< Back Saucy Chickpeas Prep Time: N/A Cook Time: 5 min Serves: 2 Level: Beginner About the Recipe A filling high-protein dish that is incredibly quick and full of flavor. Ingredients 15 oz chickpeas, canned 3 Tbs tamari 1 1/2 Tbs Oat Flour 1/2 cup nutritional yeast 1 Tbs red pepper flakes Preparation Add all ingredients to a saucepan and simmer until warmed through. Serve immediately. Note: Can be served on top of greens (i.e. kale), baked potatoes, whole grain, whole grain pasta, broccoli or any other whole food. Previous Next

< Back Blender Sweet Potato Pie Prep Time: 50 min Cook Time: 1 hr Serves: 8 Level: Beginner Plus About the Recipe Ingredients Crust 18 vegan graham crackers, crushed ½ cup vegan butter, melted 6 tablespoons coconut sugar Pie Filling 2.5 cups sweet potato (about 2 large) ½ cup vegan butter, melted ¾ cup coconut sugar ¼ cup maple syrup ½ cup canned coconut milk (or sub other non-dairy milk) 1 teaspoon cinnamon ½ teaspoon nutmeg 2 tsp vanilla ¼ cup arrowroot powder ¼ teaspoon salt Preparation Prep Set oven to 425 degrees Fahrenheit. Place 2 large sweet potatoes on a sheet pan and roast for 45 minutes (poke a few holes in the sweet potato before placing in the oven) Once the sweet potatoes are cooked through, allow them to cool and then remove the skins. Set aside. Crust Preheat oven to 350 degrees. To make the crust, in a 9-inch pie dish (or springform pan), combine the graham cracker crumbs with the melted butter and coconut sugar until well combined. Then press the mixture down with the back of a spoon evenly and up the sides. Bake crust for 12-15 minutes until starting to be golden brown. Remove and let cool Pie Filling Add the peeled potatoes to a high-powered blender. *If you don't have a blender, add to a bowl and beat on low with a mixer to break apart. Add in the remaining pie ingredients and blend or beat until smooth. Pour the pie filling mixture into the cooled pie crust. Bake for 60-75 minutes. The center should have a non-glossy look. The pie will still jiggle a bit. Set on a cooling rack until room temperature. Place in the fridge to set up for at least 4 hours. (You can make up to 3 days ahead of time). Cut and serve warm. 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 30-Minute Stovetop Chili Prep Time: 10 - 15 minutes Cook Time: 10 - 12 minutes Serves: 6 Level: Beginner About the Recipe This delicious 30-minute chili is full of nutrition. It is a healthy recipe and the flavor is not compromised. Give it a try! Ingredients INGREDIENTS 2 tbsp oil 1 red onion, diced 3 cloves garlic, diced 3 celery stalks, diced 1 bell pepper, diced 1 package super firm tofu, crumbled 2 cups butternut squash, diced 1 pack chili seasoning 1 tbsp chili powder 1 can black beans, rinsed & drained 1 can tomatoes, drained 1 tbsp cinnamon 1 tbsp garlic powder 2 tbsp Better Than Bouillon vegetable paste 1.5 cups water 1 bunch cilantro, finely chopped Salt & pepper to taste Preparation DIRECTIONS 1. Heat oil on medium heat in a saucepan 2. Add onion and saute for ~2 minutes 3. Add garlic and saute for ~30 seconds 4. Add bell pepper and celery and saute for ~30 seconds 5. Crumble tofu into the pan 6. Add the butternut squash 7. Add chili seasoning, cinnamon, garlic powder, chili powder and Better Than Bouillon paste, mix well 8. Add water and mix well 9. Add lid to the pot and simmer for about 7-10 minutes 10. Add cilantro and salt and pepper to taste 11. Serve and enjoy! Previous Next

< Back Baked Plantain Prep Time: 5 minutes Cook Time: 20 minutes Serves: 2-4 Level: Beginner About the Recipe To optimize this dish, be sure to select ripe plantains. It should have many black spots and be slightly soft to the touch. I love plantain and it is often served as a fried side dish in many Nigerian dishes. However, I wanted to capture to texture of fried plantain without all of the oil. So, this recipe minimally coats the plantain slices in coconut oil and baked. I have found this approach to be ideal as it is a comparable mouth-feel to fried plantain. After baking, I like to take things up a notch by tossing the plantain in a bit of coconut nectar. This last step is optional but totally worth it. Ingredients 2 ripe plantains, sliced on bias 2 Tbs coconut oil 1 tsp cinnamon, ground 1/2 tsp salt 1 Tbs coconut nectar, optional Preparation Prep Preheat the oven to 375 degrees Make In a bowl, add coconut oil, cinnamon and salt. Mix thoroughly. Peel and slice the plantains into 1/2 inch slices, cut on a bias. Add to bowl and toss well. On a parchment-lined baking sheet, arrange the plantain in a single layer. Bake for 20 minutes, turning halfway until plantains are golden brown In the same bowl, add the coconut nectar to the remaining coconut oil and mix well. Once plantains are finished baking, gently toss in the oil and nectar mixture. Serve immediately. Previous Next

