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 These days, I'm in a new phase of life, and this website is no longer updated.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.

Recent Posts

Subscribe to RSS headline updates from:
Powered by FeedBurner

Site Search
Connect

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. 

Recommend Sin in a Jar a.k.a. Homemade Coconut, Cacao & Goji Butter (gluten free, vegan, raw options) (Email)

This action will generate an email recommending this article to the recipient of your choice. Note that your email address and your recipient's email address are not logged by this system.

EmailEmail Article Link

The email sent will contain a link to this article, the article title, and an article excerpt (if available). For security reasons, your IP address will also be included in the sent email.

Article Excerpt:

Really. This tastes like pure sin!

I am trying to come up with tasty grain-free, nut-free sweet treats, and this definitely fits the bill. Wow.

 Not long ago, Heather over at Heather Eats Almond Butter tried her hand at making her own coconut butter. I'd seen similar posts online, and had thought about it myself, so I finally decided to give it a try with the coconut I had in my refrigerator.  I had purchased a bunch forgetting that I already had a large bag in my fridge. Oops.  This was the perfect solution!  Never one to be happy leaving things as is, I decided to pimp out my coconut butter and add cacao nibs and goji berries.  It is a lot like the fancy raw coconut butter blends made by Artisana and Wilderness Family Naturals and other great companies, but monumentally more economical.  Many of those have added agave nectar or other sweeteners, and I don't necessarily want all that sugar.

It was definitely an experimental process; I made it in my food processor, and thought I was going to wear the poor thing out completely, but it hung in there like a champ.  I ended up with a mostly smooth yet slightly nubby butter that was killer.  Because it was slightly warm from all the processing, the fat had liquified, resulting in a thinner, decadent chocolate sauce.  Rich, sweet, chocolatey, oh my!  Sinful!


Article Link:
Your Name:
Your Email:
Recipient Email:
Message: