Recipes

Blue Monkey Smoothie

· 1 frozen banana

· 1 cup frozen blueberries (antioxidant)

· 1 tablespoon Spirulina (contains EFAs)

· 1 tablespoon hemp seeds

· 1 tablespoon ground flaxseeds

· ½ cup rice milk (add more to preferred texture)

Rice Paper Wraps

· 2 sheets Rice Paper

· ¼ avocado, sliced lengthwise

· 1 carrot, grated

· 1 beet, steams & sliced lengthwise

· ¼ cup Baby spinach

· ¼ gluten free noodles (optional)

· 2 inches cucumber, sliced lengthwise

· Protein source

Almond Dipping Sauce

· ¼ cup raw almonds (or almond butter)

· ¼ cup water

· 1 tbs fresh lemon juice

· 2 tsp honey

· 2 tsp tamari

· ½ tsp crushed garlic

· ¼ tsp fresh ginger

· dash cayenne (anti – inflammatory)

· dash salk

Acai Smoothie Bowl

· 2 Cups frozen strawberries

· 1 frozen banana

· 4 tablespoon acai powder

· 1 cup unsweetened almond milk

· 2 tablespoons nut/seed butter

· 2 tablespoons ground flaxseeds (bulking agent in the colon)

Toppings:

· Granola (chia seeds, hemp seeds)

· Berries

· Banana

· Coconut flakes

Cultured Coconut Yogurt Recipe (probiotics to help gut flora)

Prep time: 15 minutes

Fermenting time: 24 hours

· Makes 2-3 Cups

· 2-3 young coconuts

· 2 probiotic caps or 1 tsp. powder

· 1 tsp. pure vanilla extract or ½ tsp. power

· Optional: 1tsp Cacao Powder

1. Cleave the tops off of the coconuts and pour water into bowl or glass

2. Use a spoon to scrape out the coconut meat

3. Place coconut meat into high speed blender

4. Add about a cup of the reserved coconut water. Aim for ratio 4:1 of meat: water.

5. Blend meat, water, and vanilla.

6. If you want flavored yogurt, add in desired flavor.

7. Once yogurt is in a clean bowl add in the probiotic. Stir with spoon

8. Time to culture! Put a clean towel over the bowl and place in a warm environment ex. On top of stove for 20-24 hours

9. You will know the yogurt has begun to culture when it starts to take on a fluffy consistency. The end product will be a thick, fluffy culture with a slightly tangy taste.

10. Store covered bowls of yogurt in the fridge for up to 10 days.

Indian- Style Vegetable Curry

Prep time: 15 minutes

Cook time: 40 minutes

· Makes 6 Servings

· 1tbsp. Coconut oil

· 1 yellow onion, diced

· 1 tsp. Fresh ginger root, minced

· 4 Garlic Cloves, minced

· 1 White Potato, cubed

· 1 Medium Sweet Potato, cubed

· 2 carrots, cubed

· 1 (4oz) Can tomato sauce or diced tomatoes

· 2 tsp. Rock salt

· 1 ½ tbsp. Curry Powder (we love Frontier Brand)

· 1 tbsp. Gram Masala

· 1 cup frozen green peas

· 1 bell pepper, chopped

· 1 can fall-fat coconut milk

· 1 bunch fresh cilantro, for garnish

1. Heal the oil in a large pot over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix in potatoes, carrots, and tomato sauce. Season with salt and curry powder. Cook and stir 15 minutes, or until potatoes are tender.

2. Stir red bell pepper, and coconut milk into the pot.

3. Reduce heat to low, add the peas, cover, and simmer 10 minutes. Garnish with cilantro to serve

4. Serve as is or over rice, quinoa or grain of your choice.