Asian Turkey Lettuce Wraps



1 tablespoon olive oil

1 carrot (grated)

1 zucchini (grated)

1 onion (thinly sliced)

2 tablespoons garlic (minced)

1 teaspoon ginger

1 pound ground turkey

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 tablespoons soy sauce

1 pack mushrooms (~1 cup)

Micro greens

2 green onions plus more for garnishing




Salt and pepper to taste


  1. Grate the zucchini and carrots.
  2. Sauté the onions, zucchini, carrots, ginger, and garlic together.
  3. Once the onions turn golden add the ground turkey.
  4. Mix in the rice vinegar, sesame oil, and soy sauce. Cook until the turkey is browned.
  5. Add the cup of mushrooms and continue to stir. Once the mushrooms are soft (around 4 minutes) add the green onions and micro greens.
  6. Place the mixture in the lettuce cups and add your toppings.

Roasted Root Vegetable Galette


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Modified Savory Tart Dough from Williams-Sonoma.

2 cups flour

½ teaspoon sugar

12 tablespoons butter

7-8 tablespoons cold water

Pinch of salt

I also added a 1/4th cup of Parmesan cheese to make it extra delicious for the holidays.


Olive oil

½ teaspoon thyme

2 sweet potatoes

3 beets

2 turnips

2 parsnips

5-6 carrots

1/4th cup goat cheese (optional)

1 egg

Salt and pepper to taste


1 ½ teaspoon Dijon mustard

1 tablespoon white wine vinegar

1 tablespoon olive oil

½ teaspoon sugar

Salt and pepper to taste

This recipe requires a bit of prep but you can make the dough and glaze a day or two before. It’s a perfect winter recipe that will impress your friends and family. Not to mention it’s delicious!


  1. Combine the flour, sugar, and salt. Stir in the butter and water. Mix the dough until it comes together. I used my hands. Put it in the refrigerator for at least an hour.
  2. Cut the vegetables into squares then toss with olive oil and thyme. Roast at 400ºF for 30-35 minutes.
  3. Roll the dough into a circle then place the vegetable mixture in the center.
  4. Mix the glaze with an egg then pour it over the vegetables.
  5. Sprinkle the goat cheese on top.
  6. Fold over the edges of the dough.
  7. Cook at 375ºF for 35-40 minutes, until the crust is golden.

Easy Veggie Sides

Honey Glazed Carrots

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10 carrots

1/4th cup honey (I like to use maple syrup)

juice of 1 lemon

1 teaspoon thyme

olive oil

salt and pepper to taste

Cut the carrots into thin rectangular slices (about 2 inches). Mix the rest of the ingredients together and pour on top. Roast at 400ºF for 20-25 minutes.

Braised Radishes


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1 pound radishes (trimmed)

1/4th cup chicken stock

1 tablespoon balsamic vinegar

1 teaspoon sugar


salt and pepper to taste

Sauté the radishes briefly in the butter. Add the rest of the ingredients and cover the pan. Cook until tender.

Roasted Curry Cauliflower

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1 cauliflower

1 teaspoon curry powder

½ teaspoon ginger

½ teaspoon garlic

olive oil

salt and pepper to taste

Cut the cauliflower into small pieces. Place on a well-oiled pan. Sprinkle the spices on top. Roast at 380ºF for 30 minutes.

Vegetable Paella

Vegetable Paella


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Fun fact: Saffron is the most expensive spice in the world. This little container costs $10!IMG_2478 IMG_2481 IMG_2482 IMG_2497 IMG_2502


1/2 cup water

1/4th teaspoon saffron threads

1/8th turmeric

2 bell peppers

1 onion

1 tablespoon olive oil

1 tablespoon fresh garlic

2-3 carrots

3/4th cup artichoke hearts (canned 6.5 oz)

1 1/2 cup arborio rice

3 cups chicken or vegetable stock

2 1/2 cups chard (or other leafy green)

1 cup tomatoes

1 can chickpeas or kidney beans

1 cup frozen peas



  1. Bring water to boil and add saffron.
  2. Simmer for 5-7 minutes.
  3. Sauté veggies.
  4. Add rice then vegetable broth.
  5. Cool rice for 10 minutes then add chard and tomatoes.
  6. When rice is fully cooked add the beans and peas.
  7. Cook until the water is absorbed.
  8. Squeeze lemon juice on top.

