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!

Free Recipe Pack: Bean & Legume Delights Discover a delicious variety of nutritious bean and legume recipes in this free downloadable PDF. Perfect for plant-based eaters, meal planners, or anyone looking to add more fiber and flavor to their meals. Just click and download — no sign-up needed! Bean and Legume Recipe Pack This collection of healthy recipes includes simple, delicious recipes for using beans and legumes. Download Now Kitchen Sync: A Curated Collection of Recipes (Only $8) Level up your kitchen game with this exclusive recipe collection — Kitchen Sync. Thoughtfully curated for ease, nutrition, and flavor, this premium PDF is a must-have for home cooks and food lovers. Purchase once and download instantly. Kitchen Sync( Ebooks ) $8.00 Price Buy & Download – $8

< Back Apple Oatmeal Raisin Cookies Prep Time: 10 min Cook Time: ~18 min Serves: 12 Level: Beginner About the Recipe A satisfying breakfast cookie or snack you can enjoy all week long :) Ingredients 1 3/4 cup oats 1/3 cup coconut sugar 1 cup walnuts or 1/2 cup pumpkin seeds 3/4 cup raisins 1/2 cup almond butter 1 apple, cored and chopped 1/4 tsp salt 1/4 tsp baking soda 1 tsp baking powder 2 tsp cinnamon, ground 2 tsp vanilla extract Preparation Prep Preheat oven to 350 degrees Fahrenheit Make Add all the ingredients to a food processor and process until it reaches a coarse and sticky consistency. Line a baking tray with parchment paper and scoop 2 tablespoons of the mixture onto the baking tray. Since the mixture is very sticky, grease your hands with some oil or flatten it out evenly with a butter knife to 1/2 inch thickness. Bake for about ~18 minutes. let the cookies cool and then transfer them onto a wire rack. Previous Next

< Back Lemon Cheezecake Cup Prep Time: 2 hours Cook Time: n/a Serves: 2-3 Level: Beginner About the Recipe Ingredients 1 ½ cups raw cashews (soaked for min. 2 hours) ½ cup plant milk 4 pitted medjool dates ½ tsp lemon zest 2 tsp lemon juice ½ tsp vanilla extract Pinch of salt Fresh berries to garnish Crunchy Topping ½ cup seeds or nuts 1 date Preparation Combine all ingredients (except for the berries) in a blender. Blend until smooth. Chill in the refrigerator for 1-2hrs. In a food processor combine seeds or nuts and dates and process to a course crumb. Garnish chilled cups with crunchy nut topping and fresh berries. Previous Next

< Back Cauliflower Lentil Salad Prep Time: 10 min Cook Time: 35 min Serves: 4 Level: Beginner About the Recipe Ingredients FOR THE CAULIFLOWER ▢ 1/4 cup olive oil ▢ 1/2 cup grated vegan parmesan I used Follow Your Heart ▢ 1 teaspoon garlic powder ▢ 1 teaspoon onion powder ▢ 1/2 teaspoon smoked paprika ▢ 1/2 teaspoon pepper ▢ 1 large head cauliflower cut in florets ▢flakey salt for serving FOR THE LENTIL SALAD ▢ 2.5 cups cooked lentils chilled ▢ 1 shallot finely diced ▢ 2 cloves garlic finely minced ▢ 1/4 cup sun-dried tomatoes roughly chopped ▢ 1 bunch flat leaf parsley chopped ▢ 2 tablespoons fresh basil ▢ 2 tablespoons red wine vinegar ▢ 1 lemon juiced ▢ 1/2 teaspoon dried basil ▢ 1/2 teaspoon pepper ▢ salt to taste Preparation Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Add the oil, parmesan and dry seasonings to a large bowl and mix to combine. Add the cauliflower and toss until the florets are coated. Transfer to the baking sheet and spread in an even layer. Place in the oven for 20 minutes. Flip and cook for another 10-15 minutes, or until the cauliflower is nice and crispy. Meanwhile, add all of the lentil salad ingredients to a large bowl and mix to combine. Taste and adjust the seasonings as needed. Place in the fridge until ready to use. To serve, add the lentil salad to a platter and top with the cauliflower. Sprinkle with flakey salt and serve. Previous Next

There’s Nothing Here... We can’t find the page you’re looking for. Check the URL, or head back home. Go Home

< 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 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 Candied Walnut & Feta Salad Prep Time: 15 min Cook Time: n/a Serves: 4 Level: Beginner About the Recipe Ingredients 2lbs salad greens of choice 1 cup candied walnuts 1 cup non-dairy feta cheese crumbles 1/3 cup salad dressing of choice Preparation Prep Candied Walnuts To a skillet over medium heat, add 2 tbsp of virgin coconut oil and 1 cup chopped walnuts and toast until fragrant (about 1 minute) Then add 1/3 cup coconut sugar and c ook over low heat until evenly coated Allow to cool and then serve Salad Directions In a large bowl, add salad greens and salad dressing of choice. Mix well ensuring greens are well coated, but not saturated! Add non-dairy feta and candied nuts. Mix well. Serve and enjoy Previous Next

