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Recipe of the month. Always something delicious. ​You can find all these spices on our website and at our store.

Cocoa Herbs



  • 1 teaspoon lemon peel

  • 1/3 cup freshly squeezed lemon juice

  • ¼ cup Extra-Virgin olive oil

  • 1 tablespoon Dijon mustard

  • Freshly ground pepper or peppercorn to taste

  • 2 garlic cloves, pressed, or 2 tbsp. of our roasted garlic granules

  • 4 skinless, boneless chicken breast halves

  • 10-12 ounces spinach, stemmed and coarsely chopped

  • Slivered yellow bell peppers for garnish or our Pippali peppers or Chili peppers


  1. In a small bowl, whisk together the lemon peel, juice, oil, mustard, and pepper.  Pour about two thirds of the mixture into a bowl large enough to hold the chicken.  Reserve the remaining dressing. Add the garlic to the bowl, then add the chicken and toss to coat. Cover and marinate for 1 hour at room temperature, or refrigerate for 2 or up to 24 hours.

  2. Light a fire in a charcoal or gas grill. If the chicken has been refrigerated, remove it from the refrigerator 30 minutes before cooking. Cook the chicken over a medium-hot fire for 3-4 minutes per side, or until opaque throughout. (Check internal temp for doneness).

  3. Meanwhile, in a covered steamer or saucepan, steam the spinach over boiling water until just wilted, about 1 minute. Toss with the reserved dressing.

  4. Divide the spinach among 4 dinner plates and top with a chicken breast half. Garnish with pepper slivers. Yum-Yum!!

Salad Herbs


This recipe is out of our ‘Hot Flash Cookbook’ by Cathy Luchetti. Her recipes are wonderful – they help us laugh, eat healthy, and embrace life! 


  • 1 medium peeled and diced Jicama

  • 1 red bell pepper, diced

  • 1 mango peeled and diced

  • 1 garlic clove minced

  • 4 tablespoons lime juice

  • 1 tablespoon agave nectar (if needed)

  • 1 healthy pinch of Cayenne chili powder (available at our store)

  • ¼ teaspoon salt or more if needed. (Sea salt also in the store)

Jicama is a Mexican Yam that tastes like a blend of an apple and a potato. It happily absorbs the influences of whatever ingredients you use. Jicama is high in fiber, a fiber infused with ‘oligofructose inulin’ that has zero calories and is not metabolized by the body. Jicama helps with bone health and osteoporosis, is high in Vitamin C and is great for diabetics.


In a large bowl mix all the ingredients. Let it set for hours to let the flavors meld. OR EAT NOW!

Cocoa Herbs


Nutritional yeast has a nut-like flavor that appeals to even skeptical omnivores! Nutritional yeast is a single-cell organism that is grown on molasses, then harvested, washed and dried with heat to “deactivate. “ Nutritional yeast packs a good dose of Vitamin B12 and is a member of the fungi family.   



  • 3 tablespoons coconut oil (best for high heat cooking)

  • To liquefy coconut oil, boil pan of water and place coconut container in pan to liquefy.

  • 1 pound asparagus, trimmed (the thinner the stalks the better)

  • 2 tablespoons nutritional yeast (found at the Herb Shop)

  • Pinch of veggie pepper (ditto)

  1. Heat grill OR preheat oven to 400

  2. Drizzle bottom of a 9 x 9 pan or dish in coconut oil. Lay the asparagus across bottom of the oiled pan. Drizzle remaining coconut oil. Sprinkle the nutritional yeast over the top and season with veggie pepper.

  3. Cover with foil and place pan in grill or oven to bake for 15 to 20 minutes until cooked to semi-softness. ENJOY!

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