So, you’ve made the choice to be kind to your body and eat healthy foods. That doesn’t have to be synonymous with undesirable or unpalatable meals or snacks. There are thousands of delicious recipes (many found here on GetThrive.) Alas, here are three no-sugar, vegan recipes that compliment each other perfectly for an incredibly satisfying and nutrition-dense snack.



1½ cups of Almond flour

¾ cup Tapioca flour

1/3 cup ground Flax or Chia seeds

7 drops of liquid Stevia

½ teaspoon Baking Soda

½ teaspoon Sea Salt

3 Organic Eggs

¼ cup unsweetened Almond Milk

Preheat oven to 350.
In a large bowl, combine the two flours, ground seeds, baking soda, and ½ the salt.
In a small bowl, blend the eggs and milk with an electric mixer for about 30 seconds.
Add the egg mixture into the dry ingredients, and mix or stir to combine until it forms a sticky wet dough.
Pour batter onto a 12 x 16 cookie sheet lined with parchment paper. Smooth batter out with spatula over the entire surface area, so it is thin and even. Sprinkle herbs of choice and the other ½ of the sea salt evenly over dough. On the center rack of oven, bake at 350 for 8 minutes or until a tooth pick inserted into the center comes out clean. Don’t over bake or it will be too dry.
Serve warm or cool and cut into desired size. Store in parchment and then seal in an airtight bag in the fridge for best freshness.



1 garlic bulb

1 small white onion

1 ½ cups of artichoke hearts

5 cups of Tuscan kale

¼ cup of sun-dried tomatoes

1 cup of raw cashews (that have been soaked in hot water for ½ hour)

1 lemon

1 cup water

organic olive oil

sea salt

black pepper

Preheat oven to 400°F. Cut the top off of a bulb of garlic, drizzle olive oil over top, wrap in foil and roast for 40 minutes.
Thinly slice the onion. Remove stems and chop the kale. Roughly chop the artichoke hearts. Mince the sundried tomatoes. Halve the lemon.
Caramelize onions. Heat 1 tablespoon of olive oil in a pan over medium heat. Add onions and a pinch of salt. Sauté, stirring regularly, until golden brown and caramelized (8-10 minutes). Remove from pan and set aside.
To make cashew cream, drain and rinse cashews. Put cashews in a blender with 1 cup filtered water, the juice from half of the lemon, and 2-4 cloves from your roasted garlic bulb. Blend on low, slowly moving to high, until it forms a creamy texture, free of grains. Set cashew cream aside.
In the same pan used to cook the onions, heat one tablespoon of olive oil over medium heat. Add kale and season with salt and pepper. Cook until softened (about 5 minutes.) Add artichokes, sundried tomatoes, and caramelized onions.
Stir in cashew cream and transfer your creation into a bowl—now ready for dipping!



1 cup of raw cashews

3 ½ cups of filtered water

3 Medjool pitted dates

1 pinch of sea salt

Place cashews and dates in a bowl and cover with one inch of water. Let them soak for at least 2 hours or, preferably, overnight.
Drain and rinse cashews. Place cashews, water, dates, vanilla, and the pinch of salt in a blender. Blend for 60 seconds or until completely smooth. Test thickness of cashew milk. If you prefer thinner consistency, add up to one cup of additional water and continue to blend until smooth. In an airtight container in refrigeration, the milk can last up to a week.
Yes, there is preparation necessary to create the three above gastronomic treats. However, an hour or less of actual “cooking time” can provide you with a week’s worth of delectable, healthy, nutrition-rich snacks. All three in one sitting may be too rich for some, but feel free to mix-and-match as your pallet and belly feel fit and satisfied.
For other healthy and nutritious recipes and tips, peruse the health and food sections on