Cashew Milk Soft Serve + Coconut Oil Hot Fudge Sauce

 
Cashew Milk Soft Serve + Coconut Oil Hot Fudge Sauce | All Purpose Flour Child

I leave for Hawaii in exactly 6 days!  Eeee!  I was lost in thought about the trip the other day and thinking about the flight.  You know, stuff like the logistics of packing my curling iron at 3 in the morning while it's still hot, am I really gonna bother with mascara that early?, googling the closest Starbucks in SeaTac to our terminal.  Real important stuff.  But I realized this will be the longest flight I've ever been on.  I know, right?!  It's only like 5ish (maybe 6?) hours from Seattle to Hawaii.  It'll also be the first time I'll be flying over the ocean.  Whoa.  I really need to get on that whole "world traveler thing".  Where should I go next?  I vote Italy.

I've lined up a ton of podcasts to listen to and two books.  I have this vision of myself all cozy by the window, sipping on coffee and editing photos on my MacBook but let's be real...  Our flight leaves real early so in all reality I'll probably be sleeping for most of it or fighting my sister for the arm rest.  We'll see.

Ok, so this soft serve.  I thought for sure this was one of those recipes that was more conceptual than realistic when it came to execution.  But I was pleasantly surprised!  This is my take on Pressed Juicery's Freeze, where they turn their various juices and almond milks into a soft-serve style treat!  It's very easy and the only equipment you really need is a blender and a nut milk bag to strain the milk.  I like this one a lot.  I chose cashews to use as the base because I like their creamy consistency but any nut you like would be great or even coconut meat.  You may be thinking "can't I just use store-bought almond milk or something?".  You could, but since this is such a minimal recipe, I highly encourage you to make your own.  It's not as fussy as it seems and it's really the star of the recipe so you want it to taste good.  Plus, your homemade milk with have more body and flavor that store-bought. Save your store bought for cereal or smoothies.

Other than making the milk, it doesn't require much more work than making some of it into ice cubes and blending it all up in a blender until you get a slushy, soft consistency.  And piping it into little swirls is completely optional, I was just going for optimal cuteness here.  Though, I will say they sort of look like everyone's favorite emoji, too ๐Ÿ’ฉ but I don't mind.  I tried using a wide star tip first but the consistency just didn't quite work so I went with a plain round tip and I kinda like how they turned out.  But feel free to do plain old scoops, if you'd rather.

And let's not forget the sauce.  THIS.  SAUCE.  Even if you don't make the soft serve, please please make this hot fudge sauce.  It is magic.  It tastes so decadent and luxurious but it comes together in like 5 minutes on the stove and all the ingredients are completely clean and wholesome.  Yass.  Use it to dip strawberries in, drizzle over waffles, or even harden it in the fridge and make it into truffles.  You'll never buy that jarred hot fudge sauce crap again.


Cashew Milk Soft Serve + Coconut Oil Hot Fudge Sauce

makes about 4 cups

for the soft serve
2 c raw cashews, unsalted
4 c filtered water, plus more for soaking
8 dates
pinch sea salt
1 vanilla bean, scraped
cacao nibs, to serve (optional)
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for the hot fudge
1/4 c coconut oil
1/4 c maple syrup
1/4 c almond butter*
2 T raw cacao powder (cocoa powder works, too)
1/2 t vanilla extract
pinch sea salt

make the cashew milk
Add the cashews to a large bowl, cover with water completely to soak overnight on the counter, or at least 8 hours.  The cashews will expand as they soak so use a bowl large enough to accommodate this.  

Drain and rinse the cashews and add to a blender along with the dates and 4 cups of water.  Blend on high for about 1 to 2 minutes, until creamy and smooth.  Strain through a cheesecloth or nut milk bag.  Pour milk back into blender and add salt and vanilla and blend for another 30 seconds or so until fully combined. Reserve 1 cup of the milk and set aside in the fridge.  

Pour the remaining milk into two ice cube trays (you should have about 3 cups worth of milk for this).  I was able to fill 2 16-ice cube trays perfectly.  No sweat if you don't, this isn't an exact science. :)  

make the soft serve
If you're making this for a crowd, add all the ice cubes to a blender along with about 3/4 c of the reserved milk to start.  Blend until you get a smooth and creamy consistency.  Add more milk as needed.  If you want to just make a single serving, just blend as many ice cubes as you'd like and start with just a splash of reserved milk, adding more as needed until you reach the desired consistency.  I wouldn't recommend making more than you're planning on consuming in one sitting as any leftovers you have will freeze into a large block and it'll lose that soft consistency unless you feel like blending again.  

make the hot fudge
In a small saucepan over medium heat, melt the coconut oil, almond butter, and maple syrup together until just starting to bubble. Remove from heat and pour into a bowl.  Whisk in the salt, vanilla extract, and cacao powder.  Drizzle over soft serve and top with a sprinkle of cacao nibs.  The longer the sauce sits and cools, the thicker it becomes so heat up if necessary.  Store any leftovers in the fridge.  I'm guessing you probably won't, though.

other topping ideas:
chopped salted almonds
fresh strawberries, raspberries or blueberries
shredded coconut
chia seeds
peanut butter

*A note on almond butter:  I used Justin's Vanilla Almond Butter which has cocoa butter in it which makes the sauce even fudgier but any ole almond butter will do.

Cashew Milk Soft Serve + Coconut Oil Hot Fudge Sauce | All Purpose Flour Child
Cashew Milk Soft Serve + Coconut Oil Hot Fudge Sauce | All Purpose Flour Child
Cashew Milk Soft Serve + Coconut Oil Hot Fudge Sauce | All Purpose Flour Child
Cashew Milk Soft Serve + Coconut Oil Hot Fudge Sauce | All Purpose Flour Child
Cashew Milk Soft Serve + Coconut Oil Hot Fudge Sauce | All Purpose Flour Child
Cashew Milk Soft Serve + Coconut Oil Hot Fudge Sauce | All Purpose Flour Child
Cashew Milk Soft Serve + Coconut Oil Hot Fudge Sauce | All Purpose Flour Child
Cashew Milk Soft Serve + Coconut Oil Hot Fudge Sauce | All Purpose Flour Child
Cashew Milk Soft Serve + Coconut Oil Hot Fudge Sauce | All Purpose Flour Child
Cashew Milk Soft Serve + Coconut Oil Hot Fudge Sauce | All Purpose Flour Child
Cashew Milk Soft Serve + Coconut Oil Hot Fudge Sauce | All Purpose Flour Child
Cashew Milk Soft Serve + Coconut Oil Hot Fudge Sauce | All Purpose Flour Child
Cashew Milk Soft Serve + Coconut Oil Hot Fudge Sauce | All Purpose Flour Child
Cashew Milk Soft Serve + Coconut Oil Hot Fudge Sauce | All Purpose Flour Child
Cashew Milk Soft Serve + Coconut Oil Hot Fudge Sauce | All Purpose Flour Child
Cashew Milk Soft Serve + Coconut Oil Hot Fudge Sauce | All Purpose Flour Child
Cashew Milk Soft Serve + Coconut Oil Hot Fudge Sauce | All Purpose Flour Child

Lavender Lemon Tom Collins

 
Lavender Lemon Tom Collins | All Purpose Flour Child

I used to not be into lavender anything.  Not the scent of it, and certainly not the taste.  But it's funny how your palette changes as you get older, though.  Soft, floral flavors have grown on me and I think they lend themselves especially well to cocktails.  I wanted to do a variation on lavender lemonade for the warmer Summer months and I instantly thought of the Tom Collins.

The Tom Collins might be my favorite gin cocktail, even over the classic G&T (gin + tonic).  It ticks all my cocktail prerequisite boxes: gin-based, not too sweet, a little citrus action, and lots of effervescence.  The addition of lightly-floral and aromatic lavender simple syrup adds such a nice compliment to the rest of the flavors happening.  It's not too strong or overwhelming so don't be nervous if you associate lavender with potpourri like I used to.  It just adds a nice somethin'-somethin' in the background.  Since this is the perfect recipe to make for a backyard get-together, I also included a recipe for making it into a big 'ole pitcher!

And if gin isn't your thing, you could totally swap in vodka.  It won't technically be a collins but it'll still be delicious!  Or wanna skip the alcohol altogether?  Do it!  You'll end up with a tasty sparkling lavender lemonade.  YUM.


Lavender Lemon Tom Collins 

serves 1

2 oz gin
1 oz lemon juice
1 oz lavender simple syrup (recipe below)
sparkling water, to top glass
lemon slice, to garnish
lavender sprig, to garnish

lavender simple syrup
1 c water
1 c organic cane sugar
1 T lavender buds, culinary grade

make the syrup
In a small saucepan, combine all ingredients and cook over medium heat until sugar melts.  Shut off heat and allow to cool then strain the lavender buds and transfer to a jar.  Store in fridge for up to a month.

made the cocktail
Fill a highball or tall glass halfway with ice and set aside.  In a shaker, combine the gin, lemon juice, lavender syrup, and ice.  Shake for about 15 seconds, until the shaker is cold and frosty.  Pour into glass and top with sparkling water.  Garnish with lemon slice and lavender sprig.


make it a pitcher!
serves 8

2 c gin
1 c lemon juice
1 c lavender simple syrup (recipe below)
4 c sparkling water
lemon slices, to garnish
lavender sprigs, to garnish

Add the gin, lemon juice, simple syrup, and sparkling water to a large pitcher (at least 2 quarts) and stir to combine.  Add lemon slices.  Fill glasses with ice, pour in cocktail, add a lavender sprig, and serve!

Lavender Lemon Tom Collins | All Purpose Flour Child
Lavender Lemon Tom Collins | All Purpose Flour Child
Lavender Lemon Tom Collins | All Purpose Flour Child
Lavender Lemon Tom Collins | All Purpose Flour Child
Lavender Lemon Tom Collins | All Purpose Flour Child
Lavender Lemon Tom Collins | All Purpose Flour Child
Lavender Lemon Tom Collins | All Purpose Flour Child

Grilled Flatbreads with Charred Lemon, Ricotta, + Chive Blossoms

 
Grilled Flatbreads with Charred Lemon, Ricotta, + Chive Blossoms | All Purpose Flour Child

In the Summer, grilling pizza is one of my favorite pizza-making methods.  It sounds a little scary to put raw dough on a screamin' hot grill if you've never done it before.  Seems like it'll be a total mess, right?  Wrong.  It's kinda magic to watch how quickly the dough puffs and sizzles on the grill grates and transforms into a crispy disc before your eyes!  It's really fun and VERY fast.  If you don't have a bbq, you can totally use a cast-iron grill pan on the stove, too.  I've done that before and works just as well.  There's just something about cooking outside in the Summer, though.

When I came across this recipe from Food & Wine a few weeks ago, coupled with the fact that I knew my mom's garden was exploding with fresh chive blossoms, I knew what I had to do.  If you've never had chive blossoms, I highly encourage you to track some down if you can at maybe a farmer's market or even your neighbor's yard. They have the same mild onion flavor of chives themselves, but they are a bit sweeter and the flavor is more delicate.  Also, they are just pretty!  If you can't find blossoms, though, feel free to use some good ole chives and your flatbreads will still be delicious.  Creamy ricotta, slightly smoky and tart and caramelized lemons, mildly onion-y chive blossoms, flaky salt, grassy olive oil, and sweet, floral honey.  These little flatbreads are the perfect thing to whip up for an easy snack or light dinner in the backyard on a warm Summer evening to be enjoyed with a glass of wine.


grilled Flatbreads with Charred Lemon, Ricotta, + Chive Blossoms

makes 3 approximately 5-inch flatbreads

16 oz pizza dough, room temperature (store-bought or homemade)
2 organic lemons, thinly sliced and seeds removed
1 c full-fat ricotta, divided
3-4 chive blossoms, washed and separated (roughly snipped chives work too)
1 T chives, washed and roughly snipped with scissors into 1/2 inch pieces
olive oil, for brushing lemons and pizza dough
honey, for drizzling
flaky sea salt

prep dough + grill the lemons
Preheat a grill or grill pan to medium-high heat.  Divide pizza dough into three equal pieces and gently stretch each out with your hands to a rough 5 inch circle.  Lay them on a lightly-floured baking tray for easy transporting to the grill. Brush the tops generously with olive oil and set aside.  Brush both sides of each lemon slice then lay out on the grill and cook for about 3-4 minutes until slightly charred and caramelized.  Flip and grill for about another 2 minutes or so. Remove lemons from grill and set aside.  

grill the dough
Gently lay out each flatbread olive-oil side down on the grill and brush the other side with olive oil too.  Grill for about 3-4 minutes, until you can see grill marks and the dough doesn't stick to the grill.  Flip with a pair of tongs and cook for another two to three minutes.  

