< Back White Bean Cassoulet Prep Time: 15 min Cook Time: 45 min Serves: 8 Level: Beginner About the Recipe Ingredients Cassoulet 3 tbsp vegan butter 3 leeks finely sliced 2 celery ribs finely diced 2 carrots finely diced 3 parsnip finely diced 1 bulb fennel, finely diced 3 garlic cloves minced 4 cups veg broth 2 tbsp Better Than Boullion Vegetable base 2 cans navy beans rinsed & drained 1 sprig fresh rosemary 2 sprigs fresh thyme 1 bay leaf Juice of 1 lemon salt & pepper TT Crumb Topping 1½ cup breadcrumbs 2 clove garlic minced ½ cup fresh parsley chopped 1-2 tbsp olive oil Lemon zest salt & pepper TT Preparation In a large Dutch oven or oven-safe skillet, melt butter over med-high heat. Add leeks, celery, carrots, fennel & parsnips. Saute for 5-6 min until veggies start to soften. Add garlic & cook for an additional 30 seconds. Add navy beans, broth, rosemary, thyme & a bay leaf. Bring mixture to a boil, reduce heat to medium and simmer for 20 min or until most of the liquid has been evaporated and you’ve got a stew-like consistency In a bowl combine breadcrumbs, garlic, lemon zest, parsley & olive oil. Crumble mixture over the top of the cassoulet & bake at 350°F for between 15 & 20 min or until topping is golden brown. Squeeze fresh lemon juice on the cassoulet when it comes out of the oven. Store in fridge up to 4 days Previous Next

< Back Caesar Salad w/ Crispy Chickpeas Prep Time: 15 min Cook Time: 20 min Serves: 4 Level: Beginner About the Recipe King of salads :) Ingredients Salad 1 bunch kale, finely chopped 2 bunches Romaine Lettuce, chopped Crispy Chickpeas 1 3/4 lb chickpeas, rinsed well 1 Tbs olive oil 1 tsp italian seasoning 1 tsp nutritional yeast 1 tsp garlic powder 1 tsp smoked paprika 1/2 tsp salt 1/2 tsp pepper, freshly cracked Dressing 1/2 cup raw sunflower seeds, soaked and drained 2 garlic cloves 3 Tbs nutritional yeast 2 Tbs capers 1 Tbs vegan Worcestershire sauce 2 Tbs lemon juice, freshly squeezed 1 Tbs soy sauce or tamari 2 tsp dijon mustard 2 tsp black pepper, freshly cracked 1/3 cup water add more water if thinner consistency desired Preparation Salad Wash and chop kale and romaine. Place in a serving bowl and set aside. Crispy Chickpeas Prep Preheat oven to 425°, and line a baking sheet with parchment paper. Make Place chickpeas in a bowl, or directly onto the baking sheet. Drizzle the oil over the chickpeas and toss. Then sprinkle the remaining ingredients over the chickpeas and toss well to coat. Spread them evenly onto the baking sheet and roast for about 20 minutes, or until crispy. Dressing Make the dressing: Place the sunflower seeds, garlic, nutritional yeast, capers, vegan Worcestershire sauce, lemon juice, tamari, mustard, and pepper in a blender and add 1/3cup of water. Blend until creamy. Using your clean hands, massage about half the dressing into the kale until it is tender. Add in the romaine and ensure it is coated with the dressing. Top with crispy chickpeas and serve. Previous Next

< Back Garlic Vinaigrette Prep Time: 5 minutes Cook Time: N/A Serves: 6-8 Level: Beginner About the Recipe Ingredients 1 1/4 cup olive oil 1 1/4 cup apple cider vinegar 8 garlic cloves, lightly crushed 3 Tbs lemon juice, freshly squeezed 1 tsp coconut sugar 1/2 tsp black pepper 1 tsp salt Preparation Make Place all ingredients in a mason and shake well. Then sit the vinaigrette in the refrigerator for 2-3 days to marinate. Previous Next

