Posted on April 22, 2022November 17, 2022 by Chef Lonnie.G — Leave a comment

Miami Mango Sorbet

A hint of Sweet, Spice, and Everything Nice

Spring is here, its warming up outside & its one of the best times of the year its mango season! Mangoes are my favorite fruit & they are very versatile.

One of my more simpler recipes, anyone can make this. Great for beginners to learn & add a new recipe to your bag.

Serving Size

Serves 4 people double recipe for more servings.

Cook Time

Prep 15 mins

Cook 2 hrs

Recipe

4 cups of frozen mangoes

1 tablespoon of agave nectar

1/4 cup of lemon juice

1/4 cup of spring water

fresh mint leaves

sprinkle of tajin (optional)

Instructions

1. Add frozen mangoes to blender.

2. Add in agave, water, lemon juice.

3. Blend for 2-3 mins until smooth but slightly thick.

4. Pour into a loaf pan & let freeze until firm. 1-2 hours is best for quick serving. (Freeze overnight for a more solid sorbet.)

5. Remove sorbet from freezer & serve in a bowl. Top with fresh mint for the presentation & tajin for an extra kick!

6. Eat & enjoy!

This is the recipe I used to make this immaculate Miami Mango Sorbet. Refreshing & healthy. Add this to your weekly rotation!

Chef Lonnie.G

I am Chef Lonnie.G I have been Vegan for 5 years & been building my chef brand since 2019. I have always had a love for cooking & baking ever since I was a young teenager. I have Carribean roots & alot of meals are inspired by what I ate growing up & the different places I have traveled through out my life. I’m always looking to expand, experiment, & teach new ways on how to expand our palates & still eat healthy meals. I have a variety services I offer such as Meal Prep, Private Chef, Virtual Cooking Classes.

Want a new dinner recipe? Check out our Vegan Crab Cakes!

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Posted on March 11, 2022August 16, 2022 by Chef Lonnie.G — Leave a comment

Simple Superfood Smoothie

Smoothie’s have been my go to for awhile, especially for breakfast. Its a great way to start the day with something light & not heavy on the body. A great way to intake fruits & veggies.

You can do multiple variations of smoothies, mixing & using different ingredients. These are great for beginner culinarians, because they are very simple & take a short amount of time.

Serving Size

Serves 2 people, double recipe for more servings.

Cook Time

Prep 10 minutes

Cook 5 mins

Recipe

1/4 cup frozen mangoes

1 frozen banana in half

1/2 cup frozen berries

1/2 cup of orange juice

a handful of pitted dates

1/2 cup of plant-based protein powder

1 tbs of agave nectar

1/2 tbs of cinnamon

1/4 cup of chia seeds

Instructions

1. Add frozen fruit to the blender.

2. Add dates, protein powder, cinnamon, chia seeds & orange juice.

3. Blend together until smooth but slightly thick.

4. Pour into a mason jar or cup of choice, drink & enjoy!

This is the recipe to make this dope Superfood Smoothie. Packed with antioxidants, protein, fiber, everything you need to keep your immune system on point. 10/10 add this to your culinary bag.

Chef Lonnie.G

I partnered with the All Natural Brand to promote more exposure towards more plant-based & eating more whole foods. Health in all aspects is very important, mentally, physically, spiritually. Together we strive to make holistic well being the new norm.

Want a fresh new salad recipe? Check out our Supreme Salad!

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Posted on March 3, 2022August 16, 2022 by Chef Lonnie.G — Leave a comment

Supreme Plant Based Salad

I personally loved salads growing up but I got tired of them afterwhile, especially when I went vegan. Those kale salads always were my go to & I decided to recreate it with some of my fav ingredients.

Salads don’t have to be just boring greens with dressing. You can elevate it & add ingredients to spice it up & give it some flavor. This recipe is great for beginner culinarians & those who need more transitional meals.

Serving Size

Serves 4 people, double recipe for more servings.