assemble the flatbreads
Remove from grill, spread each flatbread with about 1/3 cup of the ricotta, arrange lemon slices, sprinkle with chive blossoms and snipped chives and top with a drizzle of olive oil, drizzle of honey, and generous sprinkle of flaky salt.  Enjoy alfresco with some rose and a nice green salad.

recipe adapted from Food & Wine


Grilled Flatbreads with Charred Lemon, Ricotta, + Chive Blossoms | All Purpose Flour Child
Grilled Flatbreads with Charred Lemon, Ricotta, + Chive Blossoms | All Purpose Flour Child
Grilled Flatbreads with Charred Lemon, Ricotta, + Chive Blossoms | All Purpose Flour Child
Grilled Flatbreads with Charred Lemon, Ricotta, + Chive Blossoms | All Purpose Flour Child
Grilled Flatbreads with Charred Lemon, Ricotta, + Chive Blossoms | All Purpose Flour Child
Grilled Flatbreads with Charred Lemon, Ricotta, + Chive Blossoms | All Purpose Flour Child
Grilled Flatbreads with Charred Lemon, Ricotta, + Chive Blossoms | All Purpose Flour Child
Grilled Flatbreads with Charred Lemon, Ricotta, + Chive Blossoms | All Purpose Flour Child
Grilled Flatbreads with Charred Lemon, Ricotta, + Chive Blossoms | All Purpose Flour Child
Grilled Flatbreads with Charred Lemon, Ricotta, + Chive Blossoms | All Purpose Flour Child
Grilled Flatbreads with Charred Lemon, Ricotta, + Chive Blossoms | All Purpose Flour Child
Grilled Flatbreads with Charred Lemon, Ricotta, + Chive Blossoms | All Purpose Flour Child

Caramelized Almond Brittle + Cherry Pavlova // Sponsored By Cook Flavoring Company

 
Caramelized Almond Brittle + Cherry Pavlova // Sponsored by Cook Flavoring Company | All Purpose Flour Child

Have you ever noticed that cherries and almonds taste kinda similar?  Or like you smell something almond-scented and you're like "hey, this kinda smells like cherry, too".  I assume there's a scientific reason behind this phenomenon but I'll just accept it to be true and embrace it for now.  Also, I can't be bothered to google it.  ;)

Pavlova, a classic Australian dessert, consists of at once a crispy and marshmallowy meringue, a big 'ole pile of freshly-whipped cream, and whatever fruit your heart desires (or you know, what's in season).  Anyone else SO HAPPY cherry season is finally here?  I teamed up with Cook Flavoring Company to combine the flavors of almond with fresh, Spring cherries.  Their Pure Almond Extract is one of my top 5 favorite smells in life.  No lie.  A little goes a long way to add so much flavor and pairs so well alongside the juicy, slightly tart cherries.  After you make this, you'll wanna put this Almond Extract in everything: pancakes and waffles, cookies, ice cream, ...

Cook Flavoring Company has been a family-owned and run operation producing the highest quality vanilla extracts and flavorings for 100 years.  The company's dedication to crafting only the best vanilla is achieved through their bean-to-bottle approach, taking great care with each step of the production process.  It begins with their commitment to the farmers they buy from.  Cook Flavoring strives to build relationships with farmers and invest in their communities by helping to build schools and foster trust.  In turn, they are able to purchase only the best vanilla beans at the peak of harvest.  The company cures their own beans after harvest and never exposes their extracts to heat as other companies do but rather use a slower cold extraction method to ensure the highest quality and flavor you can buy.  Cook Flavoring Company produces over 200 types of vanilla and flavorings so be sure to check out their selection online or find a location that sells Cook's near you.


