Cauliflower Soup



Cauliflower soup is a wonderful base. You can add anything to it: sautéed/steamed leafy greens, cooked vegetables, beans, noodles, etc! 

For instance, I like to add garam marsala along with garlic onions and sea salt, which is how I flavored my soup today. I also added sautéed spinach; it added a nice texture that complemented the dish.

 cauliflower soup 
Creamy cauliflower soup enjoyed with garlic mushrooms and spinach. 

While I was steaming the cauliflower I sautéed sunflower oil, green onion, and garlic in a skillet until the aromas flooded my home. Then I added the mushrooms, coated them with garlic powder and sea salt, and cooked them until the moisture came out. 

***this step is crucial to cooking mushrooms! I recently learned that if you leave them cooking for longer, the moisture will come out and they will be much easier to chew and more pleasant overall. 

Once the mushrooms were done, I quickly sautéed the spinach.

Learning how to multitask in the kitchen can be challenging at first, but I have to say this was the first time I really noticed how much I’ve been learning within this entire experience. I felt the connection that cooks feel with their kitchens 💚 also, I efficiently multitasked without burning any pans!  Horay! 

I found my flow in the kitchen and it was glorious. Always learning, always growing. 

Servings: 2

Time: 20 minutes

Cauliflower Soup

A head of cauliflower

½ c vegetable broth + more for desired consistency

¼ c soy milk or a plant based milk

1 large garlic clove

½ tsp garam marsala

¼ tsp garlic powder

Sea salt to taste


1. Steam clean cauliflower florets until tender enough to slide a fork through

2. Add steamed cauliflower, soy milk, garlic, and seasonings to blender 

3. Blend and add vegetable broth until you reach the consistency you prefer

4. Pour into bowl and garnish with freshly ground black pepper, green onions, sautéed spinach and mushrooms –  or whatever you have 🙂 

*really wish I had added some cilantro and jalapeños




I remember this moment perfectly. I had just arrived to a friend’s house in Cornwall & was completely caught off guard by how beautiful his home was, right along the coast of the Atlantic Ocean. I was blown away, sitting, watching, taking it all in. Pure beauty & everlasting presence.

“It is important to expect nothing, to take every experience,

including the negative ones, as merely steps on the path, and to proceed.”

Ram Dass

I’ll toast to that.
Last summer, I went backpacking through Europe with my good friend, brother, kindred spirit. Our financial situation was not the same so eventually we had to split, which forced me to embark on a solo journey. (We split up in Split, Croatia) It was amazing and the best thing that could have happened to me. Although my parents were worried, I was not in danger once! However, I misplaced my passport twice, but both times it was necessary and it had to happen. So I’m glad it did! This was when I learned and understood that the universe is on our side, with us, in us. There’s no reason to be scared. I fully trust the universe to guide me through my journey. I guess this is the equivalent to fully trusting god, or even yourself. It’s however you want to look at it. The choice is up to you. Isn’t that religious freedom? Full circle.
I’m so grateful for this experience because I ended up planning at the very last minute, the key to spontaneity.  And I ended up in places like the picture above. It was amazing I felt like I was in a movie or a dream.
*When you have no expectations, everything is phenomenal and the most beautiful synchronicities will happen to you.

Everything will flow.

It’s so easy to forget the simplicity of it all. It is so simple, yet we make it difficult to listen, to see the clues, the ideas, to make the connections. I mean, its all laid out before us. It’s all right here… but when is the right time to intervene? When is my actual cue? How do I know when I’ve waited too long?
Becoming aware of it all makes for an interesting, beautiful experience, despite the ever nagging frustration that I  can’t seem to shake.
Ignorance is bliss. Ha! It really is, but that’s not where I am anymore. I’ve moved out of that experience and into this fresh one, which is brimming with introspection and some ridiculous analysis of my experience.
Despite my frustration, this truly is the human experience.

This is it!

A few years ago, when this whole realization was taking form, I consistently reminded myself of something very important:
Life is 10% what happens to you, and 90% how you react.

A nice grounding practice I like to do includes what I’ve just done: I’ve reminded myself of something productive that  I used to do, something that benefited my well-being. This quote sparked some major introspection and self-analysis when I first began repeating it to myself, which lead to awareness and compassion for others, and an entirely new perspective and experiences.

Everything is on time.

tofu veggie bowl


Tofu has become my favorite food lately because it’s so versatile & fun to experiment with. This recipe came out of my brain and sort of just happened.

This tofu veggie bowl is packed with protein and dietary fiber. It left me feeling very nourished. High vibes! It’s such a strange combination of tastes but I really liked how different it was! Confusing my tastebuds is very entertaining 😀 I enjoyed my dinner with strawberries, blueberries, and pear slices to complete the rainbow. Maybe that’s why I feel so nourished & complete.

