How to make the perfect pumpkin smoothie
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How to make the perfect pumpkin smoothie

Vegan Enthusiast Maisha Wynn joins LION Lunch Hour to share how to make the perfect fall pumpkin smoothie: Ingredients: 1 frozen medium banana 1/4 cup organic pumpkin puree 1 cup chilled nondairy milk (Milkadamia, almond milk or coconut milk) 1 teaspoon pumpkin pie spice ¼ teaspoon vanilla extract 1 tablespoon milkadamia macadamia oil 1 to 2 tablespoons grade B maple syrup **Optional Toppings: Vegan whip cream or cinnamon​​** Directions: 1). Combine all ingredients in a blender 2). Blend until smooth 3). Enjoy immediately, or freeze for later

Preparing "Wynning" tomato soup
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Preparing "Wynning" tomato soup

Vegan Enthusiast Maisha Wynn joins LION Lunch Hour to share her favorite healthy recipe for tomato soup: Ingredients: 1 (6-ounce) can organic tomato paste 2 cups unsweetened nondairy milk (Milkadamia or coconut milk) 1 teaspoon maple syrup ½ teaspoon garlic powder ½ teaspoon onion powder ¼ teaspoon basil ¼ teaspoon sea salt ¼ teaspoon cayenne pepper Directions: Whisk all ingredients together in a pot. Heat the soup up on medium-high heat. Stir frequently. Cook until heated through (about 5 minutes). Remove from heat and pour into bowls. Enjoy! Serving Suggestions: I love to serve mine with vegan cheese shreds and microgreens or with a tasty grilled vegan cheese sandwich with Ezekiel 4:9 sprouted bread!

Making delicious and healthy French toast
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Making delicious and healthy French toast

Vegan enthusiast Maisha Wynn joins LION Lunch Hour to share her delicious and healthy French toast recipe: Ingredients: 2 tablespoons baking soda ½ cup nondairy milk (Milkadamia, almond milk or coconut milk) 2 teaspoon maple syrup 1 teaspoon vanilla extract ½ teaspoon cinnamon ½ mashed ripe banana 2 large pieces sprouted, dairy free raisin bread (recommended: Ezekiel 4:9 Bread) 2 to 3 tablespoons of oil (we like extra virgin oil or macadamia oil) Directions: 1). To a shallow bowl or baking dish add your baking soda, then slowly add in nondairy milk while whisking. Whisk fully to ensure there are no clumps. Then add maple syrup, vanilla extract, cinnamon, and your ripe mashed banana. Whisk again to combine. 2). Next, heat a large skillet over medium heat. 3). In the meantime, add your bread slices to the batter and soak on each side for 15-20 seconds. It shouldn’t be super soggy, but they should be well coated. Option to dust each side with a bit more cinnamon. 4). Add a bit of your oil to the hot skillet and as many pieces of French toast as will fit comfortably. Cook for 2 minutes, or until the underside is golden brown. Then flip with a fork or spatula and cook for 2 minutes more, or until both sides are golden brown and caramelized. Repeat as needed until all French toast is prepared. Serving Suggestions: Serve as is, or (our Wynning recommendation) with vegan butter, fresh fruit, and maple syrup. You could also add vegan whip cream on top to make it more delectable for your tummy!