Marzipan Maca Hibiscus Cups

These Marzipan Maca Hibiscus Cups are utterly delightful!  They are naturally vegan and are fairly simple to make.  I made the marzipan by blending blanched almonds, coconut sugar and almond extract with a little maca.   They have a perfectly balanced flavor with a subtle sweetness to them. The maca adds a wonderful lift to your energy while the hibiscus adds a tangy citrus quality that also provides antioxidants.

Marzipan Maca Hibiscus Cups This has been a fantastic spring month of new beginnings thus far!  The rain has stopped, the flowers have sprung up and it was Robby’s and my two-year anniversary on the 18th.  On our anniversary day, we had a leisurely day around the house and then a wonderful dinner at one of our favorite restaurants “East End Gastropub”.  It was a perfectly simple evening!

Another great surprise that occurred this month was that one of our friends Antonia moved to Santa Cruz.  Antonia and Robby met each other as kids a couple years before I entered the scene.  We were a group of 8 that hung out together as teenagers.  This has been a wonderful gift from the universe for me.  While I do have some great girlfriends here, it is difficult to connect because they either live a little too far or they are busy with kids.  I have been asking the universe for a friend to spend some girl time with where we can inspire each other.  My prayers were literally answered.  I love it when that happens!

Marzipan Maca Hibiscus Cups This month, I also started adding maca to my morning coffee and boy does it give me an extra boost.  I am loving it!  There are a few types of maca. There is black, red, yellow and gelatinized.  I have been hooked on the yellow maca, which is great for boosting energy and concentration while it also helps to balance hormones.

These cups will satisfy your sweet tooth while boosting your energy.  What’s not to love?

Marzipan Maca Hibiscus Cups The delightful cups pair nicely with a dessert wine, port or a Cabernet Sauvignon.

Marzipan Maca Hibiscus Cups Maca Hibiscus Marzipan Cups Recipe:

20 cups

  • 2 1/2 Cup Raw Almonds – blanched – recipe below
  • 1 1/3 Cup Coconut Sugar
  • 2 Tablespoons Almond Extract
  • 2 Teaspoons Yellow Maca Powder
  • 100 g or 1/2 Cup Grated Cacao Butter
  • 50 g or 1/4 Cup Grated Cacao Paste – divided
  • 1/4 Cup Maple Syrup
  • 1/3 Cup Cacao or Cocoa Powder
  • 2 Tablespoons Coconut Sugar
  • 1 Teaspoon Yellow Maca Powder
  • 3 Tablespoons Hibiscus Flowers – powdered
Blanched Almonds
Bring about 4 – 5 cups of filtered water to a boil.  Once boiling, add the almonds and put on a timer for 55 seconds.  Immediately dump into a colander and let cool.  Peel the skins off the almonds and place on a paper or kitchen towel to dry.  Do not overcook or they will become bitter.
Immediately dump into a colander and let cool.  Peel the skins off the almonds and place on a paper or kitchen towel to dry.  Do not overcook or they will become bitter.
In a small double boiler or a glass or ceramic bowl fit snug over a small saucepan of water, add the cacao butter, half of the cacao paste and maple syrup on medium-low heat until it is completely melted.  Take off the heat and stir in the rest of the cacao paste until melted. Next, stir in the cacao powder,
Take off the heat and stir in the rest of the cacao paste until melted. Next, stir in the cacao powder, maca and coconut sugar. (Make sure no water gets into the chocolate or it will seize up!)

Place the dry almonds in a food processor and pulse it a bunch of times to break them up evenly, then turn it on until it turns to a fine crumb.

 Add in the coconut sugar and maca, then turn the processor on and slowly add in the almond extract.  Make sure and scrape the sides and bottom.  Sometimes the extract will stay on the bottom.  Pulse until it starts to stick together.

 Scoop out the marzipan with a measuring tablespoon and firmly press it into the spoon while making it level.  Scoop it out of the measuring spoon with a spoon or your fingers.  Shape into 20 discs a little smaller than the molds or liners and set aside on a plate.


