Grain-Free Crepes

We LOVE these crepes! They are grain free and better than your traditional crepe if you ask me. You can make these savory or sweet. Add dairy or make it dairy free. The result is pure delight. Enjoy!

Makes approximately 10 crepes



1 1/2 Tablespoons coconut flour

1/4 cup arrowroot powder

4 eggs

1 1/2 Tablespoons melted coconut oil or grass fed butter plus more for the pan

3-4  Tablespoons milk of choice


Whisk all ingredients together.

Heat a crepe pan or skillet. Lightly oil pan with coconut oil or butter. Pour a small amount into the center of the pan. Twirl batter around. Flip and make sure both sides are cooked.

To make savory crepes: Add sauteed veggies and/or meat of choice/cheese

To make sweet crepes: Add applesauce or jam of choice, chocolate, etc.

The skies the limit…. Honestly, they come out so delicate and delicious every time.

Roll or fold up and enjoy!


Pickled Carrots


Hello there! And Happy New Year! I have to admit it’s been a while. No excuses. Just busyness has gotten in the way. But this new year I am vowing to share more of my nourishing ways with you.

So to start of the new year, here is my favorite pickled carrot recipe. Simply put if there is one recipe I get asked about the most it’s this one!

So here you go! Enjoy!

1 bunch of carrots sliced to your desire
1 cup apple cider vinegar
1 cup water
2 teaspoons sea salt
1 bay leaf
1-2 cloves garlic smashed
4 peppercorns
sprinkle of mustard seeds
sprinkle of cumin seeds
sprinkle of coriander seeds
couple shavings of fresh ginger (optional)

Note: Could just use pickling spices if want that instead of above, just a different flavor. Oh, and splitting the carrots and adding half cauliflower and half carrots is super yummy too!

Now, you have a couple of options.

ONE: Put all ingredients in a jar. Fill with more water if needed so that veggies are submerged. Refrigerate overnight.

TWO: Put all ingredients in a jar except water, vinegar and salt. Bring those to a boil and then pour over carrots. Let cool and then refrigerate.


Enjoy these super simple carrots! I know our family and our circle of friends do!

Be well, Emma


No-bake granola bars: healthy and low sugar


Inspiration called on me to make a batch of granola bars, or rather, inspiration + a hungry child on an early-morning dog walk. Racking my brain for ingredients, we encountered a yummy bar at our local coffee shop and attempted to replicate it, with no added sugar. Also, this is the first time I’ve ever used cocoa butter in a recipe and it won’t be the last! The result: deliciousness.

Makes about 12 – 1″ pieces

1. In a food processor, process:

1/2c of peanuts (mine happened to be roasted and unsalted)

1/2c of dried cherries

1/4-1/2c of oats

1/4c of:

chia seeds

sesame seeds

2. In a slow drizzle while the processor is on, add:

1/4c of coconut oil

1/4c of cocoa butter (I got wafers from Mountain Rose Herbs)

1/4c of buckwheat flour

3. Pour mix into a medium sized bowl and stir in 1/4-1/2c chocolate chips (67% dark chocolate)

4. Transfer mixture to parchment paper lined dish and refrigerate

5. Remove after hardened and cut into 12 pieces

6. Consume.


Reflections: Next time I will probably double the recipe. The sweetness of the bar is unimposing and just enough to satisfy – thanks to the cherries and chocolate chips. No syrup or honey needed!


My Fav Sauce: Chimichuri!

photo-7I love sauces! They really dress up whatever is on your plate! One of the sauces that I just have to have on hand these days is my chimichuri sauce! I love it on grilled veggies, meats and even as a dipping sauce for my homemade sourdough bread. The possibilities are endless. I recently made a quinoa, sauteed veggie bowl and topped it with a poached egg and this chimichuri sauce. The outcome. So good!

Traditional chimichuri sauce recipes use a combination of parsley and cilantro, mixed with olive oil, white wine vinegar and some other spices and sea salt. I prefer to use cilantro without the parsley and really enjoy the flavor of balsamic vinegar. So here is my version of this yummy green sauce! Enjoy! Emma


1 bunch cilantro
3-4 cloves garlic
1/2 cup olive oil
1 tablespoon balsalmic vinegar
1/2 – 3/4 teaspoon sea salt
freshly ground pepper
a pinch or more of red pepper flakes


Place cilantro and garlic in food processor and pulse until well chopped. Add sea salt, pepper and red pepper flakes and vinegar. Pulse for a couple of seconds. Add oil and pulse a little more until a sauce forms. Keep in fridge. It won’t last too long though….


Chocolate almond cookies

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Are you as much of a chocolate lover as I am? I’m talking about the real chocolate, the dark stuff. Don’t get me wrong, milk chocolate has its place too – just not in my mouth. Why? Too much sugar intake for me = canker sores (not to be confused with cold sores – very different). In the last year, I’ve learned that my daughter also gets canker sores from too much sugar. How do I define too much sugar? This is surely individual but, to give you an idea, most recently my little one had one (or two) frosted homemade green tea cookie(s) and a McConnell’s ice cream cone within the same week resulting in a canker sore. If you’ve ever had a canker sore then you know the misery I speak of.

