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< Back Alkaline Fried 'Rice' Prep Time: 30 min Cook Time: 15 min Serves: 4-6 Level: Beginner About the Recipe Ingredients 2 cups quinoa, cooked 1 red onion, diced 2 red bell pepper, diced 1 habenero, diced 1 fennel bulb, diced 1 cup oyster mushrooms, chopped 1-2 cup basil, julienned 2 tbsp grapeseed or palm fruit oil 3 tbsp coriander, ground 1 tsp thyme, dried 1/2 tsp pepper, ground 1 tsp ginger, ground 1/2 tsp salt 2 tbsp onion powder 1/4 tsp cayenne 1 tbsp mushroom powder 3 tbsp coconut aminos Preparation Prep Prep the following veggies: onion, bell peppers, habanero, fennel, mushrooms and basil Directions Add oil to pan over medium heat and allow to get warm Bloom spices by adding ground spices (coriander and thyme) to heated oil Increase heat to medium-high and add diced red onion and saute for 2-3 minutes Add oyster mushrooms and saute for 3-4 minutes Add bell peppers, habenero, fennel, salt, pepper, ginger, onion powder and cayenne. Mix well and allow to cook for 2-3 minutes. Add mushroom powder and cooked quinoa. Mix well. Add basil and coconut aminos. Mix well. Turn heat off and allow the dish to rest for ~5 minutes, allowing for the flavors to meld. 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 Vegan Colcannon Prep Time: 15 min Cook Time: 25 min Serves: 10 Level: Beginner Plus About the Recipe Ingredients • 8 ounces unsalted dairy-free butter •2/3 cup dairy-free milk • 8 ounces sliced meatless bacon, thickly sliced • 1 thinly sliced leek • 1 head thinly sliced savoy cabbage, stem removed • 2 pounds peeled and thinly sliced russet potatoes • 2 pounds peeled and thinly sliced Yukon gold potatoes • 1 bunch thinly sliced green onions • salt and ground white pepper to taste Preparation Add the butter and milk to a medium size pot, and heat over very low heat. Keep warm. Next, add the meatless bacon to a large pot or frying pan over medium heat and cook until very crispy and browned, which takes about 5 to 6 minutes. Remove the bacon from the pan and set aside, and then add the leeks to the pan and cook them in the rendered meatless bacon fat for 3 to 4 minutes. Add in the cabbage, season with salt, and cook over medium-low heat for 6-7 minutes or until very tender. Keep warm. Boil the potatoes in a large pot of boiling salted water for 5-7 minutes or until tender. They should cook in that amount of time if you thinly slice them. Before removing the potatoes, quickly mix in the green onions with the warm milk and butter mixture just to heat them up. Strain the potatoes completely and then mash them through a food mill or mash by hand. Fold in the butter-milk and green onion mixture until combined and then fold in the cabbage, bacon, salt, and pepper until combined. Serve. Previous Next

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

< Back Baked Collard Greens Prep Time: 10 min Cook Time: 25 min Serves: 4 Level: Beginner About the Recipe Ingredients 2 bunches collard greens, stemmed and chopped 1 head garlic ~16 cloves 1/4 tsp sea salt 1/4 tsp red pepper flakes 1 tsp onion powder 1 tsp smoked paprika 1 tsp garlic powder 1 tsp sesame oil 1/4 tsp black pepper Preparation Prep Preheat oven to 425 degrees Wash and stem collards Cut greens into large bite-sized pieces Make In a large bowl, add the greens and all of the seasonings. Mix thoroughly by massaging well with your hands. Then add in garlic cloves. Add seasoned greens parchment-lined aluminum foil. Fold and seal into a packet. Bake for 25 minutes. Previous Next

