Recovery Smoothie

This recovery smoothie is packed with nutrients known to help decrease inflammation and in turn, speed up muscle recovery for the WIN !

Ingredients

• 1/2 apple, cored and chopped

• 1 cup frozen pineapple

• 3/4 cup water or coconut water

• 1/2 cup baby kale

• 1/4-1/2 small avocado

• 1-2 teaspoons lemon juice

• 1 knob fresh ginger

• 1 teaspoon chia seeds

• 1 teaspoon of hemp hearts

• Dash of ground turmeric

Instructions

1. Blend all ingredients in a high-powered blender. Blend until smooth, adding additional water until the smoothie is the texture and consistency you enjoy.

Chilled Cucumber Soup

A quick, healthy, and hydrating raw chilled soup that s wonderful for those hot Summer days.

Ingredients

• 2 chopped and peeled cucumber

• 1 avocado

• 1-2 tsp of green onion

• 2 Tbsp of fresh mint

• Juice of two limes/ lemons

• 2 tsp of red wine vinegar

• 1 clove chopped garlic

• 4-6 tbsp of cold water

• 1 tsp of ground cumin (optional)

• Salt

• Sprinkle of chili powder (optional)

Instructions

1. Add all ingredients to a high speed blender and puree.

2. Serve in a chilled bowl or place in refrigerator covered until ready to eat.

3. Enjoy

Plant-based "Tuna" Salad

Rather than using tuna fish to create this salad, my plant-based version uses raw almonds (or walnuts), which are soaked until plump and then processed until flaked in texture. 

Once the flaked almonds are mixed with some vegan mayo, dijon, celery, green onion, lemon, garlic, salt, and pepper, it turns into a creamy, fresh, and crunchy topping for a salad, crackers, sandwich, or wrap.

inspired by Oh She Glows

INGREDIENTS

• 1 cup raw almonds (or walnuts), soaked

• 1 celery stalk, finely chopped

• 2 green onions , finely chopped

• 1 garlic clove , minced

• 3 to 4 tablespoons vegan mayo, to taste

• 1 teaspoon Dijon mustard

• 2 to 3 teaspoons fresh lemon juice, to taste

• ¼ teaspoon fine grain sea salt, or to taste

• Freshly ground black pepper, to taste

• Pinch of kelp granules (optional, lends a "fishy" flavour)

• A dash of cinnamon

METHOD

1. Soak almonds in a bowl of water for 3-9 hours until plump. Drain and rinse well.

2. Add drained almonds into a food processor (there's no need to peel the almond skins unless you want to) and process until finely chopped. It should look a bit like flaked tuna. Place into a medium mixing bowl.

3. Add the chopped celery, green onion, garlic, mayo, mustard, and lemon into the bowl. Stir well to combine. Season to taste with salt and pepper. Add a pinch of kelp granules if desired.

4. Serve on top of a salad or lettuce wrap, or in a sandwich or wrap with a dash of cinnamon. Refrigerate leftover salad for up to 3 days.

Tip: Make it soy-free: Use soy-free vegan mayonnaise, such as Veganaise brand.