Glow-Getter Smoothie Recipe
This Vitamin C and antioxidant-rich blend of tropical fruits, fresh carrots, and the hydrating, good-for-you fats in tahini will give you a glow that lasts all day long.
Glow-Getter
Serves 1
Shopping List
½ cup organic orange juice
¼ cup organic frozen chopped peeled pineapple
¼ cup organic frozen chopped peeled mango
¼ cup organic shredded carrots
1 tablespoon tahini
Kosher salt
1 Prep the smoothie ingredients
In a blender, combine the orange juice, pineapple, mango, carrots, and tahini. Season lightly with salt and blend until smooth.
2 Serve
Pour the smoothie into a glass and serve.
Nutrition per serving: Calories: 170, Protein: 3g (6% DV), Fiber: 2g (8% DV), Total Fat: 8g (12% DV), Monounsaturated Fat: 3g, Polyunsaturated Fat: 3.5g, Saturated Fat: 1g (5% DV), Cholesterol: 0mg (0% DV), Sodium: 20mg (1% DV) (does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 24g (8% DV), Total Sugars: 16g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Bonus recipe—ingredients not included in box.
Stress-Beater Smoothie Recipe
Start your day with a smoothie that will help you handle whatever the universe throws your way. The combination of lime, avocado, banana, spinach, and coconut water delivers a heavy dose of stress-beating vitamin C, potassium, and magnesium to help manage blood pressure and will give you a boost of the feel-good neurotransmitter serotonin.
Stress Beater
Serves 1
Shopping list
1 organic lime
1 cup coconut water
½ organic ripe peeled pitted avocado
½ organic ripe peeled banana
Small handful organic baby spinach
Kosher salt
1 Prep the smoothie ingredients
- Using a sharp knife, peel the lime; cut the lime in half crosswise then coarsely chop the fruit. Discard any seeds.
In a blender, combine the chopped lime with the coconut water, avocado, banana, and spinach. Season lightly with salt and blend until smooth.
2 Serve
Pour the smoothie into a glass and serve.
Nutrition per serving: Calories: 290, Protein: 4g (8% DV), Fiber: 11g (44% DV), Total Fat: 15g (23% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 2g, Saturated Fat: 2g (10% DV), Cholesterol: 0mg (0% DV), Sodium: 100mg (4% DV) (does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 41g (14% DV), Total Sugars: 19g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Bonus recipe—ingredients not included in box.
Our Greek Greyhound Cocktail Will Keep You Cool
Greyhounds, the dogs not the cocktail, have a long history in Greece, where it’s believed that Odysseus’s beloved pup, Argus, was an early example of the breed. Our ode to that swift and loyal companion is this twist on the popular greyhound drink. Inspired by the new film MAMMA MIA!, we spiked it with a fennel-flavored simple syrup and ouzo, the anise-flavored aperitif from Greece. For a nonalcoholic version, simply swap soda water for the ouzo and vodka.
Greek Greyhound Cocktail Recipe
Serves 2
Shopping List
Simple syrup:
1 tablespoon fennel seeds
¼ cup organic cane sugar
1 cup water
Cocktail:
2 organic pink grapefruits
10 organic fresh mint leaves
½ teaspoon sumac
4 ounces vodka
¾ ounce ouzo
Ice
4 ounces soda water, for nonalcoholic version only
Tools
Vegetable peeler, muddler or small rolling pin, cocktail shaker or pitcher and fine-mesh strainer, small sauce pot, if making simple syrup, rocks glasses
1 Make the simple syrup
In a dry small sauce pot over medium heat, add the fennel seeds and toast, stirring occasionally, until lightly browned and fragrant, 2 to 3 minutes.
To the same sauce pot, add the water and sugar, stirring until the sugar dissolves, and bring to a boil. Remove from the heat and let cool, about 30 minutes.
Strain the liquid through a fine-mesh strainer into a measuring cup.
2 Make the cocktail
- Using a peeler, remove two 2-inch pieces from the grapefruit peel for garnish; then juice enough grapefruit to measure ½ cup (or 1 cup for nonalcoholic version).
In a cocktail shaker or pitcher, combine the grapefruit juice, 8 of the mint leaves, sumac, and 2 tablespoons simple syrup. Using a muddler, lightly press the mixture until just macerated (do not over-muddle). Fill the pitcher with ice, add the vodka, and ouzo, if using, and shake or stir until well incorporated and chilled.
