Recipes
Peanut Butter & Cocoa Cookie Bars
Ingredients Cookie Layer ½ cup vegan peanut butter* ¼ cup coconut oil ¼ cup maple syrup 2 teaspoons vanilla extract ½ teaspoon sea salt 2½ cups almond flour 2½ tablespoons maca powder 1 cup cocoa/dark chocolate chips Instructions Take an 8x8-inch baking pan and line it with parchment paper. Take a large bowl, stir the peanut butter, coconut oil, maple syrup, vanilla, and salt together. Add the almond flour and maca- Combine (the mixture will be thick). Fold in the chocolate chips and press into the pan. Place in the freezer so that it firms up a bit. Remove and slice into bars. Store remaining bars in the fridge. Finished bars can also be frozen. Unthaw for about 15 minutes at room temperature before eating.
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Paleo Turkey Chili with Avocado
Ingredients 2 lbs. of ground turkey 1 onion, diced 3 cloves of garlic, minced 1 cup of carrots, finely diced 1 red and 1 green bell pepper, both diced 1 cup of celery, diced 3.5 cups of crushed or stewed tomatoes 1 3/4 cups of diced tomatoes 2 cups of tomato sauce Spices 3 Tbsp. of chili powder 1 Tbsp. of oregan 1 tsp. onion powder 1 Tbsp. of basil 2 tsp. of cumin 1 tsp. of salt 1 tsp. pepper 1/2 tsp. of cayenne Garnish - 1 or 2 avocados, diced Instructions Sauté onions and garlic together in a large saucepan over medium head Add in ground turkey and cook just until browned. Drain excess fat Transfer the cooked onions, garlic and meat to your crockpot/slow-cooker Add all the above vegetables and spices to the crockpot. Leave out the garnish ingredients. Give the pot a good stir Crockpot setting: Low. Slow cook for about 6 hours Garnish with avocado slices Serve and enjoy!
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Tahini & Peanut Butter Choco Bliss Balls
Ingredients 1/2 cup Gluten Free Oat Flour – (plain oats blended) 3 tbsp cocoa1/4 cup Tahini 1/4 cup Peanut Butter- sugar free2.5 tbsp maple syrupSesame seeds to coat Instructions 1. Mix the oat flour & cocoa in a mixing bowl. 2. Pour in the tahini. peanut butter and maple syrup and mix to combine. 3. Shape into balls, then roll in sesame seeds to coat. 4. Place in fridge for min of 20 min to allow them to firm up. 5. Can be store up to 6 days.
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Lemon & Lime Natural Detoxer
Lemon & Lime natural detoxer, served with Citrus Bergamot capsules. Start your cleanse with a simply detox drink every day. Ingredients: 1x Lemon juiced 2x Lime juiced 200ml Purified water 1 tsp x Yacon syrup or honey Mix together and enjoy! Get citrus Bergamot here: https://nourishingnutrients.com/products/organic-citrus-bergamot-highest-50-polyphenols-vegan-90-capsules
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Red Pepper & Sundried Tomato Sauce "2 ways"
Ingredients 1 x large red capsicum 1/2 cup soaked sundried tomatoes (soaked for 2hrs) 1/2 cup soaked cashews (soaked for 2hrs) 1/2 tsp Nourishing Nutrients Organic Mushroom Extract 1/2 cup water. maybe a little more 2 Tbsp nutritional yeast 1 tsp onion powder 1/2 tsp of paprika 1 tsp apple cider vinegar 1 garlic clove 2 tablespoon nutritional yeast Instructions 1. Soaked the cashew nuts and sundried tomatoes for 2hrs, covered on the bench. 2. Once soaked, add all the ingredients into a high powdered food processor or blender. 3. Blend for 1-2 minutes. 1st Way- Healthy Dip Ingredients 1 x cucumber 1 x carrot 1 x red or green pepper Instructions 1. Slice all vegetable and present on a plate, serve with sauce on the side 2nd Way- Zucchini Pasta Ingredients 1 x large zucchini (yellow or green) Instructions 1.Peel the zucchini to remove the skin (optional) 2. Spiralize the zucchini to make long thin strips 3. Curl the zucchini noodles on a plate and serve the sauce ontop, Enjoy!
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Lemon, Cucumber & Mint Detox Water
Ingredients: 1 Whole lemon, juiced and sliced 1 Cucumber sliced Sprigs of Mint 34 oz (1Lt) of water Instructions Combine all ingredients in a pitcher Put in fridge for at least 1 hr. 4hrs is best. Serve and enjoy! Will keep for 2-3 days in the fridge
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Vegan Basil Pesto (Dairy & Gluten free)
🥙 Vegan Basil PestoEnjoy this quick and easy recipe. For anyone with health issues, it is gentle on the stomach and you can add any neutral superfood to it. Ingredients 4 cups Fresh Basil1/3 cup Olive oil1/2 cup Pine Nuts2 Tbsp Nutritional Yeast1/4 tsp Himilayan salt1x garlic clove Directions Add all ingredients to a food processor and blend!
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Crispy Skin Lemon, Garlic and Herb baked Salmon
Photo by Sebastian Coman Photography from Pexels INGREDIENTS 3 oz Ghee 1 Lemon, squeezed and zested 1 Tbsp Fresh Parsley (chopped) 1 tsp Fresh Dill (chopped) 1 Clove Garlic (minced) Pepper and salt to taste 5 oz Wild Salmon Fillets INSTRUCTIONS Place all ingredients except for salmon in a small pot and melt on the stove. Stir until combined. Use a small amount of oil and heat a frying pan to be extra hot. While the pan heats up, place salt and pepper on the skin (quite a bit). When pan is extremely hot, place the salmon skin facing down. Cook until crispy (approx 2- 3 minutes). In a small baking dish pour the butter mix in the bottom and place the salmon skin side up. Finish the salmon off in the over at 400 degrees for 8-10 minutes. Until the salmon is cooked to your liking. And serve!
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Raw vegan mushroom chocolate mousse
Servings | 2 Prep time |10 mins Cook time |10 mins Total time |20 mins Ingredients 2 gram Organic Mushroom Power 1 large & ripe avocado 5 pitted and soaked for 3 hours 4 Tbsp cacao powder 2 Tbsp agave syrup ½ tsp vanilla extract 3 Tbsp coconut oil crushed hazelnuts & berries for topping Instructions Soak the dates in water for at least 3-6 hours. The longer they are soaked, the smoother the mousse will be. In a blender, mix the dates until you have a smooth paste. You can add some warm water in case your blender doesn't run smooth. Melt the coconut oil and add the coconut oil, agave syrup, avocado, cacao, dates, and vanilla extract to the blender and blend until smooth. You might have to scrap the sides of your blender several times in order to get a really smooth texture. Place in 2 small bowls and top with nuts and berries, Enjoy!
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