Recipes

Date

October 10 2023

Written By

Janine Walsh

Vegan Minestrone Soup by Gwen Eager (Garden of Life)

Written By Janine Walsh - October 10 2023

This savory and satisfying Vegan Minestrone Soup recipe delivers next-level flavor along with a huge array of great-for-you veggies! It's the perfect comfort soup for those chilly months... or all year long!

Serves: 8

Ingredients

Use Organic if possible

  • 4 cups vegetable broth

  • 2 cups water

  • 2½ cups strained tomatoes or pureed canned tomatoes

  • 2 - 14.5 oz. cans cannellini beans or garbanzo beans

  • 1½ cups chopped carrots

  • 2 cups broccoli florets

  • 1 cup chopped yellow onion

  • 1 cup chopped celery

  • 1 russet potato - peeled and cut into bite sized chunks

  • 1 zucchini - cut into bite-sized chunks

  • 1 medium yellow squash cut into bite-sized chunks

  • 1 - 14.5 oz. can of diced tomatoes

  • 3 garlic cloves minced

  • 2 Tbsp Coconut Oil

  • 1 Tbsp olive oil

  • 2 tsp sea salt

  • 2 tsp dried Italian herbs

  • 1 tsp black pepper

  • 2 bay leaves

Preparation

  1. In a large pot, heat oils then add carrot, onion, garlic and 1 teaspoon of sea salt and sauté for about 7 minutes.

  2. Add in zucchini, squash and celery and sauté another few minutes.

  3. Add remaining ingredients and bring to a low simmer.

  4. Cook on low heat for at least 40 minutes before serving.

  5. Remove bay leaves and garnish with micro greens or cilantro and lemon wedges.

  6. Soup lasts one week in refrigerator or one month in freezer.

Date

October 10 2023

Written By

Janine Walsh

Easy Chocolate Banana Ice Cream by Gwen Eager (Garden of Life)

Written By Janine Walsh - October 10 2023

Say hello to our Easy Chocolate Banana Ice Cream recipe that is exactly that—easy! With only five dairy-free ingredients, you can whip up this ice cream in no time. But that’s not all. Our Easy Chocolate Banana Ice Cream is super delicious and nutritious with the addition of Garden of Life Creamy Protein with Oatmilk, Chocolate Brownie flavor. So let’s review, Easy Chocolate Banana Ice Cream is dairy free, easy to make, has added protein for a healthy pop of nutrition, plus it’s dreamy, creamy, and delicious! You won’t believe the flavor and texture of this awesome ice cream so it’s time for you to throw a batch together and give it a try. We know you won’t be disappointed—this will become your go-to dessert or anytime snack.

Serves: 1

Ingredients

Preparation

Place all ingredients into a food processor using the "s" blade and process until smooth. Enjoy right away! 

Date

September 19 2023

Written By

Janine Walsh

Vegan Carrot Cake Overnight Oats by Brandy Burke (Garden of Life)

Written By Janine Walsh - September 19 2023

Combining two of my ultimate loves—carrot cake and breakfast—this recipe is a delightful fusion that comes with the added perk of swift preparation. Notably vegan, infused with plant-based protein and just a hint of sweetness, these overnight oats might even trick you into believing it's a dessert.

 Serves: 2

 Ingredients

 

  • 1 cup oats 

  • 1 cup and a splash of soy milk 

  • 1 Tbsp. maple syrup

  • 1 Tbsp. Garden of Life Raw Organic Meal, Vanilla

  • ½ tsp. nutmeg 

  • 1 tsp. cinnamon 

  • 1 tsp. chia seeds

  • 1 baby carrot shredded (or about 2 Tbsp.) 

  • ½ cup coconut yogurt, vanilla

  • Raisins, to taste 

  • Pecans, to taste 

 

Preparation

 

  1. Mix milk, protein, nutmeg, cinnamon, and chia seeds in a shaker bottle and shake until combined. 

  2. Pour milk mixture into a jar. Add oats, raisins, pecans, and shredded carrots. Cover and refrigerate overnight. 

  3. Before serving, top with a dollop of coconut yogurt.

Date

August 01 2023

Written By

Janine Walsh

Signature Vegetable Stir Fry from Coconut Secret

Written By Janine Walsh - August 01 2023

Signature Vegetable Stir Fry

  • COOK TIME
    10 Min
  • PREP TIME
    5 Min
  • SERVING
    6 Servings
Save

Ingredients

  • 1 tablespoon Avocado Oil
  • 2 bell peppers, sliced
  • 1 cup carrots, thinly sliced at an angle
  • 2 cups broccoli or cauliflower, sliced
  • 1 cup whole sugar snap peas
  • 1 cup cremini or button mushrooms, sliced
  • 1 cup baby corn
  • ¼ cup Coconut Secret Organic Seasoning Sauce and Marinade
  • 3 garlic cloves, minced
  • 3 tablespoons coconut sugar
  • 1 teaspoon sesame oil
  • ½ cup vegetable broth
  • 1 tablespoon cornstarch
  • Diagonally chopped green onions, optional
  • Sesame seeds or toasted and chopped peanuts, optional

