3 cups mixed berries (fresh or frozen, thawed if frozen)
Juice of ½ lemon
1 teaspoon cornstarch
3 tablespoons sugar (more if berries are tart)
Instructions
Preheat oven to 350°F. Lightly grease a 9 × 13-inch glass baking dish.
In a large bowl, combine the oats, flour, brown sugar, cinnamon, baking powder, and salt. Stir in the melted butter and vanilla until crumbly.
Press half of the crumble mixture firmly into the bottom of the prepared baking dish to form the crust.
In a medium saucepan, combine the berries, lemon juice, cornstarch, and sugar. Cook over medium heat, stirring often, until the berries soften and the mixture thickens, about 5–8 minutes.
Spread the warm berry filling evenly over the pressed oat crust.
Sprinkle the remaining crumble mixture evenly over the berry layer.
Bake for 35–40 minutes, or until the top is lightly golden and the filling is bubbling around the edges.
Allow to cool completely before cutting into bars. For the cleanest slices, chill for 1–2 hours after cooling.
Storage
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. These bars also freeze beautifully for up to 3 months.
Baker’s Tip: Try a combination of strawberries, blueberries, raspberries, and blackberries. A scoop of vanilla ice cream or a dollop of whipped cream makes these extra special!
When the temperatures rise, the last thing most of us want to do is turn on the oven. This lightened-up icebox dessert is cool, creamy, refreshing, and packed with fresh summer berries. It’s perfect for backyard gatherings, potlucks, or simply enjoying on the patio with a cup of tea.
1 package graham crackers (or reduced-sugar graham crackers)
Instructions
Step 1: Make the Filling
In a large bowl, beat together the cream cheese, Greek yogurt, honey, and vanilla until smooth.
Gently fold in the whipped topping until light and fluffy.
Step 2: Layer the Dessert
In an 8×8-inch dish:
Place a layer of graham crackers on the bottom.
Spread one-third of the cream mixture over the crackers.
Top with a layer of strawberries and blueberries.
Repeat the layers two more times, ending with the cream mixture on top.
Step 3: Chill
Cover and refrigerate for at least 6 hours, preferably overnight.
The graham crackers will soften into cake-like layers while the flavors meld together.
Step 4: Garnish & Serve
Before serving, top with additional berries and a few mint leaves if desired.
Simple Variations
Lemon Berry Icebox Dessert
Add the zest of one lemon and 1 tablespoon fresh lemon juice to the filling.
Peach & Honey Version
Replace berries with fresh sliced peaches and use honey as the sweetener.
Patriotic Summer Dessert
Use strawberries, blueberries, and a few raspberries for a festive red, white, and blue treat.
Mindful Reflection
Summer reminds us that some of life’s sweetest moments require very little effort. Like this simple dessert, joy often comes from slowing down, savoring the season, and appreciating what is already in front of us.
Take a moment to enjoy each bite, the warmth of the sunshine, and the company around your table.
Because wellness isn’t about perfection—it’s about finding balance and making room for life’s simple pleasures.
Enjoying this content? My book 52 Weeks of Wisdom & Wellness goes deeper — find it here.
Nothing says summer quite like a glass of fresh raspberry lemonade. This simple concentrate keeps beautifully in the refrigerator and makes entertaining, picnics, or afternoon porch sitting effortless.
Best of all, it uses simple ingredients and tastes far better than anything from the store.
Ingredients
4 cups fresh raspberries
2 cups freshly squeezed lemon juice (about 8–10 lemons)
1 to 1½ cups local honey (adjust to taste)
2 cups water
Instructions
In a saucepan, combine the raspberries and water.
Simmer for 8–10 minutes until the berries soften and release their juices.
Mash gently with a spoon.
Pour through a fine mesh strainer, pressing out as much juice as possible.
Return the juice to the saucepan and stir in the sugar until dissolved.
Remove from heat and allow to cool.
