Kale and lentils soup



This soup is soooo easy to do and full of goodness. I love lentils so I decided to give it a twist adding kale and some species that a year ago I would have never thought of. I hope it inspires you to eat a healthy hearty soup. Its full of plant protein coming from the lentils and kale. You can eat it with brown basmati rice.

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Brownies de ahuyama


He buscado una receta de brownies que sea sana y al mismo tiempo deliciosa porque me encantan y no quiero que se sientan regañados al comerlos. Despues de mucho explorar y probar recetas, encontré esta que no es por nada pero quedan exquisitos. No puedo decir que me los inventé pero si que los hice y los puedo recomendar a ustedes sabiendo que les van a encantar.

Por: Lee Hersh

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Fermented foods: Pickled Okra

If you had a chance to read my blog about Gut Health, you will remember I mentioned that fermented foods are great to help us protect and increase our good bacteria. Well, I decided to do this recipe and I loveeee it! It was easy and the best part is that they last long so I don’t need to eat them all at once. So go ahead and start fermenting!

1 1/2 pounds of fresh Okra
4 garlic cloves
sliced lemons
2 cups of apple cider vinegar
2 cups of water
3 Tspns of salt
1 Tspn brown sugar
1 tspn fennel seeds
1 Tbsp chili flakes
1 tspn black peppercorns

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Banana Coconut Mini Cupcakes


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By: Maria X Ospina

Servings: 12 mini cupcakes

This recipe is super fun, easy and simple. I love to do it as a treat for my nephew who also loves cupcakes. It is light and healthy because it only has the sweetness of the banana and the blueberries.


Place all ingredients in the blender until bananas are fully broken down. Pour a bit of the batter in the mini cupcakes baking dish just to cover the bottom fully. Then add a couple of blueberries and finally continue to add the rest to fill the cup. Decorate with a blueberry on the top.

Bake for 35 to 40 minutes on 325F (160 C) depending on the oven.

Your kids will LOVE them!

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Vegan Chana Saag


By Chef: Del Soufre (Forks over Knives Cookbook)

Servings: 4

Remember the Chickpeas and Kale India style recipe? well, this is the original version and I must say I loveee spinach so this one would be my choice No.1.  I made slight changes to the original recipe: changing the almond milk for coconut milk and adding coconut oil. Spinach makes it creamy so the texture is very smooth. As it has lots of spices, it is cooked the Ayurvedic way, which means the spices are cooked first (with the yellow onion) to release their amazing aroma and increase their properties.

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Chickpeas and kale Indian style


By: Chef Del Sroufe (Forks over Knives Cookbook)

Serves: 4


The original version of this recipe has spinach instead of kale, I wanted to try it with kale and it worked perfectly. This dish is very aromatic, it has lots of spices and its full of flavor. It is delicious with basmati rice (white or brown). It will definitely keep you satisfied (and happy).

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