3 Serve
Fill two rocks glasses with ice. Strain the mixture into the glasses. For nonalcoholic version, top with the soda water. Garnish with the grapefruit peel and remaining mint leaves and serve immediately.
Nutrition per serving: Calories: 210, Protein: 1g (2% DV), Fiber: 1g (4% DV), Total Fat: 0.5g (1% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 0g (0% DV), Cholesterol: 0mg (0% DV), Sodium: 0mg (0% DV), Carbohydrates: 14g (5% DV), Total Sugars: 7g, Added Sugars: 3g (6% DV). Not a significant source of trans fat.
Bonus recipe—ingredients not included in box.
Managing Diabetes One Meal at a Time
When Laura was diagnosed with Type 1 diabetes, it changed the way her entire family ate. With Sun Basket’s Paleo meal plan, Laura safely manages her disease with a healthy, low-carb diet and delicious meals that her whole family enjoys.
While the paleo diet works best for Laura’s family, our new Diabetes-Friendly meal plan is another great option. Look for recipes labeled “diabetes-friendly” for meals that are nutrient-rich and high in fiber without sacrificing flavor.
Five Healthy Snacks Perfect for Summer
Avocado Boat
Sometimes an avocado tastes great even when it’s not on toast or in a salad. You can make a delicious, filling, omega-3 rich snack by slicing some of that green gold in half, taking out the pit, and digging in with a spoon. Salt, pepper, lemon juice, and hot sauce go a long way at jazzin’ it up if you’re so inclined.
Berry Binge
Summer is the season for snacking on nature’s little candies. Strawberries, blueberries, cherries, blackberries, and raspberries. Pick up a few baskets at your local farmer’s market and store in a glass container to help them last longer in the fridge.
Cheater’s Tzatziki
Stir a little lemon juice, grated garlic, and chopped herbs into plain yogurt and use it as a dip for cucumber sticks. It’s cool, refreshing, and filling, with a ton of crunch.
Popcorn Party
So light and so fluffy. Pre-pop some kernels and sprinkle them with a little salt and a dusting of curry powder for something satisfying that won’t weigh you down. Or try Teresa’s Really Good Popcorn Seasonings.
Snacks by Sun Basket
Okay…not to bury the lede, but…we consider ourselves to be expert snackers and we’re thrilled to offer the best of Sun Basket flavor in snack form. You can devour our fresh, housemade Signature Dips & Dippers—organic rainbow baby carrots, grape tomatoes, snap peas, sweet mini peppers, and gluten-free crackers—to satisfy every midday and late-night snack attack. Our chefs have developed some exciting dips like Muhammara red pepper, Spinach-artichoke, and Skordalia lima bean that taste amazing and still cater to your dietary preferences (vegan spinach-artichoke dip!?). Look for them in the “Add-Ons” section of your menu page each week.
The Secret to Beautiful Skin is at the End of Your Fork
What you eat not only affects how you feel, but also plays a major role in how you look. Your skin is your body’s largest organ and a primary detox channel. It’s impossible to separate healthy skin from your overall well-being. We spoke with Jolene Hart, an integrative nutrition health coach and author of Eat Pretty: Nutrition for Beauty, Inside and Out, about beauty nutrition, giving up on expensive serums, and what it means to “eat pretty.”
What’s “beauty nutrition” and how do you define “eating pretty?”
Beauty nutrition is a term for the foods that nourish beauty and health from the inside out. “Eating pretty” is how I describe a diet that supports both looking and feeling your best. I think that we place far too much value on topical beauty products as cure-alls and essentials for maintaining healthy skin. We often reach first for products to keep skin healthy or to resolve a skin issue, when in reality our skin is a combination of the foods we eat and how our bodies work, not the cleansers or serums we use.
How did you become a health and beauty coach?
I was working as a beauty editor and at the same time suffering from a range of skin issues, including cystic acne and eczema. I spent a lot of money on topical products, treatments, and prescriptions, and nothing worked. I decided to look at my skin issues as a sign that there was something out of balance inside my body and wanted to learn more about that link. After a year of experimenting with my own skin, researching, and training as a health coach, I founded my coaching practice, Beauty Is Wellness, in 2010.
What were the most significant changes that you made to your beauty nutrition routine?
