1/2 cup medjool dates, pitted (soak in water for ~1 hour if overly dry) 1 cup raw cashews (soaked overnight) 1 tbsp extra-virgin coconut oil 2 tbsp organic maple syrup 1 tbsp matcha powder (we love Panatea!) 3 tbsp shredded coconut 2 tbsp hemp seeds
Place all ball ingredients in a food processor. Blend until just combined and sticky enough to roll together. For the coating, mix shredded coconut and matcha powder and spread onto a small plate. Spread chopped goji berries onto a separate small plate. Use a measuring tablespoon to tightly scoop the dough. Place dough in between your palms and roll around to form ball-shape. Press the ball once in the goji berry plate, then transfer to the matcha coconut plate. Lightly press and roll the ball until well-coated. Repeat with the rest of the dough!
Store in the fridge for extra firmness, or the freezer for a prolonged life.
2 1/4 cups chickpea flour (we love Bob’s Red Mill) 2 tbsp extra virgin olive oil 1 cup water 1 tsp of cumin Himalayan salt to taste Sparing drizzles extra virgin olive oil for cooking
Whisk/stir together the chickpea flour, 2 tbsp of olive oil, water and cumin. Once mixed, sprinkle and whisk through a few pinches of himalayan salt. Set aside while you prepare your toppings.
Once ready to cook the cakes, heat your sparing drizzles of olive oil in a frying pan over medium heat. Add on 4 TBSP of the batter and allow to cook for 3-5 minutes, or until the bottom is fairly thick. Flip the cake and cook for another minute or two until you’ve reached a desired consistency. Repeat for remaining cakes until batter is done. Transfer to a plate to cool, and dress up with toppings!
Ingredients for the Toppings:
Cherry tomatoes Red and yellow bell pepper Purple onion Carrots Arugula + microgreens Avocado (you can never have too much avocado) Sparing drizzles of extra virgin olive oil for heating Himalayan salt + black pepper Red pepper flakes Poached egg (optional) Optional hot sauce (we love Cholula) Optional hummus
*Also, just use whatever is in season for you and at your local market! This is what we were able to find.
Chop your farm fresh veggies into small cubes and slices. Heat a few tbsp of extra virgin olive oil in a frying pan, and add in all chopped ingredients. Heat until warm and slightly wilted. Top onto chickpea pancakes, garnish as desired, and enjoy!
1 cup quinoa, dry 2 cups almond milk + 1/2 cup almond milk 2 cups (or one package) organic frozen mixed berries 1/4 cup pumpkin seeds 1/2 cup fresh organic berries
How to Cook the Most Perfect Quinoa of All Time:
You’ll be mixing 1 cup of quinoa to 2 cups of liquid (here, nut milk is best, but for other dishes, use organic veggie broth or filtered water and bit a himalayan salt). Bring 1 cup of liquid to a light boil in a small saucepan. Add dry quinoa. Let simmer and cover with a lid for 10 minutes, until tender but not mushy. Fluff quinoa with a fork and (for this recipe) let cool in fridge. For other recipes, such as to make hot quinoa cereal (like oatmeal!) simply add more liquid to cook until it forms a porridge-like consistency.
Puree frozen berries with extra almond milk in a blender. Serve 1/2 cup of cooked and cooled quinoa with 1/2 cup of blended smoothie. Top with pumpkin seeds and fresh berries!
2 cups organic parsley leaves (or 1 bunch) 1/2 cup walnuts 2 garlic cloves 1/4 cup extra virgin olive oil 2 TBSP organic miso 2 tbsp lemon juice Freshly ground black pepper to taste Water, or veggie broth (if pesto becomes too thick) 1 package of 100% buckwheat noodles (we love Eden Foods)
For the Buckwheat Noodles:
Boil 1 quart of water in a medium pot. Cook buckwheat noodles for 4-5 minutes, or until soft. Pour noodles in a strainer and run under cold water. Let noodles sit in cold water until pesto is ready.
