Strawberry Mousse-Valentine’s Day Recipe

Valentine’s Day is known for chocolate, chocolate and well, lets not forget flowers too… however, this V-Day we’re going to give you a recipe thats much healthier (than eating a whole box of chocolate) and totally different. This dessert is so easy anyone can do it!




2 c. fresh strawberries

1 can of full-fat coconut milk or you can do 1 cup of heavy whipping cream

4Tbs. of unrefined sugar, raw honey or granulated sugar-depending on your preference

*** If you plan to use coconut milk, place the can at least 24 hours in advance in the refrigerator so separation of “fat” and liquid of the coconut. You will be using the fat and you can save the liquid for another use)***


  1. Take strawberries and blend in a food processor until somewhat smooth then add 2 Tbs. of the sweetner you prefer. Blend until uniform consistency appears and is silky smooth.
  2. In a blender or Kitchen Aid, begin to blend either coconut fat or whipping cream until a smooth, creamy consistency starts to form. Remember if you’re using heavy whipping cream that you should be mindful how long you whip the cream because it will eventually turn into butter.
  3. Reserve some of the puree aside for later to use as a garnish. Begin to fold or slightly mix strawberry puree with cream gently as to not disturb the chemistry as the two items come together. Once entirely uniform, scoop into serving cups and place into refrigerator with a plastic wrap on top.
  4. Let the mousse set at least 2 hours in the refrigerator and the longer the better. Be mindful this mousse has NO THICKENING AGENTS so it is essential that once removed to be eaten, it must be enjoyed right away.
  5. Once served, garnish with more puree, whipped cream or even a drizzle of Strawberry Balsamic Vinegar or Dark Chocolate Balsamic Vinegar!


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Olive Oil Pumpkin Loaf

Fall spice and everything nice- that’s right- we’re talking about our Olive Oil Pumpkin Loaf. Yes, you read that right… olive oil in the loaf instead of butter- don’t believe us? Wait til’ you try it!


-1/3 cup + 2 teaspoons of Butter Extra Virgin Olive Oil or Premium Unflavored Extra Virgin Olive Oil (go with something light)

– 1 cup of whole-wheat pastry flour

-1 tsp. of baking soda

-1/2 tsp. of baking powder

-1 cup pumpkin puree

-1/2 cup raw, unfiltered honey

-1/4 cup light brown sugar

-2 large eggs

-1 teaspoon of each of the following: cinnamon, nutmeg and ginger

-1/4 tsp. of Sel Gris Sea Salt (less sodium content- excellent for baking)

-2 Tbs. shelled, raw/unsalted pumpkin seeds



1. Begin by preheating the oven to 350 degrees. Use 2 teaspoons of the oil to grease the inside of a 9-by-5-inch loaf pan.

2. Whisk together the flours, baking soda, baking powder, cinnamon, nutmeg, ginger and salt in a mixing bowl. Beat the pumpkin, honey, brown sugar, the remaining 1/3 cup of the oil and the eggs in a separate bowl until well combined. Add the dry ingredients to the wet and stir just until even and uniform in consistency.

3.Pour the batter into the pan, smoothing it into the corners evenly. Sprinkle the top with pumpkin seeds, pressing them down lightly. Bake for 45 to 50 minutes, until the top is browned and a knife inserted into center comes out clean. Cool in the pan for 15 minutes, then transfer the pumpkin bread to a wire rack to cool completely before serving or storing. Drizzle with icing if you’d like!



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Sicilian Lemon Souffles

Lemon, the essential flavor in the Italian kitchen and many others, how could one not LOVE lemon? In this recipe, we are sharing our lemon souffles and we hope your friends and family will love them as much as we do!
If you need an easy and healthy dessert for an event- this is one of our favorites!





– 8 large lemons, preferably meyer lemon if possible
– 1 tsp. of Eureka Lemon Extra Virgin Olive Oil
– ½ cup sugar, divided and some confectioners’ sugar
– 2 tablespoons all-purpose flour
– 3 eggs, divided



