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Red Lentil Daal with Squash and Coconut

A creamy red lentil daal with acorn and butternut squash, ginger, and coconut milk. Red Lentil Daal with Squash and Coconut is a delicious and warming recipe to make on the weekend to later warm up for a quick lunch or dinner. We make it for two and it lasts all week long, so even for a family of four, you’re sure to get multiple meals out of this 1 dish! One of my favorite slow cooking recipes is daal, which if you remember a couple years ago I shared a delicious 30-minute spinach and butternut squash daal recipe served...

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Classic Cashew Cheese, Three Ways

Try these three variations to the classic dairy-free cashew cheese recipe: olive, sun-dried tomato, and truffle. If you’re new to the whole “cashew cheese” thing, it’s simple! It’s blended raw cashews with a mix of seasonings and spices and a touch of lemon juice made to resemble a cheese spread, sans dairy. All three of these take less than 10 minutes to make and you can use it in almost anything that needs a little kick of creaminess or cheesy flavor. These are our top favorite variations on Classic Cashew Cheese recipe – a sweet but bold sun-dried tomato cashew cheese, a...

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Cinnamon Sweet Potato Smoothie

This Cinnamon Sweet Potato Smoothie tastes like Fall in a glass! Smoothies may not be the first thing you think of when you think of Fall and Winter recipes, but they’re so convenient and you can make use of seasonal flavors to change it up from what you were drinking all summer. Sweet potatoes are wonderful sources of vitamin A, beta-carotene, and contain over 600% of your daily value in just 1 cup. Vitamin A is essential for growth and development, while also supporting a healthy immune system. Note: it’s fat soluble, so be sure to eat sweet potatoes along...

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