           

            Instructions

            1. In a large non-stick skillet or wok add 1 tablespoon of avocado oil to the pan at medium-high heat.
            2. Add in all the chopped vegetables and cook until cooked through. This should take 4-5 minutes.
            3. While cooking, mix together the coconut aminos, garlic, coconut sugar, sesame oil, vegetable broth, and cornstarch.
            4. Once the veggies are cooked through, pour in the thickened sauce.
            5. Add the chopped green onion, sesame seeds or peanuts for garnish.

            Date

            July 31 2023

            Written By

            Janine Walsh

            20 Minute Vegetable Noodle Stir Fry from Coconut Secret

            Written By Janine Walsh - July 31 2023

            20 Minute Vegetable Noodle Stir Fry

            • COOK TIME
              10 Mins
            • PREP TIME
              5 Mins
            • SERVING
              4 Servings

             

            Ingredients

             

            For The Sauce:

             

            • 3/4 cup Coconut Secret Seasoning Sauce and Marinade
            • 1/4 cup vegetable stock or water
            • 1 tablespoon toasted sesame oil
            • 1 tablespoon rice vinegar
            • 1 tablespoon honey (or to taste)
            • 1 tablespoon cornstarch
            • 2 cloves of garlic, minced
            • sriracha, optional

             

            For The Stir Fry Noodles

             

            • 14 ounces stir fry noodles or udon noodles
            • 2 tablespoons Avocado Oil
            • 1/2 yellow onion, thinly sliced
            • 1 cup broccoli florets
            • 1 red bell pepper, thinly sliced
            • 1 cup mushrooms, thinly sliced
            • 6 ounces snap peas
            • 2 cloves of garlic, minced
            • green onion, to garnish

             

                Instructions

                 

                1. In a bowl, combine all of the sauce ingredients and whisk until combined.
                2. Prepare the noodles according to the packaging instructions. Undercook the noodles by 2 minutes, as they will finish cooking in the sauce.
                3. Heat the avocado oil over medium-high heat. Add the onion and garlic and cook until fragrant, about 3 minutes. Add the broccoli, pepper, mushrooms, and snap peas, and saute for 4 minutes. 
                4. Add the sauce and bring to a simmer, then stir in the prepared noodles. Cook for 2-3 minutes, stirring until the noodles are fully cooked and the sauce has thickened.
                5. Garnish with green onions.

                 

                Date

                June 26 2023

                Written By

                Janine Walsh

                Sauerkraut

                Written By Janine Walsh - June 26 2023

                1 kg red or green cabbage

                3 bay leaves

                4 - 6 peppercorns

                1 tbsp celtic sea salt

                 

                Method

                1. Wash the cabbage and remove the outer leaves. Keep one outer leaf aside.

                2. Chop the cabbage finely and weight it.

                3. Toss the cabbage and sea salt together in a large mixing bowl

                ( 1 kg of cabbage = 1 tbsp salt ) and begin to squeeze the cabbage and salt together with your hands, kneading thoroughly for 5 to 10 minutes until the cabbage begins to sweat and form a brine.

                4. Add the bay leaves and black peppercorns.

                5. Pack the cabbage mixture into a sterilised jar with the help of a Forage Sauerkraut Stomper. Try to eliminate as many bubbles as possible.

                6. Continue packing the mixture into the jar until the cabbage is completely submerged in  the brine.

                7. Place the folded outer leaf of the cabbage on top of the mixture in the jar to act as a seal. You can put a small weight on top of the leaf to ensure that the mixture stays  submerged in the brine.

                8. Seal the lid of the jar tightly and keep it in a dark place at room temperature for at least two weeks.

                9. Refrigerate and enjoy. Your sauerkraut will keep for 6 - 12 months in the    fridge.

                 

                 

                Benefits of Sauerkraut

                • Sauerkraut is a source of probiotics, which provide many potential health benefits. It also contains enzymes that help your body absorb nutrients more easily.

                • Sauerkraut is a source if probiotics, vitamin C and iron, all of which contribute to a stronger immune system.

                • Sauerkraut’s low calorie, high fiber and high probiotic content may help prevent weight gain and promote the loss of unwanted body fat.

                • Sauerkraut promotes healthy gut flora and may increase the absorption of mood regulating minerals from your diet, Both of these effects help reduce stress and maintain brain health.