< Back Moroccan Inspired Fonio Prep Time: 25 minutes Cook Time: 15 minutes Serves: 6-8 Level: Beginner About the Recipe Ingredients 2 Tbs olive oil 1/2 red bell pepper, diced 1/2 red onion, diced 1 zucchini, cubed 1 tsp salt 1 cup fonio (can substitute millet or couscous) 1/4 cup raisins 1 1/2 cups water or broth 1 tsp cumin 1 tsp ground coriander 1/2 tsp ground cinnamon 1 tsp ground turmeric 1 tsp ground black pepper garlic cloves 2 Tbs lemon juice 1 carrot, grated 1 cup chickpeas 1/2 cup cilantro 1/2 cup parsley 1/2 cup mint 1/2 cup sliced almonds optional topping 1/2 cup pomegranate seeds optional topping Preparation Make Place the red pepper, red onion and zucchini on a baking tray. Drizzle with the olive oil and sprinkle over the salt. Bake for 20 minutes at 350 degrees Meanwhile, in a small bowl whisk the cumin, ground coriander, cinnamon, turmeric, black pepper, grated garlic, lemon juice and olive oil with the boiling water. Pour over the cooked fonio and raisins (in a large mixing bowl) and let stand for 10 minutes. Once soaked and cooled slightly, fluff up the grains with a fork. Add the chickpeas, grated carrot and fresh herbs (reserving some herbs for garnish) and give everything a good stir. Sprinkle over the almonds, pomegranate and remaining herbs and serve. Previous Next

Order Nourishing Meals Craving something healthy and delicious? Choose from our selection of fresh, plant-based meals made to fuel your body and support your wellness goals. Order now for convenient, wholesome eating — delivered to your door. Check out our new ordering page Ordering from this page is no longer available Go to New Ordering Page

< Back Overnight Buckwheat Groats with Warm Berry-Ginger Compote Prep Time: 10 min Cook Time: 5-7 min Serves: 2 Level: Beginner About the Recipe Buckwheat helps regulate blood sugar, support circulation, and keep you full for hours. This is breakfast that heals. Ingredients Base: ½ cup raw buckwheat groats, rinsed well 1 cup non-dairy milk 1 tbsp chia seeds 2 tbsp hemp seeds ½ tsp cinnamon Pinch of sea salt Compote: 1 cup frozen mixed berries (or any other fruit of choice) ½ tsp grated fresh ginger 1 medjool date, chopped or 1 tbsp date syrup 2 tbsp water Preparation Base: In a mason jar or bowl, combine groats, plant milk, chia, cinnamon, and salt. Stir well. Cover and refrigerate overnight (or at least 4 hours). Compote: In a small saucepan, heat berries, ginger, date, and water over low heat. Simmer 5–7 minutes until softened and saucy. To Serve: Stir overnight groats. Top with warm compote and an optional splash of coconut cream. Previous Next

< 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 Garri Smoothie Prep Time: 5 min Cook Time: n/a Serves: 1 Level: Beginner About the Recipe Ingredients 1/3 cup Ijebu Garri 2 cups coconut milk, fresh (is ideal) 1/4 cup groundnuts (peanuts) 4 dates or 2 tbsp liquid sweetener of choice Preparation Place all of the ingredients in a blender and blend until desired consistency is reached Enjoy Previous Next

