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. There's big changes coming to the site - it will soon be the home of my new health coaching practice! Stay tuned. 

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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. 

Entries in Recipes: Desserts & Sweets (51)


The Ravishing Rutabaga - or - It's Not a Turnip, People: four recipes for using a misunderstood root vegetable

Beautiful rutabaga, ready for eating. Image from "The Kitchn"

A couple weekends ago, I did a cooking demo at the Minneapolis Farmers Market called "The Ravishing Rutabaga - or - It's Not a Turnip, People".  The goal was to share recipes that celebrate a vegetable that I love deeply, but I feel is often misunderstood and underused!  It was a gorgeous day for the demo, becoming warm and sunny as the morning went on, and it was very well attended by fellow bloggers, cooks, friends, and passing shoppers interested in learning more about our earthbound vegetal friend. 

I wish I could give cooking demos everyday. I shared three recipes with the crowd - a crunchy raw rutabaga salad, mashed rutabaga and sweet potato, and a rutabaga cake. It was awesome!  So, I wanted to share the recipes with you too, plus another bonus recipe that I love. I only have photos of the rutabaga salad, so use your imagination!

The rutabaga is a delicious, nutritious, and versatile vegetable that is perfect for fall and winter cuisine. Wonderful raw or cooked, it is high in vitamins, is a good source of complex carbohydrates, and contains naturally anti-microbial and anti-oxidant properties. Don’t know what to do with it? No worries! Here's a bunch of information, flavor combinations and four easy recipes featuring rutabaga that will surely make you a fan.

As a side note, I might be a bit absent the next few weeks. I'm having a flare-up of Lyme symptoms, my internet access at home is gone, and I'm moving to a new place in a few weeks. I'm busy and not feeling well. So, I'll be posting round up and kick-offs for the next SOS Kitchen Challenge, but might not be post much else the next few weeks until I get settled in in my new place and am hopefully feeling a little more sprightly. 

In the meantime, just so you don't miss me too much (har, har), how about buying a copy of A Year to Eat Freely: 2011 Allergy-Friendly Recipe Calendar, the recipe collection I have for sale, and trying out some of those new recipes?  ;)

Okay, on to the rutabaga...

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Grain-Free Chocolate Pumpkinseed Bread (gluten-free, ACD)


I've been experimenting with eating grain-free the last few weeks.   By grain-free I obviously mean gluten-free, but also free of gluten-free grains like sorghum and oats and the grain-like seeds quinoa, millet, buckwheat, teff, and amaranth.  

Why am I doing this, you ask?

Lately I have noticed that when I eat grains, I feel quite imbalanced.  Despite the fact that energetically grains are very grounding and stabilizing, somehow that gets screwed up for me. My blood sugar goes wacky. My cravings and appetite become insatiable. My emotions seem to spike more. Once I start, I can't stop, and find myself eating half a bag of rice cakes or 3 muffins in a row or massive bowls of rice. AH! I have carb problems!  I was also feeling a massive flare up in my Lyme symptoms, was suffering crazy sinus congestion (one of my main allergy symptoms), and felt very sluggish digestively.  I knew I needed to make a change and focus on a diet high in protein and healthy fats and low in carbs. 

So, I went grain free. Conveniently, I have recently learned that I tolerate small amounts of duck egg.  So, I decided to try my hand at a bit of high protein baking with coconut flour and duck eggs. Victory!  After making a great batch of plain bread, I made a beautiful loaf of chocolate bread that turned out very well.  In fact, I loved it more than pretty much any loaf of grain-containing bread I've ever made, aside from this one. I was amazed! The flavor and texture was so fantastic and rich, and it looked beautiful.  And it sliced. Like REAL bread. Wow.


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Crispy Oatmeal Chocolate Chip Cookies (gluten free, vegan, sugar-free)

Updated on Thursday, July 22, 2010 by Registered CommenterKim

Oh my, these are so good!  I had a cookie craving, and these satisfy like no other cookie I've baked thus far in my gluten-free career. Huzzah!

But, my dear friends, here's the thing: they aren't low in fat, low in calories, low carb, or have any other "beneficial" categorization. They contain some maple syrup, and therefore, aren't really all that anti-Candida diet-friendly. And to really top it off, I used chocolate chips made with a little evaporated cane juice. I know, I know, not generally my style.

Oh, but what the hell. I threw care to the wind, made them, and relished in them, happily licking dough off the beaters and eating one warm and one cooled and then another one later.  Then I went on a long walk, in an attempt to undo some of the caloric catastrophe. So much for losing a few pounds before all those August weddings I'm attending. Thankfully, I only baked half the batch and froze the remainder of the dough, so I wouldn't be tempted to eat them all at a far-too-rapid pace (because I would).

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Sugar-Free Berry Sorbet (gluten free, vegan, ACD, raw)

I'm working on a big post about my recent trip to New York, so check back soon! In the meantime, here's a tasty summer treat.

This is such a wonderfully simple and healthy summer dessert.  One thing though - you need a Vitamix or another high-power blender like a Blendtech to make it with this method.  These blenders have the ability to make frozen fruit into creamy fruit sorbets and sherbets in an instant because they have such a powerful motor. Regular blenders will just make it chunky and you'll have to add a lot of liquid and will end up with more of a smoothie.

Interested in getting a Vitamix of your own?  I am a Vitamix associate!  I can get you FREE shipping on an online order of a Vitamix!  To get free shipping place an order through this link, or use my associate code (06-004943) at the time of checkout, and shipping costs will be deducted from your order.  That's a savings of $25 ($35 Canada).  Click here to read more about my Vitamix story and the awesome things a Vitamix can do.

The most affordable way to purchase a Vitamix is to purchase a factory reconditioned Vitamix, which is a $565 value for only $379, and you still get the 7-year warrantee and recipe books. This is what I did and I'm so happy with it. Check the Special Deals section for any offers on factory reconditioned Vitamix blenders, and make sure to use my associate code (06-004943) at checkout to get your free shipping!  They offer great payment plans to make it more affordable and spread out the cost.

Happy summer. :)

Sugar-Free Berry Sorbet

yield: about 4 cups

If possible, use organic blueberries and raspberries, which are both treated heavily with pesticides in conventional farms. 

2 cups frozen blueberries
2 cups frozen raspberries
1/2 cup frozen cranberries
1 1/2 cups water or non-dairy milk
10 drops stevia, or other natural sweetener, to taste
optional: 1/2 tsp vanilla extract

Place all ingredients in a VitaMix with the tamper inserted in the top.  Turn on "low" with the variable adjustment at lowest setting, then quickly adjust variable knob to the highest setting and then switch to "high", smashing berries down into the blades with the tamper. Once fully blended and smooth, turn off. Serve immediately. 


June SOS Kitchen Challenge reveal, a story, and a delicious recipe.

 June is here, so you know what that means: another S.O.S. Kitchen Challenge!  Ricki from Diet, Dessert, and Dogs and I are excited to be hosting our third event this month.  First we challenged you to use beets. Last month we asked you to get creative with spinach. What's our ingredient this month?  Here's a hint:

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