Inna Stasyuk Aesthetics

Love Food Archive



August 2015



Lavender Coconut Fig Bars.

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Summer calls for floral everything, and since figs and lavender are here for only a short season, why not put them into a delicious desert! This recipe is vegan and mostly raw, if you want it completely raw, just use raw nuts. I personally like mine a bit roasted.


The crust is made up of dried figs, dates, coconut, hazelnuts, walnuts, chia seeds and flax seeds, flavored with cinnamon and infused with the aroma of rose water.

You will need:
1/2 cup hazelnuts
1/2 cup walnuts
1 tbsp flaxseeds
1 tbsp chia seeds
2 tbsp coconut flakes
1 tbsp coconut water
1/2 tsp cinnamon
1/2 cup dried figs
1/2 cup pitted dates

You will need about a 22cm x 12cm loaf tin

If you want to roast the nuts, slightly roast them until they lightly brown.


Combine all of the ingredients in a Vitamix or a food processor and process until the mixture sticks together, and releases natural oils.

Line the tin with cling wrap and gently press down the paste until you get a flat, even base. Place it in the freezer while you prepare the filling.



The filling is made up of cashews, coconut cream, coconut flakes, raw honey and infused with lavender and vanilla.

You will need:
1/2 cup cashews (soak over night) 
1/2 cup coconut cream
1/4 cup full fat coconut milk
1/2 cup coconut flakes
2-3 stems of fresh lavender (can be dried)
2 tbs raw honey
1/2 tsp vanilla paste

Start with blending the cashews in a blender, until the texture becomes creamy. Add the coconut milk and coconut cream, blend until smooth. Add lavender, vanilla paste and honey. Blend until the mixture looks silky. Add in the coconut flakes and blend on low.
Pour the mixture into the loaf tin, over the hardened crust, and place back into the freezer for 1-2 hours. Until the mixture hardens. Remove from the freezer, allow it to defrost for about 10 minutes, slice into bars, and serve.





June 2015



Rosemary Plantain Chips

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Another one of my favorite recipes, I brought back from Costa Rica.  Plantain chips! And I still can’t get over the guilty feeling, while eating them, because they really do taste like real chips. You are welcome to flavor them anyway you like, you can make them spicy, sweet, or salty. I chose a simple rosemary flavor for mine. Again, thanks to Jeff Horton for sharing this deliciousness with me.


Preheat the oven to 350

What you will need: 

3 large green plantains (you do not want them ripe)
Salt of your choice
Coconut oil or Olive oil
Fresh Rosemary or garnish/flavor of your choice


Start with cutting off the ends of the plantains, and vertically slicing just the skin of the plantains. Make about 4 slices around the plantain.


Place the plantains into boiling water for about 30 seconds, just to soften the skin.


Peel the Plantains, slice them into thirds, and then use a mandoline slicer to slice them vertically into thin slices.



In a large bowl toss the plantains with some coconut or olive oil and sea salt (or any seasoning you wish), spread them into one layer onto a baking sheet, or my new favorite, non silicone baking mats, garnish them with fresh rosemary, and place them in the oven for about 25 minutes or until golden. Turn them half way through.


Serve them plain, with guacamole, with salsa or with your favorite dip! Enjoy!





June 2015



Sweet & Minty Carrot Salad

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My favorite dishes are the simple ones. Dishes that require minimum to no cooking, that accentuate the flavor in every ingredient, and lace everything into a beautiful harmony in my mouth. That is why this simple, refreshing, light, and delicious recipe will be a staple in my kitchen this Summer. Thanks to Anamaya and their amazing chef for introducing it to me.

What you will need:

2 carrots 
1/4 cup of dried blueberries 
4 mint leaves 
1/2 cup pineapple

Grate the carrots, slice up the pineapple, finely chop the mint leaves.


Mix everything together, and enjoy as a side dish, or as the main dish if you are looking for something light and refreshing. Feel free to play with the ingredients, and if you want it sweeter, add more pineapple, or even squeeze a little pineapple juice into the salad, you can also add a little lemon juice for a slight kick.





May 2015



Rosemary Lemon Cookies

Written by , Posted in Love Food


One of the things I will miss most about this teacher training is Jeff the chef, and the delicious, healthy food he comes up with. Fortunately, he is going to be releasing a cookbook in the next couple of months, but until then, I will have to look through all the pictures I took of my food here, and try to assemble the ingredients from my memory, and keep my fingers crossed that it will taste as delicious as his. Or I will just harass him on Facebook for his recipes.

However, while I’m still here, and he is still here and cooking, I still have time to harass him for a few recipes.

So if you are trying to maintain a healthy lifestyle, but find yourself craving something sweet and cookie-like, you will fall in love with these rosemary cookies. I am pretty sure this simple sweetness will be my go-to recipe when it comes to satisfying my sugary desires.

This recipe can be made vegan by taking out the eggs, the texture will be slightly different, but nonetheless delicious!

Preheat the oven to 375 degrees F.
You will need 2 bowls. One, you will use for dry ingredients, the other for wet ingredients.
You will also need a greased baking sheet.

For the dry bowl, you will need: 
3 cups ground gold steel cut oats
1 cup powdered arrow root
1 cup rice flour
2 cups raw organic cane sugar
1 and 1/2 teaspoon Himalayan pink salt or sea salt 
2 tablespoon lemon zest (avoid zesting the white) 
3 tablespoon finely chopped rosemary
1 teaspoon gluten free baking powder 

Mix everything together.

For the liquid bowl, you will need:
1 tablespoon of flaxseed 
4 tablespoons boiling water
1/4 cup extra virgin cold pressed olive oil
2 eggs
(if you are taking out the eggs, use 1/2 cup rice flour instead)

First allow the flaxseed to soak in the boiling water for about 5 minutes or until cool.
When cooled, add olive oil and eggs.
Fold into the dry ingredients.

Using a spoon, distribute the mixture into circles, and place them slightly apart onto the greased baking sheet.
Bake for about 12-15 minutes, and enjoy with a glass of almond or flax milk.

Recipe by Jeffrey Wayne Horton
Stay tuned for his cookbook!




January 2015



Alfre-cado Zoodles with Shrimp

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This is one of my favorite meals for lunch or dinner. It is very simple, quick, and almost raw.

We’ll start with the sauce. For the Alfre-cado sauce you will need:

1 head of Cauliflower
2 Avocados
1/2 lemon
2-4 garlic cloves
1/2 teaspoon pepper
1 teaspoon salt

(oil to lightly sauté the garlic)


First, cook the cauliflower in salt water until tender, then drain.
Add the oil to a pan (I used Coconut/Avocado oil, but you are welcome to use one of your choice)
Sauté the garlic just slightly, so it is soft and aromatic, don’t let it brown.

Place the tender cauliflower, sautéed garlic, avocado, lemon juice, salt and pepper into your Vitamix or blender and blend until creamy.

For the Zoodles and shrimp you will need:


2-3 medium size zucchini
6 wild caught jumbo shrimp
1 tablespoon flax seeds
1 tablespoon chia seeds
1/3 cup of pumpkin seeds

Julienne the zucchini and place in mixing bowl

Cook the shrimp. You can cook them on a pan with a bit of oil, salt and pepper, you can boil them, bake them, grill them, flavor them, whatever your preference is.

And then you mix all the parts together. First you mic the Alfre-cado with the zucchini noodles, then you top it off with warm shrimp, and finally you season it with seeds. Add some tomato and basil for garnish, and have a lovely meal.

I had mine paired with a minty green apple juice. And it went lovely together.