Healthy Eating Recipes

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. 

These may be easy to make but they sure do pack a punch of healthy goodness! Chef Gwen’s come through again with this Oatmeal Power Bites recipe that’s loaded with the good stuff like walnuts, raisins, dates, Garden of Life Extra Virgin Coconut Oil, plus—wait for it—Garden of Life Sport Plant Based Protein in Chocolate. So not only are these little bites absolutely delicious, but they’re also loaded with “good-for-you" ingredients. These gluten-free, dairy-free, vegan bites of healthy deliciousness are no bake and easy to make. Just whip up a batch and keep them in the fridge or freezer to grab-n-go any time you're in the mood for a great snack with a healthy twist. Serves: 16-18 bites   Ingredients 1 cup walnuts  1 cup oat flour  ⅓ cup raisins 6 dates, pitted  1 scoop Garden of Life Sport Plant Based Protein, Chocolate 2 Tbsp. Extra Virgin Coconut Oil 1 tsp. cinnamon  3 Tbsp. water  ½ cup coconut flakes Preparation Place first seven ingredients into the food processor using the "s" blade and process until well combined. Then add in 3 tbsp. of water and process again until the batter looks sticky. Roll tablespoon sized balls then coat in coconut flakes. Store in refrigerator or freezer and enjoy!   

A yummy vanilla buttercream with a slight caramelly taste - perfect to use on the Spiced Hemp cake! This recipe will make enough icing to generously spread on one 18-20cm cake.    Refined sugar free, GF, DF, nut free, and vegan  Ingredients: 3/4 Cup coconut sugar 1 Tablespoon tapioca flour* pinch salt 70g dairy free butter (I used Olivani)** 1/2 teaspoon vanilla essence   Method   Place the coconut sugar and tapioca flour in a blender (I used my nutribullet), and blitz for around 30 seconds. The mix should be very fine and look like tan coloured icing sugar.   Place the dairy free butter in a bowl, and beat with an electric mixer for around 10 seconds to soften it. Add the sugar mix, salt, and vanilla essence. Mix. This mixture will look crumbly at first, but will come together. Spread on your cake - enjoy!!  *can substitute with cornstarch, arrowroot, or potato starch. **to make a "cream cheese" icing, substitute the butter for a vegan cream cheese. 

  A yummy chocolatey "buttercream" - perfect to use on the Beetroot Cacao brownies (not that they really need anything extra)! This recipe will make enough icing to generously spread on one 18-20cm brownie slab.    Refined sugar free, GF, DF, nut free, and vegan  Ingredients: 260g (around 1 1/2 Cups) dates 3 Tablespoons cocoa 1/3 Cup coconut oil pinch salt 1/2 teaspoon vanilla essence Boiling water for soaking the dates in   Method     Pop the dates in a bowl and cover with the boiling water. Soak for around 10-15 minutes. When the dates have finished soaking, reserve 5 Tablespoons of the date water, and place the dates, reserved water, coconut oil, cocoa, salt, and vanilla essence into a food processor. Blitz for 2-3 minutes until the mixture is smooth with no lumps. Have a sneaky taste test (try not to eat it all!) and then spread over your brownies. Yum!

