Kids Grow & Walnut Lavender Fudge

A few weeks ago I spent a day with a wonderful organization called "Kids Grow" - a children's program that encourages interest in gardening and takes place in local community gardens. I spoke to the kids and their parents about Naturopathic Medicine and brought lots of herbs to explore, homemade pink lemonade (big hit!) and yummy treats. One of the treats I brought was "Raw Lavender Walnut Coconut Fudge" - a recipe I found on Mountain Rose Herb's Blog - After the event, I received a number of requests for the recipe, so I decided to post it right to my blog. Enjoy!


Walnut Milk:

  • 1 cup walnuts
  • 1/2 cup dried lavender flowers
  • 1 tsp vanilla extract
  • 4 cups water
  • Maple syrup or honey to sweeten

Crust Ingredients:

  • 1 cup walnuts
  • 1 tbsp vanilla extract
  • 1 tbsp maple syrup or honey

Fudge Ingredients:

  • 1 cup walnut/lavender pulp (from making walnut milk)
  • 1/2 cup cacao or cocoa powder
  • 1 cup melted coconut oil
  • 3 tbsp maple syrup
  • 2 tsp vanilla extract

Step One: Make the Walnut Milk

You need to make Walnut Milk first in order to use the pulp later on for the fudge. Bonus - you get a batch of creamy, lavender infused walnut milk too! Soak the walnuts in water for 6 hours or overnight, then strain and rinse. Place walnuts in a food processor and blend with 4 cups of water, vanilla and lavender. While the processor is running, drizzle in the maple syrup. Once blended, strain milk through a mesh bag or cheesecloth and conserve that lovely milk. Set the pulp aside to use for the fudge.


Step Two: Make the Crust

Mix together the walnuts, vanilla and maple syrup in a food processor to make the crust. Press into a square glass pan lined with parchment paper to prevent sticking. Place in freezer to harden while you make the fudge.


Step Three: Make the Fudge

Combine the walnut/lavender pulp, cocoa powder, coconut oil, maple syrup and vanilla in the food processor. Pour your chocolate blend over the hardened crust and place back in the freezer for 15 minutes or until solid. Once finished, it is best to keep this treat in the fridge. 

Good Bugs in the Placenta

An article was published this past Wednesday in “Science Translational Medicine” entitled “The Placenta Harbors a Unique Microbiome”. The researchers collected placentas from 320 subjects and analyzed DNA to accurately identify which strains of microbial life were present.

Continue Reading >

April 29, 2014

breastfeeding ›

Review of "Breastmilk: The Movie"

 Last night I attended a special screening of “Breastmilk: The Movie” 
 organized by the Calgary Breastfeeding Matters Group Foundation.
 I was very excited to see this film since I recently completed an
 18 hour course on breastfeeding for health care professionals and
 feel strongly about this issue.

Continue Reading >

The Dirty Truth about Krill Oil

  For the past few weeks there has been a deluge of advertising
  for Jamieson Omega-3 Super Krill Oil. These ads claim that Krill
  is the new, advanced source for healthy omega-3s, addressing
  cardiovascular concerns and joint discomforts. 
  But are they telling the whole story?

Continue Reading >

Food Sensitivities & Breastfeeding

 Awhile back, I wrote an article for the Canadian Naturopathic Foundation about food sensitivities and    breastfeeding. I often hear questions from new mums about food they eat causing issues with their babies.

Read on for the full scoop!

Continue Reading >