Hello!

How are you?

I hope well! I’d love to hear how you are doing. Feel free to jump over here and share news, recipes or anything else!

I also have things to share. Are you ready?

I am in the midst of giving my website (and my entire biz) a makeover. Look for the new site next month!
I am hard at work on my next group programs. Hint: One is a deeper, higher-level version of something many of you have gone through. Another is a “how to make all this healthy food stuff work” program. Details in weeks to come.
My schedule is opening up in May and I will be making room for 5 private clients. More on this in weeks to come.
A series of self-published deep-dive books and self-guided courses.
My next book is out this month! Berries: The Complete Guide to Cooking with Power-Packed Berries (Sterling Publishing) is my latest title. I could not be more thrilled with this book. It is beautiful, it is packed with helpful health-supportive info, and wow, are there some fun recipes in it. It’s also beautiful, thanks to Sterling Publishing’s talented art department. We’ll be having some fun celebratory contests in the weeks to come, so stay tuned!
A recipe (below) from Berries: The Complete Guide to Cooking with Power-Packed Berries (Sterling Publishing) .

No-Bake Blueberry-Coconut Bars

Makes 16 servings

Berry season is summer, a time when many of us refuse to turn on ovens. This creamy, coconut-based blueberry bar allows you to stay cool while enjoying a superfood-packed treat. Feel free to try other berries if you’d like, though the pectin in blueberries help these bars firm up.

2 cups coconut butter (sometimes called creamed coconut or coconut manna); do not use coconut oil
2 cups fresh blueberries (frozen might work too; I’ve never tried it)
1/4 cup Grade B maple syrup
Optional: 1 teaspoon vanilla extract
Optional: ½ teaspoon lemon zest


Combine all ingredients in a food processor until the mixture is smooth.
Line an 8×8 pan with parchment paper, leaving enough room for some paper to stick out the sides.
Scrape mixture into the pan with a spatula and spread it out evenly. The mixture is very thick and you may need to moisten your spatula with water to help spread the mixture.
Once the mixture is in the pan. Gently press down using the extra sides of parchment paper.
Stick the pan in the fridge to firm up. This should only take about 15-20 minutes.
Once the mixture is firm, cut into squares using a sharp knife or pizza cutter.
Note: If you like a firmer bar, store in the freezer.

Enjoy!

Much love,