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 These days, I'm in a new phase of life, and this website is no longer updated.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

Entries in Recipes: Desserts & Sweets (51)


Happy Birthday to Me: Sugar-Free Chocolate Cherry Berry Cake (gluten free, vegan, ACD)

Happy birthday to me!  Yesterday I turned 28 years old. Wow.  28.

I took the day off work and had a wonderful birthday.  My parents came to town, and we had lunch at one of my favorite restaurants. I took them to my garden and I tilled between my young peas and arugula; I dug my hands in the Earth and felt the cool, damp soil under my palms. Later on, we walked through a local city garden, relishing in the beauty of an unusually early spring bloom. Our warmer than usual April temperatures have made everything burst, and Minneapolis is filled with the sweet scent of flowers, the sidewalks sprinkled with a confetti of fallen blooms.  Walking through the gardens today, I had a revelation. I've been wrong about myself all these years - I always thought I was a Fall person, but that is decidedly not true. I am a Spring person; it makes me feel alive, excited, renewed.  I see hope and promise in Spring that is unlike any other time of year.

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Dairy-Free Beet & Cherry Creamsicles (gluten free, vegan, ACD)

You may have noticed that Ricki from Diet, Dessert, and Dogs and I are hosting a new event called the SOS Kitchen Challenge.  The even features a key ingredient each time, which you can choose to make sweet or savory.  The event is in the final two days - entries are due by midnight on Tuesday 4/20 - and we are having so much fun watching recipe contributions roll in! i can't wait to share the round-up with all of you;  I am so inspired by the creativity our readers are demonstrating. Amazing! 

Feeling inspired, I decided to add a sweet contribution to the recipe round up as well: Beet-Cherry Creamsicle. Roasted beets, cherries, coconut milk, cardamom, vanilla. Bam. Awesome. Sugar-free popsicles, with vegetables inside? Right on!  These things are rich, sweet, and wonderfully flavored.  I had all I could do to stop eating it right out of the blender.  


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Vegan Custard Tart with Oatmeal Lavender Crust and Blueberry Sauce (gluten free, vegan, ACD)

On Sunday I hosted a leisurely Easter brunch with my dear friends B and D.  I really got into the idea of hosting brunch. I was a woman possessed. Saturday night I found myself creating centerpieces out of old flower pots, Easter grass, and some of my funny ceramic birds from around my apartment while my tart shell baked and my candy set.   As I was lamenting my lack of light colored, springy napkins, and yearning for the perfect table setting, I thought of my aunt's dining room cabinet, which boasts beautiful dishes and has two drawers dedicated entirely to table linens.  I remembered my mom's story from last week of her city-wide quest to find my grandmother the perfect pink paper napkins for her Easter party.  I thought of all the times I dashed out of the way as the matriarchs of our family busy-bodied around, creating table centerpieces and choosing tablecloths and pulling out the special plates.   Oh. My. God.  It's happened.  I've turned into my mother and aunt and grandmother.

I promptly call my mom to tell her the news.

Then I just kept cooking more and more food and decorating my apartment until I finally became too tired to go on anymore.  Then I went to bed.  I'm not exactly Martha Stewart, but I have certainly have been bitten by the same bug, along with all the other women in my family...

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Gluten-Free Oatmeal Carrot Tea Biscuits and an Allergy-friendly Easter Candy Roundup

Okay, I managed to squeeze in one final Easter-themed recipe.  I adapted this recipe from Ali's Oatmeal Heart Cookie recipe at Whole Life Nutrition Kitchen, one of my favorite blogs. Ali, the doyen of gluten-free, allergy-free baking, developed an awesome oatmeal heart cutout cookie for Valentine's Day. I added a couple spices and shredded carrot, omitted the sugar, and used some cute spring-themed cookie cutters.  I'm not calling these cookies because they aren't super sweet.  They remind me more of oat biscuits, those tasty, crisp little things from Great Britain.  So, tea biscuits they are!

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Carob Crunchies (gluten free, vegan, ACD)

Updated on Sunday, March 28, 2010 by Registered CommenterKim

I can't stop making these little things! Carob makes it chocolaty without chocolate, cashew butter makes it rich without dairy, and a little flax oil adds a tasty nutty flavor and lots of good omega fatty acids.  If it these little gems have omegas, then I can consider it a healthy treat and not just dessert!  Finished off with some crunchy rice cereal and a little stevia, these are tasty, crunchy, sweet treats that are sure to satisfy!

Carob Crunchies are the perfect thing to whip up if you need a quick treat to take along to parties and potlucks.  They are also super kid-friendly and easy enough that your kids could make them on their own!  Make a batch for book club, make a batch for girls' night in, make a batch for your kids' sleepover party.  Hell, make a batch for yourself and eat them shamelessly while watching Law & Order SVU reruns on Netflix (my usual M.O.).  Late night chocolate cravings, meet your match.

Hey, these would also be great as part of an Easter basket!

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