July 10, 2016


  • Cook Time: 30
  • Total Time: 30
  • Yield: 2-4 1x


  • 1 cauliflower head, medium to large size
  • 1 jar chutney, Sukhi’s Tamarind Chutney
  • cilantro or parsley sprigs, to garnish
  • sesame seeds, to garnish


  1. Break down the cauliflower carcass by first cutting in half, leave stem in tact. We’re looking for full stem and floret pieces to mimic the size of a spare rib. Try to make sure the pieces are big enough and strong enough to stay together during the saucing and grilling process. Eating with your hands is key with this dish and the final product we are looking for.
  2. In large bowl, add cauliflower ribs and with your clean bare hands scoop out chutney and apply generously like your applying a healthy amount of tanning oil to your bae. Coat all pieces thoroughly and grill on hot grill approximately 3 – 5 minutes each side. We’re looking for a good grill marks and slightly gold brown to burnt edges for rib sticky flavor.
  3. Remove from grill, platter and garnish with fresh cilantro or parsley. Encourage people to eat these with your fingers it adds the to the experience.

Tamarind Chutney used in recipe
Other options: Mango chutney or a local pepper jelly as seen in photo posted.

Mango Chutney

Most any other paste or chutney will work depending on the flavor your hunting down. For the spicy lovers try it with your favorite pepper jelly or straight Ninja Sriracha caramel and barbecue sauce.

Broccoli bones work well too. For that added color mix several kinds of colored cauliflower if available. Also work well with baby cauliflower heads.

Mango Chutney


This recipe is part of the Wicked Healthy BBQ Takeover that we are excited to team up on with Whole Foods Market … check out Part One of the series below!

The recipe for these cauliflower ribs, featured in the video, is below. To get more of the recipes featured in the video, check out our other BBQ Takeover recipes:

Salt-n-Pepper Potato Jammers
Maitake BBQ Skirt Steaks
Collards & “Bacon”
Grilled Cabbage Butt, Slawed


  • Cook Time: 30 min
  • Total Time: 30 min
  • Yield: 2-4 1x


  • 1 bunch collard greens, cleaned, rinsed, stem removed and chopped to the size you’d feed grandma
  • 8 oz. shiitake mushrooms, stem removed and thinly sliced
  • 1 medium onion, diced
  • 2 T tamari (organic, wheat-free tamari)
  • 1 T Earth Balance or canola oil
  • 1/41/2 t smoked paprika
  • 2 T sriracha, Ninja Squirrel (NON GMO)
  • 3 T maple syrup, the real kind from up in Maine
  • 1/2 t salt, Jacobsen’s Sea Salt, coarse grind
  • 1 t black pepper


  1. In steam basket, steam chopped collards for 3 – 5 minutes just to wilt slightly and obtain that wicked pop in cooked green color. Do NOT over cook, we’re going to keep this dish fresh and vibrant green and not poop green like most Collard dishes I have seen.
  2. In medium size bowl add sliced shiitakes, maple, ninja sriracha, salt, pepper and smoked paprika and toss well to incorporate and all mushrooms to absorb flavors.
  3. In large saute pan, heat on medium heat, add oil – then add onions and sauté for 2 minutes stirring frequently. Add shiitake mixture and cook for 5 -10 minutes stirring frequently, then adding the collards and mixing together well to incorporate all flavors. Cook for roughly 2-4 minutes more.
  4. Remove from heat and platter.
Wicked Healthy BBQ Takeover

This recipe is part of the Wicked Healthy BBQ Takeover that we are excited to team up on with Whole Foods Market … check out Part One of the series below!

The recipe for this Collards & Bacon, featured in the video, is below. To get more of the recipes featured in the video, check out our other BBQ Takeover recipes:

Salt-n-Pepper Potato Jammers
Maitake BBQ Skirt Steaks
Cauliflower Spare Ribs
Grilled Cabbage Butt, Slawed


  • Cook Time: 40 min
  • Total Time: 40 min
  • Yield: 4-6 1x


  • 4 medium Russet potatoes: skin on, scrubbed clean, use your brothers toothbrush
  • 2 T rosemary, chopped small, front yard grown or store bought fresh
  • 1 T canola oil
  • 1 t canola oil for pan or parchment paper or spray oil
  • 1 T salt, coarse grind, Jacobsen’s Sea Salt
  • 1 tsp garlic, granulated
  • 1 tsp black pepper


  1. Pre-heat oven to 400 and cut each potato in half and then each half into third size wedges and place into a medium size bowl.
  2. Add oil and toss to coat, then sprinkle on seasoning and toss again to coat each piece. Seasoning will stick to oil and potatoes, we got you covered.
  3. Assemble evenly onto a 1/2 sheet pan or baking sheet and bake for 20 – 30 minutes until golden brown and crispy. Remove from oven and plate.
  4. Serve with fresh rosemary sprigs and your favorite dipping sauce. (not catsup)


This recipe is part of the Wicked Healthy BBQ Takeover that we are excited to team up on with Whole Foods Market … check out Part One of the series below!

