< Back Raspberry Chocolate Cream Pie Prep Time: 15 min Cook Time: n/a Serves: 8-10 Level: Beginner About the Recipe Ingredients Filling 1 ½ cup raw cashews (soaked for min. 2 hours) 1 1/2 cups frozen raspberries (fresh works too) 1 cup plant milk 3 tsp vanilla 1 tbsp psyllium husk powder 12-14 pitted medjool dates 1 tbsp lemon juice 2 tbsp beet root powder or pomegranate powder Crust 3 cups nuts 7 pitted Medjool dates 2 tbsp cocoa powder 1 tsp vanilla 1/8 tsp salt or to taste Topping 1 pint raspberries, optional 2 tbsp agave for drizzle Preparation Crust Add all the crust ingredients to a food processor and process until mixture resembles a sticky, coarse crumb and holds together when squeezed. Evenly press mixture into a pie or tart pan until compact. Chill in fridge while preparing your filling. Filling Add the frozen raspberries, dates, plant milk, and vanilla to a blender and blend until smooth. Add soaked cashews and beetroot powder and blend until smooth. Add psyllium husk powder and blend again until combined. Transfer filling into chilled pie crust and spread evenly. Top with raspberries and drizzle chocolate. Previous Next

< Back Kelp Noodle Salad Prep Time: 15 min Cook Time: N/A Serves: 2 Level: Beginner About the Recipe Ingredients 1 package kelp noodles (can use rice noodles as an alternative) 2 Tbs lemon juice 1 Tbs baking soda 1/3 cup natural peanut butter 2 tsp gochujang 2 Tbs maple syrup 1 Tbs soy sauce 1 tbsp ginger, freshly grated 1 garlic clove, freshly grated 3 cup salad greens 1 lime, juiced 1/2 cup carrots, shredded 1 red bell pepper, diced 1/4 cup green onion, chopped 1/2 cup edamame, shelled 1/4 cup cilantro, chopped 2 Tbs hemp seeds 2 Tbs pumpkin seeds Preparation Prep Prepare kelp noodles to desired consistency. [Add lemon juice and baking soda to kelp noodles and massage until the desired consistency is reached. Rinse thoroughly and set aside.] MAKE DRESSING: Mix peanut butter, maple syrup, soy sauce, gochujang, ginger, lime juice and garlic. Set aside. Make Add your salad ingredients to a large bowl with the kelp noodles. Pour dressing over the top of the salad and noodles and toss together. Add remaining ingredients and mix well. Previous Next

Naija is a Certified Holistic Nutritionist who uses an integrative approach to both diet and lifestyle changes to improve the health of clients. Working as a guide toward an overall healthier life, Naija analyzes her clients' nutrition patterns, relationships, physical fitness, spirituality & more. ABOUT THE NAIJA GODDESS Certified Holistic Nutritionist & Holistic Health Coach Hi, I'm Naija! I’m a Nigerian-American Certified Holistic Nutritionist and Certified Herbalist with pure love and joy of natural hair/skincare, plant-based recipes and natural remedies. On the Naija Goddess, you’ll find a realistic, holistic lifestyle coach that focuses on plant-based solutions by way of easy recipes, holistic education and more in an effort to heal your body inside out. As a former pastry chef and professional cellist, it has been invigorating to 'veganize' my favorite recipes and help friends/family better engage with the food they consume. Through my holistic journey, I have been fascinated to see and feel the power of food as medicine. Medicinal foods have totally transformed my life and now I make it my loving duty to spread the knowledge learned to you! I am currently in medical school to become a board-certified Naturopathic Doctor (ND). All of the amazing advances in allopathy cannot be disputed. However, most pharmaceuticals were not created for long-term use or to address the root cause. Through my effort on this blog, I wish to give you a naturopathic perspective and pray you would go the natural route first before going to pharmaceuticals. About Naija: About MY STORY At the age of 9, I began my menstrual cycle. As a teenager, I struggled immensely with very heavy and painful periods. I was taught to think it is normal for women in my family and to just push through the pain. In undergrad, I picked up about 80 pounds within a span of 4 months with no change to my diet or physical routine. This scared me quite a bit. I went to my doctor and had several blood tests and an ultrasound performed when I learned that I had PCOS and hypothyroidism. I was prescribed Metformin, Spironolactone, Ortho-tri-cyclen & Iodine. These two disorders were foreign to me. The diagnosis seemed like a prescription for a life of pain and misery coupled with lots of medications. I learned that these two diseases often go hand-in-hand. As a result, I experienced the following symptoms: very stubborn weight loss, extreme fatigue, prediabetes, high prolactin levels, extreme sensitivity to cold, severe depression, hirsutism, myxedema, joint aches, high cholesterol and triglycerides, goiter, very irregular periods, polycystic ovaries, high estrogen levels and very high androgen levels. These symptoms were my every day for the bulk of my life. After becoming fed up with life, I made it my mission to heal my body. So, my holistic life began… If you have any questions for me or need advice about something, please comment here on the blog, or email me at TheNaijaGoddess@gmail.com . Send an Email View Videos

