Not Your Ordinary Tortillas. Spelt & Superfoods!

Ok, let's be 100% honest. There are days when we simply don't have the time to cook or prepare a Michelin Star-looking meal. At least that's been me lately. Whenever I'm not traveling and promoting exotic eco hotels, my days transform to being glued to my computer for 8+ hours straight replying to emails, writing stories on the blog, attending skype meetings, researching new eco hotels and conscious brands, coming up with new ideas, etc (I could go on for hours!)...My days honestly go by so fast that I no longer have the 2hrs per meal I used to dedicate to cooking and enjoying my yummy plantbased creations. So, for all those mindful workaholics out there who can relate, I've decided to start sharing some really fast- yet incredibly delicious and nutritious- recipes I've been coming up with. Like today! Today was all about devouring these spelt tortillas topped with portobellos and spinach sautéed in coconut oil and rosemary, topped with a second layer of avocados, tomatoes and a tahini-hemp oil-salt-lemon juice dressing. Less then 10 minutes to make, entirely made from scratch, organic, full of nutrients and mouthwatering! I've talked about spelt before but if If you haven't heard of it, it's been proven to be healthier than wheat since it offers a broader spectrum of nutrients from vitamin B2, manganese, niacin, thiamin, copper to vegan protein. And...the fact that it combines good doses of these nutrients has shown to help persons with migraine headache, atherosclerosis, or diabetes.'s also incredibly easier to digest! And...don't even get me started on the wonders of hemp oil, avocados and tomatoes! 

I hope you guys enjoy this recipe! xx


SPELT TORTILLAS (you can buy these at Whole Foods but I prefer to make them at home. The brands at WholeFoods tend to use Palm Oil and its production, as you know, kills forests and orangutans) This spelt tortilla recipe I learned from "Oh She Glows" and loved it!

-2 cups light spelt flour 

-1/2 teaspoon fine grain sea salt

-1/2 teaspoon baking soda

-3/4 cup almost boiling water

-1 tablespoon extra virgin olive oil

In bowl, whisk together the flour, salt, and baking soda. Add the hot water and oil and stir. A sticky looking dough will come together. "Knead the dough with your hands about 15 times, soaking up the extra flour at the bottom of the bowl as you go. If the dough is still too wet, add a touch of flour and knead again."

Make little balls with the dough and place in the bowl. Cover with a towel or napkin so it doesn’t dry out.  "Place a large nonstick baking mat on the counter and flour a rolling pin. You can also use a nonstick mat. Sprinkle the mat with a dusting of flour. Roll the dough all directions into a circular shape until it's paper thin." Drizzle the tortilla with a tiny bit of coconut oil and cover the entire surface.

"Place the tortilla on the preheated skillet. Cook over medium heat for around 30 seconds and then flip it with a spatula and cook for another 30 seconds or so. If you cook for too long, your tortilla might be prone to tearing or drying out, so keep that in mind. Place cooked tortillas on a plate and cover with a tea towel to prevent drying. Repeat steps for the rest. Store leftovers on a plate with a lightly damp paper towel spread out on top. Cover the plate with plastic wrap and place in fridge."


-1/2 cup portobello (sliced)

-1/2 cup to 1 cup spinach leaves

-2 tbsps coconut oil

-1/2 tsp rosemary

-Pinch salt

On a skillet on medium heat, add the coconut oil and rosemary. As it starts to bubble up, add the portobellos and spinach. Don't sauté for too long. Just enough to add taste to the veggies. 1-2 minutes. Set aside.


You can make your tahini paste at home or simply buy the organic paste at WholeFoods. That's what I do since tahini is only sesame seeds and sesame or avocado oil processed in the food processor. Try to choose brands that don't use palm or vegetable oil please! A great brand is Sun & Seed. 

-1/2 tbsp Tahini paste

-1 to 2 tbsps lemon juice

-1 tbsp Olive Oil

-Pinch Salt

Mix all ingredients in a bowl. Set a side.


-1/2 cup tomatoes (diced)

-1/2 cup avocado (diced)

On a plate, place your baked tortilla and top it with the sautéed veggies, tomatoes, avocados, and the dressing and enjoy! Simple and delicious!



