Blackberry Power Smoothie Bowl
1/2 scoop vanilla protein powder 1/2 cup organic blackberries (plus more for garnish) 1/2-3/4 cup almond milk 1 tbsp shredded, unsweetened coconut 1 @eatnagi Chocolate Almond Coconut Bar
Blend protein powder, blackberries and almond milk until smooth, transfer to a bowl and top with remaining ingredients!
Espresso Mint Cookies By Jassy Stupak
1 1/2 cups almond flour
1/4 cup coconut sugar
1-2 tbsp espresso grounds or coffee
1/4 tsp baking soda + powder
1/2 tbsp coconut oil
1/4 cup almond butter
1 egg or flax egg
3 tbsp cup brewed espresso (more of the mixture is dry)
1/2 bar @giddyyoyo mint bar
1 tsp vanilla extract or bean
1-5 drops food grade peppermint essential oil
1/8 tsp sea salt
1. Preheat the oven to 375 degrees
2. In a large bowl, mix all of the dry ingredients together and stir
3. In another bowl, mix oil, egg, almond butter, vanilla and coffee
4. Add the dry to the wet ingredients and carefully mix together
5. Add the mint chocolate into the mixture and separate the mixture into little cookie folds on a greased baking sheet
6. Bake for 15-20 minutes
AW VEGAN DONUT HOLES RECIPE (Vanilla, Caramel, Coconut) Recipe by Emily von Euw, This Rawsome Vegan Life
2/3 cup rolled oats
2/3 cup cashews, preferably soaked for 4 hours then rinsed
2/3 cup pitted dates
1/8 teaspoon Himalayan salt
1/2 teaspoon vanilla extract (optional)
2 tablespoons coconut oil
2 tablespoons maple syrup
1/8 teaspoon vanilla powder
To make the dough: grind all the ingredients into a thick, moist dough in a high speed blender or food processor. This may take several minutes. If it's still too crumbly, add some more dates or a tablespoon of coconut oil or water. Roll into balls and put in the freezer until cold and firm, around 20 minutes.
To make the glaze: melt the coconut oil on low heat, turn off the heat then whisk in the syrup and vanilla. It will take a second or two but pretty quickly it'll combine into a thin caramel-y consistency. Dip the solid donut holes into the glaze, covering each one completely. Put them back in the freezer until the glaze has hardened, then repeat until you use up all the glaze (you will probably have to re-whisk the glaze every time before re-dipping).
I dipped them and put them back in the freezer three times total. Store the donut holes in the fridge for up to a week. Notes: You can replace cashews with any other nut, seed or dried coconut meat. You can replace rolled oats with buckwheat groats, dried coconut meat or more cashews. You can replace vanilla powder with vanilla extract.
Coconut Sunflower Energy Balls By Mercedes Kay Gold
½ cup sunflower seed butter
2 tablespoons pure virgin coconut oil
½ cup unsweetened applesauce
1/4 cup coconut flour
¼ cup coconut sugar
½ teaspoon ceylon cinnamon
1 pinch Himalayan pink sea salt (optional)
1/2 cup raw unsalted sunflower seeds
½ cup unsweetened sulphite-free raisins
¼ cup unsweetened coconut Extra sunflower seeds for rolling!
Combine the first 3 ingredients (sunflower seed butter, coconut oil, and apple sauce) in a food processor using the s-blade until smooth.
Add the flour, coconut sugar, cinnamon and salt. Blend.
Add the remaining ingredients. (sunflower seeds, raisins and coconut)
Pulse to combine.
Roll into 1-inch balls.
Finish by rolling in sunflower seeds.
Freeze until ready to serve.
Berry Tea Infused Smoothie Bowl Recipe developed by @kaylynbarr
3/4 cup frozen strawberries
1 cup cold berry tea (of your choice!)
1/4 dairy free milk
Blend all ingredients until smooth and top with sliced strawberries, hemp hearts, coconut, and the piece of resistance Nagi's own Cubed Lemon Bars!
Nagi's Nutrition Tips
9 key Protein Benefits
- Reduces Appetite and Hunger Levels
- Increases Muscle Mass and Strength
- Good for Your Bones
For further reading check 10 Reasons to Eat More Protein
- Lowers Your Blood Pressure
- Maintain Weight Loss
- Helps You Stay Fit as You Age
- Boosts Metabolism
- Increases Fat Burning
- Reduces Cravings
we love it when you love it
Chocolate Almond Coconut
Chocolate Quinoa Coconut
Chocolate Goji Berry
Lemon Goji Berry Coconut
Recipes information block
Certification from health organization
2 acorn squashes
1 cup raw quinoa
1 large red onion chopped
1 tablespoon olive oil
4 cloves minced garlic
3 tsp ground cinnamon
1/2 tsp sage or 1/2 tsp thyme 1/2 tsp cloves
1 tsp crushed chili peppers 1/4 cup chopped walnuts
1/4 cup fresh chopped parsley
1 tablespoon maple syrup
1/2 cup dried cranberries
1/2 cup celery, green peppers Mushrooms salt/pepper to taste
1. Preheat oven to 375 degrees Fahrenheit.
2. Bake squashes for 40 to 45 minutes or until you can easily pierce through the narrow ridge.
3. Cut cooled squashes in half lengthwise, scooping out the seeds.
4. Bring 2 cups of water to a boil in a saucepan.
Add quinoa. Reduce heat to minimum, cover and cook until the water is absorbed. (approximately 15 minutes)
5. Heat the oil in a skillet. Add onion and garlic. Sauté until golden.
Add remaining vegetables and continue cooking until desired. I like vegetables with a bit of crunch!
6. In a mixing bowl, combine cooked quinoa and vegetables. Add spices, walnuts, cranberries and maple syrup. Mix thoroughly.
7. Scoop out the squash pulp. Make sure to leave about 1/2 inch thick firm shell. 8. Chop up cooled squash and add quinoa mixture.
9. Stuff the squashes with the mixture. 10. Place in baking dishes. Bake *covered in pre-heated 350 degree Fahrenheit oven for 15-20 minutes.