Cook Time

Prep 20 minutes

Cook 15 minutes

Recipe

3 cups of freshly washed kale

1 can of chickpeas drained

1/2 tbs of olive oil

1 tbs of grape seed oil

1 ripe plantain

1 roma tomato (any tomato will do)

1/2 tbs of jerk seasoning

1/4 tbs of curry powder

1/3 cup of italian dressing

1 ripe avocado

1/2 tbs black pepper

1/2 tbs sea salt

1/2 tbs old bay seasoning

Instructions

1. Wash & drain your kale, set aside in a bowl.

2. Pour the olive oil into kale & massage thoroughly until well mixed. Add a pinch of salt. Set aside.

3. Slice your plantains into 1 inch pieces & fry until golden brown in grape seed oil. Set aside.

4. In a hot pan with oil add the jerk seasoning, curry powder & chickpeas. Sauté until the chickpeas are soft. Then remove from fire & add black pepper & a bit of old bay seasoning. Set aside.

5. Dice tomatoes in small pieces set aside in a bowl.

6. Add the italian dressing to the kale & mix until thoroughly combined.

7. Chop dates up into small pieces. Slice avocado into medium pieces & set aside.

8. Build the salad, starting with the kale in the bowl, add tomatoes, plantains, avocado, dates. Sprinkle a bit of old bay on top & drizzle more dressing for presentation. Eat & enjoy!

This is the recipe to make this fire supreme salad. Super simple & versatile with a variety of flavors. Great for after a workout or appetizer before dinner. Add this to your culinary bag! 10/10

Chef Lonnie.G

Want a new snack idea? Check out our Healthful Hummus!

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Posted on October 14, 2021August 16, 2022 by Chef Lonnie.G — Leave a comment

Chocolate Chia Seed Pudding

A filling yet light protein & fiber packed dish which can be served in multiple ways. 100% Vegan & takes less than 15 mins.

This is one of my favorite recipes to make due to its versatility. It can be a quick protein & fiber filled breakfast or tasty dessert. It doesn’t take a lot of ingredients. This is a recipe that anyone regardless of skill level can create.

Serving Size

2 Small Bowls (Double Recipe for more servings)

Cook Time

Prep 15 minutes

1-2 hours or overnight chill

Recipe

Ingredients:

1/2 Cup of Chia Seeds

2 Tablespoons of Cocoa Powder

1 Cup of Almondmilk (or any plantbased milk)

1 Teaspoon of Cinnamon

1/4 Cup of Agave Nectar

Optional for Topping

1/4 Cup of Fresh Cut Strawberries

1/4 Cup of Fresh Blueberries

15 minutes

Instructions

1. Pour plantbased milk in bowl

2. Mix in Chia Seeds

3. Add Cinnamon & stir until mixed throughout

4. Add Cocoa Powder & whisk until the color changes to a rich brown color.

5. Add Agave & whisk until thoroughly combined.

6. Cover the bowl of pudding with a lid.

7. Chill in fridge for 1-2 hours. (Chill overnight if eating later)

8. Top with fresh strawberries & blueberries.

9. Eat & enjoy!

That is the easy step by step tutorial on how to make my classic chocolate chia seed pudding. It is very tasty & so simple. You can serve this at dinner parties as desserts, or enjoy in the comfort of your home. I can’t wait to see how you all’s turns out.

Chef Lonnie G.

I am Chef Lonnie.G I have been Vegan for 4 years & been building my chef brand since 2019. I have always had a love for cooking & baking ever since I was a young teenager. I have Caribbean roots & a lot of meals are inspired by what I ate growing up & the different places I have traveled through out my life. I’m always looking to expand, experiment, & teach new ways on how to expand our palates & still eat healthy meals. I have a variety services I offer such as Meal Prep, Private Chef, Virtual Cooking Classes.

Want to add a sweet and refreshing juice for a full breakfast? Check out this sea moss infused watermelon juice!

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Posted on August 8, 2021August 16, 2022 by Sol DelaLuz — 1 Comment

Seeded Watermelon Juice with a Twist

We all know how hot the summertime heat can get! This watermelon juice is fortified with simple yet powerful ingredients, to keep your energy nourished.

Next time you feel called to have some fresh fruit juice, consider the benefits of naturally enhancing the properties and nutrients in the juice. Fruit juices are meant to be simple and easy on the digestion, this is why we only added light and simple ingredients to complement the fruit. Combined with wild harvested sea moss, dates, and the rind of the watermelon, this recipe will take your hydration to the next level!

