Brown Rice, Almond Horchata

My son asked me for some Horchata so I decided to make some that would feed his little body and not pump it full of sugar. Here is the recipe!

3 dates

2 tablespoons raw honey

1/2 tsp sea salt

1 cup brown rice

1 cup almonds

1/2 cup coconut cream

1 tsp cinnamon

1 cinnamon stick

1 vanilla bean

1)  Soak brown rice, almonds, cinnamon stick, & Vanilla bean in a bowl of water overnight

2)  Drain, remove cinnamon stick, & vanilla bean, then place all ingredients in blender with 4 cups fresh cold water, add 3 dates, 2 tablespoon of raw honey and the inside of the vanilla bean.

3)  Blend, blend, blend, then pour into a nut-bag, squeeze bag over a large bowl until milk is full strained. Then  add  cinnamon, stir and  Ta-Da healthy Horchata. If you like add coconut cream to make it extra creamy!!





Brown Rice, Almond Horchata

Brown Rice, Almond Horchata


Flour-less Fudge Brownies

Last night I made these delicious Brownies. They are very rich & Creamy so I would eat a small square, topped with some coconut cream or coconut ice cream! This will definitely satisfy your sweet tooth.

1 1/2 cup Organic Almond Butter

2 Organic Eggs

1 1/4 cup Wholesome Sweeteners Agave, Honey or Maple Syrup

1 tsp of very good Vanilla

1/2 cup Organic Cacao Powder

1/2 tsp Sea Salt

1 Tsp Baking Soda

1 Cup Vegan Dark Chocolate Chips or Unsweetened Chocolate (if you use chocolate chips it turns out delicious but very rich, sweet & delicious)

1/4 cup cacao butter (If you want to top with Chocolate Ganache)

1/4 cup Chocolate


1) In large bowl blend almond butter until smooth

2) Add in eggs, agave & vanilla

3) Then add cacao powder, sea salt, baking soda, and chocolate chips

4) Grease 9X13 inch baking dish with coconut oil

5) Pour batter into dish & bake at 350 for 30-40 minutes


The Ingredients

The Ingredients



While brownies are baking melt Cacao butter in small sauce pan add 1/4 cup chocolate and create a ganache. Drizzle on top of brownies. let cool 15 minutes then slice and enjoy!

Cacao Butter

Cacao Butter

Gluten Free Cinnamon Rolls

I make these cinnamon rolls every year around the holidays. The recipe was given to me by my mother-in-law but I put my own spin on them! Make the dough the night before, fill, roll and refrigerate overnight. ENJOY!!

Gluten Free Cinnamon Rolls:

4 1/2 cup gluten free flour (I use cup4cup)

1 pkg. dry active yeast

1 cup almond milk

1/3 cup coconut oil

1/3 cup sugar

1/2 tsp salt

3 eggs

3/4 cup packed brown sugar

1/4 cup gluten free flour

1 Tbsp ground cinnamon

1/2 cup coconut oil

1 tbsp almond milk for glaze

2 cups powdered sugar

2 teaspoon brown rice syrup

In a large mixer bowl combine 2 1/4 cups of gluten free flour and the yeast.

In a small saucepan heat almond milk, the 1/3 cup coconut oil, the 1/3 cup sugar and slat just until warm, stirring constantly. Add to flour mixture. Add eggs and beat for 30 seconds, scraping sides of bowl constantly. mix on high for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2 1/4 cup flour as you can.

Turn dough out onto a lightly floured surface. Knead dough for 3 to 5 minutes add in more flour or more coconut oil as needed to get a smooth and elastic texture. Shape into ball. Place in a greased bowl, turning once. Cover and let rise for 1 hour.

For filling, combine brown sugar, 1/4 cup gluten free flour, and cinnamon. Mix in remaining coconut oil till crumbly, set aside.

Punch dough down. Turn onto a lightly floured surface. Cover and let rest 10 minutes. Roll the dough into a 12-inch square.

Sprinkle filling over dough square (you can also add pecans if you choose) Roll up jelly-roll style and slice into eight 1 1/2 inch pieces. Arrange dough pieces, cut side up, in a greased 12-inch deep dish baking pan. Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. Refrigerate 2-24 hours. Uncover and let stand at room temperature for 30 minutes.

Brush dough with almond milk. Bake at 375 for 25 minutes or until light brown. Remove rolls from oven brush again with almond milk. Cool for 1 minute then drizzle with glaze. Serve Warm


2 cups powdered sugar (I usually end up adding more)

2 tsp of pure maple syrup or maple brown rice syrup

1/4 cup almond milk

1/4 cup brewed coffee

1/4 cup melted coconut oil

mix all ingredients in bowl, whisk until desired consistency


Rolls cut and placed in baking dish

Rolls cut and placed in baking dish






Butternut Squash Mac N Cheese

I made the most delicious dish last night and per all my instagram followers request I am posting the recipe. ENJOY!

