Welcome to our recipes that are made with love!
All of the dishes are geared towards a whole food diet. They are intuitively lead. We incorporate our recipes by using the least amount of oils, no refined sugars, fresh herbs, dairy free and vegan substitutes in the ingredients. Because your health and food are so intimately connected, we wanted to give you some inspiration on getting started in your own kitchen. We also support 100% organic products when choosing your food. © 2025
Entrees - Soups- Salads- Gravy- Dips - Condiments- Desserts
Accordion Sweet Potatoes
Preheat the oven to 350°F.
Take 2 peeled sweet potatoes and slice top of potato 3/4 thru
Lay sweet potatoes on a parchment lined pan
Top with the tangerine vinegar and olive oil
Put garbanzo beans into a bowl and cover with turmeric powder. Add garbanzo beans to the pan with the sweet potatoes.
Bake sweet potatoes and chickpeas for 30 minutes.
Cream Sauce: In a bowl add the tahini, plain vegan cashew cream yogurt and lemon juice. Then stir.
Basil Pesto: Add fresh basil, garlic clove, olive oil, lemon juice to a food processor and blend. Add water if needed for texture.
On a plate, add cream sauce. Then put baked sweet potatoes on top. Add garbanzo beans on top of cream sauce. Add pesto and toppings on sweet potatoes. Serve warm
Ingredients:
2 Sweet potatoes peeled
1 box garbanzo beans 13.4 oz. drained
2 tablespoons of turmeric powder
Cream sauce:
1 cup of tahini
1/2 cup vegan plain cashew yogurt
1tablespoon lemon juice
Basil Pesto:
1 cup fresh basil
1 garlic clove
2 tablespoons olive oil cold pressed/ Italy
1 teaspoon lemon juice
Toppings:
1/3 cup pine nuts
1/3 cup pumpkin seeds
Portobello Cream Delight
Preheat the oven to 350°F.
Wash portobello mushrooms. Add garlic clove, and olive oil inside each mushroom. Then cut up 1/2 head of cauliflower. Lay mushrooms face side up, and cauliflower on a baking sheet lined with parchment paper. Bake for 25 minutes.
Boil cashews for 15minutes or until soft. Drain and set aside
Put in a blender the cooked cauliflower, soften cashews, tahini, and plant based milk and blend until creamy
Place cream sauce on platter, add baked mushrooms. Then top with fresh organic basil and black cumin seeds
Ingredients:
2 Portobello mushrooms
2 garlic cloves
2 tablespoons of olive oil
1/2 head of cauliflower cut up into fourths.
Cream sauce:
1/2 cup of soften cashews.
1/4 cup of tahini
1/4 cup plant based milk- walnut milk is a good option.
Toppings:
4 fresh basil leaves
2 tablespoons of black cumin seeds
Carrot Lentil Salad
In a large pot over medium heat, boil carrots for 10 min. or until tender.
Add cooked carrots, cooked lentils, almonds, parsley, raisins, cumin. Salt and pepper to taste. Then mix. Serve warm or cold
Ingredients:
1 pound of carrots peeled and chopped into pieces
1 cup cooked yellow lentils- follow package instructions
1/3 cup almonds
1/3 cup of fresh parsley chopped
1/3 cup of raisins
1 teaspoon cumin
Salt and pepper to taste
Orzo Salad
Cook one cup of orzo. Then rinse under cool water and add to a bowl.
Steam carrots for 10 minutes in a pot with boiling water. Drain. Add to bowl of orzo.
Add garbanzo beans, edamame to the bowl of orzo and carrots.
In a bowl add olive oil, lemon juice, garlic and a pinch of fig salt. Stir. Add to bowl of orzo mixture and stir. Serve hot or cold
Ingredients:
1 cup of orzo cooked - follow instructions on package
2 peeled carrots
1 box of drained garbanzo beans 13.4 oz.
1 cup of edamame
3 tablespoons of olive oil
1 tablespoon of lemon juice
1 minced garlic clove
Pinch of fig salt
Roasted Potatoes & Cauliflower Dish
Preheat the oven to 350°F.
Wash and cut up red potatoes into pieces. Wash and cut up a head of cauliflower into pieces. Add chickpeas and the veggies to a bowl and sprinkle with curry power and rice vinegar.
Lay all veggies and chickpeas on a baking pan lined with parchment paper and bake for 30 minutes.
Add yogurt, tahini sauce, lemon juice to a bowl and stir.