Needless to say, this canker sore trigger has led me to modify many a’ recipe, particularly in desserts. In my trial and error process, I’ve found that 1/4c of sweetener (typically maple syrup for us) is really all that’s needed in a dessert, particularly when you’re also using fruit somewhere in the recipe. I’m still shocked every time I stumble across a recipe that calls for just as much sugar as flour, and there are many out there.

Now, on to the scrumptious cookies because I can feel your anticipation. A couple of years ago, I began making my own almond milk. All of you nut-milkers out there know that something’s gotta be done with the leftover pulp. Hence, chocolate almond cookies.

Turn on the oven to 350

1/2c salted butter

1/4c maple syrup (or any sweetener, really)

1 egg

1/2tsp vanilla

2/3c rice flour

3/4c almond pulp (from about one cup of soaked almonds)

2tbs ground chia seeds

3tbs cocoa powder

3/4 tsp baking powder

1/2c dark chocolate chips

Cream the butter and the sweetener. Add the egg and vanilla and mix well. Next, throw in the rice flour and almond pulp for a thickening batter. Mix in ground chia seeds, cocoa powder and baking powder, Finally, toss in your chocolate chips.

Using a tablespoon, scoop and arrange cookie dough onto a parchment lined cookie sheet. Use the back of your spoon to flatten the cookie just a bit. Bake for about 15mins until the edges of the cookie begin to harden and the inside is still soft. Fully cool on the counter top. And, try not to eat them all in one seating. I find that freezing them as soon as they cool helps deter me.

Bon appetit!


Vegan? Paleo? Gluten Free? Have you shopped THRIVE MARKET?

Thrive_FB_BannerHello Ambitionista Readers!

If you haven’t heard about Thrive Market yet then let me introduce you. I was turned onto it a couple of weeks ago myself when they partnered with our children’s school! That is the reason I am sharing this deal right now with you!

Thrive Market is the first socially conscious online store offering the world’s best-selling natural and organic products at wholesale prices. They carry over 2,500 of the highest quality food, supplements, home, personal care, and beauty products from over 400 of the best brands on the market, all delivered straight to your door at 25-50% off retail prices. Their mission is to make health living easy, affordable, and accessible for every American family.

This is why I wanted to share this deal with all of you! Essentially, they are offering a 2 year membership to benefit the Waldorf School of Santa Barbara for $60 (half off) and all proceeds benefit our gem of a school. Again, I have the membership and I love it! Wholesale prices on all sorts of things and shipped right to your door! Who could ask for anything more?! Right?!

See below for all of the details!

Thrive Market is partnering with the Waldorf School of Santa Barbara to reward those who support our school! They are generously gifting a free 2-year membership to the first 100 supporters to donate $60 or more to WSSB. The regular 2-year membership price is $120, but you can receive one as a gift if you donate as little as half of that amount to our school! Send this link to all your family and friends.

It is easy to sign up:

1. Go to the Thrive Supports WSSB Donation page and donate $60 or more.

2. You will be sent an email directing you to claim your Free membership.

3. Shop Thrive Market for organic and natural products at 25-50% off and get them delivered to your doorstep for free on orders over $49!

Remember, this is only available to first 100 supporters!
Happy Shopping! Emma

Vegan Caesar Salad Reinvented

photo-7Maybe it’s because the weather has been unseasonably warm this year in Santa Barbara. Maybe it’s because I love salads. Maybe it’s because my husband’s favorite salad is a Caesar salad. I am in LOVE with this Caesar Salad Reinvention!

I use to make a Caesar salad and dressing that just included olive oil and lemon juice without the anchovies or egg yolk and then sprinkled the salad with parmesan cheese.  However, recently I have been on a nutritional yeast kick! It has such a yummy cheesy flavor and you can’t beat it’s nutritional punch! It is chock full of stress reducing B vitamins. Can’t we all use a little less stress in our lives?!? In our family we sprinkle the yummy goodness over broccoli, eggs, quinoa, kale chips and even popcorn. In fact, Food 52’s recent post, “Nutritional Yeast: Better Than Cheese” by Posie Harwood highlights some of the ways we use nutritional yeast in our family.

So back to the salad. Here is what I have come up with! Enjoy! Emma


1/4 cup tahini

1 tablespoon nutritional yeast

2 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon dijon mustard

2 cloves garlic, minced

salt and pepper to taste

water to thin


2 to 3 heads of romaine lettuce

1 large avocado, diced

1/4 cup capers, drained (optional)

generous sprinkle of hemp seeds

generous sprinkle of nutritional yeast (optional)

1/4 cup bread croutons (cut up bread of choice and saute it in olive oil and sea salt on the stove top until golden brown)


1/4 cup to 1/2 cup chickpea croutons (saute cooked or canned chickpeas in olive oil and sea salt on the stove top until golden brown)

For the dressing, combine all ingredients in a blender or jar with a lid and either blend or shake well until blended.

