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< Back Lemon Cheezecake Cup Prep Time: 2 hours Cook Time: n/a Serves: 2-3 Level: Beginner About the Recipe Ingredients 1 ½ cups raw cashews (soaked for min. 2 hours) ½ cup plant milk 4 pitted medjool dates ½ tsp lemon zest 2 tsp lemon juice ½ tsp vanilla extract Pinch of salt Fresh berries to garnish Crunchy Topping ½ cup seeds or nuts 1 date Preparation Combine all ingredients (except for the berries) in a blender. Blend until smooth. Chill in the refrigerator for 1-2hrs. In a food processor combine seeds or nuts and dates and process to a course crumb. Garnish chilled cups with crunchy nut topping and fresh berries. Previous Next

< Back Lentil Curry [Jamaican Inspired] Prep Time: 10 min Cook Time: 30 min Serves: 4 Level: Beginner About the Recipe Ingredients 2 tablespoon olive oil ▢ 1 medium yellow onion, chopped ▢ ½ red bell pepper, chopped ▢ 3 cloves garlic, minced ▢ 2 green onions, chopped ▢ 1 inch fresh ginger, grated ▢ 3-4 sprigs fresh thyme ▢ 1 ½ tablespoon Jamaican curry powder ▢ 2 teaspoon vegetable bouillon paste ▢ ½ teaspoon garam masala ▢ ½ teaspoon cumin ▢ ½ teaspoon paprika ▢ ¼ teaspoon ground allspice ▢ 1 cup green lentils ▢ 1 large russet potato, cubed ▢ 1 large carrot, cubed ▢ 4 cups vegetable broth ▢ 1 scotch bonnet pepper, left whole ▢ 2 cups spinach, packed ▢ 1 cup canned coconut milk ▢ 2 tbsp creamy peanut butter ▢ juice of 1 lime Preparation In a large saucepan, heat oil over medium high. Once hot, add onions and peppers and cook until soft, about 3-4 minutes. Add in garlic, green onions, ginger, and thyme, and cook until fragrant, about 2 minutes. Add curry powder, bouillon, garam masala, cumin, paprika, and allspice. Stir together and cook for 1 minute. Add lentils, potatoes, and carrots. Stir together. Add the broth and combine. Bring to a boil, add the scotch bonnet pepper, then reduce heat to low. Cover and cook on simmer for 15-20 minutes. Lentils should be soft and vegetables tender. Add spinach, coconut milk, and peanut butter, if adding. Stir together well. Let cook for 5 minutes, spinach should be wilted. If your curry feels too thick, add additional broth to thin. Remove from the heat. Remove pepper and thyme sprigs. Stir in lime juice as desired. Serve with wild rice Previous Next

< Back Italian Inspired Bean Balls Prep Time: 5 minutes Cook Time: 25 minutes Serves: 4-5 Level: Beginner About the Recipe These bean balls are so delicious! They do not have the same texture of a meatballs, however, they are crispy on the outside and tender on the inside. When switching to a plant-based lifestyle, it is easy to get caught-up in foods looking or tasting exactly the same. The focus should be on learning to expand your palette and enjoy foods that are actually good for you. There are many tasty mock meat options for you to explore. However, these bean balls are so flavorful, I don't think it will be necessary. You be the judge! Ingredients INGREDIENTS 1 can white beans, drained and rinsed 1/3 cup sun-dried tomatoes, diced 1/3 cup nutritional yeast 1/4 quick cooking oats 2 tbsp tomato paste 1 tbsp Better Than Bouillon vegetable base 1 tbsp Italian seasoning 1 tsp garlic powder 1 tsp onion powder 1 tsp red pepper flakes Salt and pepper to taste Preparation DIRECTIONS 1. Preheat oven to 350 degrees. Line baking sheet with parchment paper. 2. Add beans and sun-dried tomatoes to the food processor pulse several times 3. Add all remaining ingredients to the food processor and process until a dough comes together. 4. Using #24 scoop, scoop out ~10 balls and place them on the baking sheet. Alternatively, use your hands and make golf ball sized balls. 5. Bake the balls for 15 minutes and then flips the balls over. Bake for an additional 10 minutes. 6. Enjoy! Previous Next

< Back Roasted Tikka Masala Prep Time: 35 min Cook Time: 40 min Serves: 6 Level: Beginner Plus About the Recipe Ingredients 6 large tomatoes, large diced 1 red onion, large diced 1-2 whole garlic bulbs 1 tsp garam masala, ground 1 tsp cumin, ground 1 tsp coriander, ground 1/2 tsp turmeric, ground 1 tsp smoked paprika, ground 1/2 tsp cayenne pepper, ground (optional) 1.5 cups cooked chickpeas 1 tbsp miso paste 1/3 cup cilantro, diced 2 tbsp plain coconut yogurt Preparation Preheat oven to 350°C. Add diced tomatoes and onions to a baking dish. Peel the papery outer layers from the whole garlic bulb, cut off the top 1/4 of the cloves and add the garlic to the baking dish. Drizzle everything with avocado oil and sprinkle with spices. Place in the oven for 30-40 minutes or until the vegetables are tender, and the garlic is soft. Transfer all the roasted vegetables into a blender or pot and squeeze out roasted garlic. Pulse until the sauce is creamy and smooth or use a an emersion blender and blend in a pot until creamy. Add the sauce to a pot over medium heat and add chickpeas (if you used a blender). Simmer on low heat until the sauce thickens to your desired consistency. Stir in yogurt and cook for another minute. Serve warm over cooked rice, garnished with fresh cilantro. Previous Next

