Frozen bananas - chop

Add:  maple syrup, coconut cream, almond or vanilla extract, coconut flakes, almonds, mini vegan chocolate flakes

freeze 3-6 hours



1/4 cup Vegetable Oil, 2 tbsp. cumin, 2 tbsp. smoked paprika, 2 tbsp. garlic powder, 1 1/2 tbsp. turmeric, 1.5 tbsp. salt


Cut cauliflower into slices and cover with sauce

Bake for 40 minutes at 450º

SAUCE;  1/3 cup oil, 2 tbsp. vinegar, 2 lemons zest & juice, 4 cloves garlic, 1 tbsp salt, 1 green chili pepper, bunch parsley, bunch cilantro

Blend sauce and pour over steaks. Serve.

Kale Chips

Kale chips are crunchy and satisfying, just like potato chips, yet you’re able to crunch away guilt-free. Filled with fiber, protein and real food nutrients, this is one crunchy snack that won’t expand your waistline. Wash and tear one bunch of kale into chip-sized pieces. I found a oil-free kale chip recipe on Ceara’s Kitchen website. 
12 ounces kale, hard stems removed and torn into fairly large pieces
¼ cup nutritional yeast
Juice from ½ lemon
½ - 1 tsp cayenne pepper
Pre-heat the oven to 350º.  Line a baking sheet with parchment paper.
Prep your kale. Wash it, remove the leaves from the hard stems and tear the kale leaves into fairly large bite size pieces. Dry the kale so it's no longer wet from washing it.
Toss and massage the nutritional yeast, lemon juice, and cayenne pepper into the kale leaves. *do not over-massage the kale leaves - you don't want them becoming too soft. Just until the nutritional yeast is a bit "absorbed" into the leaves!
Spread the kale leaves out on the baking sheet. Make sure the leaves are close together but not touching or overlapping in order to get a crunchy chip!
Bake for 15 - 20 mins until the kale chips are perfectly crunchy and start to brown a bit around the edges! You may have to increase/decrease the time by a couple of minutes depending on how damp your oven is.
Eat right away. Kale Chips are not as crunchy the next day.

Spaghetti Squash

On those nights when you really crave a big bowl of noodles, try this instead. Poke a spaghetti squash all over then bake at 400 degrees F for 45-60 minutes. Remove from the oven, allow to cool, scoop out the seeds and then scrape out the long, noodle-like strands of squash.

Baked Cauliflower

INGREDIENTS:  1 head cauliflower, chopped into small florets, 1 1/2 teaspoons cumin, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 12 corn or small whole grain flour tortillas, 2 cups shredded cabbage 1/4 cup cilantro

FOR THE SAUCE:  4 cloves garlic, unpeeled, 1/4 cup raw almonds, 1 1/2 cups chopped tomatoes, 1 clove garlic, peeled, 1 medjool or 2 regular dates, pitted, 3 tablespoons lime juice, 1/4 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/4 teaspoon chipotle chili powder

INSTRUCTIONS:   Preheat oven to 375 degrees F.

Lightly oil a large baking sheet, add cauliflower, cumin, chili powder and smoked paprika and toss to combine. Roast for 25 minutes or until tender and lightly browned.

On a separate small baking sheet, place almonds and the four unpeeled garlic cloves and bake for 10 minutes or until garlic is soft and almonds are lightly browned. Let cool and peel garlic.

Place the roasted almonds and roasted garlic in a high-powered blender along with tomatoes, raw peeled garlic, dates, lime juice, smoked paprika, cumin and chipotle chili powder. Blend until smooth and creamy.

Warm tortillas in the microwave or in the oven. Fill each tortilla with 1-2 tablespoons of sauce, roasted cauliflower, shredded cabbage and cilantro.   Note: If desired serve with sliced avocado, jalapeno slices and lime wedges.

Baked Cauliflower Fritters

Ingredients:  1 cups cauliflower florets, 1/2 cup chickpea flour, 1 teaspoon turmeric powder, 1/2 tsp cumin powder, 1/2 tsp coriander powder, 1/2 tsp sea salt, 1/4 cup water.

Directions:  Preheat oven 450°.  Place lightly oiled parchment paper on baking sheet.  In a mixing bowl, combine flour, turmeric, cumin, coriander, and sea salt.  Add water and stir well to form a smooth batter.  Dip cauliflower float into batter and transfer onto baking sheet.  Repeat until all the floats have been coated.  Bake for 15 minutes, then turn floats over and bake for another 15 minutes, or until florets are crisp and golden.

summer rolls (or Vietnamese rolls) are similar to spring rolls but they’re made with rice paper and also aren’t cooked.


  • 6 sheets of rice paper

  • 1 carrot

  • 2.1 ounces or 60 grams red cabbage

  • 2 avocados

  • 1.4 ounces or 40 grams garlic sprouts

  • 1/2 cup tahini

  • 1/4 cup coconut milk

  • 1 tablespoon tamari (or soy sauce)

  • 2 tablespoons lemon juice

  • 1 1/2 tablespoons agave syrup

  • 1 teaspoon tabasco

  • 1 teaspoon garlic powder

  • 1 teaspoon ground ginger


  1. Fill a wide bowl with water. Soak one sheet of rice paper and place the sheet on a cloth or dry surface.

  2. Place the filling: carrot, red cabbage and avocado, cut into strips, and garlic sprouts on top.

  3. Close the roll and repeat with the remaining rice paper sheets and ingredients.

  4. To make the sauce you just need to mix all the ingredients (tahini, coconut milk, tamari, lemon juice, agave syrup, tabasco, garlic powder and ground ginger).

