Recipes

Raw Chocolate Truffles (Plant-Based, Paleo, Keto-Friendly)

These Raw Chocolate Truffles are a wonderful treat for parties, to pull out when people come over for coffee, and even to gift to family and friends. As they’re not overly sweet, they also make for a great mid-morning or mid-afternoon treat at work—in fact, you’ll certainly experience a brain boost from the healthy fats paired with the raw cacao, a known nootropic. Plant-based and paleo, these truffles can also be made keto-friendly with a slight adjustment to the sweetener and nut-free with an adjustment to the base. It seems too good to be true, but these Raw Chocolate Truffles are as delicious as they sound.

 
Raw Chocolate Truffles for my birthday this summer, and  Shanti Kitchen  Raw Carrot Cake with Coconut Meat Frosting in the background.

Raw Chocolate Truffles for my birthday this summer, and Shanti Kitchen Raw Carrot Cake with Coconut Meat Frosting in the background.

 

The base of these truffles is nut butter (or seed butter such as sunflower or pumpkin seed butter), which you can buy pre-made at the grocery store or make yourself. Since I’ll already be using my food processor for the truffles, I like to make my own for this recipe. If this is your first time making nut butter, here are some things I’ve learned…

  1. The more heavyweight food processors (you’ll know if you have one of these) will process nuts into a butter more quickly than the lighter weight, less expensive processors. But that doesn’t mean you can’t achieve a smooth butter with an inexpensive machine. I used to travel with a mini food processor, and you’d be amazed at the things it could do.

  2. It’s totally normal for the process to take up to 10-minutes and sometimes a little over, depending on your machine. If your processor still seems to be having trouble 10-minutes in (for example, if it looks like nut flour and it is not appearing oily), just help it along with a little extra virgin olive oil, adding a splash here and there until your mixture becomes a butter.

  3. You want to make sure you fill your processor with the nuts. You’ll end up with more butter than you’ll need for this recipe, but who doesn’t like having fresh nut butter on hand? This will actually save you time, as when the processor is full, it keeps the nuts on the bottom and you won’t have to stop intermittently to scrape down the sides.

  4. Have fun with it! Today, I made a butter from walnuts, brazil nuts and cashews. If you have a less powerful food processor, I highly recommend starting with walnuts—they’ll process more easily into a butter than any other nut. I’ve found that seeds such as sunflower or pumpkin seeds will not form a butter in these lighter weight processors, no matter how much oil you add to help it along.

 
Thick nut butter made from walnuts, brazil nuts and cashews.

Thick nut butter made from walnuts, brazil nuts and cashews.

 

Once you have your nut butter, we’ll be adding in the majority of our ingredients, simply saving the raw cacao powder and the raw cacao butter for last. My preferred sweetener for these Raw Chocolate Truffles is raw honey—I find that just one and a half tablespoons is all that’s needed for one batch, and if I want it a little sweeter, I carefully add a couple of drops of organic liquid stevia. You can use coconut nectar to make them vegan-friendly and to make them keto-friendly, simply use one tablespoon of raw honey or coconut nectar and then add liquid stevia to taste.

 

Raw Chocolate Truffles (Plant-Based, Paleo, Keto-Friendly)

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Ingredients

3/4 cup nut butter of choice (or seed butter such as sunflower or pumpkin)
1/3 cup grated raw cacao butter, melted using a double broiler
1/3 cup raw cacao powder
2 tbsp raw honey or coconut nectar (adjust based on your desired level of sweetness and if you are adding stevia)
1/4 cup water
1/2 tsp vanilla extract or 1-inch vanilla bean, scraped
Flaky sea salt to taste
Liquid stevia to taste (optional)

Instructions

  1. Blend all ingredients except cacao butter and cacao powder in a food processor or high speed blender on low speed until smooth.

