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Happy Holidays

Weekly Recipes
Merry Berry Pancakes

Merry Berry Pancakes
Makes 10 to 12 pancakes

Dry Ingredients:
½ cup organic coconut flour
3 Tablespoons Garden of Life RAW Organics™ Golden Flaxseed and RAW Organic Antioxidant Fruit
1 teaspoon baking soda
dash of sea salt

Wet Ingredients:
4 organic eggs
1 cup almond milk
1½ teaspoons vanilla extract
2 Tablespoons organic honey

Add-ins: ½ cup organic blueberries and coconut oil, for cooking

Directions:
Combine all dry ingredients in a bowl and mix well. Beat eggs, and then add the rest of the wet ingredients. Mix dry and wet ingredients together and then fold in blueberries. Heat a pan to medium heat and add about 1 teaspoon of coconut oil and pour a few Tablespoons of batter for each pancake (2 to 3 inches in diameter). Cook for a few minutes on each side and top with coconut oil and syrup.

Recipe courtesy of Gwen Marzano, Garden of Life Educator and Certified RAW, Vegan Chef

 
Merry Berry Pancakes

Peanut Butter Berrilicious
Serves 1

Ingredients:
1 scoop RAW Meal (any flavor)
8 ounces organic almond milk
1 Tablespoon organic peanut butter
handful of organic blueberries

Directions:
Add all ingredients and blend to desired consistency. Enjoy!

Recipe courtesy of Victoria Fernandez, Garden of Life fan

 
Merry Berry Pancakes

Sweet Potato Shepherd’s Pie
Makes 11 to 12 servings

Ingredients:
Coconut oil, for greasing pan
3 large organic sweet potatoes, chopped into thirds (peel the sweet potatoes, if you like)
½ cup almond milk
high-quality sea salt, to taste
freshly ground black pepper, to taste
2 Tablespoons plus ½ cup low-sodium organic vegetable broth, divided
1 cup chopped organic onions
1 clove garlic, minced
1 cup chopped organic celery
1¼ cups peeled and diced organic carrots
1 cup fresh or frozen organic peas
Kernels from 2 ears of fresh organic corn (or frozen organic corn)
1¼ teaspoon fresh thyme leaves
2 teaspoons finely minced fresh rosemary
1 Tablespoon arrowroot starch
¼ cup Ener-G® egg replacer, mixed with ¾ cup very hot water OR mix 1 Tablespoon of ground flaxseed with 3 Tablespoons of water in a small bowl and whisk. Allow to sit for two or three minutes prior to using.
Nutmeg (optional)

Directions:
Lightly grease a 2-quart casserole dish with coconut oil. In a large saucepan, bring enough water to a boil to cover sweet potatoes completely, and add the sweet potatoes. Reduce the heat, and simmer for about 30 minutes or until softened. Drain sweet potatoes and place in a large mixing bowl; mash lightly. Add the almond milk. Blend the potato mixture with an electric hand mixer set to medium until smooth and fluffy, about 2 minutes. Season with sea salt and black pepper. Set aside. Heat 2 Tablespoons of vegetable broth in a large skillet over medium heat. Cook the onions over medium-low heat until translucent, then add the garlic and cook for another minute. Add the celery, carrots, peas, corn, thyme and rosemary. Increase the heat to medium-high. In a small bowl, whisk together the rest of the vegetable broth and arrowroot until smooth, and add to the skillet. When the mixture gets close to boiling, immediately reduce heat. Add sea salt and black pepper; and season to taste. Remove from heat. Stir in the egg replacer/water combination.

Pour the veggies mixture into the bottom of the prepared casserole dish, spreading it evenly across the bottom. Spoon the sweet potato mixture over the veggies, spreading to cover all the way to the edges of the dish. Sprinkle the top with nutmeg, if desired. Bake in a preheated 375º F oven until the top is slightly browned, about 40 minutes. Allow to rest 20 minutes or more before serving.

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

 

 
 

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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