Lay cream sauce on a platter and put cooked veggies on top of cream sauce. Top with fresh basil. Serve warm.
Ingredients:
6 Red potatoes
1 head of cauliflower
1 box chickpeas drained 13.4 oz.
1 tablespoon curry powder
2 tablespoons of rice vinegar
Cream Sauce:
1 cup of vegan plain yogurt
1/3 cup of tahini sauce
1 tablespoon of lemon juice
Topping:
Fresh basil leaves
Creamy Spinach and Mushroom Orzo
Heat olive oil in a large skillet. Add sliced mushrooms. Sprinkle some salt and pepper on mushrooms. Sauté for about 5 minutes or until lightly browned and soft. Remove half of the cooked mushrooms from the skillet to a bowl.
To the same skillet with the half of cooked mushrooms. Add uncooked orzo, vegetable broth, minced garlic, Italian seasoning, smoked paprika, and salt.
Bring to a boil, then reduce to a simmer and cook for about 5 or 10 minutes, occasionally stirring to prevent the orzo from sticking to the bottom of the pan, until the orzo is cooked through.
Add fresh spinach during the last 5 minutes of cooking the orzo.
Add ½ cup of plant based milk. Stir everything on medium- low for 1 minute.
Put in a bowl. Sprinkle a pinch of red pepper flakes over the creamy orzo.
Ingredients:
1 tablespoon olive oil
8 oz baby bella mushrooms or crimini
Salt and pepper
1 cup orzo uncooked
2 cups vegetable broth
3 cloves garlic minced
½ teaspoon Italian seasoning-(basil, oregano, rosemary)
½ teaspoon smoked paprika
¼ teaspoon salt
5 oz fresh spinach
½ cup plant based cream/ walnut milk option
¼ teaspoon or pinch of red pepper flakes
Quinoa Pasta with Cherry Tomatoes and Asparagus
Boil pasta for 7 to 10min. or until tender. Set aside in bowl.
Sauté garlic and onion for 2 minutes in olive oil. Add tomatoes, asparagus tips, lemon juice, oregano and peppercorns. Sauté until tender.
Add cooked veggies to pasta bowl and stir. Top with pine nuts and red pepper. Serve warm or cold
Ingredients:
1 box of quinoa pasta
1 garlic clove minced
1/4 cup of sweet onion chopped
2 tablespoons of olive oil
I cup of cherry tomatoes
I bunch of asparagus tips
1 tsp lemon juice
I tsp fresh oregano
1 tsp peppercorns
Topping:
1 tsp red pepper
l tablespoon of pine nuts
Pasta with Sweet Potato Cashew Sauce
Preheat the oven to 375°F.
Cut sweet potatoes in 1/2 and lay on baking pan lined with parchment paper. Drizzle vinegar over potatoes and bake for 40 min. in the oven
Cream sauce: Scoop out sweet potatoes and put in a blender with the plant based milk, lemon juice, and salt. Blend until creamy. Set aside.
Boil pasta until Al dente, about 10 -12 minutes. Drain.
In a large bowl, add cooked pasta, cream sauce, rosemary and salt to taste. Mix well.
Put pasta in a large serving bowl. Top with basil, red pepper,( pine nuts )and rosemary. Serve warm
Ingredients:
3 Sweet potatoes
2 tablespoons of vinegar
I pound of pasta/ made in Italy is best
1 cup of cashew milk
1 tsp lemon juice
2 pinches of basil salt
Toppings:
A bunch of fresh basil or sage
1 tsp of red pepper
2 springs of rosemary
1 tablespoon of pine nuts (option)
Marinated Sweet Potatoes
Preheat the oven to 350°F.
Wash, peel and cut up sweet potatoes into strips. Put sweet potatoes in a bowl and let marinate with tangerine vinegar for a 1/2 hour.
In a baking pan, 6x9 lined with parchment paper add marinated sweet potatoes.
Next, sprinkle paprika, blue salt and fresh rosemary on potatoes.
Bake for 30 minutes.
Put on a platter. Serve warm
Ingredients:
2 sweet potatoes
2 tablespoons of tangerine vinegar
1 tablespoon of paprika
1 teaspoon of blue salt
2 rosemary stems
Sweet Potato Red Lentil Dahl
Preheat the oven to 375°F.
Place the peeled and cubed sweet potatoes in a large bowl and toss them with 1 tablespoon olive oil, ½ teaspoon salt and a pinch of ground black pepper.
