Healthy Never Tasted So GOOD.
Learn to prepare meals to reach any goals you have in Plant-Based eating.
Simple and Fun
Tropical Passion Fruit Shake
Equipment Needed: Blender, Citrus Juicer
1 ripe banana
1 TBS ground sea moss powder
2.5 cups fresh orange juice
1 cup frozen organic strawberry
1 cup frozen mangoes
1/2 cup frozen organic raspberries
Nectar of 2 passion fruit
1. Open passion fruit, remove seeds and flesh
2. Strain through a fine strainer or cheesecloth, set aside in bowl.
3. Juice oranges, add to blender along with passion fruit juice.
4. Add frozen strawberries, mangos, raspberries
5. Add ground or fresh sea moss.
6. Blend until well incorporated
Add ripe banana and blend briefly, or until banana is well incorporated
“Cheddar” Macadamia Nut Cheese
Makes 8oz, Equipment Needed: Blender
1 cup soaked macadamia nuts
1/2 cup nutritional yeast or 1.5 TBS fresh lemon juice
1 TBS fresh lemon juice
1/2 tsp sea salt
1/2 cup spring water 1 tsp dry rosemary 1 TBS smoked paprika
Place all ingredients in a blender. Blend until smooth and creamy. This can stay refrigerated for up to 5 days. Enjoy with your favorite pasta or on top of crackers as a dairy substitute.
Recipe Hack: Try adding some fresh hot pepper and minced rosemary and thyme for a tasty twist.
EnjoyDownload Recipe Card
Sprouted Spice Trail Mix
1 cup sprouted & dried almonds
1 cup sprouted & dried walnuts
1/2 cup sprouted & dried sunflower seeds
1 tsp mesquite super food powder
1/2 tsp dried red chili
1/8 - 1/2 tsp sea salt
1 TBS unrefined sesame seed oil
1 cup yellow raisins
2 TBS maple syrup
1/2 tsp cinnamon powder
After sprouting and drying your nuts, which you can do either in a dehydrator, the sun or oven, place in bowl. Add sesame seed oil and maple syrup first. Next add remaining ingredients. Mix well. Place in a container and store in fridge.
Spicy Garlic Marinara Sauce
Makes about 1 cup of concentrated sauce, Equipment Needed: Blender
- 10 soaked sulfur dioxide-free sun-dried tomatoes
- 1/3 cup spring water
- 4 garlic cloves
- 1 tsp cumin
- 1 cup cherry tomatoes
- 1 medjool date
- 1 TBS first cold pressed olive oil
Place all ingredients in a blender and blend until ingredients are well incorporated but sauce is still somewhat chunky. Serve on top of your favorite pasta or as a dipping sauce.
Makes approx 32oz, Equipment Needed: Blender Ingredients:
- 2 cups sprouted chick peas
- 4 TBS Raw Tahini or 1/2 cup roasted tahini
- 2 medium garlic cloves
- 1 tsp black salt
- 1/4 cup first cold pressed olive oil
- 1/4 cup unrefined sesame seed oil
- Habanero pepper to taste
- 3/4 -1 cup spring water
- 1/2 tsp paprika powder
- 1/3 cup fresh lemon juice
- 3 deglet dates or 2 medjool
- 1.5"-inch fresh ginger, peeled
Add all ingredients to a blender making sure to add water first. Blend until smooth and lump-free. Store in fridge for up to 3 days.
Vanilla-bean Pancake Syrup
Makes 8 oz, Equipment Needed: WhiskIngredients:
- 1 cup raw blue agave
- 1 tsp fresh vanilla bean or vanilla bean powder
- 1/8 tsp sea salt
- 1/2 cup raw almond butter or tahini
- 1 tsp lemon juice
- 1/2 tsp cinnamon
In a medium-sized bowl, mix all ingredients with a whisk. Mix thoroughly. Store in the fridge. Keeps for up to 3-months. It takes pancakes or waffles to the next level. I used to eat flavored specialty gourmet syrups. It keeps long.
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Blueberry Beet Antioxidant Juice
Makes Approx 32 oz, Equipment Needed: Juicer
- 2-4 cups organic blueberries
- 2 cup of 1-inch beet chunks
- 6 - 8 organic apples
- 3- inch thumb of ginger
Peel ginger and cut diagonal to slice fibers easiest and set in a bowl. Peel beet. Cut beet into 1” chunks and add to bowl with ginger. Cut apple into 1” pieces and add to bowl. Rinse blueberries and add to bowl. Mix lightly with your hands. Juice together.
Enjoy.Download Recipe Card