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< Back Peanut Dipping Sauce Prep Time: 5 min Cook Time: n/a Serves: 4 Level: Beginner About the Recipe Ingredients ⅓ cup peanut butter 2 tablespoons tamari (or soy sauce/coconut aminos) 2 tablespoons lime juice 2 tablespoons maple syrup 1 tablespoon gochujang 1 inch fresh ginger , minced 1 garlic clove , minced 1 teaspoon toasted sesame oil Preparation In a medium bowl, combine the peanut butter, tamari, lime juice, sesame oil, maple syrup, and gochujang. Use a microplane to finely mince the ginger and garlic on top. Whisk well until the ingredients are mixed. (It will be thick at this point.) Add a tablespoon of water to the bowl, and whisk again until the sauce is thinner. If you want an even thinner sauce, add another tablespoon of water, and stir again. This peanut sauce can be used right away or stored in an airtight container in the fridge for up to 5 days. It will thicken when chilled, so you may need to add another tablespoon of water when you get it out of the fridge later. Or let it come to room temperature to thin out again. Previous Next

< Back 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 White Bean Cassoulet Prep Time: 15 min Cook Time: 45 min Serves: 8 Level: Beginner About the Recipe Ingredients Cassoulet 3 tbsp vegan butter 3 leeks finely sliced 2 celery ribs finely diced 2 carrots finely diced 3 parsnip finely diced 1 bulb fennel, finely diced 3 garlic cloves minced 4 cups veg broth 2 tbsp Better Than Boullion Vegetable base 2 cans navy beans rinsed & drained 1 sprig fresh rosemary 2 sprigs fresh thyme 1 bay leaf Juice of 1 lemon salt & pepper TT Crumb Topping 1½ cup breadcrumbs 2 clove garlic minced ½ cup fresh parsley chopped 1-2 tbsp olive oil Lemon zest salt & pepper TT Preparation In a large Dutch oven or oven-safe skillet, melt butter over med-high heat. Add leeks, celery, carrots, fennel & parsnips. Saute for 5-6 min until veggies start to soften. Add garlic & cook for an additional 30 seconds. Add navy beans, broth, rosemary, thyme & a bay leaf. Bring mixture to a boil, reduce heat to medium and simmer for 20 min or until most of the liquid has been evaporated and you’ve got a stew-like consistency In a bowl combine breadcrumbs, garlic, lemon zest, parsley & olive oil. Crumble mixture over the top of the cassoulet & bake at 350°F for between 15 & 20 min or until topping is golden brown. Squeeze fresh lemon juice on the cassoulet when it comes out of the oven. Store in fridge up to 4 days Previous Next

< Back Chickpea Toona Prep Time: 10 min Cook Time: N/A Serves: 2 Level: Beginner About the Recipe This tuna-inspired dish is a quick way to get the feeling of a tuna sandwich with tons of nutrition. It is full of flavor, quick to assemble and stores well in the fridge for a few days. Ingredients 14 oz chickpeas, canned 1 avocado 2 key limes or 1 lime, juiced 1 tsp kelp powder or dulse flakes 1/2 tsp salt 1-2 packages of Seaweed Snacks, crumbled 1 plum tomato, diced, optional 1/2 red onion, diced, optional 1 handful arugula, optional Preparation Prep Dice onion and tomato (if using). Set aside. Juice lime. Set aside. Crumble seaweed snacks. Set aside. Make Mash everything (except the tomatoes and arugula) in a bowl. Taste and adjust seasonings as desired. Fold in the tomatoes. Serve on toast, crackers or over a salad. Previous Next

< Back Chocolate Chip Butterscotch Chickpea Blondie Prep Time: 10 min Cook Time: 20-25 min Serves: 12 Level: Beginner About the Recipe Ingredients 1.5 cups chickpeas, drained and rinsed 15 soften Medjool dates 1/4 cup unsweetened applesauce 1 cup oat flour 1 flax egg (optional) 2 teaspoons baking powder 1/2 teaspoon vanilla paste (or 1 tsp vanilla extract) 1/4 cup vegan chocolate chips 1/4 cup vegan butterscotch chips Preparation 1) Preheat oven to 350 F 2) Add chickpeas, dates, applesauce, vanilla and oat flour to a food processor and process until batter is well incorporated 3) Transfer batter to dessert baking dish (e.g. 8.5 x 6.5 or 8" cake pan) and fold the chocolate and butterscotch chips 4) Spread batter into even layer 5) Bake for 20-25 minutes Previous Next

