Mystee Maisonet

Stoke Granola

I just made a big batch of this granola for my son Noah who is living in Revelstoke and thought I would share the recipe. Its the perfect breakfast before a day in the mountains! I love it with fresh hazelnut milk and sliced banana. Feel free to mix and match the nuts, seeds and dried fruit.




  • 5 cups of organic gluten free rolled oats
  • 1 cup of unsweetened ribbon coconut
  • pinch of salt
  • 1 tbsp. of true cinnamon (Ceylon Cinnamon)
  • 1 cup of raw hazelnuts
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup raw sunflower seeds
  • 1/2 cup melted coconut oil
  • 1 tsp. pure vanilla extract
  • 1/2 cup of maple syrup
  • 1 cup of organic raisins

Preheat the oven to 240 F.

Combine all ingredients except for the raisins in a large bowl. (The raisins get added at the end to prevent them from burning in the oven)



Mix well with your hands to coat the ingredients well with the oil and maple syrup. Spread onto a large cookie sheet as evenly as possible.





Bake for 40 min. stirring a few times as it bakes to ensure that it is evenly browned. Remove from the oven. Allow to cool before adding the raisins. Store in an airtight container.

Chili Lime Coconut Red Lentil Soup

I had you at chili, lime and coconut right?  Red lentils are simmered in a creamy coconut broth with a pinch of garam masala, turmeric and cumin to create this warming crimson bowl of soup! Double the recipe and pop leftovers into the freezer for another meal. A pinch of black pepper along with the fat from the coconut milk make the turmeric more bioavailable in the body!





Serves 4

  • 1 tbsp. coconut oil
  • 1 yellow onion, peeled and chopped finely
  • 1/2 tsp. ground turmeric or 1 tsp. finely grated fresh turmeric
  • 1 tsp. garam masala
  • 1/4 tsp. red pepper flakes
  • 1 tsp. ground cumin
  • a pinch of black pepper
  • 1 398 ml. can of organic fire roasted tomatoes
  • 1 cup of red lentils
  • 1 can of full fat coconut milk
  • 4 cups of water or vegetable stock
  • 2 tbsp. freshly squeezed lime juice
  • 2 tsp. of himalayan pink salt
  • 1/2 cup of cilantro to garnish

In a large saucepan saute the onion and garlic in the coconut oil until the onion is translucent. Add turmeric, garam masala, red pepper flakes, cumin and black pepper to the onions. Stir to combine.





Add the can of fire roasted tomatoes, the red lentils, coconut milk and water or stock. Simmer for 40 min. or until the lentils are soft and the soup has thickened.



Add the 2 tsp. of salt or more to taste, keeping in mind that if you used veggie stock that it is most likely salted so perhaps a little less! Serve topped with freshly chopped cilantro. This soup will keep well in the fridge for a few days but because it contains coconut milk, no longer. Freeze the leftovers if you aren’t going to consume it within a few days.



Buckwheat Hazelnut Shortbread

Other than being gluten and dairy free, this is the kind of shortbread that your mom used to make, the kind that melts in your mouth and leaves the kitchen covered in a dusting of powdered sugar! I am making these cookies as part of a Christmas cookie exchange and just have to share the recipe! I made my own buckwheat flour, grinding raw buckwheat groats to a powder in my vita mix, however you can purchase it already ground. I powdered organic white sugar as well in my vita mix but you can also use icing sugar or powdered coconut sugar. I chose the white sugar to keep them lighter in colour. Don’t fool yourself into thinking that if you freeze them you won’t eat them! They freeze beautifully and taste just as delicious frozen!



makes 20 cookies

Preheat your oven to 325 degrees F. Line a cookie sheet with parchment paper.

  • 1/2 cup coconut oil (room temperature at 21 degrees C.)
  • 1/3 cup of powdered organic cane sugar or powdered coconut sugar (ground to a powder in a high speed blender)
  • pinch of pink himalayan salt
  • 1 tsp. vanilla extract
  • 1 cup of buckwheat flour
  • 1/2 tsp. of baking powder
  • 1/2 cup of ground hazelnuts
  • 1-2 tbsp. almond milk
  • good quality dark chocolate for dipping
  • toasted hazelnuts to sprinkle on the chocolate

In a medium sized bowl cream the coconut oil and powdered sugar with a hand mixer. Add the vanilla and salt and beat to combine.



Beat in the ground hazelnuts.



