A natural, nutrient-dense, bioavailable superfood snack designed to nourish, energize and balance bodies
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Going on a “raw vegan diet” sounds like a next level commitment, but when you know and feel the benefits of this way of eating, it might all be worth it! From dramatically reducing inflammation, to providing your body with antioxidants & phytonutrients for glow and energy, I fully support eating more raw fruits & veggies. One reason is because this diet fits into my method, Culinary Alchemy, as it inherently leads you to eat the rainbow! Try this yummy, simple recipe for an easy intro to a raw dish!
1 medium head cauliflower, cleaned and cut into small florets
¼ C fresh squeeze lemon juice
1 tsp lemon zest (use a microplane if possible)
½ tsp Himalayan pink salt, more to taste
½ tsp freshly ground black pepper, more to taste
¼ C cold-pressed extra virgin olive oil or avocado oil
¼ C Italian parsley, finely chopped
Optional for heat: 1 small serrano chili, sliced paper thin
Jicama taco shells (thinly sliced sheets of raw, peeled jicama
Whole butter lettuce leaves
1 ea medium avocado, sliced
Cilantro sprouts or cilantro leaves for garnish
Mango Salsa Ingredients:
2 ripe mangos, small diced
¼ C red onion, finely chopped
½ ea red or orange bell pepper
1 ea jalapeno, seeds removed and finely chopped or minced
¼ C fresh cilantro, stems removed, rough chopped
2 ea medium limes, juiced
Himalayan pink salt, to taste
Freshly ground black pepper, to taste
Thoroughly clean cauliflower and separate into smaller, bite-sized florets. (The stem can also be cut into small, bite-sized pieces if preferred or saved for later.)
Combine the salt, pepper and lemon zest into a small blow and then toss with the cauliflower florets until even covered.
In a separate bowl, whisk together the lemon juice, the oil, parsley, serrano and a pinch of salt and freshly ground black pepper.
Add the lemon juice marinade to the cauliflower and toss until even coated
Allow the cauliflower to marinate for at least 30 minutes before serving. Season to taste after.
Mango Salsa Directions:
In a medium bowl, combine all the ingredients together and allow to sit for 15 minutes.
Once the cauliflower is marinated and seasoned to your preference, use a jicama sheet or butter lettuce leaf as a “taco shell” and lay two slices of avocado slightly off-center
Add about 2TB of the cauliflower (or more depending on the size of your shell).
Add a teaspoon (or more if you like!) of the mango salsa.
Garnish with some cilantro leaves if preferred.
This content is strictly the opinion of Chef Serena Poon and is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of medical advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Serena nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.