Refreshing Morning Smoothie

Ingredients:

1 cup of chopped pineapple
1 cup of chopped mango
1/2 cup of chopped cilantro
1 inch of lemon
1 cup of coconut milk

Instructions:

Blend all ingredients in a blender and serve.

 

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Blueberry Pineapple Banana Smoothie

Ingredients:

2 1/2 cups of frozen blueberries
1 1/2 ripe banana
1 cup of frozen pineapple
1/2 cup of water

Instructions:

Blend all ingredients in blender and serve.

 

Mango Pineapple Smoothie

Serves 2-3

Ingredients:

1 cup of frozen mangos
1 cup of frozen pineapple
1 ripe banana
1 tbsp of hemp seeds
3/4 cup of water

Instructions:

Blend all ingredients in a blender and serve.

Raw Kale Chips

Ingredients:

8-10 cups of kale leaves (one batch)
1 tbsp of olive oil
1 tbsp of hemp seeds
1/4 tsp of powdered coriander
1 tsp of nutritional yeast
Pinch of sea salt
Pinch of black pepper

Instructions:

First remove the kale stems and tear leaves into pieces. Next rinse well and spin dry. Place leaves into a bowl and sprinkle with all the remaining ingredients. Mix well and finally place everything on dehydrator sheets and dehydrate at 150 degrees for 2-3 hours. Enjoy.

 

Chia Banana Breakfast

Ingredients:

2 tbsp chia seeds
1/2 cup of hot or cold water
1/2 tbsp of coconut oil
1 1/2 ripe smashed bananas
1/2 sliced banana
1 tsp of cinnamon

Instructions:

Mix water, coconut oil and chia seeds in a bowl and let stand for 5 minutes. Mix in smashed bananas. Decorate with sliced bananas. Finally sprinkle with cinnamon and enjoy.

 

Chocolate Hazelnut Cake

Requirements:
9″ baking pan with removable bottom
High speed blender or food processor

Ingredients:

2 cup of cashews
1 cup of hazelnuts
1 cup of water (not for soaking)
1/2 cup of maple syrup
1/2 cup of coconut oil
3 tbsp of molasses
2 dates
1/2 cup of cacao powder
1 tsp of vanilla
Pinch of sea salt
(1/4 cup hazelnuts for decoration)

Instructions:

Soak cashews in water for about 2-8 hours, and then, drain and rinse before making the cake. In a high speed blender blend hazelnuts until they become like flour. Next add all of the remaining ingredients into the blender and blend until smooth. Pour the mixture into a baking pan and decorate with chopped hazelnuts. Let the cake firm in a freezer for about 2 or more hours before serving. Remove from baking pan and enjoy.
Note: keep leftovers in the freezer.