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  1. Add chia seed to a large mixing bowl.
  2. Add only 1 can coconut cream to a jar along with 1/2 cup of water. Secure on a lid and shake until can also whisk them in a bowl. Just make sure the liquid is smooth and well combined.
  3. Add to the chia seeds and using a whisk, whisk well for about 30 seconds. Let the mixture sit for 10 minutes then whisk again for an additional 30 seconds.
  4. Add in the pure maple syrup (or sweetener of choice) & a pinch of salt. Briefly whisk again.
  5. Cover with plastic and set in fridge for a few hours or best over night.
  6. Once removed from fridge, the chia seed pudding will be significantly thicker and the chia seeds should not be crunchy but fully expanded and soft.
  7. Add the other can of coconut cream to a separate large bowl along with 1 cup of water. Whisk well to combine then add about 1/2 of the chia seed pudding to the liquid, vigorously whisk then add the other half and vigorously mix again until well combined. The texture should be perfect now.
  8. Taste and add more sweetness to your Liking! Serve with fruit & or granola and enjoy.

Serves 6-8

  • 1/2 cup chia seeds
  • 2 (13.5 oz) cans coconut cream, divided
  • 1 1/2 cups filtered water, divided
  • 1/4 cup pure maple syrup
  • Pinch sea salt
  • Fresh berries or any fruit

Perfect Chia Seed Pudding fresas con crema style! The texture and flavor are both so good!


Perfect Chia Seed Pudding

SEE recipe
  1. Heat the non dairy milk until simmering / soft boil. Turn off heat then add 3 tea bags and steep for 10 minutes. Remove the tea bags.
  2. Preheat oven to 350 degrees F and lightly grease a 9"x5" loaf pan with olive oil. Zest and juice the oranges.
  3. In a large bowl whisk together the chamomile milk, olive oil, orange juice and orange zest.
  4. Next add cane sugar to the liquid and whisk. Then add salt, baking powder and mix.
  5. Gradually add flour, 1 cup at a time to the liquid, whisking in between
  6. Grab your greased pan and pour batter to the pan, spread evenly.
  7. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan at least 20 minutes.
  8. To a small mug add 1/4 hot water, add chamomile tea bag and steep for 5 minutes.
  9. For the glaze simply place powered sugar and 2 tbsp tea and whisk until smooth.
  10. Pour the glaze on the loaf and spread it around to fully cover the top of the loaf. Allow the glaze to harden for 15-20 minutes, then slice and enjoy!
  11. Optional to add a few thinly sliced orange wedges, fresh chamomile flowers and orange zest for garnish!
  • Large bowl
  • Loaf pan
  • Zester
  • Whisk
  • 4 tea bags of chamomile (divided)
  • 1 1/2 cups almond milk, unsweetened (or any nondairy milk)
  • 2-3 oranges; will need 1/2 cup fresh orange juice & 2 tbsp
  • orange zest)
  • 1 cup olive oil
  • 3 cups all-purpose flour
  • 3/4 cup cane sugar
  • 1 tsp salt
  • 1 tbsp baking powder

For the icing:

  • 1 cup powdered sugar
  • 2 tablespoons chamomile tea

This Chamomile Olive Oil Orange Loaf is so comforting - it's good for the soul!


Chamomile Olive Oil Orange Loaf

SEE recipe
  1. Place 1 cup of cashews in a bowl and cover with hot water. Let soak for at least 10 minutes.
  2. Reserve a couple handfuls of blueberries and add the remaining into a blender along with 1 cup water a juice of one lemon. Blend until smooth. Add the blueberry mixture to a large pitcher or large jar.
  3. Strain your cashews and discard the water. Add cashews to blender followed by the 2 1/2 cups water, pure maple syrup, vanilla & salt. Blend on high for 1 minute or until smooth.
  4. Add a couple cups of ice to the jar or pitcher of the blueberry mixture. Then add the reserved blueberries, then pour in the cashew milk. Mix and taste. Add more sweetener to your liking and enjoy!
  • Blender or food processor
  • Large jar

Serves 4-5

  • 3 (6 ounce) containers of blueberries (divided)
  • 1 cup water
  • Juice of 1 lemon
  • 1 cup cashews
  • 2 1/2 cup water
  • 1/3 cup pure maple syrup
  • 1 tsp vanilla bean paste (optional)
  • Good pinch of salt

This Cream Blueberry Agua Fresca makes the perfect spring drink! It's so yummy you'll want more than just one glass!


Creamy Blueberry Agua Fresca

SEE recipe
  1. Combine all ingredients in a blender or food processor.
  2. Blend until smooth! You can add a splash more of citrus or water if needed.
  3. Top with chamoy, tajin & saladitos if you wish!