Caramelized almond brittle + cherry Pavlova

serves 6

for the meringue
2 large egg whites, room temperature
1/4 t cream of tartar
pinch of pink salt
1/2 c superfine sugar
1 t cornstarch
1/2 t white wine vinegar
1 t Cook's Pure Almond Extract

for the filling
1 c heavy cream
1 t Cook's Pure Almond Extract
1 c cherries, pitted and halved

for the caramelized almonds
1/2 c cane sugar
2 T water
pinch of pink salt
1 T butter, room temperature
1/4 t Cook's Pure Almond Extract
1 c slivered almonds, toasted

Make the Pavlova
Preheat oven to 225 ยฐF.  Line a baking sheet with parchment.  If you're using a rimmed baking sheet, I find it easier to flip it upside-down as it makes transferring the baked pavlova to a serving platter later.  In the bowl of an electric mixer or using a hand mixer, whip the egg whites, salt, and cream of tartar together for about 3-4 minutes on medium speed until soft peaks form.  Meanwhile, combine the sugar and cornstarch together in a small bowl.  Increase speed to high and slowly add in the sugar mixture in a steady stream. Beat on high for about 5 more minutes until glossy and thick.  Beat in the vinegar and almond extract until combined.  Spoon the meringue in the center of the parchment-lined baking sheet and using the back of a spoon or an offset spatula, spread into a flat disc, about the size of a dinner plate, about 1 1/2 inches tall.  Make a shallow crater in the center, leaving about a 1 inch border around the sides.  This is for the filling.  Bake for about 90 minutes, until the outside is crisp and set.  The interior should be fluffy and marshmallow-like.  Turn the oven off and let it cool inside for at least 2 hours, or ideally, overnight.  If the meringue cools too quickly, it will crack!  Trust me, I know...

Make the Brittle
Line a baking sheet with parchment or a silpat and set aside.  While the pavlova is baking, combine the sugar, water, and salt in a heavy-bottomed saucepan on medium-high heat fitted with a candy thermometer.  Heat until the mixture comes to a boil, gently swirling to help the sugar dissolve.  Head the mixture to 310 ยฐF.  Remove from heat and quickly stir in the butter and almond extract.  Fold in the almonds and spread the mixture evenly in one layer on the parchment-lined baking sheet.  Allow to cool and harden completely then break into small shards.

Assemble the Pavlova

Whip the cream until soft peaks form then add in the almond extract and mix to combine.  Spoon the whipped cream into the center well of the pavlova.  Top with halved cherries and sprinkle with almond brittle.  Serve immediately.

Caramelized Almond Brittle + Cherry Pavlova // Sponsored by Cook Flavoring Company | All Purpose Flour Child
Caramelized Almond Brittle + Cherry Pavlova // Sponsored by Cook Flavoring Company | All Purpose Flour Child
Caramelized Almond Brittle + Cherry Pavlova // Sponsored by Cook Flavoring Company | All Purpose Flour Child
Caramelized Almond Brittle + Cherry Pavlova // Sponsored by Cook Flavoring Company | All Purpose Flour Child
Caramelized Almond Brittle + Cherry Pavlova // Sponsored by Cook Flavoring Company | All Purpose Flour Child
Caramelized Almond Brittle + Cherry Pavlova // Sponsored by Cook Flavoring Company | All Purpose Flour Child
Caramelized Almond Brittle + Cherry Pavlova // Sponsored by Cook Flavoring Company | All Purpose Flour Child
Caramelized Almond Brittle + Cherry Pavlova // Sponsored by Cook Flavoring Company | All Purpose Flour Child
Caramelized Almond Brittle + Cherry Pavlova // Sponsored by Cook Flavoring Company | All Purpose Flour Child
Caramelized Almond Brittle + Cherry Pavlova // Sponsored by Cook Flavoring Company | All Purpose Flour Child

This post is sponsored by Cook Flavoring Company.  All opinions stated are my own and I only promote products I love and use. Thanks for supporting the brands that support me!


My Favorite Non-Toxic Beauty + Skincare Products

 
My Favorite Non-Toxic Beauty + Skincare Products | All Purpose Flour Child

I've been wanting to write this post for a long time and now and it's finally here, yay!  If you've followed me for a while now, you probably know I try to stick to clean, minimally-processed and organic foods *most* of the time.  Same goes for my beauty and skincare products.  Over the last couple of years, I've been trying to purge all the toxic products from my vanity, medicine cabinet,  and my cleaning supply closet (we'll save that for another post).  It's definitely easier said than done but I feel like I've finally gotten to a good place with my routine.

