Hemp Horchata



Today I am posting in honor of Cinco de Nueve, a celebration very closely related to Cinco de Mayo but created to accommodate my silly little world where things come and go without punctual delivery. I really had good intentions of sharing this recipe on the day that it happened, but life threw a few curve balls instead and I was once again late on transmission. I first chose to mindfully shove this post aside in order to make a hospital visit to see my little niece after heart surgery. I thought to myself, this post can wait until tomorrow. Being a day late is totally acceptable, especially under such a circumstance. The next day it was the hairball throw up welcome home gift that was left on almost every mat, rug, bedding, fabric-anything surface in the house that kept me away. Instead of a blog post, I did laundry.




And then I questioned it. Should I? Should I not?
I came to a conclusion.

Horchata is never inappropriate, no matter how near or far to Cinco de Mayo it happens. Especially Hemp Horchata. Refreshingly chilled, creamy, vanilla infused, cinnamony, sweetness and seriously awesome. Traditionally there are so many ways to make Horchata. You can find recipes made from toasted rice, some with soaked rice, some with milk, some with water, some recipes add other grains, nuts, fruits, etc. The one thing that mostly all traditional recipes have in common is that they’re naturally dairy-free. I made this recipe with soaked rice, homemade hemp milk and without the traditional simple syrup sweetener – just dates and a little bit of stevia (which is absolutely optional). This may sound complicated, but it’s so easy.


Hemp Horchata
¾ C. long grain white rice
2 C. warm water for soaking
½ C. hemp seeds
6 C. water
1.5 tsp vanilla
1 cinnamon stick
10-12 medjool dates
+ 3 drops of stevia 

  1. Bring two cups of water to a near boil and pour over rice. Soak for at least two hours (this is the hard part). 
  2. Strain the water from the rice and place rice in a blender with all other ingredients. Blend until the dates and cinnamon become small specks instead of big chunks.
  3. In small batches, pour the mixture over a bowl or any other large container that is draped with finely woven cheesecloth or a nut milk bag. After each batch, squeeze any remaining liquid out from the cloth and then repeat until you have filtered out as much liquid from the pulp as possible. 
  4. Chill and serve over ice.




Blood Orange Glazed Vanilla-Citrus Donuts « Dairy-Free, Gluten-Free + Vegan


First off – Happy Valentine’s Day, loves!!

Today I wanted to go for a run and practice yoga, but that didn’t happen. Ever since leaving California two years ago, my yoga practice has lost its identity. The studios in New York were too expensive, too located on the other side of town, and too stocked up with inconvenient timed classes for my ever-changing work schedule. Not to mention, have you ever tried to find the right yoga studio? A place where the teachings, type of physical practice, balance between eastern/western philosophies really lined up with what you were looking for? It’s hard, and they are usually not right around the corner. Commuting from Brooklyn to wherever that studio may be (even if it’s still in Brooklyn) can take up half of your day. Plus, what if you have to head into work after that? Like, very soon after that. I don’t know about you, but I like to take a shower after a good yoga session and the thought of jumping onto the subway, heading home to shower, then getting right back on the train and heading into work didn’t seem pleasant to me.

Okay I must have lost some of you by now, but the point is; my yoga practice was all over the place and quickly fading. I’d go through spurts of practice and then suffer from long droughts. My apartment was tiny and finding space to practice was not an easy task. Not to mention, my downstairs neighbor would freak out when any type of thump louder than a quiet footstep graced her presence. Back to my point, I may not have found the right yoga studio here in Dallas just yet, but my home practice has been on point since moving here – until yesterday. I was distracted by donuts. Hey, it happens!

I generally don’t go all-out for Valentine’s Day, but I am a sucker for any excuse to get into the kitchen and bake something truly delicious. And these donuts are truly delicious! They’re dairy-free, gluten-free, vegan and took a long hard day (or two) in the kitchen of trial and error to perfect. For real, I threw out some really horrid looking donuts. But then I found it! These little cuties are bright with a tinge of citrus and have just the right amount of crumb to cake ratio for a baked donut. But let me be frank here, they are indulgent. They are also pretty darn healthy! It is Valentine’s Day after all. Being good to your body while still catching a bit of a sugar high seems like just the right thing to do on this February 14th. And don’t forget to check out tonight’s full moon while indulging!

Chia Seeds

Chia Seeds, Coconut & Almond Flour, Cacao.ImageImage ImageImageImageImageImage

 Vanilla Citrus Donuts
  • ½ C. white rice flour
  • ¼ C. coconut flour
  • ¼ C. cashew flour
  • 4 tbsp. arrowroot
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • ½ C. sugar (or more depending on your preference)
  • 1 tbsp. ground chia seeds
  • ¼ C. coconut oil, melted
  • ½ C. warm water
  • 4 tbsp. nondairy yogurt (I used SoDelicious Coconut)
  • 2 tsp. vanilla extract
  • 1 tsp. lemon extract
  • zest of one small lemon
Black + White Blood Orange Raw Cacao + Lucuma Glaze
  • ¼ C. coconut oil, melted
  • ½ C. blood orange juice, no pulp
  • ½ C. maple syrup (or any other liquid sweetener of your choice)
  • 1 C. raw cacao powder (for chocolate) or lucuma (for vanilla)
  • 2 tsp. vanilla extract

Preheat your oven to 350˚ and lightly grease your donut pan.

This recipe is really easy. Sift all of your dry ingredients together in a medium sized mixing bowl. Add in all of your wet ingredients and mix it all together, making sure it is smooth and clump-free. Scoop your batter into the donut pan and use a toothpick to evenly distribute and smooth out the batter. I used two scoops with my 3tbsp cookie scoop for each donut. Bake for 8 minutes then rotate the pan to ensure an even bake, and bake for another 8 minutes. Take out and let cool on a rack for at least 15 minutes before dipping in glaze.

For the glaze, melt your coconut oil and mix all ingredients together in a small bowl just big enough to dunk a pretty little donut in! Dunk and decorate and try not to eat them all in one sitting.