I wrote The Beginner’s Guide to Juice Making for Food52. Check it out! 

Whether you received a juicer over the holidays, are in the midst of a New Year’s resolution kick, or simply want to get more fresh fruits and vegetables in your diet (who doesn’t?), you may be curious about juicing…click here to read the full article and get the recipes.


Photography by Elizabeth Cecil



Wholesome Strawberry Shortcakes? What the heck is that? Well…here’s the thing. Besides maybe pavlova, strawberry shortcake is my favorite dessert in the world. I knew if we were going to bake a tray of homemade shortcakes, pick up pints of strawberries at the farmer’s market, and whip fresh cream, I would eat at least two a day until there wasn’t a shortcake left in sight. Planning to indulge inspires me to tighten up recipes. Here, I started with a classic shortcake recipe, removed some white sugar, added in some whole wheat flour, and left the berries and cream alone. The shortcake dough is really interesting because it calls for two hard-boiled egg yolks to be pulsed into the flours. Sounds strange but the result is a rich, somewhat wheat-y cake. If you are not a fan of somewhat wheat-y, simply substitute the whole wheat flour for all-purpose.

All hail the queen of spring desserts.


Wholesome Strawberry Shortcakes

makes 6

for the shortcakes:

1 cup all-purpose flour

2/3 cup whole wheat flour

3 1/2 tablespoons sugar, plus more for sprinkling

1 tablespoon plus 1/2 teaspoon baking powder

2 hard-boiled egg yolks

1/8 teaspoon kosher salt

6 tablespoons cold unsalted butter, cut into 1/2-inch cubes

zest of 1/2 a lemon

2/3 cup plus 1 tablespoon heavy cream
for the assembly:

1/2 pound strawberries, washed, hulled, and quartered

1 cup heavy cream, whipped to soft peaks


In the bowl of a food processor, combine the flours, sugar, baking powder, egg yolks, and salt. Pulse to combine. Add the butter and zest and pulse until the flour resembles coarse meal. Add 2/3 cup of cream and pulse until the dough comes together.

Turn the dough out onto a lightly floured work surface and gather into a mass. Knead a couple times to make it cohesive and then pat it into a rough circle about 6 to 7 inches in diameter (3/4 to 1-inch thick).

Using a biscuit cutter or the rim of a pint glass, section out 6 rounds and arrange them on a parchment-lined baking sheet. Alternately, you can use a sharp knife and cut the circle into 6 wedges. Chill for 20 minutes (and up to 2 hours).

Preheat oven to 350°F. Brush the tops of the shortcakes very lightly with heavy cream and sprinkle lightly with sugar. Bake until risen and golden brown, 18 to 20 minutes. Turn the pan around halfway through to ensure even cooking.

Split the shortcakes in half horizontally and set the tops aside. Place the bottoms on dessert plates and heap strawberries over them. Spoon whipped cream generously over the strawberries and replace the shortcake tops. Serve immediately.




Sometimes vegan desserts or those trying to be something they’re not (hello pie made from tofu) are just so depressing it hurts. But then…there are some sweet treats made simply of fruits, nuts, healthy fats, and natural sweeteners that are just so good it hurts. Happily, this (Almost) Raw Strawberry & Ginger ‘Cheesecake’ falls in the second category.

I made these ‘cheesecake’ bars to bridge the end of our elimination diet and the start of eating in the real world again (yes, a world that involves whole grains and beans!). Sweeteners were not allowed last month (including maple syrup and honey) so the pop of sweetness from the dates, strawberries, and maple syrup in this dessert feels really special.


(Almost) Raw Strawberry & Ginger ‘Cheesecake’ adapted from My Darling Lemon Thyme

makes 12 – 14 bars

1 1/2 cups pitted dried dates, roughly chopped
2/3 cup whole raw almonds
1 tablespoon virgin coconut oil, melted if solid

3 cups raw cashew nuts, soaked overnight in cold water + drained
3/4 cup virgin coconut oil + 1 tablespoon extra, melted if solid
1/2 cup lemon or lime juice
1/2 cup pure maple syrup (can omit if you are steering away from sugar)
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
3 tablespoons finely grated ginger
1 pint strawberries



To make the base, line a 11 x 7 -ish tin with parchment paper, extending up and over the sides by a couple of inches. Place dates, almonds and coconut oil in a food processor and blend on high until relatively finely ground. Press mixture into the base of the tin, using the back of a spoon to pack down firmly.

