As I venture further into my culinary journey, I get to built an extensive network of chefs and foodies alike.  With that said, I’m exited to introduce you to an amazing raw vegan chef, Tara Amato, who generously provided us with this delicious recipe.

Tara is a self taught chef whose food represents love, health, balance, beauty and organic farm to table UNcooking.  She’s worked almost every position in the San Francisco restaurant industry over the last 8 years.  Tara thrives on taking dishes from the standard American diet and recreating them into fresh, plant-based living recipes that are good for you.

Stuffed Mini Bell PeppersToday our world is filled with toxins, chemicals, GMOs, cancer and other diseases.  Just as we do here, Tara wants to teach everyone how easy and fun this lifestyle is, without feeling like you restricted your diet… Life taste sooooo great!

Once you get the basics, raw food is an adventure.  Jump on board and live life to the fullest.  Get in tune with mother nature and say goodbye to prescription drugs and Dr. visits.
After all, this is your body, your life… you deserve nothing but the best to fuel your inner soul!

While Tara’s website is under construction, please check out her Instagram page for daily posts and dishes.  She’s always creating something new that’s beautiful to look at and just as delicious to eat.

Stuffed Mini Bell Peppers

This particular creation I know you will enjoy at your next holiday party or a family gathering.  So simple to create with such a light and refreshing taste.


  • 1 bag organic mini bell peppers (about 10-12 peppers)
  • 3 rainbow carrots
  • 1 small yellow beet
  • 1 red beet
  • 1 celery stick
  • 1 cucumber
  • 1 small zucchini
  • 1 jalapeño pepper
  • Couple of sprigs of mint leaves

 For The Almond-Ginger Sauce

  • 3 Tbsp raw Almond Butter
  • 3 tangerines, peeled
  • 1 Tbsp Nama Shoyu
  • 2″in fresh ginger, skin removed


Julienne all veggies, except bell peppers, and set aside.  With a small knife, slice tip from the mini bell peppers.  Next, hollow out and rinse with cold water.  Stuff with assorted veggies and one large mint leaf.

Place all sauce ingredients in a blender and blend until achieved smooth consistency.

Enjoy and please share your post!

Stuffed Mini Bell Peppers