zingy flavour. As a dish it is totally fresh and satisfying, perfect for a light, summer afternoon lunch, but can easily be made into a meal with the addition of chickpeas or beans, and maybe a few olives thrown in for good measure. I would liken fattoush to Greek salad, but the thing that really sets it apart is the za’atar – almost like a magical genie-in-a-bottle!



Za’atar – Flavour Genie in a Bottle!
For some reason, all I can think about when I hear the word Za’atar is the rapping genie Shaquille O’Neil played in the film Kazaam (I never saw this movie, I promise). But not unlike Shaq, this genie totally brings the flavour, minus the bad rhymes.

Za’atar is based on sumac (rhus coriaria), a spice that comes from the berries of a wild bush, which grows in the wilds of Mediterranean, especially in regions like southern Italy, Sicily and parts of the Middle East, notably in Iran. Sumac is an essential ingredient in Arabic cooking, as preferred to lemon for sourness and astringency. Not to be confused with its relative poison ivy (rhus toxicondendron) this variety is non-poisonous and has a dark red burgundy color. When the berry is dried and ground to powder, it has a nutty texture and a tart, sour lemon-y taste. This is how you will see it in stores, in its ground form with a deep reddish brown colour.
You can purchase sumac at most ethnic grocers and spice shops.

Aside from just being a tasty treat, sumac has many delightful health benefits. For example, the deep pigments found in the berries are due to the high concentration of anthocyanins, those are the very special compounds, which exhibit antioxidant action. Anthocyanins help to decrease the risk of heart disease and cancer. They may also aid in the prevention of macular degeneration by protecting the eyes from free radical damage, increasing circulation and stabilizing collagen structures (which hold tissues together). You can also find anthocyanins in foods such as blackberries, blueberries, black rice, grapes, and açaí.
Sumac herb can also help in the treatment of common digestive disorders, including stomach upset, acid reflux, constipation, feverish symptoms, and irregular bowel movements. It is believed to contain both antimicrobial and antioxidant effects.



As I mentioned earlier, fattoush typically includes a generous topping of deep-fried pita bread, of which I will pass, thanks. My version uses raw flax crackers simply crumbled up to add some crunch and texture. This gets the job done, and in a far healthier way. You could also use whole grain flatbread or crackers, or simply toast up a pita and skip the oxidized fats. Yay!
Also important to note – the herbs in this salad are not simply a garnish. As you can see from the amounts I’ve called for, they are in fact an integral ingredient to the traditional fattoush. Think of the herbs as you would lettuce, and remember that they too boost this salad’s nutrition profile, big time.

Fattoush Salad
Ingredients:
2 medium cucumbers, with skin
3 cups chopped tomatoes (I used a combination of cherry, plum, and grape tomatoes)
2 red bell peppers
1 large red onion
3 green onions
1 cup chopped flat-leaf parsley
¾ cup chopped mint
raw flax crackers, flatbread, or toasted pita

Directions:
1. Wash, prepare, and chop all veggies into bite-sized pieces. Wash, spin-dry herbs and chop. Place in a large bowl.
2. Pour dressing over salad, stir, and let stand for at least 30 minutes at room temperature to allow the flavours to meld.
3. Right before serving, sprinkle generously with za’atar, crumble raw flax crackers and fold into salad. Enjoy.

Fattoush Salad Dressing
Ingredients:
¼ cup extra virgin cold-pressed olive oil
¼ cup freshly squeezed lemon juice
zest of 1 lemon (organic, un-waxed if possible!)
1 tsp. raw liquid honey or maple syrup
2 – 4 cloves garlic, minced
a couple pinches of sea salt
a pinch of black pepper

Directions:
1. Put all ingredients in a jar with a light-fitting lid and shake.



Za’atar
You can make a raw version of this amazing topping by using raw sesame seeds. But to really bring out the awesome nutty flavour in these little guys, lightly toast the sesame seeds in a dry skillet over medium-high heat until they start to pop. Remove from heat and let cool.