First, grind the hibiscus flowers in a coffee or spice grinder to a fine powder.  Set aside

There are two ways you can do this.
*This way does take a little practice.  I use
I use plastic molds that are made for cups and a round pastry brush.
Swirl the pastry brush around the chocolate to load up the brush.  Swirl the chocolate around the cup molds starting on the bottom and swirling up the sides.  Put into the freezer.
 I do this one or two more times to make sure there are no thin spots.  The sides is the toughest part.
 Drop the marzipan discs into the bottom and press down.  Top with chocolate and smooth it out with a rubber spatula.  Sprinkle on the hibiscus powder.
 Place back into the freezer until completely hard.  You can tell if they are ready by looking at the bottom to see if it is dark brown or if it has lifted.  It will be cloudy looking.  Turn them over and pop them out onto a plate.  You can either use kitchen shears to trim up the edges or carefuly use a pairing knife.
Spread out 18 – 20 cup liners on a baking sheet.  Pour in about 1 1/2 teaspoons of chocolate into cupcake liners to cover the bottom and then spread the chocolate around with a spoon.
Drop the marzipan discs into the liners and making sure to leave room for the chocolate to spread around the edges of the marzipan.  Drizzle about a half teaspoon over the top of the marzipan or until it is covered.  Spread the chocolate around and sprinkle on the hibiscus powder.
Place back into the freezer until the chocolate completely hard.
 Health benefits:

Almonds reduce cholesterol, heart diseases and help to regulate blood pressure.  They also help keep the bones strong preventing osteoporosis. They have a high content of Vitamin E, which is a powerful antioxidant and helps strengthen the immune system.  They are very high in protein. Almonds have important fatty acids, linoleic and linolenic acids that help reduce inflammation in the body. Almonds protect against diabetes by helping to reduce the rise in glucose and insulin levels after meals.  They are high in fiber helping to prevent constipation and colon cancer.  They help maintain brain help reducing the risk of Alzheimer’s. They also improve the skin’s complexion and health.

Hibiscus Flowers is a simple way to increase your antioxidant intake due to the high vitamin C content.  The antioxidant properties can help reverse the inflammatory process in your body and has the ability to lower high blood pressure.  It protects against chronic disease, rheumatoid arthritis, diabetes, and cancer.  It helps lower “bad” LDL cholesterol from the body, therefore it helps protect against heart disease and blood vessels from damage.

Black Sesame Crumb Cake

This decadent Black Sesame Crumb Cake is like no other.  The black sesame seeds add a subtle kick to the overall flavor.  The Crème Fraiche adds a delightful rich quality.  There is no shortage of crumb topping and I wouldn’t have it any other way!  It goes perfectly alongside a cup of tea, coffee or even a glass of wine.

Black Sesame Crumb Cake Valentine’s day is right around the corner, so I decided to create this decadent black sesame crumb cake as a special treat to celebrate the holiday of love.

Robby and I were married about 2 years ago on March 18th, 2015.  Something you may not know is that Robby and I both grew up in Santa Monica and met through mutual friends when we were teenagers.  He was in a punk rock band with my first boyfriend. At the time there were around ten of us that would hang out together and go to punk rock and reggae shows.

Black Sesame Crumb Cake After my first boyfriend and I broke up, I didn’t hang out with them anymore and ended up moving to Maui, then on to Oregon.  A few years later, Robby had moved to Boston.  Many years would pass until Robby and I would see each other again.  In 2007 I moved back to Venice and a year later Robby moved back as well.  We hadn’t seen each other since we were teenagers yet it seemed like no time had passed.  You can read about how we ended up together in this post.

Black Sesame Crumb Cake Of course, there were a lot of things that we originally didn’t know about each other and have discovered since we have been reconnected.  One of the things we discovered was that we both went to the same elementary school and that we were both obsessed with Hostess crumb cakes, so I thought I would come up a healthier version that we could both enjoy for Valentine’s day.   I replaced white cane sugar with coconut sugar due to Robby’s cane sugar allergy and I used wheat free flours because of my wheat allergy.  It was a tough recipe to nail down but I finally did it!

Black Sesame Crumb Cake Five attempts later, I had my recipe dialed in and it turned out phenomenal and quite addicting.  My favorite way to serve this crumb cake is with cream but it is also insane with ice cream or whipped cream.

