< Back Lemon Garlic Asparagus w/ Pistachios Prep Time: 5 min Cook Time: 8-10 min Serves: 4 Level: Beginner About the Recipe A quick and delicious veggie side Ingredients 1/3 cup raw pistachios 2 lb asparagus 3 Tbs olive oil 2 lemons, 1 juiced and 1 sliced 2 garlic cloves, minced 2 tsp fresh tarragon, chopped Preparation Prep Preheat oven to 400 degrees F. Wash asparagus and trim woody ends. Make Place asparagus on a parchment-lined baking sheet in a single layer. Drizzle 1 tbsp of the olive oil over asparagus and ensure they are evenly coated. Season with salt and pepper. Bake in the oven for 8-10 minutes, until they turn bright green and tender. (The length of time depends on the thickness of the asparagus) Meanwhile, whisk together the lemon juice, garlic, tarragon and remaining olive oil. Once done, place the asparagus on a platter, drizzle with the dressing and sprinkle the pistachios. Serve immediately. 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 Jerk Tacos w/ Plantain Prep Time: 20 min Cook Time: 10 min Serves: 6 Level: Intermediate About the Recipe A taste of the Caribbean with these spicy jerk tacos with plantain; Ingredients 1 lb king oyster mushrooms, shredded 3 scotch bonnet peppers 2 shallots 4 garlic cloves 4 green onions 1/4 cup apple cider vinegar 1/4 cup soy sauce 1 Tbs miso paste 3 Tbs coconut sugar 2 Tbs coconut oil 3 Tbs ginger root 1 Tbs allspice, ground 1 tsp nutmeg, freshly grated 1/2 tsp cinnamon, ground 1 Tbs thyme, fresh 3 plantain, baked 2 limes, juiced 3/4 cup cilantro, chopped 2 avocado 6 whole wheat tortillas Preparation Prep Using a fork or a cheese grater, shred the mushrooms and set aside. JERK MARINADE: in a blender, add in all of the ingredients from the scotch bonnet peppers through the ground cinnamon. Blend well and set aside. BAKED PLANTAIN: follow the baked plantain recipe. Set aside. AVOCADO CREMA: in a blender, add avocado, 1/2 cup of cilantro and juice of two limes until creamy. Place crema in a bowl and set aside. Make In a large pan over medium heat, saute marinated mushrooms until browned. Add additional marinade if needed. Get tortillas and place 1-2 tablespoons of the avocado crema in the shells. Add the jerk mushrooms on top of the crema. Place 2-3 slices of plantain in the taco and top with the remaining cilantro. Optionally, drizzle marinade on top of the tacos and serve. Previous Next

