Recipe Sourced from: Nuts to You Nut Butter
This recipe is a classic – it’ll be the first to be finished at a BBQ. It makes for the perfect side but is substantial enough to also be a meal. Depending on your preferences you can also add more or less of each of the veggies!
For the vinaigrette
Ingredients:
Ezekiel 4:9 Sprouted Grain Bread (8 slices)
Firm Tofu (1/4-inch slices)
Lettuce
Sliced tomatoes
For 'bacon' marinade:
Maple Syrup (2 tbs)
Mustard (1 tbs)
Paprika (1 tsp)
Pepper (¼ tsp)
Soy sauce (¼ cup)
For Avocado Aioli:
Avocado (1 large)
Tahini (2 tbs)
Lemon juice (2 tbs)
Olive Oil (2 tbs)
Cilantro (¼ cup)
Pour ingredients for ‘bacon’ marinade into a bowl. Mix well with a fork. Dip tofu slices in marinade. Flip until both sides are covered in sauce. Bake at 350 degrees for 15 minutes. Pour all Avocado Aioli ingredients into blender. Blend until smooth and creamy. Place one leaf of lettuce, one sliced tomato and one tofu slice on a piece of Ezekiel 4:9 bread. Spread Avocado Aioli on the other piece of Ezekiel 4:9 bread. Assemble sandwich. Cut sandwich in half. Serve with the side of your choice – we chose fresh blueberries and strawberries. Enjoy!
Recipe from Healthy Recipes | Food For Life
]]>For more All-Star Veggie Dog recipes see the source of this recipe littlenorthernbakehouse.com
]]>Serves: 1
Ingredients:
1/2 frozen banana
1/2 cup frozen raspberries
1/2 cup frozen mangoes
1/2 cup frozen kale or spinach
1 scoop Grass Fed Collagen Peptides
1 tbsp Raw Virgin Coconut Oil (or Organic MCT Oil)
1 cup unsweetened almond milk (or milk of your choice)
Directions:
Combine all ingredients to a high-speed blender and blend on low, scraping sides as necessary. Add more frozen fruit or more milk to reach your desired consistency!
Move blended smoothie to a bowl and top with your favourite toppings. Ours are hemp seeds, sliced banana, granola and shredded coconut!
This recipe was sourced from gardenoflifecanada.com
]]>4 servings
Ingredients:
1 can (14 ounces) chickpeas, rinsed and drained
1/2 cup sunflower seeds
1 celery stalk, diced
2 green onions, thinly sliced
1 small carrot, diced
2 red radishes, diced
2 tablespoons finely chopped fresh herbs such as parsley, dill, or cilantro
1/4 cup vegan mayonnaise
2 tablespoons lemon juice
1 tablespoon Dijon or stone-ground mustard
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
4 slices Food For Life ® Low-Sodium Sprouted Whole Grain Bread, toasted
1 cup shredded kale
Thinly sliced red onion
Sprouts
Directions:
In a medium bowl mash chickpeas with a fork or potato masher until no longer whole but not mushy. Add sunflower seeds, celery, onion, carrot, radish, herbs, mayonnaise, lemon juice, mustard, salt, and pepper and stir to combine.
Divide chickpea mixture between 2 bread slices and top with kale, onion, sprouts, and remaining bread slices.
This recipe was sourced from foodforlife.com
]]>Serves 1
Vegan, gluten-free, dairy-free, refined sugar free.
Ingredients:
1 1/2 cup coconut water*
1 scoop Botanica Perfect Greens – unflavoured
1 ripe banana (yellow but no brown spots)
1/2 cucumber
2 stalks of celery
Juice of half a lemon
Optional flavour boost: 1 tsp grated ginger root OR 1 tbsp packed mint leaves
Method:
Place all ingredients in a blender and blend on high for 1-2 minutes until the smoothie is fully liquified and very few chunks remain.
Pour into a glass and enjoy!
Notes:
You may sub the coconut water for filter water; the flavour will be very similar.
2-3 days in the fridge if stored in an air-tight mason jar. Give the jar a quick shake or re-blend in the blender before serving.
