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Hemp & Coconut Quinoa Cookies

July 30th, 2013 105

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We thought our original Quinoa Cookie was pretty awesome… this one ain’t half bad either!


It’s always fun to experiment with new products and this hemp seed butter is quite fabulous…and the label’s kinda cute.

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We love that our cookies have no eggs, no flour, no sugar, no added oil.  Vegan and gluten free!  And here’s a little twist…we only baked half of the recipe this time.  The other half went into the freezer, which makes them practically raw!  Oh yum!

Of course they are a little ‘earthier’ than a regular, buttery, not so fantastic for you cookie – but you feel like you’re eating a cookie and they’re SO good for you!  They make for a great snack and we like that they’re nut free so we can send them in school lunches!

In a food processor…

  • 2.5c of cooked quinoa
  • 1/2c hemp seed butter
  • 1/2c of raw sunflower seeds
  • 1/2c of unsweetened shredded coconut
  • 1/8c of coconut nectar

Process all of this together until blended and then transfer to a bowl.

Chop up a half (or a lot, I mean a little more) of a dark chocolate bar and add to the mixture.

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Get your hands in there and squeeze it all together.  Shape the ‘dough’ into one inch balls and place them onto a parchment lined cookie sheet.  Dip a fork into water, shake the excess water off and press the cookies down with the fork…just like peanut butter cookies.

Bake in a moderate oven (325-350) for about thirty minutes and there you have it!

You should get anywhere between eighteen and twenty four treats with this recipe.

Healthy cookies you and your kids will love!

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Dill Pickled Kale Chips

July 20th, 2013 026

These are fun!

We were so fortunate this week to receive a very large bag of beautiful kale, grown in my Grandpa’s garden – YUM!

We add kale to our smoothies every day, but we wanted to try something a little different.

Have you ever had the pleasure of trying Coconut Vinegar?  Ohhhh, if you like vinegar you must.

What you need:

  • 1 bunch of curly kale
  • 1 small bunch of dill
  • 1/4c of coconut vinegar
  • 1tbsp of coconut oil
  • a pinch of himalayan salt

Remove all of the stems from your kale leaves. Wash and shake off all of the excess water.  Tear the leaves in small pieces, not too  small because they will shrink up a bit when you put them in the oven.

Place the kale pieces into a shallow bowl and pour the coconut vinegar over the top.  Give it a good mix with your hands so that each bite of kale gets to bathe in the yumminess.  Let it marinade for about thirty minutes…a bit longer is fine.

Once they are done bathing, squeeze out most of the vinegar and place the kale onto a baking sheet.

Place your dill and your coconut oil in a food processor and whiz for just a minute, until the dill is almost a paste.

Remove the blade from your processor  and scoop out the dill mixture with your hands (your best kitchen tool!).  Massage the dill paste all over the kale leaves until it’s somewhat evenly distributed.  Sprinkle the himalayan salt over the top and place them into a low temperature oven (275) for about an hour.  Half way through, give them a toss.  You want them to be crunchy, not soggy.

These will also likely work in a dehydrator.

These are a terrific salty snack and they’d also be great on top of a salad!


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Have a peaceful day, y’all!

July 19th, 2013 008

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Chia Berry Jam

July 13th, 2103 016

Super simple.


All you need is one cup of berries and one tablespoon of chia seeds.

Blend your berries in your vitamix or blender.

Pour the goodness in a bowl and stir in your chia seeds.

Depending on the water content of your berries you may need an extra pinch of chia.

Healthy, delicious jam in a jiffy!

Try it on a piece of toast or a chard leaf with some of Dastony’s hemp seed butter – YUM!

Happy weekend, y’all!

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