Introducing the "Marinade of the Gods" made with persimmons, also known as the "Fruit of the Gods". This Hot Pepper Persimmon Sauce is not just a sauce; it's a versatile companion for your culinary adventures. Whether you're marinating, saucing, or dipping, this sauce is ready to elevate your holiday dishes. As fall takes off, it brings out these beautiful persimmons, once known as the "Fruits of the Gods", due to their divine or godly scientific Latin name, Diospyros, which means "divine fruit" or "fruit of Zeus". These sweet and rich-flavored fruits are a perfect match for the heat from Calabrian peppers, creating a unique and tantalizing flavor combination.

I love to eat raw, plant-based foods when I need a reset. Last week, I took a few days to eat raw and enjoy foods like this Mediterranean Wrap. The star of this recipe is the pumpkin seeds! They have more protein than most nuts and seeds and are in season.

This smoked curry sweet potato mix has to be my favorite savory filling for “pot pies” to date. We ate these all in one night and were ready to fight for the last one. You can make this recipe with skull molds or a simple muffin pan. This would be fun to make with the kids or if you want to impress someone with a fire plant-based dish.

In this “Twisted Soups” series I will turn some of my favorite dishes into soups. I started the series with a creamy Philly Cheesesteak Chowder because I love this sandwich so much. Stick around for more soul-warming soups!

This is the second soup from my Twisted Soups series. In this series, I take some of my favorite foods and turn them into delicious, warm-your-soul soups. Hope you enjoy!

We're diving straight into fall vibes with this copycat version of a Pumpkin Pie Pop-Tart. I used maple syrup, nutmeg, cinnamon, and pumpkin purée for the filling and made two different icings for this recipe. One icing is maple cream cheese (plant-based of course) topped with orange and lemon zest. The other is maple pumpkin with chia seeds (for color). Hope you enjoy this fall / Halloween inspired treat.

I am getting back into my monthly Mindful Eating vibez and I couldn’t wait to wrap up another stuffed burrito. If you are looking for a filling, raw, plant-based meal, look no further. Collection 2 of “It’s All About Plantz & Mushroomz” contains two other variations of this raw stuffed wrap, so if you like this one, I highly encourage you to try the others. 

This recipe was created the first time I ever tried kohlrabi. I was growing the vegetable on my hydroponic tower for almost 4 months, so I had to whip up something fire. This dish was delicious and hearty. Have you tried kohlrabi before?

I originally made these crispy air-fried onion rings for National Onion Ring Day (yes, it's a thing). It is hard to believe I used to hate onions as a kid. I missed out for so many years.

Macadamia nuts are creamy and perfect for making sour cream. Trust me, this is better than the store-bought sour cream alternatives. Give it a try!

I tried many versions of walnut meat in my 7 years of eating plant-based, and the one complaint I always get from viewers is, "the walnuts don't get soft". Well, the solution for that problem is simple. A pressure cooker. For this Perfect Walnut Meat Recipe, a pressure cooker is vital. I use an Instant Pot. I kept this recipe "unseasoned" so that you can season how you wish, depending on how you want to use the meat. 

In honor of National Creamsicle Day, on August 14th, I made this creamy and delicious Orange Creamsicle Cheesecake. It is so good, you may just eat it straight from the pan.