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Light & Lively

Weekly Recipes
 
Gwen’s Fit Fuel

Gwen’s Fit Fuel

Serves 1

Ingredients:

1 scoop Garden of Life® RAW Fit™
1 cup unsweetened almond milk
1 cup coconut water (unpasteurized preferred)
1½ cups frozen organic blueberries
2 Tablespoons ripe organic avocado
8 drops of SweetLeaf® vanilla cream liquid Stevia
Ground cinnamon, for garnishing

Directions:

Place all ingredients in a blender and blend until smooth. Enjoy immediately or drink half before a workout and the remaining half afterwards.

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

 
Raw Gorilla Taco Wraps

Raw Gorilla Taco Wraps

Makes 6 to 8 wraps

Ingredients: (use organic)

2 cups walnuts
1 Tablespoon cumin
½ Tablespoon coriander
1 teaspoon chili powder
pinch of cayenne pepper (or more, if you like a kick!)
2 Tablespoons low-sodium tamari
collard greens, washed with stems trimmed about 2 inches from bottom of leaf
salsa

Directions:

Put the walnuts in a food processor with the blade in place, and process until chunky. Scrape the ground nuts into a bowl and mix in the cumin, coriander, chili powder and cayenne. Add tamari and mix again. Place a collard green with the dark edge facing down on your cutting board. Trim off the stem and up about 2 inches into the leaf. Place about ¼ to ½ cup of the nutmeat mixture in the middle of the leaf. Top with some salsa. To assemble, roll up burrito-style. Fold one of the long ends in, and then both the end pieces, and then the other long way, tucking in firmly. Place with the folded edge down on your cutting board and slice firmly into two pieces on the diagonal.

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

 
Jicama, Cucumber, Papaya and Lime

Yummus

Serves 4 to 6

Ingredients:

1 15-ounce can organic garbanzo beans, rinsed and drained
5 roasted organic garlic cloves (or 2 fresh garlic cloves)
2 Tablespoons organic tahini
3½ Tablespoons olive oil
1 Tablespoon freshly squeezed organic lemon juice
½ Tablespoon coconut aminos (or gluten-free tamari, or nama shoyu)
¼ teaspoon sea salt
¼ teaspoon black pepper
Optional: Add one 14-ounce can of organic artichoke hearts

Directions:

Place all ingredients into food processor using the “s” blade and blend until smooth. You can garnish the hummus with paprika, pine nuts and chopped parsley to make it look more appealing. Serve with sliced veggies and gluten-free crackers. Will last five days in the refrigerator.

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

 

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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