I know it can be overwhelming and kinda intimidating.  Like, how or where do you even start?  And it can be expensive!  Being healthy ain't cheap.  But you know what else is expensive: medical bills.  There's a saying that goes something like "you either invest in your health now, or pay for it later".  Kinda harsh but true.  I choose now!  Ok, I'm off my (organic) soapbox now.  I think the best way to go about getting rid of icky products in your life is to do it one at a time.  Start with the products that have the greatest amount of contact with your biggest organ: your skin.  Things like lotions, soaps, and body washes are a good place to start.  Pick one thing you want to replace when it's almost gone and do your research.  Get to know the chemical names of ingredients you should avoid and read your labels before you buy anything.  And be easy on yourself.  You're doing an awesome thing for yourself and you can't be perfect all the time!  So if you still use a conventional mascara cause you just can't find an incredible natural option that isn't 40 dollars (guilty!), be patient in your search and focus on the good you're already incorporating into your routine. Here's some of my top favorite products!  Do you have any?  I'd love to hear in the comments!  I also listed some great resources at the bottom of the post to help you in your search for what's good and what's not.

My Favorite Non-Toxic Beauty + Skincare Products | All Purpose Flour Child

SLIPPERY ELM ORGANIC LIP BALM | THAYERS

I'm a lip balm junkie.  I have them EVERYWHERE.  In my makeup drawer, on my nightstand, in my purse, on my desk at work... and the list goes on.  With something I use so frequently, I try to stick to all natural varieties.  I love this certified-organic one as it glides on super smooth and is ultra moisturizing.  The vanilla bean is my fave!

NOURISHING CREAM CLEANSER | BEAUTYCOUNTER

It took me forever to find a face wash that was all natural and still took all my makeup off and left my face feeling fresh. Purity by Philosophy used to be my go-to because it was gentle (well, it didn't break me out) and took my makeup off SO well but unfortunately it's full of some pretty gross chemicals.  Pretty ironic given the name, right?  But this one by Beauty Counter is so awesome!  A little goes a long way and works wonders for my skin.  Win-win in my book!  This brand already has quite the cult following and I'm still exploring all their offerings so if you have any favorites, let me know!

My Favorite Non-Toxic Beauty + Skincare Products | All Purpose Flour Child

WITCH HAZEL | THAYERS

This stuff is the best for balancing out pH levels in your skin and to help clear up breakouts and lift impurities.  I make my own toner using this, a little apple cider vinegar, a few drops of clary sage essential oil, and filtered water.  Thayers makes a ton of incredible scents but my favorites are the Rose Petal and Peach.


SENSITIVITY RELIEF TOOTHPASTE | HELLO

I tried a few different toothpastes before stumbling upon this one at Target.  If you've tried natural toothpastes before, you know they're usually nothing like conventional toothpaste.  Like you feel like you're basically just brushing with baking soda.  Bleh.  This one is awesome, though.  It's made with coconut oil which is awesome for oral health and it's made without parabens, preservatives, triclosan, artificial sweeteners, artificial flavors, or dyes.  All icky stuff.  I've tried a few of the other flavors and really liked them but this one's my favorite since I have sensitive teeth.

ORGANIC HAND & BODY LOTION | DR. BRONNER'S

This is the perfect body lotion for applying after you get out of the shower or bath.  It's not oily or too thick so it absorbs quickly and still leaves your skin feeling moisturized. It's made with organic oils, essential oils, and plant-derived ingredients.  Not to mention it smells INCREDIBLE!

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CREAM | S.W. BASICS

I have shared my love for this brand before but if I had to pick one beauty product I loved above all others, it's this cream.  I look forward to slathering it all over my freshly washed and toned face each night.  It is so moisturizing and my skin absolutely loves it.  The best part: it has exactly three ingredients!  Organic shea butter, olive oil, and coconut oil.  It is pretty thick but soaks into my skin overnight while I'm sleeping and my face is perfectly moisturized and ready to apply my makeup when I wake up in the morning.  You can find it at Target, too which is super convenient.

My Favorite Non-Toxic Beauty + Skincare Products | All Purpose Flour Child

NO DROUGHT DRY SHAMPOO | LUSH

This stuff is the freaking best.  Firstly, it is not in an aerosol can like most dry shampoos, which is totally awesome for the environment and your lungs. But it also works like a dream. It's made with super-absorbent cornflour to help tame greasy hair and citrusy lime and grapefruit essential oils to leave your hair smelling fresh.  You just sprinkle a little in your hands and rub it into your hair and then brush it out.  And don't be afraid if you have dark hair!  My hair is fairly dark brown and it brushes out perfectly without a trace.  It also lasts forever as a little goes a long way.  

