HarDarshan’s Chia Pudding Breakfast
Start with a basic chia pudding blend: In a bowl or mason jar, for each serving, put in: 4 TB chia seeds 1 cup of plant based milk of your choice 1 tsp. vanilla extract 1 TB. of maple syrup. Whisk well, put in the fridge, and a bit later, whisk again to avoid clumping. […]
Green Smoothie Bowl
recipe by Kelsey Riley Ingredients: 1 cup kale 1 frozen banana 1 cup coconut water 1/2 cup frozen pineapple 1/4 cup avocado 1/4 cup cucumber 1 tsp. fresh lemon juice In a blender, place kale and coconut water and process until well blended. Then add the remaining ingredients and blend until smooth and creamy. Put […]
Swiss Chard Spring Rolls
Rolls 10 big swiss chard leaves handful of cilantro 2 medium carrots 1/4 red cabbage, shaved 1 avocado Thai Peanut dip 2 1/2 TB gluten free soy sauce 1 TB peanut butter 1 garlic clove, minced 1 inch ginger, minced juice of 1/2 lemon 1 pinch chili flakes Method Take each swiss chard leaf, remove […]
Green Goddess Bowl
Green Hummus 3 1/2 oz. fresh spinach 15 oz. white beans (canned or cooked) 2 cloves garlic zest and juice of 1 lemon 1/4 cup olive oil 1/2 tsp. salt pinch of freshly ground black pepper pinch of smoked paprika Bring a small pot of water to boil and submerge the spinach for about 10 […]
Salted Caramel Cream
Salted Caramel Cream easy and delicious! this recipe is from Anita in Thrive Magazine Ingredients: 1 cup pitted dates 1 cup full fat coconut milk 1/2 tsp. vanilla extract 1/2 tsp. salt In a small saucepan, soak dates in hot water on medium heat until softened. Take the dates out of the water and mix […]
Raw Vegetable Noodles
Serves 2 Ingredients: 2 zucchini, cut into noodles with a spiralizer or vegetable peeler 2 carrots 1/4 cup shredded red cabbage 3 shiitake mushrooms, thinly sliced 2 asparagus stalks, washed and shaved lengthwise 1 tsp. peeled and grated fresh ginger root 1 tsp. toasted sesame oil, or more to taste 2 TB. gluten free tamari […]
Purple Radish Ravioli
Ingredients: “Pastry” 28 slices of purple daikon radish (or use turnip or white daikon) 1/2 tsp. Himalayan salt Filling 1 3/4 oz. cashews or macadamia nuts 3/4 oz. sunflower seeds 3/4 oz. pine nuts 1 tsp. lemon juice 2 TB nutritional yeast 30 fresh basil leaves 1/2 tsp. Himalayan salt pinch of black salt (optional) […]
Yoga Salad with Pistachio Dressing
from “Raw Food” by Erica Palmcrantz and Irmela Lilja 1 handful of arugula 1 handful of spinach 1/2 cup white cabbage, cut into strips 1/4 yellow bell pepper, diced 1/2 cup sunflower sprouts 1/2 green apple, diced 1/4 cup snow peas Dressing: 1/4 cup pistachios, soaked for about 8 hours 1/2 avocado 1/2 yellow bell […]
Strawberry Pistachio Chia Pudding
Recipe from Maria Baranyai in Thrive Magazine I love having this for breakfast! Serves 2. Ingredients: 1 cup coconut yogurt 4 TB plant based milk 3 TB chia seeds 1/2 tsp. vanilla extract 1 TB maple syrup Toppings: 3/4 cup chopped strawberries 1/2 cup shelled and chopped pistachios Method: Mix together the chia pudding ingredients […]
Walnut Pesto Zucchini Noodles
2 zucchinis, spiralized or made into noodles with a vegetable peeler For Walnut Pesto: 1 cup walnuts 1 TB nutritional yeast 1 large bunch basil leaves 1/2 cup extra virgin olive oil 1 clove garlic, crushed 2 TB fresh lemon juice salt and pepper Place walnuts and nutritional yeast into a food processor and pulse. […]
