When the munchies strike: frozen grapes


I know it’s a trendy, already been done thing. However, I am noticing grapes, usually $3.99+ per pound at grocers, go for only 1-2 per pound within farmer’s markets. Just saying it’s delicious. Yes, you may also stick some in some wine to be all fancy!



Add Booze, Rinse and Repeat: Sancho’s Bloody Tonic

Sancho’s Bloody Tonic

2 large tomatoes
1 red bell pepper
1 green bell pepper
1 bundle of green onions
4 cloves of garlic,
1 piece ginger
1 piece of horseradish
handful of your favorite olives
1 cucumber
2 carrots
2 stalks of celery
1 lemon
handful of cilantro
handful of parsley
dash of black pepper
cayenne, sea salt,

 I added THC hot sauce (optional) 🙂

When the munchies strike: Dinosaur Egg Pluots

Pluots are a hybrid of plum and apricot… this hybrid provides many varieties of nom goodness. Given its dappled coloring this varietal is trademarked as the ‘Dinosaur Egg’.  Naturely very sweet, pluots have a great deal of nutritious value and are low in fat, making them ideal for snacking or sweetening up other dishes. MMM!

Multiple MOUTHGASMS: Goldie’s on 3rd

I’ve been kind of bored with Los Angeles’ culinary scene lately. Only so many new “unique” taco places you can get excited about. My mouth hasn’t been blown in a while. Last night… CONTINUOUS MOUTHGASMING! Descriptions on each, but I could not even properly describe how I felt the entire meal. The closest I could get is… Remember that sensation you felt as a child running down the stairs Christmas morning ready to rip open your gifts…. IN MY MOUTH! Not to mention the very attractive bartenders and Executive Chef : Drew Andrade. formerly Executive Sous Chef at Spago Beverly Hills, added to the definition of New American Cuisine. After showering us with a delicious array of small plates, cocktails and an amazing dessert, I could not have left happier.

Menu: Brunch, Lunch, Dinner



Savory got a little sweet: Reconstructed Pico de Gallo


Today, while strolling the West Hollywood Farmer’s Market, I found this vegetable called an Opo Squash. It look like a vegetable gremlin, but it’s watery and slightly refreshing like cucumber with the softness of it’s quash roots. I have found three things to do with it… this is the first! 🙂


1/4 thinly sliced Opo Squash
one tomato (1/4″ slices)
thinly sliced red onion
grape seed oil
Salt and Pepper
Lime Juice

Simply, build items and season. Set oven to 300F, and bake for 10-15 min. The tomato should be slightly softened. Squirt a little lime juice and MMMHMMM!

Vegan Juiceheads: DYI Protein Powder

Vegan Juicehead


Simply mix into favorite fruit and water in a blender and SHIT IS DELICIOUS!!

You can decide what delete and measure, but somewhere around a tablespoon of each works

  • Milled Flax
  • Chia Seeds
  • Purple Corn Powder
  • Maca Powder
  • Raw Cacao
  • Moringa Leaf Power
  • Brazil Nut Protein
  • Milled Hemp Seed
  • Raw Dried Coconut Powder