Stir in the fresh lemon juice.
Store in a sealed glass jar in the refrigerator for up to one week.
To Serve
Mix one part concentrate with one to two parts cold water or sparkling water, depending on your preference.
Serve over ice with fresh raspberries, lemon slices, and sprigs of mint.
Fun Variations
Add sparkling water for a refreshing spritzer.
Freeze into popsicle molds.
Mix with iced green tea.
Add fresh basil or lavender for an herbal twist.
Blend with frozen strawberries for a frozen lemonade.
A Little Summer Wisdom
Making something from scratch is its own form of mindfulness. The scent of fresh lemons, the vibrant color of ripe berries, and the simple act of stirring a pot can become a quiet meditation.
This raspberry lemonade concentrate captures the sweetness of the season—one refreshing glass at a time.
Enjoying this content? My book 52 Weeks of Wisdom & Wellness goes deeper — find it here.
Summer has a way of inviting us outside. Whether it’s a picnic in the park, dinner on the patio, or lunch after a morning in the garden, this is the season for simple meals made with vibrant ingredients.
One of my favorite summer dishes is a colorful pasta salad packed with crisp vegetables, fresh herbs, and a bright lemon vinaigrette. It’s easy to prepare ahead of time, travels well, and somehow tastes even better after the flavors have mingled for a few hours.
Best of all, it celebrates the beauty of eating with the seasons.
Sunshine Summer Pasta Salad
Ingredients
12 ounces rotini or bowtie pasta, cooked and cooled
1 cup cherry tomatoes, halved
1 cucumber, diced
1 yellow bell pepper, chopped
1 cup fresh mozzarella pearls
½ cup sliced black olives
¼ cup red onion, finely diced
¼ cup chopped fresh basil
2 tablespoons chopped parsley
Lemon Herb Vinaigrette
¼ cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 clove garlic, minced
Salt and pepper to taste
Directions
Cook pasta according to package directions and rinse under cool water.
In a large bowl, combine pasta with tomatoes, cucumber, bell pepper, mozzarella, olives, onion, basil, and parsley.
Whisk together all vinaigrette ingredients until smooth.
Pour dressing over the salad and toss gently.
Refrigerate for at least one hour before serving to allow the flavors to develop.
Serve as a light meal or alongside grilled vegetables, fish, or chicken.
A Mindful Summer Reflection
Summer reminds us that nourishment can be simple. A bowl filled with colorful vegetables, fragrant herbs, and fresh flavors becomes more than a meal—it becomes an invitation to slow down.
Before your first bite, pause to notice the colors, textures, and aroma. Offer gratitude for the farmers, gardeners, sunshine, and rain that brought these ingredients to your table.
Mindfulness doesn’t require extra time. Sometimes it begins with one deep breath before dinner and an appreciation for the abundance surrounding us.
May this simple summer salad bring freshness, joy, and a little sunshine to your table all season long.
Enjoying this content? My book 52 Weeks of Wisdom & Wellness goes deeper — find it here.
There is something about late spring that feels like a soft turning point.
The garden is beginning to wake up fully, the light lingers a little longer in the evenings, and the air carries that in-between feeling — not quite spring, not quite summer. It is a season of transition, and I find myself drawn to simple, grounding rituals.
Baking is one of those rituals for me.
Especially when it involves seasonal ingredients like rhubarb and strawberries — two flavors that feel like they belong together in this brief, beautiful window of time.
These rhubarb sourdough strawberry muffins are soft, slightly tangy, lightly sweet, and made even more nourishing with sourdough discard. They are the kind of bake that fills the kitchen with warmth and reminds you to slow down for just a moment.
