Healthy eating doesn’t get any easier than this! Just add all the ingredients (except the toppings) to a mason jar, stir, cover and refrigerate overnight (or for at least 4 hours). That’s all!

This healthful breakfast is gluten-free, dairy-free, full of fiber, and absolutely delicious.

Ingredients:

1 1/2 cups oats (with quick oats - this will be ready in minutes - no overnight soak needed!)
1 1/2 cups coconut milk
2 tbsp chia seeds
1 tbsp maple syrup
3/4 cup water
2 cups mixed berries (blueberries, raspberries, blackberries)
1/4 cup hemp seeds

Combine oats, coconut milk, chia seeds and maple syrup together in a large glass container. Add water and stir well to evenly mix. Cover and store in the fridge overnight.

Remove from fridge. Use single-serving size jars and place a few spoonfuls of the oat mixture in the bottom of each. Then add a layer of berries and/or banana followed by a sprinkle of hemp seeds. Repeat until all ingredients are used up.

These chocolatey, pant-based + gluten-free muffins are ahhhmazing and so easy to make. Made in 1 bowl with wholesome ingredients like oats, flax seed, cacao powder and bananas - They are healthy enough for breakfast and delicious enough for dessert!

We made them big, then cut in half to warm, and drizzled with almond butter and honey to serve.

Ingredients:

2 cups rolled oats (gf)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3 large ripe bananas (mashed)
1/2 cup almond butter
1/4 cup maple
2 “flax eggs” (2 tablespoons flax + 6 tablespoons water)
1 tsp vanilla
2 tbsp oat milk
3 tbsp cacao powder
1/2 cup dark chocolate chips

Preheat the oven to 350. Make your flax eggs – combine the flax seeds with water, and set aside for 5 minutes.

Combine all other ingredients in the blender, minus the chocolate chips.

Add the flax eggs to the blender. Blend until incorporated. Pour the mixture into a bowl and add the chocolate chips.

Bake in muffin tins for 19-22 minutes, until browned.

Makes 6-8 large muffins.

Photos: @o2aspen. @dailyom. @aspenshakti. @kerrieshur. @goodcleanfooddelivered. @movespacemagic.

Self Care is so important in these unpredictable times. We have broken down some of our “must-do’s” for staying sane while staying home…

Yoga at Home: While we all miss the group energy of a yoga class at our favorite studio, we are finding the silver lining in a home yoga practice. There’s no rush to get to class on time, no chance of forgetting yoga clothes or a mat, and no worries of finishing that punch pass before it expires.  A home yoga practice can save time, energy, and money, and like yoga veteran Rodney Yee says, it’s a time to go into your own body and ask it to be your teacher... “It is a time when you can find your own rhythm… where the genuine knowledge arises. I have observed time and time again that it is when people start to practice at home that the real insights occur."

In the Roaring Fork Valley, local studio owners and instructors are teaching virtual classes on Instagram live, Zoom and YouTube. Via Instagram Live, Aaron King, founder of King Yoga, fuses vinyasa flow with creative sequencing set to his unique music soundtrack. Aspen Shakti offers live classes on its Instagram page and via Zoom (check out Jayne’s famous Buddhi Class!), as well as on its YouTube channel, which is updated daily. O2 Aspen has a stellar line up you won’t want to miss - and (bonus!) you can shop virtually for the most comfy cozies around. And our beloved Basalt teachers are going live at Vimana Yoga.

Daily Om’s Tabata Yoga Shred: sparks whole-body fitness with a powerful blend of yoga + High Intensity Interval Training (HIIT) moves designed by anatomy experts. Our favorite, the Tabata Yoga challenge, comes with 16 unique, fun, empowering 25-minute workouts. 

Daily Nature Dose: Fortunately, in the Roaring Fork Valley, spending time outside and exercising are freedoms we can still embrace. We are walking, running, biking and skinning (alone, or space six feet apart) not just for joy, but to maintain our well-being. All it takes is 15 minutes a day of sunshine to raise vitamin D levels, and in turn, boost your immune system. Being outside drops your levels of the stress hormone cortisol, lowers your heart rate and elevates your mood. Spending time in nature can help reset circadian rhythms, which promotes better sleep. Plus, as business owners, chefs and moms, we all experience increased productivity after spending time outside. 

