< 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

< 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 Island Rice & Peas Prep Time: 10 min Cook Time: 1 hr Serves: 8 Level: Beginner About the Recipe Ingredients 1 onion, diced 4 garlic cloves, minced 3 green onions, chopped 4 thyme sprigs 1 scotch bonnet pepper, diced 1/2 tsp coconut sugar 1/2 tsp black pepper 1 tsp allspice red kidney beans, canned 14 oz coconut milk, canned 2 tsp salt 1 1/2 cup brown basmati rice, rinsed well 1 1/4 cup water Preparation Prep Chop/dice garlic, onion, scallions and pepper. Set aside. Make Add onions, garlic, scallions, thyme, scotch bonnet pepper, sugar, black pepper, and allspice berries in a large saucepan over medium heat. Saute. Once onions are soft (about 2-3 minutes), turn the heat up to medium-high. Add in the kidney beans, rice, coconut milk and water then stir together. Bring to a boil, cover, then continue to simmer until rice is fluffy and liquid is soaked up(about 25-30 minutes). Remove from heat. Carefully discard the thyme stems and scotch bonnet pepper. Previous Next

< Back Dirty Rice for a Crowd Prep Time: 20 min Cook Time: 40 min Serves: 25 Level: Beginner About the Recipe Ingredients 3-4 packs of vegan sausage, diced [Field Roast, apple sage] 5-6 stalks celery, diced 3-4 bell pepper, diced 1 large onion, diced 5-6 garlic cloves, minced 2 tbsp garlic powder 2 bay leaves 8 cups rice, rinsed 2 tbsp thyme 1 tbsp Old Bay 2-3 tbsp black pepper 1-2 Tony Chachere Cajun seasoning 2 tbsp Better Than Bouillon paste 2 bags beefless ground 2 cups veggie stock Preparation Prep all ingredients Cook rice according to package instructions In a large pot, warm the beefless ground, sausage, celery, onion, garlic and spices. Mix well. Once warmed through and mixed well, turn off heat and add bell peppers. Add sausage mixture to the cooked rice and mix well. Serve and enjoy Previous Next

< Back Chocolate Peanut Butter Cookies Prep Time: 10 min Cook Time: 30 min Serves: 14 Level: Beginner About the Recipe Ingredients ¼ cup coconut oil ½ cup maple syrup ¼ cup dairy-free milk 2 tablespoons unsweetened cocoa powder 1-2 tablespoons maca powder (optional) ¼ cup plus 2 tablespoons creamy peanut butter* ½ teaspoon vanilla extract 2½ cups whole rolled oats 1/4 teaspoon salt Preparation Line a cookie sheet with parchment paper. In a medium saucepan, melt the coconut oil over medium heat. Add the maple syrup, dairy-free milk, cocoa, and peanut butter and whisk to combine. Bring to a boil for 2 minutes, stirring often. Remove from the heat and stir in the oats and vanilla. Use a 2-tablespoon cookie scoop to scoop the batter onto the prepared baking sheet. Chill for 30 minutes or until firm. 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 Festive Coleslaw Prep Time: 10 minutes Cook Time: N/A Serves: 4-6 Level: Beginner About the Recipe This colorful and flavorful dish is quick and easy. This festive coleslaw can easily scale up for you to take to your next potluck or family gathering. Ingredients 1 cup carrots, shredded 1 red bell pepper, thinly sliced 1/4 red cabbage, thinly sliced 1/4 green cabbage, thinly sliced 2 green onions, sliced on bias 1/3 cup chili lime cream sauce 2 Tbs medjool dates, finely chopped 2 tsp sesame oil Preparation Make Using a mandolin, box grater or shredding attachment on a food processor, shred the carrots, cabbage and bell pepper. Pit and chop the medjool dates. Slice green onions on a 45-degree bias. Add sliced veggies, sesame oil, dates and chili lime cream sauce to a bowl. Mix well. Previous Next

