Banana Blender Ice Cream. For all the banana blender ice cream/soft serve newbies out there (like my mother) this is for you.

Sweet and spicy flavors in this curried chickpea wrap with cool cucumber-tahini salad inside. Cashews, raisins, turmeric.

Easy chocolate magical shell topping for ice cream. Plus a dreamy how-to video. There is melty chocolate in slow-motion guys.

This Double Carob Cake will make a carob believer out of you at last! With a two ingredient frosting that is a dream. vegan.

Cinnamon Maple Coconut Almond Butter for the best easy snack ever. Made in my blender.

Vegan version of a chocolate taco shake. Healthy and decadent. Video how-to.

Dreamy, silky raw vegan avocado-coconut soup. Must try for every avocado fan.

Warm and chewy vegan and gluten-free oatmeal cookie balls. Super yummy with coconut oil, cinnamon, orange zest!

This is my go-to salad with baked sweet potato, greens, avocado, hummus and my maple-tahini dressing.

Pink and coconut with dreamy all over. Vegan Brazil Nut Tofu Cheesecake with luscious topping.

My famous Trinity Smoothie in two flavors, matcha or dayglow turmeric. Tastes like an ice cream shake! vegan.

Chocolate coated ice cream bars that are way healthier than they look! Made using my vitamix. Vegan too.

Cherry Berry Chia Pudding with how-to video.

It is fun to get creative with sushi. This one is filled with bright gold turmeric rice, avocado, crisp bell pepper and spices.

Crispy Grilled California Sunshine Tacos made using gf rice tortillas and a panini press!

The Farmer’s Market Cobb with spiced chickpeas and coconut oil roasted sweet potatoes.

Need a lift? This lemon soup with garlic, spices, parsley, rice and lentils should do it.

The most amazing way to prepare sweet potatoes: coconut oil roasted!

Peanut Butter Chocolate Bowl. Tastes like ice cream, but it’s not. Made in a blender!

Curried “Eggy” Chickpea Toasts, aka brunch-wiches. Bold flavor, rich in plant-based protein!

Minty Matcha Green Tea Chia Seed Pudding with chocolate ripple on top.