< Back Ground Tofu Bulgogi Prep Time: 10 min Cook Time: 30 mins Serves: 4 Level: Beginner About the Recipe Ingredients 14 oz tofu, extra firm (or use super firm tofu) 2 onions, chopped 8 garlic cloves, diced 1 cup green onion, chopped 3 Tbs coconut sugar (can substitute brown sugar) 4 Tbs rice vinegar 3 Tbs soy sauce 4 tsp dark soy sauce 1 Tbs sesame oil 6 Tbs chili crisp or chili oil Preparation Prep Prepare whole grain of choice to serve with bulgogi (e.g. brown rice). Make Pat dry the extra firm tofu and mash into a crumble with a fork Finely chop the onion, garlic, and green onions Make the sauce by combining the coconut sugar, rice vinegar, soy sauces and toasted sesame oil Heat up a pan to medium heat. Add the sesame oil. Sauté the tofu, onions, and garlic for 7-8min Pour in the sauce and sauté for another couple of minutes. Add the green onion and sauté for another 30 seconds Garnish with sesame seeds 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 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 Chili Lime Creme Sauce Prep Time: 2 minutes Cook Time: N/A Serves: 6-10 Level: Beginner About the Recipe This sauce is a rich and luscious sauce that is great as a mayonnaise replacement, a veggie dip or a condiment for burgers. Oil and dairy are not missed in this recipe. Coleslaw is a typical side served with Nigerian dishes. I replaced the mayonnaise-base sauce with this chili lime creme sauce and it was a game-changer. Ingredients 1/2 cup cashews, soaked preferably 2 Tbs lime juice, fresh apple cider vinegar 1 Tbs agave syrup 1/2 cup water 1 Tbs chili powder, ground 2 tsp smoked paprika 1/4 tsp salt Preparation Prep Soak cashews for 2-12 hours. (Recommended but not critical) Make Rinse soaked cashews and add to a high-speed blender. Add all remaining ingredients to the blender and blend until creamy and smooth. (Water can be added if it needs to be thinned) Store in an airtight container and place in the fridge for 3-5 days. Previous Next

< Back 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 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 Mason Jar Salad Prep Time: 5 minutes Cook Time: 30 minutes Serves: 4 Level: Beginner About the Recipe These Mason Jar Salads are an easy make-ahead meal, topped with hearty roasted sweet potatoes and protein-rich quinoa. They make a convenient packed lunch for the week, or a fast weeknight dinner! This make-ahead salad recipe features several warming salad toppers, including oven roasted sweet potatoes, quinoa, and a spicy orange-ginger dressing. The combination is totally addictive, and you can prepare all the cooked toppings ahead of time for a convenient option all week long. Ingredients INGREDIENTS 2 cups sweet potatoes , cut into 1-inch chunks 1 tablespoon olive oil 1 cup quinoa, cooked 1 head romaine, chopped 2 cups carrots, shredded 4 cups mixed greens or romaine 1 can black beans, drained & rinsed 1 cup sunflower seeds 4 quart-sized mason jars Preparation INSTRUCTIONS 1) Preheat the oven to 400ºF and arrange the potatoes into a single layer on the pan. 2) Drizzle the potatoes with olive oil. 3) Add the cinnamon, smoked paprika, cumin, salt and pepper. Use your hands to toss the seasonings in the oil. 4) Roast until tender, about 20 minutes. 5) While the sweet potatoes are in the oven, cook the quinoa according to the package instructions. 6) While the potatoes and quinoa cook, chop the cabbage and greens. Shred the carrots. 7) Prepare your salad dressing of choice. 8) You can serve the salad right away with the warm toppings, but for a make-ahead meal, allow the sweet potatoes and quinoa to cool before assembling the mason jars. (So that they don't steam the other veggies.) 9) To assemble the salads, add a 1/4 cup of dressing to the bottom of a mason jar. 10) Then add the shredded cabbage, carrots, 1/3 cup black beans, cooked quinoa, sweet potatoes, leafy greens and sunflower seeds on top. 11) Seal with a lid and store the salads in the fridge until ready to serve, up to 5 days. 12) When ready to serve, shake the jar to help distribute the dressing, then dump the jar into a large bowl and serve immediately. 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 Spinach & Feta vEggs Prep Time: 10 minutes Cook Time: 5 - 7 minutes Serves: 4-6 Level: Beginner About the Recipe Ingredients 1/2 onion, diced 1 red bell pepper, diced 2 tsp garlic powder 1 tsp smoked paprika 1/2 tsp Turmeric, ground 1 tsp black pepper 1/2 tsp black salt, optional 6 oz spinach, frozen 14 oz extra firm tofu, crumbled 1/3 cup vegan feta cheese, crumbled Preparation Prep Dice desired veggies and set aside. Make Add onions and bell peppers to a preheated pan over medium heat and water saute for about 2 minutes. Add crumbled tofu to the pan and stir well. Add all spices and mix well to incorporate thoroughly. Taste and adjust seasonings if needed. Add in spinach and mix well. Add in the non-dairy feta cheese and mix well. Serve immediately. 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 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