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Ok so this might not look like the most appetizing thing (or maybe it does, I dunno) but what I do know is that IT. IS. DELICIOUS.

Beautiful squash blossoms from the farmers market stuffed with homemade cashew cheese, dipped in an almond meal batter and light fried in coconut oil- I mean mouthgasm.

On top of a bowl of quinoa noodles and zoodles with a garlicy, lemon dream sauce. With some sauteed shroomies, fresh dill and crushed red pepper.

Its a winner.

Being able to make this pasta and truly enjoy eating it without the fear of how it might effect my weight is something I am so thankful for, because it wasn't always the case.

There were years where I was so afraid of carbs- and eating one bite would often make me feel immense amounts of guilt and shame, like I broke my diet, so I would end up knee deep in a binge, eating everything, while promising myself that tomorrow would be different.

It except it rearely was. It was a vicious cycle I was somehow stuck in.

Breaking free from this is challeneing, but it is possible.

If I can do it so can you.

And if you want freedom, then I encourage you to apply for my July Break Free From Binge Eating Group Coaching, You can do so here.

And without further ado here is the recipe:

Make the cashew cheese first- it takes a day to be ready.

Then make the pasta and fixings before frying the blossoms so those a crispy and fresh to put on the pasta right before servings.


For the cashew cheese:

  • 1 1/2 cups raw cashews soaked in hot water for 30min-1 hour. drain the water

  • 2 probiotic capsules from renew life- i used these

  • lemon juice, to taste

  • avocado oil, to taste

  • salt, to taste

Drain the cashews and add to a food processor and process into a riccotta cheese like texure. Add in some oil, lemon juice and salt to taste. Then transfer to a plastic container and using a plastic spoon (metal deactivates the probiotic), open up and pour the powder from the capsules in the cashews and mix. place a paper towl or cloth over the top and let it sit on the counter next to the oven or stove. Leave for 24 hours. Then tastes and adjust to your desire. I adapted from this recipe.

For the Squash Blossoms:

  • 8-10 blossoms

Almond meal mixture:

  • 1 cup almond flour

  • garlic powder, vegetable seasoning, onion powder ect: what ever seasoning mix you like is perfect

  • salt to taste

  • Two eggs- whisked/scrambled

  • Coconut oil for frying.

To make the blossoms:

Using chopsticks, gently pull open the blossoms and stuff with cashew cheese.

then grab two bowls, put the almond flour mixture in one, and the eggs in the other.

Heat coconut oil in a large pan- use enough to caot the bottom generously.

Dip the blossom in the egg wash, dip in the almond meal and fry in the oil. Repeat for all the blossoms.


  • 1 bag of quinoa brown rice pasta from trader joes

  • 4 zucchini- spiralized

  • 1-2 cups mushrooms, sliced thin


  • 1/3-2/3 cup avocado oil

  • 2 lemons juice

  • 5 garlic cloves, minced

  • salt

  • pepper


boil water and make the pasta according to package instructions.

In another pan heat up 1 tbsp of the oil for the sauce and add in the sliced mushrooms to cook for 3-5 minutes per side. Then add in the garlic and salt, lightly cook for 30 seconds and then add in the remaing oil, lemon juice, salt and pepper. Turn off the heat and add in the zoodles to cook for 1-2 minutes.

Then transfer the pastas noodles and the zooles mixture to a large bowl and mix well. Proceed to make the blossoms and then top on the pasta. This makes 4 servings!

ALSO, if you have been loving my recipes then you I am so excited to share that my first ever cookbook Vegan Buddha Bowls is now available for order.

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