Ingredients 2 tbsp extra virgin olive oil 4 cloves of garlic 1/2 onion 1 14-ounce coconut milk can (400 ml) 2 cups vegetable broth 1 tbsp maple syrup 1/2 tsp ground ginger 2 tbsp curry powder 1/2 tsp ground turmeric 1 cup diced sweet potato (265 g) Salt to taste Toppings: tofu, red cabbage, broccoli, … Read more
Ingredients For the Soup: 6 Poblano Peppers green 3 Tbs Coconut Oil 4, 6″ Corn Tortillas cut into 1″ strips 2 Cloves of Garlic minced, about 2 tsp. 1/4 C White Onion diced, about 1/4 of an onion 1 Tbs Pickled Jalapeño Pepper minced (for intense heat – optional) 2 C Sweet Corn fresh or … Read more
Ingredients 2 ripe avocados roughly chopped (peeled, pit discarded) 1 cup coconut milk I used lite 1 cup low sodium vegetable broth zest from one lemon 2 tablespoons freshly squeezed lemon juice 1 tablespoon white wine vinegar 1 tablespoon lemon basil 2 teaspoons shallots 1 1/2 teaspoons kosher salt Instructions Add all ingredients to a blender and puree until very smooth. Refrigerate for at least 2 hours to let the flavors blend … Read more
Ingredients 1 ripe banana (or frozen) ¼ cup ground rolled oats 1 teaspoon chia seeds, optional 1 cup unsweetened almond milk 1 Good Plants™ Almondmilk Probiotic Yogurt Alternative ½ cup of crushed ice (optional) Instructions Place banana, rolled oats, chia seeds (if using), almond milk, Good Plants™ almond milk probiotic yogurt alternative, and ice into … Read more
Ingredients 1/3 cup raw pumpkin seeds ½ teaspoon ground coriander ½ teaspoon ground cumin ¼ cup extra virgin olive oil 1 serrano chile, seeds removed and chopped 3 tablespoons fresh cilantro, chopped 3 tablespoons fresh parsley, chopped 1 tablespoon lemon juice, freshly squeezed ½ teaspoon kosher salt 4 medium-size yellow peaches, sliced with the skin on 2 Persian cucumbers, sliced thinly 1 ripe avocado, … Read more