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Brown Rice Wraps (gluten-free, dairy-free)

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BROWN RICE WRAPS (gluten-free, dairy-free)

Brown rice wrap with baby arugula, hummus, roasted leeks & mushrooms, & Daiya cheese

Filled with baby arugula, hummus, roasted leeks & mushrooms, & Daiya cheese

 

Juliet sized wraps - one half with hummus, baby arugula & homemade brown beans, the other half with guacamole, Diaya cheese & olives

Juliet sized wraps – 1/2 with hummus, arugula &  brown beans & 1/2 with guacamole, Daiya  & olives

If you’ve seen our gluten and dairy-free Delicious Crepe recipe, then you’ll already be familiar with the ingredients and how to make this simple and yummy recipe – it is basically the same as the crepe recipe, but without any sweeteners. You can always get creative by adding herbs and spices to the batter, but they are also very good plain – so good that kids enjoy them too! Top them with your favourite dip, spread, veggies, and anything else that you can imagine.

Some ideas that we have for toppings are:

  • spread: hummus, Dijon mustard, guacamole, salsa, Siracha hot sauce
  • roasted veggies: onion, mushroom, leek, peppers, broccoli florets
  • mixed greens: baby kale, arugula, spinach, lettuce, mixed greens
  • fresh veggies: diced tomatoes, shredded carrot, sliced cucumber, olives, hot banana peppers
  • scoop of beans, cooked quinoa or rice (you could try our balsamic quinoa salad), or if you’re feeling fishy, try out our dairy-free tuna salad
  • Daiya cheese (to keep it dairy-free)

And now for the recipe…

Brown Rice Wraps (gluten-free, dairy-free)
 
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These brown rice wraps are best served fresh, but can be covered with a clean dish towel and used several hours later.
Author:
Recipe type: gluten-free
Serves: 7-8
Ingredients
  • 1 cup brown rice flour
  • 2 tsp baking powder
  • ¼ tsp sea salt
  • 2 eggs
  • 1½ cup to 2 cup original or unsweetened almond milk or other 'mylk' alternative
  • ghee, butter, or coconut oil for frying
Instructions
  1. In a small bowl mix together dry ingredients and set aside.
  2. In a large bowl whisk together the egg. Add dry ingredients and stir until all flour is integrated.
  3. Gradually whisk in all of the mylk into the batter until there are no clumps.
  4. Set batter aside for 10-15 mins (during this time, I like to prep the fillings that I'll be using).
  5. Heat a 10'' frying pan or skillet on medium heat. Add a small pad of oil to evenly coat the pan.
  6. Add ⅓ cup batter into the pan and swirl the pan around to distribute the batter evenly over the pan.
  7. Cook for 1-2 minutes until the edges of the batter turns a golden brown colour. Use a wide, flat spatula to gently flip the wrap and allow to cook for another minute.
  8. When done cooking, place wrap on a large plate and cover with a clean dishtowel until you're ready to serve.
  9. Repeat adding oil to the pan before adding the batter until all of the batter is gone and you have 7-8 delicious wraps ready to be served. Enjoy!

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…Nom… Nom… Nom…

Troubleshooting

  • Lots of tiny bubbles in the batter when you add it to the pan? add more batter
  • Wraps turning crispy? turn the heat down
  • Did your wrap turn out more thick, like a pancake? add more mylk to the batter
  • Wrap sticking to the pan? add more oil and/or let cook for a few seconds longer

 

Cultured coconut yogurt (dairy-free, gluten-free, vegan)

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This recipe is takes no effort to prepare –  it just takes a little waiting time. There are no preservatives, gums, or binders in this recipe – its just pure coconut milk, probiotics, and fermenting time. We add a little bit of vanilla and maple syrup to make it sweet, but if you decide not to add any sweetener the end product is a pretty awesome dairy-free sour cream!

We added only about 1 Tbsp coconut water which gave us an extra thick yogurt (think: thick cream cheese haha) . But it was sooo tasty and melted into coconut goodness when added to warn oatmeal.

