SIDELINE PORTABELLA MUSHROOMS Serves 4 or 5
Organic Ingredients:
4 or 5 large Portabella mushrooms, stems removed
Marinade:
1 /
3 cup olive oil
1 1 / 2 Tablespoons coconut aminos
1 /
2 Tablespoon nutritional yeast powder
1 /
2 teaspoon dried dill
2 Tablespoons balsamic vinegar
1 Tablespoon honey or maple syrup
1 teaspoon red pepper flakes
dash of salt and pepper
Directions:
Place all marinade ingredients into a bowl and whisk together; then transfer into
a ziplock bag. Place mushroom caps into the ziplock bag and shake. Let the mushrooms
marinate for 30 minutes at room temperature or in the refrigerator for several hours.
Heat the grill to medium-high. Place mushrooms, stem side down, directly onto the grill
and let cook for five to six minutes. Flip mushrooms and let cook for another two to three
minutes. Remove and let cool, top with goat cheese, tomatoes and chives.
FIRST DOWN QUINOA SALAD Serves 4 to 6
Organic Ingredients:
2 cups water
1 cup tricolor quinoa
1 /
3 cups loose spinach and kale combo
2 Tablespoon Extra Virgin Coconut Oil
1 large cooked sweet potato
1 medium apple
1 /
1 /
3 cup chopped pecans
4 cup dried cranberries
2 teaspoons RAW Organics™ Chia Seed
sea salt
Dressing:
1 /
4 cup olive oil
1 Tablespoon honey
1 /
4 teaspoon cinnamon
2 teaspoons apple cider vinegar
1 /
4 teaspoon sea salt
1 /
8 teaspoon black pepper
Directions:
First, make the quinoa. Boil two cups of water with coconut oil and a dash of sea salt.
Add quinoa, then reduce to a simmer and cook for 20 minutes; let cool.
In a large bowl, place kale and spinach. Drizzle a little olive oil and a dash of salt onto the
kale and spinach and massage them down until the leaves soften. Next, chop apple and
cooked sweet potato and add those to the mix. Toss in chia seeds, cranberries, pecans
and cooled quinoa. Whisk together dressing ingredients and pour over the salad and toss.
Serve right away or keep refrigerated for up to three days.
PUNTER’S PUMPKIN BREAD Serves 12
Dry Organic Ingredients:
1 cup gluten-free flour
1 Tablespoon pumpkin pie spice
1 /
2 teaspoon baking powder
2 Tablespoons RAW Organics™ Flax and Chia
Wet Organic Ingredients:
4 eggs
1 /
4 cup honey
1 can of pumpkin (15 ounces)
/ 2 cup coconut flour
/ 2 teaspoon cinnamon
1 /
8 teaspoon sea salt
1
1
/ 4 cup maple syrup
/ 3 cup Extra Virgin Coconut Oil
1 teaspoon vanilla extract
1
1
Directions:
Preheat oven to 350º F and grease a 9x9 pan or loaf pan. Mix together dry ingredients
and set aside. Beat eggs, then mix in remaining wet ingredients. Slowly add the dry
ingredients into the wet ingredients and stir until everything is well mixed together.
Pour mixture into pan and cook for 65 to 75 minutes and the top of the bread is golden.
brown. Lasts five to six days; keep in container unrefrigerated.
Recipes courtesy of Gwen Eager, Garden of Life Product Specialist and Certified RAW Vegan Chef
Vol 28 • Extraordinary Health ™ 43