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Wholesome Recipes for Everyday Wellness Discover simple, plant-based recipes crafted to nourish your body and support natural healing. From energizing breakfasts to comforting dinners — each dish is made with purpose, flavor, and your well-being in mind. Find the Perfect Recipe Filter by Category Breakfasts Main Raw Sauces & Dressings Sides Smoothies & Drinks Snacks Spice Blends Sweets Veggies Beginner Saffron-Infused Date & Pistachio Truffles with Maca Decadent truffles made with Medjool dates, pistachios, saffron, and maca. Sweet, nutty, and lightly spiced with cardamom, these indulgent treats are both delicious and functional, supporting libido, stamina, and natural arousal in women and men. Beginner Spiced Sweet Potato & Lentil Soup Shooter A silky, warming soup made with sweet potatoes, red lentils, and aromatic spices. Coconut milk adds creaminess while ginger, cinnamon, and cayenne increase circulation and heat. This recipe is grounding and supportive for hormone balance and overall vitality. Beginner Savory Bambara Beans with Caramelized Plantain This dish balances sweet and savory, fiber and fat. Beginner Overnight Buckwheat Groats with Warm Berry-Ginger Compote Buckwheat is a gluten-free pseudograin rich in magnesium and rutin (for blood vessel health) Beginner Peaches & Cream Smoothie This smoothie stabilizes energy, supports gut health, and keeps you full Beginner Marry Me Butter Beans This rich, creamy, and flavor-packed dish features bold spices, sun-dried tomatoes, and fresh basil. Perfect served over wild rice or millet to nourish and energize. Beginner Mango Lime Ginger Chia Pudding A tropical, energizing dessert rich in fiber, omega-3s, and vibrant flavor. Perfect for post-meal digestion and cooling balance. Beginner Caribbean Quinoa Bowl A vibrant Caribbean-inspired quinoa bowl layered with spiced black beans, sweet mango salsa, and a zesty cashew lime crema. Beginner Garri Smoothie Filling, refreshing and delicious Beginner Lentil Curry [Jamaican Inspired] Beginner TOMATO BASIL BRAISED CHICKPEAS WITH WILD RICE A hearty, protein-rich dish infused with bold flavors and nutrient-dense ingredients, perfect for nourishing the body while supporting energy and vitality. Beginner DREAMY BERRY AVOCADO SEMIFREDDO A luscious, nutrient-rich frozen dessert designed to enhance energy, support brain health, and promote restful sleep. Beginner White Bean Cassoulet This VERY delicious white bean cassoulet recipe is one you should really try. It is tasty and filling. Beginner Chocolate Salted Caramel Tart This 5-ingredient salted caramel tart is a crowd-pleaser, featuring a rich date, nut butter, and coconut oil caramel that's higher in fiber than traditional caramel tarts. Beginner Plus Holiday Meatloaf Beginner Holiday Cornbread Dressing Beginner Plus Holiday Mashed Potatoes Intermediate Holiday Macaroni & Cheese Beginner Palm Oil Curry Beginner Plus Roasted Tikka Masala Beginner Vanilla Pudding Beginner Sesame Ginger Noodle Salad Beginner Almond Butter Blondies Beginner Blueberry Cobbler Beginner Plus Fresh Rolls Beginner Peanut Dipping Sauce Beginner Trail Mix Cups Beginner Cauliflower Lentil Salad Beginner Candied Walnut & Feta Salad Beginner Alkaline Fried 'Rice' Shuku Shuku (raw) Beginner Seed Meat Tacos Beginner Plus Nigerian Rice & Beans Beginner Raspberry Chocolate Cream Pie Beginner Peanut Butter Bars Beginner Kale, Quinoa & Tofu Salad Beginner Berries & Cream Beginner Plus Yassa No Poulet Rasta Pasta Beginner Chocolate Peanut Butter Cookies Beginner Brownies This recipe is from Make It Dairy Free.com Beginner Dirty Rice for a Crowd Beginner Plus Blender Sweet Potato Pie Beginner Mongolian Chickpeas Beginner Plus Vegan Colcannon Beginner Chocolate Chip Butterscotch Chickpea Blondie Beginner Mother Earth Salad Beginner One Pan Baked