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10 Jul

Sorry I have had so few posts lately! I went on a trip for a while, and now my online class (anatomy) has started, and I am working a lot more and have been super busy! So the blog hasn’t been priority-unfortunately.

I found a ton of fresh figs (at costco of all places) and was so excited to buy them and try something new. Something I havent had in soooo long and reminds me of childhood is fig newtons! So without the added sugar and artificial coloring, I made homemade vegan fig newtons!








I adapted a recipe that I found online, if I made them again, I would’ve used coconut oil or grapeseed oil instead of olive oil. Make sure you wash the figs well and cut in half or in quarters before tossing into food processor, when making the filling. You want to keep a chunky filling so don’t blend too thoroughly (mine was a bit too thin)

Fig Newtons


1 cup of almond flour/meal

1 1/2 cup brown rice flour

pinch of sea salt

1 tsp vanilla

1/3 cup grapeseed or olive oil (or do a combo using some coconut)

1/3 cup or less of raw agave nectar or pure maple syrup


1 cup of fresh figs (you can use dried as well)

1/2 cup of fresh lemon juice

1 Tbs vanilla




For Dough: Mix flour in food processor with salt. Combine the wet ingredients in separate bowl, then add the wet ingredients slowly to food processor with the flours. Transfer dough back to bowl and refrigerate 1 hour.

For Filling: Combine all ingredients in food processor. If too thin/thick use more figs/lemon juice. You could also add some oat flour or arrowroot powder to thicken up if its too runny.

After dough has chilled, roll out onto parchment paper into 2 thin rectangles. You can use wax paper or another sheet of parchment to press down dough and roll out. It will be a little wet. Pour filling on one half of the dough on a baking sheet/pan. Lay the other half of dough on top and pinch edges to seal. Bake 350 for 15-20 minutes until golden brown. Cut into small squares and enjoy!































Now I did not roll my dough thin enough! My crust was too thick, but it was still delicious. Also, make sure your two large pieces of dough are the same size, I had a small part with no top crust. But it made the color of the bright pink figs pop out!














Using fresh figs was a first for me, but these were really fun to make!



5 Jun

I got four very ripe plantains from Harris Teeter for 1 dollar. So I had to use them pretty fast before they got too too ripe. In the past I’ve just cooked plantains on the stove or baked them in the oven, but I really wanted to try something new. Now when I have plantains they always remind me of El Salvador. When we were there we had the sweetest, savory fresh plantains at least once a day-usually with breakfast and dinner. They ¬†caramelized them, probably in deep-fried trans-fatty vegetable oil. But I try not to think about that part. But don’t worry I made a much healthier and just as tasty of a version.



I wish I could eat them raw, but because they have such a high starch content they can be hard to digest raw. But this time I decided to make baked spiced plantain chips!









Baked Spiced Plantain Chips

2 large ripe plantains

2 Tbs Olive Oil

1/2 tsp Sea Salt

1/2 tsp Turmeric

1/2 tsp Chili Powder

Sprinkle of Red Pepper flakes (optional)

1/4 tsp Curry

1/2 tsp Ground Ginger

Cracked black pepper


Peel and slice the plantains into thin slices. The thinner you slice, the crispier the chips will be. The thicker ones will be soft and a little soggy. Combine the plantains in a bowl with the olive oil and spices. Stir well (and gently) to make sure the slices are evenly covered. Spread on baking sheet and bake at 400 degrees. After about 8 minutes (until they are golden) flip them over, then cook 5-7 more minutes. Watch then carefully after you turn them because they may burn quickly!








This was after the first 8 minutes…









They ended up being perfect–some were crispy while some are soft. Next time I would leave them in the oven a little longer, because I love the crispy ones!













I am not a fan of spicy foods, so I thought this may be too spicy for me, but it wasn’t even close to being too much. So definitely adjust the spices according to how you like it. I loved the added ginger, it balanced the spices perfectly with the natural sweetness of the plantains.

It was the perfect snack to bring to work!



I started a blog!

31 May

So spending the summer at the beach, I’ve had the glorious time to go back to eating vegan and mostly raw, and being able to make all my food! I started to take pictures of everything I was making, so I figured to just make a blog. So I can post the pictures of some of the more exciting foods (I wont bore you with all of them). I eat almost all organic, and it helps now that I am working at an organic market/farm and having the convenience of local foods all around me here at the beach (: ¬†I rarely follow recipes and just wing the meals I make, I use whatever I have at the time or what l was local and fresh that day! I never cease to be amazing at how eating natural, organic, whole foods just how God created us to eat, allows you to feel and live so much better, leading to a healthier happier life to better live for Him.