Summery Green Spring Rolls

Well hello fine friends!! 

Welcome back!! Sorry for the long posting hiatus…Jennifer and I have been crazy busy these last couple weeks as classwork is piling up! And on top of that we’ve managed to just get busier with all other responsibilities!

We are excited to be back though and today I’ve got a fun and light recipe perfect for the warmer months ahead!! It was in the 80’s last weekend and I was in HEAVEN. I think I can officially declare myself a summer weather gal. My LA weather-spoiled soul was craving some sunshine after some dreary rainy months. So without further ado…here is the recipe for summery kale avocado spring rolls with some delish coconut amino dipping sauce!! 

Spring Rolls:

rice paper wraps

1 avocado

1/2 red or white onion

2 cups finely sliced and massaged kale (sprinkle sea salt and massage with fingers)

sesame seeds


4 Tbsp Coconut Aminos

1/2 tsp garlic powder

1/4 tsp ginger powder

1 tsp lime juice 

a couple drops of sesame oil 


  1. Boil water on stove and pour into a wide baking dish
  2. Prepare all spring roll fillings (thinly slice avocado, onion, and kale)
  3. Once the water has cooled a tad, place your first rice paper wrap in the dish and let soften (about twenty seconds)
  4. Place the wrap on a plate and sprinkle some sesame seeds
  5. Top with fillings and tightly wrap like a burrito
  6. Repeat until you have as many spring rolls as you’d like!
  7. Whisk all sauce ingredients together
  8. Dip those rolls and enjoy! 

A Sun Butter Cup and Hot Cocoa Party

Welcome back my foodie friends!! Today is ANOTHER rainy day in LA which is strange because, well, it’s LA. As I was born and raised here, the dreariness is getting to me (go easy on me all you Washington rain masters). The best coping mechanism for the weather blues is a hot cup of frothy chocolatey something, right? Now I know this is the second frothy drink recipe I will be sharing with you in under a month, but bear with me because it is WORTH it. It incorporates my most recent obsession—sun butter. Yeah das right baby. Smooth, creamy, nutty sun butter that combines with chocolate in the most heavenly manner. And a bonus, its cheaper than most nut butters because—seedssss. So, join me with a cup of this frothy goodness next to a window freckled with water droplets. And because I love you, I’ve provided a bonus recipe for a chocolate sun butter cup to go with your cocoa (or not because its pretty rich and chocolate on chocolate is a lot but also I had both in one sitting so I support it).

Here we go!! 

look at that foammmmm

Sun butter Cup Cocoa


  • 1 Tbsp sun butter
  • 1 Cup hot water
  • 1 Tbsp cacao 
  • 1 heaping Tbsp coconut sugar (or any sweetener of your choice)

…plop it all in a blender and blend until frothy!! 

Optional add-ins: cinnamon, sea salt, vanilla extract, coconut butter, whatevaaa you want 

Yep, thats it…SUPER simple! 

Now for the sun butter cups!


  • 1 Tbsp melted coconut butter
  • 1 Tbsp cacao
  • 1 Tbsp coconut sugar 
  • 1 Tbsp sun butter 

Mix up the coconut butter, cacao, and coconut sugar. Pour half the mixture into a cupcake mold, add the sun butter in the middle, and finish it off with the rest of the cacao mixture. Sprinkle some sea salt on top if you fancy that kinda thing! Oh, and toss that baby in the freezer! She’ll be good to go in a minute or less!

Rain or Shine Farmer’s Market Salad

Hello! Another week has gone by, so here we are with another blog post! This weekend we knocked out two posts, the first one being the one you are currently reading and the second one is a surprise collaboration with one of our pals here at APU. We won’t reveal his name quite yet, because it will be a dead giveaway to all you APU friends. It might be my favorite post we’ve ever done and will ever do… you’ll just have to wait to find out because we won’t spill the beans… haha get it?

Anyways, on Saturday mornings, East Pasadena hosts a farmer’s market that Corynn and I have been to a couple times now. If you can’t tell by now, we are quite possibly too obsessed with farmer’s markets. But, this particular Saturday morning was definitely off to a rough start. I woke up to a call from Corynn asking if I was ready to leave. We had planned to leave at 9 am to give us enough time to get the two posts done because the second one was going to take a bit of time (okay, seriously no more hints). I had planned on getting up early to shower and get some work done before we left but at that point, I just threw clothes on, brushed my teeth and ran out the door.

It was only sprinkling when we left APU, but as soon as we arrived at the market, it was pouring. We walked around, hopping from tent to tent to stay dry and came across a wonderful stand where we purchased the majority of our produce. SO MANY ROOT VEGGIES. After the market, Corynn and I both went to our own homes and made our farmer’s market salads!