This recipe was sourced from botanicahealth.com
]]>Preparation time: 15 minutes
Cooking time: About 15 minutes
Yield: 4 to 6 servings
Ingredients:
2 chicken breasts
1 tbsp. virgin sesame oil Maison Orphée
1 tbsp. toasted sesame oil Maison Orphée (and more for garnish)
5 cups of homemade or store-bought chicken broth
2 tbsp. red curry paste (Thai Kitchen type)
1 can of coconut milk
150g rice noodles (about half a packet)
3 to 4 baby bok choy cut into pieces
1 red pepper, diced
Broccoli stalk, peeled and cut into pieces (to taste)
Juice of half a lime
1 tsp. fine grey sea salt Maison Orphée
For the toppings: coriander leaves, lime wedges, green onions, a drizzle of toasted sesame oil, sesame seeds, etc.
Preparation:
Cut the chicken breasts into pieces. Season with salt and pepper.
In a large saucepan, cook the chicken in the unrefined sesame oil and toasted sesame oil over medium-high heat.
When the chicken is cooked, remove from heat and set aside on a plate.
In the same pan, cook the curry paste for a few seconds. Add the broth and then the broccoli stem pieces. Season with salt.
Simmer for a few minutes, add the coconut milk and rice noodles. Cook for 2 minutes then add the pepper and bok choy. Simmer for another 2-3 minutes or until the noddles are cooked. Add the chicken.
Remove from heat, squeeze lime juice into soup and stir.
Serve the soup with the desired toppings.
Enjoy!
This recipe was sourced from maisonorphee.com
]]>Balance your blood sugar, boost your energy, support digestion and balance your metabolism with this simple, tasty morning shake. Personalize this recipe by choosing your favourite unsweetened, non-dairy milk and your preferred berries or fruit. Enhance the recipe with seeds, and herbs like mint or basil.
Ingredients:
500 ml of water or non-dairy milk
1-2 scoops of vanilla vegan RealEasy with PGX protein
1 cup frozen mixed berries
1 tsp flax seeds
Instructions:
Add ingredients to a blend and blend until smooth
This recipe was sourced from acropolisorganics.com
]]>Yield: 1 serving
Prep time: 5 minutes
Instructions:
Blend all the ingredients in a high-power blender until smooth. Add more liquid if needed based on consistency you want.
Add toppings and swirl in yogurt if desired. Suggestions: fresh fruit, chia seeds, other seeds (sunflower, pumpkin), or nuts.
This recipe is sourced from wholeearthsea.com
]]>This recipe was sourced from chasorganics
]]>This recipe was sourced from bobsredmill.com
]]>This recipe was sourced from sunbutter.com
]]>Ingredients:
1 1/2 lbs. chicken breasts, cut into 1-inch cubes
1/2 cup Fody’s Original BBQ Sauce
1 Tbsp Olive Oil
1 cup fresh pineapple, diced
1 red bell pepper, cut into 1-inch cubes (about 1 cup)
1 green bell pepper, cut into 1-inch cubes (about 1 cup)
Salt & black pepper, to taste
Directions:
Preheat your grill to medium high heat (about 400 degrees) and soak your wooden skewers in water for at least 30 minutes.
Next place your chicken pieces in a large bowl and toss them in Fody’s Shallot-Infused Olive Oil. Then season them with salt and pepper to taste.
Next assemble the skewers by threading your chicken pieces, pineapple and bell peppers onto your skewers, alternating between each piece.
Once the grill is hot, oil the grates to prevent your skewers from sticking. Then place your skewers on the grill and grill for 15-20 minutes flipping halfway through.
When there’s 5 minutes left, generously baste your chicken pieces on each side with Fody’s Original BBQ Sauce.
Serve your BBQ chicken skewers immediately with your remaining bbq sauce & enjoy!
This recipe was sourced from fodyfoods.com
]]>Ingredients:
2 Pink Pulse Superfood Smoothie Pucks
1/2 cup liquid of choice, plus more as needed
Suggested Toppings:
Blueberries
Kiwi
Toasted Coconut
Granola
Instructions:
To prepare your smoothie bowl, add 2 smoothie pucks to your blender along with 1/2 a cup of your liquid of choice. We love nut milks, water, or coconut water! Blend until smooth. Slowly add additional liquid if needed until you reach your desired consistency.
Top with your desired toppings. For this smoothie bowl, we used kiwi, blueberries, toasted coconut, and homemade granola!
