My relationship with the TV


Vintage television


Trying to find a balance between motherhood and my personal project called Wellnessabroso I found TV as a good parter. I was confident because of the variations I was doing comparing when I was a kid.

At my parents home,  we used to have a TV in each room including the kitchen. I remembered having lunch at home while watching TV shows with random publicity every 15 minutes. After years I realized how my brain was damage with such harmful information: the perfect shape body, stereotypes of women and men behaviors, food that is delicious without saying the side effects and so on.

When I met my husband I realized that TV was not that indispensable in my life. He was not used to watch TV that often, we spend most of the time outside, doing outdoor activities. This help me to “detoxifyed” from TV, I got the Aha moment and realized what was happening. I was not nuturing my mind with high quality information, I was letting the black box feeding myself without any filter .  I stopped television and magazines that focus on who was divorcing or cheating his/her partner (yes I was reading those too) .

I turned my attention to information that was adding me value. After years, I felt the difference. I feel more knowledgeable and more free of stereotypes.

My approach to TV now is selecting with filter. No advertisements and only TV shows that provide information which makes me feel safe. That’s the way I started with Sebi my son. However, I lost one piece: I was not teaching my kid to entertain himself,  I was asking the black box to do it for him. As a consequence, after he watched his favorite movie, he ask myself to behave as the black box: entertain him.

It was a very stressful situation because after I finishing my work, he was asking me for my deep attention and what I was looking at that moment was a break for myself because the next task was preparing the meal. I was frustrated without understanding what was wrong.

I took the decision to be a stay-at-home mum because I wanted to enjoy my son. I like playing with him, interact with him. I was working all the mornings at the computer and this behavior was not toward my goal.  I read an article that open my eyes and remind myself the importance of changing incongruences. The article invited you to do a list of activities that you don’t like and find the way of doing changes.  I did changes at home. I removed does things that even they were small task they completely drawn my energy. I also save two hour sundays to schedule my recipes and pictures in the media.

I started to teach my kid other activities that invited him to entertain himself. At the beginning it was not easy. He got use to a previous behavior but with little steps, one at a time, he now barely ask to watch tv. I am riding the bicycle in the morning and I am truly happy for that.

Kelp Pesto with a pinch of Coconut


I found the inspiration in a picture I saw this morning from one of my favorites restaurants in Vancouver, Zen Conscious Lounge.

Kelp Noodles. Yes! it is an algae rich in antioxidants, 6 times more than acai, 60 times more than pomegranate and 100 times more than blueberries. Contain over 70 nutrients + minerals, including iron, iodine, calcium, magnesium and potassium. I found them in Whole Foods for 4 dollars.

I came with the idea of walnut pesto however, while I was trying a sample of the result I notice a dry sour flavor at the end. Difficult to explain. So I added coconut cream. Oh wow!! delicious. Here is the recipe


Ingredients for Pesto Sause

  • 2 cups of fresh basil
  • One 1/2 cups of walnuts (previously soaked)
  • Half cup of cold press extra virgin olive oil
  • Sea Salt
  • One table spoon of coconut cream
  • The juice of half lemon



  1. Blend all the ingredients in a food processor until smooth
  2. Add the sauce to the kelp noodles
  3. Decorate with dry tomato or slices of toasted cherry tomatoes



Plantain Bread

I went to Tulum, Mexico and visit Sanara Hotel’s Restaurant. OMG! for a gluten free person this experience was amazing. I tried plantain bread which was not sweet at all. It is a perfect option to spread jam, butter, ghee, cheese, or nothing! Plantain Flour is a pre-biotic and it is hight is starch so listen to your body.



  • 2 of 3/4 cups of Plantain Flour
  • 2 tbsp flax meal
  • 1 tsp bicarb soda
  • Pinch of salt
  • 3 organic eggs
  • One cup coconut milk (adjust)
  • 1 tbsp maple syrup
  • 1/4 cup coconut oil
  • 1 tsp cider vinegar



  1. Preheat oven 355F and line a loaf tin with parchment paper
  2. Combine the dry ingredients together in one bowl and whisk the wet ingredients together in another bowl.
  3. The mixture has a son liquid consistency,
  4. Place the loft in the oven for 30- 40 min or until golden brown on the top and cooked trough.

Vegan Queso Fresco




Some friends asked me if a follow a specific diet specially vegan or vegetarian since most of my recipes are plant base. My answer is I don’t, I do not follow any specific diet. I share plant base recipes because it is clear for me that meat already has its own marketing. Besides, it amazed me how other ingredients different that animal cheese can make you mouth blow out!