PURE CASTILE SOAP IN ALMOND | DR. BRONNER'S

This stuff is magic.  It can do so many things!  I mainly use it as a body wash and bath bubbles (it's also great for shaving your legs), but you can wash your face with it, your dishes, floors, even laundry!  You can also use it as shampoo in a pinch so if you're traveling, I highly recommend picking up a mini and tossing it in your carry-on!  Face, body, and hair all covered in one tiny bottle!  The best part: it's made with organic oils and it actually lathers really well.  It also comes in a ton of amazing scents but Almond is by far my favorite.  It smells almost like buttercream to me.  Fun fact: almond extract is in my top 5 favorite smells of all time.  

My Favorite Non-Toxic Beauty + Skincare Products | All Purpose Flour Child

ORGANIC COTTON TAMPONS | LOLA

Listen up, ladies.  This is an important one.  Did you know conventional tampons are full of toxic chemicals and scary synthetic fibers?  And we're putting these chemicals inside our bodies every month!  I care a lot about what I eat and put on my body but I had somehow never thought about the feminine products I was using.  Until I heard one of the co-founders of Lola on a podcast and I was like, "oh my gosh", I gotta switch!  And I did.

Lola tampons are made with exactly 1 ingredient: organic cotton.  Awesome, right?  And it's so easy and convenient to use their subscription service, too.  You can completely customize your box and what mix of light, regular, super, or super + you'd like, depending on what's right for you.  You can adjust your box anytime and skip a month if you need to, as well.  And they cost 10 bucks a month.  I pretty much spent that on conventional tampons before so I'd be crazy not to switch, right?  And they also have pads if tampons aren't your thing.

Resources

Environmental Working Group

This is an awesome resource for checking quickly whether a product is good or not.  They have a handy app, too!  You can quickly scan a product or search by name right in the beauty aisle of Target or the drugstore and see if your potential purchase is non-toxic or a no-go!  Not every product is in their database but they do have a lot and I've found it so helpful!


All opinions stated here are my own.  All products were purchased by me with my own money, with the exception of the Thayer's products, which Thayer's gifted me.  


Honey + Bee Pollen "Bulletproof" Collagen Bars

 
Honey + Bee Pollen "Bulletproof" Collagen Bars | All Purpose Flour Child

I got super into bulletproof coffee when I did Whole30 a few months ago.  You know, the whole "add grass-fed butter and MCT oil to your coffee and you become superhuman all morning" thing.  Simply put: the combination provides you with sustained energy to get you through the morning.  While I mostly got into it because I was looking for a replacement for cream in my coffee (this totally did the trick!) during Whole30, I actually did notice an uptick in my energy level.  I felt more clear, alert, and focused.  That coulda just been the coffee, though. :)  After poking around on the Bulletproof site a little, I saw they make bars and I was intrigued so I set out to create my own!

These are the perfect little snack to keep you full and satisfied while you're active throughout the day.  The healthy fats from the nuts will keep you full and satiated, the collagen will help strengthen your bones, and the combination of ghee and coconut oil will keep you energized, focused, and alert.  Have them for breakfast, a mid-morning snack, pre-workout bite, or whenever you need a boost.  They're also refined-sugar free so you won't feel a big crash later.  

And the bee pollen!  If you've never had it or think it sounds too hippy: I get it.   Admittedly, when I hear bee pollen, this is the first thing I think of is that scene in Baby Mama when Steve Martin asks a faint-looking Tina Fey if she needs a shot of bee pollen.  But I'm asking you to give it a chance.  It's like the ultimate superfood because it contains nearly all the nutrients required by humans and it can even help to stabilize your metabolism!  And it tastes good.  To me, it tastes like little pearls of honey.  It's mildly sweet-tasting.  

I've been having one of these at work about 30 minutes before I leave so by the time I get home, I'm fueled up and ready to work out. They're also great to toss in your bag and head out the door to the gym or to run errands.  Wrap 'em up individually to make them super convenient.


