Almond pumpkin ginger date chai!

Here is a great recipe to make a warm nourishing tonic for the fall season!
Cuddle up with blankets with this one, or pair it with pumpkin pie for a ultra decadent delight!

You need: our pumpkin ginger date chutney, almond milk, black tea for a pick me up, or roobios for a caffeine free selection, sweetener ( we recommend stevia, maple syrup, or coconut palm sugar)

Makes 1 delicious cup of pumpkin ginger date chai!

1 cup of almond milk
1 heaping T of pumpkin ginger date
1 tsp loose leaf tea or 1 tea bag
Sweetener to taste

Heat almond milk on stove with pumpkin ginger date chutney just to slight boil, turn off steep tea for 3 minutes! Strain if you would like!
And sweeten to taste. Mmmmmm


A sweet dessert for your holiday party?

Emily loves to create special treats for parties! These are 2 creations that I came up for Joanne’s birthday party! Our vision collectively was to create not just a dessert but a whole experience for the guests to indulge in! An experience to ignite the wonders on their palette to give pleasure and delight!

Contact us via email for your special holiday creation

Gluten free pumpkin butternut squash spiced ginger cake with pear, apple, walnut maple syrup compote!


Yogis sweet delights
Raw Cacao masala coconut
Almond rose caredemon


Wild Mushroom Herbed Coconut Milk Soup Recipe


4 cups of coconut milk
4 cups of various mushrooms (crimini, baby portobello, shitake, oyster, etc…)
2 tsp. of smoked hungarian paprika (this is not regular paprika)
1-2 T gluten free tamari, or nama shoyo
1 tsp of cayenne pepper or to taste
1 T of fresh chives
1T fresh thyme
1 red onion chopped
2 T coconut oil
1.2 scoops of Sun Warrior vegan plant based protein (make sure this is the raw no flavor added kind- or 2-3 T chickpea flour for thickening

Place 1T of coconut oil in sauce pan heat on medium heat. When melted add in diced onion and saute until translucent. Make sure not to carmelize the onions! Add mushrooms and tamari/nama shoyo and turn on medium low heat and saute for 10-15min until mushroom are soft. Meanwhile, heat the coconut milk on low in a pot. Add the plant based protein or chickpea flour, and smoked paprika, and cayenne~ stir throughly. Put in 1/2 T of chives and thyme into the sauteed mushroom mixture the last minute of cooking. Add saute into pot of coconut milk. Add 1T of coconut oil Stir and heat until just boil! Add the remaining fresh thyme and fresh chives sprinkle with a dusting of smoked paprika and serve!

You can serve this as a main meal with bread, rice, or pasta!
Or as a side dish with different meats or veggies
For a light lunch serve with a organic spring mix with our parsley pesto!

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With love, a tantalizing mouthful of soup, and a toast to your health,

Spiced Fig Date Chutney- limited time only!!!

For a limited time only at the market:::: Seasonal Fig Chutney made with figs from my Mom’s backyard. That’s right. Homemade, Organic and utilizing fresh organic ingredients from the farmers market- DUH!!

Your job: Get saucy with it

On what? 



Downtown San Francisco Civic Center People were droooooooooling over it. 


Come and get it =)