Wednesday, July 29, 2015

Purple Dragon Fruit (Pitaya) and Strawberry Smoothie

This is a very quick recipe. The only difficulty is to gather all the ingredients. I hope you will be able to find pitaya in your store. I used purple pitaya, but you can use the white one as well. Add raspberries instead of strawberries to achieve the dark pink hue. There really is no substitute for pitaya, but you can also use ripe pears in this recipe.

  • 1 purple pitaya, roughly chopped (2 cups)
  • 2 cups fresh strawberries (use frozen if fresh strawberries are not available)
  • 4 lady finger bananas, chopped (1 cup)
  • 1 1/2 cups coconut water
  • 2 Tbsp rose water (optional)
  • 2-3 ice cubes

  • Toss all the ingredients into a blender bowl and process until smooth.
  • Pour smoothie into glasses and enjoy in good company!

Various plants produce anthocyanins as a protective mechanism against environmental stressors, such as ultraviolet light, cold temperatures, and drought. In the human body anthocyanins help fight free radicals and prevent cognitive degeneration.

Pitaya is a nutritious tropical fruit that is loaded with disease-fighting nutrients. Purple pitaya is rich in vitamin C; B vitamins, especially B1, B2, and B3; carotenoids; anthocyanins; as well as the digestion stimulating fiber.

Like many purple foods, purple pitaya helps fight free radicals and improve cognitive function. Vitamin C and carotene are also known for their anti-tumor activity. 

In this recipe purple pitaya meets strawberry. Both of them contain immune system supporting vitamin C. Vitamin C is also necessary for the collagen synthesis in the body, the growth and repair of tissues and the detoxification.

Various plants produce anthocyanins as a protective mechanism against environmental stressors, such as ultraviolet light, cold temperatures, and drought. In the human body anthocyanins help fight free radicals and prevent cognitive degeneration.

In radiant health - passionately raw - Dominique

*Information in this article is for educational purposes only. It is not meant to diagnose or cure a disease.


Sunday, July 26, 2015

Anti-Inflammatory Salad with Avocado and Lemongrass Vinaigrette

More and more people realize that our food can either nourish or harm us. Sometimes a good health and well being are only one step away and all we need is a little knowledge and a conscious decision to make the right nutritional choices. 

Inflammation, also known as the silent killer, is one of the main causes of death in the western world. Food additives, unhealthy fats and sugar  in highly processed are the main culprits. But just as food can cause inflammation, it can also help reduce it. 

This simple salad combines foods that are anti-inflammatory. Ingredients are rather easy to gather, so make it as often as you can. Fresh lemongrass can be ordered online or purchased in Asian grocery stores.


for the salad
  • head of lettuce or large bowl of baby greens
  • avocado, peeled and sliced
  • 1/2 cucumber, sliced
  • purple onion, sliced
  • a few leaves of purple or Thai basil for garnish

for the vinaigrette
  • 2 Tbsp lemongrass, chopped
  • 2 Tbsp fresh ginger, chopped
  • 1 bird's eye chili pepper, chopped (seeds removed)
  • juice of 2 limes
  • 6 Tbsp virgin olive oil
  • 2 Tbsp cold pressed sesame oil
  • 1 Tbsp tamari

  • Place all the dressing ingredients in a blender and whiz a creamy dressing. Adjust the taste to your personal liking and set aside. If the dressing is a bit too thick add a small amount of  purified water and whiz again. If it is too watery add a bit more sesame oil.
  • Arrange the lettuce on a platter. Add sliced avocado, onions and cucumbers. Pour the dressing and garnish with basil leaves. Serve right away and enjoy in good company!

Many people are unaware that chronic inflammation is a critical factor in the pathogenesis of many ailments and diseases including cardiovascular disease, cancer, diabetes, degenerative joint diseases and neuro-degenerative diseases, including Alzheimer's and Parkinson's disease. Modern treatment of inflammation includes drugs that have very strong side effects. However, there is a simpler and much more pleasant way to reduce and prevent inflammation: consumption of anti-inflammatory foods.

