Gaea Lemon Zest Cake


  • 1 ½ cups organic rye flour
  • ¼ teaspoon sea salt
  • 2 teaspoons gluten-free baking powder
  • ¼ cup finely ground pine nuts
  • Zest of 2 lemons
  • 1 cup organic sugar cane
  • 3 eggs
  • ¼ cup freshly squeezed lemon juice 
  • 1 cup Greek yogurt
  • 2/3 cup Gaea Organic extra-virgin olive oil

Preheat oven to 375 degrees and grease the pan. In a medium bowl mix the flour, sea salt, baking powder and pine nuts. Next, mix the lemon zest into the sugar cane. In a separate bowl mix the zesty sugar cane with 3 eggs for about 2 minutes, then add the lemon juice, Greek yogurt and Gaea olive oil. Combine both bowls and pour the batter into the cake pan. Bake for 30-35 minutes. 

Gaea Premium Organic Extra Virgin Olive Oil

This superb ORGANIC, extra virgin olive oil is a must-have in any kitchen. The “Koroneiki” variety organic olives are hand-picked and “cold-pressed” within hours of harvesting, producing an exceptional quality organic olive oil with unique flavor characteristics and fresh aroma. This oil has a characteristic aroma of fresh green olives and a fruity taste. A classic mix of ripe and green olives make this medium fruity oil especially versatile in the kitchen. (MSRP $12.99)

Coconut Banana French Toast

Servings: 6

Preparation Time: 10 minutes


1 banana

1 cup milk

1 cup coconut milk

1 teaspoon vanilla

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

11/2 teaspoons cornstarch

1/4 teaspoon salt

12+ slices bread

2 T Carrington Farms Coconut Oil


Heat griddle and brush with coconut oil. Blend remaining ingredients (except bread) in a blender until smooth. Pour into a shallow dish. Submerge each slice in mixture and place on griddle.

Cook till golden brown, then flip over to cook other side. Serve with maple syrup.

Carrington Farms Organic Extra-Virgin Coconut Oil

Carrington Farm's cold-pressed Organic Extra-Virgin Coconut Oil is made from only the freshest certified organic coconuts. With no trans and hydrogenated fats, Carrington Farms Extra-Virgin Coconut Oil is a delicious replacement for butter or fat; sautee vegetables, roast sweet potatoes, add to smoothies or mix into cereal, or even use in baked goods and over popcorn! (MSRP: 12 oz. $7.99, 54 oz. $23.30,



Colman's Mustard Bloody Mary

Serve Up to 4 People


  • 3 cups tomato juice
  • 1 cup pickling liquid
  • 1 cup of Vodka (Tito's Brand works well)

  • 3 tablespoons Worcestershire sauce
  • 2 Tablespoons Valentina hot sauce
  • 2 teaspoons Colman's Prepared Mustard
  • 1 and a half Tablespoons horseradish
  • 1 and a half teaspoons ground pepper
  • 1 and a half teaspoons salt
  • 1 and a quarter teaspoons celery seeds
  • Colman's Dry Mustard Powder (for rim)


To Finish

In a pitcher, combine the celery seed and horseradish. Muddle the mixture with the end of a wooden spoon to blend and break up the celery seeds. Pour in the tomato juice, pickling liquid, hot sauce, Colman's Mustard, and Worcestershire sauce. Season with salt and pepper. Stir everything together to combine. In Collins glasses, fill with ice (4 cubes) and pour 2 oz of Tito's Vodka over top. Fill the rest of the glass with the Bloody Mary mix, and garnish with pickled vegetables (i.e. asparagus, green beans, celery) and an olive and lemon slice.

For the Rim

3 parts salt to 1 part Colman's Mustard Powder as a salt rim

Colman's Mustard is a pantry must-have that has certainly withstood the test of time. This iconic yellow tin has been around for over 200 years and is the only “Queen Approved” condiment on the market! While Colman's Mustard is certainly a great topper to sandwiches and hot dogs, it also makes a wonderful “secret ingredient,” adding a zesty flavor to many mealtime favorites including roasts, veggies, mac & cheese, and even cocktails and dessert. Colman's Mustard comes is two varieties, Prepared and Dried. The prepared is available in a jar as well as a handy squeezy container. The Dry is available in both 2 and 4 oz. tins. Colman's is available nationwide at supermarkets such as Whole Foods, Walmart, Safeway and Kroger for $4.99 – $6.99



3 Layer Iced Bon Bon


  • 1 can condensed milk  (14 ounce)
  • Ice cubes Shots of room temperature espresso coffee, unsweetened made in an IMUSA ESPRESSO MAKER



First, pour 2 inches of condensed milk into the base of 4 (4oz) juice glasses.

pour the equivalent of one shot of coffee on top of the condensed milk in each glass.

Take the remaining four shots of coffee and put them in a blender with four ice cubes. Blend in the blender until a thick foam is formed.

Pour the foam into each glass carefully. Serve immediately.



The IMUSA Espresso Maker allows users to become a barista right in their own home kitchens. This stovetop espresso maker brews under a mild pressure, forcing hot water up from the base through ground coffee then into the top carafe in just minutes. Available at for $10.99

Slow Jam by KRUPS Brand Ambassador, Sam Lewontin


  • 1 double­shot espresso (use an espresso with a chocolaty or nutty flavor profile here) 
  • 1oz. dark chocolate syrup 
  • 3 dashes Peychaud's bitters 
  • 1 dash Bittermen's Orange cream citrate 
  • 5oz. steamed almond milk   


Combine espresso, chocolate, bitters, and orange citrate in an 8oz. mug. Stir, and top with steamed almond milk.   

“Chocolate bon­bons are a classic Valentine's Day treat. With this drink, I wanted to recreate those flavors in liquid form: espresso and dark chocolate are naturally complementary,  Peychaud's bitters and Orange cream citrate lend an alluring suggestion of preserved fruit, and  the nutty sweetness of almond milk ties the whole thing together.

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