PREP TIME- 15 mins

COURSE- Main Course, Side Dish

CUISINE- Mexican

SERVINGS- 4 Tacos

EQUIPMENT

2 Mixing Bowls

INGREDIENTS

4 Organic Romaine Lettuce Leaves or Collard Greens

Salad Filling

• 2 Avocados - Diced

• 1/4 Cup Onion - Diced

• 1/2 Red Bell Pepper - Diced

• 2 Tomatoes - Diced

• 1 Tbsp Fresh Cilantro - Minced

• 1 Tbsp Fresh Mint - Minced

• 1 Tbsp Fresh Parsley - Minced

Taco Filling

• 4 Cups Cooked Kidney Beans (Substitute Beans of Choice)

• 1/2 Tsp Cumin

• 1/2 Tsp Sea Salt

• 1/2 Tsp Turmeric

• 1/4 Tsp Coriander

• 1/4 Tsp Chili Powder

• 1 Tsp Raw Honey

• 2 Tbsp Lime Juice

INSTRUCTIONS

Mix all salad ingredients in a bowl.

Mash beans with spices, honey, and lime juice in a large mixing bowl.

Place taco filling on top of leafy greens and top with salad filling to enjoy a tasty healthy “lettuce wrap.”

PREP TIME- 5 mins

COURSE- Beverages

CUISINE- American

SERVINGS-2

Refreshing Summer Cooler

EQUIPMENT

Blender

INGREDIENTS

• 1 Cup Watermelon Chinks

• 2 Cups Frozen Grapes

• 10 Fresh Mint Leaves

• Juice of 1 Lime

INSTRUCTIONS

Mix all ingredients in high speed blender or food processor and enjoy.

*For more of a juice/liquid, just add ½-1 cup of water.

**Can also be used in popsicle molds.

PREP TIME- 40 mins

COURSE- Main Course, Soup

CUISINE- American

SERVINGS- 4

Decadent Nutritious Soup Packed With Beta Carotene

INGREDIENTS

• 2 Cups Pumpkin

• 4 Shallots

• 4 Cups Water

• 2 Cloves Garlic

• 2 Cups Vegetable Broth

• 1 Can Organic Coconut Milk

• 2 Tbsp Curry Powder

• 2 Tsp Coconut Oil

• 2 Tsp Sea Salt

• 1 Tsp Ginger

• 1 Tsp Chili Sauce

INSTRUCTIONS

Saute shallots using coco oil, until soft.

Add garlic, ginger and curry spice to pan.

Add salt, pumpkin, water, broth and coconut milk and stir well.

Simmer with low heat for 30 Min. Enjoy!

PREP TIME- 5 mins

SERVINGS-16 oz.

EQUIPMENT

Blender

INGREDIENTS

• 2 Frozen Banans

• 3 Medjool Dates

• 12 oz Almond Milk

• 1 Tbsp Cacao Powder

• Pinch Sea Salt

INSTRUCTIONS

Add almond milk, dates, bananas, cacao powder and sea salt to blender.

Blend til creamy and enjoy!

Optional Add-ins:

Cacao Nibs

Chia Seeds

Organic Oaats

Spinach, Kale

SERVINGS-12 Cookies

A chewy delectable chai cookie that's sure to hit the spot.

INGREDIENTS  

• 1 1/4 Cups Cashew Butter (or nut butter of your choice)

• 1/4 Cup Maple Syrup

• 1.5 Tsp Ground Ginger

• 3/4 Tsp Ground Cardamom

• 1/2 Tsp Cinnamon

• 1/2 Tsp Allspice

• 1/8 Tsp Ground Cloves

• Pinch of Sea Salt

INSTRUCTIONS

Preheat oven to 350 degrees.

In a food processor, combine all the ingredients.

Mix only until a dough starts to form.

Using a cookie scoop, drop cookies onto a lined baking sheet.

Use a spatula to flatten them a little.Bake for 10 minutes.Let the cookie cool completely.

