Beet Hummus stuffed Avocados

Beet Hummus stuffed Avocados



Avocados! Those beautifully creamy summer fruits that behave like a vegetable!

This colorful, self contained dish is an awesome way to eat an avocado. I love making them to share with friends during brunch or for a BBQ party. 

This recipe is divided into 3 parts.

First you will make the Rice Paper ‘Bacon’, Thats right! Vegan bacon made out of rice paper. Smoky, sweet and crispy!!! Then you will make the hummus and lastly you will stuff the avocados; topping them with a plethora of garnish!  

Rice Paper ‘Bacon’

  • 4 sheets Rice Paper
  • 2 tbs Maple syrup
  • 2 tbs Coconut Aminos Sauce (you can also use soy sauce)
  • 2 tbs Olive Oil
  • 2 tsp Smoked Paprika or liquid smoke
  • 1/2 tsp Himalayan salt
  1. Preheat the oven at 400’
  2. In a bowl whisk the maple, coconut aminos, olive oil, smoked paprika and salt. 
  3. With a sharp knife cut the rice paper into ‘Bacon’ size strips.
  4. Dip the rice strips into the marinade and place them on a baking tray.
  5. Bake the Bacon for 7-9 minutes, or until crispy. Set aside 

Almond Beet Hummus

  • 1 small Organic Beet, boiled (boil the beet covered in water for 30 min, cool off under cold water. Peel and dice)
  • 1 cup Organic Almonds (soaked  over night or for 1 hour in boiling water)
  • 1 Organic Lime, juiced 
  • 1 1/2 tsp Himalayan salt
  • 1/4 cup Organic Tahini 
  • 1 tsp freshly ground Cumin 
  • 1/4 cup Water 
  • 1/2 tsp Black pepper
  1. Place all your ingredients in a food processor and blend until well incorporated.
  2. With the help of a a spatula scrape the sides of the food processor to ensure the smooth texture of the hummus.
  3. Run the food processor again until the consistency is creamy.

The Avocados!

  • 5 Ripe Avocados
  • Rice paper ‘Bacon’ 
  • 3 Organic red Radishes, thinly sliced 
  • 3 Kumquats, thinly sliced
  • Parsley leaves 
  • Micro-greens 
  1. Half the Avocados and remove the pit.
  2. Stuff the avocados with a generous dollop of the Hummus.
  3. Garnish the stuffed Avocado by placing the radishes, kumquats, greens and bacon in an artistic way and serve!






Carrot 'Hot Dogs'

Carrot 'Hot Dogs'

When I was a kid my parents would stop by a street hot dog cart that parked close to our church every Sunday and that was our after mass meal!

I grew up in Bogota, Colombia where street hot dogs carts are a thing. Colombian Hot dogs are quite a sight to admire. See, we get super creative with them. We top hot dogs with crushed potato chips, 'salsa rosada' a traditional pink sauce made from mixing ketchup and mayonnaise, pineapple sauce, coleslaw and even quail eggs! I don't eat soy or recommend anyone to but when I heard of carrot dogs I immediately baked some carrots and tried recreating my childhood memories and it worked!

Being a vegan and a vegetarian is so easy! You just have to see the world with compassion and get creative when you cook! 

Here's my recipe, hope you enjoy it! 



  • 6 Thin carrots, ends trimmed and peeled
  • 1 tbs coriander powder
  • 2 tbs Coconut aminos
  • 1 tsp salt 
  • 1/2 tsp black pepper 
  • 2 tbs olive oil
  • 6 Hot dog buns
  • toppings: Cashew mayo, mustard, relish, pickles, and every vegan topping you can think of!

Preheat the oven at 350'

Whisk the spices with the coconut aminos and oil in a bowl.

Place the carrots in a baking dish and drizzle them with the marinate.

Bake the carrots for 40 minutes or until they are soft.

Place the carrots in the bread buns and top them with everything you like! 



Vegan Chai from Scratch

Vegan Chai from Scratch

After years of tasting all kinds of Chai and being amazed of how sugary this drink is usually served, I developed my own recipe. Not too sweet or spicy; vegan, detoxing, and made from scratch. Do not use Chai mixes! Using whole spices ensures availability of the healing benefits they can provide to your body. When a spice is ground and stored for too long, the delicate element of ‘Prana’ fades away and with time it will lose its vibrant color, sharp fresh smell, and healing properties.   

When a recipe calls for Cinnamon, I suggest you use Ceylon cinnamon which is better for your liver due to its low content of Coumarin ( A substance that can cause liver damage). Ceylon Cinnamon sticks are soft, crumbly and rolled like a cigar with layers of soft brittle Cinnamon bark. All other Cinnamon looks like the Cassia Cinnamon sticks and tend to be hard, hollow and have only one rolled or curled layer.

Cinnamon has many beneficial properties such as, glucose metabolism, antimicrobial and  anti-parasitic activity, aids in digestive health, and reduces blood pressure.

Another essential ingredient for making chai creamy and appetizing is Milk. After turning fully vegan I tried different nut-milks, and noticed that most of them curdle when heated. I have found they are not creamy enough, except for fresh cashew milk or store bought Pea milk. My  favorite pea milk I've found is the Ripple brand.

Black tea is also an essential part of the chai experience, however,  caffeinated tea is aggravating to all doshas. I recently catered a spiritual discovery retreat in the Malibu mountains and used Chamomile tea to avoid the caffeine content and everyone absolutely loved it!



  • 4 cups of filtered or spring water 
  • 1 Ceylon Cinnamon stick (2 inch long)
  • 7 Cardamom pods, crushed or 2 tsp ground Cardamom
  • 5 Cloves, or 1/2 tsp ground cloves 
  • 1 Tbs Fennel seeds
  • 1/8 tsp Nutmeg, freshly ground
  • 2 Tbs Organic Ginger root, minced
  • 1 tsp Sweet leaf sweetener or maple syrup 
  • 2 Bags of tea of your choice (black, red, rooibos, chamomile)
  • 1 Cup Pea Milk or Cashew milk* 
  1. Bring the water to a boil and add all the spices. Allow the chai mix to simmer for 10 minutes.
  2. Add the tea bags and let simmer for 2 more minutes
  3. Add the Nut milk and turn off
  4. Strain the chai trough a colander and serve hot

*To make Cashew Milk:

  • 1/2 cup cashews, soaked overnight or for 30 min in boiling water 
  • 3/4 cup water
  1. Drain the cashews 
  2. Blend the cashews with the water until creamy.

Sweet Potato Mac & 'Cheese'

Sweet Potato Mac & 'Cheese'

I moved to LA a little over a year ago. As I settle in this new city and make new connections and friends I've become an expert at making brunch for them in the tiny studio I live in. While my food is well received by my food savy friends; when their children come over the only thing they seem to like is Mac & Cheese. Here's a delicious recipe that uses mainly sweet potatoes for the sauce! Dustin and I ate so much of it when I first made it. 

If Gluten doesn't sit well with you use your favorite kind of gluten free Macaroni. The sauce is gluten free and even your picky children will enjoy it! Whenever I make a dish that traditionally has a layer of crispy cheese on top I replace it with sliced Zucchini, mushrooms or Crispy coconut 'bacon' for the visual effect. 


1/2 Lbs Macaroni of your choice

2.5 Cups Organic Sweet potato, peeled and diced 

2 Cups water

1/4 Cup Organic raw Cashews

2 tsp Salt  (preferably soma)

1/2 tsp Organic Coriander, freshly ground 

1/4 tsp Organic Turmeric powder  

1/8 tsp Nutmeg, freshly ground

1/8 tsp Cayenne pepper (I like to use convivial Golden Cayenne! follow the link to look at their amazing locally sourced spices) 

1/2 tsp Basil, dried 

1/4 Cup Nutritional Yeast 


Preheat the oven to 375’

Cook the Macaroni according to the directions on the package

Boil the sweet potatoes in the water with the rest of the ingredients except the nutritional yeast for 15 minutes or until the sweet potatoes are very soft.

Blend the mixture with the nutritional yeast until well incorporated and silky.

Mix the macaroni and the sauce and pour into a 9x8’ casserole dish, Garnish with Zucchini thin slices or any Vegetable you like.

Bake the macaroni for 20 minutes, serve warm and enjoy! 





Cream of Butternut Squash

Cream of Butternut Squash

For me, soup is the best pick me up when it is cold outside. It has the effect of being soothing and reassuring when the gloomy days of fall and winter appear outside my window.  Soups replenish moisture which calms the nerves and soothes the mind.

Butternut squash's bright orange color is due to its high content of carotenes which soothes the liver and nourishes dry eyes and skin. It's mild diuretic qualities aid draining excess mucus congestion from the lungs and flush excess water retention from your body.

I love serving soups in bread bowls because they look amazing and you can eat the bowl too!!! You can also serve it in a soup bowl and garnish it with croutons, cucumbers, nuts and herbs! 