Meditation: We are participating in Jayne Gottlieb and Gretchen Bleiler’s 30 Day Meditation Challenge. During this time of staying in, of less busy-ness, of slowing down - as we attempt to do less, be less, and get still… we were called to check in with ourselves (thank you Aspen Shakti). We, and our Good Clean Team, are dedicating 30 days to go inward. 

Breath work and gentle yoga: Local ayurvedic yoga teacher Kerrie Schur teaches pranayama (breath work), yoga, and Ayurvedic based self-care to support heart, mind, and body—something we all might need more of during this challenging time. Kerrie’s gentle flows help us release stale energy, calm our minds, and explore pathways of nourishment and renewal. 

Dance! Jamie Butemeyer of Move Space Magic is offering virtual dance classes for both kids and adults! From dance cardio to traditional ballet - you will want to zoom in with this one for sure! “dance doesn’t discriminate. dance is inclusive and is meant to be shared. dance is about celebrating what and who you are. dance is about returning to JOY!”

Bright, Vibrant Fruits: The advice to “eat the rainbow” is often used for kids. And while kids especially need a diversity of foods in their diets, so do adults. Our bodies benefit from variety, and for optimal health, we need a rainbow of nutrients and colors. The variety of vitamins, minerals, antioxidants, and phytochemicals in fruits have enormous healing powers. We love the instant mood boost provided by a juicy mango, a refreshing kiwi or a handful of tart raspberries. 

Heidi Hat’s Protective Face Masks: Local accessory company Heidi Hat is selling adult and children’s protective face masks to reduce community transmission. Let’s #MaskTogether and show support for those combatting this crisis on the front lines. One size fits most. Kids sizes fit a range of children from 3-12 years old.

Sugar Body Scrub in Lemongrass: With its distinct citrusy, botanical flavor and bright, crisp smell, we like lemongrass on our skin as much as do in our curry! For a healthy-looking glow and silky-smooth result, our all time fave is this Beautycounter Sugar Scrub . While brown sugar buffs away dull skin, hydrating oils and mineral-rich evening primrose leave skin looking supple and smooth. All with an invigorating scent perfect for spring. Hop in a warm bath, put on some zen tunes, polish up and bliss out!

Get Cozy in Cashmere: Our favorite local designer, Gray Aspen, is spinning out spring cashmeres in vibrant colors with a luscious feel and relaxed, cozy fit. Get showered, blow dry your hair, throw on some lip gloss and cashmere up! We promise, your mood with lift.

We hope some of these practices bring love and light to your day…

Stay in. Stay safe. Stay well.

Turmeric - Is it Really a Miracle Spice?

Turmeric is a rhizome that grows under the ground like ginger. It has a rich, bright orange color and is used in many foods. Originally used in Southeast Asia, it’s a vital component for traditional curries. You can find dried powdered turmeric in the spice aisle of just about any grocery store. Sometimes they carry the fresh rhizome too (it looks like ginger root, but smaller and orange).

Turmeric contains an amazing anti-inflammatory, antioxidant compound called "curcumin.” The amount of this bioactive compound is around 3-7% by weight of turmeric. Curcumin has been studied like crazy for its health benefits. Many of these studies test curcumin at up to 100x more than that of a traditional diet that includes turmeric.

Health benefits of curcumin

There are dozens of clinical studies using curcumin extract (which is way more concentrated than ground turmeric).

Curcumin is an anti-inflammatory compound. It fights inflammation at the molecular level. Some studies even show it can work as well as certain anti-inflammatory medications (but without the side effects).

Curcumin is an antioxidant compound. It can neutralize free radicals before they wreak havoc on our biomolecules. Curcumin also boosts our natural antioxidant enzymes.

These two functions of reducing inflammation and oxidation have amazing health benefits. Chronic inflammation plays a major role in so many conditions. Including heart disease, cancer, metabolic syndrome, dementia, mood disorders, arthritis pain, etc.