< Back Red Lentil Curry Prep Time: 10 min Cook Time: 35 min Serves: 4 Level: Beginner About the Recipe Ingredients 1 Tbs coconut oil 4 garlic cloves, minced 2 5411/25000 Tbs ginger, grated 1 Tbs turmeric, freshly grated (or 1 tsp of ground turmeric) 2 serrano peppers, diced (remove seeds to dampen spice level) 1 tsp cumin, ground 1/2 tsp coriander, ground 1 tsp chili powder 2 tsp curry powder 1 tsp garam masala 1 tsp salt 1/2 tsp black pepper 1 cup red lentils 2 cup vegetable broth 14 oz crushed tomatoes, canned 13 1/2 oz coconut milk, canned 3 Tbs almond butter, unsweetened 1/2 lemon, juiced 1/2 cup cilantro, chopped Preparation Prep Rinse lentils under cold water until the water runs clear. Set aside. Make Heat a large, deep skillet or large saucepan over medium-high heat and add the coconut oil. Once the oil is shimmering, add the garlic, ginger, fresh turmeric (if using), and Serrano pepper and cook for 2 minutes, stirring frequently to prevent garlic from burning. Add the cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper to taste, and cook for 30 to 60 seconds until fragrant, tossing frequently to prevent burning. If using ground turmeric instead of fresh turmeric, add the ground turmeric now, along with the rest of the spices. Pour in the vegetable broth, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Add in the lentils and the crushed tomatoes and mix well. Reduce the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes, or until the lentils are cooked through and have mostly softened. If you find that the lentils are not quite soft after 25 minutes, add a few spoons more of broth or water and cook for another 5 minutes. Remove the lid and stir in the coconut milk, almond butter, along with salt and pepper to taste Continue cooking on low heat, uncovered for 5 to 8 minutes, until the curry has thickened and is creamy. Finally, stir in the lemon juice and cilantro, and turn off the heat. If you want your lentils to be even creamier and more on the puréed side, use an immersion blender to lightly purée the curry. Serve the curry with rice and/or Indian flatbread and garnish with additional cilantro. Store leftovers in the fridge for 3-4 days. Previous Next

< Back Shepherd's Pie Prep Time: 35 minutes Cook Time: 30 minutes Serves: 8-10 Level: Intermediate About the Recipe This meatless shepherd’s pie is hearty, filling and combines a veggie-packed filling with fluffy mashed potatoes, the ultimate comfort food :) Ingredients MASHED POTATOES 3 lb yukon gold potatoes 10 garlic cloves, divided 1 cup vegan butter, room temperature 2 Tbs nutritional yeast 1 Tbs salt or more to taste 2 tsp black pepper, freshly cracked FILLING 2 cup textured vegetable protein 1 cup mushrooms, chopped 1 1/2 cup onion, diced or shallots 1 cup celery, diced 1 cup carrots, diced 2 Tbs sage, fresh 2 tsp thyme, dried 1/3 cup sundried tomatoes, chopped 2 Tbs soy sauce 1 Tbs vegan worcestershire sauce 1 Tbs marmite optional 1/2 cup red wine 1 cup vegetable broth 2 Tbs balsamic vinegar or apple cider vinegar 1 cup peas, frozen 2 Tbs olive oil optional Preparation MASHED POTATOES Make Dice potatoes into equal sizes. Add them to a pot of cold water with salt and garlic cloves. Bring to a boil until fork tender (~10 minutes). Drain water and then begin mashing the potatoes. Add butter, salt and pepper until desired consistency is reached. Set aside. FILLING Prep Preheat oven to 350 degrees Fahrenheit. Chop onion, carrots, mushrooms and celery. Mince 5 of the garlic cloves. Make In a pan, add TVP, olive oil and vegetable broth over medium heat until all of the liquid is absorbed. Set aside. In a pan, add mushrooms and cook for ~5 minutes. Once cooked down, add carrots, celery and onions. Cook for ~8 minutes. Add garlic, sage, thyme and sundried tomatoes and saute for ~1 minute. Add TVP, Worcestershire, red wine, balsamic vinegar and marmite (if using). Stir well until most of the liquid is absorbed. Add frozen peas and mix well. In an oven-safe pan, add the filling in a flat and even layer. Add the mashed potatoes on top of the filling in an even layer. Using a fork, create lines in the mashed potatoes to help with a crispy top after baking. Bake for 30 minutes. If the top is not browned, place it under the broiler for 3-5 minutes. Serve and enjoy. Previous Next