The recipe for these Salt-n-Pepper Potato Jammers, featured in the video, is below. To get more of the recipes featured in the video, check out our other BBQ Takeover recipes:

Maitake BBQ Skirt Steaks
Collards & “Bacon”
Cauliflower Spare Ribs
Grilled Cabbage Butt, Slawed

Salt-n-Pepper Potato Jammers

July 7, 2016


  • Cook Time: 45
  • Total Time: 45
  • Yield: 4-6 1x


  • 4 purple eggplants or Chinese eggplant loins (approximately 8 -12” long each)
  • 1/4 C hazelnuts, karate chopped (means rough chop – ninja talk)
  • 2 T Kite Hill Plain yogurt or other non-dairy yogurt
  • 2 T Salted Beet Blood (see notes below in options)
  • 1 tsp sesame oil
  • 1/2 tsp coarse salt
  • 1/2 tsp black pepper
  • 1/2 tsp Chinese Five-Spice Powder
  • a sprig of mint, basil and cilantro, to garnish
  • small handful of apple wood smoked chips for the grill


  1. Fire up your charcoal grill to hot and glowing embers.
  2. Rub sesame oil between your hands like a massage therapist, rub those eggplants all over, to coat. Season with the salt, pepper and five spice and let sit about 5 – 10 minutes.
  3. Place eggplant loins on the grill and grill for 5 minutes on one side then turn eggplants and toss a few applewood chips onto the flame to heat and add smoke, cover the cover and cook for 5 minutes on each side depending on the heat of the grill. I find these cook up pretty quick with 10-15 minutes depending on the heat of the grill. You can tell when they are done by a slight dimpling and color change and the loins will become soft and easy to pierce through with a skewer.
  4. Remove from the heat and let sit for a minute before carving.
  5. Slice into 1-inch thick slices on an angle. Place on platter to begin your art project. First drizzle with a little yogurt, then the salted beet blood … now you’re an artist!
  6. Top with chopped ninja nuts and garnish with fresh herbs.


For a quick and easy beet blood try mixing 1/4 cup of warm coconut nectar with a few tablespoons of beet juice and a pinch of salt, or just straight brown rice syrup mixed with a little Ninja Sriracha works wonders too. Add any type of hot pepper or Ninja Squirrel Sriracha for that added hotness!

Grilled Applewood Smoked Chinese Eggplant Loins with Beet Blood

Grilled Applewood Smoked Chinese Eggplant Loins with Beet Blood

Grilled Applewood Smoked Chinese Eggplant Loins with Beet Blood

July 5, 2016


  • Cook Time: 15
  • Total Time: 15
  • Yield: 9 cups 1x


  • 2 1/2 T grapeseed oil
  • a bit less than ½ cup popcorn kernels
  • 1 T truffle oil
  • 2 T nutritional yeast (hippy flakes)
  • ½ T onion granules
  • 1/2 tsp rosemary, minced
  • Sea salt, to taste


  1. On medium heat, heat the oil in a large sauce pan.
  2. Remove from heat and add all kernels on an even layer on the bottom of the pan. Cover and count to 20 seconds. (Removing from the heat allows all of the kernels to be coated, as well as gets them all up to the right temp with the oil so they then can pop at the same time when placed back on heat.)
  3. After 20 seconds, place back on the heat, covered and shake the pan over the heat while still on the burner. The popcorn will slowly begin to pop. Once the kernels begin popping, crack the lid slightly to let out a small amount of steam.
  4. Continue shaking the pan over heat until you no longer heat the popping.
  5. Remove from heat immediately and pour all popcorn into large bowl.
  6. Drizzle with truffle oil, nutritional yeast, onion granules, minced rosemary and sea salt. Shake and mix well.
  7. Serve and enjoy!

