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Warming Wonders

Weekly Recipes
Banana Nut Pancakes

Banana Nut Pancakes
Makes 8 to 10 pancakes

Ingredients:
1 cup Pamela’s Gluten Free Baking and Pancake Mix
2 Tablespoons Garden of Life RAW Organics™ Golden Flaxseed & Organic Chia Seed
½ cup crunchy organic almond butter
2 ripe organic bananas
2 organic eggs
1 Tablespoons organic honey
1 teaspoon cinnamon

Directions:
Beat eggs. Blend together (with a hand held mixer, food processor or blender) eggs, almond butter, peeled bananas, honey and cinnamon. Mix in flour and flax/chia seeds. Heat skillet to medium heat and add about 1 teaspoon butter or coconut oil and pour 2 to 3 Tablespoons of batter for each pancake. Cook 2 to 3 minutes on each side (or until golden brown). Top with butter and syrup or with coconut cream topping (see coconut cream topping recipe below).


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


 

 
Coconut Cream Topping

Coconut Cream Topping
Serves 2 to 4

 

Ingredients:
1 cup light organic coconut milk
2 Tablespoons organic honey or maple syrup
½ teaspoon vanilla extract
2 Tablespoons coconut butter (or coconut oil)
1½ Tablespoons Garden of Life RAW Organics™ Super Omega 3 Organic Chia Seed, ground into a flour (using a coffee grinder or high-speed blender)

Directions:
Place all ingredients into a blender and blend until smooth. Let mixture refrigerate for several hours to thicken. Use as a topping for your pancakes, desserts, with organic fresh fruit, or just eat it all by itself! Keeps for five days refrigerated.

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

 
Crockpot Kidney Bean and Butternut Squash Chili

Crockpot Kidney Bean and Butternut Squash Chili
Serves 8 to 10

Ingredients:
2 Tablespoons Garden of Life extra virgin coconut oil
2 large organic onions, chopped
2 cloves of garlic, minced
1 organic green bell pepper, seeded and chopped
1 organic red bell pepper, seeded and chopped
4 large organic tomatoes, diced
2 quarts of organic kidney beans, rinsed
2 Tablespoons organic chili powder
2 Tablespoons cumin powder
2 teaspoons dried oregano
2 pounds of organic butternut squash, peeled, seeded and cut into ½-inch dices
salt and pepper, to taste

Directions:
Heat oil in a large skillet over medium-high heat. Sauté onions until they’re tender, then add the garlic and sauté for an additional minute. Add the peppers and cook until tender. Put this cooked mixture into a crockpot, then stir in the beans, tomatoes and seasonings. Place the chopped squash on top and cook on low for 6 to 8 hours. Stir gently and serve.

Recipe courtesy of a Garden of Life fan

 
Spicy Hot Apple Cider

Spicy Hot Apple Cider
Serves 10 to 12

Ingredients:
1 gallon organic apple cider
3 cups organic orange juice
½ cup organic lemon juice
4 cinnamon sticks
12 cloves
½ teaspoon nutmeg

Directions:
Mix all ingredients together in a large saucepan or pot. Boil for about one minute. Serve.

Recipe courtesy of a Garden of Life fan

 
 

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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