Add the baking powder and the buckwheat flour, just beating to combine. The mixture should still appear crumbly.



Add a tbsp. or two of almond milk and beat briefly. The mixture will still appear crumbly but you should be able to form it into a ball.



Roll into 1 in balls and then press gently with a fork to flatten slightly.



Bake for 20 min. at 325 degrees F.

Remove from the oven and allow to cool fully before dipping.

To dip:

In a double boiler melt your chocolate.


Dip 1/3 of each of the cookies into the melted chocolate and then sprinkle with toasted, chopped hazelnuts.


Cultured Cashew Curry Cheese Log

This Cashew Log was a huge hit at a local Christmas market that I recently participated in! Flavoured with curry powder and then studded with chopped cranberries, crystallized ginger, and lightly toasted pecans, it has the texture of cream cheese but is made entirely with cashews and a bit of coconut oil. Keep in mind that you will need to start the process three days prior to serving. It involves very little hands on time but requires time to ferment and firm up in the fridge.




  • 11/2 cups of raw cashews soaked overnight in plenty of water
  • 1 tsp. of probiotics (capsules emptied)
  • 2 Tbsp. fresh lime juice
  • 2 Tbsp. nutritional yeast flakes
  • 2 Tbsp. of softened coconut oil
  • 2 tsp. of miso paste (chickpea, barley or any lighter coloured miso)
  • 1 tsp. of garlic powder
  • 1 tsp. of onion powder
  • 1 tsp. pink himalayan salt
  • 1 tsp. curry powder (or more to taste)
  • 1 tsp. of sambal (or lacto-fermented hot sauce)
  • 1/4 cup of chopped dried cranberries
  • 1/4 cup of chopped crystallized ginger
  • 1/2 cup of lightly toasted pecans, chopped

Day 1.

soak your cashews overnight, drain and rinse.

Day 2.

In a high speed blender, blend the cashews until silky smooth with as little water as possible to help it along. Add the probiotic powder. Blend again briefly to combine. With a spatula scoop the mixture into a bowl. Cover with plastic wrap and let sit on your counter for 24 hours to ferment. When it is ready it will have a slightly sour odour to it and a fluffier texture.  The warmer you kitchen the faster the mixure






Day 3.

In a food processor fitted with a metal blade, combine the fermented cashew mixture with the 2 Tbsp. of lime juice, 2 Tbsp. of nutritional yeast, 2 Tbsp. of coconut oil, 2 tsp. of miso, 1 tsp. each of garlic and onion powder, 1 tsp. of curry powder, 1 teaspoon of sambal and the  1 tsp. of salt. Process until well combined, taste to adjust seasonings if desired.





Spoon the mixture into a bowl and set it in the fridge to firm up for a few hours.


Spoon the mixture onto a sheet of plastic wrap and form it into a log shape.



Wrap it up to smooth it out and set it back in the fridge until just before you are ready to serve it.



Combine the chopped ginger and cranberries on a flat surface.



Add the chopped pecans to the mixture, distributing them evenly throughout.



Gently roll the cashew log over the mixture several times to ensure that it is evenly coated. You can press the dried fruit and nuts onto the end of the log with your hands.



Refrigerate until ready to serve. Serve with fresh fruit and/or berries and whatever crackers you like. I find it goes well with Mary’s gluten free crackers.


Raw Panforte with Marzipan


Panforte is a traditional chewy Italian Tuscan dessert loaded with dried fruit and nuts that dates back to 13th century Sienna. I brought back a few wedges from a recent trip to Italy and reproduced a sugar and gluten-free version that makes a lovely Christmas gift wrapped in parchment and twine.  A slice with a cup of tea or coffee makes for a nice dessert or a  nutrient dense snack out on the trail! I used a mixture of cranberries, raisins, dried pineapple and candied ginger but feel free to come up with your own variations of dried fruit. (2 cups in total)  Just make sure you are buying organic and un-sulphured!


