Extraordinary Health Magazine EH Magazine VOl 32 | Page 42

Winter
Warming
Recipes
Warm Apple Spiced Chai Smoothie
Ingredients: (Use Organic)
2 cups unsweetened almond milk
1 scoop Garden of Life Raw Organic Protein or
Meal - Vanilla Spiced Chai
2 cups chopped apple
6 dried apricots
4-5 Medjool dates - pits removed
Directions:
Place chopped apples, apricots and dates
into a pot and cover with water. Bring to a low
boil for 5 minutes, or until apples are softened.
Drain liquid from apples/dried fruits and place
the apples/dried fruits into the blender while
they are still hot. Add remaining ingredients and
blend until smooth (make sure your blender can
tolerate hot liquids). Serve immediately and add
a dash of cinnamon on top if you’d like.
Serves 1-2
Filling your belly with warming goodness
doesn’t have to mean—unhealthy! Try these
delicious recipes that will keep you warm and
satisfied without ruining your healthy diet.
Homemade Vegan Chili
Ingredients: (Use Organic)
1 cup chopped bell pepper
(red and orange combo)
1 cup chopped yellow onion
3 garlic cloves finely chopped
2 Tablespoons chopped
jalapeno pepper
1 Tablespoon Garden of Life
Coconut Oil
1 Tablespoon olive oil
1 cup sliced mushrooms
1 Tablespoon chili powder
2 ½ cups tomato sauce (plain)
2 cups vegetable broth
1 15oz. can black beans rinsed
1 15oz. can garbanzo beans rinsed
1 15oz. can kidney beans rinsed
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon onion powder
Directions:
Turn crockpot on
low setting. Add first 8
ingredients to a skillet and
sauté for 7-to-8 minutes. Pour
contents into a crockpot. Next,
add the final 7 ingredients into
the crockpot and stir until well
combined. Let chili cook for 2
hours and up to 6 hours before
serving. Stir occasionally and
add more vegetable broth if the
chili gets too thick. Chili lasts
4-to-5 days refrigerated or 2
months in freezer. Note: You
can also make this recipe on the
stovetop. Sauté first 8 ingredients
in a large pot, then reduce heat
and add final 7 ingredients, stir
well and let simmer for 1-2 hours
before serving.
Serves 6
Recipes courtesy of:
Gwen Eager, Garden of Life
Certified Raw, Vegan Chef
6 cups of vegetable broth
1 Tablespoon Garden of Life Coconut Oil
1 Tablespoon olive oil
6 finely chopped garlic cloves
½ cup of chopped yellow onion
2 cups of chopped green beans
2 cups of chopped carrots
2 cups of chopped and peeled potato
(red skin or Yukon)
2 cups chopped mushrooms
2 cups chopped kale (stem removed)
1 28 oz. can of chopped tomatoes
40 Vol 32 • Extraordinary Health ™
1 15 oz. can of garbanzo beans, rinsed
¼ teaspoon sea salt and ¼ tsp.
of black pepper
1 teaspoon dried basil
½ teaspoon dried dill
½ teaspoon cumin
2 bay leaves
Garnish: Fresh chopped parsley
and lemon wedges
Directions:
Heat the coconut and olive oil in large
stockpot over medium-low heat. Once
hot, add the onion, garlic, and a pinch
of salt and sauté for about 5 minutes. Add
the ¼ teaspoon of salt and pepper, carrots,
green beans, potatoes and ¼ cup of water
and continue to cook for 4-to-5 more min-
utes, stirring occasionally. Add the veggie
broth, increase the heat to high, and bring
to a simmer. Once simmering, add the to-
matoes, kale, mushrooms, garbanzo beans,
herbs and bay leaves. Reduce the heat to
low, cover and cook until the vegetables are
fork tender, approximately 25-to-30 minutes.
Remove from heat and add the parsley and
a squeeze of lemon. Serve immediately or
store in refrigerator for up to 5 days or in
freezer for up to 2 months.
Ingredients: (Use Organic)
Soup
Ingredients: (Use Organic)
2 cups vegetable broth
2 cups pumpkin puree
1 can light coconut milk
1 cup chopped carrots
½ cup chopped onion
1 leek thinly sliced (white part only)
2 Tablespoons Garden of Life Coconut Oil
1 ½ Tablespoons ginger root minced
2 garlic cloves minced
½ teaspoon sea salt
½ teaspoon black pepper
pumpkin seeds and cilantro for garnishing
Directions:
In a large pot, place coconut oil, carrots,
ginger, onions, garlic, leeks, salt and
pepper and cook on medium heat until
vegetables are tender. Add in coconut
milk, vegetable broth and pumpkin puree.
Mix until well combined then remove
from heat. Use an immersion blender to
blend together until creamy. Garnish with
pumpkin seeds and cilantro. Optional:
Hollow out sugar pie pumpkins and serve
soup inside of pumpkins.
Serves 4
Vol 32 • Extraordinary Health ™ 41