Here are a couple of my most recent fave food recipes:

Quinoa and Raw Kale Salad

Quinoa and Raw Kale Salad

Diosa Anastasia’s Kale Delicia:

2 bunches of kale (Dino kale is my favorite, with the thick part of the stems removed)
1 med avocado
3 tblsp tahini
1/4 cup olive oil
1tsp salt
1tblsp maple syrup
1/4 cup apple cider vinegar
2 small lemons
2 or 3 cloves of garlic
1 tblsp nutritional yeast
I usually begin by massaging the kale with some salt, avocado, part of the garlic, squeeze and a splash of olive oil…
Then I shake up the rest of the ingredients in a jar, pour it over, and massage again!
The kale salad is delicious served with this yummy and simple quinoa recipe:
1 cup quinoa
1  3/4 water
1/4 cup lemon juice
1/4 olive oil
2 tblsp dill chopped
3 garlic cloves minced
salt to taste
Cook the quinoa, until water is gone and let it sit with the lid on for about 10 minutes then fluff with a fork. Make the sauce and then add it to the quinoa. Done!
Summer Watermelon Cake

Summer Watermelon Cake

After that saucy and delicious meal, refresh yourself with some delicious watermelon cake:

1 large organic, seedless watermelon
1 cup organic plain yogurt
1 tblsp maple syrup
fresh, organic strawberries
fresh, organic figs
Cut the watermelon in half. Shave off the peel, leaving a bit of the nutrient-rich white rind. Place both halves face up and carve two hearts. Cover the top and sides of the hearts with the yogurt maple syrup mixture. Place sliced fruit on top, serve!
A variation of this website’s Red Lentil-Rice Cakes, I made these for a dinner party recently and they were delicious. I doubled the recipe.
  • 5 cups water, divided
  • 1 cup dried small red lentils
  • 1/2 cup uncooked basmati rice (I used brown)
  • 2 tablespoons olive oil, divided
  • 1/2 cup finely chopped red bell pepper
  • 1/2 cup finely chopped red onion
  • 2 garlic cloves, minced
  • 3/4 cup (3 ounces) shredded organic mozzarella cheese
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 6 small potatoes shredded
  • 1 large zucchini shredded


  1. To prepare cakes, bring 4 cups water and lentils to a boil in a medium saucepan. Reduce heat, and simmer for 20 minutes or until tender. Drain and rinse with cold water; drain. Place lentils in a large bowl.
  2. Combine remaining 1 cup water and rice in pan; bring to a boil. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Cool 10 minutes. Add rice to lentils.
  3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add bell pepper, onion, fennel seeds, and garlic to pan; saute 2 minutes or until tender. Cool 10 minutes. Add to rice mixture. Add mozzarella cheese and remaining ingredients, stirring until well combined. Let stand for 10 minutes.
  4. Wipe skillet clean with paper towels. Heat 2 teaspoons olive oil in skillet over medium heat. Spoon half of rice mixture by 1/3-cupfuls into pan, spreading to form 6 (3-inch) circles; cook 5 minutes or until lightly browned. Carefully turn cakes over; cook 5 minutes on other side. Remove cakes from pan. Repeat procedure with remaining 1 tablespoon olive oil and remaining rice mixture. Serve with salsa.
I hope you enjoy making and eating all of these yummy dishes as much as we did!