< Back Chocolate Salted Caramel Tart Prep Time: 10 min Cook Time: n/a Serves: 14 Level: Beginner About the Recipe Ingredients Base 250 g cashew nuts (1 cup) 150 g dates (2/3) 2 tbsp coconut oil Caramel 300 g dates {1 1/4 cup) 150 g smooth peanut butter or almond butter (2/3 cup) 60 g coconut oil (1/2 cup) 6-10 tbsp water Chocolate topping 300 g chocolate (1 1/4 cup) 4 tbsp coconut oil Preparation Base Layer In a food processor, blend the cashew nuts for 1-2 minutes until they resemble a flour-like consistency. Add the dates and coconut oil, and continue blending for 2-3 minutes until the mixture begins to come together. Line an 8-inch (20cm) springform cake tin with baking parchment. Press the base mixture firmly and evenly into the bottom of the tin. For easier spreading, place a sheet of baking parchment over the mixture and use the back of a spoon to press it down evenly. Caramel Layer In the same food processor, add all caramel layer ingredients. Blend until smooth and caramel-like in texture, about 5-10 minutes. If the mixture is too thick, add water one tablespoon at a time until it reaches a smooth, spreadable consistency. Spread the caramel evenly over the base layer, aiming for a smooth top surface. Using a layer of baking parchment over the caramel and a spoon to spread it out can help achieve an even finish. Chocolate Layer Melt the chocolate and coconut oil together using a double boiler (bain-marie) until smooth. Pour the melted chocolate over the caramel layer, spreading evenly to cover. Place in the fridge for at least 30 minutes or until the chocolate has fully set. Finishing Touches Sprinkle with coarse salt flakes for a salted caramel finish. Use a hot knife to slice through the cake for clean cuts without cracking the chocolate layer. Serve and enjoy! Previous Next

THE NAIJA GODDESS Allow your body to heal naturally using food as medicine. Check Out My Services Meet Naija Certified Holistic Nutritionist & Holistic Health Coach I’m a Nigerian-American Certified Holistic Nutritionist and Certified Herbalist with pure love and joy of natural hair/skincare, plant-based recipes and natural remedies. On the Naija Goddess, you’ll find a realistic, holistic lifestyle coach that focuses on plant-based solutions by way of easy recipes, holistic education and more in an effort to heal your body inside out. Learn More Meal Prep & Catering Order Now Recipes Check out our top-notch recipes that focuses on plant-based solutions by way of easy recipes, holistic education and more in an effort to heal your body inside out. Check Out Allow what you eat to heal you, and let your healing come from what you eat. Shop Our Products Check out our amazing store for our amazing and top notch products. Golden Sea Moss Purple Sea Moss Ori (Shea Butter) Magnesium Oil Spray Vaginal Steam Herbs Face Oil Check out our shop Work With Me Delayed Food Allergy Test (IgG) Learn More Complimentary Phone Consultation Learn More Custom Nutrition Prescriptions Learn More Plant Based Cooking Demo Learn More Contact Contact Us Reach out to us and let's get started First Name Last Name Email Message Submit Thanks for submitting!

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

< Back Nigerian Meatless Pie Prep Time: 30 minutes Cook Time: 30 minutes Serves: 6-8 Level: Intermediate About the Recipe When I think of meat pies, I recall the best afternoon snacks when coming home from school. The challenge was always not to eat too many as they are a labor of love to make large batches. Ingredients Pastry Dough 4 Tbs red palm oil (or vegan butter) 2 tsp baking powder 1/2 tsp salt 2 Tbs flax seeds, ground 4 cup whole wheat pastry flour 1 cup water, warmed Pie Filling 2 cup walnuts, soaked 2 yukon gold potatoes, chopped 3 carrots, chopped 1 red onion, diced 1 scotch bonnet pepper, diced 2 tsp thyme, dried 1 tsp onion powder 1 tsp garlic powder 3 seasoning cube Maggie or Knorr 2 tsp curry powder 1/8 tsp nutmeg, fresh 1/2 cup vegetable broth 2 tsp arrowroot powder 2 tsp water Preparation Make - Pastry Dough Add all dry ingredients to a bowl and mix well. Using a fork, cut in the red palm oil. Add the warmed water 1/4 cup at a time kneading the mixture until a dough forms. Once the dough is formed and is not sticky, place it in a covered bowl and let it rest in the refrigerator for 15-30 minutes. Remove the dough from the refrigerator and portion out 10 pieces. Using a rolling pin, roll out the dough into circles and add the filling. Make - Pie Filling Prep Make a slurry combining arrowroot starch and water. Set aside. Chop potatoes and dice red onion, scotch bonnet pepper and carrots. Set aside. Make Rinse and drain walnuts. Place in a food processor and pulse until the texture resembles ground meat-like crumbles. Set aside. Water saute red onions and scotch bonnet pepper in a saucepan until translucent over medium heat. Add chopped potatoes, carrots, nut meat to the pan. Add all spices to the saucepan and stir well. Taste for seasoning and adjust if necessary. Add vegetable broth to pan and simmer for 5-10 minutes, until potatoes are almost cooked through. Add arrowroot starch slurry to the pan and mix well. The filling should be thick and creamy. Add the filling to the pastry dough. Bake for 20 minutes at 375 degrees Fahrenheit. Previous Next

Naija Goddess Bistro & Blends is a micro-restaurant and health shop offering tasty and nutritious prepared meals, beverages, and smoothies. Additionally, we provide a range of wellness products, including sea moss gel, tinctures, and teas, all aimed at enhancing your overall health. Bistro & Blends Menu Pre-Order Below Order Here Sign up to receive your monthly newsletter. Subscribe Thanks for submitting!

< 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