Crazy over vegan sushi.

In this version I used white alubia bean and miso paste as my “glue”. Roasted jalapeño peppers gave an extra kick of spiciness . Miso soup has wakame and sesame seeds. A balanced vegan diet should include sea vegetables as these are full of Vitamin C, A , E , K, D, B2 and B12. They also have plenty of calcium, magnesium, iodine, iron and are known for purify the blood.

Matcha Tea.

A cancer-fighter, fat-burner, and much more.This super healthy green tea is full of antioxidants, possessing an amazing twenty times more of them than pomegranates or blueberries. Catechins -  unique tipes of antioxidants help fight cancer and counteract the effects of free radicals from the likes of pollution, UV rays, radiation, and chemicals. It’s also known for burning down calories, boost ones energy and detoxify whole body. Use water only under it’s boiling point and mix well with a special tea brush or immersion blender.

Cactus & queso fresco lasagna .

I first tried this dish in a small organic market in the city of Oaxaca. It makes a perfect wheat free version of a classic italian dish. You just need to grill cactus/ nopal and then layer it with  fresh tomato, creamed spinach, basil, queso fresco. Heating everything in an oven is optional. For a vegan version replace cream and cheese with cashew cream. Please don’t forget about generous splash of good olive oil. Remember healthy fats( gee, olive, coconut, flax etc) are crucial in a well-balanced diet.


Yummy lunch in less than 20 minutes.

Grate some onions, celery, leeks and carrots in a food processor. Transfer everything into a pot and cover with boiling water from an electric kettle. Season with some black pepper, salt and a splash of dark soy sauce( this always deepens the flavor of any vegetarian stock ) Let it boil for 5-10 minutes and liquify in a blender. Just before serving add some fresh salad leaves, avocado and cherry tomatoes. 

You can also make some delicious cashew, garlic and jalapeño cream by liquidizing everything with some water. 


Vegan sandwich rules !!!!!!!!!

It’s cloudy and cold in Mexico City today so naturally I crave some comfort food. There is nothing beter than a well combined sandwich. It’s OK to eat flours once or twice a week, making sure you don’t mix them with any type of protein. Start by toasting some good quality bread like rye, wholewheat, sourdough. Spread guacamole and start layering thinly sliced veggies of your choice- mandolin comes really handy. Add some herbs for the flavor boost and finish with salad leaves dipped in good quality olive oil. Don’t forget the seasoning. If your are having your sandwich for supper exchange  raw vegetables for grilled ones as our digestion gets slower . Preferably don’t eat after 7-8pm.

Indian lunch : Aloo - Sag - Gobi.

For me cooking with indian spices is a delicate subject. I like to use only the best quality ones and to use them  wisely. Simplicity is the key here. Cauliflower has a bit of tumeric and cumin. For the potatoes I used fennel seeds  and cilantro. Spinach was cooked in a garam masala , tomatoes and garlic.