Discover the path within Flavor & Spirit that resonates with your current season of life through this interactive self-discovery and intentional living quiz. Where will your journey take you? Discover the Next Steps on Your Unique Journey Explore a quiz designed to enhance your wellness and creativity. Uncover insights into your life’s meaning and embrace intentional living. Remember, there are no right answers, just possibilities waiting to be discovered. Start Now

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

News From Around the World From our favorite sources for good news! Thank you to: Good News Network Positive News The oil industry is terrified of college kids Students held crush apartheid. Now they're using the same tactics against fossil fuels https://www.positivenewsus.org/the-oil-industry-is-terrified-of-college-kids.html During the pandemic, this artist fills her neighborhood with fairy doors https://www.positivenewsus.org/during-the-pandemic-this-artist-fills-her-neighborhood-with-fairy-doors.html Roar Into the ‘Year of the Tiger’ With Fortunes and Traditions of the Chinese New Year https://www.goodnewsnetwork.org/year-of-the-tiger-chinese-new-year-traditions/ Canada just approved psychedelics for therapy. This is a positive step in transforming mental healthcare system by offering additional support to conventional treatments https://www.positivenewsus.org/canada-just-approved-psychedelics-for-therapy.html The African Wildlife Foundation is using photography to inspire the next generation of conservationists https://www.positivenewsus.org/the-african-wildlife-foundation-is-using-photography-to-inspire-the-next-generation-of-conservationists.html South Australia Smashes Renewable Record Using 100% Solar And Wind For Full Week https://www.goodnewsnetwork.org/south-australia-smashes-renewable-record-using-100-solar-and-wind-for-full-week/

Potato Soup This is one of those go-to dinners we eat frequently, written to incorporate Leeks into it, since we have gotten in the habit of including them. The recipe is even titled 'Potato-Leek Soup in our cookbook at home, but in the process of adding them to our website we changed it and hope you love it as much as we do. We definitely recommend trying it with leeks sometime though! 2 ½ lb. yellow potatoes, washed and chopped, large dice 2 celery stalks, medium dice ½ large yellow onion or white onion, medium dice 1 leek, washed, cut in half and then cut into ½” slices 1 large carrot, peeled and medium diced 3 Tbsp olive oil White roux: 1/3 C vegetable oil + 1/3 C AP flour, unbleached 1 ½ tsp celery seed 2 tsp parsley, dried 2 tsp thyme, dried 1 Tbsp kosher salt (more or less to your taste) 2 tsp fresh cracked black pepper (more or less to your taste) 1 tsp garlic powder 2 oz bullion mix 4 C water 2 C cashew or oat milk (NO coconut or Almond milk as they are too sweet for soup) Mise en place all ingredients. Get stockpot ready on stovetop on medium heat. 2) Chop all vegetables. Get all seasonings together and mix in a small bowl. 3) Prepare bullion mix in water. 4) Saute onion, celery, and carrot (mirepoix) in olive oil until they begin to soften. 5) Add in vegetable oil and flour to make roux. Cook for 3 minutes. 6) Add in leeks (optional) and potatoes then cover with water + bullion mix. Stir together. 7) Add in seasonings and allow soup to simmer on medium-low heat for about 10 minutes. 8) Pour in the plant-based DF milk. Simmer again until soup reaches desired thickness. 9) Taste soup and adjust seasonings to your preference Serve with crackers, bread, or inside a bread bowl! Enjoy!!

Dinner Keep checking back, we will be adding more of your favorite dishes! Tortilla Soup Mushroom Gnocchi Korean-Inspired Stir Fry Meatless Taco Filling Recipe Veggie Fried Rice With Tofu Recipe Fajitas Recipe Mediterranean-inspired Veggie Penne Recipe Pineapple Fried Rice Recipe Caribbean Jerk Tofu Recipe

