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Crispy jerk-seasoned tofu paired with Cuban black beans, savory rice pilaf, sweet fried plantains, and a refreshing pineapple-mango salsa. A vibrant, plant-based feast that brings the islands to your dinner table. Carribean Jerk Tofu with Cuban black beans, savory rice pilaf, sweet fried plantains, and a refreshing pineapple-mango salsa. Ingredients: For the Jerk Tofu 1 block (14 oz) firm or extra-firm tofu, pressed and cubed 2 Tbsp olive oil (or avocado oil) 2 Tbsp jerk seasoning (store-bought or homemade) 1 Tbsp soy sauce or tamari 1 tsp maple syrup (optional, balances spice) For the Cuban Black Beans 1 can (15 oz) black beans, drained and rinsed 1 Tbsp olive oil ½ onion, finely chopped 2 cloves garlic, minced ½ tsp cumin ½ tsp oregano ¼ cup veggie broth (or water) Salt & pepper to taste Fresh cilantro, chopped (for garnish) For the Rice Pilaf 1 cup long-grain rice (jasmine or basmati works) 2 cups veggie broth ½ cup mixed vegetables (peas & carrots) 1 Tbsp olive oil ½ tsp salt For the Fried Plantains 2 ripe plantains (yellow with black spots) 2 Tbsp neutral oil (for frying) Pinch of sea salt For the Pineapple-Mango Salsa 1 cup pineapple, diced 1 cup mango, diced ½ jalapeño, minced (optional, for heat) 2 Tbsp red onion, finely chopped Juice of 1 lime 2 Tbsp fresh cilantro, chopped Salt to taste Directions: Prepare Tofu: Preheat oven to 400°F (200°C). Toss tofu cubes with oil, jerk seasoning, soy sauce, and maple syrup. Spread on a lined baking sheet and roast 25–30 minutes, flipping halfway, until crispy. Cook Beans: In a skillet, heat oil over medium. Add onion and cook until softened. Stir in garlic, cumin, and oregano, then add beans and broth. Simmer 8–10 minutes until slightly thickened. Season with salt, pepper, and cilantro. Make Rice Pilaf: In a saucepan, heat oil. Add rice and toast for 1–2 minutes. Add broth and salt, bring to a boil. Stir in peas & carrots, cover, reduce to low heat, and cook 15 minutes until fluffy. Fry Plantains: Heat oil in a skillet over medium-high. Slice plantains into ½-inch rounds and fry until golden brown on both sides (2–3 minutes each). Sprinkle with salt. Mix Salsa: Combine pineapple, mango, jalapeño, onion, lime juice, cilantro, and salt. Mix well. Assemble Plate: Serve jerk tofu with a scoop of rice pilaf, black beans, fried plantains, and fresh pineapple-mango salsa on the side.

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Sausage Gumbo Another one of our favorite go-to dinners that we often double-up on, to eat for lunches too! Serves 4-6 people Ingredients: 1 tsp kosher salt 1 tsp fresh cracked black pepper ½ tsp cayenne pepper ½ tsp white pepper ½ tsp paprika ½ tsp onion powder 1 tsp garlic powder 1 medium yellow onion, small dice 1 green bell pepper, small dice 3 sticks celery, small dice 7 C chick’n flavored bullion into broth 8 oz sausage, diced (vegan shrimp can also be added) 1 Tbsp minced garlic Salt and pepper to taste 1 Tbsp gumbo File powder 1 Heaping Tbsp tomato paste (Optional: add 1 C chopped Kale and/or 1 C frozen Okra) 1) Prep veggies and prepare broth, we recommend 'Better than' veggie or chicken flavor, but bullion works too. Pre-make hush puppies. 2) Mix all seasonings together and set aside in small bowl. 3) Start roux in bottom of soup pot. Once roux reaches white, add in celery, onion, and bell pepper. Add a few tsp’s of water if mix starts to dry out. Sweat veggies in roux while allowing it to blonde. 4) Once veggies begin to soften, add in minced garlic and sausage (and vegan shrimp) pieces. Cook until heated, about 2 minutes. 5) Add in tomato paste and broth. Stir well. 6) Add in all seasonings and stir well. Cook until broth begins to reduce. Add in kale and/or okra at this point, so you should choose. 7) Simmer on medium-low heat for 30 minutes before serving. Serve with rice or pre-made hush puppies We go back-and-forth and like to pour soup on top of rice or just add a scoop right into the middle! If using leftovers for lunch, storing them together will cause the sauce to soak into the rice, but it's AMAZING!

