Brooke Ali
Godmother of GreenSpark Mafia
I bring you my expertise as a Culinary Nutrition Expert from the Academy of Culinary Nutrition, certification in Plant Based Nutrition through eCornell University, a Master Student of Live Vegan Vibrantly and a Bachelor of Arts degree through the University of Minnesota.

Keep scrolling to enjoy two of my favorite recipes below. 
About Me
Hi! I'm Brooke Ali, Godmother and Founder of the GreenSpark Mafia.  I'm here to share the most powerful applications to fighting disease, weight loss, quicker athletic recovery, protecting our environment and achieving vibrancy on the planet.  I've spent years perfecting and getting more effective at this myself and it wasn't until I started learning these secrets that everything finally came together.  I also want to share with you that these are not all my original ideas and concepts.   I've been around and studied under some of the most influential practitioners, chefs and educators on the planet. These are things that I've taken and incorporated into the GreenSpark Mafia, because it's stuff that works.  

I look forward to sharing this gift with you!
Recipe 1: TLT: Tofu Lettuce Tomato
Ingredients for TLT: Romain Lettuce, Extra Firm Sprouted Tofu,1 tsp Onion Powder, 1 1/2 Tbs Maple Syrup, 2 Tbs Coconut Aminos, 1 Tbs Olive Oil, 1 tsp Liquid Smoke, 1 Tbs Nut. Yeast, Salt/Pepper, Fresh Sprouts, Tomato, Avocado.

Dressing Ingredients: 1 C cashew cream, Mesquite BBQ Seasoning, 3 tsp Mustard, Salt/Pepper, 1 tsp hot sauce.

Directions: Cut tofu into slices, briefly marinate in sauce mixture (syrup, liquid smoke, coconut amino, nutritional yeast, onion powder, olive oil). Place marinaded tofu on cookie sheet, bake at 375F for 15 min.  Wash veggies, slice tomatoes and avocado.  While baking, mix dressing together. Then assemble on bread or as a lettuce wrap.
Recipe 2: Cashew Cream & Milk
Prep Time: 5 min. 
2 c Raw Cashews, 4-6 c Hot Water

1. Mix 4 c water with cashews in high speed bender, add
more water as needed until reaching creamy consistency.  Set aside a portion of the cream.  Add more water to remaining cream to make milk.   
2. Pour into jars and store in the refrigerator for use in coffee
and other recipes.

NOTE: If you do not have a high speed blender, soak cashews
overnight, drain and blend with water. 
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