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Vegan Mushroom Curry Ramen and Avocado Chocolate Mousse

Vegan Mushroom Curry Ramen and Avocado Chocolate Mousse

Tis’ the season for food overload! But not everything you put into your tummy has to be unhealthy. Spending some girl time with my friend and Meditation teacher, Caryssa Ramirez we wanted to nourish our bodies and get into the fall spirit. Here’s are some vegan ramen recipes that will get you into that festive mood!

Vegan Mushroom Curry Ramen


  • Organic Ramen Noodles

  • Delicate Squash

  • Portabella Mushroom

  • White Onion

  • Himalayan

  • Cayenne Pepper

  • Yellow Curry Powder

  • Fresh Ginger


  • 2 Cups Coconut Milk

  • 1 Tsp Turmeric Powder

  • 2 Tsp Maple Syrup

  • Bay Leaf

  • 2 Tbsp Yellow Curry Powder

  • Himalayan Salt

  • 2 Cups Vegetable Broth

  • 1 Tsp Minced Ginger

  • 1 Red Onion

Cary Day

Chop mushrooms and add to a pan stir fry with olive oil on medium heat for 10 minutes. Add himalayan salt and pepper for taste. Cut delcata squash in half de-gut and save the seeds. Chop delicata add to a baking pan and drizzle with olive oil. Turn the oven on to 350F and place squash and seeds in the oven. Bake until delcata is slightly crispy and the seeds crunchy.

For the broth, grab a wok or a pot and add all the liquid ingredients together. Finely mince ginger and add a pinch of ginger (If you want it more spicy, add more) Start chopping the red onion and add that to the broth as well. Stir. Continue to add the rest of the ingredients. Let all the flavors combine and cook for 15-20 minutes.

For the noodles, Grab a pot and fill with water. Place on the stove and set to high until water comes to a rolling boil, then set to medium. Add the ramen noodles and cook for 5-10 minutes.

Once everything is done, this is where the art comes in. Time to decorate your ramen bowl! We added the broth first, then the noodles. We placed the delcata squash on top of the noodles and sprinkled the roasted seeds on top. Bombbbb.

Turmeric Golden Milk Lattes


  • 1 Tbsp Turmeric

  • 3 Cups Coconut Milk

  • 1/2 Tsp Cinnamon Powder

  • A Pinch of Clove Powder

  • 1/2 Tsp Ginger

  • 2 Tbsp Coconut Brown Sugar

Add the coconut milk to a pot on medium heat. As the milk starts heating up, add the rest of the ingredients and occasionally stir (about 10 minutes). Leave to simmer for 2 minutes. Now it’s ready to serve. (If you want it frothy, add the golden milk to a blender and blend for about 30 seconds, frothy goodness )

Cary Day

Avocado Chocolate Mousse


  • 4 Ripe small avocados

  • 4 Medjool dates, pitted

  • 1/2 Cup Dutch Cocoa Powder

  • 2 Tbsp Maple Syrup

  • 1 Tsp Vanilla Extract

  • 2 Tbsp Coconut Oil

  • 1/3 Cup Coconut Milk

Add all the ingredients to a blender, Blend away until a smooth creamy consistency. That easy! Chocolatey heaven!

Definitely try these recipes! Delicious and nourishing at the same time. Healing power to the maximum.

Stay Happy and Healthy,



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