Lentil spinach pasta sauce


Good morning beautiful people,

What a week this has been so far. I won’t lie, I’m happy we are Thursday morning and there is only one day left before the weekend. This week has been quite the roller coaster ride. I’m still figuring out the “blogging” thing, while trying to be more active on social media to get my blog more traffic and exposure, while creating awesome recipes (some of epic failure! loll) for you guys to enjoy. All that, while working my regular job, getting my workouts and yoga practice in, being a mom to a 13 month baby and a wife. Need I say that my plate is full! Lol

But I find comfort in the fact that I am not alone in this. So many other parents out there work there tails off to provide for their family while still creating a life for themselves they are proud of. And it’s with you in mind that I create my recipes. They are family friendly, easy, nutritious and naughty enough for you to enjoy without feeling guilty. They will even satisfy picky eaters!

For those of you that follow me on Instagram, you know that this week has been all about people that have inspired me along my journey. Be it as a mom, a food blogger, a recipe creator, a fitness enthusiast or a vegan. All the people I mention in my posts this week are inspirational in what they share with the world. Tonight’s dinner is a salute to those in the fitness/bodybuilding community that live a vegan and plant based lifestyle.

If you read the About me page, you know I’ve been involved in the fitness/bodybuilding community for a long time. Unfortunately, one of the most prevalent misconception in that industry is that you need to eat very animal heavy meals and supplements, 5-6 times a day, to keep your metabolism at high speed and your physique lean, hard and muscular. These vegan athletes put themselves out there and show the world you can look smokin hot on beans, broccoli and brown rice! For those of you still skeptical about being an athlete and maintaining that hard earned physique on a plant based diet, there are plenty of science based articles written about the benefits of a plant based diet as an athlete. Matt Frazier over at No Meat Athlete runs an amazing blog for endurance athlete. Torre Washington, Jordan David and Crissi Carvalho are all vegan physique athletes that can show you the ropes of building an amazing body on plant foods.

(BTW, none of these links are affiliated. These are all people I simply admire, that have the necessary knowledge on how to structure a proper vegan diet and have the physiques to prove it.)

For me personally, as a former competitive athlete and one that still keeps very fit and active, adopting a plant based lifestyle has brought amazing benefits. Amongst all the benefits, recovery time has to be the one with the biggest impact and the greatest benefits. I recover a lot faster from heavy workouts and my body feels a lot less heavy so I’m able to move more freely and with greater ease during my yoga practice. And because my food is so nutrition dense and easily absorbed by my body, my sleep is so much better, which boils back down to my recovery being so much better. And by my recovery being so much better, I’m able to push harder in my workouts and my practice. And by pushing harder, I get greater results. And by getting greater results… well you know where this all circles back to.

And so for all my plant based and wanna-be plant based followers that make fitness an integral part of their lives and want to make sure their bodies get all the nutrients it needs, I created this protein packed pasta sauce. You can enjoy it over spaghetti like we did for dinner or over any other type of coarse grain you like or over vegetable noodles like zucchinis, for a gluten-free meal. It’s a pretty thick sauce so if you like your sauces a little thinner, just add more passata (italien tomato sauce). You can also substitute the spinach for kale or other leafy green vegetable you happen to have on hand. You can also swab lentils for other high protein beans like white kidney beans or edamame beans if you eat soy.

I hope you and your family enjoy this recipe. Let me know how you’ve eaten the sauce!


