Hi, I'm Kim

Hi, I’m Kim Christensen, M.Om., Dipl.OM, L.Ac. I’m a licensed acupuncturist, herbalist, and owner of Constellation Acupuncture & Healing Arts in Minneapolis, Minnesota. Back before going to school and becoming a healthcare practitioner, Affairs of Living was my creative outlet while healing from chronic health issues. These days, I'm in a new phase of life, and this website is no longer updated.

Want to stay up to date? Check out my new website www.constellationacu.com.

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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 


Roasted Fennel, Parsnips and Celeriac (vegan, gluten-free)

Roasted vegetables are like little vegetable candies. Anything roasted is amazing, in my book. Those natural sugars concentrate, the flavor broadens, and I drool. One of favorite vegetables to roast is fennel. Oh me oh my, so delicious.

But roasted fennel becomes even MORE delicious when combined with other vegetables. Like parsnips. And celeriac (a.k.a. celery root). This combination is oh-so-lovely together. If you are on a rotation diet for food allergies, this recipe works for you too; fennel, parsnips, celeriac, and parsley are all members of the carrot family. So, you can enjoy and still keep your rotation (just omit the garlic if necessary)!

I use this a million ways. Serve over cooked grains or spaghetti squash. Dish up next to baked chicken or grilled salmon. Melt sheep feta on top. Dip in hummus or aioli. Wrap in a flatbread or eat on a rice cake. Serve warm or chilled atop a bed of greens. Puree with stock and make into a tasty soup. Or, just eat as is!

I like to cover the pan with tin foil to let the vegetables steam first, then remove the foil and let them brown up and caramelize. I find they do not get as dry this way. However, feel free to let them roast uncovered the whole time; they will get more caramelly. Just watch them carefully so they don't burn or get dry. This recipe makes as much or as little as you'd like. Great for having guests over for dinner!


1-2 fennel bulbs (and stalks, if desired), sliced
2-3 medium parsnips, peeled and sliced into diagonal rounds
1-2 medium celeriac (a.k.a. celery root), peeled and cubed
1 medium bulb of peeled whole garlic cloves
1/2 T fennel seeds
1/2 c fresh parsley, chopped
sprinkle celery salt or sea salt
fresh ground black pepper
olive oil or other oil


  1. Preheat oven to 400*.
  2. Wash and prepare vegetables as directed above. I like to leave the vegetables in large, chunky pieces, so I slice and dice 'em thick.
  3. Place in large roasting pan or casserole dish, and drizzle with olive oil, salt, chopped parsley, and fennel seeds. Stir to evenly coat.
  4. Pour a small amount of water in the pan, and cover with tin foil. Bake for 45 to 60 minutes, removing every 20 minutes to stir, until vegetables are soft and al dente.
  5. Remove tin foil, and place back in oven for 10-15 minutes, until vegetables have darkened slightly and carmelized.
  6. Remove from oven and serve!

Yield: serves a lot or a little, you decide!



Rich Coconut Carob Spread (vegan, raw, gluten free)

Holy yum. That's all I have to say. Rich and creamy, this spread is about as close to chocolate sauce as I can imagine. Better maybe even. It is totally luscious, vegan, gluten free, and can even be made raw. Holy smokes. Eat it on anything from rice cakes to fresh fruit, blob it into a protein shake, or spoon it right out of the jar. It would make a killer frosting/glaze on a cake, or as filling between two little cookies.

It hardens when cool, so I would not recommend keeping this in the fridge. At room temperature, it is almost like a thick, slightly crumbly fudge. For smooth, spreadable enjoyment, warm jar slightly to desired consistency, or, if you aren't worried about keeping it raw, throw a blob in the microwave.

RICH COCONUT CAROB SPREAD (vegan, raw, gluten free)

yield: approx 3/4 c

1/2 c raw coconut butter (I like this one from Artisana)
3 T virgin coconut oil
2-3 T raw carob flour (I prefer using toasted carob, but I'm not a raw foodie!)
optional: 1/2-1 T raw agave nectar

  1. Set up a double boiler. If you have one, great! If you don't, find a heat-safe bowl that sits atop a saucepan. Fill the saucepan with 1-2 inches of water, then place the bowl on top of the saucepan. The bowl should not touch the water. Bring the water up to a boil, then reduce to a simmer.
  2. Place coconut butter and coconut oil in warm boil, and heat until it softens just enough to mash. Stir in carob flour and agave, and stir until well mixed.
  3. Remove bowl from heat, and give it a final stir or two until velvety smooth. Transfer mixture into clean glass jar, and store at room temperature. It will harden when it cools; you may want to warm the jar slightly to use.