They will crumble if they are still warm.

Once they are completely cooled, then you can add the filling.

We are giving you the basic cookie recipe but if you would like to make them a decadent sandwich with some vanilla bean coconut cream check out this Youtube video from Melissa King.

COURSE- Main Course, Snacks

CUISINE- Mediterranean

SERVINGS- 8 Wraps

Delicious, Easy To Make Wraps

EQUIPMENT

• Food Processor

INGREDIENTS

• 8 Large Collard Leaves

• 4 Carrots Julienned

• 4 Celery Stocks Julienned

• 16 Cherry Tomatoes, Diced

• 8 Pickles, Thinly Sliced

Hummus

• 2 Cups Chickpeas, Drained And Rinsed

• 2 Cloves Garlic

• 1 Lemon, Juiced

• 1/2 Cup Parsley, Packed

• 1/4 Cup Tahini

• 2 Tbsp Olive Oil

• 1 Tbsp Miso

• 1/2 Tbsp Ground Cumin

• 1/2 Tsp Cayenne Pepper

• 1/4 Tsp Black Pepper

• Sea Salt To Taste

INSTRUCTIONS

Wash the collard green leaves and lie them flat on a cutting board spine side up.

Carefully run your knife or a peeler over the spine and shave off as much as possible. This will make your collard wraps much easier to roll.

To make the hummus, place the garlic in a food processor and process until chopped.

Add the chickpeas, lemon juice, parsley, tahini, olive oil, miso, cumin, cayenne pepper, black pepper and salt and blend until smooth

Gently fold the tomatoes and pickles into the hummus.

To assemble the hummus collard wraps, lay the collard wraps on a flat surface.

Place the carrots and celery in the center of the wrap and top each collard wrap with ¼ cup of hummus.

Roll up the collard wraps starting at the base of the collard green and secure with kitchen twine or toothpick. Enjoy!

NOTES

Recipe Source: OneGreenPlanet.org

PREP TIME- 30 mins

Paleo Friendly

EQUIPMENT

• Food Processor

INGREDIENTS

• 1 Head Organic Cauliflower

• 2 Eggs

• 1/4 Cup Chopped Cilantro

• Juice From 1/2 A Lime

• Sea Salt & Pepper To Taste

INSTRUCTIONS 

Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper.

Trim the cauliflower, cut it into chunks, add to boiling water for 5-7 minutes. You want the cauliflower al dente, tender but not mushy.

Drain the cauliflower in a colander and place cooked cauliflower in a food processor and process until you reach a fine consistency.

It should make about two cups packed.Remove cauliflower from processor and press excess water out in strainer.In a medium bowl, whisk the eggs.

Add in cauliflower, cilantro, lime, salt and pepper.Mix until well combined. Use your hands to shape 6 small "tortillas" on the parchment paper.

Bake for 10 minutes, carefully flip each tortilla, and return to the oven for an additional 5 to 7 minutes, or until completely set.

Place tortillas on a wire rack to cool slightly.

Heat a medium-sized skillet on medium.

Place a baked tortilla in the pan, pressing down slightly, and brown for 1 to 2 minutes on each side.

Repeat with remaining tortillas.

PREP TIME- 10 mins

COURSE- Dessert

CUISINE- American

Perfect For Hot Summer Days

EQUIPMENT

• Blender

INGREDIENTS

• 2 Cups Organic Frozen Pineapple

• 4 Frozen Banana

• 1/4 Inch Fresh Ginger Optional

• 1/2 Cup Frozen Organic Strawberries Optional

• 2 Tbsp Cacao Powder Optional

INSTRUCTIONS 

Add all ingredients into high speed blender. Blend til smooth. Enjoy!

Optional Toppings: Cacao Nibs, Coconut, Pecans, Walnuts, Chocolate Sauce.