For the Pesto:
Place all ingredients in a food processor until a paste-like consistency is formed. If it gets too thick, add water or veggie broth 1 tbsp at a time, until reached desired consistency. Strain the chilled noodles, stir in fresh pesto, and enjoy!
Superfood Blueberry and Vanilla Pancakes with Matcha Syrup
For the pancakes
1/2 cup wholegrain spelt flour 1/2 cup oat milk 1 tbsp lemon juice 2 tbsp ground flaxseed 6 tbsp water 1 cup blueberries 2/3 banana (leave the rest for toppings!) 1 tsp spirulina 1/2 tsp vanilla powder 1/2 tsp cinnamon
For the syrup
3/4 cup water 1/4 cup natural sweetener of choice (we used stevia) 1.5 tablespoons matcha powder
Start by preparing your flax “eggs” by mixing 2 tbsp ground flaxseed with 6 tbsp water. Place the mixture in the fridge to build up for about 20 mins.
To make the blueberry “buttermilk”: blend blueberries along with oat milk and lemon juice until smooth in your blender, food processor or Vitamix and put in the fridge to set. While your eggs and buttermilk are chillin’, mix your spelt flour with the vanilla and cinnamon, mash in the banana with a fork (you can leave some banana slices for decoration). Check on your flax “eggs” in the fridge. If they are ready with a thick “egg-like” consistency, add them into the dry ingredients along with the blueberry “buttermilk”. Mix well with a fork. Cook your pancakes evenly on both sides in a well-heated pan greased with a little coconut oil.
For the syrup, Bring water and natural sweetener to a boil, simmer for 3 minutes and remove from heat. Stir in matcha. Whisk well. Drizzle the green syrup over your blueberry pancakes.
The Ultimate Sweet Potato Burger with Roasted Beet Chips
For the burgers
1 medium sweet potato, baked and peeled 16 oz. cooked white beans (canned, drained and rinsed) 1/2 cup white onion, chopped 2 tbsp tahini 3/4 tsp apple cider vinegar 1/2 tsp himalayan salt 1/4 tsp black pepper wild oats, ground to 1/3 cup oat flour 1 cup spinach, finely chopped 1/2 cup cilantro, finely chopped 1/4 cup fresh basil leaves, finely chopped 2 garlic cloves, minced 2 tsp ginger, grated finely 1/2 tbsp sesame seed oil 1 tsp lime juice 1/2 tsp ground coriander 1/2 tsp cumin
For the beet chips
2 pounds of large beets, peeled 2 tbsp extra-virgin olive oil Himalayan salt Freshly cracked black pepper
For the burgers
Bake your sweet potato at 400 for 40-60 minutes, until tender. While it’s softening up, rinse the white beans under warm water. Once the potato is done (keep the oven on! you’ll need it later), discard the skins and mash the vibrant orange contends into a large mixing bowl with the beans. Fold in the onion and keep on mashing. Add all remaining ingredients and mash until well combined. Feel free to have some fun and use your hands here! Form the burger mixture into large patties. Heat a skillet over high heat, add your coconut oil and then burger patty when hot. Cook for 2 minutes on each side (until slightly brown). Repeat with the remaining burger mixture. Feel free to freeze the leftover burger mixture and cook later in the week. Place the burgers on a baking sheet and bake for 10-15 minutes, until cooked through.
Sandwich that baby between gluten-free or sprouted grain buns, and finish off with all accoutrements to your liking. Creamy avocado, sweet ketchup and mustard, lettuce, onion, sauerkraut… choices are endless.
For the beet chips
Preheat the oven to 350 and line one or two baking sheets with parchment paper. Using a mandoline, thinly slice beets. (No mandolin in the house? Slice the beets as thinly as you can without slicing a finger). In a large bowl, toss beet slices with olive oil to coat. Arrange your sliced beets on baking sheets without overcrowding. Bake until crisp —about 25-30 minutes—rotating pans once halfway through baking. Cool the chips and blot with paper towels to remove any excess oil. Toss beet chips with salt and pepper.
*Beets cause the nitric acid in your body to increase, helping to dilate blood vessels and encourage blood flow, making these chips a date night must-have. They’re also great for endurance.