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Mediterranean Baked Sweet Potatoes


  • 4 medium (~1/3 lb each) sweet potatoes*
  • 1 15-ounce can chickpeas (rinsed and drained)
  • 1/2 Tbsp olive oil
  • 1/2 tsp each cumin, coriander, cinnamon, smoked (or regular) paprika
  • 1 pinch sea salt or lemon juice (optional)


  • 1/4 cup hummus (or tahini)
  • 1/2 medium lemon, juiced (1/2 lemon yields ~1 Tbsp juice)
  • 3/4 – 1 tsp dried dill (or sub 2-3 tsp fresh per 3/4-1 tsp dried)
  • 3 cloves garlic, minced (3 cloves yield ~1 1/2 Tbsp or 9 g)
  • Water or unsweetened almond milk (to thin)
  • Sea salt to taste (optional // I didn’t need any)

TOPPINGS optional

  • 1/4 cup cherry tomatoes (diced)
  • 1/4 cup chopped parsley (minced)
  • 3 Tbsp finely chopped red onion
  • 2 Tbsp lemon juice
  • Chili garlic sauce


  1. Preheat oven to 400 degrees F (204 C) and line a...
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Healthy Granola


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Tropical Dreamsicle Smoothie


  • 1 cup unsweetened milk of choice
  • 1 cup water
  • 1 frozen banana, peel on and end and stem trimmed, cut in half
  •  2 mandarin orangespeeled and quartered
  •  ½ cup mango chunks
  •  ½ cup pineapple chunks
  • 1tablespoon unsweetened shredded coconut
  • ¾ cup ice



  1. Add ingredients in order above.
  2. Blend until smooth and enjoy cold.


Check out more recipes by Chef Mareya here.

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Creamy Thai Carrot Salad

healthy recipe rise salad Jul 14, 2023

Sauce Ingredients:

  • 1/2 cup water
  • 1/2 cup raw cashews
  • 2 tbsp lemon juice
  • 1 tbsp tamari
  • 1 small piece ginger

Bowl Ingredients

  • 1 cup carrot noodles
  • 1 cup squash noodles
  • 1/3 cup chopped cilantro
  • red chili flakes to garnish


  1. Blend all sauce ingredients in the blender until creamy.
  2. Spiralize the veggies with the spiralizer and set aside until ready to use.
  3. Pour sauce over noodles, garnish and serve fresh! 


For more recipes by Chef Jenny Ross check out her blog here!

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Samoa Cookie Bars


Shortbread Cookie:

  • 1/3 cup coconut oil
  • 2 tbsp maple syrup
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 tsp salt

Caramel Coconut Layer:

  • 1 1/2 cups unsweetened shredded coconut, toasted
  • 1/2 cup almond butter (or nut/seed butter of choice)
  • 1 cup pitted medjool dates, soaked for 10 mins
  • 1/4–1/3 cup water
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup Hu Gems chocolate



  1. Preheat the oven to 350ºF.
  2. Mix together all the cookie ingredients.
  3. Press the dough into the bottom of a loaf pan lined with parchment paper. Alternatively you can roll/cut or press into individual cookies.
  4. Bake for 13-15 minutes (a little less for cookies, try 11-12) at 350ºF until golden brown. Cool.
  5. Combine the soaked and drained dates, almond butter, vanilla, and salt in a food processor. Process slowly adding water as needed until you have a thick smooth paste.
  6. Pulse in the toasted coconut.
  7. Spread on top of the cookie base. Refrigerate or freeze until firm.
  8. Melt the Hu...
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Avocado Angel Eggs by Chef Mareya


12 cage free or organic hard boiled eggs, peeled and cooled

2 ripe avocados, cut in half, pit scooped out

2 tablespoons fresh lemon juice

1 teaspoon dry mustard

1 teaspoon garlic powder

1/2 teaspoon white pepper

1/2 teaspoon sea salt

1 Tablespoon Italian flat parsley, minced

2 tablespoons green onions, minced (reserve 1 teaspoon green part for garnish)

2 Julienned pieces of nitrate and nitrite-free prosciutto (optional)



  1. Slice each egg in half lengthwise taking care not to tear egg whites, and scoop egg yolks into a medium bowl.
  2. Scoop avocado flesh out of skin and add to bowl, with lemon juice, dry mustard, garlic powder, smoked paprika, white pepper and sea salt.
  3. Place mixture in a food processor and pulse until creamy; add a few drops of water if more liquid is needed.
  4. Add minced chives to mixture and spoon into halved egg whites. For a beautiful presentation, place egg and avocado mixture into a pastry bag and pipe into each half using a decorative...
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Cauliflower Potato Salad


  • 1 cauliflower head large (about 4 cups medium to large diced)
  • 1 tablespoon macadamia nut oil
  • 3 ribs celery (about 1 1/2 cups small diced)
  • 1/2 red onion (about 1/2 cup small diced)
  • 1 cup cilantro chopped
  • 1/2 cup vegenaise or mayonnaise organic sugarless
  • 1/4 cup Dijon mustard organic (yellow or grain mustards are great too)
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon ground black pepper
  • salt (optional) - to taste



  1. Preheat oven to 375F (convection roast is great).
  2. Line a rimmed cookie sheet with parchment paper. Toss the cauliflower pieces with macadamia nut oil and spread out on the sheet. Bake for about 15 minutes or until browned and roasted, but not dark. Once roasted, remove from the oven to cool completely.
  3. In a large mixing bowl, combine the diced celery, red onion, chopped cilantro, mayonnaise or vegenaise, mustard, paprika, salt...
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