THE NAIJA GODDESS Allow your body to heal naturally using food as medicine. Check Out My Services Meet Naija Certified Holistic Nutritionist & Holistic Health Coach 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. Learn More Meal Prep & Catering Order Now Recipes Check out our top-notch recipes that focuses on plant-based solutions by way of easy recipes, holistic education and more in an effort to heal your body inside out. Check Out Allow what you eat to heal you, and let your healing come from what you eat. Shop Our Products Check out our amazing store for our amazing and top notch products. Nourish By Naija: Flexible Food Prep That Fits Your Life and Feeds Your Health Flavor Starter Guide Kitchen Sync( Ebooks ) Golden Sea Moss Purple Sea Moss Ori (Shea Butter) Magnesium Oil Spray Vaginal Steam Herbs Herb-Infused Face Oil Check out our shop Work With Me Delayed Food Allergy Test (IgG) Learn More Complimentary Phone Consultation Learn More Custom Nutrition Prescriptions Learn More Plant Based Cooking Demo Learn More Contact Us Reach out to us and let's get started First Name Last Name Email Message Submit Thanks for submitting!

< Back Berries & Cream Prep Time: 15 min Cook Time: n/a Serves: 4 Level: Beginner About the Recipe Ingredients Fruit 2 cups blueberries 2 cups raspberries 2 cups cherries, pitted 2 Tbs balsamic glaze (or balsamic vinegar) Fluff 1 cup cashews, raw 1/4 cup plant milk of choice 3 Tbs maple syrup (or agave) 2 tsp vanilla extract 1/8 tsp salt Preparation Berry Prep Add berries to a bowl with the balsamic vinegar. Let it marinate for 15 minutes. Fluff Add all ingredients to a high-speed blender and blend until a thick consistency is reached. If necessary, adjust for sweetness level. Pour on top of berries and enjoy. Previous Next

< Back Steamed Cabbage Prep Time: 10 min Cook Time: 1 min Serves: 6 Level: Beginner About the Recipe Ingredients 1 cabbage, shredded 2 bell peppers, sliced 1 cup carrots, shredded 1 onion, diced 4 garlic cloves, minced 1 Tbs all purpose seasoning 2 tsp black pepper, ground 1 tsp salt 1 tsp mustard seeds 1 tsp coconut oil 1/3 cup water Preparation Prep Wash and shred cabbage. Set aside. Dice onion, bell peppers and garlic. Set aside. Make Heat instant pot on saute. Add oil and let it get hot. Add the mustard seeds and let them start to change color and pop. Switch off saute. Add cabbage, onion, carrots, garlic, bell peppers, all-purpose seasoning, black pepper and salt and mix well. Add water and mix well. Close lid and pressure cook on high pressure or 1 min. Let the pot sit for 5 mins then quick release. 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 Sesame Ginger Noodle Salad Prep Time: 20 min Cook Time: 10 min Serves: 6 Level: Beginner About the Recipe Ingredients For the Salad 8 ounces noodles spaghetti, rice noodles or soba noodles 1 head broccoli cut in tiny pieces 1 bell pepper thinly sliced 1 large carrot shredded 3 green onions diced 1/2 bunch cilantro chopped 1/4 head red cabbage shredded 1 1/2 cups edamame cooked and shelled For the Dressing 1/3 cup oil I used avocado 1/4 cup low - sodium soy sauce 1 tablespoon sesame oil plus more for serving 1 tablespoon agave or sub maple syrup 1 tablespoon rice vinegar 2 cloves garlic grated 1 tablespoon fresh ginger grated 1 tablespoon toasted sesame seeds plus more for serving lime juice to taste, start with 1/2 a lime red pepper flakes optional Preparation Cook the noodles according to the package instructions. Once cooked, rinse with cold water and set aside. Combine all of the dressing ingredients in a bowl and mix to combine. Taste and adjust the seasonings as needed. Add the cold noodles to a large bowl with the rest of the salad ingredients. Pour the dressing over the salad and toss to combine. Serve chilled or at room temperature – drizzle with some more sesame oil and sprinkle on some extra sesame seeds before serving. Previous Next

