How To Make A Lemon Cake

Ever wondered how to make a lemon cake the healthy way, or even better, how to get a great taste out of a healthy meal. This is one of the many ways how it's done.

A healthy life is determined by a healthy diet, however most

healthy meals doesn't warrant the satisfying taste that it

deserves. A lemon cake is always a good way to make the

transition, here's how it is made.

Ingredients: 1 c vegan butter
2 c pure cane sugar
1 ½ tsp lemon extract (I use real lemon juice)
1 ½ tsp vanilla extract
½ tsp sea salt
2 c carbonated water original (2 tsp baking powder)

2 3/4 c unbleached flour (or whole wheat or half and half)
1/4 c dry soy milk original (1 c Soy milk)

*If you're doing it the original way, use both original ingredients & vice versa.

* Add carbonated water last.

If you use liquid milk with the carbonated water, the cake will not rise.

Preheat oven to 350 degrees, combine margarine and sugar in a bowl and blend until nice

and smooth. In another bowl combine all of your dry ingredients together. Add your dry

ingredients to your wet ingredients, than add your lemon and vanilla extract and slowly add

your soy milk. Blend together until smooth. Bake for about 40 minutes or until your fork

comes out clean.

Don't forget to like and share, both meal and page... Enjoy.


This Cheese Cake is the Bomb!!! It only has 4

ingredients, and this is very healthy... learn how to make

this delicious tofu cheesecake on your own.

                                                                                                                    Photo by: Sirabellas

3 Containers of Tofu Cream Cheese (DO NOT Substitute) 1 Cup of raw cane sugar 1 teaspoon of Vanilla 1/2 of a Lemon 2 Graham Cracker Pie Shells or make your own

Directions: Combine all of these ingredients into a bowl or Food Processor and blend until smooth. If you do not have a food processor an electric hand mixer will do just as well. Pour into Graham Cracker Shell. (Keep the plastic top that comes with these shells, they can be used to cover the Cheese Cake. Bake for 14 minutes in a oven temp 350 degrees. Take out of the oven and put the plastic top back on it (upside down so that it does not stick on the cheese). Freeze for 30 minutes, and then put it into the refrigerator until you are ready to eat it. Yum, Yum!!!!!!! You can top this with any fruit that you like pineapple, blueberries, strawberries, vegan Carmel and nuts etc. If your to make your own!

Don't forget to share, both meal & page... Enjoy.

How To Make A Vegan Chicken Tofu Macaroni Salad

A great way to entertain a guest while being mindful of

their health. Real tasty and fun to make. This is 2 meals

that can actually be made separate and mixed with

something else... if you try any or have any ideals, let us


Ingredients: • Elbow Macaroni (you decide on how much I use 2 cups)
• 1 cup Vegan mayonnaise
• ¼ teaspoon sea salt
• ½-1 cup sliced green olives (I used the

regular ones in the jar with the pimentos in it)
1 tsp onion powder
½ tsp garlic powder
* You can add other vegetables for flavor.


Prepare macaroni according to directions, and then let it completely cool. Once they are

cool mix all ingredients together in a large bowl. Note: Make sure the tofu is completely

cool before adding it to the macaroni salad.

Chicken style Tofu

Ingredients: 2 packs of extra firm tofu diced
1 tbl soy sauce/liquid aminos
1 c water
2 Tbl sesame seed oil
3 Tbl nutritional yeast

Directions: Mix all ingredients together and pour over tofu cover with aluminum foil. Bake in oven at

400 degrees for 20 minutes, remove foil and flip tofu over with spatula and cover again bake

until all liquid is absorbed (maybe another 15-20 min). Remove foil and allow tofu to brown.

Let this cool completely before adding it to the macaroni salad... and don't forget to enjoy.


How To Make Vegan Chocolate Chip Cookies

The one thing you can't go wrong making, is now given

more of a reason to make it.

For all the chocolate lovers, especially among the cookies, here is a way to make what

you love and to eat it without guilt.

So... how do we make chocolate chip cookies, and enhance the taste as well as cater to


The ingredients and directions below will direct you through the easy process of making the

cookies from scratch.


