Helyn Dunn

Always fascinated by the subject of nutrition, Helyn first strayed from eating animal-based products in 2012. She immediately saw so many health benefits from eating only plants that she decided to share some fun recipes she was creating in her kitchen by starting a blog. Before long, her following exploded and she now has a loyal readership, a published smoothie book, and over 600 recipes on helyn's plant-based kitchen! She is a graduate of Dr. T. Colin Campbell's Plant-Based Nutrition Certificate through eCornell and plans to continue her education in order to help others realize a healthier lifestyle, a greener planet, and a more compassionate world.

Buckwheat Chia Pizza Crust with Nut Cheese

Do you love chia seeds? If you do, then hang on to your shoes because this simple crust will knock your socks off! Nutty, grain-free buckwheat combined with the A+ nutrient profile of chia seeds makes this crust a winner and one that will stay on my menu rotation. Top it with whatever your pizza-loving heart desires. I used baby kale, beets, caramelized onion, black olives and macadamia “cheese.”

Cheezy Baked Tofu Cubes

Want a wonderfully different, healthy and tasty appetizer to please a vegan crowd? Try these! They have a great texture and are super easy to make.

Classic Pecan Pie

Pecan pie is such a popular holiday dessert that I just had to create a healthy one. This pie is so deliciously decadent, not overly sweet, but definitely sweet enough and made from whole foods.

Tomato Rasam

Rasam is a South Indian soup, traditionally prepared using tamarind juice as a base, with tomato, chili pepper, black pepper, cumin and other spices.