Serves 2

6 oz spaghetti
10-15 asparagus spears
6 fresh mint leaves
1 fresh chilli pepper
1 garlic clove, peeled and diced 3 tbsp extra virgin olive oil
2-3 mint sprigs, for garnish (optional) grated parmesan cheese or vegan parmesan cheese (optional)

Wash the asparagus and remove the woody bottom. Cut the spears into 3-4 pieces. Cook the spaghetti in plenty of boiling salted water according to package instructions. Add the prepared asparagus during the last 3-4 minutes of cooking time. Cut the mint leaves à la julienne. Slice and remove the seeds from the chilli pepper. Drain the pasta and asparagus when al dente. In a non-stick frying pan, saute garlic in 2 tablespoons of olive oil until golden. Add sliced chilli pepper and mint leaves and saute for 2 minutes. Add spaghetti & asparagus and toss for one minute, then stir in 1 tbsp of extra olive oil. Serve immediately with fresh mint sprigs and parmesan cheese (optional).

Photos and recipes by francesca bettoni


Serves 1

1 small beet, peeled (1,7oz)
1 purple carrot, peeled
1 green apple
1 banana
1/3 cup mixed fresh berries
1/4 inch fresh ginger, peeled
1/3 cup coconut water or almond milk
3-4 ice cubes
2 tbsp lemon juice
1 tsp flaxseed oil
1-2 tsp agave, maple syrup or honey

Toppings almonds, chia seeds, coconut flakes, bee pollen, hemp seeds, fresh fru

Place all ingredients in a blender and blend until smooth and creamy. Taste and adjust sweetness or flavor as needed. Pour into a bowl and garnish with desired toppings. Serve immediately.

Photos and recipes by francesca bettoni


Serves 2 people

1 tsp olive oil or coconut oil
1 1/2 tbsp maple syrup or honey
1 tbsp fresh lemon juice
1 apple, peeled and sliced
1/2 tsp cinnamon or to taste
1/4 tsp vanilla extract (optional)
1 cup water
3/4 cup almond milk 

In a skillet, heat the olive oil and the maple syrup. Add lemon juice, sliced apples, cinnamon and vanilla extract. Stir to coat and cook over a medium heat for 3-4 minutes or until apple slices have softened. In a saucepan, bring water and milk to a boil. Add rolled oats, cranberries, cinnamon and reduce the heat to low. Cook for 12-15 minutes or until creamy, stirring occasionally. Add 1 or 2 tablespoons of milk if needed. Serve warm with caramelized apples and a handful of cranberries. 1 cup rolled oats 1/4 cup cranberries or raisins cinnamon to taste

Photos and recipes by francesca bettoni



1 lb carrots, peeled and finely chopped
1 cup full-fat coconut milk + 4 tbsp for topping
1 tbsp extra virgin olive oil
1 tbsp sesame oil
1/2 small spring onion, chopped
1 tbsp turmeric
3 cups vegetable broth
1/2 tsp salt or to taste
1 fresh sage sprig
1 fresh marjoram sprig

2-3 tbsp almonds, chopped parsley or fresh basil leaves

In a large saucepan, heat olive oil and chopped onion over medium heat. Add chopped carrots, turmeric and sauté for 4-5 minutes. Add broth, bring to a boil and cook for 10-15 minutes or until carrots are tender. Use an immersion blender or transfer to a blender and puree until smooth. Return puree to the saucepan if needed. Add coconut milk and fresh sprigs and simmer for 5 minutes. Remove fresh herbs, add sesame oil and adjust seasoning if needed. Whisk to combine. Serve immediately and top with a dollop of coconut milk, chopped almonds and fresh basil or parsley leaves.

Photos and recipes by francesca bettoni



8-10 oz dairy free dark chocolate (70%-75% cacao)
1/3 cup goji berries 

Toppings of your choice: nuts, coconut flakes, dried fruit

Chop the chocolate into small pieces, transfer to a heatproof bowl and gently melt over a double boiler, stirring frequently. Alterna – tively, microwave chocolate for 30 seconds, stir and microwave for another 30 seconds until completely melt. Do not overheat the chocolate so that it won’t lose its consistency. Pour melted chocolate onto a parchment paper-lined baking sheet or a silicone baking mat. Using a spatula, spread the chocolate evenly until it’s as thick as you want your bark to be. Sprinkle evenly with goji berries and your chosen toppings while chocolate is still hot. Let sit at room temperature for 2 hours or until set or refrigerate for 30 minutes. Enjoy at any time for a boost of healthy energy and vitamins!



2 14 oz cans chickpeas or 1 1/4 cup dried chickpeas
1 cup parsley leaves, chopped
2 tbsp fresh lemon juice
4 sun-dried tomatoes
1 1/2 tbsp fresh chives, chopped
1 tsp flax seeds
1 1/2 tsp cumin

