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Mighty Omegas!

Weekly Recipes
RAW Protein Truffles

RAW Protein Truffles

Makes 22 to 44, depending on size

Ingredients:
1/3 cup of raw coconut butter
4 Tablespoons of Garden of Life® RAW Protein, vanilla flavored
2 Tablespoons chia seeds
pinch of pink Himalayan sea salt
3 teaspoons raw maca powder
1/3 cup raw sunflower seeds
1/3 cup raw pepitas
1/3 cup raw walnuts
2/3 cup raisins
2/3 cup dried cranberries
1 cup raw nut butter
1 cup of coconut flakes to roll the truffles in

Directions:
In a food processor, combine the coconut butter, protein powder, chia seeds, salt, maca, nuts, seeds and raisins. Process this into a nearly fine meal. Once processed, transfer to a mixing bowl. 

With a spoon, combine the protein/nut mixture with the raw nut butter and cranberries. Stir well to incorporate. Mold the truffles into balls (about 2 Tablespoons per truffle) using your hands, then roll in coconut flakes. Set aside onto a plate or tray. Once all the truffles are rolled and covered in coconut, place in the refrigerator to set. These truffles are great at room temperature or chilled (they’re a little harder when they’re cold). Enjoy guilt free at any time of the day.

Recipe courtesy of Brittany & Julie of www.WeHeartVegan.com

 
Teriyaki Salmon

Teriyaki Salmon

Ingredients:
¼ cup grapeseed oil
¼ cup fresh lemon juice
¼ cup Bragg brand liquid aminos
1 teaspoon stoneground mustard
1 teaspoon ground ginger
¼ teaspoon. garlic powder
4 wild-caught salmon steaks

Directions:
In a storage bag, combine first 6 ingredients and mix well. Set aside 1/4 cup of marinade in the refrigerator for basting. Add salmon to the bag and place in refrigerator to marinate for 1 hour. Drain and discard marinade. Broil or grill salmon for 4 to 5 minutes on each side. Brush with reserved marinade.  

Recipe courtesy of Dr. Josh Axe (www.draxe.com)
 

 
Very Cherry Bars

Very Cherry Snack Bars

Ingredients:
¼ cup dates
¼ cup dried cherries
1/3 cup walnuts
1/8 teaspoon cinnamon

Directions:
Place dates, dried cherries and cinnamon in a food processor and blend to a paste. Set aside in a bowl. Place walnuts in food processor and pulse until finely chopped. Add nuts to bowl and knead together with fingers and form into bars. Store in refrigerator.

Recipe courtesy of Dr. Josh Axe (www.draxe.com)

 

This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.


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