Dessert: Vegan Cacao Pudding topped with Coconut Cream & Caramel Popcorn

This is by far my favorite dessert EVER! It's so good you will not believe it's 100% vegan! Incredibly easy to make, entirely made from scratch and super delicious! 

I hope you babes end up licking your fingers! ;)

(Makes about 5 servings. All depends on how much you serve on each glass. I prefer to use mason jars or champagne glasses and fill only 1/3 of it with the pudding, 1/3 with the cream and 1/3 with the popcorn.)

Pudding ingredients:

-1 medium banana, peeled

-1/2 small avocado

-1 Tbsp smooth raw almond butter

-3 Tbsp raw cacao powder (or to taste)

-1 Tsp pure vanilla extract

-1 Tsp Cacao Nibs

-1/4Cup Almond milk (to ½ cup. All depends on consistency)

-pinch of pink Himalayan salt


Coconut Cream Ingredients:

-1 Can coconut milk (We’ll only use the thick part of the Coconut Milk that floats on top of the water once you open the can)

-1 Tbsp Raw Stevia

-1 Tsp Vanilla Essence


Popcorn Ingredients:

-1/2 cup popcorn

-2 tbsps coconut oil

-1/4 to ½ cup agave

-1/2 tsp vanilla essence

-Pinch salt


(Makes about 5 servings. All depends on how much you serve on each glass. I prefer to use mason jars or champagne glasses and fill only 1/3 of it with the pudding, 1/4 with the cream and 1/3 with the popcorn.)

To make the pudding, put all ingredients except salt and cacao nibs in blender at med speed. Add milk as needed. It should be creamy. Serve pudding in class and put in the fridge while you prepare the rest.

In a sauce pan at high heat, add the coconut oil , the agave and the vanilla essence. Once it starts bubbling up (all of it) add the popcorn. Stir a little and immediately (carefully!) put it on a tray for the caramel to set. Put it on a side.

In a bowl, add the firm part of the canned coconut milk, the stevia and the vanilla essence. Grab a hand mixer (or machine) and whip until cream is fluffy.

Take Chocolate Pudding out of fridge, serve and top it with a spoon full of coconut cream and some caramelized popcorn and sprinkle it with salt and cacao nibs.



Wild Rice with Seitan & Fennel Salad

Fave Fave Fave!!! I could eat this every single day guys! Very simple, tons of protein, fiber and delicious greens. 

Main Ingredients:

-1 CUP WILD RICE (or regular brown rice. Your preference.)

-1/4 CUP SEITAN (you can buy it at Whole Foods vegan section. I buy the one that comes already cut in squares)

Seitan & Rice SAUCE Ingredients:

-1/4 CUP VEGETABLE BROTH (just boil vegetables -carrots, spinach, squash, fennel- and use that water)


-2 TBSP TAMARI OR SOY SAUCE (low sodium please!)



Salad Ingredients: 



-1 LIME 


-OLIVE OIL (preference. I usually never add olive oil to this salad.)



(Serves 1. 20-40 minutes. All depends on rice you use)

Boil rice using vegetable broth. 1 cup of rice to 2 of broth. Wild rice usually takes longer to boil and needs more water than other types of rice. It can take up to 40 minutes for it to be ready. 

While rice boils, prepare your sauce. Add all ingredients in a sauce pan at high heat. Once it starts to bubble, lower heat and add the Seitan already cut in cubes. Stir for about 40 seconds and let the Seitan absorb the sauce and rosemary scent. 

On a side, prepare the same sauce but this time without adding the Seitan. Once everything is ready, this is the "extra" sauce that gets poured over the rice and Seitan.

Cut the fennel very thinly (best to use a mandolin) and combine everything in a bowl with the arugula. Add the juice of one small lime, salt and pepper, and mix together. Let rest for 5 minutes before eating in order for the entire salad to absorb the taste of the lime juice and fennel. (SUPER yummy!)

Once rice is ready, serve on a plate and top it with the Seitan. Top all with the sauce. Serve the salad on the side.