Want an energizing snack that tastes so delicious that you won’t believe it’s actually good for you? Try this Currant Carrot Clusters recipe! It goes well with this smoothie.
- ½ cup grated carrot
- ½ cup oats
- ¼ cup dried currants
- 1/8 cup unsweetened apple sauce
- 1 tsp raw honey
- 2 tbsp coconut oil
- ¼ banana (mashed)
- ¼ cup pumpkin seeds
- 2 tsp cinnamon
- Pinch of nutmeg
- 3 tbsp ground flax seed
- ¼ cup unsweetened coconut flakes
- 1.5 tsp vanilla extract
- Pinch of sea salt
Combine all ingredients into a large bowl. Mix together well and form into 2 inch balls. Let set in the fridge and enjoy.
Keep sealed in an airtight container in the fridge.
Detox your body, mind and soul with this beauty. It’s packed full of super healthy ingredients that will have your body begging for more! Enjoy
Want more Green in your life? Check out this recipe for more green goodness!
- 1/2 cup almond milk (or water)
- 2 cups or about 2 large kale leaves, stem removed
- 1/3 cup walnuts
- 1/2 an avocado, frozen or 1 banana, frozen
- 1 serving protein powder of your choice
- 1 tbsp unsweetened dried, shredded coconut
- 1/2 cup or more water to desired thickness
- Honey to sweeten if using avocado
Add all ingredients into your blender.
Pour into a fancy glass and enjoy!
A refreshing, omega 3 rich, protein packed start to your busy day. You definitely need to try this recipe.
Looking to pair with something hearty? You will die for this scrumptious delight!
- 1 cup frozen mixed berries
- 1/2 cup almond milk (or hemp milk, cashew, soy, rice etc) *make sure it is unsweetened though!
- 1tbsp almond butter (or natural peanut butter)
- 1 serving protein powder
- 1 cup water
Add all ingredients to a blender and pulse until smooth. If you need add more liquid for a thinner consistency.
Pair this delish dish with one of my favourite smoothies! Check this out
FYI, I also just found millet and buckwheat “rice” cakes the other day so switch it up for variety!
- 1-2 brown rice cakes
- 1tbsp nut butter (any)
- 1/2 fresh peach
- sprinkle of cinnamon
Slather nut butter over rice cakes, top with fresh peach and sprinkle with cinnamon.
A hearty bowl of soup perfect for those cold nights spent inside. Pair it up with grain-free cauliflower pizza.
- 4 cups (1L) Beef broth
- 1/3 cup (80ml) long grain rice
- 2tbsp (30ml) olive oil
- 1 medium onion, chopped
- 1 leek, white part only, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 medium potato, diced
- 5 cloves garlic, crushed
- ¾ cup (175ml) diced cabbage
- ½ cup (125ml) dried romono or cannellini beans, cooked, or 1 cup (250 ml) canned romano beans, drained.
- 4 medium tomatoes, peeled and diced
- 1 medium zucchini, diced
- 2 tbsp (30ml) chopped fresh parsley or 2 tsp (10ml) dried
- 1 tbsp (15ml) chopped fresh sage or 1 tsp (5ml) dried
- 1 tbsp (15ml) chopped fresh basil or 1 tsp (5ml) dried
- ½ cup (125ml) fresh or frozen green peas, cooked
- ¼ tsp (1ml) nutmeg or to taste
- salt and freshly ground pepper
- ½ cup (125ml) grated Parmigiano-Reggiano cheese (optional)
- ¼ cup (60ml) extra virgin olive oil
- fresh basil leaves
In large saucepan, bring broth to a boil. Add rice, cover and cook on a low heat for 18 minutes. Drain, reserving broth. Stir a little oil into rice to prevent sticking.
Add onion, leek, carrot, celery, potatoes, and garlic. Add reserving broth and simmer for 5 minutes before adding cabbage and cooked beans. Continue to cook for 6 to 8 minutes, or until vegetables are tender.
Stir in cooked rice, peas, nutmeg and salt and pepper to taste
Ladle into soup bowls and garnish with Parmigiano, olive oil, and basil
Source: Food & Drink