Almond Joy

It’s no secret that almond milk has long been THE plant-based beverage du jour. Its flavor is mild, nutty, versatile and pleasing, although, oat milk is beginning to give it a run for its money. The health benefits of almond milk are undeniable, and it’s a wonderful alternative to dairy, which is good news for African-Americans, who suffer disproportionately with lactose intolerance. Although, almond milk is readily available in almost every grocery store, I prefer to make my own at home. Why, you ask? Well, the answer is so that I can control the purity, taste and thickness of the final product. The percentage of almonds used in production, is one of the most important variables that I want to control, because it’s responsible for the thickness, creaminess, taste and mouthfeel of the milk. Almonds are expensive to produce, which is why most almond milk manufacturers include 2% or fewer almonds, resulting in an unnecessarily thin and watery product. They compensate for the thinness of the product, by adding fillers and binders. Whatever your personal preference, making nut milks is simple and fun to do. Once you’ve made one batch, you’ll find that it’s easy to adjust it to your personal taste.

Here’s an easy recipe to try at home:

  • 1 cup whole raw almonds, soaked 8 hours, rinsed and drained
  • 2-3 cups water
  • 1-3 pitted Medjool dates
  • 1/4 teaspoon vanilla extract
  • Dash of cinnamon (optional)


Combine all ingredients in an high-speed blender and process until smooth.

Separate the milk from the pulp by squeezing the mixture through a milk bag. Compost the pulp or reuse it as a flour substitute. I give mine to my chickens!

Serve chilled. Stored in a sealed glass jar in the refrigerator. Almond milk will keep for up to 4 days.

Note: Once you’ve made 1-2 batches, you’ll have a better sense of your personal preference. Do you prefer it sweeter? Add more seedless dates? Does it taste too one-dimensional in flavor? Maybe you should add a pinch of salt or nutmeg. It’s your party, so celebrate your creamy, white mustache in your own, unique way.

Delish and Nutrish…Why Avocado Toast is the Ultimate Can’t Fail Meal

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I like to start trends, not ride them, so surfing popularity waves isn’t really my thing. One recent exception, however, is avocado toast! Although, it’s been the culinary rage for quite some time; it’s for good reason. It’s fast and easy to make, delicious, versatile and nutritious. The key is to purchase high-quality levain bread baked at your local bakery (if you can get it) and ripe, tasty avocados. Although, avocados are available year-round and nationwide due to the influx of Mexican imports; there is an ideal time to get more flavorful avocados, with a less mild and “watered down” taste. California avocados (Haas are recommended), are in season February-September, with their peak occurring in the warm summer months. Get them at the height of the season and when their prices have dropped substantially. Also, when you make your super simple avocado toast, be sure to experiment with different toppings. I sometimes drizzle spicy, infused olive oil on top or thinly sliced radishes and sprouts with a sprinkle of the popular season blend, Spike. I also like to make pesto “smavocado” i.e “smashed avocado”, by adding fresh pesto (often purchased in the cold case at Trader Joe’s) to my avocado mixture. Avocado toast is so simple to make, it seems futile to include a recipe, but here’s some preparation guidelines to help get you started:


  • Toast fresh levain bread (brush olive oil and rub fresh garlic on toasted bread)
  • Coursely smash ripe avocados (add lime juice, celtic sea salt, pepper to taste)
  • Spread avocado on toast and top with marash pepper (optional)
  • Top with any variation of yummy: sliced radishes, sprouts, green onions, red onion, microgreens

I like to add a sliced soft boiled egg with aioli topped with anchovies as a side dish. A short cut when making aioli is mixing mayo with horseradish and placing an anchovy on top, to add that unmistakable umami and briny note to your snack, brunch or dinner.



