New Ebook Series Launch

I'm excited to announce the launch of my first recipe and inspiration ebook series. I have 7 in the works so stay tuned as I release them over the next 3 months. 

First up is my Plant-Based Protein Recipes e-book. A how-to guild with tons of recipes and information on how to build muscle and be fit eating only plant-based protein. Join me as I dispel myths and share information I have gained over the past 15 years immersed in the vegan health food industry. As a recent graduation of the eCornell Plant-based nutrition course, I have great science and research backed insight into how eating a plant-based diet can help you achieve your goals plus more. 

Raw Vegan Diet 4-day cleanse coming soon! 

Above are images from my raw vegan 4-day cleanse. This book will include:

  • high resolution colorful photos of the foods. 
  • 4-day cleansing meal plan.  
  • 30+ never seen before exciting recipes. 
  • Raw Food Diet 101 instruction.
  • 95 pages of recipes and information. 
  • high resolution colorful photos of the foods. 
  • tips & myths debunked. 
  • protein rich recipes. 
  • understanding how you are eating enough protein on a plant-based diet. 

As you know, I have been sharing recipes here on this blog for free for a long time now.

So thank you to everybody so far who has supported the site and purchased a copy of ebook #1 . It helps immensely to keep the recipe development coming! 

So many more ebooks to come! 

stay tuned and updated - sign up for my newsletter for the lasted news and alerts when books go on sale. 

New Recipe Alert: Margs, Lattes, Noodles & Superfood Wild Rice Salad

It's been a jam packed few months for our family over here in San Diego. I'm in the middle of finished up my plant-based nutrition course through eCornell University. It's a great resource and very educational, science backed course. I can't wait to share some of the information I'm learning with you all. Here is a peek into some recipes I've developed over the past few months! Happy Summer everybody!

recipe alert! fresh spicy pineapple margs + passionfruit lemon margs. Plant-based #vegan recipes. #purekitchenblog
Superfood Protein-packed Wild Rice Salad #vuori #purekitchenblog #plant-based #vegan #dairyfree

New recipes created in my kitchen these past few weeks. The tropical margs were enjoyed at a friends house a few weeks ago and the wild rice salad was developed for the Vuori clothing blog. This combo would make a great additional to any bbq. Fresh, clean, wholesome, dairy-free, gluten-free, and loaded with vitamins and minerals. 

Laksa Noodles in Lime Broth | simple, easy to make, delicious and healthy! Plant-based nutrition #purekitchenblog #honestcompany
Recipe Alert! Vegan Plant-based Hazelnut Milk Latte! #purekitchenblog

Noodles in broth, even during the Summer, is something I can't live without. When I'm feeling run down or on the verge of a cold, this soup will nip in the bud! Delicious. Check out this recipe I developed for the Honest Company blog. Tired of the boring cup of coffee or tea? If you're looking for something new and exciting to wake up to, this hazelnut milk latte recipe is to die for. All of the people who have ended up trying this recipe at home, loved it. This milk frother will change your morning game.  

Homemade Macadamia Nut Cheese {Ricotta Style}

Homemade fermented cheese? That sounds really labor intensive and super complicated, right? Well not exactly. Think of it as an art and the result is well worth the time spent making it. 


You can use any nut you prefer. I personally love this recipe made with macadamia nuts. It's a perfect basic recipe that can be played around with. Try adding herbs or spices or garlic. You can use this homemade vegan cheese for pizza nights or in lasagna (like I did). You can stuff raviolis or use it in my baked butternut squash pasta recipe. with it or even eat it as a dip with crackers or veggies. Did you see my crumbled tempeh salad a few weeks ago? To die for! 


As far as equipment goes - all you need is a high speed blender, a strainer and cheese cloth plus a little bit of patience and love

If you signed up for my newsletter in the past 3 months you would have gotten this recipe in your inbox. It went out early to those that signed up. 

If you did in fact make it, I'd love to hear your thoughts on it and all your variations. 

How to make Vegan Ricotta Cheese at home! #plantbasedcheese #purekitchenblog
Homemade Macadamia Nut Ricotta style Cheese. #plantbasednutrition #purekitchenblog

This Ricotta Style Vegan cheese is both fluffy and creamy at the same time. Rich in nutrients and flavor, it's a must try recipe. Adding the probiotics helps the cheese to ferment and also makes the cheese rich in good bacteria - like the other store-bought yogurt or cheese. 