Pasta Beginner Raw Sweet Potato Crisp Beginner Baked Collard Greens Beginner 3-Bean Garlic Skillet This 3-Bean Garlic Skillet is packed with Spanish flavors, easy to make and comes together in under 30 minutes. The perfect dish for a busy weeknight dinner or a relaxed weekend lunch. Beginner Beefless Bourguignon Beginner Groundnut Stew Beginner Lemon Cheezecake Cup Beginner Mango Lassi Intermediate Chickun Tikka Masala Beginner Creamy White Bean & Bok Choy Soup This soup has a creamy texture without any dairy or nuts and features wholesome and comforting yet gourmet flavor boosters. A weeknight dinner or meal prep must (16g fiber + 19g protein!). Beginner Apple Pie Trifle A delicious twist on the classic apple pie. Beginner Jollof Spaghetti A delicious twist on traditional pasta and marina. Beginner Herby Baked Protein Bites An herbaceous, endlessly versatile and protein-packed topping for salad, pasta, wraps, and more. Beginner Taco Salad A wholesome, filling and delicious dish inspired by flavors typical in a taco. Beginner Pineapple Salsa A delicious twist on traditional salsa. Beginner Chocolate Cherry Almond Bites A delicious boost of energy that keeps hunger at bay. Beginner Sunflower Cheezecake Beginner Island Rice & Peas Beginner Steamed Cabbage Intermediate Jerk Tacos w/ Plantain Beginner Caesar Salad w/ Crispy Chickpeas King of salads :) Beginner Berry Pudding A quick and wholesome breakfast or snack that is refreshing. Beginner High Protein Mouse/Pudding A high protein snack that is quick and tasty. Beginner Lemon Garlic Asparagus w/ Pistachios A quick and delicious veggie side Beginner Ackee & Saltfysh The national dish of Jamaica and favorite breakfast. Intermediate Shepherd's Pie This meatless shepherd’s pie is hearty, filling and combines a veggie-packed filling with fluffy mashed potatoes, the ultimate comfort food :) Beginner Orange-Beet Salad A tangy and subtly sweet dressing served atop peppery arugula. Beginner Raspberry-Almond Thumbprint Cookies A lightly sweetened treat that is easy and quick to make! Beginner Apple Oatmeal Raisin Cookies A satisfying breakfast cookie or snack you can enjoy all week long :) Beginner Asian Noodle Salad A satiating noodle salad that is quick and easy. Beginner Dairy-Free Palak Paneer At-home Indian food is made easy with this delicious and nutritious dairy-free palak paneer. Beginner Lemon Poppyseed Muffins A bright and lightly sweetened snack that is grain-free and WFPB. Beginner Saucy Chickpeas Incredibly quick and flavorful meal. Beginner Tempeh Manis Enjoy a culinary trip to Indonesia with this protein-packed, flavorful stir fry. Beginner Chocolate Tahini Bundt Moist and indulgent cake with guilt-free ingredients. Beginner Chickpea Toona A filling and delicious lunch-time meal. Beginner Gooey Chocolate Chip Cookie Bars Beginner Chickpea Salad Beginner Ground Tofu Bulgogi Beginner Cake Batter Chia Pudding w/ Berry Compote Beginner Kelp Noodle Salad Beginner Red Lentil Curry Flavorful curry that is quick to make on a weeknight. Beginner Stuffed Dates Beginner Butternut Squash & Chickpea Curry Beginner Blender Tomato Soup Beginner Copycat Zuppa Toscana Intermediate Egusi Soup [Melon Seed Stew] This delicious dish is an ideal introduction to Nigerian food and West African ingredients. Beginner Blueberry Lemon Crisp This is a delicious dessert that is very easy to assemble. Beginner Ewa Riro (Nigerian Stewed Beans) Ewa riro is a delicious one-pot Nigerian dish that is easy to prepare. Beginner Meatless Suya A traditional Nigerian street food. Beginner Suya Spice Blend Suya spice blend is a delicious West African flavorful and spicy seasoning blend usually used for grilled meats. Beginner Wholesome Chocolate Pudding A tasty treat with wholesome ingredients. Beginner Garlic Vinaigrette A tangy dressing that is sure to take any salad over the top!