FUDGE VARIATION: This makes a tasty fudge! Pour warm coconut mixture into a small pan that has been greased lightly with coconut oil, or lined with parchment. If desired, sprinkle with chopped nuts, finely shredded coconut, or ground goji berries. Let cool and harden, then slice into small squares. Or, if you want small candy shapes, pour warm mixture into neoprene candy molds or neoprene ice cube trays. Let cool, and remove from molds. Serve the fudge at room temperature. Totally decadent! Store in a cool place; if it gets warm, it will start to melt.



Dining al desko: Wild Rice with Hijiki and Carrots (gluten free, vegan)

Susan Jane Murray, one of my favorite food bloggers, wrote the phrase "dining al desko" in one her blogs. I liked it, and am using it as inspiration.

I hate eating at my desk. But I work at a desk. And I need to eat. And sometimes, the two need to happen at the same time.

This is one of my favorite quick and tasty meals to eat at my desk. I like to use chopsticks when I'm eating and working because it makes me think more about eating and chewing and I do it more slowly, instead of mindlessly scarfing down the food while working on a project. Plus chopsticks are fun. And coworkers find it amusing and quirky. This recipe requires just a little prep work at home, but it is fast and simple to throw together if you have the necessary elements prepared.

Basic concept: cooked grain + hijiki + cooked vegetable.

My favorite grain in this dish is broken wild rice. Broken wild rice is less expensive than full grain wild rice, but has all the same benefits - the grain is just broken. Wild rice isn't really rice at all, it is a grass native to North America. It is very high in protein, is a great source of complex carbohydrates, and is high in fiber. The flavor is earthy, rich, and nutty. I love it combined with hijiki - the textures are great together, and the nutty earthy flavor of the wild rice balances well with the saltiness of the seaweed. Hijiki is one of my favorite sea vegetables; I often soak up a big batch of hijiki, or other sea vegetables, and keep them in the fridge for whenever I want them. Sea vegetables are a great addition to a diet - they stimulate the thyroid, are high in fiber, help balance healthy gut bacteria, and are a good source of calcium and iron. Combining sea vegetables with other vegetables is not only delicious, but it also helps the body apsorb all their readily available nutrients! In fact, vitamin C helps the body assimilate both calcium and iron, so carrots make the perfect addition to this dish. Plus, their sweetness rounds out the overall flavor effect.

If I know I want to eat this, I'll usually steam up some carrots the night before while I'm steaming up my dinner veggies. No carrots? Fine! Any veggies will work, whatever you have leftover that you want to use up: green beans, asparagus, green onion, brocolli, squash, sweet potato, zucchini, whatever. The final touch is a bit of flax oil, for healthy fats and good omegas. Sesame oil is really tasty too, if you can tolerate sesame. Do you know that a little healthy fat helps the body absorp vitamin C? What a marvelously balanced dish!

The end result is a high fiber, super nutritious, wonderfully satisfying bowl of goodness. And it will leave you feeling much better than corn chips from the vending machine or leftover bagels from yesterday's meeting.


Wild rice (or any other cooked grain - rice, quinoa, millet, etc)
Hijiki (soaked 30 minutes, rinsed, and drained)
Carrots (or other veggies)
Flax oil (or sesame oil if you tolerate sesame)
optional: tamari (soy-free or soy), Bragg's aminos, or ume vinegar
optional: sprinkle of gomasio (sesame salt, find at asian markets...or see THIS for my non-sesame version!)

Mix it all together in a bowl. Eat greedily, either cold or warm. Feel energized, alert, and awesome!


Triple Buckwheat Bean Bread (yeast free, gluten free, vegan)

Featuring buckwheat flour, kasha, and whole buckwheat groats, this is a whole grain bread for buckwheat lovers! It is dense and just moist enough, and has a nice crisp crust. It slices like a dream and can be whipped up in a jiffy. Perfect! The strong flavors of the buckwheat and garfava flour meld well, and give a full, unique flavor. If you don't like buckwheat, or bean flours, this is not the bread for you. 

I love baking with buckwheat flour; it is a great source of fiber, protein, and is a low glycemic, gluten-free grain that can help stabilize blood sugar. The addition of the kasha* and the whole groats add a great texture and a little crunch. Want to know more about the nutritional benefits of buckwheat? Check out this page from World's Healthiest Foods! The garfava flour adds an extra boost of protein, and flax adds healthy fiber. The end result is a high fiber, high protein, low glycemic bread. Plus, this bread is versatile - feel free to embellish with herbs and seasonings of your choice, or optional add-ins listed below! Delicious toasted or as is, serve with soups, spread with your favorite nut or seed butter, or use for mini sandwiches. Enjoy!