1c + 2 Tbl All purpose unbleached flour
½ c or 1 stick Tbl vegan butter softened (I use Earth Balance Baking Sticks).
½ tsp baking powder
¼ c raw pure cane sugar
¼ c vegan brown sugar
pinch of sea salt
½ tsp vanilla
2 Tbl soy milk
½ c vegan chips (sweetened)

Preheat the oven to 350 degree. Line a cookie sheet with parchment paper or just spray

with nonstick spray.
Mix dry ingredients together in a bowl (flour, baking powder, and salt). Whisk it till they

incorporated and set it aside. In another bowl put softened butter in it and with a hand mixer beat the butter until it is

creamy. Add sugars with the creamy butter and mix until they are creamy, then add your

vanilla and milk. Mix until smooth. Add wet ingredients to your dry ingredients and mix well. Once it is mixed add your vegan

chips and mix again. If your dough is sticky put the mixture in the refrigerator for about 20-

30 minutes. You want this mixture to be just like store brought cookie dough before you

bake them. Once the dough is finish setting take the batter out, form 1 inch balls on your

cookie sheet making sure that you spread them apart so that while they are baking they

don’t over lap one another. Bake for 10-12 minutes or until the edges are golden brown.


How To Make Vegan Coconut Curry Sauce

Ever wonder how the same meal can taste different, or even better how one ingredient can make the whole meal change?

Have you ever had a favorite meal and wanted to eat it more often but don't want to over-do it?
Have you ever wondered why natural food can taste so much better?
Have you ever disliked a meal due to its sauce or topping?
Have you ever fell in love with a dish because of its sauce?
Have you ever wondered what its like to eat taste good vegan or vegetarian food?

This sauce can answer all the above questions on it's first time around, so if you ever wondered what can add flavor to a healthy meal, try applying this coconut curry sauce to your plate... things will never be the same. 

1 ¼ c Coconut Milk
½ sea salt or salt to your taste
1 -1 ½ Tbl curry powder
1 1 ½ Tbl garlic minced
2 Tsp of organic raw cane sugar
2 Tbl soy sauce
2 Tbl oil (melted coconut oil)

In a small bowl, combine your coconut milk, sugar, salt, and soy sauce together.  NOTE:  Make sure you taste this so that it will not be salty.  Remember soy sauce has plenty of salt in it.

Place the above ingredients in a skillet and add oil, garlic and curry powder and stir-fry it for a few seconds, then add your coconut milk mixture and bring this to a boil.  Cook the sauce until it slightly thickens.  Once it slightly thickens it is done.

I use this over brown rice, chicken style tofu, and any vegetables I am eating if I want some pizazz to it.

How To Make Vegan Enchiladas

This meal is like having a restaurant in your own home. Healthy and filling, this is a wonderful meal to prepare for any occasion... the vegan lifestyle has just been enhanced.

1 block firm tofu, drained and cut into 1/2 inch pieces
1 can black beans, drained and diced
1/2 onion, diced
1 zuchinni, grated
2 carrots, grated
1 can black olives (opt)
1 can enchilada sauce
3/4 cup water
10-12 flour wheat tortillas
vegan cheese crumbles (optional) or make your own favorite vegan cheese sauce

Add water to enchilada sauce and stir until well combined.
Using a food processor for quickest results, dice the carrots, zucchini, olives and onion. To this mixture add half the enchilada sauce and water mixture, diced tofu and black beans and combine well.

Spoon 2-3 tablespoons of the vegetable, bean and tofu mix into each flour tortilla. Wrap and place in a baking pan. When the pan is full, spoon half of the leftover enchalada sauce on top of the wrapped flour tortillas - be sure to get all the edges! Sprinkle the top with cheese if desired.
Bake 30-35 minutes at 350 degrees or until done, spooning the rest of the enchilada sauce on top when halfway done cooking.

Tip: If the edges of your tortillas are crisp after baking, spoon a bit more sauce on them and they will absorb the moisture and flavor.