Digital Guides & Education Empower your wellness journey with expert-crafted ebooks and resources. From detox plans to plant-based living guides, each digital product offers practical, holistic knowledge to help you heal, grow, and thrive — naturally. Quick View Nourish By Naija: Flexible Food Prep That Fits Your Life and Feeds Your Health Price $38.00 Quick View Flavor Starter Guide Price $10.00 Quick View Kitchen Sync( Ebooks ) Price $8.00

< Back Mother Earth Salad Prep Time: 10 min Cook Time: n/a Serves: 4 Level: Beginner About the Recipe Ingredients 4 cloves garlic 1 small shallot 3 lemons, juiced 1/2 cup olive oil 1 cup spinach 1 cup dill 1 cup chives 1 green onion stalk 1/3 cup nutritional yeast 1 cup raw cashews 2 teaspoon salt 1 large head of iceberg or Romaine Preparation Remove skin from garlic and shallot. Juice the lemons, discarding of any seeds that fall. Add all ingredients into blender and pulse until smooth. Serve over chopped iceberg lettuce and enjoy! Previous Next

< Back Nigerian Jollof Rice Prep Time: 10 minutes Cook Time: 25 minutes Serves: 6-8 Level: Intermediate About the Recipe Jollof rice is one of the most common West African dishes eaten in the regions of Nigeria, Ghana, Togo, Senegal, Gambia, Mali, Sierra Leone, Ivory Coast, Cameroon, and Liberia. However, each of these West African countries has its variation of this meal. It is inexpensive and easy to make, yet delicious. If I am asked about my favorite foods, undoubtedly jollof rice is mentioned. It is my childhood top pick. This incredibly flavorful rice dish is one to learn and keep in your repertoire. This recipe focuses on the delicious flavor embedded in the rice. So, no meat/fish are added in an effort to maintain purity. Ingredients 8 oz whole peeled tomatoes, canned or 3 Roma tomatoes, fresh 3 red bell pepper, stemmed, seeded & chopped 1 scotch bonnet pepper, stemmed, seeded & chopped 3 garlic cloves, divided 1 in ginger 4 Tbs red palm oil 2 cups brown basmati rice, parboiled 2 red onions, divided 2 Tbs tomato paste 1 tsp turmeric, ground 1 tsp liquid smoke 1 tsp smoked paprika 1 Tbs thyme, dried 2 bay leaf 2 cup vegetable broth Preparation Prep Preheat the oven to 375 degrees. Thinly slice one of the red onions and set aside. Make Add bell pepper, tomatoes, garlic cloves, Maggie cubes, ginger and one red onion to a high-speed blender and puree until smooth. Heat palm oil in a dutch oven over medium-high heat. Add the sliced onions and tomato paste to the oil and simmer until the onions are translucent and the tomato paste darkens in color. Add the blended tomato mixture to the pan and bring to a simmer. Reduce heat to medium, cover with lid and simmer until the sauce is reduced by a third. Add salt to taste, thyme, smoked paprika, liquid smoke and turmeric to the reduction. With reduced sauce at a simmer, add the rice, stock and bay leaf to pan bring to a simmer. Cover with a lid. Transfer the pot to the oven and cook until rice is just tender, ~25 minutes. Remove the dutch oven from the oven and let it sit on the stovetop covered for 15 minutes. Remove lid and bay leaf. Fluff rice with a fork and adjust seasoning if necessary. Previous Next