Black Sesame Crumb Cake Black Sesame Crumb Cake Recipe:

8 to 12 servings

Crumb Topping
  • 1 1/4 Cups Coconut Sugar – packed
  • 3/4 Cup + 2 Tablespoons (1 3/4 sticks) Butter
  • 3/4 Cup Millet Flour
  • 3/4 Cup White Rice Flour
  • 1/2 Cup Oat Flour
  • 1/4 Cup Ground Black Sesame Seeds
  • 1/2 Teaspoon Cinnamon
  • 1/4 Teaspoon Sea Salt
Dry Ingredients
  • 3/4 Cup White Rice Flour
  • 3/4 Cup Oat Flour
  • 1/2 Cup Millet Flour
  • 1/4 Cup Ground Black Sesame Seeds
  • 1/4 Cup Tapioca Flour
  • 3/4 Teaspoon Baking Soda
  • 1/2 Teaspoon Sea Salt
Wet Ingredients
  • 2 Chia Eggs – 2 tablespoons ground chia seeds whisked with 5 tablespoons water
  • 3/4 Cup (1 1/2 sticks) Butter – room temperature
  • 1 1/3 Cups Coconut Sugar
  • 4oz. (1/2 Cup) Creme Fraiche
  • 1 Teaspoon Pure Vanilla Extract
  • 2 Teaspoons Apple Cider Vinegar
To start

Grease your 9 1/2 inch springform pan with butter then line with parchment paper. Preheat oven to 350 degrees.

Sesame Seeds/Chia Seeds
Add the seeds to the bowl of a food processor or coffee grinder. Pulse the seeds in a food processor until finely ground.  Set aside.  Do the same with the chia seeds.
Crumb Topping

in a small sauce-pan, melt the butter on medium-low.  While butter is melting, in a medium bowl, mix together the flours, sugar, sesame seeds,  and salt.  When the butter is melted add it to the flour and toss with a fork until moist clumps form. Set aside.

In a large bowl, add the flours, sesame powder, tapioca flour, baking soda and salt.  Whisk together really well.  Set aside.
  In a small bowl, add the 5 tablespoons of water and quickly whisk in the 2 tablespoons of ground chia seeds until it becomes gelatinous and then set aside.
In a food processor, cream the butter and sugar together well and then add the apple cider vinegar and vanilla.  Add the chia egg to the butter and pulse until just incorporated.  Next, add the creme fraiche and mix in.  Add the flour in two stages and roughly mix then dump into the large bowl that the flour was in and mix with a wooden spoon or your hands.
Add half of the cake batter into the prepared springform pan and spread evenly.  Sprinkle 1/3 of the crumb topping evenly on top of the batter then plop spoonfuls of batter around the top of the crumbs and very carefully spread the batter over the crumbs.  You need a little bit of patience but don’t worry it will come together.
Put the cake onto a cookie sheet and place into the preheated oven on the middle rack in the middle of the oven.  Bake for 60 minutes.  Carefully remove from oven and place on a cooling rack for at least 1 hour but it is best to let it cool completely. The cake will still be cooking as it cools.

Black Sesame Crumb Cake

My Top 10 Favorite Vegetarian Recipes

Happy New Year!!  I have noticed that a lot of bloggers are doing an end of year round-up, so I thought that I would share with you a beginning of year round up of my top 10 favorite vegetarian recipes.

Meyer Lemon Basil Pesto Meyer Lemon Basil Pesto

Charred Broccoli Cheddar Potato Soup Charred Broccoli Cheddar Potato Soup

Kale Persimmon Salad Kale Persimmon Salad with a Red and White Balsamic Vinaigrette

Black Lentil Chili Black Lentil Chili with Crispy Shoestring Fries and Crunchy Veggie Pico de Gallo

Triple Chocolate Cookies Triple Chocolate Cookies

Oregano Feta Hummus Oregano Feta Hummus with Greek Pico de Gallo

Cream of Potato Chive Soup Cream of Potato Chive Soup with Roasted Jalapeno

Black Lentil Greek Salad Black Lentil Greek Salad with Fried Halloumi and Oregano Feta Lemon Pesto

Creamy Artichoke Mac ‘N’ Cheese Creamy Artichoke Mac ‘N’ Cheese

Strawberry Ricotta Shortcakes Strawberry Ricotta Shortcakes with Honey and Tarragon

Shortbread Cookie Party

Shortbread Cookie Party I developed four varieties of shortbread cookie recipes to help spread the holiday cookie cheer!  Two are almond flavored, one of the almond flavored cookies is topped with a ginger glaze and the other is dipped in bittersweet chocolate and turmeric sugar.  The other two cookies incorporate the same spices used in a standard pumpkin pie filling.  I glazed one of the pumpkin spiced cookies in a subtle clove glaze and I left the other one plain with the idea of dipping them in a freshly made vanilla bean whipped cream.

