My latest obssesion.


I know, random. This is my first fall/winter eating them.If you’re like me and never had them or cooked them yourself, don’t let their shape intimidate you ( just like most squash out there this time of year).Just observe it’s beautiful color when peeled and cut, the soft chewy texture when cooked. The creamy, oily, warmness. Good for your eyes, heart and weight. What’s not to love about them?

I have made creamy chipotle soup with them, burger patties, and a weird mash thing. My favorite recipe so far is this AMAZING bowl of quinoa, spinach, roasted carrots, broccoli and of course butternut squash ! Perfect warm meal for this time of year, enjoy!


  • 2 cups of diced butternut squash. ( peel and dice it, again, don’t let the shape intimidate you)
  • 1 crown of broccoli
  • 1 or 2 chopped carrots.
  • 2 tbs of nutritional yeast flakes ( if you want more “cheesy or buttery” flavor add one more)
  • pink salt to taste
  • pepper
  • 2 tbs of paprika
  • 2 1/4 cups of vegetable broth or water
  • 1 cup of quinoa
  • handful of chopped spinach
  • 3 cloves of garlic, minced.
  • 2 tbs of olive or coconut oil.

Directions :

  1. Bring your 2 cups of veggie broth or water to boil, add the quinoa and let it cook for about 10-12 minutes.
  2. While the quinoa is cooking, grab a bowl and mix the butternut squash,  broccoli, carrots, oil, salt, pepper, paprika, nutritional yeast, and garlic.
  3. Place the mixture into a baking pan and bake for 15 minutes.
  4. Go back to the quinoa. After the 10 or 12 minutes add the spinach and the 1/4 of water/veggie broth. Cover it and let it cook for another 5 minutes.
  5. Once they’re both cooked, serve the quinoa and add the roasted veggies on top. Feel free to play around with other veggies or toppings like grilled onions or vegan cheese.


Chocolate love.

Oh yes. You know that looks good! & guess what? It’s sugar-free, vegan, and raw.

Ingredients :

  • 1 1/2 cup of Cacao powder
  • 1/2 cup of raw coconut oil (  or a bit more, just in case you haven’t noticed I am horrible at taking measurements I just kinda throw things together , sorry! )
  • 1/2 of a liquid sweetener like maple, coconut nectar,agave, honey (for those non strict vegans), or brown rice syrup ( this one is thicker and taste like caramel!)
  • pinch of salt

for the filling

  • walnuts or pecans ( around a cup or less , make sure to crush them a bit)
  • sunflower seed butter! ( I make my own!)
  • a bit more liquid sweetener, for this one I used the brown rice syrup but feel free to use your favorite

What’s that? The ingredients are expensive? Listen, how much money do you spend on a frappuccino at Starbucks??(oops I probably shouldn’t say this while I sit here using their internet lol) Yes, some of the ingredients I use in my recipes can be expensive for those who are starting to eat healthy and raw but remember you are STARTING and filling up your healthy new cabinets with this stuff. Once you buy them you wont have to buy them again for a while, this stuff will last you weeks! Plus remember you’re trading this stuff for unhealthy foods that cost you more than just money! ( They cost you your health & glow) . PLUS did you know that raw cacao is one of the best natural sources or magnesium?( healthy happy brain) Lots of sulfur,  which makes your skin glow,  your hair and nails stronger! Has more antioxidants than green tea and helps reduce appetite. I don’t know about you girls but this just makes me love chocolate even more ❤

Back to the recipe.

Directions :

  1. Get to bowls. Mix all of the chocolate ingredients in one, and the filling in the other.
  2. In a cupcake pan, lay some cupcake cups in them. First add a tbs of the chocolate, then a tbs or less of the filling, then another tbs of the chocolate. DON’T MIX it ( if you want the filling to be in the middle ) .
  3. Put the tray in the freezer or fridge until the chocolate is solid and enjoy! ❤

Store : keep them in the fridge if you don’t eat them all so they don’t melt 🙂

Chile Rellenos…Veganized!

Chiles Rellenos. I just had to veganized this delicious traditional Mexican plate. You are welcome.



Ingredients :

  • Firm Tofu
  • 1/2 cup of nutritional yeast (or more I love this thing ! Makes everything taste cheesy and buttery)
  • Salt that has minerals (pink or celtic)
  • pepper
  • 1 medium or small onion ,chopped or sliced
  • 1 garlic clove
  • 1 tsp of chipotle powder (optional)
  • turmeric for color ( & beautiful skin!)
  • Daiya cheese (or your favorite melty vegan mozzarella or pepper jack  cheese)
  • 1 tbs chilli powder
  • 1/2 cup of bell pepper chopped.
  • Chiles of your choice (the ones that you are stuffing!)
  • Avocados
  • Cilantro (optional)
  • Mexican Salsa (optional)

Directions :

*To make it a bit easier , you can already by the roasted peppers at a mexican market, some farmer markets have them too.