TRIPLE BUCKWHEAT BEAN BREAD (yeast free, gluten free, vegan)
yield 1 9"x5" loaf 

2/3 c buckwheat flour
1/3 c garfava or garbanzo flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp vitamin C crystals
1/2 tsp salt
2 T ground flax seed
1/4 c uncooked kasha/creamy buckwheat cereal*
1/4 c uncooked whole buckwheat groats
optional: 1 tsp dried herbs, spices, or seasonings of choice
2 T olive oil
1 1/4 c water/juice/milk substitute
1/2 c finely grated carrot or zucchini
1/4 c ground or chopped nuts or seeds
1/2 c currants, raisins, or chopped dried fruit

Preheat oven to 375* F. Oil a small loaf pan (approx 8 x 4 x 2 1/2), and dust with garfava flour.

In large bowl, mix together flours, flax seed, baking soda, baking powder, vitamin C crystals, salt, and any optional herbs/spices/seasonings. Whisk briskly to introduce air and mix well. Add kasha and whole groats and mix again. Create a well in the middle of flour mixture.

Pour oil and water into well, and stir into flour mixture until just evenly moistened. Gently fold in grated carrot/zucchini, nuts, or dried fruit if using. Pour batter into prepared pan, and bake for 50-55 minutes, or until golden brown and toothpick inserted in middle comes out clean.  Remove from oven, and allow to cool in pan on cooling rack for 10 minutes. Remove bread from pan and place on cooling rack. Let cool completely before slicing, use serrated knife for best results.

Approximate nutritional information per serving (8 servings/loaf, made with water, no added fruit/nuts): 105 calories, 4 g fat, 16 g carb, 6.5 g fiber, 4 g protein


*Kasha is coarsely ground buckwheat groats. I like Wolff's Kasha the best, it is toasted and flavorful. Bob's Red Mill also makes a great creamy buckwheat cereal. If you can't find kasha, pan toast whole groats until then are brown and fragrant. Then blitz a few times in a coffee grinder, food processor, or blender until coarsely ground.



Cashew Seaweed Gomasio (gluten free, vegan)

I'm allergic to sesame. This makes me sad. I love all things sesame, from tahini to sesame oil to the little plain old seed itself. And I love gomasio. Gomasio is sesame salt, a tasty thing used in Japanese cuisine and adopted by the macrobiotic folks. It is a combination of toasted sesame seed and sea salt, and sometimes also includes sea vegetable flakes. It is used as a condiment for grains and vegetables, and is high mineral, low sodium, totally tasty seasoning on anything and everything.

When I first cut out sesame, I made my own gomasio with pumpkin seeds, and it was awesome. Then I found out I'm also allergic to pumpkin and pumpkin seeds. WTF. So, I've moved on to making gomasio with other things, and finding it just as satisfying. While the seaweed is optional, I really like it added in the mix. My favorite seaweed for gomasio is dulse. Dulse is a super nutritious sea vegetable with a lovely reddish-purple color and a mild flavor. It is high in calcium and iron, and when purchased in flake form, is easy to sprinkle on anything from salads to soup. Dulse flakes are easy to find at natural foods markets or online, and saves the step of home grinding. You could also add any other dried seasoning - like onion or garlic, for example. The options are ENDLESS!

This recipe is the basic proportion for gomasio, so feel free to use the traditional sesame, or any other seed of your choosing. Or, mix it up and do a combination of seeds. If you will be using pre-toasted seeds, or ground flax, you can omit the seed toasting and grinding steps from the instructions. Or, if you don't want to make your own, and you can eat sesame, try one of these from Eden Organics.

Cashew Seaweed Gomasio

yield varies 

4 parts raw cashews (or raw sunflower seeds, pumpkin seeds, sesame seeds, hemp, or ground flax seeds)
.5 part sea salt
1 part dulse flakes, or any other whole dried seaweed (wakame, hijiki, dulse, kelp, etc)
optional: .5 part dried garlic flakes, dried onion flakes, dried chili flakes, or other dried seasoning/spice of choice

Toast the nuts/seeds (omit this step if using pre-toasted seeds or ground flax). Heat a heavy skillet, and pan toast seeds until golden brown, stirring, about 2-3 minutes. Remove from pan and cool.

Grind the seaweed, if using (omit this step if using dulse flakes). Place seaweed in coffee grinder or blender, and pulse until ground evenly into a coarse powder/flakes. Set aside.

Grind the sunflower/pumpkin seeds or nuts (omit step if using sesame, hemp, or ground flax). Place cooled, toasted seeds in coffee grinder/blender, and pulse until ground to sesame seed-sized pieces.

Combine salt, seeds, and optional seaweed or other seasoning, and stir until well mixed. Transfer to tightly closed jar or shaker, and store in the refrigerator for maximum freshness.

Use as a seasoning on anything - great on noodles, cooked grains, vegetables, in homemade sushi rolls, salads, or mixed into dips and spreads. YUM!