Easter Hot Cross Buns 

Recipe, yields 9 large buns 


3 cups of All Purpose Flour - shifted 

2 teaspoons highly active yeast

2 teaspoons ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon freshly ground nutmeg

1/3 cup organic cane sugar

50 grams of unsalted grass-fed butter 

1 cup of organic grass-fed whole milk 

1 egg

1 cup raisins

Ingredients for crosses 

1 egg white - for an egg white wash 

1/2 cup All Purpose flour 

4 tablespoons water


To make the dough, place all dry ingredients, including the yeast in a large bowl and mix. 

Over low-medium heat place milk and butter in a sauce pan and melt butter. Take off heat and allow to cool. 

Make a well in the dry ingredients and pour in the milk and butter. With your hand begin to create the dough. 

Once all the liquid is absorbed place in a stand mixer with the dough hook attached.  Add the egg and begin to mix on medium speed.

The dough may be a bit sticky. If the dough isn't picking up add extra flour in tablespoon increments. 

Lightly flour a clean work surface and place dough on the surface to knead. At this point add the raisins and knead for 5 minutes. 

Lightly grease a large bowl, with butter or coconut oil. Place the kneaded dough in the large bowl with a kitchen towel and set aside for 2 hours. 

After the dough has doubled in size, punch the dough. Cut the dough in equal pieces, roughly 100-120 grams. 

To roll the individual pieces, use 1 hand placing the dough in the palm and gently push the dough across the work surface. 

This will pull the dough to have an even roll. 

Grease with butter a ceramic baking dish. Place all 9 buns in the baking dish, it is okay if they touch. 

Place the kitchen towel over the dish and allow the buns to rise for another hour. 

While the buns rise, make the dough crosses. 

In a bowl mix together water and flour. Mix until it makes a paste. 

Cut pieces of the dough and with your finger tips on a clean work surface roll into long tubes. 

Cut the tubes and make crosses on each bun. Wash each bun with the egg white. 

Preheat the oven to 350 degrees. Place oven rack in the middle of the oven. 

Bake buns for 35 minutes until golden and cooked through. 



Apricot & Apple Tarts

Recipe yields 4 small tarts 

Ingredients for pie crust 

1 1/2 cups of All Purpose Flour

1/4 teaspoon sea salt

1 teaspoon of sugar 

8 oz of cold butter, cut into cubes 

5 tablespoons of ice cold water


Place flour, salt and sugar in a bowl and mix together. Cut the butter with your fingers into the dough. You want to work quickly so as to not

melt the butter too much. Leave some small pieces of butter flat in the dough. This will help to make the dough crispy. 

Pour the cold water into the dough and using the side of your hand quickly bring the dough together. Shape dough into a 

disk, wrap in plastic, and place in the fridge for 30 minutes to rest. 

Flour a clean work surface and roll the dough out to and 1/4 inch thickness. Cut into the shape of the tart shells. Butter the tart shells and 

place dough into shells. Gently poke a few holes in the bottom. Set aside for filling. 

Ingredients for filling:

3-4 Granny Smith Apples -peeled and sliced 

3 tablespoons cane sugar

2 tablespoons brown sugar

2 tablespoon unsalted butter - 1 tablespoon melted

4 tablespoons Apricot Jam 

1/2 lemon - juiced 

a pinch of salt


Preheat oven to 350 degrees and place oven rack in the middle of the oven.

Place 1-2 teaspoons of apricot jam in the tart shells with the dough. Spread the jam on the bottom of each tart. 

Place all other ingredients in a bowl, except for 1 tablespoon of butter, and mix well. 

Assemble each tart by layering the apple slices. 

Top each tart with some butter and bake in the oven for 25-30 minutes, until the dough is golden and the apples are tender. 



1 hour Homemade Ricotta


1 liter of raw organic whole milk 

3-5 tablespoons of lemon juice

1 teaspoon fine sea salt 


Prepare cheese cloth, by folding over 3-4 layers. Place the cheese cloth in a fine mesh colander. Place this in a large bowl. 

Over medium/low heat place the milk, lemon juice, and salt. Occasionally stirring bring the milk to 200 degrees. It is very useful 

to use a candy thermometer or instant read thermometer. Make sure to not scald the milk.  The milk should curdle. If it hasn't 

curdled all the way add more lemon juice in tablespoon increments. 

Once the milk reaches 200 degrees, remove from heat and allow it to sit for 10 minutes. 

Pour the rested curdled milk in cheese cloth lined sieve for 1 hour. 

