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Reds and Greens

Weekly Recipes
Strawberry Start me up

Strawberry Start-Me-Up
Serves 1 to 2

1½ cup frozen organic strawberries
1 scoop Garden of Life RAW Fit™
1 peeled organic orange
2 cups coconut water (unpasteurized preferred)
1 handful of organic spinach

Toss everything into blender and blend until smooth. Enjoy immediately!

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

Green Goddess pudding

Green Goddess Chocolate Pudding
Serves 2

1 medium, ripe organic avocado (about 1½ cups mashed)
1 scoop Garden of Life Perfect Food® RAW Chocolate
1 Tablespoon Garden of Life extra virgin coconut oil
¼ cup raw organic cacao
3 Tablespoons raw organic honey
¼ cup unsweetened almond milk
½ teaspoon vanilla extract
dash of sea salt

Place all ingredients into a food processor using the “s” blade, or into a high-speed blender. Blend until smooth, and store in refrigerator for up to three days.

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

Chicken Kabobs

Tropical Chicken and Vegetable Kabobs
Makes 4 to 6 kabobs

2 pounds boneless, skinless organic chicken breast, cut into bite-size pieces
2 cups red and green organic bell peppers, cut into 1-inch squares
1 cup organic cherry tomatoes
2 cups organic pineapple, bite-size chunks

Marinade ingredients for veggies and fruits:
½ cup organic chicken stock
½ cup organic pineapple juice
2 Tablespoons lemon juice
2 Tablespoons extra virgin olive oil
1 Tablespoon organic honey 

Garnish: 2 Tablespoons lemon zest

Seasoning for chicken:
2 Tablespoons paprika
1 Tablespoon minced garlic
½ teaspoon onion flakes or powder
1 teaspoon Herbamare®
2 Tablespoons organic apple cider vinegar

Combine vinegar, herbs and spices with chicken and marinate for minimum of two hours. Combine all juices, chicken stock, and honey, and marinate veggies and fruit. Stir fry chicken for 20 minutes until almost done, then cool until comfortable to skewer. Remove veggies and fruit from marinade, skewer with chicken, pineapple, chicken red and green peppers together, with chicken and tomato at the end. Finish under broiler, lower rack, or on grill for five minutes, turning once.

Recipe courtesy of Sheila Barcelo of Eden’s Wellness Lifestyle in Central Florida



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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