Naija Goddess Bistro & Blends is a micro-restaurant and health shop offering tasty and nutritious prepared meals, beverages, and smoothies. Additionally, we provide a range of wellness products, including sea moss gel, tinctures, and teas, all aimed at enhancing your overall health. Bistro & Blends Menu Pre-Order Below Order Here Sign up to receive your monthly newsletter. Subscribe Thanks for submitting!

< Back Holiday Macaroni & Cheese Prep Time: 15 Cook Time: 50 Serves: 12 Level: Intermediate About the Recipe Ingredients 1 lb whole grain pasta 1 qt coconut or cashew milk, unsweetened 3 garlic cloves, peeled and lightly crushed with the back of a knife 3 Tbs dijon mustard 1 Tbs black pepper, freshly cracked 3 cups non-dairy cheese 3 Tbs vegan worcestershire sauce 2 Tbs hot sauce 1 cup club crackers, crumbled Preparation Prep Preheat oven to 350 degrees Fahrenheit. Cook the macaroni according to the package instructions. Reserve 1/2 cup of pasta liquid. Make In a pot, bring the milk and garlic cloves to a simmer. Add the mustard and 3 cups of cheese. Season with salt and pepper to taste. Simmer gently, stirring constantly until the cheese is melted and has integrated with the milk. . Add Worcestershire and hot sauce. Stir to blend. Taste for seasoning and adjust Add the macaroni to the milk and stir gently to blend. Allow the macaroni to rest on the stove, 5 to 10 minutes, so the pasta absorbs the flavors. Remove and discard the garlic cloves. Fill a baking dish with the macaroni mixture, top with 1 cup of shredded cheddar cheese and the crumbled Club crackers and bake 15 to 20 minutes or until the crust on top browns. Previous Next

< Back Mango Lime Ginger Chia Pudding Prep Time: 5 min Cook Time: n/a Serves: 6 Level: Beginner About the Recipe Ingredients · 1.5 cups coconut milk · Juice of 2 limes · Zest from 2 limes · 1" piece of ginger, grated or minced · 1/3 cup maple syrup or agave · 1/2 cup chia seeds Preparation 1. In a blender, combine coconut milk, lime juice, lime zest, ginger, and maple syrup. Blend until smooth. 2. Pour mixture into a large bowl or container. Stir in chia seeds. 3. Let sit for 10 minutes, then stir again to prevent clumping. 4. Refrigerate for at least 4 hours or overnight until thickened. 5. Spoon into small cups and serve chilled. Previous Next

< Back Saffron-Infused Date & Pistachio Truffles with Maca Prep Time: 20 min Cook Time: n/a Serves: 10 Level: Beginner About the Recipe Ingredients 12 oz Medjool dates, pitted, about 2 packed cups 1 cup shelled pistachios, reserve ¼ cup for garnish ¼ cup raw cashews or almonds, optional for texture 1 tbsp maca powder ⅛ tsp saffron threads, steeped in 1 tbsp warm water for 5 minutes ½ tsp ground cardamom Pinch sea salt ¼ cup unsweetened shredded coconut, optional for rolling Preparation In a food processor, pulse pistachios, and cashews if using, into a coarse crumb. Reserve ¼ cup for garnish. Add dates, maca powder, saffron water with threads, cardamom, and salt. Blend until a sticky dough forms. Roll into 1 inch balls, about 2 tbsp each, to yield around 20 truffles. Roll each truffle in crushed pistachio or coconut for coating. Chill for 15 minutes before serving. Previous Next