                • The fiber, probiotic and vitamin k2 contents of sauerkraut may contribute lower cholesterol levels, slight improvements in blood pressure and lower the risk of heart disease.

                • Sauerkraut contains k2, a nutrient that promotes healthier, stronger bones.

                 

                     

                Date

                June 15 2023

                Written By

                Janine Walsh

                Dehydrated Kale Chips: Two Tasty Recipes Written by Dr. Group, DCFounder of Global Healing

                Written By Janine Walsh - June 15 2023

                Below are two recipes that you can try. I use a dehydrator for totally raw kale chips, which take a few hours to finish. You can use the oven to speed things up (though they won’t be raw).

                Cashew Crispy Kale Chips

                 

                • Prep time: 10 minutes
                • Cook time: 4 to 8 hours
                • Servings: 4

                Equipment

                • Food Processor
                • Dehydrator Sheets

                Ingredients

                • 4 bunches fresh organic kale (curly leaf kale works best)
                • ½ cup raw organic cashews (not soaked)
                • ¼ cup distilled water 
                • ¼ medium organic red bell pepper, chopped
                • 1 teaspoon ripe red jalapeno pepper (remove seed and membrane)
                • Dash of cayenne pepper 

                Directions

                1. First, wash the kale. You can soak the kale in your sink to remove any chemical residue, adding a little organic veggie wash or a couple of drops of castile soap. Rinse, and shake the excess water off.
                2. On a cutting board, slice the leafy portions of the kale off the central stem, keeping the leaf portions in big chunks — otherwise, you will end up with tiny crumbs instead of kale chips!
                3. Grind the cashews in a food processor. Add the remaining ingredients and blend until creamy.
                4. Place kale in large bowl, pour the cashew sauce over it and massage with your hands. This will soften the kale and spread the sauce evenly around the leaves.
                5. Divide the kale pieces evenly over the dehydrator sheets and dehydrate until crisp. This takes 4 to 8 hours, more if the weather is humid.
                6. After they’re done, let them cool before storing in an airtight container.

                The chips on the bottom tray will finish first, so you can remove them when they're done, and move the other trays down.

                Note: If you choose to use the oven, spread kale chips out on baking sheets lined with parchment paper. Bake at 225 degrees Fahrenheit for 15 minutes and then turn the kale, cooking for an additional 5 to 0 minutes. If baked, they aren’t considered a raw snack.

                Herbalicious Kale Chips


                • Prep time: 5 minutes
                • Cook time: 2 to 4 hours
                • Servings: 4

                Equipment

                • Dehydrator Tray

                Ingredients

                • 4 bunches fresh organic kale (curly leaf kale works best)
                • ½ teaspoon sea salt
                • 1 tablespoon cold-pressed olive oil 
                • 2 tablespoons nutritional yeast
                • 1 tablespoon Bragg’s organic sprinkle herbs & seasoning

                Directions

                1. Cut the kale off the stem as in the previous recipe. Put the kale pieces in a bowl.
                2. Add the olive oil, Bragg's seasoning, nutritional yeast, and salt, massaging with your fingers so the oil and herbs cover the kale.
                3. Put the pieces of kale on the dehydrator trays and turn on the dehydrator. These take around 2 to 4 hours.
                4. After they're done, transfer into an airtight glass jar or a zippered bag.

                This recipe dehydrates a little bit faster than the first one because it has less moisture than the cashew sauce. Also, the Bragg's and nutritional yeast have a taste that's similar to Parmesan cheese, but different. It’s delicious!

                Note: If you choose to use the oven, spread kale chips out on baking sheets lined with parchment paper. Bake at 225 degrees Fahrenheit for 15 minutes and then turn the kale, cooking for an additional 5 to 10 minutes. If baked, they aren’t considered a raw snack.

                When you eat a plant-based diet, you may miss crunchy, salty snacks, which can be hard to come by with this style of eating. Kale chips may be just the snack to satisfy your cravings. And, not only are they vegan, but they’re also raw, easy to make, and packed full of health-boosting antioxidants. They are delicious and super nutritious — even if you do not stick to a plant-based diet.

                Date

                May 24 2023

                Written By

                Janine Walsh

                Raw Vegan Carrot Cake by Gwen Eager (Garden of Life)

                Written By Janine Walsh - May 24 2023

                If you're a Carrot Cake lover, our Raw Vegan Carrot Cake recipe is going to blow your mind! It's a gluten free dessert that turns any meal into a celebration. Enjoy it year-round!