< Back Mason Jar Salad Prep Time: 5 minutes Cook Time: 30 minutes Serves: 4 Level: Beginner About the Recipe These Mason Jar Salads are an easy make-ahead meal, topped with hearty roasted sweet potatoes and protein-rich quinoa. They make a convenient packed lunch for the week, or a fast weeknight dinner! This make-ahead salad recipe features several warming salad toppers, including oven roasted sweet potatoes, quinoa, and a spicy orange-ginger dressing. The combination is totally addictive, and you can prepare all the cooked toppings ahead of time for a convenient option all week long. Ingredients INGREDIENTS 2 cups sweet potatoes , cut into 1-inch chunks 1 tablespoon olive oil 1 cup quinoa, cooked 1 head romaine, chopped 2 cups carrots, shredded 4 cups mixed greens or romaine 1 can black beans, drained & rinsed 1 cup sunflower seeds 4 quart-sized mason jars Preparation INSTRUCTIONS 1) Preheat the oven to 400ºF and arrange the potatoes into a single layer on the pan. 2) Drizzle the potatoes with olive oil. 3) Add the cinnamon, smoked paprika, cumin, salt and pepper. Use your hands to toss the seasonings in the oil. 4) Roast until tender, about 20 minutes. 5) While the sweet potatoes are in the oven, cook the quinoa according to the package instructions. 6) While the potatoes and quinoa cook, chop the cabbage and greens. Shred the carrots. 7) Prepare your salad dressing of choice. 8) You can serve the salad right away with the warm toppings, but for a make-ahead meal, allow the sweet potatoes and quinoa to cool before assembling the mason jars. (So that they don't steam the other veggies.) 9) To assemble the salads, add a 1/4 cup of dressing to the bottom of a mason jar. 10) Then add the shredded cabbage, carrots, 1/3 cup black beans, cooked quinoa, sweet potatoes, leafy greens and sunflower seeds on top. 11) Seal with a lid and store the salads in the fridge until ready to serve, up to 5 days. 12) When ready to serve, shake the jar to help distribute the dressing, then dump the jar into a large bowl and serve immediately. Previous Next

< Back Nigerian Moin Moin Prep Time: 5 minutes (active) 2-6 hours (inactive) Cook Time: 45 minutes Serves: 6-8 Level: Beginner About the Recipe Ingredients 2 cups black-eyed beans, peeled and soaked 2 red bell peppers, chopped 1 scotch bonnet pepper 3 garlic cloves 1 red onion, chopped 3-4 seasoning cubes (e.g. Maggie or Knorr) 2 tsp salt 2 nori sheets, finely ground 1 in ginger 1/4 tsp nutmeg, freshly grated 3 Tbs red palm oil Preparation Prep Blend the nori sheets into flakes and set aside. Preheat oven to 425 degrees Fahrenheit. Make Add all ingredients EXCEPT the nori sheets to a blender. Blend until the batter is uniform. Once the batter is uniform, add the nori sheets to the batter and pulse 3-4 times to mix in. Pour the batter into a silicone muffin pan and then place the muffin pan into a 9x13 glass casserole dish filled halfway with water. Cover the dish with parchment paper and aluminum foil. Bake in the oven for 45 minutes. Previous Next

< Back Chili Lime Creme Sauce Prep Time: 2 minutes Cook Time: N/A Serves: 6-10 Level: Beginner About the Recipe This sauce is a rich and luscious sauce that is great as a mayonnaise replacement, a veggie dip or a condiment for burgers. Oil and dairy are not missed in this recipe. Coleslaw is a typical side served with Nigerian dishes. I replaced the mayonnaise-base sauce with this chili lime creme sauce and it was a game-changer. Ingredients 1/2 cup cashews, soaked preferably 2 Tbs lime juice, fresh apple cider vinegar 1 Tbs agave syrup 1/2 cup water 1 Tbs chili powder, ground 2 tsp smoked paprika 1/4 tsp salt Preparation Prep Soak cashews for 2-12 hours. (Recommended but not critical) Make Rinse soaked cashews and add to a high-speed blender. Add all remaining ingredients to the blender and blend until creamy and smooth. (Water can be added if it needs to be thinned) Store in an airtight container and place in the fridge for 3-5 days. Previous Next

