Double Broccoli Bowl


3 cups cooked quinoa or brown rice

5 cups raw broccoli, cut into small florets and stems

3 medium garlic cloves

2/3 cup pumpkin or sunflower seeds, toasted

1/2- 1 tsp sea salt

2 tablespoons fresh lemon juice

1/4 cup olive oil

1/4 cup coconut milk, heavy cream, or cashew cream

1-2 avocado, sliced 



  1. Blanch the broccoli in boiling water for a minute so it is barely cooked. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.

  2. Make the broccoli pesto. Puree two cups of the cooked broccoli, the garlic, 1/2 cup of the pumpkin seeds, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.

  3. Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto. Taste and adjust the flavor with more pesto, lemon juice, coconut milk and/or salt. Serve with sliced avocado and more seeds. 




2 cups cooked brown rice or quinoa

1/2 cup dried apricots or dates

2/3 cup mixture of pumpkin, sunflower, anon sesame seeds, toasted

1/4 cup extra-virgin olive oil

3 tablespoons fresh lemon juice

2 cups chopped parsley

1 cup chopped cilantro

1/2 cup chopped mint

1/2 cup oil soaked sun-dried tomatoes (chopped) or 1 cup cherry tomatoes, halved

Salt and freshly ground pepper



Toss all the ingredients and serve.


Whole Roasted Cauliflower with Green Tahini Sauce


1 Large Cauliflower (keep all the leaves)

5 Tbsp Olive Oil

Sea Salt (to taste)

1 Lemon

Green Tahini Sauce (Optional. See Dressing section)


  1. Using a pair of scissors, trim the leaves so about 2 inches of cauliflower head is exposed. (If there was no leave when you purchased, leave as is)

  2. In a large pot, steam the cauliflower until it is at least halfway cooked, 6-8 minutes after water boils. Let it cool down.

  3. Preheat the oven to 375F.

  4. Place the cauliflower on a baking sheet, head facing upwards, and drizzle olive oil over the cauliflower, followed by 1.5 teaspoon of sea salt. Place in oven and roast for 1.5-2 hours, basting the cauliflower with oil 5-6 times during baking. Cauliflower is ready when it is dark golden and leaves are crisp and charred.

  5. Remove from the oven and set aside for 5 minutes. Serve with the lemon wedges, salt, and the green tahini sauce. 


Greek Fava Dip


1/2lb yellow split pea
2 onion (chopped)
2 cloves garlic
2 pints water (depends on the consistency you like, adjust the amount)
Juice from 1-2 lemons
4 Tbsp olive oil
Thyme (fresh or dry)
Salt and pepper


  1. Rinse the split peas with plenty of water.

  2. Heat a large pot over medium-high heat; add 2 tbsps olive oil, the chopped onions, garlic and some fresh thyme and sauté.

  3. As soon as the onions start to caramelise add the peas, water and the olive oil. Once it boils, turn the heat down to medium and season well with salt and pepper. Simmer with the lid on for about 40-50 minutes, until the split peas are thick and mushy. While the split peas boil, some white foam will probably surface on the water. Remove the foam with a slotted spoon.

  4. When done, blend in food processor or vitamin with lemon until smooth and creamy, like a puree.

  5. Serve the fava with a drizzle of olive oil. Optional delicious topping: caramelized onion, more lemon juice, cappers and/or chopped parsley.