Lentil spinach pasta sauce
Prep time:
Cook time:
Total time:
Serves: 4 portions
This lentil pasta sauce is hearty and super nutritious. It packs a great protein punch that will help your body recover from those hard workouts.
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 tsp. palm oil
  • 2 Cups frozen spinach (if using fresh, use 4 cups)
  • 2 Cups passata (Italian tomato sauce)
  • 1 cup lentils, cooked
  • 1 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp dired rosemary
  • 1/4 dried nutmeg
  • 1 tsp chili flakes (optional – we like heat in our family but adjust according to taste or omit)
  • Salt and pepper to taste
  • Fresh basil leaves for garnish
  1. On medium high heat, melt the palm oil in a pan.
  2. Add the onions and garlic. Stir and cook until translucent, about 3 minutes.
  3. Add the spices and coat the onion and garlic mixture. Cook for about 2 minutes. Stir frequently so the spices don’t burn.
  4. Add the frozen spinach and coat with the spicy mixture. Reduce the heat to medium and cover the pan. Cook for 3 minutes. Stir. The spinach should have wilted down. If not, add a little water. Do not cover the pan again. Simply stir until the spinach is wilted down and the water has evaporated.
  5. Set aside.
  6. If using canned lentils, rinse them.
  7. In a blender or food processor, add the lentils, spinach mixture and passata. Blend or process until you get a creamy textured sauce.
  8. Serve warm over pasta or zucchini noodles.


Sunday night chili


Good morning beautiful people,

I’ve ben meaning to get this post to you earlier in the week, i.e.Sunday, but the day, and the beginning of the week, has gotten the best of me. Luckily, this chili is luscious and has set the tone for a wonderful week of delicious food creation.

In all honesty, I made this chili on Saturday night, after my son went to bed and I had the entire house all to myself, surrounded by peace and quiet… with Stingray’s Nothing but 90’s music channel playing in the background. Blissful! The reason I made this  Sunday night chili on Saturday, goes beyond the fact that I wouldn’t have time to make it on Sunday because I had to go shopping for warmer clothes for my baby. It actually had everything to do with spices and giving them the time and rest they need to fully develop.

See spices are kinda like humans: when you get a good night sleep, you are so much more efficient the next day. Spices are the same. When given time to rest, they give you the best of themselves and pack whatever dish they’re in with loads of yummy flavour. Ever noticed how things like curries, soups and stews, taste better the next day? Yup, it all has to do with giving spices their time to rest. Now if you really want to get technical with this, according to the Institute of Food Technologists, [leftovers often taste better the next day] generally because chemical reactions continue to take place that produce more and/or new flavor molecules. Some flavor enhancement may involve the breakdown of proteins to release amino acids such as glutamate and small nucleotides that interact to enhance savory, meaty umami taste, or reaction of amino acids with sugars to produce new flavor molecules by the Maillard reaction (browning), which can occur when the leftovers are reheated.

Now that we’ve got the science part down pack, let’s get back to this chili. It’s creamy, luscious and uber satisfying. And because this recipe easily makes for 8 portions, you and your family can enjoy the leftovers in your lunch the next day or even the day after that. It keeps very well for up to 3 days in the fridge.

The reason behind all this lusciousness is due to one secret ingredient: pureed pumpkin! This beloved halloween vegetable is very versatile and has a subtle flavour without overpowering the dish. It also adds quite a nutrition punch. 1 cup of pureed pumpkin gives you 763% of vitamin A (important for vision, regulates genes, supports the immune system and facilitates red blood cell production), 49% of vitamin K (important for cardiovascular health and bone restoration, helping to prevent osteoporosis and atherosclerosis) and 28% of dietary fibre and we all know what that’s important for! Delicious and nutritious, I’ll take that any day!

Now this recipe is a bit spicy, because that’s how we like our food in my family. But if this recipe packs too much heat for you, don’t hesitate to tone it down. I use tomatillo salsa in my chili, which tends to be spicy. If you want to control the spice level, use mild regular salsa instead. The recipe also call for jalapeño. Again, if you don’t want too much heat, make sure you remove all the seeds before adding to your chili as that’s where pepper gets all its heat. I also add chipotle spice which is also quite spicy. If that’s not your thing, add more smoked paprika to keep that smokey flavour without the heat.

