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Tag: superfood

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5-Minute Moringa Guacamole

5-Minute Moringa Guacamole

5-Minute Moringa Guacamole

If you think you’ve seen it all, let’s just say you haven’t yet. This superfood guacamole, made with Moringa powder, has a mild earthy taste that enhance the natural avocado flavor. Since taco Tuesday isn’t just about tacos, this recipe will be a great way to elevate your meal.

5-Minute Moringa Guacamole

Yields 3-4 servings

Ingredients

3 Haas avocado, mashed

1-2 garlic cloves, minced

1-1/2 Tbsp. onion, small dice

2 Tbsp. fresh tomato, diced

2 tsp. lime juice

Pinch of Vitacost Himalayan Fine Pink Salt

Pinch of ground pepper

1 Tbsp. Moringa powder

Directions

  1. In a bowl, combine the mashed avocado, garlic, onion, tomato, lime juice, salt, pepper, and Moringa powder. Mix until well combined.
  2. Serve with chips, tacos, enchiladas or your choice of food.

 

Chef’s tip: Top with extra tomato, onion, cilantro or any other toppings you’d like.

 

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Blueberry-Maqui Nice Cream

Blueberry-Maqui Nicecream
Blueberry-Maqui Nicecream

Although many of you know what “nice cream” is, there are some of you who probably have no idea what in the world this is- and that’s okay! Taking bananas that have been frozen overnight and blending them until it reaches a soft serve “ice cream” consistency is a great treat for anyone who is dairy intolerant, or looking for a healthier breakfast, after gym re-fuel, or even dessert! This nicecream however is blended with Maqui berry powder and naturally sweetened with dates. Thats right.. no added sugar or unwanted sweetness- its all natural! Feel free to give this recipe a change and add your own favorite fruits to the top.

Blueberry-Maqui Nicecream

Yields 1 serving

Ingredients

4 frozen banana, diced

1/4 cup frozen blueberries

1/3 cup plain almond milk

2-3 tsp of Navitas Naturals organic Maqui powder

2 medjool dates, pitted

1/4 cup granola

1-2 fresh apricots, sliced

1 kiwi, sliced

1-2 Tbsp. nut butter of choice

Directions

  1. In your Vitamix blender, combine the chopped bananas, almond milk, and dates. Using the tamper, turn your vitamix up on high, pushing and stirring the mixture until it is smooth.
  2. Add the Maqui berry powder and give it one good blend till mixed.
  3. Scoop the mixture into a bowl and top with granola, apricots, kiwi, and nut butter.
  4. Serve and enjoy.

Chef’s tip: The great thing about this recipe is you can substitute the powder for spiraling, gogi, açaí, and many others to create different Superfood Nice creams!


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Butternut Squash Salad with Watermelon and Walnuts

Butternut Squash Salad

Butternut Squash Salad

Juicy watermelon with roasted butternut squash is an interesting and new way to treat yourself during those autumn nights. This light and refreshing salad paired with a red wine vinaigrette is a delicious combination of sweet and savory! If you are looking for some extra protein, hemp seeds are a great touch with also add extra texture to any dish. This dish was inspired by a recent outing to one of my favorite restaurants. I am sure glad that I was able to make my own version of this delicious fall-inspired salad.

Butternut Squash Salad

Yields 2 salads

Ingredients

1/4 watermelon, diced into medium cubes

1 butternut squash, cut in half and de-seeded

5 oz. arugula

1 cup walnuts, rough chop

Dressing:

1/2 cup avocado oil

1/4 cup red wine vinegar

1 Tbsp. balsamic reduction

1 tsp. sugar

1/4 tsp. Vitacost Pink Himalayan Fine Salt

1/4 tsp. Spicely Organics ground black pepper

1 tsp. lemon juice, (optional)

Butternut Squash Salad

Directions:

  1. Preheat oven to 400 degrees F.
  2. Peel butternut squash and slice in half length-wise. Remove seeds and rinse- you can dry them and store in the freezer or you can roast them.
  3. Take your prepared squash and dice it in to long pieces.
  4. Place onto a lightly oiled pan and season lightly with salt and pepper.
  5. Bake for 30-45 minutes, flipping half way through.
  6. Remove from oven and allow to slightly cool.
  7. While squash is cooling, in a small measuring glass, mix together all dressing ingredients and stir until well mixed, set aside.
  8. For your salad, put arugula into a large bowl. Add watermelon, walnuts, butternut squash, and hemp seeds (save some to top salad with). Pour dressing over and mix to fully coat.

Chef’s tips: You can brush the squash with vegan butter and brown sugar if you would like to caramelize your squash a bit and add a different flavor to the salad.