< Back Blueberry Cobbler Prep Time: 10 min Cook Time: 35 min Serves: 8-10 Level: Beginner About the Recipe Ingredients 1 (14-ounce) can sweetened condensed coconut milk 1 ¼ cups (6 ounces/170 grams) self-rising whole grain pastry flour ½ cup coconut or soy milk 8 tablespoons unsalted non-dairy butter 10 ounces (283 grams/2 cups) blueberries ¼ cup (1 3/4 ounce/50 grams) coconut sugar Preparation Adjust oven rack to middle position and heat oven to 350 degrees. Grease 13 by 9-inch baking dish. Whisk condensed milk, flour, milk, and melted butter together in bowl. Pour batter into prepared baking dish. Sprinkle blueberries and sugar evenly over surface. Bake until deep golden brown and toothpick inserted in center comes out clean, about 35 minutes. Transfer cobbler to wire rack; let cool for 10 minutes. Serve warm. 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 Chocolate Salted Caramel Tart Prep Time: 10 min Cook Time: n/a Serves: 14 Level: Beginner About the Recipe Ingredients Base 250 g cashew nuts (1 cup) 150 g dates (2/3) 2 tbsp coconut oil Caramel 300 g dates {1 1/4 cup) 150 g smooth peanut butter or almond butter (2/3 cup) 60 g coconut oil (1/2 cup) 6-10 tbsp water Chocolate topping 300 g chocolate (1 1/4 cup) 4 tbsp coconut oil Preparation Base Layer In a food processor, blend the cashew nuts for 1-2 minutes until they resemble a flour-like consistency. Add the dates and coconut oil, and continue blending for 2-3 minutes until the mixture begins to come together. Line an 8-inch (20cm) springform cake tin with baking parchment. Press the base mixture firmly and evenly into the bottom of the tin. For easier spreading, place a sheet of baking parchment over the mixture and use the back of a spoon to press it down evenly. Caramel Layer In the same food processor, add all caramel layer ingredients. Blend until smooth and caramel-like in texture, about 5-10 minutes. If the mixture is too thick, add water one tablespoon at a time until it reaches a smooth, spreadable consistency. Spread the caramel evenly over the base layer, aiming for a smooth top surface. Using a layer of baking parchment over the caramel and a spoon to spread it out can help achieve an even finish. Chocolate Layer Melt the chocolate and coconut oil together using a double boiler (bain-marie) until smooth. Pour the melted chocolate over the caramel layer, spreading evenly to cover. Place in the fridge for at least 30 minutes or until the chocolate has fully set. Finishing Touches Sprinkle with coarse salt flakes for a salted caramel finish. Use a hot knife to slice through the cake for clean cuts without cracking the chocolate layer. Serve and enjoy! Previous Next

< Back Ewa Riro (Nigerian Stewed Beans) Prep Time: 5 minutes Cook Time: 15 minutes Serves: 4 Level: Beginner About the Recipe Ewa Riro is a hearty and filling dish. It is usually served with Garri, bread or ripe plantains. It also accompanies rice and cornbread. Ingredients Tomato Pepper Blend 2 small Roma tomatoes 2 red bell peppers, chopped 1 scotch bonnet pepper, (remove seeds for less heat) or habanero pepper 1 red onion, quartered 3 vegetable bouillon cubes or 6-8 small cubes Beans 3 cups black eyed peas, soaked and cooked or 4 15-oz cans black eyed peas rinsed and drained 1/3 cup red palm oil or refined coconut oil 2 nori sheets, blended Preparation Tomato Pepper Blend Make Add all ingredients to a high-powered blender and blend until smooth. Set aside. Beans Prep Grind the nori sheets in a blender and set aside. Make Add oil to the saucepan over medium heat. Let the oil become warm. Add the diced red onions and saute until translucent. Add the tomato blend and let simmer for about 7 minutes. Add the cooked beans and nori flakes to the pan. Mix well. Simmer for 10 minutes and serve immediately. 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

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.

