Click here to edit subtitle

Recipe Treasure House

Sweet N Spicy Camu Chutney

Posted on September 28, 2014 at 10:50 AM Comments comments (0)

This cool, sweet n spicy, immune-boosting chutney can be served over any seafood dish, added as a relish or side dish to any entrée, or simply enjoyed alone.  Many thanks to Amaçari for providing me with the purest camu-camu powder on the planet!! 8)



  • ½ cup sherry
  • ¼ cup virgin honey
  • ½ tsp finely ground Celtic sea salt
  • ¾ cup diced organic cucumber (I peeled mine)
  • ¾ cup diced organic cherry pepper (seeded and cored)
  • ¾ cup diced organic fresh pineapple
  • 1-2 tsp Amaçari camu-camu powder, depending on how “zingy” you like it




  1. Place the sherry and 2 TBLS of the honey into a small sauce pan on medium-low. Allow to cook together until honey has dissolved.
  2. Sprinkle the sea salt over the diced up cucumber and set aside.
  3. Add the diced cherry pepper to the sherry and cook until the peppers have softened and most of the sherry has evaporated, 10 minutes or so. Stir occasionally.
  4. Add the cucumbers and half of the pineapple to the pot and continue cooking until the 3 diced items have fused, 3-5 minutes.  Don't let it get mushy.
  5. Add the remaining pineapple and honey to the pot. Cook for another 2 minutes, just until honey dissolves.
  6. Remove from heat and allow to cool enough so that you can comfortably touch the mixture without burning your finger.
  7. Add the camu powder and stir until it is all dissolved. Make sure you get any clumps mixed in.
  8. Enjoy!
  9. Store in refrigerator for up to one week.


Toll House Chocolate Chip Cookies

Posted on June 3, 2014 at 10:55 PM Comments comments (0)

I typically make my own chocolate chips but in a pinch, I found some organic dark chocolate chips that got the job done. :D

  • 1 cup organic almond meal - packed
  • 1/3 cup organic tapioca flour - packed
  • 3/4 tsp. guar gum
  • 1/4 tsp. sea salt
  • 1/2 tsp. gluten/sodium-free baking powder
  • 1/2 tsp. non-aluminum baking soda
  • 1/2 cup organic palm shortening/organic butter (a mixture of both is ideal)
  • 1/2 cup raw unfiltered honey
  • 1 pastured organic egg
  • 1/2 tsp. organic vanilla extract
  • 1/2 - 1 cup organic dark chocolate chips

  1. Mix dry ingredients in medium bowl with whisk, very well. Set aside.
  2. Mix shortening and honey in large bowl with beaters until smooth.
  3. Mix egg and vanilla in small bowl. Add to shortening/honey and mix with beaters.
  4. Add dry ingredients to wet and mix with beaters for about 2 minutes.
  5. Fold in chocolate chips.
  6. Place in freezer for 15 minutes or refrigerator for 30 minutes.
  7. Preheat the oven to 350.
  8. Line medium glass baking dish with parchment paper.
  9. Spread cookie dough evenly in the baking dish. Should be about an inch thick.
  10. Bake for 30 – 45 minutes until the top looks golden and the dough has cooked all the way through.
  11. Let cool.
  12. Cut into squares and enjoy! 
**This is one of those recipes that tastes better on the next day once everything has settled.  Mmmmm. :P

Tonic Hot Chocolate

Posted on May 25, 2014 at 11:05 AM Comments comments (0)

This is my go-to morning beverage when it's a non-coffee day.  It will get you fired up and the health benefits are off the charts.  Warm morning elixirs are yummy, fun, and the creative possibilities are limitless!  

A special thanks to Amaçari for supplying me with the purest camu-camu powder on the planet.  For more info on their product, visit


  • 10 oz. homemade organic hemp milk (with soaked/dehydrated hemp seeds)
  • 2 - 3 TBSP raw honey (depending on how sweet you like it)
  • 2 TBSP raw organic cacao powder
  • 1/2 tsp Amaçari powder (camu-camu)
  • 1 tsp raw organic goji powder
  • 1/2 tsp raw organic vanilla extract
  • 1 tsp raw organic lucuma powder
  • 1 tsp raw organic maca powder
  • 1/4 tsp organic turmeric powder
  • A few shakes of organic Ceylon cinnamon

 ***You don't have to use all of the above ingredients.  You can pick and choose, omit or add whatever you like.


  1. Pour hemp milk into a medium saucepan with a stainless steel inside bottom (you will need to whisk in the pot so no non-stick surfaces).
  2. Turn stove to medium-low and add all the other ingredients. 
  3. Whisk very well. 
  4. Use a thermometer to ensure you do not exceed 105 degrees. 
  5. Whisk well one more time before the next step.
  6. Pour into your favorite mug and enjoy!!!