I lowered my intake of such high-glycemic, inflammatory foods as white bread, white rice, and potatoes because foods high on the glycemic index spike blood sugar, which can increase hormones and affect your skin. I then started cooking for myself with more fresh, colorful whole foods. Over time, that shift had a massive impact on my skin, hormones, energy, weight, and overall health.
How does what you eat affect your appearance?
The foods you eat become your body on a molecular level, so your food choices are the building blocks your body uses to defend against damage, repair existing issues, and help you thrive inside and out. There’s a direct correlation between nutrient intake and skin and an indirect correlation between your overall health and the quality of your sleep, hormone balance, digestion, etc.
Are there specific foods that wreak havoc on your skin?
Absolutely. Sugar, processed carbohydrates, conventional meat and dairy products, charred foods, and fats cooked at high heat can be uniquely problematic to your specific body, or they can be inflammatory and pro-aging in general.
Are there specific foods that can help with flare-ups from certain skin conditions like acne, psoriasis, or eczema?
It’s difficult to resolve flare-ups with food alone. The better approach is to use your diet to support healing and balance in your body so that you prevent future flare-ups from happening. For each skin concern, the approach would be a little different, but in general, you want to focus on hormone balance, improving digestion and elimination, and reducing inflammation.
Are there superfoods or a mix of ingredients that work well for targeting specific areas?
I like to stress the importance of eating leafy greens daily. They’re packed with vitamins A and C that support healing, cell turnover, collagen production, and the balance of oils. They’re also a good source of fiber that works as a probiotic to feed the beneficial bacteria in your microbiome. All of these factors are key to glowing skin, good moods, and a healthy immune system. Fermented foods like raw sauerkraut and kimchi support healthy digestion and elimination, introduce probiotics into your microbiome, and are packed with beauty-related nutrients that become more easily digestible during fermentation.
Sometimes it can be difficult to give up our skin-care creams and beauty habits, even when we know those products have some questionable ingredients in them. How did you overcome that?
For me, it wasn’t difficult to give up at all because I had tried everything and wasn’t getting results. As a beauty editor, it was my job to test skin-care products and treatments, and I had access to top dermatologists and aestheticians. But I was never able to find a person, product, or service to resolve my cystic acne and eczema until I started experimenting with my own diet and lifestyle.
Is there one type of beauty product or food trend that’s popular but you think should be avoided?
In general, we should ignore trends and focus on assessing our individual body’s needs, and understanding how those needs change over time. Keeping our bodies in a happy, balanced place is always going to be more beautifying than whatever trend is big at the moment. That said, there are some trends, like matcha and collagen, that are truly great for your skin.
What are some changes that we could easily make to our daily habits to help with overall beauty nutrition?
First, prioritize the health of your digestive system (which influences both how you absorb nutrition and how you eliminate waste, two keys for beauty and skin health) by consuming at least one serving of fermented foods each day, along with a diet rich in plant fiber (think leafy greens, raw nuts and seeds, beans, and berries). Also, make sure every meal has the three essential components for hormone balance, energy, and satiation: organic proteins, good fats, and an abundance of vegetables. These two habits alone make an incredible difference in skin health.
Turmeric Pickled Eggs
Who needs a goose when you can make your own golden eggs? We added turmeric to a simple pickle brine to make these brilliantly-colored eggs with a vinegary bite. They make a great snack all on their own, but we recommend using them however you use hard-cooked eggs; in egg salad, on a sandwich, with a grain bowl. They also make out-of-this-world deviled eggs, particularly when you stir a little garam masala into the mashed yolks.
Turmeric Pickled Eggs Recipe
Serves 6
Shopping List
1⅓ cups distilled white or apple cider vinegar
½ cup water
2 tablespoons coconut sugar
1 teaspoon kosher salt
2 teaspoons yellow mustard seeds
2 teaspoons coriander seeds
2 teaspoons ground turmeric or 1 tablespoon grated fresh turmeric
1 tablespoon black peppercorns
6 eggs
Tools
Small bowl, small sauce pot, medium sauce pot, resealable 1-quart jar
1 Make the brine
In a small sauce pot, combine the vinegar, water, coconut sugar, and salt. Bring to a boil, stirring to dissolve the sugar and salt. Remove from the heat and stir in the mustard seeds, coriander seeds, turmeric, and peppercorns. Let cool to room temperature, while you cook the eggs.
