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​The Health Plant

Our Services

Browse our services below

Health Coaching

This portal is for "general health' concerns that involve women, weight management, and other minor health issues.

Nutritional Consulting

This portal is for "in depth" issues involving nutrition, and other major health issues that are non-emergency.

Digestive Care

This portal is for therapies for Digestive Care, and daily treatments that will assist your system to balance.

Sports Nutrition

This portal is for Sports nutrition enthusiasts, and provides nutrition and therapies for athletically  inclined people.

Digestive Care 

Digestive care support

as well as 1-on-1 support from a Certified Digestive Care Specialist​

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​Nutritional Consulting

Nutritional Consulting and treatment programs available for appointment.

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Health Coaching

 Health and Wellness therapies and general diet and practices.

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You were made to feel wholeness.

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change is why you are here...what are you waiting for?

Sample  Menu Items


~ 1/2 cup AP (all purpose) flour

~ 2 tbsp rice flour

~ 3/4 cup water

~ 1/2 tsp salt

~ white pepper to taste

Mix all in a bowl and set aside.

Preheat oven to 495F. Cut a small head of cauliflower into florets and coat them well with above. Lay them on a non stick baking sheet and bake for 10mins, remove and brush some oil on cauliflower, flip and bake for another 5mins. This is to give them a roasted look.


Saucy ingredients:

~ 2.5 tbsp ketchup

~ 1 tbsp tamari or soy sauce

~ 1 tsp vegan Worcestershire sauce

~ 1/4 tsp garlic powder

~ 1-2 tbsp water

*add some hot sauce for that🌶kick!

Mix all above and set aside.

When cauliflower is ready, in a heated pan with 1tsp avocado oil, pour sauce in SLOWLY (it will splash). Add in all the florets and coat them until well combined.

Serve immediately.Want more delicious recipes? Head to our subscription board and sign up!


Tuscan Kale and White Bean Soup 

(Makes 2 servings)


6 large Tuscan kale leaves, stemmed and roughly chopped

2 cups cannellini or any other white bean, cooked and rinsed

1 medium sweet onion

3 large garlic cloves

1 large carrot

1-2 celery stalks

1 14 oz (400 g) can fire-roasted tomatoes

1 tbsp olive oil

4 cups veggie broth

1 tsp dried thyme and rosemary each (or a couple of fresh sprigs)

1 tbsp miso paste (can be omitted)

1/2 cup water

Sea salt and black pepper to taste


Day old crusty bread, cut into large cubes

1-2 tbsp olive oil

2 garlic cloves, lightly smashed

Vegan parmesan


Finely dice onion, carrot, celery, and mince garlic.

Heat up olive oil in a Dutch oven (or deep pan with lid), and sauté onions, carrot and celery for about 10 minutes until fragrant. Add minced garlic towards the end.

Add thyme and rosemary, and toast for 30 seconds, then pour in the canned tomatoes, vegetable broth, and beans.

Bring to a boil, cover, and let simmer for 15 minutes.

Take away 2 cups of the soup, blend with 1/2 cup of water until smooth, and add mix back to the pot.

Add chopped kale, and simmer for a few more minutes. Season to taste with sea salt and black pepper.

For the croutons, heat up olive oil, toast garlic until fragrant (set aside and use it in another recipe), then add bread cubes and fry until browned. Top with some grated vegan parmesan.

Serve hot soup with croutons, and enjoy!


Crispy Calamari


INGREDIENTS (for 8 tacos): Cauliflower sauce:

2 medium size cauliflower or a big size cauliflower

3 tbsp miso paste

2 tbsp ketchup-style sauce

1 cup water

1 tbsp taco mix spice

4 tbsp maple syrup

1/3 cup lemon

2 tbsp olive oil

Cheese sauce:

1/2 cup cashews

1/4 cup water

3 tbsp nutritional yeast

a tsp lemon

a pinch of salt

a pinch of pepper

some chopped chives

Tacos & toppings:

100g lettuce leaves

8 taco shells

a sliced avocado

red and orange sweet mini peppers chopped

some chopped red onion

some chives

preparation time: 15 minutes

total time: 50 minutes

serving size: 4 serves


Start by chopping the cauliflower and clean it well. Pour the ingredients for the cauliflower sauce into a food processor and blend them until smooth.

Incorporate the cauliflower to the baking tray and pour the sauce over the cauliflower, give it a good stir and bake it at 200ºC/400F for around 30 minutes.

Basically, you want to cook slow and really well the cauliflower to make sure that it gets all the flavors from the sauce and also the texture should be soft but not crunchy.

To make the cheese sauce, simply blend all the ingredients listed for the vegan cheese sauce and make sure that the texture is even, adjust salt and pepper if needed, then mix it with some chopped chives.

To serve the cauliflower BBQ tacos, warm up the taco shells, then add to each taco: lettuce leaves, around 3 tablespoons of BBQ cauliflower, some red onion, some avocado, a tablespoon of vegan cheese and top it all with chives and sweet pepper.

Service Prices

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Monthly Service


Per Month

Best Package Offer

1 hr session

Deep-dive Nutrition

Workout session

1-Month of recipes

1-Month of Multivitamins

Monthly Subscription

Weekly Service


Per Week

Best for General Upkeep

1 hr session

Weekly Nutrition Topics

7 days of recipes

Weekly Workout session

Weekly Subscription

Daily Service


Per Day

Best for Busy Homes

30 minute session

Daily Nutrition Tips

Nutritious recipes

Daily Exercise 

Daily Start Session