It blows my mind every time how much of a difference being present makes when doing anything, especially when cooking. I’ve noticed a great change in how I feel and how my food looks and tastes. I am full with gratitude for the opportunity and freedom to cook whatever I want and experiment as I wish.

The Greek yogurt is really nice for balancing all of the flavors, but unfortunately, makes this recipe not suitable for vegans. However, it can easily be taken out or subbed by a vegan yogurt or sour cream! I know I’ve seen recipes for both, however, that is a LOT of tofu.

This recipe is sweet, spicy, and tangy! The pear + curry powder + lemon zest give it a really nice flavor explosion. Tastebuds-approved.

1/4 block tofu extra firm
1/4 c black beans
1 garlic clove, minced
Sea salt
Black pepper
Garlic powder
Chili powder
Cayenne pepper
Red chili flakes
Curry powder
2 Green onions, chopped
1 zucchini, cut in half then sliced into thin pieces
Handful cilantro chopped – stem and leaves, you get way more cilantro this way*
1 pear, cubed
1 TBS chopped red onion
Carrot shavings from 1/2 carrot
Lemon zest from 1/4 lemon
2 tbs Greek yogurt
1 tbs Liquid Aminos or soy sauce

1. Put sunflower oil in pan on medium heat
2. Add green onions and garlic, cook for ~2 minutes
3. Mash the tofu in a bowl & add sea salt, pepper, garlic powder, chili powder, cayenne pepper, stir
4. Add tofu, black beans, half of the chopped cilantro, and 1/2 tbs liquid aminos to pan, stir and cook for 5 minutes
5. Add zucchini and other 1/2 tbs liquid aminos, mix
6. Add curry powder and red chili flakes
6. Remove from heat
7. Add pear, carrot, lemon zest, red onion, other 1/2 of chopped cilantro and Greek yogurt on the side


Vibrant Veggie “Tacos”


Yesterday’s lunch was vibrant & nourishing,

packed with phytonutrients & high vibrations.

I spotted a gorgeous red cabbage at the market & I could not resist.

I must say it sparked some creative fire because once I got home, I was
inspired to learn all about cabbage, including the health benefits,
nutritional profile, how to select and store it, and how to prepare it!
This website is amazing if you have ever felt overwhelmed with the internet & would like a single, condensed article with everything you need to know about healthy foods to get started.

Despite all of my cabbage research, I still decided to stick with raw red
cabbage this time around because I needed it to be somewhat strong enough to act like a hard taco shell! Although, I believe steamed cabbage would work just as well. It’s a totally durable vegetable.

So I went on to prepare the filling with what I already had/just bought, which ended up including avocado, tomatoes, leftover roasted zucchini, jalapeños, steamed broccoli + kale, and red onions.

I love the vibrant colors! Only bummer was that I didn’t have a single yellow or orange vegetable anywhere, so I can’t say I ate a rainbow today… how tragic. To prevent anymore tragedies, next time I can add…

• orange bell peppers
• shredded carrots
• carrot juice to drink after my meal
• papaya banana smoothie
• sweet potatoes cubes

• yellow squash
• Lemon juice
• sliced yellow bell pepper
• yellow rice instead of white
• corn

Although I didn’t consume a rainbow, I felt like I had and I was full all day! Success.

Here’s the glorious set up:

You know it’s gonna be good when you end up having a photo shoot with your food :p

I also went to Good Will the other day to get some pots and while I was there I found these super cute plates (above) and this Japanese mug (below) for my new place. The plates and mug added up to less than $2! I love Good Will; I always find the cute stuff, muahaha.

Gah! It’s so cute.
& filled with black tea.
Holy caffeine.

I think it’s pretty self explanatory what I did with the filling and the cabbage “shell,” but just in case, here’s the order I put the filling in:
white rice first, kale, the big vegetables (broccoli, tomatoes, avocado,
zucchini) followed by the tiny vegetables (red onion, jalapeno) & herbs (cilantro).

The finished product:


Filled with nourishment & gratitude ❤

Does anyone have a favorite filling for vegan “tacos?”

I’m always up for suggestions.

Apartment Patio Garden Update

Container Garden




So much basil 🙂

It smells glorious.

Basil propagation worked!

All I did was pinch a top of a basil plant and put it in a shot glass of water by the window for a week.

There’s something so grounding about these new roots. It’s like a wave of certainty ensuring myself that the plant will survive.

I believe in you! 

I actually talk to my plants a lot :O

Also, a mini jalapeño fell off while I was smelling it! It was incredibly spicy and fresh.


Muahaha another propagation!

*Tip –  when cutting the top of the basil plant make sure to leave enough room for roots & gently scrape the end of the stem where the new roots will emerge.

