Recipes Example

declicious red lentil soupFeatured Chef: Gwen (Marzano) Eager

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INGREDIENTS:

1 cup macadamia nuts
1 cup pistachios (unsalted)
½ cup pecans or walnuts
8 Medjool dates, pitted
1 Tablespoon Garden of Life® RAW Protein Vanilla

1 Tablespoon Garden of Life Extra Virgin Coconut Oil
2 Tablespoons honey
2 Tablespoons water
dash of sea salt
½ cup shredded coconut flakes (unsweetened)

DIRECTIONS:

After boiling carrots, rinse and place in food processor using the “S” blade. Add almond milk and coconut oil and blend until smooth. Add remaining ingredients and blend another minute, or until smooth and creamy. Store in refrigerator for up to 5 days.

Note: Looking for something to satisfy that sweet tooth? Delve into this delicious and creamy custard that is sweet and spicy, low in sugar and packed with nutrients!

Tip: Try substituting cooked sweet potatoes or butternut squash for the carrots in this recipe, or add ½ Tablespoon of pumpkin pie spice for a warm, holiday-tasting treat.

Recipe courtesy of Gwen (Marzano) Eager, Garden of Life Educator and Certified RAW Vegan Chef.

Products Used IN THIS RECIPE:

RAW Fit® Marley Coffee

$15.00

RAW Protein Vanilla

$15.00

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