Live Miso Hummus

This recipe is a great for parties or just to have it on the fridge for any occasion. Its quite simple and delicious with veggie sticks! It is a great way for eating raw veggies all day long alone or with great company.

[stextbox id=”black” caption=”Ingredients (Makes 2 Servings)”]

1/2 cup zucchini, cut into chunks (peeled)
2  tbs sesame paste “Tahini” (Look for raw version)
2  tbsp of chickpea miso (or yellow unpasteurized miso)*
¼  cup of cold pressed olive oil

* Depending on your miso you might need or not to add ¼ tsp of Himalayan salt on not to taste.


1.  Place ingredients in a blender.

2.  Blend at high speed until smooth.

3. Serve with your favorite Live Crackers or veggies, top with avocado and sprinkle some paprika


Surprise your friends and enjoy.



Nested Watercress Salad

To make this lovely, eye-catching, and nutritious salad, you will only need to use your hands.  No heavy machinery required!  As you will see, this delicious gourmet dish only takes a few minutes to make and requires only a few very fresh ingredients.  This salad can be served as a side dish to almost any meal, or as a tantalizing appetizer salad to introduce any lunch or supper.

For best results, make sure to use only the freshest ingredients you can find!

 To Make The Nest:

2 handfuls of fresh watercress
Juice from 1/2 of a lime
1/4 tsp of sea salt

1.  Place the watercress in a mixing bowl, together with the lime juice and the sea salt.  Massage the greens with your hands until they become tender.  (By massaging the watercress, you are not only ensuring that the seasonings are evenly distributed, you are also making it a little easier for your body to absorb the nutrients from the watercress.)

2. Using your hands, place the seasoned watercress on a plate and shape it into the form of a round nest.  Leave an empty space about the size of your fist in the center of your nest.

 To Make The Filling:

1 cup of chopped fresh spinach
1 cup of chopped fresh kale
Juice from 1/2 of a lime
1 ripe avocado, medium diced
1 tbsp of chickpea miso (soy free)
1 tbsp of hemp seeds
1/8 tsp of sea salt

1.  Place the spinach and the kale into a mixing bowl, together with the lime juice and the salt, and massage the greens with your hands until they are tender. 2.  Mash the avocado with your hands and massage the avocado into the greens.  Follow this up with the miso, until the spinach and kale are entirely covered with avocado and miso.
3.  Add the hemp seeds to the mixing bowl.  Using a spatula, mix the hemp seeds into the filling.

 To Serve The Salad:

Fresh sprouts
Cold pressed extra-virgin olive oil

1. Take a handful of filling and shape it into a ball.
2. Place this ball of seasoned spinach and kale onto the top of the watercress, in the empty space in the middle of the watercress nest.
3. Drizzle a small amount of olive oil around the plate and sprinkle paprika on top of the salad to add color.
4. Top with fresh sprouts and enjoy!


Green Energy Smoothie

If you’re feeling a little rundown, why not go back to the basics and make yourself a delicious and nutritious raw vegan smoothie?

This smoothie recipe, loaded with fresh kale and apples, requires only the simplest of ingredients, all of which can be found in any grocery or health store.  Regular servings will help you boost your cells with lots of vitamins and cancer-fighting phytochemicals and nutrients.

All you need is a good blender and a great sense of adventure!

[stextbox id=”info” caption=”Ingredients”]

1 Cup of Kale cut into chunks
1.5 Cups of fresh apple juice (red or green)
1 Tablespoon of lime juice
1 Pinch of Himalayan Salt, Celtic Live Salt or Real Salt.

1.  Place ingredients in a blender.
2.  Blend at high speed until smooth.

Serve and enjoy!





Marinated Crimini Fungi

Very easy recipe to make:

[stextbox id=”info” caption=”Recipe”]

  • 250 grams crimini mushrooms
  • 3 tablespoons olive oil
  • 1 teaspoon sesame oil
  • 3 tablespoons tamari
  • 1 dash garlic powder
  • 1 dash black pepper

Clean mushrooms with a damp towel, removing all dirt. Slice them into 1/4″ thin and add the wet ingredients (oils and tamari), then add the dry ingredients. Let them marinate for at least 10 minutes.

Enjoy them in salads, sushi makis, or just eat them as they are!



I’ve been learning raw vegan Asian flavors from some of the best sources, Asian locals! Learning to create this flavors can be a bit challenging, since I won’t eat any animal products, I need to share my creations with my Thai friends.

The “Green Wraps” are made stuffed with mangoes and cucumbers? a seed nut miso pate. Sprinkle on top paprika for decoration.

