Category: Whole Food

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Decadent Chocolate Vegan Ice Cream

Classic Summer Dessert Turned Vegan

I’m back again with another classic. Summer is right around corner its getting hot. I wanted to share a new recipe that I’ve been working on. My dessert bag is getting deeper & yours will too.

This is a simple recipe, great for beginners. Super tasty & one that you’ll want to make over & over.

Serving Size

Serves 6 people double recipe for more servings.

Cook Time

Prep 10 mins

Blend 2-3 mins

Freeze 3-6hrs to serve immediately (or overnight)

Recipe

5 frozen bananas

1/4 cup coconut milk

1/4 cup of cocoa powder

1/2 tablespoon of agave nectar

1 teaspoon of vanilla extract

Instructions

1. Place frozen bananas, cocoa powder, coconut milk, & agave into a food processor or high-speed blender.

2. Blend on high until it reaches a smooth consistency, 1-2 mins.

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

4. Serve with vegan chocolate wafer crisps & sprinkle of cocoa powder for extra presentation, eat & enjoy.

This is the recipe I used to make this Decadent Chocolate Ice Cream. Add this to your 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 Vegan dinner recipe? Check out our Rich Vegan Rasta Pasta!

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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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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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Cheeseless Queso Dip

It’s Super Bowl Sunday coming up & I wanted to create a simple recipe that anyone could make for game day. I always loved a good chips & dip recipe, you can’t go wrong with this one.

The best part about this recipe is it takes minimal ingredients & it takes less 30 minutes total. Great for beginner culinarians & those looking to master something easy.

Serving Size

Serve’s 4 people double or triple the recipe for bigger servings.

Cook Time

Prep 10 minutes

Cook 10 minutes

Recipe

3/4 cup of cashews

1/2 cup of nutritional yeast

1 cup of chunky salsa

1 clove of garlic

1/4 tsp of garlic powder

1/4 tsp of pink himalayan salt

1/4 tsp of turmeric

1 1/2 tbsp apple cider vinegar

1 1/4 cup of almond milk (any plant based milk will do)

1 bag of tortilla chips of choice ( I used blue corn)

Instructions

1. Pour cashews, nutritional yeast, garlic, garlic powder, turmeric, salt, apple cider vinegar, almond milk in a blender.

2. Blend until in a thick liquid consistency 3-5 mins.

3. Add queso to a pot & heat on medium heat. Add salsa & mix thoroughly.

4. Once queso is hot, take off the fire & add to a bowl.

5. Serve with tortilla chips of choice, eat & enjoy!