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Recipe Index

Breakfast Bowls, Smoothies and More

Açaï Breakfast Bowl Recipe (V)
Homemade Trader Joe’s Organic Toasted Coconut Granola (V) (GF)

Drinks (Kids-Friendly and Adult-Friendly)

Easy and Delicious Ginger Beer Recipe (V) (GF)
French Alpine Hot Cocoa Recipe (V) (GF)

Bread and Pastries

Easiest and Most Delicious French Baguette Ever (V)

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“It is not impermanence that makes us suffer. What makes us suffer is wanting things to be permanent, when they are not.”

My roots... ⛰

Guilt-free chocolate covered strawberry popsicles... is that even possible??? 🍓 🍓 You won’t believe how easy to make and nutritious these cream pops are. My girls and I decided to make them the other day because the sun is finally back in San Diego, and that summer is just around the corner so we felt like a nice cold treat would be more than welcome! And because we like to share the goodness we create, here is the recipe for ya! (Vegan + GF + no refined sugar + plant-based) Ingredients: 2 cups of fresh or frozen strawberries 4-5 of pitted Medjool dates 1/4 cup of coconut water 1/2 cup of coconut milk (the thick part) 1/4 tsp of vanilla extract 1/4 tsp of freshly squeezed lemon juice (optional) Add all the ingredients in a high-speed blender and purée until everything is blended. Pour in popsicle molds and place in freezer overnight Chocolate cover: 1 cup of dark chocolate chips 2 tsp of coconut oil Melt the dark chocolate and the coconut oil in a double-broiler. Remove from heat and set aside. Place your frozen popsicles on a lined baking sheet and keep in the freezer Get one popsicle at a time and work quickly to keep the popsicles from melting. Dip the top half of the popsicle into the melted chocolate making sure that the chocolate is well coated and re-place immediately on the baking sheet in the freezer. Repeat until all the popsicles are coated. Once you are done coating all the popsicles with the chocolate. Keep the popsicles in the freezer until the chocolate is completely harden. Et voilà! Try not to eat them all at once! Store the popsicles in a freezer-friendly container with parchment paper in between layers so they don’t stick to each other. Enjoy! 🍦

Water purifies the body. The desert purifies the soul...

“Time isn’t precious at all, because it is an illusion. What you perceive as precious is not time but the one point that is out of time: the Now. That is precious indeed. The more you are focused on time — past and future — the more you miss the Now, the most precious thing there is.” 💫

When your Mother’s Day smoothie bowl looks like a cake... 🎂 🍒1 frozen banana 🍒2 cups frozen peaches 🍒1 cup of frozen cherries 🍒1/2 cup of coconut milk 🍒1/2 tsp of vanilla extract 🍒1/2 tsp of lemon juice Blend in a high speed blender Toppings: 🍒Yellow pitaya (dragonfruit) 🍒Peaches 🍒Raspberries 🍒Coconut flakes Happy Mother’s Day to all the mamas out there! 💕🌸

In all things of nature, there is something of the marvelous 🌼 Happy weekend to all, take time to stop and look for the little wonders, they are everywhere...

She stood in the storm, and when the wind did not blow her way, she adjusted her sails...

Who else is obsessed with overnight oats? My kids have been going through end-of-year testing at school and I want to make sure they get the right nutrients to fuel their brains and bodies so they can perform well. This easy recipe for overnight oats is so simple and gets the job done! They love it and I love it too because it is so simple to make. And since it is prepared the night before, there is no hectic prep in the morning and the kids can enjoy a peaceful and mindful breakfast before heading out the door. Win-win! Here is the recipe: ⬇️ 🍓2 Tbsp of chia seeds 🍓1/2 cup of coconut milk (or any mylk) 🍓1/2 banana 🍓2 Tbsp of homemade blueberry jam 🍓Strawberries (fresh) 🍓Blueberries (fresh) 🍓Almond butter 🍓Coconut flakes Mix the chia seeds and the coconut milk in a jar and let sit in the fridge for about two hours (or overnight if you are making it for breakfast) Mash the banana and mix it with the oats/chia/mylk mixture. Add the strawberry jam on top. Add the strawberries, blueberries, coconut flakes and almond butter and enjoy!

Sometimes the bravest thing you can do is to never look back...

“The mind is like water. When it's turbulent, it's difficult to see. When it's calm, everything becomes clear.” 🌊 Happy Monday to all!