There is one last ingredient you’ll find in there that might surprise you, and that is cacao powder. Yes, like the cacao powder you use in desserts. I started using cacao powder in my chilis decades ago, after going to an ice cream parlour with my parents (in my pre-vegan days) and ordering their Mexican ice cream. To my surprise, the chocolate ice cream had cayenne pepper in it. At first, I was turned off and totally disappointed (I tried to exchange it with my dad but to no avail!). But the more I ate, the more I enjoyed it and it actually accentuated the chocolate flavour. When I first tried it in my chili, I noticed the chocolate enhanced the chili’s flavour. You’ll also find chocolate in most authentic mole recipes.

I hope you and your family enjoy this chili as much as we do! Let me know if you’ve added your own twist and secret ingredients to this chilis.


Sunday night chili
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Serves: 8 portions
This chili packs a nice punch of heat. If that’s too much for you and your family, make the adjustments I suggested in my post. This chili is also quite filling in and of itself because of all the beans but you can easily serve it over some steamed rice and topped with corn chips and vegan sour cream.
  • 2 tsp palm oil
  • 1 onion, finally diced
  • 3 garlic gloves, minced
  • 1 red bell pepper, diced
  • 1 jalapeno pepper, diced
  • 1 30oz can of diced tomatoes
  • 1 cup vegetable broth
  • 1 cup pureed pumpkin
  • 1/2 cup tomatillo salsa
  • 1 cup corn kernel (I use yellow and cream)
  • 1 cup white kidney beans, cooked
  • 2 cups black beans, cooked
  • 3 Tbs chili powder
  • 1 Tbs roasted garlic powder
  • 1 tsp cumin powder
  • 1/2 tsp chipotle powder
  • 1/2 tsp smoked paprika powder
  • 2 Tbs cacao powder
  • Salt and pepper to taste
  1. In a cast iron pot, heat the palm oil over medium heat.
  2. When the oil is hot, add the onions and garlic. Cook until translucent, about 3 minutes.
  3. Add the diced red bell pepper and jalapeño.
  4. Add all the spices except the cacao powder. Stir the spices to evenly coat the onion mixture. Cook for about 2 minutes while stirring constantly to avoid the spices from burning.
  5. Add the diced tomatoes, vegetable broth, pureed pumpkin and salsa. Stir to combine and reduce to low heat.
  6. Add the corn, beans and cacao powder. Stir.
  7. Let the chili simmer for about 20 minutes and then serve with vegan sour cream, corn tortilla chips and a squeeze of lime juice.



Glorious Fall Breakfast

Good morning beautiful people,

I’m so excited about today. My mother-in-law is coming over for breakfast and then we are headed out to the flea market. Finnegan’s flea market is an outdoor market in the town of Hudson, just a 15 minute drive away from our house. The market is only open on Saturdays from May till October and has been around  since 1972. Finnegan’s market is a huge market with 100 or so vendors offering all kinds of goodies like antiques and organic produce. My aim for the day is to find all kinds of cool props for my food photography, buy some beautiful organic produce to inspire my recipes for the week and eat all the delicious vegan baked goods I can find.

And since the predicted weather for the day is cold and overcast, and because I don’t want us to make the rookie mistake of going to the market on an empty stomach, I’ve prepared my glorious fall breakfast. This breakfast is made of cream of barley that’s cooked in chai tea and served with caramelized butternut squash. It’s warm, nutritious, sweet and luscious. This breakfast is going to set the tone for the rest of the day.

I chose cream of barley as opposed to regular oatmeal as it has a much creamier taste and is not as chewy as oatmeal. Although I do enjoy1 oatmeal quite often, there’s something that makes cream of barley feel more like a weekend treat. And to cook it in Chai tea simply infuses all those delicious flavours into your breakfast. The longer you steep the tea, the bolder the flavours. I personally steep my tea for about 2 minutes when used for cooking. When it’s for drinking, I like it a bit stronger so I’ll steep it for 5 minutes. You can use any variant of Chai tea you like, whether you want the energy boost of Chai black tea, the detox benefits of Chai green tea or if you’re like me, and you just want a sweet Chai herbal tea. My personal selection is a Chai rooibos tea from Yogi Tea.

