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For recipes, scroll down or visit
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EPISODES: Sandwich Time (, Heartbreakers (, Brunch (, Valentine’s Day (, Cleanse (


Sweet Potatoes

• 3 medium-large sweet potatoes
• 1 1/2 cups chopped kale
• 1 yellow onion, small dice
• 2 cloves of garlic, minced
• 1 cup cooked adzuki beans (or other canned/cooked bean of choice)
• 1/3 cup, sunflower seeds
• 1/3 cup, raisins
• approximately 1 tbsp coconut oil
• salt, to taste

1. Preheat oven to 400°F. On a baking sheet, bake the sweet potatoes, whole, for about 30 minutes, or until soft enough to easily pierce the flesh with a fork. Cut potatoes in half, length-wise, and let cool slightly.
2. Over medium heat, sautee onions in coconut oil with a sprinkle of salt. When they are translucent, add garlic, stirring, then kale. Cook for a minute or two, stirring frequently, until kale is just softened, but not browned. Set aside in bowl.
3. Using a spoon, scoop the flesh of the potatoes, leaving enough for the skin to hold it’s adorable boat-shape (you don’t want limp, floppy, boats). Put the scooped flesh into the bowl with the kale. To that mixture, add sunflower seeds and raisons. Mix thoroughly, and add salt to taste.
4. Refill the sweet potato skins with the kale mixture. Bake for another 20 minutes, or until lightly golden. Top with beans, tahini sauce, and pickled cabbage.

Pickled Cabbage

• 1/2 head of purple cabbage, sliced into thin strips
• 2 cups apple cider vinegar
• 1 cup, water
• 1/3 cup salt
• 1 cinnamon stick
• 2 tsp coriander seeds

1. Place thinly sliced cabbage in a heat-safe bowl.
2. In small pot, combine vinegar, water, salt, cinnamon, and coriander, and bring to a boil. Pour over cabbage. Let sit until room temperature, and store in fridge.

Tahini Sauce

• 1/4 cup, tahini
• 2 tsp of tamari or soy sauce
• juice of 1 lime
• 1 pinch, cayenne
• 1-2 tbsp chopped or minced cilantro
• water, to thin sauce to desired consistency (about 2 tablespoons)

1. Combine all ingredients, and whisk together.
2. Drizzle over sweet potatoes (or other things. good on other things, too)


Written and Cooked by
Emma Jane Gonzalez & Sasha Winters

Directed by
Dylan Marron

Director of Photography
David William Turner

Executive Producer
Doug Anderson


Sasha: Sasha Winters
Emma: Emma Jane Gonzalez
Yoga Instructor: Ashley Spivak
Janine: Danielle Beckmann

with Todd Clayton, Alex Dao, Tate Garibyan, Conor A. O’Brien, Timo Säilä

Mike Dean
Brian Diliberto
Michele Friesz
Tate Garibyan
Karl Halpert
Maureen McGinn
Tsipora Nemes
Erik Rydholm
Brent Spechler
Rubyn Wasserman
Morgan Winters

Production Managers:
Tsipora Nemes
Rubyn Wasserman

Production Coordinators:
Kate Behm
Ali A. Rashti

First Assistant Director:
Mike Dean

Second Assistant Director:
Katrina Albright

Todd Oravic
Ryan Wood

Second Camera:
Brandon Jones

Sound Design:
Chris Rubeo

Sound Mix:
Doug Anderson

Edited by:
Pinar Comezoglu
Adam Goldman
Sasha Winters

David William Turner

These Credits:
Brian Fabry Dorsam

Original Music by:
Chris Rubeo

Featured Songs:
“India” by Akashic Records
“Fight Club” by Loops Lab

Special Thanks:
Diane & Tony Turner
William Cooksley
Ketty Henri
Jyll Hubbard-Salk
Mike Thompson
Mary Walker
Daily Press Coffee
Meme’s Healthy Nibbles
Brooklyn Moon Cafe
Urban Asanas

This episode was made possible by the generous donations of more than 300 Kickstarter backers. THANK YOU!

Shot on location at Urban Asanas, Crown Heights, Brooklyn.

Visit for more recipes and videos!

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6 days, 8 restaurants. Watch me eat my way through some of San Francisco’s best spots for hungry vegans. (BTW This is where I disappeared to last week…)

Music by The Deadly Syndrome

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Presented by Lidia Voncina and Rosetta Ilic at Schofields, Sydney.

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