Carob pudding


I was attempting to make homemade carob covered almonds yesterday and ended up with a pudding that can also be used as an icing. Mistakes are sometimes a new creative recipe. I do limit my use of oil so this is an occasional treat, but quite good for instant pudding.

3/4 cup coconut oil
2 cups almond milk
2 tablespoons carob powder
4 medjool dates

Blend ingredients in blender I used my vitamix which gives it a creamy pudding consistency. Then I added it to a serving glass and refrigerated for 30 minutes which helped it to set a bit. By fiddling around with measurements it can be made thicker to be an icing.


Papaya Nice-Cream


Ever since I discovered banana Nice-Cream I no longer purchase store bought non dairy ice creams. Possibilities are endless with recipe ideas and it’s simple and healthy.

For this I simply blended frozen papaya and frozen bananas. I’ve never really liked papaya until I ate it this way. This is my favorite nicecream creation.

Ingredients :

1/2 cup frozen papaya
2 frozen bananas

Blend in food processor until fully combined and viola you have nicecream.


Quinoa Broccoli Bites made with Sweet Potato Cashew Cheese


Once upon a time when I was a non vegan I ate a macaroni and cheese bite, so now as a someone who follows a plant based diet I felt the need to veganize that idea, but sub in some healthy ingredients. I haven’t made a sauce for these so I’m just snacking on them plain, but maybe in the future I’ll whip up a sauce to go with them.

Typically my meal are easy peesy and quick and these took some labor to complete. Seeing the Sweet potato Mac and cheese I posted yesterday had extra sauce ( that’s a regular occurrence for me just gives me options for multiple recipe ideas) I wanted to come up with this idea.

Please refer to the sweet potato baked Mac and cheese recipe for the base of this cheese sauce. I snuck in some broccoli because veggies are great to incorporate into meals and I try to pack my meals with the most nutritional benefit.

Ingredients for filling
1 cup Sweet potato cashew cheese sauce
1/3 cup almond milk
1/3 cup nutritional yeast
9 tablespoons tapioca flour ( must be tapioca it’s what give it the thick stretchy cheese consistency)
Sea salt to taste ( I add a bit extra because the tapioca flour lessens the taste of the cheese once it’s added)
1 cup quinoa
9 broccoli florets

Ingredients for batter

2 tablespoons flax seed powder
1 tablespoon Gluten free all purpose flour
1/4 cup water
1/4 cup almond milk
1 teaspoon onion powder
1/2 teaspoon sea salt
Black pepper

Ingredients for bread crumbs

Gluten free bread crumbs ( I use the brand glutino)
Season with
Italian seasoning
Onion powder
Hemp hearts
Sea salt
Black pepper
For the bread crumb mixture I started with 1/2 cup of the mixture at a time once that portion was used I added more to the plate. In total I used 1 1/2 cup of the bread crumb mixture. You can add the 1 1/2 cups of bread crumbs to a mixing bowl then season it and use as needed. I find it easier to use small portions at a time.

To make the filling which is the cheese sauce, broccoli, and quinoa first add 1 cup of cheese sauce to a pot. Add in 1/3 cup almond milk, 1/3 cup nutritional yeast ( yes even though the cheese sauce is already made it needs extra because the tapioca flour minimizes the taste) Sea salt. Mix all of that until combined. Prepare quinoa in a separate pot following instructions on package. Once quinoa is cooked add that to the pot with the cheese sauce. Chop up the broccoli very finely add that to the cheese sauce. Then add in 6 tablespoons of tapioca flour turning on the burner to medium heat stirring continuously. It takes awhile for the cheese to turn to a stretchy consistency. Keep stirring it will start to thicken then add in the following 3 tablespoons of tapioca flour and stir until it’s a bit firmer it should now be a stretchy consistency. Spray a baking tray or line with parchment paper.  Let the cheese cool a bit then scoop out onto a baking stray in small clumps. You should have about 15 balls of this mixture added to a baking tray. Bake for 10 minutes at 350 ° then carefully flip the cheese and bake for 10 more minutes.


Once the cheese is cooled it should be more firm so you can bread it.

Set up your breading station.

In a mixing bowl add the ingredients for the batter. 

Then have two plates.