Rooibos tea is from South Africa and according to Organic Facts, “the health benefits of rooibos red tea include its use as a cure for nagging headaches, insomnia, asthma, eczema, bone weakness, hypertension, allergies, and premature aging. The tea is absolutely free from caffeine content and is also low in tannins. It is also rich in many mineral contents such as iron, calcium, potassium, copper, manganese, zinc, magnesium and alpha hydroxy acid. It also contains antioxidants”. Now that’s something I want to drink more of!

I hope you guys enjoy this breakfast and let me know what tea you chose!


Glorious Fall Breakfast
Prep time:
Cook time:
Total time:
Serves: 2
I buy cream of barley at my health food store but if you’re having trouble finding it, you can easily replace it with oatmeal or cream of wheat. Simply cook the cereal according to the packaging as it has a different water to cereal ration then cream of barley.
  • 2 cups of water
  • 1 Chai tea bag
  • 1/2 cup cream of barley
  • 1 cup butternut squash, peeled and cut into little cubes
  • 1/2 Tbs coconut butter
  • 1 Tbs coconut sugar
  1. In a pot, bring the water to a boil on high heat.
  2. Take the pot off the heat and add the tea bag. Steep for 2-5 minutes, depending on taste.
  3. While the tea is steeping, prepare the butternut squash and steam cook for 10 minutes or until tender.
  4. Remove the tea bag and bring the pot back onto the heating element.
  5. Bring the water/tea back to a boil and add the cream of barley. Stir and reduce to low heat.
  6. Let the cream of barley cook on low heat for 5 minutes then remove the pot from the heat. Stir.
  7. While your cream of barley is slowly cooking off heat, add the coconut butter and coconut sugar to a pan set on medium high heat.
  8. When the coconut butter is melted and mixed with the sugar, add the cooked butternut squash.
  9. With a spatula, coat the squash with the buttery sugar mixture.
  10. The squash will start to caramelize.
  11. Allow all the squash pieces to caramelize for another 2-3 minutes.
  12. Pour the cream of barley into a bowl and top with sweet butternut squash.




Protein Packed Pumpkin Spiced Nice Cream


Hello beautiful people,

I can’t believe we’re Friday already. The week has just flown, right by me. Part of me is excited, read relieved, that the weekend is just around the corner, mainly because the 3 hours a day commute to work has taken a toll on me this week (read my previous post here). Part of me wishes there were less items left on my “weekday” to-do list. Because yes, there is a “weekday” to-do list and a “weekend” to-do list. The difference between the two resides mostly in what I can get accomplished when my son is with me, i.e. groceries and what I can’t get accomplished with him, i.e. getting a good workout in at the gym.

Admittedly, these days, most of my workouts are done at home, as is my yoga practice. Although I try to get to the gym at least once a week so I can happily lift heavy things and make it to an Ashtanga yoga class, it’s not always possible. So home workouts have been my saving grace. I don’t have really heavy weights to lift at home, but lucky me has a very handy husband who crafted me a beautiful wooden plyobox, inspired by Rogue crossfit gear.

My home workouts are geared more towards full body weight workouts that can be done within 30 mins but still get my heart pumping and my muscles sore. I also put a lot of emphasis on my core, as it is still weak from pregnancy and it helps with my challenging Ashtanga practice. With early morning workouts and a demanding work schedule, it’s no surprise that my body needs all the nutrients it can get. And as I explained on my About me page, I always need to make sure I have enough protein in my diet. It’s what keeps me energized, satisfied and functioning well.

So with that in mind, I’ve created a protein packed nice cream. For those of you who don’t know what nice cream is, it’s actually a frothy, creamy, dreamy concoction made of frozen bananas and whatever else you fancy, that tastes just like ice cream but is the nicer version as it contains no animal products. I love nice cream and since it’s healthy and good for you, why not have it for breakfast! But I needed to find a way to incorporate protein in it to feed my muscles after my workouts. So after a few attempts, I’ve found the perfect secret ingredient: butter beans! Butter beans or lima beans, are packed with protein (8 grams of protein per 100 grams), have a nice smooth texture and a very subtle taste that can’t be distinguished when blended with frozen bananas. Winner!

