Category: Whole Food

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Dreamy Honey Lavender Matcha Latte

The perfect drink to pair with a sweet treat!

Lavender buds are not just beautiful flowers; they can also transform your daily coffee/tea ritual into a soothing and aromatic experience. In this blog post, we’ll show you how to create both a hot and iced Honey Lavender Latte using dry herbs, plant-based milk, and a touch of natural sweetness from local honey. This delightful beverage not only tantalizes your taste buds but also offers various health benefits.

Ingredients

For the Lavender Rose Matcha Infusion

1 tablespoon dried lavender buds

1 teaspoon of ceremonial grade matcha

1 cup hot water

For the Latte

1 cup of your favorite plant-based milk (almond, soy, oat, etc.)

1-3 teaspoons of honey (adjust to taste)

1 teaspoon of pure vanilla extract

Ice cubes (for iced latte)

Fresh lavender buds for garnish (optional)

Benefits


Before we dive into the preparation, let’s explore some of the benefits of the key ingredients:

Lavender: Known for its calming properties, lavender can help reduce stress and anxiety. It’s also believed to aid digestion and promote better sleep.

Matcha: Matcha is a concentrated source of antioxidants and provides a gentle caffeine boost. It also contains L-theanine, which can promote relaxation and mental clarity.

Plant-Based Milk: Choosing a plant-based milk like almond or oat ensures your latte is dairy-free and suitable for vegans. These milks are typically lower in saturated fat and calories compared to dairy milk.

Honey:honey is rich in antioxidants and has anti-inflammatory properties, potentially supporting overall health. Honey is also known for its ability to soothe sore throats and coughs. its also a natural way to add a touch of sweetness without the need for refined sugars, making your latte a healthier choice.

Step-by-Step Instructions

Prepare the Honey Lavender Infusion

  1. Boil 1 cup of water and let it cool for a minute.
  2. Place the dried lavender buds in a heatproof container (with or without a loos leaf tea strainer).
  3. Pour the hot water over the herbs and steep for 5-7 minutes to create a fragrant infusion.
  4. Strain the liquid into a separate container, discarding the herbs (or simply take out the loose leaf tea strainer).
  5. Add the matcha powder and gently whisk.
  6. Add the honey and whisk again to combine all ingredients, making sure there are no clumps

Hot Lavender Rose Latte

  1. In a small saucepan, heat the plant-based milk over low heat until it’s hot but not boiling.
  2. Add the vanilla extract.
  3. Pour the heated plant-based milk into your favorite mug and pour in the honey lavender infusion, stirring gently to combine.
  4. Optionally, garnish with fresh lavender buds.

Iced Lavender Rose Latte

  1. Follow steps 1 and 2 for creating the Honey Lavender Infusion and sweetening it.
  2. Fill a glass with ice cubes.
  3. Add the plant-based milk.
  4. Pour the lavender rose infusion over the ice and stir.
  5. Garnish with fresh lavender.

Indulging in Honey Lavender Matcha Latte is not only a treat for your taste buds but also a way to pamper your body and mind. Whether you prefer it hot or iced, this delightful drink offers the benefits of lavender, matcha, and honey while being dairy-free and customizable to your sweetness preferences. So, next time you need a moment of relaxation, consider brewing up a Lavender Rose Latte to enjoy the soothing flavors and aromas. Cheers to wellness and indulgence in one sip!

Looking for a sweet treat to add to your heart drink? Try our plant based Protein Berry Muffins!

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Tropical Mami Juice for Womb Health, Immunity, Clear Skin, Natural Mood & Energy Boost

When it comes to refreshing beverages, nothing quite hits the spot like a cold-pressed juice bursting with organic natural goodness. The pure nectar of Mother Earth is unmatched!

We’re sharing a smooth and sexy blend of organic fruits and veggies including oranges, papaya, pineapple, key limes, and more! This vibrant blend captures the essence of the tropics and will leave your taste buds tingling. Not only does it taste fire but it’s packed with essential nutrients and benefits including; womb health, immunity, a natural mood and energy boost!

Keep reading as we get into this yummy juice; exploring its ingredients, their incredible benefits, step-by-step instructions, and the sheer joy it brings to your tummy!

Ingredients

  • 6 Organic Navel Oranges: Oranges are packed with vitamin C, a powerful antioxidant that boosts immunity and promotes healthy skin.
  • 4 Mandarins: Mandarins add a burst of sweetness and provide essential vitamins like A and C.
  • 1 Organic Papaya: Papayas are rich in enzymes like papain, aiding digestion, and are a great source of vitamin A.
  • 1 Organic Pineapple: Pineapples offer a tropical punch with bromelain, an enzyme that aids digestion and reduces inflammation.
  • 2 Key Limes: Key limes are bursting with vitamin C and add a zesty kick to the juice.
  • Approximately 20 Organic and Peeled Large Carrots: Carrots provide a dose of beta-carotene, promoting healthy vision and skin.
  • 2 Medium/Large Mangos: Mangos are not only delicious but also rich in vitamins A and C, making your juice irresistibly sweet.

