Score!
Recipes courtesy of Gwen Eager, Garden of Life Product Specialist and Certified RAW, Vegan Chef.
Use all organic ingredients when possible.
Gridiron Grilled Steak
Fall Fumble
Quinoa Salad
INGREDIENTS:
2 8 oz. grassfed beef steaks
MARINADE:
¼ cup coconut aminos (or 3 Tablespoons wheat-free tamari)
3 minced garlic cloves
2 teaspoons grated ginger root
1 Tablespoon sesame seed oil
1 teaspoon maple syrup
½ teaspoon chinese five spice
¼ teaspoon sea salt
dash of cayenne pepper
Serves 2
DIRECTIONS:
Place all marinade ingredients into a large ziplock bag and mix well.
Add steaks and refrigerate for 2 hours, or let marinate for 20 minutes
at room temperature before grilling. Grill steaks on high heat,
7-8 minutes per side (adjust timing as needed).
Serves 4-6
INGREDIENTS FOR SALAD:
2 cups water
1 cup tricolor quinoa
½ Tablespoon Garden of Life
coconut oil
3 cups loose spinach and
kale combo
1 large cooked sweet potato
1 medium apple
1
/ 3 cup chopped pecans
¼ cup dried cranberries
2 teaspoons Garden of Life
RAW Organics™ Super Omega-3
Organic Chia Seed
sea salt
DRESSING:
¼ cup olive oil
2 teaspoons apple cider vinegar
1 Tablespoon honey
¼ teaspoon sea salt
¼ teaspoon cinnamon
1
/ 8 teaspoon black pepper
DIRECTIONS:
First, make the quinoa. Boil 2 cups of water with coconut oil and
a dash of sea salt. Add quinoa, then reduce to a simmer and cook for
about 20 minutes; then let cool. In a large bowl, place kale and spinach.
Drizzle a little olive oil and a dash of salt onto the kale and spinach
and massage them down with your hands until the leaves soften
in texture. Next, chop apple and cooked sweet potato and add those
to the mix. Toss in chia seeds, cranberries, pecans and cooled quinoa.
Whisk together dressing ingredients and then pour over the salad
and toss. Keep refrigerated for up to 3 days.