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Meatless May: Mother’s Day Recipe Share

blueberry pancakes on a plate

Mother’s Day is a huge deal here at nècessitè. We are so grateful for all the mothers in the world, moms, moms to be, and mother figures. We all mother someone in some capacity, whether it’s of the heart or from the womb, it’s all mothering.

With moms taking on so much more right now—WFH, homeschooling, cooking, cleaning, laundry, emotional support, and much more, it is important to shower them with understanding, appreciation, and gratitude.

We encourage you to send love, support, and many blessings to other moms, also allowing yourself to receive the same today in honor and in celebration of who you are and what you do. Give yourself the gift of self-care, spoil yourself, take the day off from all the extra duties, because you are a nècessitè!

Ahead we’ve curated a few of our favorite healthy recipes to get this Mother’s Day off to a great start and end on an even sweeter note.

Blueberry Pancakes


  • 1 cup of Arrowhead Mills Buttermilk Pancake mix
  • 1 cup Flax Milk (optional: use milk of your choice)
  • 1 tbsp grapeseed oil
  • 1/2 cup fresh blueberries
  • 1/2 tsp cinnamon (optional)
  • 1/2 tsp vanilla flavoring (optional)
  • Earth Balance vegan butter (any butter you choose)

Method Of Preparation:

  1. Heat up a cast-iron skillet, add light oil.
  2. Mix pancake mix, milk, oil together in a bowl or glass measuring cup.
  3. Add cinnamon, vanilla flavoring (optional).
  4. Pour batter into skillet, add fresh blueberries (to taste) and flip over when ready or when skillet side down is brown.
  5. Once flipped, wait until golden brown and remove from skillet.
  6. Continue until batter is finished.
  7. Add fresh blueberries on top when serving.
  8. Add butter to taste.

Asparagus Avocado Salad Recipe


  • 1 bunch of Asparagus stalks thinly sliced at an angle
  • 1 avocado (cut in thin slices)
  • 1/2 lemon 
  • 1 tablespoon Parmesan Cheese (substitute with Vegan or any cheese you like)
  • 1/2 red onion
  • 1 tablespoon hummus

Method Of Preparation:

  1. Place thinly sliced asparagus in a bowl, add red onion, avocado, cheese and squeeze fresh lemon juice.
  2. Add salt and pepper to taste. Stir lightly
  3. Add hummus to bottom of the plate (optional)
  4. Place Asparagus salad on top of hummus onto plate and serve.

*Option: if serving later, place all contents into refrigerator to chill.(except cheese) add cheese right before serving.

The Hollywood Bowl


  • 1/4 cup arame
  • 1 cup cold water
  • 1/2 cup quinoa, rinsed
  • 1 cup water
  • 2 tablespoons olive oil or coconut oil
  • 1/2 medium carrot, grated
  • 3 ounces firm tempeh, sliced or cubed
  • 3 leaves of kale, stems removed and leaves torn
  • 1 garlic clove, minced
  • 1 tablespoon fresh lemon juice, plus one more for finish
  • 1/4 large avocado, sliced

Method of Preparation:

  1. In a small bowl, soak the arame in 1 cup of cold water for 10 minutes, until slightly softened. Drain and set aside.
  2. In a medium saucepan set over medium-high heat, add the quinoa and water; bring to a gentle boil, reduce the heat to a simmer, cover with a lid, and cook for 15 minutes, until the quinoa has bloomed and the water has evaporated. Set aside.
  3. In a large sautè pan set over medium heat, pour in the olive oil or coconut oil. When the oil is hot, add the grated carrots and tempeh. Cook for about 2 minutes, until the tempeh is lightly browned and the carrots have softened slightly.
  4. Add the kale and cook for 2 additional minutes, until bright green and slightly wilted. Mix in the garlic and cook until fragrant, about 1 minute. Squeeze in the lemon juice, and add the arame and cooked quinoa. Toss everything together one last time. Top with the sliced avocado. If you like, you can squeeze a quarter of a lemon over the top for some added freshness.

Soy Butter Rice Krispies Cups


  • 1/4 cup baking cocoa powder
  • 1/4 cup creamy soy nut butter
  • 3 tablespoons maple syrup
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup coconut oil, melted and warm
  • 1/4 cup crispy brown rice cereal

Method of Preparation:

  1. In a medium bowl, add the cocoa powder, soy butter, maple syrup, pure vanilla extract, and coconut oil. Mix until very smooth. If the mixture is at all dry, add an additional teaspoon of warm coconut oil.
  2. Next, fold in the crispy brown rice cereal and divide among 8 to 10 mini cupcake liners. Transfer to the freezer to set for about 30 minutes. These melt easily so keep them in the freezer until you’re ready to serve.

Photographer Credit: Nicole Garner

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