Place the sweet potato cubes on a baking tray and cook for 20-25 minutes. Then set aside.
Next heat the coconut oil in a large deep pan and cook the red onion for 2-3 minutes over medium heat until softened.
Stir in the garlic, and ginger and continue to cook for another minute.
Next, add the spices and cook for another minute. Stir.
Add the tomato paste, red lentils, lemon juice and vegetable stock and stir. Bring to a boil, then lower the heat and simmer for 15 minutes with a lid on.
Stir in the coconut milk, then place the lid back on and simmer for 5 more minutes.
Add the baby spinach, cook for another minute until wilted.Then stir in the roasted sweet potatoes and fresh cilantro.
Put in a large soup bowl. Serve warm with your favorite naan bread.
Ingredients:
3 cups of sweet potatoes, peeled and cubed
1 tablespoon olive oil
1/2 tsp salt
A pinch of freshly ground black pepper
1 tablespoon coconut oil
1 medium red onion, finely diced
2 large garlic cloves, minced
1 tablespoon fresh ginger, minced
1 tablespoon ground cumin
1 tablespoon ground coriander
2 tablespoons tomato paste
1 ½ cups red lentils, rinsed
1 tablespoon of lemon juice
4 cups vegetable stock
1 cup coconut milk
2 cups baby spinach
A handful fresh cilantro, roughly chopped
Salt and freshly ground black pepper to taste
Cauliflower Potato Leek Soup
Preheat the oven to 375°F.
Wash, peel and cube potatoes. Wash and cut the cauliflower into bite-sized pieces. Lay veggies on a baking tray lined with parchment paper and sprinkle rice vinegar on top before baking.
Bake in the oven for 30 minutes.
Topping: Sauté mushrooms and cayenne in cashew butter for 5 min. Sauté broccolini in cashew butter and salt for minutes. Set aside.
Sauté the chopped leek, minced garlic, chopped onion and oregano, on medium-low for about 5 minutes in cashew butter. Then add nutritional yeast and a dash of cayenne pepper along with about 8 cups of broth and the cooked potatoes and cauliflower. Stir.
Turn off heat. Use an immersion blender to pure’e the soup until it’s thick and creamy.
Add plant-based milk and puree again until it is smooth. Add salt and pepper to taste.
Put blended soup in a large bowl and add toppings. Serve warm.
Ingredients:
6 cups potatoes, peeled and cubed
6 cups cauliflower, chopped into pieces
2 tablespoons of vinegar
1 large leek chopped
2 garlic cloves minced
1 medium sweet onion chopped
1 tablespoon fresh oregano,
1 tablespoon cashew butter
1 tablespoon nutritional yeast
1 tablespoon cayenne pepper
8 cups vegetable broth
2 cups plant-based milk/ almond, oat, coconut
1 tsp salt
1 tsp black pepper
Topping:
1 bunch of broccolini chopped at mid stems
1 package of Bella mushrooms sliced
2 tablespoons cashew butter
1 tsp cayenne
1 tsp salt
2 tablespoons of pine nuts
Vegetable Pasta Soup
Heat the olive oil in a large pot over medium heat. Add the onion, garlic, celery, carrots, and sauté for 5-10 minutes, until the vegetables are tender.
To the pot, add the diced tomatoes and their juices, corn, vegetable broth, dried herbs (oregano, thyme, basil), chickpeas and pasta. Stir. Bring to a boil, then lower heat and simmer for 10-15 minutes, (less if it is gluten free pasta) until the pasta is cooked.
Stir in the spinach about 2 minutes. Season with salt and pepper to taste.
Put in a serving bowl. Serve warm
Ingredients:
2 tablespoons olive oil
1 medium sweet onion, chopped
4 cloves garlic, minced
2 stalks celery, sliced
2 large carrots, peeled and chopped
28 ounces diced tomatoes
1/2 cup yellow corn
4 cups vegetable broth
1/2 teaspoon fresh oregano
1/2 teaspoon fresh thyme
1 teaspoon fresh basil
13.4 ounce box chickpeas, drained and rinsed
1/2 cup pasta / quinoa pasta option
2 cups of baby spinach
2-3 tablespoons chopped fresh parsley, optional
Cucumber Lime Gazpacho
Wash and peel cucumbers. Cut into ½ inch slices. Save a few slices for the topping.