PREP TIME- 20 Mins

COURSE- Side Dish, Snacks

CUISINE- Mexican

SERVINGS- 4

A Scrumptious Vegan Alternative To Traditional Ceviche

INGREDIENTS  

• 15 Oz Hearts of Palm

• 1/4 Medium Red Onion, Diced

• Juice Of 2 Limes

• 1/4 Tsp Ground Cumin

• 1/2 Tsp Ground Coriander

• 1/2 Tsp Garlic Powder

• 4 Plum Tomatoes, Cubed

• 1/2 Avocado, Diced

• 1 Small Jalapeno, Seeded and Finely Diced

• 1/4 Cup Cilantro Leaves, Finely Chopped

• Sea Salt & Pepper To Taste

INSTRUCTIONS

Cut the hearts of palm into 1-inch slices, then cut each slice in quarters.

Next, in a medium bowl, toss together the hearts of palms and the red onion. Add the lime juice, cumin, coriander, and garlic.

After, cover with plastic wrap and refrigerate for 1 hour.

Finally, remove from the refrigerator and gently mix in the diced tomatoes, avocado, jalapeño, and chopped cilantro.

Season with salt and pepper to taste.

Recipe Source: OneGreenPlanet.org

PREP TIME- 15 mins

COURSE- Dessert

CUISINE- American

Servings- 24 balls

Refreshing Light Vegan Ice Cream

EQUIPMENT

Blender

INGREDIENTS

• 2 Frozen Bananas

• 1/2 inch Fresh Ginger

• 10 Fresh Mint Leaves

• Dash Cinnamon

INSTRUCTIONS 

Blend all ingredients in a high speed blender or food processor.

Optional Toppings; blueberries, cherries, coconut flakes, raw cacao powder, walnuts, walnuts, hemp seeds, pumpkin seeds, or any other of your favorite toppings!

PREP TIME- 5 mins

COURSE- Soup

CUISINE- American

SERVINGS- 4

5-Min Raw Vegan Soup

EQUIPMENT

• Blender

INGREDIENTS  

• 1/2 Cucumber (Peeled)

• 1 Ripe Avocado

• 5 Celery Chopped

• 3 Tbsp Lemon Juice

• 1/4-1/2 Cup Water

• 1 tsp Sea Salt

• 1/2 tsp Black Pepper

• 2 oz Nutritional Yeast

INSTRUCTIONS 

• Blend all ingredients in a high speed blender, enjoy!

COURSE- Main Course, Snacks

CUISINE- Thai

SERVINGS- 10 Fritters

Light Fresh Rolls That Are Sure To Please

INGREDIENTS

  For The Rolls

• 1 Pack Rice Paper

• 1/2 Cucumber Sliced Into Matchsticks

• 1 1/2 Cups Carrots Sliced Into Matchsticks Or Shredded

• 1 Cup Beets Sliced into Matchsticks Or Shredded

• 2 Cups Cooked Brown Rice Vermicelli Noodles

• 1 1/2 Cups Cilantro, Stems Included

• 2 Cups Organic Lettuce Leaves, Roughly Chopped

For The Sauce

• 3 Tbsp Almond Butter

• 1/4 Cup Water (+1 Tbsp If Needed)

• 1 Tbsp Minced Garlic

• 1 1/2 Tbsp Tamari

• 1 Tsp Sesame Oil

• Juice Of Half A Lime

• 2 Tsp Rice Wine Vinegar

INSTRUCTIONS

To make the rolls:

Step 1. Make sure ingredients all washed and prepared on your cooking station before rolling.

Step 2. Dip the rice paper in warm water, only for about 20 seconds or it will be difficult to roll. Paper will be softened but not completely soft.

Step 3: Lay down slightly firm rice paper on a clean rolling surface and start assembling ingredients. During this time, the rice paper should have become soft and gelatinous.

Step 4: Start neatly placing down your filling ingredients in the bottom 1/3 of the rice paper, making sure you have lots of room to roll up.

Step 5: Gently pull the paper away from the work surface and roll over the filling. Use your fingers to gather and tuck in the filling ingredients as you roll tightly along. Fold in the sides after one roll rotation and continue to roll until you reach the end.

