Nutrition

Recipes and Nutrition

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Cleanse & Detox Smoothie

Cleanse & Detox Smoothie

Yields: 1 smoothie | Serving Size: 1 Smoothie | Calories: 189 | Previous Points: 3 | Points Plus: 5 | Total Fat: 3.0 g | Saturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 59 mg | Carbohydrates: 30.5 g | Dietary Fiber: 11.3 g | Sugars: 20.9 g | Proteing: 5.6g |

Ingredients

  • **Recommend organic apple, kale and celery be used for this recipe**
  • 1 organic apple with peeling, cored (Wash away harmful toxins in the body)
  • Juice of 1 lemon (This citrus fruit helps boosts the digestive tract)
  • 1 cup kale (Chlorophyll kick starts the digestive tract by ridding the body of pesticides and environmental toxins)
  • 1 stalk or rib of celery...depending where you live. (Thought to be a great blood cleanser)
  • 1/3 cup flat leaf parsley or cilantro (Thought to help rid the body of mercury and other harful minerals)
  • 1 tablespoon ground flax seeds or chia seeds (Great source of Omega-3's and ridding the boty of harmful toxins)
  • 1/4 teaspoon ground cinnamon
  • Ginger 2 quarter size pieces
  • 10g protein powder (pea protein)

Directions

If using a juicer: Add all the ingredients and ENJOY!

If using a blender: Add all the above ingredients to a blender and blend until smooth. Pour over ice.

This recipe makes one serving.

Overnight Chocolate Chia Seed Pudding

Overnight Chocolate Chia Seed Pudding

Serving size: 1/4 of recipe | Calories: 133 | Fat: 8 g | Saturated fat: 1.2 g | Carbohydrates: 17 | gSugar: 9g | Sodium: 187mg | Fiber: 8.6 g | Protein: 5.3 g

Simple, 6 ingredient chocolate chia seed pudding that's naturally sweetened and so thick and creamy. Simple, loaded with nutrients and perfect for breakfast, a snack or dessert!

Ingredients

  • 1 1/2 cups (360 ml) Almond Breeze Almondmilk Original Unsweetened
  • 1/3 cup (63 g) chia seeds
  • 1/4 cup (24 g) cacao or unsweetened cocoa powder
  • 2-5 Tbsp (30-75 ml) maple syrup if not blending (can sub 5-9 dates, pitted if blending)
  • 1/2 tsp ground cinnamon (optional)
  • 1/4 tsp sea salt
  • optional: 1/2 tsp vanilla extract

Directions

1. Add all ingredients except sweetener to a mixing bowl and whisk vigorously to combine. If not blending (which I preferred!), sweeten to taste with maple syrup at this time. If blending, you can sweeten later with maple syrup or dates.
2. Let rest covered in the fridge overnight or at least 3-5 hours (or until it's achieved a pudding-like consistency).
3. If blending, add to a blender and blend until completely smooth and creamy, scraping down sides as needed. Sweeten to taste.
4. Leftovers keep covered in the fridge for 2-3 days, though best when fresh.
5. Serve chilled with desired toppings, such as fruit, granola or coconut whipped cream.

Notes
*Nutrition information is a rough estimate for 1 of 4 servings.
*Prep time does not include chilling!
*Recipe loosely adapted from Pop Sugar

Author: Minimalist Baker

Recipe type: Dessert, Breakfast Cuisine: Vegan, Gluten Free

This Recipe Makes Four Servings /h4p>

Healthy Hummus

Healthy Hummus

No Nutrition Facts Available

Ingredients

  • 2 1/2 cups cooked chickpeas (1 1/4 cup dried)*
  • 2 1/4 tsp baking soda, split*
  • 1 to 2 cloves garlic, or to taste
  • 1/2 cup tahini
  • 1/2 tsp ground cumin (optional)
  • 1/4 cup fresh lemon juice, or to taste
  • 3/4 tsp sea salt, or to taste
  • 3 tbsp extra-virgin olive oil
  • paprika, for garnish

Notes
Hummus will keep for several days in the refrigerator.
This recipe reflects a more authentic hummus with a stronger tahini presence, unlike most North American recipes.
If you prefer, you can decrease the amount of tahini to suit your tastes.

Directions

For the chickpeas, it's best to cook your own, rather then using canned. If cooking your own chickpeas, soak the chickpeas over night — cover the chickpeas with double their volume of water and add 1 1/2 teaspoons of baking soda. Let re-hydrate overnight. The baking soda helps the skins to become soft, which in turn produces a much smoother hummus. To cook the chickpeas, drain them and then add them to a medium pot and cover with double their volume of water. Add the remaining 3/4 tsp of baking soda and bring to a boil. At this point, turn down the heat and let the chickpeas cook over a very low simmer — about 2 hours or so, or until they are soft and easy to mash. If needed, as the chickpeas cook, top them up with water so they are fully covered. Once done, drain the chickpeas, but save all of the cooking liquid. To make the hummus, peel the garlic and purée it using a food processor. Next, add the warm chickpeas — reserving some of them for garnish — tahini and spices (if using). Pulse a few times and then add the fresh lemon juice, salt and purée again. With the machine running, slowly add either some of the cooking liquid and/or a bit of olive oil. The final consistency will depend on how you like your hummus, but typically it is served somewhat soft/runny but still hold it's shape. If making it the more traditional/runnier hummus, you may need to use quite a bit of the cooking liquid — just add it slowly and check the consistency from time to time, to ensure you don't make it too runny. To serve the hummus, spread the hummus out in a shallow bowl or plate and drizzle the surface with a bit of extra-virgin olive oil and sprinkle with a bit of paprika and garnish with the reserved chickpeas. Serve either warm or cold with some pita bread or vegetables. Optionally, the hummus can be garnished with some finely diced onions and some roughly chopped parsley.

This recipe makes one serving.

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