Benefits

Womb Health

Tropical Mami isn’t just a treat for your taste buds; it’s a wellness elixir for women. The vitamin A from papaya supports healthy reproductive tissues, making it an excellent choice for womb health.

Mood Boost

Indulging in a glass of Tropical Mami can be an instant mood lifter. The natural sugars from mangos and the zesty kick from key limes combine to create a mood-enhancing, tropical sensation.

Immunity Boost

Packed with vitamin C from oranges and key limes, this juice gives your immune system the extra boost it needs. Regular consumption can help fend off illnesses and keep you feeling your best.

Energy Boost

Need an energy pick-me-up without the crash? Look no further. The natural sugars and vitamins in this juice provide a steady stream of energy to keep you going throughout the day, minus the caffeine jitters.

Clear Skin

Additionally, the vitamin A from papaya supports healthy skin, contributing to a radiant complexion and clear skin.

Step-by-Step Instructions

  1. Wash all the fruits and vegetables thoroughly.
  2. Peel the oranges, mandarins, and mangos. Remove the skin and seeds from the papaya.
  3. Cut the pineapples into manageable pieces.
  4. Juice all the ingredients, starting with the carrots to ensure optimal extraction of juice.
  5. Squeeze the key limes separately and add their juice to the mixture.
  6. Once you have extracted all the juice, give it a good stir to blend the flavors.
  7. Pour the juice into 16 oz jars, ensuring each jar is filled with this tropical elixir.
  8. Store the jars in the refrigerator for a cool, refreshing experience.

Incorporating this Tropical Mami juice into your meal plan not only gives your taste buds a burst of tropical goodness but also provides a myriad of health benefits. This all-natural, cold-pressed juice is a powerhouse of vitamins and enzymes, making it the perfect addition to your wellness journey. Let the tropical vibes wash over you, one sip at a time.

Stay tuned for more exciting, all-natural recipes from The All Natural that will keep your health and taste buds thriving. Cheers to a healthier, tastier you!

Feel free to customize this blog post as needed for your website, and don’t forget to add images to showcase the vibrant colors of your delicious Tropical Mami juice!

Want to try another Juice Recipe? Check out our Watermelon Juice With a Twist!

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Vegan Snickers Ice Cream Bars

Snickers Ice Cream but on a different level

Fun fact I used to want to be a pastry chef before I decided to be a private chef. I always had a love for creating fire desserts since high school. Snicker bars were one of my favs growing up.

This is an intermediate/advanced recipe for my true culinarians. It may take a few attempts. But I promise you its worth it. You & your family & friends gonna go crazy over it.

Serving Size

Serves 6 people at 2 bars per person. Double the recipe for more servings.

Cook Time

Prep 2 hrs

Cook 12 hrs

Recipe

For the Ice Cream Layer

1/3 cup of agave nectar

2/3 cup coconut milk

1 tsp of vanilla

2 cups of soaked raw cashews

For the Caramel Layer

3/4 cup of pitted medjool dates soaked in hot water

1/4 cup of coconut oil

1/2 tsp himalayan pink salt

1/2 tsp vanilla extract

1/4 cup of water

1/4 cup of roasted cashews

1/4 cup of tahini ( peanut butter or almond butter works fine)

For the Chocolate Layer

4 cups of dark chocolate melted

1/2 cup of coconut oil

Instructions

1. Soak cashews in hot water for 1 hour. Drain cashews & add to blender. Add coconut milk, agave, vanilla.

2. Blend for 5 mins until it has a smooth creamy consistency.

3. Pour ice cream until a loaf pan lined with parchment paper. Set aside in freezer.

4. Soak dates in hot water for 30 mins. Add the dates, coconut oil, vanilla, peanut butter, himalayan salt, water into blender. This is the caramel layer.

5. Blend the caramel until it is a creamy paste for 3-5 mins.

6. Spread the caramel evenly on top of the ice cream base.

7. Top the caramel layer with the roasted cashews.

8. Freeze the ice cream over night. 12 hours minimum, until it is solid.

9. Remove the ice cream from the parchment paper. Cut into 6 bars, then cut those 6 in half. You’ll have 12 bars.

10. Melt dark chocolate in a bowl & place the snicker bars on a cooling rack. Coat the bars on all sides with the chocolate. (Dipping the bars in the chocolate 1 by 1 helps as well.)

