Wellness, plant based, chef, food stylist, photographer, yogi and traveler. For business inquires email at

Brownie Cake with Peppermint Bark

My Recipes
Spiced Cauliflower And Tomato Rice
One of my fav rice recipes I’ve made to date, this was inspired by my Hispanic roots and by Moroccan cuisine. The interesting combination of cinnamon, orange juice, fennel, and loads of other spices make this dish super special. I’ve gotten so many positive reviews for this recipe so I’d say you must try it out. It’s perfect on its own or even as a side dish with a salad. Seriously, a recipe you must try.
Sweet Potato And Kale Tacos With Kimchi Juice
Day dreaming about tacos 24/7 who's else has this problem? ?Check out the recipe below. . . Taco Ingredients 1 1/2 cups of chopped sweet potatoes 1 cup of chopped romanesco 1 1/2 cups of chopped daikon radish or carrots 3 cups of chopped kale 2 tbsp of garlic powder 1 tbsp of dried oregano 1 tbsp of cumin 1 tsp of chipotle powder 1/2 a tsp of pink salt or to taste 2 tbsp of coconut oil 1/4 of a cup of @milkimchi kimchi juice (optional) or Add 2-3 tbsp of nutritional yeast Juice of a 1/2 a lime Gluten free Tortillas from @sietefoods Directions 1) Chop all veggies into small squares. 2) Add coconut oil to pan and cook sweet potatoes for 5-7 minutes and add water if it gets stuck. 3) Add all your veggies (except the kale) sauté for 2 minutes or so then add your seasonings and liquids. 4) Depending how soft you want your veggies you would need to cook upon your discretion. I like mine barely cooked. 5) At last cook your tortillas and use any salsa you have and any beans to add on top. Enjoy.
Blueberry Cashew "cheesecake"
Berrylicious vibes (recipe below) another recipe that is versatile and pretty much take the base of this recipe and make what ever flavors you want. My most current cake recipe is slightly different than this, but once you make this you'll be able to learn for your self what kind of consistency you like best. Anyway, enjoy this lovely Sunday I'm off to go grocery shopping since I have nothing in the fridge and finishing up my homework. Stay well xoxo . . "Cheesecake" filling (cut the recipe in half for a smaller portion) 3 ½ cups of soaked raw cashews 3 cups of dark cherries (not frozen) 3 tbsp of lemon juice 2 tbsp of cinnamon 4-5 tbsp of maple syrup (not cold) 1/4 of a cup of coconut water (not cold) 1/3 of a cup of melted coconut oil . . Crust (Double the recipe for a thicker crust.) 1 cup of activated almonds 1 cup of raw oats 1 cup of dried Black Mission Figs 2 tbsp of cinnamon 1 tsp of lemon zest 2-3 tbsp of maple syrup . Topped with blueberries and some cherries . . Directions 1) Soak cashews for 24-32 hours, drain them and set aside. 2) Take your crust ingredients and process them with a high-speed blender or a food processor till desired texture. (want a thicker crust? just double the recipe) 3) Take your cheesecake filling ingredients (except 1 cup of cherries, so only use 2 cups for the filling) then blend them with a high-speed blender until smooth. 4) Layer crust into a springform pan, (I used 9 inches pan). 5) Into a bowl mix the last 1-cup of cherries with the cheesecake filling and mix. 6) Then pour your filling into the springform pan. Top it of with any kind of berries you want. 7) Freeze for 6 hours. Before cutting the cake let it sit out for 15 minutes or so and it’s ready to eat. Enjoy.
Vegan Potato And Eggplant Curry
Happy saint Patrick's day! (Recipe below) Posting this curry with all the green love for this holiday. I'm wondering if it's just an Irish and American holiday? haha I tend not to celebrate holidays anyway, but here was the chance to post this soup bowl full of veggies. . . Ingredients 2 cups of potatoes 2-3 cups of chopped eggplant 2-3 cups of ribboned zucchini 4-5 cups of water 2 cans of coconut cream (take only solids) 1 1/2 cups of chopped onions 2 tbsp of coconut oil 4-6 minced garlic cloves 1 thumb of minced ginger 2-3 tbsp of tamari soy sauce or to taste 1 tbsp of garam masala 1 tbsp of cumin powder 2 tbsp of curry powder 1 1/2 tbsp of turmeric powder or 2 thumbs of fresh 1/2 a tsp of chipotle powder 1 tbsp of coconut sugar 1 cinnamon stick 3-4 Japanese dried red peppers 3 tbsp of lime juice 1/2 a tsp of lime zest . . Directions (HALF THIS WHOLE RECIPE FOR A SMALLER BATCH) 1) Take a frying pan add your onions (and cinnamon stick and dried red pepper) and start caramelizing them with coconut oil. (5-7) on medium heat. 2) Add seasoning mentioned above, ginger, garlic, lime zest, (fry for 1 min) then add your soy sauce, , lime juice and maple syrup. Cook for 5-7 minutes. (Take out cinnamon stick and red peppers) 3) Add your potatoes, eggplant and saute for 2 min. 4) Add your 4 cups of water (add more if needed) simmer for 10 minutes or so and add your coconut cream. (The night before put the cans in the fridge, then take them out of the fridge and only use the solid cream, leave out the liquids.) 5) Let this simmer until desired consistency and you can add veggies earlier or later depending how firm you want them. 6) At the end serve onto a bowl, add fresh peeled zucchini (or add earlier), and topped with cilantro, black sesame seeds, green onions and more lime juice. Enjoy.