  • 2 Cups Butternut squash, peeled and chopped into 1/2 inch cubes
  • 1/4 Cup organic raw Cashews
  • 3 Cups of water
  • 2 tsp ground Coriander
  • 1/2 tsp Nutmeg powder (fresh ground is the best)
  • 1 tsp of Himalayan salt
  • 1/2 tsp Black pepper, fresh ground
  • 1 Tbs Ginger root, minced
  • a pinch of Cayenne pepper (optional)


  • Parsley or Basil for garnish
  • 1/2 Cucumber, diced small
  • 1/4 Cup Toasted Pinenuts 
  • Lime  


Place all of the ingredients in a medium pot (except for the garnish), bring to a boil and simmer for 20 minutes.

Place the soup into a high speed blender.

Blend the soup until the consistency is creamy. 

Serve hot and sprinkle lime juice.

Garnish with herbs, toasted pine nuts and diced cucumbers. 

Vegan French Toast

Vegan French Toast

My first experience eating french toast was having breakfast at my high school cafeteria in Miami. I had just moved to the United States from Colombia and American food was very new to me. I was curious about those perfectly rectangular glistening pieces of bread called French Toast. Upon trying them, I had the most blissful experience; feeling how soft and sweet they were! (despite all the bad ingredients they were made out of!)  


The first time I ate Vegan french toast, was in Brooklyn. My friend Jesse made it by mashing bananas and pan frying the bread soaked in the banana mush! They were great, but the texture wasn't the same as I remembered. since then I've been trying to develop the best vegan french toast recipe ever, and I think this one is a winner!!! 

The batter is gluten free so if you are gluten intolerant make this recipe with gluten free bread. My Favorite bread to make french toast is sourdough because of it's thick crust but you can use the bread of your choice.


  • 1 loaf of Sourdough bread or your favorite GF bread, sliced 
  • 1 banana
  • 1 cup of gluten free Oats soaked over night with 1.5 cups of water (you can also boil the water and soak them for 10 minutes.
  • 2 tbs Brown rice flour
  • 1 tsp Cinnamon 
  • 1 tsp Vanilla 
  • Coconut Oil
  • Maple syrup 
  • Banana slices for Garnish

Place the banana, the soaked oats with the water, the rice flour, cinnamon and vanilla in a blender and mix until the batter is smooth.

Pour the batter into a bowl

Dip both sides of the bread slices in the batter

Heat a non-stick pan and sprinkle coconut oil. 

Grill each side of the bread until brown and crispy.

Serve with banana slices, Maple syrup and Enjoy!!!


Vegan Galette

Vegan Galette


A Galette is a rustic, free-form tart -made with a single crust of pastry or bread dough, like a pizza. If the filling is very moist, the sides of a galette may be folded up and over to contain the juices. Alternatively, the edges may be simply crimped and left rather flat.  Although the crusts of most galettes are made with butter this is my Vegan version using refrigerated coconut oil. The cold coconut oil creates pockets of air inside the crust while baking (just like old school butter) making it flaky and reminiscent of puff pastry! The filling is very versatile, you can use different kind of veggies or fruits and it will always be a beautiful dish to impress your guests.

This recipe has a few simple steps: boiling the beets, prepping veggies, making the cashew ricotta, reducing the balsamic vinegar, making the crust, assembling the galette and baking! Read all the instructions first, make mental notes of the steps to follow and get excited because the end result is so worth it! 


Preparing the filling:

  • 1 Small Beet, boiled whole for 45 min then peeled and sliced in 1/4” rounds
  • 5 asparagus, bottom ends trimmed 
  • 1 Small Cauliflower, cut into small florets 
  • salt
  • pepper 
  • Italian dried herbs 

Cashew cheese

  • 1 Cup cashews, soaked over night or for 1 hour in boiling water
  • 1 lime, juiced 
  • 1 tsp salt 
  • 1/2 tsp pepper 
  • 1/4 Cup water 
  1. Strain the cashews in a colander and rinse under cold water
  2. Place all ingredients in the food processor and process until smooth and creamy. 