Preheat the oven to 400°F. Soak dried chickpeas for 24 hours or overnight or use canned or cooked chickpeas. Drain and rinse the chickpeas well. Drain and pat dry the sun-dried tomatoes if packed in oil and chop them. In a food processor, combine chickpeas, garlic, cumin, flax seeds, sesame seeds, lemon juice, grated lemon zest and bread crumbs. Process until creamy and smooth. Add salt, oregano, parsley leaves, chives and sun-dried tomatoes and pulse for few more seconds util combined. Cover and refrigerate for at least 1 hour (recommended). Scoop out one heaped tablespoon of the mixture and shape into small patties. Lightly coat each patty with the bread crumbs (optio – nal) and pan-fry in 2 tablespoons of olive oil. (Recommended for crispiness). Transfer to a baking sheet and bake for 15 minutes or until golden brown. Serve with tahini dressing, vegan mayonnaise, salads, pita bread or tacos. 1 1/2 tsp sesame seeds 2 tbsp rice bread crumbs 2 cloves garlic, germ removed 1 tbsp oregano 1/2 tsp salt or to taste zest of 1/2 lemon, grated 2-3 tbsp olive oil bread crumbs for breading (optional)



3 Tbsp quinoa
¾ cup chopped tomatoes scant
½ cup chopped carrots
1/3 cup diced cucumbers
1 spring onion, about 2oz
1 Tbsp goji berries (optional)
3 ½ oz fresh parsley leaves
½ cup mint leaves
1 tsp fresh grated ginger, plus ½ tsp, 
set apart 1 Tbsp extra virgin olive oil

For the quinoa: place the quinoa in a sieve and rinse well with cold water. Pour the quinoa into a saucepan with about double the volume of boiling water. Cover, bring to a boil and let it simmer for 15 minutes. Cook until the water has been evaporated, the quinoa is fluffy and the seeds are translucent. Let it set, covered, for another 10 minutes while you prepare the vegetables. Wash, clean and chop all the vegetables. Coarsely chop parsley and mint leaves. Mix the parsley, mint, tomatoes, cucumber, spring onions, goji berries, carrots and grated ginger in a large bowl, add quinoa at room temperature and drizzle with olive oil and lemon juice, then season with salt. Store in the fridge while you prepare the tofu. Cut the drained and dry tofu* into very small cubes and place in a small bowl with remai – ning lemon juice. Let it marinate while you prepare the sauce: in a small mixing bowl, whisk together tamari, rice or agave syrup, ½ tsp grated ginger and sesame seeds, and set aside. Coat a small nonstick saucepan with sesame oil, add the tofu cubes and cook for 2-3 minutes, turning as needed. Lower the heat if necessary to prevent burning. Remove from the heat, add the sauce and stir to coat. Remove quinoa tabbouleh from the fridge, place tofu cubes on top, and garnish with mint sprigs and chili pepper slices. Serve immediately, but note that tabbouleh tastes best after a few hours of refrigeration! *To drain and dry the tofu completely, place the tofu block on a thick towel, fold it with another clean towel then top with few small plates or anything quite heavy. Let it sit for 30-60 minutes or overnight then cook according to the recipe. 1 Tbsp sesame oil 2 Tbsps fresh lemon juice, divided 1 tsp salt 1 tofu stick 1 tsp tamari ( or soy sauce or balsamic vinegar + a pinch of salt) ½ tbsp rice syrup or agave (or honey if not vegan) ½ tsp sesame seeds (optional) 6 small mint sprigs sliced fresh chili pepper to taste


Serves 2

For the crepes 3/4 cup flour or whole wheat flour
1/2 cup chickpea flour
1/2 cup water
1/2 cup + 2 tbsp rice, almond or soy milk
1/4 tsp baking soda 1 tbsp grapeseed, coconut or olive oil + more for greasing the pan
1 tsp pure vanilla extract or
1/2 vanilla bean a pinch of salt

For the crepes: in a bowl, combine all the ingredients and stir with a hand blender until mixture is smooth and has no lumps. Grease a nonstick pan with a little oil and a paper towel and heat over medium heat. Pour 3 tablespoons of batter into the center of the pan. Tilt and swirl to form a thin coating. Cook until the edges start to peel away and darken and repeat on the other side. For the lemon curd: add coconut milk, lemon juice and tapioca starch to a mixing bowl and whisk vigorously to dissolve the starch. Pour the mixture and all the remaining ingredients to a small saucepan over a medium heat and whisk to combine. Boil for 2 minutes, constantly stirring to prevent sticking. Cool the curd and refrigerate the leftovers in a covered container. For the lemon curd (makes 2 cups) 1 can full-fat coconut milk 1/3 cup lemon juice 3 tbsp tapioca starch or potato starch 1-2 tbsp agave, maple syrup or honey zest of 1 lemon 1/4 tsp turmeric powder (optional) For serving: strawberries and edible flowers,


Serves 6-8

1 medium size beet, cooked or roasted
2-3 garlic cloves
1 can chickpeas, rinsed and drained (keep the water)
1/4 cup + 1 tbsp tahini (sesame seed butter)
1 tbsp extra virgin olive oil or grapeseed oil
1 tbsp tamari or soy sauce 

Peel and quarter the beet and the garlic cloves. Place all ingredients in a food processor or blender and stream in 1 tbsp. of water at a time while blending, until smooth and creamy. Taste and adjust seasonings as desired, adding more salt, lemon juice or balsamic vinegar to taste. Store covered in the fridge for up to 5 days. Serve with sesame seeds, edible flowers and drizzle with extra virgin olive oil. Eat with sliced carrots or celery, spread it on a slice of bread or use it to fill sandwiches, burgers, crepes or wraps. 1 1/2 tbsp balsamic vinegar 2 tbsp fresh lemon juice 1/2 tsp sea salt or to taste 3 tbsp to 1/4 cup chickpea water or mineral water For garnish: sesame seeds and edible flowers

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