We added only about 1 Tbsp coconut water which gave us an extra thick yogurt (think: thick cream cheese haha) . But it was sooo tasty and melted into coconut goodness when added to warn oatmeal.

For this recipe, be sure to use the full fat coconut milk, since we will be working mostly with the fat layer. We like to use Native Forest Organic Coconut milk or Thai Kitchen coconut milk – both are brands that don’t add any sulfites. As well, in this recipe, we use 2 different probiotics, just to get a wide range of ‘good bugs’ – Pure encapsulations Probiotic 50B and NFH Probio SAP are two high quality professional brands that we like. They both came in capsules, so we just cracked them open and used the powder inside. Check with your local health food store or naturopathic doctor to see what professional lines of probiotics they carry  since any high quality probiotic will do. 

Cultured coconut yogurt (dairy-free, gluten-free, vegan)
 
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This tangy coconut yogurt can double as a sour cream! You can enjoy it savoury (on pizza or mixed with pesto), or sweet (mixed with maple syrup and fresh fruit).
Recipe type: dairy-free
Serves: 4-6
Ingredients
  • 1 can of Full fat organic coconut milk
  • 1 tsp (2 capsules) high quality probiotic powder

  • optional ingredients:
  • powdered vanilla bean or pure vanilla extract
  • maple syrup, agave, honey or other sweetner
Instructions
  1. Leave a can of coconut milk in the fridge for 8 hours or overnight. The coconut milk will separate into a thick layer (fat) on top and a thin watery (water) on the bottom. We want the thick layer, so avoid shaking the can before and after cooling. However...you can omit this step if its cool enough in your cupboard that the fat layer will stay separated from the water. (sometimes if you give the can a gentle shake and you feel no movement, you can pretty much be sure that the two layers are separate).
  2. Open can, scoop out the thick layer of coconut milk, and place it in a medium sized bowl. Its convenient to use a bowl that has a lid so you can just transfer the yogurt straight to the fridge when you're done.
  3. Add 2-4 Tbsp of the coconut water to the coconut fat and mix together well. The less water you add, the thicker the yogurt will be. You can use the rest of the coconut water for a smoothie.
  4. Add probiotic powder to the coconut milk fat and stir it well until it is smooth.
  5. Cover bowl with a clean dishtowel and place it on the counter, in the stove or toaster oven (turned off) for 24-48 hours to ferment.
  6. At the end of your fermenting time, remove the dishtowel and stir in a small amount (about 1 tsp at a time) of any sweeteners or flavours that you want in your yogurt until you reach the desired taste. Or leave it as is and use it as sour cream.
  7. Store in fridge and enjoy with cereal, oatmeal, mixed berries and fruit, in smoothies, or on its own.

 

What’s for supper?

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When we’re hungry, we look for meals that are healthy, easy to make, relatively quick, and most importantly – delicious! The meal that most people prepare at home is supper, so this is what we decided to feature – what’s cooking for supper!

We’ve been compiling our favourite recipes have started posting them in a a series of posts labeled ‘Quick & Easy Healthy Homemade Meals’, which you can find in our Recipes section (be sure to find the ‘next page’ icon towards the bottom of the page to find earlier posts). Recipes that you’ll recognize are Quinoa Salad with Balsamic Vinegar Dressing, Apple Cider Vinegar Dressing, and Glory Bowl Dressing. Also, be on the lookout for recipes for Sunflower seed burgers, Chickpea chana masala, Ginger-tamari  stirfry sauce, Quinoa salad rolls, and Quinoa crab cakes, and more.