Pecan Pie Ingredients: CRUST: Greased 9-inch pie pan 1 ¼ C AP flour 1/3 C vegetable shortening ¼ tsp kosher salt ¼ C fine chopped pecans 5 Tbsp cold water FILLING: 3 Flax eggs or 3 Tbs of Egg Replacement 1 C dark corn syrup 2/3 C cane sugar 1/3 C melted butter, vegan 1 Tbsp AP flour 1 tsp vanilla extract Directions: Preheat oven to 350F. Mix flour and salt. Cut in shortening until small pea sized. Stir in chopped pecans. Moisten with water. Roll out and flatten dough, lining into pan. Beat flax egg in mixer with corn syrup, sugar, butter, and flour. Add in vanilla extract. By hand, stir in pecan halves. Pour mixture directly into the prepared pie shell. Cover edges with foil or pie tin cover. Bake at 350 F for 25 minutes. Remove foil from the edges and bake another 20 minutes or until toothpick comes out clean. Serve and enjoy

Tips and tricks for a plant based diet.

A creamy dairy-free turmeric latte with oat milk, ginger & cinnamon — Ayurvedic golden milk, plant-based style. Golden Tumeric Latte Ingredients: Serves Two 2 cups almond milk or oat milk (unsweetened, creamy works best) 1 tsp turmeric powder (or freshly grated turmeric root, ~1 inch) ½ tsp cinnamon powder ½ tsp fresh ginger (grated) or ¼ tsp ginger powder Pinch of black pepper (to activate curcumin in turmeric) 1 tsp coconut oil (optional, adds richness & absorption) 1–2 tsp maple syrup or date syrup (to taste) Directions: In a small saucepan, gently warm the almond/oat milk over medium heat. Do not boil. Add turmeric, cinnamon, ginger, and black pepper. Whisk until smooth. Stir in coconut oil (if using) and sweetener of choice. Simmer on low for 3–5 minutes, allowing the spices to infuse. Pour into mugs, froth lightly if desired, and enjoy warm. Add cardamom or nutmeg for a deeper flavor. For extra creaminess, blend before serving. Optional Enhancements:

Join Destiny Dawn as she explores consciousness, spirituality, and the journey of Going 5D — blending timeless wisdom with real-world practice. Going 5D with Destiny Dawn Support us on Spotify HERE , or listen below... What did you think of this episode? Not my thing Meh Decent Pretty good Amazing! What did you think of this episode? Not my thing Meh Decent Pretty good Amazing! What did you think of this episode? Not my thing Meh Decent Pretty good Amazing! What did you think of this episode? Not my thing Meh Decent Pretty good Amazing! What did you think of this episode? Not my thing Meh Decent Pretty good Amazing! What did you think of this episode? Not my thing Meh Decent Pretty good Amazing! What did you think of this episode? Not my thing Meh Decent Pretty good Amazing! What did you think of this episode? Not my thing Meh Decent Pretty good Amazing! What did you think of this episode? Not my thing Meh Decent Pretty good Amazing! What did you think of this episode? Not my thing Meh Decent Pretty good Amazing! What did you think of this episode? Not my thing Meh Decent Pretty good Amazing!