Enchilada Sauce

2 tbsp vegetable oil
2 tbsp flour
2 tbsp chili powder
1/2 tsp cumin
1/4 tsp cayenne pepper, or to taste
2 cups water
1 8 ounce can tomato paste
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt

Heat the oil, flour and chili powder together in a large pot. Allow to cook for a minute or two.Add the remaining ingredients and bring to a slow simmer. Stir well to combine and dissolve tomato paste in water. Allow to cook for at least 20 minutes, stirring occasionally. Add more spices as desired.


How To Make Vegan Raspberry Bars

Being a high source of anti-oxidant and vitamins such as A,

C, K, and b-6. Raspberries are known to be an immune

booster and as much as it looks good to the eye, it has great

nutrients for the eyes, and now learn how to make bars with

raspberries that has an amazing taste.


Preheat the oven to 350 degrees. In a large bowl, combine:


1 1/2 cups flour (try whole wheat...soooo good)
1/2 cup brown sugar
1 cup rolled oats
1 tsp baking powder
1 tsp cinnamon (opt)
1/2 tsp salt
1/2 tsp baking soda (opt I never use this)
1 1/2 sticks Earth Balance Vegan Butter (or your favorite vegan butter) at room temp.

Directions: Mix the butter and the dry ingredients together until loose crumbs form. It'll take a minute or

two. Reserve about 1 cup of the mixture for later, then press the rest into an even layer in a

greased square cake pan. Bake until golden brown, about 12 minutes. Leave the oven on,

and let the crust cool for 5-7 minutes. Then, Add: 1 cup raspberry jam, a good kind (you can change up the flavor too...blackberry is

Spread the jam over the warm crust with a big spoon. Crumble the remaining crust mixture

over the top and bake for another 10-15 minutes, or until the filling starts to bubble around

the edges. Cool completely, cut into squares bars. Enjoy!



Learn how to easily make your own strawberry pie,

without any dairy involved boosting the health benefits

as well as tasting more natural.This taste just as good as

it looks.



2 c. Macadamia Nuts (or your favorite nut)
1/2 t. vanilla powder
2 T. maple syrup
2 T. unsweetened coconut flakes Blend macadamia nuts, vanilla, and agave together. Chop coarsely. Press 2/3 of mixture

into a round glass cake pan or glass 9x9 pan. Reserve 1/3 of the crust mixture for topping.

1 1/2 c. cashews
1/4 c. maple syrup
1/4 c. coconut oil
1/4 c. water
4 ripe strawberries
2 c. strawberries (slice and put aside)

Blend all ingredients except the 2 c. of strawberries, until it becomes smooth and creamy.

Fold in the sliced strawberries. Pour on top of crust. Sprinkle remaining crust mixture on top

then sprinkle coconut on top of crust mixture. Place in the freezer for 2 hours. Slice and

enjoy. Keep in the freezer



How To Make Old Fashion Cornbread

Something so simple yet so good... this is a wonderful

healthy way to make cornbread for a look good, taste good,

feel good meal.

1 cup Cornmeal 3 cups unbleached flour 1 1/3 c organic pure cane sugar (you can substitute sugar for honey or maple syrup use only 1/2 to 1/2 cup if you do) 2 Tbl baking powder 1 tsp sea salt 2 ½ c soy milk 2/3 c oil. 6 Tbl soy butter softened

Preheat oven at 350 degrees. Mix all dry ingredients together and mix wet ingredients together in separate bowls, then combine the wet to the dry ingredients, mix well. Bake for 30 min or until toothpick comes out clean.





  1. 1 cup raw unrefined ivory Shea butter
  2. ¼ cup organic extra virgin coconut oil 
  3. 1 tsp of avocado oil 
  4. 1 tsp extra virgin olive oil
  5. ½ tsp jojoba oil 
  6. ½ tbsp castor oil
  7. 7-10 drops of rosemary essential oil
  8. 7-10 of tangerine, vanilla, grapeuit essential oil (for scent, optional. Rosemary oil is actually very nicely scented on its own). 
Tip: If you do not have an electric mixer, you can whip the shea butter manually with a spoon or a hand mixer–but the key thing about this is that you must make sure that both the coconut oil and the Shea butter are at room temperature (ie. shea butter feels soft, coconut oil is somewhat melted) to make mixing everything easier.