Why You’ll Love This Recipe
Uses seasonal rhubarb and strawberries
Great way to use sourdough discard
Soft, moist texture with a gentle tang
Perfect for breakfast, snacks, or slow mornings
A cozy, grounding bake for mindful living
Ingredients
Dry Ingredients
1 ½ cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
½ tsp cinnamon (optional, but lovely)
Wet Ingredients
½ cup sourdough discard (unfed)
½ cup melted butter or coconut oil
¾ cup sugar (adjust to taste)
2 eggs
1 tsp vanilla extract
½ cup milk (dairy or non-dairy)
Fruit
1 cup chopped strawberries
1 cup chopped rhubarb
Instructions
Preheat oven to 350°F (175°C) and line a muffin tin with liners or lightly grease.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
In a separate bowl, mix sourdough discard, melted butter, sugar, eggs, vanilla, and milk until smooth.
Gently fold the wet ingredients into the dry ingredients. Do not overmix — a few lumps are okay.
Fold in strawberries and rhubarb carefully.
Spoon batter evenly into muffin cups, filling about ¾ full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Let cool slightly before enjoying (they are especially good warm).
Baking Notes & Substitutions
If rhubarb is very tart, you can toss it lightly in a bit of sugar before folding it in.
Frozen strawberries work well — just don’t thaw them first.
You can swap butter for coconut oil for a dairy-free option.
If you prefer less sweetness, reduce sugar slightly — the fruit brings natural balance.
Sourdough discard adds depth but does not make the muffins taste sour.
A Mindful Baking Moment
I don’t think baking is just about food.
It’s about slowing down long enough to notice what’s in front of you — the texture of batter, the smell of fruit warming in the oven, the quiet rhythm of measuring and mixing.
There’s something grounding about creating something simple and nourishing with your own hands.
In a season that feels full of movement and change, these muffins are a reminder that softness can exist right alongside growth.
Sometimes care looks like baking something warm and sharing it. Sometimes it looks like keeping a few muffins for yourself and sitting quietly while the world keeps moving.
Both matter.
Storage
Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. They also freeze beautifully.
Final Thought
These rhubarb sourdough strawberry muffins are a small celebration of seasonal living — a reminder that nourishment doesn’t have to be complicated.
Just simple ingredients. A little time. And the willingness to slow down long enough to enjoy it.
Enjoying this content? My book 52 Weeks of Wisdom & Wellness goes deeper — find it here.
Fresh & Flavorful Thai Cold Noodle Salad for Spring
As the weather warms and fresh produce begins appearing everywhere, I find myself craving lighter meals filled with color, crunch, and vibrant flavor.
This Thai-inspired cold noodle salad is one of my favorite spring and summer recipes because it’s refreshing, satisfying, and incredibly easy to customize.
It’s perfect for meal prep, picnics, patio lunches, or a simple nourishing dinner after a busy day in the garden.
The creamy peanut dressing brings everything together with the perfect balance of savory, tangy, slightly sweet flavor.
Why You’ll Love This Recipe
Fresh and colorful
Great for spring and summer
Easy to meal prep
Naturally dairy-free
Full of crunchy vegetables
Delicious served cold
Ingredients
For the Salad
8 ounces rice noodles
1 cup shredded purple cabbage
1 cup shredded carrots
1 red bell pepper, thinly sliced
1 cucumber, julienned
3 green onions, sliced
1 cup edamame or shredded chicken (optional)
Fresh cilantro
Chopped peanuts
Lime wedges for serving
For the Peanut Dressing
1/4 cup peanut butter
2 tablespoons soy sauce or tamari
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup
Juice of 1 lime
1 teaspoon fresh grated ginger
1 garlic clove, minced
Warm water as needed to thin
Instructions
Cook rice noodles according to package directions. Rinse with cold water and drain well.
In a large bowl, combine cabbage, carrots, bell pepper, cucumber, green onions, and edamame or chicken if using.
In a small bowl, whisk together all dressing ingredients until smooth. Add warm water a tablespoon at a time until desired consistency is reached.
Toss noodles and vegetables together with dressing.
Top with cilantro, chopped peanuts, and fresh lime wedges.