  • 1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
  • 1 cup homemade or low-sodium chicken stock
  • 1 1/2 cup almond milk
  • Pinch of freshly grated nutmeg
  • Pinch of cayenne pepper
  • 3/4 teaspoon coarse salt
  • Freshly ground black pepper
  • 1 pound gluten-free elbow macaroni
  • 4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
  • 4 tablespoons Parmesan cheese, finely grated (1 ounce)
  • Coconut oil to grease your pan
  1. Preheat oven to 375 degrees. Combine squash, stock, and almond milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
  2. Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture and 2 Tbsp of parmesan cheese ( You can also add in 1/2 cup ricotta for richer flavor or make a macadamia nut vegan ricotta)
  3. Lightly coat a 9-inch square baking dish (4 inches deep) with coconut oil. Transfer noodle mixture to dish, top with remaining parmesan cheese. (you may also top with gluten free bread crumbs of your choice
  4. Bake covered for 20 minutes, then uncover and bake 10-15 minutes more.


* feel free to substitute with a vegan cheese like Daiya or make a cashew cheese.

Butternut Squash

Butternut Squash


Organic Brown Rice Noodles

Organic Brown Rice Noodles


New Adventures as a Food Broker

Hello Friends, Family, & Foodie Fan’s

I am so sorry I have been MIA…… I am proud to say I have been absent for a great reason. I spent my summer & the past few months teaching cooking classes to children through a company called Kitchen Kid. I had the opportunity to work with other Culinary Coaches and really inspire young chefs to expand their palates. It has been such an amazing experience and I was proud to be apart of it.  The Summer was filled with Delicious Adventures with Taste of TV, Critics Choice, Ultimate Eats, & Restaurant Camp! If you live in the Los Angeles area I highly recommend this camp for your little kids. I will definitley be sending my son once he is old enough (6 years old). Once the School year began I started teaching a few enrichment classes within different private schools in the LA area.  All in all It was such a rewarding experience to let kids know where food comes from and take them to local farmers markets and cook with the fresh ingredients we would purchase. Here are some pictures of the dishes we made with Kitchen Kid!

Farmers Market

Farmers Market

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Beet Hummus

Beet Hummus

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After my time with Kitchen Kid I moved on to my “NEW ADVENTURE” and that is my Food Broker Position at Natural Source Sales!! I am so excited to be representing so many wholesome delicious amazing brands. Stay tuned and subscribe to my blog for giveaways and exciting information on these healthy brands!


Check Out These Radical Brands!



Organic Valley

Wholesome Sweeteners

Lotus Foods

Organic Prairie

Once Again Nut Butters


Kombucha Wonder


Uncle Matts

It Taste Raaw


Krave Jerky

Bare Fruit Snacks

Kettle Pop

Brads RAW


The Good Bean

Somersaults Snacks

Wai Lana Snacks

Wow Baking Company





Celery Root Mash

I am always on the hunt for a mashed potato replacement. I have been hooked on cauliflower mash for months until recently when I tried celery root mash at The Parish in Downtown LA. I fell in love and instantly went on the hunt for celery root. It took 3 grocery stores but I finally found some. I love this alternative to the “Potato Mash” and I am sure you will to!


2 pounds celery root

1/2 cup organic grass-fed milk or cream

3 tablespoons unsalted grass-fed buter

salt to taste

Celery Root

Celery Root




Celery Root Mash

Celery Root Mash

1) Bring large pot of water to a boil, Cut celery root into 1 inch cubes place in pot and boil for 30 minutes

2) Drain celery root and return to pot

3) add milk, butter and any add ins ( I aded 1 clove of garlic and onions) Mash add salt to taste, mash some more and serve!

Curry & Kelp (Shrimp Coconut Curry with Kelp Noodles)

I have been hearing a lot about the health benefits of Kelp Noodles and I really wanted to try them out. Aside from being gluten-free, wheat-free and raw, kelp noodles are a type of seaweed that are jammed packed with nutrients. Now I LOVE Thai curry oh so much so I decided curry and kelp would be a perfect match! Here is my creation and I hope you enjoy it as much as my family did.


3 Tbs Ghee

2 Onions Chopped

3 Cloves Garlic

2 Tbs Tomato Paste

2 Tbs Curry Powder (I use Penzeys Spices)

1 Cinnamon Stick

2 Dried Chiles

1/2 Cup chopped carrots

1 cup chopped broccoli

Salt & Pepper to Taste

2 Cans of Coconut Milk

2 Cups Chicken Stalk

1 lb shrimp

1/4 cup Cilantro

1 Lemon Juiced


Heat Ghee in a large pot over medium-low heat. Add the onions and garlic and cook slowly until the onions are very soft, about 15 minutes. Add tomato paste, curry powder, cinnamon stick, and chiles and stir. Season with salt and pepper and then add coconut milk and chicken stalk and bring back to a simmer. Add rinsed kelp noodles and cook until sauce has thickened about 20 minutes. Add tomatoes, carrots, broccoli, shrimp, cilantro and lemon juice. Simmer 15 more minutes. Garnish with cilantro and eat!


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