Tag: healthydessert

Posted on by — Leave a comment

Apple Pie Overnight Oats

Great for breakfast & even after a workout!

Its a new year 2023! In 2022 I created a lot of great recipes & really expanded on my creativity! This year we gonna turn it up even more. I love a good breakfast to start the day. You can never go wrong with oats & fruit! This is a simple recipe that anyone can make.

Serving Size

Serves 2 people

Double recipe for more servings

Cooking Time

Prep 15 mins

Cook 10 mins

Recipe

1 mason jar

1/2 cup of old fashioned oats

1 whole apple diced in small pieces

3/4 cup of almond milk or (plant based milk of choice)

1/4 cup of chia seeds

1/4 cup of dairy free yogurt (I used coconut milk)

2 tablespoons of agave nectar (maple syrup works well too)

1 graham cracker for topping (optional)

1 cinnamon stick for topping

1 tablespoon of cinnamon

1/2 tablespoon of vegan butter

Instructions

1. In a hot pan sauté the apples in a lil vegan butter.

2. Add the cinnamon & agave to the apples. Stir consistently until thoroughly combined & apples are caramelized.

3. Take off heat & set aside.

4. In a mason jar add the oats, almond milk, yogurt, half of the caramelized apples (the other half will be used for the topping) & chia seeds.

5. Set in fridge to chill over night. (If eating sooner 1-2 hrs is fine.)

6. Take oats out of fridge & top with remaining apples, one cinnamon stick, a sprinkle of cinnamon.

7. Eat & enjoy!

This is the recipe I used to make this fire Apple Pie Overnight Oats very tasty. Definitely 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.

Want a new dinner recipe? Checkout our Veggie Lo Mein Noodles!

Show Me!
Posted on by — Leave a comment

Vegan Peach Cobbler Cheesecake

One of the most popular down south classic desserts.

I wanted to give my hand at this recipe & give it the Chef Lonnie.G treatment. I love cheesecake heavy & I knew it would pair well with a rich decadent peach cobbler.

This recipe is great for intermediate & expert bakers. Even if your new with baking this is still one you can learn to sharpen your skills.

Serving Size

Serves 4-6 people. Double recipe for more servings.

Cook Time

Prep 2 hrs

Cook 40 mins

Chill 2 hrs (overnight for more firm cheesecake)

Recipe

For the crust:

• ½ cup walnuts

• ½ cup almonds

• 1 cup pitted dates

¼ cup maple syrup

(I used a pre made crust)

For the Cheesecake Filling:

2 ½ cup raw cashews soaked

1 tablespoon lemon juice

⅓ cup almond milk

1 tablespoon of vanilla extract

¼ cup agave (maple syrup) is fine too

Peach Cobbler:

3 cups of sliced peaches (canned or fresh is fine)

1/2 cup ap flour

2 tsp baking soda

1/2 tablespoon of cinnamon

1/2 tablespoon of nutmeg

1 tsp salt

1 1/2 tablespoon of vanilla

1 1/2 cup of sugar

1 cup of almondmilk

1/2 cup of melted vegan butter

Instructions

1. Preheat oven to 350 degrees.

3. Blend soaked cashews, lemon juice, almond milk, vanilla extract, & agave until smooth for 3 mins.

4. Consistency should be smooth but not too thin. Pour the cheesecake mix into crust.

5. Freeze for 2 hrs to let set. (Overnight for a more firm cheesecake).

6. In a medium bowl whisk together flour, baking soda, salt, 1 cup of sugar. Set aside.

7. In a sauté pan add water, cinnamon, nutmeg, vanilla, & sugar.

8. Add peaches & simmer on medium heat until they begin to caramelize.

9. Take the peaches off the heat.

10. In a baking dish add the melted butter. Then pour the cobbler batter on top.

11. Scoop the peaches on top of the cobbler batter. Bake for 40 mins on 350.

12. Let cobbler cool for 15-20 mins until room temp. Then scoop the cobbler on top of the cheesecake until completely covered.

13. Slice cheesecake, plate up & enjoy!

This is the recipe I used to make this Peach Cobbler Cheesecake. 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 Cilantro Lime Rice Special!

Show Me!
Posted on by — 1 Comment

BBQ Oyster Mushroom Sliders

Its the summer time & its always key to have vegan options for the bbq, cookout, kickback.

This recipe is the one.

This recipe is great for beginners. One your gonna keep making all summer.

Serving Size

Serves 4-6 people. Double recipe for more servings.