11. Plate up & sprinkle with cocoa powder for extra presentation, eat & enjoy! (These can last up to 2 weeks frozen. Store in a air tight container.)

This is the recipe I used to make these fire Snickers Ice Cream Bars. Super decadent & tasty. 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.

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 new dinner recipe? Check our Jamaican Jerk BBQ Wings!

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Blessed Buddha Bowl

I believe when transitioning to a more plant based diet, its best to have easy recipes on deck that you can cook up & not have to be stressed on what to eat. This bowl is super clutch for that.

Bowls are versatile & you can mix/match to your liking. Great source of plantbased protein, fiber & will have your energy levels high. A great recipe for beginner culinarians.

Serving Size

Serves 2 people, double recipe for more servings

Cook Time

Prep 15 minutes

Cook 20 minutes

Recipe

3 cups of pre-cooked brown rice

1 ripe avocado

1 ripe plantain

1 yellow squash

1 zucchini squash

1/2 cup of cooked black beans

1/2 cup olive oil

1 tsp of black sesame seeds (regular works as well)

1/4 cup of buffalo sauce

1 tbs of garlic salt

1/2 tbs black pepper

1/2 tbs of cumin

sprinkle of parsley

1/2 tbs of old bay seasoning

Instructions

1. Cook brown rice until done & set aside in a bowl.

2. Slice & fry plantains until soft but slightly crisp. Season with garlic salt.

3. Diced the zucchini & squash into small pieces & place on a sheet tray. Drizzle with olive oil. Season with garlic salt, black pepper, cumin, old bay seasoning.

4. Roast the veggies in oven on 400 degrees for 15 mins, or until soft but firm.

5. Add the cooked black beans to a small bowl & add garlic salt, black pepper, old bay seasoning, parsley mix well, set aside.

6. Add brown rice to a bowl, then add the roasted veggies, next add black beans, then the fried plantains.

7. Slice fresh avocado & add to the bowl. Drizzle the buffalo sauce on top, then sprinkle black sesame seeds & add a touch of parsley & old bay seasoning for color. Eat & enjoy!

This is the recipe I used to make this fire Buddha Bowl. Super tasty & simple to make. 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.

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 an easy breakfast recipe? Check out our Simple Super Food Smoothie!

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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 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.

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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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

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.

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 new snack idea? Check out our Healthful Hummus!

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Homemade Healthful Hummus

Mediterranean food always been one of my favorite cuisines. Especially hummus since its so versatile & super tasty. Definitely top tier eats.

Hummus is made with chickpeas, which are high in plant based protein & a great source of fiber. I recommend this recipe for new beginner culinarians. Not many ingredients & you can pair this & use it as a base for other dishes.

Serving Size

Serves 4 people, double recipe for more servings.

Cook Time

Prep 10 minutes

Cook 10 minutes

Recipe

2 cans of chickpeas rinsed

1 1/2 tbs of lemon juice

1 clove of fresh garlic

2 tbs of olive oil

1/4 tsp of pink himalayan salt

1/4 tsp of black pepper

1/2 tsp of old bay seasoning

1/4 tsp of paprika

1/4 tsp of parsley flakes

2 slices of pita bread

Instructions

1. Pour chickpeas with a bit of the liquid into a blender.

2. Add lemon juice, garlic, salt, pepper, old bay seasoning.

3. Blend until its a thick but creamy consistency. 3-4 mins.

4. Pour into a bowl & refrigerate until chilled, (1-2 hrs if serving immediately) overnight.

5. Drizzle more olive oil on top with paprika & parsley.

6. Plate with pita chips, eat & serve!

This is the recipe to make this fire hummus. Amazing as a dip, great as a spread for avocado toast or to use on sandwiches. Super tasty, an easy 10/10.

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.

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 new snack idea? Check out our Cheeseless Queso dip!

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Oven Roasted Veggies

It’s getting alot colder out in most places around the world. This is one of the best recipes for this weather. A great way to utilize root vegetables & eat them in a tasty way.

This was one of the first dishes I made when I first switched to eating a more plant based diet. I needed simple easy recipes that didn’t take much time. Ever since then this one has been in my consistent rotation. It checks all boxes for flavor, texture, nutrients, & simplicity.

Serving Size

Serves 4 To increase the amount double the amount of veggies.