< Back DREAMY BERRY AVOCADO SEMIFREDDO Prep Time: 5 min Cook Time: n/a Serves: 4 Level: Beginner About the Recipe 🌿 Why This Recipe? This smooth, creamy semifreddo is packed with antioxidants, healthy fats, and sleep-supportive nutrients, making it a perfect way to restore energy and unwind at the end of the day. ✅ Berries for Brain & Sleep Health – High in antioxidants & flavonoids to combat oxidative stress and support brain function. ✅ Avocado for Sustained Energy – Rich in healthy fats, fiber, and magnesium to prevent energy crashes. ✅ Coconut for Hormonal Balance – Contains MCTs (Medium-Chain Triglycerides) that support brain function and relaxation. Ingredients 🔹 2 cups frozen mixed berries (blueberries, raspberries, strawberries, blackberries) 🔹 1 ripe avocado (pitted and peeled) 🔹 ¼ cup canned coconut milk or coconut cream (for creaminess) 🔹 2 tbsp sweetened condensed coconut milk OR maple syrup (adjust for sweetness) 🔹 1 tbsp fresh lime juice (balances the flavors) 🔹 ½ tsp vanilla extract (adds depth) 🔹 1 pinch sea salt (enhances flavors) Optional Enhancements: 🔹 1 tbsp chia seeds (for extra fiber & omega-3s) 🔹 ½ tsp cinnamon (for blood sugar balance) 🔹 1 tsp maca powder (for energy & hormone balance) Preparation 1️⃣ Blend the Base In a high-speed blender or food processor, combine frozen berries, avocado, coconut milk, sweetener, lime juice, vanilla, and sea salt . Blend until smooth, stopping to scrape down the sides as needed. If too thick, add a splash more coconut milk to help blend. 2️⃣ Adjust Sweetness & Texture Taste and adjust sweetness by adding more condensed coconut milk or maple syrup if needed. If a firmer consistency is desired, place in the freezer for 20-30 minutes before serving. 3️⃣ Serve & Enjoy Scoop into bowls or glasses and top with garnishes such as: ✅ Shredded coconut ✅ Crushed pistachios or almonds ✅ Fresh berries ✅ Drizzle of coconut nectar 4️⃣ Store Any Leftovers Freeze leftovers in an airtight container for up to 1 week . Let sit at room temperature for 5 minutes before scooping. 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 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 Peaches & Cream Smoothie Prep Time: 20 min Cook Time: n/a Serves: 2 Level: Beginner About the Recipe Ingredients ½ cup cooked red lentils or ¾ cup cooked cannellini beans (chilled) 1 cup frozen peaches 4 soft medjool dates, pitted 1 tablespoon cashew butter 3 tablespoons hemp seeds 2 cups non-dairy milk 1 tsp vanilla extract 1/4 tsp Ceylon cinnamon (optional) 1 tsp sea moss gel for added minerals (optional) Preparation Blend all ingredients until creamy and smooth. Adjust consistency with more plant milk if needed. Serve chilled with optional cacao nibs or shredded coconut on top. Previous Next

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

Nourish Your Body with Ease. Let Us Cook. Customized. Nutrient-dense. Rooted in healing. Whether you're transitioning to plant-based living or deepening your wellness journey, our meal prep service is designed to align with your health goals—without sacrificing flavor or time. Complete the form below and we’ll follow up to confirm your plan. First name* Last name Email* Phone* Preferred Contact Method* Email Text Phone Call Meals Per Day* Days Per Week* Of Breakfasts* Of Lunches* Of Dinners* Preferred Pickup Day(s)/Time(s)* Select Your Nutritional Focus * Alkaline Anti-inflammatory Soy-free Nut-free Gluten-free Low carb High-protein Plant-Based Keto Any Allergies or Ingredient Sensitivities?* Any Ingredients to Avoid (taste, preference, etc.)?* Would you like to subscribe for 4 weeks and save 10%?* YES NO Add-On Options (Optional Upsells) Herbal Tonics Sea Moss Gel Sea Moss Applesauce Magnesium Spray Would you like to book a 1:1 Nutrition Consult + Custom Plan for $248?* Yes, send booking link No, not at this time Upload Any Notes or Relevant Files (Optional) Upload File Submit Elevated Plant-Based Catering for Conscious Gatherings We craft memorable meals for milestone moments. From curated private dinners to large-scale celebrations, The Naija Goddess Catering offers wellness-aligned cuisine that delights the palate and nourishes the body. Complete the form below and we'll be in touch within 24 business hours to co-create your experience. First name* Last name* Email* Phone* Preferred Contact Method* Text Email Phone call Event Date* Month Day Year Number of Guests* Type of Catering Service* Drop-off Only Buffet Buffet + Staff Full Seated Dining + Decor Office Delivery Event Location (Address or ZIP) Estimated Budget* Any Must-Have Dishes or Ingredients? Any Allergies or Dietary Requirements We Should Know?* How Did You Hear About The Naija Goddess?* Upload Event Details or Inspiration (Optional) Upload File Submit Pricing Disclaimer Pricing starts at $18 per guest , with final estimates based on your selected service level, guest count, menu complexity, and location. Minimum order: $500 Deposit: 30% non-refundable Final payment due: 7 days before event For events outside the Charlotte Metro area, travel fees apply.