< Back Loaded Sweet Potato Prep Time: 30 minutes Cook Time: 15 minutes Serves: 2 Level: Beginner About the Recipe Ingredients 1/3 cup of water 1/3 cup of hummus 2 sweet potatoes, cooked 1 14-oz can chickpeas 2 tbsp hemp seeds 1 cup frozen peas 1 cup edamame 1 cup sun-dried tomatoes 1 tbsp dulse flakes 1-2 cups fresh spinach 1-2 tbsp fresh thyme 1/3 cup of broccoli sprouts Preparation 1) Add water and hummus to a pot and stir until hummus melts 2) Then add chickpeas, peas, edamame and sun-dried tomatoes and stir 3) Allow the mixture to reach a low simmer 4) Then stir in fresh spinach and dulse flakes 5) Garnish with hemp seeds, fresh thyme, broccoli sprouts and add balsamic vinegar drizzle 6) Add the bean mixture to your sweet potato and ENJOY! Previous Next

< Back Mongolian Chickpeas Prep Time: 10 min Cook Time: 20 min Serves: 4 Level: Beginner About the Recipe Sticky-sweet-spicy Mongolian chickpeas is a one-pot meal that’s super versatile. Try this sauce with different plant-based proteins and dish it up over wild rice, fonio or quinoa. It makes great lettuce wraps, too! Ingredients Mongolian Sauce 3 tablespoons soy sauce or tamari 1 tablespoon dark soy sauce ( or sweet soy sauce or hoisin sauce) 1 teaspoon red pepper flakes 1 tablespoon coconut sugar 1/4 cup water 2 teaspoons arrowroot powder Stir Fry 1 teaspoon oil 2 cloves garlic, minced 1/2" piece of ginger, minced 1 red bell pepper chopped into 1/2-inch sticks 1 cup small chopped broccoli 15-ounce can chickpeas drained, or 1 1/2 cups of cooked chickpeas 8 ounces Butler soy curls, optional 3 or 4 green onions chopped in 1" pieces sesame seeds for garnish Preparation Sauce Add all of the sauce ingredients to a bowl, mix really well, and set aside. Stir Fry Heat a skillet over medium heat, and add the oil. Once the oil is hot, add in the ginger and garlic and cook for about 1 minute. Add in the peppers, broccoli, and a pinch of salt. Mix well, cover the pan, and cook for 2 to 4 minutes, or until broccoli is bright green. At this point, you can remove the broccoli to add back later, so that it doesn’t overcook, or continue with the broccoli in the pan. Add the mixed sauce to the pan along with the chickpeas (and curls if using). Mix in, cover, and cook for 2 to 3 minutes to bring it to a boil. The sauce will thicken at this point. Simmer for another minute or so, then add in the green onion and fold in the broccoli again, if you removed it. Switch off heat, then taste and adjust flavor by adding a pinch of salt or a few drops of vinegar while still hot. Garnish with sesame seeds and serve over wild rice, fonio or quinoa. Or you can make lettuce wraps! Previous Next

< 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 Palm Oil Curry Prep Time: 15 min Cook Time: 15 min Serves: 6 Level: Beginner About the Recipe Ingredients ¼ puna yam or 2 cups millet 1 red bell pepper 1 medium red onion 3 garlic cloves 1½ cups coconut milk 1 cup vegetable stock 3 tbsp unrefined red palm oil 1 tbsp tomato paste 1 tbsp smoked paprika ½ tbsp coconut nectar or date syrup 1 tsp cumin 1tsp sea salt 1 scotch bonnet pepper 1 tbsp lemon or lime juice (optional) 1 small bunch basil leaves, julienned Preparation Peel and slice the yam, place it into a saucepan with water and boil until tender. If you cannot source the puna yam, alternatively prepare 2 cups of millet according to package instructions and set aside. Cut the onion in half, cut one half into large pieces for blending and then dice the second half Cut the bell pepper and scotch bonnet pepper into large pieces and these along with the large pieces of onion to a food processor and blend. Set aside. Rough chop the fresh basil leaves and set aside Heat the palm oil in a saucepan or skillet on medium heat Add the chopped onions and stir until they become translucent, about 1 minute Add in the tomato paste and continue to stir everything for another minute Pour in the blended onion and peppers and stir for another 2 - 3 minutes, then add in the coconut milk, vegetable stock, salt, paprika, cumin, and coconut nectar, and stir through Add the lemon juice and lower the heat, cover the pan and simmer for 7 - 8 minutes Add in the basil leaves, stir through and then remove the pan from the heat To plate, add yam slices or millet to wide bowls, spoon the curry into serving bowls. Previous Next

