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



Cilantro Tacos & Spicy Sauce


Ingredients for the Taco

  • Bunch of Cilantro
  • Pinch of Sea Salt
  • One Tbsp of Cold Press Olive Oil
  • Two Corn Tortilla

Ingredients for the Spicy Sauce

  • One red tomato
  • One or two green pepper. I used two peppers and I am Mexican. So save it as a reference.
  • Pinch of Sea Salt


Instructions for the Spicy Sauce

  1. Blend the Red tomatoes, pinch of Salt and the green pepper(s).
  2. Heat the pan and place the mixture
  3. Cook for 8 min or when the tomato change its color.

Instructions for the Taco

  1. Heat the oven 350C
  2. Cut the cilantro into pieces
  3. Place it in oven tray using Parchment Baking Paper.
  4. Baked for 10 min or when the cilantro looks crunchy. Don’t wait to long or the color will turn yellow
  5. Take the cilantro out the oven and place it in a container.
  6. Place the corn tortillas in the oven tray and warm them for 5 minutes
  7. Put the cilantro on the tortilla add slices of avocado and the spicy sauce.



Herb Omega Crust & Sunflower butter



Ingredients for the Salmon

  • One Wild caught Salmon fillet (5 ounces). Learn more of how to find good quality fish
  • Two Tablespoons of Herbes de Provence
  • Two Tbsp of Cold Press Olive Oil
  • Half of one teaspoons of Garlic Powder
  • Half of one teaspoon Sea Salt
  • Half of one teaspoon Lemon Pepper

Ingredients for the Grill Swiss Chard and Carrots.

  • One minced Garlic Clove
  • Big Handful of Swiss Chard
  • Minced Scallions
  • Carrots

Ingredients for the Sunflower butter

  • 1/2 Cup of First Cold Press Olive Oil
  • 1/4 cup of raw sunflower seeds
  • One garlic clove
  • One tbsp of raw vinegar
  • Two tbsp of lemon juice
  • Tamari


Instructions for the Grill Swiss Chard and Carrots

  1. Heat a little olive oil in a pan on medium heat, add the minced garlic and the swiss chard. Toasted for 5 to 8 min. Add salt and pepper.
  2. Remove the Swiss Chard.
  3. Grill the Carrots for 8 to 12 min when ready, add the minced scallions

Instructions for the salmon

  1. Preheat the oven to 350F
  2. Combine the olive oil with the Herbes de Provence, Lemon Pepper, Sea salt, Garlic Powder.
  3. Spread the Herbes de Provence mixture over the salmon fillet
  4. Roast in the oven for 8 to 10 min or until the crust is golden brown
  5. Arrange the salmon on top of the greens.

Instructions for the Sunflower Butter

  1. Blend all the ingredients until you get a smooth texture.




Tahini Raw Cones



I got my CSA from Finca Tres Robles. Yeiii. Here is a recipe of how to prepare a delicious recipe with your collards and cilantro. Do you know sesame seeds are excellent choice for nourishing the bones and health? It contain 670mg of calcium per 100gm, they beat most foods, including whole milk, in the calcium stakes. Enjoy tahini which is sesame seeds butter.

Ingredients Tahini Sauce

  •  Half cup of Tahini
  • The juice of one lemon
  • One clove of garlic
  • Small piece of ginger
  • Two tablespoons of water

Ingredients Cones

  • Two collard greens leaves
  • 4 carrots
  • One big handful of cilantro

Instruction for Tahini sauce

  1. Blend all the ingredients

Instructions for the Cones


  1.  Wash the carrots and the collars.
  2. Remove the vein that comes out from the top of the leave
  3. Cut the carrots in julienes
  4. Place the carrots in a bowl and mix it with three tablespoons of the Tahini sauce. Add more if needed
  5. Chopped the cilantro and add it to the mixture.
  6. Place a piece of the mixture in the middle of the collard green.
  7. Fold
  8. Garnish with sesame seeds

Grain Free Granola




  • 2 cups of chopped nuts. (Cashew, Pecans, Hazelnuts, Almonds)
  • 1/3 cup of maple syrup
  •  1/3 cup of coconut oil
  • One cup of cacao nibs



  1. Soaked the nuts the night before.
  2. Heat the oven 350 C
  3. Remove the water from the soaked nuts and rinse with new water.
  4. Chopped the nuts in a food processor
  5. Pour the chopped nuts in a recipient and add the coconut oil, cacao nibs and maple syrup
  6. Spread the mixture in a parchment fold pan and place it in the oven for 10min.
  7. Remove the mixture and mix
  8. Bake for 5 min. Remove and mix
  9. Bake for 5 more minutes again, Remove.
  10. Lets cool completely.

Bok Choy Walnut


Second #fincaCSA share. I received my delicious veggies yesterday from Finca Tres Robles and picked to prepare this dish: Bok Choy and one of my favorites, cilantro. So…. Ready, Set GO!!!!


  • One small Bok Choy
  • High quality Butter. Grass fed, No antibiotic, No hormones. Happy Cow basically. I got mine from Lucky Layla Farm. You can buy it at Central City Co-op or Revival restaurant. Otherwise, use coconut oil.
  • One clove of garlic (minced)
  • Two cups of cooked Millet.


Notes: Millet is a gluten-free grain and an excellent source of minerals, particularly calcium, magnesium and silica. Good for your hormonal balance. Strong nails and hair. To cook the millet: toasted one cup, when ready, add three cups of water. Wait until boil and touch the texture. If it soft and ready for you, remove it from the heat and strain. Rinse with cold water.

** You can use Brown Rice instead of Millet

Ingredients for Dressing

  • 1/4 cup of walnut oil
  • Large handful of cilantro


Instructions for toasting the Bok Choy

  1. Cut the bottom of the Bok Choy to separate the leaves
  2. Heat the butter in a a pan and add the garlic and Bok Choy
  3. Add the Garlic and Bok Choy. Stir-fry for 3 to 5 min, until soft
  4. Add a pinch of salt


Instructions for Dressing

  1. Place in the blender the cilantro, walnut oil and Salt.
  2. Blend. If it get stock add more oil.


Notes: Walnut is good source of omega-3 which decrease inflammation. It is a key nutrient for your brain. It boost your brain. Don’t hesitate to add more.

Place the millet in a plate add the toasted Bok Choy and spread the dressing. I STRONGLY recommend to sprinkle GRAIN salt and cilantro leave. Millet has an interesting flavor that is nice to mix eat with GRAIN salt and feel it in a bite.