  2. Stream in melted cacao butter and add cacao powder to blender. Do not overblend or overheat the mixture.

  3. Once mixed, place in a hotel pan or mixing bowl with a cover in the refrigerator to firm up.

  4. After about an hour, your truffles will be ready to be shaped. Using a melon scoop, scoop the paste into individual balls, rolling in your hands to shape if necessary. After rolling into balls, roll in topping of choice (cacao powder, crushed cacao nibs, crushed nuts, hemp seeds, lucuma, freeze-dried raspberries, etc.).

  5. Store truffles in the fridge until ready to serve. Keeps well in fridge for up to 5 days.

    Total time: 1h 30 min | Level: Medium | Yields: 16 truffles

 

There are so many different ways to get creative with these lovely Raw Chocolate Truffles. While blending the ingredients, you may choose to add flavorings such as butterscotch or peppermint extract, or even a drop or two of essential oil (such as orange or lemon). Today I added just one drop of lemon essential oil—I feel it gives it a subtle caramel undertone that you can’t quite put your finger on. You can roll your truffles in whatever you’d like, just scour your pantry for ideas! I like to roll mine in crushed (and ideally salted) nuts, hemp seeds, freeze-dried strawberries or raspberries, lucuma powder, or even more cacao powder.

 
Coat your truffles with crushed nuts, seeds or freeze-dried berries.

Coat your truffles with crushed nuts, seeds or freeze-dried berries.

 

I hope you enjoy these Raw Chocolate Truffles as much as I do. If you plan to gift these to family or friends (they will so appreciate them!), just make sure they are placed into the refrigerator upon arrival at their destination, as they’ll get a little squishy at room temperature. When I know I’ll be having people over or when going to a friend’s house, I love adding a few to a clear, food-grade bag and tying a ribbon at the top with a personal note. If you make these, I’d love to know what flavor combinations you come up with!

 
 
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Emilía Rún

Emilía Rún is the Chef and Founder of Los Angeles based Shanti Kitchen, a paleo, plant-based and keto-friendly cake and catering service. Emilía also instructs kundalini yoga and insight meditation, teaching self-compassion as the path to ultimate freedom.

 

The Best Paleo Granola Bars

I’m thrilled to share the recipe for these Paleo Granola Bars. No event goes by without countless requests for this recipe—which is easy to make and requires only 5 main ingredients. When following a paleo diet free of refined ingredients, it can be really difficult to find a granola bar that fits within our “circle of consumption,” as I like to call it. That’s where these Paleo Granola Bars come in—satisfying cravings for anything sweet and giving us a brain boost with extra virgin coconut oil, raw walnuts, raw brazil nuts, chia seeds and raw honey.

 
Two types of Paleo Granola Bars at RUNGA 1.0—one batch made with walnuts and brazil nuts, and the other with sunflower and pumpkin seeds.

Two types of Paleo Granola Bars at RUNGA 1.0—one batch made with walnuts and brazil nuts, and the other with sunflower and pumpkin seeds.

 

These Paleo Granola Bars bars were inspired by the most popular bar at the health food restaurant I worked at in my teens. It featured oats, dates and dried apricots, and lots of nuts and seeds. I remember just how much our customers would rave over these bars, with many making us an essential stop on their way to work. In homage to this wonderful treat, I developed a paleo version, omitting the extra fruit and using just enough raw honey to bind all of our ingredients together.

 
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I truly believe that any snack you bring into your workspace should always leave you better than you found it. For this reason, raw honey can be a great alternative sweetener—the effect on blood sugar is by far the least detrimental when compared to other sugars that are often considered healthy, such as dates, coconut nectar and maple syrup. For many, these can cause brain fog and won’t support a productive workday. Plus, raw honey actually boasts wonderful benefits for the immune system. For a more substantive snack, you can even top these Paleo Granola Bars with natural nut butter.