Curcumin has other amazing functions too:

● Boosts our levels of "Brain-Derived Neurotrophic Factor" (like a natural growth hormone for your brain) which is great for brain health.

● Improves “endothelial” function” (the inner lining of our blood vessels) which is great for heart health.

● Reduces growth of cancer cells by reducing angiogenesis (growth of new blood vessels in tumors), metastasis ( the spread of cancer), and even contributes to the death of cancer cells.

How to get the most out of your turmeric

Curcumin is not easily absorbed by your gut. For one thing, it’s fat soluble. So, as with fat-soluble nutrients (like vitamins A, D, E, and K), you can increase absorption by eating it with a fat-containing meal.

The second trick to get the most out of your turmeric is eating it with pepper. Interestingly, a compound in black pepper (piperine) enhances absorption of curcumin, by a whopping 2,000%!

If you want the health benefits of curcumin, you need to get a larger dose of than just eating some turmeric; this is where supplements come in.

Before you take a curcumin supplement, take caution if you:

● Are pregnant

● Are taking anti-platelet medications or blood thinners

● Have gallstones or a bile duct obstruction

● Have stomach ulcers or excess stomach acid
Always read the label before taking a new supplement.

Conclusion

Turmeric is a delicious spice, and it’s “active ingredient” curcumin is a great health-booster.

Curcumin has anti-inflammatory and antioxidant properties which are great to bust chronic inflammation. It also has other amazing health benefits, like brain- and heart-boosting properties, and even cancer-fighting properties.

Curcumin supplements can be great for your health, but they're not for everyone. Check the label or speak with your practitioner before taking it.

Try my version of “golden milk,” and let me know how you like it in the comments below.

Recipe: Golden Milk with Turmeric

Serves 2

• 2 cup almond/cashew/coconut milk

• 1 1/2 tsp turmeric, ground

• 1/4 tsp cinnamon, ground

• 1/4 tsp ginger, ground

• pinch of black pepper

• 1 tsp honey

Instructions

Blend all ingredients together in a high speed blender until smooth.

Warm over medium heat, whisking frequently. Heat until hot, but not boiling.

Pour into a mug & enjoy!

References:

http://www.precisionnutrition.com/encyclopedia/food/turmeric/

https://authoritynutrition.com/top-10-evidence-based-health-benefits-of-turmeric/

https://examine.com/supplements/turmeric/

https://leesaklich.com/foods-vs-supps/foods-vs-supplements-the-turmeric-edition/

https://nutritionfacts.org/video/turmeric-curcumin-plants-vs-pills/

https://nutritionfacts.org/video/who-shouldnt-consume-curcumin-or-turmeric/

Coconut water kefir is made from coconut water. It’s a fermented beverage made from kefir ‘grains’ which are highly beneficial organisms of bacteria that promote good digestion, gut health, immunity, and even enhance the brain and mood. (Yes, please!) Lassi is a delicious probiotic treat from ancient India, and it’s the perfect way to get your daily dose.

Meet Anika’s favorite smoothie: Sweet and satisfying Mango Lassi, with mango, almond milk, kefir, maple and a dash of cardamom.

MANGO LASSI SMOOTHIE
2 cups organic frozen mango
1 cup coconut kefir (coconut yogurt or plain full fat kefir)
1 cup almond milk
2 tsp maple syrup
1 pinch cardamom

*optional add 1 T of your favorite vanilla protein powder and| or a pinch of turmeric and cinnamon.

Instructions:
Place first 4 ingredients in blender and blend until smooth. Sprinkle cardamom on top and enjoy!
2 servings

This is Ani!

Fresh, light, and energizing, this quinoa tabbouleh is the perfect compliment for any lunch or dinner. Serve with warm pita, kale salad , and hummus to round out a lovely vegetarian meal. By the way.......we love the quinoa, but you could use any type of grain you prefer. Recipe Inspiration from CLEAN

Ingredients:
2 cups cooked quinoa (I used rainbow quinoa, a combination of red and white grains)
1/4 cup currants
1/4 cup chopped raw almonds
1/2 cup diced carrots
1/4 cup chopped mint
1/4 cup chopped scallions
1/4 cup chopped parsley
1/4 cup lime juice
1 teaspoon agave
1/2 teaspoon ground cumin
1 teaspoon sea salt
1/2 cup olive oil

Mix all ingredients in a bowl and let sit for at least 20 minutes before serving to allow the flavors to blend.