< Back Nigerian Meatless Pie Prep Time: 30 minutes Cook Time: 30 minutes Serves: 6-8 Level: Intermediate About the Recipe When I think of meat pies, I recall the best afternoon snacks when coming home from school. The challenge was always not to eat too many as they are a labor of love to make large batches. Ingredients Pastry Dough 4 Tbs red palm oil (or vegan butter) 2 tsp baking powder 1/2 tsp salt 2 Tbs flax seeds, ground 4 cup whole wheat pastry flour 1 cup water, warmed Pie Filling 2 cup walnuts, soaked 2 yukon gold potatoes, chopped 3 carrots, chopped 1 red onion, diced 1 scotch bonnet pepper, diced 2 tsp thyme, dried 1 tsp onion powder 1 tsp garlic powder 3 seasoning cube Maggie or Knorr 2 tsp curry powder 1/8 tsp nutmeg, fresh 1/2 cup vegetable broth 2 tsp arrowroot powder 2 tsp water Preparation Make - Pastry Dough Add all dry ingredients to a bowl and mix well. Using a fork, cut in the red palm oil. Add the warmed water 1/4 cup at a time kneading the mixture until a dough forms. Once the dough is formed and is not sticky, place it in a covered bowl and let it rest in the refrigerator for 15-30 minutes. Remove the dough from the refrigerator and portion out 10 pieces. Using a rolling pin, roll out the dough into circles and add the filling. Make - Pie Filling Prep Make a slurry combining arrowroot starch and water. Set aside. Chop potatoes and dice red onion, scotch bonnet pepper and carrots. Set aside. Make Rinse and drain walnuts. Place in a food processor and pulse until the texture resembles ground meat-like crumbles. Set aside. Water saute red onions and scotch bonnet pepper in a saucepan until translucent over medium heat. Add chopped potatoes, carrots, nut meat to the pan. Add all spices to the saucepan and stir well. Taste for seasoning and adjust if necessary. Add vegetable broth to pan and simmer for 5-10 minutes, until potatoes are almost cooked through. Add arrowroot starch slurry to the pan and mix well. The filling should be thick and creamy. Add the filling to the pastry dough. Bake for 20 minutes at 375 degrees Fahrenheit. 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 Creamy White Bean & Bok Choy Soup Prep Time: 20 min Cook Time: 30 min Serves: 4 Level: Beginner About the Recipe This recipe is adapted from Rainbow Plant Life Ingredients ▢1 generous tablespoon olive oil* ▢1 large sweet onion (or yellow onion or leek), diced ▢3 sticks of celery, diced ▢3 medium carrots, diced ▢6 garlic cloves, chopped finely ▢½ teaspoon crushed red pepper flakes ▢3 ½ cups (840 mL) low-sodium vegetable broth** ▢1 teaspoon kosher salt + more to taste ▢Freshly cracked black pepper to taste ▢ Bouquet garni : 2 bay leaves + 1 large sprig of sage + 1 large or 2 small sprigs rosemary, tied tightly together with kitchen twine*** ▢1 medium Yukon gold potato (about 6 ounces or 170g), peeled and finely diced ▢2 (15-ounce/425g) cans of cannellini beans, drained and rinsed (or 3 1/2 cups cooked cannellini beans) ▢1 (14 ounce/400g) can artichoke hearts, drained and chopped finely (optional) 12 ounces bok choy ▢Good-quality extra virgin olive oil (for finishing) Gremolata ▢1 loosely packed cup (12g) Italian flat-leaf parsley leaves ▢½ loosely packed cup (8g) fresh basil leaves ▢2 large garlic cloves, left whole and peeled ▢2 medium lemons (I prefer organic since we're using the peel) ▢Coarse or flaky sea salt Preparation Heat the oil in a large Dutch oven or soup pot over medium-high heat. Once hot, add the onion, celery, and carrots, along with a pinch or two of salt. Cook until the vegetables are softened and starting to just turn brown, 6-9 minutes. Add the garlic and red pepper flakes, and cook another 1-2 minutes until very fragrant. Pour in the vegetable broth and deglaze the pot, stirring up any browned bits on the bottom of the pot. Add the 1 teaspoon kosher salt, black pepper to taste, bouquet garni, potatoes, cannellini beans, and artichokes (if using). Stir well. Bring the soup to a boil. Then reduce heat, cover the pot, and simmer the soup for 15 minutes, or until the potatoes are tender. While the soup is simmering, make the Gremolata . Finely chop the parsley and basil. Using a microplane, grate the garlic directly over the parsley and basil. Then zest the lemons on top of this mixture, taking care to not zest the white pith underneath the skin. Mix the garlic and lemon zest into the herbs and chop the herbs until they’re finely minced. Sprinkle with a bit of the coarse or flaky sea salt. Transfer half of the soup to a stand blender and blend until thick and smooth. Then return this pureed soup back to the pot and stir to incorporate. One-pot option: Remove bouquet garni and use an immersion blender throughout half of the soup, but be sure to not blend it all – you want to retain some texture. Add the kale to the soup and simmer for 3-5 minutes, or until the kale is tender but still bright green. Taste for seasonings, adding more salt as needed. When the soup is done, remove the bouquet garni. Serve the soup in bowls and sprinkle a generous amount of the Gremolata over each bowl and a drizzle of the extra virgin olive oil. If storing leftovers, add the gremolata to a jar, drizzle some olive oil in there, and refrigerate. Spoon this over leftover soup. Previous Next