2 Cook the eggs
Bring a medium sauce pot of water to a boil and fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for exactly 8 minutes for semi-firm eggs (for hard-cooked eggs, cook for 2 to 4 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs.
3 Pickle the eggs
Put the peeled eggs in a clean, resealable 1-quart jar. Cover with the cooled brine, close the jar, and refrigerate for at least 2 hours or up to 3 days before serving.
4 Serve
Remove the pickled eggs from the brine and serve. See our headnote for some egg-cellent serving suggestions.
Nutrition per serving: Calories: 70, Protein: 5g (10% DV), Fiber: 0g (0% DV), Total Fat: 3.5g (5% DV), Monounsaturated Fat: 1.5g, Polyunsaturated Fat: 0.5g, Saturated Fat: 1g (5% DV), Cholesterol: 155mg (52% DV), Sodium: 95mg (4% DV), Carbohydrates: 1g (0% DV), Total Sugars: 1g, Added Sugars: 1g (2% DV). Not a significant source of trans fat.
Bonus recipe—ingredients not included in box.
Sun Signs—June 2018
With five planets retrograde by the end of June, the summer’s shaping up to be an even better time than usual to take a break. Slotting in time to relax, recharge, and mull things over while catching up on your summer reading helps you make the most of this celestial-prompted downtime. As Mars, the planet of energy and action, takes the summer off (on June 26th) and dreamy planet Neptune dips under the radar (for five months on June 18th), it’s an ideal time to plan a spiritual journey and explore your inner depths.
By Lisa Lisa and the Star Jam
GEMINI (May 21-June 20) Your mind is on fire. Think. Imagine. Trust your intuition. While you might feel Neptune’s pull loosening your grip on reality, keep a steady hold. In fact, you’ll have fair sailing if you keep everything in ship-shape. No time for lazy rum days on your pirate ship. With your mind focused, your creative endeavors get a supportive gust of wind to fill the sails. This is a month to imagine big dreams into being.
CANCER (June 21-July 22) You’ve got a lot going on behind your shield this month. While some serious new dreams percolate in your unconscious, your days are spent conjuring beauty with a creative spark. You’re aglow, and flashing your quiet charisma only amps up your wattage. You may be inspired to take a spiritual journey. Whatever path you choose, you recharge by retreating and shining that inner light along the way.
LEO (July 23-Aug 22) You’re changing your entourage and attracting new playmates. Your legendary light shifts inward, emanating from beneath the surface this month. Like bioluminescence or shimmering mica, this subtle glow lights your home and warms your relationships with family. With Venus, the planet of attraction, in your sign for much of the month, your popularity spikes. You’re discovering that teamwork makes the dream work. It really is more fun to run with a crew than go it alone.
VIRGO (Aug 23-Sept 22) Your social graces shine this month as you find yourself in all the right places at all the right times. From posting meaningful Instagram posts to promoting your significant relationship from merely romantic to a higher love, it’s clear you’re receiving behind-the-scenes intel from the universe. Book-writing Virgos, you’re tapping into the main line of heavenly inspiration. Take advantage of this divine download by committing to writing a few hours every day. By the end of the month, you’ll have made more progress than the whole year combined. And you could write yourself into a new career.
LIBRA (Sept 23-Oct 22) This month all that glitters really is gold. As you strike a perfect balance between a career that you love and being paid for it, your daily life becomes an example of living the modern-day dream. As things relax in your material realm, over the next few months you may start or deepen a spiritual practice that not only enlightens you but very well could expand your accounts. Go ahead, start a new religion.
SCORPIO (Oct 23-Nov 21) All the opportunities you’ve had to delve deep into yourself and to expand your personal brand have set you up for a powerful month of creative yield. Following your intuition could lead you to a cool new venue to show your art or a new romance with which to share your heart. Meanwhile, hold off on that remodel you’ve been thinking about; with Mars, your co-ruler, shifting into reverse in your domestic sector, it could take all summer to complete. Instead, put your resources and energy into travel or studying abroad this summer. As you widen your reach and open your heart to the world, you will feel the world loving you in return.
SAGITTARIUS (Nov 22-Dec 21) Dream big, Sag. Next time you go to the ocean’s edge to ask the universe to provide, bring a bucket. The deep blue depths hold vast reserves for you this month. With a new moon mid-month in your partnership house, fresh beginnings unfold around relationships and set the stage for even outward facing archers to aim inward and do some diving into your emotional body. This exploration can illuminate your domestic sphere, perhaps revealing that home is not only where the heart is, it’s also a space to nourish your spirit.
