A very indulgent and decadent plantain chocolate bread that is perfect to eat anytime of the year with a cup of tea or hot chocolate - it's gluten-free and plant based too.

This Roasted Lentil Bolognese is the sauciest, flavor-forward, and most indulgent pasta dish you've ever tasted and it is made without tomatoes and absolutely gluten-free.

A delicious pumpkin seed cream made with pumpkin seeds and a few autumn favorite aromatics that you use to make chia pudding, have with muesli or have with a cookie.

The most indulgent Canary Melon Ginger Popsicles - perfect as a summer treat with a touch of mint, spice, tart, and sweetness in every bite.

Steamed Millet and Red Lentils is an excellent option to make nourishing “rice bowls,” pair with stew or use in place of couscous for both savoury and sweet recipes.

Mixed Bean Sprouts are an effortless and a budget-friendly method to boost up your diet with antioxidants, anti-inflammatory properties, plant-protein and super-greens.

Make your own stash of hemp seed butter in a matter of minutes so you can have a glorious doze of a healthier and protein-rich seed butter on your slice of bread or in your porridge.

Vegan Cashew Yogurt, made dairy-free and without probiotic pills, or store-bought yogurt pack. Simply made with lemons for a natural yogurt culture starter. The beautiful thing about making this vegan yogurt is that no straining is required and it can be as thick or thin as you like your yogurt to be. If you experience lactose intolerance, this is the perfect yogurt recipe for you to add to meal planners and support your gut health.

A colorful plate of juicy watermelon and sweet peppers salad is an easy meal to make, add to your fancy salads and maintain peak hydration levels for a hot summer day.

Make this kale, beet and apple juice your new favorite juice to start your day. It’s vibrant, a bit gingery and naturally sweet.