Chill before serving for even better flavor.
Mindful Eating Tip
Before eating, pause for one slow breath.
Notice the colors, textures, and aroma of your meal.
Mindful eating isn’t about perfection — it’s about slowing down long enough to actually experience nourishment.
Recipe Variations
Add tofu or shrimp for protein
Use almond butter instead of peanut butter
Add mango for sweetness
Sprinkle with sesame seeds
Make it spicy with sriracha or chili flakes
Final Thoughts
Spring meals do not need to be complicated to feel nourishing.
Sometimes the simplest combinations — crisp vegetables, fresh herbs, bright citrus, and flavorful dressing — can feel deeply satisfying.
This salad is one of those recipes that tastes like sunshine in a bowl.
Enjoying this content? My book 52 Weeks of Wisdom & Wellness goes deeper — find it here.
This sourdough lemon loaf is soft, moist, and full of bright citrus flavor with a subtle tang from sourdough discard. It’s the kind of bake that feels comforting and fresh at the same time—perfect for slow mornings, tea time, or gifting.
If you’ve been wondering what to do with extra sourdough discard, this recipe is one of the easiest and most delicious ways to use it.
Ingredients
Dry Ingredients
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Wet Ingredients
½ cup sourdough discard (unfed)
½ cup plain Greek yogurt or sour cream
½ cup melted butter (or neutral oil)
¾ cup sugar
2 large eggs
Zest of 2 lemons
¼ cup fresh lemon juice
1 teaspoon vanilla extract
Lemon Glaze (Optional but Recommended)
1 cup powdered sugar
2–3 tablespoons fresh lemon juice
Optional: extra lemon zest for topping
Instructions
1. Prep
Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it.
2. Mix dry ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Mix wet ingredients
In a separate bowl, whisk sourdough discard, yogurt, melted butter, sugar, eggs, lemon zest, lemon juice, and vanilla until smooth.
4. Combine
Gently fold dry ingredients into wet ingredients. Mix just until combined—do not overmix.
5. Bake
Pour batter into loaf pan and bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool
Let cool in the pan for 10–15 minutes, then transfer to a wire rack.
Lemon Glaze
Whisk powdered sugar and lemon juice until smooth and pourable.
Once loaf is completely cool, drizzle glaze over the top. Add extra zest if desired.
Tips for Best Results
Don’t overmix the batter—this keeps it tender
Room temperature eggs mix more smoothly
Use fresh lemon juice for best flavor
Let loaf cool fully before glazing (or it will melt off)
Discard works best when it’s unfed but not overly sour
Why You’ll Love This Recipe
Uses sourdough discard (no waste baking!)
Soft, moist crumb with a bright lemon flavor
Easy one-bowl wet + dry method
Perfect for breakfast, snacks, or gifting
Freezer-friendly
Serving Ideas
With herbal tea or chai
Lightly toasted with butter
Paired with berries and yogurt
Wrapped as a homemade gift loaf
Mindful Baking Moment
As you bake this loaf, notice the simple rhythm—mixing, folding, waiting, rising. Baking sourdough-based recipes is a quiet reminder that transformation doesn’t have to be rushed.
Enjoying this content? My book 52 Weeks of Wisdom & Wellness goes deeper — find it here.
Spring invites freshness, color, and energy into our meals. This Spring Veggie Power Bowl is a vibrant, nourishing dish filled with whole grains, seasonal vegetables, and fresh herbs. It’s easy to make, visually appealing, and perfect for lunch, dinner, or meal prep.
Mindful Tip: Take a moment to admire the colors and textures before you eat — this awareness enhances both taste and nourishment.
Ingredients
1 cup cooked farro or brown rice
1 cup steamed broccoli florets
1/2 cup shredded carrots
1/2 cup snap peas, halved
1/4 cup roasted red peppers
2 tbsp chopped parsley or cilantro
1 tbsp olive oil
1 tbsp lemon juice
Salt & pepper to taste
Optional toppings: avocado slices, pumpkin seeds, or a drizzle of tahini
Instructions
Cook farro or brown rice according to package instructions and let cool slightly.