  1. In a very hot pan toast your peppers, make sure you get every side . Yes they will have black on them that is the point. They are going to be roasted.
  2. After your roast your peppers , wash them peeling of the skin that is loose from the roasting.
  3. Slice on of the side in the middle, starting up to the bottom of it (as shown in the picture above) , take off the unwanted seeds. Set aside.
  4. Open up your tofu, rinse, and with a clean towel gently squeeze the excess water out of your block of tofu.
  5. In a medium heat pan, add a few tbs of coconut oil. When it’s hot, squeeze the block of tofu over it (not too high you don;t want the oil to splash on you) and break it apart with your wooden spoon or spatula. Yes so it will look like scrambled tofu or “eggs”. add the chopped onions, bell peppers, and garlic. Let them cook for a few minutes.
  6. Keep stirring it up make sure the tofu is getting cooked well. Then add your spices! and again cook for a couple of minutes.
  7. Lastly , add the cheese, as much as you want ! ( I know I know I am NOT making this sound healthy, but it’s chile rellenos !)
  8. Once it’s all cooked, You may not start stuffing your chiles!
  9. Top off with salsa, slices of avocado, even cilantro.
  10. ENJOY ❤ These go great next to beans and cooked spinach (of course got to have my greens 😉  )

Mother Nature Knows Best

So the weather is changing, and here in Arizona we are very excited because that means no more triple digit weather. Like I have said in some of my previous posts, my diet always changes to the weather and location that I am in. I encourage you all to try it. Eat what’s in season. You see mother nature is never wrong. Our bodies need what she gives us during certain times of the year. For instance, as winter comes we get a great abundance of citrus. Guess what citrus do? they alkalize and have tons of vitamin C which as we all know boosts our immune system, therefore helps us prevent things like the flu and the colds . Oh geeze, what a coincidence! isn’t that the same time that as flu and cold season? Another great example is watermelon in the summer and spring. Notice how hydrating watermelon is, goes well with the summer heat doesn’t it? Mother nature knows best.

So, with that said. I now ask why most of us are eating pineapple or mangoes in the middle of the winter? specifically those living in the desert? …exactly.

I personally find that when I eat more seasonal and listen to my body I feel better overall. When I go Mexico, in the summer I tend to eat nothing but mangoes, coconuts (water and all ), salads, and strawberries. Yup, lots and lots of fruits, water, and raw fresh foods. What’s the best part? I actually lose weight from all those mangoes that I eat . As fall approaches I start to get very off balanced, my energy is weird, I even gain weight , that’s when I know it’s time to switch it up. I go back and reread some of my macrobiotic books. I start introducing some “heavier” whole grains to my body again like brown rice or millet. I start lightly sautéing local veggies, eating more fermented foods  and drinking more tea. Guess what? I feel a lot more balanced already!

Made my first batch of  pickles! Local cucumbers, umeboshi plum vinegar, cayenne, &water. (recipe from The Kind Diet by Alicia Silverstone)

 Quinoa, mushrooms,  local zuchinni, purslane, & mexican sauce made from peppers&tomatoes.

I encourage you all to try to listen to your body as the weather changes. Don’t force all that water that you drink during the triple digits if it’s cooler out and you are less thirsty. Craving a warm soup, tea , or organic coffee? go for it. I am not asking to stop eating all the raw food either,a gain listen to your body! Balance is the key. I still have my big salad, or green smoothie when I feel I need it. Remember to still eat your greens whether it’s in a smoothie, salad, in miso soup, or healthy burritos.  Greens are year-long you will just find that there will be more of a certain type depending on the season and location.

To find out what’s seasonal near you check out this website .

Lot’s of love, & like always, Blossom into Health & Happiness,


PS: Don’t forget to chew well! Especially if you are going to eat whole grains!

Creamy Tahini Dressing

YUM. I just loved this dressing so much I had to share ( you know me I love to share what I love ). I am playing around with a lot of macrobiotics , something about it always calls me back! I was reading through one of my first vegan/Macrobiotic books : “The Kind Life “ by Alicia Silverstone. Yes I know she feeds her kid chewed food but I still love her! Her book is such a gentle and awesome approach to veganism , it helped me a lot through my transition. She points out the eco part of the diet, new veggies that still most vegans don’t eat (like fermented foods, sea veggies and real grains). I found a basic tahini dressing recipe in her book but I thought it needed a kick so eventually I made this . Very nutrient dense, contains a lot of calcium, enzymes, minerals, helps detox, alkalize , & energize. Like always enjoy!<3

Ingredients :

  • 1/3 cup of tahini (raw is best )
  • 1 tbs of ume plum vinegar
  • Juice of a lemon
  • 1 tsp of apple cider vinegar (or a bit more)
  • 1 tbs of nutritional yeast
  • dash of cayenne or chipotle powder
  • pinch of pepper
  • 1 tsp of coconut nectar (optional)
  • 1 tbs of gomashio ( I make my own but when in a rush I just use this plus it has sea veggies in it!) ALSO you can either add it on here OR top your salad with it , I personally topped it.
  • about 1/2 cup of water , depends on how thick you want the dressing or on your blender.