Anti-inflammatory ingredients in this recipe:
  • Avocado is one of the best anti-inflammatory foods. They are a fantastic source of healthy unsaturated and monounsaturated fats, especially oleic acid; phytosterols, including beta-sitosterol and campesterol; antioxidants, including vitamin E, vitamin C, carotenoids and polyphenols; vitamin K; and B vitamins; potassium and fiber. Researchers found that thanks to the unique combination of nutrients, avocado modulate inflammatory response in the body. 
  • Lettuce (Lactuca sativa) is somewhat underestimated by health-conscious people. This is rather unfortunate since lettuce is known to fight free radicals, reduce cholesterol levels in serum, control proliferation of cancer cells, and suppress inflammation. Rich in minerals, vitamins and water, lettuce may also offer protection against the degeneration of neurons.
  • Lemongrass, also called fever grass, contains many valuable nutrients including vitamins A, C and folate; and minerals like magnesium, zinc, copper and potassium. Traditionally, lemongrass has been used to improve digestion, reduce fever and inflammation in the body, and to fight infections.
  • Ginger has been traditionally used to alleviate digestive problems and common cold infections, but research shows that this root can do much more for the body in pain since it contains anti-inflammatory compounds called gingerols. Gingerols were found to alleviate pain associated with osteoarthritis and rheumatoid arthritis. They also fight colorectal cancer and the cancer of the ovaries.
  • Limes like all the other fruits from the citrus family contain vitamin C that is known to be a very potent antioxidant. They also contain unique flavonoids called flavonol glycosides as well as compounds called limonides that have demonstrated strong anti-tumor activity since they stop proliferation of the cancer cells. Limes also offer protection against inflammatory polyarthritis and help improve liver function.
  • Chili peppers contain anti-inflammatory compound called capsaicin. Scientists are currently researching capsaicin as a possible natural treatment for arthritis. Chili peppers also help fight cardiovascular disease and may facilitate weight loss.
  • Onions are master inflammation fighters. They contain potent flavonoid antioxidant quercetin and a compound called onionin A. Both are known to fight inflammation in the body.
  • Virgin olive oil is one of the most potent anti-inflammatory foods that we know. It contains various polyphenolic compounds that show strong anti-inflammatory activity. One of the compounds, oleocanthal, is as strong as the common anti-inflammatory drug ibuprofen.

So much goodness in one salad bowl! Good health and vitality are only one meal away. Choose wisely.

In radiant health - passionately raw - Dominique

Dominique Allmon©2015

*Information in this article is for educational purposes only. It is not meant to diagnose or cure a disease.


Monday, July 20, 2015

How to Organize Raw Food Kitchen

Raw food kitchen differs a bit from the "ordinary" kitchen. Depending on your personal involvement with raw food you may notice that you hardly ever use pans and pots, but that your blender, your dehydrator and your juicer take up all the space on your counter top. 

Organization is vital if you operate in a limited kitchen space, but it is also very useful in large spaces. You do not want to run with your ingredients from one end to another, do you? You also want to have an easy access to your kitchen utensils, glasses, china and cutlery.

There are at least four aspects of the kitchen to consider:
  • food storage
  • food preparation
  • food presentation and serving 
  • disposal
All these aspects are very important in a well organized kitchen and all of them depend on the space you have to your disposition. 

Raw food is "live" food. If you are doing it right, you primarily work with fresh, perishable ingredients. A well functioning refrigerator is a must, but you also need some space outside of the fridge for produce that should not be refrigerated. Onions, garlic and tomatoes, for instance, should not be stored in the fridge or they will spoil quickly. Make enough room on your counter top for a basket or a bowl that would hold produce that does not need refrigeration. Also remember to save enough space for your sprouting jars and pots of fresh herbs you may want to grow.

While eating freshest food should always be your top priority, it really pays off to have a fridge with a large freezer that can not only hold your frozen fruit and berries, but also has enough space to hold dishes that require freezing, like some raw desserts and ice cream.

Your pantry may have to store fewer ingredients than a pantry of a "regular" household, but you still need some space to store spices, dried herbs, cold pressed oils, raw honey, nuts and seeds. Use glass containers and jars with labels to store your food. First, it makes it easy to locate the ingredient. Second, it makes the storage easier since containers can be stuck on top of each other. In this way you are saving space. If you are using your own labels, remember to write any expiry date a product may have.

Raw food recipes vary from very simple to quite complicated. Depending on your personal preference and experience you may be quite happy with a cutting board and a knife and enough space to put a salad bowl. At some stage, however, you may want to add a juicer, a food processor or a blender. You will also notice that with a growing sophistication of recipes your juicer or blender are used daily. To make it easier on yourself you should find a spot on your counter top where you set your tools permanently. A very few raw food lovers keep their juicers hidden from view, in some dark cupboard or a basement. 

