Greek Fava Dip


1lb yellow split pea
3 onion (chopped)
2-3 cloves garlic
1 Qt water (depends on the consistency you like, adjust the amount)
Juice from 2 lemons
1/3 c 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 2-3 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.  


Arugula Salad with Fresh Herb Dressing


Cabbage, radishes, carrots, beets, sprouts, etc.
Pumpkin seeds


Handful mint leaves
Handful cilantro leaves
Handful parsley leaves
¼ cup olive oil
3 Tablespoons apple cider vinegar
Pinch salt
Pinch stevia
1 teaspoon dijon mustard


  1. Fill a salad bowl with arugula and add any vegetables you like: thinly sliced red cabbage, grated raw carrot and beet, sliced radishes, etc.

  2. Sprinkle with pumpkin seeds.

  3. In a blender, combine all dressing ingredients and blend until smooth. Taste and adjust, adding salt or stevia as needed.


Turmeric-Roasted Cauliflower


1 head cauliflower
2 teaspoons turmeric powder
Olive oil


  1. Cut cauliflower into florets.

  2. Toss with enough olive oil to coat the cauliflower, salt, and turmeric. Be careful, the turmeric will stain your hands and anything you touch so be sure to wash them right away!

  3. Lay cauliflower on a baking sheet and roast at 400 degrees for about 20 minutes or until cauliflower is brown and crisp at the edges. You may need to spin the tray half-way through to ensure even cooking.


Quinoa Bowls with Sesame-Tahini Sauce


1 cup quinoa
1 small butternut squash
1 bunch lacinato kale
1 cup French lentils or ½ lb wild salmon


¼ cup olive oil
2 Tablespoons toasted sesame oil
Pinch salt
Pinch stevia
3 Tablespoons balsamic vinegar
2 Tablespoons tahini


  1. In a small pot, combine the quinoa with 2 cups water, a bit of olive oil and a sprinkle of salt. Bring to a simmer and cook on low heat until quinoa has absorbed all the water. Cover tightly and set aside.

  2. Peel and cube the butternut squash. Toss with enough olive oil to coat the cubes and a generous amount of salt. Lay on a baking tray and roast at 400 degrees until the squash is soft and the edges are browned and slightly crisp, about 25 minutes,

  3. Coarsely chop the kale leaves. Heat 1 Tablespoon of olive oil in a pan and lightly saute kale, sprinkling with salt and adding a tiny bit of water if the leaves start to burn.

  4. Cook lentils in the same way as the quinoa. If using salmon, lay fish in a baking dish and drizzle with oil, adding salt and fresh pepper. Bake at 350 degrees for 15 minutes or until salmon is cooked through and flakes.

  5. Make dressing: combine all the dressing ingredients in a blender, taste, and adjust with a bit more salt or more stevia if needed.

  6. Arrange bowl: put quinoa on the bottom and top with squash, kale, and lentils/salmon. Spoon sauce on top.


Purple Yam and Kabocha Squash Curry


4 purple yams
½ kabocha squash
4 cans coconut milk
1 can diced tomato
1 stalk lemongrass
½ inch piece galanga or ginger, peeled and cut into chunks
3 kaffir lime leaves
Generous spoonful red curry paste (optional)
4 shallots
1 small can bamboo shoots


  1. In a large pot, bring coconut milk to a simmer with lemongrass (be sure to smash it first), galanga, and kaffir lime leaves. Turn off and heat and let coconut milk steep at least one hour, preferably longer

  2. Peel and cube the purple yams.

  3. Cut the kabocha into chunks. It’s ok to leave the peel on, it’s edible!

  4. Strain lemongrass, galanga, and kaffir lime leaves out of coconut milk.

  5. Bring coconut milk, tomatoes, and red curry paste (if using) to a simmer in a large pot. Sprinkle with salt and add yams and squash.

  6. Let curry simmer, covered, being sure to stir occasionally to prevent it from sticking to the bottom of the pot and burning. Add thinly sliced shallots.

  7. Once yams and squash are soft, about 25 minutes, turn off heat and add bamboo shoots.

  8. Serve with rice and garnished with cilantro leaves.


Vegan Cream of Mushroom


3 lbs mixed mushrooms
1 yellow onion
Few sprigs thyme
1 can coconut cream


  1. Thinly slice onion.

  2. In a large pot, heat olive oil and add onion. Cook about 10 minutes.

  3. Add whole mushrooms and enough water to barely cover.

  4. Pull leaves off thyme sprigs and add to soup.

  5. Let soup simmer for 30 minutes.

  6. Puree soup and add coconut cream. Season with salt and freshly ground pepper.


Cleansing Root Vegetable Soup


2 rutabagas
2 parsnips
1 celeriac (also called celery root)
3 sweet potatoes
2 yellow onions
4 carrots
4 ribs celery
8 cups vegetable stock
½ bunch parsley


  1. Peel and cube rutabagas, parsnips, celeriac, and sweet potatoes. Set aside.

  2. In a large pot, heat olive oil and add finely chopped onions, carrots, and celery. Cook about 10 minutes or until vegetables are fragrant and onion is translucent.

  3. Add cubed root vegetables and vegetable stock. Bring to a simmer.

  4. Simmer soup for 20-30 minutes or until roots are soft enough that a knife goes through them easily.

  5. Season soup with salt and pepper and add chopped parsley.


Kabocha Squash Soup


1 medium kabocha squash
2 yellow onions
4 carrots
5 ribs celery
1 stalk lemongrass
½ inch piece of galanga or ginger, peeled and cut into chunks
3 kaffir lime leaves
4 cans full fat coconut milk
4 cups vegetable stock
Green curry paste (optional)
2 limes


  1. Cut the squash in half and scoop out seeds. Place cut-side down on an oiled baking tray and roast at 400 degrees for 25-30 minutes or until a knife easily goes into the squash.

  2. Once squash is cool enough to handle, pull off peel and set squash puree aside.

  3. In a large pot, heat coconut milk with lemongrass, galanga (Thai ginger), and kaffir lime leaves. Be sure to smash the lemongrass in order to release its flavor. Bring coconut milk to a simmer, then turn off the heat and cover. Allow to steep at least one hour or even overnight.

  4. In a separate pot, heat olive oil and add finely chopped onions, celery, and carrots. Cook until fragrant and onion is translucent (about 10 minutes).

  5. Add squash, coconut milk (strain out lemongrass, galanga, and kaffir lime leaves), and vegetable stock. Add a spoonful of green curry paste if using. If liquid doesn’t cover vegetables, add a bit more water.

  6. Let soup simmer 20-30 minutes then puree and add lime juice and salt to taste.




2-3 eggplants
1/2 cup olive oil
2 large onions
1 bunch celery
2-3 zucchini
3-4 bell peppers
10 roma tomatoes
Fresh basil
2 firm pears
2-3T capers
20 olives
3-4T pine nuts
Quinoa or brown rice


  1. Cut eggplants in 1cm cubes, sprinkle salt for 1hr or more.

  2. Chop the onion, celery, bell pepers, tomatoes.

  3. Cube the zuchini.

  4. In 1/2c olive oil, sauté onion, eggplants, celery, zucchini, peppers. 

  5. Add tomatoes, basil, pears, capers, olives, pine nuts (omit for cleanse), several drops of stevia to taste (it should taste sweet and sour), 1/2c vinegar.

  6. Serve room temp with quinoa or brown rice.