top of page

RECIPES

These recipes are specifically chosen because we personally love them and the quality they bring to our lives. We hope you enjoy them too!

BREAKFAST

Breakfast
  • Power Oatmeal
    4 cups quick oats 1 cup sliced or slivered almonds ½ cup chopped walnuts ½ cup raw unsalted pumpkin seeds ½ cup raw unsalted sunflower seeds ½ cup unsweetened coconut ¼ cup ground flax seeds ¼ cup chia seeds ¼ cup hemp hearts Mix ingredients thoroughly and store in airtight container. For 1 serving: Place ½ cup oatmeal mixture and 1 cup water in microwave safe bowl. Microwave for approximately 90-120 seconds. Stir in cinnamon and almond milk, and any or all of the following: berries, sliced bananas, chopped dates.
  • Granola
    2 ½ cups rolled oats 1 cup shredded unsweetened coconut ½ cup sliced almonds and/or chopped pecans ½ cup ground flax seed ½ cup raw sunflower and/or pumpkin seeds ½ cup melted honey (or pure maple syrup) ¼ cup olive, avocado or canola oil sprinkle of cinnamon Stir together oats, coconut, almonds/pecans, sunflower/pumpkin seeds and flaxseed. Combine honey and oil; stir into oat mixture, adding cinnamon to taste. Spread out evenly in a 13x9x2 inch baking pan. Bake in a 300 degree oven for 45 minutes or until light brown, stirring every 15 minutes. Remove from oven and transfer to bowl to prevent from continued cooking. Cool, stirring often to prevent lumping. Store in a tightly covered container. Keeps more than 2 weeks. Serve with almond milk, bananas and fresh berries.

SNACKS

Snacks
  • Power Oatmeal
    4 cups quick oats 1 cup sliced or slivered almonds ½ cup chopped walnuts ½ cup raw unsalted pumpkin seeds ½ cup raw unsalted sunflower seeds ½ cup unsweetened coconut ¼ cup ground flax seeds ¼ cup chia seeds ¼ cup hemp hearts Mix ingredients thoroughly and store in airtight container. For 1 serving: Place ½ cup oatmeal mixture and 1 cup water in microwave safe bowl. Microwave for approximately 90-120 seconds. Stir in cinnamon and almond milk, and any or all of the following: berries, sliced bananas, chopped dates.
  • Granola
    2 ½ cups rolled oats 1 cup shredded unsweetened coconut ½ cup sliced almonds and/or chopped pecans ½ cup ground flax seed ½ cup raw sunflower and/or pumpkin seeds ½ cup melted honey (or pure maple syrup) ¼ cup olive, avocado or canola oil sprinkle of cinnamon Stir together oats, coconut, almonds/pecans, sunflower/pumpkin seeds and flaxseed. Combine honey and oil; stir into oat mixture, adding cinnamon to taste. Spread out evenly in a 13x9x2 inch baking pan. Bake in a 300 degree oven for 45 minutes or until light brown, stirring every 15 minutes. Remove from oven and transfer to bowl to prevent from continued cooking. Cool, stirring often to prevent lumping. Store in a tightly covered container. Keeps more than 2 weeks. Serve with almond milk, bananas and fresh berries.

BEVERAGES

Beverages
  • Power Oatmeal
    4 cups quick oats 1 cup sliced or slivered almonds ½ cup chopped walnuts ½ cup raw unsalted pumpkin seeds ½ cup raw unsalted sunflower seeds ½ cup unsweetened coconut ¼ cup ground flax seeds ¼ cup chia seeds ¼ cup hemp hearts Mix ingredients thoroughly and store in airtight container. For 1 serving: Place ½ cup oatmeal mixture and 1 cup water in microwave safe bowl. Microwave for approximately 90-120 seconds. Stir in cinnamon and almond milk, and any or all of the following: berries, sliced bananas, chopped dates.
  • Granola
    2 ½ cups rolled oats 1 cup shredded unsweetened coconut ½ cup sliced almonds and/or chopped pecans ½ cup ground flax seed ½ cup raw sunflower and/or pumpkin seeds ½ cup melted honey (or pure maple syrup) ¼ cup olive, avocado or canola oil sprinkle of cinnamon Stir together oats, coconut, almonds/pecans, sunflower/pumpkin seeds and flaxseed. Combine honey and oil; stir into oat mixture, adding cinnamon to taste. Spread out evenly in a 13x9x2 inch baking pan. Bake in a 300 degree oven for 45 minutes or until light brown, stirring every 15 minutes. Remove from oven and transfer to bowl to prevent from continued cooking. Cool, stirring often to prevent lumping. Store in a tightly covered container. Keeps more than 2 weeks. Serve with almond milk, bananas and fresh berries.