Spring is a season of light, freshness, and renewal — and your meals can reflect that energy. This Lemon & Herb Quinoa Salad is bright, nourishing, and simple to prepare. It’s perfect for a mindful lunch, a light dinner, or even a refreshing snack. Every bite is a reminder that growth, like flavor, comes from balance, care, and intention.
Mindful Tip: Take a moment to appreciate the colors and aromas before you begin. Eating with awareness enhances nourishment for both body and mind.
Ingredients
1 cup quinoa, cooked & cooled
1/2 cup cherry tomatoes, halved
1/2 cucumber, diced
2 tbsp fresh parsley, chopped
2 tbsp fresh mint, chopped
1/4 cup red bell pepper, diced (optional)
Juice of 1 lemon
1–2 tbsp olive oil
Salt & pepper to taste
Optional toppings: feta, avocado, or toasted nuts
Instructions
Cook the quinoa: Rinse 1 cup quinoa under cold water. Cook according to package instructions (usually 1 cup quinoa + 2 cups water, simmer 15–20 min). Let cool.
Prepare the veggies: Chop cherry tomatoes, cucumber, parsley, mint, and optional bell pepper.
Combine ingredients: In a large bowl, mix cooled quinoa with chopped vegetables and herbs.
Dress the salad: Drizzle with olive oil and lemon juice. Season with salt & pepper. Toss gently to combine.
Optional toppings: Add feta, avocado, or nuts for extra flavor and texture.
Serve mindfully: Take a moment to notice the colors, aromas, and textures before enjoying.
Mindful Eating & Growth Tip
Before your first bite, inhale deeply and notice the freshness of your salad.
Eat slowly, savoring each bite. Appreciate the nourishment you are giving your body.
Reflect: “This simple act of mindful eating is planting seeds of wellness and vitality within me.”
Variations & Ideas
Swap parsley and mint for cilantro or basil.
Add roasted veggies or chickpeas for protein.
Make it a meal prep option: store in airtight containers for 3–4 days in the fridge.
Closing Affirmation
“I nourish my body and mind with intention, gratitude, and care. I plant seeds of wellness in every choice I make.”
Healthy Lemon Protein Ice Cream — Your New Spring Obsession
Spring is here, the sun is finally staying longer, and I need something cold, bright, and a little bit celebratory in my hands.
Enter this lemon protein ice cream. It’s creamy, intensely lemony, naturally sweetened, and it delivers around 15 grams of protein per serving — which means it counts as a real snack, not just a treat (though it tastes entirely like a treat).
No ice cream maker. No weird ingredients. No guilt spiral. Just lemons, Greek yogurt, cottage cheese, a little honey, and a freezer.
I’ve been making this every spring for the last few years and it never gets old. It’s the kind of thing that feels both indulgent and nourishing — which is exactly the energy we’re going for this season.
Why This Recipe Works
The protein secret: frozen cottage cheese + Greek yogurt
I know. Cottage cheese in ice cream sounds wrong. But stay with me — when you blend frozen cottage cheese, it becomes impossibly smooth and creamy, with a subtle tang that tastes almost like cream cheese. Paired with full-fat Greek yogurt, you get a base that’s rich, thick, and genuinely scoopable.
Together they deliver serious protein without any protein powder, artificial sweeteners, or chalky aftertaste.
Bright lemon flavor without bitterness
The key is using both fresh lemon juice AND fresh lemon zest. The juice brings the tartness; the zest carries all the aromatic, floral lemon oils that make this taste like actual lemon — not lemon-flavored anything.
A pinch of sea salt rounds it all out and makes the sweetness pop.
