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Tame the Flame

Weekly Recipes
Yumbelievable Raw Fit™ Smoothie

Yumbelievable RAW Fit™ Smoothie
Serves 1 to 2

1 scoop Garden of Life RAW Fit Protein Powder
2 cups fresh carrot juice (unpasteurized)
1 Tablespoon coconut butter (or “coconut manna”)
1 Tablespoon avocado
1 Tablespoon Garden of Life RAW Organics™ Super Omega 3 Organic Chia Seed
½ teaspoon vanilla extract
6 to 8 ice cubes

Place all ingredients into a blender and blend until smooth. Enjoy immediately!

Recipe Courtesy of Gwen Marzano, Garden of Life Educator and Certified RAW, Vegan Chef


Makes 4 cups

4 cups raw, hulled pumpkin seeds
1 tablespoon sea salt or Herbamare®
1 teaspoon cayenne pepper (optional)
filtered water

Dissolve salt in water and add pumpkin seeds and optional cayenne. Soak for at least 7 hours or overnight. Drain in a colander and spread on 2 stainless steel baking pans. Place in a warm oven (no more than 150 degrees) for about 12 hours or overnight, stirring occasionally, until thoroughly dry and crisp. Store in an airtight container.

Recipe courtesy of Sally Fallon, author of Nourishing Traditions

Tuna Tahini Salad

Tuna Tahini Salad
Makes 6 to 8 servings

2 large cans water-packed wild tuna, drained and flaked
¼ teaspoon cayenne pepper
2 cups tahini sauce (see below)
4 medium onions, thinly sliced
melted butter and extra virgin olive oil
1⁄3 cup toasted pine nuts
cilantro sprigs, for garnish
toasted, sprouted or sourdough bread or sprouted crackers

Mix tuna with cayenne pepper and 1 cup sauce. Meanwhile, strew the onions on an oiled cookie sheet, brush with mixture of melted butter and olive oil, and bake at 375 degrees until crispy. Mound tuna on a platter. Scatter onions and pine nuts on top. Garnish with cilantro, and serve with dehydrated, sprouted whole grain crackers and remaining sauce.

Tahini Sauce

2 cloves garlic, peeled and coarsely chopped
1 teaspoon sea salt
½ cup tahini
1 Tablespoon unrefined flaxseed oil
1 cup water
½ cup fresh lemon juice

Place garlic in food processor with salt. Blend until minced. Add tahini and flax oil and blend. Using attachment that allows addition of liquids drop by drop, and with motor running, add water. When completely blended, add lemon juice all at once and blend until smooth. Sauce should be the consistency of heavy cream. If too thick, add more water and lemon juice.

Recipe courtesy of Sally Fallon, author of Nourishing Traditions


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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