These lovely red velvet donuts get their pretty pink color--just a touch deeper than pastel--and a little earthy sweetness comes from pureed cooked beets, making wholesomely delightful.
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Tinted ever so slightly pink with beetroot powder, these delightful bites are filled with a dollop of powerhouse chia jam, and winsomely wonderful topped or not.
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Who says you can’t drink your chai and eat it too? With this one-bowl tea cake recipe, you can bask and breathe in warm , chai spice fragrance and flavors times two–or even three.
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A classic delight with a Tulsi twist, this delectable blueberry pie’s distinct yet subtle, elevated flavor owes to a couple of tablespoons of loose leaf tea stirred into the filling– the combination is as lovely in flavor as it is deliciously fragrant.
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Packed with powerhouse seeds, nuts, and grains, this wholesome, oil-free recipe is simple both to make and tailor to taste and dietary needs.
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Light on sweetener, liberal with spice, pure apple flavor shines in this wholesome apple pie.
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These easy Frankenstein cookies may not be the tidiest, but I think they're all the more beguiling and boorific for the sloppiness, wouldn't you agree? I included a 1/2 teaspoon each of Matcha and Moringa powders in the simple almond and gluten free flour blend shortbread for the green tint and extra wholesomeness.
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Add all you like to these clean, simple energy bars--hemp seeds, coconut flakes, psyllium, and flax are especially welcome. Just blend, press, briefly bake, and get on your way!
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Warmly fragrant with light, citrusy notes, this moist and tender loaf could feature with simple elegance on a holiday table, lift winter with a little brightness, or satisfy on any occasion you crave it—but it was made for remembrance most of all.
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These lovely and luscious muffin-are muffins first! So often storebought sugar-loaded muffins are really cupcakes in disguise. These treats are just the opposite, yet equally welcomed whichever name they take. Speckled with fresh raspberries, they’re subtly sweet, light, and fluffy with a touch of lemony tang.
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You can’t beet an inviting stack of pinkaliscious prettiness for Valentine’s Day breakfast, or any day that invites warm, fuzzy smiles. The vibrance of red beets and the juicy lusciousness of fresh strawberries blend blissfully into a lovely batter loaded with rich goodness, but still fluffy and tender.
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Characterized by earthy, cozy spice, flavor that’s sweet but not too much so, and cheery, sometimes comical faces—what better invitation for Santa to stop by and linger than gungerbread cutouts? These cutie cookies are a marvelous melding of organic sprouted spelt flour, tahini, blackstrap molasses, coconut sugar, flax, orange juice, olive oil, and signature spices.
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Made with Medjool dates, pure maple syrup, plant milk, tahini, and flaxmeal, this beauty delivers rich, delicious flavor without corn syrup, butter, or eggs. It isn’t the ooey-gooey, sticky-sweet sensation of a classic Southern pecan pie—nor is it the sugar rush. As an added bonus, it’s really easy to make.
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Taking mere minutes to make and as customizable as can be, this single-serve gingerbread goodness is a hug in a mug. Warmly spiced, it’s also low in sugar, lightly sweetened and refined sugar-free, oil-free, and made with mild, nutty, nutrient-rich sprouted Spelt flour.
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