Ingredients:
¼ cup sesame seeds (raw or toasted)
¼ cup sumac
2 Tbsp. dried thyme
1 Tbsp. dried oregano
(This is a good “starter amount”, but feel free to double, triple, quadruple the recipe if you want more za’atar!)

Directions:
1. Combine all ingredients in a bowl.
2. Funnel into a glass jar and store in a cool, dark place.

After making my own za’atar, I’ve come to regard it as a real flavour booster for just about any dish! My favorite so far is sprinkling it on an avocado sandwich, but it’s also lovely with eggs, dashed on hummus, steamed brown rice with veggies, even on a savory breakfast porridge – I kid you not.
Throw it on your next meal and see how za’atar wakes it up! Kazaam!

Friday Eye Candy: Farmers' Market, Strawberries, and a Peek at My Beach Path

Organic strawberries make gluten-free luscious and beautiful.

I have been sitting here in my chair, as bone quiet still as a nun in a pew at midnight, with nary a poetic turn of phrase in sight. I am trying to conjure words for strawberries. And summer. And the newly minted sensation of actually, finally, living by the sea. I keep thinking about breathing- because the ionized ocean air is so sexy gorgeous you could eat it with a spoon. And because for the first time in a long, long time I can feel myself uncoil a bit and allow a long, soft exhale to trail into the stream of salty wind that whistles through the crack of an open window above my bed as I blink awake to the whoop of a sunrise surfer ripping his way down a foamy curl. His joy is infectious. And I smile. And yawn.

The word gratitude comes to mind.

Not to mention, abundance. This week's farmers market was indeed abundant, tumbling wild with the jewels of summer. Boxes and boxes of fragrant strawberries. Buckets of cherries. Crates of plums. Potted herbs and June blooms- peonies and Japanese iris. So I offer you eye candy today. The gift of color. And ten gluten-free strawberry recipes to inspire your weekend and get you in the mood to whoop.

It's summer. Live a little. Get juicy.


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Picnic-Perfect Drinks at N.E.E.T. Magazine

When the editor of N.E.E.T. magazine, an "eco-friendly, grassroots style bible" contacted me to contribute to their Summer food feature - alfresco-dining fare - I jumped at the chance.

For their June issue, I developed the two totally unique picnic beverages that kick Kool-Aid to the curb: Basil Lemonade and Hibiscus Ginger Cooler. They are simple to make, sugar-free, and of course loaded with vitamins, minerals, and antioxidant power! Check them out here and flip to page 192-195 for a printable PDF of both delicious drink recipes.

Happy Picnic-ing!
In health, Sarah B.

Meatless Mondays with Martha Stewart - Rhubarb-Lentil-Sweet Potato Stew

Yea, I kind of had to make another dish with rhubarb. I may be obsessed.
This time I took the savory route, after an inspiring recipe afterthought from Michael Bittman's How to Cook Everything Vegetarian. I gave it a little Sarah B twist with some sweet potato goodness and a cilantro oil for drizzling. It's an all-together-unexpected-delight that is sure to silence the cynic in you.

In love and rhubarb,
Sarah B.

Recipe at Whole Living

Maple Sweetened Almond Zucchini Mini-Muffins

Just sweet enough, gluten-free zucchini mini-muffins with espresso.

Temptation. A to Z. Almond flour and zucchini mini-muffins sweetened only with pure maple syrup. That's right. No cane sugar. (I'm avoiding it like the plague these days, and I'm already six pounds lighter for the effort.) Almond flour and bourbon vanilla bring their subtle, natural sweetness to gluten-free muffin recipes, so why cloak it with a heavy dose of sugar? And adding a lip-smacking kiss of ginger wakes up the zucchini (which tends to fall asleep in baking recipes, due to utter lack of commitment and verve).


