Recipes — whole food plant-based

A healthy alternative for your pumpkin spice latte craving!

 Whether you eat refined sugars or not this plant-based recipe will be sure to change your dessert game forever. Use it as a cake glaze, pancake syrup, an oatmeal topping, a cupcake icing, even as a pudding. Dip strawberries in it on your anniversary… or a treat-yo-self Tuesday night! This healthy topping is packed with nutrients, so why limit yourself to just one batch?  Prep time: 5 Minutes (plus overnight soaking)  Servings: 4 servings Ingredients 1/2 cup of raw cashews, soaked 8 dates, soaked 1/8 tsp of sea salt 1 Tablespoons of cacao Instructions The night before… Soak cashews and dates...

Moving to a whole food plant-based lifestyle doesn’t mean your Sunday morning has to be bland! Case and point: this vegan breakfast Benedict recipe.

You won't have to force anyone to eat this broccoli dish. The secret? The garlic ginger sauce. Sweet, salty and spicy - good to the very last bite.