Serves 2

  • 4 oranges, peel removed & frozen
  • 1/4 cup water
  • 1/4 cup pure maple syrup or agave
  • Small pinch of salt
  • 2 tablespoons orange juice or lime juice
  • Toppings:
    • Chamoy
    • Tajin
    • Saladitos

This Easy Homemade Orange Sorbet is a delicious way to cool off on a warmer day!


Easy Homemade Orange Sorbet

SEE recipe
  1. Combine all ingredients in a bowl, mix to combine! Keep in fridge for up to 2 weeks!
  • Large bowl
  • 1 1/2 cups almond flour
  • 1 pinch salt
  • 1 cup peanut butter, or almond butter/ any nut butter could work!
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1/3 cup chocolate chips (I used sugar free ones from Hu chocolate)

This Edible Cookie Dough is a healthy, edible cookie dough that's perfect for snacking!


Edible Cookie Dough

SEE recipe
  1. In a large pan over medium heat add 2 tablespoons oil then add in the tofu. Immediately move the tofu around to evenly coat the tofu in the oil then let the tofu cook for a few minutes uninterrupted then move the tofu to cook around and cook for an additional few minutes.
  2. Once all the tofu is slightly golden, remove from the pan then add an additional 1 tablespoon oil. Add in the zucchini and cook for a few minutes uninterrupted. Move the zucchini around then add in onion and cook for an additional few minutes or until golden.
  3. Add the tofu back into the pan with the veggies and evenly add soy sauce or maggi, Toss to combine and cook for a few extra minutes. Season with salt and pepper! Enjoy over rice, in tortillas or over Asian noodle stir fry and enjoy!
  • Large pan
  • 1 block firm tofu, diced very small *wrap the tofu in a paper towel and gently press for a few seconds before cutting*
  • 1/4 yellow onion, diced very small
  • 2 zucchinis, diced very small
  • 3 tablespoons oil, I like to use avocado oil
  • 1 tablespoon soy sauce or 1/2 tablespoon maggi
  • Salt and pepper to taste

This Mini Tofu is perfect for meal prep and gives your dishes more flavor and personality!

  • I recommend doubling the recipe if you want to have meal prep for the week
  • I love using my @madein non stick pan or a cast iron
Salsas & Basics

Mini Tofu

SEE recipe
  1. Using a mortar and pestle mash the cinnamon, cardamom pods, black peppercorn, star anise, cloves, & fennel
  2. Combine spices in a pot with 4 cups of water and ginger.
  3. Boil for 12 minutes then turn off heat and add the black tea. Let steep for 5 minutes
  4. In a large bowl combine 1 cup of rice with everything in the pot
  5. Let soak overnight or at least 4-5 hours
  6. Add the soaked ingredients to a blender and blend on high for 1-2 minutes
  7. Place a nut milk bag (or cheese cloth) over the opening of a pitcher, pour the liquid through the bag and gently squeeze to release the liquid into the pitcher. *The nut milk bag is very important to avoid a chalky horchata texture!*
  8. Rinse blender then pour the mixture back into the blender. Add maple syrup or sweetener of choice, vanilla bean paste, and salt. Blend to combine
  9. Add a couple cups of ice and the mixture into the pitcher, then add 4 cups of almond breeze almond and oat blend. Mix to combine.

  • Mortar and pestle
  • Pot
  • Bowl
  • Blender or food processor
  • Cheese cloth or nut milk bag to strain
  • 1 large cinnamon stick, broken into pieces
  • 8 whole cardamom pods
  • 8 whole black peppercorns
  • 1 whole star anise
  • 10 whole cloves
  • 14 whole fennels
  • 4 filtered cups of water
  • 1/2-inch piece fresh ginger, peeled and chopped
  • 1 tablespoons black tea
  • 1 cup uncooked white rice
  • 1/2 cup pure maple syrup or agave or cane sugar
  • 1 teaspoon vanilla bean paste
  • 1/8 tsp salt
  • 4 cups Almond Breeze Almond & Oat Blend
  • Ice to serve

Ever tried Chai Horchata with Almond Breeze? I am marrying Indian culture with Mexican culture to make the most delicious agua fresca. 