  1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsuis). Line a sheet pan with parchment paper.
  2. Slice the stem ends from the lemons so they can sit level. Cut off the tip end of each lemon, parallel with the bottom and roughly ⅓ of the way down. Reserve the tops.
  3. Hold each lemon firmly and use a serrated knife to cut out the pulp. Use a melon baller to scoop out the flesh into a sieve placed over a bowl. Squeeze the juice from the pulp and reserve for later. Place the hollowed-out lemons on the sheet pan.
  4. In a heat-proof bowl, combine the egg yolks, ¼ cup sugar, ¼ cup reserved lemon juice, tsp. of olive oil and flour. Whisk until pale yellow. Place the bowl over a pot of simmering water and continue to whisk for about 8 minutes, until very thick. Remove from the heat and beat with an electric mixer for about 10 minutes, until cooled, while scraping down the sides. Transfer to a clean bowl and set aside.
  5. In a medium mixing bowl, combine the egg whites with the remaining ¼ cup sugar. Beat with the electric mixer on low speed until frothy. Slowly increase the mixer speed until the meringue is shiny and hold soft peaks, about 2 to 3 minutes.
  6. Whisk about ⅓ of the meringue into the yolk mixture, then fold in the remaining meringue gently. Fill the lemon shells to just below the rim.
  7. Bake for approximately 14 to 17 minutes, until the tops are golden and have risen about 1 inch above the shell.
  8. Serve immediately, garnished with confectioners’ sugar and the reserved lemon tops.
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Balsamic Fruit Salad

Okay, yes it sounds crazy and slightly out-there however, this fruit salad recipe is light, refreshing and perfect after a heavy meal! It will have your guests so excited about fruit salad that you may have to end up preparing more…. Prepare it for a party, get together or event of your choosing!





2 c. strawberries

2 c. pineapple

2 c. green grapes

2 c. blueberries

2 c. orange, cut up into small wedges

2 c. watermelon/melon of your choice

1/2 c. aged Traditional 18 year Balsamic  ( WE LOVE THESE balsamics: espresso, dark chocolate, peach, cranberry pear, apricot, coconut)



2 c. blueberries

2 c. strawberries

2 c. raspberries




  1. Cut all fruit necessary and place into large bowl.
  2. Mix all fruit together and pour balsamic vinegar of your choosing.
  3. Refrigerate at least 4-5 hours until chilled and serve alone OR on top of Vanilla Gelato/Greek Yogurt!


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Summer Peach Fruit Salad


Okay, so its summer and what’s better than fruit salad? Nothing and even better when it’s on-the-go! Try out this recipe and put it into portable containers! We chose mason jars!

Summer Fruit Salad

1 cup blueberries
1 cup strawberries
1 cup mango, diced
1 cup green grapes, halved
1 cup pineapple, diced
1/2 cup Aged Peach White Balsamic Vinegar or any other white balsamic
1/2 cup of fresh pressed orange juice

1. Cut all fruit on a cutting board and place into a large bowl.
2. Once all the fruit has been cut, make “dressing” for fruit salad in a separate bowl by mixing the Peach White Balsamic & orange juice together!
3. Pour “dressing” over fruit salad and refrigerate!
4. Pour into containers and take on-the-go!


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Not Your Grandma’s Thumbprint Cookies with Fig Preserve

Can’t get enough of the FIG PRESERVES! Literally the best cookies and they’re kind of guilt-free. For those of you looking for a sweet way to brighten up your afternoons and accompany your afternoon tea then look no further!

Not Your Grandma’s Thumbprint Cookies (healthy version)

1 ¼ cup ground almonds or almond flour
3 tbsp Picual or Hojiblanca Extra Virgin Olive Oil, even Roasted French Walnut Oil!
1.5 tbsp agave, raw sugar, maple syrup (your choice)
¼ cup FIG PRESERVES! (or any preserve or filling you desire)

1. In a medium bowl, mix together all ingredients except for the jam and shape into a ball. Cover with plastic wrap and refrigerate for 30 minutes (or up to 24 hours).
2. Preheat oven to 375 and line a baking sheet with parchment paper or a Silpat baking sheet.
3. Form 15 balls from the dough. Make an imprint in the centre of each cookie with your thumb and fill each imprint with jam.
4. Bake for 11 minutes for until light golden brown around the edges.

Enjoy with your friends or loved ones!figs-710x535 10646671_701979543222533_8565912399865431548_n

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Raw & Vegan Peach Cobbler

This summertime recipe is ideal for your cookouts or any picnic and is a healthy alternative to the original recipe!



  • 1/2 cup almonds
  • 1/2 cup pecans
  • 5-8 medjool dates (soaked for 5-10 minutes)
  • 1 tsp. ceylon cinammon
  • 2-4 Organic Peaches, thinly sliced or another fruit of your choice.


