Blackberry Crisp


I currently find myself in Washington and blackberries are poppin' right now so I obviously had to come up with some sort of blackberry dish. I wanted it to be sweet/tart and simple so here's my take on a vegan/gluten free blackberry crisp. 




  • 1/3 c gluten free flour ( I used a mix of quick and old fashioned) 
  • 1/3 c oats
  • 4 tbsp butter ( I use Myokos Vegan butter )
  • 1/4 c coconut sugar
  • 1/8 tsp cinnamon 
  • pinch of salt

  • 2 cups blackberries
  • 1 tsp arrow root
  • 1 tbsp water
  • 2 tbsp coconut sugar 
  • 1/2 tsp vanilla extract


  1. Add all the berry ingredients together in a bowl and give it a good stir till it's all well coated.
  2. In a bowl, add together all the ingredients for the crisp and mix till it forms a dry 'dough'.(use your hands for this. It may seem like it won't stick together but keep mixing - it will)
  3. Place the berries in a 9" cast iron pan or other small oven safe dish and pour/place the dough randomly on top.
  4. Bake at 350F for about 15-20 min

Thai Inspired Kelp Salad

Kelp noodles seem to be a hate it or love kinda thing. Kinda like brussels sprouts. But THIS kelp salad is GOALS!
I'm obsessed and I trust you will be too.

I made it into a Thai inspired thing because hey, noodles = asian so lets keep it somewhat native.


  • 1 bag Kelp noodles
  • 1/2 Bell pepper
  • Cilantro - as much as your heart desires
  • black sesame seeds


  • 3 tbsp almond butter
  • 3 tbsp peanut Butter
  • 1 tsp tamari or soy sauce
  • 1 tsp maple syrup
  • lemon juice
  • pinch of chili flakes & or cayenne



  • Rinse your kelp noodles under cold water & drain. Pour over the juice 1/2 - 1 lemon to help draw out the water from the kelp. - If you skip this step you'll end up with a soupy dish. 
  • Mix your sauce ingredients in a big bowl (it makes it easier)
  • Chop up bell pepper & cilantro.
  • Add the kelp to the sauce and combine till coated.
  • Toss in the cilantro and bell pepper, sprinkle with black sesame seeds & serve

❤ , Diana

Almond Milk


I loooove making my own almond milk and If you've ever done it yourself, you'll know why. The store bought stuff just doesn't even taste like real almond milk. It's so simple that there's really no reason NOT to make your own. The only thing to look out for is that you use RAW almonds but TAKE NOTE; most raw almonds that you find in the store are actually not raw. They've still been either heat-pasteurized or treated with a fumigant as it's required by law and for some reason, this only goes for almonds? If they're not steamed, they must be fumigated with a chemical called propylene oxide... soooo... Yeah.. basically my recommendation is to see if you can find some RAW almonds at your local farmers market which is what I do.  


  • 1 cup raw almonds
  • Enough spring water to cover them ( no tap water here - or EVER, you should know that by now ;)
  • 5 cups water
  • pinch of salt
  • Pure vanilla bean powder or vanilla essence ( I prefer the powder but it can be $$)
  • Sweetener of choice - (4 Medjool Dates or 1 tbsp Maple Syrup)
  • High speed blender and nut milk bag.* 

    I've tried quite a few and it DOES matter which one you use for the best outcome. 
    I HIGHLY recommend THIS ONE


Soak your almonds in enough water that they remain covered and soaked for 8-12hrs.
Personally I soak them the day before and if I don't get around to making it, I'll store them (still covered in water) for an extra day or 2 and they're still fine. 

Once soaked, you could 'pinch them' I'm not sure what that process is called but basically remove the skin (Just squeeze the almond and the skin comes right off) which will leave you with a much more smooth milk. Drain the water and poor your almonds + 5 cups of water in your blender and blend for a solid minute or more on high speed. The less water you use the more creamy the milk will be so you could try with 4 cups if you want a thicker more creamy milk. 

Poor into your nut milk bag and strain the milk into a bowl.

If I'm using dates I personally prefer to just add 2 cups of the milk back in the blender along with vanilla, salt and dates and blend until there's no chunks left. I find it to be easier to get the chunks out this way rather than blending the entire batch. Pour it all into a glass jar and store for up to a week. Mine won't last that long but you can easily tell when it has gone bad as it will have a sour taste.