CAPRICORN (Dec 22-Jan 19) Your social network is expanding, sweetening your relationships this month and inspiring your communications. Changing up your daily routine, experimenting with various diet and exercise regimens not only supports your health and body, it gives you something to talk about. Over the next several months, you may find yourself espousing the latest health craze and quietly inspiring those around you with your inner calm and zen approach. By month’s end, you’ve finished restructuring your self-image, and you’re ready to lead.
AQUARIUS (Jan 20-Feb 18) Beauty as medicine is your mantra this month. With Venus visiting your house of health and daily habits, you find that nourishing your body also feeds your work-life flow. As you treat your body like a temple, your intuition opens up—particularly while sleeping—and dreams become a vital source of guidance. Toward the end of the month, a tricky Mars retrograde in your sign impacts your energy. It’s a good time to slow it all down and pay attention to your reactions. Pause before you lash out at friends and colleagues; dust off your meditation cushion and brush up on mindfulness.
PISCES (Feb 19-Mar 20) Time to leave your comfort zone, fishy friends. Exploring new cultures through food, books, or music expands your perspective and feeds your creativity. With your co-rulers, Jupiter and Neptune, in sync this month, there’s infinite support for huge creative leaps forward, but you’ve got to keep it clean. That means keeping a lock on the liquor cabinet; now is not the time to check out from reality. Instead, channel this mystical moment into starting (or strengthening) a spiritual practice. You’ll end up on a higher plane by the time summer ends.
ARIES (Mar 21-April 19) With your ruling planet, Mars, backpedaling in your house of friends and groups, connecting may not come easily this summer. Instead, direct your energy toward switching up your commute and haunts. Why not carpool, bike to work, or try a new cafe? As you change up your MO, your attention turns to the personal, and you find yourself drawn to interior decorating and sprucing up your nest.
TAURUS (April 20-May 20) As summer approaches, Bulls especially can expect the pace at the office to slow down—it’s prime time for a vacation. Some of you may be thinking about heading off to an artist’s retreat or connecting with other creatives online. A recent shake-up around your identity has disrupted your financial stasis, perhaps opening your mind to thinking differently about money and how you earn a living. At the same time, your social network is shifting, in a good way, and your potential for a relationship is expanding. You’re getting ready for commitment. You may have a multitude of offers.
If you know your rising sign, read that, too; it’s often more relevant.
*Lisa Awrey and Lisa Carroll
illustration by @boccaccinimeadows
Our 20-Minute Meals Help You Get Dinner on the Table Faster Than Ever
The days are getting longer, weather’s getting warmer, and our kitchens are definitely getting hotter. Still, we need to eat—and we definitely want all the healthy fresh fruits and vegetables at their peak right now, and the responsibly-raised meats we’ve come to trust.
We asked our test kitchen to develop even more 20-minute recipes. They cut back on the labor and amped up the flavor. Now, you’ll have plenty of quick meals to choose from all summer long. (You’re welcome.) Here’s a taste of some of the easy Sun Basket recipes coming to your kitchen soon:
Seared Steak with Romesco and Artichoke-Olive Salad
Our zippy romesco really makes this classic summer meal and helps you get big flavor with minimal fuss. And nothing says summer better than steak and salad for dinner.
Superfast Thai Turkey Lettuce Cups
The recipe name says it all. This recipe is simple, but these flavors are complex, deep, and super delicious. It also happens to be Sun Basket’s top-rated recipe.
Easy Southwestern Chicken Salad with Black Beans and Avocado
Sometimes, simple wins. A short ingredient list with key players like creamy avocado and bright lime bring out the best in this summer salad. The ingredients do most of the work for you, so you can throw together a delicious meal in minutes.
Saigon Chicken Vermicelli Bowls with Pickled Carrots and Nuoc Cham Dressing
Light and chewy, rice noodles make a great base for this refreshing meal. Tangy pickled carrots, hoisin-marinated chicken, and our housemade dressing deliver bold flavor to this quick-as-it-gets summer dinner.
