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.




Chocolate Cake & A New Mantra


I have been spring cleaning my life A.K.A. organizing my world. That means that I have also been doing some serious brainstorming for this here blog. In the next few months I plan on implementing some really exciting things and getting this party started. Other than that, I think I am finally getting a foothold on our latest move to Texas. There has been so much tumultuous decision making going on year after year, it feels good to drop some roots and feel emotionally and spiritually steady. All of the bluebonnets and wildflowers may be helping ….

A brilliant friend of mine once said, “the grass is greener where you water it”.

And that, my friends, is my current mantra. 


slightly adapted from My Darling Lemon Thyme

  1. preheat oven to 350º
  2. grease bundt pan (I used coconut oil because I am coconut obsessed)
  3. sift together flours, cocoa, baking soda, baking powder, sugar, flax and salt
  4. add rosemary, lavender and cocoa nibs to dry mix
  5. grate two pears, cube one. add cubed pear to dry mix
  6. in a separate bowl, combine grated pears, vanilla, oil and coconut milk
  7. fold wet mixture into dry
  8. pour into bundt pan and bake for 50-60 minutes
  9. set aside and cool while making this delicious vegan ganache to drizzle on top
  10. decorate with lavender, rosemary, rosemary flowers & cocoa nibs



Bright & Sprightly Pasta For Spring

spring pasta

So I’m a little late on celebrating the beginning of spring with an inspired recipe, but I’d like to join in on the fun. Honestly, I have been sitting on this one for a while. Have you met my friend, procrastination? 

truroots, garlic and pasta

But you can rest assured that this blog will soon be chock-full of spring recipes from now on because I am so in love with everything this season has to offer.

And now for the recipe at hand // this is a really great way to sneak green vegetables into a sexy spring pasta dish without feeling like your spaghetti has somehow morphed into a grassland of salad greens. I’m not dogging on salads, but sometimes I just really want a comforting plate of warm al dente pasta bathed in a creamy sauce.


But let’s be real with each other … those types of pasta dishes are usually unnecessarily heavy and induce a food coma like no other, so why not keep it light, healthy, and energizing while still satisfying your creamy carbohydrate craving? Ya with me? I don’t want to blow your mind too much, but not only does this qualify as a sinfully delicious pasta dish but it is a toothsome example of clean eating at it’s finest. And gently cleansing at that. I went there. Now onto the recipe..

Bright & Sprightly Pasta
1 head of spinach, 1 handful of dandelion greens, 1 handful of kale – all lightly steamed
1 handful of fresh parsley
1-2 cloves of garlic (depending on your love affair with garlic)
1 inch piece of fresh ginger
1/2 cup chopped onion
1/2 avocado
juice from 1 lemon
1/4 tsp. pink salt
1 cup coconut milk
8 oz. pasta (I used TruRoots gluten-free spaghetti)
1 champagne mango, sautéd and diced

  1. Boil the water for your pasta and get started on the rest while you’re waiting.
  2. Lightly steam your greens and then add all ingredients (aside from the mango and pasta) to a food processor. Whizz up that green goodness into a thick and creamy pasta sauce, making sure all ingredients are fully incorporated.
  3. Dice your mango and add to a lightly oiled sauté pan over medium heat. The idea is to cook this just long enough to heat the mango!
  4. Drain pasta and toss with sauce. Voilà! Add mango, a sprinkle of chopped parsley, finish with a touch of crushed red pepper and you’ve got yourself a meal.



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.


Creamy Shiitake Ramen // Harissa Roasted Hemp Tofu + Radish

Creamy Shiitake Ramen // Harissa Roasted Hemp Tofu + Radish

Do you ever feel completely overwhelmed by today’s mass outpour of “inspiration” through social media and the Internet? From YouTube, Instagram, Facebook, and Pinterest to blogs on all different subjects. Now don’t get me wrong – I love perusing all of these, but if I do not practice restraint, I can definitely get myself into some serious trouble and become consumed or stuck.

