Power Pack Snacks
Quinoa Tabouleh Salad
Detox Chop
Power Pack Snacks
MAKES: 24 SQUARES
INGREDIENTS: ¼ cup organic pumpkin seeds ¼ cup organic sunflower seeds ½ cup raw organic oats ½ cup shredded organic coconut flakes ¼ cup organic goji berries ½ scoop Garden of Life RAW Fit ® 1 Tablespoon Garden of Life Extra Virgin Coconut Oil 3 Tablespoons water 3 pitted Medjool dates 1 teaspoon cinnamon dash of salt
DIRECTIONS: Place all ingredients except water and dates into a food processor using the“ S” blade. Process until well mixed, then add water and dates and pulse several times until mixture sticks together. Roll into cookie balls or press mixture into a brownie pan and cut into squares. Store in refrigerator for up to 10 days or in freezer for up to one month.
Quinoa Tabouleh Salad
SERVES: 6
INGREDIENTS: 2 bunches of organic curly parsley( about 5 cups chopped) 4 organic Roma tomatoes ¼ cup chopped organic green onion 1 cup chopped organic cucumber 2 cups cooked organic quinoa( or finely chopped organic cauliflower if you want to keep it“ raw”) 3 Tablespoons organic lemon juice ¼ teaspoon salt 2 teaspoons olive oil ¼ cup chopped organic dill ½ Tablespoons finely chopped organic garlic
DIRECTIONS: Chop parsley and tomatoes first, place in bowl with lemon juice and salt. Toss. Add remaining ingredients and toss again. Serve cold. Lasts 3 to 4 days refrigerated.
Detox Chop
SERVES: 4 TO 6
SALAD INGREDIENTS: 2 cups broccoli florets 2 cups cauliflower florets 2 cups chopped carrots 2 cups fresh parsley ¼ cup fresh dill ¼ cup chopped red onion 1 Tablespoon peeled and chopped ginger root 3 garlic cloves, chopped 1½ cup sliced cherry tomatoes 1 cup chopped cucumber ½ cup currants ¼ cup pumpkin seeds
DRESSING INGREDIENTS: 3 Tablespoons olive oil 2 Tablespoons lemon juice 1 Tablespoon apple cider vinegar 1 Tablespoon honey or date paste 1 Tablespoon Garden of Life chia seeds 1 teaspoon salt ¼ teaspoon pepper
DIRECTIONS: Whisk together dressing ingredients and set aside. In food processor, chop broccoli, parsley, cauliflower, dill, carrots, ginger and garlic.( You may need to do a few batches if all veggies don’ t fit in the food processor at once.) Place all chopped veggies and remaining salad ingredients into a large bowl and toss in dressing. Garnish with avocado slices, if desired. Lasts 3 to 4 days in the refrigerator. It’ s raw, vegan, gluten free, dairy free and soy free.