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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

Commissary Kitchen Online Ordering You can order online! Browse our menu items and choose what you’d like to order from us. Not Accepting Orders Delivery fee - Min. order - Free delivery above Pickup Delivery Change Pickup Address: Add your delivery address Menu Schedule Pickup Time Apothecary This section is next available for ordering on September 20th at 9:00AM. Schedule Pickup Time Individual Portions This section is next available for ordering on September 20th at 9:00AM. Schedule Pickup Time Done-For-You Menu This section is next available for ordering on September 20th at 9:00AM. Schedule Pickup Time Apothecary Individual Portions Done-For-You Menu View Cart (0) Ready to order? Order Now

< 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 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 Nigerian Moin Moin Prep Time: 5 minutes (active) 2-6 hours (inactive) Cook Time: 45 minutes Serves: 6-8 Level: Beginner About the Recipe Ingredients 2 cups black-eyed beans, peeled and soaked 2 red bell peppers, chopped 1 scotch bonnet pepper 3 garlic cloves 1 red onion, chopped 3-4 seasoning cubes (e.g. Maggie or Knorr) 2 tsp salt 2 nori sheets, finely ground 1 in ginger 1/4 tsp nutmeg, freshly grated 3 Tbs red palm oil Preparation Prep Blend the nori sheets into flakes and set aside. Preheat oven to 425 degrees Fahrenheit. Make Add all ingredients EXCEPT the nori sheets to a blender. Blend until the batter is uniform. Once the batter is uniform, add the nori sheets to the batter and pulse 3-4 times to mix in. Pour the batter into a silicone muffin pan and then place the muffin pan into a 9x13 glass casserole dish filled halfway with water. Cover the dish with parchment paper and aluminum foil. Bake in the oven for 45 minutes. 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 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 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 Saffron-Infused Date & Pistachio Truffles with Maca Prep Time: 20 min Cook Time: n/a Serves: 10 Level: Beginner About the Recipe Ingredients 12 oz Medjool dates, pitted, about 2 packed cups 1 cup shelled pistachios, reserve ¼ cup for garnish ¼ cup raw cashews or almonds, optional for texture 1 tbsp maca powder ⅛ tsp saffron threads, steeped in 1 tbsp warm water for 5 minutes ½ tsp ground cardamom Pinch sea salt ¼ cup unsweetened shredded coconut, optional for rolling Preparation In a food processor, pulse pistachios, and cashews if using, into a coarse crumb. Reserve ¼ cup for garnish. Add dates, maca powder, saffron water with threads, cardamom, and salt. Blend until a sticky dough forms. Roll into 1 inch balls, about 2 tbsp each, to yield around 20 truffles. Roll each truffle in crushed pistachio or coconut for coating. Chill for 15 minutes before serving. 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 Berry Pudding Prep Time: 5 min Cook Time: n/a Serves: 1 Level: Beginner About the Recipe A quick and wholesome breakfast or snack that is refreshing. Ingredients 1 avocado 2 cup grapes 1 cup raspberries, frozen or berry of choice Preparation Prep Wash grapes Make Add all ingredients to a blender and blend until desired consistency is reached. 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 Orange-Beet Salad Prep Time: 10 min Cook Time: N/A Serves: 4 Level: Beginner About the Recipe A tangy and subtly sweet dressing served atop peppery arugula. Ingredients 4 beets, steamed 2 oranges, 1 segmented, 1 juiced 1 Tbs orange zest 2 Tbs olive oil 1 Tbs champagne vinegar 2 tsp maple syrup or brown rice syrup 1/2 tsp salt 1/4 tsp black pepper, freshly cracked 4 cup arugula 1/3 cup pistachios or walnuts Preparation Prep Segment one of the oranges and zest/juice the other orange. Set aside. Make Dressing : In a mason jar, add the olive oil, champagne vinegar, maple syrup, orange juice, salt, and pepper. Shake vigorously until well combined. Set aside. In a large bowl, combine the beets and citrus segments. Drizzle half the vinaigrette over the beet mixture and toss to combine. Serve on a bed of arugula and top with pistachios. Drizzle the remaining vinaigrette on top. Previous Next