If you want a fast and delicious vegan dinner tonight, try this Indian-inspired spicy mushroom stir fry with garlic, black pepper, and chives. I found the recipe on One Green Planet but modified it slightly to use organic ingredients. It's a great vegan side dish that goes well with just about anything and, best of all, it only takes 10 minutes to prepare. Spicy Mushroom Stir Fry Recipe Prep time: 2 minutes Cook time: 8 minutes Total time: 10 minutes Serves: 2-3 Equipment Sauté pan Large roasting pan Garlic slicer or shredder Ingredients 2 tbsp organic cooking oil of your choice 1/2 tsp organic mustard seeds 1 tsp organic cumin seeds 1 or 2 organic red chilies, crushed 1 medium-sized organic red onion, thinly sliced 2 cloves organic garlic, thinly sliced 2 cups organic baby bella mushrooms, thickly sliced or quartered Celtic Sea Salt to taste 1/2 tsp fresh ground organic black pepper 2 tsp organic cilantro, chopped 1 tsp organic chives, chopped Juice of one half organic lime Directions Heat oil on medium heat for 1 minute in a sauté pan. Add mustard seeds and cumin seeds to the pan. Cook until the mustard seeds begin to crackle. Add red chilies and red onions. Sauté for 3 to 4 minutes or until the onions wilt and begin to crisp at the edges. Stir in mushrooms and cook for another 4 minutes. Add Celtic Sea Salt, black pepper, cilantro, and chives. Mix well. Squeeze in lime juice and serve. Interesting Facts About Mushrooms If you read the nutritional information on a package of mushrooms, you’ll notice that some contain vitamin D and some don’t. When exposed to sunlight, mushrooms produce an active form of vitamin D. Most commercially grown mushrooms are raised indoors, in the dark, and lack the nutrient. Some growers expose their mushrooms to artificial ultraviolet light to induce vitamin D synthesis. Mushrooms are the only plant source of vitamin D. Meat is the only other food source of vitamin D. Mushrooms contain the same form of vitamin B12 as meat. Mushrooms have umami — a meaty, savory flavor and one of the five basic tastes. If you have a craving for meat and salt, try a mushroom dish. It might satisfy those cravings. Mushrooms are a terrific source of copper, potassium, folate, and niacin (B3). Foraging for mushrooms in the wilderness, also known as mushroom hunting, is fun but it’s important to exercise caution. Many poisonous mushrooms are nearly identical to safe varieties.

These double chocolate chip cookies are not your average cookie. For one, there’s no flour, refined sugar, or processed oils in this seven-ingredient recipe. The best part is that they actually taste good! Some gluten free, vegan recipes are hit-or-miss. A lot of them just taste bland. These do not — they taste delicious and have a decadent texture. The combination of almond butter and cocoa powder produce the dense, soft, chewy consistency that double chocolate chip cookies are known to have. If you’re preparing these for an event, don’t forget to taste one when they’re fresh out the oven — the center is still a little gooey while the edges are lightly crisp. For this recipe, you’ll need the new, vegan egg-replacer: “aquafaba.” It sounds exotic, but it’s probably something you unknowingly throw out if you ever eat chickpeas. What Is Aquafaba and How Can You Use It? Aquafaba is the viscous brine left behind after boiling chickpeas. If you buy canned chickpeas, it's the water or juice many recipes instruct you to drain off. Save this liquid next time you make hummus; it’s an incredible egg substitute. When whipped, it foams up exactly like egg whites. In fact, whipped aquafaba actually makes a more stable meringue than the traditional, egg-based recipe.[1] This wonderful ingredient, once thoughtlessly discarded, rose to vegan-baking prominence because of Joël Roessel’s molecular gastronomy experiments. He was searching for a vegetable-based replacement for eggs and tried several other types of legume brine before realizing that chickpeas produced the best results. The liquid was coined aquafaba, meaning “bean liquid” by Indiana-based software engineer and vegan cook Goose Wohlt. The reason this unlikely ingredient works so well is still a bit of a mystery. Food scientists think it may have something to do with the naturally-occurring mixture of starches, hydrophilic (“water-loving”), and hydrophobic (“water-hating”) proteins in aquafaba. Substitute aquafaba for any recipe that calls for eggs as a binding ingredient. You can make egg-free, vegan macaroons, cakes, meringue, pancakes, buttercream frosting, even cocktails! According to Wohlt, add two tablespoons to replace an egg white, or three for a whole egg. Gluten-Free, Vegan Chocolate Chip Cookies Prep time: 10-15 minutes Cook time: 10-12 minutes Total Time: 25 minutes Servings: 12-16 cookies Ingredients 1/3 cup + 2 tablespoons organic cocoa powder (if available) 3/4 cup organic coconut sugar 1/2 tablespoon of organic baking soda 4 tablespoons aquafaba from organic chickpeas 1/2 cup of organic almond butter 2 teaspoons organic vanilla 1/3 cup vegan chocolate chips Equipment Two mixing bowls Parchment paper  Silicone mini spatulas Whisk Baking sheet Cookie turner Cooling rack (optional) Directions Preheat oven to 350°F. Combine wet ingredients (Aquafaba, vanilla, and almond butter) in a small bowl with a mini spatula. Stir until combined. Resist the urge to add more liquid, and just keep mixing for a minute or more until thoroughly combined. Mix cocoa powder, coconut or beet sugar, and baking powder together with a whisk. Add the wet ingredients to dry ingredients and mix thoroughly until dough forms. You may need to use your hands to knead at this point. Add the chocolate chips to the dough and continue stirring until evenly distributed. (See instructions below if you want to use a cookie cutter for this recipe.) Line your baking sheet with either a silicone baking mat or a sheet of parchment paper. Roll about 2 tablespoons of dough into balls and press down slightly into a cookie shape on your baking sheet. Bake for 10-12 minutes. Allow to cool and enjoy! Can I Use Cookie Cutters for This Recipe? You can use this recipe for a healthier alternative to the traditional flour-based cookie-cutter cookies, but your cookies will rise and spread while baking. It can be difficult to get them to look right, but if you’re determined, go ahead and halve the measurement of chocolate chips. I also recommend lining your work area with parchment or wax paper, then covering the dough with another sheet before rolling it out to keep your rolling pin clean. Cookie Cutter Instructions Roll your dough out to about 1/4 inch thick sheet. Cut out your cookies and gently place on Silpat® or parchment paper before baking. Bake at 350°F for 12 minutes. After they bake (and swell), you’ll need to re-cut the forms after they cool down. Wait for about ten minutes and firmly press cookie cutter down over baked cookie. You may need to use a chopstick or coffee stirrer to gently poke any cookie edges that try to stick to the cutter. Let cookies cool for at least 15 minutes to preserve shape. Enjoy! To store: stack cookies in a container, with wax paper sheets between layers for up to a month.

Mmmm, who doesn’t love chocolate mousse? Even better, how about an easy Protein Chocolate Mousse recipe? Simple to whip up with just five ingredients, you’ll be savoring the yumminess of this gluten-free, vegetarian mousse in minutes. Added bonus—this recipe from Chef Gwen includes Garden of Life Raw Organic Protein in delicious chocolate flavor so you can feel good about indulging.  A perfect after-dinner dessert, but feel free to enjoy it anytime throughout the day as a yummy snack.   Serves: 2-4 Ingredients 2 scoops Garden of Life Raw Organic Protein, Chocolate 1 ½ cups heavy whipping cream or non-dairy whipping cream  2 Tbsp. cacao   ½ cup confectioner’s sugar of choice  Raspberries, chocolate and/or mint for garnish  Preparation Place a glass bowl in freezer for at least an hour. Once the bowl has chilled, add in heavy whipping cream and beat until frothy and slightly thickened. Add in confectioner’s sugar, cacao and protein powder. Mix again, carefully, until stiff peaks form. Spoon into a plastic bag with piping tip. Pipe into bowls and garnish with raspberries, mint and shaved chocolate. 

A hot chocolate smoothie sounds like the ultimate treat, but you could actually enjoy this as a regular post-workout drink if you add a scoop of  Garden of Life Raw Organic Chocolate Protein Powder.On a cold day or after a swim, this can be a brilliantly warming drink, satisfying your sweet tooth while keeping you feeling full.Ingredients: 1 scoop Garden of Life Raw Organic Chocolate Protein Powder 700ml chocolate-flavoured almond milk 5 pitted Medjool dates Optional toppings: Chopped banana, chia seeds, raw cacao nibs Method: Heat the almond milk on the hob for around five minutes – take care not to let it boil Pour the warm milk into your blender along with the other ingredients (check that your blender can tolerate hot liquids first) When smooth, pour into a glass Add your choice of toppings, or get straight stuck in and enjoy!