Black Bean Soup

Ingredients:  1 purple onion, 1 yellow onion, 2 small cans of salt free diced tomatoes, 2 or more tbsp fresh peeled garlic, 1 red bell pepper, 1 carrot, 2 tbsp or more of each:  cumin, paprika, oregano, basil, 2 1/4 cup dry black bean soaked and sprouts very slightly, salt & pepper to taste.

Directions:  Cook bean until soft.  Remove half of the soup and puree it pour it back in the soup.

Black Bean & Corn Salad

Ingredients:  1/3 cup fresh lime juice, 1 clove garlic, minced, 1 tsp. salt, 1/8 tsp. ground cayenne pepper, 2 (15 oz) cans black beans rinsed and drained, 1 1/2 cup frozen corn kernels, 1 avocado - peeled, pitted and diced, 1 red bell pepper, chopped, 6 green onions, thinly sliced, 1/4--1/2 cup chopped fresh cilantro (optional).

Directions:  Place lime juice, garlic, salt, and cayenne in a small jar.  Cover and shake until well mixed.  In a salad bowl, combine beans, corn, avocado, bell pepper, green onions, and cilantro.  Shake lime dressing and pour over salad.  Stir to coat vegetables and beans and serve.

Healthy Oatmeal Cookies  by Dr. Dana Simpler

Ingredients:  2 ripe bananas - masked, 1 cup rolled oats - mix with bananas.  Optional ingredient:  1/4 cup walnuts, 1/4 cup raisins or craisins, 1/4 tsp cinnamon, 1 tbsp date sugar (healthiest but can use table sugar)

Mix well and drop on cookie sheet.  Bake at 350° for 12--15 minutes.














Ingredients:  cashews, roasted garlic, hemp seeds or walnuts, unsweetened soy milk or hemp milk, little nutritional yeast (non fortified)

Roast garlic bulb at 350 for 20 minutes and put in vitamin with cashews, a few walnuts and a little milk. Add nutritional yeast.


Ingredients:  apples, currants, walnuts, nutmeg, ground flax seeds.  Add currants to water, cover with chopped apples and chopped walnuts.  Add nutmeg, cinnamon (sailum), ground flax seeds.  Ingredients:  2 frozen bananas, macademia nuts (whole and opened with hammer), vanilla cream powder.  Add bananas, nuts and powder to vitaminix.  Freeze


Ingredients:  vegetables can include broccoli, bok choy, scallions, snow pea pods, carrots, baby corn, turmeric.  In wok add water and veggies and cook 5 minutes.  Sauce:  lemon grass paste, soaked medjool dates, peanut butter, walnuts, turmeric, cumin, soy milk.  Blend


Ingredients:  aqua faba, soaked medjool dates, vanilla bean paste, unsweetened cocoa powder.  Blend and refrigerate.



Ingredients:  aqua faba, soaked medjool dates, vanilla bean paste, unsweetened cocoa powder.  Blend and refrigerate.


RECIPE #1:  2 Tbsp balsamic vinegar, 1 tsp Dijon mustard, 1/2 tsp agave/maple syrup, 2 Tbsp water.  Whisk together and add to salad before serving.

RECIPE #2:  2 Tbsp balsamic/apple cider vinegar, 1-2 tsp fruit preserves (your choice), 2 Tbsp water.  Whisk and add to salad.

RECIPE #3:  Asian-inspired vinaigrette:  1 Tbsp rice vinegar, 1 Tbsp lime juice, 1 tsp agave syrup, dash of turmeric, dash ground ginger (or 1/2 tsp free grated ginger), 1 Tbsp chopped fresh scallions (green parts), 2 Tbsp water.  Whisk. 

RECIPE #4:   2 Tbsp apple cider vinegar, 1 tsp mustard, 1/2 tsp agave/maple syrup, dried Italian herbs, 2 Tbsp water.  Whisk.

RECIPE #5:  1 Tbsp hummus, 1 tsp lemon/lime juice, 1/2 - 1 tsp gave/maple syrup, 2 Tbsp water.  Whisk.

RECIPE #6:  1 Tbsp tahini, 1 tsp lemon/lime juice, 1/2 tsp agave syrup, 2 Tbsp water.  Whisk.

RECIPE #7:  2-3 Tbsp salsa.

RECIPE #8:  1/4-1/2 ripe avocado, massaged into the greens before remaining ingredients are added, then topped with squeeze of lemon/lime juice.  Works best on kale.

RECIPE #9:  2 Tbsp hummus, massaged into greens and topped with squeeze of lemon/lime juice.

RECIPE #10:  Generous squeeze of lemon or lime juice over salad before serving.

2 ripe bananas, mashed, 1/2 C unsweetened applesauce, 1 1/2 C quick-cooking oats, 1/2 C finely ground walnuts, 1/2 C finely chopped dried apricots and/or dates

Preheat oven to 350 F.  Line baking sheet with parchment paper.

Combine ingredients until evenly blended.  Scoop out 1 heaping tablespoon and roll into ball and place on baking sheet.  Bake 30 minutes and store in airtight container for up to 1 week.

1 Cup red beans, mashed, 1 C flour blend, 2 Tbsp cocoa powder, 1and 1/2 C blonde coconut sugar,  tsp baking soda, 2 egg replacers, 1 tbsp nondairy milk, 1 tsp vinegar, 2/3 C plain soy yogurt, 2-3 tbsp  beet extract. Preheat oven:  350. Mix dry ingredients in one bowl, mix wet ingredients in larger bowl.  Stir in dry ingredients and stir.  Bake 20 minutes.  Cream Cheese Frosting:  8 oz tub Tofutti cream cheese, 1/2 bottle maple syrup, 1 16 oz pkg silken tofu, 1/2 tsp vanilla extract.  Blend in food processor.  Allow to set overnight.