Add maple syrup and vanilla extract, and whisk together until very smooth. Stir in chia seeds.
Boil salted water and blanch beans for 2 minutes. Pour blanched beans into an ice bath to stop cooking.
Place the cashews in a blender or food processor and process until powdered.
Place rinsed quinoa into a medium saucepan with water and a pinch of sea salt.
Trim ends of asparagus, and cut asparagus into 1-inch pieces.
I love this recipe! I always make it for my classes, and the students rave about it.
Add liquids to blender first. Then add remaining ingredients and blend until smooth.
I like my smoothies cold. If I’m not using frozen berries or other frozen fruit, add 3-4 cubes of ice.
Serve plain or garnished with chopped nuts, unsweetened shredded coconut, sliced strawberries.
Sauté until garlic is soft, but not brown (about 1 min). Add chopped kale and stir to coat with oil and garlic.
These anti-inflammatory and heart healthy ingredients combine to make a tasty, warming salad.
Detoxifying curry powder, energy rich coconut milk, and flavorful lemongrass.
Add the frozen fruit, and pulse until mixture runs smoothly.
Pat the tempeh dry with a towel. Heat a two-quart skillet, add the oil, and then the tofu squares.