< Back Spiced Sweet Potato & Lentil Soup Shooter Prep Time: 10 min Cook Time: 25 min Serves: 4 Level: Beginner About the Recipe Ingredients 1 large sweet potato (about ¾ lb), peeled and diced ½ cup red lentils, rinsed ½ large onion, chopped 1–2 garlic cloves, minced 1 tbsp fresh ginger, minced 2 tsp coconut oil or olive oil ½ tsp ground cinnamon ½ tsp ground cumin ¼ tsp cayenne pepper, adjust to taste 2 cups vegetable broth ½ cup coconut milk, canned and full fat Juice of ½ lime Sea salt and black pepper, to taste Fresh cilantro, parsley, or microgreens for garnish Preparation In a medium pot, sauté onion, garlic, and ginger in coconut oil until fragrant, about 5 minutes. Add cinnamon, cumin, and cayenne, then stir for 1 minute. Stir in sweet potato, lentils, and broth. Bring to a boil, then reduce to a simmer for 20 to 25 minutes until tender. Stir in coconut milk and lime juice. Blend until smooth using an immersion blender or by transferring carefully to a countertop blender. Season with salt and pepper. Garnish with herbs and serve hot. Previous Next

< Back Rasta Pasta Prep Time: 20 min Cook Time: Serves: 8 Level: About the Recipe Ingredients Prepping Soy Curls or Jackfruit 1 cup dried soy curls (or 12-16 oz of other similar texture protein) 1 tablespoon kelp powder (or a few sheets crushed nori) 1 tablespoon lime juice 1 tablespoon soy sauce 2 cups boiling water (more as needed) Seasoning Soy Curls or Jackfruit 1 tablespoon jerk seasoning (see post for recipe) 2 teaspoons dried parsley 2 teaspoons Old Bay seasoning (buy it) 1/2 teaspoon ground black pepper The Sauce 2 tablespoons olive oil 1 medium red pepper, sliced (about 2 cups worth) 1 medium green pepper, sliced 4 cloves garlic, minced 1 teaspoon garlic powder 1/2 teaspoon onion powder 1 teaspoon cumin 1 teaspoon smoked paprika (or regular) 1/2 teaspoon dried thyme 28 ounces canned coconut milk (Sold in 14 oz cans ) 1/2 cup shredded vegan mozzarella (see blog for brand details) 1/2 cup shredded vegan parmesan 1/2 cup shredded vegan jack (or gouda, or more mozzarella ) 1 tablespoon chopped cilantro 1 tablespoon chopped green onion tops Preparation Prep the Soy Curls or Jackfruit In a bowl, whisk together the kelp powder, lime juice, soy sauce, and boiling water. Stir in the dried soy curls or jackfruit and let sit while you prep the remaining ingredients. They only need to soak for about 5-10 minutes. Once ready to use. Stir the soy curls or jackfruit in the remaining liquid. Drain the excess liquid from the bowl but don't rinse the soy curls or jackfruit. Measure Everything This recipe comes together fast so it's important to prep all the ingredients. Measure the spices for the soy curls or jackfruit into one bowl. Measure the sauce spices in a bowl. Open the cans of coconut milk. Have everything near your stovetop so that you don't have to search out ingredients once you start cooking. Start boiling a pot of water. Roughly 8 cups. Salt the water with 2-3 Tbl of salt. Seems excessive but you're not eating all that salt and it makes a huge difference in terms of the flavor of the noodles. Cook the Soy Curls or Jackfruit Heat a large, at least 12", non-stick skillet over high heat. Add a drizzle of oil and spread it around the skillet. Add the drained soy curls or jackfruit. Cook for 5 minutes, flip, cook for an additional 5 minutes. Add the soy curl or jackfruit spice blend, flip to coat, then return the now cooked soy curls or jackfruit to the bowl you used to soak them. Set aside. Start boiling your noodles at this stage. Cook to al dente, the time will be listed on the package, so that they still have a little bite to them. Put it All Together! Pour the 2 Tbl of olive oil into your non-stick skillet (or pot), heat over medium-high, add the peppers and garlic. Stir and then let sit for 1-2 min to lightly char one side of the peppers. Add in the sauce spices, stir to coat the peppers. Pour in half of the coconut milk. Bring to a low simmer and stir in half of the cheese. Stir until the cheese is melted. Pour in the remaining coconut milk, simmer, then stir in the remaining cheese. You can save some cheese to top at the end or just mix it all into the sauce. Stir in half of the cooked soy curls or jackfruit. Stir in the cooked noodles and completely coat with the sauce. Fold in the remaining soy curls and turn heat to low and cook for 10 min. Top with the green onion and cilantro. I also like adding a few cracks of pepper. Serve, enjoy, and savor each bite. 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 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