Joshua Rosenthal, the head of the IIN (Institute of Integrative Nutrition), where I got my degree as a health coach, always invited us to opened our minds. Bodies are unique and as a health coach we need to listen. This is what my program is about, listen your concert and guide of how to listen you body. It is not our target to follow an specific diet.

Almonds Queso Fresco is an easy and tasty option to use in your soups, tacos, sopes, veggies. Thank you to Luna who provide this an other recipes during her vegan cheese online course.


  • One cup of almonds. Soaked the night before and remove the skin
  • One glove of garlic
  • 1/4 cup of sauerkraut
  • Extra Virgin Olive Oil
  • Pinch of Sea Slat
  • Water



  1. Place all the ingredients in a food processor. Add few water until you get a pure
  2. Pour the mixture in a cheesecloth. Gently lift the corners and sides of the fabric in together and tie with string to enclose the mixture, being careful not to squeeze the bundle.
  3.  Tie the end of the string around the center of a wooden spoon and use tis to spend the package over the bowl. Make sure there is an inch or 2 between the bottom of the bowl and the lowest point of the bundle so it has room to drip.
  4. Leave the hang and strain for 12 hrs. The longer you leave it, the more water you will collect and the firmer your “cheese” will be. After this time, lift out the bundle and open carefully the fabric.
  5. Place your “cheese” in a container place it on the fridge (keep the good bacteria of the sauerkraut) or in the oven for 15 or 20 min (300F)

Mama Vegetarian Stew

Vegetraian stew


This plates remembered my mother. When I came front the school starving most of the times she had the food for lunch ready and warm. She called the plate calabacitas con elote and normally she add rice aside. Well her plate inspired me to create this one. Green beans with squash accompanied with millet. Oh wow! I am actually eating while writing this post. I added fresh oregano which by the way it is one of my favorite herbs for many reasons: Flavor, benefits. I met fresh oregano thanks to Finca Tres Robles. The taste is AMAZING.

Here is the recipe:


  • One summer squash
  • Big handful of green beans
  • Fresh Oregano
  • One Tomato
  • One Clove of Garlic
  • Non Refined Sea Salt
  • Olive Oil
  • Small piece of onion



  1. Blend the tomato, garlic and onion until you get a soft, liquid mixture.
  2. Heat a pan with one tea spoon of butter, ghee or olive oil
  3. Chop the green beans and the squash and toasted when ready, low the heat and add the tomato mixture and wait until it is cooked
  4. When ready place the “stew” on brown rice, millet or enjoy by itself
  5. Spread GOOD QUALITY olive oil, chopped fresh oregano and salt.




Carrot Leaves, Just Eat Them


Years, years ago I did not know how does carrot’s leaves look like. Here is my journey. When I moved to Houston I saw for the first time the carrot leaves they were in the organic section so at that time I said heck no, this is expensive. I went to a cooking class in Monterrey, Mexico Luna a lady of 85 years who cooks DELICIOUS said something very interesting: leaves and seeds have more nutrients that the product itself, most of the time are edible! My eyes were opened. I then started my CSA program with Johnson’s Backyard Garden. Carrots came into season and Oh my, the leave were huge. I didn’t know how to eat them so I juice them. Months after I went to a cooking class with Dan Kent, Zen priest and Tenzo (temple head cook) he was trained for many years in the kitchen at Tassajara Zen Mountain Monastery, the largest Zen Buddhist monastery in the West. Dan taught me how to cook the carrots leaves with a delicious recipe which include Shoyu, Sake .. Mmmmm. This week, the CSA from Finca Tres Robles have beautiful Carrot leaves. Here is a recipe which I believe it is easy and delicious! you can use them in your veggies, rice, tomato soup or just as chips.

Keep them outside and if the crunchiness gone the next day, place them again place them in the oven again (350F) for 8 min. They will be crunchy again.

Carrots is the richest source of betacarotene which is converted into vitamins A in the body. This vitamin is required for normal vision, healthy-looking skin, and effective reproductive function, as well as for helping the body to fight infractions such as cold and bronchitis.


