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Get The Dish! Hot Girl vs. Basic Babe


We’ve all been scrolling by everyone’s individual definition of their #HotGirlSummer on social. From traveling with your squad to showing off summer bodies, this season is jam-packed with showing off what makes you fiery this year. But here’s the thing, you can’t live your best life if you’re not putting the best ingredients in your body. That being said, we know being “basic” is literally the enemy to every “hot girl” but who says you can’t elevate to the next level? Check out these 3 basic foods + see how to turn them into a hot dish!        Basic Babe: Yogurt Bland, plain + oftentimes yearning for color + style. Hot Girl Upgrade: Don’t sleep on this laid-back but powerful food pick! It may not always be your first choice but it’s packed with protein, a macronutrient essential for building and maintaining healthy hair! Sprinkle some graham crackers, fresh blueberries + juicy mangoes on your unsweetened Greek yogurt and see if it doesn’t turn heads then. Find recipe here!     ... MORE

Something Light


 Shantelle Gary, herbalist, chef and food blogger at LetsBeVegan.com, is back with another quick and tasty recipe!  This week... Asian Eggplant Stir Fry!        The Ingredients 1 zucchini sliced 1/2 an eggplant peeled and sliced into small strips 1 tsp of minced garlic1/2 green pepper sliced1/2 red pepper sliced2 tbs of extra virgin olive oil1-1/2 tsp of fresh cilantro sliced 1/2 tsp of roasted sesame seed oil 2 tsps of fresh ginger slicedSea salt & pepper to taste    Preparation Start by placing a medium sized pan over medium heat and add in the extra virgin olive oil. Carefully add in the eggplant and cook for 7-8 minutes or until it starts to become tender and soft. Next, add in the remaining vegetables, garlic and ginger. Cook for an additional 7-8 minutes while stirring occasionally. Now add in the sesame oil and stir. Add salt and pepper to taste and cilantro. And there you have it!  Be sure to give this recipe a try and tell us what you think in the comments... MORE

Spice Up Your Wednesday


    Kale Butternut Squash Quesadillas By Shantelle Gary   I swear I never knew a love like this before……. Roasted Butternut Squash, Kale & Onions grilled in a spelt flour tortilla! I have no shame at all when I tell you that I ate all except one of them which is a testament to just how much I love my sister Tia who came over for lunch today. Lol. So, if you are looking for a new delicious healthy quesadilla recipe, look no further……. it has arrived.   Cook time: about 25-30 minutes Makes about 4 quesadillas     The Ingredients ½ a large butternut squash diced into ¼ inch pieces 1 cup of red onion sliced 1 bunch of kale cleaned and chopped 1 tbs of garlic powder Extra virgin olive oil for cooking Sriracha sauce Flour tortillas (I used spelt flour tortillas) Sea salt to taste 2 tablespoons of nutritional yeast (optional) - If you’re new to veganism let me just give you the scoop on nutritional yeast. Nutritional yeast is a non-active yeast that is typi... MORE

Summer Cookin' with Shantelle Gary


  Pico Stuffed Avocados It's no secret that I love avocados. They are seriously one of nature's most perfect foods Especially when you master the delicate art form of picking them within that 24 hour period when they're perfectly ripe. Not too mushy and not too firm but just right. They're even better filled with more awesome food like pico de gallo and drizzled with lime juice, coriander, olive oil, cayenne pepper and sea salt.   Prep Time: 10 Minutes Makes 4 stuffed avocados   Ingredients: 2 avocados sliced in half with the pit removed 3 plum (roma) tomatoes diced 1/2 a cucumber diced 1/3 a cup of finely diced red onion 1 small handful of fresh cilantro chopped 2 juicy limes extra virgin olive oil pinch of coriander powder pinch of cayenne pepper sea salt and pepper to taste   Directions  First squeeze a generous amount of fresh lime juice and extra virgin olive oil onto each avocado half and sprinkle with a pinch of coriander powder pepper and sea salt and set... MORE