Beyond The Guac

05/02/2025

05/02/2025

You’ve NEVER had plant milk this creamy…And you can make it in 2 minutes with just 2 ingredients!

Walnut milk is taking over — and once you try it, there’s no going back.Why it’s going viral:

✨ Ultra creamy, dreamy texture
✨ Naturally dairy-free & gut-friendly
✨ No gums, oils, or weird stuff
✨ Sweeten it or keep it clean
✨ Perfect in coffee, cereal, smoothies & more

You only need:
• 1 cup raw walnuts (soaked overnight)

• 4 cups water
Optional: maple syrup, vanilla, cinnamon, sea salt

Toss it all in a blender. Strain. Sip. Done.

Better than store-bought. Cheaper. Cleaner.Even picky eaters won’t notice it’s not dairy.

Would YOU try this?Comment “YES” if you would — and share this with someone who needs a milk glow-up!

Follow for more fast, family-friendly dairy-free recipes that actually taste amazing.

05/02/2025

04/19/2023

😋

This healthy cabbage stew recipe is perfectly balanced. A hearty version of unstuffed cabbage roll soup made without meat, incredibly delicious!
Check recipe in first comment....

10/05/2021

Roasted Potatoes in Lemon Parsley Sauce 🌿🍃

Ingredients:

6 medium potatoes, peeled
Oil, salt and pepper for roasting

1 tbsp oil
1/4 cup onion (very finely chopped)
3/4 cup white wine (or broth)
1/2 tsp dried tarragon
1 tsp dried parsley
1/4 to 1/2 tsp kosher salt (start with 1/4)
1/4 tsp pepper
1/4 tsp garlic powder
1 to 2 tbsp vegan butter
Juice of 1 lemon
3 tbsp fresh parsley finely chopped

Instructions:
Preheat oven to 375 degrees F (on convect/fan setting). Cut potatoes into 3-4 chunks depending on size. Try to have the chunks relatively similar sizes. Place potatoes into large microwave safe bowl, fill with water, mostly covering potatoes. Microwave 10 min, carefully (or skip microwave & boil potato chunks for 6 min, they will still be quite hard). You may need to do two batches depending how large your bowl is. Remove potatoes from water carefully, place into large baking pan. Drizzle liberally with oil (used around 1/4 cup oil) coating all surfaces of potatoes. Sprinkle very generously with salt, pepper to taste. Bake for 25 min, toss carefully, bake another 25 min, toss, check for doneness. You may need to bake another 10-2 min. Once cooked, transfer potatoes to serving bowl. Add wine to baking dish and stir around to collect some potato flavor, then pour into a saucepan. Add onions, spices and oil. Simmer gently until wine reduces by 2/3. Stir in lemon juice, butter, cook another 2 min. Spoon over roasted potatoes. Top with fresh parsley. 🌿🍃

Enjoy☺

09/29/2021

🌱15-Minute Lentil Veggie Curry (oil-free option)🌱

Ingredients:
2/3 cup dried green, brown, or French lentils
2 tablespoons olive oil (or veggie broth)
1 small yellow onion, diced (about 1 cup)
4 garlic cloves, minced
1-inch piece ginger, grated
1 tablespoon curry powder
2 teaspoons garam masala
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon sweet paprika
½ teaspoon turmeric
1 14-ounce can coconut milk
1 cup vegetable broth plus more as needed
½ cup tomato puree or strained tomatoes (tomato passata)
¾ pound sweet potato (about 2 small), peeled, cut into 1-inch pieces
2 packed cups baby spinach
Fresh lime juice to taste
Salt to taste
¼ cup chopped cilantro, for garnish

Instructions:

1. In a small saucepan, combine the lentils with 2 ½ cups water. Bring to a simmer and cook for about 10 minutes, or until the lentils are al dente. Drain.
2.Meanwhile, in a small bowl, combine the curry powder, garam masala, cumin, coriander, paprika, and turmeric.
3. Meanwhile, in a small bowl, combine the curry powder, garam masala, cumin, coriander, paprika, and turmeric.lucent. Add the garlic, ginger, and mixed spices. Cook for one minute more, stirring constantly.
4. Add the coconut milk, vegetable broth, tomato puree, and sweet potato and stir to combine. Reduce the heat to a simmer and cook for about 10 minutes, or until the sweet potato is just fork tender. Add more broth as needed.
5. Stir in the cooked lentils, and spinach and cook until warmed through. Add lime juice and salt to taste. Garnish with cilantro.