Chickpea Chana Masala

Chickpea Chana Masala with spinach served on long grain brown rice

 

Sunflower seed burgers with grilled balsamic portabello mushrooms and a green salad

Sunflower seed burgers, grilled balsamic portabello mushrooms, sliced pickles & cuc, and a green salad with glory bowl dressing

 

Prawn kabobs, balsamic quinoa salad and bitter greens with apple cider vinegar dressing

Prawn kabobs, quinoa salad with balsamic vinegar dressing, and bitter greens with apple cider vinegar dressing

 

Breakfast for supper: 2 poached eggs, roasted potatoes, and baby grape tomatoes and baby kale leaves served over a slice of gluten-free toast

Breakfast for supper: 2 poached eggs, roasted potatoes, scoop of dijon mustard, baby grape tomatoes and baby kale leaves served over a slice of gluten-free toast

 

Roasted lamb with , balsamic quinoa salad with cranberries and walnuts, and a green salad

Roasted lamb shoulder with rosemary balsamic reduction,  quinoa salad with balsamic vinegar dressing (with added cranberries & walnuts), and a green salad

 

Beef stirfry with tamari, ginger, garlic, and black sesame seeds served over brown rice vermicelli noodles

Beef stirfry with tamari, ginger, garlic, and black sesame seeds served over brown rice vermicelli noodles

 

Quinoa salad rolls! with dipping sauce (recipe to come)

Quinoa salad rolls! with hot & tangy tamari dipping sauce

 

Quinoa crab cakes, green salad with goat feta and red wine vinaigrette

Quinoa crab cakes, green salad with goat feta and red wine vinaigrette

 

Lamb popsicles in coconut curry dipping sauce, turmeric roasted potatoes and warm beet cabbage side dish

Lamb popsicles in a tangy coconut curry dipping sauce, turmeric roasted potatoes and warm beet cabbage side dish

 

Whole roasted chicken, warm wild rice salad with roasted almonds and tamari sauce, homemade sauerkraut and dijon mustard.

Whole roasted chicken, warm wild rice salad with roasted almonds and tamari sauce, homemade sauerkraut and dijon mustard.

 

Spaghetti squash with roasted veggies and pesto, and roasted veggies with tomato pasta sauce

Spaghetti squash half with roasted veggies and pesto, and spaghetti squash other half with roasted veggies and tomato pasta sauce

 

Brown Rice Crepes (gluten-free, dairy-free)

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GLUTEN-FREE CREPES (gluten-free, dairy-free)

We filled these beautiful crepes with blueberries, steamed apple slices, roasted sunflower seeds, blueberry coconut yogurt, and topped it with maple syrup.

Enjoy these healthy and delicious gluten-free crepes for breakfast, brunch, lunch, snack and./or dessert.

You can enjoy these crepes as sweet or savoury, and you can also enjoy them as a healthy breakfast, lunch, snack, or a tasty dessert. As always, feel free to use your creativity, but here are some suggestions that we have for sweet and savoury crepes.

Sweet crepes:

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Our choice of filling for today: blueberries, steamed apple slices, roasted sunflower seeds, blueberry coconut yogurt, and maple syrup.

  • berries
  • sliced fruit: kiwi, apples, banana
  • coconut yogurt
  • nut or seed butter (almond butter, peanut butter, tahini)
  • crushed nuts (almonds, walnuts, pecans)
  • seeds (toasted sunflower seeds, hemp hearts)
  • maple syrup

Savoury crepes:

  • eggs, cooked to your liking
  • turkey pepperoni slices
  • chicken or turkey pieces
  • sliced veggies: tomatoes, olives, cucumber
  • roasted veggies: onion, mushrooms, zucchini, peppers, leeks, broccoli florets, etc
  • chopped mixed greens  (baby kale, arugula, spinach, lettuce, etc)
  • spreads: hummus, salsa, guacamole, dijon mustard
  • quinoa salad (try our balsamic quinoa salad), scoop of rice & beans
  • Daiya mozzarella cheese

Another really cool thing about these crepes is that if you omit the maple syrup and use unsweetened mylk, you have yourself a healthy, tasty homemade brown rice wrap!

