Almond Butter Pad Thai


I am super excited to share this insanely delicious recipe with you all.  I’ve been working on some new flavorful recipes and this one is such a winner!  The sauce is so bomb haha.  My husband really likes it cooked with peanut butter powder into of almond butter.  On this recipe, I highly recommend taking your vegetables out of the refrigerate for a couple of hours ahead of time so they are at room temperature and not cold.  If you are not keen on eating raw for dinner, feel free to lightly cook the recipes instead.  They are still amazing and great for nourishing your body.  Also, you can use whatever veg you’d like for this recipe, no limits what so ever.  Just have fun in the kitchen and experiment as much as you’d like!



Serves 1-2


  • 2-3 large Zucchini (spiralized)
  • 2 Red Bell Peppers (very thinly sliced)
  • 4 Carrots (Julienne, I use a julienne peeler)
  • Cilantro


  • 1 Garlic Clove
  • 1 Soft Medjool Date
  • 1 Small piece of fresh Ginger (about the size of your thumb nail)
  • 3 Tablespoons of Coconut Aminos
  • 2 Tablespoons of Raw Almond Butter
  • 2 tablespoons of purified Water
  • 1/2-1 Teaspoon of Kelp Flakes (if you aren’t familiar with using kelp, I recommend using  1/4 of a teaspoon)
  • 1/4 – 1/2 Teaspoon of Chili Powder (I like it somewhat spicy so I use 1/2 of a teaspoon)
  1. Place all the base ingredients besides the cilantro in a large bowl and mix.
  2. For the sauce, simply add all the sauce ingredients in blender and blend until smooth.
  3. Pour all over the vegetables in the large bowl and mix well.  You can leave the vegetables soaking in the bowl for a little bit and marinate in the sauce, about 10 minutes.
  4. Serve into two bowls, top with LOTS of cilantro and ENJOY! Xx




Cantaloupe Soup with Veg & Apples


A couple months ago I went to this amazing raw vegan restaurant in the city of DC called Elizabeth’s Gone Raw.  If you ever wind up in the area, it is a MUST.  They are only open on Fridays and have a set menu with 7 elegant courses.  It was really special and the flavor combinations are mind-blowing!  Anyway, one of there dishes was a cantaloupe soup that inspired me to create this recipe.  I love the flavors and all the different textures really makes it fun and enjoyable to eat.  It’s definitely a winner😉


  • 2 Carrots
  • 1 Cucumber
  • 1 Apple
  • 2 Carrots
  • 1 Cantaloupe
  • 1 Celery Stalk (optional)
  • 1 Handful of Kale Micro Sprouts
  1. Shred the carrots and place into a bowl.
  2. Using a veggie peeler, peel the cucumber into ribbons and roll each strip.  Next, chop the rest of the cucumber and place into the bowl.
  3. Using a spiralizer, spiralize the apple and place into the bowl.  You can also shred the apple if you don’t have a spiralizer.
  4. Juice the cantaloupe and if you want to give the soup a salty flavor, juice 1 stalk of celery.  Pour the juice through a strainer and add to the bowl as broth.
  5. Top with a handful of kale micro sprouts and ENJOY!! Xx





King Kale Juice & Skin Clearing Juice

King Kale 1 Bunch of Dinosaur Kale 1/2 Pineapple 1/2 Bunch of Parsley 1 Cucumber 4 Apples Lemon 3 Celery Stalks Juice all ingredients in the order above.  Once juiced, strain the liquid, and drink immediately.  If you have a slow juicer, you can refrigerate your juice up to 24 hours.  ENJOY!! Xx   Skin Clearing […]

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Veggie Stuffed Mini-Bell Peppers & Mushrooms


My Poppop, who it the cutest, most generous, sincere people I know, had a huge influence on me creating this dish.  Every holiday he spends endless hours scooping out mushrooms and stuffing them with sausage filling for our big Italian family.  If there were any extras, being able to score some frozen for later was […]

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Kale Salad with Cucumber Noodles and Mango Ginger Dressing


I’ve been getting so much delicious kale lately that I had to share this salad which I cannot stop making!  I love that there is so much diverse textures and flavors hence why I’ve been eating this one the reg.   It’s full of yummy, satisfying nutrition but I won’t bore you with a lengthy post […]

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Fruit Rainbow Tarts


Makes 10 Tarts Frosting 11 Medjool Dates (pitted) 1/2 Cup Filtered Water 2 Dashes of Cinnamon 1 Pinch of Vanilla 2-3 Tablespoons Carob (or cacao, whatever your preference is) Place all ingredients in a high speed blender and blend until smooth. Add frosting into a piping bag and set aside. Crust 1 Cup Raw Sprouted […]

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Watermelon Ginger Tonic


1 1/2 Mini Watermelons (chopped) 2 Thumbs of Ginger 2 Large Handfuls of Mint 1 Lime (peeled) 1 Cucumber (sliced) 7-10 Strawberries (cut in half) In a large high speed blender, add in the ginger, 1 handful of mint, lime and the chopped watermelon and blend until smooth.  If all the watermelon doesn’t all fit […]

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The Best Durian Ice Cream


Oh my goodness,  I can’t even with this one haha How amazing does this look!?  This is absolute durian heaven!❤  For those of you thinking, “What the heck is durian?”  Let me first explain my love affair with the King of Fruits. Several years ago, I went to an Asian Market (which is where you […]

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Kale Boats filled with Sweet White Corn and Heirloom Tomato Salsa


This is one perfect salsa that is sure to please everyone this summer!  My friend Jess came down to visiting me this weekend which was some much needed girl time!  We had an amazing time going to Poplar Spring Animal Sanctuary along with other fun activities like walking around the National Mall at night and  going the Dupont Circle Farmers Market […]

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Radiant Summer Fruit Cereal with Vanilla Mylk


Namaste Beloved Ones!  Quick post here, just had this for breakfast and had to share!  It totally hit the spot filling my body with hydration, nourishment, energy and delicious satisfaction❤  Making breakfast bowls are easy and you have an endless combinations to play around with.  I made some sweet vanilla banana mlyk to go along […]

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