3-5 Cloves of Garlic
2-3 Tbsp of Coconut Oil (or Ghee)
2 Cups of Carrots
2 Cups of Celery
2 Cups of Onions
1 Small Sweet Potato
Half a head of Cauliflower
2 inch Piece of Fresh Turmeric
A sprig of thyme or some bay leaves
Himalayan Pink Salt to taste


1. In a large pot over medium heat, melt the coconut oil or ghee butter. As soon as it's melted add the onions and garlic, cook for a few minutes and soften. Add carrots, celery, sweet potato and cauliflower and salt. Let everything cook for a few more minutes while stirring.

2. Add 6-7 cups of water (option to replace 1 cup with a can of coconut milk for silkier texture) Bring to a boil and reduce heat to medium and cook for 25 minutes.

3. Use a handheld blender to blend the soup directly or transfer soup to blender and puree until smooth. 

I love adding fresh cilantro, microgreens and/or chopped avocados to my soup too.


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3/4 cup chia seed
4 cups almond milk (fresh almond milk recipe here)
1 pack of Aloha Chocolate Cacao Powder
Top with Aloha Superfood Chocolate and Raspberries

Stir together almond milk, chia seeds, and Aloha Chocolate Cacao Powder. Cover and chill in refrigerator for 2 hours. Stir pudding and top with Raspberries. 



2 cups of water
1/2 head organic spinach
1 head organic romaine lettuce
Juice of 1/2 organic lemon

3 organic celery stalks
1 organic banana
1 organic pear
1 organic apple
1 cup ice (optional)


1/3 bunch organic cilantro
1/3 bunch organic parsley
1 shot of wheatgrass
1 tbsp of chia seeds

Spices: Ginger and Turmeric


Blend greens (spinach, romaine, celery) with water, add fruits, then finish with banana and lemon. I love drinking this smoothie to start my day. So good. 


Recipe by Kimberly Snyder. 





2 cups whole walnuts
2 ½ cups Medjool dates, pitted
1 cup raw cacao (+2-3 Tbsp to coat)
¼ tsp. Himalayan pink salt 

2 tsp. cinnamon
1 vanilla pod, scraped (or 1 tsp. ground vanilla) 

Optional for coating: Cacao powder, shredded coconut, and crushed raw almonds


Blend walnuts in food processor, until finely ground. Add the cacao and salt, pulse to combine. Add the dates one at a time while the processor is running. If the mixture doesn't easily stick together, add a few more dates. Place the date mix in the fridge for a couple of hours to cool. Use a spoon and your palms to make round truffles and lightly coat them in cacao powder or other options. You can store in the fridge for up to 2 weeks.


It's been a while since my last recipe post, but I've been wanting to share one of my favorite desserts. So good.



1. Shopping, Maison Martin Margiela for H&M / Wearing MMM for H&M Sweater  
2. My Puppy / Homemade Hummus and Quinoa Tabouleh
3. Uni / MMM for H&M Watch Face Bracelet
4. Gabriela Artigas 14K Knot Ring / Nars Pure Radiant Tinted Moisturizer
5. Workspace / Beet and Burrata Salad at Gjelina

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1. Jerome Dreyfuss Clutch and Miansai Screw Cuff / Thierry Lasry Lively and Sexxxy Sunglasses 
2. @Whole Foods Blueprint Cleanse / Homemade Deviled Eggs
3. Morning hike along the coast / Manhattan Beach, CA
4. Mexican Quinoa Salad / H&M Dress and Jerome Dreyfuss Clutch 
5. Hazelnut Chocolate Froyo / Neiman Marcus

Follow me on instagram @andyheart 



1. Topshop Jumper and Zara Skirt / Morning hike
2. "Fonuts" at Babycakes / Photobooth with Stella
3. Venice Canals / Moroccan Eggs at Gjelina
4. Isabel Marant Boots / Miansai Screw Cuff
5. Roasted Beet Chips, recipe here / Intelligensia Espresso Beans

Follow me on instagram @andyheart