• Kale Pancakes recipe

    Our kids love those pancakes. You should try out this recipe! 



    • 1 1/4 cups gluten-free flour blend 
    • 2 tablespoons cane sugar
    • 1 teaspoon gluten-free baking powder
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 and 3 tablespoons of nut milk + 1 tablespoon white vinegar
    • 2 tablespoons light olive oil OR your favorite vegetable oil
    • 2 tablespoons of Bob's Red Mill egg replacement
    • 1/2 teaspoon vanilla extract (optional)
    • 1 tablespoon of New York Naturals Raw Kale Powder 
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  • Sweet Potato Sauce

    You can see tiny particles (raw kale powder) in this picture. Raw kale powder is part of sweet potato sauce. You don't even taste kale in the sauce. Dehydrating raw kale out of the bitterness works wonders.


    - roasted sweet potato

    - coconut amino

    - coconut vinegar

    - raw kale powder


    1. Mix all the ingredients well

    2. Serve it over a salad, or your choice of meal  

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  • Savory Green Chickpea Pancake

    This pancake is gluten-free. It is made of chickpea flour, water, and your choice of seasonings. It has better nutrition as long as there is amazing kale powder in it. You should try it sometimes.


    - chickpea flour

    - raw kale powder

    - your choice of seasonings

    - filtered water

    - your choice of oil


    1. Mix dry ingredients well

    2. Add water to the dry mixture and mix well

    3. Set the pancake mixture aside

    4. Turn the stove heat high

    5. Grease a non-stick pan with oil, in just case something sticks to this pan

    6. Mix the pancake mixture again and pour ½ cup (or your preferred size) into the pan

    7. Spread the pancake (lower the stove heat between medium and high)

    8. Until it is slightly browned, flip it

    9. Once both sides are browned, remove it from the pan. Put it on a plate.

    10. Repeat #5-9 until the pancake mixture is gone. Pile up the plate.

    11. Serve with your choice of veggies.  

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  • Char Siu (pink BBQ pork) (vegan)

    It was my first time to make my homemade seitan. Seitan is a vegan meat. It is made with wheat gluten. I decided to go with Char Siu because pink seitan would look so pretty. Beet makes a great substitute for red color food dye. I wanted to add something nutritious, so I incorporated kale powder into my homemade seitan. I have to warn you-- if you plan to make seitan, I would recommend getting a huge pot or three regular pots. Same for baking pans. I never knew that homemade seitan could make worth two months protein supply. After making my first homemade seitan, I was (am still) amazed at how it turned out.

    Ingredients for homemade vegan broth:
    - fresh onion, diced
    - fresh garlic, diced
    - fresh ginger, diced
    - fresh carrots, diced
    - fresh celery, diced
    - your choice of oil
    - ground black pepper
    - fresh beet, diced (you could omit if you don't want pinkness on your seitan)
    - coconut amino
    - filtered water

    Directions for homemade vegan broth:
    1. Sauteed fresh veggies with oil in a hot cooking pot except beet until they sweat.
    2. Season the veggies with pepper and then add beet to the pan.
    3. Once beet bleeds, add coconut amino and filtered water to the pot.
    4. Until the broth boils, lower the heat to simmer for an hour. Season at your leisure.
    5. Cool down. Set aside.

    Ingredients for homemade seitan:
    - wheat gluten
    - potato starch
    - brown rice flour
    - chickpea flour
    - kale powder
    - garlic powder
    - onion powder
    - homemade vegan broth
    - fresh onion, cut quarters
    - fresh garlic
    - fresh carrots, cut 2 inches
    - fresh celery, cut 2 inches- fresh beet, cut quarters
    - coconut amino

    Directions for homemade seitan:
    1. Mix dry ingredients in a mixing bowl well.
    2. Add cooled broth to the bowl. Mix well.
    3. Knead until seitan is formed.
    4. Divide seitan into # of pieces and then place seitan pieces into the boiling broth.
    5. Once the broth is boiled with seitan inside, lower the heat to simmer for an hour or so.
    6. Transfer seitan into a baking pan(s) with broth unless your pot is suited for oven. Throw fresh veggies and coconut amino in. Bake at 350 degrees for an hour or so.
    7. Cool seitan. Cut seitan whatever you like. Seitan is ready for cooking! You can have some of them in a freezer. You can use some of them for your today meal. You can grill seitan in BBQ sauce or whatever you like.  

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  • Savory Chickpea Cake

    One day I was craving for both kale chips and chickpea. I had kale chips and chickpea flour on hand. I figured, why not put them together! They were born into savory chickpea cake. It's very tasty and dense, which is good to fill you up. They make great snacks for hiking, camping, road trips, etc.

    - chickpea flour 
    - crumbs from kale chips (Sea Salt & Vinegar)
    - filtered water
    - lemon juice
    - your choice of sauce (I used tamari)

    1. Preheat oven at 350 degree. 
    2. Mix dry ingredients in a separate bowl and mix wet ingredients in another separate bowl.
    3. Pour dry mixture into wet mixture and then mix well.
    4. Bake savory chickpea cake for 30-45 minutes or so. Poke the center of the cake with a toothpick or something to see if it is well cooked depending on your preference.
    5. Serve! (I dunked the slice of cake into my awesome homemade BBQ sauce. Yum-yum!)  

