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Weekly Recipes
Banana Nut Pancakes

Banana Nut Pancakes
Makes 8 to 10 pancakes

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

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

1 cup light organic coconut milk
2 Tablespoons organic honey (use maple syrup if you want it vegan)
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 (with a coffee grinder or high-speed blender)
Place all ingredients into a blender and blend until smooth. Let mixture refrigerate for several hours to thicken. Use as a topping for pancakes, for desserts, with 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

Raw Vegan Caesar Salad

Raw Vegan Caesar Salad
Serves 2

2 heads organic romaine hearts, chopped
1 medium organic avocado, peeled and diced
handful whole organic dulse leaves, torn into small pieces (optional)

Dressing Ingredients:  (makes ½ cup)
½ cup organic pine nuts
1 Tablespoon organic miso paste
2 Tablespoons nutritional yeast paste
2 cloves organic garlic
¼ cup coconut water
3 drops liquid stevia

Blend the dressing ingredients together until smooth. Mix the romaine hearts in a bowl with the Caesar dressing until the romaine is completely coated. Because the dressing is a thick paste, it helps to do this with clean hands to evenly cover the salad. Add the avocado and mix well again. Top with dulse leaves.

Recipe courtesy of Kimberly Snyder, author of The Beauty Detox Foods

Raw Gorilla Taco Wraps

Raw Gorilla Taco Wraps
Makes 6 to 8 wraps

2 cups organic walnuts
1 Tablespoon cumin
½ Tablespoon coriander
1 teaspoon chili powder
pinch of cayenne pepper (or more, if you like a kick!)
2 Tablespoons low-sodium, organic, non-GMO tamari
Organic collard greens, washed with stems trimmed about 2 inches from bottom of leaf

Put the walnuts in a food processor with the blade in place, and process until chunky. Scrape the ground nuts into a bowl and mix in the cumin, coriander, chili powder and cayenne. Add tamari and mix again. Place a collard green with the dark edge facing down on your cutting board. Trim off the stem and up about 2 inches into the leaf. Place about ¼ to ½ cup of the nutmeat mixture in the middle of the leaf. Top with some salsa. To assemble, roll up burrito style. Fold one of the long ends in, and then both the end pieces, and then the other long way, tucking in firmly. Place with the folded edge down on your cutting board and slice firmly into two pieces on the diagonal.

Recipe courtesy of Kimberly Snyder, C.N., author of The Beauty Detox Foods



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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