< Back Caribbean Quinoa Bowl Prep Time: 15 min Cook Time: 5 min Serves: 4 Level: Beginner About the Recipe Ingredients For the Quinoa Base: 1 cup uncooked quinoa (yields ~3 cups cooked) 1 1/2 cup water or broth 1/4 tsp sea salt For the Spiced Black Beans: 1 (15 oz) can black beans, drained and rinsed 1 tsp smoked paprika 1 tsp garlic powder 1/2 tsp ground cumin 1/2 tsp thyme 1 tsp tamari or coconut aminos Salt & pepper to taste For the Mango Salsa: 1 cup frozen mango, thawed and chopped 1/4 small red onion, finely diced 1/4 cup chopped cilantro Juice of 1 lime Pinch of sea salt For the Cashew Lime Crema: 1/3 cup raw cashews (soaked 4 hours or boiled 10 min) 1/3 cup water Juice of 1 lime 1 small garlic clove Pinch of sea salt Preparation Cook the Quinoa: Rinse quinoa well. Add to a pot with 1.5 cups water and a pinch of salt. Bring to boil, then cover and simmer 15 minutes. For best results, let the quinoa sit for 10 minutes covered before fluffing with a fork. Season the Beans: In a small skillet, combine beans with spices and tamari. Warm over low heat, stirring occasionally. Mix the Salsa: In a bowl, toss mango, red onion, cilantro, lime juice, and salt. Set aside. Make the Crema: Blend soaked cashews, water, lime juice, garlic, and salt until smooth. Adjust thickness with water if needed. Assemble: In each bowl, layer quinoa, black beans, mango salsa, and drizzle with cashew crema. Garnish with extra cilantro or lime wedges. Previous Next

< Back Brownies Prep Time: 10 min Cook Time: 35 min Serves: 16 Level: Beginner About the Recipe Ingredients 2 tablespoon ground flax seed 5 tablespoon water (74ml – used with flax) ½ cup water (118ml – used for simple syrup) 1 ½ cup vegan cane sugar (300g) 1 ½ cups all-purpose flour (180g) ¾ cup dutch processed cocoa powder, sifted (60g) ¼ cup powdered sugar (33g) ½ tablespoon espresso powder, optional ¾ teaspoon salt ½ cup vegetable oil (118g) 2 teaspoon vanilla extract ¾ cup vegan chocolate chips, divided (130g) ¾ cup nuts, chopped (Optional) (85g) Preparation Preheat oven to 350F/ 176C. Line an 8×8* pan with parchment paper with overhang and grease the pan with cooking spray. To make flax egg – In a small bowl, whisk ground flax seed and 5 tablespoon of water. Set aside. To make simple syrup – In a sauce pan over medium heat, add cane sugar and ½ cup water. Stir to combine, heat for about 6-8 minutes, and the sugar has dissolved completely. (DO NOT add more water. DO NOT let come to a boil or the mixture will evaporate) While waiting, in a large bowl, add in the flour*, cocoa, powdered sugar, espresso powder (if adding), and salt. Whisk together. Once simple syrup is ready, while hot, add it along with vegetable oil, vanilla, and flax egg. Combine with a spatula just until combined. Do not overmix. Batter should be fudgy and pourable. If adding walnuts, add now along with ½ cup vegan chocolate chips. Fold to combine. Do not over mix. Pour batter into greased pan. Top with remaining ¼ cup chocolate chips. Bake for 35-40 minutes. A toothpick may not come out clean since they are fudgy. Remove from the oven and let cool completely before slicing . The brownies need time to set up. For a firmer brownie, place in fridge. Slice in 16 equal sized pieces (or desired size) Store leftovers in an air tight container. Previous Next