How To Make Breakfast FoYoGo

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Forget what you’ve heard, because FoYoGo, or “Frozen Yogurt To-Go” is the new Acai bowl. How could you not love the combination of yogurt, fruit and granola all packaged into one little frozen breakfast bar? Granted, this won’t be my first choice in the chilly days of winter, but it’s a great breakfast choice before a warm weather run or as a light midday treat. The great thing about FoYoGo, is that it couldn’t be more simple to make, and depending on how colorful your chosen ingredients; they can actually be quite beautiful. Not so beautiful, though, that you’ll change your mind about eating one! This recipe assumes you’ll add wooden popsicle sticks to a mold, but feel free to unleash your inner kid (or just make these for one!), by purchasing fun, goofy popsicle molds and save yourself the trouble. Tovolo makes some super cute ones in goofy shapes like monsters, robots, Tiki statues and zombies; and Zoku makes standard pop molds and safari, polar bear, space and fish shapes, to name a few. Below, is our simple recipe, but feel free to choose your own bar ingredients to customize your breakfast bar and paint your own healthy canvas.


1 cup greek yogurt
1/2 cup milk
2-3 tsp honey or agave nectar
1/2 cup granola
1 cup fresh berries or fruit compote*


Mix the yogurt, honey and milk.
Add a tablespoon of granola and then a tablespoon of fruit or fruit compote. Layer until you get close to the top of the mould and finish with granola.
Tap mold against the counter to release any air bubbles. Insert popsicle stick or use mold with its own stick and freeze about 4-5 hours
Remove popsicles from the mold. To release the popsicle more easily, run the plastic part of the mold under a stream of hot water until it comes loose.

* To make fruit compote: 

1/2 cup sugar
1/3 cup water
1 1/2 teaspoons fresh lemon or lime juice
2 cups fresh berries of your choice (blackberries, raspberries or strawberries are recommended)

Simply cook down the ingredients in a small saucepan on low to desired consistency and thickness. Taste to adjust sweetness.

Be Still My Heart…How To Make Vietnamese Iced Coffee: Cafe Sua Da

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Photo credit: Simply Delicious, Pinterest


1) French roast medium coarse ground coffee: We suggest a fresh, high-quality medium roast, but many people swear by Cafe Du Monde French Roast Chicory coffee. If you’re accustomed to making espresso, resist the urge to finely grind your beans or the coffee grounds will fall through the holes in the coffee filter into your glass.

2) Sweetened condensed milk: Not to be confused with evaporated milk, so don’t try to use them interchangeably. Sweetened condensed is aptly named, because it’s syrupy sweet, translucently creamy white and pours into a thick, smooth stream.

3) Vietnamese coffee press: They’re inexpensive and not difficult to find online. You can find them on Amazon for less than $10.00.




Step 1: Add 2 tablespoons of sweetened condensed milk to a glass (more if you like it sweeter)

Step 2: Add 3 tablespoons of ground coffee to the base of the coffee press.

Step 3: Place coffee in filter and shake so that grounds become level and naturally packed.

Step 4: Pour part of the boiled hot water into the coffee press. Wait while it absorbs and then add additional water

Step 5: Wait for it to slow drip. Patience, little grasshopper….patience.

Go grab a tall glass and fill with ice. We’re partial to drinking all iced drinks with oversized ice cubes. They keep your drinks nice and cold and they’re much slower melting, so they don’t dilute your heaven in a glass.

Step 6: Once it’s finished, stir well.



If you love coffee like we do; take a look at this fun video of how coffee is prepared around the world. 

Watermelon Never Stood a Chance When This Cool Cucumber Showed Up On The Scene

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Summer is around the corner and there’s nothing better than the refreshing combination of cucumber and watermelon juice on a hot day. It’s lightly sweet, earthy and mild and the addition of lime, adds a bit of tartness that quenches the thirst and adds a bit more complexity. There’s no such thing as perfect proportions when making any fresh juice drink. We suggest playing around with measurements and adjusting flavors to taste.


