In the Land of May and Honey

10 February

Food Photography

I had the most magical month of January. My year of “yes” began with an internship in LA working alongside May Lindstrom and I quickly found myself in the Land of all things May. I have to put it out there, when I say the month was truly magical, it really indeed was the best experience ever. I spent many nights reflecting on my day in an awe of how incredibly fortunate I am to work with an amazing woman, mentor and leader who’s work ethics are beyond measures. May truly is a genius that creates perfection daily with a dedicated team that supports her vision and dreams. A funny thing happens when you put your dreams out into the universe. They really do come true! Ever since I came across May on Instagram last year in February 2014, I fell in love with her and her products. After healing my own skin using the MLS line (you can read about my journey here), I knew I wanted more than anything to work with her and I would envision this dream as if I was already working along her side. In my mind, it was real, and fast forward months later my dream became a reality. It’s that simple folks. Your thoughts create your own reality. Watch closely and monitor each and every thought.

The sweetness of my adventure led me to formulate this blog post to share with all of you. One of the most incredible ingredients that May adds to the The Honey Mud, the gentle silky cleanser is Pure Raw Honey. This makes the Honey mud velvety and marrying this with the most purest aromatic plant oils, The Honey Mud is created. Confession: there have been many mornings where I found myself at home indulging in sprouted toast, ghee and are you ready for it? I top it off with the honey mud. I know what you’re thinking! That’s wild, who does that? But before you have another thought on this, I am here to say it tastes delicious, it is made with organic ingredients and what I put on my skin is safe to eat, so why not? No, but seriously why not?

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Raw Honey is incredibly medicinal for the overall health. It helps heal skin tissue and is rich in vitamin A, C, D, E, K as well high in minerals such as magnesium, iron and calcium. It has anti-bacterial and anti-fungal properties and helps reduce inflammation in the skin. Growing up, I was spoiled with raw unpasteurized honey. My grandmother would take me into the village to visit our friends’ honey bee farm and pick up jars full of raw honey that lasted us throughout the winter. Honey in our family was mainly served in tea, milk, on toast and specifically to cure the common cold. In my teenage years, I used raw honey to heal the occasional pimple and when I went through a stage of hormonal acne, this was one of my secret weapons that worked wonders in healing my skin.

One of my favourite ways to enjoy raw honey is adding it to raw desserts. I avoid cooking with it as unheated raw honey contains essential nutrients and enzymes. When heat is added to the mix, it destroys the beneficial enzymes. If you plan to bake, add maple syrup, coconut nectar, coconut sugar or brown rice syrup instead of raw honey to ensure you are maximizing the antioxidant properties you receive from eating pure raw honey. In this recipe, I made Honey Lemon Truffles using two of my favourite superfoods, Raw Honey and Baobab.

You may have heard of Baobab, or perhaps this is your first time. I’m a huge fan of this nutrient dense superfood, in fact it is one of the superfoods that I include daily in my ritual. I’m most likely going to be asked which brand I use, so I might as well share it now. I love Organic Burst Baobab. I’ve tried various brands and this is one I keep restocking. Most of you already know about my journey to heal my autoimmune naturally. For someone like me who’s immune system is jeopardized and weak, this is one of the superfoods that helps support it all year round because it’s super high in Vitamin C. I love to add 1 tablespoon to pure alkaline water, smoothies or raw desserts. I’ve been making this recipe for over two years now and my friends, family and myself included love the citrus punch of flavour in each bite and the sweetness from the raw honey. Mixed together, it creates the perfect afternoon treat.

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One of many highlights of my trip was watching the MLS team formulate The Honey Mud. In May’s private studio in China town, each and every product is hand blended by May and her team in small batches, then packaged to be shipped to you with care and so much love. May spends each and every morning writing personal hand written notes to each of you, quality control is performed on every single product before it is carefully placed in the beautiful boxes and wrapped to perfection. Now when was the last time you received a personal note delivered by mail from someone who deeply cares about you? Every detail counts and May’s team has you covered. Witnessing how The Honey Mud is created was for me a noteworthy experience and I wanted to give you a sneak peak at how this luxurious mud is formulated.

Honey Mud2

Hope you have enjoyed this beautiful experience right in front of your screen just as much as I have enjoyed it being there in person. Now, here are my Honey Lemon Truffles.

Honey Lemon Truffles
  • 5 tbsp. raw honey or 4 tbsp. brown rice syrup
  • 1 tbsp. Organic Burst Baobab powder
  • 5 tbsp. coconut oil or ghee
  • 2½ cups unsweetened shredded coconut
  • 1½ cups soaked almonds (overnight)
  • juice of 1½ lemon
  • zest of 1-2 lemons
  • dash of raw vanilla bean powder (you can add cinnamon if you like as well)
  • dash of pink salt
  • 1 cup extra shredded coconut for rolling truffles
  1. Soak raw almonds over night for 8-12 hours.
  2. Peel skin off almonds. This can be a time consuming job (warning you!) - approx. 30min job.
  3. Add almonds, baobab, coconut oil, shredded coconut, lemon juice, lemon zest, vanilla, salt to a food processor.
  4. Blend ingredients on high until all ingredients are mixed well together and they form a paste.
  5. Transfer mixture into a bowl. In a separate bowl, add the extra shredded coconut.
  6. Roll each truffle in the palm of your hand and roll it into the coconut.
  7. Place truffles once they are all done in freezer for at least 2 hours and enjoy. They last up to 14 days in the freezer.

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Sweet love to you all,

Leave a comment


  1. I LOOOOOVVVVVVE this post!

  2. I am a big fan of May Lindstrom’s line. And reading your post makes me wish I live in LA and can work with May too!! Love your photography and recipes:)

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