Blackstrap molasses, a high-antioxidant super food, has been used for generations as a home remedy and dietary supplement for heavy periods, cramping, bloating and other symptoms of pms.

Molasses is a super food that ironically is a “byproduct” of making white sugar! However, unlike sugar, blackstrap molasses is full of healthy goodness, especially during your moon-cycle: It is a good source of iron, which replenishes red blood cells, and magnesium, which promotes the healthy excretion of estrogen. It therefore reduces the risk of estrogen dominance, a common cause of heavy periods. Blackstrap molasses also contains vitamin B6, which helps the liver process excess hormones.

Mix a teaspoon of blackstrap molasses into a cup of water or add it to a cup of nut milk, smoothies, oatmeal, or give this healing recipe a try:

Kelly's Molasses "Moon-Time" Latte!

• 12 oz coconut milk (or almond)

• 1 T creamer of your choice

• 1.5 T dandy blend (our favorite herbal coffee substitute )

• 1 scant T blackstrap molasses

• 1/8 tsp. cinnamon

In a small pot heat up the milk and other ingredients until nice and warm. Give it a bit of a stir to make sure the ingredients don’t stick to the bottom.
Once it gets all nice and warm, pop the mixture into a high speed blender and whip on high for a minute or until frothy.
Serve and enjoy!

Love our GCF dips? Then you have to try this tangy, creamy red lentil hummus! We love it as a dip, a spread, or straight out of the fridge on a spoon.

Red Lentil Hummus

• 1 cup red lentils, dry

• 1/4 cup tahini

• 3 tablespoons fresh lemon juice, or more

• 2 tablespoons melted coconut oil

• 2 garlic cloves

• 1/2 teaspoon grated fresh ginger

• 1/2 teaspoon cumin

• 1/4 teaspoon coriander

• 1/4 teaspoon turmeric

• 1/4 teaspoon cardamom

• 1/4 teaspoon cayenne

• 1/2 teaspoon sea salt

• freshly ground black pepper

• Water, if necessary, for consistency

• Naan and cut vegetables, for serving

Bring a pot of water to a boil and add the lentils. Reduce to low and simmer, covered, until tender, about 15 minutes

Drain and let cool for 10 to 15 minutes, then transfer to a blender with the tahini, lemon juice, coconut oil, garlic, ginger, cumin, coriander, turmeric, cardamom, cayenne, salt, and several grinds of pepper. Blend until creamy. If the mixture is too thick, add water, 1 tablespoon at a time, to blend into a creamy consistency. Taste and adjust seasonings. Serve with naan or cut vegetables, as desired.

Eating fermented foods on a regular basis is one of the easiest ways to take care of your good gut bacteria.

Pickles, kombucha, yogurt, and miso are all examples of foods that are fermented. This means the ingredients have been left to sit and steep until their sugars are broken down to become bacteria-boosting agents.

KIMCHI - made from fermented cabbage, is full of wonderful bacteria for the gut and a great prebiotic. Helps to boost the immune system, reduce inflammation and is a powerful anti-bacterial.

Makes 1 jar.

1/4 large red cabbage
2 large carrots finely sliced length ways (or grated)
6 spring onions chopped (white and light green parts)
2 daikon radishes
1 red chili (skip for less spicy kimichi)
3 cloves of garlic crushed
2-4 inches of ginger grated
1 yellow onion diced
1 pear chopped
1 apple chopped
3 tablespoons of tamari sauce
1-2 cups of filtered water
1/2 cup of Himalayan salt

Rub the salt really well into the cabbage, cover with water and leave for a few hours.

When the cabbage feels floppy and soft rinse it a few times to remove any residual salt

Add the radish, ginger, garlic, carrot and spring onion to the cabbage.

In a blender add the pear, apple, chili, tamari sauce, water and onion and blend them together.

Place the vegetables into a jar and pour the blended mixture on top, push the vegetables down in the jar and make sure the blended mixture covers them, leave 7 cm at the top of the jar free, because it will expand!