< Back Korean Inspired Oats Prep Time: 5 minutes Cook Time: 5 minutes Serves: 1-2 Level: Beginner About the Recipe Ingredients 1/2 cup rolled oats 1 tsp better than bouillon 1 cup water 1/2 tsp ginger, freshly grated 1/2 tsp lemongrass paste 1 Tbs maple syrup (or agave) 1 tsp soy sauce 2 tsp gochujang (Korean Red Pepper Paste) Preparation Make To a saucepan, add all ingredients of medium-high heat. Cook for about 5 minutes (or until desired consistency is reached). Serve immediately and add toppings if desired. Toppings include nori sheets, cilantro, sesame seeds, etc. Previous Next

< Back Savory Bambara Beans with Caramelized Plantain Prep Time: 35 min Cook Time: 20 min Serves: 2 Level: Beginner About the Recipe Ingredients 1 cup dried Bambara beans, soaked overnight and cooked until soft ½ ripe plantain, sliced on a diagonal 1 small onion, diced 2 cloves garlic, minced ½ tsp smoked paprika ½ tsp sea salt 3 tbsp nutritional yeast 1 tbsp coconut oil or red palm oil (or water for sautéing) Optional: chopped fresh greens (like kale or moringa leaves) Preparation Heat oil in a skillet. Sauté onion until translucent. Add garlic, smoked paprika, and cooked Bambara beans. Stir to combine. In a separate pan, dry-fry or lightly oil the plantain until golden brown. Serve Bambara bean mix topped with plantains and greens if using. Previous Next

< Back WFPB Pumpkin Bread Prep Time: 5 minutes Cook Time: 45 minutes Serves: 8-10 Level: Beginner About the Recipe Ingredients 1 1/2 cup Oat Flour 1 cup pumpkin puree 1 cup coconut sugar 1/4 cup agave optional 1 Tbs cinnamon, ground 1/2 tsp ginger, ground 1/2 tsp cloves, ground 1/4 cup coconut oil, melted or unsweetened applesauce 1 tsp vanilla extract 1 1/2 tsp baking soda 1/2 tsp salt 1 1/2 Tbs apple cider vinegar Preparation Prep Preheat oven to 350 degrees Fahrenheit and line a standard loaf pan with parchment paper. Make In a large mixing bowl, combine the flour, pumpkin puree, coconut sugar, cinnamon, ginger, cloves, coconut oil, vanilla, baking soda and salt. Stir well. Add the vinegar and stir quickly to ensure it is fully incorporated. Transfer the batter to the loaf pan evenly. Bake until the center of the load starts to crack and the bread feels firm to the touch. This takes around 45 minutes. Allow to cool completely before removing from the loaf pan and cutting. Previous Next

< Back Raw Sweet Potato Crisp Prep Time: 15 min Cook Time: n/a Serves: 6 Level: Beginner About the Recipe Ingredients Sweet Potato 2 cup shredded sweet potatoes 1 cup soaked raisins 1/3 cup water 2 tbsp agave 1 tbsp vanilla extract 1/4 freshly ground nutmeg 1 tsp ground cinnamon 1/8 tsp salt Crisp 1.5 cups raw walnuts or pumpkin seeds 1 cup soaked raisins 1/3 shredded coconut Preparation Sweet Potato Add all ingredients to a high-speed blender and blend until creamy consistency is reached. Add additional water if needed Add Sweet potatoes to a casserole or pie dish Crisp In a food processor, blitz until a crumbly mixture forms. Place mixture on top of the sweet potatoes 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 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