I prefer this recipe to any of the cheeses I can buy on the shelves. No strange additives or binding agents or rennet (enzymes added to cheese) or casein. 

Herbed Macadamia Nut Ricotta Cheese #plantbasedcheese #purekitchenblog

Macadamia Nut Ricotta Cheese Recipe

yields approx 2 cups cheese


  • 1 1/2 cups raw macadamia nuts (soaked overnight & drained)
  • 3/4 cup fresh water
  • 1 Tbsp (half a lemon) lemon juice
  • 1/2 tsp sea salt
  • 2 capsules probiotic powder supplement


  1. In a high speed blender, blend just the nuts and the water.
  2. Blend until super creamy with no chunks. 
  3. Transfer mixture from blender to a strainer lined with cheese cloth over a bowl. (see photos)
  4. Add the probiotics, salt salt and lemon. Fold the mixture a few times to combine. 
  5. Place the bowl with strainer and nut mixture someplace in the house at room temperature away from kids and dust and open windows. The mixture will sort of ferment or culture during this time. 
  6. You will want it to sit for at least 8 hours or overnight. 
  7. Refrigerate mixture when it's done fermenting.  
  8. Use this cheese as you wish. 
How To Make Homemade Ricotta Style Vegan Cheese #plantbased #purekitchenblog

Don't forget to share your thoughts or question in the comments below. Feel free to share on Instagram if you do in fact make a recipe. Please hashtag #purekitchenblog or tag @purekitchenblog and follow me for so many recipes and photos that I don't share on my blog - for whatever reason.  

Delicious Mushroom Spinach Potstickers

These vegetable potstickers has become one of my all time favorite recipes. I have been missing potstickers lately and the frozen ones just don't quite do the trick for me. Fresh homemade potstickers are to-die-for. Kids love them. Meat eaters love them. They are a total win. No dairy or meat in my version but they are not gluten-free, sadly. I had a hard time finding wrappers without eggs. And I finally did but they are made with wheat flour. If anybody knows where I can get ahold of gluten-free egg-free wrappers, please let me know ;)

Homemade Vegetable (mushroom spinach) Potstickers. #vegan #plantbased

Sautéed mushrooms, mini bell peppers and spinach make up the inside of these little vegetable potstickers. They are delicate and light but do not fall apart when you eat them. I love playing around with all different types of sauces. Some spicy, some creamy others salty and vinegary. Or a combination of all of the above. 

Try my almond butter sauce with them as well to mix things up a bit, too. 

Or try adding herbs, scallions and toasted sesame seeds for a change. 

Vegetable Pot Stickers with Tamari Chili Sauce #vegan #plantbased

The delicate textures and flavors along with the translucent wraps make these potstickers hard to resist. 

Anytime I go to asian style restaurants there are potstickers on the menu but rarely if ever are there vegetables ones. So making them at home my way makes them so special. 

Vegetable Potstickers (mushrooms and spinach stuffed wrappers) #vegan #plant-based
Delicious Mushroom Spinach filled Potstickers #vegan #plantbased

Vegetable Stuffed Potstickers Recipe

Yields 12 individual potstickers

vegetable potstickers that are to die for. #vegan


  • 3.5 oz mushrooms chopped (about 2 cups)
  • 4-5 sweet mini bell peppers
  • 3 small cloves garlic or 1 large one, pressed or chopped
  • 2 Tbsp toasted sesame oil or butter (separate)
  • 1 Tbsp shallots, chopped
  • 1 cup fresh spinach 
  • pinch sea salt
  • 1 package of potsticker or gyoza wrappers
  • glass of water to dip your fingers in


  1. In a large frying pan add 1 Tbsp oil (save the other Tbsp for later) or butter, mushrooms, bell peppers, garlic and sea salt. Cook this mixture for about 5 minutes. You'll want to keep the veggies from burning by tossing or flipping every minute or so. Veggies should be well cooked but not browned.  If the mixture looks like it's drying up too much add a touch more oil or water. 
  2. In the meantime grab your wrappers, 2 plates, a spoon, a paper towel or rag, and your cup full of water (for you hands). This will be your potsticker station. 
  3. Once veggies are done, stir in the spinach so that it wilts a tad but doesn't get over cooked. Toss and mix well. Remove from heat and scrap veggie mixture (the filling) onto one of the plates at your station. Set the frying pan back onto the stove top and use it to cook up the finished potstickers. 
  4. To fill the potstickers you'll want to place one round potsticker wrapper/sheet onto the other clean plate at your station. Using the spoon scoop about 1 tsp or so of mixture onto the center of the wrapper. 
  5. Gently fold the round wrapper over, making it a half circle. Wet your fingers well and press the open edges of the half circle together well so that there isn't any part of it open or filling exposed/falling out. 
  6. Set each potsticker aside - back onto the pan you'll be frying them in. 
  7. Repeat steps 4-6 until all of your filling vegetable mushroom mixture is gone. 
  8. Using the rest of the butter or oil, heat the pan on medium and cook the potstickers in the oil/butter until they start to lightly brown. Flipping over a few times. About 4 total minutes.
  9. Serve with your favorite dipping sauce. My recipes below.  

