Recipe Serves 4-5 Ingredients 3 (6 ounce) containers of blueberries (divided) 1 cup water Juice of 1 lemon 1 cup raw cashews 2 1/2 cup water 1/3 cup pure maple syrup 1 tsp vanilla bean paste (optional) Good Pinch of salt 1. Place 1 cup of cashews in a bowl and cover with hot water. Let soak for at least 10 minutes. 2. Reserve a couple handfuls of blueberries and add the remaining into a blender along with 1 cup water a juice of one lemon. Blend until smooth. Add the blueberry mixture to a large pitcher or large jar. 3. Strain your cashews and discard the water. Add cashews to blender followed by the 2 1/2 cups water, pure maple syrup, vanilla & salt. Blend on high for 1 minute or until smooth. 6. Add a couple cups of ice to the jar or pitcher of the blueberry mixture. Then add the reserved blueberries, then pour in the cashew milk. Mix and taste. Add more sweetener to your liking and enjoy!

BASICS COOKING CLASS Link in bio to sign up!!! Learn how to make these classic recipes in the comfort of your own home! With step by step, digestable instructions, you will be able to make these recipes a constant in your kitchen. Join us LIVE or take the class afterwards with a class recording at your own time/convenience! *recording never expires* Everyone who purchases a spot will receive the class recording just after class! WHEN & WHERE: Friday, April 19th, 2024 5:30 pm PST $25 per household This will take place via Zoom, linked through Eventbrite ON THE MENU: Fully vegan & gf ! Shaken Jamaica mocktail Corn tortillas Frijoles Mexican rice Salsa

Enfrijoladas Save, tag and share! Recipe, Serves 2 Ingredients: * 3 tablespoons avocado oil, divided * 2 garlic cloves, peeled * 1/4 white onion, roughly chopped * 1 guajillo chile , stem and seeds removed * 1 Can beans or 2 cups cooked beans of choice * 1/3 cup vegetable broth, warmed * Salt to taste * 6 corn tortillas Toppings/ fillings •Avocado, sliced •1/4 Thinly sliced onion •cilantro for garnish •cashew crema (recipe on blog) or I like to use kite hill sour cream! •queso fresco (for dairy free i like to use violife feta) •Any soft cheese for filling, tofu cheese recipe below Tofu cheese: •1 cup raw cashews •1/4 white onion, roughly chopped •1 large garlic clove, peeled •16 ounces silken tofu, divided & received from the liquid •1 tbsp lemon or lime Juice •1 tablespoon non dairy milk •1 tablespoon olive oil •1/2 teaspoon salt •1/2 teaspoon garlic powder •2 tablespoon nutritional yeast (optional) For the enfrijoladas: 1. In a pan over medium heat add a tablespoon of oil then once hot add garlic and onion, sauté for 3 minutes or until everything is golden then add in the guajillo chile and cook for 30 seconds on each side. Add the beans and simmer for 3-4 minutes. 2. Transfer everything to a blender with vegetable broth and a good pinch of salt and blend until smooth. Taste and add more salt if needed. 3. Clean the pan and add an additional 2 tablespoons oil. 4. Once hot, pan fry the corn tortillas for a few seconds on each side, fill with tofu cheese or any fillings of choice then fold in half and pour over hot beans, top with crema, cheese, avocado, cilantro and thinly sliced onion. Tofu cheese: 1. Place Cashews in a bowl then cover with hot water and let soak for 10 minutes or overnight. 2. In a pan over medium heat add a couple tablespoons oil. Once hot add onion and garlic. Sauté for 2-4 minutes or until everything is golden. Add the onion and garlic to the blender. 3. Drain the water from the cashews then add cashews to the blender along with half the tofu (about 8 ounces), lemon juice, non dairy milk, olive oil, salt, garlic powder & optional nutritional yeast. Blend until smooth. 4. Add the other half of the tofu to a bowl and using your hands, crumble the tofu. Add the blended mixture to the crumbled tofu and using a spoon mix to combine.

Easy homemade orange sorbet! Made 🇲🇽 w/ tajin & chamoy! Save, share and tag your people ! It's still citrus season ! Take advantage🍊 Recipe Serves 2 4 oranges, peel removed & frozen 1/4 cup water 1/4 cup pure maple syrup Small pinch of salt 2 tablespoons orange juice or lime juice Toppings: Chamoy Tajin Saladitos Combine all ingredients in a blender or food processor. Blend until smooth! You can add a splash more of citrus or water if needed. Top with chamoy, tajin & saladitos if you wish ! #mexicanfood #naranga #sorbet #chamoy #fruit

Healthy edible cookie dough Recipe •1 1/2 cups almond flour •1 pinch salt •1 cup peanut butter, or almond butter/ any nut butter could work! •1/2 cup maple syrup •1 teaspoon vanilla bean paste or vanilla extract •1/3 cup chocolate chips (I used sugar free ones from Hu chocolate) Combine all ingredients in a bowl, mix to combine! Keep in fridge for up to 2 weeks!