Welcome to my vegan blog!!

Why Vegan?

Four years ago, my husband and I adopted a whole food plant-based diet. At the time it was solely for health reasons but It quickly became a lifestyle

choice that felt spiritual in the knowing

that our food choices came without suffering of sentient beings. More over, we were making a profound planetary difference every time we sat

down to eat.

A Deeper Connection
Becoming vegan provided me with a massive shift - mentally, emotionally, physically and spiritually. Within weeks I felt more energized, less inflammation (I'm jogging again!) and a strengthened immune system.  Moreover, my reverence for all living beings has grown exponentially.  I'm just way more AWAKE to the incredible miracle of nature and all she provides in abundance.  It's the least I could do to support her in return. 

This Land is Our Land

For me eating plants is more than just a way to get healthy, it's a way to profoundly connect with nature  and cultivate appreciation for our beautiful planet.  A daily rainbow colored plate of fruits, veggies, beans, seeds, grains, herbs, nuts and sprouts is a reminder of how plentiful and supportive our mother earth really is.  And a reminder to do what we can to sustain her.  

"What do you eat?"  
I get asked this all the time and it's honestly one of my favorite questions to answer.  What do I eat?   Well….

Let's start cooking!

Fall Recipe Offering

California Miso Soup


  • 1 onion, sliced

  • 8 ounces Shitake mushrooms, sliced

  • 1 (8 ounce) package silken tofu, diced

  • 5 ounce baby spinach

  • 4 tablespoon toasted sesame oil

  • 1 tsp veggie bouillon

  • 1/2 cup red miso paste

  • 2 tablespoon tamari sauce

  • 1 bunch green onion

  • 1 ripe avocado, sliced 

  • 38 ounces ramen

  • 4 tablespoon toasted sesame seed

  • 1 bunch micro cilantro


  1. Heat 2 tablespoons of sesame oil in pan

  2. Add mushrooms and onions. Sauté for 2-4 minutes

  3. Add cubed tofu and sauté 1 minute

  4. Add tamari and miso to the mushrooms, stir to combine

  5. Add 8 cups of water and veggie bouillon. Bring to a boil, stir, then turn heat down to medium-low

  6. Bring large pot of water to a boil

  7. Cook ramen according to directions on the package

  8. Strain ramen, and portion into 4 bowls (use tongs)

  9. Add spinach to one side of the bowl

  10. Ladle mushroom soup over spinach

  11. Add sliced avocado on top

  12. Garnish with cilantro, green onion and sesame seeds

  13. Serve hot

For more great recipes, try these sites: