Healthy Eating Recipes

Quinoa Tabouli Salad: Fresh, Bright & Perfectly Balanced Tabouli is one of those salads that feels light and fresh but actually keeps you satisfied. This quinoa version swaps the traditional bulgur for protein-packed quinoa — which means it's filling without the heaviness, and it works beautifully for meal prep, potlucks, or just a brilliant summer lunch. The secret? Soaking the quinoa first, then cooking it like pasta — this simple step reduces the natural compounds that can feel heavy on digestion and makes the texture perfectly fluffy. Add bright herbs, crisp vegetables, and a tangy mint-garlic dressing, and you've got a salad that's as good for your body as it is delicious. Perfect served on lettuce leaves, alongside roasted veggies, or just on its own. Quinoa Tabouli Salad Serves 4–6 Ingredients 200g quinoa (white, red, or a mix) 500ml filtered water 2g Celtic sea salt (plus extra for cooking and seasoning) 200g cucumber, diced small 50g fresh parsley, finely chopped 40g fresh mint, finely chopped 3 spring onions  finely sliced 150ml Mint-Garlic Dressing (see recipe below) Lettuce leaves for serving (optional) Directions Prep the quinoa: Rinse quinoa thoroughly under cold running water, then soak in plenty of water for at least 8 hours (overnight is easiest). Drain well before cooking. Cook like pasta: Bring a large pot of salted water to a boil. Add the drained quinoa and boil for 12–14 minutes. Drain through a fine sieve (this cooking method naturally reduces compounds that can feel heavy on digestion). Spread on a tray to cool completely. Assemble: Once cooled, toss quinoa with cucumber, parsley, mint, and spring onions. Dress: Pour the Mint-Garlic Dressing over the salad and toss gently to combine. Season with extra sea salt and black pepper to taste. Chill: Cover and refrigerate for at least 30 minutes before serving. This allows the flavours to meld beautifully. Serve: Spoon onto lettuce leaves if you like, or serve as is. It keeps well in the fridge for up to 3 days. Mint-Garlic Dressing Makes about 200ml Ingredients 60ml fresh lemon juice (about 2 lemons, to taste) 120ml organic, unfiltered [link: olive oil] 2 garlic cloves, minced 15g fresh mint leaves, finely minced 2g [link: sea salt] Pinch of black pepper Directions Add lemon juice, mint, and garlic to a blender or food processor. Pulse to combine. With the blender running on low, slowly drizzle in the olive oil. This creates a light emulsion that coats the quinoa beautifully without being too heavy. Season with sea salt and black pepper to taste. Start with less lemon juice if you prefer it less tangy — you can always add more. Use immediately, or store in a clean jar in the fridge for up to 3 days. Tip: If you don't have a blender, finely mince everything by hand and whisk the dressing together in a bowl. Why Quinoa Works So Well Here Quinoa is one of those ingredients that sounds fancy but is actually straightforward to cook well — especially with this method. It's a complete protein (meaning it has all nine amino acids your body needs), it's naturally gluten-free, and soaking + boiling like pasta makes it easy to digest.   Make It Your Own Once you've got the base, this salad is endlessly adaptable. Try: Adding 50g crumbled feta or chickpeas for extra protein Swapping mint for basil or coriander Adding 100g roasted capsicum or sun-dried tomatoes for depth A splash of apple cider vinegar in the dressing for extra tang Toasted nuts (pine nuts or pumpkin seeds) for crunch Your Summer Staple Sorted This is the kind of salad that tastes even better the next day, which makes it perfect for meal prep. Make a batch on Sunday, and you've got brilliant lunches ready to go all week — whether you're at your desk, at a picnic, or just wanting something light and nourishing. Stock your pantry with quality quinoa, olive oil and celtic sea salt and you'll find yourself making this salad on repeat. Happy cooking. 🥗

Creamy, Comforting, and So Good for Your Gut!  This warming veggie-packed soup blends spinach, cauliflower, and creamy coconut milk for a deeply nourishing meal. It's loaded with fiber, antioxidants, and just a hint of spice to keep things interesting!  How to Make It:1️⃣ Sauté 1 chopped onion and 2 crushed garlic cloves in 1 Tbsp coconut oil or ghee until tender.2️⃣ Add 2 cups veggie stock + ½ head cauliflower. Boil 8 mins.3️⃣ Add 2 bunches spinach until wilted. Blend smooth.4️⃣ Stir in 1 cup coconut milk, ¼ tsp nutmeg, ½ tsp sea salt & cayenne. Simmer gently.5️⃣ Serve hot, drizzled with extra coconut milk + a pinch of cayenne. Creamy, comforting, and just what your gut craves this season.   