< Back Garlic Vinaigrette Prep Time: 5 minutes Cook Time: N/A Serves: 6-8 Level: Beginner About the Recipe Ingredients 1 1/4 cup olive oil 1 1/4 cup apple cider vinegar 8 garlic cloves, lightly crushed 3 Tbs lemon juice, freshly squeezed 1 tsp coconut sugar 1/2 tsp black pepper 1 tsp salt Preparation Make Place all ingredients in a mason and shake well. Then sit the vinaigrette in the refrigerator for 2-3 days to marinate. 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 Chickun Tikka Masala Prep Time: 30 min Cook Time: 35 min Serves: 6-8 Level: Intermediate About the Recipe Ingredients Brown Basmati Rice (pressure cook for 20 minutes) • 2 cups Basmati Rice rinsed and well drained • 2 cups Water • 2 tsp Salt • 1 tsp Cumin Seeds • 1/2 tsp Turmeric • 5 Green Cardamon • 3 Cloves • 1 Bay Leaf Soy Curl Marinade • 1 cup non-dairy greek yogurt • 4 cloves garlic, minced • 1 in ginger, minced • Juice of 1 lemon • 1 tbsp oil • 1.5 tsp salt • .5 tsp cumin • .5 tsp coriander • .5 garam masala Spice Blend • 1 1/2 teaspoon cumin seeds • 4 teaspoons coriander seeds • 6 cloves • 30 black peppercorns • 6 green cardamom pods, (black seeds only; discard pods) • 2 (2-to-3inch) cinnamon sticks • ½ tablespoon fenugreek leaves, AKA kasoori methi • 1 ½ teaspoons Indian red chili powder • 1 teaspoon ground turmeric • 1 teaspoon paprika • 1 teaspoon ground ginger • 1/2 teaspoon nutmeg, freshly grated (or pre-ground) Masala • 3 tbsp Oil • 1 tbsp Cumin Seeds • 6 whole dried red chilies (or sub with ½ tsp red pepper flakes, or omit for less heat) • 1 Onion, chopped • 4 tbsp Garlic, minced • 3 tbsp Ginger, minced • 1 Green Chili, fine dice • 2.5 cups tomato, diced • 2 tbsp Tomato Paste • 1 tbsp Garam Masala • 1/2 tsp Turmeric Powder • 1 tsp Kashmiri Red Chili Powder • 1 tsp Coriander Powder • 2 tsp Salt • 1/4 tsp Black Pepper • 1 1/4 cup Water • 14 oz Coconut Cream • 2 tbsp DF butter • 2 tbsp Fenugreek Leaves • 8-10oz Butler Soy Curls • 1 Lime, juiced • 1 cup Cilantro, chopped Preparation Instant Pot Brown Basmati Rice Add all ingredients to the instant pot. On high pressure, set the timer to 20 minutes. Allow the pressure to release naturally for 10 minutes. Fluff and serve. Soy Curl Marinade Rehydrate the soy curls with water for 10 minutes. Then, squeeze excess water out of the curls. Set aside. In a bowl, add all marinade ingredients. Add the soy curls to the marinade. Let curls marinade for at least 30 minutes up to overnight. When you're ready to bake them, set the oven for 425 and bake for 15-20 minutes (or until you see little burnt bits). Set aside. Spice Blend Heat a frying pan over medium heat. Once warm, add the whole spices (cumin and coriander seeds, cloves, peppercorns, cardamom seeds, cinnamon sticks, and fenugreek leaves). Toast, shaking the pan frequently, until they are very fragrant. Transfer the seeds out of the pan and allow to cool. Once cooled, add to a spice grinder and blend until finely ground. Pour into a bowl, add the ground spices (Indian red chile powder, turmeric, paprika, nutmeg, and ginger), and toss all the spices to combine. Masala Heat the 3 tablespoons of oil in a deep 12-inch sauté pan over medium-high heat. Once hot, add the cumin seeds and cook for 1 minute, swirling the pan frequently. Add the dried chilies and cook for another 30 seconds, swirling frequently to prevent burning. Add the onions and cook until golden brown. Add the garlic, ginger, diced serrano pepper, and turmeric, and cook for 1 minute, tossing frequently. Add the red chili powder, coriander, and tomato paste. Stir frequently for 30 to 60 seconds. Add the tomatoes and their juices, and cook until broken down and softened, 2 to 3 minutes. Add the cilantro stems (save some of the leaves for the garnish), kosher salt, and stir. Cover the pan and bring to a simmer. Simmer the masala for 15 minutes, opening the pot to stir occasionally, until the liquid has mostly evaporated. Scoop out the dried red chilies and discard. Add in the coconut milk, garam masala, and DF butter. Crush the fenugreek leaves in your hand to release the aroma and add to the masala. Increase the heat slightly and stir until everything is combined and the butter is melted. Add the baked soy curls and lemon juice. Simmer for 2 minutes and coat the soy curls in the sauce. Garnish the masala with the cilantro leaves and season to taste with salt. Serve the tikka masala with brown basmati rice and/or with DF garlic naan. Previous Next