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HyperCam 2.25.01 32-64 bit En & 2.17.02 32 bit En-De-Fr-Hu-Pl

Screen recorder from Windows screen without installation.

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Extract and run HyperCamPortable.

Output in portable folder: if you don't want, edit HyperCamPortable.ini.

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Gluten-Free Baked Donuts

Gluten-free cake donuts with powdered sugar and cinnamon.

Apparently it is National Donut Day. But don't be grumpy, my celiac lovelies. I've got a gluten-free donut recipe for you, from the friendly archives of Gluten-Free Goddess.

For those of us born and raised on the East Coast- specifically, near Boston, Massachusetts- a certain coffee BF with a hole in the center is spelled donut. Not doughnut. Why so not-snobby casual, you might wonder? Why switch the ough to o when Boston's rep is more of a Paul Revere and cobblestones conservative town than say, oh I don't know-- maybe, rainbow flag flying West Hollywood? Dunkin Donuts is the culprit, I suspect- that ubiquitous New England coffee and doughnut chain from Quincy, MA, infamous for the tag line, Time to make the donuts! muttered by Fred the Baker in television ads for a good fifteen years.


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Green Dream Chlorella Cream

Okay, Sarah B. has got another superfood obsession on her hands and she needs you to get on the bandwagon so she doesn’t seem so insane (perhaps not talking in third person would also remedy this).

What is it this time? It’s chlorella. Yup, I’m mowing down on the pond scum. Have I sunk to a new low? Nope, I’ve reached a new high in fact, all thanks to some very green algae and no fear.

I find that most people are pretty freaked out when it comes to green things. Kale, spinach, wheatgrass juice - perhaps it’s because that colour signals “healthy”, and healthy sometimes don’t taste so good. Not that I completely disagree with ya’ll, but I think once you know how to get the green stuff down your gullet without gagging, it really ain’t so bad. How am I possibly going to convince you to eat algae? Well, I would like to think that making green things taste good is one of my fortés, and the crazy fool inside me just needs the challenge. Here we go.

What the deuce is Chlorella?
Chlorella is a single-celled, water-grown green alga that contains the highest chlorophyll level per ounce of any plant. Who cares? Well, you should.
Chlorophyll is that stuff that helps plants convert energy from the sun – think of it like “vegetation blood”, as it acts nearly the same way inside us, (and for those science geeks out there, it is molecularly structured nearly the same way as hemoglobin too! Ooh! The only difference between the chlorophyll and hemoglobin molecules is the central atom – chlorophyll’s is magnesium, while hemoglobin’s is iron. Isn’t that just incredible?! Ahem.) The benefits of consuming chlorophyll-rich foods are numerous, including slowing cellular damage caused by radiation, aiding wound healing by stimulating new cell growth, building blood, reversing the mutagenic activity of some cancer-causing compounds, neutralizing toxins such as pesticides, fighting infection, improving liver function, and it even helps eliminate mouth and body odors. Yum.

Besides being ram-jammed with good, green powers chlorella has the special distinction of containing all of the amino acids, which of course includes all of the 9 essential ones – incredible! We know that this is a very groovy thing for vegans and vegetarians because the proper balance of all the essential amino acids in the diet is required to build complete proteins in our body. FYI - by weight, chlorella is 58-60% highly-digestible protein. And while we’re on the good-for-the-vegetarians-kick, chlorella contains more B12 than liver. Liver. Boo-ya. It has the rest of the B-vitamins covered as well, along with a sizeable amount of beta-carotene, vitamins C and E, and rare trace minerals.

On the whole, chlorella strengthens the immune system, promotes bowel health, helps to detoxify the body, cleanses the blood stream, liver, and kidneys, alleviates peptic ulcers, increases oxygen to your body's cells and brain, promotes proper growth in children, fights infection, helps raise the pH of your body to a more alkaline state, promotes the production of friendly flora in your gastrointestinal tract, and even helps to counteract the fatigue and mood swings associated with PMS and perimenopause. Good news for everyone.

