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Sep 12, 2014/ 351 notes

summer’s greatest delicacy

lemon + mint ricotta stuffed squash blossoms
cooking time: 10 mins
prep time: 10 minutes

12 squash blossoms
3 tbsp coconut oil
sea salt

prosecco batter:
½ cup tapioca starch
½ tsp baking soda
1 tbsp gluten free flour
½ - ¾ cup prosecco/sparkling wine (or soda water)

heirloom tomato sauce
2 heirloom tomatoes (yellow, orange, or red varietal)
½ tbsp olive oil
1 clove garlic
4 basil leaves
¼ - ½ tsp sea salt

lemon + mint cashew ricotta

1. make cashew ricotta filling (click this link)
2. to make tomato sauce, place tomatoes, olive oil, garlic, basil + sea salt in food processor + pulse to a pureed texture. it’s ok to leave some chunks of tomato
3. to make batter, mix all ingredients (tapioca starch, baking soda, gluten free flour + prosecco) together to desired thickness, it should be pretty thin + smooth
4. stuff squash blossoms with cashew ricotta filling
5. heat medium skillet + add 1 tbsp of coconut oil + heat till smoking
6. dip stuffed squash blossoms in batter + place in skillet (cook 4 - 6 squash blossoms at a time). turning every minute to properly cook batter on all sides to a golden brown. remove blossoms from skillet + sprinkle with sea salt
7. repeat cooking with remaining squash blossoms
8. when all blossoms are cooked, serve warm with tomato sauce

**** if you eat cheese, you can substitute the cashews for whole ricotta

**** if you have a nut allergy, you can substitute the cashews for tofu

Sep 12, 2014/ 11 notes

the vegan’s solution to ricotta

cashew ricotta cheese (lemon + mint infused)

2 cups raw cashews, soaked for at least 2 hours, then drained
2 garlic cloves
3 tbsp lemon juice (preferably meyer)
¼ cup plain non-dairy milk (i used hemp)
1½ tbsp extra virgin olive oil
10 - 12 mint leaves
½ tsp salt

1. place all ingredients in a food processor + puree on high until you get a smooth + creamy texture, probably 3 - 4 minutes
2. use for dipping or stuffing

Sep 1, 2014/ 4 notes

frankly my dear, i don’t give a fig.

fig chia pudding
prep time: 5 minutes
refrigerator time: 2 hours

1½ tbsp chia seeds
1 tbsp unsweetened coconut flakes
½ cup vanilla non-dairy milk (i used coconut milk)
drizzle agave syrup or honey (to taste)
pinch sea salt
3 - 4 figs, quartered
cinnamon
1 pinch sea salt

1. add chia seeds, coconut, milk, agave + sea salt to a jar + stir to mix well
2. add in figs + sprinkle with cinnamon
3. allow to sit in fridge for at least 2 hours or overnight then enjoy

**** check out this other variation with persimmons

Aug 3, 2014/ 385 notes

the classic 10 minute pasta dish.

spaghetti aglio e olio (garlic + oil)
cooking time: 10 mins
prep time: 10 minutes

3 garlic cloves, peeled + sliced
1 lb fresh gluten free pasta
2 tbsp good olive oil
¼ tsp red pepper flakes (more if you like it spicy)
2 tbsp vegan or regular parmesan cheese
1 pint cherry tomatoes, sliced (optional)
½ cup marinated artichokes, rinsed + chopped (optional)
basil or parsley for garnish

1. bring a large pot of water to a boil + add 1 tbsp sea salt. cook pasta according to directions on package to al dente
2. drain pasta + put in large serving bowl
3. immediately heat the olive oil in a small skillet over medium heat + add in garlic. cook for 2 minutes, stirring to ensure it does not burn. then add in the red pepper flakes + cook for 30 seconds more
4. pour olive oil mixture over pasta + toss well, sprinkling in parmesan cheese + tomatoes + artichokes
5. garnish with herbs + serve

Jul 20, 2014/ 692 notes

pizza, pizza!

peperonata pizza
cooking time: 60 mins

bob’s red mill gluten free pizza crust
2 tbsp olive oil
1/2 yellow onion, diced
2 red bell peppers, julienned
2 yellow bell peppers, julienned
3 roma tomatoes, chopped and seeds removed
2-3 tbsp basil, julienned
sea salt + to taste

1. prepare pizza crust dough as instructed on the bag + set aside to rise while you prepare peperonata
2. add olive oil to a large skillet + warm over medium heat for a couple minutes, then add onions + saute till  translucent (~5 mins)
3. add peppers into skillet + sprinkle generously with sea salt
4. cook peppers for about 20 minutes, stirring occassionally
5. add in tomatoes + 1 tbsp of basil + another generous sprinkling of sea salt
6. cook another 10 minutes or until majority of liquid has evaporated. taste + add more salt if necessary
7. set aside peperonata mixture
8. preheat oven to 350 degrees
9. oil a large piece of parchment paper + place dough in the middle. with wet hands, begin rolling out dough to desired shape + thickness (¼” is desirable). brush dough well with olive oil + place on a baking sheet
10. top pizza dough generously with peperonata mixture
11. bake for 20 mins or until golden brown around the edge
12. remove from oven + garnish with remaining basil
13. allow to cool for 5 mins + serve. great warm or room temp