Honey + Bee Pollen "Bulletproof" Collagen Bars

makes 12 bars

1/2 c ghee, melted
1/2 c coconut oil, melted
1/4 c cashew butter
1/3 c raw honey (local if you can find it!)
1 t vanilla bean puree (or vanilla extract)
1 c collagen powder (I love Vital Proteins)
2 1/4 c almond flour (or whatever nut flour you'd like) 
pinch of himalayan pink salt
1/4 c bee pollen

Line an 8 x 10 inch pan with parchment and set aside.  In a large bowl, whisk together the collagen powder, almond flour, and salt until combined.  In another bowl, whisk together the ghee, coconut oil, cashew butter, honey, and vanilla bean puree.  Add the wet ingredients to the dry and stir until completely combined.  

Press the dough into your parchment-lined pan until it's in a single, even layer.  Sprinkle the bee pollen over the top and gently press it in to the surface of the dough with your hand to help it stick.  Chill for at least 2 hours, or up to overnight.  

Once firm, lift the dough out of the pan using the parchment and slice into desired size.  I portioned mine into about 12 2 inch bars but feel free to slice into squares for a smaller portion or you could even roll the dough into balls instead of pressing into bars for quick energy bites.

Store in refrigerator for up to a month.

Honey + Bee Pollen "Bulletproof" Collagen Bars | All Purpose Flour Child
Honey + Bee Pollen "Bulletproof" Collagen Bars | All Purpose Flour Child
Honey + Bee Pollen "Bulletproof" Collagen Bars | All Purpose Flour Child
Honey + Bee Pollen "Bulletproof" Collagen Bars | All Purpose Flour Child
Honey + Bee Pollen "Bulletproof" Collagen Bars | All Purpose Flour Child
Honey + Bee Pollen "Bulletproof" Collagen Bars | All Purpose Flour Child
Honey + Bee Pollen "Bulletproof" Collagen Bars | All Purpose Flour Child
Honey + Bee Pollen "Bulletproof" Collagen Bars | All Purpose Flour Child

Smoky + Spicy Mezcal Paloma

 
Smoky + Spicy Mezcal Paloma | All Purpose Flour Child

I love a tart and salty margarita as much as the next person, but sometimes I like to change it up, ya know?   There's another really cool Mexican cocktail that doesn't get nearly as much attention as the margarita but is equally refreshing and delicious.  

Enter the paloma.  It's still tart and salty but with the added fruitiness and slight bitter edge of grapefruit.
Palomas are typically made with tequila but I went with mezcal instead.  It adds such a delicious low-key smoky flavor.  Mezcal, if you're unfamiliar, is similar to tequila in that they're both made from agave but mezcal has a distinct smoky flavor which is imparted from the wood-fired pit method of roasting the agave plant after harvest. I rolled the glasses in a little chili powder and lime zest along with the salt and it is so good with the smoky, fruity, tart flavors happening in the cocktail!  I highly recommend you give this one a try if you're needing a change from the same ole margarita, too.  Happy Cinco de Mayo! 


Smoky + Spicy Mezcal Paloma 

serves 1

2 oz mezcal (you could also use tequila)
2 oz grapefruit juice, freshly squeezed
1 oz lime juice
1 oz simple syrup, recipe below
sparkling water, to top off the drink
lime wedges, for wiping rim of glass
grapefruit wheel, to garnish

Simple Syrup
1 c sugar
1 c water

Chile Lime Salt
2 T flaky sea salt
zest of half a lime
1/8 t chipotle chili powder

make the simple syrup
In a small saucepan over medium heat, combine the sugar and water and heat until sugar is dissolved.  Allow to cool before using in cocktail.  Store in fridge for up to two weeks.

make the cocktail
Combine the salt, lime zest, and chili powder in a shallow dish.  Wipe the rim of a glass with a lime wedge then roll in the salt mixture.  In a cocktail shaker filled with ice, combine the mezcal, grapefruit juice, lime juice, and simple syrup and shake for about 10 seconds, until shaker is cold.  Pour into salt-rimmed glass and top off with sparkling water and a few ice cubes.  Add grapefruit wheel.

*The salt recipe makes enough for about 6 drinks so if you're having a party, just scale up the cocktail recipe to your number of guests and you're good to go!

Smoky + Spicy Mezcal Paloma | All Purpose Flour Child
Smoky + Spicy Mezcal Paloma | All Purpose Flour Child
Smoky + Spicy Mezcal Paloma | All Purpose Flour Child
Smoky + Spicy Mezcal Paloma | All Purpose Flour Child
Smoky + Spicy Mezcal Paloma | All Purpose Flour Child