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After-School Snacks

Weekly Recipes
Chai Bombs

Chai Bombs
Makes 26 to 30 cookie balls

Ingredients:
3 cups raw, unsalted pecans
10 Medjool dates (Remove pits and soak dates in a bowl of water for 10 minutes to soften.)
1 scoop Garden of Life Vanilla Chai RAW Protein
1 Tablespoon Garden of Life Extra Virgin Coconut Oil
½ cup dried cranberries
1 teaspoon cinnamon
1 teaspoon orange zest
¼ teaspoon nutmeg

Directions:
Place pecans in food processor using the “S” blade, and process until they are finely chopped. Remove dates from water, but do not pat dry (you need them to be moist in order to get the batter to stick). Add all ingredients into the food processor on top of the pecans, and pulse until everything is well mixed and begins to stick. Roll about 1 Tablespoon of batter into a ball to form a cookie. Refrigerate for up to one week.  

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

 
Crazy Good Banana Muffins

Crazy Good Banana Muffins
Makes 10 muffins

Ingredients:
1 cup Pamela’s Gluten Free Baking Mix (or Bob’s Red Mill)
3 ripe bananas
½ cup light coconut milk
¼ cup almond milk
3 Tablespoons maple syrup
2 Tablespoons Garden of Life RAW Organics™ Real Cold Milled Organic Golden Flaxseed
1 teaspoon. cinnamon
1 egg
dash of sea salt:

Directions:
In a food processor or mixer, mix bananas, milks, syrup and egg. Combine dry ingredients (flour, flax, salt and cinnamon). Mix together wet and dry ingredients, and spoon batter into a greased muffin pan (or you can use muffin tins) so that each muffin section is about 2/3 filled. Preheat oven to 350 and bake muffins for 20 to 24 minutes. They will be very soft on the inside when you take them out of the oven, but after they cool, they will be more uniform in texture.

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

 
Raspberry Ice Cream

Raspberry Ice Cream
Serves: 2

Ingredients:
2 cups frozen raspberries
1 Tablespoon Garden of Life RAW Organics™ Organic Golden Flaxseed and RAW Organic Antioxidant Fruit 
¼ cup light coconut milk
1 Tablespoon ripe avocado
6 drops SweetLeaf® Vanilla Cream liquid Stevia (optional)

Directions:
Place all ingredients into a high speed blender or food processor and blend until smooth and creamy. Enjoy immediately or store in freezer for up to 1 month. Top with fresh berries and low glycemic coconut chia cream sauce (see recipe below).

 
Coconut Chia Cream

Coconut Chia Cream
Serves 2

Ingredients:
1 young coconut (¼ coconut water and ¾ coconut meat)
1 Tablespoon coconut butter
1 Tablespoon Garden of Life Extra Virgin Coconut Oil
2 teaspoons Garden of Life RAW Organics™ Super Omega-3 Organic Chia Seeds,  ground into a flour
½ teaspoon vanilla extract
10 drops of liquid stevia

Directions:
Place all ingredients into a high-speed blender and blend until smooth. Store in the refrigerator for up to one week. Use on desserts as a delicious topping, or eat it as is!

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

 
 

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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