Creamy Cauliflower Soup

What you need
• Cauliflower
• Coconut oil
• Homemade broth
• Raw cashews
• Onion, chopped
• Garlic, chopped
• Himalayan salt, to taste
• Freshly ground pepper
• Seasonings of choice (I sprinkled a little but of cumin, coriander, and cinnamon in mine)

What you do
Sautée cauliflower in coconut oil on medium heat in a pot. After about 2 minutes, throw in the garlic and onion. Sautée for another minute. Add broth and bring to a rolling boil. Transfer ingredients to your blender and add your seasonings, cashews, and more coconut oil. Blend until you get your desired consistency. Serve hot. (I garnish with a sprinkling of paprika and a sprig of parsley.)

How do you make cauliflower soup? Which seasonings did you use?

Sweet Fennel Salad Dressing

What you need
• Fennel, finely chopped
• Anise, ground
• Mint, finely chopped
• White wine vinegar
• Olive oil
• Fresh lemon juice
• Honey
• Himalayan salt

What you do
Whisk together all ingredients and pour into a decanter. Refrigerate for at least 2 hours before serving.

This is the salad I made with this dressing:
• Romaine lettuce, chopped
• Red cabbage, finely chopped
• Yellow tomato, diced
• Red onion, thinly sliced
• Raw cashews, crushed
• Carrots, julienned
• Persimmons, diced

Share your favorite dressing recipe!

The Falafel Experiment

Today I made falafel for the first time. It came out ridiculously delicious! Allow me to share with you how I made it…

• Garbanzo Beans (not from a can!), soaked overnight and rinsed well
• Fresh Parsley, roughly chopped
• Garlic, minced
• Onion, roughly chopped
• Turmeric
• Cumin
• Cayenne Pepper
• Sea Salt
• Grapeseed Oil

In a food processor, blend all ingredients (except oil) together until mixture is finely processed. Using a spoon and your hands, make balls out of mixture squeezing as much liquid out as possible. Heat enough oil to cover balls in a deep skillet on high heat or use a deep fryer. Once oil is hot enough to fry, place balls in the oil and fry for about 8 minutes. Remove from oil and allow to slightly cool.

*I served this with lettuce, tomatoes, cucumber, onion, and tahini dressing on warm pita bread.*

Tahini Dressing
• 1 cup Tahini
• The Juice From 1 Lemon
• Sea Salt
• 1/4 cup Warm Water

Whisk all ingredients together until well combined. Pour on top of your falafel prior to serving.



Spinach & Bacon Salad

What you need
• Fresh Spinach
• Bacon
• Tomatoes
• Red Onions
• Homemade Ranch Dressing (recipe posted on my blog)

What you do
Rinse and drain your spinach and chop the stems off. Use the stems in smoothies and juices! Cut the tops off of your tomatoes. Do not discard the tops! Use them in recipes. Put the cut side down on the cutting board surface. Cut vertically and horizontally. Turn the tomato and keep cutting in a cross pattern until you have 8 pie-like slices. Thinly slice your red onion so that the onion slices look almost like shavings. Cook bacon on medium-low heat turning frequently until every part of each piece of bacon is cooked through but not overcooked or burnt. Combine spinach, tomatoes, and onions in a salad bowl. Once your bacon is cooled down enough to safely touch, crumble it on top of the salad then lightly toss. Add a small amount of dressing – don’t drench your salad – and toss again. Serve immediately after the second toss.

Chinese Takeout? Not here!

Egg Drop Soup


  • Homemade Chicken Broth
  • Grated Ginger
  • Scallions, finely chopped
  • Cornstarch
  • Eggs
  • Himalayan or Sea Salt


  • Pour most, but not all, of the broth in a pot.
  • Add ginger, scallions, and salt then bring to rolling boil.
  • In a separate bowl, combine and mix remaining broth and cornstarch until well incorporated.
  • In another separate bowl, whisk eggs together using a fork.
  • Slowly pour egg mixture – a little at a time, then stir – through the fork.
  • Gradually mix in your cornstarch-broth combo until you get your desired consistency.

Chinese Chicken Salad


  • Red Cabbage, thinly shredded
  • Green Cabbage, thinly shredded
  • Carrots, chopped into thin sticks
  • Scallions, chopped
  • Cilantro Leaves
  • Lettuce, thinly shredded
  • Boneless chicken breasts, cooked and chopped into thin slices or shredded
  • Dried rice noodles, fried in oil until they puff up and are cooked thoroughly
  • Brown sugar
  • Tamari or Soy Sauce
  • Sesame Oil
  • Vegetable, Peanut, or Canola Oil
  • Rice Vinegar
  • Sesame Seeds, toasted


  • Prepare dressing at least 2 hours prior to making salad.
  • To make dressing, simmer brown sugar, tamari or soy sauce, sesame oil, vegetable, peanut, or canola oil, and rice vinegar until all ingredients are well incorporated. Let cool before storing in bottle and placing in fridge.
  • Lightly toss cabbages, lettuce, carrots, scallions, cilantro, sesame seeds, and chicken in a bowl.
  • Pour dressing on salad and lightly toss.
  • Add fried rice noodles and serve.

Chrysanthemum Tea

  • Pour hot water over a chrysanthemum tea flower. Let steep before serving.


Do you have a favorite Chinese restaurant? Have you tried making your favorite Chinese dishes in the comforts of your own home and for more than half the cost? Share your recipes here.




Slightly Sweet Salad Dressing

What you need
– 1/2 cup of Grapeseed, Walnut, Avocado, or Almond oil
– 1/4 cup of Rice, Apple Cider, or Wine vinegar
– 1-2 tbsp of Raw, unfiltered honey
– Lemon or orange zest
– A bottle to store dressing

What you do
Whisk all ingredients together until well incorporated. Pour into your bottle and let chill for 2 hours before serving. Shake well before each use.

I use this dressing in all my salads that have fruit, nuts, and goat or Gorgonzola cheese in them. Simple, healthy, delicious!

Do you have a favorite dressing recipe you’d like to share?