Histria Soler

Detox Green Juice

Whats up around here guys!!!

I have been very busy lately, and wasn’t posting at all…😓but hey!!! 👋🏾 I just made myself some green juice to start my detox Monday, so let’s get back into this with that!!…(Not sure if what I just wrote makes sense lol ), but here is the recipe:


1 1/2 cup of pineapple

1 green apple

1/2 cup aloe vera

Ginger ( use as much as you like )

Turmeric (use as much as you like )

1 1/2 cups of water


Put all the ingredients in the blender, mix and drink it. Enjoy!

DO NOT JUDGE my no make up face lol.

I just finished this sweet potato tortillas and I’m so excited about them.

The recipe is very simple, and it taste great!, I’ll say the texture is almost like pitta bread.


1 cup all purpose flour

2 mash sweet potato, (1 cup)


Boil the sweet potatoes, and smash them.

Mix the mashed potatoes with the flour while they’re still hot.

Mix until dough is soft and elastic, about 4-5 minutes.

Take the dough and roll into balls.

Flatten the Balls with your hands so they resemble tortillas.

Hear a large griddle or a cast iron skillet over medium heat.

Place each tortilla down on the skillet and cook until it bubbles up, about 1-2 minutes. Flip and cook about 1 to 2 minutes or until golden.

This recipe taste great with hummus.

Check out my vegan hummus toast for the recipe.


Hey guys!

Today I was trying to make a quick dinner using ingredients I already had at home.

It turned out to be a salad, and it wasn’t bad at all. Here is what I did:


2 cups chopped cilantro

1/2 cup cherry tomatoes, chopped

1 small pomegranate

1/2 cup tofu cut into cubes

2 tablespoons coconut milk

1 teaspoon oregano

1 clove garlic, smashed

3 teaspoon Balsamic vinegar

1 teaspoon sesame oil

1 teaspoon coconut oil

1/4 cup coconut flour



Mix one teaspoon of balsamic, oregano, garlic, and some salt; add it to the tofu and set it to the side.

In a big bowl, mix tomatoes, pomegranate and cilantro.

Dip the seasoned tofu in the milk, and then coat well in the flour.

Add 1 teaspoon of coconut oil to a cooking pot, and slowly cook the tofu until it turns golden brown.

Mix 2 teaspoon of balsamic, 1 teaspoon of sesame oil, and salt.

Combine all ingredients in the bowl, and enjoy!

If you guys know me, you know I’m all about mangoes 😋; so i’m feeling in heaven right know with my mango sorbet.

The recipe is very simple, and as always I’ll leave it bellow.👇🏽


2 cups frozen mangoes

1/4 cup simple syrup


Blend the mangoes in a food processor.

Add the syrup, mix well, and freeze it for about 2 hours or overnight.

Blend again, freeze it for about an hour or so, and serve!

You can add any toppings you want. I just added some nuts.

I hope you guys enjoy it as much as i do.



Hey guys!!

Today I made some Italian inspired vegan Pesto with zucchini noodles, and I absolutely loved it.

My recipe is very easy; I would say it took me about 15 minutes to make it, and I didn’t use the stove.

Yeah, it’s totally raw.

As always, I’ll leave ingredients and directions bellow.


1 Zucchini

1/2 cup cherry tomatoes

1/2 avocado

1 clove garlic

1 cup fresh basil leaves

2 tablespoons pine nuts

3 tablespoons extra virgin olive oil

1/2 teaspoon lemon juice

Pinch salt


Spiralize the Zucchini, cut the tomatoes in half and set to the side.

Add the rest of the ingredients to a food processor and mix well to make the Pesto.

Tope the Zucchini noodles and tomatoes with the Pesto.


Good morning guys!☀️

Açaí na tigers is a typical Brazilian dish made of frozen and mashed açaí palm fruit.

I started my day with an açaí bowl, it’s so far one of my favourite breakfast, and I’ll share the recipe with you.

You might find other variations; this is the best one i have tried.