Purple Basil

Currently working on getting some roots from my purple basil. Here’s the progress after about 2 weeks:


& here is the original plant:

purple basil 

The new home of the propagated purple basil:


When I first introduced its new home a caterpillar came out of nowhere and began eating all of my basil >< so I ripped off the leaf it was perched on and threw it in the grass. Easy fix. 

So these two pictures (above an below) are after the caterpillar incident and some serious growth time.

Looking pretty swell, Basil.


A common theme that I noticed in a couple of Texas gardens was that mint flourishes with ease and overtakes the garden. I was totally surprised when I learned about this because of my skimpy mint plant. (Jk it’s still a super beautiful fragrant plant that I love)

But I wish I had that problem. Definitely still working on mint.

I’m currently trying to propagate mint. Began soaking in water on June 19th.

**update – it did not work so I am trying it again


Green Onion


Not too sure what happened to my green onion, maybe there’s too much stuff in there. 

I ended up buying more green onions today, which is only the second time this year I must add 🙂 

So I will be replanting those in a container by themselves.

& here they are! They’ve already begun to grow:


Holy abundance! I have plenty of green onions now, feeling successful 😀



My dad planted some cilantro seed and now we have growth! 



Yay cilantro, what an interesting plant



The cilantro is beginning to become fragrant. Can’t wait!!



 I recently got a beautiful lavender plant 🙂 it smells divine

I’ve tried to propagate this one as well. I’ve already got a tiny root after sitting in water for about a week!


I got a second lavender plant because I love the smell so much but something happened & it’s not lookin too hot




One day, I will have so many tomatoes that I’ll be forced to make a ton of salsa and then I’ll have salsa forever 

I hope!!!


We had to move it inside because of the storm but we only have one so far. Wish I knew more about growing tomatoes in containers.


Fresh tomatoes are out of this world.

I thoroughly enjoyed that 😀

Since picking the first tomato, I crushed egg shells and used my hands to help incorporate them into the dirt. 

Egg shells = calcium

I also made a fertilizer using Epsom salt and water (2 tbs Epsom salt + 1 gallon of water) which I used today June 30th.



When we first got this jalapeño plant it was flowering so beautifully and produced 3 jalapeños total, which I feel should have been a lot more, but it was so nice having some fresh jalapeños on hand. 

I can’t go back to store-bought! It’s just not the same as a fresh, crisp, bright green jalapeño with a super spicy kick. 

I recently read about “topping” your pepper plants, which includes chopping off the top of your plant, but I decided against it since I saw teeny baby flowers. 

I also covered more of the stem with dirt, I read that pepper plants really like to be cozy and tucked into the dirt farther up on the stem than you’d normally assume. 

I don’t know if it worked but those tiny flowers are looking much more prominent as if something is about to happen. 

If anyone has any tips on how to get maximum yield the natural way please let me know!

* update – I did the same as with the tomato plant (crushed eggshells and Epsom salt fertilizer) and now we have a bunch of adorable little flowers that will bloom into beautiful jalapeños.



Bell Pepper Tahini Dressing 




I always forget that I can just blend the vegetables I don’t want to eat into the dressing! If I have tahini, lemon, and garlic, I’m good.

abundance salad  

I sautéed the mushrooms in sunflower oil, curry powder, garlic powder, paprika, salt and pepper. Best combo I’ve tried yet!

abundance salad 

Bell Pepper Tahini Dressing:

1/3 c Tahini

Lemon juice from half of a lemon

2-3 Yellow and orange bell pepper slices 

2 cloves of garlic 


Dash of cayenne pepper

Sea salt 

1. Blend everything in food processor

2. Enjoy!

*note – I should make a mason jar full of this dressing every Sunday night when school starts. 

My abundant salad
: butter lettuce, cucumber, tomato, radish, jalapeño, green onion, curried mushrooms, bell peppers, boiled egg

I love the days I am able to eat a rainbow. I absolutely see a difference from just one meal. It only takes 21 days to make or break a habit…so why not do it now when time seems to be soaring past us. If I could eat a rainbow at least 5 days a week, I’ll be very, very content. 

Curry chickpea patties 



Yum. Curry + chickpeas = taste explosion.
These are so easy to make.


Delicious, savory bites of curry chickpea “patties” + sautéed garlic spinach + chopped cilantro, purple onion, lemon. These took maybe 30 min total.



Curry chickpea patties


1 can of organic chickpeas
2 minced garlic cloves
3 TBS extra virgin olive oil
1/2 tsp cumin
1/2 tsp curry powder
1/2 tsp cayenne pepper
1 TBS flour
I TBS nutritional yeast

1. Blend everything
2. Form patties and lightly coat with flour
3. Saute in olive oil for about 1 minute on each side in a skillet
4. Then bake at 350 until they look toasty

*this recipe is adapted from calm mind busy body.