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It feels good to eat well, and healthy.

Raw Chocolate Pudding

 

Serves 4

 

  • 2 ripe avocados

  • 1 cup almonds

  • ¾ cup pure maple syrup

  • ¾ cup raw cacao powder (Sunfood- see resources page)

  • ¼ tsp. cinnamon

  • Pinch salt (preferably pink Himalayan or sea salt)

  • Cacao nibs (Sunfood- see resources page), raw coconut, fresh berries, raw whipped cream, etc. for sprinkling on top (optional).

 

Everything into the VitaMix or food processor. Blend/Process until smooth. Separate into 4 serving dishes and chill for at least 3-4 hours. This is a great make ahead treat! I have this for breakfast!!

Raw Caramel

 

  • 1 cup raw macadamia nuts (Sunfood- see resources)

  • 1/2 cup raw cashews (Sunfood - see resources)

  • 13-15 Medjool Dates

  • 1/2 tsp. vanilla powder (Sunfood - see resources)

  • Pinch salt ,preferably pink Himalayan(Sunfood), or sea salt, and more for sprinkling on top.

 

Everything into the food processor. Depending on your food processor, you will probably have to stop and spread out the mixture. Process until very smooth. Spead mixture on parchment into a loaf about an inch or so tall. Sprinkle with pink Himalayan salt). Wrap in parchment and freeze or refrigerate. Cut into shapes you prefer. Somtimes I add vanilla protein powder and collagen powder. Another breakfast for on the way to, or from the gym!

Zucchini Soup
Servings can be adjusted by amount of Zucchini used.

 

  • 8-10 or more zucchini

  • 1-2 large brown onions, depending on amount of zucchini used.

  • 1-2 Organic vegetable bouillon cubes

  • Olive oil

  • Grated Reggiano Parmigiana or Romano Pecorino (optional).

  •  

Preheat oven to 400 degrees.
Slice ends off zucchini then slice lengthwise. Slice onion.
Lay zucchini and onion on oiled cooking sheet. Rub zucchini and onion to coat with oil then flip. OK to add more oil if needed. Bake until nice and soft. Transfer zucchini and onion to blender add bouillon and blend until creamy. Reheat on stove if necessary. Sprinkle with pecorino cheese (optional). 

White Bean Brucshetta

 

  • 1 15 oz can Cannellini Beans

  • 3-4 Medium tomatoes of your choosing - chopped

  • ¼ - ½ cup Chopped Fresh Basil

  • ¼ cup Olive Oil

  • 2-3 Cloves Fresh Garlic Crushed

  • Balsamic Vinegar  or Red Wine Vinegar– optional

  • Italian Herbs – to taste

  • Salt and Pepper – to taste

 

Combine and refrigerate for at least 2 hours.
Serve on toasted organic real sour dough bread.(I like Essential Bakery), or Udi’s gluten free pizza crust, toasted with olive oil, coconut oil or grass fed ghee,and maybe Romano cheese. Can be served on top of salad or mozzarella cheese, or all together.

 

 

 

 

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