< Back Meatless Suya Prep Time: 25 minutes Cook Time: 15 minutes Serves: 2 Level: Beginner About the Recipe Suya, which is typically made with beef, gizzard, kidney, chicken or fish and offered as an appetizer to make the drinking experience more pleasurable. Suya is barbecued with ground pepper, spices, and salt. It is spiced from mild to hot depending on the taste of the consumer. Suya is a delicious delicacy that people of all ages enjoy in Nigeria. It is usually served with fresh slices of onions and tomatoes. This version captures the flavor and texture of suya without the animal. Something definitely to try. Ingredients 14 oz jackfruit, canned in brine or water drained and rinsed 1/3 cup suya seasoning 2 vegetable bouillon cubes or 1.5 tbsp bouillon powder 2 Tbs coconut oil, refined Preparation Prep Drain and rinse the jackfruit. Optional: boil jackfruit for ~25 minutes to remove the flavor of the brine. Preheat oven to 375 degrees Fahrenheit. Make Gently coat the jackfruit in the suya seasoning vegetable bouillon cubes and oil. Arrange jackfruit on a parchment-lined baking sheet. Alternatively, you can skewer the jackfruit and place the skewer on a parchment-lined baking sheet. Bake for 15 minutes and serve. Previous Next

< Back Mongolian Chickpeas Prep Time: 10 min Cook Time: 20 min Serves: 4 Level: Beginner About the Recipe Sticky-sweet-spicy Mongolian chickpeas is a one-pot meal that’s super versatile. Try this sauce with different plant-based proteins and dish it up over wild rice, fonio or quinoa. It makes great lettuce wraps, too! Ingredients Mongolian Sauce 3 tablespoons soy sauce or tamari 1 tablespoon dark soy sauce ( or sweet soy sauce or hoisin sauce) 1 teaspoon red pepper flakes 1 tablespoon coconut sugar 1/4 cup water 2 teaspoons arrowroot powder Stir Fry 1 teaspoon oil 2 cloves garlic, minced 1/2" piece of ginger, minced 1 red bell pepper chopped into 1/2-inch sticks 1 cup small chopped broccoli 15-ounce can chickpeas drained, or 1 1/2 cups of cooked chickpeas 8 ounces Butler soy curls, optional 3 or 4 green onions chopped in 1" pieces sesame seeds for garnish Preparation Sauce Add all of the sauce ingredients to a bowl, mix really well, and set aside. Stir Fry Heat a skillet over medium heat, and add the oil. Once the oil is hot, add in the ginger and garlic and cook for about 1 minute. Add in the peppers, broccoli, and a pinch of salt. Mix well, cover the pan, and cook for 2 to 4 minutes, or until broccoli is bright green. At this point, you can remove the broccoli to add back later, so that it doesn’t overcook, or continue with the broccoli in the pan. Add the mixed sauce to the pan along with the chickpeas (and curls if using). Mix in, cover, and cook for 2 to 3 minutes to bring it to a boil. The sauce will thicken at this point. Simmer for another minute or so, then add in the green onion and fold in the broccoli again, if you removed it. Switch off heat, then taste and adjust flavor by adding a pinch of salt or a few drops of vinegar while still hot. Garnish with sesame seeds and serve over wild rice, fonio or quinoa. Or you can make lettuce wraps! 