One-Pan Chorizo Paella with Cauliflower “Rice,” Piquillo Peppers, and Lemon-Garlic Aioli
Quick paella? Hear us out…our version isn’t traditional, but our paleo interpretation of the Spanish classic includes a rich lemon-garlic aioli and smoky chorizo that make for an inspired dish that brings on big flavor, fast.
Vegan Chocolate Cake with Sweet Dukkah Topping
Instead of eggs and butter, this gluten-free cake gets it fudgy texture from puréed mango and avocado. It’s sweetened with coconut palm syrup instead of sugar and finished with our version of Egyptian dukkah, a blend of toasted nuts and seeds with coconut and cocoa powder. Save any leftover dukkah for a yogurt parfait or ice-cream sundae. This cake goes especially well with a side of fresh sliced mangos or pineapple.
Vegan Chocolate Cake with Sweet Dukkah Topping Recipe
Serves 12
Shopping List
For the cake:
¼ cup coconut oil, melted, plus 1 to 2 tablespoons for greasing
¾ cup gluten-free flour, preferably Cup4Cup
¼ cup corn flour
2 teaspoons baking powder
2 tablespoons coconut flour
½ cup cocoa powder
½ teaspoon kosher salt
1 organic ripe avocado
1 organic ripe mango
1 cup coconut palm syrup
2 teaspoons pure vanilla extract
1 cup unsweetened lite coconut milk
1 tablespoon white vinegar
2 teaspoons baking soda
¼ cup powdered sugar, for sprinkling, optional
Organic chopped peeled tropical fruits, such as mango, pineapple, and passionfruit, for serving, optional
For the dukkah topping:
¼ cup shaved coconut
2 tablespoons roasted macadamias
2 tablespoons roasted, salted pistachios
1 tablespoon cacao nibs
2 teaspoons coconut sugar
½ teaspoon ground cinnamon
½ teaspoon sweetened cocoa powder
Tools
Fine-mesh strainer or sifter, 2 large bowls, small frying pan, 8-inch round cake pan, blender or food processor
1 Prep the dry ingredients
Heat the oven to 350°F.
Lightly grease an 8-inch round cake pan with the 1 to 2 tablespoons coconut oil.
In a large bowl, sift together the gluten-free flour, corn flour, baking powder, coconut flour, cocoa powder, and salt. Set aside.
2 Prep the wet ingredients; make the cake batter
- Cut the avocado in half lengthwise; remove the pit and scoop out the flesh.
- Trim the top and bottom of the mango; cut away the peel, then cut the flesh away from either side of the pit into halves. Coarsely chop enough mango to measure ½ cup.
In a blender or food processor, combine the avocado, mango, and ¼ cup water and blend until smooth.
Pour the mixture into a large bowl. Stir in the coconut palm syrup, vanilla, coconut oil, coconut milk, and vinegar. Stir in the baking soda.
Add the dry ingredients to the wet ingredients and stir vigorously until smooth.
3 Bake the cake
Pour the cake batter into the prepared cake pan. Using a spatula, smooth the batter.
Bake until a toothpick inserted into the center comes out clean and the edges are pulling away from the sides of the pan slightly, 35 to 40 minutes. Remove from the oven and let cool in the pan, about 1 hour.
While the cake bakes, prepare the dukkah topping.
4 Prepare the dukkah topping
In a dry small frying pan over medium heat, toast the coconut, stirring occasionally, until lightly browned and fragrant, 2 to 3 minutes. Transfer the coconut to a plate to cool; wipe out the pan.
Using a food processor, a sharp knife, or a mortar and pestle, pulse, chop or grind the macadamias, pistachios, cacao nibs, coconut sugar, cinnamon, and cocoa powder to a coarse powder. Fold in the toasted coconut.
5 Serve
Lightly dust the cake with as much powdered sugar and dukkah as you like. Cut the cake into wedges and serve, with tropical fruit on the side if desired.
Nutrition per serving: Calories: 350, Protein: 3g (6% DV), Fiber: 4g (16% DV), Total Fat: 16g (25% DV), Monounsaturated Fat: 3.5g, Polyunsaturated Fat: 0.5g, Saturated Fat: 10g (50% DV), Cholesterol: 0mg (0% DV), Sodium: 330mg (14% DV), Carbohydrates: 48g (16% DV), Total Sugars: 28g, Added Sugars (coconut sugar, coconut nectar, powdered sugar): 21g (42% DV). Not a significant source of trans fat.
Bonus recipe—ingredients not included in box.
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