Ingredients for ¼ Cup: 2 tablespoons organic, unrefined olive oil 1 tablespoon flaxseed oil or a flaxseed/evening primrose oil blend 1 tablespoon raw, organic apple cider vinegar or lemon juice ¼ to ½ teaspoon Celtic sea salt and/or Herbamare to taste ¼ teaspoon xanthan gum, if desired This dressing is a Body Ecology favorite because it is so versatile! You can experiment with small amounts of flavorful oils, such as walnut or roasted pumpkin seed oil, a wonderful mustard, or your favorite herbs. For even more variety, try Sea Seasonings Dulse or Dulse with Garlic, a dash of homemade mayonnaise (or Follow Your Heart Vegenaise made with grapeseed oil), a pinch of cayenne pepper, or ½ teaspoon EcoBloom (a prebiotic that encourages the growth of friendly bifidus microorganisms). If you’re using xanthan gum as a thickening agent, blend it in just after adding the oil. This recipe is easily doubled or even quadrupled. Refrigerate any leftovers for up to 10 days.

Fermented beets are packed with beneficial bacteria that help promote digestion and good gut health. Fermentation also helps reduce levels of antinutrients, such as phytates and oxalates, found in many vegetables. By reducing or eliminating phytates, we can better absorb important minerals like iron, calcium, and zinc. You can ferment fresh beets, and you can also ferment their juice. Fermented beet juice, commonly known as kvass, is traditionally enjoyed as a non-alcoholic fermented drink in Ukraine and Russia. If you’re avoiding alcohol, fermented beet juice is a delicious alternative, so serve it in a pretty wine glass. You can also use kvass as a cocktail mixer, and you can cook with it, using it like cooking vinegar, adding it to salad dressings, or mixing it into soups like borscht. (But, cooking with kvass at a higher temperature destroys the wonderful diversity of beneficial microbes, so add it after the soup has cooled.) And, a straight shot of fermented beet juice is a great daily tonic! Just like beets, beet juice has a delightful, earthy flavor with a hint of sweetness. When fermented properly, beet juice is also a little salty and sour and packed with probiotic goodness. Beets are very sweet, so be sure to ferment the juice long enough so that it becomes sour, indicating that the sugar has been mostly consumed by the beneficial microbes. As a brand-new study found, calcium, iron, and zinc can significantly increase — allowing for better bioavailability and higher mineral uptake — with fermentation. How to make fermented beet juice: It’s easier than you think Beet kvass is very easy and affordable to make at home and can be ready in just a few days or a week, depending on your preferred sourness. (It’s not ready to drink if it’s still sweet!) The process is very similar to making sauerkraut, kimchi, or traditional dill pickles and uses fermentation by Lactobacillus bacteria. To make kvass: 1. Clean and trim the beets, keeping the skins on but scrubbing well. 2. Cube the beets to about a half-inch or smaller. 3. Place the beets in quart-size jars and sprinkle with salt (1 to 2 teaspoons per 12 ounces of beets). 4. Add slices of fresh ginger, lemon rind, orange rind, and spices (optional). 5. Combine one packet of our Body Ecology Culture Starter™ with enough water to cover the beets but with about an inch of headspace in the jar. 6. Cover the jar and leave at room temperature but out of direct light. 7. Put a plate or bowl under the jar to catch any brine that bubbles out. Over the next two to three days, the Lactobacillus plantarum bacteria in the starter and the bacteria naturally present on the beets will work their magic, eating the beet sugars to create a more acidic environment. This allows the beneficial bacteria to rapidly reproduce, leaving you with a delicious, probiotic-rich kvass after a few days to a few weeks. Open the jar once a day to test the brine and release any gases given off during fermentation. If a skin has formed on the top, skim it off. Once the beet brine is to your taste, strain and transfer the liquid to a new (sterile) jar and store this in the refrigerator to slow down further fermentation. You can add the beet kvass to a soup or smoothie. Or, throw everything into a blender at this stage and make a big batch of smooth and tasty — but thicker — fermented beet juice. Pro tips to ferment beets or beet juice with a higher microbial content Fresh beets bring their own friendly bacteria into the mix, so it’s not always necessary to add a starter culture to your beets. However: To make sure your beets get a good start with a hardy strain of beneficial bacteria, you can use Body Ecology’s Cultured Vegetable Starter, which contains a very robust bacterium called Lactobacillus plantarum. Plantarum is a superstar among bacteria and encourages a greater variety and number of other microorganisms to grow. It’s best when fermenting at home to use non-iodized salt that is free of anti-caking agents and to use distilled or filtered water, especially if your tap water is chlorinated. 