Cook Time

Prep 10 mins

Cook 15 mins

Subscriber Content

Recipe

2 trumpet mushrooms (shredded with a fork)

1/2 Cup sliced bella mushrooms

1/2 tablespoon of minced garlic

1/2 cup of grapeseed oil (to sauté mushrooms & fry plantains)

3/4 Cup of barbecue sauce

1 tomato sliced in 4 pieces

4 sliced of pieces of romaine lettuce

1/4 cup of vegan butter (to spread on buns)

4 bread rolls

1/4 cup of sliced yellow onions

1 whole plantain sliced in 2 inch slices

Instructions

1. Slice & prep all your veggies.

2. Fry plantains until crispy on each side 2-3 mins), drain on a towel set a side.

3. Take Trumpet & Bella mushrooms & sauté in garlic until tender.

4. Add bbq sauce to mushrooms & cook for 2 mins on medium heat until more tender but not too soft.

5. Take sliced yellow onions & sauté them until they are caramelized.

6. Toast your buns with the vegan butter in toaster oven.

7. Build the sliders, add the lettuce, tomato, plantains, onions, bbq mushrooms on buns.

8. Plate up & enjoy ‼️

This is the recipe I used to make these tasty BBQ Oyster Mushroom Sliders. 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 dessert? Check out our Vegan Banana Pudding!

Show Me!

Posted on by — Leave a comment

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!

Show Me!
Posted on by — Leave a comment

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!

Posted on by — 1 Comment

Plant Based Protein Packed Berry Muffins

Sponsored by Sacred Sun Cooperative

A breakfast blessing or post workout treat! These muffins satisfy your taste for something sweet and fuels your body mineral needs.

Farm fresh, nutrient packed ingredients give these muffins all the strength they need! The story behind the flour used in this recipe is that Sacred Sun Co-op grew winter peas right next to the rye at their farm. When it was time to harvest the rye, the crop of peas somehow got mixed in. Rye is an ancient grain filled with fiber, iron, potassium and more. Combined with the protein content found in peas, this is truly a unique farm fresh offering.

Servings: 6 medium size muffins

Cook Time: 1 hour

Ingredients

2 cups Prye flour from Sacred Sun Cooperative (or your flour of choice)

1/2 cup Hemp seeds

1/2 cup gluten free rolled oats

3/4 Coconut brown sugar

2 tbsp Sea moss gel

1 1/2 tsp Cinnamon

1 1/2 tsp Salt

2 tsp Baking Powder

1 1/2 cups Coconut milk

2 tbsp Maple syrup

2 cups fresh Berries (I used a cup each of blueberries and blackberries)

Recipe

  1. Preheat oven to 350° F.
  2. In a large bowl, sift together; flour, baking powder, cinnamon, salt, and a half cup of brown sugar. (Sifting helps combine ingredients, remove any impurities, and breakdown any clumps).
  3. Grind hemp seeds to a fine meal with a blender or food processor. Add to dry ingredients and mix. 
  4. Make a well in the middle and add in all the wet ingredients except the melted coconut oil. Combine slowly but thoroughly. As everything begins to come together, add in the coconut oil and mix together. Fold in your rinsed berries slowly. Let mixture rest while we prepare the baking sheet.
  5. Lightly oil a muffin tray. With your fingers, make sure all of the surface area is covered. Next, sprinkle a few teaspoons of flour over the muffin tray.
  6. In a medium bowl, mix together the leftover brown sugar with the rolled oats, and 2 tbsp of coconut oil.
  7. Pour your batter in to the muffin tray. Be sure to fill the tray no more than half way high with batter. Top the muffins with the sugar and oat mixture. Place in the center of your oven and bake for 25 minutes.
  8. Check the bread at 25 minutes to see if it has cooked all the way thru to the center. Use a toothpick or a clean small knife to see if any batter sticks to it when you poke it in the center. Keep it in the oven an extra 4 – 8 minutes if it needs to cook through any longer.
  9. When done, let the muffins cool in the tray for at least 7 minutes. Then pop them out on to a cooling rack and let them cool another 10 minutes till serving.

Sponsor

Sacred Sun Cooperative Farm

Sacred Sun Farm is committed to nurturing our deep connection to the Earth by tending and mending our relationships through food and play.  By conscious observation and feeding the soil, we grow nutrient dense foods and medicinal herbs for our community while also supporting the abundant prairie that surrounds us. 

Learn More on Sacredsunfarm.co

Meet Our New Content Creator!

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 raw dessert instead? Check out our mango creamsicle pie!

