It all begins with a green plantain.

If you ever wondered why or how we eat so many plantains, make tostones and you'll understand. We're not uber keen on deep frying foods, let alone twice frying (how tostones are traditionally made), so here's our rendition.

And shoutout to Miss Ollie's in Oakland for making us totally dependent on these. And my Boricua roots. 

Serves: 1 or 2, or makes 8 pieces       Prep: 15 min       Cook: 4 - 6 min

  • 1 large green plantain  
  • 5 cups water
  • 1 - 2 tbsp coconut oil
  • Sea salt to taste 

Begin by bringing your water to a boil. While it boils, wash your plantain and cut off the ends, then cut your plantain into 3 even pieces (do not peel plantain). Once water is boiling, add plantains and boil for 5 - 10 minutes or until the plantain can easily be poked through its skin with a fork. You do not want to overcook the plantain and make it mush. Mush is messy. 

Once tender, remove your plantains and allow to slightly cool, then peel. 

Cut plantain pieces into 1 - 1 1/2 inch thick pieces (see pic above).

If you're fancy and have a tortilla press, use it now. If you're not fancy (we're not) place parchment paper on two cutting boards and lightly smash your plantain pieces into a 1/8 - 1/4 inch thickness. If you over boiled your plantains, they will be super gummy/ sticky here and will likely piss you off.  Using a spatula to remove from parchment paper works best and helps them stay in one piece. Gummy or not. 

In a large skillet, heat coconut oil over medium heat, then add smashed plantains. Cook 2 - 3 minutes per side or until golden (see perfect pic above). Remove from heat and sprinkle with Redmond's Real Salt or sea salt of your choice.  

Enjoy them in the morning, enjoy them in the evening, or binge on them with guac. I approve of any and all methods. 


Coffee Rubbed Ribs

For when you long to be in Texas...

Ribs n a "Snazzy Sazerac" Nvm the veggies ;)

Ribs n a "Snazzy Sazerac" Nvm the veggies ;)

Serves: 4 - 5      Prep: 10 min     Cook: 3 - 5 hours 

  • 1 rack of ribs (3 lbs)
  • 1 tbsp freshly ground coffee
  •  1 tbsp paprika
  • 1 tbsp sea salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne or chili powder  (optional)

In a food processor, grind your coffee beans, then add remaining ingredients. 

Rub seasoning all over ribs and place into fridge for 5 - 24 hours. 

Bake at 250 degrees for 3 - 5 hours. 

Garnish with lemon or orange zest and pair with a Sazerac. 

EZ PZ lemon squeezy.



Arugula Turmeric Salmon Patties

Because inflammation is a bitch. 

Patties on Patties&nbsp;

Patties on Patties 

We love these for breakfast!

Serves: 2             Prep: 7 min           Cook: 10 min        

  • 1 can wild caught salmon (6 oz. in water)
  • 1 egg
  • 1 tsp turmeric powder 
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Zest of 1/2 lemon
  • 1/2 cup arugula, chopped
  • 1 tbsp coconut oil/ ghee for cooking 

Drain your can of salmon. In a medium sized bowl, mix all ingredients (except cooking fat) until well combined. 

Heat your cooking oil in a medium sized pan on medium heat. 

While the oil is heating, use your hands to form 2 even sized patties or 4 "slider" sized patties (photo is of sliders). Depending on how well you drain your salmon, some liquid may come out. 

Place patties in your pan and cook 5 minutes per side or until slightly browned. Avoid pressing down on your patties while they cook. Serve warm or store in the fridge and enjoy a cold, nutrient dense snack later! 


Lemon Turmeric Ginger Tonic

Delicious hot or cold - cheers!

  • 1/2 cup freshly grated turmeric root
  • 2/3 cup freshly grated ginger root
  • 8 cups water
  • Few sprinkles of Redman's Real Salt or sea salt
  • Juice of 1 lemon
  • 2 tbsp raw honey (or to preferred sweetness)

Bring water to a boil while preparing your roots. First, peel roots of their skin with a potato peeler, then shred roots by using a microplane/ the smallest side of your grater. You may want to throw on a glove for this part, unless you like the look of yellow hand and nails.Turmeric STAINS (but it's only temporary). I grate the roots directly into the boiling water. Once turmeric and ginger are in the boiling water, cover and allow your tonic to simmer for 1 to 1 1/2 hours. Add juice of 1 lemon, raw honey, and a few sprinkles of salt once the tonic has simmered. Taste, and adjust to your preferred sweetness or tartness. Allow to simmer for 10 more minutes. Once the tonic has cooled, strain out all root pulp, and store in refrigerator. Reheat on the stove for a warm yummy tonic, or drink over ice for a refreshing cool down.