Jennifer’s Salad:

Radishes with a Lemon-Dill Greek yogi dressing (hmm is yogi the right word choice? I didn’t mean to add the yoga reference. I definitely don’t do yoga)

(Serves one but there’s more than enough dressing, so I guess you could always chop up some more radishes…)

Chop 1 bunch of radishes

* sliced with a mandolin or chopped in chunks


  • 1 cup of plain Greek Yogurt
  • About a tablespoon of dill (is this an accurate form measurement for dill? Who even knows)
  • Juice from ½ a medium size lemon
  • A pinch of salt
  • Sweetener of choice to taste

Mix dressing together. Plate radishes and dressing in whatever way you please. I did a swoosh of dressing on the plate and strategically placed the radishes on top. Add salt (I used flaky sea salt) and pepper to the radishes and a nice drizzle of finishing oil.  

Corynn’s Salad:

Tangy Citrus Market Salad

  1. Massage a couple leaves of purple cabbage in a quickie dressing made up of…
  • 1 Garlic clove
  • Balsamic vinegar
  • Olive oil
  • Salt
  • Juice of a tangy mandarin orange

2. Add 1 sliced tangy mandarin orange, ⅓ of a crisp tart apple thinly sliced, ¼ c thinly sliced red onion, 4 thinly sliced colorful radishes (gotta get your aesthetic game on), ½ of one (you guessed it) thinly sliced avocado.

3. And for an extra crunch and nutritional boost, load that baby with some seeds! I added chia, sunflower, and sesame seeds.

Salted Caramel Stovetop Granola

Hey everybody!! Welcome back to zee bloggy blog. (If you should know anything about me you should know that I am constantly falling into strange made up accents that will probably make appearances in my writing here) Anyways, classes are now in full swing over here and I am FEELING it. Back to running around literally all day sometimes forgetting to stop and just eat something (which is VERY hard for me to forget to do). Today I wanted to share a super simple and quick recipe that will satisfy all sweet, nutty, crunchy cravings without too much sweat or time in the kitchen because who has time for that in the middle of January?? And of course, we are definitely not sacrificing health here so we’ll be sticking to all that gluten free, vegan, refined-sugar free jazz. So without further ado…salted caramel stovetop granola babayyy!!

Makes 1 Cup of granola


  • 1/2 c oats
  • 1/4 c nuts 
  • 1/4 c coconut flakes 
  • Tbsp chia seeds 
  • Tbsp flax meal 
  • 1 1/2 Tbsp coconut sugar
  • 2 Tbsp water
  • 2 Tbsp coconut cream (the stuff that sits at the top of the full fat coconut milk after its been refrigerated)
  • 1 tsp vanilla
  • 1/8 tsp salt
  1. Add oats, nuts, and coconut flakes to a frying pan and toast on medium heat stirring frequently until the mixture is golden and fragrant 
  2. Set aside oat/nut/coconut mixture and bring the coconut sugar and water to a simmer stirring constantly until color has darkened. Remove from heat and add coconut cream.
  3. Bring caramel mixture back to the burner and stir constantly until your spoon can make streaks at the bottom of the pot (due to thickening of mixture).
  4. Add salt and vanilla to caramel and pour over the oat/nut/coconut mixture.
  5. Stir until caramel has been evenly distributed and set aside for your granola to cool and harden.
  6. ENJOYYY!! Put this stuff on smoothie bowls, oatmeal, ice-cream, or just add some plant-based milk and voila you have yourself a lovely treat. (You can also just eat this stuff plain because its that good…my sister and I finished the whole batch in the car today)

Pumpkin Spiced Chai Latte (Vegan/GF)

Merry late Christmas everyone!! Hope you filled your bellies with all kinds of goodies yesterday and got to spend sweet time with family or friends! I know I went kitchen crazy yesterday baking croissants for breakfast and homemade ice-cream and cake for dessert! I had an impressive food baby to show for it too. Anyways, in an effort to pacify your post-Christmas blues, I’ve got a supah cozy festive recipe for you all. I don’t know about you guys but I still have leftover pumpkin puree sitting longingly in the fridge waiting to be repurposed for something. Well do not fear little pumpkin puree!! I’ve got the perfect place for you!! In a sweet sweet pumpkin spice chai latte. Basically all the best things in a frothy warm drink…YUMMM…so without further ado, here is our ingredients list!

serves 2 (or 1 if you need some extra frothy glory in you)

pumpkin almond milk:

  • 2 C almond milk
  • 2 Tbsp pumpkin puree 
  • 1/2 tsp molasses
  • 1/2 tsp vanilla
  • 1 tsp pumpkin pie spice 
  • pinch of salt
  • 2 medjool dates (they’re a sweeter/gooeyer variety)

chai concentrate:

  • 2 chai tea bags
  • boiling water (just enough to cover the bags in the mug)
  • 2 chai tea bags
  • boiling water (just enough to cover the bags in the mug)
  1. pour boiling water over your chai tea bags just enough to cover them
  2. add all of the pumpkin almond milk ingredients to a blender and blend (yup, that easy)
  3. add your pumpkin almond milk to your chai concentrate and heat on the stovetop or the microwave
  4. voila!!! sip some golden perfection and resolve those post-Christmas blues