Carrot Cake Bliss Balls (makes ~16) 1 cup walnuts 1.5 cup unsweetened shredded coconut, plus more for coating 2 tsp cinnamon ¼ teaspoon sea salt 1 cup packed soft Medjool dates, pitted ⅔ cup shredded carrots 2 tbsp maple syrup Directions
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Berry Burst Smoothie (makes 1 serving)
1 cup frozen berries (blueberries, raspberries, strawberries, blackberries or a mix) ½ lagre fresh banana 2 heaping tbsp plain yogurt 1 handful spinach 1 ½ cup coconut water Directions:
Chocolate Brownie Bliss Balls (makes ~15)
2 cups walnuts 2 cups medjool dates, pitted ⅓ cup quick oats ¼ cup cocoa powder ¼ tsp salt Directions
Chopped Kale Salad with Almond Ginger Dressing (serves 4)
6 cups kale, washed, de-ribbed and chopped into bite-sized pieces 2-3 small carrots, shredded on box grater or mandolin 1 cup shredded red cabbage 1 cup red bell peppers, diced 1 tbsp olive oil ¼ tsp salt ½ cup cilantro, washed and finely chopped 1 cup shelled edamame beans 1/2 cup almonds, roughly chopped 1.5 cups cooked quinoa 1 recipe almond ginger dressing (see recipe below) Directions:
Almond Ginger Dressing 1/2 cup smooth almond butter 2 tbsp tamari 2 tbsp rice vinegar 2 tbsp maple syrup 2 cloves minced garlic 2 tbsp minced ginger ¼-½ cup water Directions:
Peanut Butter Chocolate Protein Smoothie (makes 1 large smoothie)
1 frozen banana ½ scoop Vega Sport chocolate protein powder (or any other chocolate protein powder with minimal, healthy ingredients) 1 tbsp smooth organic peanut butter (with no added sugar or oils) 1.5 cups unsweetened almond milk 1 tsp cocoa powder Directions:
Green Recovery Smoothie (makes 1 large serving)
½ banana (fresh or frozen) ½ cup frozen mango ½ cup diced cucumber (approx ¼ of a medium cucumber) 1 cup spinach (about 1 large handful) Juice of ¼ lemon (or 1/4 lemon with the skin removed) 1 piece peeled ginger (2cm) ~1 cup coconut water optional: 1/4 of an avocado Directions:
Rainbow Chickpea Buddha Bowls (Serves 4)
1 small can chickpeas, drained and rinsed 1 tbsp olive oil Juice of ½ lemon ¼ tsp salt Pinch of black pepper 3 cup cooked quinoa 1 cup shredded beets 1 cup shredded carrots 1 cup diced cucumber (optional) 4 cups baby spinach 4-5 green onions, diced ½ cup pumpkin seeds 1 recipe Tahini Lemon Dressing (see recipe below) Directions:
Tahini Lemon Dressing ½ cup tahini ½ cup warm water Juice of 2 lemons 1 tbsp maple syrup 1 clove garlic, finely minced ½ teaspoon salt + a pinch ¼ teaspoon pepper Directions:
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