Two 4-ounce packets unsweetened frozen acai puree

2 medium banana

1 tablespoon agave

3 tablespoons granola

1 tablespoon unsweetened coconut flakes


Blend 1 /12 banana and the agave in the blender to make a cream, then Break the frozen acai up a little by slapping the sealed packets on the countertop or hitting them with a meal mallet; add it to the bananas, and keep blending, stopping to stir and break up the mixture as needed, until it’s the consistency of a thick smoothie. Transfer it to a cereal bowl.

Slice the remaining 1/2 banana. Arrange the slices, granola, and coconut flakes in neat piles or rows on top of the acai.

Then take a photo!

Hey guys!!!

Let’s talk about my dinner tonight!

I’ve never been a big fan of sushi, but tonight I felt like “rolling” together some of my favorite flavors; so here is my first ever homemade “sushi”.

I tried to avoid all of the ingredients that I personally don’t like.

If you do try this recipe, let me know if you liked it, and I’m open to any recommendations from you.


Rice paper Sheets

1 cup short grain rice

2 cups water

1tsp salt

1/2 cucumber

1 carrot

1 avocado

1/2 sweet plantain

1 tablespoons sesame oil


1. Thoroughly rinse rice until water runs clear.

2. Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

3. Let rice thoroughly cool and transfer to nonmetallic bowl.

4. Mix sesame oil , and salt until dissolved and pour into rice. Gently mix rice to

incorporate seasoning.

5. Prepare veggies and cut into strips. Be sure and deseed cucumber.

6. Peel the plantain, cut it into slices, and grill it in a cooking pot until the color turns golden.

7. Fill a large bowl with warm water, and deep the rice paper in it until it softens. Piece it on a plate with rough side facing up.

8. Apply rice to rice paper sheet covering all. About 1/2″ thick. Flip it over a mat.

9. Layer veggies on botton of rice paper and, carefully roll keeping all veggies tucked inside roll.

10. Slice with a wet knife

11. Keep hands and knife rinsed from sticky rice at all times

12. Season with tastes sesame seeds if desired, and use sauce of your choice.

Hey guys!!!

Have you ever wondered what my favorite dish was? …here it comes the answer : ” Tipili ”

In the Middle East, specially Syria, Lebanon, Palestine, Israel, Jordan, and Iraq, it is usually served as part of a “meza”. The Lebanese use more parsley than bulgar wheat in their dish.
A Turkish variation of the dish is known as “Kisir”, while a similar Armenian dish is known as “eetch”.
In Cyprus, where the dish was introduced by the Lebanese “as my good friend Google told me”, it is known as “tambouli”.
In The Dominican Republic, #AKA where I come from, a local variation introduced by Lebanese immigrants in the late 19th, and early 20th century is called ” Tipili “.

It has been my favorite dish since I can remember.
I started making it when I was about 7 years young. Here is the recipe I have been loving all this time:


1 cup dry bulgar wheat
5 cups water
4 tomatoes, chopped
1/2 onion, chopped
1⁄4 cup fresh chopped mint (or cilantro)
1 cup fresh chopped parsley


1⁄4 cup lemon juice
2 Tablespoons olive oil
1⁄4 teaspoon salt


1. Place the bulgur in a large bowl and soak in the hot water until the water is absorbed, (I leave it overnight).
When it’s ready, drain any excess water.
2. Mix the dressing ingredients together.
3. Mix dressing and bulgar wheat.
3. Chop the vegetables and add to the prepared bulgur, and mix.
4. Refrigerate for a few hours, serve chilled.

I hope you guys enjoy it as much as I do. It taste great with pita bread.

¡¡¡Hola chicos!!!

¿Se han preguntado alguna vez cuál era mi plato favorito? … aquí viene la respuesta: “Tipili”.

En el Medio Oriente, especialmente en Siria, Líbano, Palestina, Israel, Jordania e Irak, por lo general se sirve como parte de una “meza”. Los libaneses usan más perejil que trigo en su plato. Una variación turca del plato se conoce como “Kisir”, mientras que un plato armenio similar se conoce como “Eetch”.

