Do yo like persimmons? They have a short season so try to snag em if you can and try to get them soft because they can take a while to ripen. They are so delicious to slice and put on a peace of toast or on a thin and crispy pizza crust.

Or maybe make pear persimmon caprese toasts? It looks good!

Sharing another recipe from my book Hälsokick. Was thinking that maybe you needed something with ginger cuz it’s winter season.  You don’t have to use frozen mango if you don’t like it cold,  and don’t be shy with the ginger… it’s so good for you.

1 glass

Almost 2 cups mango, 1 inch (or more) fresh ginger, 1 cup almond mylk or more, 1 tsp raw honey, 1 tsp non alcohol vanilla extract. Blend until smooth and enjoy! Those raw honey jars you see on the left picture can be found at the Venice Farmers Market on fridays. Honey made from rescued bees.

I was up early this morning and i had the cravings for scones, the real deal scones. So i headed down to Gjusta Bakery to pick up the most savory little thing I’ve ever tried – a kale and gruyere scone. Oh lord! Anyway, here is a pic of some chocolate I made last night, just to keep us on the sweeter side this morning. First time i use cocoa butter in something and it came out absolutely delicious. The good antioxidant kind of chocolate that you can eat tons of, if you want. So delish!