Thai Coconut Red Curry

Thai Coconut Red Curry

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1 cup jasmine rice

1 onion

1 bell pepper

1 teaspoon fresh garlic

1 teaspoon fresh ginger

2-3 tablespoons red curry paste

1 can coconut milk light

1/4th cup coconut cream

1/4th cup chicken broth (or 1/4th cup coconut milk)

3 carrots

1 pound tofu or chicken

1 cup frozen peas

3 green onions

1-2 tablespoon soy sauce or tamari sauce

Handful of leafy greens (optional—I used baby broccoli)

Cilantro for garnishing

Pinch of chili flakes


  1. Wash and cook rice with 1 ½ cup water.
  2. Sauté onion, bell pepper, garlic, ginger, and curry paste.
  3. Once onions are soft add the coconut milk, coconut cream, and chicken broth.
  4. Add carrots, tofu, leafy greens, frozen peas, green onions, and soy sauce.
  5. Sprinkle cilantro and chili flakes on top.

Cauliflower Corn Chowder

Cauliflower Corn Chowder 

My mom found this recipe in Follow Your Heart’s Vegetarian Soup Cookbook. Throughout the years we changed and substituted different ingredients. This is my dairy-free adaptation of the soup.


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5 c. water

2 potatoes (diced)

1 large onion (diced)

2 c corn (fresh, frozen, or canned – I’ve used all three)

2-3 stalks celery

1/4 head cabbage (thinly sliced, I used purple cabbage but any kind is fine)

1 large head cauliflower (dice the core, reserve the florets)

4 Tbs butter

2 tsp basil

1/4 c. minced fresh parsley (I often omit this)

2 Tbs Spike

2 tsp. granulated garlic

1 tsp dill weed

1 c coconut cream from can

1/2 c soy milk or milk

1 Tbs nutritional yeast flakes

2 Tbs. dried chives

sea salt or more Spike, to taste

To make the traditional dairy version use sour cream instead of coconut cream and add ½ block of cream cheese. Blend together sour cream, cream cheese, and milk. Mix into the soup.


1. In your largest soup pot bring to a boil: water, the diced potatoes, onion, 1 cup corn, celery, cabbage, the cauliflower core, butter, and basil. Cook for 1/2 hour or until potatoes begin to dissolve.

2. Add remaining corn, potatoes, parsley, Spike, garlic, and dill weed. Simmer about ten minutes, stirring occasionally.

3. Add reserved cauliflower florets and cook another ten minutes, until they are tender but chewy (almost like clams).

4. Add coconut cream and soymilk. Add the nutritional yeast and chives. Heat gently without boiling.

Zesty Coconut Slaw

Zesty Coconut Slaw + Lime Coconut Dressing 

Make it for a party appetizer and eat the leftovers the next day. The slaw will last in the fridge for 2-3 days.


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  • 1/2 head purple cabbage
  • 1/2 head regular cabbage
  • 4 green onions
  • 1/4th cup cilantro (plus more for garnishing)
  • 1/2 cup coconut shreds
  • 1/2 cup almond sheds
  • 1 tablespoon sesame seeds
  • 1 teaspoon lime zest
  • Juice of 1 lime


  1. Toast almonds and coconut shreds on the stove for a few minutes.
  2. Cut the cabbage into thin slices.
  3. Combine all the ingredients and toss with the dressing.


  • Juice and zest of 1 lime
  • 1/4th cup coconut cream (from a can)
  • 1 tablespoon olive oil
  • Pinch of salt
  • Pinch of chili flakes
  • Cilantro

Sweet & Sour Rice Noodles with Collard Greens

Sweet & Sour Rice Noodles with Collard Greens

This is an extremely easy recipe to throw together. Rice noodles cook in 1-2 minutes and are healthier than regular whole-grain pasta. The sweet and sour sauce masks the flavor of the greens so even my little brother (who’s 7) enjoyed these noodles.

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  • 1 pack of rice noodles (I used Trader Joe’s Fresh Rice Noodles)
  • 1 bunch of collard greens
  • olive oil

Boil water and cook noodles for 1-2 minutes. Do not overcook, otherwise the noodles will get mushy and stick together. Sauté the greens until wilted. Combine the greens with the noodles.

Sweet & Sour Sauce:

  • 1 tablespoon red wine vinegar
  • 1 teaspoon brown sugar
  • 1 teaspoon honey
  • 1 tablespoon tamari sauce
  • ½ teaspoon ginger (fresh or powder)
  • Chili flakes (optional)

Combine ingredients and pour over the noodles. Sprinkle chili flakes on top.

“Cheesy” Roasted Broccoli

“Cheesy” Roasted Broccoli 

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1 Broccoli (including stems)

2 tablespoons olive oil

1 tablespoon almond meal

2 tablespoon shaved almonds

2 tablespoons nutritional yeast

Salt and pepper to taste


Sprinkle ingredients over broccoli. Roast at 380º for 20-25 minutes.