Step 6: Eat right away or store in the fridge. Fresh is best for these spring rolls, and they have a tendency to stick if they are stored too close together. Layering each row with plastic wrap or parchment paper could help if storing for later.

To make the sauce:

Combine all ingredients in a bowl.

Whisk until smooth. Enjoy!

PREP TIME- 30 mins

COURSE- Main Course, Salad, Side Dish

CUISINE- American

SERVINGS- 2

Nutrient Dense And Delicious

INGREDIENTS

• 1.5 Cups Organic Cooked Quinoa

• 1/8 Cup Diced Onion

• 4 Tomatoes - Diced

• 1.5 Cucumbers - Chopped

• 3 Stalks Celery - Chopped

• 2 Avocados - Diced

• 2 Sprigs Mint Leaves - Diced

• 1/4 Bunch Parsley - Diced

• 1/2 Cup Dried Cranberries or Raisins

• Juice of 2 Lemons

• Sea Salt To Taste

• 1 Jar Palm Hearts Optional

INSTRUCTIONS

• Place onion, tomatoes, cucumber, and celery in a large bowl.

  Add avocado, mint, parsley, and cranberries/raisins.

  Add salt, lemon, and mix well.

  Add cooked quinoa, mix well, Enjoy!

  Can be served Hot or Cold

Servings: 32

Nutrient dense easy to make energy balls

EQUIPMENT

• Food Processor

INGREDIENTS

• 1 1/2 Cups Cooked or Canned chickpeas, rinsed and drained (No-salt added)

• 1/2 Cup Organic Creamy Peanut Butter

• 1/3 Cup Honey

• 1/4 Tsp Ground Cinnamon

• 1 Tsp Vanilla Extract

• 1/2 Tsp Sea Salt

• 1 1/4 Cups Organic Oat Flour

• 1/3 Cup Mini Chocolate Chips

INSTRUCTIONS

• Combine the chickpeas, peanut butter and the honey in a food processor and puree for 1 minute, or until smooth.

  Add the cinnamon, vanilla extract, sea salt and the ground oat flour; pulse to form a dough with the consistency of a stiff cookie dough. If crumbly, add a little more peanut butter. If too sticky, add a little more oat flour. Adjust salt to flavor preference

  Add mini chocolate chips; pulse just until evenly distributed. Transfer to a container and cover, refrigerating for 1 to 2 hours, until firm.

  Use a 1-tablespoon measure to scoop 32 portions of dough; roll between your palms to form 32 balls. Refrigerate or freeze until ready to serve.

NOTES

Recipe inspired by: https://www.washingtonpost.com/pb/recipes/peanut-butter-chickpea-energy-balls/15087/?tid=a_inl

PREP TIME- 5 mins

COURSE- Beverages, Breakfast,

SERVINGS- 36 oz.

5-Minute Nut Mylk Recipe

EQUIPMENT

• Blender

• Nut Milk Bag (optional)

INGREDIENTS

• 1 Cup Soaked Raw Almonds (soak for 6-8 hours or overnight)

• 4 Cups Water

• 3 Pitted Dates

• 1/2 Tsp Vanilla Extract

• Pinch Salt

INSTRUCTIONS

• Add all ingredients to blender and blend until smooth. Strain through nut milk bag, cheese cloth or strainer to remove pulp.

PREP TIME- 30 mins

COURSE- Main Course, Side Dish

CUISINE- Caribbean

SERVINGS- 2

Caribbean Style Flavors

INGREDIENTS

• 2 Cans Jackfruit, Drained And Shredded

• 1 Shallot, Julienned

• 2 Cloves Garlic, Minced

• 2 Tbsp Jerk Seasoning

• 1 Tbsp Coconut Oil

• 1 Can Coconut Milk

• 2 Tbsp Coconut Sugar

• Sea Salt To Taste

INSTRUCTIONS

• Saute the onions and garlic over medium high heat until just starting to become translucent.