 

Paleo Granola Bars

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Ingredients

Wet Ingredients:

1/2 cup extra virgin coconut oil
1/3 cup organic raw honey (I like using honey from Y.S. Eco Bee Farms which is available on Amazon and most health food stores in the US)
1/2 tsp vanilla extract (or 1 inch scraped vanilla bean)

Dry Ingredients:

2 cups shredded coconut
3/4 cup raw brazil nuts
3/4 cup raw walnuts (opt for sprouted if possible)
2 tbsp chia seeds
1/2 tsp flaky sea salt (use only 1/4 if using a non-flaky salt such as pink Himalayan salt)

Instructions

  1. Add all dry ingredients to a big mixing bowl and mix well.

  2. Melt coconut oil in a bowl over warm water, or use a double broiler (such as this one).

  3. Remove bowl from heat and let the coconut oil cool down for two to four minutes. It will remain a liquid, but not be so warm that it will deactivate the enzymes in the raw honey. Now you can add the raw honey, letting it sit for a few minutes to soften.

  4. Next, add your vanilla extract or bean and mix the coconut oil, honey and vanilla mixture a few times with a spoon. If your honey is still too sticky to mix, simply wait a few more minutes or place your bowl back over the warm water for a minute or two.

  5. Pour the mixture into your bowl of dry ingredients. Using your hands, mix everything together very well. (Be prepared for your hands to get very sticky—culinary gloves are a great thing to have for this step!)

  6. Once mixed, put in a cake pan and press firmly down all over. (Really, really firm!)

  7. Place in the fridge to set. After about an hour, cut into bars as desired, then store in fridge until you are ready to eat them. (If bringing them to a friend’s house or office, keep them in a glass container and refrigerate upon arrival.)

    Time: 30 min | Level: Easy

 

The size and shape of your bars will depend on your cake pan. If planning to make a large batch, I highly recommend using a 12” x 12” square pan, and simply multiply the recipe above by 2.5. These Paleo Granola Bars can also be wonderful gifts for friends—just keep in mind that they should be refrigerated, as they’ll fall apart if they stay at room temperature for too long. I like to wrap them in organic parchment paper and tie a ribbon around each one. This also makes them very easy for people grab at events and gatherings.

 
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The beauty of these bars is just how customizable they are—you can always swap the chopped brazil nuts and walnuts out for any other chopped nuts and seeds. And if you’re making these bars for an event, I love making two variations (for example, one with nuts and one with seeds, especially if you are expecting some nut-free guests). You can even add açaí or macqui berry powder for a light purple color and antioxidant boost, or even a teaspoon of Sun Potion adaptogens. There are so many ways to get creative with these bars! Whatever fun variations you come up with, I’d love to know in the comments.

 
 
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Emilía Rún

Emilía Rún is the Chef and Founder of Los Angeles based Shanti Kitchen, a paleo, plant-based and keto-friendly cake and catering service. Emilía also instructs kundalini yoga and insight meditation, teaching self-compassion as the path to ultimate freedom.

 

Buttery Green Goddess Dressing (Plant-Based, Paleo, Keto-Friendly)

Nothing brings a salad together more than a good dressing—it's the heart and soul of the salad. Like many people, I have my go-to dressings that I’ll turn to again and again. However, I’ve found that no matter how great your favorite recipes are, it’s essential to change things up every once in a while to stay excited about your greens. That’s where this Buttery Green Goddess Dressing comes in—featuring avocado, champagne vinegar, dill and cilantro.

 
Seamus Mullen’s beautiful little gem salad with Green Goddess Dressing, shallot and sprouted sunflower seeds.

Seamus Mullen’s beautiful little gem salad with Green Goddess Dressing, shallot and sprouted sunflower seeds.

 

My love for salad was reawakened a few weeks ago when Seamus Mullen made dinner for the RUNGA team. Seamus topped his little gem lettuce with this beautiful, buttery dressing that was like no Green Goddess I had tasted before. I was so inspired that I’ve been making my own version of this Buttery Green Goddess Dressing ever since, and it’s quickly become a favorite among houseguests and family.

 
Seamus drizzles Green Goddess Dressing on top of little gem lettuce.