< Back Asian Noodle Salad Prep Time: 15 min Cook Time: 5 min Serves: 4 Level: Beginner About the Recipe A satiating noodle salad that is quick and easy. Ingredients Noodle Sauce 1/4 cup peanut butter 1 garlic clove 1 Tbs ginger root, peeled 1 Tbs rice vinegar 1 Tbs soy sauce 1 Tbs maple syrup 1 Tbs gochujang 1/4 tsp salt 2 tsp sesame oil 1/4 cup water Salad 4 oz rice noodles or kelp noodles 2 1/2 cup cabbage (red and/or green), shredded 1 red bell pepper, thinly sliced 1 cup carrots, shredded 1 cup edamame 1/3 cup green onion, sliced on bias Preparation Noodle Sauce Make Add all the ingredients for the sauce in a blender and blend until smooth and set aside. Adjust for seasoning if necessary. Salad Prep Dice and shred the veggies and set aside. Make Cook the noodles according to the instructions on the package and set aside.Add the noodles and veggies to a large bowl. Add in the peanut butter sauce and toss well. Top with green onions and serve. Previous Next

< Back Seed Meat Tacos Prep Time: 15 min Cook Time: n/a Serves: 4 Level: Beginner About the Recipe Ingredients 1 cup sunflower seeds, soaked preferably or use pumpkin seeds alternatively 1 cup sundried tomatoes 1 cup cilantro 1 cup scallions 1 tsp paprika 1 package taco seasoning 1 head butter lettuce Preparation Blend all ingredients in food processor until mixture resembles ground meat. Serve in lettuce cups and add additional toppings that suit your desire (e.g. salsa, avocado, etc.) Previous Next

< Back Almond Butter Blondies Prep Time: 15 min Cook Time: 22 min Serves: 9 Level: Beginner About the Recipe Ingredients 10 tablespoons almond butter (That's ½ cup + 2 tablespoons). 6 tablespoons nondairy milk (That's ¼ cup + 2 tablespoons). ¾ cup coconut sugar 2 teaspoons vanilla extract ¾ cup whole wheat pastry flour ¼ cup oat flour ¼ teaspoon baking soda ¼ teaspoon salt ¼ teaspoon cinnamon ⅓ to ½ cup nondairy chocolate chips Preparation Preheat the oven to 350° F. Line an 8×8 or 9×9 square or brownie pan. In a bowl, mix the almond butter, non dairy milk, coconut sugar and vanilla until well combined and smooth. Sift in the flours, baking soda, salt and cinnamon into the bowl. Fold in the chocolate chips. Drop the thick stiff batter into a greased or parchment-lined pan. Using a spatula, press the batter down to event it out into the pan. Sprinkle a tablespoon of chocolate chips on top and press in. Bake for 23 to 26 minutes. The top should be set. Let the blondies cool for 15 minutes before slicing. Previous Next

< Back Peaches & Cream Smoothie Prep Time: 20 min Cook Time: n/a Serves: 2 Level: Beginner About the Recipe Ingredients ½ cup cooked red lentils or ¾ cup cooked cannellini beans (chilled) 1 cup frozen peaches 4 soft medjool dates, pitted 1 tablespoon cashew butter 3 tablespoons hemp seeds 2 cups non-dairy milk 1 tsp vanilla extract 1/4 tsp Ceylon cinnamon (optional) 1 tsp sea moss gel for added minerals (optional) Preparation Blend all ingredients until creamy and smooth. Adjust consistency with more plant milk if needed. Serve chilled with optional cacao nibs or shredded coconut on top. Previous Next