Place all ingredients into a blender and blend until smooth.
Top with sliced cucumbers, and lime basil. Serve cold
Ingredients:
2 Peeled medium cucumbers cut into ½ inch slices.
½ cup fresh spinach
¼ cup chopped white onion
2 garlic cloves
1 cup coconut milk
½ cup unflavored and unsweetened vegan yogurt
2 tablespoons lemon juice
½ cup fresh lime basil
¼ cup fresh parsley
¾ teaspoon salt
Topping:
3 fresh lime basil leaves
3 slices of cucumber
Red Pepper Bisque
Add bell peppers, red onion, veggie broth, vinegar, water, garlic clove, olive oil, salt, and pepper to a blender. Blend until smooth
Add 1 cup of coconut milk and blend again.
Put into a large bowl. Add croutons or garnish with fresh basil. Serve cold
Ingredients:
6 Red and orange bell peppers
1 red onion
2 cups of veggie broth
1/4 cup white rice vinegar
1 cup of water
1 garlic clove
2 tablespoons of olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup of coconut milk
Topping:
Fresh basil leaves
White Cashew Cream of Bean Soup
Minced garlic cloves and shallot. Sauté in a large pot, in lemon oil for 5 minutes or soften.
In the same pot, add white beans, veggie broth, cashew cream, corn starch, nutritional yeast, and boil for 10 min. Turn off heat. Then mix with an immersion blender. Top with rosemary leaves. Serve warm.
Ingredients:
2 garlic cloves
1 shallot
I tablespoon of lemon oil
2 boxes of cannellini white beans 13.4 oz each
2 cups of veggie broth or more if needed
3/4 cup of cashew cream
1 tsp corn starch -( mix with water )
2 tablespoons of nutritional yeast
Topping:
1 spring of rosemary
Tortellini Soup
Heat the oil in a large pot over medium heat. Add the onion, carrots, fennel, salt, and a few grinds of pepper and cook, stirring, until the vegetables begin to soften for about 8 minutes.
Add the balsamic vinegar, garlic, tomatoes, broth, thyme, and red pepper flakes. Cover and simmer for 20 minutes, or until the vegetables are tender.
Meanwhile, cook the tortellini in a pot of salted boiling water according to the package directions until al dente. Drain. Then add the tortellini and the spinach to the soup and simmer for 2 more minutes.
Season to taste, salt and a few grinds of pepper. Put in a bowl and Serve Warm
Ingredients:
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
2 medium carrots, chopped
1 fennel bulb, diced
½ teaspoon salt, plus more to taste
Fresh ground black pepper
1 tablespoon balsamic vinegar
2 garlic cloves, minced
2 large diced tomatoes
3½ cups vegetable broth
1 tablespoon fresh thyme leaves
¼ to ½ teaspoon red pepper flakes
9 to 12 ounces vegan spinach tortellini or 1 package
½ teaspoon salt
3 cups spinach
Cream of Asparagus Soup
In a large pot on medium-high, add olive oil, cumin and onions with a pinch of salt. Sauté stirring occasionally until translucent, about 5 minutes.
Add minced garlic and asparagus. Sauté until asparagus are slightly softened, about 5 minutes.
Add broth, peas and bring to a boil.
Cover pot and reduce heat to medium-low. Simmer for about 10 minutes, or until asparagus are fully softened.
Turn off heat and add coconut milk. With an immersion blender, blend soup until completely smooth. Put soup in a large bowl and add fresh parsley, cannoli beans and pine nuts. Serve warm
Ingredients:
2 tablespoons olive oil
1 medium sweet onion chopped
1 tablespoon of cumin
1 garlic clove minced
2 – 3 pounds asparagus chopped in quarters
4 cups vegetable broth
1 cup sweet green peas
1/2 cup coconut milk
1 can of drained cannoli beans
Toppings:
1 bunch of parsley chopped
1 drained box of cannoli beans 13.4 oz.
1/4 cup pine nuts
Butternut Squash Soup
Preheat the oven to 400°F
Add peeled and chopped butternut squash to a mixing bowl. Add the extra virgin olive oil, dried thyme, dried basil, sea salt and ground black pepper. Toss the butternut squash with the olive oil and spices until lightly coated.
Transfer the butternut squash to a parchment lined baking tray and space the pieces evenly.
Bake for 30 minutes until roasted.