Apple Cinnamon Spiced Doughnuts Ingredients: AP flour 4 ½ tsp baking powder 1 ½ tsp baking soda 1 ½ tsp cinnamon ½ tsp nutmeg ½ tsp allspice 1 ½ tsp kosher salt 1 C maple syrup 1 C applesauce, unsweetened 3 Tbsp coconut oil, melte 3 tsp/1 Tbsp vanilla extract Glaze: 1 ½ C powdered sugar + 3 Tbsp apple cider Topping: ½ C sugar + 2 Tbsp cinnamon + ½ tsp nutmeg Mise en place all ingredients. Pre-heat oven to 350 F and prepare donut molds. Combine all dry ingredients in one bowl and all the wet ingredients in a separate bowl Use stand mixer to add dry ingredients into wet ingredients. Mix until dough ball forms. Mold finished dough into prepared molds. Cook each batch for 8-10 minutes. Prepare glaze and toppings. Take cooked donut and dip top into glaze and then sprinkle topping over glazed donut. Serve and enjoy Homemade Pita Bread Yield 11 2 C warm water 2 Tbsp sugar 2 Tbsp active dry yeast 5 C AP flour + ¾ C for dusting 2 Tbsp EVOO 1 Tbsp kosher salt Mise en place all ingredients. Pre-heat area to proof yeast and dough. Mix warm water, sugar, and yeast in a mixing bowl. Allow to rise in warm area for 15 minutes. Sift flour in stand mixing bowl. Add in yeast mix. Blend with dough hook until ingredients start to form a ball. Add in EVOO and salt. Mix again until ball is formed. Knead on floured surface and form into a ball. Place ball of dough into a greased mixing bowl and place in warm area to proof and rise for 1.5 hours. Separate dough into small balls. Roll balls out flat and cook in hot pan on the stovetop, flipping over to cook both sides. Fajita Burritos 1 package Tempeh, cut into strips 1 green bell pepper, julienne cut 1 yellow onion, julienne cut 50:50 Taco seasoning; fajita seasoning Cuban black beans: 3 C black beans 5 C water 1 Tbsp chili powder 1 Tbsp garlic powder 1 tsp kosher salt 1 heaping tsp cumin powder 1 tsp cayenne pepper Mise en place all ingredients. Pre-heat area to proof yeast and dough. Mix warm water, sugar, and yeast in a mixing bowl. Allow to rise in warm area for 15 minutes. Sift flour in stand mixing bowl. Add in yeast mix. Blend with dough hook until ingredients start to form a ball. Add in EVOO and salt. Mix again until ball is formed. Knead on floured surface and form into a ball. Place ball of dough into a greased mixing bowl and place in warm area to proof and rise for 1.5 hours. Separate dough into small balls. Roll balls out flat and cook in hot pan on the stovetop, flipping over to cook both sides.

Moist Vegan Banana Bread Ingredients: WET: 3-4 large ripe bananas, mashed 2 flax eggs 1 ½ C sugar ½ C Crisco or other shortening ¼ C almond or oat milk DRY: 1 tsp baking soda 2 ½ C AP flour 1 tsp vanilla extract 1 tsp nutmeg ¼ C crushed walnut pieces Directions: 1) Preheat oven to 325 F. Grease and flour loaf pan. 2) Wet mix: mashed banana, flax eggs, Crisco, vanilla extract, and sugar. 3) Dry: In separate bowl mix together AP flour, baking soda, and nutmeg. 4) Mix dry ingredients into wet ingredients, slowly adding in milk. Fold in walnuts. 5) Pour mix into prepared loaf pan. 6) Bake @ 325 F for 60-80 min. Use toothpick to test for doneness

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Ayurveda teaches balance through food, herbs, and lifestyle — we bring it into today’s world with seasonal recipes and simple practices anyone can follow. Click Here to Explore Seasonal Recipes Why Ayurveda Matters Today Ancient Wisdom. Modern Living. Explore how ancient wisdom meets modern living. Balance Seasons Healing 🌿 The Roots of Ayurveda 🌿 Ayurveda means “science of life,” from ayus (life) + veda (knowledge). Originating over 5,000 years ago in India, it remains a living tradition woven into daily life across India, Sri Lanka, and Nepal. At its heart, Ayurveda is about balance — mind, body, and spirit in rhythm with the Earth. This balance is unique for each of us, shaped by our Dosha — your personal mind-body type. Learn more about Doshas and discover yours to learn what keeps you balanced. Learn more Essence Embark on a journey through the essence of Ayurveda, exploring the roots of ancient wisdom that harmonize flavor and spirit. Uncover the secrets of your Dosha, guiding you to balance and well-being. Let us be your companion in this odyssey of self-discovery and transformation, where each flavor and aroma carries a story of healing and rejuvenation. Embrace the holistic approach to nourishment and wellness, tailored to your unique constitution. Join us in savoring the fusion of tradition and modernity, enriching your mind, body, and soul.