Go nuts and have fun.

❤ , Diana



Vegan Kale Caesar Salad

kale caesar.jpg

This Vegan Kale Caesar Salad is honestly one of my FAVORITE ways to eat kale... I'm obsessed and pretty confident that you will be too.



  • 1/2 Cup cashews, soaked
  • 5 tbsp hemp seeds 
  • 1 tbsp dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 tbsp nutritional yeast
  • 1/4 cup lemon juice
  • 1 garlic clove
  • 1/2 cup water



  • De-stem and chop/rip your kale into smaller pieces and add to a BIG bowl.
  • Make sure your cashews are soaked. Something around 4hrs or overnight will do it. If you forgot or don'tt have time you can always soak them in hot water for 30 min and you'll be good. 
  • Add all the ingredients  to a high speed blender and blend until smooth. (Start with less water as you can always add more if you want it more liquid)
  • Mix your sauce and kale together (a very big bowl will make this process a lot easier.) You can use a spatula or get your hands dirty. 
  • Sprinkle with nutritional yeast and hemp seeds and serve.

Chickpea Tikka Masala


Dinner in 30 min...

I think I have a personal problem with calling things 'Indian/Thai/whatever' as I'm half Thai and get slightly offended when people talk about 'Thai food' which isn't really Thai at all. I grew up spoiled with a Thai mom and her exquisite cooking skills so to make a long story short, I'll spare you from my complaining about the lack of authenticity when it comes to 'Thai'.  And granted I also have close to NO experience with Indian cuisine, and I bet you don't really care what I call it anyways.. I guess this is as close as I get to something masala like, haha.

Though the ingredient list is a bit lengthy, DO NOT be discouraged. This is the fastest and easiest dish EVER and comes together in less than 30 min.. #MomLife APPROVED, just sayin'.


  • 2 15oz cans of chickpeas rinsed and drained
  • 1 can coconut milk 8oz ( I use this and get mine here )
  • 1 18oz can of chopped tomatoes ( anything between 18-25oz will do)
  • 1 inch fresh ginger 
  • 1 medjool date ( remember to remove the pit 🤗)
  • 1 lage onion
  • 3 tsp Garam masala
  • 2 tsp coriander
  • 2 tsp cumin
  • 1 tsp paprika
  • 1 tsp cinnamon
  • 1.5 tsp ground turmeric
  • dash of cayenne - or more 
  • White or brown rice
  • fresh cilantro 


  1. Always go for organic and when buying canned stuff and make sure it's a BPA free lining.
  2. When buying chopped tomatoes, check the ingredient listen. ( you always should). They often tend to add unnecessary preservatives and you CAN find them in glass at certain places with only ONE ingredient. TOMATOES! The brand below is the one I always get which is much cheaper at the store but if you can't find it... Amazon will help you :)
  3. Same goes for coconut milk. Most canned coconut milk contain thickeners and preservatives which serves no purpose. THIS brand is the closest you can get to the original flavor of coconut milk with only 1 ingredient. It can be found at almost all asian stores or amazon.


  1. Roughly chop ( it will all go in the blender later) onion & ginger.
  2. Add onion, ginger and date (pit removed) to a pot and lightly saute till the onions become soft and translucent.
  3. add all your spices and give it a good stir.
  4. poor in the chopped tomatoes and let it simmer for 5 min. 
  5. transfer it all to a high speed blender and blend until smooth - 30 sec to a min ( be careful with the heat )
  6. transfer back in your pot 
  7. bring it back to a simmer and add coconut milk and stir
  8. add your chickpeas and let simmer for another 5 min and make sure to taste and add spices to your liking. It might need some salt or cayenne or who knows.. You know your tastebuds best 🤗 
  9. Serve with jasmine or brown rice and load up with some fresh cilantro :)

*I sometimes add red lentils to this dish and If you desire to try that out I will recommend adding the lentils first (step 8) and letting them cook through ( about 35 min stirring often ) BEFORE adding the chickpeas to make sure you don't over cook them. 

ENJOOOOY.. and make sure to tag me on IG if you try this recipe. I'd love to know what you think

❤ , Diana