Green Goodness Soup

Ingredients

• 1 onion

• 2-3 cloves of garlic

• 1 small potatoes, diced

• 4-6 cups of water

• 1 bay leaf

• 1 organic carrot

• 2 stalks of celery

• 3-4 cups kale, swiss chard, spinach (whatever greens you have)

DIRECTIONS

Sautee onion, garlic and potato in large pot. Once soft add water, bay leaf, carrot and celery. Add salt and pepper. Let boil for 5 minutes then simmer (if in a rush use veggie stock here or a veggie soup spice) Add greens at the end and let simmer another 5-10 minutes. Once cooled add to blender and puree greens. You can always add more water, salt or pepper at the end for desired texture.

Vegan Pumpkin Bundt Cake with Cinnamon Cashew Cream

Ingredients

• 2 cups flour

• 3/4 cup coconut sugar

• 1 tsp baking soda

• 1 tsp baking powder

• 1/2 tsp salt

• 2 tsp ground cinnamon

• 1/2 tsp cardamon

• 1/2 tsp ground ginger

• 1 1/2 cups pumpkin puree (337g)

• 1/4 cup oil of choice

• 2- 3 tbsp of plant-based milk

• 1 tbsp apple cider vinegar

• 1 flax egg (1 tbsp ground flax in 3 tbsp warm water)

Cashew Cream

• 1 cup soaked cashews for 3 hours (or overnight)

• 1/4 cup coconut milk

• 1/4 cup maple syrup

• 1 tbsp cinnamon

Directions

Mix dry ingredients together. Mix wet ingredients in a separate bowl. Mix together gently. Grease bundt pan with coconut oil and add ingredients. Bake at 350 for 35-50 min until toothpick is dry when tested.

Drain and rinse cashews and blend in blender with maple syrup and coconut milk and cinnamon until smooth. Drizzle over cake when serving.

Vegan Gluten free Wild Blueberry Almond Cake

Ingredients

• 2 cups ground almonds

• 1/2 cup gluten free flour

• 2 tsp baking powder

• 1/2 tsp baking soda

• 3/4 cup non dairy milk

• 1/3 cup olive oil or coconut oil

• 2 tbsp ground flaxseeds

• 1/2 cup coconut sugar

• zest of a lemon

• 2 tsp apple cider vinegar

Directions

Mix wet ingredients with dry. Bake at 350 for 40 minutes.