  Turn the heat up and add the jackfruit then saute until the jackfruit starts to get some good color.

  Season to taste with the jerk spice, coconut crystals and salt.

  Stir until fully incorporated.Deglaze with coconut milk and stir to get all the flavorful bits off the bottom of the pan.

  Once deglazed, add enough coconut milk for the jackfruit to be just above the level of liquid and cook down until liquid is the desired saucy consistency, about 10 to 15 minutes.

  Serve hot or allow to rest cover until service, or place in storage container and allow to cool uncovered until room temp then cover and place in the fridge.

  Pair with a fresh salad or some traditional Rice n' Peas.

NOTES

Recipe Courtesy of Chef Tai Dempster

PREP TIME- 5 mins

COURSE- Beverages, Breakfast

CUISINE- American

SERVINGS-2

Nutrient Dense Meal On The Go

EQUIPMENT

• Blender

INGREDIENTS  

• 1 Cup Liquid Of Choice (Nut Milk, Water, Coconut Water)

• 1 Cup Leafy Greens (Spinach, Kale, Mixed Greens)

• 1 Cup Frozen Organic Berries

• 1 Frozen Banana

• 1 Cucumber

INSTRUCTIONS

• Add liquid of choice followed by the fruit, leafy greens, and cucumber.

  Blend until smooth, Enjoy!

  Optional:

  walnuts, almonds, cashews, chia seeds, hemp seeds, sunflower seeds, pumpkin seeds

PREP TIME- 5 mins

COURSE- beverages, Breakfast, Dessert

CUISINE- American

SERVINGS-2

EQUIPMENT

• High Speed Blender

INGREDIENTS

• 2 Cups Liquid of Choice - Nutmilk, Juice, Water, Coconut Water

• 1 1/2 Cups Frozen Mixed Berries

• 1 Frozen Banana

• 2 Dates - Pitted

• 1 Tbsp Chia Seeds

INSTRUCTIONS

• Add all ingredients to high speed blender. Blend til smooth.

  Enjoy!

PREP TIME- 5 mins

COURSE- beverages, Breakfast, Dessert

CUISINE- American

SERVINGS-2

EQUIPMENT

• High Speed Blender

INGREDIENTS

• 2 Cups Liquid of Choice - Nutmilk, Water, Juice, Coconut Water

• 2 Cups Organic Greens of Choice - Kale, Spinach, Mixed Greens

• 1/2 Cup Frozen Organic Pineapple

• 1 Banana - Frozen

• 1/2 Inch Piece Fresh Ginger - Peeled

• 2 Dated - Pitted

• 1 Tbsp Chia Seeds

INSTRUCTIONS

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

  Enjoy!

PREP TIME- 20mins

COURSE- Main Course, Side Dish, Snack

SERVINGS- 4

Vegan & Vegan Friendly

EQUIPMENT

• Food Processor

INGREDIENTS

• 2 Avocados - Cut in Half & Seed Removed

Taco NutMeat

• 2 Cups Walnuts

• 3/4 Cup Sun-Dried Tomatoes - Soaked In Warm Water 5 MIn

• 2 Tbsp Olive Oil

• 1 1/2 Tbsps Chili Powder

• 1 Tbsp Ground Cumin

• 2 Cloves Fresh Garlic - Chopped

• 1 Tsp Sea Salt

• 1/2 Tsp Cayenne - Optional For Heat

Toppings

• 1 Ripe Tomato - Diced

• 1/2 Bunch Cilantro - Chopped

• 1/4 Cup Red Onion - Diced (Optional)

• Cheese Sauce (Optional)

INSTRUCTIONS

• Cut avocado in half, remove seed, and peel skin. Set aside.

  All all nutmeat ingredients to food processor and pulse until well combined. It should resemble taco meat. Do not over process.

  Fill 1/2 of the avocado with 1/4 cup nutmeat. Repeat for all halves.

  Top with desired toppings.

  Enjoy!