- 3 avocados, pitted and peeled
- 1 to 2 tablespoons tahini
- 1 to 2 garlic cloves
- Squeeze of fresh lemon juice
- Extra virgin olive oil
- Hemp heart and sesame seeds, for serving
- In a high speed blender or food processor, combine the avocados, tahini, and garlic and lemon juice. Add a drizzle of olive oil and blend fast. Top with a mix of hemp hearts and sesame seeds.
Blueberry Muffin Smoothie
- 1 serving vanilla protein powder
- 1 to 2 tablespoons nut butter of choice
- 1 serving raw fiber powder
- ¼ cup frozen or fresh blueberries, plus more for garnish
- 2 to 3 cups unsweetened nut milk
- Hemp seeds, for garnish
- Place all the ingredients except the hemp seeds in a high-speed blender and blend to the desired consistency. If you use fresh blueberries, add a few ice cubes before blending to cool. Garnish with hemp seeds and blueberries.
Chia Flax Chicken Tenders
- 1 cup potato starch
- 1 teaspoon pink Himalayan salt
- 1 teaspoon freshly ground black pepper
- 2 large eggs
- 1 cup chia seeds
- 1 cup flax seeds
- 1 cup gluten-free panko bread crumbs (or grain-free flour)
- 2 teaspoon paprika
- 2 teaspoons garlic salt
- Pinch of chopped fresh parsley
- 4 to 6 ounces uncooked chicken tenders, pounded to ½ inch thick or less
- ¼ cup ghee (clarified butter)
- Avocado hummus (page 125), for serving
- Preheat the oven to 350 degrees Fahrenheit.
- Create a breading line. On one plate, combine the potato starch, salt and pepper. In a shallow bowl. Whisk the eggs. On a second plate, combine the chia, flax, bread crumbs, paprika, garlic salt, and parsley
- Take chicken tender through the breading line, first dipping it in the potato starch mixture, then dredging it in the egg mixture to coat completely, letting the excess drip off, and then coating it with the chia-flax mixture. Set the pieces on a baking sheet as you finish.
- In a large sauté pan, melt the ghee over medium heat.
- Working in batches, set the tenders in the pain and raise the heat to medium-high. Cook the tenders, turning them gently after 2 to 4 minutes, until the crumbs are browned on both sides and the chicken is cooked through. Transfer them to a baking dish or baking sheet as you finish each batch.
- Transfer the tenders to the oven and bake for about 10 to 12 minutes, or until cooked through.
- Serve with avocado hummus
Roasted Veggie Chickpea Curry Bowl
- 4 cups mixed 1-inch-cubed eggplant and zucchini and small broccoli florets
- 2 tablespoons coconut oil, melted, plus 1 tablespoon
- 1 cup canned or cooked chickpeas drained and rinsed
- 1/3 cup chopped onion
- 1 (13.5-ounce) can coconut milk (regular or light)
- 3 tablespoons curry powder
- ½ teaspoon pink Himalayan salt
- 1 date, sliced
- 2 lemon slices
- Cilantro sprigs, for garnish
- Preheat oven to 425 degrees Fahrenheit
- Toss the vegetables in the melted coconut oil and spread them on a rimmed baking sheet. Roast for about 10 minutes, or until golden brown.
- Turn the veggies over with a spatula and add the chickpeas to the baking sheet. Roast for 10 minutes.
- Meanwhile, in a large saucepan, heat the remaining 1 tablespoon coconut oil over medium heat. Add the onion and cook, stirring, until tender and translucent. Add the coconut milk, curry, and salt. Whisk and bring to a rolling boil.
- Add the roasted vegetables and chickpeas to the curry sauce and stir to coat and combine.
- Serve garnished with the sliced date, lemon, and cilantro.