< Back Vegan Colcannon Prep Time: 15 min Cook Time: 25 min Serves: 10 Level: Beginner Plus About the Recipe Ingredients • 8 ounces unsalted dairy-free butter •2/3 cup dairy-free milk • 8 ounces sliced meatless bacon, thickly sliced • 1 thinly sliced leek • 1 head thinly sliced savoy cabbage, stem removed • 2 pounds peeled and thinly sliced russet potatoes • 2 pounds peeled and thinly sliced Yukon gold potatoes • 1 bunch thinly sliced green onions • salt and ground white pepper to taste Preparation Add the butter and milk to a medium size pot, and heat over very low heat. Keep warm. Next, add the meatless bacon to a large pot or frying pan over medium heat and cook until very crispy and browned, which takes about 5 to 6 minutes. Remove the bacon from the pan and set aside, and then add the leeks to the pan and cook them in the rendered meatless bacon fat for 3 to 4 minutes. Add in the cabbage, season with salt, and cook over medium-low heat for 6-7 minutes or until very tender. Keep warm. Boil the potatoes in a large pot of boiling salted water for 5-7 minutes or until tender. They should cook in that amount of time if you thinly slice them. Before removing the potatoes, quickly mix in the green onions with the warm milk and butter mixture just to heat them up. Strain the potatoes completely and then mash them through a food mill or mash by hand. Fold in the butter-milk and green onion mixture until combined and then fold in the cabbage, bacon, salt, and pepper until combined. Serve. Previous Next

< Back Beefless Bourguignon Prep Time: 15 min Cook Time: 45 min Serves: 4-6 Level: Beginner About the Recipe Ingredients 2 cups beefless broth 3 tbsp DF butter 2 cups pearl onions 3 cups baby carrots 6-8 garlic cloves, minced Bouquet Garni : 2-3 sprigs of fresh rosemary, 4-5 sprigs of fresh thyme, 1 bay leaf 2 tsp poultry seasoning 1 tsp dried oregano 3 cups of cremini or shiitake mushrooms, sliced or quartered 3 cups of jackfruit 3 tbsp tomato paste Salt and pepper to taste 1 cup red wine (burgundy or pinot noir) 2 tbsp arrowroot starch Preparation Place a Dutch oven over medium heat with DF butter and sauté onions for 3 to 5 minutes until just getting some light golden color, then add the carrots and sauté for another 4 to 5 minutes. Stir in garlic, rosemary, thyme, bay leaf, poultry seasoning, and oregano and cook for 1 to 2 minutes. Add mushrooms and cook 3 to 4 minutes until mushrooms looks softer and have shrunk a bit in size. Then add jackfruit, tomato paste, and salt/pepper to taste. Stir to coat evenly and cook for another 1 minute. Add the red wine and bring to a simmer for 2-3 minutes. Add the stock and bring to a boil. Reduce to a simmer and add the lid. Cook until carrots are tender (~15-20 minutes) Remove lid and add the arrowroot starch. Mix well and allow sauce to thicken (~2 minutes) This dish is best served with eggless egg noodles, mashed potatoes or parsnip puree. Use the cooking time of the bourguignon to prepare the side. Serve immediately with cooked pasta, mashed potatoes or parsnip puree. 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 Orange-Beet Salad Prep Time: 10 min Cook Time: N/A Serves: 4 Level: Beginner About the Recipe A tangy and subtly sweet dressing served atop peppery arugula. Ingredients 4 beets, steamed 2 oranges, 1 segmented, 1 juiced 1 Tbs orange zest 2 Tbs olive oil 1 Tbs champagne vinegar 2 tsp maple syrup or brown rice syrup 1/2 tsp salt 1/4 tsp black pepper, freshly cracked 4 cup arugula 1/3 cup pistachios or walnuts Preparation Prep Segment one of the oranges and zest/juice the other orange. Set aside. Make Dressing : In a mason jar, add the olive oil, champagne vinegar, maple syrup, orange juice, salt, and pepper. Shake vigorously until well combined. Set aside. In a large bowl, combine the beets and citrus segments. Drizzle half the vinaigrette over the beet mixture and toss to combine. Serve on a bed of arugula and top with pistachios. Drizzle the remaining vinaigrette on top. Previous Next

