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Carrot Cake Bliss Balls

6/10/2019

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

In the blender, combine the walnuts, 1 cup shredded coconut, cinnamon and salt and pulse until it becomes a fine meal.
Add the dates and carrots and pulse until the mixture combines and sticks together.
Use a tablespoon to scoop the mixture, then use your hands to roll it into approximately 1-inch balls.
Put coconut into a small bowl, roll each ball into the coconut to coat it.

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Berry Burst Smoothie

6/10/2019

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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:

Place all ingredients in a high speed blender and blend on until smooth.

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Chocolate Brownie Bliss Balls

6/10/2019

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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

Place oats and walnuts in the bowl of a food processor and blend until crumbly/“sandy” texture is achieved.
Add the dates, cocoa powder and salt and process until fully incorporated. The dough is ready when you can press it together with your fingers and it sticks.
Roll dough into balls approximately 1.5 inch in diameter. Store in the fridge for 5-7 days, or in the freezer for 2-3 months. Enjoy!

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Chopped Kale Salad with Almond Ginger Dressing

6/10/2019

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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:

Combine kale and cabbage in a large bowl and add olive oil and salt. Massage vegetables with your hands until slightly soft. Add bell peppers, carrots and cilantro and toss to combine.
Steam the edamame beans according to package instructions.
To assemble salads, combine 2 large handfuls of the kale salad mixture in a bowl with 1/2 cup quinoa and 1/4 cup edamame beans. Top with ~2 tbsp of chopped almonds and a hearty drizzle of almond ginger dressing.

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:

Combine all ingredients in blender. Use water to thin as needed.

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Peanut Butter Chocolate Protein Smoothie

6/10/2019

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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:

Place all ingredients in a high speed blender and process until smooth. Enjoy!

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Green Recovery Smoothie

6/10/2019

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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:

Place all ingredients in a high speed blender and blend on until smooth. Enjoy!

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Rainbow Chickpea Buddha Bowls

6/10/2019

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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:

Combine chickpeas, olive oil, lemon juice, salt and pepper in a bowl and toss to combine. Set aside.
To assemble bowls: make a base of ¾ cup quinoa and 1 cup of spinach in each bowl. Arrange chickpeas, beets, carrots and cucumber on top. Sprinkle 2 tbsp of green onions and 2 tbsp of pumpkin seeds on top of each bowl. Serve with 2-4 tbsp of tahini lemon dressing. Will keep for 3-4 days in the fridge.

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:

Add to a blender and process until smooth.
If mixture is very thick, add more water tablespoon by tablespoon until it is pourable.

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Recipes We Love

Carrot Cake Bliss Balls

Berry Burst Smoothie

Chocolate Brownie Bliss Balls

Chopped Kale Salad with Almond Ginger Dressing

Peanut Butter Chocolate Protein Smoothie

Green Recovery Smoothie

Rainbow Chickpea Buddha Bowls

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