I hope you guys enjoy this recipe and that it keeps your muscles fuelled up! Let me know if you want me to share some of my workouts with you.



Protein Packed Pumpkin Spiced Nice Cream
Prep time:
Total time:
Serves: 1 portion
This nice cream is really easy to make, is packed with protein and has a nice subtle pumpkin spice flavour. To make sure I always have frozen bananas on hand, I stock up when they go on sale, slice a bunch of them up and individually freeze the slices on a pan in the freezer before transferring them to a closed lid freezer safe container. Also, if pumpkin spice isn’t your thing, don’t be shy to experiment with other spices like ginger or just add some vanilla extract.
  • 2 cups frozen banana, sliced
  • 1 14 oz can butter beans
  • 1/2 cup mylk (my new obsession is Ripples unsweetened pea mylk)
  • 1/2 tsp pumpkin spice mix
  • 2 drops liquid Stevia (optional – if you like your nice cream really sweet)
  1. Rinse the canned beans.
  2. Put all the ingredients in a food processor or blender and blend until you reach a smooth, creamy texture. And voilà!





Decadent Granola

Good morning beautiful people,

Today is a big day for me. My son is now in daycare full-time (he’s 13 months) which means that I’m officially back at work full-time also. Although I never really stopped working, today feels different. Very different. Probably because today is the first day that my husband dropped off our son at daycare so I could map out the walk to the train station that’s not too far from our house. Probably because I had to pack all my food, coffee and water to prepare for my 1:30 hour commute to work. Probably because it just dawned on me that I’ll now be doing this every morning and every night. See, up until a few months ago, we lived rather close to my work. But our offices moved…1:30 hour away from where we live. It’s gonna be an adjustment. But because I truly believe there is a positive side to everything, here’s the good that I see coming out of this:

  1. My husband gets to spend time quality alone with our son in the morning. Necessary male bonding!
  2. I have all this time to write posts and think about creative and fun recipes for you guys.
  3. I have time to think, period! Loll

So come to think of it, this is gonna be great! And frankly, there really is no other way to look at it because I’ve got a long road ahead of me.

Needless to say, I needed a really good and hearty breakfast to bring with me this morning.

I wanted something that would be easy to carry, didn’t need assembly, was satisfying and filling and would make me smile because yes, good food does make me smile. So as I was going through different ideas last night, I finally settled on my decadent granola. That would definitely make me smile in the morning!

This delicious mix of rolled oats, mixed nuts, shredded coconut, dark chocolate and maple syrup pairs well with anything. Whether you want to devour it by the handful, sprinkle it on top of some coconut yogurt or drench it with your favourite mylk, this granola is absolutely divine. I personally love to enjoy it with my new mylk obsession: Ripple’s unsweetened pea mylk. It is just so smooth and creamy. It’s the only mylk my son will drink and we buy it by the case.

I hope this granola makes you smile this morning and let me know how you’ve enjoyed it!



Decadent Granola
Prep time:
Cook time:
Total time:
Serves: 6
This decadent chocolaty granola recipe can easily be played around with to suit you and your family’s taste. I used walnuts and pecans in this recipe but you can easily add almonds and pistachios instead if you prefer, or pumpkin and sunflower seeds. You can also sub the chocolate for dried fruits if you want to make it a little less decadent. I also used coconut butter to help bind everything together. I find coconut butter adds a greater creaminess and flavour then just coconut oil. But feel free to play around with that too. Once cooled, you can store this granola in a glass jar in the refrigerator for at least 10 days.
  • 2 cups GF rolled oats
  • 1/2 cup pecans, roughly chopped
  • 1/2 cup walnuts, roughly chopped
  • 1/2 cup shredded dried coconut, unsweetened
  • 1/2 cup chocolate chips, 70% cacao
  • 2 Tbs maple syrup
  • 2 Tbs coconut butter
  • 1 tsp pure vanilla extract
  • a pinch of Himalayan pink salt
  1. Preheat the oven to 375 degrees.
  2. In a small bowl, melt the coconut butter in the microwave for a few seconds.
  3. Add the maple syrup and vanilla extract.
  4. In a large mixing bowl, combine all the ingredients together and toss with your hands. It’s messy but so much fun!
  5. Spread the mixture on a baking sheet lined with parchment paper.
  6. Bake in the oven for 8 minutes then flip the mixture around with a spatula.
  7. Return to the oven for an extra 2 minutes or until the oats and nuts are toasted.
  8. Take out of the oven and let cool for at least 10 mins.


