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3 Recipes to Boost Your Health This Spring

Creamy Cashew Smoothie

Serves 1


  • 1 cup unsweetened almond milk

  • 1 tablespoon cashew butter

  • 1 scoop plant protein powder

  • ½ avocado

  • ½ cup frozen raspberries

Blend and enjoy!

Non-Dairy Berry Parfait

Serves 2


  • 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

Serves 2


  • 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.

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