Seamus drizzles Green Goddess Dressing on top of little gem lettuce.

 

This dressing is so creamy and flavorful that you can indeed feel satisfied after “just a salad”—which, ultimately, I think is what we are all after when it comes to salad. It also pairs wonderfully with whatever vegetables that you might like to add. For a quick and nutritious lunch, I pair the dressing with shredded lacinto kale, radishes and yellow baby tomatoes.

 

Green Goddess Dressing

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Ingredients

1 1/2 large hass avocado
1/3 cup extra virgin olive oil
1/2 medium shallot
2 tbsp chopped cilantro
1.5 tbsp chopped dill
1 tbsp champagne vinegar
1/2 tbsp lemon juice (I used Meyer for a little added sweetness)
1 medium garlic clove
1/2 tsp flaky sea salt (I used birch-smoked salt for a subtle smoky flavor, start with 1/4 tsp if using non-flaky salt)

Instructions

  1. Add all ingredients to a high-speed blender and blend until smooth and creamy.

  2. Add to a salad containing greens and vegetables of your choice.

  3. If you have leftover dressing, place in a glass container. The dressing will keep refrigerated for 2-3 days.

    Time: 10 min | Level: Easy

 

Hopefully you’ll love this dressing as much as we do. A fun way to change it up is to use a different kind of vinegar or experiment with using different herbs. If you make any delicious varieties of this dressing, we’d love to know in the comments.

 
 
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Emilía Rún

Emilía Rún is the Chef and Founder of Los Angeles based Shanti Kitchen, a paleo, plant-based and keto-friendly cake and catering service. Emilía also instructs kundalini yoga and insight meditation, teaching self-compassion as the path to ultimate freedom.

 

DIY Hazelnut Milk & Other Plant-Based Milks

Many people are surprised to learn how easy it is to make their own milks. You can use your nut or seed milk like you would use dairy—to add creaminess to smoothies, ice creams and savory foods such as soups, sauces or purees. For its aromatic qualities, Hazelnut Milk is one of my favorite milks to make when having friends over for coffee.

 
Keep your milk refrigerated in glass containers—I love my reusable juice bottles from Erewhon.

Keep your milk refrigerated in glass containers—I love my reusable juice bottles from Erewhon.

 

The process begins by soaking the hazelnuts in water at room temperature for 6-8 hours, and if you’re using another nut or seed, no problem—simply refer to this Soaking Guide. This recipe can be used with almonds, macadamia nuts, brazil nuts, pistachios, walnuts, and even seeds such as pumpkin, sunflower, and hemp seeds.

 
Nuts and seeds should always be rinsed well after soaking, and the soaking water should always be discarded.

Nuts and seeds should always be rinsed well after soaking, and the soaking water should always be discarded.

 

Soaking initiates the sprouting process, neutralizing enzyme inhibitors in nuts and seeds that prevent nutrient absorption. In addition, this process of soaking cleans them, removing any dust or tannins. Although you absolutely can make milks without soaking, it certainly makes your plant-based milk much healthier.

 
Blend water and soaked hazelnuts on high until thoroughly combined (about 1-2 minutes).

Blend water and soaked hazelnuts on high until thoroughly combined (about 1-2 minutes).

 

When we talk about nut milks being as being a healthy alternative to regular milk, it’s important to distinguish between DIY milks and most of the milks that can be purchased at grocery stores. As a rule of thumb, milks purchased at the grocery store should only have the following three ingredients: nut, water, sea salt (and occasionally vanilla). Anything beyond that and you’ll be much better off making your own.

 
Squeeze your nut milk bag until no more liquid comes out, of course, making sure your hands are clean for this step.

Squeeze your nut milk bag until no more liquid comes out, of course, making sure your hands are clean for this step.