< 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 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 Peanut Dipping Sauce Prep Time: 5 min Cook Time: n/a Serves: 4 Level: Beginner About the Recipe Ingredients ⅓ cup peanut butter 2 tablespoons tamari (or soy sauce/coconut aminos) 2 tablespoons lime juice 2 tablespoons maple syrup 1 tablespoon gochujang 1 inch fresh ginger , minced 1 garlic clove , minced 1 teaspoon toasted sesame oil Preparation In a medium bowl, combine the peanut butter, tamari, lime juice, sesame oil, maple syrup, and gochujang. Use a microplane to finely mince the ginger and garlic on top. Whisk well until the ingredients are mixed. (It will be thick at this point.) Add a tablespoon of water to the bowl, and whisk again until the sauce is thinner. If you want an even thinner sauce, add another tablespoon of water, and stir again. This peanut sauce can be used right away or stored in an airtight container in the fridge for up to 5 days. It will thicken when chilled, so you may need to add another tablespoon of water when you get it out of the fridge later. Or let it come to room temperature to thin out again. 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 Mediterranean Inspired Quinoa Prep Time: 20 minutes Cook Time: 10-12 minutes Serves: 6-8 Level: Beginner About the Recipe Ingredients 2 cup quinoa, rinsed well 3 roma tomatoes, sliced 10 oz spinach, chopped 1/4 cup basil, chiffonade 3 garlic cloves, minced 2 Tbs nutritional yeast, optional 1/2 tsp salt 1/2 tsp black pepper, freshly cracked Preparation Prep Cook quinoa according to package instructions. Set aside. Make In a pan over medium heat, gently water saute tomatoes and spinach until spinach wilts. Add basil, garlic and seasonings. Stir well. Add mixure to the prepared quinoa and mix well. Adjust for seasoning. Previous Next

A 14-Day Challenge to Become a Better You! SALADS & SWEAT A 14-Day Challenge to Becoming a Better You! Sign Me Up! SALADS & SWEAT A 14-Day Challenge To Become a Better You! Invest in your well-being by tackling this 14-day challenge to become a better you. You'll be guided with curated meal plans, live meal preps and direct support from me in our private Facebook group. This 14-day challenge sets you up for success to establish new routines and positive habits. Learn More Salads & Sweat SALADS & SWEAT 14-DAY CHALLENGE Curated Meal Plan Flavorful and Nourishing Meals Easy-to-Follow Instructions Readily Accessible Ingredients Plant-Based Recipes Food Prep Guidance Live Cook-Along Meal Preparation Grocery Lists Provided Private Facebook Group Support 20 Minutes of Daily Sweat Daily movement is an imperative habit for a healthy lifestyle. Create the habit of sweating for as little as 20 minutes a day to aid the body in natural detoxification. SALADS & SWEAT 14-Day Challenge Sign me up! First Name Last Name Email Message Submit

< Back Blueberry Lemon Crisp Prep Time: 10 minutes Cook Time: 30-35 minutes Serves: 2 Level: Beginner About the Recipe Ingredients Oat Topping Ingredients 1/4 cup rolled oats 1 Tbs shredded coconut 2 Tbs almond flour 1 Tbs coconut oil salt 1 Tbs coconut sugar Filling Ingredients 1 cup blueberries, frozen 1 lemon, juiced 1 lemon, zested 1/2 tsp arrowroot powder 1 Tbs maple syrup Preparation Oat Topping Directions In a bowl, combine oats, coconut, coconut sugar, salt and coconut oil until combined and the mixture sticks together. Set aside. Filling Directions Prep Preheat oven to 350 degrees F. Make In a baking dish, add blueberries, lemon juice, lemon zest, maple syrup and arrowroot powder. Stir well. Place the oat filling on top of the blueberry mixture evenly.Bake for 30-35 minutes until the filling starts to bubble and the topping is golden brown. 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

< 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

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 National Bean Day Recipe eBook

