We’re so excited to introduce the incredible woman behind our newest limited-edition flavor: Crunchy Halva — cookbook author, food stylist, ceramicist, and all-around creative powerhouse, Jess Damuck!

Jess is no stranger to bold, beautiful flavor. Based in Los Angeles, she’s known for her vibrant cookbooks (Health Nut and OPEN WIDE with Benny Blanco), her roots in food styling (yes, she worked with Martha Stewart!), and her deep love of feeding others through food that’s both nourishing and joy-filled.

Inspired by her favorite nostalgic treat — halva — this flavor blends creamy cashews with toasted sesame seeds, honey, coconut sugar, and a hint of vanilla bean for a nut butter that’s rich, lightly sweet, and full of texture.

We’re so proud to co-create this special flavor with Jess — one that’s as comforting as it is craveable. Whether you dollop it in yogurt, spread it on toast, or eat it straight off the spoon (we won't judge), we hope Crunchy Halva becomes your go-to summer staple.

Read on for more from Jess, and don’t forget — this flavor won’t last forever!

Tell us a little about you!

My name is Jess Damuck, I’m an LA-based cookbook author, foodstylist, ceramicist… my most recent books were Health nut and OPEN WIDE with Benny Blanco, but I’m working on a new one right now!

What was the inspiration for Crunchy Halva?

I am obsessed with sesame everything! Adding a touch of sweetness to sesame alchemy– it becomes something luscious and indulgent so quickly– like one of my favorite treats– halvah.  Two of my favorite recipes from my latest book Health Nut were inspired by halva– the Orange Scented Tahini French Toast and the Tahini Stuffed Dates. But Tahini on it’s own can be a bit fussy, and runny, and sometimes have a slight bitterness– blending it with smooth and creamy cashew and a bit of honey and ground sesame seeds give it a rich smoothness with a wonderful hint of texture. OMG, I’m going to put this on everything. 

What do you do for work? Tell us about your professional journey.

I am a cookbook author and food stylist! I began working with Martha Stewart in 2011 after deciding to attend the French Culinary Institute instead of going to medical school (I wanted to be an orthopedic surgeon). I also spent time working at Bon Appetit, and created video content and styled for many food and lifestyle brands. I continue to have a close relationship with Martha but moved to Los Angeles in 2020 and have been working on my own books since. 

How do you stay motivated?

It really helps me to have a mentor like Martha. Seeing women out there doing what you could see yourself doing is a huge motivation and support system. 

Do you have any advice for someone who is interested in starting a business/blog?

When I first got started in food media I was obsessed with food magazines but had no idea where to start and didn’t know anyone in the field. So I started writing about ANYTHING I was interested in (even if no one was following me).  I googled “Martha Stewart internship” and found an opening. Just be curious! That is a huge lesson I’ve learned from Martha and try to pass it on. 

What are your favorite ways to #spreadgood in your community?

I really try to be as involved in the food media community as I can, we need to support each other! It’s not an easy career path! My love language is obviously feeding, so I try to bring people together as often as I can through food– and I hope to be able to feed more and more people in my community. 

Who is one person who inspires you and why?

Oh wow I feel like this turned into a whole interview about Martha as per usual lol! 

How do you work to stay centered and practice self-care in your busy day-to-day reality?

I have a big vegetable garden and that is a huge practice for me. Going outside before I check my e-mail or get in the kitchen gives me a second to connect with nature and go into whatever I do with a bit more intention, or I get so distracted I forget what I was supposed to be doing in the first place. 

What do you like to do for fun, when you aren't working?

I have a ceramic studio at my home and I love having an art practice that is just for me right now. When you do what you love for work I think it’s really important to explore other mediums that can kind of be sacred, or not have any pressure. I make a lot of playlists. I love taking trips in our Volkswagon van, working on our house, and watching all the movies I somehow missed in the 80’s and 90’s. 

What are some of your favorite recipes with Ground Up?

I LOVE making thumbprint cookies, stuffed dates, and I’m thinking about making millionaire bars…