Cook Time

Prep 15 mins

Cook 20 mins

Recipe

1/2 eggplant diced in small pieces

1 red potato diced in small pieces

1/2 yellow squash diced in small pieces

1/2 zucchini squash diced in small pieces

1 bunch of asparagus sliced in half

1/3 cup of grapeseed oil

1/2 tablespoon of garlic powder

1/3 tablespoon of sea salt

1/2 tablespoon of old bay seasoning

1/2 tablespoon of italian seasoning

1/4 tablespoon of parsley

1/4 tablespoon black pepper

15 mins

Instructions

1. Preheat oven to 400 degrees Fahrenheit

2. Dice/chop all the veggies & place them on a baking sheet.

3. Drizzle the grape seed oil on top of the veggies. Make sure its coated evenly.

4. Add all the seasonings to the veggies. Make sure its coated evenly.

5. Place veggies in oven & bake for 20 mins until the veggies are soft but slightly firm.

6. Take out the oven plate, them up, eat & enjoy!

This is the step by step tutorial on how to make these savory oven roasted veggies. Nutrients packed, & hearty, perfect for the winter. Add this to your rotation!

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 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.

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 new tasty recipe for breakfast, check out our blueberry protein pancakes!

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Vegan Blueberry Protein Pancakes

Get Your Protein + Sweet Tooth Needs Satisfied

This one is for my all workout heads & gym goers. People always asking if vegans get enough protein & I always respond yes we do, there’s multiple ways to get it in your meals.

Pancakes have always been an American staple for breakfast for many. I decided to add the Chef Lonnie.G touch to it, to make it a great source of plant-based protein & still tasty while bursting with flavor. Very simple for any beginner culinarian to create.

Serving Size

Serves 4 total, 2 pancakes each. To increase amount double the recipe.

Cook Time

Prep 10 mins

Cook 15 mins

Recipe

1 1/2 cups of flour

1/4 cup of plant based protein powder

1 cup of blueberries (frozen works too)

1/2 tablespoon of cinnamon

1/2 tablespoon of nutmeg

1/2 cup of almondmilk

1/2 cup of brown sugar ( use agave nectar for healthier alternative)

1 tablespoon of apple cider vinegar

1/4 cup of grape seed oil

15 minutes

Instructions

1. Add all dry ingredients to the bowl & mix well. Flour, protein powder, cinnamon, nutmeg, brown sugar.

2. Add the almond milk, apple cider vinegar & blueberries to bowl & mix until it has a thick but creamy consistency. If the batter is a bit thick add more milk to thin it out.

3. Add grape-seed oil to hot sauté pan. Pour the batter into the pan about 4 inches apart. Let cook on each side until brown.

4. Once done cooking top the pancakes with more blueberries & drizzle with agave nectar. Sprinkle cinnamon on top for extra presentation.

5. Eat & enjoy!

This is the step by step tutorial on how to make these amazing protein blueberry pancakes. Very tasty & simple to make. Add this to your fitness meals rotation!

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 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.

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 new tasty recipe for lunch? Check out our chickpea tuna sandwich!

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Supreme Avocado Toast

One of my favorite breakfast/brunch meals. The classic avocado toast. Simple but super flavorful & filling. I was in the lab today & I tested my creativity on another level!

Avocado toast became a hit a few years back, especially for those who’s become more health conscious. Some places charge nearly $15 for it. However with this recipe you can make your own with ingredients that cost nearly the same price! Great for beginner level culinarians.

Serving Size

Serves 2 people total. To increase the amount, add more toast & and the remaining toppings!

Cook Time

Prep 15 mins

Cook Time 15 mins

Recipe

2 whole ripe avocados

2 slices of whole grain bread

1/2 cup of hummus (choose your preferred flavor)

1 tablespoon of capers

1 whole tomato sliced

1/4 cup of bella mushrooms

1/4 cup of grapeseed oil

italian seasoning

“everything but the bagel” seasoning (from Trader Joe’s) *optional

black pepper

sea salt

oregano

15 minutes

Instructions

1. Toast your bread in toaster or oven, until brown & slightly crispy. Set aside.

2. Sauté bella mushrooms in grape seed oil until soft. Add oregano, italian seasoning, salt & black pepper. Set aside in a bowl.

3. Spread the hummus on toast until fully covered.

4. Slice tomatoes in 1 inch slices, place on top of toast.

5. Slice avocados into 2 inch slices & add on top of toast.

6. Add the sautéed mushrooms on top of the avocado.

7. Top with capers & add oregano, italian seasoning, salt & black pepper, everything but the bagel seasoning.

8. Plate up & enjoy!

This is the step by step tutorial on how to make this Supreme Avocado Toast. When you make this for your next brunch, just let them know Chef Lonnie.G put you on! Can’t wait to see how y’all enjoy this!

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 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.

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 sweet snack after dinner? Check out our Candied Spiced Plantains!

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