  • 2 cups (16 ounces) fresh watermelon juice
  • 3/4 cup (6 ounces) fresh cucumber juice from about 1 large cucumber (use juice extractor)
  • 1 1/2 teaspoons (1/4 ounce) fresh muddled mint from about 10-15 fresh mint leaves
  • 2 tablespoons (1 ounce) fresh lime juice from 1 to 2 limes
  • 1 tablespoon simple syrup or agave nectar (optional)
  • 2 tablespoons (1 ounce) fresh lime juice from 1 to 2 limes


  • Combine juices together thoroughly and adjust to taste. Serve immediately

RECIPE: Fresh Fig Crostini with Herbed Ricotta


Depending on where you live, decadently sweet and luscious figs might already be in season. This roly poly, tear-drop shaped fruit is wonderfully versatile and can be prepared just as easily either fresh or baked, as it is within sweet or savory dishes. Figs have a long and storied ancient history, not to mention that it’s symbolic of peace and prosperity throughout the bible; but they’re also known for having substantial nutritional value. Figs are high in fiber and a great source of essential minerals, including magnesium, manganese, calcium, copper, and potassium, which helps lower blood pressure, and vitamins K and B6.

Interestingly enough, 100% of the world’s dried figs are grown in California. That’s great news, because figs’ nutritional value becomes more concentrated when they’re dried. Not only do they contain antioxidants, but three little figs have approximately 5.5 grams of dietary fiber, which means this cherubic little fruit packs quite a punch. Moisture-rich figs contain 55% natural sugar, making them among nature’s sweetest fruits, and fig puree can be used as a great fat substitute in baked goods. This dish is wonderful served anytime: Breakfast, appetizer or a light lunch paired with a mixed spring salad. Feel free to add prosciutto to create a hearty main course


  • Thinly sliced baguette
  • 2 cups ricotta cheese
  • 3 teaspoons fresh thyme
  • 3 teaspoons oregano
  • Sea salt and pepper to taste
  • 3 tablespoons olive oil
  • Sliced fresh figs
  • Blueberries or pomegranate seeds (optional)


  1. Preheat oven to 425 F.
  2. Place ricotta cheese in bowl and stir in your fresh and dried seasoning and herbs until well-blended. Sample and season to taste.
  3. Brush french bread slices with olive oil and arrange on top of baking rack and place in oven for 3-4 minutes (Don’t hesitate to check in on these little guys through your oven door window like you did with your childhood Easy Bake Oven!). Take out when lightly toasted and let cool.
  4. Place ricotta cheese spread on top of crostini and add sliced figs. You can drizzle honey or aged balsamic vinegar on top for added sweetness

ACAI What You See


Okay, let’s just admit it. Açäi bowls are Instagram darlings, because they’re photogenic like a mug. Well, thankfully, they’re not just pretty, “feel good” meals, but also delicious, nutritious and super easy on the digestive system. Oh, you haven’t had one, yet? If you’re still somehow among the uninitiated, we have a super easy recipe that’s perfect for lighter summer eating. Acai is a mildly tart berry categorized as a superfood and found in the Amazon. It’s typically served as the base ingredient in an Acai bowl and served cold; either scooped or blended, like soft frozen yogurt. Acai is sold in individual pureed packs and can be purchased at most health and organic food stores, in addition to larger retailers like Costco, Safeway, Whole Foods and Trader Joe’s. Look for Sambazon, which is one of the largest Açai food exporters.


2 Sambazon Performance Superfruit Packs

½ banana

1 tbsp almond butter

¼ c almond milk

1 tbsp Cacao Powder

Toppings: Fresh Seasonal Fruit, Sliced Bananas, Granola, Goji Berries, Hemp Seeds, Cacao Nibs, Mulberries, coconut shavings


Simply high-speed blend the first five ingredients and then place your chosen toppings on top of your acai mixture.

This breakfast treat offers something for every dietary need and social justice requirement as it’s organic, vegan, fair Trade, kosher, gluten and lactose free.Ç