Orange Cilantro Smoothie

Orange Cilantro Smoothie

This is a smooth, refreshing smoothie blend for citrus and cilantro lovers.

Ingredients
1 orange
1 large bunch of cilantro
2 handfuls of baby kale
2 frozen bananas
16 oz water
4 ice cubes

Directions
Blend in a high power blender and enjoy!

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The Best Green Juice Ever

The Best Green Juice Ever

This is hands down the best green juice I have ever made. I hope you enjoy it too! Adding even just one green a juice to your day has many health benefits and can help with energy levels.

Ingredients
4 small apples (or 2 large)
1 small bunch of cilantro, to taste
1/2 grapefruit, no peel
1 full stalk of celery with the greens
2 huge handfuls of kale
Note: picture does not include quantities listed.

greenjuice1 ingredientsI always encourage everyone to try to get organic, local produce whenever possible.

Directions

1. Set up your juicer and layer the fruits and veggies as you place them in the juice chute so that they juice evenly. I always put greens between two harder fruits or veggies so that they pass through well.

2. Mix the juice with a spoon. Taste. If it is too your liking, strain it over a large bowl. Then pour it into your favorite jar or glass and enjoy!

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Fresh Mango Cilantro Quesadilla with Kimchi & Avocado

Fresh Mango Cilantro Quesadilla with Kimchi & Avocado

This homemade, gluten-free and vegan quesadilla was so fresh and filling; the flavor combinations were exceptional. I am really proud of this one, and I hope you enjoy it too.

Ingredients
1 brown rice tortilla
1/4 of an avocado, smashed
1 handful of arugula
1/8 cup cilantro
1/4 of a ripe mango, sliced
1 tbsp soy-free veganaise
1/2 of a tomato, sliced
1-2 tbsp kimchi*

Always opt for fresh, organic, local ingredients whenever possible.

*Make sure you purchase organic, real kimchi or make your own. Many kimchi brands are filled with chemicals and junk your body does not need.

Directions
1. Lightly grill tortilla in a nonstick pan on low-medium heat for about 20 seconds on each side to soften

2. Layer your tortilla as desired. My best tip: Place smashed avocado on one side and the soy-free veganaise on the other side and then layer from there. This helps everything to bind together.

3. Fold the tortilla in half and then cook each side until golden brown and lightly crisped.

Enjoy!

Recipe yields one tortilla, but you can easily make as many as your heart desires.

I’ve priced each organic quesadilla at approximately $3.25 to make.

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Coconut Avocado Chickpea Cakes + Cilantro Lime Dressing

Coconut Avocado Chickpea Cakes + Cilantro Lime Dressing

Well, what can I say about these other than they were surprisingly delicious, and I really surprised myself with my presentation skills. This recipe is versatile; you can add or replace vegetables and ingredients and have fun with it. You can even make mini cakes and use these as appetizers for parties.

Ingredients
1 + 3/4 cup chickpeas (soaked, rinsed, and drained)
1/2 an avocado
1 heaping handful of fresh spinach
1/2 medium yellow onion
1/4 cup fresh cilantro
2 tbsp water
2 tbsp ground flax meal
2 tsp dijon mustard
2 tbsp shredded coconut
3 tbsp diced chives
sea salt + pepper to taste
1/4 tsp smoked paprika
1 tbsp soy-free veganaise
1/4 cup coconut flour
2-3 tbsp coconut oil (I used 1/2 coconut butter + 1/2 coconut oil to cook mine)

{Always use organic, local, fresh ingredients whenever possible.}

Directions
1. In a food processor, pulse the ingredients from the chickpeas to the water until pretty well combined. It can be a bit chunky.
2. In a medium-sized bowl, combine the mixture with the remaining ingredients, except for the coconut oil.
3. This is where it gets fun. Use your hands to knead and blend the mixture until well combined.
4. Now you should have a mixture that is a clay-like consistency; one that you can form into a ball and then a patty.
5. I made my cakes by forming a ball a bit smaller than the size of a tennis ball, then pressing flat into a patty. Repeat.
6. Heat a nonstick pan on medium heat, add coconut oil and allow to melt into the pan. (Modification: You can try these baked as well.)
7. Pan-sear patties until golden brown on each side. I flipped mine twice on each side, so they would cook evenly.
8. Serve over a bed of fresh spinach with cilantro lime dressing (see recipe below).
9. Eat, savor, love!

Yields seven patties // about 3 servings

Dressing Ingredients
1/4 cup soy-free veganaise
1/8 cup fresh cilantro
juice of half a lime

Dressing Directions
1. In a food processor (I used a mini processor) blend ingredients until smooth.
2. Place a small dollop of dressing on each cake to serve.

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