Take me there!
Posted on by — 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

  1. Soak cashews overnight in room temperature/cold water. For quick soak method, pour boiling water over cashews 30 minutes prior to cooking.
  2. Add soaked and rinsed dates to a food processor and puree till smooth. Remove from food processor and set aside.
  3. Add walnuts, coconut flakes, and salt to a food processor till finely course. Then add date paste, process till evenly incorporated.
  4. 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.
  5. 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.
  6. Rinse your blender out and add the coconut cream ingredients. Blend till smooth then pour on top of orange + mango filling.
  7. Roughly chop half an orange and a mango, scatter throughout the top layer. Let harden for at least 3+ hours, ideally overnight.
  8. 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.
Before the freezer
The next day, out the freezer

These bars as so creamy, smooth, and satisfying. Consider preparing this as a dinners dessert pie by making it in a pie dish instead. The orange and mango pair perfectly, complementing this refreshing Spring equinox. Store them in the fridge for up to 10 days, or for months at a time in the freezer.

Pro Tip #1

For best results and to keep these raw plant based bars as nourishing as they can be, use coconut cream with no extra additives!

Purchase coconut cream that has only one ingredient, coconut!

Meet our new Content Creator!

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!

Click here to see more recipes!

Show Me!
Posted on by — Leave a comment

Plant-Based Chocolate Chip Banana Bread

Moist Chocolate Chip Banana Bread Made from Plant Based Ingredients

The perfect Sunday afternoon treat! This chocolate chip banana bread is completely indulgent without the unhealthy ingredients. Use your overripe bananas to give your loaf that fresh sweetness. Paired with coconut oil, your bread will come out soft and moist. I love to prepare mine at the beginning of the week, pouring the batter in to muffin molds. A great breakfast muffin for your on the go needs, or try it as a loaf and share with your loved ones!

Servings: 1 Medium Sized Loaf

Cook time: 1 hour

Ingredients

1.5 Cups Spelt flour (Can replace with any GF flour)

1/3 cup coconut brown sugar

1 tsp baking powder

1 tsp cinnamon

1 tsp salt

1/4 tsp ground clove

3/4 cup coconut milk

1/4 cup maple syrup

1/4 cup + 2 TBS melted coconut oil

1 TBS vanilla water (optional)

5 very ripe bananas

1/2 cup plant based chocolate chips

Recipe

  1. Preheat oven to 350 degrees with convection on.
  2. Add a teaspoon of oil to your baking pan and spread evenly to all sides. Dust with flour. This method is best for creating a non stick surface with any type of pan. I used a 4 x 8 glass loaf dish.

3. Whisk dry ingredients together in a medium mixing bowl.

4. In a separate smaller bowl, mix the maple syrup with coconut milk.

5. Peel and mash 4 bananas in another small bowl, using the whisk you used to mix the dry ingredients. Save the fifth banana to top your bread with before it goes in the oven.

6. Make a well in the middle of the flour mixture and pour in your liquids. Combine together with a spatula or wooden spoon till almost smooth.

7. Now add the coconut oil while the batter is in mid mix, as shown in the image below. Mix everything till smooth. Do not over mix, this will make the bread tighter and not as soft.

8. Fold in bananas and chocolate chips.

9. Pour in to baking pan and and place in oven for 25 – 35 minutes. The timeframe is wide because the convection option plays an important role. If your oven doesn’t have that option, that’s perfectly fine. You will need to check your bread every 5 minutes after 25 minutes or so. When checking to see if baked goods are finished baking in the oven, grab a small knife and stick it down the center of the bread. If you pull it out and there is a bit of wet batter on the knife, add another 5 minutes to your timer and check again then.

Before the oven

10. I personally made a double batch with this recipe. One loaf had chunky peanut butter marbled in to the top while the other had a sliced banana and extra chocolate chips for the topping. Get creative here! This will give your bread an interesting and flavorful crust.

11. When your bread is finished, let it rest till cooled. I know it may be tempting, but try your best not to cut in to it till it’s completely cooled. This will help the bread keep its fluff and softness. Store in your fridge for up to 7 days.

Pro Tip #1

I experimented with date paste instead of the granulated coconut brown sugar in my recipe testing. I do not recommend using date paste because it does not incorporate the flavor and sweetness the way granulated coconut brown sugar does. Though you are getting sweetness from the maple mixed in to the milk and from the ripe bananas, the date paste was not prominent at all. So, stick to the coco brown.

Pro Tip #2

I’ve made this recipe dozens of times with gluten free flour and it works just the same! Sub the spelt flour for your favorite gluten free mixture and enjoy.