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Curried Cauliflower Couscous

20 Apr IMG_2794

Cauliflowers are so versatile, they can be eaten raw, roasted, fried, steamed, milanese, sautee, made it to stock or soup, hummus, pizza crust,tortillas, fritters, and the list is never ending… And they are so fulfilling that you can easily eat them in place of starchy carbs (okay,they still contain carbs, but good ones nothing like processed refined carbs).

They are also a good source of Protein, Vitamin C,Vitamin K, Vitamin B1, B2 and B6, magnesium, niacin, manganese, phosphorus, biotin, choline, dietary fiber, and omega-3 fatty acids. Wow!

Some people call this recipe “Cauliflower Rice”. I call it Couscous because I think the texture resembles couscous much more than rice. Make sure you wash your cauliflower, pat it dry, and cut it into chunks before you place it in the food processor. If the chunks are too large, it is going to take longer and will not be all uniform and it might even get too mushy and resemble a puree. It works better if you process the cauliflower in batches. Bom Apetite!



1 Cauliflower Head, cut into chunks

2 orange and/or Purple Carrots, brunoised*

1 large shallot, minced

½ cup Golden Raisins

½ cup Raw or Roasted Unsalted Shelled Pistachios

½ cup filtered or spring water

1 tbsp green curry paste

1 tsp ground Turmeric

1 tsp Mustard Seeds

1 tsp Curry Powder of your preference (I used Tikka Masala blend)

¼ tsp ground coriander

¼ tsp ground cumin

1 pinch cayenne pepper

1 tbsp Ghee*

1 tbsp Coconut Oil

Himalayan Sea Salt and Freshly Ground Black Pepper to taste



  1. Wash the Cauliflower, pat it dry and cut it into chunks, so it will shred easier in the food processor.
  2. Place the cauliflower in the food processor and pulse it until it resembles rice grains or couscous. Depending on the size of your cauliflower and your food processor you might have to do it in batches.
  3. In a pre-heated to medium high, medium frying or sauté pan add the Ghee and the Coconut Oil.
  4. Add the Mustard Seeds, turmeric, Curry Powder, Coriander, Cumin, Cayenne, Salt and Pepper. Watch it closely so the spices don’t burn, you might have to turn the heat down to medium.
  5. Add the Green Curry paste and the water. Stir everything together.
  6. Add the cauliflower and stir it, making sure it is coated by the spices mixture. Let it cook for about 3 minutes, stirring it a few times. Add the Golden Raisins.
  7. Remove from heat, add the carrots and the pistachios.



  • * Brunoise: Is a French term used to define a type of knife cut where the vegetable is cut into small squares, usually 3 mms or 1/8 inch. You start by peeling the vegetables, cutting it Julienne (thin strips), stack them and cut it into small dices.
  • * If you are Vegan, omit the Ghee and double the amount of Coconut Oil
  • If you are on a Raw Diet, do not sauté the Cauliflower. Place the sauté pan on low heat and cook the spices on it, then mix it with the cauliflower. Or, if you prefer, just add the spices to liquid Coconut Oil and let the spices blend together for at least 2 hours, or overnight.
  • You can add any veggies you would like to it, or cheese such as Paneer or Feta


Blueberry Nana Ice Cream

13 Mar IMG_2166

Spring has finally arrived, and it feels like summer in L.A. It’s time for bike rides, long walks at the beach, laying in the sun and ice cream.

Most ice creams are made with dairy and tons of sugar and artificial colors and flavorings. This recipe is very healthy, since its main ingredient is frozen banana. No added sugar, and no dairy. 

Kids will love it and adults too! They will never guess they are eating homemade awesomeness.


6 frozen very ripe bananas (the riper the sweeter), slice before freezing 

1 pint fresh blueberries (or frozen)


Place the sliced frozen bananas in a food processor or really good blender such as Vitamix or Blendtec. I use a Cuisinart food processor and it shakes as if it is about to take off, but I hold the base tightly. 

If you choose to use a blender, or your food processor is not very good you might have to any a tiny bit of liquid such as water, coconut water, fruit juice or any milk you prefer.

Pulse until it starts to become creamy and add the blueberries. Pulse again until it reaches a smooth texture, being careful not to over process it.

Choose the topings of your liking and Voilà. You can use cacao powder and nut butter, coconut and lime, just be creative and make your favorite Nana Ice Cream.

If you make a big batch, store in the freezer and leave it at room temperature for ten minutes before you eating. I like to put mine in small glass containers with lid so it’s already portioned and ready to be eaten.

Bom Apetite!


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