Chai Horchata

SEE recipe
  1. Cook pasta according to directions on the package.
  2. In a large pan over medium heat add 2 tablespoons oil.
  3. Once hot add tomatoes, onion, garlic & zucchini. Cook for a few minutes on each side or until both sides are golden.
  4. Transfer everything in the pan into a blender along the rest of the sauce ingredients and Blend until smooth.
  5. Transfer the sauce back into the pan. Bring to medium low heat and add vegan butter, mix and let the butter melt
  6. Add the cooked pasta in, mix to combine then serve with a sprinkle of fresh herbs, salt & pepper, optional drizzle of olive oil & top with cheese and protein of choice if you desire and enjoy!
  • Cutting board & knife
  • Blender or food processor
  • Medium pot
  • Large pan
  • 1 lb pasta of choice (gluten free optional)
  • 3 tablespoons vegan butter
  • Fresh cilantro for garnish
  • (Optional) any other protein of choice to go on top
  • Cheese of choice for topping
  • (optional) drizzle of high quality olive oil ! I used @wearebrightland

For the sauce

  • 2 tomatoes, roughly chopped
  • 1 zucchini, roughly chopped
  • 1 yellow onion, roughly chopped
  • 4 garlic cloves, peeled
  • 3-4 chipotle peppers from a can
  • 1 cup non dairy milk
  • 1 block firm or soft tofu
  • 1/2 teaspoon salt
  • Juice of a lime
  • (Optional) 3-4 tablespoons nutritional yeast

This Creamy Chipotle Pasta is dairy free, vegan, high protein and takes only 15 minutes to make!


Creamy Chipotle Pasta

SEE recipe
  1. In a food processor, add the peanuts and pulse several times until you get a powdered crumbly texture. *do not just blend, it's important to pulse to avoid making peanut butter*. (If using almonds, simply add in 2 1/2 tablespoons avocado oil & optional vanilla and cinnamon) . You know it's ready when you can grab a small amount and press between your fingers and it sticks together.
  2. Transfer to a bowl then using a fine mesh strainer, add in powdered sugar and dust the peanuts (or almonds) with the sugar. Using your hands, Combine.
  3. Grab about 2 tablespoons of the mixture then on a clean counter, use the palm of your hand to flatten into a 1/2 inch thickness, using a 2 inch circle cookie cutter, press into the mixture and remove the excess mixture and add it back to the remaining mazapan mixture.
  4. Place the mazapan on a piece of wax paper and repeat with remaining mixture.
  5. To a microwafe safe bowl, add the Hu chocolate chips. Add to microwave and heat for 30 seconds, mix, then heat again for 15 seconds, mix then repeat until the chocolate is perfectly melted.
  6. Gently lift a mazapan and dunk half (or full, do youuuu) into the melted chocolate then careful place back onto wax paper. While chocolate is still melty top with peanuts, salt or a piece of Hu chocolate bar.

  • Blender or food processor

For the recipe toppings:

  • 1 bag @hukitchen no sugar added chocolate chips
  • Handful of peanuts
  • Flakey sea salt
  • Favorite @hukitchen chocolate bar, I love the almond butter and cashew butter bar!

For the Peanut Mazapan:

Makes 6

  • 1 cup roasted (unsalted) peanuts
  • 1/4 cup powdered sugar
  • Pinch of salt (only if the peanuts are unsalted, if they're salted you wont need to add more salt)

For the Almond Vanilla Cinnamon Mazapan:

Makes 6

  • 1 cup roasted (unsalted) almonds
  • 1/4 cup powdered sugar
  • 2 1/2 tablespoons avocado oil
  • 1 teaspoon vanilla bean paste
  • A couple dashes ground cinnamon
  • Pinch of salt (only if the almonds are unsalted, if they're salted you wont need to add more salt)

These Vegan Homemade Mazapanes Covered in Chocolate are the perfect treat anytime of day!

Mexican Sides & Mains

Homemade Mazapanes Covered in Chocolate

SEE recipe
  1. Cook orzo pasta according to package directions.
  2. Meanwhile, in a small pan over medium heat add 2 tablespoons oil then once hot add in onion, whole garlic and whole Serrano. Pan fry ingredients for 2-3 minutes on each side or until golden... the garlic will be ready first, remove from pan and place in blender to avoid it from burning.
  3. Once the onion and Serrano pepper is ready, add to blender, then add in the lime juice, tahini, cilantro, cold water, generous pinch of salt and blend on high until smooth.
  4. Once the orzo pasta is cooked, drain then add to a large bowl and pour over dressing. Mix then place in fridge to chill for about an hour.
  5. Once ready to serve add protein of choice, capers and cheese to your liking. Mix before enjoying!
  6. This makes for great leftovers throughout the week!
  • Blender or food processor
  • Medium sized pan
  • 1lb orzo pasta
  • 1/4 cup capers
  • Protein of choice, Ilove @daringfoods
  • Vegan feta, I like the Trader Joe's brand

For the dressing

  • 2 tablespoons olive oil
  • 1/4 yellow onion
  • 2 cloves garlic
  • 1 Serrano (for less spice jalapeño & for no spice leave it out)
  • 2 1/2 tablespoons cold water
  • 1/2 cup fresh lime juice
  • 1/4 cup tahini
  • Handful of cilantro, with stems
  • Pinch of salt

This Creamy Cilantro Lime Pasta Salad makes the perfect daytime lunch or dinner to share!


