Ingredients:

• 1 can of coconut milk
• 1/2 cup of raw cashews
• 1/4 cup of water
• 3 tbsp maple syrup
• 1 tsp nutmeg
• 1 tsp cinnamon 
• 1 tsp vanilla extract

Instructions:

1. Soak the cashews overnight 
2. Add all ingredients into a blender
3. Blend until smooth
4. Let chill in fridge and serve 

Ingredients:

• Raw spinach
• Raw arugula 
• Cherry tomatoes
• 1/4 red onion 
• 1/4 cup roasted cashews
• 1 orange
• 1 blood orange 
• Italian herb seasoning

Strawberry dressing:

• 8 strawberries
• 3 tbsp extra virgin olive oil
• 1/4 cup apple sauce
• 1 juiced lemon
• 3 tbsp maple syrup
• 2 tsp poppy seeds
• 1 tsp vanilla extract
• 1 dash of Himalayan sea salt

Instructions

• Chop all fruits and vegetables and mix together
• Add salad dressing and top with herb seasoning 

Strawberry dressing 

• Blend all ingredients in a blender until smooth

Ingredients:

• Raw kale - As much as you would like in your salad
• 1 cup of chickpeas
• 1/4 purple onion
• Black pepper
• Paprika 
• Olive oil
• Himalayan sea salt
• Baking sheet w/ parchment paper

Plant-based Caesar dressing:

• 1/4 cup of hummus
• 1/2 tsp lemon zest
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 3 tbsp minced garlic
• 2 tsp maple syrup
• Few dashes of Himalayan sea salt 
• Few dashes of black pepper
• Few dashes of Italian herb dressing

Instructions:

• Preheat oven to 400 degrees
• Chop kale for salad 
• Chop onion for salad 
• Rinse chickpeas thoroughly and let dry 
• Line a baking sheet with parchment paper
• Place chickpeas on the parchment paper and drizzle will olive oil
• Sprinkle with seasonings until throughly covered
• Bake for 20 minutes or until crispy 
• Add roasted chickpeas to kale and onion in a bowl
• For Caesar dressing mix all ingredients together
• Add dressing to kale, onion and chickpeas

Ingredients:

• Pineapple
• Onion
• Red pepper
• Green pepper
• Yellow pepper
• Agave nectar
• Shish Kabob sticks or wooden sticks

Instructions:

1. Chop each ingredient into thick, bite size chunks
2. Slide chunks on the shish kabob sticks in orderof your choice
3. Grill and drizzle with agave nectar 

Ingredients:

• Whole pineapple 
• 1 avocado 
• 1 cup of organic, raw black beans 
• Jasmine or basmati rice (I used 1 cup for three portions)
• 1 plantain - green or yellow
• 2 cups of coconut milk 
• 1 tomato
• Chopped onion
• Chopped parsley
• Grapeseed oil for frying
• Himalayan sea salt
• Cayenne pepper
• Black pepper
• Paprika
• Garlic powder
• Onion powder
• Cumin
• Parsley

Instructions:

1. Sticky coconut rice - Sauté chopped onions in a large boiling pan with coconut oil until soft. Add rice and coconut milk, bring to a boil and cook for 15-20 minutes until rice is soft.

2. Black beans - Soak over night. To cook - Bring beans, 1 cup of vegetable broth and a bay leaf to a boil then turn down heat and simmer. Add 2 tbsp of coconut oil, black pepper, paprika, cayenne pepper, garlic powder, onion powder, cumin and parsley. Simmer all ingredients for one hour. (A quick alternative method is buying canned black beans, rinse thoroughly and cook in a sauce pan with the same ingredients for 15 - 20 minutes) This method isn’t as flavorful but is still good!

3. Plantain chips - Cut the plantain into thin, circular slices. Fry the slices in grapeseed oil under medium-low heat until golden brown and crispy on each side. 

4. Pico de Gallo - Combine small pieces of chopped tomato, onion, cilantro, salt, pepper and a squeeze of lime juice.

5. Avocado mixture - Mash 1 avocado and season to taste. I added black pepper, cayenne pepper, Himalayan sea salt, onion powder and a drop of olive oil. 

6. Pineapple shell - Slice a whole pineapple down the middle to create two halves. Carve the inside of one half by slicing around the edges. Use a spoon to scoop out the inside. 

Get creative by adding all ingredients to the pineapple shell and enjoy!