Sweet Lentil Beet Loaf

As I’m sitting here, in the kitchen, in front of my computer, getting ready to type this post, I can’t help but notice that it is only 8pm and it is completely dark outside. Not only is it completely dark outisde, as in, if no lights are turned on in the house you will hit your big toe on something, but the air is cool. It’s got that breezy, cool, humid feel of…Fall. Yes, there, I said it, it feels like Fall. And I’m totally loving it! Now don’t get me wrong, I adore summer. I love to wake up early to enjoy the warm sunrise and feast on all the magnificent fruits and vegetables the season allows to harvest. I worship the hot sun and look forward to BBQs around the pool and the endless ways to be active outdoors. I cherish it all, especially because here in Montreal, summers seem very short. But Fall has always been my favourite season. There’s something about the crisp morning air, the changing colours of the leafs and of course, football!

During the summer, I rather not spend a lot of time in the kitchen or indoors for that matter. Hence, there is a lot less baking and labour intensive meals being prepared. Summer is the time when I want to give my oven a well deserved break. Bring on all the delicious raw fruits and vegetables or anything that can be grilled on a BBQ. But when Fall arrives, I happily nestle back into my kitchen, well rested and ready to prepare heart warming meals that spread their delicious aroma around the house.

This recipe is exactly that. A heart warming hearty meal that lovingly bakes in the oven for at least 45-50 mins and makes your house smell oh so so good! The best part is, other then a few extra steps, like grating beets and turnips, everything is tossed into one bowl, mixed around with your hands and patted down into a loaf pan. I also used canned lentils for this recipe. Truth be told, I used to always buy dry beans in bulk and soak/cook them when needed, but being a busy working mom with a 1 year old, I’m just short on time and will take whatever shortcut I can. But feel free to substitute freshly cooked lentils.

Another thing I love about this this loaf, is that it’s hearty and already loaded with vegetables so you don’t have to fuss over the side dish. You can serve it with a nice mixed green salad or like I did, with some lemon and garlic rapini that I roasted in the oven during the last 10 mins of baking. This loaf is also really good served cold. I’ve used the leftovers in a sandwich with some mixed sprouts, vegan mayonnaise and juicy tomatoes. It makes a great lunch you can easily pack for yourself or for your kids.

I truly hope you’ll enjoy this loaf and let me know what side you served it with!


Sweet Lentil Beet Loaf
Prep time:
Cook time:
Total time:
Serves: 8
This hearty lentil loaf is sure to be a family favourite. The beets and turnips lend their sweet taste to the loaf but can’t easily be detected, so it’s perfect for picky eaters. I choose not to glaze the loaf, as is commonly seen in other recipes. I personally like a nice crispy crust on top of my loaf so I serve it with a sauce on the side. Here, I’ve served it with a mixture of Dijon mustard, vegan mayonnaise, fresh cilantro and a tablespoon of lime juice.
  • 2 X 14oz cans of brown lentils
  • 3 Tbs ground chia seeds
  • 6 Tbs water
  • 1 tsp olive oil
  • 2 garlic gloves, diced
  • 1 small onion, diced
  • 2/3 cup grated raw beets
  • 1 cup grated raw turnips
  • 3/4 cup instant oats
  • 1/2 cup oat bran
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/4 tsp ground nutmeg
  • Himalayan pink salt and pepper to taste.
  1. Preheat the oven at 375 degrees.
  2. In a small bowl, combine the ground chia seeds and water. Stir with a small whisk or fork and set aside for at least 5 minutes.
  3. In a sauce pan, heat the olive oil on medium-high heat and add the garlic, onion and spices. Cook until the onions are translucent and the spices are fragrant. Be careful not to scorch the garlic or spices so stir frequently.
  4. Drain and rinse the canned lentils and add to a mixing bowl. With a fork, mash approximately half of the lentils. No need to be precise but do keep some whole.
  5. To the mixing bowl, add the onion, garlic and spice mixture, the grated beets and turnips, the oats and oat bran and the chia mixture.
  6. Taste and add salt and pepper.
  7. Coat a loaf pan with coconut oil spray or line with parchment paper and pour the lentil mixture.
  8. Pat down to make an even loaf.
  9. Pop in the oven and check after 45 min if a nice crust has formed on top. If still too spongy to the touch, ass another 5 mins.