< Back TOMATO BASIL BRAISED CHICKPEAS WITH WILD RICE Prep Time: 20 min Cook Time: 15 min Serves: 4-6 Level: Beginner About the Recipe 🌿 Why This Recipe? This dish combines plant-based protein, healthy fats, and immune-supporting nutrients in a comforting, flavorful way. ✅ Chickpeas for Protein & Energy – High in fiber and plant-based protein, helping to sustain energy levels and support digestion. ✅ Sundried Tomatoes & Basil for Antioxidants – Packed with lycopene and flavonoids, promoting heart health and reducing inflammation. ✅ Pumpkin Seeds & Cashews for Magnesium & Iron – Essential for muscle relaxation, improved circulation, and cognitive function. ✅ Coconut Milk for Creaminess & Healthy Fats – Helps support brain function and hormone balance. ✅ Wild Rice for a Nutrient-Dense Base – A powerhouse grain rich in protein, fiber, B vitamins, and essential minerals that supports sustained energy and digestive health. Ingredients 🔹 1/3 cup cashews (for richness and creaminess) 🔹 1/4 cup pumpkin seeds (adds texture and a boost of minerals) 🔹 3 oz sundried tomatoes (in a pouch) (intense umami flavor and antioxidants) 🔹 1/3 cup nutritional yeast (adds a cheesy depth and B vitamins) 🔹 1 (28 oz) can of tomatoes (base for the sauce, rich in lycopene) 🔹 5 garlic cloves (immune-boosting and heart-supporting properties) 🔹 1 (14 oz) can coconut milk (adds creamy depth and healthy fats) 🔹 1 tbsp Better Than Bouillon (vegetable base) (for a deep, savory taste) 🔹 1 cup onion, diced (adds sweetness and depth to the sauce) 🔹 2 (14 oz) cans chickpeas, drained and rinsed (plant-based protein source) 🔹 1/3 cup basil, chiffonade (fresh herbaceous brightness) 🔹 2 cups cooked wild rice (nutrient-dense and fiber-rich base) Optional: 🔹 1/3 cup dairy-free parmesan (I use Follow Your Heart) (adds a savory, cheesy finish) Preparation 1️⃣ Blend the Sauce Base In a high-speed blender , combine cashews, pumpkin seeds, sundried tomatoes, nutritional yeast, canned tomatoes, garlic, coconut milk, and Better Than Bouillon . Blend until completely smooth and creamy . Set aside. 2️⃣ Sauté the Onions In a large Dutch oven or deep skillet , heat a small amount of water (for oil-free sautéing) over medium heat . Add the diced onions and sauté until softened and translucent (about 3-5 minutes ). 3️⃣ Braise the Chickpeas Pour the blended tomato mixture into the Dutch oven with the onions. Stir in the chickpeas and mix well to combine. Cover and allow the mixture to braise on medium heat for 10 minutes , stirring occasionally to prevent sticking. 4️⃣ Finish with Basil & Parmesan Turn off the heat and stir in the chiffonade basil . If using, add the dairy-free parmesan for an extra layer of umami and richness. 5️⃣ Serve & Enjoy! Serve over a grain of choice , with a special emphasis on wild rice as a nutrient powerhouse. Garnish with extra basil or a sprinkle of dairy-free parmesan for added flavor. 🌟 Variations & Customizations 🌿 Spicy Version: Add ½ tsp red pepper flakes or cayenne pepper for a mild kick. 🌿 Extra Creamy: Blend ½ cup cooked white beans into the sauce for an even richer texture. 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 Nigerian Jollof Rice Prep Time: 10 minutes Cook Time: 25 minutes Serves: 6-8 Level: Intermediate About the Recipe Jollof rice is one of the most common West African dishes eaten in the regions of Nigeria, Ghana, Togo, Senegal, Gambia, Mali, Sierra Leone, Ivory Coast, Cameroon, and Liberia. However, each of these West African countries has its variation of this meal. It is inexpensive and easy to make, yet delicious. If I am asked about my favorite foods, undoubtedly jollof rice is mentioned. It is my childhood top pick. This incredibly flavorful rice dish is one to learn and keep in your repertoire. This recipe focuses on the delicious flavor embedded in the rice. So, no meat/fish are added in an effort to maintain purity. Ingredients 8 oz whole peeled tomatoes, canned or 3 Roma tomatoes, fresh 3 red bell pepper, stemmed, seeded & chopped 1 scotch bonnet pepper, stemmed, seeded & chopped 3 garlic cloves, divided 1 in ginger 4 Tbs red palm oil 2 cups brown basmati rice, parboiled 2 red onions, divided 2 Tbs tomato paste 1 tsp turmeric, ground 1 tsp liquid smoke 1 tsp smoked paprika 1 Tbs thyme, dried 2 bay leaf 2 cup vegetable broth Preparation Prep Preheat the oven to 375 degrees. Thinly slice one of the red onions and set aside. Make Add bell pepper, tomatoes, garlic cloves, Maggie cubes, ginger and one red onion to a high-speed blender and puree until smooth. Heat palm oil in a dutch oven over medium-high heat. Add the sliced onions and tomato paste to the oil and simmer until the onions are translucent and the tomato paste darkens in color. Add the blended tomato mixture to the pan and bring to a simmer. Reduce heat to medium, cover with lid and simmer until the sauce is reduced by a third. Add salt to taste, thyme, smoked paprika, liquid smoke and turmeric to the reduction. With reduced sauce at a simmer, add the rice, stock and bay leaf to pan bring to a simmer. Cover with a lid. Transfer the pot to the oven and cook until rice is just tender, ~25 minutes. Remove the dutch oven from the oven and let it sit on the stovetop covered for 15 minutes. Remove lid and bay leaf. Fluff rice with a fork and adjust seasoning if necessary. Previous Next

< Back 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 Pineapple Salsa Prep Time: 15 min Cook Time: n/a Serves: 6 Level: Beginner About the Recipe A delicious twist on traditional salsa. Ingredients 3 garlic cloves 3 roma tomatoes 1 red bell pepper 1 jalepeno 1/2 red onion 1 pineapple 1/3 cups cilantro 1 lime, juiced Preparation Blend all ingredients in a food processor and pulse until a uniform size is reached. After blending, add salt to taste and lime juice. Previous Next

< Back Blender Tomato Soup Prep Time: Cook Time: 10 minutes Serves: 4 Level: Beginner About the Recipe Ingredients 1 orange 1/2 cup cherry tomatoes 14 oz diced tomatoes, canned 1/2 cup sundried tomatoes 1 red bell pepper, roughly chopped 1 carrot 1/4 cup scallion 2 garlic cloves 1/2 cup cashews, raw 1 Tbs miso paste 1/2 tsp red pepper flakes 2 Tbs basil leaves, fresh 3 Tbs nutritional yeast Preparation Add all ingredients, except the basil, to a high-speed blender. Blend for about 2-3 minutes (until warm). Add in basil leaves and blend for about 15 seconds. Serve and enjoy. Previous Next