Truffle Spiced Popcorn

July 3, 2016


  • Cook Time: 30
  • Total Time: 30
  • Yield: 4 1x


  • Choice of product being used: Couple handfuls of shiitakes stemmed, 4 portobellos sliced, one 8-ounce package tempeh or a medium-sized eggplant
  • 2 cloves garlic, minced
  • ¼ C Tamari or soy sauce
  • 1 tsp liquid smoke, mesquite preferred (optional for that smoky flavor)
  • 2 T real maple syrup
  • 1 T onion granules
  • 1Ninja Squirrel Sriracha, or other sriracha
  • pinch of sea salt
  • black pepper
  • 3 T
 canola or olive oil, for frying


  1. If choosing to use tempeh, steam the tempeh whole for 5 minutes to infuse more moisture. Let cool, then slice into ¼-inch strips.
  2. If choosing to use mushrooms, slice into ¼-inch slices. If choosing to use eggplant, Slice into ¼-inch slabs and halve.
  3. Mix the remaining ingredients (except the oil) in small bowl and whisk thoroughly.
  4. Pour marinade over the product you are using and carefully toss well to coat all slices taking care not to break the product.
  5. Allow to marinate overnight, or gently place in seal-able bag.
  6. For a faster infusion, vacuum seal the bag and allow to sit for at least 2 hours to overnight.
  7. Using a cast iron pan on medium to high heat, add the oil and place an even layer of shiitake bacon and pan fry, turning each side until darkens and crisps.


  • For the smokiness: if you don’t have liquid smoke, add 1 tsp of smoked paprika.
  • For do-ahead shiitake bacon: assemble marinated product evenly onto an oil brushed,  parchment paper-lined baking sheet. Low and slow roast the ‘bacon’ in a 300 degree oven for about an hour or slightly more until the pieces begin to dry and crisp. Flip mid way through this process.

Imma gonna go make myself a sandwich now!

November 15, 2015


  • Prep Time: 30 min
  • Cook Time: 25 min
  • Total Time: 55 minutes
  • Yield: 4-6



  • 1/2 # (LB)  Organic Petite Green Beans, cut in half and then cut in half length wise (french cut)  1/2 lg white onion, finely julienned
  • 1 cup Crimini mushrooms, quarter cut
  • 1 cup Shiitake mushrooms, thin julienne cut
  • 3 garlic cloves, sliced
  • 1 tsp oil (optional)
  • salt & pepper, pinch of each

Gravy base:

  • 2 cups Parsnips, cleaned and rough cut 1” cubed
  • ½ cup garlic, whole
  • ¼ cup cashews, raw, soaked for a bit then drained
  • 2-3 cups water


  • 2 cups Organic soy milk, unsweetened
  • 2 TBS, Sherry wine (if available)
  • 1 TBS salt. kosher
  • 1 TBS fresh rosemary, de stemmed and chopped
  • 1 TBS fresh thyme, de stemmed and chopped
  • 1 tsp fresh sage, minced
  • ½ tsp granulated onion
  • ½ tsp white pepper
  • 1/2 tsp black pepper


  • 1/2 cup Organic Leeks, cleaned, thin julienne cut
  • 1/4 cup corn starch
  • 1/2 tsp salt
  • 2 cups oil for frying


Make the gravy:

  • In medium sauce pot add parsnip, garlic and cashews, add water to cover and bring to boil for 5 minutes or until parsnips and garlic is soft / remove from heat, strain
    • Add cooked mixture to blender and begin blending on low
    • Drizzle in soymilk and sherry
    • Blend on high and add white pepper, onion pow and salt.
    • Stop blending and add fresh herbs and then blend for another 10 seconds only to incorporate herbs. Don’t blend to much and make the gravy green

Prep the filling:

  • Have all your miss en place ready to go, vegetables prepped and at your finger tips.
  • Heat oven to 350 degrees
  • Blanch green beans in boiling water for 2-3 minutes, drain, cool and set aside
  • In casserole dish or lodge cast iron pan as we used heat up medium heat
  • Add 1 tsp oil (optional) than add julienned onions, garlic and mushrooms and sauté for a few minutes until mostly cooked
  • Add blanched Green Beans and mix together with mushrooms  remove from heat
  • Add about 2 cups of parsnip gravy to cover and fill the cracks between the veggies and let settle for a few minutes before baking
  • Bake @ 350 degrees for about 20 minutes until it begins to bubble and brown

Prep the Garnish:

  • Toss and coat prepped Leeks with corn starch
  • In small sauce pot add oil bring to medium heat
  • Fry leeks for a short time until crisp, remove from heat and place on paper towels
  • Add to top of Casserole before serving

green bean casserole prep

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2014-11-24 20.13.30

April 11, 2015


  • Prep Time: 30 min
  • Cook Time: 60 min
  • Total Time: 1 hour 30 minutes
  • Yield: 2-4 1x



