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I just got home from a 3 week long trip in Japan, I stayed in a small country town in Fukushima called Nishi Aizu.  There I home stayed with one of my dear friends and her family, this is one of the recipes I learned and brought it home to my family…


IMG_0914Traditional Japanese soup with:

-lotus and burdock root, radish, enoki and oyster mushrooms, organic tofu, purple potato, tamari, ginger, shallot.

*I served this with sushi rice cooked with oyster mushroom and chestnuts.-yumm!

















Today I made some great dishes for a wonderful family in Burr Ridge. The snow was coming down like crazy, and I was busy working away in the kitchen, creating these fantastic entrees.


TOP: LENTIL LOAF (in perfect portion sizes) with gluten free oats, spices, and sauteed veggies topped with a tangy glaze

BOTTOM: TOTALLY RAW ENCHILADS with a hempseed cilantro basil pesto, walnut sundried tomato filling, red pepper, asparagus, and zucchini wrapped in swiss chard leaves served with a red pepper tomato sauce!

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Todays menu was 2 100% plant-based  kid-friendly classics!

TOP: FLAX CRUSTED TOFU BITES & FLAXMEAL/NUTRITONAL YEAST CRUSTED ZUCCHINI FRIES with a side of homemade dill ranch sauce for dipping.


BOTTOM: VEGAN MAC AND CHEEZ with sauteed broccoli

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My next adventure begins Feb 27! I am heading to Mendocino, CA to this lovely eco-lodge right on the bay.  Connected to the lodge is a 100% plant-based restaurant where I will be interning at for the next month.  This place is paradise, they have a large organic garden, an herbal dispensary, yoga, kayaking, live music, animals, bike riding and much more! I hope to learn alot, I will keep you all posted along my journey…