Tag Archives: plant-based

Walnut Asparagus Pesto


Asparagus. It’s always been one of my favorite foods. I wait anxiously for Spring to bring Asparagus each year. This year, it seems like I’ve concocted endless variations of Asparagus Pesto. It’s a great way to pack a lot of necessary nutrients into a meal. I’ve totally been digging it with Brazil Nuts (another one of my favorite foods) but tonight, I had Walnuts readily available so I decided to give them a try. I did something very normal for me and put the Pesto on some roasted Sweet Potatoes. I put pretty much everything on Sweet Potatoes (yet another one of my favorite foods). But then, I did something totally weird and added some local Blueberries … and it was actually delicious. In addition, I added some of my super mild Beet juice-infused Kraut and some fresh Mint from the garden. All surprisingly delicious. My favorite part of cooking with local seasonal ingredients is that I get to try out and enjoy combinations that aren’t conventional to me or to what I observe to be much of the culinary world. I hope you enjoy these combinations too! 

This Asparagus Pesto could be used in any application in which you’d use Pesto. It’s generally mild, however, so using it with some sort of bread, cracker, pasta, or mild slightly Sweet vehicle would showcase it the best. 


2 C Roasted Asparagus

1/2 C Walnuts

1/4 C + 2 TBSP Extra Virgin Olive Oil 

2 Cloves Garlic 

2 TBSP Nutritional Yeast

1 TBSP Lemon Juice 

1 TBSP Preserved Lemon or Lemon Rind

Salt to taste


  1. Take 2 bunches (ab 3/4 lb) and cut them into pieces about 1-2in. Toss in 2 TBSP Olive Oil and roast in an oven at 400 degrees F for 10-12 minutes or until the Asparagus is starting to get soft but is still al dente. Allow Asparagus to cool.
  2. Place Walnuts into food processor alone and process for an 30 seconds, but not too fine. Chopping the nuts first allows for a nice texture overall, as the nuts tend to take more time than the Asparagus and if the Asparagus processes for too long, it become creamy (which, by the way is also delicious if that’s the sort of thing you’re into). 
  3. Add remaining ingredients and process until Asparagus starts to break down but still maintains some texture (for lack of a better term–is still kind of stringy … which tastes way better than it sounds!) 
  4. ENJOY however you choose! 

Thank you for checking out my blog. I hope you’ll also enjoy this recipe. Please feel free to let me know how it is if you give it a try as well as if the instructions are clear or could be clearer. 

🌿 Have a beautiful day 🌿

Cucumber Wraps & Kohlrabi Fritters: A Perfect Summer Meal!



I won’t lie … this was the most delicious dinner I’ve had this week. It’s Radish Kohlrabi Fritters dressed with Fresh Tahini and Chopped Cilantro. They’re paired with Cucumber Carrot Wraps. That might sound boring, but this is one of the least boring raw Carrot or Cucumber foods I’ve ever had. They’re truly delicious. Both the Cucumbers and the Carrots can be made ahead of time and stored for several days. They would also be good in many applications besides this one. And if I had an Avocado, I would DEFINITELY put a nice big slice on the inside. As for the Tahini … I LOVE Fresh Tahini and if you know me, you know I like to make the plate pretty and then douse everything in way more sauce once the photo session is over … so feel free to do the same. The components for this meal are as follows …

Radish Kohlrabi Fritters

1 C Black Radish, Shredded

3 C Kohlrabi Root, Shredded

1 C Shredded Purple Onion

½ C Garbanzo Flour

2 Flax Eggs*

3 Lg Cloves Garlic, Minced

1 TBSP Cumin Seeds, Toasted & Ground

1.5 TBSP Coriander Seeds, Toasted & Ground

1 TBSP Fennel Seeds, Toasted & Ground

½ tsp Ground Cloves

½ tsp Sea Salt

1 tsp Chipotle or Smoked Paprika

Place all ingredients except Chipotle into a medium size mixing bowl and mix well. If you haven’t toasted your own spices before, it is very easy. Place the spices in a hot saute pan (preferably cast iron). Once you hear them start to pop (usually after about 20 seconds), toss them in the pan or simply move the pan in a circular motion so that they move around. Form into balls or patties with 1 oz scoop. Sprinkle with Chipotle or Smoked Paprika (depending on whether or not you like heat … which I do). Bake at 375°F for 30 min. Makes about 25 Fritters.

*I make my Flax Eggs with 1 TBSP Flax Seeds and 2 TBSP Water and blend them in the blender.


Fresh Tahini

1 C Unhulled Sesame Seeds

1 ¼ C Water

1 TBSP Apple Cider Vinegar

½ tsp Salt

Place Sesame seeds in Water and allow to soak for at least 30 min. Place all ingredients in blender and blend until smooth and creamy. Add additional ingredients to flavor, if desired (i.e. Herbs, Spices, Preserved Lemon).


Pickled Cucumbers for Wrapping

1 Cucumber

1 Scallion

¼ C Rice Vinegar

¼ tsp Sea Salt

Slice Cucumber lengthwise thin on a mandolin and place in small mixing bowl. Slice Scallions thin and add to bowl. Add Vinegar and Salt and let sit for at least 20 min, tossing periodically. Fill with desired ingredients and sprinkle with toasted Unhulled Sesame Seeds.


Moroccan Shredded Carrots

2 C Carrots, Shredded Small

1.5 TBSP Ginger, Minced

2 Cloves Garlic, Minced

2 TBSP White Wine Vinegar

1 tsp Honey

1/2 tsp Sea Salt

Place Carrots, Ginger, Garlic and Salt in small mixing bowl. Wisk Vinegar and Honey together. Pour over remaining ingredients and allow mix together. Let sit for at least 20 min. Enjoy by themselves, in a salad or in a wrap.

ENJOY! And let m know what you think … Cheers!



Monday Morning Milkshake


Having the privilege to travel around and experience foods from so many different ecosystems, I’ve come to appreciate the ways in which recipes can be maintained with a bit of adaptation. Callaloo can be substituted for Spinach. Breadfruit can be substituted for Potatoes. Turnip Greens can be substituted for Mustard Greens. This recipe is no different. This is a Papaya Milkshake because that is what I happened to have available. But an equally delicious Milkshake could be made with Peaches or Mango. Additionally, Lemons, Limes and Sour Oranges can be used interchangeably. They’re all a bit different so the flavor will vary, but the sensibility will remain the same.

2 C Papaya, Mango or Peach

1/2 C Cashews – soaked overnight

Juice of 1 Lime, Lemon or Sour Orange

1 TBSP Maple Syrup

1/2 tsp Cardamom

1/2 tsp Nutmeg

1/2 tsp Cinnamon

Blend ingredients until smooth and creamy. Add ice to achieve desired temperature and texture. Enjoy! 

Like a Peanut Butter Cup Milk Shake (but healthy)


I have to tell you something. I discovered something this week … if you mix Hemp Seeds, Maca and Cacao, it tastes like chocolate and peanut butter 😱. It’s one of the better discoveries I’ve made recently and I can’t stop eating/drinking this delicious smoothie packed with vitamins, minerals and healthy fats. So, here’s how you make it …


1 C Water

2 Tbsp Hemp Seeds

1 Tbsp Raw Cacao Powder

1 Tbsp Maca Powder

1/4 tsp Pure Vanilla Extract

1/4 tsp Sea Salt

Place all ingredients into a blender and blend until smooth. Add ice to desired consistency. Personally, I like to add enough so that it’s thick like ice cream and I can eat it with a spoon. Regardless, you won’t regret making this delectable treat.