                Serves: 1 cake

                Ingredients

                Use Organic if possible

                Crust:

                • 2 cups walnuts

                • 6 large Medjool dates pitted

                • 2 Tbsp Coconut Oil 

                • ½ tsp cinnamon

                • ¼ tsp sea salt

                Filling:

                • 2 cups cashews soaked for 30 minutes in water then rinsed and drained

                • ½ cup fresh carrot juice

                • ½ cup unsweetened almond milk

                • ½ cup Coconut Oil  melted

                • 1/3 cup maple syrup

                • ½ tsp vanilla extract

                Topping:

                • ¼ cup shredded coconut flakes

                • ¼ cup chopped pecans or walnuts

                Preparation

                1. To make crust, place walnuts, salt and cinnamon in food processor and process until finely chopped.

                2. Add coconut oil and dates and process again until well mixed and sticky then press into a 7-to-8 inch spring form pan.

                3. To make filling, place all ingredients (starting with wet ingredients) into a high speed blender and blend until very smooth.

                4. Pour filling over the crust.

                5. Sprinkle coconut flakes all over the top of the cake and sprinkle the nuts around the perimeter of the cake.

                6. Freeze cake for at least 3 hours to let it set before serving.

                7. Lasts 1-to-2 months in freezer.

                Date

                May 24 2023

                Written By

                Janine Walsh

                Roasted Veggie Side Dish by Gwen Eager ( Garden of Life )

                Written By Janine Walsh - May 24 2023

                This Roasted Veggie Side Dish recipe takes the bounty of fall and delivers it right to your table. Packed with colorful and nutrient-dense whole foods, this tasty dish is a winner!

                Serves: 8

                Ingredients

                Use Organic if possible

                • 1½ cups peeled and chopped parsnips

                • 1½ cups peeled and chopped carrots

                • ½ cup chopped red onion

                • 1 cup chopped turnips

                • 1 lb. Brussels sprouts trimmed and cut in half

                • 1 cup fresh cranberries

                • 3 Tbsp olive oil

                • 1½ Tbsp fresh rosemary finely chopped

                • 1 tsp sea salt divided

                • 1 Tbsp molasses

                • 2 tsp warm water

                • ½ tsp thyme

                • ½ Tbsp balsamic vinegar

                • ¼ tsp black pepper

                Preparation

                1. Preheat oven to 400 degrees.

                2. Toss the Brussels sprouts with 1 Tablespoon of olive oil, ½ teaspoon sea salt, ½ Tablespoon of rosemary and ¼ teaspoon of black pepper.

                3. Spread them evenly on a baking sheet and cook for 20 minutes, tossing them over half way through.

                4. Next, toss together the remaining vegetables with 2 Tablespoons of olive oil, ½ teaspoon sea salt, thyme and balsamic vinegar and lay evenly on 2 baking sheets.

                5. Cook vegetables for 20 minutes, flip (the best you can) and cook for another 10 minutes.

                6. Add in cranberries to veggies and cook for an additional 8 minutes then remove from oven.

                7. Whisk together the warm water and molasses then combine all the veggies and toss with the molasses mixture.

                8. Serve warm.

                Date

                May 24 2023

                Written By

                Janine Walsh

                Curry Butternut Squash Soup by Gwen Eager ( Garden of Life )

                Written By Janine Walsh - May 24 2023

                Perfect warm-me-up on winter days or any time of year, Chef Gwen's Curry Butternut Squash Soup recipe has loads of flavor and a boost of added protein.

                Serves: 4

                Ingredients

                Use Organic:

                • 3 ½ cups cooked butternut squash (no seeds)

                • 1 can light coconut milk

                • 1 cup vegetable broth

                • 1 cup chopped yellow onion

                • 2 Tbsp finely chopped ginger root

                • 4 garlic cloves - minced

                • 2 Tbsp tomato paste

                • 2 Tbsp Coconut Oil

                • 3 Tbsp Garden of Life Raw Organic Protein, Unflavored

                • 1 Tbsp curry powder - use less if you don’t like it too spicy

                • 1 tsp sea salt

                • ½ tsp cumin

                • 1 15oz. can garbanzo beans

                Preparation

                1. Place coconut oil in large pot and heat to medium high.

                2. Once oil has melted, add onion, garlic, ginger and sea salt and sauté for 5-to-7 minutes.

                3. Add tomato paste and reduce heat to medium and sauté for another 2-to-3 minutes.

                4. Add coconut milk, squash, vegetable broth, curry and cumin and mix well for 2-to-3 more minutes.

                5. Remove soup from heat, add protein powder, and use an immersion blender to blend soup or transfer soup in batches to a blender and blend until smooth.

                6. Lastly, add garbanzo beans and return soup to stove top and let cook on lowest setting for another 20-to-30 minutes.

                7. Top with toasted pumpkin seeds if desired.

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