1 overripe banana, peeled, cut in half, and frozen 

2 Tablespoons date sugar (or 3 dates)

1 teaspoon cocoa powder

½ teaspoon nutmeg

1/2 to 1 Tablespoon natural peanut butter

1 Tablespoon flaxseed meal

4 or 5 spinach leaves

¾ to 1 cup of soy milk (or other plant milk)

Blend ingredients until smooth. Add more milk for desired thickness.

1 Tablespoon flax meal

1 cup of soy milk (or other plant milk)

2 Tablespoons vegetable oil, plus more for pan

1 cup of whole wheat flour

2 ½ teaspoons of baking powder

¼ teaspoon of salt

1/4 cup frozen blueberries

2-3 Tablespoons walnut pieces

Real maple syrup

Wisk the flax meal into the soy milk and set aside for 5 minutes. Heat a skillet. Cast iron works best. Wisk two tablespoons of oil into the milk.

Sift the flour, baking powder and salt together. Mix into the wet ingredients.

¼ cup sugar (date sugar has the most antioxidants)

1/3 cup + 1 Tablespoon soy sauce

½ cup fresh lime juice (about 3 limes)

1 + 2 cloves garlic

Red leaf lettuce

1/2 teaspoon sesame oil

Fresh mint, chopped

Fresh basil, chopped

½ cucumber, peeled, halved, and sliced

6 to 8 ounces brown rice fettuccini or pad thai noodles

2 Tablespoons vegetable oil

12 to 14 oz. tofu

3 cups red cabbage, chopped

1 cup shitake mushrooms, stems removed, sliced

2 cups bean sprouts

Step 1: “Ricotta”

1 cup raw cashews

1 Tablespoon lemon juice (about half a lemon)

1 teaspoon salt

1 teaspoon dried basil

Dash of garlic powder

1/3 cup soy milk

2 Tablespoons nutritional yeast

1 Tablespoon of flaxseed meal

Cover cashews with water and soak 2 to 12 hours; drain. In a food processor, combine cashews, lemon juice, salt, basil, garlic powder, milk, nutritional yeast and flax seed meal. Heat oven to 350 degrees

Step 2: “Mozzarella”

14 oz tofu