Citrus Cilantro Crackers

Last year I did this INTENSE Candida Cleanse.  It was kind of horrible at first, and then I grew used to it.  One thing I learned a lot about, though, is that there are certain foods that are VERY powerful at killing parasites and detoxifying the body.  I could tell you some gross stories….but I’ll refrain.  These foods are : pumpkin seeds, cilantro, garlic, grapefruit, and onions.  This recipe has the first 4 in it!

I put it to a vote because I was originally going to call these my Detox Crackers but my husband (and instagram community) vetoed it and went for Citrus Cilantro Crackers.  Sure…that sounds more pleasant.  I get it. 🙂

These taste amazing! Below I’ll walk you through step-by-step how I make, store, and retoast them.

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Vanilla Cashew Milk

The idea of making milk intimidated me for so long.  And I also wanted to avoid the millions of jokes my husband would (and does) make to see me “milking” my nutbag utter to squeeze out the liquid.  Cashew milk is my favorite to make for a few reasons :
1) No heavy soaking required (soaking nuts is just one more thing to add to the list!)
2) It’s creamy as all get out.
3) It produces very little to no pulp which means less clean up!
4)  The froth is a mile high!
5) I find the flavor to be more on the mild side of nut milks, which I like.  This makes it versatile for baking, smoothies, etc.
If you’ve been a bit apprehensive to try making your own milk, maybe try starting with Cashew!  I always recommend getting organic if available.  I grab the the large container at Costco and store it in our fridge.


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Spiced Honey Cake

Here’s the deal.  Starbucks may have a season for pumpkin spice, but I own the spice in my cupboard and there isn’t a thing to stop me from using it year round.  It is pure warmth and cozy bliss.  I was dreaming of the same thrill of pumpkin spice, but in cake form.  I knew I didn’t want anything that taste liked canned pumpkin, but rather to capture the essence of pumpkin spice.


Winter, springs, summer or fall….get this recipe going in your oven and I promise you will feel like you’re smack dab in the middle of the holidays.



YIELDS1 Serving
 3 Eggs
 2.50 cups Almond Flour
 1 cup Cassava Flour
 ½ cup Coconut Flour
 ¾ cup Raw Honey
 ½ cup Coconut Sugar
 1 cup @celestialtea bengal spice tea {1 bag, cooled}
 1 tsp Baking Powder
 ¼ cup Full Fat Coconut Milk
 2 tsp Vanilla
 1 tsp Ceylon Cinnamon
 2 tsp Pumpkin Pie Spice
 ½ tsp Salt
 4 tbsp Nikki’s Coconut Butter
 1 tbsp Maple Syrup
 ½ tbsp Cinnamon


Set oven to 350 degrees. Mix together all of the dry ingredients and set aside. Combine coconut sugar, honey, vanilla, eggs, and cooled tea until it is blended. Slowly pour the wet ingredients into the dry, stirring to combine each time. Spray a glass bundt pan and poor in the batter. Bake for 50-55 minutes. Allow to cool completely before transferring out of the bundt pan. While the cake is cooling, gently melt the coconut oil and once it is just barely runny, mix in the maple syrup + cinnamon. Stir to combine.


Once the cake has cooled and been transferred out of the bundt pan, drizzle on the melted coconut butter icing and enjoy! This cake also freezes amazingly. I slice it into 1 inch slices, individually wrap them, and then freeze them in a freezer safe bag.

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welcome to my table

Hello friend! I'm Rachel Stricklin and I'm so happy you have landed here!


My recipes are focused on whole food ingredients and are meant to bring you warmth, nourishment, and a

reason to gather.

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Thank you!