Equipment needed: Food Processor, two 8 in. spring form pans

Ingredients: The Base

  • 2 cups of soft pitted dates (medjool)
  • 2 cups of ground almonds ( you can either process raw or sprouted and dehydrated almonds to a flour or purchase ground almonds)
  • 1/4 cup softened coconut oil
  • 1/4 tsp. himalayan pink salt
  • 3/4 tsp. of nutmeg
  • 3/4 tsp. of freshly ground cardamom
  • 2 tsp. true cinnamon
  • 1/2 tsp. of pure vanilla extract
  • 1/4 cup maple syrup
  • 1/2 cup coconut flour
  • 1 cup of lightly toasted hazelnuts
  • 1/2 cup chopped crystallized ginger
  • 1/2 cup dried pineapple
  • 1/2 cup cranberries
  • 1/2 cup raisins
  • 1/4 cup of candied orange peel or 1 tsp. of organic orange zest

In a food processor combine the pitted dates with the ground almonds, coconut oil, salt, nutmeg, cardamom, cinnamon, vanilla and maple syrup. Process until a thick but soft batter forms.



Spoon the batter into a mixing bowl and with your hands mix in the coconut flour. The flour will absorb moisture from the batter allowing you to knead it into a smooth ball.





Add the dried fruit and hazelnuts to the batter and work in thoroughly with your hands. Divide it in two.








Line your spring form pans with plastic wrap. Press the dough evenly into the plastic lined pans pressing down with a spoon to smooth it out evenly.



Set aside while you prepare the marzipan.


  • 4 cups of ground blanched almonds (you can either buy blanched almonds and grind your own or purchase almond flour)
  • 1/2 cup of agave or raw honey (just make sure you use a liquid sweetener without colour)
  • 2 tsp. of pure almond extract

In a food processor combine the ground almonds with agave or honey and almond extract to form a play dough like consistency. If it isn’t coming together add a bit more liquid sweetener.



Divide it in two and smooth onto your prepared bases.



Set in the fridge to firm up nicely. Top with freshly grated nutmeg and a sprinkling of coconut flour to resemble powdered sugar. To give as gifts, cut the Panforte into quarters or eighths, wrap in saran wrap and then in unbleached parchment paper and hemp twine.


Cheesecake is Golden

Fresh turmeric gives this cheesecake a gorgeous golden hue. Ginger, cardamom, nutmeg, cinnamon and a pinch of black pepper give it the flavour of a delicious “Golden Milk”. Keep in mind that you will want to begin the fermentation process 3 days prior to slivering away at this delicious dessert!



The filling:

Step 1:

  • 13/4 cup of raw cashews
  • 1 tsp. probiotic powder  (3 or 4 capsules emptied)
  • just enough water to blend, about 1/4 cup

Soak the cashews in water at room temperature overnight. In a high speed blender, puree the cashews with just enough water to create a silky smooth paste. Add the probiotics and blend again briefly to combine. Spoon the mixture into a medium sized bowl. Cover with plastic wrap and let sit in a warm place for 24 hours. As it ferments, it will develop a slightly sour odour and a fluffier consistency.



The Crust:

  • 11/2 cups of sprouted and dehydrated almonds (or raw almonds) *
  • 3 tbsp. of coconut sugar
  • 1 tsp. vanilla extract
  • 3 tbsp. of softened coconut oil
  • pinch of pink himalayan salt

Grind the almonds and the coconut sugar in a food processor as finely as you can without making almond butter! With the motor running, add the vanilla, salt, and softened coconut oil. Pulse until well combined.

*to sprout the almonds, soak them overnight at room temperature in water. Strain and rinse the almonds before dehydrating them at 117 degrees F. for 24 hours.



Prepare a 6 inch springform pan by lining it with plastic wrap.


Press the crust into the plastic lined pan with the back of a spoon.



Set in the freezer to allow the crust to set while you prepare the filling.


The Filling:

Step 2:

  • One recipe of fermented cashew cheese.
  • 2 tsp. of freshly juiced turmeric. If you don’t have a juicer, you can simply grate the turmeric finely over a small bowl and then squeeze the juice out of the pulp by hand. This will require a couple of finger sized knobs of turmeric! If you can’t find fresh turmeric, you can use a tsp. of powdered however the colour and flavour will not be as pronounced.



