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Nutty Creations

Weekly Recipes
 
Berry Best Cobble

Berry Best Cobbler

Serves 6 to 8 

Ingredients:

6 ounces organic blueberries
12 ounces organic raspberries
8 to 10 dried organic apricots
6 dried organic dates (pitted)
½ cup water
1½ Tablespoons Garden of Life® Extra Virgin Coconut Oil
1½ Tablespoons maple butter or raw honey
½ cup organic oats
1 cup organic cashews (unsalted, raw)
½ teaspoon cinnamon
dash of sea salt

Directions:

Soak apricots and dates in water for at least three hours. Remove dates and apricots from water and place in blender with ½ cup water to form a paste. Mix paste with berries and set in a glass pan. In the food processor, add the remaining ingredients to make the crumble. Process ingredients until they begin to stick together and then cover the fruit with the crumble topping. Eat right away (tastes great topped with vegan cool whip) or store in refrigerator for up to two days.

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

 
Banana Nut Pancakes

Banana Nut Pancakes

Makes 8 to 10 pancakes

Ingredients:

1 cup Pamela’s™ Products Gluten Free Baking and Pancake Mix
2 Tablespoons Garden of Life RAW Organics™ Organic Golden Flaxseed & Organic Chia Seed 
½ cup crunchy almond butter
2 ripe organic bananas
2 organic eggs
1 Tablespoon organic honey
1 teaspoon cinnamon

Directions:

Beat eggs. Blend together (with a hand held mixer, food processor or blender) eggs, almond butter, peeled bananas, honey and cinnamon. Mix in flour and flax/chia seeds. Heat skillet to medium heat and add about 1 teaspoon butter or coconut oil and pour 2 to 3 Tablespoons of batter for each pancake. Cook 2 to 3 minutes on each side (or until golden brown). Top with butter and syrup or with coconut cream topping (see coconut cream topping recipe below).  

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

 
Coconut Cream Topping

Coconut Cream Topping

Serves 2 to 4

Ingredients:

1 cup light coconut milk
2 Tablespoons honey (use maple syrup if you want it vegan)
½ teaspoon vanilla extract
2 Tablespoons coconut butter (or coconut oil)
1½ Tablespoons Garden of Life RAW Organics™ Super Omega 3 Organic Chia Seed, ground into a flour (using a coffee grinder or high-speed blender)

Directions:

Place all ingredients into a blender and blend until smooth. Let mixture refrigerate for several hours to thicken. Use as a topping for desserts, with fresh fruit, or just eat it all by itself! Keeps for five days refrigerated.

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

 
Nutty Dates

Nutty Dates

Makes 40 to 50 nutty dates

Ingredients:

(use organic)
1 cup nuts (walnuts, pecans, and/or almonds)
1 cup shredded coconut
2 Tablespoons creamy raw honey
1½ teaspoons Celtic sea salt
1 teaspoon cinnamon (optional)
1 cup macadamia nuts
1 cup pitted dates, soaked
1 cup raisins
1 Tablespoon orange zest (optional)
¼ cup Garden of Life Super Seed® (optional)

Coating:

1 cup sesame seeds
1 cup finely ground coconut

Equipment:

food processor and zester

Directions:

Process walnuts, pecans, and/or almonds in a food processor until crumbly. Remove to a large mixing bowl. Process macadamia nuts and coconut until crumbly. Add to the nut mixture. Process dates and honey until creamy. Add to the nut mixture. Add remaining ingredients and mix well with hands until thoroughly blended. Shape into small balls and roll in sesame seeds and/or finely ground coconut. These are wonderful to freeze and make for a quick, easy, satisfying snack.

Recipe courtesy of Mandilyn Canistelle O’Neal (Chef Mandy)
 

 
 

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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