There is nothing easier than setting up a juicer. You only must remember to have an easy access to the power supply and to reserve enough space for a juice collecting jar and the bowl of produce you are willing to juice. The same goes for a blender. It really helps considerably when you leave enough space for the preparation of your juices and smoothies. If your counter top is too small to hold your tools you may want to buy a small kitchen trolley that can be moved around the kitchen. 

Dehydrator is a very useful tool in a raw food kitchen, but it takes up a lot of space on the counter top. If you decide to invest your money in a dehydrator, make sure you have a permanent spot for it in your kitchen and that you are using it often enough. There is nothing worse than money spent and wasted.

Once food is made you want to serve it. Most kitchen cabinets offer enough space for your dishes and cutlery. Make sure that you have enough space to put your salad bowls or pasta dishes. Once again, you do not want to run around your kitchen, unless you believe that this would help your digestion.

I personally find that raw food kitchen produces much less waste than a conventional kitchen and yet, there is still some refuse. Have a compost bin ready for the disposal of your organic waste. Whenever you can, buy produce without packaging and when you buy packaged goods, make sure that the packaging is re-usable or at least recyclable and bio-degradable.

Eating raw, living food is quite an experience. Make raw food preparation just as enjoyable.  

In radiant health - passionately raw - Dominique 

Dominique Allmon©2015


Friday, July 17, 2015

Easy to Make 2 Ingredients Ice Cream

It's raw. It's vegan. And you don't even need an ice cream maker! You can make your ice cream using a blender or a food processor. And it only takes a few minutes to make it.

  • 2 cups frozen blueberries
  • 1 frozen banana

  • Toss the ingredients into a bowl of your bender or a food processor and whiz until smooth and creamy. Work quickly or your ice cream will melt before your very eyes.
  • Using an ice cream scoop portion out the ice cream. Garnish with fresh blueberries and mint. Serve right away and enjoy in good company!

Tip: If you are using a very ripe banana, your ice cream should be sweet enough, but if you prefer it to be slightly sweeter, add a few drops of liquid stevia. You will be able to find frozen blueberries, but might have to freeze your own bananas. To do so, pick very ripe fruit, remove the peel and chop roughly. I find that unless you are using a Vitamix blender, chopped frozen bananas are easier to process and will not break your kitchen tools. Place chopped banana in a freezer-safe dish and freeze for a few hours or overnight.

Should your ice cream melt while you are processing it, transfer it into a freezer-safe container and place in a freezer and refrigerate until it sets. Once your ice cream is firm enough, remove the dish from the fridge, scoop out and serve.

This is a basic two-ingredient ice cream recipe that can easily be expanded. You can add raw cacao powder, vanilla extract, mint essence or other berries to change the flavor. Experiment. It really is fun!

In radiant health - passionately raw - Dominique

Dominique Allmon©2015


Tuesday, July 14, 2015

Nasturtium Leaf Pesto

If something tastes like summer, than definitely it is this simple and refreshingly green recipe. 

I love the peppery and yet, delicate, taste of nasturtium, but unfortunately this plant is rather seldom and not easy to obtain. I grow it in a flower pot, but this year my plant did not even produce flowers. Leaves, flower buds and flowers are edible and quite tasty and can be used in many raw dishes. I use the leaves in salads and also turn them into delicious pesto.

  • 1 cup nasturtium leaves, packed
  • 1 garlic clove
  • juice of 1/2 lime, add more if needed
  • 1/4 cup raw pistachio nuts
  • 1/4 cup virgin olive oil (I used a very fruity one made of Nocellara, Biancolilla, and Moresca olives), add more if needed
  • tiny pinch of Celtic sea salt

  • Pulse blend all ingredients in a food processor until well combined, but still slightly chunky. Adjust the the taste to your personal liking.
  • Serve with pasta, as a salad dressing, sauce or dip. It also tastes great on sliced avocado. Enjoy!

