Vegan Food

I am thrilled to share the enthusiasm of empowering food preparation and food consciousness to the next level!

We are in a major conscious growth spurt and our understanding of mind, body, spirit health and wellness is expanding,  I want to introduce Julie Piatt and Rich Roll. This powerhouse couple is leading a brilliant, informative and accessible conscious movement of empowering a sustainable and healthy organic diet for optimum health benefits and performance. I am happy to share the best vegan recipes, beautiful wisdom and current events to support you to truly master your food consciousness to improve the quality of life for all inhabitants on the planet!  

When I met Julie in 2009, I was on the brink of a true conscious awakening that had everything to do with living an authentic life, deeper spirituality, living in my dharmic purpose and to really look at how food was effecting my overall physical, mental and emotional state of being. Since then, I have been educating myself about the system of food, and learning how to prepare the most nutritious and ethical vegan meals for health and wellness. Julie has been my #1 teacher and guide for how to advance into the new paradigm of high health. Julie has just released her second VEGAN cookbook! Here's the link to get yours!  * Also, check out Julie's podcast's to really sink into the heart and beauty of this amazing woman, mother and friend! * 

Rich Roll (her husband) also has over 300 inspiring, informative new paradigm breaking podcasts with the top conscious contributors of vegan efforts to empower personal and systemic change into action today! I don't know anyone more qualified to steer the planet in a positive way than Rich.


2 cups raw cashews              

2 tablespoons organic chickpea miso paste

1 tablespoon coconut oil        

1/4 cup nutritional yeast

1/2 teaspoon Celtic sea salt    

1 teaspoon fresh lemon juice

1 cup boiling water & more as needed

Prep: Place the cashews in filtered water in a small bowl. Cover & refrigerate overnight.

Drain cashews. In Vitamix, place cashews, miso, coconut oil, nutritional yeast, salt, lemon juice & 1 cup of water. Blend on medium speed using plunger to evenly distribute the mixture. Add additional hot water, 1/4 cup at a time until desired consistency is reached. Adjust the seasonings to taste. Pour this sauce over nachos, veggie pizza, blackened cauliflower & any other cooked veggies! 


1 head cauliflower                             

2 tablespoons coconut oil

1 teaspoon Celtic Sea Salt                  

Freshly ground pepper

Cashew Cheese Sauce (recipe above)

Preheat oven to broil. Place cauliflower head on a rimmed baking dish & brush generously with coconut oil. Sprinkle with salt and pepper. Broil for about 20 minutes, so that it becomes blackened. Turn oven off & cauliflower inside with the door closed for another 20 minutes.

Transfer to a serving plate & pour the cashew cheese sauce over the top & serve!


4 ripe avocados    Juice of a large lemon, plus more to taste      2 teaspoons Celtic sea salt

Cut the avocados in half, removing the pits, saving one, and scoop the flesh out of the skins right into a shallow bowl. Using a knife, cut the avocado flesh to make cubes. Add the juice of an entire lemon over the avocados and continue cutting until you have small-dices pieces. Add the sea salt & more lemon juice to taste. Place the reserved pit in the center of the guacamole. This will keep it from turning brown. Cover & store in fridge.


4 firm bananas    1/2 teaspoon coconut oil    1/4 cup maple syrup      1 teaspoon cinnamon

Peel and slice the bananas in half lengthwise down the middle. In a medium saucepan, heat the coconut oil and tilt the pan to tilt the pan to coat the bottom. On medium-low heat, saute the bananas until they slightly soften. Turn them over & repeat. Remove from the heat & lightly drizzle maple syrup over the bananas and sprinkle with cinnamon.