  • Big bunch of carrot leaves
  • One Tbsp of cumin seeds
  • One tsp of garlic powder
  • One Tbsp of cold press olive oil
  • Sea Salt



  1. Heat the oven 350F
  2. Remove the sticks of the carrot leaves and chopped them in a food processor,  Keep it easy, remove only  the sticks at the end.
  3. Spread the chopped leaves in a oven tray spread the cumin seeds, garlic powder, sea salt and olive oil.
  4. Place the tray at the oven for 10min or more. Until they are crunchy
  5. Remove them from the oven and cool them out.



Warm Apple Crumble



Ingredients for the crumble

  • Two cups of walnuts
  • One Tbsp of melt Coconut oil
  • One Tbsp of Maple Syrup
  • One Tbsp of Coconut Sugar
  • Half Tsp of Nutmeg
  • Half Tsp of Cinnamon

Ingredients for the fill in 

  • Four big apples
  • One tbsp of culture butter (I got mine from Lucky Layla Farm) or ghee
  • Two Tbsp of Raw Honey (adjust)
  • Water

Instructions for the crumble

  1. Blend the walnuts
  2. Place it in a bowl and add the rest of the ingredients

Ingredients for the fill in

  1. Remove the skin from the apples
  2. Boil the apples with cinnamon sticks. Wait until they are very soft.
  3. Place the apples in a bowl, let them cool down and cut into pieces, remove the center and seeds
  4. Save one cup of the pieces and place the rest in a pan with low heat, add the butter or ghee, few water and smash with a fork. (find the consistency of an apple sauce).
  5. Turn off the heat and add the Honey.
  6. Place the fill in a pay container (or any other container that fits – Keep it simple). Put the crumble over the apple mixture.
  7. Place it in the oven to warm it. 350F – 8 min


Raw Beet Chips with Walnuts Mint Pate




  • Two big size beets
  • One cup of walnuts (soaked for 8 hours)
  • One tbsp of Bragg Apple Cider (adjust)
  • Non refined sea salt
  • 1/4 cup of walnut oil (adjust)
  • Water
  • 6 leaves of mint (adjust)



  1. Use a mandolin slicer to slice the beets or use your knife. Remember to keep it simple! I need to warn you that sometimes raw beets leaves you a bitter taste in your throat towards the end. If you are not interest in the experience, place the beet chips on a tray drizzle olive oil, sea salt and place them in the oven for 15 min or until they are cooked. Oven temperature 350F.
  2. Blend the walnuts without the water, apple cider, sea salt, mint leaves and walnut oil. Add one tbsp of water if needed. Be careful of adding more water because you might loose the consistency and the flavor.






I just love Dill its flavor is so strong and yummy. It is effective to remove colic, gas and indigestion. Dill is rich in Vitamin B3, folate, calcium, iron, magnesium, phosphorus, potassium and zinc.


  • 1 cup of yogurt. I get mine from Blue Heron Farms
  • 2 garlic cloves peeled and finely grated or crushed
  • 1 tbsp fresh lemon juice (adjust)
  • 1 pinch of unrefined sea salt (adjust)
  • 1/2 bunch of dill finely chopped
  • Cold pressed extra virgin oil



  1. Place yogurt, garlic, lemon juice and dill in a bowl. Stir to combine and add salt
  2. Dizzle the olive oil


Dig your carrots and radishes!!! CRUNCH CRUNCH CRUNCH!!


Pizza with a sprinkle of Swiss Chard



Ingredients for the crust

  • 2 1/5 cups of almond flour
  • 1/4 of butter
  • 3 eggs
  • 1 teaspoon of Sea Salt


Ingredients for the fill in

  • Bunch of Carrots
  • Big handful of Collard Greens
  • Sesame Seeds
  • One tablespoons Cold Press Olive Oil
  • Sea Salt


Ingredients for the Tahini Dressing

  • Half up of Tahini
  • The juice of one lemon
  • One clove garlic chopped


Instructions for the crust

  1. Heat the oven 300F
  2. Mix the ingredients place them in a backing tray. I have an square shape tray, I just did the circle shape
  3. Place it in the oven for 30 min. Check with a dry knife to see if it is ready.
  4. Remove it from the oven and let it cool down


Instruction for the fill in

  1. Cut the Carrots in julienne style or the shape that it is easier for you. Keep it simple
  2. Place it in a backing tray. Spread the Olive Oil and sea salt.
  3. Place the tray in the oven for 15 min or until you see the carrot crunchy.
  4. Remove the tray from the oven and add the toasted sesame seeds.


Ingredients for the Tahini Dressing

  1. Blend the ingredients
  2. Spread the Dressing on the Pizza and add sesame seeds for decoration