< Back Lemon Poppyseed Muffins Prep Time: 10 min Cook Time: 30 min Serves: 12 Level: Beginner About the Recipe A bright and lightly sweetened snack that is grain-free and WFPB. Ingredients 1 1/3 cup dairy-free yogurt 2/3 cup lemon juice 2/3 cup coconut sugar 1/4 cup agave syrup (optional) 1 tsp baking soda 2 tsp baking powder 2 Tbs lemon zest 1 cup tapioca starch or arrowroot starch 4 cups almond flour 5 Tbs poppy seeds 1 tsp Vanilla Extract 1/2 tsp miso paste or 1/8 tsp salt Preparation Prep Preheat oven to 350 degrees Fahrenheit. Zest and juice lemons. Make In a large mixing bowl, combine the yogurt, lemon juice, and coconut sugar (and agave if using). Stir/whisk until combined and no lumps remain. Add the baking powder, baking soda, salt, tapioca starch, almond flour, and lemon zest. Stir to form a thick batter. Stir in the poppy seeds until evenly mixed. Divide the batter into muffin tins filling each until it is level with the top of the pan. Bake for 30 minutes at 350F or until golden brown and firm to the touch when you lightly press the center. Remove from the oven and cool for at least 15 minutes before removing from the pan. Previous Next

< Back Mango Lassi Prep Time: 5 min Cook Time: n/a Serves: 2 Level: Beginner About the Recipe Ingredients 2 cups mango, diced 1 cup non-dairy yogurt 3 tbsp agave (optional) (use if mangos are not fully ripened) 1/4 teaspoons cardamom 1/2 cup non-dairy milk (optional) Preparation Add all ingredients to a blender. Blend until mixed well. Add milk if a thinner consistency is preferred. Serve chilled and enjoy Previous Next

< Back Holiday Meatloaf Prep Time: 20 Cook Time: 35 min Serves: 12 Level: Beginner Plus About the Recipe Ingredients 2.5 lbs organic jackfruit 1 whole onion, diced 2 bell peppers, diced 2 cups nutritional yeast 1 small carton JustEgg 1 box bread crumbs 16 oz OG sauce 8 oz BBQ sauce of choice 1/4 cup garlic powder 1/4 cup onion powder 1/4 cup Complete seasoning by Badia 1/4 LIAC house seasoning 1/4 cup Mesquite seasoning by McCormick Preparation Prep Preheat oven to 375 degrees Boil jackfruit for 15 minutes While jackfruit is boiling, measure all dry and liquid ingredients as well as prep the onion and bell peppers. Set aside Once jackfruit is boiled, drain and then place in a large bowl. Using a meat chopper, break the jackfruit into small pieces. Set aside to let cool. Make In a large baking dish, place the cooled jackfruit, onion, bell peppers, liquid ingredients and all dry ingredients except the mesquite seasoning. Using your hands, thoroughly incorporate these ingredients together until a meat-like consistency forms. Mold the meatloaf into desired shape. Sprinkle the mesquite seasoning on top of the meatloaf Place in oven to bake for 35-40 minutes. Remove from oven and allow the meatloaf to stand for 15 minutes before slicing. Serve and enjoy Previous Next

< Back Copycat Zuppa Toscana Prep Time: 10 minutes Cook Time: 30 minutes Serves: 4 Level: Beginner About the Recipe Ingredients 1 onion, diced 14 oz beyond sausage 2 Tbs butter, non dairy 2 Tbs flour 1 1/2 tsp fennel seed 1 tsp oregano 1/4 tsp red pepper flakes 3 garlic cloves, minced 4 cup water 1 cup plant milk of choice, Unsweetened 1 Tbs better than bouillon 3 potatoes, peeled and diced 3 cup kale, chopped Preparation Add the sausage to a dutch oven and break it apart with a wooden spoon. Allow the sausage to brown, stirring frequently, for 7-10 minutes. Remove the sausage from the pan with a slotted spoon and set aside. Add the butter to the pot and let it melt. Slowly whisk in the flour until the mixture is smooth and bubbly. Add the onion, fennel seeds, oregano, black pepper and a pinch of red pepper flakes and stir to coat evenly. Continue to cook until the onion begins to soften (approx. 5-7 minutes). Add the garlic and cook for an additional 30 seconds. Slowly pour in the water and milk. Add the bouillon and stir until it is combined. Add the potatoes to the pot, cover and bring to a boil. Once it has reached a boil, remove the lid and lower the heat. Simmer, uncovered, until the potatoes are fork tender (approx. 10 minutes). Add the kale and most of the cooked sausage back to the pot and cook for an additional 5 minutes. Previous Next