Creamy Cashew Smoothie
1 cup unsweetened almond milk
1 tablespoon cashew butter
1 scoop plant protein powder
½ cup frozen raspberries
Blend and enjoy!
Non-Dairy Berry Parfait
½ cup soaked raw cashews (soak at least 20 minutes – up to an hour)
½ cup unsweetened almond or coconut milk from a carton (not canned)
½ teaspoon vanilla
1 cup frozen berries
1/3 cup rolled gluten-free oats (no need to cook these!)
1 tablespoon hemp seeds
Combine cashews, milk and vanilla in a blender and blend until smooth to make cashew cream.
Layer ingredients in a small cup: Dollop of cashew cream, spoonful of berries, top with oats and hemp seeds and enjoy!
Artichoke Heart and Basil Chickpea Bowl
1 cup brown rice
1 can of chickpeas
4 artichoke hearts, chopped
large handful of basil, chopped
1 zucchini, chopped
1 handful spinach
½ lemon, juiced
2 garlic cloves, minced
¼ cup olive oil
Salt and pepper to taste
Cook brown rice by combining 2 cups of water with 1 cup of brown rice in a pot over high heat. When the water comes to a boil, cover the pot and turn heat down to the lowest setting for 45 minutes. (Do not stir. Simply set a timer and let the rice cook.)
In a bowl mix together the beans, artichoke hearts, zucchini and basil together.
In a separate bowl, whisk together the lemon, garlic, olive oil, salt and pepper.
Fill individual serving bowls with rice and mixed greens.
Spoon the bean mixture onto the greens and pour dressing over each bowl.