Pink Peony Flowers

.........Do you also hurry, half-dressed and barefoot, into the garden,
and softly, and exclaiming of their dearness, fill your arms with the white and pink flowers, with their honeyed heaviness, their lush trembling, their eagerness to be wild and perfect for a moment, before they are nothing, forever........ ~ Mary Oliver

Seagulls and Pelicans

A bright sunny day at the beach here in northern California, 
just the sun, the wind and the sound of seabirds.

Black and White Poppies

The texture of these flowers were just too wonderful to get distracted by color. 
The petals remind me of wrinkled tissue paper.

Pretty Pastel San Francisco

A few lovely places in San Francisco. 
Around just about every corner there is beauty to be found in this city ;)


Rose Garden

Went to a rose garden nearby, and oh the fragrant roses, so intoxicating. My longtime favorites are the Gertrude Jekyll and the climbing Cecile Brunner . I love that the roses go almost all year here in Sonoma County. 


Ranunculus colorful spring flowers

I recently discovered a local flower market that has so many varieties of amazing flowers. I just got Ranunculus this time, but looking forward to another visit for more beauties.The lilacs, coral-bells, forget me nots and bluebells are from my garden. Hope everyone is enjoying the colors of spring!


Raw Chocolate Superfood Energy Treats Recipe

This is my first attempt to make chocolate at home, and boy am I glad I tried, so yummy! I love chocolate but don't like white sugar, which most chocolate has in it and the alternative more 'healthy' chocolates are a bit spendy. I chose to use coconut sugar as it is high in minerals.

  I loosely followed this recipe here on Raw Food Recipes. I used tahini instead of cashew butter, used coconut sugar and didn't add the mint. I also added almonds at the end and pressed them in, for a little extra protein.

----  ingredients for the version I made -----

7 tablespoons of melted Cacao Butter
3-4 tablespoons coconut sugar
1/2 teaspoon vanilla extract
2 tablespoons Tahini
4 generous tablespoons of Cacao powder
2 tablespoons green super-food protein  (I used HealthForce Vitamineral Green)
1 large handful of finely chopped almonds

1 -- melt cacao butter in a bowl floating inside another bowl that has hot water,
so it doesn't get too hot.
2 -- once it's melted completely, add sweetener, vanilla and nut butter (cashew or tahini)
3 -- add cacao powder, green protein (optional) and touch of salt
I forgot the salt so I sprinkled it on later ;)
4 -- pour into molds or tray with parchment paper, or in my case just a glass pie pan ;) 
5 -- add chopped nuts and gently press in with a spatula so they don't fall off later.
6 -- cover, put in fridge for 1/2 hour

let me know how it goes if you try it. I would love to hear varieties on the recipe. I think the next one I do will be with coconut oil just to compare. ;) 



I just made it within the last few days of the butterfly exhibit in San Francisco at the Conservatory of Flowers in Golden Gate Park last month.  It was so magical having butterflies flitting about our heads and chasing one another, and to see the cocoons of butterflies in their transformation. It's so amazing how the caterpillar completely dissolves in the cocoon into a liquid then slowly develops little bit by bit into a butterfly. Nature is so incredible! Hope everyone has a great weekend!