Serves 1

Ingredients

• ½ cup rolled oats
• ½ cup coconut milk - can be substituted with soy, almond or rice milk
• 1 tablespoon chia seeds
• 2 tablespoons slivered almonds
• 1 teaspoon vanilla extract
• fresh strawberries, sliced

Directions

1.Mix all the ingredients together in a glass jar. Stir well, cover, and refrigerate overnight.
2.The next morning, remove from fridge, top off with fresh strawberries, and enjoy!

Cooking Time5 Mins

Serves 16
Ingredients

• ½ cup almond butter
• 2 teaspoons of coconut sugar
• ¼ cup raw cacao powder
• 1 cup rolled oats
• ¼ cup chia seeds
• pinch sea salt
• 1 teaspoon vanilla extract
• ¼ cup carob chips

Directions

1.In a small sauce pan over low heat, mix together the almond butter and the coconut sugar,then stir in the cacao powder, sea salt and vanilla. Stir well until everything is combined.
2.In a mixing bowl, stir together the chia seeds and oats.
3.Pour the chocolate mixture over the oats and seeds, and mix well.
4.Put the mixture in the fridge for 5 minutes to cool down.
5.Add in the chocolate chips and roll into balls.
6.Store in the fridge in a sealed container.

Cooking Time25 Mins

Serves 4

Ingredients

• 1 tablespoon coconut oil
• 2 cups chopped onions
• 1 cup chopped red bell pepper
• 1 cup quinoa
• 2 teaspoons chili powder
• ½ teaspoon ground cumin
• ½ teaspoon sea salt
• 1 ½ cups water
• 1 15-ounce can organic black beans, rinsed and drained
• ½ cup chopped fresh cilantro, divided
• ¼ cup chopped spring onion

Directions

1.Heat oil in medium saucepan, over medium-high heat. Add onions and red pepper; sauté until soft, about 5 minutes.

2.Stir in quinoa, chili powder, cumin, and salt.

3.Add water; bring to a boil. Cover, reduce heat to medium-low, and simmer until quinoa is almost tender, about 15 minutes.

4.Add beans and ¼ cup cilantro; cook uncovered until heated through and liquid is fully absorbed, about 3 minutes.
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5.Transfer to bowl; sprinkle remaining cilantro and spring onion.

Prep Notes

Wash and throughly dry kale first

Cooking Time15 minutes

YieldsServes 4

Ingredients

• 1 bunch torn kale leaves (stems removed)
• 2 tablespoons olive oil
• Sea salt
• Lemon zest (from one lemon)

Directions

1.Heat oven to 350 degrees. Arrange kale on two rimmed baking sheets. Drizzle evenly with olive oil and toss. Season with salt. Bake, rotating trays once, until crisp, 12 to 15 minutes. Toss with lemon zest.