Sweet Potato and Mushroom tacos with Cashew lime-cilantro sour cream 


Looking back on when I used to eat a ton of meat and cheese, I remember thinking how hard it would be to cut these out but after eating meals like the one I made shown below; I don't miss those meals at all! There are some crazy statistics about cutting out meat and cheese even once a week.                                                               •If everyone went vegetarian just for one day, the US would SAVE:
-100 billion gallons of water, enough to supply all the homes in New England for almost 4 months
-1.5 billion pounds of crops otherwise fed to livestock, enough to feed the state of New Mexico for more than a year.  (source: physicist Noam Mohr, New York University Polytechnic Institute.)

So behold, an easy and tasty way to help the Earth and its species re-coop! My best friend Sara (who is an amazing Nutrition Consultant and Eating Psychology coach) and I made this amazing dish and now every time we visit each other, we HAVE to make them.

First and most importantly, this meal is earth sustainable. All organic and/or farmers market vegetables, with home made cashew sour cream (Cashews are very resource extensive but I consciously use them, meaning not regularly).  Second, this is packed with nutrients! Amongst them are B-vitamins, iron, selenium, protein, Vitamin C and so much more.

The above photo was everything needed for these tasty tacos, including the amazing cashew cilantro lime sour cream. 

INGREDIENTS for tacos (serves 2):
1-2 medium sized sweet potatoes diced in cubes
2 big handfuls spinach
2 1/2 cups diced mushrooms
Spices you desire (I used Chile powder, salt, pepper, paprika, garlic)
Olive oil
1 lime (for garnish)
1 medium sized red onion chopped in strips
Maseca corn flour (can find anywhere and comes in recyclable paper sack and lasts forever!)
INGREDIENTS for cashew cilantro lime sour cream:
1 cup of soaked raw cashews (soak 6+ hours with pinch of salt)
1 cup cilantro
juice from 2 limes
salt, garlic powder cayenne to taste
DIRECTIONS for sour cream:
1. Throw in all ingredients in food processor until creamy. If too thick, add water.

DIRECTIONS for tacos:
1. After seasoning and olive oil, pop sweet potato cubes in oven on 375 degrees for 30 minutes or until soft and outsides are brown and crispy.
2. While sweet potatoes are in oven, caramelize onions and mushrooms with oil and spices (either in separate or same skillet). For convenience, when almost done, throw in spinach until lightly wilted or lightly sauté in separate skillet.
3. Throw in squeezed lime, soaked cashews, salt, and cilantro in food processor until creamy and fluffy
4. Read directions for Maseca on side of bag (mix water, salt and flour and roll out into tortilla rounds) Put rounds on pan about 5 minutes each side on medium heat.

(In short terms: sauté everything, throw potatoes in oven, make cream and roll out tortillas and grill in pan!)

Throw it all on top of tortillas and squeeze your garnish lime all over and enjoy!!! YUMMMMMMM

What can you do with leftover veggie fibers from juicing?

Every time I make a juice I get a bit bummed about the leftover fibers that I have to compost. I just feel like there must be a way to save some of it since there are still benefits to what I am getting rid of. During my juice cleanse i decided to take a huge portion of my fibers and make something into them. I definitely didn't want to taste the dry fibers so there must be a way to mask it, and still in a healthy way.

So I made the best asian veggie balls EVER!!!! Shared this will all my room mates and they were equally obsessed.

-2 cups of leftover juice fiber
-3/4 cup oat flour ( I used gf oats and blended them til flour consistency)
-No measurements with spices/sauces but I mixed in to my liking:
-paprika -garlic -sea salt -basil -cayenne
-coconut amines -tamari -sweet cooking rice wine

You do not have to follow this exact recipe, it really is just what flavor you want the veggie balls to taste like! Get creative. The fiber has a good way of being bland so the flavor depends on what spices you are craving!

1. Mix together leftover veggie fiber, spices, and sauces
2. Roll into small balls
3. Add nice amount of coconut oil, butter, or olive oil to pan
4. Put the veggie balls into pan on a bit higher medium heat.
5. Flip them every 3 minutes or so. Sides should be a nice brown color and crispy texture.
6. Put them over rice noodles or steamed rice and eat as is or with peanut sauce, soy sauce etc…

Ethiopian Mesir Wat & Tikel Gomen

Mesir Wat lentil stew and Tikel Gomen cabbage dish! My all time favorite dishes to make and to eat. Both of these are vegan and gluten free and has so much flavor!

MESIR WAT lentil stew

2 cups lentils
1 yellow onion (minced or finely chopped)
4 garlic cloves (minced)
2 tbspns olive oil
4 cups water
3 tbspns Berbere spice mix (I got in bulk)
1 tbspn fresh or powdered ginger
1/2 cup tomato puree ( I didn't use this but authentically it can be added)


1. In big pot put olive oil, minced garlic and minced onion on medium til aromas release and onions become lightly transparent.
2. Add spices and stir well and let simmer for a couple minutes. (If using tomato puree add that)
3. Add water and let boil.
4. Add lentils and let simmer til ready; about 40 minutes until soft.


