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

Cocoa Herbs


• 2 cups organic unbleached all-purpose flour

• 1 ¾ cup organic whole wheat flour

• 2 teaspoons baking soda

• ½ tsp vanilla extract
• ½ teaspoon fine sea salt

• 1 ¾ cup organic buttermilk

• 2 tbsp organic poppy seeds

• 1 tsp organic fennel seeds

• 3 tbsp organic sesame seeds

• 1 tsp organic caraway seeds

• ½ tsp Himalayan pink salt, coarse

• A bit of extra buttermilk



This super easy recipe is perfect for anyone who feels intimidated by the art  of  baking. With its crisp crust, moist texture, aromatic seeds, and a nice pinch of salt, this savory loaf is wonderful with soups, stews, holiday meals, or just with a simple dollup of freshly melting butter.

Based on traditional soda breads that rely on a chemical reaction between baking soda and buttermilk instead of yeast, this quick bread requires no resting or rising. The technique has been used by cultures around the world for centuries to create dinner loaves, sweet breads, and griddle cakes. Feel free to play with the ingredients  too. This can be made sweet with cinnamon, sugar, and raisins instead of seeds and salt. Because it is so versatile and can be whipped up so quickly, this is a great option for brunches or busy weekday dinners!


  1. Preheat your oven to 400F with a rack placed in the center. Combine all of the seeds in one bowl and set aside.

  2. Sift the flour, baking soda, and fine sea salt into a large bowl. Add in the seed mixture, reserving 2 teaspoons for the top of the loaf. Scoop a well in the middle of the flour and pour in the buttermilk. Being careful not to overwork the dough, stir until the ingredients just come together. If the dough seems too dry, you can add a bit more buttermilk. Turn the dough onto a lightly floured surface and knead gently for one minute or until it can be shaped into a loose ball.

  3. Lightly flour a baking sheet with cornmeal and center the dough in the middle. Cutting halfway through the top of the loaf with a knife, mark the dough with a cross. This will allow heat to penetrate the center of the bread for even baking.

  4. Lightly brush the loaf with buttermilk and sprinkle the remaining seeds and Himalayan coarse salt evenly on top.

  5. Bake until the bread develops a crusty top and bottom, and the color becomes a nice golden brown – about 35 to 45 minutes. If the top begins to brown too quickly, cover with a loose sheet of foil. Remove from the oven and cool the loaf on a wire rack, slice and enjoy!

Apple Cider



  • 1 and 1/4 cup Goji Berry

  • 2 tbsp Lemon Juice (FRESH)

  • 1/2 Avocado

  • 2 tbsp Flaxseed

  •  tbsp Probiotics of choice (Capsules, Coconut Water Kefir...etc)

  • 1-5 tbspoons agave (sweetener of choice, I choose Maple)

  • Water as needed

  • Put it all in a blender and waaaalaa! Easy as 1,2,3!


Keep the essence of summer throughout the year by freezing your fresh herbs into small ice cubes.

You can enjoy herbs during the winter by preserving your abundance of summer herb plants.
You'll not only add a fresh burst of flavor to your soups, stews, and sauces -- you'll also save money.

Reasons for Freezing Herbs

  1. It retains the potency as if they were fresh.

  2. To preserve herbs grown fresh by yourself or someone else.

  3. The simplicity of it is all worthwhile.

  4. There is no expiration date when freezing herbs.


The taste of the herb will remain the same as if it was fresh. The reason the herbs can be preserved this way is because as they are frozen, cellular activity in the plant slows down, converting the energy and preserving it. Please note: as you unfreeze the herb it will look wilted and the color may be a different color, NO worries the flavor is there.

Freezing is a simple and excellent way to preserve fresh culinary herbs. Packing in ice cube trays makes it easy to use.

   • Herbs, of choice (basil, chives, cilantro, fennel, mint, oregano, parsley, rosemary, sage, tarragon, thyme, etc.)

   • Boiling water

   • Instead of boiling water you can use Olive Oil.  *** See instructions below

Freezing herbs in water

  • Mince herb (s) of choice.

  • Pack minced herb (s) into an ice cube tray, each 3/4 full.

  • Fill with boiling water, (this will blanch the herbs before freezing and will help them retain their flavor and color).  Pour SLOWLY into trays.

  • Once the ice cubes are frozen, you can pop them out of their tray and into freezer bags for storage.

  • Enjoy as needed.

Freezing herbs in Oil      

Preserving herbs in oil reduces some of the browning and freezer burn that herbs can get in the freezer.

It's also a great way to have herbs ready immediately for winter stews, roasts, soups, and potato dishes. These dishes usually call for oil to begin with, so you can take a cube of frozen oil, herbs inside, out of the freezer and use this as the base of your dish. Cook the onions and garlic in this herb-infused oil and let the taste of herbs infuse your whole dish.


8 Steps for Freezing Herbs in Oil

  • Choose firm, fresh herbs, from the market or ideally from your own garden.

  • If you wish, you can chop them fine. Or leave them in larger sprigs and leaves.

  • Pack the ice cube trays about 2/3 full of herbs.

  • You can mix up the herbs, too - think about freezing a bouquet garni of sage, thyme,
    and rosemary to add to winter roasted chickens and potatoes!

  • Pour extra-virgin olive oil or melted, unsalted butter over the herbs.

  • Cover lightly with plastic wrap and freeze overnight.

  • Remove the frozen cubes and store in freezer containers or small bags.

  • Don't forget to label each container or bag with the type of herb (and oil) inside!

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