Make the toppings:
Chop up chives into small pieces and set aside. Chop up pecans into halves and set aside. Drain black beans and set aside. Steam spinach for 2 minutes in a pot and set aside.
Next add olive oil to a large pot. Add the onion, garlic, cumin, paprika and sauté until the onions are softened.
Add the roasted butternut squash. Add the vegetable broth and lemon juice.
Bring to a simmer for about 15 minutes.
Turn off the heat. With an immersion blender, blend the soup directly in the pot.
Stir in the coconut milk.
Add Baja salt and ground black pepper to taste.
Put blended soup in a large bowl and add the toppings. Serve warm.
Ingredients:
6 cups butternut squash 2 lbs. peeled and chopped
1 tablespoon olive oil
½ tsp fresh thyme
½ tsp fresh basil
⅛ tsp baja salt
⅛ tsp ground black pepper
Toppings:
2 chopped fresh chives
1/4 cup lightly chopped pecans
1/2 cup of drained canned black beans
1 cup of steamed spinach
For the Soup:
2 tablespoons olive oil
1 medium onion white chopped
1 crushed garlic clove
1 tablespoon lemon juice
½ tsp cumin
⅛ tsp paprika
4 cups vegetable broth
1 cup coconut milk /full fat
Gold baja salt to taste
CANTALOUPE CUCUMBER SALAD
Peel and chop up cantaloupe. onion, and cucumber. Put in a large bowl. Add tomatoes.
Chop cilantro and mint leaves. Add to the bowl
Make dressing by combine olive oil, rice vinegar, lime juice and seasonings in a separate bowl. Mix.
Pour dressing on top of cantaloupe mixture and stir. Serve cold
Ingredients:
3 cups chopped cantaloupe
1/2 cup red onion, chopped length wise
1 small cucumber (thin slices) or 1/2 cup
1 cup diced cherry tomatoes
3 tablespoons chopped fresh cilantro
3 chopped fresh mint leaves
Dressing:
1 tablespoon extra virgin olive oil
2 tablespoons rice vinegar
1 lime, juiced
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp red pepper flakes
1/2 tsp sea salt
Red Sorrel Chickpea Salad
Put all ingredients in a salad bowl and toss. Serve cold
Ingredients:
1 ¼ cups drained chickpeas from a box
10 oz Red sorrel
2 tablespoons of fresh parsley chopped
Juice of one lemon about 3 tbsp
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon pepper
Tortellini Salad with
Artichokes
Cook tortellini according to package. Drain. Let cool.
Make the dressing: mince garlic and add all ingredients and stir. Set aside.
In a large bowl, combine the tortellini, tomatoes, artichokes,, onion, basil and pepperoncini. Add the dressing and toss to combine. Put in a large platter. Garnish with more fresh basil and red pepper flakes. Serve cold
Ingredients:
18 ounces spinach tortellini / gluten free
2 cups halved cherry tomatoes
1 (14-ounce) jar artichoke hearts, drained and chopped
½ cup thinly sliced red onion
1 cup fresh basil, chopped, plus more for garnish
3 pepperoncini, stemmed and chopped
Topping:
1/4 cup fresh basil
Red pepper flakes, optional
Dressing:
2 minced garlic cloves
1/2 cup olive oil
1 tablespoon dijon mustard
2 lemons juiced
1 tablespoon honey
Salt and pepper to taste
SPINACH TORTELLINI SALAD
Cook tortellini from the package instructions. Drain and rinse briefly with cold water. Transfer to a large bowl.
Next make the dressing. Finely mince garlic and add to a bowl with oil, vinegar, lemon juice, Italian seasoning blend, and salt and pepper. Whisk to combine and set aside.
Slice cherry tomatoes in half and add to the pasta bowl along with spinach, peppers and onion.
Whisk together dressing once more and pour over salad. Mix well. Serve cold
Ingredients:
9-10 oz refrigerated spinach tortellini
1-2 cups fresh baby spinach
1 cup halved cherry tomatoes
¼ cup sliced red onion
1/2 cup yellow bell pepper
SALAD DRESSING:
2 cloves fresh garlic
⅓ cup extra virgin olive oil
2 tablespoons of rice vinegar
1 lemon (juiced)
1-2 tsp Italian seasoning blend
Salt and pepper to taste
Green Veggie Salad
Cook quinoa in a saucepan with the package directions. Add salt and pepper. Fluff with a with a fork and let it cool.
