Natural Health By Jenn

I believe that each of us has the ability to be happy and healthy, naturally.



Black Raspberry and Mint Scones…Gluten Free of Course!

Seven years ago this city girl moved to the country.  While it will always be my dream to live in Manhattan (walking distance to everything that is awesome) I am quite happy in our little town only 5 minutes to the big city of KW.  Hahaha!  Ok not so big but big enough to have everything including great schools for our kids.  While I often complain about having to drive everywhere, that I am an unpaid taxi service, I do recognize some of the benefits to living out here.  Best (and worst) one being the half acre yard full of summer yummies!  Herb garden of course but best of all: wild black raspberries and tons of them.  Enough to stuff our faces when they are in full swing during the month of july but also enough to stock the freezer for baking once the weather starts to cool down.

So when I woke this morning to a freezing cold house, because I left the windows open all night, I thought it was the perfect opportunity to fire up the oven.

black raspberries
Black Raspberry Bush: The bushes this summer were twice the size of last year!  Ensuring we had a beautiful crop to keep us happy until next summer.  Love, love love my black raspberry crop.

Black raspberries are a smaller, darker version of the better known red raspberry.  They are chalked full of antioxidants,  vitamins A, vitamin C and calcium.  Add in the anthocyanins, which give black raspberries their rich dark colour, and aid in the fight against free radical damage making these berries a welcome addition to any garden.  These nutrients are just the tip of the iceberg: recent studies are demonstrating the antiviral, antibacterial and anticarcinogenic properties of ellagic acid which this black beauty has in high supply! Want to know more about black raspberries and your health?  Check out this fact page 

Now, what goes better with black raspberries than fresh mint?!!  Mint leaves add an unexpected depth and richness to these scones that help to balance the sweet berries.  Perfect for afternoon tea, grabbing on the go or a nibble with that early morning coffee.  Mint has so much to offer the body from its tummy soothing, digestive aiding properties to the many nutrients and antioxidants these tasty leaves provide;  I look for excuses to add them into our diet everyday.

Gluten free flour blend, coconut milk, butter, fresh mint and black raspberries ready to be made into scones.
Gluten free flour blend, coconut milk, butter, fresh mint and black raspberries ready to be made into scones.

Black Raspberry and Mint Scones Recipe


  • 2 Cups all purpose Gluten Free Flour Blend (of choice)
  • 1/4 cup organic sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon xanthan gum (optional)
  • 1/2 cup cold butter
  • 3/4 cup coconut milk (or milk of choice)
  • 1/2 cup plain coconut yogurt (or yogurt of choice)  *I like Coconut Grove 🙂
  • 1 cup fresh or frozen black raspberries
  • 2 tablespoons finely chopped fresh mint leaves


Preheat oven to 400 F

Combine GF flour, sugar, soda, baking powder, salt and xanthan gum in a large bowl or food processor.  Cut in cold butter until crumbly.  The xanthan gum will help to hold the scones together providing the stickiness that GF flour lacks.  However many people react to xanthan gum if you decide to leave it out just know that the scones will a bit more crumbly.  🙂gluten free black raspberry and mint scones

Whisk together milk and yogurt then slowly add to dry ingredients until just combined.  Once combined fold in berries and finely chopped mint.  Note: overmixing here will make the scones purple and crush the berries so be careful when folding if you want to have little bursts of colourful berries.

Warning the dough will be sticky!  Drop by large spoonful onto baking sheet in 12 evenly

Scone Mold
Scone Mold: This and others available on amazon

sized scones.  Leave about 2 inches between dough balls as they will spread.  Or if you prefer to have perfectly sized scones use a scone mold.

Bake for 20 to 30 minutes until lightly golden brown and cooked through.  The moisture of the berries will make cooking times vary.  Fresh berries will take less time than frozen.

Cool on a wire rack and enjoy!

I love to hear from you!  If you make these or any of my other recipes let me know!  Send in pictures, leave feedback, tell me how you make it yours.


Natural Jenn’s Gluten Free Flour Blend

  • 1 cup brown rice flour
  • 1 cup white rice four
  • 1 cup tapioca starch
  • 1 cup buckwheat flour (wheat free)

Sift flours together until well combined and store in an airtight container until ready to use!  I use this blend in all my pre-celiac recipes to replace wheat flour.  I do not add the guar or xanthan gum to my flour blend as not all recipes require it.  If you are used to this addition add 1/2 teaspoon for every 1 cup of flour.  For a softer flour you can leave out the buckwheat, I use it for the high fiber content



Red, White and Green The Delightful Radish | Radish Pesto Recipe!

Why you should eat your radishes and some delish recipes that you may not of thought of!

I was a weird kid.  Yeah I have no problem saying that.  While others were asking for candy, ice cream and cakes; I was searching for rhubarb (raw), radishes, kohlrabi and other stinky or sharp vegies.  I loved (love) raw vegetables, almost all of them.  It’s quite funny really because I was an extremely picky eater as a child.

While radishes may not be an “odd” item to find in the markets, your CSA or a salad it is often overlooked when it comes to everyday dishes.  So today lets delve into the why and yum factor of this curious, spicy little vegetable. Continue reading “Red, White and Green The Delightful Radish | Radish Pesto Recipe!”

Asian Spicy Greens and Gluten Free Grilled Cheese with a Twist!

