LIVE YUM-The Power of 5: Body-mind wellness made simple, quick and delicious

By: Kristen Taylor and Liz Price-Kellogg

We are exploring and celebrating the power of 5 for this issue! We’re offering 5 delicious, nutritious, must-try vegan and gluten-free recipes that have only 5 ingredients (excluding water, salt, and pepper) or less and take no more than, you guessed it, 5-minutes of active time to prepare. We also invite you to explore a 5-minute breathing technique and a 5-minute self-compassion meditation to help provide nourishment and peace to your body-mind. 

There is no time like the present. Each moment is a new opportunity to move in the direction of greater self-love and self-care. You are in charge of your life. You are beautiful. You are worthy. Let’s do this!


Pimento cheese is a Southern staple. We love this vegan variation using soaked cashews. Cashews help us to glow from the inside out. They have been shown to promote blood, vision, digestive, skin, hair, brain, and heart health. Eat this as a dip with veggies or crackers, spread on a sandwich, or use it as a base for a wrap. This is also a very versatile recipe. Change it up by substituting the pimento for roasted red peppers, olives and rosemary, caramelized onion, dill, garlic, or another flavor of choice. Store this in an airtight container in the refrigerator for 4 to 5 days. Makes 1 ½ cups of spread. Makes one 12-ounce smoothie.

What you’ll need:

1 cup raw cashews (soaked in water for 2-4 hours or overnight)

2T nutritional yeast

2T fresh squeezed lemon juice

¼ tsp. garlic powder

2T water

Ground Himalayan salt and pepper (to taste)

¼ cup pimento slices (drained)


  1. Drain cashews. Combine soaked cashews with nutritional yeast, lemon juice, garlic powder, and water in a food processor.
  2. Hand-mix or lightly pulse in the pimento pieces.


This is a great breakfast recipe and also perfect for a mid-afternoon pick-me-up. Make it into a breakfast smoothie bowl by adding granola, berries, and seeds. Maca powder is an ancient Incan superfood known to nourish the endocrine system, increase stamina, and combat fatigue. Feel free to substitute another super-food powder or protein powder of choice. We recommend keeping frozen bananas on hand and using a NutriBullet or other high-powered blender to prepare. Makes one 12-ounce smoothie.

What you’ll need:

1 large frozen banana

1 cup unsweetend almond milk

1T maca powder

1 cup fresh spinach leaves

1T peanut butter (or other nut butter of choice)


Combine all ingredients in a blender and blend completely. Serve immediately.


Save your money spent on store bought salad dressings. This is a go-to, simple salad dressing that may be quickly prepared ahead of time and stored in a mason jar in the refrigerator for up to a week. We like to use this dressing with organic greens, halved cherry tomatoes, avocado slices, toasted slivered almonds, and maybe some marinated, baked tofu or chickpeas. Use a blender for a creamier consistency. Hand-mix the dressing for a vinaigrette-like consistency. Makes about 1 cup of dressing.

What you’ll need:

½ cup olive oil

¼ cup seasoned rice wine vinegar

1T pure maple syrup

1 tsp. Dijon mustard

1 tsp. shallot (minced)

Ground Himalayan salt and pepper (to taste)



Yum! Utilize this recipe as you would for an egg or chicken salad. Make an awesome sandwich or wrap just with this or add some tomato and sprouts. You may choose to substitute out the basil for chives or scallions or add these to the mix. We can’t get enough of this easy, flavor-packed lunch staple. As a bonus, curry helps to reduce pain and inflammation in the body and also acts as an immune booster. Avocado contains nearly 20 awesome vitamins and minerals and good fats. Store it in an airtight container in the refrigerator for up to 3 days (cover salad tightly with wax paper to mitigate browning from the avocado). Makes 2 cups of salad (enough for 4 sandwiches).

What you’ll need:

15 oz. chickpeas (drained and rinsed)

1 avocado (skin removed, pitted, and diced)

1 tsp. ground curry powder

1 ½ tsp. fresh lime juice

2T basil (roughly chopped and packed)

Ground Himalayan salt and pepper (to taste)


  1. Combine all ingredients.
  2. Mash about half the mixture with a potato masher and recombine.



Yes. These really do taste like pecan pie. Pecans help us to maintain higher energy levels and, in moderation, may assist with weight loss. You won’t believe how simple and delicious these are. Our only advice is to try and eat them in moderation. (It’s a practice.) Enough said. Try them out. You won’t regret it. Makes 10-15 balls.

What you’ll need:

1 cup pecan halves

1 cup chopped dates

1T pure maple syrup

1T almond butter

Ground Himalayan salt (a dash)


Liz Price-Kellogg and Kristen Taylor, of Clayton, co-founders of Live Yum and authors of the book ‘For the Love of Food and Yoga: A celebration of mindful eating and being’ provide healthy recipes each issue. They are dedicated yogis, mothers, and seekers of well-being. They are passionate about growing in and sharing their passions, joys and loves of living a healthy and spiritually sound lifestyle. You can follow both Liz and Kristen by following their blog