Plant-based Ayurvedic kitchari with rice, mung dal & spices — a healing reset meal balancing all doshas. Spiced Vegetable Dal Serves 4 Prep Time: 10 minutes Cook Time: 30 minutes Ingredients: 1 cup red lentils (masoor dal), rinsed 4 cups water or vegetable broth 1 Tbsp coconut oil (or plant-based ghee) 1 tsp cumin seeds 1 tsp mustard seeds 1 small onion, finely chopped 2 cloves garlic, minced 1-inch piece fresh ginger, grated 1 tsp turmeric powder 1 tsp ground coriander 1 tsp ground cumin ½ tsp chili powder (optional, to taste) 1 medium carrot, diced 1 zucchini or green beans, chopped (or other seasonal veggie) 1 medium tomato, diced ½ tsp salt (adjust to taste) 2 Tbsp fresh cilantro, chopped (for garnish) Lime wedges (to serve) Use it for: Dal is considered grounding and easy to digest, especially supportive during Vata season when warmth and stability are needed. Directions: In a pot, combine lentils and water/broth. Bring to a boil, then reduce heat and simmer until lentils are soft and broken down (about 20 minutes). Skim foam as needed. In a skillet, heat coconut oil. Add cumin and mustard seeds, let them pop. Stir in onion, garlic, and ginger; sauté until fragrant. Add turmeric, coriander, cumin, and chili powder. Stir well, then add carrot, zucchini, and tomato. Cook 5–7 minutes until veggies soften. Transfer spiced veggie mix into the simmered dal. Stir together and cook another 5 minutes. Add salt to taste. Serve hot with rice or flatbread, garnished with cilantro and lime.

ABOUT ME Veggie Breakfast Sandwich Most people just don't realize what products are available to replace things like egg and cheese. Below you will find products and where to find them, to help make your transition easier! Types of bread: Toasted Sliced Bread English Muffin Croissant Biscuit Flatbread Protein Fillings: Egg Sausage Ham Bacon Cheese Protein Replacements: 'Just Egg' Egg Replacement Ozo or Beyond Sausage Patties (or links, if you prefer) Tofurkey or Field Roast Sweet Earth or SmartLife Veggie Bacon There are so many Plant-Based Cheese, here are our top favorites -Kroger/Fred Meyer 'Simple Truth' Brand is our #` favorite sliced cheese, hands down! -Miyokos Creamery Farmhouse Cheddar slices -Field Roast Vegan Chao Slices Creamy Original We usually make 6 or 12 at a time and cook half the sausage with the d bread on the same tray, which can be a bit messy if you don't cook them both fully. ..but cooking it to the point it becomes crispy makes it so flavorful! English Muffins are the best for this, and perfect to use for an easy-to-eat for all of you breakfast-on-the-go type eaters. Cooking your egg and half your sausage patties on one pan and the remaining sausage with the bread on the other also fits perfectly into most standard baking sheets! ***Remember***These are all processed, just like the meat and dairy products they are replacing.... they are filling! We are confident you will love these so much that you'll want to make a bunch at once and even eat them for snacks, but still be mindful of overdoing it. There is a common misconception that you can endlessly indulge in plant alternative food, but while it is a much healthier alternative...balance is still the key to maximizing the benefits of a plant diet.

Veggie Korean Inspired Stir-fry Noodles (Japache) Ingredients: 2 packages of glass noodles 1 package of extra-firm tofu, pressed and dried 4 oz carrot sticks 3 Tbsp olive oil + sesame oil 2:1 1 large white onion, julienne 6 green onions, chopped 3 Tbsp minced garlic 12 oz sliced mushrooms Large handful of spinach, stems removed 1 crown of broccoli, prepared into florets, steamed on side Sauce: 1 C soy sauce or tamari 6 Tbsp brown sugar 3 Tbsp sesame oil 1 Tbsp ground ginger Toppings: Cilantro, minced Toasted sesame seed Directions: 1) Mise en place all ingredients. Prepare wok or cooking vessel. Chop produce. 2) Boil noodles in large pot, salted water. Drain noodles. Rinse in cold water to stop cooking process. 3) Mix sauce together in small bowl. 4) In wok, cook tofu in a small amount of oil until it is browned and crisp. Remove from pan and set aside. 5) Using same pan, saute onion in olive oil. When onion turns translucent, add in carrots and mushrooms and minced garlic. 6) Begin steaming broccoli on side. 7) Add sauce into sauteed vegetables. Stir in. Add in green onions and spinach. Steam in sauce. 8) Toss noodles in with sauce and veggies until all covered. Reduce sauce if needed, but noodles should soak up most of the sauce, so toss the noodles to ensure even spread of the sauce throughout. 9) Serve immediately, with your choice of spring roll, egg roll, pot stickers.

