“What is your ethnic background?”

Filipino, Chinese, and Spanish


“Where are you originally from?”

I was born and raised in San Diego, and I went to college in Santa Cruz.


“How long have you been cooking?”

I’ve been cooking since I was a little girl. First, with my mom in her kitchen, and I would host dinner parties throughout college.


“Did you go to culinary school?”

Yes, I went to Le Cordon Bleu College of Culinary Arts in Los Angeles. I also took a few Matthew Kenney Cuisine courses in Santa Monica.


“What did you do between graduating from UC Santa Cruz and culinary School?”

I was an accountant, financial analyst and sold real estate.


“How did you heal or manage your thyroid condition?”

Back in 1998 when I had hyperthyroidism and Graves’ disease, doctors zapped my thyroid with radiation. I virtually have no thyroid and have to take synthroid medication for the rest of my life. Now I have hypothyroidism. My vegan and clean-eating choices and exercises have helped me keep weight off and feel more energized and lighter on my feet.


Do you have celiac disease?”

No, I don't. However, my belly gets bloated after eating gluten, I have digestive issues, and I get bumps (chicken skin) on my arms and thighs. This said, I will still sometimes consume gluten if I really want to try a dish and it's only made with gluten.


 “What do you eat every day?”

 I start every morning with 16 ounces of a glowing green smoothie. 

Lunch and dinner is different every day. I prefer eating raw until 4pm. Starting each meal with a green salad. I love massaged kale salads or brown rice crackers with avocado, a veggie patty, and jalapeño sauerkraut. Dinner is always different. If I don't have time to cook, I either go out to eat, drink a green smoothie, or munch on raw fruits and veggies.


“Do you only eat organic food?” 

 I eat a mix of organic and non-organic. I mostly buy organic groceries, and don't sweat it if I can't find all organic ingredients. I always buy the ‘dirty dozen ‘ organic – so berries, apples, grapes, celery, tomatoes, cucumbers, spinach, potatoes, berries.


 “Where do you get your protein from?” 

 All plants have protein. Some more than others, of course.  I make sure that I eat enough plant protein at every meal, as it’s very important for energy.  Plants high in protein that I enjoy most include: dark leafy greens, spirulina, nutritional yeast, nuts, nut butter, seeds (pumpkin, hemp, and flax), chickpeas, and quinoa.  If you’re worried about your protein intake, go and see a nutritionist who can work through your meals with you and check that everything is balanced.


“What supplements do you take?”

 I take Vitamin D and B12. 


“Do you exercise?”

I do. I try to get some movement in my day everyday as it’s so good for the body. I probably exercise about five times a week or so. I love running, walking, and dancing.


“What blender do you use?”

 I use a Vitamix 5200


“What are your favorite Los Angeles restaurants and what menu recommendations do you have?” 

 Organix:  El Puerco Sandwich on GF bread, Jesse tacos, and the Poncho Burrito.

Real Food Daily: The Real Food Burger with the works on gluten-free bread with a Great Cardini Salad.

The Springs: LA Phil Wrap.

Bar Ama: The Vegan Queso and Vegan Ama Enchiladas from

Stuff I Eat: Enchilada Pie.

Equelecua Cuban Café: Plantain Nachos

Kitchen Mouse: Their entire menu  for breakfast or lunch. 

Crossroads Kitchen: Lasagna, Flat breads. Veggie Burger.

Mendocino Farms: Any of their vegan sandwiches. 

Plant Food For People: Tacos!

Erven Restaurant: Everything on the Snackables menu with wine.

Masa Pizza: Deep dish pizza, vegan style with red onion, mushrooms, and vegan pepperoni.


 “Are you going to write a cookbook?”

 Yes, I would love to get a book deal someday soon. 


"Where can we find Yvonne's Vegan Kitchen products?"

Follow this link to find all the locations that carry our products, http://www.yvonnesvegankitchen.com/yvonnes-vegan-kitchen-treats-1/