Tangy Cilantro Dressing


Hello beautiful people,

I’m so excited about this post! You may be wondering why I’m so excited about posting a salad dressing recipe but the thing is, this is not just some random dressing recipe, this is a cilantro dressing  recipe. And that my friends, is the best type of dressing there is!

One thing you’ll notice from the recipes on my blog is the recurrence of cilantro. I LOVE CILANTRO. There is just something about the tangy, sweet, fresh and cooling taste it brings to any dish. If you follow on me on Instagram, you’ll know that the reason I love cilantro so much, could be linked to my Pitta Dosha. We are getting technical here, but bear with me, this is fun.

According to Ayurveda, the traditional Hindu medicine system, we are all made of three doshas: Vita (air), Pitta (fire) and Kapha (water), one or two of which are our dominant doshas (you can learn more about doshas here and take a test to find out your dominant dosha, here). In my case, it’s Pitta or Fire.  The aim is to balance all your doshas in order to avoid disease in the body and/or to allow your body to be in a state of well being. In order to do so, certain foods need to be eaten and others, avoided. For me, a Pitta, I need to emphasize sweet, bitter and astringent foods like cilantro, watermelon, kale, oatmeal, mung beans, coconut, maple syrup and vanilla . So you can say that the sweet and bitter nature of cilantro chills out my fire!

The technical stuff being said, from a culinary perspective, I personally find it’s one of those herbs that simply marries well with everything and anything. And when I say anything, I really mean anything!… Yes, I have made cilantro nice cream in the past and it was delicious! Hahaha. But this is not that recipe as I’m not sure it would please very palate. This is my cilantro dressing recipe.

This dressing goes particularly well with a pasta or potato salad, as it binds with the starch but it also makes a great addition to a romaine lettuce salad, loaded with crunchy raw vegetables.

I hope you guys enjoy it and let me know what you think!



Tangy Cilantro Dressing
Recipe Type: Dressing
Prep time:
Total time:
This cilantro dressing will go with just about anything, but if cilantro isn’t your thing, don’t be afraid to experiment. Add more parsley instead of the cilantro or more mint. You can even replace the cilantro all together for some other fresh herb you fancy like basil, flat parsley or even dill. I genuinely like my dressings more tangy than oily so this recipe does not respect the traditional 1:3 ratio of vinegar to oil. I like my ratio to be 1:2. If that’s too pungent for you, add more olive oil.
  • 1 cup cilantro, loose leafs
  • 1/2 cup Italian parsley, loose leafs
  • 1/4 cup mint, loose leafs
  • 1 glove of garlic, roughly chopped
  • 1 Tbs. Dijon mustard
  • 1 tsp. Himalayan pink salt
  • 1/4 tsp. freshly cracked black pepper
  • 1/3 cup lemon juice, freshly squeezed if possible
  • 2/3 cup olive oil
  • 2-3 drops of liquid Stevia (optional, if you like your dressing a little sweeter)
  1. Combine all the ingredients in a food processor or a blender and pulse until you have a creamy smooth dressing.
  2. Adjust salt and pepper to taste.
  3. Enjoy!