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 Chickun Tikka Masala Prep Time: 30 min Cook Time: 35 min Serves: 6-8 Level: Intermediate About the Recipe Ingredients Brown Basmati Rice (pressure cook for 20 minutes) • 2 cups Basmati Rice rinsed and well drained • 2 cups Water • 2 tsp Salt • 1 tsp Cumin Seeds • 1/2 tsp Turmeric • 5 Green Cardamon • 3 Cloves • 1 Bay Leaf Soy Curl Marinade • 1 cup non-dairy greek yogurt • 4 cloves garlic, minced • 1 in ginger, minced • Juice of 1 lemon • 1 tbsp oil • 1.5 tsp salt • .5 tsp cumin • .5 tsp coriander • .5 garam masala Spice Blend • 1 1/2 teaspoon cumin seeds • 4 teaspoons coriander seeds • 6 cloves • 30 black peppercorns • 6 green cardamom pods, (black seeds only; discard pods) • 2 (2-to-3inch) cinnamon sticks • ½ tablespoon fenugreek leaves, AKA kasoori methi • 1 ½ teaspoons Indian red chili powder • 1 teaspoon ground turmeric • 1 teaspoon paprika • 1 teaspoon ground ginger • 1/2 teaspoon nutmeg, freshly grated (or pre-ground) Masala • 3 tbsp Oil • 1 tbsp Cumin Seeds • 6 whole dried red chilies (or sub with ½ tsp red pepper flakes, or omit for less heat) • 1 Onion, chopped • 4 tbsp Garlic, minced • 3 tbsp Ginger, minced • 1 Green Chili, fine dice • 2.5 cups tomato, diced • 2 tbsp Tomato Paste • 1 tbsp Garam Masala • 1/2 tsp Turmeric Powder • 1 tsp Kashmiri Red Chili Powder • 1 tsp Coriander Powder • 2 tsp Salt • 1/4 tsp Black Pepper • 1 1/4 cup Water • 14 oz Coconut Cream • 2 tbsp DF butter • 2 tbsp Fenugreek Leaves • 8-10oz Butler Soy Curls • 1 Lime, juiced • 1 cup Cilantro, chopped Preparation Instant Pot Brown Basmati Rice Add all ingredients to the instant pot. On high pressure, set the timer to 20 minutes. Allow the pressure to release naturally for 10 minutes. Fluff and serve. Soy Curl Marinade Rehydrate the soy curls with water for 10 minutes. Then, squeeze excess water out of the curls. Set aside. In a bowl, add all marinade ingredients. Add the soy curls to the marinade. Let curls marinade for at least 30 minutes up to overnight. When you're ready to bake them, set the oven for 425 and bake for 15-20 minutes (or until you see little burnt bits). Set aside. Spice Blend Heat a frying pan over medium heat. Once warm, add the whole spices (cumin and coriander seeds, cloves, peppercorns, cardamom seeds, cinnamon sticks, and fenugreek leaves). Toast, shaking the pan frequently, until they are very fragrant. Transfer the seeds out of the pan and allow to cool. Once cooled, add to a spice grinder and blend until finely ground. Pour into a bowl, add the ground spices (Indian red chile powder, turmeric, paprika, nutmeg, and ginger), and toss all the spices to combine. Masala Heat the 3 tablespoons of oil in a deep 12-inch sauté pan over medium-high heat. Once hot, add the cumin seeds and cook for 1 minute, swirling the pan frequently. Add the dried chilies and cook for another 30 seconds, swirling frequently to prevent burning. Add the onions and cook until golden brown. Add the garlic, ginger, diced serrano pepper, and turmeric, and cook for 1 minute, tossing frequently. Add the red chili powder, coriander, and tomato paste. Stir frequently for 30 to 60 seconds. Add the tomatoes and their juices, and cook until broken down and softened, 2 to 3 minutes. Add the cilantro stems (save some of the leaves for the garnish), kosher salt, and stir. Cover the pan and bring to a simmer. Simmer the masala for 15 minutes, opening the pot to stir occasionally, until the liquid has mostly evaporated. Scoop out the dried red chilies and discard. Add in the coconut milk, garam masala, and DF butter. Crush the fenugreek leaves in your hand to release the aroma and add to the masala. Increase the heat slightly and stir until everything is combined and the butter is melted. Add the baked soy curls and lemon juice. Simmer for 2 minutes and coat the soy curls in the sauce. Garnish the masala with the cilantro leaves and season to taste with salt. Serve the tikka masala with brown basmati rice and/or with DF garlic naan. Previous Next