Occasionally remove the liquid in the bowl and allow all the liquid to be removed from the cheese. 

Once the liquid is removed, place in air tight container in the fridge for up to 5 days. 


Chocolate Chip Almond Cookies


Yields 15 large cookies 


1 1/4 cup flour 

1 teaspoon baking soda

1 teaspoon salt 

1 large egg - room temperature

1 stick of unsalted butter- room temperature 

1/2 cup coconut sugar

4 tablespoon cane sugar 

1 teaspoon vanilla extract 

1/2 cup slivered almonds

1 cup semi sweet chocolate chips 


In a large bowl sift together flour, baking soda, and salt. 

In a stand mixer cream together both sugars and butter for 3 minutes on medium-high speed. 

Scrape down the sides of the stand mixer. Add the egg and vanilla extract and mix to combine. 

On low, slowly add flour until all is combined. 

With a spatula fold in the slivered almonds and chocolate chips. 

Wrap in plastic and shape like a log. Refrigerate for 2-4 hours. 

Preheat an oven to 350 degrees and place rack on medium low level. 

Line a baking sheet with parchment paper. 

Slice the cookie dough log about 1/4 inch thick. Place on cookie sheet. 

Bake for 10 minutes until the edges are golden brown. 


Cuban inspired Chicken & Okra

I am half Cuban, from my mom's side and I am very proud of being Cuban. It is a rich culture with an incredibly 

delicious gastronomy. The influences comes from Spain, Africa, Middle East, China, and the United States. 

There are so many Cuban dishes that are rich in flavor, story, and for many memories.

This dish is a combination of a few Cuban dishes, but the spirit of Cuban cuisine is maintained. 


2 Chicken legs - diced

1 cup frozen spinach 

1/2 green bell pepper - diced

1 medium sweet potato - peeled and diced

1 small yellow onion - diced 

1 garlic clove - minced

1/2 cup chicken stock 

a pinch of saffron threads 

Olive oil 

1 cup frozen okra 

1 tablespoon lemon juice 




Serve with a bowl of Jasmine White Rice



Creamy Green Rice Pudding 

Yields 2 servings


1/2 cup bamboo sushi short grain rice

1 1/2 cups almond milk 

2 tablespoon coconut cream 

1/2 teaspoon vanilla extract

1/4 teaspoon lemon zest 

a pinch of salt 

1 tablespoon honey 


In a sauce pan over medium heat add all ingredients.

Bring to a boil, cover sauce pan, and lower heat to low. 

Cook for 20 minutes. 

Once cooked turn heat off, stir and serve. 

Garnish with chocolate, or cinnamon, or both! 



All Green Salad with Tahini Turmeric Garlic Dressing

Dressing recipe: 

Yields 10-15 servings


1/2 cup Tahini 

2 lemons - juiced 

2 tablespoon extra virgin olive oil

2 garlic cloves - smashed 

1 tablespoon ground turmeric





In a small skillet over low heat, add tahini, garlic cloves, and turmeric. Stir until the garlic becomes fragrant.

Remove garlic, add olive oil, lemon juice, salt and pepper. Turn heat off and stir. 

Place in an airtight container or mason jar and store in the fridge for up to 2 weeks. 

When serving make sure to stir the dressing. 

Enjoy over vegetables! 


Roasted Cabbage Wedges 


1 head of cabbage - cut into wedges

2-3 tablespoons olive oil



1/4 cup walnuts

1/4 cup Parmesan Cheese - grated

1/4-1/3 cup Greek Yogurt 

1 tablespoon olive oil

1 tablespoon Chives 

1/4 teaspoon Garlic Powder



Preheat oven to 400 degree. 

Cut cabbage into wedges. Toss with salt, pepper, and olive oil. Place on a baking tray, cook for 15-25 minutes, until tender.

In a small bowl mix together dressing ingredients, Greek yogurt, olive oil, Parmesan cheese, chives, and garlic powder. 

Pour over cooked and tender wedges. garnish with walnuts and extra Parmesan, if desired. Serve warm or room temperature. 



Vanilla Bean Granita topped with Chocolate Quinoa bark 

Recipe coming soon! 


Superfood Chia Pudding for a tasty energy packed breakfast! 


Bone-in pork chop on a bed of purple cabbage, apple, and purple sweet potato



Zoodle Pasta with a mushroom & heirloom cherry tomato sauce

Swap traditional wheat pasta for zucchini spiralized noodles. 

Vegetable Stuffed Red Snapper

A simply delicious Mediterranean inspired meal.