< Back Chocolate Cherry Almond Bites Prep Time: 20 min Cook Time: n/a Serves: 12 Level: Beginner About the Recipe A delicious boost of energy that keeps hunger at bay. Ingredients 1/2 cups dates, pitted 1 cups boiling water 3/4 cups almond butter 1/4 tsp salt 1/4 cups maple syrup 2 cups oats, quick oats 1/4 cups dried tart cherries 1/4 cups dark chocolate chips 1/4 cups shredded coconut, unsweetened Preparation Prep Place dates in bowl and cover with boiling water. Let stand until softened, about 30 minutes. Drain, reserving sweet soaking liquid for other use. Make Place dates, almond butter, salt, and maple syrup in food processor and blend until creamy. Pulse in oats and cherries then chips. Line an 8x8 pan with parchment paper. Press mixture into pan and refrigerate for one hour until firm. Using a small ice cream scoop [or two spoons], scoop out some batter, roll it into a ball, and roll in coconut. Refrigerate until serving. 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 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 Mother Earth Salad Prep Time: 10 min Cook Time: n/a Serves: 4 Level: Beginner About the Recipe Ingredients 4 cloves garlic 1 small shallot 3 lemons, juiced 1/2 cup olive oil 1 cup spinach 1 cup dill 1 cup chives 1 green onion stalk 1/3 cup nutritional yeast 1 cup raw cashews 2 teaspoon salt 1 large head of iceberg or Romaine Preparation Remove skin from garlic and shallot. Juice the lemons, discarding of any seeds that fall. Add all ingredients into blender and pulse until smooth. Serve over chopped iceberg lettuce and enjoy! Previous Next

< Back 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 Holiday Mashed Potatoes Prep Time: 30 Cook Time: 1 hour Serves: 10 Level: Beginner Plus About the Recipe Ingredients 1 head garlic 1 lb yukon gold potatoes 1 lb russet potatoes 2 tsp salt 3/4 cup plant milk of choice 6 Tbs vegan butter 2 Tbs white miso paste 1 tsp black pepper, freshly cracked Preparation Prep Remove butter from the fridge to soften. Remove the outer layers of the garlic head and then slice off a thin layer off the top to expose the skin of the cloves. Rub the exposed cloves with a bit of olive oil. Wrap in parchment paper and then in foil to make a packet, and then place in the oven at 400°F for 35-45 minutes until soft and tender and lightly golden. Make If you choose, peel the potatoes and then rinse them in cold water. Chop the potatoes into fourths. Place the potatoes in a large Dutch oven and add enough water to cover them. Add 1 tbsp of the kosher salt and stir to combine. Bring to a boil, and then cook until the potatoes are fork-tender and very soft when poked, about 15-20 minutes. Drain the potatoes in a colander. Then return the potatoes back to the pot. Heat over low heat for a few minutes, tossing the potatoes around to prevent them from sticking. This removes any remaining moisture in the potatoes. Once the butter is softened, place it in a small bowl and add the miso paste. Using a fork, cream them together until well combined. Heat a small or medium saucepan over medium-low heat. Add the miso butter and stir to combine. Once it’s almost melted, pour in the lite coconut milk. Whisk often to combine and stir until melted. Add a bit of freshly cracked black pepper. Keep the mixture on low heat to stay warm until you’re ready to add to the potatoes. Grab a large bowl. If you are using a ricer, add the potatoes to the ricer and pass them through into a large bowl. Then add the warm miso butter-coconut milk combo and fold gently with a silicone spatula or wooden spoon. Taste for seasonings and add a bit more kosher salt, as needed, and freshly cracked black pepper to taste. Previous Next

< Back Red Lentil Curry Prep Time: 10 min Cook Time: 35 min Serves: 4 Level: Beginner About the Recipe Ingredients 1 Tbs coconut oil 4 garlic cloves, minced 2 5411/25000 Tbs ginger, grated 1 Tbs turmeric, freshly grated (or 1 tsp of ground turmeric) 2 serrano peppers, diced (remove seeds to dampen spice level) 1 tsp cumin, ground 1/2 tsp coriander, ground 1 tsp chili powder 2 tsp curry powder 1 tsp garam masala 1 tsp salt 1/2 tsp black pepper 1 cup red lentils 2 cup vegetable broth 14 oz crushed tomatoes, canned 13 1/2 oz coconut milk, canned 3 Tbs almond butter, unsweetened 1/2 lemon, juiced 1/2 cup cilantro, chopped Preparation Prep Rinse lentils under cold water until the water runs clear. Set aside. Make Heat a large, deep skillet or large saucepan over medium-high heat and add the coconut oil. Once the oil is shimmering, add the garlic, ginger, fresh turmeric (if using), and Serrano pepper and cook for 2 minutes, stirring frequently to prevent garlic from burning. Add the cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper to taste, and cook for 30 to 60 seconds until fragrant, tossing frequently to prevent burning. If using ground turmeric instead of fresh turmeric, add the ground turmeric now, along with the rest of the spices. Pour in the vegetable broth, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Add in the lentils and the crushed tomatoes and mix well. Reduce the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes, or until the lentils are cooked through and have mostly softened. If you find that the lentils are not quite soft after 25 minutes, add a few spoons more of broth or water and cook for another 5 minutes. Remove the lid and stir in the coconut milk, almond butter, along with salt and pepper to taste Continue cooking on low heat, uncovered for 5 to 8 minutes, until the curry has thickened and is creamy. Finally, stir in the lemon juice and cilantro, and turn off the heat. If you want your lentils to be even creamier and more on the puréed side, use an immersion blender to lightly purée the curry. Serve the curry with rice and/or Indian flatbread and garnish with additional cilantro. Store leftovers in the fridge for 3-4 days. Previous Next