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.

Our Services This is your Services Page. It's a great opportunity to provide information about the services you provide. Double click on the text box to start editing your content and make sure to add all the relevant details you want to share with site visitors. Whether you're offering multiple services, courses or programs, you can edit this space to fit your website's needs. Simply double click on this section to open the content manager and modify the content. Explain what each item entails and add photos or videos for even more engagement. Service Name I'm a paragraph. Click here to add your own text and edit me. It’s easy. Service Name I'm a paragraph. Click here to add your own text and edit me. It’s easy. Service Name I'm a paragraph. Click here to add your own text and edit me. It’s easy. Service Name I'm a paragraph. Click here to add your own text and edit me. It’s easy. Get a Quote This is a Paragraph. Click on "Edit Text" or double click on the text box to start editing the content. First Name Last Name Email Send Thanks for submitting!

14 Day Plant Based Meal Plan Day 1 Breakfast Melty Scramble Sandwich. Lunch: Southwest Tofu and Veggie Rice Bowl. Snack: Fig Bars and Veggies sticks. Dinner: Plant-Based Teriyaki Bowls Dessert: Peanut Butter Cookies Breakfast Potato Scramble and a banana. Lunch: Leftover Teriyaki Bowls Snack: Mixed Nuts and a piece of fruit. Dinner: Chili with Cornbread Dessert: Fruity Sorbet Breakfast Overnight Oats with Bananas Lunch: Deli style sandwich with Kettle chips Snack: Dairy Free Yogurt & cashews Dinner: Chunky Sausage and Veggie Ragu & Pasta Dessert: Peanut Butter Cookies Day 2 Day 3 Breakfast Melty Scramble Sandwich. Lunch: Leftover Chili and cornbread Snack: Fig Bars and Veggies sticks. Dinner: Chik'n and Veggie Fajitas Dessert: Popcorn Breakfast Tofu Scramble Lunch: Nachos, topped with Fajita veggies. Snack: Hummus and Crackers Dinner: Pizza Dessert: Fruit Breakfast Potato Scramble Lunch: P,B, & J w/Chips Snack: Tapenade & Crackers Dinner: Pita Wraps w/Falafel Dessert: Sorbet or Frozen Yogurt Breakfast Potato Scramble Lunch: Any remaining leftovers Snack: Fruit Dinner: Stir-Fry & Yakisoba Noodles Dessert: Pudding Day 5 Day 4 Day 6 Day 7 Breakfast: Fritata and Potatoes Lunch: Southwest Tofu & Veggie Rice Bowl. Snack: Banana Bread Dinner: Chik'n Fried Steak and Potatoes Dessert: Fruit Salad Breakfast: Melty Scramble Sandwich. Lunch: Leftover Soup Snack: Pudding Dinner: French Bread Pizza and Salad Dessert: Ice Cream Breakfast Potato Scramble and a banana. Lunch: Leftovers Snack: Mixed Nuts and a piece of fruit. Dinner: Wild Rice Soup & Roll . Dessert: Fruity Sorbet Breakfast: Breakfast burrito Lunch: Leftover Chili and cornbread Snack: Hummus and veggies Dinner: Taco Salad Dessert: Popcorn Breakfast: Oatmeal & Fruit Lunch: Nachos, topped with Fajita veggies. Snack: Hummus and Crackers Dinner: Veggie Wraps Dessert: Fruit Breakfast: Cinnamon Toast & Fruit Lunch: P,B, & J w/Chips Snack: Tapenade & Crackers Dinner: Veggie Sausage Dogs Dessert: Pudding Breakfast: Veggie Scramble & Toast Lunch: P,B, & J w/Chips Snack: Chips and Salsa Dinner: Sausage and Veggie Skewers Dessert: Peanut Butter Cookies Day 8 Day 9 Day 10 Day 11 Day 12 Day 13 Day 14