Nagi's Superfood Recipes
Coconut Goji Berry Strawberry Smoothie
1/2 Cup Strawberries
3/4 Dairy Free milk
dash of high grade vanilla
Dash of cinnamon
Slice the Nagi bar into length pieces .
Blend all the ingredients, except for the bar slices.
Pour into your favorite cup.
Sprinkle on the toppings.
Dip your Nagi bar slices into the smoothie.
Chocolate Almond Coconut Oatmeal
1 Serving of your favorite oatmeal-following the directions on the package
1/4 tsp Cinnamon mixed into the oatmeal
1 tsp Shredded coconut
1/4 -1/2 chocolate almond coconut Nagi bar cubed & sprinkled on top
Maybe a couple chocolate chips :)
Dash of your favorite non-dairy milk
Enjoy this warm delicious breakfast!
Apple Cinnamon Cranberry Smoothie Bowl
1/2 cup spinach
1/4 of an apple
1/2 cup of non-dairy milk of your choice
1/4-1/2 apple cinnamon cranberry nagi bar
Blend on high in blender until smooth.
Pour in bowl.
Sprinkle a dash of cinnamon.
Slice your Nagi bar into slices, so you can dip them.
Or cube to enjoy bite size pieces.
Lemon Goji Berry Coconut Yogurt
1 serving of your favorite Dairy or non-Dairy yogurt
1/4-1/2 lemon goji coconut nagi bar
dash each of your favourite superfood toppings such as goji , chia, pumpkin seeds or other.
Slice your Nagi bar in any shape you desire and mix it with the yogurt
Sprinkle with your favourite toppings.
VEGAN DONUT HOLES - Vanilla, Caramel, Coconut
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.
Blackberry Power Smoothie Bowl
By: Holistic Nutritionist Monika Eva
1/2 scoop vanilla protein powder (choose plant-based to make it vegan)
1/2 cup organic blackberries (plus more for garnish)
1/2-3/4 cup almond milk
1 tbsp shredded, unsweetened coconut
1 chocolate almond coconut nagi bar
Blend protein powder, blackberries and almond milk until smooth, transfer to a bowl and top with remaining ingredients!
By: Holistic Nutritionist Mercedes Gold
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.