Raw Chai Cheesecake Bites
Dedicate this recipe to @babybum an account that is about community and love while sharing health and wellness through kids. Hope you get a chance to check It out. Andy @earthyandy started this account @babybum and what a great idea to spread the positive vibes. I'm all forth supporting each other and hope you guys have a beautiful week! . . Filling Ingredients 2 cups of soaked cashews (24 hrs) 1/3 of a cup of coconut oil (warm) 1/4 of a cup of coconut water (not cold) 1/4 of a cup of maple syrup (not cold) 1 tbsp of pumpkin spice 1/2 a tsp of ginger juice A pinch of ground nutmeg A pinch of ground cardamom . . Crust Ingredients 1 cup of dried mulberries 1 cup of dates plus 5-6 dates 1/2 a cup of coconut flakes 1/2 tsp of ginger powder 1 tsp of cinnamon powder 1 tbsp of coconut oil Directions 1) Add all cheesecake filling ingredients into a high speed blender and emulsify completely. The filling should be kind of warm and super fluffy after its done. (Almost like an icing) Set aside. 2)Then in a food processor just process the crust ingredients. 3)Take some parchment paper and layer any container, add your crust, then your filling, and top it with walnuts. I used a 5 by 5 container. Makes about 8 slices. 4)Freeze overnight. Take out the fridge, let sit for 20, and its ready to enjoy.
Falafel With Minty Sauce
Falafels for the win, (recipe below) re-posting this bad boy because this will be made for my back to school lunch ideas that I will make, aside from making quick salads and protein balls, these falafels just hit the spot! I provide the recipe for the falafels and the minty sauce. Have a beautiful Wednesday everyone ? . . Falafels 2 cans of garbanzo beans ½ cup of oat flour 2 tbsp of chia seeds ½ a cup of chopped parsley 1 cup of shredded carrots 2 tbsp of nutritional yeast 4 garlic cloves 3 tbsp of onion powder ½ a tsp of pink Himalayan salt or to taste 1 tbsp of tahini 1 tbsp of lemon juice 1 thumb of turmeric 2 tsp of black pepper . . Minty Cashew Sauce 1 cup of soaked cashews 1 tbsp of fresh ground dill seed 1 tsp of fresh ground mustard seed 3 tbsp of lemon juice (I used 4 tbsp) ¼ of a cup of mint 1/6 of a cup of parsley ½ cup of water 1 garlic clove ¼ of tsp of pink Himalayan salt . . Toppings Spinach Coriander Purple cabbage Sesame seeds Tortilla wrap . Sauce Directions . 1)Soak cashews for 24 hours, drain the water and measure 1 cup of soaked cashews into a high-speed blender. 2)Add all your sauce ingredients except the mint and parsley. 3)Blend until a very smooth consistency. After its done add your parsley and mint. 4)Only pulse for a few seconds to cut down the herbs, unless you want them fully emulsified. 5)Last in the fridge for 4 days. . Falafel Directions 6)Pre-heat the oven for 350 F. 7)Soak your chia seed with 4 tbsp of water, mix and let it sit for 5 minutes. 8)Then take your falafel ingredients and process them with a high-speed blender or a food processor till desired consistency. 9)Use an ice cream scooper to measure the same sized falafels. Lay parchment paper on a baking a sheet, bake the falafels for 30 minutes, but if you want it a bit more crispy wait till 45 minutes. (Just keep checking on it after 30 min.) 10)Cook your wrap/tortilla and add your toppings. Enjoy. #hackingsnacking #contest #feedfeed
Crispy Banana Granola
Crispy Banana Granola (recipe below) breakfast last week hit the spot not only is this granola so delicious, but also super crispy. I took this recipe from @tastyasheck Heike and I slightly altered it to my liking. I topped this cereal bowl with fried plantains, almond milk, pomegranate seeds, chia seeds and the crispy granola. Such a satisfying breakfasts to keep me full and from craving sweets later on. Also, I had so much fun celebrating new years last night and to start this New Year I will tell all my family and friends that I love them. I will start with you, I love you guys Crispy Granola Recipe 1 cup quinoa flakes 1 cup oats 1 cup buckwheat 1/2 cup sunflower seeds 1/2 cup red walnuts 2 ripe bananas 1 tsp vanilla powder 1/2 tsp sea salt 1/4 cup coconut oil 2 tbsp almond butter 3/4 cup coconut flakes ½ a cup of dried mulberries DIRECTIONS 1) Set the oven on 170°C/335°F 2) Line a baking tray with 2 baking sheet, overlapping the tray on every side. 3) In a bowl add and mash the bananas until soft, add the melted oil, vanilla powder and nut butter and mix well. 4) In another bowl mix the dry ingredients except coconut chips and dried mulberries 5) Add the wet ingredients to the dry and incorporate with a spatula and press evenly on the baking tray. 6) It takes 30 minutes to bake and after 10 min remove from the oven and flip over place back in the oven for another 10min. 7) Repeat as before and place back for 5 -10 min depending you oven, before it starts to smell fragrant. 