< Back One Pan Baked Pasta Prep Time: 10 min Cook Time: 35 min Serves: 4 Level: Beginner About the Recipe Ingredients 1 lb whole grain pasta 1.5 cups cherry tomatoes 1.5 cups cup chickpeas 2 large onions, diced 8-10 garlic cloves, whole or minced 1 cup dairy-free cream cheese 5 cups vegetable broth 1 tsp paprika 1 tsp dried thyme 1 tsp dried rosemary 1 cup fresh basil, chopped 2-3 cups spinach salt & pepper to taste Preparation Preheat oven to 400 degrees Fahrenheit In a glass baking dish, add pasta, cherry tomatoes, garlic, onions and chickpeas. Add the cream cheese followed by the vegetable broth and seasonings. Place in oven and bake for ~35 Remove from oven. Mix everything together and then stir in basil and spinach. Taste for seasoning adjustment. Serve and enjoy Previous Next

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

< Back Chocolate Tahini Bundt Prep Time: 10 min Cook Time: 40 min Serves: 12 Level: Beginner About the Recipe Moist and indulgent cake with guilt-free ingredients. Ingredients 1 1/4 cup spelt flour 1/4 cup cocoa powder 1/2 cup almonds, ground 1/3 cup coconut sugar 2 tsp baking powder 1/2 tsp cardamom, ground 2 Tbs flax seeds, ground 5 Tbs water 1/3 cup tahini 1/3 cup maple syrup 1 cup plant milk of choice 3 Tbs coconut oil, optional Preparation Prep Preheat oven to 350 degrees Fahrenheit. Make Mix the ground flaxseed and water in a small bowl and leave for 5 minutes to set. Mix the flour, cocoa, almonds, sugar, baking powder, salt and cardamom in a large bowl. In a separate bowl, mix the tahini, maple syrup, milk, coconut oil and set flax mixture. Add the wet mixture into the bowl of dry ingredients and mix until you have a smooth batter. Transfer into a lightly oiled bundt tin and bake for 35-40 minutes. Allow to cool completely before glazing. Mix the glaze ingredients (1/4 cup tahini and 2 tbsp maple syrup) in a bowl and smooth over the top of the cooled cake. Previous Next

< Back Egusi Soup [Melon Seed Stew] Prep Time: 15 minutes Cook Time: 45 minutes Serves: 4 Level: Intermediate About the Recipe Egusi soup is a spicy sauce used to eat with a range of swallows in Nigeria. The soup has three main components — the red soup base, the melon seeds, and the greens. Ingredients 2 cup Egusi seeds, ground 14 oz jackfruit, canned in brine or water 2 small tomatoes, roughly chopped 1 large red onion, roughly chopped 2 red bell pepper, roughly chopped 1 scotch bonnet pepper 1 bunch spinach or kale, chopped (Okazi or Ugu or uziza or bitter leaves) 4 Maggie cubes 2 tsp thyme, dried 2 Tbs red palm oil 1-2 cups vegetable broth 1 tsp iru, optional 2 nori sheets, ground Preparation Prep Quarter the red onion. Dice 1/4 of the onion and set aside. Grind the egusi seeds in a small blender. Place ground egusi seeds a bowl. Add 1 cup of water to the egusi seeds and mix until a thick paste forms. Set aside. Grind nori sheets. Set aside. Make Rinse and drain jackfruit. Boil jackfruit for 10-15 until tender. Then, set aside. Add red palm oil to a pan with 1/4 of diced red onion and iru (if using). Add in the boiled jackfruit. Using a wooden spoon, break the jackfruit into bite-sized pieces. Cook for ~5 minutes. Prepare the pepper blend by placing the following into a high-speed blender: remaining red onion, bell peppers, tomatoes, scotch bonnet and Maggie cubes. Blend well. Add the pepper blend and broth to the jackfruit and onions. Cook for ~5 minutes. Add spoonfuls of egusi paste and let cook for 10 minutes on low heat. Do not stir. Gently stir the soup and then add in your greens and nori. Allow greens to steam for about 3 minutes. 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