Naturally sweetened
Raw honey does the work here. It adds sweetness without spiking as sharply as refined sugar, and its floral undertones play beautifully with the lemon. You can swap in pure maple syrup for a vegan version — it works wonderfully.
2 cups full-fat cottage cheese (frozen in ice cube trays or muffin tins — see note)
1 cup full-fat plain Greek yogurt
1/3 cup raw honey (or pure maple syrup)
Zest of 2 large lemons (about 2 tablespoons)
Juice of 2 large lemons (about 1/3 cup)
1 teaspoon pure vanilla extract
Pinch of fine sea salt
Optional add-ins and toppings
Fresh mint leaves
Lemon zest curls
Crushed graham crackers or almond flour shortbread (makes it feel like frozen lemon cheesecake)
Fresh berries — blueberries and raspberries are incredible with lemon
A drizzle of honey to serve
Instructions
Step 1: Freeze the cottage cheese (do this the night before)
Spoon the cottage cheese into an ice cube tray or silicone muffin tin. Freeze overnight or for at least 4 hours, until completely solid. This step is what makes the texture work — don’t skip it.
Step 2: Blend the base
Add the frozen cottage cheese cubes to a high-speed blender or food processor. Let them sit for 3–4 minutes to take the edge off (this makes blending easier and kinder to your machine).
Add the Greek yogurt, honey, lemon zest, lemon juice, vanilla extract, and sea salt.
Blend on high until completely smooth and creamy — about 60–90 seconds. Scrape down the sides as needed. The mixture should look like thick, pale yellow soft-serve.
Step 3: Taste and adjust
This is your moment. Taste the base and adjust to your preferences:
More tart: add another tablespoon of lemon juice
More sweet: add another drizzle of honey
More fragrant: add a little more zest
The flavor will mellow slightly once frozen, so lean a touch brighter than you think you need.
Step 4: Freeze
Pour the blended mixture into a loaf pan or freezer-safe container. Smooth the top with a spatula.
For extra creaminess: press a piece of parchment paper directly onto the surface before covering — this prevents ice crystals from forming.
Freeze for at least 4–6 hours, or overnight.
Step 5: Scoop and serve
Remove from the freezer 5–8 minutes before serving to soften slightly. Scoop into bowls, top with whatever makes you happy, and serve immediately.
Leftovers keep well in the freezer for up to 2 weeks. If it gets very firm, just let it thaw for 8–10 minutes before scooping.
Nutrition (approximate per serving)
Calories: ~210
Protein: ~15g
Carbohydrates: ~24g (mostly natural sugars from honey and yogurt)
Fat: ~5g
Sugar: ~20g (all from honey, yogurt, and fruit — no refined sugar)
Nutrition is approximate and will vary based on specific brands and any add-ins. Calculated without optional toppings.
Tips, Swaps & Variations
Make it vegan
Swap the cottage cheese for firm silken tofu (frozen the same way) and use coconut yogurt instead of Greek yogurt. Use maple syrup in place of honey. The flavor will be slightly different but still delicious.
Make it a lemon cheesecake ice cream
Add 2 tablespoons of softened cream cheese to the blend. Swirl in a few tablespoons of crushed graham crackers before freezing. Life-changing.
Make it a lemon berry swirl
Blend 1 cup of fresh or frozen raspberries with a teaspoon of honey. Pour the lemon base into your container, drop spoonfuls of raspberry puree on top, and swirl with a knife before freezing.
No high-speed blender?
A food processor works well. Let the frozen cottage cheese thaw a bit longer (6–7 minutes) before processing, and scrape down the sides more frequently. The result will be slightly less silky but still excellent.
Why Lemon, Why Now
There’s a reason we reach for bright, citrusy flavors in spring. Lemon has this quality of cutting through — cutting through heaviness, through winter fog, through anything that’s been sitting too long.
It’s clarifying. Energizing. The citrus equivalent of opening all the windows.
