< Back Purple & Yellow Sweet Potato Pudding Prep Time: 5 Minutes Cook Time: 10 Minutes Serves: 6 Level: Beginner About the Recipe Beat sugar cravings the delicious way with this Purple & Yellow Sweet Potato Pudding. Naturally sweet, creamy, and vibrant, it combines the earthy flavors of purple and yellow sweet potatoes into a nourishing dessert or breakfast treat. You can even add orange sweet potatoes for an extra pop of color and nutrition. Wholesome, plant-based, and subtly sweetened, this pudding is a playful and healthy way to enjoy your favorite comfort foods. Ingredients 2 cups Hannah (yellow) sweet potatoes, baked/steamed/boiled or microwaved, skin removed 2 cups purple sweet potatoes, baked/steamed/boiled or microwaved, skin Unsweetened non-dairy milk, as needed Fruit to top, optional Preparation 1. Place cooked Hannah yellow sweet potatoes in a high-speed blender, add enough milk to get things moving and process until completely smooth. 2. Add more milk, if needed to adjust consistency. Don’t worry if the mixture seems too thin, it will thicken as it cools. 3. Pour into a larger container and set aside while you prepare the purple potato pudding. No need to wash the blender unless you really, really want to. ;o) 4. Place cooked purple sweet potatoes in a high-speed blender, add enough milk to get things moving and process until completely smooth. 5. Add more milk, if needed, to adjust consistency. Don’t worry if the mixture seems too thin, it will thicken as it cools. Leave the mixture in the blender. 6. Get your jars and fruit ready. 7. Pour the potato pudding into prepared jars in any order you wish. You can alternate between the two or not, and you can top your pudding with fruit or not. 8. Serve immediately or chill in the fridge. Tip for my lazy friends: You can always just eat the cooked potato as is, skin and all. You can skin it, mash it, add some ground flaxseed, a sprinkling of cinnamon and fruit and feel proud of feeding yourself a perfect breakfast. Or snack. Or dessert. Or ... I think we all know where this is going. 😉 Let's face it, sweet potatoes are just awesome. 🍠 Tip for those of you with sweet tooth: You can always add a bit of maple syrup if you must. No animals were harmed during the creation of this recipe! Food police? Previous Next

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< Back Simple Tofu Mayonnaise Prep Time: 5 Minutes Cook Time: 5 Minutes Serves: 8 Level: Beginner About the Recipe Looking for a simple, wholesome alternative to store-bought mayo? This Easy Tofu Mayonnaise is creamy, tangy, and completely oil-free. Made with just a few plant-based ingredients, it’s perfect as a sandwich spread, dip, or base for your favorite dressings—healthy, versatile, and delicious! Ingredients One 12.3-ounce package silken firm tofu 1 Tbsp fresh lemon juice 2 Tbsps apple cider vinegar 1 Tbsp Dijon mustard 2 tsp maple syrup ½ tsp sea salt, or to taste Preparation Blend all ingredients in a high-powered blender until smooth and creamy. No animals were harmed during the creation of this recipe! Previous Next

Whole-food, plan-based books, cookbooks, documentaries and websites. Resources Check out some of my favorite resources for leading a nourished and healthful life. My Favorite Books for Health & Nutrition My Favorite Plant-Based Cookbooks My Favorite Health Documentaries

< Back Cold Brew Hibiscus Tea Prep Time: 5 Minutes Cook Time: 0 Minutes Serves: 4-8 Level: Beginner About the Recipe This Cold Brew Hibiscus Tea is the ultimate warm-weather refresher—naturally tart, lightly sweet, and stunningly vibrant. Cold brewing the dried hibiscus flowers gives the tea a smooth, mellow flavor without any bitterness, making it perfect for sipping on hot days. Add a squeeze of lime or a few fresh mint leaves for an extra touch of brightness. Simple, cooling, and beautifully refreshing, it’s a drink you’ll want to keep in the fridge all summer long. Ingredients ½ cup of dried hibiscus flowers 4 cups of water Juice of lime, fresh mint leaves (optional) Preparation Place dried hibiscus flowers in a large pitcher. Add 4 cups cold water. Cover the pitcher with plastic foil and let chill in the fridge for at least 6 hours or overnight. When ready, strain the tea and discard the flowers. Pour ice into glasses, add ice, a squeeze of lemon or lime, and some mint leaves, if desired. No animals were harmed during the creation of this recipe! Sunning buddies Previous Next