Brown Rice Crepes (gluten-free, dairy-free)
 
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This easy recipe will make you feel like a crepe master! You can dress the crepes up or down and either way it always comes out tasting delicious.
Author:
Recipe type: gluten-free
Serves: 7-8
Ingredients
  • 1 cup brown rice flour
  • 2 tsp baking powder
  • ¼ tsp sea salt
  • 2 eggs
  • 2 Tbsp maple syrup
  • 1½ cup to 2 cup original or vanilla almond milk or other 'mylk' alternative (I find 2 cups is perfect, but less will give you a thicker more 'pancakey' crepe)
  • ghee, butter, or coconut oil for frying
Instructions
  1. In a small bowl mix together dry ingredients and set aside.
  2. In a large bowl whisk together the egg and maple syrup. Add dry ingredients and stir until all flour is integrated.
  3. Gradually whisk in all of the mylk into the batter until there are no clumps.
  4. Set batter aside for 10-15 mins (during this time, I like to prep the fillings that I'll be using)
  5. Heat a 10'' frying pan or skillet on medium heat. Add a small pad of oil to evenly coat the pan.
  6. Add ⅓ cup batter into the pan and swirl the pan around to distribute the batter evenly over the pan.
  7. Cook for 1-2 minutes until the edges of the batter turns a golden brown colour. Use a wide, flat spatula to gently flip the crepe and allow to cook for another minute.
  8. When done cooking, place crepe on a large plate and cover with a clean dishtowel until you're ready to serve.
  9. Repeat adding oil to the pan before adding the batter until all of the batter is gone and you have 7-8 delicious crepes ready to be served. Enjoy!

Troubleshooting

  • Lots of tiny bubbles in the batter when you add it to the pan? add more batter
  • Crepes turning crispy? turn the heat down
  • Did your crepe turn out more thick, like a pancake? add more mylk to the batter
  • Crepe sticking to the pan? add more oil and/or let cook for a few seconds longer
Juliet approved!

Juliet approved!

Quick & Easy Healthy Homemade Meals: Quinoa Salad with Balsamic Vinegar Dressing (gluten-free, dairy-free, vegan)

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This Quinoa Salad could easily be called ‘The Every Day Quinoa Salad’ because it is so delicious, can be suited to any season, and so versatile! You can literally add any veggies that you want to it and it turns out great every time. In the summer it’s nice to have fresh raw veggies, and in the winter you can add grilled or lightly cooked veggies for a warming flavour. You can enjoy this salad with the just-cooked quinoa slightly warmed, or you can make it with quinoa that was cooked the day before (about 3 cups cooked quinoa)…The secret is in the dressing!

For a complete meal, we usually serve this salad with a green salad (often with our Apple Cider Vinegar Dressing) and roasted chicken or lamb. Or, for a vegan option, we’ll add sauteed tofu or cooked chickpeas to the quinoa salad. 

QUINOA SALAD WITH BALSAMIC VINEGAR DRESSING

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Perfect at any time of day, season, and paired with nearly every meal!

Prep Time: 30 mins

Cook Time: 20 mins

Serving size: 4-6

Ingredients

  • 1 ½ cups quinoa, uncooked
  • 2 ½ cups water
  • 1small red onion, finely chopped
  • 1 large carrot, chopped
  • 3-4 leaves your favorite kale, chopped or 1 cup baby kale
  • 1 handful baby tomatoes, halved
  • ½ cup broccoli florets, chopped
  • ½ avocado, cut into chunks
  • ½ cup nuts & seeds (our favorites: walnuts, sunflower seeds, pumpkin seeds, hemp seeds)

other veggie ideas:

  • bell peppers, chopped
  • cauliflower florets, chopped
  • fresh green peas
  • celery hearts, chopped

Dressing:

  • 1/3 cup olive oil
  • 1/3 cup balsamic vinegar
  • 1/2 – 1 Tbsp coconut sugar, maple syrup or honey
  • 2 tsp Dijon mustard
  • ½ tsp salt
  • pinch of pepper

Directions

  • Place quinoa in a strainer and rinse well with water to remove the bitter saponins.
  • Add rinsed quinoa with fresh water to a medium sized saucepan, and a dash of salt. Bring to a boil, and then turn to low heat to simmer for about 20 minutes. When cooked, remove from heat and let cool.
  • While quinoa is cooking and cooling, chop your veggies and place them in a large salad bowl. 
  • Place ‘dressing’ ingredients in a blender and blend on high for a few seconds. Set aside.
  • When the quinoa has cooled, but still slightly warm, add it to the large bowl of chopped veggies. Stir quinoa and veggies together to mix well.
  • Now, you can the dressing to the salad in spoonfuls, until it has reached the desired taste. (Usually we have some left over, which you can use on a green salad or another quinoa salad).
  • Add nuts and seeds just before serving, and enjoy!
  • Enjoy this quinoa salad slightly warmed, or as left overs the next day!

