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The citrine crystal is believed to promote Abundance, Success, Healing and Personal Power

Citrine Kitchen is all about eating and living abundantly. 

Paleo Rhubarb, Raspberry and Beet Crumble

Paleo Rhubarb, Raspberry and Beet Crumble

Whipped this one up for my dad who LOVES rhubarb. Alas, I didn't create a set recipe as usual, but you really can't go too wrong with this dish - luckily - and can sub most ingredients! 


[try saying that again and again...]


For the crumble topping:

  • 1/4 cup chia seeds 
  • 1/2 cup almond flour (or teff flour)
  • 1/2 cup coconut flour (can use oats instead)
  • 1/3 cup coconut flakes 
  • 1 tsp ground cinnamon
  • 1 tsp almond extract or powder
  • pinch of Himalayan pink salt
  • 3 tbsp coconut oil (or ghee/grass fed butter)
  • 1 tbsp coconut sugar 
  • 2 tbsp raw honey (vegan: sub 3 tbsp rice malt or 2tbsp maple syrup) 

[Basically, you want to make a 'crumbly' texture, mix all ingredients together using your fingers and add extra coconut oil, honey or almond meal as needed to form a "crumbly & slightly sticky" texture] 

For the fruit:

  • 1 large beet (grated)
  • 400g rhubarb (sliced)
  • 1 cup raspberries
  • 2 tbsp coconut sugar (can sub for rice malt, honey or maple)
  • 2 tbsp water
  • 1/2 cup fresh mint leaves (optional YUM)


  1. Pre-heat oven to 350F (around 170C)
  2. Add all ingredients except the raspberries and fresh mint into a saucepan and bring to the boil [lazy kid guide: if you prefer not to boil the fruit first, simply skip to step 5 and cook for an extra 10 - 15 minutes]
  3. Simmer for 10 minutes
  4. Strain out the juice into a bowl (but keep it for further deliciousness, below!) 
  5. Pour the remaining contents of the saucepan (i.e all the fruit!) into a baking dish (square 9x9inch is a good size!) 
  6. Add the fresh mint and raspberries (can just spread evenly on top!) 
  7. Sprinkle on the crumble mix, spreading as evening as you can [have fun with this, can throw on extra coconut, some chia seeds and coconut sugar etc too] 

Put it in the oven--- and cook for 20 minutes or until the top is nice, golden and toasted! 

Beet Custard

And now for that saucepan "juice" ---- once the liquid has cooled down (can place in the fridge to speed it up) combine 1/4 cup of the juice with 2 heaped teaspoons of arrow root powder (or corn flour, if you prefer!) and 1tsp vanilla extract. 

Bring 2 cups of almond or coconut mylk to the boil, stir in the juice/arrow root mix, and keep stirring on low heat until it becomes deliciously pink and creamy. Add in sweetener of choice (I went with 1tbsp raw honey as I don't like things too sweet, but you could do 1 extra tbsp of coconut sugar for a boost as the crumble itself is not very sweet-- or stevia if you're a sugar-free kid!). 

Once it's creamy, take it off the heat and just let it chill out for a bit. :) 

Serve with the crumble, and enjoy! XO

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