Jun 23, 2014/ 799 notes

prime for the pickin’

heirloom tomato salad
serves: 2 - 4
cooking time: 10 mins

4 heirloom tomatoes, sliced
1 cucumber, peeled + sliced
2 green onions, cleaned + sliced
avocado (optional)
olive oil
sea salt

1. place all vegetables in a large salad bowl
2. drizzle with olive oil + sea salt to taste
3. toss + serve

Jun 1, 2014/ 74 notes

the ultimate veggie burger

black bean veggie burger
prep time: 10 minutes
cooking time: 10 - 14 minutes
makes: 3 burgers


½ small red onion, peeled
1 clove garlic, peeled
1 small beet, peeled
1 15 ounce can vegetarian black beans, drained + rinsed
⅔ cup oat flour
¼ tsp onion powder
½ mexican seasoning (tajin is my favorite brand)
sea salt to taste

1. place red onion, garlic + beet in a food processor + pulse till finely minced
2. add black beans to onion mixture + pulse 5 - 10 times
3. remove mixture + place in a bowl then add in oat flour + seasonings, mix well
4. begin forming mixture into desired sized burgers, tutorial on forming burgers found here
5. cook on the stove or grill for 5 - 7 minutes on each side or until you have a nice char
6. serve with desired fixings

suggested toppings:
lettuce
avocado
watermelon
red onion
tomato
ketchup
mustard
dill pickles or relish

to mold the perfect veggie burger, follow this simple how-to

Jun 1, 2014/ 4 notes

how to form the perfect burger

what you’ll need:

1 wide mouth mason jar lid
saran wrap
waxed paper

1. line a plate with waxed paper
2. place the mason jar lid, lip up on a flat surface
3. cover the lid with a 8x8 size piece of saran wrap
4. place enough burger mixture into the center of the saran wrap covered lid in order to fill it, but so as to not overflow. press the mixture into the lid so that compacted, but not dense
5. pick up filled lid + turn upside down over the waxed paper so that burger pops out of the lid
6. repeat until the burger mixture is gone

May 5, 2014/ 107 notes

ole! cleanse-worthy cinco de mayo avocado snack

jicama fries + smashed avocado
cooking time: 10 minutes

1 large head jicama
2 limes
mexican seasoning (tajin is my favorite brand)
2 avocados
Sea salt

1. cut jicama into french fry shape
2. drizzle jicama fries with juice of 1 lime, then season generously with mexican seasoning
3. in a bowl, mash avocado with juice of remaining lime. add sea salt to taste
4. pair with a (virgin) margarita + dip away


*** other vegetables like cucumbers + red peppers are also an amazing addition or substitute to the jicama. Prepare the same way with lime juice + seasoning

Apr 27, 2014/ 1,425 notes

spring cleaning | 14 day vegan detox

bikini season is upon, folks. time to clean it up + slim it down. follow these rules + recipes for guaranteed pound shedding + muscle toning. go forth.

the rules:

eliminate the following items from your diet:
1. dairy

2. gluten

3. sugar

4. soy

5. booze

6. corn

7. caffeine

8. fried food

the musts:
1. work out 30 mins day, every day. don’t give me that face. i’m not talking cross-fit (but that works too), a brisk walk will do. don’t be lazy.

2. only eat whole foods (fruits, vegetables, nuts, seeds, grains)

3. drink 1 gallon of water (each day), preferably with lemon in it. and while you’re at it, you can also enjoy herbal teas, but that’s about it

4. preferably only organic fruits + veggies

5. plan out your meals, it leads to success

extra credit:
1. go to bed at 10 PM

2. wake by 7 AM

3. drink a room temp or hot 12 ounce cup of water with ½ juiced lemon every morning upon waking

that’s it. now let’s get it tight.

recipe inspiration (click on the titles below):

breakfast:
avocado + flax seed toasts
fruit + chia pudding
green smoothies
raw apple crisp
acai bowl
berry blast smoothie
fruit + coconut milk whipped parfait
overnight, no cook oatmeal
warm quinoa breakfast cereal

lunch + dinner:
kale + brussel sprout salad
roasted tomato + bell pepper soup
spaghetti squash puttanesca
pasta with tomato-lemon sauce
spicy thai spaghetti squash noodles
heirloom tomato + fennel salad
kale salad with creamy basil dressing
thai coconut curry soup
sweet potato medley
fig and arugula salad
cauliflower crust pizzas
spring vegetable pasta

snacks:
cauliflower hummus + veggies
vegetable spring rolls
cucumber tea sandwiches
guacamole

dessert:
fruit popsicles
raw apple crisp
fruit + coconut milk whipped parfait