Ingredients:

• Wild rice
• Butternut squash
• Cabbage
• Carrots
• Kale
• Avocado
• Parsley
• Thyme
• Rosemary
• Scallions
• Cayenne pepper
• Himalayan sea salt
• Onion salt
• Garlic powder

Vegan caesar dressing:

• 1/4 cup of hummus
• 1/2 tsp lemon zest
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 3 tbsp minced garlic
• 2 tsp maple syrup
• Few dashes of Himalayan sea salt 
• Few dashes of black pepper

Instructions:

1. Rice - Cook wild rice as instructed by packaging, add scallions and Himalayan seal salt for extra flavor 
2. Butternut squash - Preheat oven to 400 degrees. Chop butternut squash into bite size chunks, place on a greased baking pan and drizzle with olive oil, rosemary, thyme, black pepper, onion salt and garlic powder. Cook for 20 - 25 minutes.
3. Cabbage - Chop and add raw.
4. Carrots - Shred/chop and add raw.
5. Kale - Chop and add raw.
6. Avocado - Mash and season with a sprinkle of cayenne pepper.
7. For vegan caesar dressing - Add all ingredients to a high speed blender and blend until smooth. 

Ingredients:

• Kale
• Purple onion
• Shredded carrot 
• Walnuts
• Avocado 
• Pomegranate 
• Olive oil
• Dash of black pepper 
• Dash of cayenne pepper
• Dash of Himalayan sea salt
• Fresh lemon juice

Instructions:

1. Mash avocado with seasonings, olive oil and a squeeze of lemon juice (Use this as dressing).

2.  Add dressing to all other ingredients and toss as salad.

Ingredients:

• 1 cup organic, gluten free, Rolled oats (It is important to buy certified organic oats, as most oats can come with a harmful coating)
• 4 cups ice cold water

Instructions:

1. Blend oats and water in a high power blender for 25 seconds

2.  Strain the oat milk into a bowl/jar using a nut bag to rid of chunks. If you do not have a nut bag, a thin dish cloth works as well!

Store in fridge for up to 1 week, I promise you will become obsessed! Amazing in lattes, cereals or as any milk replacement.

Ingredients: 

• 2 Avocado's

(Use your own discretion for the amount of each ingredient below)

• Chopped onion
• Chopped garlic
• Chopped parsley
• A squeeze of lime
• Black pepper
• Paprika powder
• Dash of cayenne pepper
• Dash of Himalayan sea salt
• Drop of agave nectar

Instructions:

1. Mash avocado with all ingredients, mix until evenly spread. Add additional seasonings listed to your taste. 

For Plantain chips all you need is 1 plantain and coconut oil. 

1. Heat oil in a pan under medium/low heat, enough oil for a thin fry. 
2. Chop plantain into 5-6 thick round chunks. 
3. Fry on each side for 1 minute. 
4. Quickly remove from oil and smash each chunk until flat and round on a cutting board
5. Re-fry for 2 minutes on each side or until crispy golden brown. 

Ingredients:

• 1 cup frozen bananas 
• 1/2 cup frozen strawberries
• 1 cup of frozen mango chunks
• 1 tsp vanilla extract
• 2 tbsp agave nectar
• 2 tbsp soaked chia seeds (Soaked overnight in 2 cups of water)

Instructions:

1. Blend ingredients and store in freezer for 45 minutes
2. Scoop and serve as desired!

The fruit in this recipe can be swapped for your preference of any fruit except the bananas! The bananas give it "Ice cream/sorbet" like texture.

Ingredients:

• Spelt bread
• Cashew vegan cheese
• Mashed avocado
• Spinach 
• Raw purple onion
• Pesto sauce 
• Black pepper

(Try adding hummus as well if you are a hummus lover like me!)

Try grilling the sandwich on a stove top or in a panini maker*

Ingredients:

• 1 1/2 tbsp of chia seeds
• 1 cup of plant milk (I used oat milk)

(1 1/2 tbsp of chia seeds to every cup if you wish to use more)

Instructions:

1. Soak chia seeds in plant based milk over night 

2. The next day, mix with 1/2 tbsp of agave nectar and fruit/ nuts of your choice!

Chia seeds are full of important nutrients such as iron, protein and rich in antioxidants. They have absolutely no taste which make them perfect for adding to smoothies and puddings When soaked over night they grow 2 sizes bigger and form a jelly texture.