< Back Marry Me Butter Beans Prep Time: 10 min Cook Time: 12 min Serves: 6 Level: Beginner About the Recipe Ingredients · 1 red onion, diced · 4–6 garlic cloves, minced · 1/2 cup sun-dried tomatoes in oil, diced · 1 tablespoon smoked paprika · 1/2 teaspoon red pepper flakes · 2 teaspoons Italian seasoning · 1/2 teaspoon salt · 2 (14 oz) cans diced tomatoes · 2 (15 oz) cans butter beans, rinsed and drained · 1/2 cup full-fat coconut milk or cashew cream · 1/4 cup nutritional yeast · Juice from 1/2 lemon · 1/2 cup basil, chiffonade Preparation 1. Heat oil in a large skillet over medium heat. Add diced onion and cook until translucent. 2. Stir in garlic and sun-dried tomatoes and cook until fragrant. 3. Add tomatoes, smoked paprika, red pepper flakes, Italian seasoning, and salt. Stir to combine. 4. Add butter beans and mix well. Cook for 2–3 minutes to absorb the flavors. 5. Stir in coconut milk or cashew cream and nutritional yeast. Simmer for 5–7 minutes until thickened. 6. Add lemon juice and chiffonade basil. Stir and serve over wild rice or millet. Previous Next

< Back Ground Tofu Bulgogi Prep Time: 10 min Cook Time: 30 mins Serves: 4 Level: Beginner About the Recipe Ingredients 14 oz tofu, extra firm (or use super firm tofu) 2 onions, chopped 8 garlic cloves, diced 1 cup green onion, chopped 3 Tbs coconut sugar (can substitute brown sugar) 4 Tbs rice vinegar 3 Tbs soy sauce 4 tsp dark soy sauce 1 Tbs sesame oil 6 Tbs chili crisp or chili oil Preparation Prep Prepare whole grain of choice to serve with bulgogi (e.g. brown rice). Make Pat dry the extra firm tofu and mash into a crumble with a fork Finely chop the onion, garlic, and green onions Make the sauce by combining the coconut sugar, rice vinegar, soy sauces and toasted sesame oil Heat up a pan to medium heat. Add the sesame oil. Sauté the tofu, onions, and garlic for 7-8min Pour in the sauce and sauté for another couple of minutes. Add the green onion and sauté for another 30 seconds Garnish with sesame seeds Previous Next

< Back Candied Walnut & Feta Salad Prep Time: 15 min Cook Time: n/a Serves: 4 Level: Beginner About the Recipe Ingredients 2lbs salad greens of choice 1 cup candied walnuts 1 cup non-dairy feta cheese crumbles 1/3 cup salad dressing of choice Preparation Prep Candied Walnuts To a skillet over medium heat, add 2 tbsp of virgin coconut oil and 1 cup chopped walnuts and toast until fragrant (about 1 minute) Then add 1/3 cup coconut sugar and c ook over low heat until evenly coated Allow to cool and then serve Salad Directions In a large bowl, add salad greens and salad dressing of choice. Mix well ensuring greens are well coated, but not saturated! Add non-dairy feta and candied nuts. Mix well. Serve and enjoy Previous Next