  • 2 tsp. of fresh ginger juice. If you don’t have a juicer, finely grate the ginger and squeeze the juice out by hand as you did the turmeric. A piece a couple of inches long will suffice.
  • 1 tsp. of true cinnamon
  • 1/8 tsp. fresh cracked black pepper
  • 1/2 tsp. freshly grated nutmeg




  • 1/2 tsp. freshly ground cardamom (crush the pods in a pestle and mortar, remove the seeds and crush to a fine powder)




  • 1/2 cup of powdered zylitol (A sweetener made from Birch trees that is non-caloric. To powder, blend on high until it resembles icing sugar! Zylitol is poisonous to dogs so make sure you keep it out of paws reach!) Powdered sugar can be used in place of zylitol if desired. Taste to adjust sweetness if necessary.
  • 3 Tbsp. fresh lemon juice
  • 3/4 cup of coconut oil, warmed to a liquid
  • 1 tsp. vanilla extract

In a food processor combine the cashew cheese, turmeric juice, ginger juice, cinnamon, black pepper, nutmeg, cardamom, zylitol, lemon juice and vanilla. Process until smooth and well combined. With the motor running stream in the warmed coconut oil.  Taste and adjust spiciness if desired!




Pour the filling into the prepared chilled crust. Smooth the top with an offset spatula. Place in the fridge to set. Decorate with sliced candied ginger before serving. This cheesecake will last refrigerated for several weeks and also freezes well if properly wrapped.




Half Moon Maple Almond, Buckwheat and Oat Biscuits

Reminiscent of shortbread, these cookies make a nice Christmas Gift. They are gluten free and loaded with healthy ingredients! A smear of melted good dark chocolate creates the half moon effect. Ground hazelnuts can easily be substituted for almond flour if desired.



Makes 36 cookies


  • 1 cup of almond or hazelnut flour (either purchased or ground fine in a food processor or blender)
  • 1 cup of oat flour (11/2 cup of gluten free oats ground fine in a blender)
  • 1 cup of buckwheat flour
  • 1/2 tsp. of true cinnamon
  • 1/2 cup of maple syrup
  • 1/3 cup of avocado oil
  • 3/4 cup of organic dark chocolate chips or chunks

Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper.

In a medium sized bowl combine the almond flour, oat flour, buckwheat flour, and cinnamon. Stir to combine.



Mix the maple syrup and avocado oil together by hand in a measuring cup. Add to the dry ingredients stirring with a spoon and then with your hands to mix thoroughly.





The mixture will be moist but shouldn’t be sticky. Feel free to add an additional tbsp. or two of buckwheat flour to the batter if it is sticky. Lightly dust your work surface with oat flour. Divide the batter in half. Working with half of the batter to begin with, with a lightly floured rolling pin, roll  your ball of cookie dough into a 1/4 inch round. Using a 3 inch round cookie cutter cut into rounds. Gather up the scraps and roll out again until all of the dough has been used.




Arrange cookies on the parchment lined cookie sheet.



Bake for 12 minutes or until the bottoms are lightly browned. Remove from the oven and set on a cooling rack.


To coat with chocolate:

Set up a double boiler on your stove with a medium sized pot filled with a few inches of water, topped with a stainless steel bowl. Bring the water to a boil and then add your chocolate chips or chunks to the stainless steel bowl. Stir with a spatula until melted. With a spoon smear half of the cookie with melted chocolate and set aside to set. Cookies can be stored in the fridge for several weeks or you can make the cookies and freeze them before topping with chocolate just before serving!




Raw Chocolate Hazelnut Butter

Here is my now not so secret recipe for one of my top selling raw nut butters! It makes a great Christmas gift packaged in small mason jars. Although not as smooth as the one I make and sell (because it is stoneground) this butter is equally delicious and is ground in a food processor. Once processed if you have a vitamix you can puree the butter again to make it even smoother. I always sprout and dehydrate my hazelnuts to enhance their nutrient content and digestability however; you can also make this recipe with raw or lightly toasted hazelnuts. Toasting the hazelnuts really enhances the flavour as well. Raw cacao paste is available at natural food stores. It is essentially cacao nibs ground into a paste.





makes 3, 1 cup mason jars  or 6 1/2 cup jars.

  • 6 cups of sprouted and dehydrated hazelnuts (or raw or toasted, see note below)
  • 1/2 cup of coconut sugar
  • 1 tsp. pure vanilla extract
  • 1/2 cup of melted cacao paste
  • pinch of salt

To sprout the hazelnuts soak them in water for 12 hours. Strain, rinse and then dehydrate at 117 F. for 24-36 hours until thoroughly dried.

To toast the nuts preheat your oven to 350 F. Spread hazelnuts onto a large cookie sheet. Roast for about 10 min. or until they begin to brown slightly and are fragrant. Remove from the oven. Allow to cool before rubbing the nuts gently between your palms to remove the skins.