Strawberry-Camu Jam (No Added Pectin)

Posted on March 5, 2014 at 12:45 AM Comments comments (96)

Picture by Miguel Aybar Photography

A special thanks to Amazon Origins for providing me with the finest quality camu-camu powder on earth! Camu-camu is a superfruit from the rainforest in Brazil that is most noted for its powerful anti-inflammatory, immune-boosting properties. If you want the purest, finest camu-camu powder on the planet, visit and place an order!


  • 1.5 pints of organic strawberries
  • 1 cup raw unheated honey
  • 1 cup Amish maple syrup
  • 1 large organic Meyers lemon, juice and zest (regular lemon also works)
  • 2 tablespoons organic tapioca powder
  • 1 tablespoon Amaçari powder
  • ¼ cup + 2 tablespoons filtered water



  1. Wash, hull, and halve the strawberries.
  2. Zest and juice the lemon.
  3. Place zest and juice into a large pot with the sweeteners.
  4. Heat on low heat and stir until mixed, about 10 minutes.
  5. Add the strawberries and cook on low heat. Bring to a very low boil, stirring occasionally.
  6. Continue cooking on a very low boil for about 30 minutes.
  7. Mix ¼ cup of filtered water with the tapioca starch in a small glass with a whisk or fork.
  8. Pour into the pot and stir into the strawberries. This should thicken the strawberries immediately.
  9. Once the strawberries have thickened, remove from the heat and allow to cool for about 30 minutes.
  10. Mix the camu powder and 2 tablespoons of filtered water in a small glass with a whisk. This should form a paste.
  11. Stir the paste into the strawberry mixture. Be sure to thoroughly mix it in.
  12. Pour the jam into jarring jars and refrigerate.
  13. Serve on pancakes, with toast, or on sandwiches.
  14. Enjoy!



Angie's Pancakes Recipe

Posted on February 7, 2014 at 9:45 AM Comments comments (1)



  • 3/4 Cup homemade hemp milk (or any milk of your choice)
  • 1 Tablespoon apple cider vinegar (sub water if you don't want to use vinegar)
  • 1 Tablespoon coconut vinegar (sub water if you don't want to use vinegar)
  • 2 Tablespoons Amish pastured ghee/butter (or coconut oil) - melted
  • 1 Amish pastured egg (flax eggs or applesauce for vegans…may require a little extra water)
  • 2 Tablespoons raw unfiltered honey/grade B maple syrup (I recommend the honey). Agave or coconut nectar works, too.
  • 1 package of Angie's Pancake Flour Mix
  • 3/4 Cup blueberries/chocolate chips/banana/nuts (any flavor add-in)



Makes 10 - 12 four-inch pancakes.


****I think they taste the best when using melted ghee and raw honey.




1. Pour the milk & vinegars into a large mixing bowl and let stand for 5 - 10 minutes.

2. Melt the ghee/butter/coconut oil and add to the milk.

3. Add the sweetener and the egg (or egg substitute) to the milk. Beat with beaters.

4. Pour in the entire package of Angie's Pancake Flour Mix and continue to beat until smooth.

5. Fold in any add-ins (blueberries, chocolate chips, etc.)

6. Heat a griddle/pan to low-medium on the stove. You don't want it too hot because the quiñoa flour burns easily. I turn my electric stove to 4 - 5.

7. Coat the griddle/pan with ghee/coconut oil.

8. Pour batter onto the hot griddle/pan. I spread the batter out a little after I've got in the pan because the pancakes are SUPER fluffy.

9. Cook until the edges look done and start to pull away and there are a few bubbles. (It doesn't get as bubbly as conventional pancakes.)

10. Flip and cook the other side until done.

11. Place on paper towel-lined cooling rack until ready to serve.

12. Serve with warm grade B maple syrup and butter.

13. Enjoy!!