Need a quick and easy way to get your protein during your busy day? This Protein-Packed Egg Bites Recipe is just the thing you need in your life! Filled with eggs, cheese, spinach, red bell pepper and Unflavored Garden of Life Raw Organic Protein Powder, these delicious little bites are perfect to make ahead and have ready to grab-n-go when running out the door or as a yummy breakfast or anytime snack!    Ingredients  10 large eggs½ cup shredded cheese (any variety)1 scoop Garden of Life Raw Organic Protein, Unflavored¾ tsp. garlic powder½ tsp. salt¼ tsp. freshly ground black pepper1½ cups chopped baby spinach½ cup diced red bell pepper1 Tbsp. chopped green onions Instructions:  Preheat the oven to 400 degrees F. Grease a 12-cup muffin pan.Combine the eggs, cheese, protein powder, garlic powder, salt and black pepper in a blender. Blend on high until well beaten, about 30 seconds. Place the chopped spinach and bell pepper evenly in the muffin cups. Pour the egg mixture on top, filling each cup about ¾ the way up.Bake 16-18 minutes, or until cooked through. Transfer to a wire rack to cool for 5 minutes before removing from pan. Serve warm garnished with a sprinkle of green onions. 

This Apricot Cobbler recipe offers a comforting and delightful dessert that features juicy, sweet, tart apricots baked under a golden, biscuit-like oat topping. As the cobbler bakes, the apricots become tender and release their juices, creating a luscious, syrupy filling, making it a perfect dessert for any occasion. And we’ve included a scoop of Raw Organic Protein powder for good measure! Preparation Time: 15 minutes Cooking Time: 45 minutes Total Time: 1 hour Serving: 6 Ingredients For apricot filling 4 cups apricots, cut into thick slices⅓ cup coconut sugar2 Tbsp. fresh orange juice1 Tbsp. cornstarch½ tsp. ground cinnamonFor topping 1 cup rolled oats1 cup almond flour1 scoop Raw Organic Protein Powder - Vanilla powder½ cup walnuts⅓ cup maple syrup¼ cup Extra Virgin Coconut Oil, melted1 tsp. vanilla extractDirections Preheat the oven to 350°F. Grease a baking dish with oil and set it aside.For the filling, combine all ingredients listed under the “apricot filling” section. Mix well and transfer the filling to the prepared dish. Set it aside.In a food processor, add the ingredients listed under “topping.” Pulse for 2 minutes until it forms a coarse mixture.Using an ice cream scoop, scoop a portion and top the filling with the oat mixture. Flatten it a bit like a biscuit. Cover the filling with the oat topping mixture.Cover the baking dish with aluminum foil and bake for 20 minutes. Uncover the foil and bake for an additional 20 minutes until the top is golden.Once done, serve the cobbler while it's still warm.Nutrition Facts Servings: 6 Calories 285 Total Fat 7.5g Cholesterol 35mg Total Carbohydrate 40.5g Dietary Fiber 4.6g Total Sugars 22.5g Protein 17.2g

Who doesn’t love a fresh berry parfait? Our Mixed Berries Protein Parfait recipe is the perfect brunch bite, midday snack, or after-meal dessert. Loaded with all the fresh berries you want, this parfait is packed with even more goodness from Greek Yogurt, almond milk, chia seeds, and Vanilla Raw Organic Protein powder to make this a powerhouse parfait. Easy to make and sure to please, this will become a go-to recipe year-round.   Prep Time: 10 minutes Chill Time: 30 minutes Total Time: 40 minutes Serves: 2   Ingredients ½ cup Greek yogurt 1 cup almond milk 1 scoop GOL Raw Organic Protein Powder, Vanilla 3 Tbsp. Chia Seeds  ½ tsp. vanilla extract 1 ½ Tbsp. maple syrup, divided 1 ½ cups mixed berries (blueberries, strawberries, blackberries, raspberries, etc.)   Directions In a large mixing bowl, combine yogurt, almond milk, chia seeds, vanilla, 1 tablespoon maple syrup, and protein powder. Stir well until fully mixed. Let the mixture sit for 5 minutes, then stir again to prevent clumping. Cover and refrigerate for at least 30 minutes, or until it thickens to a pudding-like consistency. In a separate bowl, combine 1 cup of mixed berries with the remaining ½ tablespoon maple syrup. Mash the berries slightly to release their juices and mix well. In serving glasses, add a layer of crushed mixed berries at the bottom. Spoon a layer of the chia pudding over the berry mixture. Repeat the layers until the serving glass is full. Finish by topping the pudding with more mixed berries. Serve immediately or chill until ready to enjoy.

This Honey Lemon Almond Cake is light and fluffy with a tender crumb, this cake doesn’t need any frosting for its texture and flavor to shine. It’s lightly sweetened with nothing but honey and made with almond flour, which has more protein and fiber than all-purpose flour and is a gluten-free-friendly option. Our Grass-Fed Collagen Peptides dissolve seamlessly into the cake batter and add an extra 4 grams of filling protein to each slice of cake. Honey Lemon Almond Cake will make a lovely addition to your next brunch! Serves: 8   Ingredients   4 large eggs ½ cup honey 2 Tbsp. extra virgin olive oil 1 tsp. vanilla extract 2 Tbsp. lemon zest 2 cups almond flour 1 tsp. baking powder ½ tsp. baking soda ½ tsp. salt 2 scoops Garden of Life Grass-Fed Collagen Peptides ⅓ cup sliced almonds 2 Tbsp. fresh lemon juice Powdered sugar, for optional garnish   Preparation   Preheat the oven to 325 degrees Fahrenheit. Grease an 8-inch cake pan with butter or cooking spray and line with parchment paper. In a large mixing bowl, combine eggs, honey, olive oil, vanilla extract, and lemon zest. Whisk lightly until just combined. In a separate mixing bowl, whisk together the almond flour, baking powder, baking soda, salt, and collagen. Stir the dry ingredients into the wet ingredients. Pour the batter into the prepared pan. Lightly shake the pan side to side to evenly distribute the batter. Sprinkle the top of the cake with the sliced almonds. Bake for 25 to 30 minutes, until the top of the cake is golden brown and a cake tester inserted into the center of the cake comes out clean. While the cake is still warm, lightly brush the edges of the cake with fresh lemon juice. Let the cake cool completely in the pan. When cool, invert the cake on a serving platter. Dust with powdered sugar before serving, if desired.  

As the name states, these creamy (and dreamy!) chocolate oat bars are just what you need to satisfy your belly when the growling starts. Chef Gwen’s Creamy Chocolate Oat Bars recipe is gluten- and dairy-free, vegan, and contains the added healthy goodness of Organic Creamy Protein with Oatmilk. And because this is a no-bake recipe, it’s easy to whip up a batch of these healthy snacks in a jiff. These are perfect as a grab-n-go snack or an anytime treat that not only is yummy, but chock full of healthy ingredients.   Serves: 10-12   Ingredients   Use Organic if possible: 1 cup Gluten-free Quick Oats  ¾ cup unsweetened peanut butter or any nut or seed butter  1/3 cup maple syrup  2 scoops Garden of Life Creamy Protein with Oatmilk, Chocolate Brownie  2 ½ Tbsp. Coconut Oil  ½ cup chocolate chips (of your choice)     Preparation Place all ingredients except chocolate chips into a food processor using the “s” blade and process until batter sticks together (you can mix everything together in a bowl using a wooden spoon too—just melt the coconut oil first). Fold in chocolate chips, then press batter into an 8x8 or smaller pan and refrigerate for at least an hour before cutting into bars. Store bars in refrigerator for up to 10 days. 

Indulge in a creamy, delightful, and nutritious breakfast choice infused with the refreshing zest of lemon and the burst of flavor from juicy blueberries. Enhanced with the power-packed goodness of protein powder, this recipe offers a convenient, make-ahead option for busy mornings, ensuring a hassle-free start to your day, whether at home or on-the-go!   Serves: 4   Ingredients 2 cups whole-grain rolled oats 1 scoop Garden of life Raw Organic Vanilla protein powder 2 Tbsp. chia seeds ¼ tsp. salt 2 ½ cups unsweetened almond milk ½ cup non-dairy yogurt (coconut yogurt) 3 Tbsp. pure maple syrup, divided 2 tsp. grated lemon zest, divided 2 cups fresh blueberries, divided 2 Tbsp. lemon juice Fresh mint, to garnish   Preparation   In a large bowl, combine rolled oats, protein powder, chia seeds, and salt. Use a whisk to mix everything together thoroughly. Create a well in the center of the mixture, then add almond milk, yogurt, 1 tablespoon of maple syrup, and 1 teaspoon of lemon zest. Mix until all ingredients are well combined. Set the mixture aside. In a medium skillet, combine 1 1/2 cups of blueberries, the remaining 2 tablespoons of maple syrup, 1 teaspoon of lemon zest, and lemon juice. Bring the mixture to a simmer over medium-high heat. Cover the skillet with a lid and stir occasionally. Allow the blueberries to simmer until they are slightly softened and a syrup forms, which typically takes about 6 to 8 minutes. Once done, set the skillet aside to cool. Next, in a jar, add 1/4 cup of the oat mixture to each of 4 jars with lids. Top each layer of oats with 1 tablespoon of the blueberry mixture. Repeat this layering process two more times. Cover the jars with their lids and refrigerate them for 8 to 12 hours. Before serving, top the oatmeal in each jar with the remaining 1/2 cup of blueberries and garnish with fresh mint leaves.

What’s for dinner? A hectic evening where you’re pressed for time doesn’t necessarily mean ordering pizza. Keep this gluten-free herbed almond flatbread recipe up your sleeve, made with roasted veggies and cashew cheese. When you need a meal that’s both simple and satisfying, read on for an option to make this tasty dish dairy-free.This recipe is incorporated with nutrient-dense and gluten-free ingredients, maintaining a diverse, balanced diet, are actively supporting your gut microbiome and overall well-being.Benefits of Herbed Almond Flatbread:Almond Flour: A nutrient-dense and gluten-free alternative to traditional wheat flour. Providing healthy fats, protein, and essential vitamins and minerals.Chia Seeds: Contribute omega-3 fatty acids and fiber, promoting digestive health.Herbs: Fresh thyme and rosemary not only enhance the flavor but also provide antioxidants and antimicrobial properties.Ghee: Ghee adds a rich and buttery flavor, and its clarified nature makes it a suitable option for those with lactose intolerance. It also supports the growth of beneficial gut bacteria.Apple Cider Vinegar: Apple cider vinegar aids digestion and may contribute to a healthy gut environment.culture starterHerbed Almond Flatbread RecipeIngredients:1 tbsp. chia seeds1 1/2 cups blanched almond flour1/4 tsp. Celtic sea salt1 clove garlic, minced1 tsp. fresh thyme, chopped1 tsp. fresh rosemary, chopped1 tbsp. ghee*1 tsp. apple cider vinegar Instructions:Preheat oven to 375°F.Place chia in a bowl, and cover with three tablespoons of warm water. Allow it to sit for 15 minutes until the chia releases its gel.Beat almond flour, salt, garlic, herbs, and ghee together until it forms a coarse dough. Beat in soaked chia and apple cider vinegar. Form the dough into four balls.Roll out the dough between two sheets of parchment paper until about 1/8 inch thick. Note that the dough is very fragile and can tear easily, so handle it with care.Gently lift the top piece of parchment paper off, then place the flatbreads onto a baking sheet or baking stone, and bake for 10 to 12 minutes. Allow the flatbreads to cool completely, then top with cashew cheese and roasted vegetables.*Dairy-free? Substitute coconut oil for ghee in this flatbread recipe.Whenever possible, cook with coconut oil, butter, or ghee (and olive oil on low temperatures). Ghee is clarified butter, the oil of butter with the milk solids removed. (It’s the milk solids in regular butter that contain those harmful hormones and antibiotics.) Ghee is less mucus-forming than butter and contains no lactose (milk sugar), so it’s ideal for anyone on an anti-candida diet.

Soup’s on! Cauliflower carrot soup is a super-tasty and healthy choice for chilly days. It’s a breeze to make and brings loads of goodness to your table.As the air turns brisk and the days grow shorter, there’s nothing quite as comforting as a steaming bowl of soup to soothe the senses. Among the myriad of soup recipes, cauliflower carrot soup stands out as a nourishing and flavorful choice. Packed with nutrients, this creamy concoction not only tantalizes the taste buds but also offers a wholesome experience for the body and soul.Cauliflower and carrots, the stars of this recipe, are nutritional powerhouses. Cauliflower is rich in antioxidants, vitamins, and fiber, contributing to a healthy heart and digestion. Carrots bring a vibrant hue and are loaded with beta-carotene, aiding in better vision and boosting the immune system. Blending these vegetables into a soup creates a harmonious fusion of flavors and health benefits.Ingredients:-1 tablespoon coconut oil or ghee-1 head of cauliflower, chopped-4 cups carrots, chopped-1 large onion, chopped-3 tablespoons fresh tarragon, chopped-Filtered water to cover-Celtic sea salt to tasteDirections:1. Heat coconut oil or ghee in a soup pot. Addonion and sauté until translucent.2. Add carrots, cauliflower, fresh tarragon, andwater. Simmer until tender, approximately 25minutes.3. Purée soup in blender and return to the pot.Add sea salt as needed.4. Simmer for 10 minutes and serve.This is one of our most popular soups, and is great to serve to even your most difficult-to-please guests.It combines well with animal-protein or grain entrées. Make enough to have for several meals—it disappears quickly in our families!

Loaded with healthy fats and yummy goodness, Chef Gwen's Cashew Cream Avocado Slices will be a winner at your next get-together or family meal.   Serves: 4-8   Ingredients   Use Organic if possible 1 cup cashews (soaked in water for 30 minutes) ½ cup unsweetened rice milk 2½ Tbsp maple syrup 1½ Tbsp lemon juice 1 Tbsp Coconut Oil melted 1 tsp rose water 2 ripe avocados ½ cup edible flowers Preparation Rinse off cashews and place in blender with rice milk, maple syrup, lemon juice, coconut oil and rose water and blend until smooth. Cut each avocado into 4 equal pieces, then pour cashew cream on top and garnish with edible flowers. Serve immediately. Cashew cream lasts one week in refrigerator.

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 In a large pot, heat oils then add carrot, onion, garlic and 1 teaspoon of sea salt and sauté for about 7 minutes. Add in zucchini, squash and celery and sauté another few minutes. Add remaining ingredients and bring to a low simmer. Cook on low heat for at least 40 minutes before serving. Remove bay leaves and garnish with micro greens or cilantro and lemon wedges. Soup lasts one week in refrigerator or one month in freezer.

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   3 cups frozen banana chunks 1 scoop Garden of Life Organic Creamy Protein with Oatmilk, Chocolate Brownie 3 Tbsp. cacao ⅓ cup maple syrup ¼ cup coconut or almond milk   Preparation   Place all ingredients into a food processor using the "s" blade and process until smooth. Enjoy right away! 

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. 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 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. 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! Grind the cashews in a food processor. Add the remaining ingredients and blend until creamy. 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. 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. 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 Cut the kale off the stem as in the previous recipe. Put the kale pieces in a bowl. Add the olive oil, Bragg's seasoning, nutritional yeast, and salt, massaging with your fingers so the oil and herbs cover the kale. Put the pieces of kale on the dehydrator trays and turn on the dehydrator. These take around 2 to 4 hours. 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.

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   To make crust, place walnuts, salt and cinnamon in food processor and process until finely chopped. Add coconut oil and dates and process again until well mixed and sticky then press into a 7-to-8 inch spring form pan. To make filling, place all ingredients (starting with wet ingredients) into a high speed blender and blend until very smooth. Pour filling over the crust. Sprinkle coconut flakes all over the top of the cake and sprinkle the nuts around the perimeter of the cake. Freeze cake for at least 3 hours to let it set before serving. Lasts 1-to-2 months in freezer.

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   Preheat oven to 400 degrees. Toss the Brussels sprouts with 1 Tablespoon of olive oil, ½ teaspoon sea salt, ½ Tablespoon of rosemary and ¼ teaspoon of black pepper. Spread them evenly on a baking sheet and cook for 20 minutes, tossing them over half way through. 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. Cook vegetables for 20 minutes, flip (the best you can) and cook for another 10 minutes. Add in cranberries to veggies and cook for an additional 8 minutes then remove from oven. Whisk together the warm water and molasses then combine all the veggies and toss with the molasses mixture. Serve warm.

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   Place coconut oil in large pot and heat to medium high. Once oil has melted, add onion, garlic, ginger and sea salt and sauté for 5-to-7 minutes. Add tomato paste and reduce heat to medium and sauté for another 2-to-3 minutes. Add coconut milk, squash, vegetable broth, curry and cumin and mix well for 2-to-3 more minutes. 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. Lastly, add garbanzo beans and return soup to stove top and let cook on lowest setting for another 20-to-30 minutes. Top with toasted pumpkin seeds if desired.

Perfect for brunch or an anytime snack, try Chef Gwen's delicious, gluten-free Cranberry Orange Brunch Bread. Serves: 1 9x5 inch Loaf Ingredients Use organic if possible 2 cups all-purpose gluten free flour 1 cup coconut palm sugar 4 Tbsp cold Coconut Oil  ½ tsp baking soda ½ tsp sea salt 1 tsp cinnamon 1 Tbsp orange zest* ¾ cup fresh squeezed orange juice 1 cup chopped orange segments 1 cup dried cranberries 1 egg 2 Tbsp honey 4 Tbsp cold grassfed butter (or another 4 Tbsp of Coconut Oil  * To make enough zest, orange juice and orange segments, have 3 large navel oranges on hand.    Preparation Preheat oven to 350 degrees and grease (using coconut oil) and lightly flour loaf pan. Place first 7 ingredients into the food processor using the “s” blade and pulse until you get a texture that resembles finely grated cheese. Next, add the orange juice, zest, honey and egg and pulse again until the mixture is combined. Remove batter from food processor and place in a bowl so you can stir in the dried cranberries and chopped orange Spread batter into loaf pan and bake for 75 minutes. Remove bread from oven and let cool at least 20 minutes before taking out of loaf pan. Garnish with fresh orange slices. Bread lasts 5 days refrigerated or one month in freezer. Option: To make a decadent French toast, cut 1 inch slices of Cranberry Orange Bread and dip each side into a mixture of 3 eggs, ¼ cup almond milk and 1 teaspoon of cinnamon. Place each piece in a hot skillet greased with coconut oil. Cook 2 minutes on each side. Top with maple syrup and sifted powdered sugar.

Mmmmm, ice cream. And this particular Chocolate Cashew Ice Cream recipe is bursting with chocolatey, crunchy deliciousness that has a little secret ingredient. That extra goodness is in the form of Garden of Life Chocolate Brownie flavor Creamy Protein with Oatmilk, so you can get a boost of this good-for-you stuff while you are enjoying this cool and creamy ice cream! Our ice cream has the heavenly flavors of cashew and cool, creamy chocolate with that extra crunch in every bite with extra roasted cashews added into the mix. Whip up a batch today for the whole family to enjoy! Serves: 4-6 Ingredients 2 cups unsalted and unroasted cashews, soaked for 1 hour then rinsed and drained  1 scoop Garden of Life Creamy Protein with Oatmilk, Chocolate Brownie 1 cup almond milk  ⅓ cup cacao  ½ cup maple syrup  3 Tbsp. Extra Virgin Coconut Oil 1 tsp. vanilla  Pinch of sea salt  ½ cup chopped salted and roasted cashews Preparation Place all ingredients except roasted cashews into a high-speed blender and blend until very smooth. Add more almond milk if needed to get texture right. Pour into a bread loaf pan and then mix in roasted cashews and freeze overnight. Let ice cream sit out at room temperature for about 10 minutes before scooping out and serving (this will get you the right texture and make it easier to scoop out).

So, you may be thinking, Vegan Cherry Cheesecake recipe—hmmm, that's kind of an oxymoron. But you won’t believe the creamy, delicious texture of this vegan version of Cherry Cheesecake. Loaded with goodness from walnuts, dates, cashews, almond milk, Garden of Life Extra Virgin Coconut Oil, plus our Creamy Protein with Oatmilk—Vanilla Cookie Flavor—Chef Gwen’s Vegan Cherry Cheesecake recipe will have you asking for seconds. This no-bake, vegan, dairy-free cheesecake is a yummy, sweet treat made with healthy ingredients and without all the processed sugars. Now that’s a total win and perfect for your next get together, girl’s brunch, or family dessert!   Serves: 6-8 Ingredients Crust:  2 cups walnuts  10 dates  2 Tbsp. Raw Extra Virgin Coconut Oil ½ tsp. salt  For the filling:  2 cups cashews (soak for 1 hour in water then rinse off)  1 cup almond milk  ½ cup maple syrup 1 cup dark cherries   ¼ cup Raw Extra Virgin Coconut Oil, melted  1 scoop Organic Creamy Protein with Oatmilk – Vanilla Cookie Preparation To make the crust, place all ingredients into the food processor using the "s" blade and process until crumbly. Save one-third of the crumble. Press the remaining crust into a spring form pan. To make the filling, blend all filling ingredients in a high-speed blender until smooth. Pour over the crust then place the remaining crumble on the edges of the pie. Freeze overnight.