Shortbread Cookies I have been obsessed with cookies for as long as I can remember and shortbread has always been one of my all time favorites.  I developed these cookies to be more on the healthy side by omitting refined sugar and white flour.  I used coconut sugar and three different varieties of flour but trust me, it doesn’t compromise the flavor or texture in the least.  I adapted these recipes from my classic shortbread recipe, which you can substitute for this recipe if you prefer.

Shortbread Cookies Clove Glazed Shortbread Ginger Glazed Shortbread I can’t even begin to tell you how thrilled I am to be collaborating with Simply Organic to help celebrate Thursday Moments by hosting a spectacular cookie party!

 With all the craziness of the holidays, it is important to take a break now and then so that you can rejuvenate and uplift yourself.  It’s Simply Organic’s mission to inspire us all to celebrate with our friends and family by sharing #ThursdayMoments together.  This could be anything from a wine and appetizer party to a movie night or a cookie party like this one.

 Shortbread Cookie Party The best part about collaborating with Simply Organic is that they have been my all time favorite spice brand for many years.  I have found their spices to be of the utmost quality in freshest and flavor.  I also adore their packaging because it’s so simple and clean.  You now have the opportunity to win Simply Organic brand spices and other prizes by signing up for their ultimate #ThursdayMoments giveaway.  Click here to enter.

Ginger Glazed Shortbread Chocolate Dipped Shortbread Cookies Pumpkin Spice Shortbread with Vanilla Bean Whipped Cream Ginger Glazed Shortbread Cookies Shortbread Cookie Recipes:
Almond Shortbread with Ginger Glaze
Almond Shortbread with Bittersweet Chocolate and Turmeric Sugar
Pumpkin Pie Spice Shortbread with Clove Icing Sugar
Pumpkin Pie Spice Shortbread with Vanilla Bean Whipped Cream

*Note – I used all organic ingredients

Almond Recipe – Approx. 40 – 50 medium size cookies

  •  2 Sticks Salted Butter – room temperature
  • 3/4 Cup Coconut Sugar
  • 2 Teaspoons Almond Extract
  • 1 Cup Whole Wheat Pastry Flour
  • 3/4 Cup White Rice Flour
  • 3/4 Cup Millet Flour
  • Pinch of Sea Salt
Pumpkin Spice Recipe – Approx. 40 – 50 medium size cookies
  • 2 Sticks Salted Butter – room temperature
  • 3/4 Cup Coconut Sugar
  • 1 Cup Whole Wheat Pastry Flour
  • 3/4 Cup White Rice Flour
  • 3/4 Cup Millet Flour
  • Pinch of Sea Salt
  • 1 Teaspoon Pumpkin Spice
Cookie Dough Instructions:

In a food processor or mixer, add the butter, sugar (almond extract for almond shortbread) and a pinch of salt and process until creamy.   In a medium size bowl, mix all of the flours together (pumpkin spice for spiced shortbread) then add to the butter mixture and mix together very well.

Dump the dough onto a flat surface, you can either form it with your hands or use plastic wrap to press together.

Form dough into a flat disk. Refrigerate for 15 to 30 minutes.

Pre-heat oven to 350 degrees.

Take the dough out of the refrigerator and sprinkle a little rice flour on top then roll out the dough about 1/4 inch thick.

Using the cookie cutters of your choice, cut and place cookies on a parchment lined baking sheet.

  Baking time depends on the size of the cookies and where you live.  The smallest ones take 8 – 9 minutes and the medium take 9 – 11 minutes.  Make sure to keep an eye on them, pull them out of the oven before the edges turn golden brown, the bottom should only be slightly golden.  For normal size cookies, I have found that 10 minutes seems to be perfect.

Be careful when transferring to a cooling rack, they are fragile until they are cooled.

*Notes –  It will depend on your cookie cutter size and how thick you roll out the dough that will really determine how many cookies you will have.  I used four different sizes.