This recipe was sourced from nutesnutrition.ca
]]>Ingredients:
1 cup water
2 cups spinach
1 apple, cored and quartered
1 lemon, juices and de-seeded
1 teaspoon Bragg Apple Cider Vinegar
2 teaspoons coconut nectar or raw honey
Preparation:
Add all ingredients to a blended and blend until smooth and creamy
This recipe was sourced from bragg.com
]]>This recipe was sourced from botanicahealth.com
]]>This recipe was sourced from alive.com
]]>This recipe was sourced from raincoasttrading.com
]]>Makes:
1 serving
Ingredients:
2 drops Aura Cacia Spearmint Essential Oil
2 drops Aura Cacia Vanilla in Jojoba
4 drops Aura Cacia Peppermint Essential Oil
4 drops Aura Cacia Sweet Orange Essential Oil
1 oz Aura Cacia Skin Care Oil (e.g. Aura Cacia Fractionated Coconut Oil)
4 oz Wide Mouth Jar with Writable Label
1/2 cup sugar
Directions:
Blend together the essential oils and skin care oil in the amber glass jar.
Add sugar and stir to combine.
Use as a body scrub, rinse and pat dry.
This recipe was sourced from auracacia.com
Directions:
Mash 2 bananas in a bowl with a fork
Add the cinnamon and baking powder to the bowl of mashed banana and mix well.
Heat a pan and brush with a little neutral vegetable oil or butter.
Pour dough into the pan.
Cook the pancakes at medium to low heat until golden brown. Set aside and keep warm.
Place 50 g of the pecans in a pan and fry briefly. Add honey and stir to coat pecans.
Garnish the pancakes with the honey coated pecans, fresh raspberries, red currants and banana slices.
Drizzle with the remaining Manuka honey, and decorate with mint leaves.
This recipe was sourced from manukahealth.co
]]>This recipe was sourced from botanicahealth.com
]]>Ingredients:
1 cup (250 mL) cubed watermelon
1 cup (250 mL) raspberries
1 large lemon, sliced
6 cups (1.5 L) water
Directions:
Place watermelon, raspberries, and lemon slices in large pitcher. Lightly press down on fruit with wooden spoon to release flavour and juice. Pour water over top.
Place infusion in refrigerator for a minimum of 2 hours.
Just before serving, crush 8 ice cubes in blender. Stir crushed ice into water infusion. Pour and serve right away.
This recipe was sourced from alive.com
]]>Looking for a nourishing, fresh, delicious breakfast or treat? Enjoy an easy-to-make sweet, yet healthy, summer smoothie bowl packed with plant powered, organic, raw VegiDay protein! Great way to have a sweet, yet healthy, treat with some added protein is by making a smoothie bowl.
Ingredients:
1 heaping cup organic frozen mango
1/2 small ripe banana (sliced and frozen)
3 Tbsp almond milk (use more as needed)
1 scoop VegiDay French Vanilla Raw Organic Plant-Based Protein ⠀
Toppings (have fun here!)
1 Tbsp chia seeds
Granola (optional)
Fruit (optional) – Raspberries and Blueberries
Directions:
Blend ingredients until smooth but still thick. Pour into bowl and sprinkle with your chosen toppings. Enjoy!
This recipe was sourced from myvegiday.com
]]>Kale is a great base for a summer salad recipe. When paired with dried or fresh berries, filling proteins like chickpeas, salmon or chicken and nuts or seeds, kale salad makes a healthy and delicious meal. Tossed in a maple vinaigrette, this bright, colourful and flavourful salad will make it easy for you to use the never ending kale growing in your garden!
Ingredients for Dressing:
1/2 cup Extra Virgin Olive Oil
3 Tbsp organic maple syrup
2 Tbsp Apple Cider Vinegar
1 Tbsp Brown Mustard
1 clove garlic, minced
1 pinch Sea Salt
Ingredients for Salad:
8 cups kale, chopped
2 cups apples, chopped
15 ounces EDEN Garbanzo Beans, rinsed and drained
1/2 cup Dried Cranberries, or Dried Cherries
1/2 cup Pistachios
Directions:
Whisk dressing ingredients together. Place kale in a mixing bowl, and massage for 5 minutes. This cuts the bitterness of the kale. Pour dressing over and mix. Let marinate for an hour. Add remaining salad ingredients, toss to mix, and serve.
This recipe was sourced from edenfoods.com
]]>
Instructions:
Start by adding the coconut water and coconut milk in a blender, then add the rest of the ingredients and mix at high speed, until smooth.
Serve in a cup. Add a splash of hemp seeds and orange zest.
This recipe was sourced from wholeearthsea.com
]]>This recipe was sourced from bigmountainfoods.com
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