Dark chocolate and fresh mint, with almond flour, honey, eggs, and butter, these cookies melt in your mouth!  The mint leaves are steeped in peppermint liqueur for maximum mint flavor, and the dough is rolled in almond flour before baking for that old-fashioned crinkle cookie look.  No one will guess these naturally-sweetened chocolate mint cookies are gluten-free!

Click here to PIN Gluten Free Choclate Mint Cookies!

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This kale superfood salad flaunts high-octane color, first-rate flavor, and quality crunch, and superfood ingredients. We’re talking emerald kale tossed with goji berries, pumpkin seeds and hemp hearts—each which is considered nutritionally superior. 

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Onions, cut so the layers drop like petals when baked–don’t onion flowers look cool, inviting?  These allium flowers are baked with a maple syrup, vinegar, and cinnamon glaze, and then sprinkled with maple roasted walnuts. Cinnamon onion flowers with maple roasted walnuts are a savory treat to remember.

Vegetable Literacy, by Deborah Madison, came as a birthday gift. Like the red satin page marker in a Bible, this cookbook has a light green satin ribbon bound into the book. Right now, you pull on the green ribbon, it will open to a recipe for Grilled Onions with Cinnamon Butter, the divine inspiration for these cinnamon onion flowers with maple roasted walnuts. Sometimes it’s best to not mess around with a perfect recipe, but I did. This recipe is vegan—no butter. It’s not Ms. Madison’s recipe, but it’s dang delicious in its own way.
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