On one plate add 1/2 cup gluten free all purpose flour.

On the second plate add 1/2 cup of the bread crumbs mixture.


To bread the cheese first roll the cheese in the flour then dip in the batter and follow that with coating with bread crumbs. Continue this process until all the cheese is breaded.

Once breaded put on baking tray and freeze them for 5 minutes.

While they are freezing preheat oven to 350°

Take out of freezer and bake for 15 minutes

There may be leftover batter and bread crumbs so you can mix those together and form into balls and bake with the cheese bites for gluten free bread balls. ( That’s something my mother used to make with leftovers when I was a kid, they are quite good to snack on).


I did not make a dipping sauce for these, but pairing this with ketchup would work wonderful, or even marinara sauce.


Follow me on Instagram

Find me on youtube
Plant Powered Diva

Vegan Sweet Potato Baked Mac and Cheese ( Gluten Free)


All of my recipes I post will be gluten free. I taught myself how to cook to help me successfully heal my brain and wean off psychiatric meds I’ve been dependent on for over 16 years. Gluten is one ingredient you should definitely work on cutting out of your diet if you suffer from anxiety, depression, mania, insomnia or any mood related issues. The gliadin in the gluten that forms from the glyphosate used in processing with pesticides is what we are negatively reacting to. So I made the connection that gluten was causing my mood issues. I’ve slipped up and eaten things containing gluten and it has cause me to hit severe clinical depression. So for me personally I choose to feel balanced mentally so I say no to gluten!

This is a fully gluten free plant based baked macaroni and cheese. The cheese is made with carrots, sweet potato, cashews, and seasoning. To think when I was a non vegan I had only one recipe for baked Mac and cheese, now I come up with so many types with either cashews, almonds, pumpkin seeds, or sunflower seeds. I have grown to prefer cashew cheeses or almond cheeses, because they are the easiest to get to cheese taste. I find seed cheeses take a bit of extra work to perfect.

This sauce like most of my sauces is made fully raw, so sometimes I make a fully raw dish with it, but tonight I chose to eat a cooked meal. I suggest a vitamix to make this sauce and it will not come out as good in a food processor and I’ve experimented. Because a vitamix is a powerful high speed blender it gets sauces or soups to a perfect creamy consistency that I just can’t seem to get from my food processor, but use what kitchen appliances you have just fiddle around with measurements to get a creamy consistency if you use another kitchen appliance.

This sauce is so simple to make like all of my dishes I prepare, because to be honest even though I have the time to spend on food prep I prefer quick easy meals.

I got this idea after trying a recipe for butternut squash Mac and cheese. I liked that combination, but it took forever to prep seeing I was using fresh butter nut squash so I wanted to come up with a similar and quicker Mac and cheese sauce.

1 1/2 cup cashews ( soaked for at least 30 minutes and drained)
1/2 of a large sweet potato (peeled)
1 large carrot
2 medjool dates
1/2 cup nutritional yeast
1 teaspoon onion powder
1/2 teaspoon dried tumeric powder
Sea salt and pepper to taste
Squirt of Sriracha (optional I like the flavor it adds)
2 cups almond milk
Gluten free bread crumbs (I use glutino bread crumbs which I season with hemp hearts, onion powder, sea salt, pepper, and Italian seasoning)
Gluten free pasta ( I use corn pasta)


Add all the ingredients to high speed blender and let the mixture blend until it is a creamy consistency with no lumps.

Prepare pasta I used corn pasta. I made one serving for just myself. Sauce is enough for 2 bags of pasta, so you make a smaller batch by tweaking measurements. This did leave me with a lot of extra sauce, but I utilize the sauce for multiple meals so stay tuned for what I’ll be using leftovers for.

Once pasta is cooked ( slightly under cook it because you will be baking it for about 10 minutes with the gluten free bread crumbs on top) add to a baking dish top with bread crumbs. Bake for 10 minutes at 350°.

If you choose this can be made not gluten free, but all my recipes I post on my blog will be entirely gluten free.