In a food processor grind the nuts for about 2 minutes. They will break down and begin to release some of their inherent oils.





Set up a double boiler on your stove, a larger pot with a few inches of water in it and then a stainless steel bowl on top.

Chop up the cacao paste and place it in the stainless steel bowl over the boiling water. Stir until melted.






With the food processor motor running, add the melted cacao paste, coconut sugar, vanilla and salt.



Continue to process until smooth. This can take up to 10 minutes. The mixture and your food processor can tend to heat up as you mix so feel free to give it a break. If you are using raw nuts it is best to keep the mixture from overheating to keep the enzymes in tact. Process for 3 minutes, give it a 15 min. break or so and repeat until your desired consistency is achieved. Allow it to cool before blending again in a vitamix blender if desired. Pour into mason jars, allowing the mixture to cool before sealing. The butter will remain fairly liquid at room temperature but will thicken up substantially in the fridge. It is delicious at room temperature drizzled on ice cream or desserts and chilled spread on toast or fruit slices.



Roasted Golden Beet Poke Bowl with Coconut Quinoa

While it may seem like a new trend, this simple Hawaiian dish has been around for centuries! I have given this traditional bowl a bit of a vegetarian make over. Even though it may be a far cry from Hawaii’s classics, roasted golden and red beets marinated in an asian vinaigrette are the perfect stand in for raw tuna or salmon. It boasts all of the amazing flavours of a perfect sushi bite, sweet coconut quinoa topped with pickled ginger, avocado, quick pickled onions, radish slices, toasted nori strips, drizzled in a sesame soy dressing and then topped with black sesame gomashio.  Gomashio is a Japanese condiment made from toasted ground sesame seeds and sea salt.

This may seem like a long list of steps however; you can make the gomashio and pickle the onions in advance (at least 2 hours). The gomashio is great to have on hand to sprinkle on salads, cooked grains or even popcorn! Left over pickled onions are also great in salads or on avocado toast.



The Pickled Onions:

  • 11/2 cups of apple cider vinegar
  • 1 tsp. pink himalayan salt
  • 1 medium sized red onion, peeled and thinly sliced

Combine all ingredients in a 2 cup mason jar. Press the onions down to submerge them in the pickling liquid. Allow to marinate for 2 hours or more.



Ingredients for the bowl:

serves 4

  • one recipe of  quick pickled onions
  • 2 avocados (ripe but firm enough to cut into cubes)
  • pickled ginger (found in the asian section of your supermarket)
  • black sesame gomashio (recipe follows)
  • 1 sheet of nori (The kind of sea week used to roll sushi)
  • a mixture of red and golden beets, peeled and cubed into 1/2 in. pieces to make a total of 3 cups
  • 3 Tbsp. avocado oil
  • 1/2 tsp. himalayan pink salt
  • 6 radishes, thinly sliced
  • fresh chopped cilantro
  • 4 cups of arugula
  • one recipe of soy sesame dressing (recipe follows)
  • 1 recipe of coconut quinoa (recipe follows)

To prepare the beets:

Preheat your oven to 350 F.

Peel and cube beets into 1/2 in. pieces. Toss with the 3 tbsp. of avocado oil and 1/2 tsp. of salt. Arrange on a cookie sheet. Roast for about 30 min. or until the beets are tender and lightly browned. Remove from the oven. Set aside while you prepare the sesame soy dressing.




The Sesame Soy Dressing:

  • 1/2 cup tamari
  • 3 Tbsp. toasted sesame oil
  • 1/4 cup of mirin (Japanese rice wine vinegar, available in the asian section of your grocery store)
  • 2 Tbsp. maple syrup
  • 1 clove garlic minced
  • a pinch of red chili flakes

Whisk the ingredients together in a small bowl. Toss 1/2 cup of the dressing with the roasted beets and allow to marinate while the quinoa cooks. Reserve the rest of the dressing to drizzle more on top of the finished dish.



The Coconut Quinoa:

  • 1 cup of quinoa
  • 1/2 cup of coconut milk
  • 11/2 cups of water
  • 1 Tbsp. of coconut sugar
  • 1 tsp. himalayan pink salt

Combine all of the ingredients in medium sized saucepan. Bring to a boil and then simmer for about 20 min. or until all of the liquid has been absorbed. I find that with the addition of coconut milk the quinoa takes a little longer to cook. Turn off the heat and allow to rest with the lid on for about 15 min. before fluffing with a fork. Prepare the rest of the ingredients.

