table of contents B R eA K FAST - 3-5 LU N CH - 6-8 D I N N ER - 9-1 1 D ESSERT - 12-1 4
Beet Root Chia Pudding Parfait recipe by: @thehintofrosemary INGREDIENTS 2 Tbsp Nature’s Earthly Choice Chia Seeds 1/2 Cup of Milk 1 tsp Beet Root Powder (optional) Fruit of Your Choice DIRECTIONS Whisk all ingredients together in a bowl. Cover and place in refrigerator over night. Enjoy plain or serve with yogurt and fruit. 4
granola yogurt bowls recipe by: @thedailydoseofpepper GRANOLA INGREDIENTS 1 Cup Old Fashioned Whole Grain Oats 1/2 Cup Nature’s Earthly Choice Quinoa 2 Tbsp Chia Seeds 1 1/2 Cups Chopped Pecans 1/2 Cups Sunflower Seeds 1/2 Tbsp Stevia 1 tsp Ground Cinnamon 5 Tbsp Maple Syrup 1/4 Cup Coconut Oil Pinch of Sea Salt COMPOTE INGREDIENTS 5 Cups Frozen Cherries 5 Tbsp Water 1/2 tsp Stevia 2 tsp Chia Seeds DIRECTIONS Preheat oven to 325 degrees. In a bowl add oats, quinoa, chia seeds, pecans, sunflower seeds, cinnamon and stevia. Combine thoroughly. In a small saucepan over medium heat add coconut oil and maple syrup. Whisk constantly for 2-3 minutes until completely combined. Pour into the granola mix immediately and stir until completely coated. Pour granola onto a sheet pan that's been lightly sprayed with cooking spray. Bake for 25 minutes. Remove from oven and stir the granola then return to the oven and continue to bake for 10-12 minutes. Let it cool completely. Place cherries, cinnamon, stevia, and water in saucepan and bring to medium heat. When the cherries are bubbling reduce heat to medium low and use a wooden spoon or potato masher to muddle and mash cherries. Continue to cook on low heat for 10-12 minutes occasionally mashing the fruit to combine well. Remove from heat and stir in chia seeds. Let it cool before making yogurt bowls. 5
Farro Burgers recipe by: @wellnessgalaxy INGREDIENTS 1 Cup Cooked Nature’s Earthly Choice Farro 1 Cup Cooked Beans Drained 1/2 Cup Crimini Mushrooms Diced Fresh Thyme, Parsley, Cilantro Salt and Black Pepper to Taste 1 Clove Garlic Minced 1 tsp Ground Cumin 1/2 Onion Finely Chopped 1/2 Cup Oats, Processed Into Flour DIRECTIONS Prepare farro according to packaged directions. While farro is cooking, in a large frying pan heat olive oil and add crimini mushrooms, garlic, and onion until browned. Add thyme, parsley, and cilantro to the mix, stirring often for about 2 minutes. In a larger bowl combine the cooked farro, the beans, and the mushroom mix. Add cumin, salt, and pepper to taste and mash everything together. You can mash using your hands or using a blender or food processor. In a blender or food processor pulse the oats until ground into a flour-like consistency. Use the oats flour to help shape the patty, about 5-7 tablespoons depending on how dry the mix is. Roll mix into balls and flatten into 6 patties. Use what is left of the oat flour to breadcrumb your patties to form a crispy coating. Pan-fry the patties with olive oil for approximately 4 min each side. Make your burger using all of your favorite ingredients. I used lettuce, Farro Patty, mashed avocado, tomatoes, cucumbers and micro greens. 7
quinoa sweet potato burgers recipe by: @tinashealthyworld BURGER INGREDIENTS 2 Cups Cooked Nature’s Earthly Choice Quinoa 1 Cup Mashed Sweet Potato 2 Tbsp Olive Oil 1/2 tsp Coriander 1/4 tsp Salt 1/4 tsp Black Pepper 1 tsp Paprika 2/3 Cups Whole Grain Oats (Blended to Make Oat Flour) CHIA EGG INGREDIENTS 3 Tbsp Nature’s Earthly Choice Chia Seeds 9 Tbsp Water DIRECTIONS In a bowl, mix the ingredients for your chia egg, and let it set for about 10 minutes. In a two separate pots, boil your quinoa and sweet potato until they are cooked. Mash the sweet potato in a bowl. Add in all of the quinoa burger ingredients and mix well until everything is combined. On a heated pan (with oil), shape your quinoa burgers, cook them for about 5 minutes on each side on medium-low heat. 8