Creamy Cilantro Lime Pasta Salad

SEE recipe
  1. To a motor and pestle add fresh turmeric and ginger. Mash into small pieces. * you can also cut or grate the turmeric and ginger *
  2. In pot over medium heat add in the ginger and turmeric. Cover with 2 cups of water then bring to a boil.
  3. Mash the whole spices in a motor and pestle; 8 whole peppercorns, 6 whole cloves, 6 cardamom pods, 1 cinnamon stick.
  4. Once boiling, boil for 5 minutes add the spices and 2 cups milk warm milk (I used 1 cup coconut , 1 cup oat milk). Bring to a simmer then once simmering turn off heat, add coconut sugar, vanilla bean paste, pinch of salt, mix and let sit for 5 minutes.
  5. (Optional) I like to use a molinillo to make it frothy!
  6. Place a fine mesh strainer over a cup then pour it through. *You can remove the bigger pieces of ginger and turmeric prior, to make pouring into glass easier *
  7. Enjoy hot or iced
  • Motor & pestle
  • Medium pot

Serves 2

  • 1 inch piece ginger 
  • 2 inch piece turmeric 
  • 2 cup water
  • 8 whole peppercorns 
  • 6 whole cloves 
  • 6 cardamom pods 
  • 1 cinnamon stick 
  • 1 1/2 cup coconut milk (I used from a can)
  • 1 1/2 cup oat milk 
  • 3 tablespoons coconut sugar 
  • 1/2 teaspoon vanilla bean paste 
  • Pinch of salt 

This Spiced Turmeric Latte is a traditional Indian drink called haldi doodh. It soothes the soul!


Spiced Turmeric Latte

SEE recipe
  1. Place Cashews in a bowl then cover with hot water and let soak for 10 minutes or overnight.
  2. In a pan over medium heat add a couple tablespoons oil. Once hot add onion and garlic. Sauté for 2-4 minutes or until everything is golden. Add the onion and garlic to the blender.
  3. Drain the water from the cashews then add cashews to the blender along with half the tofu (about 8 ounces), lemon juice, non dairy milk, olive oil, salt, garlic powder & optional nutritional yeast. Blend until smooth.
  4. Add the other half of the tofu to a bowl and using your hands, crumble the tofu. Add the blended mixture to the crumbled tofu and using a spoon mix to combine.
  5. Wrap a stack of corn tortillas in a lightly damp paper towel and heat in microwave for 20 seconds. Option to heat the tortillas on a comal or pan. The heating of the tortillas is important so they don't tare when rolling.
  6. To one end of each tortilla add a spoonful of tofu cashew cheese and roll.
  7. Continue until you use up all the tortillas and cheese.
  8. To a deep pan over medium heat, add about 1/4 cup high heat oil or enough oil to evenly coat the bottom of the pan.
  9. Once hot, place the taquitos in the pan seam side down. Pan fry for 2 or so minutes on each side or until golden.
  10. Enjoy your taquitos with salsa, lettuce, onion, cilantro and enjoy!
  • Blender or food processor
  • Large pan

For the tofu cheese

  • 1 cup raw cashews 
  • 1/4 white onion, roughly chopped
  • 1 large garlic clove, peeled 
  • 16 ounces silken tofu, divided & received from the liquid
  • 1 tbsp lemon or lime Juice
  • 1 tablespoon non dairy milk 
  • 1 tablespoon olive oil 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon garlic powder 
  • 2 tablespoon nutritional yeast (optional)

Other ingredients

  • 16-20 corn tortillas 
  • 1/4 cup high heat oil for pan frying (I like @chosenfoods avocado oil) 
  • Salsa of choice
  • Lettuce, thinly sliced or shredded 
  • Small handful of Cilantro, chopped 
  • 1/4 white onion, diced small 
  • Crumbly cheese, (I like Trader Joe's feta because it's like queso fresco) 

These Tofu Cashew Cheese Taquitos are the perfect easy lunch or dinner! So delicious!

Mexican Sides & Mains

Tofu Cashew Cheese Taquitos

SEE recipe


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