Merciful Blueberry Coconut Scones

Merciful Blueberry Scones


This winter has been d-r-a-g-g-i-n-g on here in North Carolina and I have been having apocalyptic thoughts that this might be the winter that doesn’t end. Ever. But then, this morning the sun was shining, the ice was melting, the chubby birds were singing and it seems like spring just might happen after all. For now.

To celebrate, I made scones and ate them in the sun. They feel especially charmed because I used the remaining few blueberries from the haul I picked last summer. I am trusting that they won’t be the last ;) You could use whatever you have on hand, dried fruits would also be a delight!  

Merciful Blueberry Coconut Scones
Author: Denise
Serves: 4 large scones
  • 1 C flour
  • 1/2 tsp salt
  • 1/3 cup shredded coconut
  • 2 tsp baking powder
  • 1 tsp sweetener (sugar, honey, maple syrup)
  • 3 T coconut oil (you could also use cold butter)
  • 1 egg
  • 1/3 cup nut milk (cream, buttermilk, milk are all good too)
  • 3/4 frozen blueberries
  • 1/2 tsp lemon juice
  1. Preheat oven to 450 degrees.
  2. Mix all the dry ingredients in a bowl. Add the sweetener.
  3. Add the coconut oil to the flour mixture using your hands to thoroughly massage the oil into the flour. You should have a loose and rugged dough in the bowl.
  4. Mix the egg, milk and lemon juice together. Pour over the dough.
  5. Add blueberries and fold into the dough. Dough should be sticky but not too wet. If necessary add a bit of flour.
  6. Pour mixture onto a floured surface and shape into a rectangle. Cut into 4 triangles and arrange onto a cookie sheet.
  7. Place onto a cookie sheet and
  8. Bake for 8-10 minutes

Forbidden Rainbow Bowl


I  L O V E  to eat this.

There is a lot of fresh flavor and decadent texture in this bowl. Plus, lurking underneath all those bodacious veggies is black rice, or “forbidden” rice, which feels a bit wicked.

Plus, LOOK at it! I think it is as pretty as can be, and that makes me all the happier to eat it. What can I say, I’m ruled by Venus!

A bit about Forbidden Rice:


Folklore suggests that in ancient China, black rice was considered the crème de la crème of all grains, therefore it was only to be ingested by the Emperor. This meant it was forbidden for anyone else to eat it, which only makes everyone want to eat it more…but It was Forbidden!

Luckily, us commoners can now enjoy forbidden rice, and keep our heads.

Which is good, because black rice is nutritionally outstanding.  It contains 18 amino acids and micronutrients such as iron, zinc, and copper. The grain is also high in anthocyanin antioxidants, which commonly turn up in high quantities in super foods such as acai berries, blueberries, other dark colored berries, and purple cabbage. Plus, black rice has about as much fiber as brown rice, making this stuff covetable indeed.

Forbidden Rainbow Bowl




  • Cooked Forbidden Black Rice
  • Butternut squash, baked and cut into rounds
  • Broccoli sprouts
  • Sunflower sprouts (just a couple!)
  • Sunflower seeds, lightly toasted
  • Purple cabbage, chopped
  • Edamame, (organic and non-gmo) thawed
  • Spring onions, chopped
  • Some of my Robust & Regal kimchi
  • Spinach leaves, shredded
  • For Dressing:
  • 1 T tahini
  • 2 T Extra Virgin Olive Oil
  • 1 T Apple Cider Vinegar


  1. Prepare the black rice in a rice cooker using coconut milk, 1 1/2 cup liquid to 1 cup rice. (of course you could use brown rice too, it just wouldn't be so devious).
  2. Add a bunch of beautiful vegetables!
  3. To assemble, cover a mound of the forbidden rice with a cacophony of color, texture, and taste. Add as little or as much of the vegetables suggested, or go crazy and add some of your own favorites.
  4. For the dressing, add all ingredients to a jar, and shake it up real hard! That’s it!(Adjust for your taste/quantities needed)
  5. Add salt a pepper if you want to get real fancy.


Serve with Simple Tahini Dressing on the side.

Add an extra side of R&R Kimchi.

It's also tasty to have Tamari or Bragg's Liquid Amino Acids available, as well as some hot sauce!




A Forbidden Feast!

She’s a rainbow!


Oh, The Times They Are A' Changin--A Feel Good Soup


 I have been feeling a bit under the weather as the season is in the clumsy process of changing over. You know, 85 degrees and sunny one day, 61 and blustery the next!

Any hoo, I made a super simple and satisfying soup to help me get back in the swing of things, and I had to share.

My favorite part of this soup?

The bulk of it, the quinoa and beans, I had prepared in advance—so this quick and easy lunch pretty much put itself together.

My second favorite part of this soup?

It’s loaded up with some powerful feel great foods, such as:

Sea Weeds: kombu and wakame to be precise. Both of which are great sources of calcium, manganese, iodine (supports thyroid function), thiamine and niacin. Sea weeds are great for blood purification, intestinal strength, skin, and hair. Kombu is a great addition to beans as well, because it has an enzyme that breaks down the gas producing qualities of beans. Just sayin’.

Sweet Potatoes:What power houses! Sweet potatoes are loaded with Vitamin B6-great for the heart; are a great source of vitamin C-which help your immune system, not to mention your skin, digestion, and managing stress level. Sweet potatoes contain vitamin D, which is great for the upcoming winter months, as well as taming our moods, boosting energy levels, and building health…generally. Plus a whole lot more, I won’t even get into the high level of magnesium, the relaxation mineral; or Iron, the immunity booster.

Ginger: Great for the digestion, cramps, or nausea. Ginger also helps to clear the microcirculatory channels of the body (which include the sinuses) great to aid the body in releasing pesky germs. Ginger also helps the body take in essential nutrients, which you are getting a lot of from the rest of the ingredients in this soup! Score!

To the Soup!

Oh, The Times They Are A' Changin--A Feel Good Soup



My quinoa and beans were already cooked, which made things super simple. You could of course cook them at the same time if necessary. Also feel free to use brown rice if you have that kicking around. The Adzuki beans don’t need to be soaked and cook in about 45 min. Canned beans would work too.


  • Cooked quinoa, 1/2 cup/serving
  • Cooked adzuki beans, 1/2 cup/serving
  • 3 cloves garlic, crushed/minced
  • 1 inch ginger root, minced
  • 3T olive oil
  • 2 stalks celery
  • 1 medium sized bell pepper ( I used purple!)
  • 1 sweet potato
  • 2 qts water
  • 3 inch strip of Kombu
  • 1 1/2 C Kale, chopped
  • Sea Salt to taste


  1. Sauté ginger and garlic in olive oil until aromatic.
  2. Add the chopped celery, peppers, and sweet potato. Sauté lightly, with a bit of salt for 5 minutes or so.
  3. Next, add two quarts water and a 1inch thick strip of kombu to the pot. Bring to a light boil, then turn to medium heat and cook until potatoes are tender, about 30 min.
  4. Once potatoes have softened, add another pinch of sea salt to taste and add the chopped kale.
  5. You can now turn off the heat and cover, allowing the kale to just wilt.


In your serving bowl, add 1/2 cup cooked quinoa, 1/2 cup cooked adzuki beans, chopped scallions and sesame seeds.

Add the soup on top, swirl in about 3/4 t of sesame oil, and a pinch of wakame seaweed.


2013-10-09 14.54.53
2013-10-09 14.54.53

That’s it.

Super simple, so warming, and very satisfying.

To good health, and Bob Dylan!