Note: for further more visual directions please see my little videos attached below. 

Veggie Pot Stickers with mushroom and spinach filling. #plantbased #vegan

Potsticker Dipping Sauces


  • 1 tsp red chili paste
  • 2 Tbsp cup tamari 
  • 3 Tbsp rice vinegar 


Sauce #1

Combine red chili paste with 1 Tbsp rice vinegar. Stir. 

Sauce #2

Combine tamari with the rest of the rice vinegar. Stir. 

veggie stuffed potstickers! #plantbased #vegan

Cleansing Fennel Asparagus Soup

I've been eating so clean lately in addition to working out hard. It feels so good. I eat less when I workout hard and I make better food choices as well. It's funny how that works. When I was pregnant I was the same way; I ate better than on a normal not-pregnant day. Often times I hear pregnant women say that they can eat whatever they want because they are pregnant and going to gain weight either way so what the heck! But I just couldn't get on board with that. I was growing a baby inside me and I wanted to give my body what it needed in order to work hard and do it right. 

Cleansing Fennel Asparagus Soup

Soups like this Cleansing Fennel Asparagus Soup nourish and feed the body and soul.

Fennel has a celery like texture but looks more like a bulb. It's known for its licorice-like flavor. This often under utilized plant food has wonderful health benefits. In fact, it has been used in natural remedies since ancient times. It grows wild and can be grown anywhere Fennel has a pale bulb and long green stalks. It can be grown almost anywhere. All parts of the fennel plant, including the bulb, stalk, leaves, and seeds, are edible.

Personally I feel like fennel isn't often used in recipes because people don't really know what to do with it. I love fennel added to my pressed juices. It goes well with celery as well. Because it contains ample amounts of phosphorous, zinc, copper, manganese, selenium, niacin, pantothenic acid, folate, choline, beta-carotene, lutein, and zeaxanthin, vitamin E, and vitamin K, it's been said to help with everything from hearth health to inflammation to blood pressure and bone health.

In addition to all these nutrients, it provides high levels of dietary nitrates. 

Cleansing Fennel Asparagus Soup / Gazpacho
Cleansing Fennel Asparagus Soup

My cleansing raw fennel asparagus soup combines the health benefits of asparagus, avocado and fennel together to create a very flavorful healing dish. 

And although it's technically a raw soup (meaning, no cooked) I did like the idea of blanching the asparagus to soften it. You can also add warm veggie broth (instead of cold) to make this more of a warm soup. Personally I prefer gazpacho style fennel soup. 

Garnish it with pretty plants or crunchy raw nuts. I added some salty popcorn to mine one time. It was a fun addition. 

Cleansing Fennel Asparagus Gazpacho Soup

Cleansing Fennel Asparagus Soup Recipe

Yields 1 large bowl or 2 cups


  • 1/2 avocado, skin and seeds removed
  • 1 medium sized fennel bulb, chopped in large chunks (approx 2 cups)
  • 5 large asparagus stalks or 9 skinny ones, steamed or blanched
  • 1 lemon, juiced
  • 1/2 tsp sea salt
  • pepper, to taste
  • 2 cloves garlic
  • 1 Tbsp shallots, chopped
  • 1/2 cup broth (warm or cold)

Garnish ideas: shallots, cilantro, asparagus, avocado, olive oil, lemon juice or even a vegan sour cream. 


  1. Prep all your ingredients by chopping, removing tough stems, seeds and skins. 
  2. In a large skillet, fill the bottom with about 1/4 in water. Add asparagus and heat them until they are soft and bright green. Remove from water and put into a high speed blender. 
  3. Add the rest of the ingredients into the blender. 
  4. Blend up the ingredients until smooth. 
  5. Add garnish. Serve immediately at room temp or warmer. 
Cleansing Asparagus Fennel Soup