 

Today we added chopped carrots, baby tomatoes, broccoli florets, and kale

Today we added chopped red onion, carrots, baby tomatoes, broccoli florets, and kale. We’ll add hemp seeds and roasted sunflower seeds just before serving

Creamy Apple Cider Vinegar Dressing (dairy-free, gluten-free)

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Starting your meals with a green salad helps to ‘prime the system’ for optimal digestion. Having bitters before a meal releases stomach acid and digestive enzymes so that your body is ready to digest and absorb the nutrients from your meal. Apple cider vinegar (1 tsp mixed with 2 oz water) before meals gives the same effect as having bitter greens (kale, arugula, baby swiss chard, mustard greens, endive, lettuce, etc). 

CREAMY APPLE CIDER VINEGAR DRESSING

Tangy & delicious!

Tangy & delicious way to get the digestive juices flowing!

Ingredients

  • 1/3 cup olive oil
  • 1/3 cup apple cider vinegar
  • 1-2 tbsp dijon mustard
  • 3 tsp honey
  • 1 garlic clove
  • salt and pepper, to taste

Directions

Place all ingredients in a blender and blend on high for a 15-20 seconds.  

Enjoy over a big bowl of delicious dark leafy greens!

Here we have our Apple Cider Vinegar Dressing over a bowl of mixed bitter greens - arugula, spinach, black kale, baby kale and dandelion greens - all from the local Dieppe Market!

Here we have our Apple Cider Vinegar Dressing over a bowl of mixed bitter greens – arugula, spinach, black kale, baby kale and dandelion greens – all from the local Dieppe Market!

Here it is! Quinoa Chocolate Cake (gluten-free, flour-free, with dairy-free option)

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I’ve had so many people ask me for this recipe that I just had to post it. The original recipe comes from the head chef Moreka Jolar at the beautiful Hollyhock on Cortes Island, BC. Moreka just recently came out with a new cookbook, Garden to Table. And for those who have had the honour of spending time at Hollyhock know that they are known for their cuisine – gorgeous buffets and luscious salads made from food grown and harvested straight from their garden… a little piece of advice for you: always save room for dessert!

 In the recipe below you’ll see the substitutions that I made in (brackets). Please note “Lyndsay’s Tip” at the bottom of the recipe for a delicious chocolate sauce that not only makes the cake look pretty when you drizzle chocolate sauce over a slice of cake but also “completes” the dessert for us chocolate lovers out there. And here’s another tip for chocolate lovers… my favorite cocoa powder to use is ‘Rudy Red 22-24% fat cocoa powder’ but this is difficult to find… however, I have seen it at Bulk Barn. I’ve also used the regular 10-12% fat cocoa powder and the end product was still divine. Some other ideas for toppings are top it with coconut cream (refrigerate a can of coconut milk, scoop off the top thick layer and whip it with a little maple syrup or sugar), raspberry jam, fresh fruit, or fold in chocolate chips into the batter towards the end of mixing for nice little bursts of extra chocolate.

Dairy-free version: substitute coconut oil for the  butter and a ‘mylk’ alternative (I suggest vanilla almond, rice, or coconut mylk) instead of cow’s milk. 

