pomegranate guac

who doesn't love a good bowl of guacamole? whether it's a holiday party, taco night or happy hour, guac is a no-brainer must-have/must-order... especially for vegans! but i'm also particular about how i like my guacamole. i love spicy food so the more flavor, zing and zang - the better! this recipe is a favorite of mine. it was a hit the first time i made it at the Christmas party that my old roommzie, jodi and I had for our friends! in general, i love using pomegranate seeds in recipes around the holidays - so tasty and festive! besides that, they're a wonderful antioxidant a great source of great vitamin c, b-complex, vitamin k and calcium, copper, manganese and potassium, woo-hoo! if you seed them yourself, don't wear white: it's a messy process! guac starts with ripe avocados - so plan ahead, you may need a day or two for avo perfection. try storing them in a bag or dark place to speed it up. now that i'm living in santa barbara california, i lovvvvve going to the farmer's market each saturday and scooping up local and delicious avocados from cindy: 4 for $1!

pomegranate guac 
3-4 ripe avocados
1-2 minced garlic cloves

1 minced jalapeño 

1/2 cup chopped onion

1 cup chopped tomatoes

3/4 cup pomegranate seeds

handful chopped cilantro

1/2 squeezed lime

dash of himalayan pink salt

use a fork to mash avocados and combine ingredients. serve with your choice of tortilla chips, pita chips, naan wedges, or if you're eating raw: serve with slices of cucumbers and/or carrot and celery sticks.
prepare, share and enjoyyyy!

kale chips

"eat more kale." that's my life mission and advice for others. this motto was printed across a t-shirt that my sister gave to me a few years ago (she knows me well), thanks, seester. kale is the shiiiiiiit. it's the most nutrient dense food on the plant loaded with minerals, vitamins, fiber and amino acids as well as important antioxidants that reduce inflammation and can prevent cancer. bonus: per calorie, kale has more iron than beef. yep, i'm saying goodbye to my iron deficiency this year. for those of you who have savory/salty cravings, these kale chips are a great go-to snack not to mention they're super easy to whip up!

kale chips
1-2 bunches of kale*
1 tbsp olive oil
1 tbsp sesame oil2 tbsp lemon juice
zest of 1 orange
sprinkle nutritional yeast


pre-heat oven to 350F. line baking sheet with parchment paper. wash kale, remove stems and cut into smaller bit size leaves. combine all ingredients in large bowl and massage (yes, massage) the oils, zest and nutritional yeast into the kale. bake for 10-20 minutes until kale leaves are paper-thin crackly. you want them crispy but not brown or burnt. remove from oven, sprinkle with himalayan pink salt or more nutritional yeast (for a great nutty/cheesy flavor) and enjoy!


*there are many types of kale but for these chips, I recommend the most common, curly kale that you'll find in most food markets. another favorite is lacinato or "dinosaur kale" it's a darker leaf therefore it's more dense in nutrients but the leaves tend to be tougher.

banana chia seed pudding

if you're like me, you like all things sweet but i've never been a huge fan of pudding, my whole life. it's made with dairy and some claim to be "fat free" or "sugar free" but we're smarter than that. when food is proclaimed FF or SF, we get substitutes and they're typically not good for you subsitutes: chemically formed, artificial sweeteners. no bueno. so, we know not to touch any of the following: acesulfame potassium (sweet one/sunsett), aspartame (equal/nutrasweet), neotame, saccharin (sweet'n'low), and sucralose (spenda). okay, now back to my version of a delicious, raw vegan pudding! the banana acts as a natural sweetener and it's not overpowering. for those of you who aren't on the chia seed bandwagon yet - what are you waiting for? chia seeds are rich in omega-3's, protein, fiber and essential minerals ( like calcium and potassium). personally, i have chia seeds on a daily basis - i throw a small handful in my jar 'o water while i'm at work. they eventually expand and fall and float near the bottom. it kinda looks like you're drinking tadpoles as someone in the office once asked me. so, in the end, you'll have a very decadent, deliciousness dessert. wanna keep it classy? serve in martini glasses!

banana chia seed pudding
1/2 cup chia seeds
1 cup cashews
1 cup water
1 cup mashed banana
1/2 cup agave nectar
1 tbsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla


plan ahead: you'll need to soak the cashews for 1-2 hours before preparation. this releases the enzyme inhibitors. it's good to soak all nuts and seeds to obtain the most amount of nutrients possible. trust me, i get the strangest looks of skepticism when i tell people to "soak your nuts." karyn calabrese, a raw vegan guru in chicago wrote a book about it! once the cashews are done soaking, blend all ingredients in a high-speed blender or food processor until smooth and creamy. pour the cashew cream over chia seeds, stir and allow to soak for at least 30 minutes up to 2 hours until the chia seeds becomes a tapioca consistency. top off with whatever you fancy: raw cacao nibs, banana slice, fresh fruit, nuts or seeds. 


smile and enjoy!