Chocolate Cashew Milk

Prep Time: 10 minutes | Serves: 2

Yes. You can also put chocolate in your nut milk! You can make in advance and store in refrigerator for 3-5 days. Shake well before serving.

Mock Oatmeal

Cook Time: 5 minutes | Serves: 3-4

Kind of like mock oatmeal, porridge can serve as a great breakfast option. I used bananas and wild rice this time, though you could use brown rice and apples or pears too. Experiment with different grains and fruit, adding, if desired, a tbsp of coconut oil too! Be creative!

Breakfast Granola

Prep Time: 10 minutes | Serves: 2-3

This is such an easy raw breakfast! Use any combination of nuts/seed you have at home. If you’re using sweetened nut milk, omit the honey. Make sure that you don’t over process the nuts or they will become more like nut-butter. This sweet and crunchy bowl of goodness is tastier and way healthier than cereal!

Cashew Cream Sauce

Prep Time: Overnight and 10 minutes | Yield: 2 cups

Many of us don’t use heavy cream or mayo in the house for various reasons, whether it be to cut back on some of the fat or we’re vegan or allergic to dairy or eggs. As long as you can have nuts, here’s a simple solution to most of your creamy cooking needs.

Creamy Curried Chicken Salad

Prep Time: 10 Minutes | Serves: 2

What do you do with cold leftover chicken breast? Well, there are many options, but re-heating almost always yields dry chicken. Throwing it on a salad with a bunch of veggies is also great but how about curry? Turmeric, a spice used in all curry mixes is anti-inflammatory and helps liver detoxification. This yellow-orange root add depth and flavor to any recipe!

Spinach Shiitake Miso Soup Two Ways

Prep Time: 10 minutes | Cook Time: 20 minutes | Serves: 4

This is one of my most favorite variations of miso soup as the kombu (kelp) and shiitake complement the tradition old miso soup so well. It’s actually my mom’s recipe that I stole! 🙂

Broccoli Shiitake Stirfry

Cook time: 20 minutes | Serves: 2

A stir fry is an easy way to throw together some leftover for a simple meal. I had some steamed broccoli and brown rice on hand so I decided to throw them together with some cayenne and paprika.

Creamy Asparagus Soup

Prep Time: up to 1 day ahead | Cook Time: 15 minutes | Serves: 2

I love making soup purely with veggies, especially when I’m not in the mood to just eat them steamed or stir-fried. You can substitute the asparagus with any other hearty veggie you like, including broccoli, cauliflower or even cabbage. I like to sautee the asparagus but you can steam them if you like.

Chicken Albondigas Soup

Prep Time: 1 hour | Cook Time: 30 minutes | Serves: up to 12

This recipe makes about 60 meatballs but you don’t have to use it all at one time, thus the huge range on servings listed above. This is something that you can make and store some in the freezer and pop some in chicken stock for a quick weekday dinner. Traditional sopa de albĂłndigas is made from uncooked rice, ground beef and chorizo, but my mom used to make it for me with chicken.

Gluten-Free Matzoh Ball Soup with Dill

Prep Time: 1-2 hours | Cook Time: 1 hour | Serves: 6-8

I really wanted to make Matzoh Ball Soup for a Passover Sedar Dinner Potluck but having never had tried a traditional matzoh soup and knowing that matzoh is basically white flour and water, I wasn’t sure that I could pull this off. After reading tons and tons of recipes, I figured real matzoh, being white flour, wouldn’t be healthy, so I decided on Hol Grain Crackers.