Black Sesame Gomashio:

  • 2 cups of black or brown sesame seeds (hulls on)
  • 3 Tbsp. himalayan pink salt

In a dry skillet, roast the sesame seeds until they pop. Traditionally gomashio is made in a Japanese style pestle and mortar called a suribachi bowl but you can use a food processor or a pestle and mortar to crush the seeds along with the salt. Grind or process the  toasted seeds and salt until 95% crushed. Allow to cool before storing in an airtight container.





The Nori Strips:

Remove one sheet of nori from the package. Set one of your small burners on the stove on high. Using tongs, warm the nori over the burner until it begins to lighten in color. It will become crisper in texture as well. Cut into thin strips. Set aside to garnish.





The Final Assembly:

Divide the cooked coconut quinoa evenly amongst 4 bowls. Place 1 cup of arugula slightly off to the side of the quinoa in all four bowls. Top the quinoa with the marninated beets making sure to scoop a generous amount of the marinade into the bowls as well. Artfully arrange pickled ginger slices, pickled onions, avocado cubes, toasted nori strips, radish slices, chopped fresh cilantro and gomashio on top. Before eating toss the ingredients together with a fork so that you get a little bit of all of these amazing flavours in each bite!  Extra Sesame Soy dressing can be served on the side!




Tacos with Chili Lime Roasted Squash, Guajillo Chili Cashew Cream and Quick Pickled Onions


Need I say more? We had these twice this week because they were so delicious! We also needed to use up the excess pickled red onions which are also delicious tossed in a salad or on avocado toast.  Make sure you use organic corn tortillas to avoid GMO corn.



Quick picked red onion: (make these two hours prior to preparing the tacos)

  • 11/2 cups of apple cider vinegar
  • 1 Tbsp. organic cane sugar
  • 11/2 tsp. of pink himalayan salt
  • 1 large red onion, peeled and thinly sliced

Combine the cider vinegar, sugar, and salt together in a 2 cup mason jar. Press the sliced red onion into the jar making sure that all of the slices are submerged in the vinegar mixture. Cover and let sit at least one hour but up to 2 hours before using. Store in the fridge. They are even better on day two!

Roasted Squash:

  • 1 large butternut squash, peeled and cubed into 1/2 in. cubes
  • 1 Tbsp. of avocado oil
  • 3 Tbsp. of tamari
  • 2 Tbsp. fresh lime juice
  • 1 tsp. of ground cumin
  • 1 tsp. of ancho chili powder

Preheat your oven to 400 F.  Cut the squash into 1/2 inch cubes.





Place on a large cookie sheet before tossing with oil, tamari, cumin, lime juice and ancho chili powder.

Roast for about 30 min., tossing a few times to ensure that the squash has browned on all sides. While the squash is roasting, prepare the cashew cream.


Guajillo Cashew Cream:

  • 2  dried guajillo chili peppers (or dried ancho peppers)
  • 1 cup of boiled water
  • 1/2 cup raw cashews
  • 1 tbsp. avocado oil
  • 2 Tbsp. fresh lime juice
  • 1/2 tsp. of himalayan pink salt
  • 3/4 cup of the chili soaking water

Stem and seed the dried chilis. Soak them in the 3.4 cup of boiled water for 10 min. or until softened. Drain, reserving the liquid.





In a blender combine the soaked drained chilis with 1/2 cup of cashews, 1 tbsp. avocado oil, 2 Tbsp. of fresh lime juice, 1/2 tsp. of salt and 3/4 cup of the chili soaking water. Puree until silky smooth. The sauce will be fairly spicy but mellowed by the rest of the ingredients!





I like to spoon the prepared cashew cream into a squeeze bottle as it is easier to distribute onto the tacos.


  • Chopped avocado
  • finely sliced red cabbage or sauerkraut
  • fresh greens of choice
  • chopped fresh cilantro

To Assemble:

Oil a frying pan lightly and heat on medium. Warm the tortillas in the oiled pan for 5-10 seconds per side to soften. Set aside until you have warmed all of the tortillas.



Lay greens onto each of the corn tortillas first followed by a handful of roasted squash. Top with sliced or cubed avocado, quick pickled red onion, red cabbage or sauerkraut, guajillo chili cream, and plenty of freshly chopped cilantro





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