~ Raw Kohlrabi Noodles with Nasturtium Leaf Pesto ~

  • 2 medium large kohlrabi, peeled
  • juice of 1/2 lime
  • pinch of Celtic sea salt
  • 1/3 cup nasturtium leaf pesto
  • nasturtium leaves for garnish

  • Spiralize kohlrabi straight into a large mixing bowl. Add lime juice and a pinch of salt and mix gently. Allow to tenderize for a few minutes. 
  • Add nasturtium pesto to the kohlrabi noodles and using a gentle stirring motion, mix well making sure that the noodles are well coated with pesto.
  • Portion out the noodles into pasta plates, garnish with nasturtium leaves and enjoy in good company!
Recipe serves two. Double or triple the amounts if you want to entertain a bigger party.

Tip: A much nicer garnish for this dish are of course the nasturtium flowers. If you are lucky enough to get them, use them instead of the nasturtium leaves. If the peppery green taste is too much for you, you can use nasturtium and fresh basil in equal proportions. Make small batches, store in the fridge and enjoy within a week.

A word or two about the ingredients.
  • Nasturtium leaves are rich in vitamin C and chlorophyll. They also contain flavonoids, oxalate and compounds called  glucosinolates that give nasturtium a certain pungency. These compounds are believed to prevent cancer by enhancing the elimination of cancerous cells before they can cause any damage to human DNA. 
  • Limes are rich in vitamin C and flavonoids, notably hesperidin known to lower cholesterol levels in serum. They also contain limonoids that may have the capacity to fight free radicals and prevent certain cancers.
  • Raw pistachio nuts are rich in chlorophyll; vitami E, especially the gamma-tocopherol form; fatty acids, especially oleic fatty acid; B vitamins especially B6, thiamin and folate; and minerals, especially copper, iron, manganese and phosphorus. These nutritious nuts may help fight and prevent many ailments and diseases, including coronary disease, chronic inflammation and cancer.
  • Garlic contains sulfur compounds and flavonoids that work miracles in the body. They act in synergy to improve cardiovascular health; fight free radicals and prevent cancer cells from multiplying; cure bacterial, viral and fungal infections; and reduce inflammation.
  • Virgin olive oil is considered one of the healthiest culinary oils. It fights inflammation in the body and contributed to healthy levels of cholesterol in serum. It contains vitamin E and K; antioxidant compounds such as oleocanthal and oleuropein; and a unique mixture of fatty acids especially monounsaturated fats. Olive oil is a staple food in Mediterranean cuisine known for its incredible health benefits. 
  • Celtic sea salt contains trace minerals and electrolytes like magnesium. It provides electrolyte balance and helps you stay hydrated; it supports many bodily functions including the thyroid function, heart beat, blood pressure and adrenal health; it and alkalizes the body and helps balance blood sugar.
Remember that by simply increasing consumption of healthy and nutritious foods you are improving your chances for a long, disease-free life.

In radiant health - passionately raw - Dominique

Dominique Allmon©2015

*Information in this article is for educational purposes only. It is not meant to diagnose or cure a disease. 


Saturday, July 11, 2015

Mamey Fruit and Brazil Nut Smoothie

Mamey may not be a fruit you find in every grocery store, but it is absolutely worth exploring. Its creamy consistency makes it a perfect fruit for smoothies. When ripe, mamey is very sweet so no additional sweetener is needed in recipes. 

Mamey (Pouteria sapota) is native to Mexico and Central America, but is also cultivated in Hawaii, California and Florida.

Mamey is rich in vitamins, especially A, C, E and B5; minerals such as copper, potassium and magnesium; antioxidant polyphenols such as gallic acid, gallocatechin-3-gallate, and epicatechin; complex carbohydrates and fiber.

Thanks to the nutrient density mamey comes with many health benefits. Traditionally it has been used to control blood sugar and cholesterol levels, improve digestion and improve many skin conditions. Latest research suggests that mamey may have the ability to strengthen the immune system, prevent colon cancer, improve cardiovascular health and manage weight.

My recipe combines the health benefits of mamey fruit with health benefits of Brazil nuts, pink Himalaya salt and argan oil. Brazil nuts are good source of selenium, copper and manganese; vitamin E and B vitamins, especially thiamin. Argan oil is rich in omega-3 fatty acids, vitamin E and many other cancer fighting compounds. The mineral rich pink Himalaya salt helps to crate electrolytic balance in the body, increases hydration and improves thyroid health. 

