1 cup frozen blueberries
1 cup baby Kale leaves
2 cups organic purple grape juice
In a food processor blend all ingredients until perfectly liquefied.
Pour into ice pop molds or ice cube molds
Freeze until solid
Blueberry Almond Bars
1/2 cup peanut butter
1/4 cup agave
1 cup dried blueberries
1 cup almond flour
1/4 tsp sea salt
1/2 cup dried coconut
1/2 cup walnuts (chopped)
1/2 cup pumpkin seeds
1/2 tsp baking soda
1/4 cup coconut oil, melted
Place almond flour, coconut, salt, and baking soda into a large bowl and mix. Add the rest of the ingredients and mix well. Oil an 8 x 8 pan with coconut oil and press the mixture firmly into the base.
Bake at 350 degrees for 18-20 minutes. Cool in the fridge for at least an hour before cutting to give them time to set.
By November 25, 2013 Published:
Yield: 4 Servings Prep: 10 mins Cook: 20 mins Ready In: 30 mins
What a great way to wake up in the morning! When you feel like a big satisfying hearty breakfast, try this succulent French toast with the classic combo of nuts and bananas. The bread has no refined grains to pack on the pounds, and the topping has none of the refined sugars, but is just as yummy and loaded with protein to satisfy your hunger. The banana is a perfect way to get your potassium in the morning and its creamy texture is a great contrast with the crunchy Ezekiel bread.
4 tablespoon unsalted butter
6 slice sprouted grain Ezekiel bread
3 No Size omega-3 eggs beaten
1/4 cup milk
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup freshly ground almond butter
1 tablespoon honey
2-3 tablespoon water
3 medium bananas
Combine the almond butter and honey and mix well. Add enough water to make it a thick syrup-like consistency.
In a separate bowl, combine the eggs, milk, cinnamon and nutmeg and whisk.
Heat a large saute pan on medium heat. Add the butter to the pan and dip three pieces of the bread into the egg mixture. Make sure to cover both sides of the bread thoroughly.
Cook the French toast for 3-4 minutes on each side or until dark and crispy.
Repeat with the remaining bread.
Cut the french toast in half diagonally and layer three slices with the almond butter and bananas in between.
TIPS AND NOTES:
To make a creamy topping, mix a 1/4 cup of plain yogurt with the almond butter or mash in a banana. Experiment with other Ezekiel breads like the Bran, Whole Grain or even Cinnamon Raisin. For a gluten-free version try the Food for Life rice breads.
(from Mimi Hernandez-One world Healing) Mimi was unclear as to the proportion of ingredients, so I will tell you how I did it
1 cup coconut oil
1 cup nut butter
1 tbsp ashwaganda powder ( I opened 15 capsules)
1 tbsp tumeric powder
1 tbsp Gota Kola powder
1 tbsp ground flax seeds
¼ tsp black pepper
1 cup of chopped nuts
½ cup unsweetened coconut
2 tbsp honey (can use lemon balm and rosemary glycerite)
2 cups of unsweetened coconut for rolling balls in
Mix first 10 ingredients..…..mixture is very lose so I placed bowl in fridge to harden,
After 1 hour I formed into spoon portioned balls and rolled in more unsweetened coconut
The balls will form nicely when chilled…keep stored in fridge
Start your morning with two balls
Bean and Flax Bars
Protein/Fibre snack bars
Truly tastes better than they sound
and are full of healthy fats, fibre and protein
1/3 cup (80 ml) almond or peanut butter
2 Tbsp (30 ml) coconut oil
1/4 cup (60 ml) flaxmeal
1(14 oz/395g) can of pinto beans
1/3 cup (80 ml) pure maple syrup
2 tsp (10ml) vanilla extract
1/4 cup (60ml) whole grain flour
1 Tbsp (15ml) unrefined cane sugar
1 tsp (5ml) ground cinnamon
1 tsp (5ml) baking powder
pinch of salt
1/4 cup non-dairy chocolate chips, optional
Preheat oven to 350 degrees F (180 C)
Lightly grease an 8-inch square baking pan.
Put almond or peanut butter and coconut oil in a small saucepan. Heat to melt oil. Remove from heat and stir in flaxmeal. Set aside.
Put the beans, maple syrup and vanilla in the bowl of a food processor.
Process until smooth.
Add flour sugar cinnamon, baking powder and salt. Process to mix.
Add the almond or peanut butter mixture…process until smooth.
Stir in chocolate chips if using.
Use spatula to scrape the mixture into prepared pan. Bake for 30-35 minutes until firm and a toothpick inserted in the centre comes out clean.
Let cool 10 minutes in pan, then transfer to a wire rack to cool completely.
Makes 16 squares…
Note: These squares taste better once chilled.
6-8 ounces fresh juice (fruit or vegetable)
2-4 ounces silken Tofu or Greek Yogurt
1 small banana
½ scoop Ultimate Green Zone
¼ cup (or to taste) local Honey
½ teaspoon vanilla
1-3 capsules Probiotic 11 (emptied into blender)
Blend and enjoy – thin or thicken as desired. If you use purple grape juice it becomes an interesting color which can be fun for small children
By Karen Jensen
LOVE Smoothies for a Snack? Here are some Super Smoothies for YOU!
No Bake Vegan Superfood Brownies
1 cup raw walnuts
1 cup pitted dates
½ cup raw dark cacao powder
1/3 cup organic cacao chips
pinch of salt
Place each ingredient in a food processor, one at a time starting with walnuts (grind into flour)
To that; add
Place mixture in a 8x8 pan, sprinkle cacao chips over top and
Place mixture in a bowl,
The chips are optional, but
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned sea salt
1.Preheat oven to 350 degrees (175 degrees C). Line a cookie sheet with parchment paper.
2.With a knife / kitchen shears remove the leaves from the thick stems & tear into bite size pieces. Wash & thoroughly dry kale with a salad spinner.
3. Drizzle kale with olive oil(I used garlic infused olive oil) and sprinkle with seasoned salt.
4.Bake until the edges turn brown, crisp, but not burnt…10-15 minutes.