SOUPS & BOWLS

Soups & Bowls
  • Power Oatmeal
    4 cups quick oats 1 cup sliced or slivered almonds ½ cup chopped walnuts ½ cup raw unsalted pumpkin seeds ½ cup raw unsalted sunflower seeds ½ cup unsweetened coconut ¼ cup ground flax seeds ¼ cup chia seeds ¼ cup hemp hearts Mix ingredients thoroughly and store in airtight container. For 1 serving: Place ½ cup oatmeal mixture and 1 cup water in microwave safe bowl. Microwave for approximately 90-120 seconds. Stir in cinnamon and almond milk, and any or all of the following: berries, sliced bananas, chopped dates.
  • Granola
    2 ½ cups rolled oats 1 cup shredded unsweetened coconut ½ cup sliced almonds and/or chopped pecans ½ cup ground flax seed ½ cup raw sunflower and/or pumpkin seeds ½ cup melted honey (or pure maple syrup) ¼ cup olive, avocado or canola oil sprinkle of cinnamon Stir together oats, coconut, almonds/pecans, sunflower/pumpkin seeds and flaxseed. Combine honey and oil; stir into oat mixture, adding cinnamon to taste. Spread out evenly in a 13x9x2 inch baking pan. Bake in a 300 degree oven for 45 minutes or until light brown, stirring every 15 minutes. Remove from oven and transfer to bowl to prevent from continued cooking. Cool, stirring often to prevent lumping. Store in a tightly covered container. Keeps more than 2 weeks. Serve with almond milk, bananas and fresh berries.

SALADS

Salads
  • Power Oatmeal
    4 cups quick oats 1 cup sliced or slivered almonds ½ cup chopped walnuts ½ cup raw unsalted pumpkin seeds ½ cup raw unsalted sunflower seeds ½ cup unsweetened coconut ¼ cup ground flax seeds ¼ cup chia seeds ¼ cup hemp hearts Mix ingredients thoroughly and store in airtight container. For 1 serving: Place ½ cup oatmeal mixture and 1 cup water in microwave safe bowl. Microwave for approximately 90-120 seconds. Stir in cinnamon and almond milk, and any or all of the following: berries, sliced bananas, chopped dates.
  • Granola
    2 ½ cups rolled oats 1 cup shredded unsweetened coconut ½ cup sliced almonds and/or chopped pecans ½ cup ground flax seed ½ cup raw sunflower and/or pumpkin seeds ½ cup melted honey (or pure maple syrup) ¼ cup olive, avocado or canola oil sprinkle of cinnamon Stir together oats, coconut, almonds/pecans, sunflower/pumpkin seeds and flaxseed. Combine honey and oil; stir into oat mixture, adding cinnamon to taste. Spread out evenly in a 13x9x2 inch baking pan. Bake in a 300 degree oven for 45 minutes or until light brown, stirring every 15 minutes. Remove from oven and transfer to bowl to prevent from continued cooking. Cool, stirring often to prevent lumping. Store in a tightly covered container. Keeps more than 2 weeks. Serve with almond milk, bananas and fresh berries.

MAINS AND SIDES

Mains and sides
  • Power Oatmeal
    4 cups quick oats 1 cup sliced or slivered almonds ½ cup chopped walnuts ½ cup raw unsalted pumpkin seeds ½ cup raw unsalted sunflower seeds ½ cup unsweetened coconut ¼ cup ground flax seeds ¼ cup chia seeds ¼ cup hemp hearts Mix ingredients thoroughly and store in airtight container. For 1 serving: Place ½ cup oatmeal mixture and 1 cup water in microwave safe bowl. Microwave for approximately 90-120 seconds. Stir in cinnamon and almond milk, and any or all of the following: berries, sliced bananas, chopped dates.
  • Granola
    2 ½ cups rolled oats 1 cup shredded unsweetened coconut ½ cup sliced almonds and/or chopped pecans ½ cup ground flax seed ½ cup raw sunflower and/or pumpkin seeds ½ cup melted honey (or pure maple syrup) ¼ cup olive, avocado or canola oil sprinkle of cinnamon Stir together oats, coconut, almonds/pecans, sunflower/pumpkin seeds and flaxseed. Combine honey and oil; stir into oat mixture, adding cinnamon to taste. Spread out evenly in a 13x9x2 inch baking pan. Bake in a 300 degree oven for 45 minutes or until light brown, stirring every 15 minutes. Remove from oven and transfer to bowl to prevent from continued cooking. Cool, stirring often to prevent lumping. Store in a tightly covered container. Keeps more than 2 weeks. Serve with almond milk, bananas and fresh berries.
bottom of page