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Celebrate Cinnamon

Weekly Recipes
Chai Bombs

Chai Bombs
Makes 26 to 30 cookie balls

3 cups organic, raw, unsalted pecans
10 organic Medjool dates (remove pit and soak dates in a bowl of water for 10 minutes to soften)
1 scoop Garden of Life Vanilla Chai RAW Protein
1 Tablespoon Garden of Life extra virgin coconut oil
½ cup dried cranberries
1 teaspoon cinnamon
1 teaspoon orange zest
 ¼ teaspoon nutmeg

Place pecans in food processor using the “S” blade and process until they are finely chopped. Remove dates from water, but do not pat dry. (You need them to be moist in order to get the batter to stick). Add all ingredients into the food processor on top of the pecans and pulse until everything is well mixed and begins to stick. Roll about 1 Tablespoon of batter into a ball to form a cookie. Refrigerate for up to one week.

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

Cinnamon Banana Ice Cream

Cinnamon Banana Ice Cream
Serves 1 to 2

2 cups frozen organic banana chunks
½ scoop Garden of Life RAW Fit™
½ cup unsweetened almond milk
8 to 10 drops of Sweet Leaf® vanilla cream liquid Stevia
½ teaspoon cinnamon

Place all ingredients into a food processor (or high speed blender) and blend until smooth. Serve immediately or store in freezer for up to three weeks. Tip: Never throw out those overly ripe bananas. Peel them, break them into chunks and freeze them in a Ziploc® bag for up to two months and use in your favorite smoothie or ice cream recipe.

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

Coconut Flour Snickerdoodles

Coconut Flour "Snickerdoodles"

¾ cup rapadura
4 organic eggs
½ teaspoon organic vanilla extract
¼ teaspoon sea salt
½ cup organic, unrefined, extra virgin coconut oil
¾ cup organic coconut flour
2 Tablespoons rapadura (set aside)
2 teaspoons organic cinnamon

Beat the rapdura, eggs, vanilla, salt and coconut oil together. Mix well. Incorporate the flour and mix well. Leave it to rest for five minutes. In the meantime, mix together the cinnamon and rapadura in a bowl. Form the dough into small balls. (It will be very sticky, but it’s okay!) Next, roll the balls into the cinnamon sugar mixture, put on a cookie sheet, and flatten with a fork. Bake for 15 minutes at 375F, and enjoy with a glass of raw milk!

Recipe courtesy of Catherine Slezinger of (adapted from Jamie Oliver)



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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