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
1.5 pints water (depends on the consistency you like, adjust the amount at the end by adding more water)
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.  


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.


Homemade Guacamole


2 ripe avocados
half of a red onion, peeled and finely diced
Juice of 1 lime
1 tomato (chopped) 
1 clove garlic, peeled and minced
fresh cilantro (optional)
sea salt & pepper
1 teaspoon cumin powder
Jalapeno (chopped, optional)


  1. Mash all ingredients together in a bowl to desired consistency.

  2. Store covered in plastic wrap with the avocado pit in the dish to keep from browning as much as possible. 


Vegetable Ferment



5 cups of any chopped vegetables*
3.5 tsp sea salt



  1. Follow the recipe of homemade sauerkraut.
  2. As the vegetables ferment, liquid will spill over so make sure to put the glass jar on a shallow dish to catch the liquid.
  3. Ferment will be ready in 3-4 days.

*Favorite vegetables: cabbage, beets, ginger, turnip, carrots, broccoli, cauliflower, etc. Experiment with different combinations!

Avoid vegetables that will become mushy (e.g., mushroom) or starchy (e.g., potatoes, winter squash)