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.


Chickpea flatbread – so easy!!

Dips & spreads, Entrees, Snacks

I finally bought a bag of chickpea flour today and I’m so glad I did. 

 Chickpea flour is so versatile, cheap, and nutritious!

aaaand it only requires water. Say wha?

Pictured above is before mixing. The bowl contains chickpea flour, water, and spices (garlic powder, sea salt, paprika, chili powder, and cumin)

I can’t believe how easy this was. 

Just mix and pop in the oven for 15-20 minutes and voila, an interesting, tasty “flatbread.”  

chickpea flatbreadI was shocked when I saw that it looked like this, but felt like a very thin layer of a moist cake. It’s an interesting food. 

I initially intended to make mini veggie pizzas, but I was hesitant to potentially waste my veggies on something that could have failed, so I added them after baking.   

 I topped them with thinly sliced avocado, tomato, jalapeno, cilantro and fresh basil. Yum!

After devouring a mini flatbread/pizza, I whipped up a garlic tahini soybean paste dressing.

 I am pleasantly surprised and happy about the outcome. Chickpea flour rules.

Chickpea flatbread / pizza crust


⅔ c chickpea flour 

⅓ c + 1 tbs water

Spices – anything you want; I used garlic powder, paprika, chili powder, cumin, and sea salt 


1. Preheat oven to 375

2. Mix everything in a bowl

3. Prepare baking sheet

4. Add mixture to baking sheet and try to spread evenly with a spoon or your hands

5. Bake for 15-20 minutes 

6. Top with herbs or veggies and enjoy!
***also, I experimented with the chickpea flour + water mixture a couple different ways & they all worked!

Method 1:

All I did was mix 1/3 c chickpea flour, 1/3 c water, and ⅛ tsp baking powder and it became a very thin batter, like the consistency of pancakes, and I poured it into the skillet to find that pancakes, crepes, dosas, etc are all totally doable:)

Method 2:

I also mixed ⅓ c chickpea flour, ⅓ c water and poured that into the skillet. They came out as slightly thicker but not a very noticeable difference.
Pure awesomeness.

Lentil Sprout Bowl


About a week ago, I made a spicy lentil soup and I also learned how to sprout lentils in the midst of it all.
It’s such an easy process that I think everyone should do it. Seriously.
All you need is a strainer, running water, and 1-3 days! So simple and so good for you.
The sprouts are super packed with nutrients! I got an energy burst after enjoying this colorful & hearty meal.
Also, they’re ridiculously cute!
lentil sprout bowl
I whipped up the last of my produce for the week – a purple potato, orange bell pepper, sautéed spinach and mushrooms, green onion – and topped it off with some fresh lentil sprouts.

It was so nourishing and divine tasting!
Definitely making this again.
Hmm… what should I sprout next?

Vegan butter + strawberry jam

Breakfast, Dips & spreads

I am heavily inspired by @aspoonfulofnature’s beautiful blog and even more beautiful creations! I really like that she keeps her posts short and sweet, no fluff, and straight to the point with clear, simple directions and gorgeous professional photos.

This was so fun to make; cooking the strawberries reminded me of my grandma when she used to make this strawberry sauce for pancakes… hm…

And all I could think about was toast, so I put a slice of my favorite Ezekiel Sesame bread in the toaster and voila!
Nom  nom  nom.


I love that the vegan butter melts just like the real thing.


• 1/4 c soy milk or any plant-based milk
• 3/4 c sunflower oil or olive oil or safflower oil
• 1/2 c melted coconut oil
• Slice of lemon
• Salt to taste

1. Melt coconut oil
2. Blend everything
3. Freeze for 3 hours
*Can refrigerate for up to a month or freeze up to a year