Maria’s Gazpacho

I tried to follow my mother’s recipe but she and I agreed it would be improved by using Ruf Acres Market’s new raw coconut vinegar.

Ingredients (for 6-8 people)
5 ripe tomatoes
1 green bell pepper
2 cucumbers
2 cloves of garlic
2 slices bread, gluten-free bread if required (adding bread is optional)
2tsp sea salt
1/4 cup olive oil
1TBS raw coconut vinegar

You can peel the tomatoes and the cucumbers (not required) and cut them into small pieces. Cut the peppers into small pieces too. Then, peel the garlic and place all the ingredients in a blender, add 2 cups of water, and blend. You can add water if you want a thinner gazpacho as you like.

Once bended, use a strainer to remove the larger pieces of vegetables and chill for 45-60 minutes before you serve.

When ready, serve the gazpacho in a glass.

Enjoy, feel & eat!



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!


Carrot & green lentils soup


  • 300g carrots
  • 1/2 sweet potato (or 1 small)
  • 1/2 potato (or 1 small)
  • 400g green lentils (from a can)
  • small piece of ginger
  • 1tsp chilli powder
  • 1tbsp olive oil
  • 1tbsp sea salt
  • fresh parsley

Wash the carrots with cold water and peel  and slice them, repeat the same with the potato and sweet potato. (Choose the size or amount of potato according to your preference.)

Add the oil in a pot suitable for making soup, add carrots, potato and sweet potato and sauté for 3-5 minutes and then add enough water to cook all together.  Note, you can add more water later to adjust the consistency of the creamed mixture or finished soup (see below).

Add salt, chilli powder and stir. Peel the ginger and cut it into small pieces and add it to the pot.

Bring it to boil (approximately 20-30minutes). When cooked, use a blender to make a creamy mixture and then add another 1/2 glass of water and the lentils cook before cooking for 15-20 minutes after which it will be done.

You can add some fresh parsley on top.


Enjoy, feel & eat!



Black quinoa & cauliflower salad with carrot cream


For the cream:

  • 2 medium sized carrots
  • 1 small sized potato
  • 1/2 zucchini
  • 1 tsp sea salt
  • 1 tsp white pepper
  • 1 clove of garlic

For the salad:

  • 1 cups black quinoa
  • 1/2 cauliflower
  • 3 vine tomatoes
  • 1 tsp sea salt
  • 1 tsp olive oil
  • 1/2 lemon
  • 1 clove of garlic


Peal and slice the carrots, potato and zucchini. Put the oil in pot and fry the garlic until golden, add the vegetables and the salt and fry for 6-8 minutes.  Then the add water and white pepper and cook it slowly for around 30-40 minutes. After cooking as described, use a blender to cream or purée all together until you have a creamy body.

Wash and cut the cauliflower into small pieces and place them in baking tray, cover with aluminium foil and bake for around 20-35 minutes.

Roast the tomatoes separately with garlic, sea salt and squeeze 1/2 lemon on top.

Boil the quinoa with sea salt. When done, make rinse with cool water.

When everything is done, arrange all on big plate for a nice presentation in the following order – creating layers in the final two steps below:

  • Quinoa
  • Tomatoes (chopped)
  • Cauliflower
  • (And then mix them)
  • Cream
  • And some parsley or basil on top


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!

Pumpkin Cheesecake


  • 400g mascarpone cheese
  • 1/2 cup coconut flour
  • 1 tbsp maple syrup
  • 1 tsp cinnamon
  • 350g pumpkin pure (homemade)
  • 350g wholemeal biscuits
  • 2 tbsp unsalted butter
  • 1 tbsp unrefined sugar

Pumpkin Purée

  • 1 medium sized pumpkin
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1 tbsp maple syrup
  • 1 tsp ground turmeric
  • 1 tsp vanilla paste


How to make the pumpkin pure:

Preheat the oven to 300 Fahrenheit degrees

Wash the pumpkin and cut in half. Scoop out the seeds and put the two halves of the pumpkin into a baking tray. Then add water so the pumpkin is sitting in about 1.5 inches of water.

Place the tray in the oven for 45 minutes approximately and keep the eye on the water.

When the it is done, peel the pumpkin and cut it into small pieces and use a food processor to combine with the nutmeg, ginger, maple syrup, vanilla paste and turmeric, blending all together until creamy.

For the base:

Crush the biscuits to a course mixture (does not need to be finely crushed), melt the butter and mix the butter, sugar and coarsely crushed biscuits and spread in an 8×8 inch baking tray to form the crust of the cheese cake. Optionally, put baking paper in the tray before forming the crust. Press the crust to make a firm base.

For the filling:

Prepare the oven by preheating the oven to 320 Fahrenheit degrees

Add the pumpkin puree, mascarpone cheese, maple syrup, cinnamon and coconut flour together in the food processor and mix thoroughly.

Pour the mixture on top of the biscuit crust and bake for around 40 minutes.


Enjoy, feel & eat!



Sweet “Falafels”



  • 2 cups of dates
  • 1/2 cup of tahini
  • 1 TBS of maple syrup
  • 1 TBS of sesame seeds
  • 1 pinch of cinnamon


Cut the dates into small pieces. Add all the ingredients to a blender and mix until  it becomes an uniform dough.

Make small balls with you hands approximately 1cm of diameter (or to match your ice cube tray) and insert one by one into your ice-cube tray. Leave them in the fridge for about 45 minutes and then are ready to eat.

You can eat them with beetroot and mint hummus.(See my recipe for Beetroot Hummus Beetroot Hummus )

Enjoy, feel & eat!