Enjoy☺

09/21/2021

Salt & Vinegar Roast Hasselback Potatoes! 🥔 Crispy crunchy ridges and fluffy interior🤩

Ingredients :
1.5 kg(3lbs)potatoes, peeled.
2 cups white vinegar
2 cups water.
Olive oil (or) 50gm vegan butter.
1/4 cup roasted onion flavor olive oil.
5 springs thyme.
1/4 tsp salt & pepper you can make your own onion
Infused evoo (or) improvise with plain olive oil + onion powder.

Instructions:
1. Slice the potatoes into even sized rounds about 1-2cm thick. Try to keep the width similar to prevent and burning whilst they are baking.
2. Place the potatoes in a pot and add the 1/4 tsp salt, vinegar and water. Let the potatoes sit in the vinegared water for 1hour. After an hour, place the pot on the stove and cook the potatoes in the vinegar water for 10-12 min until the potatoes have just started to soften and are cooked
3. Once the potatoes are cooked, drain the water and allow the potatoes to cool slightly until they're able to be handled and hasselbacked
4. Preheat the oven to 200°c (400°F) while you prepare the potatoes
5. To hasselback tge potatoes, place the potatoes with tge flat side down on a board and make even about 10-15 cuts per potatoes
Ensure each cut goes at least halfway through the potato so you get a lot of crispy edged exposure. However, don't cut all the way through as you want the slices to all stay together on the potato
5. To hasselback tge potatoes, place the potatoes with the flat side down on a board and make even about 10-15 cuts per potatoester has melted. Rub the hasselback side of the potato into the oil so that cuts are facing up and each potato is touching the tray but with enough space in between so they are not sitting on top of each other
7. Cook for 25-30 minutes, after this time, the bottoms should be golden brown. Flip and cook for further 10-15 minutes so that all sides are golden brown

Enjoy 😊

09/21/2021

Make time for you ❤️ Because you deserve to feel your best.⁠⁠!

09/17/2021

Potatoes, Cherry Tomatoes & Chickpea🤭

09/15/2021

Avocado, Tomato & Mozzarella Salad🥑🍅🥗

Ingredients:
Cherry tomatoes, halved
Mozzarella balls (or your fave dairy-free alternative)
Avocado, diced
Fresh basil, sliced thin
1/2 cup balsamic vinegar (you can add 1 Tbsp of coconut sugar to this too if you like it sweeter)
Salt & pepper, to taste

Instructions:
1. Bring your balsamic vinegar (& sweetener if using) to a boil in pot on the stove over medium high heat. Let it simmer for 8-10 minutes or until it’s slightly thickened. Let it cool completely.
2. Then add your tomatoes, mozzarella, avocado & fresh basil to bowl & toss with your balsamic “dressing”.
3. Sprinkle it with salt & pepper to taste & serve immediately.

Enjoy😊

09/14/2021

Potato and Veggie Soup 😍 Rich, comforting, and super hearty!🧡
⁣
Ingredients:
​serves 6⁣
boil:⁣
5 cloves garlic, minced⁣
1/2 onion, finely chopped⁣
4 medium carrots, cut into half moons⁣
4 celery stalks, finely chopped⁣
1 russet potato, cubed⁣
1 Yukon gold potato, cubed⁣
1/2 cauliflower head, cut into bite sized pieces⁣
4 cups vegetable broth⁣
1 tsp ginger powder⁣
Salt and pepper to taste, ~1 tsp each⁣
⁣
blend:⁣
2 1/2 ladles of soup, ~2 1/2 cups⁣
1/2 cup cashews⁣
1 cup vegetable broth⁣
1/3 cup nutrition yeast⁣
Salt to taste, ~1 tsp ⁣
2 tsp apple cider vinegar⁣
⁣
toppings:⁣
Fresh basil⁣
Crunchy chickpeas⁣
⁣
In a large soup pot saute onion and garlic on medium heat until fragrant ~5 minutes. Add carrots, celery, and ginger powder stirring frequently for 5 minutes. Add potato, cauliflower, vegetable stock, salt and pepper. Bring to a boil and reduce to simmer. Cover and cook until vegetables are fork tender ~20-25 minutes. ⁣
⁣
Into a high speed blender ladel out 2-3 cups of the soup being sure to get a little bit of everything! Add cashews, 1 cup vegetable broth, 1/3 cup nutritional yeast, salt, and apple cider vinegar. Blend until super smooth and a creamy liquid forms. Transfer back to the soup pot and stir to combine. Taste test and add more salt pepper, or vinegar if you feel like it needs it.

Enjoy😊

09/14/2021

Creamy Sun-Dried Tomato Pasta w/ Broccoli🍅🥦