Vietnamese Morning Glory Salad


This is a super simple Vietnamese salad recipe from my dad that I grew up eating. The most labor-intensive part is shredding the Morning Glory, but it’s also kind of fun. Hope you like it!


1 cup sushi seasoning (available at Asian grocery markets)

1 cup coco rico soda (available at Asian grocery markets)

2 tablespoons extra virgin olive oil

splash of balsamic vinegar

2 bunches of Morning Glory (available at Asian grocery markets)

1 bunch of cilantro

1 bunch of Thai basil (available at Asian grocery markets)

1 white onion

black pepper

1 lime


  1. Make the salad dressing first. In a bowl, add 1 cup of coco rico soda, 1 cup of sushi seasoning, 2 tablespoons of olive oil, and a splash of balsamic vinegar. Set the dressing aside.

  2. Next, cut the stems off the Morning Glory and use a Morning Glory cutter like this one (also available at Asian grocery stores) to cut each Morning Glory stem into ribbons. Use scissors to cut the Morning Glory into little golf-ball sized bundles so that it’ll be easier to eat with your fork or chopsticks. Keep the ribbons in a bowl of cold water so that they stay fresh. If you can’t finish your Morning Glory, store it refrigerated in the same bowl of cold water, fully immersed.

  3. Chop the cilantro and set it aside.

  4. Chop the onion and set it aside.

  5. Chop the Thai basil and set it aside.

  6. Assemble the salad. In a bowl, combine the Morning Glory ribbons, cilantro, onion, and Thai Basil. Add dressing to taste and mix. Squeeze lime juice to taste. Add black pepper to taste.

  7. Optional: add your favorite protein and mix. I like beef sauteed with soy sauce, garlic, and onion or poached chicken.

Instagram Story

In case it’s helpful, here’s the Instagram story I posted on December 30, 2018, where my dad showed me how to make this salad.

Methodology Chocolate Cake Recipe


Since so many of you asked for it on Instagram, here's the recipe for the chocolate cake that we made for our team for our third birthday party.


Chocolate Cake

3 eggs

5.5 oz coconut milk

2g baking powder

2g baking soda

.01g guar gum

150g coconut sugar

57g coconut flour

54g almond flour

114g high fat cacao

2oz coconut oil

3oz avocado oil

1 tablespoon vanilla

12oz boiling water


Add in all dry ingredients in table mixer on low speed until combined, add in all wet ingredients and continue to mix on low speed.  Lower mixer speed and add in boiling water. Carefully scrape sides and paddle until fully combined for 2 minutes.

Bake at 350 F for 25 Minutes

Cake will be soft while warm.  Let completely cool before frosting

Yield: makes 1 ½ sheet tray , 1 medium, 2 layer rectangle cake, or 2 small square cakes


Chocolate maple frosting

1 pound of ghee

100g maple syrup

9 oz high fat cocoa powder  


Soften ghee by leaving out at room temp or microwave for 30 seconds. Do not melt the ghee. Whip ghee in a small mixer with a paddle attachment. Slowly add in maple syrup while mixer is going. Mixer can be on speed 2. Stop mixer, scrape the bowl and add in small amount of cocoa powder. While paddling on speed 1, stop to scrape often and taste often. Stop when fully combined, do not over whip or whip to fast (this will break the frosting).


Basil simple syrup

4 oz coconut sugar

4 c water

2 big basil leaves


Put all ingredients into pot.  Stir sugar to dissolve.

Let boil and cook down until reduced by half and flavor is full.



1 pound of frozen strawberries 

80g maple syrup

1g citric acid

8g lemon

.5g salt

10g arrowroot


Place strawberries and maple syrup in pot. Cook until tender, smash with a back of spoon or bean smasher. Add lemon juice, citric acid, and salt. Stir, add arrowroot slowly. Cook for 4-6 min until clear and thick .




Recipe: Pan-seared cod


primary  micronutrients

A 4-ounce (113.4 grams) serving of Pacific cod contains over 15% of your daily recommended



2 tablespoons avocado oil or grass-fed ghee
4 (8-oz.) skinless Pacific cod fillets, preferably wild
Kosher salt and freshly ground black pepper, to taste
1 teaspoon minced rosemary
1 teaspoon minced thyme
2 cloves garlic, minced
Grated lemon zest, for garnish


Season cod with salt, garlic and pepper. Let the cod marinate in the salt for at least 10 minutes.

Heat 1 tablespoon of the oil or ghee in a 12” skillet over medium-high heat. 

Place cod in skillet and cook until golden on one side, 3–4 minutes. Flip the fillets, then add the remaining 1 tablespoon of oil or ghee, rosemary, and thyme. Continue to cook while basting continuously until fillets are cooked through, 2–3 minutes.

Remove pan from heat and plate your cod. Serve with grated lemon zest for garnish.

Transfer fillets to a plate; keep warm.


This full recipe contains

1,318.8 calories

60.6 grams of fat

3.7 grams of cabrohydrates

189.7 grams of protein

0 grams of fiber