BANANA OAT YUM MUFFINS
Makes 1 dozen muffins
INGREDIENTS :
2 ripe bananas 2 cups rolled oats
1 / 2 cup coconut palm sugar
1 / 4 cup coconut flour
1 teaspoon baking powder
1 / 2 teaspoon baking soda
1 teaspoon cinnamon
1 / 4 teaspoon sea salt
2 eggs
1 / 2 cup Garden of Life ®
Coconut Oil , melted
1 / 2 teaspoon almond or vanilla extract
DIRECTIONS :
Preheat oven to 350 ° and grease muffin tins with Coconut Oil . Mix together coconut palm sugar , melted coconut oil and almond extract until smooth . Mash in bananas and mix again until smooth . In a separate bowl , mix together remaining dry ingredients , and then slowly incorporate into wet ingredients to form the batter . Spoon out batter into muffin tins , filling each section about
3 / 4 of the way up . Bake for 18-to-20
minutes . Let muffins cool before serving .
QUINOA KALEIDOSCOPE SALAD
Serves 8
DRESSING :
1 1 / 2 Tablespoon apricot preserves 1 garlic clove , minced
1 / 4 cup Olive Oil
1 teaspoon Dijon
SALAD :
1 cup quinoa 1 cup water 2 cups vegetable broth 1 teaspoon Garden of Life ® Coconut Oil
1 / 2 chopped walnuts 1 cup chopped
apples ( such as honey crisp or Fuji
1 / 4 pomegranate seeds
1 / 4 pumpkin seeds ( pepitas ) 1 / 4 cup dried apricots , chopped
into small pieces
1 / 4 cup thinly sliced green onion
DIRECTIONS :
FOR THE DRESSING : Whisk together all ingredients and set aside .
FOR THE SALAD : Place coconut oil in a pot and heat . Add quinoa and toast for a few minutes then add water and vegetable broth and bring to a boil . Reduce heat and simmer for about 20 minutes until quinoa is cooked then remove from heat . After quinoa has cooled , place all ingredients into a large bowl and toss . Serve as a main dish or as a side . Store in refrigerator for up to 4 days .
* Note : Quinoa is high in protein and perfect for your new approach to eating in 2017 .
BRUSSELS SPROUTS SALAD
Serves 4
* Note : This salad is gorgeous ! A healthy , delicious dish that adds life and color to the table .
DRESSING :
1 / 4 cup olive oil
juice of 1 lemon 1 Tablespoon dijon mustard 1 Tablespoon honey 1 teaspoon Garden of Life ® RAW Organics tm Chia Seed
SALAD :
5 cups shaved Brussels sprouts 1 apple
1 / 4 cup thinly sliced green onion
1 / 2 cup chopped pecans 3 / 4 cup pomegranate seeds
DIRECTIONS :
Whisk together dressing ingredients and set aside . Thinly slice apple ( leave the peel on ) and combine all salad ingredients together in a large bowl . Drizzle dressing over salad and toss until everything is well mixed . Serve immediately or store in refrigerator for up to two days .
Recipes courtesy of Gwen Eager , Garden of Life Product Specialist and Certified RAW Vegan Chef
Vol 29 • Extraordinary Health ™ 19