Next sauté asparagus in a pan with olive oil and season with salt and pepper. Cook until it is tender. Set aside.
In a large mixing bowl, combine fresh peas, sweetcorn, cucumber, edamame, spinach leaves, pine nuts, mint leaves, spring onions, avocado, grilled asparagus and cooled quinoa. Squeeze the lemon juice in the bowl and mix well.
Make the dressing:
Combine the ingredients in a bowl and whisk well. Pour over the salad just before serving. Serve cold
Ingredients:
For the salad:
½ cup quinoa , rinsed and drained
Salt & pepper to taste
Fresh asparagus (8-9 spears), cut in half
1 tsp olive oil
½ cup fresh peas
½ cup sweetcorn
½ cucumber , thinly sliced
1/3 cup edamame
A bunch of spinach leaves
2 tablespoons pine nuts
A bunch of fresh mint leaves , roughly chopped
2-3 scallions
1 avocado, thinly sliced
Juice of ½ lemon
For the dressing:
3 tablespoons olive oil
1 tsp rice vinegar
1 tablespoon of lemon juice
1 tsp honey
Chickpea Salad
Chop up the celery, onion and pickle and set aside in a bowl.
Drain chickpeas and then mash up with a food masher. Add to a bowl, mashed chickpeas, celery, onion, pickle, and cilantro. Add the rest of the ingredients and mix up with a spoon. Serve cold with bread, chips or make a sandwich.
Ingredients:
1 stalked of celery chopped
1/2 red onion minced
1 tablespoon chopped sweet pickles
2 boxes of chickpeas 13.4 oz.
1 bunch fresh cilantro chopped
1/3 cup vegan mayo
1 tablespoon tamari sauce
1 tablespoon golden mustard
1 tablespoon of lemon juice
Pinch of salt and pepper
Zucchini Salad
Use a vegetable peeler to peel the zucchini into thin strips. Place the zucchini in a large bowl.
Make the lemon dressing: Put all the ingredients into a bowl and stir. Then transfer the dressing to the zucchini bowl and toss.
Top with the options of pine nuts, pumpkin seeds, chives, basil. Serve cold
Ingredients:
3 small-medium zucchini
Lemon Vinaigrette:
1/4 cup minced shallot
1 tablespoon of olive oil
1 minced garlic clove
1 tablespoon of lemon juice
2 tablespoons of orange juice
Salt and pepper to taste
Option of toppings-
1/4 cup toasted pine nuts
1/4 cup pumkin seeds
1 tablespoon chopped chives
Handful of basil
Mushroom Gravy with Cassava
Wash and slice mushrooms.
Sauté mushrooms for about 10 minutes or until golden brown in olive oil, salt, and pepper
Put cooked mushrooms in a bowl.
Mince garlic.
Sauté, butter, garlic and flour in a pan for 2 minutes
Add broth, nutritional yeast, corn starch, tamari soy sauce and rosemary twig
Stir until creamy
Add cooked mushrooms and cook for 2 minutes.
Put in a bowl. Serve warm or on mashed potatoes
Ingredients:
1 pound of mushrooms
1 tablespoon of olive oil
1/4 tsp basil salt
1/8 tsp black pepper
2 garlic cloves
2 tablespoons vegan butter
4 tablespoons of cassava flour
2 cups of vegetable broth
1 tablespoon of nutritional yeast
1 tsp cornstarch ( mix with water )
1 tablespoon of tamari soy sauce
1 spring of rosemary
White Bean Dip
Add white cannoli beans, tahini and lemon juice to a blender. Blend until creamy.
Put into a bowl. Top with fresh garden basil and black cumin seeds. Serve room temperature.
Ingredients:
2 boxes white cannoli beans drained13.4 oz.
1/2 cup tahini
1 tablespoon of lemon juice
Toppings:
1/4 cup fresh basil leaves
2 tablespoons cumin seeds
Fresh Carrot Hummus
Preheat the oven to 350°F.
Wash, peel and cut carrots into pieces
Put carrots, garlic, chickpeas on a parchment lined baking sheet. Bake for 25 min.
Add all dry ingredients to a bowl. Stir. Set aside.
Add baked carrots, garlic, chickpeas, all dry ingredients, olive oil, tahini and lemon juice to a food processor and blend until creamy.
Next, put hummus into a bowl. Top carrot hummus with pine nuts, fresh basil and black cumin seeds. Serve cold
Ingredients:
1 pound of carrots
1 garlic clove
1 drained chickpeas from a box 13.4 oz.
