Recipe Vegan and Gluten-free Coconut & Blueberry Cake Vegan Cake, a gluten-free recipe, filled with coconut perfect for an evening snack. So healthy! For all you coconut lovers, this cake comes with only 15 minutes of prep time and about 25 minutes to bake. A perfect on-the go cake with only 8 ingredients! This cake is dairy free nut, and egg free! INGREDIENTS ¼ Cup Of Cold Pressed Virgin Coconut Oil 1 Cup Of Coconut Flour 1 Tsp. Coconut Blossom Vinegar 1 And ¼ Cup Full Fat Coconut Milk ¾ Cup Of Coconut Sugar 1 Tsp. Vanilla Extract ½ Tsp. Salt ½ Tsp. Baking Soda ¼ Cup Of Cassava Flour 200g Of Blueberries INSTRUCTIONS In a small bowl, mix all the wet ingredients: coconut oil, coconut milk, vanilla, coconut blossom vinegar, and vanilla extract, until combined. In a large bowl, combine all the dry ingredients: coconut flour, coconut sugar, cassava flour, and baking soda. Mix until well combined. Whisk together the wet and dry ingredients. Mix well. The coconut flour will suck up the moisture like water in sand, but don’t worry, the cake will still be light and moist. It should look like a cookie dough consistency. Add in half a cup of blueberries, keep the rest for toppings. Preheat oven to 180 degrees and grease in an 8” x 8” baking tin with some coconut oil. Pour the batter into the pan. Make sure you level up the thick batter of the cake and place it evenly around the tin. Bake about 25 minutes, or until a toothpick comes out clean. You can garnish it with a paleo chocolate frosting, coconut whipped cream, or enjoy it as is. Let cool, slice and eat!

Recipe Mango Mint Avocado Smoothie This summer Mango Mint Avocado Smoothie is a perfect refreshing drink to enjoy for breakfast or a snack. It is naturally sweet from mango & satisfying thanks to avocado! INGREDIENTS ½ Cup Avocado ½ Cup Spinach ½ Cup Mango Chunks ¼ Cup Fresh Mint Leaves 2 Tablespoons Honey (optional) 1 Tablespoon Chia Seeds 1 Cup Coconut Milk, plus more if desired (milk of your preference) 3 Cubes of Ice (optional) INTRUCTIONS In a blender or food processor, mix all ingredients Blend until smooth. Add more liquid if desired Top with fresh mint, pumpkin seeds, sliced banana, flax seeds, or any other toppings

Recipe Salted Chai Cashew Butter Hot Chocolate Everyone is sharing healthy smoothie and salad recipes, and I’m just here, experiencing a salted chai cashew butter hot cocoa. This is not just any hot cocoa recipe, though. It is extra smooth, nutty, and dairy-free hot chocolate brewed with chai spices! Not only is this drink a perfect way to warm up on a cold day, but it’s also a great healthy way to satisfy your sweet tooth. INGREDIENTS 2 Cups (450ml) Unsweetened Almond Milk 2 Tbsp (22g) Coconut Sugar 2 Tbsp (14g) Cacao Powder ½ Inch Fresh Finger, Sliced, 1 Cinnamon Bark 6 Cardamom Pods (slightly crushed) ¼ Tsp Sea Salt 3 Tbsp (48g) Roasted Cashew Butter ¼ Tsp Vanilla Extract (optional) Instructions Combine the almond milk, cinnamon bark, coconut sugar, cardamom, and ginger to a medium pan. Bring to a simmer over medium flame and let it simmer for around 5 minutes. Next, handle a slotted spoon, lift the whole spices, and discard. 2. Add the cacao powder and seasoning (salt) to the pan and heat for extra 2-3 minutes, continually whisking to dissolve the cacao powder. Reduce the heat to low-medium and stir the cashew butter and vanilla extract (optional). Heat for another 2 minutes, whisking steadily. Lastly, remove from heat. 3. At this point, if you want a mild foam, transfer to a blender and blend for about 10 seconds.

Recipe Creamy Red Rice Vegetable Soup in Minutes Ultimate comfort food for the cold weather! The blend of flavorful spices and healthy sprouted red rice along with several vegetables will make you want to eat the whole bowl by yourself. A perfect weeknight meal is ready in about 30 minutes and is so satisfying. INGREDIENTS 1 Tbsp (15ml) Oil 1 Carrot 10 Mushrooms ½ Cup Green Peas ¼ Cup Chopped Green Onions 1 Tsp (5ml) Soy Sauce 3/4 Tsp Sea Salt (Or More To Taste) ¼ Tsp Ground Black Pepper 2 Tsp Sugar 1 Cup (200g) Dry Red Rice 6 And ½ Cups (1.5l) Water instructions 1. Rinse and peel the carrot. Dice the carrot and mushrooms very finely. 2. Heat the oil in a large pan, add the diced carrots, green peas, mushrooms, and chopped green onions and fry gently for 4–5 minutes or until the carrots are cooked. 3. Immediately add soy sauce and sauté well for a minute. Then, remove it from the flame and set aside. 4. Add the rice in a large pot along with some salt and water. Bring to the boil, then cover and simmer for 30–35 minutes or until the rice is just tender. 5. Mix in the stir-fried veggies and season with sugar and ground black pepper to taste for about 5 minutes. 6. Ladle the soup into serving bowls, with a sprinkle of ground black pepper and toasted sesame seeds. Tip: This soup will keep for up to two days in the fridge. You may need to add more water while reheating to get a soup consistency again.