I whipped this recipe up in 2021 around December, hence the holiday tree in the photo. It is incredible how the avocado gets lost in the creamy sweet filling of this pie. Last year I used sweetened condensed coconut milk, but I switched it out for brown rice syrup in the recipe below.

If you missed it, I made a similar raw collard green wrap, Caribbean style, and it was a HUGE hit on all social media platforms. I have to say, the popularity was well deserved. These collard green wraps are full of flavor and will keep you satisfied. This buffalo style wrap is another flavor option if you wanna get down with some stuffed raw burritos. You can catch me making these every month for Mindful Eating Resets. Enjoy!

This recipe is part of my 2nd e-book, "It's All About the Walnuts", and is highlighted in my Walnut Shake recipe. I have also used this recipe to make a delicious walnut butter strawberry toast. The key to smooth nut butter is to let the food processor do the work. It takes some time to release the fat from the nuts, so be patient. Enjoy!

These Wonton Taco Cups are so fun to make and even more fun to eat. Grab the little ones and make this a team effort. Enjoy!

This recipe is a game changer and is a little more accessible for those who cannot find Lion's Mane mushroom in their area. It takes a little work to knead the gluten, but it is totally worth it! Slice this up for a delicious sandwich or grind it in a food processor for a ground beef substitute.

We first made this recipe for a holiday RV trip, so we used the campfire to roast the garlic and peppers, and WOW, the flavor was incredible! Fortunately, you don't need to use fire to make this delicious recipe.

I grew up on dishes that consisted of beans and rice as staple ingredients, but the beans and rice in Costa Rica hits different. Gallo Pinto consists of beans, rice, onions, spices, and herbs. Another crucial ingredient for Costa Rican vibes is Lizano Salsa. We became very familiar with this dish while visiting Costa Rica and wanted to make it at home. My recipe below is not authentic, but it tastes amazing!

Whether you make these Lion's Mane Skrimpz alone or in a sandwich, you are in for a treat! Out of all of my Lion's Mane Skrimpz sauces, this one is up there in my top 3 favorites.

I will make just about anything with pomegranates when they are in season. I miss this fruit so much during the summer, so I try to incorporate it in everything during the fall and winter. This recipe is a spin off of my Avocado Key Lime Pie recipe and can be made with brown rice syrup or sweetened condensed coconut milk. Either option tastes great.

This is a beautiful and delicious drink that came along after I released by Juice Vibes e-book. Hope you enjoy! I find very fresh dried hibiscus flowers at a local Hispanic market, but you can also purchase online.

As some of you may know, I was the co-owner of a vegan breakfast café called Spoiled Vegans. This recipe is inspired by a sandwich we served there. This recipe was also in my 2nd e-book, "It's All About the Walnuts".

This bonus recipe from my "It's All About the Lion's Mane" e-book is easy to make, but it does take a little time, since the no-fish sticks need to freeze overnight, but they are worth the wait! The spicy tartar sauce is a fire addition to the recipe. Enjoy!