TIKEL GOMEN cabbage and potato dish


1/3 cup olive oil
1 onion thinly sliced
1 head of cabbage ( I used purple cabbage)
5 potatoes (small cubes)
1 tsp tumeric
1 tsp cumin
1/2 tsp paprika
1/2 tspn ground ginger
Salt/pepper to taste


1. In big pot add olive oil and onion. Caramelize onion slightly.
2. Add spices, cabbage, potatoes. Stir until all well combined.
3. Turn on low and let all cook together with lid on for 30 minutes or until all soft.

4. Should melt in your mouth. Soooo good. ENJOY!

Rosemary parsnip and white bean soup

Another easy and earth sustainable recipe! So yummy and perfect as a side soup or filling enough as a main course. A dense, warm, and perfectly balanced recipe. I got this recipe and tweaked only slightly from Yummybeet!

4-5 Parsnips cut into 1 inch pieces
1 medium sized onion (cut into large pieces pieces)
5 garlic cloves
2 cups of cooked white beans
1 tbspn of rosemary (dried or fresh)
salt/pepper/lemon to taste
6 cups vegetable stock or water
1/4 cup pepitas to garnish (toast on pan with balsamic, olive oil and salt til golden brown and crispy for about 5 minutes on medium)

1. Preheat oven to 400 degrees.
2. Spread your cut parsnips, onions and garlic on a baking pan and season/toss with olive oil, rosemary, 
salt and pepper.
3. Roast for about an hour until golden and soft, occasionally turning them all. Take out of oven and let cool.
4. In two batches take cooled down roasted items and mix in blender or food processor with lemon juice, white beans, and veggie stock til smooth.
5. Transfer to big pot and let simmer til warm and ready.
6. Serve and garnish with roasted pepitas, olive oil and grape balsamic. YUM!

Roasted Trio veggies with cilantro lime rice

Easiest recipe of all! So satisfying and flavorful and you don't need unnecessary packaged condiments! The veggies are local and/or organic and I got the rice and spices in bulk!

Ingredients for TRIO:
1 sweet potato (cubes)
2 beets or 5 baby beets (cubes)
2 big carrots
1. Preheat oven to 375 degrees.
2. After making carrots, sweet potatoes, and beets into equal sized cubes; toss in olive oil, rosemary, salt and pepper or any spices you like (cumin, paprika etc…)
3. Put on baking sheet and roast in oven for 40-45 minutes or until golden and soft.

Ingredients for cilantro-lime rice:

1 cup rice (or amount to your liking)

small handful of chopped cilantro
1-2 tblspns of olive oil or butter
2 cups water
1 lime wedge
1 garlic clove (minced)
salt to taste
1. Put olive oil, jalapeño slices and minced garlic cloves on pan on medium heat and let aromas release

2. When garlic slightly browns, throw in rice and toss every now and then for 5 minutes until rice is golden and semi transparent. Add salt and any spice you want while rice is cooking (cumin, etc…)
3. Stir in water and bring to boil.
4. Reduce heat to low and cover for 20-25 minutes.
5. When rice is done, stir in chopped cilantro and squeeze lime wedge.

Prepare simultaneously and when both done, serve on plate and season if need be, garnish with fresh jalapeño slices and cilantro. YUM, Enjoy!


Black bean and beet burgers with sweet potato fries

How does your life relate to global warming?  Do you know what our most significant interaction with the environment is? Hint: Every one must do it in order to survive. That is right…Eat!
Everything you choose to feed yourself with is a direct demand to the environment of what it needs to produce. So when it comes to global warming in the kitchen, it isn't a hard problem to solve! It's you.                                    
 I'm going to show you some amazing recipes and of how just a few bulk items and sticking to seasonal and regional produce goes a long way; not just for your wallet or your body, but for the planet. By adjusting a few foods you eat and saying no to single use packaging, you can change the course of the future. Your plates, bowls, and tummies will be filled with sustainability and joy!
 All of my ingredients are sustainably sourced bulk and organic/ local fresh produce.

Black bean and beet burgers with sweet potato fries.


-1 cup cooked black beans
-1 cup cooked chickpeas
-1 cup cooked white rice
3/4 cup steamed and diced beets
-1/4 cup rolled oats (or more if consistency is runny) (make into oat flour in blender)
-1 small red onion
-2 garlic cloves minced
-To taste: cumin, salt, pepper, paprika, lemon (any other spices you want!)
What to do
1. Blend all ingredients in blender or food processor til preferred consistency ( I liked it chunky)
2. Pop in refrigerator for an hour or more
3. Make into round patties and pop them on pan or grill on medium with butter or coconut oil (estimated 5 min each side)
4. Dress them up with:
-avocado slices
-ketchup(homemade would be bomb)
-mayo (cashew mayo if vegan)

-1 or 2 sweet potatoes sliced 1/2 inch thick
-salt/pepper/rosemary to taste
-olive oil
What to do
1. Preheat oven to 400 degrees. 
2. Align sweet potatoes next to each other on baking sheet, not overlapping.
3. Drizzle with spices and olive oil. 
4. Bake for 40 minutes or until crisp, turning fries over 20 minutes in.
5. YUM!