Latest Favorite Recipes

Tuesday, February 10, 2015

I'll start keeping you updated on recipes I find & create on here! Most recently, I made some vegan carrot cake with cashew frosting and for dinner tonight, cilantro kale sweet potato soup.

Here is the recipe for the Cilantro Kale Sweet Potato Soup. I modified it from a spinach soup recipe that I can't find the link to again, sorry! Here is my version:

1 Tbsp. coconut oil
1 large yellow or white onion, chopped
5 cloves of garlic, minced
1 tsp. salt
3 cups water
3 small-medium sweet potatoes, peeled and cut into 1" cubes
1 Tbsp. lemon juice
2 cups of cilantro, mostly leaves but stems are okay
2 cups kale, massaged (literally rub it in your hands for 2 mins), & remove all hard pieces

Olive oil & Sriracha, for garnish.

Heat coconut oil in a large stockpot. Add onions and salt. Stir to combine & coat with oil and cook on medium heat for about 6-7 minutes (until onions are soft and almost clear). Add the garlic, stir, cook for 1 minute. Now add all of the sweet potatoes and water, and bring to a boil. Once boiling, reduce heat to a simmer (medium heat usually) and cook 12-15 minutes, until potatoes are soft when you put a fork in them. When you have 5 minutes left for your potatoes to cook (i.e. 7 minutes after the potatoes have been brought to a boil) add the kale. Add all of the contents into a blender. It all should fit. Then, add the raw cilantro and lemon juice, and blend until smooth. Garnish with olive oil and Sriracha, and serve.

I implore you to use coconut oil for this, it makes all the fragrant difference! If you don't have it, though, olive oil is a good contender. This is so good and really good for you! It's vegan and gluten free. If you want the avocado mash I have on Ezekial toast here, just mix one ripe avocado, 1 cup of chick peas, a tsp. of lemon juice, salt, and pepper, and pulse very briefly in a food processor. Don't have one? Mash it all up in a bowl. Top with hot pepper flakes.

The Vegan Carrot Cake Recipe can be found here. Sorry my picture is so lame, I didn't realize I'd be blogging about it at the time hehe. In the recipe, I substituted their flours with rice flour to make it gluten free.

Now I also did not use the frosting recipe they provide! It was too complicated and I didn't have all the ingredients, so I did this instead and it was delicious:

3/4 cup raw cashews (soaked in room temp water for 2 hours, then drained, & rinsed)
2 tablespoons unrefined coconut oil (melted)
3 Tbsp. pure maple syrup
1 tsp. vanilla
1 tsp. lemon juice
1/4 tsp. salt
3 Tbsp. water (for adding to the blender later)

Combine everything except the water in a blender, blend until smooth. Add water until it is smooth enough, but not too runny. You may not need all 3 Tbsp.


  1. Hello,Dayna! I'm so glad you posted these two articles about veganism. I checked the blogs you told us about and I added some delicious recipes to my menu.I'm totally in love with vegan food! (unfortunately I'm to young to become vegetarian)
    By the way I have to tell you again that I admire you so much!
    Greetings from Romania!
    Kisses, Maria

  2. I read latest as least haha

  3. Hi Dayna!

    such a big fan of your food transition. I am in awe of all the benefits that come from this, and I'd just like to say your recipes look great and definitely the energy aspect of eating right is a big one.

    However I wanted to ask you, since I am in college and shopping very cost effective for food is something I meticulously do, how often do you go grocery shopping? What is your budget when you make these trips? and yeah, yeah I know eating well is an investment but I would love to get an overall idea of it. Best of luck xx



By Dayna Frazer