This dish is particularly saucy, savory and creamy.  It is a bit rich, which makes it perfect for celebrating a special occasion, like bidding adieu to 2016 and welcoming a fresh start in 2017.  Cheers to a happy, healthy, thriving, nourishing, delicious New Year!



Vegan, gluten free, dairy free

Recipe by Jentry Lee Hull

Yields 4 healthy servings



  • 1 lb. Brussels Sprouts, trimmed and cut into quarters
  • 1-2 tsp. olive oil or avocado oil
  • ½ tsp. garlic granules
  • pinch of pink salt
  • pinch of red pepper flakes, optional



  • 1 cup raw cashews, soaked*
  • 1 cup plant milk
  • ¼ cup nutritional yeast
  • juice from 1 lemon (about 3 Tbsp.)
  • 1 tsp. garlic granules
  • ½ tsp. onion powder
  • ½ tsp. pink salt
  • pinch of cayenne



  • 1-12oz. bag DeLallo GF Pasta Shells (available at Sprouts and WF), cooked according to directions
  • 1-2 tsp. olive oil or avocado oil
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • splash of white wine (substitute with red or white wine vinegar)



  • Preheat oven to 400°
  • Line a baking sheet with parchment paper.
  • In a large bowl, toss Brussels Sprouts with oil, garlic granules, salt and red pepper flakes (if using).
  • Transfer to lined baking sheet and roast for 15-20 minutes, or until bright green and slightly crispy on the edges.



  • Soak cashews in boiling water for 10 minutes or in room temperature water for at least one hour. Cover while soaking.
  • Drain cashews and rinse. Transfer to a high-powered blender or food processor, combine with remaining sauce ingredients and blend until sauce is creamy and smooth.
  • Adjust seasoning to taste. For more tang, add more lemon juice or apple cider vinegar.  For more “cheesiness”, add more nutritional yeast.
  • Cover until ready to add to pasta.



  • Boil water and cook pasta according to directions, until al dente.
  • Remove pasta from heat, drain and rinse with cool water.
  • Set aside.
  • In the same pot used to cook the pasta, sauté minced shallots and garlic for 1-2 minutes over medium heat. Add splash of white wine or red/white wine vinegar.
  • Incorporate cooked pasta, roasted Brussels Sprouts, and 1/3 of the cream sauce. Stir until each shell and Brussel sprout are well coated.  Adjust seasoning to taste and add more sauce if desired.  It’s quite rich, so resist the urge to dump all your sauce on your pasta.
  • Transfer to serving dishes and enjoy!

Thrive on,

Coach Jentry

Gumsaba Outdoor Fitness Class schedule Saturday 12/31/16

8:30 AM Saturday Co-Ed Boot Camp – Coach Michelle – Battle Rope VS Med Ball Slamdown

9:30AM Sunshine Orinda Sleepy Hollow Co Ed PRIVATE Class – Coach Carrie – Core VS Base Sets