I recently had a conversation with a very close friend of mine in which the idea of inspiration overload was insouciantly mentioned and then fell to the wayside in order to make room for more ordinary topics like our jobs, relationships, etc.  We went back and forth with each other about a shared intense notion of feeling as though we should be doing and producing so much that we in fact aren’t accomplishing anything at all. The transmission was so nonchalant and almost camouflaged with an air of composure that it fluidly transitioned into our everyday, run of the mill, update-on-life-chat without acknowledgment of what we had discovered. As the week went on, I couldn’t stop thinking about the concept.

The accumulation of inspirational quotes, array of different DIY projects, inside look at artists and their processes, endless amounts of beautiful photographs of faraway lands or sultry and rustic outdoor terrain, the ability to look at the achievements and everyday happenings of strangers and people you personally know – it can all start to make you feel overwhelmed, like an underachiever, lazy, or just stagnant. Sometimes I fill myself up to the brim with inspiration and my mind is overflowing with ideas, but I can’t bring myself to simply act upon my thoughts. Inspiration overload, my friends. It is a blessing and a curse.


So here is a delicious meal inspired by something simple: leftover CSA radishes and an obsession with shiitake mushrooms


Creamy Shiitake Ramen // Harissa Roasted Hemp Tofu + Radish





Creamy Shiitake Ramen // Harissa Roasted Hemp Tofu + Radish

Creamy Shiitake Ramen // Harissa Roasted Hemp Tofu + Radish





 Harissa Roasted Veggies + Tofu
  • 1 bunch of radishes
  • 8 oz. shiitake mushrooms, stems removed and set aside
  • 1 package of hemp tofu (or regular soybean tofu)
  • ¼ C. toasted sesame oil
  • ¼ C. tamari or bragg’s liquid aminos
  • 1 ½ teaspoons harissa spice blend


Creamy Shiitake Sauce
  • leftover shiitake stems
  • 2 tablespoons miso paste
  • ¼ C. water
  • 1 tablespoon tamari or bragg’s liquid aminos
  • 2 tablespoons maple syrup
  • juice of 2 lemons
  • 3 tablespoons powdered peanut butter
  • 1 small ginger nub
  • 1 garlic clove


Preheat oven to 350˚.

Let’s tackle the tofu first: drain water from the package and wrap the slab of tofu in paper towel. Gently press the tofu to release as much water as possible. Slice both the tofu and radish into bite sized cubes and set in a medium sized mixing bowl. Brush off any excess dirt from your shiitakes, de-stem the ‘shrooms and set the stems aside for our creamy shiitake sauce, then slice the caps and toss into the bowl with tofu and radishes. Add the rest of the ingredients in with veggies/tofu and toss everything together.  Lay down a sheet of parchment paper onto a baking sheet and evenly distribute your mixture. Let bake for 20 minutes or until golden and crisp, but making sure to not dry out your shiitakes too much.

 While the veggies and tofu are roasting, start a pot of water on high for the ramen noodles. I used black rice ramen noodles which are gluten-free, but you can use whatever you have. This would even be good with soba noodles! Once the water is boiling, turn the heat down to medium and submerge your block of ramen into the water. Allow noodles to soften in the water for just a few minutes. Take a fork and gently separate the block of noodles into long, wavy strings and cook for another few minutes. Drain and rinse with cold water. Throw all shiitake sauce ingredients into a high-powered blender, vitamix, ninja, or whatever you’ve got t and blend everything into a smooth sauce. Transfer to a saucepan and heat on low until warm, constantly mixing to make sure the bottom does not burn. Toss the sauce with ramen noodles, but save a bit for drizzling over veggies. Throw ramen and roasted veggies/tofu into a bowl and enjoy.


Creamy Shiitake Ramen // Harissa Roasted Hemp Tofu + Radish


Creamy Shiitake Ramen // Harissa Roasted Hemp Tofu + Radish