Roasted Beets with Fennel Recipe

Raw ingredients being tossed in coconut oil.

Raw ingredients being tossed in coconut oil.

I love Autumn. Rhode Island in the Fall is all about Corn, Pumpkins and Apples. Somehow we’ve forgotten some of the more flavorful vegetables. Don’t get me wrong, I REALLY wish I could grill up an ear of heirloom corn, slather it in butter and totally devour it! I would pay for it. Grains are really inflammatory. So, someone like me, with autoimmune issues and chronic pain, should really stay away.¬†When I started my real food healing journey I quickly noticed how my taste buds started to change. Foods that I really hated have now become some of my favorites. As much as I miss my old favorites, the new ones can be very exciting.

I used to hate beets. And fennel…tastes like black licorice (that’s not a good thing for me). I really didn’t think I would like it. But, we got some as part of our CSA with Freedom Food Farm and I needed to find something to do with it. First I grilled it. Not bad. I guess I don’t completely hate the taste. I really liked the soft texture when cooked. Sorta like onions, but with a nuttier flavor. I wanted to use it as a flavoring with something sweet. The best sweet vegetable in the Fall are beets. I’ve made this style of beets 3 times in the past 2 weeks and realized that I needed to share. The beets and fennel sorta get candied. The roasted fennel really gives the beets another dimension of flavor, that you’ve got to try. I hope you enjoy them as much as I do.

2 lbs Beets

1 bulb Fennel with or without leaves

1 large shallot (or 2-3 small)

1/2 head garlic

1/4 Cup Coconut Oil (melted)

Salt and Pepper to taste

Wash and peel beets. Slice beets in a large julienne style or a large dice.

Rinse fennel bulb and cut off the stems with leaves. Finely slice fennel bulb. Pull leaves off of stems and give them a rough chop. Discard stems.

Chop shallot and garlic into small pieces.

Toss all ingredients in a bowl until everything is covered with coconut oil.

Pour mixture into an 11×7 oven safe glass baking dish and cover with glass lid or foil. If you don’t have that size…use whatever is closest. It’s not an exact science!

Bake at 325 for 30 minutes, then give them a quick stir. Roast for an additional 30-45 minutes. Remove cover and bake an additional 10-15 minutes or until beets are tender.

Serves 4

I like to serve these with ground beef patties and a raw green salad. It’s also really good reheated in the toaster oven for a quick and easy lunch.

Mint Chocolate Pots De Creme

Chocolate. I had been craving chocolate anything for months. Doing a 30 day sugar detox felt great and detoxifying. It’s a great way to ring in the warm weather. But, now I am ready to splurge! Here is my recipe for chocolate mint pots de creme. I used fresh mint leaves from Absalona Greenhouse, and organic, pastured (soy-free) eggs from Freedom Food Farm. I have also used duck eggs from Pat’s Pastured in the past with great results. I use raw honey as a sweetener, as it is the easiest for most people to digest and does not spike the blood sugar. This is also dairy free! Coconut milk makes a great substitution for milk or cream. This decadent dessert is smooth and rich…I only needed a few spoonfuls to be satisfied.
Coconut milk and fresh mint leaves.

100% cocoa baking bar. Chopped finely for easy mixing.


Slowly mixing milk/egg base with chopped chocolate.

4 oz organic 100% cocao unsweetened chocolate bar, finely chopped
1 can full-fat coconut milk
2 large egg yolks
2 oz fresh mint leaves, chopped
3 oz raw honey (or your choice of sweetener)
1 Tablespoon vanilla extract
1/4 teaspoon sea salt
A couple drops of peppermint oil (optional for extra mintyness)

Preparation Method:
1. Finely chop chocolate, place in a bowl and set aside.
2. In a saucepan, combine coconut milk and chopped mint leaves. Simmer (do not boil!) for about 10 minutes, or until the mint leaves have released their flavor. Strain out mint leaves.
3. Whisk eggs yolks in a bowl and add about a tablespoon of the hot coconut milk. Mix well. Slowly add remaining coconut milk to egg until fully incorporated.
4. Combine coconut milk/egg mixture with raw honey and sea salt back into the saucepan. Heat at low/medium heat (do not boil), stirring constantly until it forms a smooth custard and coats the back of a spoon (about 12 min). It should reach a final temperature of 175 degrees. Remove from heat.
5. Set a fine-mesh strainer (or cheesecloth) over the bowl of chopped chocolate. Pour the custard through the strainer to remove any lumps. Let the hot custard sit on top of the chocolate for about 5 minutes or so. You want the chocolate to get warm and melty before you mix them together.
6. After the 5 minutes is up, with a spatula, slowly and gently mix the two together. A slow mix is essential to a stable emulsion. Once you’ve got a smooth mixture, stir in the vanilla extract.
7. Pour custard into 2 oz ramekins or cups (I used espresso cups). Let come to room temperature and then cover with plastic wrap. Place pots de creme in the refrigerator to set-up for at least 4 hours. I find that 24 hours gives a richer texture.
8. When ready to serve, remove from fridge and let sit at room temp for about 10 minutes. Optionally top with whipped coconut cream and fresh mint leaves.
9. Enjoy!!


Ready to eat in cute espresso cups.

Kombucha Tea Workshops


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Monday, September 10th – 11:30am – 2:30pm – Tasting at Food for Thought in Wakefield, RI



Join us this coming Monday at Food For Thought in Wakefield, RI!
We will be doing a tasting of our products from 11:30am – 2:30pm. This lovely co-op just celebrated its 25th anniversary. If you haven’t been, we highly recommend visiting them. They carry a great range of products, and have a nice space for eating and reading.

Food For Thought
577 Kingstown Rd
Wakefield, RI 02879