Recipes
Black Sesame Ice Cream
INGREDIENTS: 14 oz. full fat coconut cream, chilled overnight ¼ cup maple syrup ¼ cup Japanese black sesame paste ⅛ tsp coarse salt ⅛ tsp vanilla powder INSTRUCTIONS: Blend the chilled coconut cream, maple syrup, black sesame paste, salt, and vanilla powder in a high speed blender for about 1 minute or until creamy smooth. In a metal bowl, distribute the batter evenly and smooth the surface. Cover the bowl and store in the freezer. Place the mixture in the freezer for about 2-3hours and wait for the ice cream to become firm. Scoop and top with fresh fruits or nuts. Serve, chill and enjoy.
Learn more
Pumpkin Spice Latte
 INGREDIENTS: 1/2 cup coconut milk1/8 cup pumpkin puree1 tablespoons maple syrup6 tablespoons vanilla extract1/8 teaspoon pumpkin pie spice, to taste and for garnish1/3 cup strongly brewed hot espresso INSTRUCTIONS: Mix together the milk, pumpkin puree, maple syrup, and vanilla extract in a medium saucepan over medium heat. Heat until steam rises and whisk all ingredients well. Remove from the heat and stir in the pumpkin pie spice and coffee. Whisk rapidly or use a milk frother to achieve a foamy milk. Pour into mugs and top with a sprinkle of pumpkin pie spice. Serve while hot. Sip and enjoy!
Learn more
Eggplant Pizza
INGREDIENTS:1 large eggplant1 Tablespoon olive oil1/2-1 cup pizza sauce*2 garlic cloves, minced1/2 yellow onion, sliced1 cup spinachSalt and pepper, to taste3/4 cup shredded tofu cheese¼ cup sliced olivesINSTRUCTIONS: 1. Preheat the oven to 400°F.2. Round slice the eggplant about 2cm thick. Then brush a little olive oil on both sides.3. Line them on a baking sheet with parchment paper then dust in salt and pepper. Place in the oven for 7-10minutes until eggplant is starting to cook down.4. To prepare for the sauce, heat the pan, add ½ tbsp. olive oil, sauté the garlic, onion.5. Add salt and pepper to taste, lastly the pizza sauce.6. Get the eggplant from the oven, cover with pizza sauce then top with olives, and onion then shred with tofu cheese.7. Serve with spinach and enjoy!
Learn more
Pan Seared Salmon
INGREDIENTS: 2 salmon filets 4-6 ounces each1 tablespoon olive oil3 tablespoons butter1 1/2 teaspoons minced garlic2 teaspoons lemon juicesalt and pepper to taste1 tablespoon chopped parsley INSTRUCTIONS: Season the salmon filets with salt and pepper to taste. Heat the olive oil in a large skillet over medium high heat. Once the pan is hot, place the salmon filets in the pan skin side up. Cook until it has a golden brown crust. Carefully flip the salmon and cook until the fish is opaque and easily flakes. Remove the salmon from the pan. Add the butter to the pan and melt. Add the garlic to the pan and sauté constantly. Stir in the lemon juice and salt and pepper to taste. Place the salmon back in the pan. Spoon the sauce over the top and coat the salmon. Sprinkle the parsley over the salmon, then serve and enjoy!
Learn more
Sweet Potato Curry
 INGREDIENTS: 1 tablespoons olive oil1/2 medium yellow onion, diced2 cloves garlic, minced2 teaspoons curry powder3/4 teaspoons paprikaSalt and pepper to taste1 teaspoons turmeric powder1 lb sweet potato, peeled and cubed5 oz chickpeas1/2 cup vegetable broth1/2 tablespoon lemon juice5 oz diced tomato5 oz coconut milkfresh cilantro, chopped INSTRUCTIONS:1. Heat the oil in a large pot over medium heat and sauté the garlic and onion.2. Add the curry powder, paprika, ginger, salt, and pepper. Stir and cook until the spices are fragrant.3. Mix in the sweet potatoes until it is well-coated in spices.4. Add the chickpeas, vegetable broth, lemon juice, and tomatoes.5. Then pour in the coconut milk and let it simmer.6. When the potatoes are tender enough, serve with cooked rice and garnish with fresh cilantro.7. Serve and enjoy!
Learn more
Dragon Fruit Lemonade
INGREDIENTS: 2-3 cups of water 1/2 cup honey 1-2 cups of fresh dragon fruit peeled 1 cup freshly squeezed lemon juice Extra dragon fruit lemon wedges and mint for garnish INSTRUCTIONS: Â Â Â Place the dragon fruit in a blender until desired consistency is reached. Â Â Â Add the cold water, lemon juice and honey to the blender. Â Â Â Garnish with a slice of lemon and mint. Â Â Â Pour over ice and enjoy!
Learn more
Butterfly Pea Latte
INGREDIENTS: 10 butterfly pea flower 1/2 cup Almond milk 2 tablespoon maple syrup 1/4 teaspoon vanilla extract Ice cubes INSTRUCTIONS: Place 10 flowers of butterfly pea in a teapot. Pour one cup hot water into the flower and let it steep for 5 mins so the color will turn deep purple in shade. Keep the flower aside. Fill the serving glass with ice cubes. Then pour in the maple syrup, milk, and vanilla extract over the ice. Next, pour the brewed blue butterfly pea tea slowly over the ice or using a spoon. Take a sip and enjoy!
Learn more
Lemon Cookies
INGREDIENTS: ▢ 1/2 cup Vegan Butter▢ 1/2 cup Honey▢ 2 tsp Lemon Extract▢ 2 cups All-purpose Flour▢ 1 tsp Baking Soda▢ 1/4 tsp Salt▢ 1 Tbsp Lemon Zest▢ 2 Tbsp Soy Milk or any non-dairy milk INSTRUCTIONS: Add the vegan butter and honey to the bowl of a stand mixer and cream them together. Add in the lemon extract and mix in well. Stir the flour, add baking soda and salt to a bowl and mix. Then combine the dry ingredients in with the wet ingredients and mix in only by hand. Add in the lemon zest and the soy milk. Continuously mix in the dough until you reach the right firm texture. Not too dry and not too soft. Preheat the oven to 180°C. (350°F) While preparing the oven, create a small ball of and place onto a parchment lined baking tray. Flatten the balls using a fork or a spatula. Place into the oven to bake for 12 minutes. When they are done they allow to cool on the tray. Serve with almond milk and enjoy!
Learn more
Cauliflower Tortillas
 INGREDIENTS: ▢  2 cups cauliflower, riced ▢  2 large eggs ▢  1/4 cup chopped fresh cilantro ▢  1/2 medium lime, juiced and zested ▢  Salt and pepper to taste INSTRUCTIONS: Preheat the oven to 375° while preparing the cauliflower. Trim the cauliflower into small pieces, and pulse in a blender until you get a fine rice consistency. Dry out the cauliflower using a microwave or a steamer for 2 minutes. Place the cauliflower in a fine cheesecloth and squeeze out all the liquid. In a medium bowl, whisk the eggs then add in the riced cauliflower, cilantro, lime, salt and pepper. Mix well until all ingredients are combined. Then shape small "tortillas" on the baking sheet with parchment paper. Bake for 10 minutes, then flip each tortilla and return to the oven for an additional 5-7 minutes. After cooling the baked tortilla, place it in a medium-heated pan, press down slightly for 1 to 2 minutes on each side. Serve and enjoy!
Learn more