  1. Make the Cheez Sauce
  2. Clean and prep the Cauliflower mentioned above
  3. In medium bowl add Cheez Sauce and whisk in Smoked Paprika
  4. Dip whole heads face down in sauce to make sure to cover the whole top, leave bottom dry/unsauced if possible
  5. Place coated Cauliflower on baking pan spaced evenly apart
  6. Sprinkle Peppers, Salt and Calabrian Chili flakes evenly on tops
  7. Roast in 350 oven for 60 – 75 minutes or until cooked throughout (check doneness by piercing with a skewer to make sure its cooked through)
  8. Remove from oven and let cool before slicing into wedges
  9. For optimal garnish. Leave one head whole and organize wedges around it with fresh Thyme
  10. Leave the bottom un sauced to help prevent burning to the pan.
  11. Place in center of baking sheet and space evenly if doing more than one.
  12. After it’s cooled a bit slice it like a pie from the top down for the pinwheel platter. It’s functional and purty!


Try serving whole roasted just like this for that wow effect!


2015-04-02 16.47.442015-04-02 16.45.54

April 6, 2015


  • Cook Time: 2 hours
  • Total Time: 2 hours
  • Yield: 12 large hunks 1x



  1. In medium size bowl add ginger, lime, miso and herbs and mix well, add Wicked Healthy “cheez’ sauce to this and mix until incorporated
  2. Slice potatoes as thin as you can on Mandolin. Mind your fingers! Best not to rinse them after sliced, add to a large Bowl
  3. Slice onions into super thin rounds, rinse with cold water and set aside in separate bowl
  4. Add sauce to sweet potatoes and mix well to coat each slice. Add a little sauce to the onions too and toss.
  5. In large baking pan. Spray oil pan and assemble potatoes evenly throughout the pan about 3 inches thick / pour remainder of sauce on top. Just enough so it reaches the top 1/2 inch of the layers
  6. Mix onions with a little bit of extra sauce just enough to coat and spread evenly on top of potatoes
  7. Cover with tin foil – try to keep foil tight and not touching top of potatoes
  8. Bake covered @ 350 for 60 minutes or until tender and skewer can go through easily
  9. Uncover and roast another 10 – 15 minutes to brown the top and crisp the onions – remove from heat and let rest 20 minutes before slicing

Finished look.

Ready to go in the oven!

sweet pot pie 2

December 30, 2014


  • Cook Time: minimal
  • Total Time: minimal
  • Yield: party size


  • 10 Avocados, cut in half, seed removed and scored
  • 2 Cups Wicked Healthy Cheez Sauce, made ahead of time
  • 1 # Beyond Meat strips, shredded fine by hand
  • 1 TBS Coriander seed, crushed and stove top toasted
  • 1 TBS Chili Powder
  • 4 Large Tomatoes, small dice
  • 1 Small Red onion, small dice
  • 1 Jalapeño, de seeded, cleaned and diced
  • 1/4 cup Ninja Squirrel Sriracha (Found at all Whole Foods Markets)
  • 3 Lime, juiced
  • 1 1/2 bunch Cilantro, de-stem, split i bunch for salsa and Beyond Meat, save best leaves for garnish
  • 1 TBS Salt, Maldon flakes, save most for finishing
  • 1 tsp Black pepper


  1. Prep the Beyond Meat by warming for 1 minute, makes shredding it easier. Shred into fine bits by hand and place in bowl. On stove top, heat large skillet or cast iron on medium heat. Add crushed cumin seed and garlic and then 1/2 of lime squeezed, pinch of salt and tsp of black pepper and sauté for one minute. Add Beyond Meat and cook for several minutes pressing into the pan to brown well. Come close to burning it and stir often, we’re looking for a crispy charred cooked texture. Remove from heat and set aside as topping.
  2. Prep the Pico in small mixing bowl with 6 of the bottom ingredients listed as the topping
  3. Assemble scored avocado halves on sheet pan
  4. Spoon Mac sauce to fill each avocado and lightly spread (try not to drip over edge)
  5. Bake Mac sauce filled avocados in a 350°F degree oven for 10 minutes to warm throughout, remove from heat
  6. Carefully add 1-2 tablespoons of charred Beyond meat and salsa to the top of each avocado before serving


  1. Add Ninja Squirrel Sriracha (as much as you want) and clean picked sprig of cilantro to each avocado half and sprinkle with salt flakes for garnish
  2. Serve with warm crisp tortillas and you’re good to go.


Remove Avocado pit with wicked cool knife.
Remove Avocado pit with wicked cool knife.


Score avocado as directed, so'Queso' fills the space
Score avocado as directed, so ‘Queso’ fills the space


Wicked Healthy cheez sauce
Wicked Healthy cheez sauce


Leave some Avocados plain for variations in presentation
Leave some Avocados plain for variations in presentation