Feel free to follow me on Instagram

I also have a YouTube channel where I document my journey of weaning of psychiatric meds under Plant Powered Diva

Simple Salad Wraps with Jicama Cole Slaw


I rarely like to just throw ingredients in a bowl and call it a salad. Why not turn a simple salad into beautiful wraps. This is a throw back meal I made last summer, but felt inspired to add to my blog, because theres a snow storm coming in a few days and I want to think summer thoughts. This salad is a really good blend of red cabbage, carrots, and jicama.


I grated half of a small red cabbage
Grated 2 large carrots
Grated 1/2 of a small jicama root
Lettuce leaves

Dressing recipe :

1/2 cup cashews
1 orange
4 medjool dates
Filtered water

Directions for dressing :

Soak cashews for at least 30 minutes and drain. Add cashews to high speed blender  ( shout out to my vitamix again on this quick food prep) peel the orange ( best when using a sweet orange so taste your orange before adding it) add in the entire orange, add the dates, add in filtered water as the blender is mixing on low speed until it reaches a dressing consistency. This recipe goes well on collard green wraps if you prefer those I switch it up depending on what’s in my fridge that day.

Add grated ingredients to a mixing bowl and add enough dressing to coat the mixture you won’t need the entire dressing. I have a fun dessert I came up with to use the leftover dressing in so stay tuned for that. Mix well then add to leaves of lettuce and enjoy!

Find me on Instagram

Raw Spicy Cream of Carrot Soup.


I always have a ton of organic carrots in my typical and I’ve become quite the carrot addict just eating them raw. Today I was in need of a quick lunch and with the help of my vitamix I whipped up a 5 minute raw carrot soup.

Raw spicy creamy carrot soup

5 large organic carrots
1 cup almond milk
1 teaspoon Chinese 5 spice
1 1/2 teaspoon curry powder
1 teaspoon onion powder
Sriracha (not a raw ingredient)
Cayenne pepper
2 medjool dates
1 teaspoon ground cinnamon
1 teaspoon ground tumeric
1 small cauliflower floret

Blend all ingredients in high speed blender I warmed it to a raw temperature. I added in a squirt of Sriracha and a few shakes of cayenne pepper. If you don’t like spicy foods omit these ingredients.

Add soup to bowl and use a grater to shred the cauliflower into rice to top on the soup. Makes it look prettier with this added touch.


Find me on Instagram


Grilled Vegetables with a Sweet Braggs Liquid Amino Sauce


Some days I crave a simple vegetable dish, but I love to jazz it up a bit with a good dipping sauce or dressing. All my recipes are gluten free so when I saw a post about Braggs Liquid Amino and it being a gluten free version of soy sauce full of nutritional benefits it was love at first site. I try to use this wonderful ingredient often.

You can grill up any vegetables you like, but I used Brussel sprouts and carrots. Can I just say grilled carrots are A-M-A-Z-I-N-G!

For the sauce I used medjool dates and Braggs Liquid Amino and a pinch of fresh grated ginger blended in my vitamix with some water.

Braggs Liquid Amino sweet sauce recipe

1/2 cup water
3 tablespoons Braggs Liquid Amino
3 medjool dates
Pinch of fresh grated ginger

Blend ingredients in blender

I’ve used this sauce in vegetable stir fries as well.


Find me on Instagram

Raw Apple Doughnuts


I studied nutrition to become an integrative nutrition health coach and a part of my course was learning over 100 different dietary theories. One of those diets I attempted to follow was fully raw. I successfully ate fully raw for 3 months.

Raw is an amazing lifestyle and I don’t doubt it’s healing powers, but it just wasn’t something that was working for my body to thrive at its best. What I’m grateful for is now I can create really yummy raw food recipes.

This is my version of a raw apple doughnut. Quite easy and so good!

Raw Apple Doughnuts

1 green apple
Almond butter (recipe below)
Caramel Date syrup (10 medjool dates)
Unsweetened shredded coconut


Slice apple into circular cuts. With a small cookie cutter pop out the middle of the apple so you have what looks like a doughnut.

Set apple aside

Date syrup recipe

Add 10 medjool dates to a high speed blender. Add in 1/2 cup milk, 1 teaspoon coconut oil, pinch of shredded coconut. Blended until it’s the consistency of a sauce.

Take apple slices add to plate.

Add almond butter on first, then spread on some date syrup, then cinnamon and top with shredded coconut.

This would be a great after school snack for kids, I personally love this after a workout.