For the salad, combine lettuce, avocado and capers if using. Next toss with the dressing and sprinkle with hemp seeds, nutritional yeast and croutons of choice.

Raw Buckwheat Peanut Butter Treats

photo 1

I love to create foods that are packed with nutritious things and can be eaten on the go. These fit that bill!

In a recent podcast from KCRW’s Good Food, host Evan Kleiman interviewed Alice Merdich about her latest book Flavor Flours. In the interview Alice spoke about oat, buckwheat and cheasnut flour to name a few. I was intrigued.

Now, I love the idea of using buckwheat to bake with but I also love to create raw food. I also remember having tasted a raw buckwheat ball at our local Whole Foods. It used buckwheat groats as a base and then all sorts of other yummy things were added in, especially chocolate. So I thought how great would it be to create a no bake, completely raw treat with buckwheat groats, nuts, seeds and of course some cocoa nibs (granted these aren’t super chocolatey so if you wanted more chocolate you might even try adding some raw cocoa powder). I’ve also been on a peanut butter kick lately so I also included this as a main ingredient. If you didn’t want peanut butter you could omit and perhaps just add another tablespoon or two of coconut oil to get a dough like consistency.


1 cup raw buckwheat

1/2 cup raw almonds

1/4 cup shredded coconut

1/4 cup raw sunflower seeds

1/4 cup raw pumpkin seeds

1/4 cup currents

1/8 cup sesame seeds

1/8 cup cocoa nibs

1/8 cup raw hemp seeds

3/4 cup peanut butter

3 tablespoons honey

1 tablespoon coconut oil

one organic vanilla bean or 1 teaspoon vanilla extract

pinch sea salt


Place first nine ingredients (buckwheat through hemp seeds) in food processor. Pulse until completely ground up. Add peanut butter, honey, coconut oil, vanilla bean and sea salt. Pulse some more until a thick dough like consistency. Roll into balls.

Enjoy! Emma

p.s. These are great as is but I have also been just crumbling the treat on my homemade coconut kefir and it’s great that way too!

photo 3

These traveling treats were a hit with my son Liam and his buddies!

Green Dream Smoothie

greendreamI made some almond milk the other day. After that I started fantasizing about a green dream smoothie that I had at Isla Vista Food Co-op recently that was superb and it contained spirulina! Now there are a lot of health benefits to taking spirulina (check out the herb profile here). But, and this is a big BUT for our household, there is no way our kids will just eat a teaspoon of spirulina. If you have never tried it just give it a whiff. I can’t even eat it straight up. So when I had IV Food Co-op’s green dream smoothie containing spirulina I wrote down the ingredients in hopes of recreating something at home for our family. Their smoothie used raw almonds and not almond milk, but I like the flavor profile and consistency when I use almond milk and a little bit of almond butter. It also contained kale -which is growing quite nicely in our garden – banana, dates, vanilla and nutmeg.

This is what I came up with:

1 cup unsweetened almond milk (preferably homemade — I use the recipe here)

1 banana

1 bunch kale (you can add more or less depending on how many greens you want)

2 medjool dates

1/2-1 teaspoon spirulina depending on your taste buds, obviously

sprinkle of nutmeg up to 1/8 teaspoon

dash of vanilla

ice (optional, but our family likes how it tastes)

2 tablespoons almond butter or raw soaked and sprouted almonds (optional if want thicker consistency)

Blend all ingredients in your vitamix or poweful blender and enjoy!

Be well, Emma

caramel milkshake

Cashews_Raw  Sun_Dried_Apricotdates

Okay, I know I promised that my next post would be a sourdough bread recipe, but I have had more than one person ask me lately for a recipe that I adapted from Juice Well at The Public Market sooooo, here we go.

This summer when I stopped by Juice Well I noticed they had a caramel milkshake on their menu. Now, let me just tell you that one of my favorite things is caramel. It’s indulging, sinful and delicious to me. Especially if you mix dark chocolate to the mix. But this milkshake didn’t have any of the ingredients that “candy” caramel would have and it still tasted indulging, sinful and delicious. The ingredients were simple: coconut water, coconut meat, turkish apricots and dates.

I liked the milkshake but thought about replacing the coconut water and meat with cashew milk (true Cashew milk includes the whole nut, nothing is strained out so you are getting the entire creamy cashew nut) and add ice (I love to create the icy smooth consistency). The result. Pure yum!

1 cup cashew milk (store bought or I use this recipe but the only step I add is that I soak my nuts for 24 hours and then drain the water from the nuts)

4-5 turkish apricots

3-4 Medjool dates

1/2 cup of ice

Put everything in vitamix or powerful blender of choice and there you have it!