Remember those jackfruit tacos I posted about a while ago? Wouldn’t they be amazing for #CincodeMayo 🇲🇽 🎉 tomorrow?!!! Here is the recipe for you again! Jackfruit tacos! 🌮 yuuuuum! Jackfruit mix: 🌱2 cans of jackfruit (@traderjoes sells it) or fresh (found at Asian stores) 🌱1 red or orange bell pepper (sliced) 🌱1 Tbsp Oil (canola or your choice but neutral flavor) 🌱1 Yellow onion 🌱2 cloves of garlic 🌱1/2 cup of water 🌱Juice of one lime 🌱2 Tbsp of Taco seasoning (I make my own: 1 Tbsp of chili powder, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp of cayenne pepper, 1/4 tsp cumin, 1/4 tsp dried oregano, double or triple the measurements to make a batch that you can keep in a jar for future use) 🌮8 Taco shells (hard or soft, corn or flour) 🌱🌱🌱🌱 Garnish: I use diced tomatoes, thinly sliced red cabbage, guacamole or cut up avocados, shredded romaine lettuce, and salsa 🌱🌱🌱🌱 How to: cook the jackfruit, the sliced onion, the garlic and the bell pepper in the oil. Once soften, add the water, the taco seasoning and the lime juice. Cook for about 5 minutes on medium to low heat. Add salt to taste (careful if you use store-bought taco seasoning as it already contains some salt) Please two Tbsp of the jackfruit mix in the center of a taco shell and add the garnish. You can also add more lime juice and cut up cilantro if you like it. Et voilà! Totally plant-based and super tasty!

It’s Friday, time to go make stories for Monday...

I have a therapist, her name is nature... ⛰

Because it was raining all day yesterday and I needed some sweet comfort food, I made this delicious Apple Rustic Cake... 🍎 🍏 It hit the spot and was so easy and quick to make. Here is the recipe for ya: 🍎3/4 cup of apple sauce 🍏3 apples peeled and sliced 🍎1/2 cup of coconut flour 🍏1 cup of unbleached flour (if you want to replace it with a GF flour, make sure you respect the ratio) 🍎1 cup of plant-based milk (I used coconut milk) 🍏1/2 cup of agave syrup 🍎1 tsp of baking powder 🍏1/2 tsp of baking soda 🍎2 tsp of vanilla extract 🍏1 Tbsp of organic cane sugar Preheat oven to 350*F (175*C) Line a 8 inch baking pan with parchment paper or grease and flour Add applesauce, milk and sugar in a bowl and mix well. Add vanilla extract and both flours, as well as the baking powder and the baking soda to the mix. Mix well. Transfer mixture to the baking pan and add the pieces of apple to it. Sprinkle the sugar on top and bake in the oven for about 40 to 45 minutes. Insert a knife in the cake and if the blade is dry when you release it, the cake is baked. Remove from the oven and let cool before eating. Enjoy!

The best things are never things...

Latest harvest from my garden: French Sorrel, the herb that lives to give! Popular in Europe, it is not easy to find in conventional stores, but I found mine at a Farmers Market where this vendor sold seedlings of it. Seeds are highly available online (found a lot on @etsy) I planted mine last Fall and it has been growing really well and giving me beautiful and full leaves all winter. It is still being generous to our family as Spring rolls in, and the best part is that it is super easy to care for! French Sorrel has a surprising strong lemony kick, and is an excellent source of potassium and vitamins A, B, C, D, E and K. It is very popular in the South of France (where my family is from) and is often used raw as salad green or a fresh herb, or sautéed similarly to spinach. The young leaves are tender and mild, best for fresh eating, while larger leaves become sharp and bitter, best for cooked applications. Sorrel makes an excellent puree, for sauces or soup, and is the main ingredient in the French recipe for “soupe aux herbes.” It is also commonly used in savory tarts such as quiche. Let me know if you would be interested in trying some of my fave family recipes and I will be glad to put together some recipes posts for you... 🌱🌱

My ocean lover smoothie bowl... 🐬 🌊 who else is obsessed with the ocean? 🌊 1 frozen banana 🌊 1 cup of frozen blueberries 🌊 1.5 tsp of blue butterfly pea powder 🌊 1/2 cup of coconut milk Blend ingredients in a high speed blender Toppings: 🐬 Blueberries 🐬 Coconut flakes 🐬 Watermelon 🐬 Dragon fruit

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