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  • Mac & Kaleeze

    Last weekend I made a happy accident. I couldn't believe that it tasted like smoked dairy cheese. It was simply made with Sea Salt & Vinegar Kale Chips, liquid smoke, tamari, and lemon juice. This is the best mac & cheese I have eaten! Sorry, Mom.

    Ingredients for Kaleeze
    - tamari
    - liquid smoke
    - crumbs from kale chips (Sea Salt & Vinegar)
    - fresh lemon, squeezed to juice

    1. Mix all the ingredients well. Add water if needed.
    2. Chill the Kaleeze overnight. Allow the kale chips absorb all the liquid inside the Kaleeze. The creamier the better.

    Assembly for Mac & Kaleeze
    - cooked pasta (I used brown rice pasta)
    - Kaleeze

    1. Preheat oven at 475 degree 
    2. Mix pasta and Kaleeze
    3. Bake Mac & Kaleeze for 15 minutes or so.
    4. Serve!

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  • Best Kale Chip Ricotta in the world and vegan lasagna

    I had amazing vegan lasagna last night. This is the best lasagna ever I have had in the world. Very filling. Hearty. Comfort food. Warmth. It definitely hits the spot. It brings you back to being 5 years old having Mom's homemade lasagna. Moms always make best food! Kale chips were included in my vegan lasagna. I came up with Kale Chip Ricotta. All you need is fresh lemon juice to add to kale chips. You need Kale Chip Ricotta in advance-- overnight. It compliments my vegan lasagna well. I did not even need store-bought vegan cheese for this lasagna. It is up to you. You even would not miss dairy products, eggs, or meat. And this vegan lasagna recipe would be perfect for Valentine's Day!

    Ingredients for Kale Chip Ricotta (raw)
    - 1 fresh lemon, squeezed to juice
    - 6oz crumbs from kale chips (Sea Salt & Vinegar)

    1. Mix lemon juice and kale chips well. Add water if needed.
    2. Chill the ricotta overnight. Allow the kale chips absorb all the liquid inside the ricotta. The creamier the better.

    Assembly for vegan lasagna

    - Vegan pasta sauce
    - Vegan Wonton wrappers (perfect size for single serving cups)
    - Kale chip ricotta
    - Fresh zucchini, sliced thin (your choice of veggie)

    Preheat oven at 375 degree
    1st layer: sauce
    2nd layer: wrapper
    3rd layer: Kale Chip Ricotta
    4th layer: zucchini
    Repeat until a cup is filled
    Bake lasagna for 25 minutes or so.

    It is totally easy to make raw vegan lasagna. You can just use thin sliced veggies instead of wrappers. You could dehydrate thin sliced veggies to loosen up-- a similar texture to cooked pasta first before you assemble everything. You can make your own raw sauce by using tomato, red bell pepper, herbs, etc. Dehydrate raw vegan lasagna if you want warmer food.

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  • 95% Raw Spring Rolls

    I discovered that my local Whole Foods Market has packs of brown rice spring roll sheets. They are sold by Star Anise Foods. Isn't it amazing?! You can buy them cheap on Amazon ( I thought brown rice spring roll sheet would make a great pair with raw kale chip meatballs (vegan). I knew spiralized veggies would go well with spring rolls. I use the awesome machine that is called Spirooli ( for spiralizing veggies. Believe it or not-- one zucchini makes unbelievably huge amount of noodles. Try this tool for yourself. I reserved some of spiralized veggies for next day. Spirooli is worth it. One ingredient- brown rice spring roll sheet had cooked. Everything is raw. The result was awesome. You could eat all the rolls in one sitting. No guilt.

    Ingredients for raw kale chip meatballs
    - 1 fresh red bell pepper, puree
    - 6oz crumbs from kale chips (Sea Salt & Vinegar)

    1. Prepping raw kale chip meatballs, mix red bell pepper and kale chips well
    2. Chill the meatballs overnight. Allow the kale chips absorb all the liquid inside the meatballs.

    Assembly for spring rolls

    - Brown rice spring roll sheets
    - 1 fresh zucchini, spiralized (your choice of veggie)
    - 1 fresh carrot, spiralized (your choice of veggie)
    - Raw kale chip meatballs

    1. Build zucchini, carrot, and meatballs on a spring roll sheet. Roll them tightly, so the things won't fall out of the spring roll when you eat the roll. Serve with your choice of dipping sauce.

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  • Savory Rice Cake (vegan)

    This is a naughty dish I have eaten ever. In this picture, I served savory rice cakes with kale and Monk Meats seitan ( So good!

    - filtered water
    - uncooked brown rice
    - fresh onion, chopped
    - fresh garlic, minced
    - fresh ginger, minced
    - 8oz crumbs from kale chips (Sea Salt & Vinegar)
    - tamari (optional)

    1. Turn on the stove- high heat. In a pot, mix all the ingredients except kale chips and tamari. Once it boils, turn the heat low for simmering. Simmer for 30-40 minutes until brown rice is cooked.
    2. Meanwhile, preheat oven at 375 degrees. Prep the baking sheet.
    3. Turn off the stove. Add kale chips and tamari to brown rice. Mix well.
    4. Scoop brown rice mixture with an ice cream scooper. Put rice cakes on the baking sheet. Bake them for 30-45 minutes until the partial surface of rice cakes is crispy. Flip them and then bake for 10-12 minutes. So, the entire surface of rice cakes is crispy.
    5. Serve with your choice of veggies.

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  • "Healthy Way To Cook" recipes!

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