Black Garbanzos Chili


Tomatoes – Fresh or Raw (see hint)

Tomato Sauce

2 cans Organic Red Kidney Beans

7 oz Organic Black Kabuli Chick Peas

¼ cup Organic Quinoa

1.5 lbs Ground Grass Fed Beef



Ground Chipotle Powder

Ground Ancho Chili Powder

Ground Mustard (Optional)






Prepare the dried Black Kabuli Chickpeas according to the directions: Soak overnight and cook the next day or cook by simmering for 2 hours and drain if required.


Once the Chickpeas are ready, you’ll need a sauce pan to start stewing the tomatoes and a pot to cook the beef and then combine all ingredients for your Chili.


Tomato Sauce for the Chili

Take your fresh tomatoes, chop them trying to collect any tomato pulp as well, add to a sauce pan and start stewing the tomatoes with tomato sauce, salt, pepper and chili powders to achieve your desired level of spice – for an extra bit of kick, you can add a pinch of the optional ground mustard.  When you taste test the hotness of your spices, remember, when all ingredients are combined, the hotness of the chili will be reduced considerably.  (Hint, if you have tomatoes that are starting to age or shrivel, chop and add all that you can salvage, perhaps even some green tomatoes, to your sauce pan and simmer together for the tomato base for the chili.)


Ground Beef

Start to heat your large cooking pot and cook the ground beef until the meat is cooked and water has boiled away.  Use a strainer to separate the grease from the ground beef and return the ground beef to the pot.


Combining and Cooking All Ingredients

Add the stewed tomato sauce to the cooked ground beef and start to simmer together. Add the cooked Black Kabuli Chickpeas. Open and add each can of Red Kidney Beans, including the juice or water in the can.  Also add the uncooked Organic Quinoa and continue to simmer for an hour or so. Keep the cover off the pot if you are reducing the liquidity of the chili and then cover the pot when you reach the desired consistency and want to stop reducing.  At any point, you can test the taste and level of spice so you can add more of any of the spices if you feel something is missing.

Enjoy, feel & eat!



My energy bites

Ingredients (12-16 balls)

-1 ½  cup Roasted Cashews

-3 TBS Crunchy Peanut Butter

-3 Medjol Dates

-1 ½ TBS Maple Syrup

-2 tsp Chia Seeds

-1 tsp Ground Cinnamon

-2 tsp Dehydrated Coconut

Remove the pit from dates and slice them, add all the ingredients into a food processor and mix or blend until you have a solid dough. At this point, taste test the dough and add more maple syrup or cinnamon to achieve the sweetness you prefer (recommended, mild sweetness that develops on the tongue).

Then with the help of a soup spoon, make individual bites or balls and place in the fridge for 2 hours or more (to solidify and preserve for up to 10 days).

Enjoy, feel & eat!


“Torrada de Escalivada”

Working in a health food store gives me the opportunity  to bring home a lot of food that many people will not buy because does not look pretty, but for me that an excellent opportunity to use those goods for my own recipes.

As a mediterranean – more precisely, from Catalonia – I love eating “torrades”, translates as “toasts” but prepared in the Catalonian way. The best “torrada” you can eat ever is the one made with  Pa de pagès (Catalonia farmers’ bread) and toasted on fire… that is simply holistically, healthy delicious!!!

My favourite “torrada” is the Escalivada one, if you want a 5 minute, healthy snack see the  recipe below.


  • 5-6 green, red, yellow peppers
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 raw apple cider vinegar
  • 1 clove of garlic
  • fresh parsley
  • 3-4 slice of sourdough bread

Preheat the oven to 300 Fahrenheit degrees.

Make “a baking bag” with aluminium paper and place the whole peppers inside and put into a tray.

Place the tray in the oven and roast for 45-60 minutes.

Remove the tray from the oven and leave it cool, then peel the peppers (this is optional, you can eat with the roasted skin) and scoop the seeds. Then cut the pepper into long-thing slices (up to down).

Place the roasted, sliced pepper in bowl and add olive oil, sea salt, black pepper, vinegar, fresh parsley and half sliced garlic clove. Mix it together, when done you can eat it on toast (see below) immediately or leave it in the fridge.

Basically you have prepared the “Escalivada” which can be eaten over the next 5-7 days (store in the fridge).

Toast the bread and rub half a clove of garlic on top (essentially grating garlic directly on the toast), add the “Escalivada” and you have “Torrada de Escalivada”.

Enjoy, feel & eat!


One of my Paellas

Paella means, Sunday, family, friends, relax, sun, my roots, mediterranean sea…
  • 1 espresso coffee cup of rice per person
  • 2 red pepper
  • 3 chicken breasts
  • few pork ribs or pork fillet meat
  • 1 green pepper
  • 3 cloves of garlic
  • 4 tomatoes (ripe)
  • Olive oil
  • Salt
  • Saffron
  • Black pepper
Cut the garlic into small slices, also dice the peppers.
Add 3 tea spoons of olive oil  and fry the garlic until golden.
Meanwhile (or beforehand) slice the chicken and pork.
When the garlic is golden, add the peppers to the pan, cook for 5 minutes and then add the chicken and pork and fry around 15-20 minutes, until cooked through.
Grate the tomatoes and mix with salt, pepper and saffron when everything is mixed properly add to the paella pan and stir for a couple of minutes.
Then, add the rice to the pan and mix, then add the water (remember 3 cups of water for 1 cup of rice).
Bring it to boil until the rice is done – be careful to check the rice and keep the water level high enough to cook the rice until cooked.  (If the water measure is correct at the start, adding the water should not be needed.)
Enjoy, feel & eat!

My Ugly Raw Brownies


  • 3 TBSP of Raw Cacao Powder
  • 2 ½ Cups of Dates
  • ½ Cup of Raisins
  • 2 Cups of Raw Almonds
  • 1 TBSP of Maple Syrup (or you can use Raw Honey)
  • Cold pressed coconut oil.
  • ¼ TBSP of cinnamon powder.

Put the almonds in a blender and grind them. Do not worry if the result isn’t very fine, coarse is better.

Without using the blender, chop the dates and raisins (it is very important to not use a blender) until the bits are the size of rice grains. Then place the chopped fruit in a bowl.

Add maple syrup and stir until mixed. Then, slowly add the ground almonds and continue stirring. Then, add the raw cacao powder using the same procedure. Keep stirring until the mixture becomes a single larger ball.


It is better to stir using two strong wood spoons, as you stir you occasionally you can use a mashing action as is mashing a potato.

It will take around 15-20 minutes depending on how strong you are.

Roll the ball into a longer roll on a piece of baking paper and smash or compress until become round or square, 0.5 cm thick.

Keep in the fridge for one or two hours.

Raw Cacao Coating:

In a bowl, combine 2 tbsp. of raw cacao, 3 tbsp. of cold pressed coconut oil and ¼ tea spoon of cinnamon powder and mix with a wood spoon until it is a thick crème.

Spread the raw cacao as a layer on top of the brownie and return it to the fridge for 1 hour or so.

Your brownies may look ugly but they will be so yummy!

Enjoy, feel & eat!