- May 19, 2016 -

This spring I’ve been on a total vodka kick, it’s the perfect spirit to complement any festive cocktail. I’ve discovered the best vodka and I just had to share! Zubrowka (ZU Bison Grass vodka) is my new cocktail secret, it’s mildly sweet vanilla note makes it the perfect ingredient to pair with not only spring flavors but summer savors. I partnered with ZU Bison Grass Vodka to create an exotic cocktail to ring in the travel season! I love Mexican flavors so I decided to make a spicy mango cocktail that’s flavorful but not overpowering. I named my cocktail the Angelino fruit cart to represent the street vender offerings in my adorable neighborhood. I hope this recipe gives you an excuse to celebrate the season with friends and neighbors! Xo The True Spoon

Angelino fruit cart cocktail

1/4 cup Tajin seasoning
1.5 oz or one shot glass of ZU Bison Grass Vodka
2 tablespoons fresh lime juice
6 fresh mango ribbons (use fruit peeler to peel mango and continue peeling mango flesh to create ribbons)
3 oz sparkling white wine

Place Tajin seasoning on a small plate. Press the rim of a chilled rocks glass into the Tajin to rim the glass, set glass aside rim up.
Add mango ribbons and ZU Bison Grass Vodka to your rimmed glass
Muddle mango ribbons for about 30 seconds in vodka
Add fresh lime juice and sparkling wine to your muddled vodka
Add ice to your cocktail and stir until well combined
Slice a remaining lime, add one lime into the cocktail, and add one to the rim for garnish
Cut a slice off of your mango, dip it in remaining Tajin, and add it to the rim of your cocktail for garnish
Truly enjoy

- May 9, 2016 -


A dining oasis does exist on the east side of Los Angeles, Cliff’s Edge is the urban equivalent of Frances Hodgson Burnett’s secret garden, but with better cocktails. I’ve loved Cliff’s Edge for a long time, it’s mysterious unmarked location, rustic interior, and breezy patio make it a Silverlake institution. If you’re any kind of cocktail connoisseur you must try one of the craft cocktails served up at the antique wooden bar. I chose the la Chinita, a mezcal drink infused with kafir leaf, lemon grass, lime, and jasmine cordial. Despite the lovely decor, the menu executed by chef Gavin Humes is the true highlight of the restaurant. On my most recent trip to Cliff’s Edge I dined on artful offerings from their new spring menu. My favorite spring dish was the cauliflower, it’s coating of chili seasoning and puffed rice topping will not be forgotten. Go visit Cliff’s Edge for a luxurious brunch or a sexy night out, I’ll see you there. Xoxo The True Spoon

- April 16, 2016 -

Happy spring lovers! Spring time makes me crave fresh fruits in all forms, especially smoothies. I wanted to make a healthy fruit forward recipe to keep me energized this spring. I utilized LoveRaw’s Skin Food blend chalk full of antioxidant ingredients including chia, acai, goji, lucuma, and camu. Camu is a superfood berry containing one of the highest percentages of vitamin C on the planet. Vitamin C is proven to regents skin and give you that springtime glow. You can utilize LoveRaw’s Skin Food powder in oatmeal, baked goods, and smoothies like my Skin Food Parfait Skin Food Link Try this recipe for a week and experience the glowy results! Xoxo The True Spoon.

Skin food parfait


Berry layer
2 tablespoons skin food powder
2 cups frozen pineapple cubes
1/4 cup orange juice
1 cup raspberries

Coconut layer
1 container coconut yogurt
1 tablespoon shredded coconut


Blend all berry layer ingredients in a food processor on high for 1 minute
Pour 1/2 of the mixture into a tall glass, put into the freezer while you mix coconut layer
Add coconut yogurt and shredded coconut in a medium bowl and stir until combined
Remove tall glass from freezer, spoon coconut layer on top of berry layer
Pour the rest of the berry layer on top of the coconut layer
Garnish with a berry, a sprinkle of coconut shavings, and a dehydrated pineapple slice (optional)
Truly enjoy

- March 28, 2016 -

Cocktails, gourmet Mediterranean food, an inviting patio, a marble bar, should I go on? If you’re a Los Angelino like me, it’s important to have your mental list of awesome patios to enjoy the city’s eternal sunshine. Momed in Atwater is my new favorite outdoor dining destination on the east side. This restaurant is ridiculously gorgeous, the service is amazing, and the wine list promotes leisurely day drinking, my favorite activity. The menu is distinctively Mediterranean with thoughtful touches of seasonality and vibrant flavors. My hands down favorite menu item was the pear and citrus salad, it’s bright acidity and subtle sweetness was perfection. I also throughly enjoyed the falafel mezze, the addition of whole mint leaves elevated the often basic dish. Momed in Atwater might just be the best Mediterranean restaurant I have ever visited, see you there.

- March 21, 2016 -

Visiting the Moon Juice shop in Silverlake is like entering a magical wonderland of health food. Items in the shop, from juice to dehydrated snacks are crafted to harness their optimum health benefits. Moon Juice’s commitment to using certified organic ingredients makes them my top pick for juice and yummy health food snacks. I collaborated with Moon Juice to create an original recipe using their amazing products. I created a fresh salad utilizing their pumpkin seed milk, golden tonic, and their activated turmeric coconut lime pepitas. I specifically selected some of Moon Juice’s turmeric heavy products for inflammation reduction and an immunity boost. I like to call this antioxidant rich mix of veggies, seeds, and juice my moon power salad.

Moon Power Salad (serves 2)

2 cups green cabbage sliced
2 cups purple kale chopped
1/4 cup diced red onion
5 kumquats sliced
1 golden beet sliced
1/2 of a Serrano pepper sliced thin
1 package of Moon Juice activated turmeric lime coconut pepitas

3 tablespoons Moon Juice Golden Tonic (Alkaline mineralized oxygenated water, turmeric juice, lemon, stevia, cayenne, cardamom and black pepper oil)
2 tablespoons Moon Juice pumpkin seed milk (Alkaline mineralized oxygenated water, activated pumpkin seeds, honey and pink salt.
2 tablespoons olive oil
A pinch of salt and pepper to taste

Add all vinaigrette ingredients to a small shaker bottle and shake until combined
Add all salad ingredients to a medium bowl and top with vinaigrette, toss salad until well combined
Truly enjoy

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