< Back Suya Spice Blend Prep Time: 5 minutes Cook Time: N/A Serves: 8 Level: Beginner About the Recipe Ingredients 1 cup Peanut Powder 1/4 cup ginger, ground 1/4 cup onion powder 2 Tbs garlic powder 1/4 cup chili powder 1 Tbs nutmeg, freshly grated 1 tsp turmeric 1 tsp salt 1 tsp cloves, ground 1 seasoning cube Preparation Make Place all spices in a spice grinder or high speed blender. Blend until well incorporated. Place in an airtight jar. This spice blend is good for at least 3 months. Previous Next

National Bean Day Recipe eBook Why is National Bean Day celebrated? Wondering why National Bean Day is held on January 6? That's the same day as the famous geneticist, Gregor Mendel, died in 1884. Mendel used bean plants and pea plants to develop theories on genetics in plants. How do you celebrate National Bean Day? You can send friends and family bean-related greeting cards or you can plant beans in your backyard garden. It's also a good day to honor the contribution of Gregor Mendel through a lecture, a presentation or a book report. Or, make a few recipes from this eBook! Let's Get Started First Name Last Name Email Message Download Bean Day eBook Click here to download

< Back Caribbean Quinoa Bowl Prep Time: 15 min Cook Time: 5 min Serves: 4 Level: Beginner About the Recipe Ingredients For the Quinoa Base: 1 cup uncooked quinoa (yields ~3 cups cooked) 1 1/2 cup water or broth 1/4 tsp sea salt For the Spiced Black Beans: 1 (15 oz) can black beans, drained and rinsed 1 tsp smoked paprika 1 tsp garlic powder 1/2 tsp ground cumin 1/2 tsp thyme 1 tsp tamari or coconut aminos Salt & pepper to taste For the Mango Salsa: 1 cup frozen mango, thawed and chopped 1/4 small red onion, finely diced 1/4 cup chopped cilantro Juice of 1 lime Pinch of sea salt For the Cashew Lime Crema: 1/3 cup raw cashews (soaked 4 hours or boiled 10 min) 1/3 cup water Juice of 1 lime 1 small garlic clove Pinch of sea salt Preparation Cook the Quinoa: Rinse quinoa well. Add to a pot with 1.5 cups water and a pinch of salt. Bring to boil, then cover and simmer 15 minutes. For best results, let the quinoa sit for 10 minutes covered before fluffing with a fork. Season the Beans: In a small skillet, combine beans with spices and tamari. Warm over low heat, stirring occasionally. Mix the Salsa: In a bowl, toss mango, red onion, cilantro, lime juice, and salt. Set aside. Make the Crema: Blend soaked cashews, water, lime juice, garlic, and salt until smooth. Adjust thickness with water if needed. Assemble: In each bowl, layer quinoa, black beans, mango salsa, and drizzle with cashew crema. Garnish with extra cilantro or lime wedges. Previous Next

< Back Vanilla Pudding Prep Time: 45 min Cook Time: n/a Serves: 3-4 Level: Beginner About the Recipe Ingredients 2 white sweet potatoes, roasted 1/2 cup canned coconut milk 1 vanilla bean pod 2 tbsp agave (optional) Preparation Roast sweet potatoes on a baking sheet for 45 minutes on 425 degrees Fahrenheit Slice vanilla bean pod in half. Using a paring knife, scrape out the vanilla beans and place into a food processor. Add milk and potatoes to the food processor and blend until well combined. If the pudding is too thick, add additional milk. If needed, adjust for sweetness by adding some agave Can be eaten warm or cooled Previous Next