Menu Apothecary Concentrated Sea Moss Gel (Apothecary) Made With Organic Ingredients Wildcrafted Sea Moss (Gold or Purple), Wildcrafted Bladderwrack, Key Lime Juice, Ginger, Burdock, Cayenne Pepper, Agave 8oz $20 16oz $35 32oz $50 Magnesium Oil Spray (Apothecary) Magnesium Oil is a highly concentrated, liquid form of magnesium chloride (MgCl2). Interestingly, it’s not really an oil at all! Magnesium “oil” is simply a coined term for a highly saturated solution of magnesium chloride in water which, along with other trace elements, presents itself in an oil-like texture. What does this all mean? You don’t need to worry about oily skin, oil stains, or anything else having to do with oil. Usage We recommend using it daily. Keeping your magnesium at an optimal level can help with a feeling of balance along with helping with pain, tension, muscle cramps, and restless legs. Morning and evening use is optimal. Application Most people spray it on their arms, legs, feet, and/or stomach. Some people with specific issues like leg or muscle cramps will spray and massage it onto that part of their body. We recommend gently massaging it into your skin. Once absorbed through your skin, the magnesium will be carried to different parts of your body. Sting/Itch If it stings/itches upon application, this means your magnesium stores are low. With continued use, your magnesium levels will rise and the stinging/itching will subside. Small $10 Medium $15 Large $20 Digestive Bitters (Apothecary) A digestive bitter is an herb that supports digestive function by stimulating bitter receptors on the tongue, stomach, gallbladder and pancreas. Their primary effect is to promote digestive juices such as stomach acid, bile and enzymes to breakdown food and assist in the absorption of nutrients. $15 Opulent Herbal Face Oil (Apothecary) Normal $15 Oily Skin $15 Dry Skin $15 Combination Skin $15 Vaginal Steam Herbs (Apothecary) Regular $15 General Maintenance $15 Cleansing $15 Shea Butter (Apothecary) 8oz $15 4oz $7.50 Herbal Tincture (Apothecary) $15 Elderberry Syrup (Apothecary) Elderberry syrup is a natural product made from the berries of the elderberry plant. It is known for its potential health benefits and has been used for various purposes, including cold & flu prevention, high antioxidant properties, immune support and anti-inflammatory effects. 8oz $25 16oz $40 Loose Leaf Teas (Apothecary) $12.50 Individual Portions Breakfast Cookies (Breakfast) Oats, apple, coconut sugar, pumpkin seeds, almond butter, cinnamon, vanilla $5 Overnight Oats (Breakfast) Oats, chia seeds, date paste, spices. Fruit not included. $7 Nigerian Meat Pies (Mains) Mushrooms, walnuts, carrots, thyme, potatoes, spices. Quantity (1) Regular $12 2 for $20 $20 6 for $55 $55 Balsamic Crunch Salad (Mains) Chickpeas, bell pepper, red onion, garlic, basil, vinegar, spices, sunflower seeds $10 Breakfast Casserole Mung beans, chickpea flour, Beyond sausage, Spinach, red bell pepper, DF cheese, puff pastry $10 Chic'n Wrap Soy curls, lettuce, sauce of the day $10 Yogurt Parfait DF yogurt, oil-free granola, dried fruit $7 Done-For-You Menu Wild Rice 6-8 servings of wild rice that serves as a base or side item. $45 Quinoa 6-8 portions of organic quinoa that serves as a high-protein accompaniment to various dishes. $40 Roasted Broccoli 6-8 servings of roasted broccoli $40 Steamed Cabbage 6-8 servings of steamed cabbage that is seasoned to perfection. $40 Groundnut Stew 6-8 portions of stew served over wild rice. $65 Brownies (Sweets & Snacks) Almond butter, coconut sugar, cocoa powder, flax seeds $30 Lemon Meringue (Smoothies) Sold as a 4-pack. Each 16oz smoothie is a meal replacement. Lemons, pumpkin seed milk, dairy-free yogurt, ginger, agave, baobab powder, turmeric $45 Blueberry Poptart (Smoothies) Sold as a 4-pack. Each smoothie is a meal replacement. Ingredients: blueberries, oats, cashews, chia seeds, dates, cinnamon and pumpkin seed milk. Each smoothie is 16oz. NUTRITION Calories: 345 Sodium: 204mg Fat: 14.9g Saturated Fat: 1.9g Carbohydrates: 49.8g Fiber: 7.8g Protein: 6.8g Cholesterol: 0 $45 Herbal Lemonade (Drinks) Freshly squeezed Lemon juice, raw cane sugar, selected herb. Sold as (4) 16oz bottles $16 Matcha Elixer (Drinks) Sold as a 4-pack in 16oz bottles. Pumpkin seed milk, matcha, vanilla, cinnamon, agave $40 Cookies Flavor of the day $20 Spiced Moss (Smoothies) Sea moss gel, dates, cinnamon, agave, flax seeds, vanilla $45 Breakfast Cookies (Breakfast) Sold as a set of 9 cookies for 9 servings. Each cookie is a meal or snack. Ingredients: oats, apple, coconut sugar, pumpkin seeds, almond butter, cinnamon, vanilla NUTRITION FACTS Calories 191.03 Fat 9.26 g Sat. Fat 1.04 g Carbs 24.15 g Fiber 3.79 g Net carbs 20.35 g Sugar 5.24 g Protein 5.64 g Sodium 128.61 mg Cholesterol 0 mg $45 Bruh Tonic (Smoothies) Sold as a 4-pack. Each 16oz smoothie is a meal replacement. Ingredient: blueberries, raspberries, hemp seeds, sea moss, agave, ginger, lime, maca, moringa Nutrition Facts Calories per serving 373 Total Fat 8.7g Saturated Fat 1.5g Trans Fat 0.0g Cholesterol 0mg 0% Sodium 182mg 7% Total Carbohydrates 58g Dietary Fiber 13g Total Sugars 36g Protein 19g Vitamin D 0mcg Calcium 132mg Iron 6mg Potassium 544mg $45 Balsamic Crunch Salad (Mains) 8-10 servings. Ingredients: Chickpeas, bell pepper, red onion, garlic, basil, vinegar, spices, sunflower seeds Nutrition Facts Calories per serving 520 Total Fat 7.6g Saturated Fat 1.8g Trans Fat 0.0g Cholesterol 0mg Sodium 865mg Total Carbohydrates 92g Dietary Fiber 33g Total Sugars 20g Protein 25g Vitamin D 0mcg Calcium 313mg Iron 1205mg Potassium 347mg $55 Energy Bites (Sweets & Snacks) 2-3 bites is a serving (depending upon size). 10-12 servings provided as done-for-you prep. Meant as a snack to prevent hanger, lol. Ingredients: oats, dates, almond butter, dried cherries, DF chocolate chips NUTRITION FACTS Calories 216 Fat 12 g Sat. Fat 3 g Carbs 24 g Fiber 4 g Net carbs 20 g Sugar 11 g Protein 6 g Sodium 56 mg Cholesterol 0 mg $45 Garlic Vinaigrette Salad (Sides) Ingredients: kale, carrots, garlic vinaigrette, dried fruit. 8-10 servings. Nutrition Facts Calories per serving 186 Total Fat 15.2g Saturated Fat 1.4g Trans Fat 0.0g Cholesterol 0mg Sodium 654mg Total Carbohydrates 9g Dietary Fiber 6g Total Sugars 5g Protein 4g Vitamin D 0mcg Calcium 301mg Iron 2mg Potassium 519mg $35 Muffins (Breakfast) Blueberry muffins sold as a 6-pack. $35 Naija Power Bowl (Mains) Fonio or millet, chickpeas, spices, herbs, zucchini, bell pepper. 8-10 servings. Nutrition Facts Calories per serving 356 Total Fat 16.1g Saturated Fat 1.5g Trans Fat 0.0g Cholesterol 0mg Sodium 659mg Total Carbohydrates 47g Dietary Fiber 10g Total Sugars 10g Protein 12g Vitamin D 0mcg Calcium 80mg Iron 5mg Potassium 596mg $60 Roasted Pasta Salad Organic whole wheat pasta, chickpeas, roasted zucchini, roasted red bell pepper, roasted red onion, garlic vinaigrette and spices. 8-9 servings. $65 Chili Butternut squash, black beans, tofu, celery, garlic, cilantro, red onion, spices. Serves 8-10. $55 Spiced Greens Collards, chard, onion, tomato, spices. Serves 8-10. $38 Rasta Pasta Whole grain noodles in a jerk cream sauce. Serves 8-10. $65 Blueberry-Lemon Crisp Blueberries, lemon juice, oats, almond flour, shredded coconut, coconut oil, maple syrup. Serves 8-10. $45 Zuppa Toscana Soup Potatoes, kale, DF milk, Beyond sausage, onion, spices. 8-10 servings $55 Bulgogi Tofu, onion, green onions, soy sauce, rice vinegar, sesame oil, coconut sugar, garlic served atop brown rice. 8-10 servings $65 Gooey Chocolate Chip Bars Cashew butter, maple syrup, coconut flour, chia seeds, DF chocolate chips. 8-10 servings. $45 Shepherd’s Pie Yukon gold potatoes, mushrooms, peas, carrots, sundried tomatoes, nutritional yeast, sage, thyme, balsamic vinegar, and seasonings. 8-10 servings $75 Island Rice & Beans Brown basmati rice, red kidney beans, coconut milk, green onions, onion, garlic, thyme, pepper, allspice. Serves 8-10. $60 Cheezecake Sunflower seed butter, pumpkin seeds, dates, DF yogurt, maple syrup, vanilla. 8-10 servings. $69 Breakfast Casserole Mung beans, chickpea flour, Beyond sausage, Spinach, red bell pepper, DF cheese, puff pastry $60

