Having a little fun in the Pacific. This girl made grad school so special! (at Dockweiler State Beach)
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Hearts of Palm in Coconut Stew “Palmito en Coco”—sweet potato, zucchini, English peas, spiced sofrito; served with red quinoa, sunflower sprouts, lime, and jalapeño.
Returning from a week of reflection and learning, of mindfulness and self-awareness. I’m motivated to continue my own journey and to empower others, especially #BIPOC and other underprivileged people, to eat healthier… and ever so deliciously!
#SustainableFood is NOT exclusive for the elites. I constantly share recipes prepared with humble ingredients that promote human and #planetaryhealth. It’s one of my purposes to help make GOOD FOOD accessible and affordable for many, despite our race or economic status.
Eating #plantbased is good for our pockets! Vegetables, fruits, legumes, grains, and seeds are cheaper than animal proteins, especially red meat. When cook our own meals, we also save money. Bonus: we get to meal prep and refrigerate delicious, homemade food for the days ahead.
Eating more plants is also beneficial for our health and for Mama Earth. You don’t have to give up meat completely either; even small changes could help us feel better and significantly reduce our #carbonfootprint.
My “Palmito en Coco” helps me honor my #Venezuelan roots and connect me to the culture I’m so proud of. The flavors and aromas bring the most wonderful memories of the place I call home. Good food does that.
This #recipe is now available on my website. Link on bio.
Stay healthy, amigos! (Español👇🏽)
https://www.instagram.com/p/CBOlHdtnYmp/?igshid=rjg1sctjd9ik
Hearts of Palm in Coconut Stew
served with red quinoa and sunflower sproutsReturning from a week of reflection and learning, of mindfulness and self-awareness. I’m motivated to continue my own journey and to empower others, especially BIPOC and other underprivileged people, to eat healthier… and ever so deliciously!
Sustainable food is NOT exclusive for the elites.I constantly share recipes prepared with humble…
Spicy Avocado Shooters and Grilled Corn Lollipops
A Memorial Weekend Lockdown Party for TwoI am sheltering at home with my husband so, this year, there would be a small Memorial Day party, but a party nonetheless! These plant-based appetizers are as festive as it gets.
I wanted to share a lockdown-friendly recipe to encourage people to continue people to practice social distancing as a way to mitigate COVID-19. We’re not there yet! And we…
6 Plant-Based Dips from Around the World
Healthy recipes with no oil and TONS of flavorCelebrate the beginning of your summer with these plant-based dipping sauces which are perfect to top a hefty salad or to dip your favorite vegetable crudités or chips.
They’re each inspired by diverse flavors of the world—Asian and Mediterranean, Latin and All-American.
I love using these on my “Bowls of Goodness.” I am a “saucy” person!…
Asian Zucchini Noodles with Spicy Tofu
featuring colorful vegetables and sustainable toppingsI love using this recipe journal to relay my experiences while “traveling the world through my kitchen.” But I also hope it carries an important message—that we need to understand the relationship between food, from its production to consumption, and the environment and to take collective action to help our planet.
Quarantine Falafel
On lettuce “boats” with a lemon-tahini sauceI’m heading to the land of my husband’s ancestors today! Traveling to the Mediterranean to visit Ikaria, one of the easternmost islands in Greece. I’ve never been there in person but have visited from my kitchen quite often.
In my journey through global cuisines, I get inspiration from regional cultures and ingredients. Greece falls under the Blu…
Zucchini Roll-Ups
With artichoke heart-mushroom “ricotta” fillingIn my latest session of Nutrition in the Time of COVID-19 on IG TV, I encouraged people to travel to Italy with me (from their kitchens.) The current situation has motivated me to resume these “trips”, which I’ve been taking for over 10 years and sharing through this recipe journal.
I’ve found a way to be distracted during the lockdown and a…
Moroccan Eggplant Tagine
Made with ras el hanout, dates, and garbanzo beansThis recipe will take you Northern Africa. I’ve never physically been to Morocco; however, since I first tasted Moroccan cuisine while living in Washington, DC, I’ve made it a point to travel there from my kitchen as often as I can.
The implementation of spices and dry fruit in traditional dishes made me a fan from day one. I’m showing you…
Silver Dollar Pancakes
Served with whatever-fruit-you-have-at-home compoteschematic design (click to enlarge)
I made these tiny but ultra-delicious silver dollar pancakes in a recent IG TV cooking session.
As part of my series: “Nutrition in the Time of COVID-19” (a play on words alluding to “Love in the Time of Cholera”), I’ve made it a point to create dishes that are nutrient-dense, comforting and delicious…
Mango-Coconut Sorbet
a gluten- and refined sugar-free treatThe current crisis has made me rethink the way I stock my kitchen.
Sheltering at home with only one other person—my husband David—and keeping the number of trips to the market to a bare minimum means I have to mindful of the food I purchase.
I’ve had to find a new balance between fresh, frozen, canned, and other shelf-stable foods.
Living in…
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