 

Although you can strain your milk using a fine chinois or a regular strainer lined with cheesecloth, I love using nut milk bags. They truly ensure that you won’t have any pulp in your end result. As for all that leftover pulp, you can keep it for use in crackers, bread recipes, and even the crusts of plant-based desserts. Eventually, I’ll share a few of my favorite recipes using nut pulp.

 

DIY Hazelnut Milk

This recipe yields 4 cups of hazelnut milk.

This recipe yields 4 cups of hazelnut milk.

 
 

Ingredients

1 cup hazelnuts, soaked for 6-8 hours (or your chosen nut/seed, soaked per the Soaking Guide)
4 cups water

Flavoring (Optional)

Vanilla, 2 tsp extract or 1/4-1/3” scraped bean
Virgin coconut oil or coconut-derived MCT, 1-2 tbsp
Organic stevia, to taste
Salt, pinch

Instructions

  1. Once soaked, rinse hazelnuts well and discard soaking water.

  2. Blend nuts and water in a high-speed blender until thorougly combined. Make sure there are no large chunks remaining.

  3. Grab a large mixing bowl, and strain mixture through a nut milk bag, a fine chinois or a strainer lined with cheesecloth.

  4. Rinse your blender, and then pour the strained milk back in. Add flavor as desired and blend well.

  5. Once ready, pour into glass containers. As a general rule, homemade milks will keep refrigerated for 2-3 days.

    Yields: 4 cups  | Time: 10 min | Level: Easy

 

After making your own milk, you’ll likely never go back! I make an extra-large batch twice a week, flavor half of it (for uses such as coffee, Four Sigmatic medicinal mushroom concoctions, or ice cream making) and keep the other half unflavored for when dishes call for plain milk (such as soups or sauces). With more and more people developing allergies and intolerances to foods they eat with some frequency—such as almonds in the paleo community—making your own milk is a great skill to have so that you can change up which nuts and seeds you are consuming on a regular basis.

 
 
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Emilía Rún

Emilía Rún is the Chef and Founder of Los Angeles based Shanti Kitchen, a paleo, plant-based and keto-friendly cake and catering service. Emilía also instructs kundalini yoga and insight meditation, teaching self-compassion as the path to ultimate freedom.

 

Brain-Healthy Chocolate Hazelnut Butter (Paleo, Keto-Friendly, Plant-Based)

There aren’t too many truly guilt-free foods that spark memories of childhood glee and nostalgia like this Brain-Healthy Chocolate Hazelnut Butter. It is 100% sugar-free, sweetened only with pure stevia, and full of healthy fats from the hazelnuts themselves, cold-pressed virgin coconut oil, cold-pressed hemp oil, and coconut-derived MCT oil.

Pure hazelnut butter after processing blanched roasted hazelnuts on high for up to 10 minutes.

Pure hazelnut butter after processing blanched roasted hazelnuts on high for up to 10 minutes.

As a classic in our home, this Brain-Health Chocolate Hazelnut Butter gets me through busy workdays and satisfies any desire for something sweet, without leaving me feeling unfocused or sluggish. I know so many people who miss eating Nutella and occasionally sneak the occasional spoonful of a store-bought “healthy” version. Of course, these are still laden with sugar and often undesirable fats. The solution, of course, couldn’t be simpler—this Brain-Healthy Chocolate Hazelnut Butter is extremely easy, beyond delicious, and keeps well in the fridge for weeks.

 

Brain-Healthy Chocolate Hazelnut Butter (Paleo, Keto-Friendly, Plant-Based)

This recipe yields enough Chocolate Hazelnut Butter to fill one 16 oz. mason jar. You can also fill  small mason jars  to pack on-the-go.

This recipe yields enough Chocolate Hazelnut Butter to fill one 16 oz. mason jar. You can also fill small mason jars to pack on-the-go.