At the end of the last blog I said “up next what to do with those weird ingredients you find in your CSA”.  Well I thought instead of one post I would spread it out over a few; seeing as the shares change almost weekly.  Now if you have no idea what I’m talking about… the CSA is short for Community Shared Agriculture.  This is where a local farm will charge one price for the season and every week you get a “share” of the crops.  The better the farm does the more you get and vice versa, when there is drought and produce is scarce the shares are smaller.  This is a great way to support your community.  Check local listings or your local market to find a farm near you.  Continue reading “Asian Spicy Greens and Gluten Free Grilled Cheese with a Twist!”


Late winter, early spring every source of media start pumping out news about the latest spring cleanse and fad detox plan.  Yes by all means once a year do a full on detox but NOT for the reason we see it plastered all over magazine covers (a flat belly).  No; instead do it for you!  For all the reasons the body needs a good clean out. Continue reading “Detoxify”

British Style, Indian Vegetable Curry | Gluten Free

Recently my husband and I took a flight to Prince Edward Island  (Canada).   While there I did something I never do, ate at the same place 3 times! Usually we seek out ethnically diverse, unusual and inspired or inspiring food.  However April in PEI, means not so much choice!  Continue reading “British Style, Indian Vegetable Curry | Gluten Free”

Apple Muffin Recipe with Applewood Smoked Salt and Cinnamon Topping

This, now gluten free, recipe has been many things over the years.  It started as a simple no egg, apple sauce muffin when my first son was a toddler and allergic to eggs.  Every fall we would go apple picking, make our own apple sauce; with skins on of course, thus the sauce had a high pectin content making it perfect for use in these muffins without egg.

Continue reading “Apple Muffin Recipe with Applewood Smoked Salt and Cinnamon Topping”

Roasted Vegetable and Kale Soup

We are a family of 6.  6 people ranging in age from 11 to 92; with a taste preference just as wide as the age gaps.  In all honesty I am NOT a planner!  More days than not I open the fridge at 4 to figure out what we will be having for dinner at 5:30.  Probably not the best way to plan dinner for 1 celiac vegetarian, a non-chicken eater, and 2 lactose intolerants! Drives dear hubby crazy!  Thus as I head into the farmers market I have no idea what I am looking for.  Hoping inspiration will hit and then I WILL know what’s for supper before I need to get cooking! Continue reading “Roasted Vegetable and Kale Soup”

Healing: A Bowl Full of Grains!

You take every precaution, those of us with celiac disease and our family members understand the importance of clean; clean everything to prevent cross contamination.  I never just buy anymore, now trips to the market include me asking “how gluten free is it”?  Meaning is this item prepared in a GF designated area?  Is there flour in the air? Do the employees know safe food handling procedures?  I hate this, I am usually easy going.  Having to ask a thousand questions before buying or eating goes against every grain in my body.


Continue reading “Healing: A Bowl Full of Grains!”

Stuffed Tomatoes–An Oldie but a Goodie!

This is not a “normal” post for me!  This is a health blog not a food blog after all Smile  Of course if you have been paying attention then you know that I firmly believe that food IS health.  So here we are!

Recently my father was nice to enough to bring us a giant basket of tomatoes of all shapes and sizes from his farm.  When presented with large beefsteak tom’s the first thing my children request is “Stuffed Tomatoes”.  I have been making a version of this recipe since I was 16, that’s over 20 years!  After a month spent in Greece (at 16) I came home in love with this yummy side however in our house it is the main!

The Lovely Tomato

Why eat this juicy fruit?

  • Lycopene: a healthy phytochemical that give tomatoes their delicious colour.

Lycopene has been studied for its connection to lowering the risk of cancer in men as it accumulates in the prostate and testes.
More recently it is being studied for its oxidative benefits on bone health in post menopausal women.
Regular consumption for 3 months was recently shown to decrease UV damage caused by the sun by up to 30%.

  • Heart Health: Tomatoes have been shown to lower total cholesterol levels and help prevent clotting that leads to atherosclerosis.
  • Neurological Health: Diets high in tomatoes have been linked to reduced risks of neurological diseases.
  • The high level of phytochemicals in tomatoes may help combat obesity!

Recipe: Stuffed Tomatoes

Greek Style Vegan Stuffed Tomatoes

  • 8 to 10 large tomatoes
  • 1 large sweet onion, chopped
  • 3 (or more to taste) cloves garlic, crushed & finely chopped (I use an entire bud of farm fresh garlic)
  • 1/2 cup finely chopped parsley
  • 1 tbsp olive oil
  • 1 cup long grain rice
  • Salt & pepper to taste

Cut the base off of the tomatoes and reserve.  Hollow out tomatoes, discard seeds and juice; finely chop the tomato flesh.

Cook onions and garlic in 1 tablespoon of olive oil on stovetop over medium-low heat for 20 minutes.  Turn up heat and add rice, stir fry for 3 minutes; add tomato flesh, salt and pepper reduce heat once more and simmer, covered for 7-10 minutes.  Remove from heat, cool slightly and stir in parsley.  Spoon rice mixture into tomato shells.  Arrange in pan large enough to hold tomatoes  and add 1/2 cup of water to bottom of pan.

Place bottoms back on tomatoes as a cap, drizzle with olive oil.  Bake at 375 F for 40-50 minutes until rice is fully cooked and tomatoes are tender.

*Optional: before placing caps back on tomatoes cover rice mixture with cheese!

* This recipe is very fluid, have fun with it change it up!  I have been known to stir fry extra lean ground turkey into the rice mixture for the meat eaters in our house.  Sometimes I use cilantro instead of parsley.  The original recipe didn’t include garlic i add this because we LOVE garlic and of course it has so many health benefits, especially during flu season

I hope you enjoy this recipe as much as we do!Smile

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