QUINOA CHOCOLATE CAKE (gluten-free, flour-free, option for dairy-free)

by Moreka Jolar from Hollyhock, Cortes Island BC

Flourless Quinoa Chocolate Cake with Chocolate Sauce <3

Flourless Quinoa Chocolate Cake with Chocolate Sauce <3

 

Serves: 8–10
 

Ingredients

  • 1 1/3 cup water
  • 2/3 cup quinoa
  • ¾ cup cane sugar* (I used coconut sugar)
  • ½ cup butter, melted (I used melted coconut oil)
  • 1⁄3 cup milk or dairy alternative (I used vanilla almond milk)
  • ¼ cup grapeseed oil (I’ve omitted this, or swapped it with light olive oil & it still tasted great)
  • 4 eggs
  • 1 cup cocoa powder
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Directions

  • Rinse quinoa & place quinoa and water in a small saucepan, cover and bring to boil. Reduce heat & simmer for 15 minutes. Remove lid and allow to cool.
  • Preheat oven to 350°.

  • Process cane sugar, melted butter, milk, oil and eggs in a blender at high speed for 30 seconds.
  • Add the cooked quinoa & continue to blend on high for about 1 minute.
  • Use a rubber spatula to transfer batter to a large bowl.
  • In a medium bowl, sift together the remaining dry ingredients.
  • Add to the wet batter and combine thoroughly with a wooden spoon until there are no clumps left.
  • Scoop batter into a parchment-lined 8″ springform pan or 8″ round cake pan and bake for 40–45 min until a knife comes out of the center clean.
  • Allow to cool completely before removing from pan and serving. (In fact, if you’ve got the patience, keep it in the fridge for at least 5 hours before serving. Or, you can serve it the next day for a (seriously…) super-fudgy cake!)

Moreka’s tip: Make this completely maple-sweetened by replacing sugar with maple syrup and omitting milk.

Lyndsay’s tip: make a delicious chocolate sauce with ½ cup dark chocolate chips, ¼ cup can coconut milk, 2 Tbsp maple syrup. Add all ingredients to saucepan and heat over low heat until melted. Allow to cool for 5 mins and drizzle over top of each piece before serving.

My Dad's 55th birthday cake!

Quinoa Chocolate Cake, chocolate sauce, and personalized candles for my Dad’s 55th birthday cake!

World Famous Glory Bowl Dressing

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This recipe originates from Hollyhock on Cortes Island, BC – many people actually call this dressing the “Hollyhock Salad Dressing”. You can also find it in their first cookbook called ‘Hollyhock Cooks’. The dressing is creamy, tangy and also has a cheese-like flavour which pairs well with a big luscious green salad. At Hollyhock, they also add edible flowers and sprouted chickpeas, adzuki beans, lentils, and sunflower seeds to their salad bar – a great way to add easy-to-digest protein to your salads!

GLORY BOWL DRESSING (Dairy-free)

Glory Bowl Salad Dressing

Nutritional yeast adds a creamy & cheese-like flavour as well as B vitamins!

 

Ingredients

  • 1 cup olive oil
  • 1/3 cup apple cider vinegar
  • 1/3 cup tamari or soy sauce
  • ½ cup nutritional yeast flakes
  • 2 Tbsp tahini
  • 2 cloves garlic

Directions

Place all ingredients into a blender and blend for 15-20 sec. Enjoy mixed into a green salad, or poured over steamed veggies and rice.

Quick & Easy Healthy Homemade Meals: Warm Breakfast Cereal

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This recipe can be made up surprisingly quickly since you just have to get the grains started and add the rest of the spices and ingredients while it’s cooking. The more you make it, the easier it gets! Especially since you’ll find the combination of spices, fruit, nuts & seeds that tastes good to you (and as always… feel free to mix it up, add anything that looks tasty to you, and experiment as you see fit).

We initially wanted to call this recipe ‘Vega Vanilla Chai warm breakfast cereal’ but didn’t want people to pay no attention to the recipe if they didn’t have this Vega protein powder in their cupboard. But if you do have it, the Vanilla Chai flavour adds a delicious flavour!