6 tablespoons of olive oil
2 tablespoons of tahini
2 tablespoons of lemon juice
Dry Ingredients:
2 teaspoons smoked paprika
1 1/2 teaspoons salt
1 teaspoon cumin
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
Toppings:
1/4 cup pinenuts
1/4 cup fresh basil leaves
2 tablespoons of black cumin
Jalapeño Pesto
Add jalapeño, parsley, cilantro, lemon juice, ginger and olive oil to a food processor. Blend until fully mixed. Serve cold with crackers ,Pita bread or a side for potatoes.
Ingredients:
1 chopped jalapeno
1 cup of parsley
1/3 cup of cilantro leaves
1/2 teaspoon of lemon juice
1 teaspoon of ginger
2 tablespoons of olive oil
Vegan Avocado Mayonnaise
Put all ingredients into a blender. Blend until smooth. Serve cold. Keep refrigerated.
Ingredients:
1 large avocado peeled and pitted
1/3 cup brine from canned chickpeas
2 cloves garlic
Juice of ½ lemon
Salt to taste
Fig Salt
Rinse fig leaves under water. Line a baking pan with parchment paper. Place fig leaves on pan. Bake for 10 minutes at 350°F. (You can use fresh basil leaves as a alternative.)
Mince dry leaves. Add a 1/2 cup of Gold Baja salt. (Option to add 1 tsp of lemon zest.) Mix. Then put in an airtight container.
Ingredients:
5 Fresh fig leaves
1/2 cup Baja gold salt
1 tsp lemon zest (option)
Tamari Almonds with Sesame Seeds
Preheat oven to 300°F.
Line a baking sheet with parchment paper. Evenly spread the almonds on the baking sheet. Toast them for 10 minutes, in the oven, then stir. Return the almonds to the oven and toast for another 10 minutes until a darker brown.
Carefully transfer the almonds from the baking sheet to a heat-safe mixing bowl. Pour the tamari sauce and sesame oil and sesame seeds onto the hot almonds and stir well.
Spoon the coated almonds back onto the parchment lined baking sheet, draining the excess liquid from the nuts if needed. Place the almonds back in the oven. Reduce the heat to 200°F and bake for 10 minutes.
Remove them from the oven. Let almonds cool on a wire cooling rack for about 15-30 minutes, or until room temperature.
Put almonds in a dish. Add a rosemary twig. Serve room temperature
Ingredients:
2 cups raw almonds
2 tbsp tamari soy sauce
½ tsp organic sesame oil cold pressed raw
1 tbsp sesame seeds
1 twig of rosemary
Uala Hawaiian Cookies
Preheat oven to 350°F
Line a baking sheet pan with parchment paper.
In a medium bowl, combine almond flour, monk fruit sugar, spices, Uala powder, baking soda, water and salt.
Mix the dough and if it is to crumbly and won't stick together when pressed, add a sprinkle of water until you can do so.
Divide the dough into 12 even portions and roll into balls. Place 2 inches apart on the prepared sheet pan, lightly sprinkle with turbinado sugar.
Bake about 25-30 minutes, until golden brown at edges, and centers of cookies feel firm to the touch.
Let cool. Serve
Ingredients:
1 cup almond flour
3 tablespoons monk fruit sugar
½ tsp cardamom, ground
¾ tsp powdered ginger
1∕3 cup Uala powder
¼ tsp baking soda
1 ½ tablespoon water
¼ tsp Baja Gold salt
Topping:
3 tablespoons of raw turbinado sugar for outside of cookie
Raspberry Oat Cups
Preheat the oven to 350°F.
Mix banana, oats, and honey together until you have a firm dough.
Fill the mixture into each hole of a cup cake pan. Then take a cup and press into each cupcake hole until it makes a bowl.
Bake for 20 min or until golden brown. Let cool. Then add filling and top with raspberries
Make filling: Add all the ingredients, except the raspberries.Then stir. Set aside.
When oat cups are cool. Fill each cup with the filling first. Then top with fresh raspberries. Serve immediately or serve cold.
Ingredients:
1 banana mashed
1 1/2 cups roll oats
3 tablespoons of honey
Filling:
3 tablespoons of vegan plain yogurt
1 tsp cinnamon
1 tsp agave
Toppings:
1 cup of raspberries for the topping, option to add coconut sprinkles
Homemade Cacao Ice Cream
Place all ingredients except mint into a blender until creamy smooth. Place in a covered container and freeze for 2 hours.