To make the filling, place drained cashews, coconut oil, lemon juice, maple syrup, vanilla and salt into a food processor and blend of high until smooth. Transfer a little under half of the mixture to a bowl, then add grated ginger to the mixture remaining in the food processor and blend on high until smooth. Pour this ginger mixture over the base and place into the freezer while you continue.



Place 3 roughly chopped strawberries, the reserved filling, and extra 1 tablespoon coconut oil into the (unwashed) food processor and blend until smooth. Remove tin from freezer and pour strawberry filling over the top layer. Smooth off with a spoon or palette knife and place into the fridge 4-5 hours (or freezer 2-3 hours if in a hurry) or overnight, until set firm.

Slice remaining strawberries into thin slices and arrange over the top of the cheesecake. Slice and serve. Store in the fridge in a covered container for 5-7 days or freeze for up to 1 month. Defrost on the bench 20-30 minutes before eating.





Elspeth gives good food advice. Whenever she posts a new recipe or food discovery I instantly want to try it – maybe it’s that we live so close (she’s just on the Cape) or that we both have two little kids at home (so I know her recipes are realistic for me)? In any case, all of her suggestions have been winners. She shared this Saveur recipe for Strawberry Rhubarb Yogurt Pops at the beginning of the spring and I have been wanting to try them ever since. Morning Glory Farm’s warning of no more strawberries after July 4th was just the push I needed.


Strawberry Rhubarb Yogurt Pops
makes about 10
1 pound strawberries, hulled and minced
34 cup fresh orange juice
14 teaspoon kosher salt
3 stalks rhubarb, trimmed and minced
4 ounces plain 2 percent Greek yogurt
12 cup honey, preferably orange blossom



Bring strawberries, juice, salt, and rhubarb to a simmer in a saucepan; cook until fruit begins to break down, 3 to 4 minutes. Let cool and, using a slotted spoon, transfer 12 cup fruit to a bowl. Transfer remaining fruit mixture to a blender; add yogurt and honey and purée until smooth. Stir in reserved fruit; divide mixture between individual ice-pop molds. Freeze for 3 hours. To release ice pops from molds, briefly run the bottom of the molds under warm water.




You guys sure know how to make a gal feel special. Thank you for your kinds words about the launch of Little Bites. Truly, from the bottom of my heart, thank you.

Things have been happening on this little island. It is abuzz with the dramatic and rumor fueling news of measles. Before this scary revelation, the headlines were all celebrating the 40th anniversary of Jaws – I hope our news goes back to happy and light sooner then later. In the meantime…let’s bake some gluten free berry muffins.

This recipes comes from Amy Chaplin’s book At Home in the Whole Foods Kitchen: Celebrating the Art of Eating Well. Not only is this book full of inspired recipes but it is perfectly designed and photographed – a real beauty. I am a total beginner in the world of gluten free baking (the array of flours intimidate me) but these muffins are simple to mix together and bake up with a good mix of sweet berries and savory corn grits.



Berry Cornmeal Muffins

from At Home in the Whole Foods Kitchen: Celebrating the Art of Eating Well

makes 10 muffins

2 tablespoons chia seeds

1/2 cup almond milk or soy milk

1/3 cup yellow corn grits

1 1/2 cups sprouted spelt flour or whole spelt flour

1 tablespoon aluminum-free baking powder

1/2 cup almond meal

Zest of 1 orange

1/2 cup fresh orange juice (from 1 juicy orange)

1/3 cup melted extra virgin coconut oil

1/3 cup maple syrup

1 tablespoon vanilla extract

1/4 teaspoon sea salt

2 cups berries


Preheat oven to 350F. Line a standard muffin pan with 10 cupcake liners and set aside.

Whisk chia seeds and almond milk together in a medium bowl; set aside for at least 10 minutes to thicken. Grind corn grits in a spice grinder for 30 seconds or until they’re the consistency of a coarse flour, and place in a medium bowl. Sift spelt flour and baking powder into bowl with grits. Add almond meal and whisk to combine, breaking up any small lumps.

Add orange zest, orange juice, coconut oil, maple syrup, vanilla, and salt to chia seed mixture; whisk to combine. Add dry ingredients and use a rubber spatula to stir until almost combined; add berries and stir briefly.



Spoon batter into lined muffin cups, filling all the way to the top, and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven, and allow the muffins to sit for 5 minutes before serving or transferring to a wire rack to cool. These are best the day they’re made, but any leftovers can be stored in an airtight container for a day or two.