Who Doesn’t love Milkshakes?

Masala Chai Macadamia Nut Milkshake

Say hello to my friend, Lucuma. A superfruit from Peru, lucuma is traditionally known as the “Gold of the Incas” and has been a cherished part of Peruvian culture for centuries. It is a fruit that grows on a tree and looks almost like a plump, roundish version of a mango – green on the outside and champagne yellow on the inside. It’s really rare to find lucuma in its’ full fruit form anywhere other than South America and is most commonly found powdered, which is great for smoothie making & baking purposes. Lucuma’s golden colored powder adds a sweetness and almost caramel or maple flavor to recipes and is low glycemic. Perfect for anybody looking to cut back on sugar consumption! Not to mention, this beauty of fruit is loaded with minerals, beta-carotene, and fiber.

Whipped Coconut Cream Top

Messy Milkshake 

And what to say about macadamia nuts? Oh, you know – just that they’re a lovely and flavorful way to consume your healthy monounsaturated fats along with being high in protein with all of your essential (and even a few non-essential) amino acids. So all in all, macadamia nuts are great for keeping your cholesterol in check, lowering your risk of heart disease, and contribute to a properly functioning immune system.

. . .What’s so bad about milkshakes after all??

 Masala Chai Macadamia Nut Supershake


Masala Chai Macadamia Nut Supershake 
  • 4 chai cubes *
  • 1 banana
  • ¼ C. raw macadamia nuts
  • 1-teaspoon vanilla bean powder, or extract
  • 1-tablespoon lucuma
  • 1/8th -teaspoon black pepper
  • 1/8th -teaspoon cinnamon
  • 1/8th -teaspoon cardamom
  • .5 C. preferred milk of choice

*Your favorite chai tea brewed, chilled, and frozen into ice cubes.

Place in blender and blend until completely smooth. What a sexy shake! I topped this baby off with stevia-sweetened coconut cream with just a touch of added vanilla, and I highly recommend adding this sweet indulgence for your super milkshake pleasure!


Smoky Chickpea Miso Kale & Tatsoi // Spicy Raw Tomato Sauce

smoky kale & tatsoi


This was the week of Brassica Rapa at our local CSA. We received an abundance of turnips, mustard greens, bok choy and tatsoi. What’s that you said? You’ve never heard of tatsoi? Well, aside from it’s beautiful, glossy and lush green leaves, tatsoi packs a bit of a crunch when raw and has a mild mustardy flavor. It’s high in beta-carotene, vitamin A, C and K, which means happy, healthy eyes and good immune support. Honestly, I have never used tatsoi while cooking before this meal, but it seems so versatile I can really see it being used in so many different ways – raw, wilted, sautéed. Whatever you want, tatsoi got!

In honor of the wintery weather most of the country is currently experiencing, I present to you a tangy dish with warming spices to spark the fire within you to promote your bodies ability to keep you warm while it’s oh so cold outside. I roasted some spaghetti squash and tossed the veggie-spaghetti with the spicy tomato sauce, but you can enjoy this sauce over any type of pasta. Enlighten your senses with this raw tomato sauce any which way you want. Such a satisfying and warming meal!

Spaghetti Squash



pulp and seed


Smoky Chickpea Miso Kale & Tatsoi
  • 1 bunch lacinato kale, sliced into thin ribbons
  • 1 small bunch tatsoi, leaves and stems
  • 4 tablespoons chickpea miso
  • 2 tablespoons grapeseed oil
  • juice from 1 lemon
  • 2 teaspoons smoked paprika
  • scant drizzle of maple syrup (or any other preferred hint of sweetness)

 In a skillet over medium-low heat, add your miso, lemon juice, grapeseed oil, maple syrup and paprika. Whisk together until combined and let simmer for a minute before adding your greens. Add kale first and cover to “steam” for a few minutes. Uncover and throw in the tatsoi, making sure your smoky sauce is covering the greens and continue to sauté until greens are wilted. You’re done!



Spicy Raw Tomato Sauce
  • 2 tomatoes of your choice
  • ¼ cup sundried tomatoes
  • ¼ cup raw cashews, soaked
  • 1 handful of fresh basil, oregano and thyme
  • juice of ½ a lemon
  • 1-teaspoon coconut sugar
  • 1-teaspoon garlic powder
  • 1-teaspoon onion powder
  • ¼ teaspoon or less red chili flakes
  • ¼ teaspoon himalayan pink salt
  • a pinch of ginger

 Add all ingredients into a blender and blend until creamy.







Red Velvet Crinkle Cookies

A big change has occurred since I first decided to start Edible Insight. The cold and gray winters of Brooklyn are now a thing of the past for me, and my clan of human + furry friend (aka boyfriend and dog). We are now enjoying a comparably mellow winter in Dallas, Texas. Well, aside from that crazy ice storm that whizzed through the South a mere few weeks ago and left my car temporarily stuck at the bottom of a hill, just blocks from our apartment. Ooops! But I swear, we have had some gorgeous, 60°, 70°, and even 80° weather since then. And I am thankful for not having to wear three layers of clothing just to take my pup for a walk around the ‘hood. It’s the little things in life, right?