Created by: Taiwo Kafilat (Nigerian)
It was time to make more of my homemade Shea butter mix. Whipped Shea butter is my number one staple product in keeping my thick, coarse hair very moisturized and I also use it to keep my skin super soft and supple. I’ve been asked quite a few times on here about what that mix consists of, so I finally got around to it and share it! I also decided to try the ivory Shea butter as opposed to the yellow variety this time. I have found that the ivory Shea butter is a lot less greasier than the yellow, and it is much, much less grainier. This was also my best Shea butter mix by far. The texture is smooth and creamy, with a thick consistency–like cake batter. I love it!
You can follow her @
PLEASE SUBSCRIBE AND SHARE... I hope that helps!


Vegan Potato Alfredo Bake

This is a nice and healthy way for a vegan to put on size with carbs and protein... Remember don't cheat yourself, treat yourself.

7 large Boiled Potatoes, peeled and cooled sliced thinly
1 medium to large White Onion sliced thinly
Nutmeg or Parika to sprinkle over the top •

Alfredo Sauce Ingredients (makes enough for 2 bakes or extra for over pasta)
1 1/2 cups water
1/2 cup soy milk
1 large Boiled Potato, peeled
1/2 cups Nutritional Yeast Flakes
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp  sea salt optional, to taste only
1/4 tsp White Pepper
1 tbsp Tahini
1 med head Steamed Cauliflower

1. Preheat oven to 400F.
2. Layer potato and onion in a 2 Qt/ size casserole dish (with lid). Finish with a layer of potato.
3. Next, place all of the alfredo sauce ingredients into a blender. Blend on high for a minute or two until smooth and creamy.
4. Pour the alfredo sauce evenly over the potatoes, making sure that the sauce runs down and around the sides of the potatoes. Lightly sprinkle with nutmeg or paprika, and cover with a lid. If you do not have a baking dish with a lid, use some aluminum foil to cover it tightly.
5. Bake in oven for 15 minutes. Remove the lid and place back in the oven for another 15 to 20 minutes until the potatoes are cooked through and the top is browned to your liking.

Note: The alfredo sauce makes enough for 2 bakes or extra for over pasta. Will keep in the fridge for about 5 days. & for creativity ad some broccoli to it.



Have you ever tasted or even seen a ''Grilled Watermelon'' Salad with pistachios, coconut, and mint... this should be a must try on every fruit lovers list.


2lb seedless watermelon

2 Tblsp Roasted salted pistachios shelled

2 Tblsp unsweetened flaked coconut

1 Tblsp chopped fresh mint

1 Tblsp olive oil 

Salt and pepper to taste 

Preheat grill

* can also be glazed with a sauce


~ Cut watermelon into 6 inch by 2 inch steaks

~ Pulse pistachios in food processor to break up the nut meat

~ Chop mint

~ Brush watermelon with olive oil to lightly coat and season with salt and pepper

~ Grill on medium heat 5-6 minutes per side 

~ Remove to cookie sheet- let rest 5 minutes

~ Cut into 2 inch by 2 inch cubes

~ Drizzle balsamic glaze on platter

~ Place watermelon on platter and sprinkle with coconut, pistachios, and mint. Enjoy!

 Recipe By:Ray Sheehan



This has got to be the best of both worlds. A cake that

we all know how good the taste can be but now, with

health benefits behind it... WHAT A TIME TO BE ALIVE.


1/2 cup brown sugar

1 cup of vegetable oil

4 tablespoons of apple sauce (or 4 eggs)
2 cups of AP flour
2 teaspoons of cinnamon
2 teaspoons of baking powder
1 teaspoon of salt
1 teaspoon of baking soda
3 cups of carrots


Mix wet ingredients together, then incorporate the dry ingredients, at the end add the carrots
and nuts.

*you can also add orange if you choose to make it tropical, put whole orange in a food processor and add with the wet ingredients, beat until it's fluffy. Bake '350 F for 40 minutes-55 min depends on your oven. Decorate with substitute cream cheese icing, vanilla extract and sugar.

If you like the recipe, DON'T HESITATE TO SHARE it encourages us, thanks and enjoy.