< Back Tempeh Manis Prep Time: 20 min Cook Time: 15 min Serves: 5 Level: Beginner About the Recipe Fried tempeh and peanuts are coated in a sticky, sweet, umami-rich sauce perfumed with lime leaves and lemongrass. It’s a gourmet stir fry that’s surprisingly easy to make. Ingredients 1 lb tempeh 2 Tbs coconut oil 3 shallots, thinly sliced 6 garlic cloves, thinly sliced 3 Fresno chili peppers, thinly sliced 1 lemongrass stalk, thinly sliced 4 fresh lime leaves, finely chopped 1 bay leaf 2 bell peppers, thinly sliced 3/4 cup roasted peanuts 3 1/2 Tbs kecap manis 1 1/2 Tbs coconut sugar 1 Tbs soy sauce 1 lime, juiced Preparation Cut both blocks of tempeh crosswise into very thin slices, almost as thinly as you can. Then stack several slices on top of each other and cut crosswise into tiny slivers. Fry the tempeh. Heat a 12-inch nonstick frying pan over medium-high heat. Add the oil and heat for a few minutes until hot. Add all the tempeh and season with a couple of pinches of salt, and stir to coat the tempeh with the oil. Spread out the tempeh into an even layer as much as possible and cook undisturbed for 2 minutes to allow browning, then stir. Repeat this process (cook for 2 minutes undisturbed, then stir) for a total of 10 to 12 minutes, or until most of the tempeh is golden browned and crispy. Lower the heat a touch if the tempeh starts to burn. Mix together the Sauce ingredients in a small bowl (kecap manis, coconut sugar and soy sauce). Make the stir fry. Return the frying pan to medium heat and allow to heat up again. Add a touch more oil. Add the shallots, garlic, and chile peppers. Season with a pinch of salt. Cook until shallots and garlic start to turn color, 2 to 3 minutes. Add in the lemongrass, lime leaves, and bay leaf, and cook for 1 minute, tossing frequently. Increase the heat to medium-high and add in the bell peppers and cook until crisp-tender, 2 to 3 minutes. Add the fried tempeh and peanuts to the pan, and toss to coat. Pour in the Sauce, and stir for a couple of minutes, until the sauce clings to the tempeh and coats it well. Remove the bay leaf. Taste, adding salt as needed. Finish with a squeeze or two of lime juice, if desired. Previous Next

< Back Shepherd's Pie Prep Time: 35 minutes Cook Time: 30 minutes Serves: 8-10 Level: Intermediate About the Recipe This meatless shepherd’s pie is hearty, filling and combines a veggie-packed filling with fluffy mashed potatoes, the ultimate comfort food :) Ingredients MASHED POTATOES 3 lb yukon gold potatoes 10 garlic cloves, divided 1 cup vegan butter, room temperature 2 Tbs nutritional yeast 1 Tbs salt or more to taste 2 tsp black pepper, freshly cracked FILLING 2 cup textured vegetable protein 1 cup mushrooms, chopped 1 1/2 cup onion, diced or shallots 1 cup celery, diced 1 cup carrots, diced 2 Tbs sage, fresh 2 tsp thyme, dried 1/3 cup sundried tomatoes, chopped 2 Tbs soy sauce 1 Tbs vegan worcestershire sauce 1 Tbs marmite optional 1/2 cup red wine 1 cup vegetable broth 2 Tbs balsamic vinegar or apple cider vinegar 1 cup peas, frozen 2 Tbs olive oil optional Preparation MASHED POTATOES Make Dice potatoes into equal sizes. Add them to a pot of cold water with salt and garlic cloves. Bring to a boil until fork tender (~10 minutes). Drain water and then begin mashing the potatoes. Add butter, salt and pepper until desired consistency is reached. Set aside. FILLING Prep Preheat oven to 350 degrees Fahrenheit. Chop onion, carrots, mushrooms and celery. Mince 5 of the garlic cloves. Make In a pan, add TVP, olive oil and vegetable broth over medium heat until all of the liquid is absorbed. Set aside. In a pan, add mushrooms and cook for ~5 minutes. Once cooked down, add carrots, celery and onions. Cook for ~8 minutes. Add garlic, sage, thyme and sundried tomatoes and saute for ~1 minute. Add TVP, Worcestershire, red wine, balsamic vinegar and marmite (if using). Stir well until most of the liquid is absorbed. Add frozen peas and mix well. In an oven-safe pan, add the filling in a flat and even layer. Add the mashed potatoes on top of the filling in an even layer. Using a fork, create lines in the mashed potatoes to help with a crispy top after baking. Bake for 30 minutes. If the top is not browned, place it under the broiler for 3-5 minutes. Serve and enjoy. 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 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

< Back Butternut Squash & Chickpea Curry Prep Time: Cook Time: 20 minutes Serves: 6 Level: Beginner About the Recipe Ingredients 2 shallots 4 garlic cloves 2 Tbs Tomato paste 1 red chili, seeded 1 stalk lemongrass (use 2 tbsp of lemongrass paste as an alternative) 2" chunk of ginger root 1/2 cup cilantro, chopped 1 tsp cumin 1 tsp coriander, ground 1 lime, zested & juiced 1 Tbs tamari 14 oz coconut milk 1 butternut squash, chopped 14 oz chickpeas, canned 1 bouillon cube 2 cup kale, chopped Preparation Prep Make the curry paste with the ingredient from the shallots through the tamari by placing in a blender. Set aside. Make Add curry paste and coconut milk to a pan on medium heat. Add the butternut squash and cook until it begins to soften around 15 minutes. Add the chickpeas, stock and water, then reduce on medium-high heat, stirring often. Add the kale into the curry and stir. Squeeze fresh lime juice on the curry and serve. Previous Next

< 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