Prep time: 10 minutes Cook time: 0 minutes! Total time: 10 minutes Serves: 3 Equipment Food Processor Spatula Glass jars or containers Ingredients 3 organic 7-inch bananas with just a few brown spots, peeled and cut into ½-inch slices ½ medium organic avocado, cut horizontally from the stem, peeled and pitted 4 tablespoons creamy, raw almond butter (for people with tree nut allergies, sunflower seed butter is a great alternative) 4½ tablespoons raw, organic, unsweetened cocoa powder 1 teaspoon organic vanilla extract ¼ teaspoon pink Himalayan Crystal Salt or fine sea salt Directions Blend all ingredients in your food processor on high until you’ve reached the desired consistency. Pause occasionally to scrape down the sides of the bowl to mix any rogue ingredients clinging to the walls of the bowl. Using your spatula to mitigate any spills, pour small servings of pudding into glass jars or containers. Chill pudding in the fridge for at least an hour before serving. Eat within 24 hours for the best taste. You Don't Have To Feel Guilty About This Indulgence It’s hard to imagine something could replace pudding and still be good for you, but the potassium content in bananas offers support for your cardiovascular health. Potassium supports normal blood pressure by balancing your sodium-potassium ratio. Potassium is also an electrolyte, which is what makes bananas a fantastic whole food substitute for sweetened, artificially-colored sports drinks. After your next run, reward yourself with this delicious pudding!

Ingredients: 2 fertile or organic free-range egg yolks 2 tablespoons raw, organic apple cider vinegar 1 tablespoon lemon juice, freshly squeezed ½ teaspoon mustard 1/8 teaspoon cayenne pepper 2 teaspoons Celtic Sea Salt, or to taste 1 cup organic, unfiltered olive oil Directions: Combine egg yolks, vinegar, lemon juice, mustard, cayenne pepper, sea salt, and ¼ cup olive oil in a blender. Blend for 30 to 45 seconds. With blender running low, drizzle remaining oil in a thin stream until mixture is thick. Scrape into a glass jar with a screw top, and it will keep safely in your refrigerator 7 to 14 days. Additional options can include: garlic powder, a dash of white pepper, ¼ teaspoon mustard powder, and herbs (chervil, tarragon, dill, oregano, basil, cumin, coriander, curry, paprika). Cayenne pepper and/or lime juice gives the mayonnaise a nice flavor for toppings or for mixing into salads. Mayonnaise can be sweetened with a few drops of  Stevia liquid concentrate . Instead of vinegar, try 2 teaspoons finely grated lemon peel, 2 teaspoons fresh lemon juice, and 1 teaspoon fresh mustard.

Ingredients: 1 large head of green cabbage, shredded (set aside 4–5 whole outer leaves) 1/2 TB fresh rosemary (1/4 TB dried) 1/2 TB fresh thyme (1/4 TB dried) 1/2 TB fresh sage (1/4 TB dried) 1/2 TB fresh lavender (1/4 TB dried) 1 clove garlic, crushed and minced Steps: Dissolve one package of Body Ecology’s Veggie Culture Starter in ¼ cup warm water. Allow the starter to rest and “bloom” for 20 minutes or longer. While the starter rests, combine cabbage, herbs, and garlic in a large bowl. Remove ½ of the mixture and blend with enough water to create brine. Add Veggie Culture Starter to the brine. Pour the brine into the bowl with the remaining shredded cabbage, herbs, and garlic. Gently mix. Pack the mixture tightly down into as many pint or quart sized glass jars as necessary. Press out as much air as possible, leaving 2 inches from the rim for veggies to expand. Roll up outer cabbage leaves into a tight “log” and place on top, filling the remaining 2 inch space. Clamp jars closed or tightly screw on the lid. Let veggies ferment on the counter at approximately 70 degrees Fahrenheit or at room temperature for 1–2 weeks. Refrigerate to slow down fermentation.