Recipes
These are some of my favorite recipes. More to come...
Soul Essence Super Shake
1/4 cup blueberries
1 frozen banana
handful of strawberries
kale leaf/ spinach leaves or greens powder
1/4 cup hemp seeds or protein powder
2 cups almond milk
2 tbsp flax oil
2 tbsp ground flax
1 tbsp bee pollen
1 tsp cocoa powder
1 tsp cocoa nibs
1 tsp of coconut butter
1 tsp cinnamon powder
Blend together until smooth and enjoy!
Arame Chick Pea Salad
Source of fiber, protein, iron, calcium, potassium, phosphorus, Vit C, B1, B2, B3, folate, iodine and phytonutrients. Low calorie and high nutrient salad; good for weight loss, blood sugar balancing, thyroid function, strong bones & teeth, and increased energy.
Ingredients
2 cups of chick peas (sprouted or cooked)
1/2 cup finely chopped onions
1 cup diced cucumbers
1 cup diced tomatoes
1/2 tsp roasted cumin seeds
1 tsp grated ginger
2 tbsp wheat-free tamari
1/2 cup lemon juice
1/4 cup Arame (soaked)
2 tbsp Olive oil/flax oil/hemp oil
Himalayan/Celtic Sea Salt to taste
Place chick peas, cucumber, tomatoes and onions in a big bowl. Soak the arame in a small bowl for 15min until soft. Roast the cumin seeds until they start to pop, then grind them in a coffee grinder. Mix together the lemon juice, tamari, ginger, oil and spices. Place the arame into the bowl, pour the dressing mixture over all the ingredients in the bowl, and stir.
Quick and Colorful Quinoa salad
Ingredients
2 cups Organic Quinoa
1/2 cup of diced celery
1/2 cup of diced red pepper
4 green onions chopped
1 can organic chick peas
1/2 cup green lentils
pinch of basil
pinch of oregano
pinch of parsley
Drizzle of Olive Oil
Freshly squeezed lemon juice
Sea salt
Rinse Quinoa and lentils in a separate bowl and drain them before cooking. Place the 2 cups of Quinoa and 4 cups of water in a medium sauce pan and cook for approximately 12 minutes or until water is gone. When done cooking, let cool. Place the lentils in a small saucepan with 1 1/2 cups of water and cook for approximately 15 minutes or until soft, but not flaking. In the meantime, dice the celery red pepper and green onions and place in a large bowl. Rinse the chick peas well and place in the bowl. When the lentils are done cooking, rinse with cold water and place in the bowl as well as the quinoa (when it is cool). Add the basil, oregano, parlsey and salt to taste as well as the olive oil and lemon juice. Mix well
