The Plant Powered Docta

Radical Self-Care for Real Life.

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I'm SANDRA!

Licensed clinical psychologist + plant-powered foodie on a mission to help women over 40 embrace radical self-care.

I’ve been vegan for 15 years (vegetarian since I was 12 ). Here you’ll find plant-based recipes, hormone-friendly hacks, and a little joy sprinkled in (because health should feel good!).

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Now Trending:
I'm SANDRA!

Licensed clinical psychologist + plant-powered foodie on a mission to help women over 40 embrace radical self-care.

I’ve been vegan for 15 years (vegetarian since I was 12 ). Here you’ll find plant-based recipes, hormone-friendly hacks, and a little joy sprinkled in (because health should feel good!).

hello,

Read My Story →

READER FAVORITES

If you’ve ever wished for more energy, clearer skin, or fewer “ugh, why is my body doing this?!” moments, you’re in the right place. Here, I spill the tea on how to eat, live, and thrive on a plant-based, anti-inflammatory lifestyle—without giving up flavor, fun, or travel adventures.

From drool-worthy recipes to vegan-friendly restaurant gems to hormone-balancing hacks, this space is all about helping you make room for the life you desire—while enjoying every bite along the way.


Because living a vibrant, plant-powered life should feel joyful—not stressful.

Your one-stop spot for delicious recipes, wellness hacks & radical self-care

Welcome Home, Beauty

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Glass filled with cherry smoothie with a bowl of cherries in the background.

This Anti-Inflammatory Cherry Vanilla Smoothie combines antioxidant-rich dark sweet cherries, creamy vegan yogurt, hydrating coconut water, and protein-packed hemp seeds into a delicious smoothie that supports a healthy, hormone-friendly lifestyle.

Anti-Inflammatory Cherry Vanilla Smoothie

Drinks

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Raw vegan lasagna made with zucchini ribbons, pesto, and sun-dried tomato sauce on a black plate.

This Raw Vegan Lasagna combines fresh zucchini, yellow squash, creamy Brazil nut ricotta, basil pesto, and rich sun-dried tomato sauce into a decadent plant-based meal that’s packed with vegetables and surprisingly satisfying.

Raw Vegan Lasagna with Basil Pesto, Brazil Nut Ricotta & Sun-Dried Tomato Sauce

Main Dishes

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Jerk veggie kabobs with red onion, red bell peppers, green bell peppers, zucchini, orange bell peppers, and mushrooms on skewers.

These Jerk Veggie & Pineapple Kabobs have become one of my favorite summer grilling recipes because they’re colorful, full of flavor, and always disappear faster than I expect. The combination of smoky vegetables, sweet pineapple, and Caribbean-inspired jerk seasoning makes them a crowd favorite—even among the biggest meat lovers.

Jerk Veggie & Pineapple Kabobs

Small Bites

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This Vegan Strawberry Lassi is a creamy, dairy-free beverage made with sweet strawberries, plant-based yogurt, and fragrant cardamom. Ready in just five minutes, it’s a refreshing drink perfect for warm weather, healthy snacking, or a nourishing breakfast.

Vegan Strawberry Lassi: A Refreshing Dairy-Free Twist on a Classic

Drinks

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This Rainbow Miso Nourish Bowl combines brown basmati rice, baked tofu, edamame, crunchy vegetables, quick pickled red cabbage, and a creamy homemade miso dressing for a colorful, satisfying meal. Packed with plant-based protein, fiber, and vibrant produce, it’s a delicious way to support energy, hormone health, and an anti-inflammatory lifestyle.

Rainbow Miso Nourish Bowl

Main Dishes

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If you’re craving something hearty and satisfying but still want to keep it plant-based and nourishing, this Portobello Mushroom Sandwich is a delicious choice. These meaty mushrooms have an umami richness that makes them a perfect stand-in for a burger—minus the saturated fat and inflammation that often come with red meat.

Portobello Mushroom Sandwich: The “Steak” of Veggie Burgers

Main Dishes

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