Tofu Quinoa Broccoli Scramble

*Tofu Quinoa Broccoli Scramble

An incredible source of vegan protein, the combo of quinoa and tofu in a quick scramble makes it fast, easy, and satisfying. Perfect for after a bog workout- also the turmeric promotes healing and recovery- it is also an anti-inflammatory food.

Tofu Quinoa Broccoli Scramble

1/2 package (7.5 oz) firm tofu, crumbled

2T coconut oil

1c steamed quinoa

2c steamed or sautéed broccoli, small dice, stems and florets (you can quickly sauté the broccoli prior to the scramble in the same pan and remove and add later)

½ medium onion, small dice

1/4c nutritional yeast- more if desired!

1 clove garlic, minced

1/2t ground turmeric

1/2t salt

1/4t black pepper

1T prepared arugala or basil pesto

In a heated skillet or fry pan over medium high heat, heat up the oil and add the onion, garlic, turmeric, salt, black pepper and sauté until aromatic and golden.

Add the crumbled tofu and sauté over medium heat, stirring frequently for 2-3 minutes, coating the tofu with the onion mixture.

Add the quinoa and work the mixture with a wooden spoon to incorporate it all.

Mix in the diced broccoli just until heated through then add the pesto. Sprinkle in the nutritional yeast and mix until well incorporated. 

Serve immediately with toast or in a breakfast tofu burrito, sprinkled with additional nutritional yeast.

I like mine with fermented hot sauce!!

Summer Quinoa Salad

Summer Quinoa Salad

Summer Quinoa Salad

1 ripe avocado, pitted, and cubed

1 1/2c steamed quinoa

1T fresh basil

1/2c cooked, drained, chickpeas

½ tomato, small dice

2t fresh lemon juice or limejuice

1T Extra Virgin Olive oil

1/4t pink salt

Black pepper to taste

1T nutritional yeast

In a medium sized bowl, add the cooled quinoa (room temp is best), and all of the other ingredients. Toss well and season to taste. Serve with additional avocado and tomato slices. Summer Love.

Vanilla Chia Seed Pudding

*chia seed pudding

With its tapioca-like consistency, this recipe makes for a great tasting and deliciously filling raw food dessert or healthy breakfast. It is an amazing source of omega-3’s and beneficial energy nutrients.  Feel free to add more or less sweetener, vanilla, or other ingredients like hemp seeds, walnuts, fruit etc.

Vanilla Chia Seed Pudding

2 cups sweetened cashew nut milk:

    1/2c raw cashews

2c water

    2T coconut sugar or raw agave

    1t vanilla

    1T coconut oil

    Pinch pink salt

1/3c chia seeds

Pinch cinnamon *opt


Make the sweet nut milk. In a medium sized bowl, add the seeds and pour the milk in, stirring every 30 seconds or so for about 5-6 minutes; the chia will begin to plump and swell. When all is well combined, let stand for 20-30 minutes stirring the mixture every 5 minutes or so until it thickens into a nice tapioca pudding consistency. I prefer eating this after at least an hour or even over night but is delicious and a bit crunchy earlier on. Serve on its own or with fresh fruit.

Raw Chocolate Avocado Pudding

*raw chocolate avocado pudding

Talk about instant gratification, this dessert is not only filled with healthy fats and beautifying agents, it TASTES AMAZING. Let it set up in the fridge if you can wait and serve with fresh berries and/or a whipped coconut cream topping. It really is outstanding and takes less then 5 minutes to prepare, 35 if you are willing to wait out the chill factor. This was my first run through so I can totally see how easy it would be to change up the flavors by using different milks, extracts, even by adding texture with nuts or seeds. #FRICKENDELCIOUS

Raw Chocolate Avocado Pudding           

1 ripe avocado, peeled, pitted and chopped

1/4c raw cacao powder

1T coconut oil

1t vanilla

1-2T raw agave or raw honey

1/2t cinnamon

1/3c cashew or almond milk (made on the creamier side)- more if needed

Pinch pink salt


In a blender, combine all ingredients and process until super smooth and creamy.

Transfer into a serving bowl or dish and refrigerate to chill the pudding and let it set up- about 30 minutes.