< Back Cauliflower Lentil Salad Prep Time: 10 min Cook Time: 35 min Serves: 4 Level: Beginner About the Recipe Ingredients FOR THE CAULIFLOWER ▢ 1/4 cup olive oil ▢ 1/2 cup grated vegan parmesan I used Follow Your Heart ▢ 1 teaspoon garlic powder ▢ 1 teaspoon onion powder ▢ 1/2 teaspoon smoked paprika ▢ 1/2 teaspoon pepper ▢ 1 large head cauliflower cut in florets ▢flakey salt for serving FOR THE LENTIL SALAD ▢ 2.5 cups cooked lentils chilled ▢ 1 shallot finely diced ▢ 2 cloves garlic finely minced ▢ 1/4 cup sun-dried tomatoes roughly chopped ▢ 1 bunch flat leaf parsley chopped ▢ 2 tablespoons fresh basil ▢ 2 tablespoons red wine vinegar ▢ 1 lemon juiced ▢ 1/2 teaspoon dried basil ▢ 1/2 teaspoon pepper ▢ salt to taste Preparation Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Add the oil, parmesan and dry seasonings to a large bowl and mix to combine. Add the cauliflower and toss until the florets are coated. Transfer to the baking sheet and spread in an even layer. Place in the oven for 20 minutes. Flip and cook for another 10-15 minutes, or until the cauliflower is nice and crispy. Meanwhile, add all of the lentil salad ingredients to a large bowl and mix to combine. Taste and adjust the seasonings as needed. Place in the fridge until ready to use. To serve, add the lentil salad to a platter and top with the cauliflower. Sprinkle with flakey salt and serve. Previous Next