 
 

Ingredients

4 1/2 cup raw hazelnuts
3 tbsp raw cacao powder
1/2 tbsp cold-pressed hemp oil (I use Nutiva)
2 tbsp cold-pressed virgin coconut oil
1 tbsp coconut-derived MCT oil (optional)
1 tsp vanilla extract
15-20 drops of pure liquid stevia (I use Omica Organics)
1/2 tsp Celtic sea salt or pink Himalayan salt

Instructions

  1. Preheat oven to 350°.

  2. Lay your raw hazelnuts on a cookie sheet and roast for 15 minutes, or until they have darkened and some of the shells are beginning to fall off.

  3. Once cooled, we want to rub the skins off the hazelnuts, one cup at a time. Place a cup of hazelnuts into the middle a clean kitchen towel, wrap it up and rub the nuts. When you’re done with all of your hazelnuts, place the blanched nuts into the food processor. (If you would like to save a little time in the future, know that you can also purchase blanched hazelnuts and skip this step).

  4. Process the hazelnuts on high until the nuts transform into a creamy and smooth hazelnut butter. This step may take up to 10 minutes.

  5. Add the other ingredients, with the exception of stevia, and process until fully blended. Because of varying potencies of different liquid stevia products, I recommend adding stevia last and to taste.

    Yields: 2 cups  | Time: 45 min | Level: Easy

 

The Chocolate Hazelnut Butter will keep in the fridge for up to four weeks and can be kept at room temperature during the day. While you can omit the MCT oil, I love adding it as it makes it extra drizzly. I use this butter to drizzle over raw cakes and pastries, and it’s also beautiful to use when plating desserts.

 
 
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Emilía Rún

Emilía Rún is the Chef and Founder of Los Angeles based Shanti Kitchen, a paleo, plant-based and keto-friendly cake and catering service. Emilía also instructs kundalini yoga and insight meditation, teaching self-compassion as the path to ultimate freedom.

 

Lemon Poppy Seed Cookies (Paleo, Gluten-Free, Plant-Based)

These Lemon Poppy Seed Cookies belong in any kitchen that appreciates this classic combo. Simple and sure to fit most dietary specifications, these cookies are truly ideal—both for family snacking and when entertaining guests. This is also a wonderful recipe to make with your little ones.

 
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While I specialize almost exclusively in raw desserts at Shanti Kitchen, I can’t deny that there’s something comforting about the occasional bite of a baked good. Even my regular clients love simple, easy-to-make baked treats that feel like something one might get at a bakery.

With June gloom behind us here in Venice and our Meyer lemon tree in full bloom, I decided it was a great time to share these Lemon Poppy Seed Cookies, made with almond flour. The cookies are sweetened with coconut sugar, and the cream topping with pure liquid stevia. To make these sugar-free, feel free to sub the coconut sugar with Lakanto or pure erythritol.

 

Lemon Poppy Seed Cookies

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Ingredients

Cookies
1 3/4 cup almond flour
1/3 cup + 2 tbsp coconut sugar
4 tbsp coconut flour
1/3 cup coconut oil
2 tbsp poppy seeds
4 tbsp fresh lemon juice
2 tbsp lemon zest
1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water)
1 tsp baking soda
1/2 tsp pink Himalayan salt
1/2 tsp almond extract

Topping
160ml coconut cream
4-6 drops of pure liquid stevia (or to taste)
2 tbsp fresh lemon juice
2 tbsp lemon zest

Instructions

  1. Preheat oven to 350°.

  2. Add all cookie ingredients to a large mixing bowl, with the exception of the coconut oil, flax egg and lemon juice. Mix together.

  3. After allowing your coconut oil to soften at room temperature, add to the rest of the mixture. If your coconut oil is still pretty solid, you may wish to blend or whip it like you would with cream or butter. We want it to be soft enough so as to not end up with clumps in the dough.

  4. Once everything is mixed really well, your batter may be slightly sticky. Use a cookie scoop to roll the dough into balls. Place on baking sheet and flatten slightly with the palm of your hand.

  5. Bake at 350° for 14-16 minutes, just as the edges of the cookies become golden. Let cool at room temperature.

  6. To make the cream topping, simply combine the coconut cream with lemon juice and stevia. You can whip if preferable, but mixing well with a spoon works fine as well.