Healthy Restaurants

Healthy Restaurants 

A few of my favorite healthy/organic/farm-to-table restaurants.

Au Lac (Fountain Valley and Downtown LA)


“Cream cheese” and flaxseed crackers with dehydrated onions


Steamed jicama rolls with peanut sauce


Curried rice


The tiRAWmisu

They specialize in Vietnamese/Chinese raw food but also have vegan and vegetarian options. The atmosphere does not match the price of the food; however, the eloquently prepared raw entrées belie the cheesy Chinese décor. The servers are very attentive. Our waitress gave us extra peanut sauce for our leftovers. They serve free filtered alkaline water (at Pressed Juicery it’s $2.50 a bottle). I recommend the steamed jicama rolls with peanut sauce, “cream cheese” and flaxseed crackers, curried rice, kelp noodles chow mein, and the tiRAWmisu. (5 taste, 4 atmosphere, 5 service)

Café Gratitude (Larchmont, Downtown, and Venice) 100% organic plant-based cuisine. Sister restaurant to Gracias Madre. The dishes range from Indian curry to pesto kelp noodles. I ordered the “Fabulous,” raw lasagna with squash blossoms and Brazil nut Parmesan. The vibrant colors in the dishes make them look more like art than food. They offer everything a vegan could wish for—cashew nacho cheese, pumpkin seed pesto, and tiramisu with coconut cashew cream. It is a vegan/vegetarians dream come true but carnivores will love this restaurant too. The freshness and creativity of the food make up for the lack of meat. (5 taste, 5 atmosphere, 5 service)

True Foods (Newport and Santa Monica)

Salmon Dip (not on the menu anymore)

Salmon Dip (not on the menu anymore)

Veggie Crudités

Veggie Crudités

Veggie egg white omelette and Kale-Aid

Veggie egg white omelette and Kale-Aid

Watermelon sorbet

Watermelon sorbet

Lemon Pie with coconut cream and strawberries (summer seasonal dessert)

Lemon Pie with coconut cream and strawberries (summer seasonal dessert)

My all time favorite restaurant. They offer vegan, vegetarian, and gluten- free dishes as well as sustainable organic meat. Their menu changes seasonally to serve the freshest ingredients but some of my staples are the caramelized onion tart, spaghetti squash casserole, and the flourless chocolate cake. (5 taste, 5 atmosphere, 5 service)

Malibu Farm (Malibu Pier)

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Egg sandwich

Egg sandwich

Seasoned eggs and veggies

Seasoned eggs and veggies

I went to the cafe at the end of the pier but they also have a restaurant. The dishes are locally sourced and organic. I got the egg vegetable plate (that comes with potatoes and whole wheat toast) and my friend got the egg sandwich. Large servings for the price and quality. Everything was delicious. You order inside at the front then find a table.  They offer indoor and outdoor seating. We enjoyed sitting outside and watching the paddle boarders. Very fast service. (5 taste, 5 atmosphere, 5 service)

Kreation (Santa Monica) 100% organic Middle Eastern cuisine. They offer an array of brunch dishes, tapas, desserts, and juices. I think their tapas are the best items on the menu. I recommend the ash soup, the eggplant dip, and the hummus. The soup is extremely hearty filled with veggies, beans, quinoa, and a dollop of yogurt. For breakfast I recommend the oatmeal almond pancakes and the Mediterranean plate. The pancakes are filling but do not feel unhealthy (check check out my pancake recipe here). (4 taste, 5 atmosphere, 5 service)

Euphoria loves Rawvolution (Santa Monica)  Raw, organic, vegan. Stop in for a quick and healthy snack like the lentil chili or bok choy salad. They also have delicious raw desserts. They list all their ingredients on their website(3 taste, 4 atmosphere, 5 service)

Old Vine Café (Costa Mesa)


Quinoa and vegetables

Italian-inspired café located at the Camp. Elegant and refined but casual. Large selection of wine. Recommend: Quinoa and vegetables and pulled pork panini. (4 taste, 4 atmosphere, 5 service)

Urth Caffé (Beverley Hills and Santa Monica)

Spanish Latte and Thai Tea Latte

Spanish Latte and Thai Tea Latte

With multiple locations all over LA, Urth has become a staple restaurant for LA foodies. They specialize in organic coffees and breakfast items. I prefer their tea lattes though. My favorite is the Thai Latte. It tastes like a hot version of a Thai Iced tea. My favorite breakfast dish is the salmon and eggs served with brioche and arugula. My mom’s favorite is the beef hash and the eggs verde. You cannot go wrong here. (5 taste, 5 atmosphere, 4 service)