45 minutes


1 cup quinoa

2 cups water

1 sweet potato, boiled

1 ripe avocado, mashed

1 tsp sea salt



Cook quinoa according to instructions. Once cooked, at a pinch of sea salt. At the same time, boil or steam a sweet potato (about 30 min) and let both the quinoa and potato cool. Mash an avocado and add a little sea salt. 

Place the nori seawees on a bamboo sushi mat (or a regular clean surface will work too) and add about 3 tbsp of the quinoa, 2 tbsp of the sweet potato mash, and 2 tsp mashed avocado. You can add more or less of each ingredient.

Roll into a hand roll of sushi. Serve with tamari or soy. 

Serves 20 (small portions)



4 cups black sticky rice (if you can't find sticky rice, regular black rice is fine)

4 cups water

2 cups coconut milk

3/4 cup coconut sugar

1 tsp salt

4 ripe mangoes, peeled and cut into thick slices or chopped

1 tbsp black sesame seeds



Wash the black rice under cold water and add to large pot. Add 2 cups water and bring to a boil. Reduce heat and simmer for about 15 minutes or according to the box's instructions. While the rice is cooking, mix together 1.5 cups coconut milk, coconut sugar and salt and bring to a boil. Set aside to cool.

After the black rice is cooked, pour in the coconut sauce and stir together. Put the sticky rice in a serving dish and top with mangoes and remained of the coconut sauce. Sprinkle with black sesame seeds. 

15 minutes

Everyone loves toasts; especially these days as avocado toast is just as popular and desired on every menu like a green juice. A great appetizer to serve when you have a dinner party and want to serve something light, healthy and easy to make. I made a few different kinds and they were eaten before I was able to take all of the photos! I will post the recipes anyways.


Avocado Toast:


1 organic French baguette (or you could use any bread you like)

2-3 ripe organic avocados

2 lemons

2 pinches of sea salt

1 tbsp extra virgin olive oil

1 bunch of asparagus

Black truffle oil


Goat Cheese Toast


1 organic French baguette (or you could use any bread you like)

1 log of Goat Cheese

1tbsp extra virgin olive oil 

2 pinches of seal salt

1 bunch of asparagus

Black truffle oil


And for the other goat cheese toasts I added ripe persimmons as a topping.



Preheat the oven to 350. Cover the asparagus in sea salt and truffle oil and roast for about 20 minutes. Mash the avocado and add the olive oil and sea salt. Spread the mash over the toasts and top with the head of the asparagus. For the goat cheese toasts, spread the cheese and asparagus, or the cheese and the persimmons. 



We have been on a squash and sweet potato kick for the past few months as root vegetables are at their peak! Delicata squash is super sweet and just so delicious, sometimes we boil one, top it with some coconut oil and that's what we have for dinner. I roasted these with hazelnuts to add some crunch and they were gone pretty fast.



2 delicata squash

1/2 cup hazelnuts

Pinch of sea salt

1 tbsp organic maple syrup 

2 tbsp organic coconut oil



Preheat the oven to 425 degrees. Slice the delicata squash in half and scoop out the seeds. Slice the squash thin, about 1/4 inch thick. Place hazelnuts and squash on a baking sheet and drizzle with coconut oil, sea salt, and maple syrup and roast for 15 minutes and then mix. Bake for another 25-30 minutes until golden brown. 


Serves 5 



1 lb mixed mushrooms

1 cup chopped raw hazelnuts

1 onion, chopped

1 tsp sea salt

1 tsp black pepper

1 tsp garlic powder

1/2 chopped parsley

10 medjool dates, pitted and chopped

4 tbsp extra virgin olive oil

2 tbsp lemon juice

3 tbsp balsamic vinegar 



Chop the mushrooms, hazelnuts, parsley and dates. Heat a large skillet and add the olive oil and onions, cook until brown. Add the mushrooms, dates, hazelnuts, salt, pepper, garlic powder, lemon juice, and balsamic on medium high heat. Reduce heat and simmer for about 30 minutes, until all the flavors are combined. Top with parsley and serve. 


Serves 10



8 sweet potatoes

5 tbsp extra virgin olive oil

1/2 cup chopped hazelnuts

1/2 cup chopped almonds

1/4 cup sesame seeds

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1 tsp sea salt

1 tsp cayenne pepper

1 tsp ground cumin

1 tsp ground turmeric 

1 tsp ground cinnamon

1 tsp ground ginger powder

3/4 cup tahini sauce (http://bit.ly/170nihb)



Preheat the oven to 350F. Chop the sweet potatoes into 1/3" thick pieces, the hazelnuts and almonds. In a large baking dish, place the potatoes, nuts and seeds. Add the salt, pepper, cumin, turmeric, cinnamon and ginger and drizzle with olive oil. Bake for 35 minutes. Raise the heat to 500F and bake for another 15 minutes, until the sweet potatoes are crisp! Cover in tahini sauce and serve.

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