WARM BREAKFAST CEREAL

This warming cereal is perfect for any day of the week

This warming cereal is perfect for any day of the week

Prep time: 10 mins

Cook time: 20-30mins

Servings: 4-6

Ingredients

Grains:

  • 1 cup steel cut oats
  • ¾ cup raw buckwheat groats (or short grain brown rice)
  • ½ cup amaranth (can also substitute with millet or quinoa)
  • 4 cups water
  • pinch salt

Spices (mix & match as you please! choose between all or some of the following):

  • 1-2 tsp ground cinnamon (or grate fresh cinnamon, break up stick and let cook in mixture)
  • ¼ tsp ground nutmeg
  • ¼ tsp cardamom pods
  • 4-5 whole cloves
  • 1 star anise
  • 4-5 slices fresh ginger

Other ingredients:

  • ½ – 1 cup original or vanilla ‘mylk’ (almond, rice, coconut)
  • 4-6 dried prunes
  • 1 cup fresh or frozen blueberries
  • ¼ cup pumpkin or sunflower seeds
  • 2 Tbsp whole flax seed
  • 1-2 scoop vanilla chai Vega protein powder

Directions:

  • Place grains in a large pot with water and bring to a boil.
  • Add a pinch of salt (and dried fruit, if using), and turn the heat down to simmer covered for 20-30 mins.
  • While simmering, get your selected spices together and add them to the pot, stirring the mixture occasionally. Add more water or milk alternative if the cereal looks like it will run dry.
  • When the cereal has reached the desired consistency, add fruit, seeds, and Vega protein powder if using. Mix everything together well, and then turn off heat.
  • Serve immediately, and enjoy this nourishing and delicious start to your day!

Blueberry Green Smoothie

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One of the best ways for us to get some nutritious veggies into Juliet

One of the best ways for us to get some nutritious veggies into Juliet

This is one of the tastiest ways to get in a few servings of greens each day! You can enjoy it as a breakfast smoothie or at any time of the day. The avocado and almond butter give this smoothie a nice creamy texture, in addition to adding healthy fats and protein to help stabilize blood sugars and reduce sugar cravings. And the berries add the perfect amount of sweetness and makes the smoothie a beautiful purple colour.

Our favourite protein powders to use are Vega’s Vanilla Chai (which we also use in our warm breakfast cereal recipe), Vega’s Nutritional Shake French Vanilla, and Thorne’s Vanilla Vegalite (available from your local naturopathic doctor). If you’re not using a protein powder, adding a bit of sweetener such as dates, stevia, or agave syrup helps to bring all of the flavours together.

Your smoothie will be turn out to be any shade of purple, blue, or green depending on the amount of certain ingredients you add.

Delicious Morning Smoothie
 
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You can make this smoothie 'your own' by adding your favourite ingredients - a different green smoothie for every day of the week!
Author:
Recipe type: Smoothie
Serves: 2
Ingredients
  • • 1 cup fresh or frozen blueberries (wild or organic are best)
  • • ½ avocado
  • • 1-2 Tbsp almond butter
  • • large handful organic greens – baby kale, baby chard, arugula, green & red leaf
  • • lettuce, spinach, broccoli stem, broccoli leaves
  • • ½ cup vanilla ‘mylk’ (almond, coconut, or rice milk)
  • • ½ - 1 cup cold water
  • • 1 scoop your favorite protein powder (vanilla, original or berry flavours go well)

  • other/optional ingredients:
  • • ½ banana, fresh or frozen
  • • ½ organic apple, peeled (apples are important to buy organic as they are on the Dirty Dozen List)
  • • 1-2 Tbsp natural sweetener (maple syrup, agave syrup, honey, stevia)
  • • 1-2 medjool dates (soaked for 10 mins if you don't have a high powdered blender)
  • • 1 tsp pure vanilla extract or powdered vanilla bean
  • • 1 tsp cinnamon powder
  • • 1 tsp turmeric powder
  • • 1 Tbsp spirulina powder
  • • 1 scoop greens powder
Instructions
  1. Place all ingredients in a high-powered blender, and blend on high for 20-30 seconds.
  2. Enjoy!

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Yumm to the last drop!