< Back Overnight Chia Oats Prep Time: 5 Minutes Cook Time: 4 Hours Serves: 2 Level: Beginner About the Recipe Looking for a quick, nutritious breakfast that’s ready when you are? Overnight Chia Oats are a simple, wholesome solution. Packed with fiber, plant-based protein, and antioxidants, they help support heart health, steady blood sugar, and keep you full throughout the morning. Best of all, they’re completely customizable—add your favorite fruits, nuts, or spices to make them your own. Just mix, refrigerate overnight, and enjoy a grab-and-go breakfast that tastes as good as it is good for you. Ingredients ½ cup GF rolled oats 1 cup non-dairy milk (unsweetened) ½ Tbsp maple syrup (optional) 1 1/2 Tbsps chia seeds 1/4 tsp cinnamon (optional) fruit of choice, fresh or frozen jars or glasses for serving Preparation In bowl or jar, stir together all ingredients, except for the fruit. Cover and refrigerate for at least 4 hours or overnight. In the morning, take the mixture from the fridge, mix thoroughly, add to jars and top with fruit. Tip 1: Alternatively, you can add the fruit to the mixture before putting it in the fridge. Tip 2: Add nuts, nut butter, coconut flakes, cacao powder and/or chocolate chips to make it richer. But remember that this will increase the caloric density quite a bit. No animals were harmed during the creation of this recipe! Previous Next

< Back Spice Cake Prep Time: 10 Minutes Cook Time: 60 Minutes Serves: 12 Level: Intermediate About the Recipe This Spice Cake is a cozy, aromatic dessert bursting with the warm flavors of cinnamon, pumpkin spice, and cocoa. Naturally sweetened with date sugar, prune butter, and applesauce, it’s entirely plant-based and gluten-free, yet rich and indulgent. Easy to assemble despite the seemingly long ingredient list, this cake is perfect for family gatherings, holiday celebrations, or anytime you crave a comforting, wholesome treat. Top it with optional cashew frosting for a creamy, citrusy finish that pairs beautifully with the spiced layers. Ingredients For the Spice Cake: 2 cups gluten-free oat flour 1 cup almond flour 1/2 cup cocoa powder 1 cup date sugar, powdered in a blender 1 tsp baking powder 1 tsp baking soda 2 tsp ground cinnamon 1 tsp pumpkin spice 2 cups unsweetened plant milk (more if needed) 1 tsp vanilla extract 1 Tbsp molasses 1/2 cup prune butter 1/2 cup unsweetened apple sauce For the Cashew frosting (optional) 1 cup raw cashews, soaked in hot water for 15 minutes 1/4 cup maple syrup 4 Tbsps orange juice, freshly squeezed 1 Tbsp lemon juice 1 tsp vanilla extract 1 tsp orange zest ½ teaspoon cinnamon Pinch of salt (optional) enough unsweetened plant milk to make it spreadable consistency Preparation For the Cake: Preheat the oven to 350 °F and have an 8x8-inch silicone baking form handy. Add all dry ingredients to a large bowl. Mix well and set aside. Combine all wet ingredients in a bowl or a blender. Pour the wet mixture into the dry ingredients and stir until smooth. Add more milk if needed. Pour the cake batter into the prepared baking form and bake for 35-40 minutes or until a toothpick inserted comes out clean. Cool for 5 minutes in the pan, then remove and cool completely on a cooling rack. For the Frosting: Pour out the soaking water from the cashews. Combine all frosting ingredients in a high-speed blender and blend until smooth, scraping down the sides as needed. Spread the frosting evenly on the cooled Spiced Cake, let set. Cut into squares and serve immediately, store in a sealed container in the fridge for a couple of days or freeze. Tip: To make cupcakes, pour the batter into a 12-cupcake silicone form, and bake in a 350 °F oven for 18 minutes. No animals were harmed during the creation of this recipe! Previous Next

< Back Vegan Kimchi Soup by Nasara Prep Time: 5 Minutes Cook Time: 20 Minutes Serves: 4 Level: Beginner About the Recipe A vegan twist on traditional Korean kimchi stew, this tangy and savory soup features fermented kimchi, tender tofu, crisp bok choy, and fresh scallions. Perfect for a quick, flavorful, and gut-friendly meal. Ingredients 1 cup vegan kimchi 1 cup water 1/2 cup white tofu, diced 1 small bok choy, halved 2 tsps soy sauce 2 Tbsps scallions, cut into chunks 1/4 to 1/2-inch long Preparation In a medium pot, bring water to boil. Add the bok choy and cook for 5 minutes. Add vegan kimchi, tofu and soy sauce and continue cooking for another 5 minutes. Plate and garnish with scallions. For more recipe ideas and beautiful pictures, consider following Sara on Instagram @nasara_healthyliving No animals were harmed during the creation of this recipe! Previous Next