kale quinoa salad recipe by: @thehintofrosemary INGREDIENTS 2 Cups Water 1 Cup Dry Nature’s Earthly Choice Quinoa 1/4 Cup Balsamic Vinegar 1 tsp Spicy Brown Mustard 4 Cloves Minced Garlic 1/4 Cup Extra Virgin Olive Oil 1 tsp Dried Parsley 1 Tbsp Pure Maple Syrup Salt and Pepper to Taste 1/4 Cup Dried Cranberries 1/4 Cup Feta Cheese 1/4 Cup Pumpkin Seeds 5 Cups Chopped Kale DIRECTIONS Bring water to a boil, add quinoa and cook according to package. Once finished, let cool. In a small bowl, whisk together the vinegar, mustard, garlic, olive oil, parsley, maple syrup, salt and pepper. Set aside. Massage and rinse kale under running water. (Massaging helps decrease bitterness.) Place kale in a large bowl. Sprinkle cranberries, feta, and pumpkin seeds over kale. Toss. Add cool quinoa to kale along with dressing. Toss to combine. Enjoy cold and store leftovers covered in fridge. 10
garlic tomato farro recipe by: @thehintofrosemary INGREDIENTS 2 Cups Water 1 Cup Dry Nature’s Earthly Choice Farro 1 Tbsp Coconut Oil 1 Yellow Onion Diced 4 Cloves Garlic Minced 1 Cup Sliced Cherry Tomatoes Salt and Pepper to Taste 1/4 Cup Parmesan Cheese DIRECTIONS Bring 2 cups water to a boil and add farro, cook according to directions. Bring a frying pan to medium heat and melt coconut oil. Sauté onion and garlic until onion is soft and translucent. Add tomatoes to pan and sauté until tomatoes are soft. Stir in cooked farro, parmesan and salt and pepper to taste. Enjoy warm and store leftovers covered in the refrigerator. 11
Quinoa Brownie Batter recipe by: @thekellydiet INGREDIENTS 1 Cup Nature’s Earthly Choice Quinoa 2 Cups Water Dash Pink Himalayan Salt 1 Ripe Banana 1 Scoop (46g) Plant-Based Protein Powder 1 Tbsp Cocoa Powder 1 tsp Vanilla Extract 1/4 Cup Non-Dairy Milk OPTIONAL Non-Dairy Chocolate Chips Goji Berries Fresh Mint DIRECTIONS Add quinoa, water & salt to a medium size pot. Cook according to instructions. Once cooked & fluffy, keep on low heat. Mash your banana & add to the pot. Add in the rest of your ingredients. Mix & mash with a spatula until everything is combined. Add to jars. Layer with nut butter or prepared peanut butter (optional). Add any desired toppings. Enjoy warm or cold. 13
bamboo rice matcha recipe by: @wellnessgalaxy RICE INGREDIENTS 1 Cup Nature’s Earthly Choice Bamboo Rice 1 Cup Coconut Cream (Not the Light Style) 1 Cup Water SAUCE INGREDIENTS 1/2 Cup Coconut Cream 1 Tbsp Matcha Powder Sweetener (Optional) DIRECTIONS Place water, coconut cream, and rice in a large pot. Once the pot comes to boil, reduce the heat to low and cover it with a fitting lid. Let the rice cook for a few minutes until all the water evaporates. When the rice is cooked and all the water dries, turn off the heat and let it sit for a couple of minutes. In a sauce pot, add the coconut cream, the matcha and your favorite sweetener. (Maple syrup, agave, coconut sugar) Let it simmer until right before it starts to boil. Turn off the heat, let the sauce cool and serve on top or in between layers of the bamboo rice. Add sliced mango and coconut flakes as desired. 14
lemon chia seed pound cake recipe by: @thehintofrosemary CAKE INGREDIENTS 1 1/2 Cup All Purpose Flour 1 tsp Baking Powder 1/4 tsp Pink Sea Salt 3 Tbsp Poppy Seeds 4 Tbsp Milk (Room Temp) 2 Eggs (Room Temp) 1 1/2 tsp Vanilla Extract 3 Tbsp Lemon Juice 1/2 Cup Coconut Oil (Melted) 1 Tbsp Nature’s Earthly Choice Chia Seeds GLAZE INGREDIENTS 2 Cups Confectioners Sugar 2-3 Tbsp Lemon Juice DIRECTIONS Preheat oven to 350 degrees. Coat bundt cake pan with oil and sprinkle with flour, set aside. In a medium sized bowl, sift together the flour, baking powder, sea salt, and poppy seeds. Set aside. In a separate bowl, whisk together the milk, eggs, vanilla, lemon juice, coconut oil, and chia seeds. Pour wet ingredients on top of dry ingredients and mix just until combined. Pour into bundt cake pan. Bake for 35-40 minutes or until toothpick inserted into center comes out clean. Whisk sugar and lemon juice together until smooth, add more lemon juice for a thinner consistency if desired. 15
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