Vegan

How to Cook Yuca Root

Stuffed Sweet Potatoes with Bourbon Maple Candied Pecans and Cranberries

Rosemary and Cumin Roasted Carrots

Matcha Latte

Rosemary Roasted Fingerling Potatoes

Pumpkin Spice Smoothie

Maple Roasted Butternut Squash and Beets

Ginger Turmeric Aromatic Rice

Grape and Blueberry Protein Smoothie

Vegan Raspberry Scones

Healthy Frappuccinos

Jicama and Turnip Slaw

Roasted Celery Root and Carrots with Parsley and Dill

Dairy-Free Peanut Butter Chocolate Swirl Coconut Milk Ice Cream

Vegan “Tuna” Salad

Charred Summer Vegetables

Chocolate Almond Hemp Seed Smoothie

Zucchini Noodles with Roasted Tomatoes and Lemon-Garlic Sauce

Boozy Roasted Cherry Dark Chocolate Chunk Coconut Milk Ice Cream (vegan)

Raw Cauliflower “Couscous” with Kale and Cabbage

Cherry Walnut Smoothie

Mango Matcha Smoothie

Roasted Vegetable Tacos with Cumin Cashew Crema

Spanish Cauliflower Rice with Kale

Roasted Vegetable Teriyaki Bowls

Sprouted Quinoa Black Bean Burgers with Pineapple Salsa

Zesty Cucumber Salad with Pine Nuts

Green Curry Sweet Potato Noodle Bowls

Jamaican Chickpea Stew

Vegan Pad Thai

Strawberry Overnight Oats

Spring Green Vegetable Stir Fry with Lemon-Ginger Sauce

Beet, Turmeric, and Mango Smoothie

Vegan Chocolate Chia Seed Pudding

Asparagus and Avocado Spring Rolls with Citrus Dipping Sauce

Mediterranean Zucchini Noodles

Thai Salad with Curry Coconut Dressing

Roasted Cauliflower and Chickpea Quinoa Salad with Jalapeño-Lime Dressing

Carrot Noodles with Ginger-Lime Peanut Sauce

How to Sprout Chickpeas