  • flesh of 1 medium large mamey fruit (1 cup)
  • juice of 1/2 lemon 
  • 1 1/2 cup freshly made Brazil nut milk
  • 1 tsp cold pressed argan oil
  • pinch pink Himalaya salt
  • 2-3 ice cubes

  • Place all the ingredients in the blender and process until smooth.
  • Pour the smoothie into glasses, garnish with chopped Brazil nuts and enjoy in good company!

Tip: If you like you smoothie slightly "crunchy" you can simply blend one cup of activated Brazil nuts and two and a half cups of purified water with all the remaining ingredients. Start blending the nuts and water until almost smooth. Add mamey, argan oil, lemon juice, pinch of salt and ice, and blend to a desired consistency.

In radiant health - passionately raw - Dominique

Dominique Allmon©2015

*Information in this article is for educational purposes only. It is not meant to diagnose or cure a disease.


Tuesday, July 7, 2015

Avocado for Breakfast! - Scrumptious Avocado Bowl

Avocado for breakfast? Yes. You should have it as often as you can. Avocado is one of the healthiest fruits we know, and probably one of the most versatile ones.

Avocado is rich in vital nutrients. It contains many vitamins and minerals, including vitamin K, C, E, folate, B5 and B6; magnesium, manganese, iron, copper, phosphorus and zinc; nutrients such as beta-carotene, lutein and zeaxantin; healthy combination of omega-3, omega-6 and omega-9 fatty acids; and a lot of fiber.

Avocados  can help you lower high blood pressure, reduce cholesterol, improve vision and prevent macular degeneration, protect liver, and reduce inflammation.

  • flesh of 2 ripe avocados
  • 2 ripe bananas
  • 1 tsp matcha (Japanese green tea powder)
  • 1 tsp wheat grass powder
  • 1/2 cup coconut water (add more if needed)
  • juice of 1/2 lemon 
  • 1 Tbsp light raw honey
  • 1/2 tsp baobab powder (optional)
  • 1 tsp lucuma powder
  • pinch Celtic sea salt

for garnish
  • 1 tsp hemp seeds
  • 1/2 tsp bee pollen 
  • handful of fresh raspberries

  • Blend all the ingredients into a smooth, but fairly thick mass. It should be less flowing than a smoothie.
  • Transfer the blended avocado mass into small cereal bowls. Garnish with hemp seeds, bee pollen and fresh berries. Enjoy in good company!

Tip: Avocado can be very tricky to work with. To prevent the flesh of cut avocado from turning brown I learned a simple, but very effective strategy. As soon as I cut the avocado lengthwise I dip it in a bowl of ice water, face down, for e few seconds. Next, I scoop the flesh out and drizzle some lemon juice over it. 

Despite the use of honey and banana, this simple breakfast dish has a very law glycemic index. This means that your blood sugar will stay well balanced in the morning.

If you are a strict vegan, replace honey with liquid stevia and skip the bee pollen.

This time I used hemp seeds, bee pollen and raspberries to garnish my avocado bowl, but there are many possibilities. You can add raw coconut flakes and blueberries, goji berries and sliced bananas, raisins and chopped nuts, or sliced kiwi fruit and purple grapes. Experiment. It is such a fun!

In radiant health - passionately raw - Dominique

Dominique Allmon©2015


Sunday, July 5, 2015

Gazpacho de Santa Fe - A Fiesta For the Taste Buds

One of the most picturesque sites in New Mexico are the chile ristras that hang along the fences and portals. They are sold all over the state, at farmers' markets  or straight from the back of the track at the side of the road. They make a perfect gift and a wonderful kitchen decoration. And of course, they are fabulous way to keep you chile ready close at hand. Peppers, hot and otherwise, are staple food in New Mexico and they inspire me to ever new fiery creations. This cold soup is one of them.