Leave for 3 days, checking in with it now and then, and pushing the vegetables back under the liquid line if needed. After that you will have you very own homemade kimchi!

A yummy, healthy smoothie made with mangoes, pineapple, banana, and kale (shhhh!) that's sure to be a hit!

Ingredients:
1/2 mango ( fresh or frozen chunks)
1/2 pineapple (fresh or frozen chunks)
2 tbsp oats
handful of kale
1 – 2 cups of coconut water

Blend all above with 5 cubes of ice…Enjoy!

Craving a healthy but tasty snack on the go? These delicious Apple Spiced Muffins are easy to make and freeze well. They are perfect for breakfast on the run, or an afternoon snack for the kids.

We love the aroma of cinnamon and cardamon combined in this recipe. These spices have been used for centuries in cooking and in medicine. Cinnamon and Cardamon are packed with antioxidants and have anti-inflammatory properties as well. They are both great digestive aids and can help prevent gas and bloating.

So, with all those benefits, we decided to make muffins.......Enjoy!

Ingredients
3 tablespoons ground flax seed
1/2 cup water
2 cups Bob's Red Mill Gluten-free All Purpose Flour
1 tablespoon baking powder
1 1/2 teaspoons ground cardamom
1 teaspoon ground Ceylon cinnamon
1/2 teaspoon sea salt
2 apples, cored and grated
1/2 cup melted coconut oil
1/4 cup maple syrup
1 tablespoon grated fresh ginger root or ½ teaspoon dried ginger
1 cup chopped pecans

Pre-heat the oven to 375F.
In a small bowl, stir flax seed and water until well combined and set aside to thicken.
In a large bowl, combine all the dry ingredients; flour, baking powder, salt and spices.
In a medium bowl, combine all wet ingredients; apples, coconut oil, maple syrup and ginger. Mix in the flax seeds.
Add the wet ingredients to the large bowl and mix until well combined.
Fold in the pecans.
Pour mixture into 12 muffin silicone cups or paper cup lined muffin pan
Bake for 30 to 40 minutes, or until tops are brown and firm

photo from @simplegreensmoothies ~ a GCF favorite for inspiration

This smoothie is unexpectedly satisfying. Chef T shared her inspiration and we have not stopped craving it since. Packed with protein, greens, potassium, fiber and goodness - this one will super power you into your day. Make a double batch because your family will want to share! (recipe as written serves 2+)

Ingredients

1 frozen banana

1/2 fresh ripe avocado

1 cup frozen mango

2 T organic peanut butter

2 date

2 cup spinach

1 cup kale

1 tsp greens powder (we love YourSuper.com Power Greens)

Comine all ingredients in a high speed blender with 1 to 2 cups of almond or coconut milk until smooth + creamy. Top with chopped peanuts or a sprinkle of hemp seeds. Enjoy for breakfast or lunch on the go.

Pesto and pasta are one or our all time favorite meals! The cashews and the avocado make a delicious “cream” sauce for the pasta, and the basil and lemon add an amazing zing......it’s the best combination of flavors! It’s also a super quick and easy recipe to make.

Ingredients

3 servings of pasta prepared (we like brown rice pasta as a gluten free option)
3/4 cup cashews
1 ripe avocado, slightly mashed
Juice of 1 1/2 lemons
1 cup fresh basil (leaves removed from the stem)
4 tablespoons olive oil
3 tablespoons water
1 tablespoon nutritional yeast
1 garlic clove, peeled
Pinch of sea salt

Place half of the cashews into a food processor and pulse for a few seconds, until they’re roughly chopped. Toast them in a frying pan until they are golden. Save for topping the pasta.

Add all the rest of the ingredients, except the pasta, in a blender and blend until smooth and creamy - adding a little bit water if needed. Toss with your pasta and sprinkle with the toasted cashews.

Our classic hummus recipe! We love dipping crunchy vegetables into it, spreading it onto crackers or a crusty bread, dolloping it on top of of a Buddah bowl or using it as a side with a lunch time salad.

