Mahira’s Ultimate Breakfast

Mahira’s Ultimate Breakfast

Ingredients: 

  • 2 scoops of Power Shake (http://thevelvetlotus.com/product/powershake/)
  • 1 cup coconut water
  • 1 cup chocolate hemp milk
  • Handful of raw cacao nibs
  • Handful of goji berries

Instructions: 

Combine all ingredients in blender or food processor. Blend until smooth.

Dave’s “Green-Ya” Colada

Dave’s “Green-Ya” Colada

Ingredients:

  • 1 cup coconut water
  • 1/2 cup fresh pineapples
  • 1 Tbsp. Organic Tropic Oil (http://thevelvetlotus.com/product/organic-tropic-oil/)
  • 1 scoop Organic Best of Greens (http://thevelvetlotus.com/product/best-of-greens/)

Instructions:

Blend and enjoy!

Bio Fruit Pop

Bio Fruit Pop

Ingredients: 

  • 18 oz. filtered water
  • 3 Tbsp. Bio Fruit (http://thevelvetlotus.com/product/bio-fruit-240-g/)
  • 1 banana, peeled and sliced (or other fruit)
  • 2 tsp. wildflower honey

Instructions:

Place all ingredients in blender. Add ice and blend. Pour into Popsicle mold (or ice cube tray) and freeze.

Cocoroons

Cocoroons

Ingredients:

  • 1/c cup of Rice Bran Solubles (http://thevelvetlotus.com/product/rice-bran-solubles-360-g/)
  • 2 Tbsp. Activated Barley (http://thevelvetlotus.com/product/activated-barley-280-g/)
  • 1/4 cup Organic Tropic Oil (http://thevelvetlotus.com/product/organic-tropic-oil/)
  • 1/2 cup raw soaked almonds, chopped
  • 1-2 tsp. local honey
  • 1/4 cup unsulfured shredded coconut
  • 1 Tbsp. raw Cacao Powder

Instructions:

Mix all ingredients in a bowl, then place into a gallon freezer bag. Press until you make the shape of a loaf at the bottom of the bag. Place bag in the freezer for 30 minutes or until stiff. Remove the loaf from the bag and chop into 6 equal pieces.

Optional: Mix coconut shreds and chopped almonds and roll the pieces in them prior to freezing.

Izzy’s 2nd Birthday Cupcakes

Chocolate Chocolate Chip Cupcakes (Inspired by ComfyBelly.com)

Ingredients

  • 1/4 cup coconut flour
  • 1/4 cup cacao powder
  • 1/4 tsp. sea salt
  • 1/4 tsp. baking soda
  • 3 large organic eggs
  • 1/2 cup local honey (or maple syrup)

Instructions:

  1. Preheat your oven to 350 degrees.
  2. Combine all the dry ingredients and blend well.
  3. Add the dry and wet ingredients to a standing or hand mixer and blend until completely mixed. Let the batter sit for a few minutes, mix once more and go to the next step.
  4. Fill each cupcake liners to 1/2 way mark.
  5. Bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Makes 8 cupcakes

Banana Nut Muffins

Banana Nut Muffins

Ingredients:

1 1/2 cup Activated Barley (http://thevelvetlotus.com/product/activated-barley-280-g/)

1 organic omega egg

Non-GMO lecithin: 1/2 tsp. baking powder and 2 Tbsp. water

1 cup coconut sap sugar

1 1/2 cup walnuts-chopped

3 whole bananas

1 cup Organic Tropic Oil (melted): http://thevelvetlotus.com/product/organic-tropic-oil/

1 tsp. Sea Salt

1/2 cup filtered water

1 tsp. pure organic vanilla extract

Instructions:

In a large mixing bowl, combine dry ingredients (sugar, Activated Barley, salt). Slowly fold wet ingredients in with dry ingredients until completely moist. Pour batter into a muffin pain. Preheat oven to 325 degrees. Bake at 325 for 35-45 minutes. Allow to cool before removing from pan.

 

Almond Brittle

Almond Brittle

10 servings

Ingredients:

6 Tbsp. Organic Tropic Oil (http://thevelvetlotus.com/product/organic-tropic-oil/)

3 Tbsp. Rice Bran Solubles (http://thevelvetlotus.com/product/rice-bran-solubles-360-g/)

4 Tbsp. local honey

3/4 cup raw almonds

Instructions: 

Soak almonds overnight in purified water, changing the water once. Grind almonds in a food processor. Put aside 1/4 cup for the topping. Combine Tropic Oil, Rice Bran Solubles and honey in the food processor with the almonds. Blend until smooth. Spread on a cookie sheet and top with the remainder of the almonds. Freeze for a minimum of 2 hours. When ready to serve, cut into squares. Keep frozen until serving.

Faux Peanut Butter, Flax & Cacao Cookies

Faux Peanut Butter, Flax & Cacao Cookies

Ingredients:

1/2 cup Faux Peanut Butter (see recipe below)

1 Tbsp. Organic Flax Advantage (freshly ground): http://thevelvetlotus.com/product/organic-flax-advantage-2-lbs/

1 tsp. Organic Spirulina (http://thevelvetlotus.com/product/organic-spirulina-powder-1-lb/)

1 Tbsp. Cacao Powder or freshly ground Cacao Nibs

1 tsp. Cinnamon

1 tsp. pure Organic Almond extract

1 tsp. pure Organic Vanilla extract

1 tsp. Ground Ginger

Instructions:

Mix all ingredients together. Roll the dough into balls and then, flatten into a cookie shape. Place on a plate or cookie sheet and refrigerate for 1 hour (or until firm). You may roll in unsulfured shredded coconut and/or nuts prior to refrigeration.