1. Place pre-soaked dates in food processor until soft. ( Do not over blend because you want a thicker consistency).

2. Place nuts into mix processor and plus until you have finely ground chunks.

3. Slice up fresh peaches and place them onto of your crumble or in layers. You can also add some agave, maple syrup or a balsamic reduction to garnish.Frozen-Peaches-682x1024


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Delightful Pumpkin Spice Cookies


1/3 cup Organic Butter Extra Virgin Olive Oil
1 cup organic cane sugar plus 1/4 cup for rolling the cookies

1/4 cup molasses
1/2 cup pumpkin purée
1 teaspoon Pumpkin Spice White Balsamic Vinegar
1 egg, room temperature
1 inch cube of fresh ginger root, peeled
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon Our Organic Pumpkin Spice Instructions:

Preheat oven to 350°F. Line two baking sheets with parchment paper.
Sift together flours, baking soda, sea salt and cinnamon and whisk to combine.
In the bowl of a stand mixer with the paddle attachment, cream butter and sugar until creamy, about three minutes. Scrape down the sides of the bowl with a spatula a few times to be sure that everything is incorporated.
To the butter mixture add: molasses, pumpkin purée, white vinegar, and egg. Beat well.
Using a microplane or rasp, grate cube of fresh ginger over the wet ingredients so the pulp and juices fall into the bowl. Mix batter to combine.
Add dry ingredients and stir on low speed to combine. Turn off mixer and remove paddle.
Roll the dough into 36 1-inch balls. Roll each ball in whole cane sugar and place on a baking sheet, 12 per tray. (This is a good job for kids.)
Bake for 8 minutes on the middle and lower shelves of the oven, rotating the pans once midway though the baking time. Cool on a wire rack.

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Rustic Maple Pecan Pie

Rustic Maple Pecan Pie


1 unbaked 9-inch pie shell, I use 1/2 a recipe of Rich Pie Crust and freeze the other crust.

3 medium eggs, beaten
1 1/4 cups pure maple syrup
2 tablespoons reduced Maple Balsamic Vinegar (new product)
2 tablespoons organic white flour
2 tablespoons melted butter
1 teaspoon pure vanilla
1/4 teaspoon salt
3/4 cup halved pecansInstructions:Preheat oven to 400°F.
Beat eggs in a bowl. Add maple syrup, flour, melted butter, vanilla and salt. Mix well.
Add pecans and stir filling to coat the nuts.
Pour pie filling into the pie shell and place on the middle rack of the oven. Bake for about 40 minutes, or until crust is brown and the middle of the pie has puffed up.
Remove from oven and place on a wire rack to cool. Pie will be puffed up quite unnaturally, but will sink as it cools.
Serve warm with vanilla ice cream.


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Blood Orange Agrumato Biscotti


Try this recipe and you won’t be disappointed!

Blood Orange Argumato Biscotti

Ingredients:1 cup whole almonds
6 tablespoons Blood Orange Extra Virgin Olive Oil
2 cups sugar
1 tablespoon baking powder
¼ teaspoon salt
4 eggs
4 cups all purpose flour
2 teaspoons orange extract and 2 tablespoons orange zest
How to prepare:

On a baking sheet, toast the almonds at 350º for 5 minutes.
In a food processor, mix sugar and the olive oil
Add the eggs (save 1 egg -mix it and use ½ for the mix and ½ for “the wash” or glaze).
Combine the flour, baking powder and salt in a mixing bowl. Whisk to mix. Gradually add the flour at a low speed to the food processor; add orange extract and orange zest.
Mix at higher speed for 1 minute to make sure it is all mixed.
Let sit for 15 minutes. While waiting, flour the almonds while the almonds are still warm and grease a thin cookie sheet with olive oil or butter.
Form the mixture into a roll and place on a cutting board. Knead in the almonds. Use flour if it sticks to the board.
Divide the dough into 8 parts and form each into long breadstick-like rolls. Place the rolls on the greased cookie sheet, well apart. Flatten each slightly and brush the tops with the saved egg wash.
Bake at 350º for 20-25 minutes until golden brown. Remove from the oven and let cool slightly.
Move rolls onto a cutting surface and slice into 1/2” diagonal slices while still warm. Place the slices back on the cookie sheet and bake for another 5 minutes.
Cool on racks before serving. Store in an airtight container.
Makes 100 biscotti


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