This recipe fits right into the energy of this whole month — clearing space, making room, choosing what nourishes us. It’s a small, right action: feeding yourself something that’s both delicious and genuinely good for you.
That counts. Every time.
Make it, enjoy it, and share it — I’d love to see your bowls. Tag me and show me your spring lemon ice cream moment.
Enjoying this content? My book 52 Weeks of Wisdom & Wellness goes deeper — find it here.
Spring invites lighter, brighter flavors into the kitchen, and lemon is one of the most refreshing ways to celebrate the season. When paired with coconut, it creates a subtle tropical sweetness that feels both comforting and uplifting.
These lemon coconut scones are tender, lightly sweet, and filled with fresh citrus flavor and delicate coconut. They’re perfect with morning tea, a quiet afternoon break, or shared with friends on a sunny spring day.
Baking them can also be a small moment of mindfulness—zesting the lemon, mixing the dough, and enjoying the warm scent of citrus and coconut filling the kitchen.
Ingredients
2 cups all-purpose flour 1 cup sugar 1 tablespoon baking powder ½ teaspoon salt
½ cup cold unsalted butter, cubed
1 tablespoon fresh lemon zest 2 tablespoons fresh lemon juice
½ cup shredded coconut (sweetened or unsweetened)
¾ cup heavy cream
1 teaspoon vanilla extract
Optional: coarse sugar for topping
Instructions
1. Preheat the oven Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Mix dry ingredients In a large bowl whisk together flour, sugar, baking powder, and salt.
3. Cut in the butter Add the cold butter and cut into the flour mixture using a pastry cutter or fingertips until it resembles coarse crumbs.
4. Add flavor Stir in the lemon zest and shredded coconut.
5. Mix wet ingredients In a separate bowl combine the cream, lemon juice, and vanilla.
6. Combine Pour wet ingredients into dry ingredients and stir until just combined. Avoid overmixing.
7. Shape the dough Turn the dough onto a lightly floured surface and gently form into a circle about 1 inch thick. Cut into 8 wedges.
8. Bake Place on baking sheet and sprinkle lightly with coarse sugar if desired. Bake 15–18 minutes, until lightly golden.
Optional Lemon Coconut Glaze
For a slightly sweet finish:
1 cup powdered sugar 1–2 tablespoons lemon juice 1 tablespoon coconut milk (optional)
Drizzle over cooled scones and sprinkle lightly with coconut.
A Mindful Kitchen Moment
While the scones bake, pause for a moment.
Notice the bright scent of lemon and the warmth filling the kitchen. Take a slow breath. Let this small moment be enough.
Sometimes the most nourishing moments of the day are the quiet ones.
Enjoying this content? My book 52 Weeks of Wisdom & Wellness goes deeper — find it here.
Fluffy, golden, and fragrant with early spring herbs.
Ingredients
1 cup active sourdough starter
2 ½ cups all-purpose flour
¾ cup water (warm)
2 tbsp olive oil + more for drizzling
1 tsp salt
1 tsp sugar or honey (optional, for browning)
2–3 tsp fresh herbs: rosemary, thyme, or parsley
Optional: thinly sliced shallots or spring onions
Instructions
Mix dough: In a large bowl, combine sourdough starter, water, olive oil, and sugar (if using). Add flour and salt, and stir until a sticky dough forms.
First rise: Cover and let rest 3–4 hours at room temp, or until doubled.
Prepare pan: Drizzle a baking pan or sheet with olive oil. Gently press the dough into the pan, stretching it to fit.
Dimple & season: Use fingertips to press dimples across the surface. Drizzle with olive oil, sprinkle herbs, salt, and optional shallots.
Second rise: Let dough rest 30–45 minutes while oven preheats to 425°F (220°C).
Bake: Bake 20–25 minutes until golden and fragrant. Cool slightly before slicing.
? Fun March twist: Press a few tiny edible flowers (like violets or nasturtium) into the top after baking for a subtle, springtime touch.