Big Tree, Little Dog.

While the weather was misbehaving here in Texas, I spent a good amount of time indoors, looking out, sipping on tea, and starting new projects. Cookies! I haven’t baked or made cookies in a long time and being that my kitchen is now bigger than the small and narrow hallway of a “kitchen” I had back in New York, I was excited to bake again. By the way, our new apartment is a charming as hell classic revival home with an old fireplace mantle, sliding pocket doors and original wooden floors. Yep, I’m digging it.

Cacao Powder


These cookies have really grown on me. They’re closer to brownies than crispy, chewy cookies but they are delicious and packed with nutrients, so who the hell cares? Yum.

Beets are amazing blood cleansers with super duper antioxidant, anti-inflammatory and detoxification properties. They add a sweet yet earthy flavor to the cookies and really compliment the cocoa in a nice way. As for buckwheat – well, it’s hardly wheat and totally gluten free. Buckwheat is actually a fruit seed that is related to rhubarb and sorrel and packs a punch of protein as well as fiber. Take that, wheat!


(18-24 cookies)
 1 cup buckwheat flour
¾ cup coconut flour
¾ cup coconut sugar
½ cup maple syrup
½ cup coconut oil
1/3 cup beet puree
¼ cup chocolate chips
¼ cup dried cranberries
2 tablespoons cocoa powder
2 tablespoons ground flax seed (plus six tablespoons of water)
¼ teaspoon salt
½ teaspoon baking soda
1 tablespoon vanilla extract
powdered sugar for optional rolling or dusting

*if you like your cookies sweet, sweet, sweet, I would use regular sugar rather than coconut sugar.

For beet puree: (two-three beets should give you more than enough puree)

Cut off leafy tops and use for something else (salads, sautees, etc.)

Boil the beets for about 10-15 minutes, or until you can easily pierce with a fork.

Let cool and then run under cold water to easily peel off beet skin.

Puree in a food processor.

For cookies:

Preheat oven to 350° F and line two cookie sheets with parchment

In a small bowl, mix your ground flaxseeds with the warm water and set aside.

Use a small mixing bowl to combine all the dry ingredients. Add buckwheat flour, coconut flour, cocoa powder, baking soda & salt.

Take a large mixing bowl (or stand-up mixer) and cream the coconut oil and coconut sugar together. Keep whisking as you add the beet puree, flax mixture, maple syrup and vanilla. Now, slowly incorporate your dry ingredients into the wet mixture and then fold in the chocolate chips and cranberries. Let chill in the refrigerator for 10-15 minutes.

Using a rounded tablespoon, roll dough in powdered sugar and drop onto lined cookie sheets. Bake for 8 minutes and then lightly “smash” cookies down to create the crinkled cookie effect. Bake for another 2 minutes or until lightly golden brown on the bottom. Remove from oven and let cool.

Kale Chips: Revisited

Okay, so they’re kind of past their prime, but that doesn’t make me love them any less. In fact, the batch I made today may have flared up my love affair with these healthful cheesy(v) snacks. 



These past few days in Brooklyn have been fairly cool in contrast to the hot temps and high humidity levels that the most recent heat-wave brought our way. I think I went a full week without really cooking anything. I ended up eating tons of raw veggies, smoothies, and many different variations of what we all know and love as salad. I knew I wanted a cooking project to embark on during my two days off (whoa, what a treat!), but my body was still not ready for heavy foods. I have temporarily overdosed on banana “ice cream” and was craving something savory. What did I decide on? Kale chips.  Seemed like a happy medium to me. 


I used to make these healthy chips way back when I first discovered Kale Chips at (dare I say) Whole Foods. I became totally obsessed, but upset that they were so expensive for a bag the size of a healthy person’s potato chip pig-out session. I made them pretty often for a while there and then I found myself all kale chip-ed out. So here I am, a few years later, revisiting my love affair with kale chips. And boy have I learned a great deal about this cruciferous vegetable since my first encounter with it a number of years ago. 


A few things to keep you interested in kale:

→ Phytonutrients! These natural chemical compounds found in fruits and vegetables have been known to positively affect our bodies natural healing abilities and vitality. You’ve heard of carrots being good for your eyes, right? Well, betacarotene is the phytonutrient responsible for that. Recent studies have shown Kale to have high concentration of phytonutrients such as carotenoids (antioxidants) and glucosinolates (found to reduce the risk of cancer by way of liver detoxing). Um, awesome!

→ High in vitamins A & K and C as well as B6

→ Rich in minerals such as potassium, calcium, manganese and iron


And that’s really just the tip of the iceberg. Did I mention it’s easy to grow in almost any climate? Oh, kale! 


We Are Edible Insight

A small food and culture start-up created by me!. I find myself most influenced by locally grown organic produce, discovering the many health benefits provided by raw honey and the sweet taste of cashew cream. Keep reading to find out what’s next.