Quince Sauce + Cough Remedy

Last week I picked about 50 lb of quinces from a neighbor’s tree. For those who are unfamiliar, quince is like a blend between an apple and a pear with the fuzziness of a peach, typically consumed well-cooked. In Persian cooking, it’s commonly preserved as a jam “moraba” or made into stews “khoresh”. Using the flavors of my Persian heritage, I’ve been making this quince sauce all week.

If you’re interested in buying quince but not sure where to find it, check your neighborhood first but you may also find it at a Persian market (like Sahand Persian Grocery in Kirkland or Oskoo Market in Bellevue, locally) during the Fall. Sometimes a natural foods store like PCC Community Markets carries them as well.


Quince Sauce

5 lb quince (okay to mix in apples if you’d like)
2 tbsp rosewater
1 cinnamon stick
2 tsp freshly ground cardamom
1 tsp ground ginger
1 Star anise
1 tsp vanilla extract
2 tbsp maple syrup (optional)
Juice of 1 lime or 1 dried lime (limu omani-available at a Persian market)


  1. Chop quinces into quarters, using an apple corer to remove the seeds. Reserve the seeds for later.

  2. Add all ingredients to a slow cooker or heavy bottomed stovetop cooking pot. 

  3. Cook on low (stirring occasionally to prevent sticking to the bottom of the pot) for 12-24 hours or until the quince have turned from yellow to jewel red. The fruits should mash up naturally.

  4. Remove the cinnamon stick, star anise and dried lime (if using) before serving.

  5. Enjoy warm or store in jars in the fridge for up to a week.

Quince Seed Cough Remedy

Quince seeds are naturally high in pectin. See the gooeyness around the seeds in the photo below? Quince seed “tea” is a traditional Persian cough remedy because it creates a highly viscous fluid that coats the throat just like marshmallow root or slippery elm would. Because of these same properties, this could be a helpful remedy for supporting the lining of the GI tract if you struggle with gut inflammation or intestinal permeability/leaky gut.



Mix fresh or dried quince seeds in warm water and stir until the pectin is dissolved. Strain out the seeds and drink the viscous fluid.

If you want to save your seeds to use for later in the cold/flu season, dehydrate them fully and store in an airtight container.

Cashew-Vanilla Protein Bars

I absolutely LOVE the Bulletproof Vanillamax bars (linked below). I see them more as a dessert than a protein bar because of the sweet and salty flavor profile. Because I love getting creative in the kitchen and I wanted to challenge myself, I decided to create my own version. I looked at the ingredient list and happened to have all of the ingredients in my pantry.  Purchasing all the ingredients is not cheap so it's definitely worth it to get the bars, but if you're like me and like to get busy in the kitchen, give this recipe a try!

Linked below the recipe are some of the items I mention in this post that are available on Amazon.

 Not the best photo, but I didn't want to wait to eat them.

Not the best photo, but I didn't want to wait to eat them.

Cashew Vanilla Protein Bars


  • 2 1/2 cups raw unsalted cashews
  • 12 tbs collagen peptides
  • 6 tbs XCT oil (or MCT oil)
  • 7 tbs coconut butter
  • 6 tbs cashew butter
  • 2 tbs coconut oil
  • 5 tbs soluble fiber
  • 2 tsp vanilla powder
  • 1/2 tsp vanilla extract
  • 18 drops stevia (optional, depending if you want sweetness)
  • Sea salt/pink salt to taste


  1.  In a food processor, crush cashews into small chunks. Pour half of the processed cashews into a large bowl.
  2. Add all other ingredients to the food processor (with half the cashews) and process.
  3. Slowly fold the mixture into the dry processed cashews until homogeneous.
  4. Pour the mixture into a large dish and allow to harden in the refrigerator.
  5. Cut into bars and save in a container in the refrigerator. Should keep at least a couple weeks (if they last that long!). I put half of mine in the freezer to save for next week.

Pumpkin Spice Gummies

These gummies are a fun way to get in some gut-healing gelatin. The kids will love them too! You can choose to use silicone molds or just pour them into a dish then cut into cubes (see links below).

Pumpkin Spice Gummies


  • 3 cups apple juice, not from concentrate
  • 2 cups carrot juice, cold
  • 1/2 cup pureed pumpkin
  • 2 tsp pumpkin spice
  • 8 tbs beef gelatin (I use this one from Vital Proteins)


  1. Heat apple juice, pumpkin puree and pumpkin spice in a medium saucepan on medium-low heat.
  2. While the apple juice mixture is heating, whisk the gelatin into the carrot juice until dissolved.
  3. Allow the gelatin to sit and "bloom" for 3-5 minutes.
  4. Slowly whisk in the carrot juice mixture into the apple juice mixture.
  5. Once well dissolved, you may pour the mixture into molds or a large dish.