8) Remove and add the coconut chips and toast for another 5 min and remove and let cool down. #banana #cereal #newyears #newyears2017 #lovelife #sunbasket #contest #feedfeed
Almond Crusted Masala Chickpea Pizza With Coconut Tomato Sauce
Indian inspired Pizza, since I've been helping my friend make almond milk I've had tons of almond meal to create recipes with. Unfortunately, I only made this crust once and need to experiment, but if you need the coconut tomato sauce and masala chickpea recipe will be down below. The sauce was SO good I recommend making this, seriously was so mouth watering haha so so good. It's actually one of my older recipes. If you make this tag me I would love to see it. Happy Friday. . . Coconut Tomato Sauce 1/2 a cup of diced white onion 8 cloves of garlic (or 4-5 if you don’t like to much garlic) About 1 cup of diced Roma tomatoes or 1 cup of canned tomatoes 1/3 of a cup of coconut cream (full fat) Half a cup of water 1 tsp of dried oregano 3-4 tbsp of nutritional yeast 2 tbsp of apple cider vinegar 1 tbsp of turmeric powder 1 tsp of black pepper 1 tsp of cayenne (optional) 2 tbsp of Tamari soy sauce (or to taste) Directions 1)Stir fry your onions with some water for 5 minutes, turn off heat then add your garlic. 2)Turn on heat again add your finely cut your Roma tomatoes (or blitz them in a blender) and cook for 6-8 minutes (until water evaporates), add your half a cup of water then let it simmer for about 4-6 minutes. Turn off heat. 3)Blend the mixture in a high-speed blender for 1 minute or so and put it back into your pot. 4)Then add your coconut cream and your seasons let it simmer until the sauce is thick and creamy. . . Chickpea Masala 1 cup of chickpeas 1 tsp of Tamari soy sauce 1-3 tbsp of water 1/4 of a cup of fresh parsley 1 tbsp of garam masala 1 tsp of cumin A dash of ginger Directions 1) Saute chickpea and seasons on a frying pan till brown in coloration. And set aside.
Spicy Spanish Rice
Spanish Rice, but with a twist of Moroccan flavors, (recipe below) this recipe is oil free, and I know it may seem like tons of ingredients. The complexity of these flavors were so good, I literally made this recipe 4-5 times for some friends. Don’t be afraid to use new ingredients and I promise this was super easy and quick to make. I made burritos out of this rice, with some sauté kale, and I even added some lime juice. It’s funny I almost eat everything with lime or lemon juice haha I’m addicted to them. Have a great Sunday! Ingredients  2 cups of brown rice 2 cups of canned tomatoes (homemade) or fresh pureed tomatoes 2-3 tbsp of tomato paste (optional) 1 cup of water (or more) 1 can of chickpeas  1 ½ cups of cauliflower  4-5 cloves of garlic 2 tbsp of onion powder or ¼ of a cup of diced onions 1 tbsp of freshly grounded fennel seeds 2 tsp of freshly grounded coriander seeds 2 cinnamon sticks A dash of nutmeg  4 tsp of cumin  A dash of cayenne pepper or more 2-3 tsp of pink salt or to taste 2-3 tbsp of fresh squeezed orange juice A sprinkle of pistachios, black sesame seeds, and cilantro. Directions 1)Soak brown rice overnight and the following day rinse and set aside. 2)Add your canned tomatoes, water, garlic, onion, and seasonings into a blender, process until smooth.  3)On your pot add your rice and cinnamon sticks, sauté for about 5 minutes on medium heat. 4)Add your processed liquids onto the pot and let it simmer for 10 minutes. 5)Then add your canned chickpeas and cauliflower and let it cook for another 15-20 minutes. Make sure to check on it because you don’t want it to burn. If you need a bit more water just add more. and cook for longer. Depends how watery or thick you want. 6)Once done let it cool down take cinnamon sticks out and add your orange juice. (Mix well) 7)When ready to serve just top it with pistachios, black sesame seeds, and cilantro. Enjoy.