A curative journey through food...
Black Bean Spaghetti in Curry Ginger w/ Yuca & Lemon/Kale Teriyaki Dipping Sauce
 1 bag of black bean spaghetti  3 cups boiling H2O
1/2 cup mushrooms  1/2 cup string beans  1/2 broccoli florets  1/2 red pepper, thinly sliced  1 garlic clove  1/2 fresh coconut milk (the can works well too)  1 ginger (grated or finely chopped)  Curry powder  Coriander powder  Turmeric powder  Cayenne pepper  Black pepper  Pink Himalayan sea salt  1 tbsp coconut oil
1 cassava (yuca, manioc) root  3 cups h2o
Dipping Sauce  Kale powder a few tsp of coconut milk  1/2 lemon  Cayenne pepper  Pinch of ginger  Teriyaki sauce.

A Fresh Summer Salad.
Grilled Nectarines are just perfect. On a bed of spinach, arugula tomatoes & leek. Why not grill a corn while you’re at it.

Have fun with fresh food. 
Vegan Carrot Cake with Warm Peach-Cranberries
 2 cups spelt flour  3 tbsp Flax meal egg replacer* (homemade recipe found below)  1 tsp pink Himalayan salt  2 tsp baking soda  4 tsp baking powder 1 tbsp ground cinnamon 1 tsp ground nutmeg  1 tsp ground ginger  2 cups coconut palm sugar  1 cup coconut oil  1 cup almond milk  3/4 cup pumpkin purée  3 cups grated carrots  1 cup walnuts, chopped  1/2 cup whole cranberries
Peach-Cranberries  1 peach  1 nectarine  1/2 cup whole cranberries  1 tbsp coconut palm sugar
{Flax seed egg relaxer recipe found here .. http://tmblr.co/ZUWfio1H-g5Mc }
Preheat oven to 350°F and lightly grease (9-inch) round cake pans; set aside. (I used 2)
For the cake, put flour, salt, baking soda, baking powder, cinnamon, nutmeg, and ginger into a mixing bowl and whisk together. Add almond milk and egg replacer in a separate large bowl and whisk to blend. Put in sugar, pumpkin purée and oil to milk mixture and mix. When fully combined, add mixture to flour mixture and mix just until smooth. Stir in carrots, walnuts and cranberries, then divide batter evenly between the prepared cake pans. Bake for 25 minutes, or until the center springs back gently when pressed.
Topping  Slice peaches & nectarines, place some (about the whole peach and 1/2 the nectarine) on cool cake top decoratively as you see fit.  Heat 1 tsp coconut oil in a sauce pan, add whole cranberries and a few peaches in saucepan, add in the 1 tbsp coconut palm sugar and reduce.
This will create a nice rich sauce where you can add extra flavoring such as cinnamon or ginger, if you like you can always sub with different fruits or throw in a few of your favorites nuts for texture.
Play around with the flavors to create something that fits your palate perfectly. 
Curried Sweet Potato, Chickpeas & Ackee
 1 cup chickpeas (garbanzo beans)  1 sweet potato (peeled & cut in small pieces) 1 cup ackee  1 small onion  1 scallion  2 garlic cloves  1 can lite coconut milk (or almond or any nut milk preferred)  1 scotch bonnet pepper  1/2 cup grape tomatoes  Curry powder  Turmeric powder  Paprika  Chili powder  Ginger (grated or powdered) Pink Himalayan sea salt  1 tbsp Coconut Oil
 Heat oil in sauce pan, add diced garlic and diced onions to pan. Simmer and add in sliced grape tomatoes. Drain and rinse chick peas, add to oil. Slice and cut sweet potatoes to manageable pieces (about an 1/2 in). Add in coconut milk and seasonings (curry, paprika, turmeric, ginger.. etc) to taste. Add in sweet potatoes and bring all to a boil. Throw in scotch bonnet pepper for beautiful burst of flavor and kick.
If using canned ackee drain, rinse & add to pot. If using fresh ackee be sure to boil ackee until tender and edible for about 10min.
