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Sensational Springtime!

Weekly Recipes
Shamrock Shake

Shamrock Shake

Serves 1


1 scoop Garden of Life® RAW Meal Chocolate
1 scoop Garden of Life Perfect Food® RAW Chocolate
2 cups unsweetened almond milk
1 Tablespoon organic cacao
2 Tablespoons organic avocado
2 Tablespoons organic honey
½ teaspoon peppermint flavor
5 to 6 ice cubes


Place all ingredients into a high speed blender and blend until smooth. Drink immediately.

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

Jicama Party Salad

Jicama Party Salad 

Serves 6


4 cups cubed organic jicama
½ organic red bell pepper, chopped
½ organic green bell pepper, chopped
1 teaspoon diced organic jalapeño pepper
1 organic navel orange, peeled and chopped into bite-size pieces
½ cup fresh organic cilantro
¼ cup fresh organic mint leaves
¼ cup diced organic red onion
1 ripe organic avocado
1 medium organic cucumber, seeded and diced
pinch of cayenne pepper
½ teaspoon salt
¼ teaspoon paprika
2½ Tablespoons organic lime juice


Place all ingredients into a large bowl and toss. Serve chilled.

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

Tomato and Pesto Stuffed Chicken

Tomato & Pesto Stuffed Chicken Breasts with Artichoke Salad

Serves 4


Note: Use organic ingredients

Ingredients for Pesto:

1 cup fresh basil leaves (about 1 fresh bunch)
1/3 cup pine nuts or 1 scoop Garden of Life RAW Protein
¼ cup parmesan cheese or dairy-free alternative, grated
½ cup olive oil
pinch of sea salt, optional
5 drops of fresh lemon juice


Put ingredients into blender or food processor and pulse until creamy. Refrigerate until needed.

Ingredients for Stuffed Chicken:

2 pears, peeled and grated
4 chicken breasts, skinned and marinated in grated pear
½ cup fresh pesto, divided (from recipe above)
2 tomatoes, sliced into 12 slices
1 Tablespoon olive oil
¼ cup parmesan cheese, optional or non-dairy alternative, divided
sea salt or salt-free seasonings, to season
black pepper, to season


Peel and grate pears. In a glass baking dish, place chicken with grated pears, covering breasts evenly. Cover and chill for a minimum of 4 hours. Wipe off grated pear from breasts. Preheat oven to 350 degrees. Make a horizontal slit into each chicken piece. Fill each breast with 3 tomato slices and 1 teaspoon of pesto. Arrange chicken breasts in a baking dish. Sprinkle chicken with parmesan cheese. Spoon a tablespoon of pesto on top of each piece. Bake for 30 minutes (boneless) or 40 minutes for bone-in. In the meantime, prepare the artichoke salad.

Ingredients for Artichoke Salad:

2 bags of frozen artichoke hearts or 2 12-ounce jars of water packed artichoke hearts
½ red onion, thinly sliced
½ cup pesto (from recipe above)


Defrost or drain artichoke hearts. Sauté artichoke hearts in 1 Tablespoon olive oil with the red onion for 5 minutes. In a bowl, toss ingredients to evenly coat artichokes with pesto. Place salad alongside chicken breasts.

Recipe courtesy of Lori Molski of 


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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