  • 3 bell peppers (red, yellow and green), chopped, seeds removed
  • 1 poblano chile
  • 1 Anaheim chile
  • 1 jalapeno pepper, chopped, seeds removed
  • 1/2 habanero pepper, chopped, seeds removed
  • 1/2 Serrano chile, chopped, seeds removed
  • 2-3 tomatillos, husk removed, chopped (wash thoroughly to remove the sticky residue)
  • 1 medium large ripe tomato, chopped
  • 3 garlic cloves, minced
  • 1/2 purple onion, chopped
  • juice of 1 lime
  • 1/2 tsp chile poblano powder
  • 1/2 tsp Celtic sea salt
  • pinch ground cumin
  • 3 Tbsp balsamic vinegar
  • 6 Tbsp virgin olive oil
  • 1 cup ice-cold spring or purified water
  • 1 Tbsp crashed chili pepper for garnish

  • Place chopped vegetable in the bowl of your blender. Add spices and lime juice. Add half of the water and pulse blend for a few seconds.
  • Add balsamic vinegar and blend. If the soup is too thick, add the remaining water and blend again making sure that it is still slightly chunky.
  • Add olive oil and give it another quick whiz. 
  • Pour the soup into soup plates or bowls and garnish with crashed chili pepper. Serve chilled and enjoy in good company!

Tip: I hope you will take the "fire challenge" but if this soup is too spicy for you, reduce the amount of habanero, jalapeno and Serrano peppers you are using. Adding chopped cucumber or zucchini and some more lime juice will make the soup milder as well.

I understand that you may have difficulty obtaining some of the listed ingredients. If you do not have tomatillos you can use green tomatoes. The New Mexican poblano chile can be replaced by wax pepper or other mild pepper you can lay hands on. You may have to improvise, but the soup is worth it. Although it is extremely spicy, it seems to have a cooling effect on the body. As the blood thins a bit, one does not suffer as much from the heat of the desert. 

A final note: Garlic and onions are perfect foods for detox. Use them generously in you recipes. Your body will thank you.

In radiant health - passionately raw - Dominique

Dominique Allmon©2015

For information about health benefits of chili peppers please click here


Friday, July 3, 2015

Happy 4th of July!

The greatest gifts you can give your children are the roots of responsibility and the wings of independence. - Denis Waitley

Wishing all my American readers a very happy 4th of July! - In radiant health, passionately raw - Dominique

Wednesday, July 1, 2015

Raw Cherry Cacao Truffles

I love raw food in all its forms and I am definitely not an ascetic. I love scrumptious desserts and indulge often, without guilt. First of all, I use only the very best, raw ingredients to make my desserts and confections; second, I waste as little food as possible. Like many other people who make juices or nut milk regularly, I save the pulp and use it in many recipes. What cannot be used ends up at the compost pile.

The recipe I am going to share with you today uses both, the leftover juice pulp and the almond pulp that remains after making raw almond milk.

Makes 20 delicious truffles.

  • 2 cups beet and cherry juice pulp (I used 2 cups of dark cherries and  3 medium large beets to make the juice)
  • 1 cup almond pulp leftover from making almond milk
  • 1 cup raw cacao powder
  • 1/3 cup raw honey
  • 1/3 cup coconut oil
  • 2 Tbsp coconut flour
  • 1 Tbsp Beauty Dust (superfood mix by Moon Juice Company, optional)
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 1/3 tsp pink Himalaya salt
  • 1/2 cup almond pulp for garnish

  • Place all the ingredients in the bowl of your food processor and blend into a homogenous smooth dough. Keep in mind that the firmness and consistency depend on the quality of the juice pulp you are using. My juice was made with a Champion juicer and the pulp had enough moisture in it. You may have to adjust the amounts of ingredients just a bit. 
  • Transfer the dough into a large mixing bowl and place it in the fridge for 10 minutes or so.
  • Remove the bowl from the fridge and using clean hands start forming the truffles. Take about 1 table spoon of the dough and roll it in your hands into a firm ball. Set aside. Continue working in this way until you used up all the dough. You should be able to make about 20 truffles. 
  • Fill a small bowl with the almond pulp and roll each truffle in it. 
  • Set all the truffles on a platter. Place the platter in the fridge for at least 2-3 hours. Allow the aromas to mingle. They will taste even better when you keep them in the fridge overnight. After one night the white almond pulp turns pink and makes the truffles even more appetizing.
  • Remove the platter from the fridge and enjoy in good company!

Store raw truffles in refrigerator in an air-tight container. The flavor improves by the day but I suggest you eat them within 4-5 days.

Tip: I found out that moisturizing my clean hands with coconut oil makes the whole truffle production a lot easier. I spread 1/2 tsp of coconut oil over my palms before working with the dough. To remove any temporary discoloration from beets or cacao I squeeze 1/2 lemon into my palms and allow the juice to do its work.  You may want to try this as well.

In radiant health - passionately raw - Dominique

Dominique Allmon©2015


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