Chlorella is a wonderful whole food supplement to take during fasts and cleanses, as it is incredibly detoxifying. Chlorella acts as a solid support because it is so nutrient-dense without saddling the body with a lot of material to metabolize. Add it to your routine during your next juice feast!



Where can I get Green?
Chlorella is available at health food stores and natural food shops, as well as online. It is sold in tablet form, and as a powder that looks like green cocaine, and well, costs about the same (you’re after the powder if you want to make the Chlorella Cream). Yes, chlorella is relatively expensive, but think of it as extra life insurance. And maybe instead of buying yet another pair of fancy shoes, you splurge on a special treat that actually gives you something in return, besides blisters.
With chlorella, a little goes a long way. Even adding a teaspoon to a big ol’ smoothie will do you worlds of good. Yes, it’s a little pricey, but it lasts a very long time, and in my opinion, it’s worth every penny.

And how does it taste?
Darn, I knew you were going to ask that.
Ever gone down to the bottom of a lake and taken a huge mouthful of sludge? You have? Weirdo.
That’s pretty much what chlorella tastes like. But remember how I said I have a talent for making yucky green things taste good? Trust me on this one. Even your kids will be begging you for the chlorella cream, promise.



Green Dream Chlorella Cream
There really isn’t a “recipe” for this per se, but here is the basic mix that I throw together. I would start with just a teaspoon of chlorella, taste, and work your way up to your flavour tolerance. You will get used to it (gasp! Maybe even like it!) over time, but start slow and build your taste for it. Your body will tell you when you’re ready to up the ante.

Ingredients:
½ cup raw liquid honey (vegans use maple syrup)
1-3 tsp. chlorella
2-4 Tbsp. raw tahini

Directions:
1. Place honey in a bowl and whisk in chlorella until thoroughly combined.
2. Add the tahini, one tablespoon at a time and whisk. You can add as much tahini as you like, but I find the cream tends to become quite solid if I put in too much (plus it will depend on how runny your tahini is). I like to drizzle this stuff after all, not roll it into balls (but that could be another great snack…)
3. Store chlorella cream in the fridge, either in a squeeze bottle for optimal drizzle action, or in a glass jar.

You don’t have to use raw honey and raw tahini in this recipe, but it does make a difference on the health end of things. If cost and/or availability is an issue, just use whatever you have to get the green in ya! No more excuses!

How to use Green Dream Chlorella Cream
Right now my favorite breakfast is a large fruit salad drizzled with chlorella cream, some raw granola for crunch and maybe some nut milk if I have any on hand (speaking of which, the nut milk video is coming soon!!!). Be careful, this combo is crazy-addictive!

Chlorella cream is a wonderful addition to smoothies.

For a totally boss afternoon snack, try spreading chlorella cream on a rice cake, top with banana, some hemp seeds, goji berries…whatever!

How about a delectable dessert drizzled with Green Dream Chlorella Cream? Raw Brownie? Peachy Keen Raw Cobbler? Raw Cashew Dreamcake?

I swear you could pour chlorella cream all over a compost heap and I would probably dive in. Embarrassing? Maybe.
I have no shame.

Please experiment and tell me what YOU love to eat with your Green Dream Chlorella Cream. The possibilities are endless!

Do you get why I am so stoked about this stuff?! Its like a frickin’ miracle food! Wait, it is a miracle food, and I get to stuff my face with it. So let’s get a show of hands from those who have the guts to stand up to green food and say: yes! I will try you out because I love my body and my body definitely loves you! It’s not that scary, just a silly little mental hurdle to throw yourself over. And once you’re over, oh my friends…the grass is greener for a reason.

And the next time someone calls you pond scum, just tell them you take it as a compliment.

Source: Balch, Phyllis A. Prescription for Dietary Wellness. New York, NY: Penguin, 2003.