  7. Once the cookies have cooled, place a generous dollop of the cream topping over each cookie, and sprinkle a little lemon zest on top.

    Yields: 14-18 cookies  | Time: 35 min | Level: Easy

 
 
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The cookies will keep in the fridge for up to a week, and can be stored at room temperature when serving. At parties, I like to just load a huge platter with these Lemon Poppy Seed Cookies. They never last very long!

 
 
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Emilía Rún

Emilía Rún is the Chef and Founder of Los Angeles based Shanti Kitchen, a paleo, plant-based and keto-friendly cake and catering service. Emilía also instructs kundalini yoga and insight meditation, teaching self-compassion as the path to ultimate freedom.

 

Your Guide To (Easy) Herb Oils

Herb oils are a fun and creative way to infuse flavor into any dish. This is the perfect staple recipe for using your leftover herbs. You can use any herb, including parsley, mint, cilantro, tarragon, sage, and thyme—all will work wonderfully.

 
Elevate any dish with this bright herb oil.

Elevate any dish with this bright herb oil.

 

Today we’re making rosemary herb oil. Our garden in Venice has an abundance of rosemary, and I’m never quite sure what to do with it. Besides sending neighbors and friends home with handfuls of rosemary and freshly-cut white roses, we still seem to have more than we know what to do with.

 
One of the abundant rosemary plants in our garden.

One of the abundant rosemary plants in our garden.

 

Traditional herb oil recipes involve blanching the herbs beforehand. This recipe is simpler than the traditional method, as we have eliminated this step. While these processes do yield a beautiful and shelf stable oil, we can achieve fantastic results with raw herbs (and our secret ingredient for color: spinach).

 
Fresh rosemary, cleaned and dried.

Fresh rosemary, cleaned and dried.

 
 

Easy Herb Oil

Ingredients

1/3 - 1/2 cup fresh rosemary or herb of choice, loosely packed
1 handful fresh spinach (optional)
1 cup extra virgin olive oil or avocado oil

Instructions

  1. Clean your spinach and fresh herbs and, unless using soft herbs, remove from sprigs. Feel free to leave the stalks for herbs like cilantro and parsley.

  2. Try to get as much water out of the spinach and herbs, making sure they are dry before transferring to the blender.

  3. Add your oil and blend on medium-high for 1-2 minutes. You should see the mixture become smooth and bright green in color (especially if you added the spinach).

  4. Strain the mixture through a chinois or other fine strainer (a Chemex with a steel filter works great as well). The oil may take up to 30 minutes to fully strain.

  5. Once strained, pour oil into a glass container and store in the refrigerator for up to a month. I highly recommend neatly labeling your jars with the type of oil and the date.

    Yields: 1 cup  | Prep time: 10 min | Level: Easy

 

Rosemary in particular happens to be incredibly healthy in culinary doses, with some individuals adding rosemary sprigs to their morning brew for the neuroprotective qualities. A dollop of rosemary oil in your coffee might be a smoother and more effective way of incorporating this healthy herb. If you try it for yourself, I would simply recommend using a neutral oil such as walnut or avocado oil (not extra virgin).

 
Drizzle this beautiful herb oil over any dish for a bright yet subtle flavor infusion, or even to elevate a simple snack.

Drizzle this beautiful herb oil over any dish for a bright yet subtle flavor infusion, or even to elevate a simple snack.

 

This is a wonderful way to get more herbs and healthy fats into our diets, and it happens to look gorgeous when plated. From dressings to marinades to soups, the uses for herb oils are seemingly endless.

 
 
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Emilía Rún

Emilía Rún is the Chef and Founder of Los Angeles based Shanti Kitchen, a paleo, plant-based and keto-friendly cake and catering service. Emilía also instructs kundalini yoga and insight meditation classes, teaching self-compassion as the path to ultimate freedom.