Vegan pie crust

  • 2 cups (272 g) unbleached all purpose flour or your preferred Gluten free mix
  • 1/2 tsp sea salt
  • 2/3 cup (160 g) coconut oil, refrigerated
  • 3-6 Tbsp (45-90 ml) ice cold water
  1. Preheat oven to 400 degrees
  2. Add flour and salt to a large bowl and mix
  3. Add the refrigerated coconut oil in spoonfuls and with two knives, fork or dough cutter, cut the flour and oil until it resembles wet sand.
  4. Add ice cold water 1 Tbsp at a time and use a wooden spoon to gently mix. Add only as much water as needed to help it come together and form a dough - about 3-4 Tbsp.
  5.  Use your hands to gently knead/form the dough in the bowl and gather any loose scraps. Form into a disc with your hands.
  6. Place the disc of dough in between two sheets of parchment paper and gently roll into a large oval (if you don’t have parchment paper lightly flour the top of the dough, as well as a rolling pin) about 1/8-inch thick.


Assembling the Galette:

  1. Transfer the pastry with the parchment to a rimmed or rimless baking sheet large enough to accommodate the pastry oval comfortably. 
  2. Starting 1 to 1 1/2 inches from the edge of the round, arrange the vegetables in a single layer until you reach the center of the round. 
  3. Sprinkle salt, pepper and italian herbs over the veggies.
  4. Fold the outer edges of the pastry over the veggies, creating overlapping folds as you work around the perimeter.
  5. Add dollops of the cashew cheese on top of the veggies
  6. Bake the Galette for 30 minutes or until the edges are golden.

Balsamic reduction:

  • 1 cup Balsamic Vinegar 
  1. Place the balsamic vinegar in a small saucepan and cook over medium low heat until the vinegar has reduced to at least half of the originalamount (about 30 minutes for 1 cup of vinegar to reduce to 1/2 cup)
  2. As soon as the balsamic reduction reaches the consistency and concentration level that you prefer, remove it from the heat, and let it cool down. Drizzle over the galette right before serving. 
  3. If you want to garnish the galette add some arugula and basil leaves! 




Oat-less gluten free Granola!

Oat-less gluten free Granola!

Granola is by far one of my favorite breakfasts meals! It's crunchy texture is very satisfying and it's sweet flavor makes even the gloomy winter days exciting! This is an oat-free recipe I developed; great for gluten allergies. You will also notice it is made with seeds, so it is good for those who have nut allergies and very easy to make. You can prepare a batch of it once a week and avoid buying over-priced granola in the market. Try this recipe a few times and then get creative with it! Add different nuts, add dry fruits or different spices! The sky is the limit! 

The main spice in this granola is Cinnamon! In Ayurveda, cinnamon is said to pacify Vata and Kapha doshas, but it may aggravate Pitta dosha if taken in excess.  It has a sweet, pungent, and bitter rasa or initial taste, it is heating, and has a pungent vipak or after digestion effect this being the main reason why it can aggravate Pitta's fiery nature.  

Cinnamon improves digestion and absorption, and promotes elimination.  It removes toxins from the body, and improves circulation by strengthening the heart and warming the kidneys.  As a blood thinner, cinnamon prevents heart attacks. Additionally, cinnamon may be used in the treatment of respiratory and sinus congestion, bronchitis, colds, and the flu. It is both an expectorant and a decongestant.

In order to make this granola fit my busy schedule I bake it for 20 minutes only, turn off the oven and forget about it! I allow it to finish toasting inside the oven for a few hours before I let it cool down and store it in a glass jar. This method of baking is very time efficient; You can make it before going to sleep or before going out shopping during the day.  

Serves 4

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2 Cups Sunflower seeds

1 Cup pumpkin seeds 

2 Tbs Chia seeds 

1 tbs Cinnamon powder

1/8 tsp Cardamom powder 

1/8 tsp Clove powder 

1 tsp Vanilla essence 

2 Tbs Maple syrup 

2 Tbs Coconut oil, melted 

Preheat the oven to 350' F

Line a baking tray with parchment paper 

Mix all ingredients in a bowl and spread the mixture on the baking dish 

Bake the granola for 20 minutes. Turn off the oven and allow the granola to sit in the oven for an hour or two to finish toasting! When it is cool store it in a glass jar with a tight fitting lid to ensure its freshness! 





Almond Beet Hummus

Almond Beet Hummus


I love Hummus! It's tangy and salty flavor is my favorite combination. For years I ate the traditional chickpea based hummus but always noticed discomfort in my belly after eating it. After a little research I understood that chickpeas were too difficult for me to digest so I learned to make Raw almond Hummus and got hooked right away, it is so much easier to make! This hummus is a variation of my original raw recipe. I start by boiling a whole medium beet (I notice that smaller beets are juicier and tastier than the gigantic ones you find on the market, the bigger ones are grainier) for approximately 30 minutes, the beet will be so soft that the skin will fall off just by rubbing it with your hands. All the ingredients then go into the food processor and Volia! Almond beet hummus!!! The vibrant colors are amazing and your family and friends will love it.