Ingredients
1 can chickpeas, drained
3 tablespoons olive oil
2 tablespoons tahini
Juice of 1 lemon
1 garlic clove, peeled and roasted in the oven for 10 minutes
1 teaspoon ground cumin
Pinch of sea salt
1-2 tablespoons water

Simply place all of the ingredients into a food processor, except the water. Blend until smooth and creamy, adding the water little by little until you reach your desired consistency.

Photo by Chef Katie Hueth, Eat Gatherings

If we could live off of one thing, I’m pretty sure it would be some kind of plant-based “Nourish Bowl.” It’s hard to beat the combo of seasonal veggies, whole grains, beans, legumes, nuts, seeds, all topped off with one of our incredible dressings. Our bowls are a beautiful balance of nutrients and always a crowd pleaser!

To make your own, grab a handful of dark leafy greens, add your favorite toppings, drizzle a delicious dressing or squeeze of fresh lemon, and you’re good to go! A delicious breakfast, lunch or dinner prepared in just 10 minutes!

To create, choose one or more ingredients from each group, and find a recipe for our favorite Sweet Tahini Dressing below!

Greens
Spinach, romaine, arugula, kale, microgreens, swiss chard, etc.

Proteins
Vegan: tofu or tempeh, edamame, beans, quinoa, lentils, chickpeas, hemp seeds, nuts and seeds. Vegetarian: farm fresh eggs and wild-caught fish.

Healthy Fats
Avocado, olive oil, olives, nuts, seeds, hemp hearts.

Veggies
Carrots, cucumbers (actually a fruit!), cabbage, beets, zucchini, snap peas, peas, radish, green beans, broccoli, cauliflower….any combination of veggies you enjoy!

Carbohydrates
Sweet potatoes, quinoa, millet, brown rice, wild rice, beans. These components are great to make ahead!

Add-ons
Fermented veggies like kimchi or sauerkraut, homemade salad dressing, nutritional yeast, homemade hummus, apple cider vinegar, fresh lemon juice

GCF Sweet Tahini Dressing

Ingredients:
1/4 cup tahini
2 tablespoons fresh lemon juice (about 1 medium lemon)
Dash of cayenne pepper
1 teaspoon mirin (rice wine)
1 tablespoon maple syrup
1/3 cup warm water

Instructions:
To make the tahini sauce, combine all ingredients and stir with a whisk. This sauce will thicken as it sits. Add warm water to thin. Makes 1/2 cup sauce. Serving size: 2 tablespoons.

When you are craving this chocolaty-peanut-buttery goodness, we have the treat for you… all the flavors you desire, none of the guilt - and superfoods to boost! This recipe takes a few simple steps and a sprinkle of patience but it’s oh, so worth it!

Layered Love Bars

Peanut butter Layer:

1/2 cup organic peanut butter

1/4 cup melted coconut oil

1/4 cup maple syrup

2 tsp vanilla extract

1 1/2 cups almond flower

2 T maca powder (or more to taste - this will give a distinctive caramel flavor) we love Thrive Market brand.

1/2 cup Lily’s dark chocolate chips.

Mood Boosting Cacao Layer:

1/2 cup walnuts

10 - 12 big juicy dates (soaked in warm water for ~15 minutes)

1/4 cacao powder

2 T cacao nibs

optional: a few organic coffee beans

2 tsp vanilla extract

1/2 tsp coarse sea salt

Instructions

1. Process each batch in a food processor until a raw dough forms - should be thick but spreadable. Add water 1 T at a time to get to consistency.

2. Line a med sized sheet pan with parchment

3. Layer cocao layer first, spread evenly and pressed down firmly into pan. Refrigerate for 30 mins to set.

4. Layer Peanut Butter layer on top - evenly distribute and less firmly into pan (use a second pan and something weighted.

5. Press in lily’s dark chocolate and a sprinkle of malden sea salt

6. Freeze for an hour to allow to set

7. Cut into half inch squares or smaller.

8. Store in fridge or freezer

Roasted Kale Chips - Because we are always looking for ways to get kids to eat more Kale! I hope you family enjoys these as much as we do.

