Ingredients: 3 medium carrots 3 medium chiogga beets 3 Tablespoons EVO 1 teaspoon sea salt pepper to taste Directions: heat oven to 425 degrees F cut carrots and beets into 1″ pieces place in a large baking dish add oil, salt and pepper and stir until well coated bake for
Makes 3 cups. Ingredients Ice Cream 1 avocado, pitted and frozen 3 bananas, peeled and frozen ½ cup coconut milk ½ cup cacao powder 1 cup dates, pitted 1 Tbsp. Vanilla Cookie Dough 3 Tbsp. Cashews ¼ cup almond flour 1 dash salt 2 Tbsp. Maple syrup 1 tsp. Vanilla extract 2 Tbsp.
Recipe by CSA Subscriber Carey N. Ingredients 6 long, breakfast radishes, chopped into long matchsticks, about 1 cup (zoodled or julianned works) 3 medium carrots chopped into long matchsticks (zoodled or julianned works) 1⁄2 pound sugar snap peas– de-thread, get the peas out, a
Ingredients Smoothie Bowl 2 leaves of chard 1 Frozen Banana ¾ cup frozen blueberries 2 Tbsp. Walnuts ½ cup coconut milk Toppings 1 Tbsp. chia seeds 1 Tbsp. Pumpkin Seeds ¼ cup of your favorite granola Directions Place all smoothie ingredients in a high speed blender and