Hibiscus Berry Smoothie Bowls {gluten-free, vegan}

These creamy hibiscus berry smoothie bowls taste like soft serve ice cream kissed with tart hibiscus and floral honey. They’re packed with nutrients from hempseed, chia seed, oats, and cashew butter to keep you going long after breakfast. 

Hibiscus Berry Smoothie Bowls

Happy Earth Day! Jay and I are headed to Washington DC next week to join the climate march, and we’ll be there in spirit with our Science Marching brethren today. Speaking of activism, I’m extra excited to share today’s post for two reasons. First, we’ve been eating these smoothie bowls for breakfast every day for the last month – that’s way longer than I like to withhold favorite recipes from you! And second, I’m sharing photos from my happy place: Marin County’s Mount Tamalpais, home to Muir Woods National Monument, where Jay and I have been hiking every other weekend this year. A bunch of Mother Earth-loving bloggers have banded together in celebration of our national parks and Earth Day thanks to Eva and Sasha; you’ll find links to loads of national park love at the end of this one. And what better way to fuel up for a day in nature than with a nutrient-packed hibiscus berry smoothie bowl?

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Tarragon Gin and Tonics

These spring green tarragon gin and tonics taste like G&Ts plucked from an herb garden, with soft notes of tarragon melding with herbaceous gin and sharpened by quinine and celery bitters. Sponsored by The Botanist Gin.

Tarragon Gin and Tonics

There’s nothing quite like a classic gin and tonic made with excellent ingredients: bitter, sweet, aromatic, tangy, and ice cold. Around here, we drink G&Ts on the regular when the weather turns warm, and few drinks make for easier entertaining than this simply stunning combination of ingredients. Over the years, we’ve tried various types of gin, tonic waters and syrups, garnishes, and bitters. We’ve loved them all!

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Lemon Artichoke Hummus + Pure Delicious

Stupid easy and bursting with the flavors of spring, this lemon artichoke hummus makes all your dipping dreams come true. Vegan, gluten-free, and adapted from Pure Delicious by Heather Christo

Lemon Artichoke Hummus

Hello hello! It’s been a packed few weeks around here, but luckily I’ve had this delicious hummus to see me through, snack after snack. I gave a talk on food photography and Lightroom at the Adobe Headquarters (watch it here!), shot my next Alternative Baking article for GFF Magazine (the current issue is out now with 3 new recipes and photos made with coconut flour, including this beautydownload the issue here!), styled a bunch of recipes with Sarah for the New York Times, shot some delicious cocktails for The Botanist Gin (stay tuned for another one this week!), and tried to maintain my sanity (and combat the effects of all those baked goods) through dance, pilates, and the occasional hike in the woods.

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California Food Photography Workshop

JUNE 21st – 24th | SEBASTOPOL, CA

California Food Photography Workshop

Join Gerry of Foodness Gracious, Sarah of Snixy Kitchen, & Alanna of The Bojon Gourmet, (that’s me!) for a three-day food photography workshop & retreat where you’ll experience intensive hands-on styling, photographing, and editing sessions in a beautiful craftsman home in wine country.

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Matcha Ginger Affogato

Warm, emerald green matcha kissed with ginger meets cool ice cream for a verdant take on the traditional affogato. 

Matcha Ginger Affogato

You may have noticed the new “workshop” menu tab to your left, or even saw a brief announcement on Instagram stories. But in case you missed it, I’ve teamed up with Sarah from Snixy Kitchen and Gerry from Foodness Gracious to teach a California Food Styling & Photography Workshop in June! We’ll be announcing the workshop details to our mailing list this coming Monday, March 20th along with pre-sale ticket information. We’ve only got 10 spots available; to sign up for this pre-sale list, e-mail CAFoodPhotography@gmail.com to be the first to find out all the details!

But now, a quick green recipe in honor of Saint Patrick’s Day.

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Triple Chocolate Layer Pie with a Hazelnut-Cocoa Crust {gluten-free}

Four kinds of chocolate – cocoa, bittersweet, milk, and white – make a super creamy filling all nestled in a cookie-like hazelnut flour crust and topped with whipped mascarpone swirled with more chocolate. Adapted from Marbled, Swirled, and Layered by Irvin Lin. 

Gluten-Free Triple Chocolate Layer Pie in a Cocoa-Hazelnut Crust

It’s been a busy week in Bojon! Among other milestones that I’ll share later, last Sunday, Alternative Baker won the IACP award for best Health and Special Diet cookbook of 2016. I couldn’t be more honored! I’ve read that the judges test out recipes from the books they choose, so I’m extra grateful for all the wonderful volunteers who signed up, shopped, baked, tasted, and sent me their thoughts, critiques, and helpful feedback on the recipes to make them rock-solid. THANK YOU! *I’ll be celebrating at Books Inc. in Santa Clara this Tuesday March 14th, a.k.a Pi(e) Day, along with GF cookbook author Jane Bonacci, so come by to nerd out on weird flours and ask us all your toughest GF baking questions. Hope to see you there!*

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