White Bean & Avocado Wraps
Serves 8
Ingredients:
2 15-ounce cans of organic white beans
2 ripe avocados
1 cup of raw, shredded medium cheddar cheese
2 Tablespoons chopped jalapeños
½ cup fresh cilantro, chopped
¼ red onion, minced
1 large carrot, shredded
4 cups shredded red cabbage
¼ teaspoon Celtic sea salt
2 Tablespoons extra virgin olive oil
4 Tablespoons raw apple cider vinegar
8 large sprouted grain wraps
Directions:
In a medium bowl, mix together the chopped jalapeños, apple cider vinegar, extra virgin oil and salt. Then add the cabbage, carrot and cilantro—and combine well. In another larger bowl, mash the beans and the avocados together. Then stir in the cheese and onion. When finished, spread about ½ cup of the bean-avocado mixture onto each wrap and top with about 2/3 cup of the cabbage-carrot mix. Roll up. Cut in half. Serve.
Recipe courtesy of Extraordinary Health Team
Guacamole
Serves 4
Ingredients:
2 medium avocados, mashed
½ purple onion, diced
1/3 very ripe tomato, diced
1 Tablespoon lemon or lime juice
1 Tablespoon garlic chili flavored flaxseed oil (or plain)
1 Tablespoon mayonnaise
¼ teaspoon Herbamare® (or salt)
2 green onions, diced
Directions:
Mix all ingredients in a bowl. Place chopped green onion on top. Refrigerate if not serving immediately. Serve with sprouted and/or flaxseed organic tortilla chips.
Recipe courtesy of Nicki Rubin
Bombshell Brownies
Makes 12
Ingredients:
1/3 cup extra virgin coconut oil
1 cup raw pecans, powdered
½ cup rapadura
2 high omega-3 eggs
½ cup of organic cocao powder
¼ cup arrowroot
Directions:
Preheat oven to 350 degrees. Use small amount of coconut oil to grease an 8 x 8 x 2 inch baking dish. Using a food processor, grind the raw pecans to powder and place powder in a mixing bowl. Add the remaining coconut oil, rapadura, eggs, cocao powder and arrowroot and stir well. Pour mixture in the baking dish. Bake for 20 minutes. Cool. Serve.
Recipe courtesy of Extraordinary Health Team