Shortbread Cookie Party Cookie Decor Recipes:
Clove Glaze
  • 1/2  cup Powdered Cane Sugar
  • 1 1/2 Tablespoons Half and Half
  • 1/4 Teaspoon Clove Powder
  • Pinch of Sea Salt

Ginger Glaze

  • 1/2  cup Powdered Cane Sugar
  • 1 1/2 Tablespoons Half and Half
  • 1/4 + 1/8 Teaspoon Ginger Powder
  • Pinch of Sea Salt


  • 4 oz. Bittersweet Chocolate
  • 1/4 Cup Cane Sugar
  • 2 Teaspoons Turmeric Powder

Vanilla Bean Whip Cream

Cookie Decor Instructions:


In two small bowls, mix together the ingredients for each glaze recipe.  Drop about 1/4 to a 1/2 teaspoon onto a cookie and swirl it around with your finger in a circle continuously until it covers the cookie.  Repeat with the rest and place on a cooling rack until glaze is hardened.


In a small double boiler or a glass bowl fit snug over a small saucepan of water, melt the chocolate on medium-low heat until it is completely melted.  (Make sure no water gets into the chocolate or it will seize up!) Mix the sugar and turmeric powder together and spread out on a plate.  I added an extra sprinkle of turmeric powder on top of the plated sugar for a little extra color.

Pour the chocolate into a really small bowl so you have the depth to dip the cookies in.  Dip a third of the cookie into the chocolate and scrape the excess off on the edge of the bowl.  Dip the chocolate end into the turmeric sugar and place on a cooling rack to harden.

Vanilla Bean Whip Cream

 In a mixing bowl, add the cream and sugar.  Cut a vanilla bean in half then cut a slit lengthwise and scrape out the tiny vanilla bean seeds and add to the cream.  Turn the mixer onto medium-high speed until soft peaks form.  It will take a while but then it happens all of a sudden so you really need to keep an eye on it.  Pour into a bowl and serve alongside the plain pumpkin spice cookies.

Disclosure: Thanks to Simply Organic for sponsoring this post!  Thank you for supporting the brands that make CaliZona possible.  Just so you know, I would never support a brand or product that I don’t believe in 100%!

Strawberry Ricotta Shortcakes with Honey and Tarragon – Alternative Baker

These Strawberry Ricotta Shortcakes are heavenly, to say the least!  They are exceptionally better than any classic shortcake I have ever had.

They are buttery, flaky and have the perfect moisture content thanks to the ricotta and cream.  Top it off with the tarragon infused honey strawberries and you will have yourself an eye rolling experience!  You don’t need to be gluten free to love these gems or any other of Alanna’s recipes for that matter.  Think of it as a way to experience alternative flours; trust me, you will have fun learning about all the different varieties and ways to use them!  White flour can be so boring!

Strawberry Ricotta Shortcakes I have been a long time fan of Alanna Taylor-Tobin’s blog “The Bojon Gourmet“.  I was so excited to hear that Alana was developing a gluten-free dessert cookbook and as soon as it was available, I immediately placed my order.  It is one of the most stunning cookbooks I have seen.  The photography is breathtaking, all of which Alanna shot herself!  I always prefer cookbooks that are full of beautiful photos! I have only one wish and that would be for it to come in a hardcover version because it’s really is that gorgeous!

There has been a number of food bloggers posting Alanna’s recipes ever since the “Alternative Baker” cookbook came out and I knew at once that I wanted to be in on this amazing journey.  It was really tough to choose just one recipe but I decided on the strawberry ricotta shortcakes because my mom was coming to visit and strawberry shortcake is her all time favorite dessert.  Needless to say, we all absolutely loved them!

Strawberry Ricotta Shortcakes I wanted to stick to the original recipe as much as possible but I did adapt it just a little bit.  As you all know, I really have a hard time sticking to recipes. I prefer to get an inspiration and then develop my own take on a dish.  Alanna uses lemon in the original recipe and although I like lemon, I choose to omit it.  I used arrowroot powder in place of cornstarch and baking soda and apple cider vinegar in place of baking powder.  I also used coconut sugar in place of cane sugar because Robby has a bad sugar allergy.  I’m pretty sure you wouldn’t be able to tell the difference, except for maybe the lemon.  They came out amazing!

Strawberry Ricotta Shortcakes These Strawberry Shortcakes pair well with a semi-sweet Riesling.