Miso seed pate
1/2 Cup sunflower seeds
1/3 Cup miso paste (brown rice miso or whatever you have, no worries)
1/2 Cup of sun dried tomatoes (soaked for about 2-3 hours)
1/3 Cup of water of the sun dried tomatoes
1 Tbs lemon juice
1 cup of fresh cilantro
1/3 Cup of minced red onion

Place all ingredients on a high speed blender (exclude cilantro and onion), mix well and then mix manually the cilantro and onion. You can add a bit of chili powder for a stronger spicy taste.

Tamarind Sauce
1/4 Cup Tamarind pulp
1/2 Cup Water
1 Tbs Irish Moss
1 date
1 Tbs lemons
1/2 tsp chili powder
1/2 tsp sea salt

Tamarind pulp is made from dried tamarinds, removing the seeds with hand and placing the pulp into a jar.
Place all ingredients into a glass jar that can fit a hand blender, mix until smooth. Otherwise place them into a regular blender and mix.

Green Wraps Putting it together

Putting it together:
Julienne cucumbers and mangoes, take your favorite green leaf (kale, spinach, etc), wrap them with love and serve with the tamarind sauce, enjoy!

Green Wraps

Wanted first to my friend Beatrice for her support and I’m happy to share an article that was published yesterday about your crazy yoga teacher, hope you like it!




Pomegranate is not only a delicious food used in many culinary dishes, but it also provides many health benefits such as, vitamin C, B5, potassium and antioxidants. Coconut is considered as a superfood, it’s butter contains medium chain triglycerides a saturated fat which is easier for the body to use for energy and burning fat too!

1/3 cup of raw cashews (soaked for at least 2-5 hrs)
1?? cup of pomegranate kernels
1/3 cup of coconut butter (cold pressed if possible, it’s also called coconut oil)
1/3 cup of agave nectar or 2 tsp liquid stevia
1 cup of pomegranate kernels for later use.

Blend all the ingredients on a high speed blender for about 1 minute, until all is homogenized. Place the mixture into small silicon cupcakes and freeze for about 5 hours. Remove each cupcake and place on top the raw pomegranate kernels.


Chia Tostadas

I love Mexican food, but it can be very fatty. Making it raw vegan, can become, light, delicious and nutritious.

The result: chia tostadas, with sunflower re-fried chipotle mock beans and zucchini and carrot salad



Raw Sweet Congee

Chia seeds come from my native country Mexico. We used to served the in lemonades or just adding them into any juice and make “Agua con Chia”. The chia seed make a gelatinous effect after being soaked for a couple of minutes (around 10) and it blends with the liquid that is served. My following recipe make a yummy example for a fast and delicious breakfast.

5 Tbs Chia Seeds
1/3 cup of persimmon (finely chopped)
1/3 cup of coconut (finely chopped)
1/3 cup of pomegranate grains
1 tsp of ginger
1 1/2 cup of your favorite nut milk


Place the ingredients into a soup bowl and add the nut milk.

Mix the milk with the fruit and store on the fridge for about 30 minutes. Enjoy!

Facts: Chia seeds have 5 times more calcium than milk, so in this serving you at least have 50% of the RDA of calcium, 60% of iron, 60% of magnesium, and of course omega 3 and 6? Well you get more than 500%!! yes more than 16 grms of Omega 3.

Tbs: Tablespoon
tsp: Teaspoon



Raw Vegan Mexican Pizza


I fell in love with the use of buckwheat for making live pizzas! This is my Mexican version of raw pizza, using a spice chipotle tomato sauce and avocados. The crust took 20 hours to be ready, since Hong Kong is more humid, this process takes a bit more time than usual.

The crust is firm and very tasty, with chunks of sun dried tomatoes.


And of course, some nice Kalamata olives!

Ok Guys, here is the recipe!


1.5 Cups of buckwheat groats

1/4 cup of olive oil

1/2 cup of sun dried tomatoes

2/3 cup of carrot pulp

2/3 cup of golden flax seeds

1 tsp of sea salt or celtic salt.

Soak the buckwheat overnight. Then place the flax seeds to soak for about half an hour. Place all ingredients on a high speed blender and mix until smooth. You can do this process in batches to make it easy for your blender.

Remove then wet your hands, place it on your dehydrator teflex sheet and start making a dough, the use a spatula or hands, and make a 0.4 cm thick circle. Keep hands moist to allow easy manipulation of dough.

At the end, use your fingertips on the edges, to make a nice design.

Dehydrate for first 4 hrs at 140F, then lower the temperature to 115 for other 4 hours. Remove after?? this 8hrs from the teflex sheet, and place on tray and continue the dehydration at 115F for other 6 hrs, until desired hardness of crust.

Keeps for a month on fridge!


April 2018
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