This is another version and less complicated to cut.


Apple slice with almond butter, date sauce, and cinnamon.

I typically make homemade almond butter. Super easy to whip up.

In food processor add 1 cup almonds.
Ready for this it’s so easy.
Press the button to start the food processor and let it blend. You may have to push down the sides as it runs because it will still to the side of the food processor. Let it run until it’s combined to a creamy consistency.

Currently my food processor is broke so and I haven’t attempted a nut butter in my vitamix so we have been purchasing the fresh almond butter from whole foods.

I try to stick to fresh ingredients always it’s just how I feel my best.

Hope you enjoy!

Find me on Instagram


In celebration of St. Patrick’s Day- Cream of Spinach and Potato Soup


I started this blog to show just how simple it is to eat a healthy plant based diet. To be honest I don’t know what I’m doing when it comes to food prep, but with some creativity and love I make really fabulous food. I do have to thank my vitamix for all its magical powers it has in helping me perfect my creations. Seriously if you don’t have a vitamix I suggest adding it to your list of kitchen appliances you should invest in.

This soup was so easy to make again I like to stick to minimal amounts of ingredients so the bulk of it is spinach and potatoes.  I wanted to make something green today in celebration of Saint Patrick’s Day, so here’s my creation.


Cream of broccoli and potato soup

2 medium sized yellow potatoes
1 smaller yellow potato
Large handful of fresh spinach
1/2 cup almond milk
1/3 cup water ( leftover from water used to boil the potatoes and spinach)
2 1/2 tablespoons hemp hearts ( added for there nutritional benefit and are high in protein)
1 teaspoon onion powder
1 tablespoon better than bouillon soup mix ( low sodium version)
Sea salt and black pepper to taste

To start fill a medium sized pot with water. Chop up 2 of the yellow potatoes. Add potatoes to the pot and add in a large handful of fresh spinach. Cook ingredients until the potatoes are soft and fully cooked. Drain the water into a measuring glass to use as the broth for the soup. Add the cooked potatoes and spinach to your high speed blender then add in 1/3 cup of the liquid, 1/2 cup almond milk, 2 tablespoons hemp hearts, 1 teaspoon onion powder, 1 tablespoon better than bouillon,  sea salt and pepper. Blend on low making sure to put it on low because there’s hot liquids and you don’t want to get splattered once the blender runs.

Once fully blended add the soup back to the pot and chop up the one small potato that’s left. Add the potato to the soup and simmer on low heat until the potato fully cooks.

If your a person who must take pics of all your plant based creations to show off then sprinkle the top with some hemp hearts and add fresh spinach.

If you don’t have a vitamix I hope your blender is just as magical and you enjoy this soup!

Find me on Instagram

Quinoa pudding (only 4 ingredients)


Preparing healthy plant based recipes is easier than people think. Today I was in a huge rush to get off to the gym, but opened my fridge and grabbed some leftover quinoa to throw together a pudding.

Yesterday I didn’t have any non dairy milk left ( yeah it’s so easy to prepare healthy foods I figure out how to do it with barely anything in my house) so I made an almond milk with the last tablespoon of almond butter I had.

So this morning I looked in my fridge and thought hmm I’ve never tried rice pudding before, but I’d like to make a quinoa version.

So with 4 ingredients I put my food prep skills to work and voila easy homemade protein packed healthy quick breakfast.

Quinoa pudding

1/2 cup cooked quinoa
1/4 cup almond milk
2 tablespoons date sugar

I prepared the quinoa yesterday and used what was left over for this recipe. I advise you to rinse your quinoa prior to cooking to clean it. Prepare quinoa as directions on package.

Seeing I try to limit my dishes I prepared this all in the serving glass, seriously go green use less water for dishes and quicker clean up time 🙂

Mix all the ingredients together top with nutmeg or you could do cinnamon or pumpkin spice.

Quick lazy almond milk recipe ( because you never know when you’ll be out of milk, but have a fresh nut butter to save the day)

1 tablespoon almond butter
1 cup water
1 teaspoon vanilla extract
Blend in high speed blender and bam instant no nut bag almond milk.

I’ve noticed fresh almond milks only last for a few days so I make small batches.


Find me on Instagram