 Check out some of the recipes that other bloggers have posted from Alanna’s cookbook “Alternative Baker“.
Lemon Ricotta Shortcakes with Peaches & Mascarpone Cream – Honestly Yum
Coconut Vanilla Chiffon Cake – Betty Liu
Buckwheat Double Chocolate Cookies – Cookie and Kate
No-bake Oat Bars w/ Sour Cherries, Hemp & Chocolate – The First Mess
Triple Coconut “Tres Leches” Cake With Mango & Lime – Vegetarian Ventures
Strawberry Ricotta Shortcakes Strawberry Ricotta Shortcake Recipe:
For original recipe and so much more, do yourself a favor and order Alana’s book!
  • 1/2 Cup Oat Flour
  • 1/4 Cup + 2 Tablespoons Millet Flour
  • 2 Tablespoons Tapioca Flour
  • 2 Tablespoons Arrowroot Powder
  • 3 Tablespoons Coconut Sugar
  • 1/4 Teaspoon Baking Soda
  • 1/4 Teaspoon Sea Salt
  • 3 Tablespoons Butter – unsalted – cold – cut into pieces
  • 1/2 Cup Ricotta Cheese – whole milk
  • 3 Tablespoons Heavy Cream – cold – plus 2 teaspoons for brushing biscuits
  • 1/2 Teaspoon Apple Cider Vinegar
  • Coconut Sugar for sprinkling – optional
  • 2 Cups Sliced Strawberries
  • 2 Tablespoons Honey – plus extra for drizzling
  • 1 Tablespoon Tarragon – loosely packed – torn – plus some pretty sprigs for garnish
  • 1/2 Cup Heavy Cream
  • 1/3 Cup Whole Milk Ricotta
  • 3 Tablespoons Coconut Sugar
In a large bowl, whisk all the dry ingredients together.  Add the butter pieces,  mix the butter with the flour by breaking down the butter into pea-sized pieces with your fingers. Chill the mixture for 20 to 30 minutes to chill the butter.
In a small bowl, mix together the ricotta, cream and apple cider vinegar.  Set aside in the refrigerator.
Pre-heat the oven to 425 degrees and place a rack on the upper third of the oven.  Stack a baking sheet on another baking sheet and line with parchment paper.  This helps to not over brown the bottoms.
Mix the ricotta mix with the flour mix until the dough comes together in a ball.  Flatten the ball into a disk on a lightly floured board and cut into 6 pieces.  If you have a kitchen scale you can weigh them into 2 oz. balls.  Roll them into balls and space them out on the parchment.  Slightly flatten and brush the tops with the 2 remaining teaspoons of cream the sprinkle with sugar.
Place the baking sheet on the upper rack and bake for 15 – 20 minutes or until golden.  Let cool for 15 minutes,  they will continue to cook while they cool.
The biscuits are best the day they are made but you can heat them up a little before serving.

In a small bowl, toss the strawberries with the honey and tarragon then let sit to let the juices draw out.

In a large mixing bowl with a whisk attachment, whip the cream, ricotta and sugar together until it forms soft peaks. (careful to not overdue it) If you want it smoother you can put the ricotta into a food processor and puree it first.

Either place a whole biscuit on a plate and top with cream and strawberries or cut the biscuit in half with a serrated knife and top the biscuit bottom with the cream, a scoop of strawberries and then top with the biscuit top.  Garnish with honey and tarragon sprigs.

Strawberry Ricotta Shortcakes Health benefits:

Strawberries are packed with nutrients and antioxidants. Just one cup gives you 100 percent.” of the daily value of Vitamin C which is a great immune booster, helps improve the eyes and it produces collagen in the skin, that helps keep wrinkles at bay. The antioxidants and phytochemicals also help to reduce joints inflammation. They are high potassium and fiber making them great for your heart.

Tarragon herb is one of the highest antioxidant value food sources.  It helps lower blood-glucose levels, which helps with low blood sugar.  It helps in the production of bile by the liver thus making it a great digestive tonic.  It is a mild sedative and can help with insomnia anxiety and stress. It is great for the health and function of the eyes. It helps prevent clot formation inside the tiny blood vessels of heart and brain protecting from a heart attack and stroke.  It is rich in vitamins C, A and B-complex.  An excellent source of minerals, like calcium, manganese, iron, magnesium, copper, potassium, and zinc.  Tarragon should not be used while pregnant or nursing.