Blueberry Compote



Are you looking for an alternative to maple syrup for your waffles and pancakes? This blueberry compote is easy, scrumptious and uses dates for a little extra sweetness.


  • 1 six-ounce container of organic blueberries, which is one regular small plastic container, rinsed and picked through to remove any broken or moldy ones
  • 2 medjool dates, soaked, peeled and pitted
  • 1 teaspoon vanilla extract
  • 2 teaspoons water


  • While you make your pancakes or waffles, soak dates in warm water to soften
  • Peel and pit the dates in order to use the soft flesh of the dates
  • Combine the blueberries, dates, vanilla and water in a small saucepan over medium heat
  • Use a wooden spoon to stir and gently break up the berries and dates as they soften and begin to pop.
  • Remove the pan from heat once the berries and dates turn into a thick sauce
  • Enjoy!


recipes, Uncategorized

Avocado Chocolate Pudding


Hello! I used to make this recipe with raw, local honey, but I wanted to modify it so that my 28-Day No-Sugar Group could enjoy it too, and I finally came up with something rich, creamy and sweet, with no added sugar! Not even raw honey.


  • 2 avocados, peeled and pitted
  • 1/2 teaspoon of vanilla extract
  • 1/4 cup of unsweetened almond milk (feel free to substitute coconut milk, cashew milk or another type of milk)
  • 2 – 3 tablespoons of raw cacao. I like this brand.
  • 3 large medjool dates, soaked in warm water and pitted
  • berries and shredded unsweetened coconut as toppings (optional)


  • While you are slicing your avocado and adding vanilla, almond milk and raw cacao to your blender, drop the dates into a jar or bowl of warm water to soften them.
  • Remove dates from warm water.
  • Use your hands to pull the stems off and pits out of the softened dates and add them to the rest of the ingredients in the blender.
  • Thoroughly blend ingredients, pausing blender, when needed, to help combine ingredients.
  • Continue blending until combined and smooth.
  • Top with berries, shredded coconut or bananas.
  • Makes about 4 servings.
  • Enjoy!



Banana Cilantro Lime Smoothie



Good morning! I have been missing my cilantro smoothies, so I made one this morning. Cilantro is such a hero … packed with vitamins A, C and E which are important antioxidants. Banana and avocado give this smoothie a boost of potassium, as well as the healthy fat in avocado which make this recipe a great addition to breakfast or a snack on its own.


  • 1 banana
  • 1/2 avocado peeled and pitted
  • 1 medjool date, pitted
  • 1 cup unsweetened almond milk or coconut water
  • 1 generous handful of fresh cilantro
  • the juice of half a lime

Thoroughly blend all ingredients and enjoy! Makes about 12 oz, 1 smoothie.


Carrot Quick Bread with Hazelnut Four

  • 1 ½ cups blanched almond flour (not almond meal)
  • 1 ½ cups hazelnut flour
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 5 large eggs
  • ½ cup honey
  • 3 tablespoons cup grass-fed butter, melted
  • 3 cups carrots, grated
  • 1 cup raisins
  • 1 cup walnuts


  1. In a large bowl, combine almond flour, hazelnut flour, sea salt, baking soda, cinnamon, and nutmeg
  2. In a separate bowl, mix together eggs and honey
  3. Add eggs and honey to dry ingredients, and then slowly add in melted butter
  4. Stir in carrots, raisins, and walnuts
  5. Mix all ingredients until well combined, but do not over mix
  6. Transfer batter into a large greased baking dish
  7. Bake at 325° for 50 minutes or until a toothpick comes out clean from the center
  8. Let bread cool for about an hour before serving
  9. Makes about 12 pieces

Feel free to substitute coconut oil for butter to make this recipe Whole30 approved. Makes about 12 pieces. Store leftovers in the refrigerator.




Welcome to Food and Hearth

Welcome to Food and Hearth. To start, a little about me: my name is Nicole, and I live near the beach in San Francisco, CA. I am also a mom, a wife, a nutritionist, a designer and a writer. Oh, and a coffee and tea enthusiast. I enjoy traveling but I am mostly a homebody. I think that emojis are a great invention. I cherish the seasons, and the change of seasons. My favorite season is the one we are in, and my next favorite is the one we are looking forward to.

Academically I have been trained as a writer, a designer and a nutritionist. I have a B.A. in Media Arts and Journalism from the University of Arizona; I am an art school dropout (although I did get to the very end of my time studying graphic design at the Academy of Art University in San Francisco and worked as a freelancer for some years before I officially became a drop out); and finally, I am a certified nutritionist having received my certificate in Holistic Nutrition from Bauman College of Holistic Nutrition and Culinary Arts (Berkeley, CA) in August of 2016.

These three aspects of my life-long learning — writing, design and nutrition — have led me to this project which is Food and Hearth. I have found that when life gets a little chaotic — and it can get that way quite often — my restoration, energy and balance come from cooking for and nourishing myself and my family in a space I have lovingly designed and curated, and this blog gives me a place to write about it.

When I prepare food, I usually improvise, and this will be a place where I can record that improv and share my recipes. I am also after the perfect lunch box, and as I experiment (with success and failure) I will share that too. I like to throw dinner parties, create one-pot meals, bring snacks to nutrition classes and workshops I participate in, and have a zillion home projects I would like to get to. I endeavor to share all of that and more in the name of creating a nourished, cozy home.

Food and Hearth is a concept born out of the idea that food — especially fresh, whole, local, seasonal foods prepared with love — is an integral part of nourishing a person and a family. And hearth, which is a word often associated with a fireplace, is also a reference to the vital center of creative energy. My home is where I live with my family, but when I refer to a home here at Food and Hearth, I mean a house + people, so home is wherever one makes it — wherever you are, wherever you live, regroup, create and break bread with the people closest to your heart — is home.