Scoop into bowls and top with fresh mint and Serve cold
Ingredients:
4 peeled bananas
3 tablespoons peanut butter
1 tablespoon cacao powder
1/4 cup of coconut milk
Topping:
1/4 cup fresh garden mint leaves
Cacao Cookies
Preheat the oven to 350°F.
Mix tahini, agave, vanilla extract, and salt together.
Stir in oats, chocolate chips and cacao powder. Mix until combined. Use a cookie scoop. Scoop dough onto a parchment lined baking sheet. Bake for 9-11 minutes. Let cool. Top with garden mint. Serve room temperature.
Ingredients:
1/2 cup tahini
1/3 cup of agave
2 teaspoons vanilla extract
1/2 tsp Himalayan salt
1 cup rolled oats
1/2 cup vegan chocolate chips
1/3 cup of cacao
Topping:
1/2 cup fresh garden mint
Protein Peach Shake with Mint & Cacao Nips
Peel 2 bananas and put in a container and freeze for 2 hours.
Wash, peel and slice peaches. In a blender, add frozen bananas, peaches, plant based milk and protein powder. Blend until creamy.
Pour into your favorite cup and top with mint and cacao nips
Ingredients:
2 peeled frozen bananas
3/4 cup of peeled and sliced peaches
1 cup or more coconut milk
2 tablespoons vanilla protein powder
Toppings:
3 fresh mint leaves
1 tablespoon cacao nips
Almond Flour Drop Cookies with Edible Flowers
Preheat the oven to 350°F.
Whisk the oil, sugar, flax seed egg, and vanilla in a bowl. Add flour, lemon and salt and mix well.
Scoop the cookie dough into 1 inch balls. Place on a cookie sheet lined with parchment paper. Press your thumb into each cookie about 1/2 inch thick.
Bake for 10 to 12 minutes or until golden brown. Let cool. Add agave to each thumb print hole, about a 1/4 teaspoon. Top with edible flowers. Serve.
Ingredients:
1/4 cup coconut oil
1/2 cup coconut palm sugar
1 flax egg ( 1 Tbs ground flax with 2 Tbs water. - 5 min.)
1 tablespoon of vanilla
2 cups of almond flour
1tsp lemon zest
1/4 tsp salt
Topping:
1/2 cup Blue agave syrup
Fresh Chamomile flowers or edible garden flowers. Option fresh stevia leaves.
Oatmeal Brownies
Preheat oven to 350F
Add all ingredients except the chocolate chips into a bowl.
Mix together thoroughly, then fold in chocolate chips
Transfer to a 9 inch square baking dish lined with parchment paper.
Bake for 40 minutes. Let cool. Top with pumpkin seeds. Cut up into squares and Serve
Ingredients:
2 cups plant milk (coconut is the best)
⅓ cup agave
⅓ cup organic peanut butter
1 tsp vanilla extract
2 cups rolled oats
¼ cup cacao powder
2 tablespoons of pumpkin seeds
1 tbsp ground flax
1 tsp baking powder
pinch of salt (if your peanut butter is unsalted)
⅓ cup vegan chocolate chips
Pickled Red Onions
Thinly slice the onions (it's useful to use a mandolin). Place the garlic and peppercorns in the jar. Place the onions in the jar.
Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool at room temperature, then store the onions in the fridge.
Your pickled onions will be ready to eat once they are bright pink and tender, about 48 hours. They will keep in the fridge for up to 2 weeks.
Ingredients:
16 oz. Mason Jar or jar of choice
2 small red onions
2 garlic cloves
1 teaspoon mixed peppercorns
1 1/4 cups white vinegar
1 1/4 cups water
1 tablespoon monk fruit sugar extract
2 tablespoons sea salt
Garlic Butter Beans
In a deep pan, add garlic and tomatoes. Sauté for about 10 minutes or until tomatoes are soft and bursting juices. You can poke the tomatoes if needed to let the juice come out. Add lemon juice, butter beans and rosemary. Simmer on low for 10 min. Put in serving bowl. Serve warm with bread or use as a topping.
Ingredients :
2 Tbs olive oil
4 garlic gloves minced
1 package of cherry tomatoes washed 12 oz.
2 boxes of drained butter beans 13.4 oz
1 Tbs lemon juice
1 Rosemary twig