Servings:

3 quarts, 12 cups

Cook Time:

20 minutes

Ingredients

Half of a large, seeded watermelon

1/2 cup – 1 cup sea moss gel

3 – 5 pitted dates

Recipe

With a clean rag, rinse off the rind of the watermelon.
Cut watermelon in to pieces that will fit your juicer best.
Separate however much rind you would like to include, compost the rest. I like to juice together 75% fruit and 25% rind.
Juice on low speed for maximum extraction. Strain when finished, in to a large bowl or pitcher.
Add juice, sea moss, and dates to a blender. Blend on medium high speed till smooth, should be less than a minute.
Serve chilled or fresh. Enjoy!

Pro Tip: you may need to blend your ingredients in batches depending on how much you have and how big your juicer is. Remember, keep it simple, no need to complicate.

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Soul DelaLuz

I am a producer of Life Force Energy. I am gifted with many talents and I am here to give abundantly. I work in a wide range of mediums from culinary arts, music production, graphic design, photography and more. I empower others through creatively expressing my perspective of this experience. SolFood is the artistic alchemy of eating from the sun. Aligning our light, by eating in tune with the life giving light.

The All Natural is now partnered with Solfood to bring you CONSISTENT & DELICIOUS whole food plant based recipes for the SOL!

Want to try a more filling breakfast instead? Check out our protein packed berry muffins!

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Posted on March 26, 2021August 16, 2022 by Sol DelaLuz — 1 Comment

Raw Mango Orange Creamsicle Bars

Experience a tropical refresh with the citrus and sweet mango, blended in to creamy goodness.

Made with raw, whole, plant based ingredients from the crust up. Making this dish a lot easier to digest, while never losing flavor. Combining creamy cashews with sweet mango chunks and fresh orange juice. Perfect for any time of the day or when you’re craving a sweet treat!

Servings: 8 – 10 bars

Cook time: 1 hour + Overnight Set

Ingredients

Crust

2 cups walnuts

1 cup coconut flakes

1/3 to 1/2 cup date paste, depending on how crunchy/chewy you want your crust to be

1/8 tsp salt

Orange Mango layer

1.5 cups cashews

1.25 cup orange juice, I used fresh juice of two oranges

2 ripe mangos, diced

1/4 cup maple syrup

2 tbsp sea moss gel

3 tbsp coconut oil

1/2 tsp turmeric (optional)

Coconut vanilla layer

Half can coconut cream (use the thick cream and not the liquid from the can)

1/2 cup cashews

1/4 cup maple syrup

1/4 tsp vanilla powder

2 tbsp seamoss gel

Recipe

Soak cashews overnight in room temperature/cold water. For quick soak method, pour boiling water over cashews 30 minutes prior to cooking.
Add soaked and rinsed dates to a food processor and puree till smooth. Remove from food processor and set aside.
Add walnuts, coconut flakes, and salt to a food processor till finely course. Then add date paste, process till evenly incorporated.
Add crust mixture to an oiled 8 x 8 roasting dish that has sides going up at least 2 inches. (Use a 9 x 11 dish for thinner bars). Press into dish smoothly and evenly. Place in freezer for 15 minutes.
Rinse cashews thoroughly and add to a blender with the rest of the mango + orange filling ingredients. Once everything is well incorporated, add in coconut oil. Pour mixture on top of crust evenly. Shake slightly from side to side to balance it out, making it even. Let it sit in freezer for at least 3 hours, preferably overnight.
Rinse your blender out and add the coconut cream ingredients. Blend till smooth then pour on top of orange + mango filling.
Roughly chop half an orange and a mango, scatter throughout the top layer. Let harden for at least 3+ hours, ideally overnight.
Pull dish out of the freezer to thaw on the countertop for 20 minutes before cutting in to it. With a thin spatula or small knife, separate the bars from the edges of the dish. Measure 2 inch x 4 inch pieces and cut evenly. Take them out the pan and onto a working surface. Top with the zest of half an orange and serve.