< Back Fresh Rolls Prep Time: 15 min Cook Time: n/a Serves: 8 Level: Beginner Plus About the Recipe Ingredients 4 oz brown rice pad thai noodles or 6 oz vermicelli 1 cup julienned or thinly sliced carrots 1 cup julienned or thinly sliced bell pepper or zucchini 1 cup mint leaves 1 cup cilantro or basil 8 to 10 rice paper wrappers 8oz marinated tofu Preparation Make your dipping sauce and set aside. Cook the noodles, drain and add to a bowl. Mix in 2 tbsp of the dipping sauce and toss well. Prep your workstation with a large shallow bowl of warm water and a clean surface. Dip rice paper wrapper in the shallow bowl for 30 seconds to a minute until softened. Transfer to the clean surface. Add tofu, noodles and veggies to the rice paper wrap. Fold the rice paper wrapper from the bottom over the filling. Then fold in the sides, then continue to roll the bottom towards to the top keeping it tight. Seal and place on a serving plate. Cover with a damp towel until ready to serve. Serve with dipping sauce of choice Previous Next

< Back Groundnut Stew Prep Time: 10 min Cook Time: 35 min Serves: 6-8 Level: Beginner About the Recipe Ingredients Tomato-Pepper Sauce 1 habanero pepper 2 large plum Tomatoes 1 red onion, sliced (divided) 1-inch ginger root 3 cloves garlic Optional Soy Curls & Jackfruit (1) 8oz bag of Butker Soy Curls (1) 14oz can jackfruit 2 tsp paprika 2 Maggie cubes salt and pepper to taste Peanut Stew 2 cups of chopped sweet potatoes 1 cup of chopped carrots 3 tbsp oil (red palm or coconut) remaining half onion - sliced 1 tbsp Tomato paste 2 bay leaves 1 tsp iru (optional) 1 tsp thyme 2 bouillon cubes (e.g. Maggi cubes) 3/4 cup unsweetened peanut butter Salt and pepper to taste 2 to 3 cups chickenless stock 10oz spinach Preparation Prepare the Tomato-Pepper Sauce Add all ingredients to a blender and blend until smooth. Set aside. Prepare the Soy Curls/Jackfruit Add the soy curls to a bowl and add enough water to thoroughly cover them. Let them hydrate for ~5 minutes. Drain the water from the bowl. Then, using your hands, squeeze the excess water from the soy curls. Drain and rinse the canned jackfruit and place the bowl with the soy curls. Add the paprika, Maggi cubes and salt/pepper. Set aside. Peanut Stew Add oil to a pan. Once warmed, add the soy curls and jackfruit. Saute until soy curls begin to crisp. Add remaining red onion and saute until softened. Add tomato-pepper blend, tomato paste, iru and bay leaf to the pan. Add sweet potatoes and carrots. Cover and let simmer for 7-10 minutes. Once sauce has reduced, add remaining seasoning (Maggie cubes, thyme) Add peanut butter and stock. Stir well until peanut butter is well combined. Place lid and allow to simmer until potatoes and carrots are tender (~5-7 min). Add in spinach and stir well. Serve over millet, wild rice or fonio. Previous Next

< Back Drink Your Way to CLEAR SKIN Prep Time: 10 Minutes Cook Time: N/A Serves: 1 Level: Beginner About the Recipe At some point in life, we have all had an acne breakout and they are no fun. If acne is a recurring problem for you, these 3 drinks will help relieve the root cause of acne. Acne is caused by something blocking the follicles. Typically, it is a buildup of harmful bacteria, yeast and/or candida within the digestive tract. It is also attributed to hormonal imbalances. So taking birth control pills and antibiotics add to this issue. Eating processed foods that contain refined sugars and hydrogenated oils are certainly causative. And perhaps a lesser-known fact is drinking chlorinated and fluoridated water. All of the aforementioned can increase the growth of bad bacteria, yeast, and candida within the body. Ingredients 16oz carrot juice 2 tsp EVOO 1000mg turmeric high ORAC 2 garlic cloves Drink 2x in same day. Double recipe. Sip the juice as a meal over 20-30 minutes Preparation Run everything through a juicer and store in a glass jar. Drink immediately or place in the refrigerator for up to 3 days. Previous Next

