PROTEIN ENERGY BALLS
Ingredients:
💛2 tbsp ground chia
💛1 scoop protein ( @gardenoflifecanada )
💛2 tbsp cacao
💛1 tbsp collagen
💛2 tbsp hemp
💛1/8 th cup of melted coconut butter. Fill the rest with melted almond butter. Till it reaches half a cup.
💛2 tbsp of raw unpasteurized honey
** replace honey if vegan option is desired. Note I have not tried recipe with a vegan alternative. 👩🏻🍳
Instructions:
Mix dry ingredients, then combine wet ingredients. Use your hands to mix and form a ball. Separate and roll into small bite sized balls. Roll it in extra hemp seed if desired. Store in the fridge.
ALLERGY SUMMER SPRITZER (SERVES 4-5)
Sitting outside while sipping your allergy friendly summer spritzer can make spending time outdoors more enjoyable.
Ingredients:
· 1 cup pineapple
· 1 apple.
· 2 tbsp of Stinging nettle
· 3 cups of water
· 1 lemon (for juice)
· 1 ½ cup of Kombucha
Instructions:
1. Boil water, measure out 3 cups and pour into pitcher. Steep 2 tbsp of nettle for 15 minutes. Let cool
2. Put 1 cup of chopped pineapple, 1 chopped apple, and squeeze the juice of a whole lemon into a blender. Add cooled tea as liquid base and blend until smooth
3. Add 1 ½ cups of kombucha and stir until well mixed.
4. Add crushed ice if desired for a more refreshing beverage
CHAGA HOT CHOCOLATE (SERVES 1)
Ingredients:
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1 ¼ cup of water
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2 tsp of chaga (small pieces) (from giddy yoyo)
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4 tbsp of Full fat Coconut milk
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2 tbsp chocolate chips (I use sugar free, stevia sweetened by lily's)
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1 tbsp cacao powder
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A pinch of cinnamon
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1 tsp of maple syrup
Instruction:
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Boil water. Put chaga chunks into a mug. add boiled water to mug. place a small plate to cover the top. Let tea steep for at least an hour, in order to break down an indigestible component of the plant cell wall called chitin.
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Pour the tea into a small pot, using a strainer to remove the chaga chunks.
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Bring to a simmer. Add the coconut milk. (It should be the creamed part on the top of the can). Stir until fully melted.
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Add the chocolate chips into the mixture, one tablespoon at a time. Stir until fully melted.
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Add the remaining ingredients to the pot (cacao powder, cinnamon and maple syrup). stir until powders have dissolved.
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Pour the chaga hot chocolate into a blender and blend to make it frothy (optional)
**BONUS: if you have some left over, store in the fridge to have next day as a chocolate pudding (the coconut will solidify in the fridge becoming creamy)
**BUDGET FRIENDLY TIP: chaga chunks can be stored in the freezer with zip lock bag and reused for future preparations of this tea.
BANANA OATMEAL RAISIN COOKIES (Refined sugar free)
Ingredients:
1 tbsp of coconut butter
2 over ripe mashed bananas
1 tsp of vanilla
1 tsp of cinnamon
2 tbsp of coconut oil
2 eggs
Instructions:
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In a pot, turn on light heat and add coconut butter, mashed bananas, vanilla, cinnamon and coconut oil. Stir to combine ingredients.
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In a mixing bowl add blended oat flour, rolled oats, baking powder, walnut piece, raisins and genuine health vanilla protein powder. Stir to combine ingredients
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Add wet ingredients into the mixing bowl. Use hands to combine, making a batter. Add 2 eggs and continue using your hands to mix the batter
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Preheat oven to 350. Line a baking sheet with parchment paper. Make circular cookie shapes about 2 inches in diameter. Put in oven and cook for 20 minutes
1 ½ cup blended oat flour
½ cup of rolled oats
1 tsp of baking powder
2 tbsp of walnut pieces
2 tbsp of raisins
1 scoop of genuine health vanilla protein powder
IMMUNE-STRESS BUSTING SMOOTHIE
Ingredients:
half a lemon
small chunk of fresh ginger
1 bartlett pear
1 orange
1/4 of an avocado
1/2 tsp of Moringa powder
1 handful of frozen kale
a few chunks of frozen zucchini
1 cup of coconut water (more if you prefer a thinner smoothie)
Instructions:
1. combine all ingredients in a high power blender
2. blend until smooth and serve cold
APPLE PUMPKIN BREAD (GF, DF)
Ingredients:
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3 eggs
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1 cup finely chopped apple pieces
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1/4 cup almond butter
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1/2 cup pumpkin purée
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2 tbsp coconut oil
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1/4 cup maple syrup
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1/3 cup chickpea flour
Instructions:
1. Preheat oven to 350
2. In a mixing bowl crack three eggs and whisk
3. Add almond butter, coconut oil, pumpkin purée and maple syrup. Mix well to combine ingredients. Add Apple pieces and mix again.
4. Add chickpea flour, coconut flour, cinnamon, nutmeg, cloves, baking powder and walnuts and mix
5. Bake in the oven for 35 minutes then set aside to cool.
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1/4 cup coconut flour
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2 tsp cinnamon
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1/2 tsp nutmeg
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1/4 tsp cloves
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1 tsp baking powder
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1/4 tsp of sea salt
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1/2 cup walnut pieces