< Back Butternut Squash & Chickpea Curry Prep Time: Cook Time: 20 minutes Serves: 6 Level: Beginner About the Recipe Ingredients 2 shallots 4 garlic cloves 2 Tbs Tomato paste 1 red chili, seeded 1 stalk lemongrass (use 2 tbsp of lemongrass paste as an alternative) 2" chunk of ginger root 1/2 cup cilantro, chopped 1 tsp cumin 1 tsp coriander, ground 1 lime, zested & juiced 1 Tbs tamari 14 oz coconut milk 1 butternut squash, chopped 14 oz chickpeas, canned 1 bouillon cube 2 cup kale, chopped Preparation Prep Make the curry paste with the ingredient from the shallots through the tamari by placing in a blender. Set aside. Make Add curry paste and coconut milk to a pan on medium heat. Add the butternut squash and cook until it begins to soften around 15 minutes. Add the chickpeas, stock and water, then reduce on medium-high heat, stirring often. Add the kale into the curry and stir. Squeeze fresh lime juice on the curry and serve. 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 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 Beefless Bourguignon Prep Time: 15 min Cook Time: 45 min Serves: 4-6 Level: Beginner About the Recipe Ingredients 2 cups beefless broth 3 tbsp DF butter 2 cups pearl onions 3 cups baby carrots 6-8 garlic cloves, minced Bouquet Garni : 2-3 sprigs of fresh rosemary, 4-5 sprigs of fresh thyme, 1 bay leaf 2 tsp poultry seasoning 1 tsp dried oregano 3 cups of cremini or shiitake mushrooms, sliced or quartered 3 cups of jackfruit 3 tbsp tomato paste Salt and pepper to taste 1 cup red wine (burgundy or pinot noir) 2 tbsp arrowroot starch Preparation Place a Dutch oven over medium heat with DF butter and sauté onions for 3 to 5 minutes until just getting some light golden color, then add the carrots and sauté for another 4 to 5 minutes. Stir in garlic, rosemary, thyme, bay leaf, poultry seasoning, and oregano and cook for 1 to 2 minutes. Add mushrooms and cook 3 to 4 minutes until mushrooms looks softer and have shrunk a bit in size. Then add jackfruit, tomato paste, and salt/pepper to taste. Stir to coat evenly and cook for another 1 minute. Add the red wine and bring to a simmer for 2-3 minutes. Add the stock and bring to a boil. Reduce to a simmer and add the lid. Cook until carrots are tender (~15-20 minutes) Remove lid and add the arrowroot starch. Mix well and allow sauce to thicken (~2 minutes) This dish is best served with eggless egg noodles, mashed potatoes or parsnip puree. Use the cooking time of the bourguignon to prepare the side. Serve immediately with cooked pasta, mashed potatoes or parsnip puree. Previous Next

< 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 Herby Baked Protein Bites Prep Time: 10 min Cook Time: 20 min Serves: 4 Level: Beginner About the Recipe An herbaceous, endlessly versatile and protein-packed topping for salad, pasta, wraps, and more. Ingredients 14 oz tofu 2 Tbs tamari 3 Tbs balsamic vinegar 2 Tbs tomato paste 5 garlic cloves 2 tsp dried basil 1 1/2 tsp dried oregano 3/4 tsp dried thyme Preparation Prep Preheat the oven to 425 F and line a baking sheet with parchment paper Make Cube tofu and pat dry Arrange tofu pieces on the parchment-lined baking sheet. In a small bowl, whisk the remaining ingredients (tamari, balsamic vinegar, tomato paste, garlic, basil, oregano, thyme and salt). Pour over the tofu and toss to coat. Bake for 20 minutes, flip with a spatula, and bake for another 10-15 minutes or until the tofu is a little firm and golden with crispy edges. Enjoy warm or at room temperature. This tofu is the perfect protein boost for wraps, risotto, polenta or on pizza or paired with roasted vegetables. Leftovers keep in a sealed container in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat in a skillet or in the oven at 350 F for 5-10 minutes until warm and crispy. 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