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Weekly Recipes
Salad on a white plate with different colors

Jicama, Cucumber, Papaya and Lime Salad
Serves 8 to 10

Ingredients:
6 cups peeled and cubed jicama (about one medium-large jicama)
4 cups diced organic cucumber
2 cups papaya, cubed
1/2 cup freshly squeezed lime juice
pinch of cayenne pepper, depending on how spicy you like it
1/4 teaspoon powdered stevia or about 5 to 6 drops liquid stevia
1/4 cup finely chopped dill
1/4 cup finely chopped basil
1/2 teaspoon lime zest, freshly grated from organic lime

Directions:
Mix the jicama, cucumber and papaya in a large bowl. Whisk all the other ingredients together in a smaller bowl. Pour over the ingredients in the larger bowl and mix well. Serve over greens as a zesty side dish or enjoy on its own.

Recipe courtesy of Kimberly Snyder, C.N., author of The Beauty Detox Foods

 
Tacos

Raw Gorilla Taco Wraps
Makes 6 to 8 wraps

Ingredients:
2 cups walnuts
1 Tablespoon cumin
1/2 Tablespoon coriander
1 teaspoon chili powder
pinch of cayenne pepper (or more, if you like a kick!)
2 Tablespoons low-sodium, organic, non-GMO tamari
Collard greens, washed with stems trimmed about 2 inches from bottom of leaf

Directions:
Put the walnuts in a food processor with the blade in place, and process until chunky. Scrape the ground nuts into a bowl and mix in the cumin, coriander, chili powder and cayenne. Add tamari and mix again. Place a collard green with the dark edge facing down on your cutting board. Trim off the stem and up about 2 inches into the leaf. Place about 1/4 to 1/2 cup of the nutmeat mixture in the middle of the leaf. Top with some salsa. To assemble, roll up burrito style. Fold one of the long ends in, and then both the end pieces, and then the other long way, tucking in firmly. Place with the folded edge down on your cutting board and slice firmly into two pieces on the diagonal.

Recipe courtesy of Kimberly Snyder, C.N., author of The Beauty Detox Foods

 
Pink Popsicle on a white background

Raspberry Vanilla Cream Popsicles
Makes 10 popsicles

Ingredients:
1 13.5-ounce can organic coconut milk or 2 cups coconut yogurt (whole fat)
2 6-ounce packages of fresh raspberries
3 Tablespoons raw honey for mild sweetness or 4 Tablespoons for a sweeter result
1 teaspoon vanilla extract
2 Tablespoons Garden of Life coconut oil

Directions:
Place all ingredients into a blender. Blend on high until smooth, frothy and creamy. Pour into popsicle mold and insert handle tops or wooden sticks (depending on the type of molds you have). Freeze for a minimum of 3 hours. Once thoroughly frozen, turn popsicle mold maker on its side under running hot water, but do not allow water to touch popsicles! This will loosen the popsicle away from sides of the mold, making it easier to remove. After eating your share, wrap remaining popsicles in individual pieces of Saran™ wrap. Store popsicles in a ziplock freezer bag in the freezer. Note: Variations on this recipe can be to change the fruit or to omit the fruit and add your favorite nut butter or raw cacao powder.

Recipe courtesy of Pure Fresh Daily (www.purefreshdaily.com)

 
 

This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.


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