Up Up THE NAIJA GODDESS Harness the natural power of whole foods to restore balance, boost immunity, and let your body heal from within—because real wellness begins with what you eat. Check Out My Services Our Wellness Essentials Best Seller Golden Sea Moss $20.00 Price View Details New Magnesium Oil Spray $12.00 Price View Details Vaginal Steam Herbs $17.00 Price View Details Meet Naija Board-Certified Holistic Nutritionist, Certified Herbalist & Chef 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 Enjoy wholesome, delicious meals prepared with fresh, nutrient-packed ingredients. Perfectly portioned and tailored to support your health goals — hassle-free and convenient. Inquire Now Heal Through What You Eat Embrace the power of food as medicine. Our approach focuses on using whole, nutrient-dense ingredients to support natural healing, restore balance, and nourish your body from the inside out. Order Food Shop Our Products Explore our wellness-focused collection made with clean ingredients and mindful living in mind — because your health deserves the best. 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 Sea Moss Commercial – Real Wellness, Real Results Healing Recipes Explore our expertly curated plant-based recipes designed to nourish your body and support natural healing. Each recipe blends simplicity, holistic nutrition, and wellness education to help you thrive from the inside out. Get Recipes Work With Me Ready to take charge of your health and wellness? I offer personalized guidance to help you heal naturally, build sustainable habits, and live a more balanced life. Let’s grow together — from the inside out. Delayed Food Allergy Test (IgG) 30 min 503 US dollars $503 Request to Book Complimentary Phone Consultation 15 min Request to Book Custom Nutrition Prescriptions 5 hr 1,295 US dollars $1,295 Request to Book Meal Prep Consult w/ Custom Plan 30 min 248 US dollars $248 Book Now Doula Services 1 hr From 1,500 US dollars From $1,500 Book Now Plant-Based Cooking Demo 2 hr 557 US dollars $557 Request to Book Contact Us Learn how to prepare simple, delicious, and nourishing plant-based meals. This hands-on demo will empower you with practical tips, recipes, and techniques to support your wellness journey through food. First name* Last name Email* Phone Write a message By checking this box, I consent to receive transactional messages related to my account, orders, or services I have requested. These messages may include appointment reminders, order confirmations, and account notifications among others. Message frequency may vary. Message & Data rates may apply. Reply HELP for help or STOP to opt-out. By checking this box, I consent to receive marketing and promotional messages, including special offers, discounts, new product updates among others. Message frequency may vary. Message & Data rates may apply. Reply HELP for help or STOP to opt-out. Submit

< Back Spiced Greens Prep Time: 10 minutes Cook Time: 5 - 8 minutes Serves: 2 Level: Beginner About the Recipe Dark-leafy greens are the king of alkalization. These vegetables also contain an abundance of carotenoids-antioxidants that protect cells and play roles in blocking the early stages of cancer. They also contain high levels of fiber, iron, magnesium, potassium and calcium. Furthermore, greens have very little carbohydrates, sodium and cholesterol. The dark greens supply a significant amount of folate, a B vitamin that promotes heart health and helps prevent certain birth defects. Needless to say, we need to eat dark-leafy greens as much as possible. So, let's make the experience unique and delicious. Check out the recipe! Ingredients INGREDIENTS 1 bunch collards, sliced 1 bunch rainbow swiss chard, sliced 1 small onion, diced 1-14oz can diced tomato, drained 1 tsp tumeric 1 tsp cumin 1 tsp coriander 1 tsp cinnamon 1 tsp chili powder 1 tsp smoked paprika 1 tsp red pepper flakes 2 tsp oil 1/4 cup vegetable broth Preparation 1. Wash your greens thoroughly. Wick away as much moisture as possible using a salad spinner. 2. Roll your greens in a cigar-like fashion and slice. Set aside 3. In a pot, add the oil, tomatoes, salt and pepper and let it sweat for about 2 minutes over medium heat 4. Add all spices to the pot and saute until fragrant, about 30 seconds 5. Add in the collards and swiss chards, mix well 6. Add vegetable broth 7. Place lid on pot and steam for about 5 minutes 8. Enjoy! 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