Food as medicine;Healthy meal prep;Batch cooking for health;Healing with whole foods;Whole food plant-based cookbook;Simple healthy eating for busy people;Beginner plant-based cooking;Easy vegan batch cooking;Healthy vegan batch cooking and meal prep;Whole food plant based nutrition guide;Food as medicine holistic cookbook;Natural healing through food and nutrition Nourish By Naija What if the way you prep your food mattered more than any diet plan, supplement, or specialist? In Nourish by Naija, board-certified holistic nutritionist and chef Ini Isangedighi reveals her signature whole-food prep method designed for real-life healing. Whether you’re navigating chronic illness, reclaiming your energy, or trying to ditch processed foods for good, this isn’t another health fad. It’s a system for eating with intention, flavor, and flow. Inside, you’ll learn: How to use the Nourish by Naija Method™ to simplify weekly prep and build healing meals in minutes Chef-tested, plant-forward recipes organized by food category for mix-and-match flexibility How to shift your mindset and kitchen habits to match your body's healing rhythms Tools to overcome common prep roadblocks, food fatigue, and kitchen chaos This book is part cookbook, part method manual, and part lifestyle guide. It is designed to help you nourish deeply, consistently, and deliciously. Buy the Book Project Name This is your Project description. Provide a brief summary to help visitors understand the context and background of your work. Click on "Edit Text" or double click on the text box to start. Project Name This is your Project description. Click on "Edit Text" or double click on the text box to start. Project Name This is your Project description. Provide a brief summary to help visitors understand the context and background of your work. Click on "Edit Text" or double click on the text box to start.

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

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 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 Jollof Spaghetti Prep Time: 10 min Cook Time: 25 min Serves: 6 Level: Beginner About the Recipe A delicious twist on traditional pasta and marina. Ingredients 3 red bell pepper 3 medium tomatoes 1 scotch bonnet pepper 3 garlic cloves 2 Tbs ginger 1 red onion, quartered 3 Maggie cubes 3 Tbs red palm oil 2 Tbs tomato paste 1 Tbs smoked paprika 1/2 tsp liquid smoke 1 tsp nutmeg, freshly grated 1 Tbs thyme, dried 2 bay leaves 12 oz brown rice pasta 1 nori sheet, ground optional 1 tbsp iru, ground optional Preparation Prep Prepare pasta according to package instructions. 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 tomato paste to the oil and simmer until the tomato paste darkens in color. Add the blended tomato mixture to the pan and bring to a simmer. Add salt to taste, thyme, smoked paprika, liquid smoke, bay leaves and nutmeg to the reduction. Reduce heat to medium, cover with lid and simmer until the sauce is reduced by a third. Add pasta to sauce and serve. Previous Next

< Back Kale, Quinoa & Tofu Salad Prep Time: 20 min Cook Time: 20 min Serves: 4 Level: Beginner About the Recipe Ingredients 1/2 cup quinoa, frozen, defrosted 14 oz tofu, extra-firm, drained, cut into 1/2 inch cubes (1 packaged block) 5 Tbs olive oil, extra-virgin 1 bunch kale, spines removed and leaves torn 1 lemon, juiced 3 Tbs tahini 1 tsp maple syrup 2 cups cabbage, red, shredded 1/4 onion, red, small, thinly sliced 2 Tbs pepitas, raw 1 Tbs hemp seeds salt, to taste black pepper, to taste Preparation Prep Defrost quinoa. Drain and cube tofu. Remove spines from kale and tear leaves into bite-sized pieces. Shred cabbage. Slice onion. Make Pat the tofu dry between paper towels. Feel free to season the tofu with herbs, or spices if desired. Heat 3 tablespoons olive oil in a large nonstick skillet over medium heat. Add the tofu, turning once, until well browned. Place kale in a large bowl. Drizzle with 1 teaspoon of the lemon juice and massage until tender, about 2 minutes. Add the remaining lemon juice, maple syrup, tahini, and the remaining 2 tablespoons of olive oil to a small bowl and whisk together. Add 2 tablespoons of water to thin. Add cabbage, onion, quinoa, pepitas, and hemp seeds to the bowl of kale and drizzle with 2 tablespoons of the dressing Toss to combine. Season with salt and black pepper. Plate the salad and top with tofu cubes. Drizzle with remaining dressing. Previous Next