This hummus is very versatile, you can serve it as a dip or on top of crackers and cucumber slices as hors d'ouevres. You can also put it in sandwiches, toast or even Pizza! 

Take a pic of your creation and tag @cookingwithom on IG or FB.


prep time: 35 min

serves: 4

1 whole Organic Beet boiled (boil the beet covered in water for 30 min, cool off under cold water peel and dice)

1 cup Organic Almonds (soaked in water over night or for 1 hour in boiling water)

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1 Organic Lime, juiced 

1 1/2 tsp Himalayan salt

1/4 cup Organic raw Tahini 

1 tsp fresh ground Cumin 

1/4 cup water 

1/2 tsp Black pepper




Place all your ingredients in a food processor and blend until well incorporated. With the help of a a spatula scrape the sides of the food processor cup to ensure the smooth texture of the hummus. Run the food processor again until the consistency is almost creamy. Serve with crackers or with cucumber slices! 


Kitchari Patties with Cilantro and coconut chutney

Kitchari Patties with Cilantro and coconut chutney

Kitchari and cilantro chutney are the best of friends! Both detoxifying and they go so well together. The tangy-sweet and spicy flavor of the chutney makes the kitchari experience so much better! 

Cilantro (the leaves) and coriander (the cilantro plant seeds) are powerful aids to digestion. According to Ayurveda, allergen reactions result from improper digestion and an accumulation of ama (toxins) in the physiology, which weakens the immune system and distorts the body's response mechanisms. Cilantro and coriander, by enhancing digestion, work to alleviate the root cause of allergen reactions. Just two days ago I ate some Soy processed "sausage" and the next day I woke up with terrible allergies! I was sneezing uncontrollably all day and my skin was itching all over. I decided then to make Coriander seeds tea to cool my body and to pacify my allergic reaction and it definitely helped!  

While cilantro and coriander are both very cooling for the summer, according to Ayurveda, coriander is actually a refrigerant and a thirst quencher when made into a cool tea. Coriander also offers a powerful boost to the digestive system in the summer months when digestion tends to be a bit weaker. Cilantro is a source of vitamins A, K, and C, as well as copper, manganese, iron, magnesium, and calcium. Coriander seeds have been shown to support healthy blood sugar levels and arterial and cardiovascular health. This beautiful plant contains antimicrobial, antioxidant and detoxifying qualities. 

Cilantro, has been used for thousands of years as a natural blood purifier and detox agent. In one study, cilantro was found to help detox lead from the body. 

I have already posted the recipe for the kitchari, so here I will just explain how to grill the kitchari patties crusted in organic corn meal and how to make the chutney! I do not recommend eating left overs but sometimes when I have extra kitchari this is what I do with it! 


Cilantro-coconut chutney:

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  • 1 `Bunch of Cilantro (triple-washed) If you have a vitamix or blentec you may use the thicker stems. If you are using a regular blender use the leaves and tender thiner stems only.
  • 1/4 Cup Dry coconut, flakes or chips
  • Juice of 1 lime
  • 1 tsp salt
  • 2 dates, pitted
  • 2 tbs Jalapeño, minced 
  • 1/2 tsp Cumin, freshly ground
  • 1/4 cup water

Place all the ingredients in your blender and process until the cilantro is fully blended and the chutney is homogeneous.


Kitchari patties:

  • Cold Kitchari, (scroll down for recipe)
  • 1 cup Organic corn meal 
  • 1/4 cup coconut oil

Prepare a plate or clean surface to place your patties.

Place the corn meal in a wide bowl. 

Using your hands make two inch balls of kitchari and roll them in the corn meal crusting them on all sides, flatten two sides making patties and arrange them flat a dish. 


Heat a cast iron or non-stick pan/Griddle and add a dollop of coconut oil. When the oil is hot but not smoking place the patties and allow them to brown on one side before turning them. You may need to add a dollop of coconut oil as the patties will absorb it! If you notice that the patties look a little dry you may brush a little oil on them and turn them. 

When the patties are golden brown on both sides bring off the griddle and serve topping them with the cilantro chutney!  Make this dish even more beautiful and alkaline by serving the patties over a bed of arugula for blanched kale and top them with radishes, herbs and sprouts!