En Chipre, donde el plato fue introducido por los libaneses “como mi buen amigo Google me dijo”, se lo conoce como “tambouli”. En la República Dominicana, (principalmente al sur de la isla ) #AKA de donde vengo, una variación local introducida por inmigrantes libaneses a fines del siglo XIX y principios del siglo XX se llama “Tipili”.

Ha sido mi plato favorito desde que tengo memoria. Empecé a hacerlo cuando tenía unos 7 años de edad.

Aquí está la receta que he estado amando todo este tiempo:


1 taza de trigo

5 tazas de agua

4 tomates

1/2 cebolla picada

1/4 taza de menta fresca picada

1 taza de perejil fresco o cilantro picado


1 / 4 tazas de jugo de limón

2 cucharadas de aceite de oliva

1 / 4 cucharadita de sal


1. Coloque el trigo en un tazón grande y sumérjalo en agua hasta que esta se absorba, (lo dejo durante la noche). Cuando esté listo, drene el exceso de agua.

2. Mezcle el aderezo y el trigo.

3. Corte las verduras, agregue al trigo preparado y mezcle.

4. Refrigere por algunas horas, sirva enfriado. ( Aunque yo por lo sirvo al momento y ya refrigero el resto ). Aveces me gusta acompañar esta receta con unos chips.

Hey, hey,hey!!!!

I hope you all are having a beautiful Tuesday, because i am😁.
I just made a vegan garbanzo been salad.
The recipe is pretty much the same as the "Black been salad i posted before", so go ahead and check ingredients and directions out on that post. Just use Garbanzos instead of black beens.
Also, i just decided that i want to add some cucumber, so i'll add 1/2 chopped.
I love to eat This salad with some rice on the side, but you can eat it on its own, or however you prefer!!

Enjoy it!

Hey guys!!
I'm "on the go" most of the time, and today isn't an exception😏.
Sooo I made some vegan energy balls to bring in my purse. They are a great snack, and super easy to make. It took me about 10-15 minutes to make them this morning.
Here goes the recipe!


1 cup dates seeded
1/2 cup rolled oats
1/4 cup raisins
1/2 cup shredded coconut


Pulse dates and oats in a food processor until they’re in small pieces or it forms a ball. Add raisins and coconut and mix well.
Carefully roll into 1-inch balls using the warmth of your hands to mold them together. Should yield 14-15 balls.

Have fun!!!

Hey hey hey!!!
“Fruit salad in mango sauce”…how does that sound guys?.
Actually, I just came up with that recipe, and had to give it a name lol. Soooo here we go!!


1 big unripe mango, chopped
1 cup strawberry, cut in half
1 cup blueberries
2 tablespoons lime
1/4 teaspoon sea salt
4 mint leaves


Blend lime, salt, mint, and half of your mango in a food processor or blender to make the sauce. Serve in a bowl; add the fruits, mix, and enjoy!!!

Hey guys!!!😃
Today I was in the mood to have vegan hummus and guacamole toast for breakfast, so I went ahead and made it!!
This recipe is very fast and easy. You must try it!

Vegan Hummus & Guacamole toast


For the hummus

1 can garbanzo beans
2 tablespoons sesame seeds
2 tablespoons water
4 tablespoons lime juice
1 tablespoons extra virgin olive oil
2 cloves garlic
1/4 teaspoon sea salt


Throw all of the ingredients into a high-speed blender, and blast on high until smooth and creamy.


for the guacamole

1 avocado
1 small tomato
1 tablespoons red onion
2 tablespoons cilantro
2 tablespoons lime juice
1/2 teaspoon jalapeño pepper
1/4 teaspoon salt


Peel, mash the avocado, add all ingredients and mix well.

Now it’s time for the toast. I made mine of whole grain bread.

1. Toast the bred, ( I almost burn mine ).

2. Add the guacamole over the toast.

3. Add hummus over the toast, and sprinkle some paprika.