Allow to simmer for 15-20 minutes, then serve
Can be paired with rice,…. I added it inside a nice piece of roti purchased locally.
…. Enjoy!
Vegan Cornbread
1 corn ( kernels)  1 cup creamed corn* 1 cup organic corn meal  1/2 spelt flour  2 tbsp baking powder  1 tsp baking soda  2 tsp Himalayan pink sea salt (finely grated)  2-3 tbsp coconut palm sugar  1 cup homemade vegan cheese*  Dash of cayenne pepper  1-2 cups almond milk  1 tbsp oil (coconut)  Egg replacer: flax meal gel
{ You can find the flax meal egg replacement alternative recipe here …. http://tmblr.co/ZUWfio1H-g5Mc }

ON HAND ALREADY *creamed corn; 1 cup of corn, 3 tbsp water, pinch of sugar, 1 tbsp cornstarch and salt to taste.
(I made the cheese the night before for another recipe and just refrigerated it.)*vegan cheese: 2 tbsp coconut oil, 2 tbsp flour, 1 1/4 cup unsweetened almond milk, 1/2 cup nutritional yeast flakes, 1 garlic (minced), 1/4 tsp chili powder, cayenne pepper & salt to tasteIn a medium sauce pan, heat oil over medium heat, add flour and whisk. Continue whisking and cook for 2 minutes. Add milk slowly, whisking constantly. Turn heat to low and cook until sauce thickens, about 8 minutes, stirring frequently. Remove from heat. Stir in nutritional yeast, salt, garlic powder, chili powder and cayenne. Stir until everything is incorporated and smooth again. Taste for flavor. Refrigerate for later use.*

 Add all dry ingredients to a medium size bowl (flour, sugar baking soda, powder,)
In another bowl whisk your milk and readied flax meal egg replacement and stir. Add in creamed corn and corn kernels. Add all wet ingredients to dry ingredients and whisk together, add in 1 tbsp coconut oil. Adding milk if need be to maintain consistency. Add in the cayenne, sugar & salt to taste.
Place in a greased 8in round pan and bake at 375 degrees for 20-30 minutes.
Veggie Quinoa Spinach Bowl
Quinoa  1/2 cup quinoa  1 cup boiling H2O  Pink Himalayan Sea Salt (to taste)
Veggies  Broccoli Florets  Chopped Carrots  Zucchini  Snap Peas  Chopped Red Bell Pepper  Grape Tomatoes  Cranberries  Spinach
1 spinach & herb tortilla
Red Bean Sauce (Saus Pwa)  2 cups red kidney beans  4 cups boiling h2o  Thyme  Garlic Canola oil  Cayenne Pepper  Pink Himalayan sea salt  (You may use seasonings to taste)
… Enjoy!
Chickpea Sandwich
 1 carton of chickpea  1 carrot finely chopped 1 celery finely chopped  1 scallion chopped  1/2 tsp cayenne (to taste)  1/4 cup hummus (or more for texture)
Drain and rinse chickpeas. Using a fork mash chickpeas in a bowl, adding the cut veggies into the mixture. Add in the hummus for creamy consistency. Add extra seasonings as desired…..
& Enjoy!
Can be eaten as a side or slapped into sandwich or your choice!
Quinoa, Okra & Black Beans
Quinoa  2 cups Quinoa  1 cups sweet corn kernels  1 cup shredded carrots  1 tsp paprika  1 tsp cumin  1 tsp coriander  2 tsp pink Himalayan sea salt (to taste)  1/2 tbsp coconut oil
Okra  3 cups okra  2 chopped tomatoes  2 Tbsp coconut oil  Thyme  1/2 tsp ground cayenne pepper  1 tsp paprika  1/2 tsp coriander  1 tsp pink Himalayan sea salt  1 tsp chili powder
Black Beans  2 cups black beans  4 cups boiling H2O  Garlic  Coconut oil  Pink Himalayan sea salt  Creole seasoning
 … Enjoy!