Roasted Kale Chips

Ingredients:
One 1 1/2-pound bunch kale
1 tablespoon olive oil
1 tablespoon raw pumpkin seeds
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Directions:

Preheat the oven to 350 degrees and set out two baking sheets lined with parchment paper.

Rinse the kale and pat dry with paper towels. Wrap the kale in another layer of fresh paper towel—the kale must be very dry in order to crisp up.

Roughly chop the kale leaves and discard the stems.

In a large bowl, toss the kale leaves with the olive oil, pumpkin seeds, salt and pepper, rubbing the leaves with your fingers to coat with the oil and spices. Arrange the leaves over the baking sheets and bake for 7 to 8 minutes. If the chips are crisp in the center, remove them from the oven and serve. Otherwise, bake for an additional 2 to 5 minutes, until the chips have crisped.

Let’s talk about this slaw. It’s proof that sometimes, the most humble of ingredients can make for the best recipes. Take cabbage, with all of its potent antioxidants, and toss it with carrots and a simple dressing. Add some freshly toasted seeds to the mix and you have a colorful coleslaw that’s bursting with flavors and amazing health benefits.

Ingredients:

1 Purple Cabbage (thinly sliced)
2 Carrots (grated)
3 tbsps Sesame Oil
3 tbsps Rice Vinegar
1 Garlic (clove, minced)
1/4 cup pomegranate seeds
1/4 cup Sesame Seeds (toasted). Pepitas also work well.
Sea Salt & Black Pepper (to taste)

In a large bowl, combine the cabbage, carrots, sesame oil, rice vinegar, garlic, sesame seeds, pomegranate seeds, salt and pepper. Mix well. Enjoy!

If you like this recipe, you might also enjoy our yummy Green Pea Guacamole.

Add some extra nutrients to the classic party dip by making it a green pea guacamole. The taste of a traditional guac it still there, but the health benefits and protein power are amped up. Serve with tortilla chips and veggie crudite or as a spread for tacos to keep it on the healthy side.

Ingredients

• 2 handful cilantro leaves

• 1 cup frozen peas, thawed under warm running water

• 2 tbsp fresh lime juice plus more to taste

• 1 clove garlic

• 1 teaspoon jalapeño or serrano, minced

• 1 tsp sea salt plus more to taste

• 1/2 tsp freshly ground black pepper

• pinch of cumin

• 2 large ripe avocados pitted and peeled and chopped into rough chunks

Place everything except the avocado in a food processor and blend until smooth. Add the avocado, and pulse a few times until they are incorporated, but still chunky.

Serve with chips and veggie crudite, or use as a spread on tortillas. Garnish with fresh cilantro and lime wedges.

If you love this recipe, you might also love our Pumpkin Hummus

This vegan curry is an EXPLOSION of awesome flavor. And the best part? It only takes about 20 minutes to make! Serve it up with some warmed naan, and you’ve got yourself an amazing healthy dinner that the whole family with love.

Cauliflower & Chickpea Coconut Curry

Ingredients
2 Tbsp extra virgin olive oil
1/2 yellow onion, chopped
2 cloves garlic, minced
1/2 lemon, juiced
2 Tbsp fresh ginger, minced
1-2 Tbsp red curry paste (according to spice preference)
2 cups coconut milk, canned (we use full fat)
1 Tbsp curry powder
1 Tbsp maple syrup
1 Tbsp tamari or soy sauce
1/2 tsp sea salt
1/2 head cauliflower (chopped)
1 can chickpeas (rinsed and drained)
Cooked rice (brown rice or jasmine)
Cilantro and lime wedges for garnish

Instructions
Heat olive oil in a large dutch oven over medium heat.

Add onions, garlic, sea salt and ginger. Sauté for 2-3 minutes, stirring frequently.

Add curry paste and stir. Cook for 2 minutes more.

Add curry powder, coconut milk, lemon, maple syrup and tamari and stir. Stir well and bring to a simmer over medium heat.

Once simmering, add cauliflower and chickpeas and simmer under low to medium-low heat for 10-15 minutes, stirring occasionally, to soften the cauliflower and chickpeas and infuse them with curry flavor. Serve over cooked brown rice or jasmine rice. Garnish with fresh cilantro.