Directions : Add all ingredients to a blender and blend away! My salad was dandelion greens, spinach, grape tomatoes, cucumber, and raw pepitas. I topped it with gomashio instead of adding the gomashio to the dressing.

Spirulina Hemp Butter

Hello Loves,

Yes this is a recipe post but let me just give you a quick reminder.  You are beautiful & strong! Whether you are trying to change your habits, get healthy , get fit, if you have fallen off the wagon and want to get right back on remember to embrace all the changes and each step in them! ❤ With that said, let’s get to the recipe!

After flavoring  up my own almond butter (then quickly running out of it) I got the awesome idea to make a light, delicious & nutritious HEMP butter/spread . It is sweet, nutritious and GREEN! ( you all know how much I love my greens!) If you’ve never had Spirulina I suggest you start off with a tiny bit then eventually add more . Coconut nectar . OH MY GOODNESS. One of my new favorite sweeteners! I was introduced to it by my good friend and mentor Chef Siegren Johnson from Tru Cuisine, It is a gluten free, low glycemic (& safe for diabetics) raw sweetener that contains vitamins, minerals , and amino acids! Oh yea and did I mention it’s DELICIOUS? This combination of ingredients is absolutely blissful and guilt free 😉 enjoy with fruit , veggies, granola , or chocolate!


  • Hemp hearts 1 1/2 cups
  • coconut nectar 1 or 2 tbs
  • Spirulina powder (or capsules, just open them ) 1 tbs
  • Pink Salt – a pinch or two

Directions :  Put the hemp hearts in a food processor and process until they are ground (getting stuck to the sides) , then add the rest of the ingredients. If you have trouble getting it to mix add a few tbs of water (or coconut oil )

Also Makes  a Great to Go Snack!

Bananaless Creamy Green Smoothie

Ok so I am a HUGE banana fan, especially when it comes to my smoothies. I put frozen bananas on almost all of them because of the creamy texture it gives them. I did however start to notice that there’s weirdly a lot of people who hate bananas ( 😦 ) or are allergic to them. So here’s a great way to add some creaminess to your green smoothie! Enjoy loves ❤


-about 6 frozen strawberries (if they’re medium)

– half a medium or large avocado if it’s small, use the whole thing.

-5 soaked dates. ( I put mine to soak at night so when I woke up to make my smoothie they were ready to go) I also used the water I soaked them in and dumped it all in the blender (should be 1/2 a cup)

-1/2 cup of almond milk or more if needed

-1 large handful of spinach

-2 tbs of chia seeds

* Blend away ❤



Ras’N’berries Ice Cream..with Chocolate!

YUM! I know it looks so good! It’s actually quite delicious. I have noticed how awesome raspberries are when you pair them with Chocolate! My cousin Leila and I made this just to try it out and it turned out great!  Enjoy! 

Ice Cream:

  • 1 pint of frozen raspberries (2 cups)
  • 1 frozen banana ( optional just for cream texture, without it, it’ll be an awesome sorbet! )
  • 1/2 cup of frozen strawberries
  • 2 tbs of xylitol or sweetener of your choice (stevia, agave, raw honey, etc)
  • 1/4 cup of coconut water (or alternative dairy milk)

Directions: Put all the ingredients in a food processor, process until you get a smooth texture!

Leila’s Sweet Fudge :

  • 3 tbs of coconut oil
  • 3 tbs of cacao powder
  • 2 tbs of raw agave or syrup like sweetener of your choice

Directions: Mix all in a small bowl and pour over the ice cream, if it’s too thick just heat up the coconut oil 🙂


  • raw chopped walnuts

Directions: Top the ice cream with it!

Healthy Blossom Salad

Yes, another one of my favorites. It’s  sweet, tangy, fruity, green, and sexy. Very girly but it is amazing! I still haven’t met someone who hasn’t liked it . Perfect for the summer & a staple during my Go Green Cleanse . So, I decided to share the recipe with you all , here it is :

Ingredients :

  • Spinach
  • Spring Mix
  • Strawberries (4)
  • Orange (1)
  • Umeboshi Plum vinegar (1 tsp)
  • Apple cider vinegar (1 tsp)
  • coconut oil (1 tsp)
  • lemon (half )
  • Dulse flakes (1 tbs)
  • pink salt to taste (optional)

* slice or dice the strawberries, peel and dice the orange. Mix all ingredients, be grateful for it and enjoy!<3