< Back 4 Oil-Free Salad Dressings Prep Time: 5 minutes Cook Time: N/A Serves: 2 - 4 Level: Beginner About the Recipe Learn how to make 4 different salad dressing recipes using simple ingredients! There's a dressing for everyone here - from a fruity vinaigrette to a creamy balsamic! Ingredients SMOKY MAPLE MUSTARD serves 1 2 tbsp maple syrup 1 tbsp Dijon Mustard 2 drops Liquid Smoke 4-5 dashes of Worcestershire Sauce Whisk all of the ingredients together with a fork or shake vigorously in a mason jar. FRUITY VINAIGRETTE serves 1 3 tbsp Fruit Jam (any flavor you like) 1 tbsp balsamic vinegar Water (if needed to thin out) Whisk all of the ingredients together with a fork or shake vigorously in a mason jar. EVERYDAY TAHINI serves 1 1/4 cup tahini Juice of 1/2 a lemon 1 tablespoon apple cider vinegar 1 teaspoon miso paste 1 teaspoon garlic powder Pinch of pepper 1/4 cup (or more) water to thin out if desired Whisk all of the ingredients together with a fork or shake vigorously in a mason jar. CREAMY BALSAMIC serves 1 1/4 cup balsamic vinegar 3 tablespoons tahini 1 tablespoon Dijon mustard Juice of 1 whole lemon 1 teaspoon maple syrup 1/2 teaspoon garlic powder Salt & pepper to taste Water (if needed to thin out) Whisk together all the ingredients until smooth and creamy. If dressing is too thick, add a splash or two of water. Preparation Whisk all of the ingredients together with a fork or shake vigorously in a mason jar. If dressing is too thick, add a splash or two of water. Previous Next

< Back Kale Salad Prep Time: 5 minutes Cook Time: N/A Serves: 2-4 Level: Beginner About the Recipe Ingredients 1 lb kale, chopped 1 cup carrots, matchstick 1/4 cup vinaigrette of choice 1 Tbs sesame oil 1 lime, juiced 1 tsp salt 1/2 cup dried blueberries Preparation Prep Measure ingredients and have a large bowl ready to assemble the salad. Make To a large bowl, add kale, salt, lime juice and sesame oil. Using your hands, thoroughly massage kale under desired tenderness is reached. Add dressing and carrots to the massaged kale. Proceed with massaging the ingredients. Add the dried blueberries and gently toss until well distributed. Previous Next