Tex Mex Style Vegan Queso! by Ellen Cotten


Being born and raised in Austin, TX, I cannot live without my Tex Mex!
I’ve recreated the infamous chips & queso vegan style.
This guilt free ‘cheese’ is cruelty free and won’t feed bad bacteria or mucus in your gut like dairy does.

I used ‘Brad’s plant based’ brand chips. These chips are raw vegan and made from dehydrated veggies like beets, sweet potatoes and kale!

I used ‘Brad’s plant based’ brand chips. These chips are raw vegan and made from dehydrated veggies like beets, sweet potatoes and kale!

2 C. potatoes
1 C. carrots
1/2 C. water
1/3 C. olive oil
1 Tbsp. lemon juice
1 clove of garlic
1/4 C. onion
1/2 C. nutritional yeast
2 tsp. Himalayan sea salt
2 Hawaiian chili peppers (or 1 diced jalapeño)

Boil your carrots and potatoes until soft
Blend carrots, potatoes and the rest of the ingredients in a blender until smooth and creamy!


4 Healthy Summer Meals by Ellen Cotten

Check out the video recipe of these meals    HERE

Check out the video recipe of these meals HERE

Veggie Nori Wraps

Nori sheets
Purple cabbage
Bell pepper
Fermented shredded carrots
Garlic powder
Ginger powder
Sriracha seasoning
Coconut aminos

Chop desired amount of purple cabbage in a food processor
Mix in desired amount of garlic powder, ginger powder and Sriracha seasoning to chopped cabbage. This will be the "rice" for the wraps. 
Slice 1 bell pepper and 1 cucumber into long thin strips
Place 1 nori sheet flat on a bamboo sushi mat
Place purple cabbage onto nori sheet, covering about 3/4 of the sheet
Place sliced cucumber in a row on top of the cabbage
Place sliced bell pepper on top of cucumber
Top with shredded fermented carrots
Add sprouts to the top of all of this
Begin to roll the wrap using the bamboo sushi mat for extra support
Cut into 3's
Enjoy with coconut aminos as sauce

Acai Bowl 

1 Sambazon frozen acai pack
2 frozen bananas
1/2 cup frozen strawberries
Splash of coconut water
1 Sliced banana
1/4 cup chopped pineapple
1 teaspoon cacao nibs
1 tablespoon coconut shreds
1 teaspoon honey

Add acai pack, frozen bananas, frozen strawberries and a splash of desired liquid to a high speed blender. (Using very little liquid allows you to get that thick, froyo like texture. 
Blend until thick and creamy. (Using a tamper helps push down frozen fruit and blend faster.)
Scoop blended fruit base into a bowl
Top with sliced bananas, pineapple, coconut shreds and cacao nibs
Drizzle with honey or agave for extra sweetness


Mango Chia Seed Pudding

4 tablespoons Chia Seeds
1 champagne mango
1 banana
1 cup non-dairy milk
1 teaspoon honey
Cap full vanilla extract or dash of vanilla powder

Puree 1 mango in blender
Place 4 tablespoons chia seeds in a jar
Add 1 cup non-dairy milk to chia seed jar (I used unsweetened coconut milk)
Stir with fork to separate seeds
Mix in 1 teaspoon honey
Add dash of vanilla powder or extract
Stir again
Pour mango puree over top of pudding
Put lid on jar and refrigerate overnight
When ready, add desired chopped fruit for toppings. I just added 1 sliced banana. 


Tropical Fruit Plate


Edible flowers

Chop all fruits to desired size and shape
Slice 1 small lime to squeeze over papaya
Decorate with edible flowers (optional)

Roasted Sweet Potato Chili Recipe by Ellen Cotten

Sweet Potatoes are hands down my favorite food!
These sweet lil super foods are packed full of nutrients including Vitamin A as beta carotene, Vitamin C, manganese and more! Sweet potatoes are great for balancing blood sugar and boosting your immunity. 


-1 medium sweet potato, peeled and chopped
-1 cup vegetable stock, more as needed
-1 onion, diced
-2 cloves garlic, minced
-1 red bell pepper, chopped
-1 can black beans, drained and rinsed
-1 can diced tomatoes, fire roasted
-1 tbsp cumin
-2 tbsp ancho chili powder
-1/4 tsp oregano leaves
-1 tsp sea salt
-optional: cayenne pepper, to taste

Makes 2-3 servings. Double recipe for larger batch.


-Peel and chop sweet potatoes into same size cubes. Place on a baking sheet or pan. Bake for 15-20 min at 400° F. 
-Sauté chopped onion & minced garlic in a large pot over medium heat.
*I used a splash of vegetable stock instead of oil to sauté in. 
-Add chopped bell pepper. If using the veg stock method, add more liquid as needed.
-Sauté for 5 min.
-Add in spices and tomatoes
-Add vegetable stock until it covers ingredients. Turn heat to high until it reaches a boil. Then turn heat back to low. 
-Cover and let simmer for 30 min. 
-Add strained beans
-Check liquid levels. Add more stock if needed
-Add in roasted sweet potatoes
-Check liquid levels again.
-Cover and simmer on low heat for 15 min.
-Let cool & enjoy!

7 Juicing Recipes You'll Love by John Scott

I absolutely love juicing! Juicing was one of the first things I learned about when I became interested in holistic health and nutrition. There are so many healing benefits when it comes to juicing. Juicing is an easy way to get the nutrients and minerals your body needs to feel and function at its best. 
Juicing is the process of removing the fiber from fruits and vegetables. Removing the fiber gives you an easily digestible glass of juice! Your digestive system doesn't have to work to break down food and extract the vitamins. Those vitamins and minerals can quickly get to work in your body. 
Some benefits of juicing include, weight loss, increased energy, digestive aid and detoxification. 
Here are some of my favorite juices you can incorporate into your every day diet. 



Detoxifying: Kale, Spinach, Celery, Habanero, Cilantro, Ginger, Lemon

Energizing: Pineapple, Apple, Cucumber, Ginger, Lemon

Restorative: Coconut water, Kale, Spinach, Cucumber, Parsley

Immunity boost: Carrot, Ginger, Lemon, Garlic, Cayenne

Liver support: Beet, Grapefruit, Dandelion root, Apple

Glowing skin: Orange, Carrot, Turmeric, Lemon, Ginger

Kid friendly: Kale, Pineapple, Apple