Savory Turmeric
Chickpea Oats
1/3 cup Chickpeas, cooked
1/2 cup Soy or almond milk, unsweetened
Breakfast Foods
1/2 cup Rolled oats
Baking & Spices
1 Pinch Black pepper
1 heaping tbsp Nutritional yeast
1 Pinch Salt
1/2 Scant tsp Turmeric
1/2 cup Water
1 heaping cup Baby spinach or ½ cup frozen, chopped
spinach, rinsed well before adding
1 pound asparagus, trimmed and shaved using a vegetable peeler
1 carrot, julienned
½ bell pepper, julienned
¼ cup roughly chopped fresh mint
¼ cup roughly chopped fresh cilantro
3 tablespoons toasted sesame seeds
¼ cup roasted chopped cashews
2 tablespoons rice vinegar
1 tablespoon soy sauce or tamari
1 teaspoon grated fresh ginger
1 tablespoon toasted sesame oil
1 tablespoon vegetable oil
salt and pepper to taste
Whisk rice vinegar, soy sauce or tamari, ginger, sesame oil, vegetable
oil and salt until well combined.
Combine the asparagus, carrot, cabbage, bell pepper, mint and
cilantro in a large bowl. Toss lightly with the dressing, and garnish with
the sesame seeds, cashews and additional herbs if desired.
Chilaquiles And Cactus

Put about 6 tomatillos in blender with 8 oz of water and few
cilantro leafs. Pour a tbspoon of himalayan salt in it!
Slice gluten free tortillas inside pan  Sprinkle low fat or vegan
cheese *cashew cheese  is my fav)  Bake at 450° for 10
minutes or until tortillas are lightly browned and cheese is
melted. Traditionally a Mexican breakfast, black bean.
Chilaquiles requires only 8 ingredients and can be enjoyed at
any time of day.
Use a pot holder and a sharp knife to scrape the cactus
spines off the nopales. Trim the edges of the cactus leaves as
well, to remove the spines growing there. Rinse the nopales
when done, judiciously ensuring that all cactus spines have
been removed.
Cut the prepared nopales into strips about the size of green
beans. Cut them again into 3-inch pieces.
Put the sliced nopalitos into a large pot and cover with water.
Bring the water to a boil, reduce the heat and simmer for 20
Drain off the cooking water and rinse the nopalitos with cold
water. Drain them again and let them cool. Cover the
nopalitos and store them in the refrigerator and use them in
scrambled eggs, salad, stews or soup, or as garnishes for
tacos or burritos. The flavor is mild, somewhat like green
Salt and pepper to taste
½ onion
1 garlic clove
1 tomato
Dash of olive oil or water to saute vegetables
1 cup vegetable stock
1 carrot
½ - 1 cup green beans
1 can lentils of choice (I used puy lentils)*
Dried basil, oregano, thyme and other herbs as desired
2 tbsp flour + 1 tbsp cold water (optional)
Salt and pepper to taste
Preheat oven to 180C.
For the topping, peel and chop the potato and boil in a saucepan for
around 15 minutes or until soft. Drain and add to a bowl with the milk
and desired seasonings. Use a whizz stick to puree and set aside.
For the filling, peel and chop all vegetables.
In a large saucepan, add the onion, garlic and tomato and saute with oil
or water. When fragrant, add the vegetable stock, carrot, green beans,
lentils and herbs. Simmer for 10 minutes or until vegetables have
cooked through.
Optional: In a small bowl, mix the flour and water until smooth. Add to
the saucepan and quickly stir. Add salt and pepper to taste.
Pour lentil mixture into a casserole dish(es). Spread the sweet potato
on top as desired.
Bake for 10 minutes or until the top of the potato has turned golden
Remove and let cool for 5 minutes. Enjoy!

1-Gluten FREE tortilla filled with organic eggs

2-ENFRIJOLADAS: Bean sauce mix in blender with
onions, vegan sausage, chile morita, chile ancho
and sea salt!

3-On Top chopped cilantro, cheese and chopped
chorizo with avocado!
Enjoy it!