Hemp flour • Coconut flour Vegan Pancakes
 1/2 cup hemp flour  1/2 coconut flour  1 1/4 cup coconut milk (you may use any non dairy alternative)  1/4 tbsp corn starch  1/2 tsp baking powder 1/4 tsp sea salt  1 tbsp coconut palm sugar.
{ You may use the flax meal egg replacement if you like to make your pancakes even fluffier .. You can find the flax meal egg replacement alternative recipe here …. http://tmblr.co/ZUWfio1H-g5Mc }
…. Enjoy!
Quinoa Beet Salad • Sautéed Spinach & Sweet Corn with White Bean Sauce on top
Quinoa Beet Salad  1 beet  2 cups h20 
1 cup quinoa  2 cups h20  Chopped green onion  Chopped red bell pepper  Chopped green bell pepper  Chopped yellow pepper  Chopped orange bell pepper  Thyme 1 carrot finely chopped (I used a mandolin slicer)  1 celery stick chopped  1/2 tsp chili powder  Dash of pink himalayan salt  1/4 tsp Cumin  Pinch Gram masala  1 tbsp coconut oil
Spinach-Sweet Corn 1 cup corn kernels  2 cups spinach 1/2 carrot chopped  1/4 chopped celery  Cayenne pepper  Dash of coconut palm sugar  Dash of creole seasoning
White Bean Sauce  2 cups white beans  Thyme  H20  Garlic  Creole seasoning  Coconut oil
Vegan Chocolate Pudding
1 cup hemp milk1 1/2 tbsp cacao powder2 1/2 tbsp organic cornstarch1/4 cup coconut palm sugar (more or less to taste)1 tsp vanillaDash of ground ginger
Whisk all ingredients together. Place in sauce pan and on medium high heat constantly stir as the pudding thickens. 
Cool & serve!
…. enjoy!!
Blueberry Carrot Green Goodness
 1 carrot (grated, thinly chopped)  Spinach  Kale  Arugula  2 cups fresh blueberries  1 large tomato (chopped)  1/2 cup flax seed  1 large lime
Tangy Sweet Vinaigrette  1 tbsp ACV 1/2-1 tbsp agave nectar  1/2 tsp Sriracha (to taste)
Mix greens in large bowl! Squeeze lime juice and mix using hands. Dressing the leafs with the line juice to welt. Throw in blueberries, tomatoes, flax and vinaigrette and mix to liking!
Enjoy this fresh, sweet and satisfying bowl of green goodness!
Vegan Fried Wonton
Wonton wrappers (I found mine at an Asian market… These are eggless)  1 cup chickpeas 1/2 soaked cashew nuts  1 green onion chopped  1-2 tsp creole seasoning Dash of paprika & chili powder  Splash if fresh lemon juice 1 tbsp grapeseed oil
Add chickpeas and cashews in food processor. Add in seasoning, lemon juice and oil
You can sub with any filling you like!
I fried with coconut oil in a small fryer but you pan sear them if you want to out the frying!
… Enjoy!
Coconut Curry Soup • Coconut Dumpling
 1 can lite coconut milk  H2O 2 chopped carrots  2 cup sweet peas  1 cup chickpeas  1/2 sweet onion  1-2 chopped scallion  1 green pepper thyme  1 red pepper  2 garlic cloves, diced  Vegetable broth (if needed.. I made a homemade one .. Recipe to follow)  Cumin Paprika  Curry powder  Cayenne pepper  Chili powder Ginger Gram masala  Sea salt
Coconut dumpling  1/2 cup coconut flour  1/4 cup all purpose  Coconut water  Sprinkle of sea salt  You may add grated coconut for texture
Bring all ingredients to a boil adding water and seasonings to taste.
For the dumplings, mix coconut water with the combined flour making a nice tough dough (get in there & get your hands dirty… Show your food some love), separate into small to medium pieces and roll to desired shape.
Add to soup once all veggies are nice and tender and soup has been brought to a boil.
Boil for another 10-20 min then serve.