< Back TOMATO BASIL BRAISED CHICKPEAS WITH WILD RICE Prep Time: 20 min Cook Time: 15 min Serves: 4-6 Level: Beginner About the Recipe 🌿 Why This Recipe? This dish combines plant-based protein, healthy fats, and immune-supporting nutrients in a comforting, flavorful way. ✅ Chickpeas for Protein & Energy – High in fiber and plant-based protein, helping to sustain energy levels and support digestion. ✅ Sundried Tomatoes & Basil for Antioxidants – Packed with lycopene and flavonoids, promoting heart health and reducing inflammation. ✅ Pumpkin Seeds & Cashews for Magnesium & Iron – Essential for muscle relaxation, improved circulation, and cognitive function. ✅ Coconut Milk for Creaminess & Healthy Fats – Helps support brain function and hormone balance. ✅ Wild Rice for a Nutrient-Dense Base – A powerhouse grain rich in protein, fiber, B vitamins, and essential minerals that supports sustained energy and digestive health. Ingredients 🔹 1/3 cup cashews (for richness and creaminess) 🔹 1/4 cup pumpkin seeds (adds texture and a boost of minerals) 🔹 3 oz sundried tomatoes (in a pouch) (intense umami flavor and antioxidants) 🔹 1/3 cup nutritional yeast (adds a cheesy depth and B vitamins) 🔹 1 (28 oz) can of tomatoes (base for the sauce, rich in lycopene) 🔹 5 garlic cloves (immune-boosting and heart-supporting properties) 🔹 1 (14 oz) can coconut milk (adds creamy depth and healthy fats) 🔹 1 tbsp Better Than Bouillon (vegetable base) (for a deep, savory taste) 🔹 1 cup onion, diced (adds sweetness and depth to the sauce) 🔹 2 (14 oz) cans chickpeas, drained and rinsed (plant-based protein source) 🔹 1/3 cup basil, chiffonade (fresh herbaceous brightness) 🔹 2 cups cooked wild rice (nutrient-dense and fiber-rich base) Optional: 🔹 1/3 cup dairy-free parmesan (I use Follow Your Heart) (adds a savory, cheesy finish) Preparation 1️⃣ Blend the Sauce Base In a high-speed blender , combine cashews, pumpkin seeds, sundried tomatoes, nutritional yeast, canned tomatoes, garlic, coconut milk, and Better Than Bouillon . Blend until completely smooth and creamy . Set aside. 2️⃣ Sauté the Onions In a large Dutch oven or deep skillet , heat a small amount of water (for oil-free sautéing) over medium heat . Add the diced onions and sauté until softened and translucent (about 3-5 minutes ). 3️⃣ Braise the Chickpeas Pour the blended tomato mixture into the Dutch oven with the onions. Stir in the chickpeas and mix well to combine. Cover and allow the mixture to braise on medium heat for 10 minutes , stirring occasionally to prevent sticking. 4️⃣ Finish with Basil & Parmesan Turn off the heat and stir in the chiffonade basil . If using, add the dairy-free parmesan for an extra layer of umami and richness. 5️⃣ Serve & Enjoy! Serve over a grain of choice , with a special emphasis on wild rice as a nutrient powerhouse. Garnish with extra basil or a sprinkle of dairy-free parmesan for added flavor. 🌟 Variations & Customizations 🌿 Spicy Version: Add ½ tsp red pepper flakes or cayenne pepper for a mild kick. 🌿 Extra Creamy: Blend ½ cup cooked white beans into the sauce for an even richer texture. Previous Next