Recipe Gallery
Enjoy light fresh summer breakfasts and organic smoothies all through the year made with a variety of organic fruits, try it with your choice of Nature's Path organic granola, light organic honey, a variety of organic yogurt from either Liberté, Organic Meadow or Olympic Dairy and eggs. Replace milk products with organic coconut milk in smoothies or try it with organic soy milk. Add a cup of organic teas or fresh organic orange juice for the perfect way to start your day.
1 cup of organic oatmeal
1 handful of organic blueberries
1 sliced organic banana
1/2 cup milk
2 sprinkles of unsweetened organic coconut shavings
1 dash cinnamon
1 dash nutmeg
Slice banana & clean blueberries. Cook oats on the stove for about five minutes. Drain oats and add blueberries and bananas. Sprinkle coconut shavings, cinnamon and nutmeg over fruit. I like to let it sit for 2 minutes so fruit dissolves into the oats. Add 1/2 cup of lactose-free milk or soy milk. Enjoy with fresh orange juice.
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Place all ingredients in a blender and blend until smooth. Serve immediately.
*this recipe makes a very large smoothie- two may share or store in the freezer.
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1/2 cup organic frozen cranberries
1 tbsp Hemp seeds
a handful of organic grapes
1 organic banana sliced
1 cup organic vanilla yogurt
2 tbsp organic honey
unsweetened organic coconut shavings
Place all ingredients in a blender and blend until smooth. Serve immediately.
*this recipe makes a very large smoothie- two may share or store in the freezer.
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1/2 cup sliced organic strawberries
1 cup organic blueberries
1 organic banana
1 cup organic granola
unsweetened organic coconut shavings
2 tbsp organic honey
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Organic granola topped with organic honey, coconut, bananas and 1% milk
1 organic orange
1 slice whole grain toast
1 hard or soft boiled egg
replace cheese with kosher or organic breakfast meat
1 glass organic orange juice
1 glass organic smoothie with strawberry, blueberry, banana, organic coconut yogurt and honey
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1 tbsp organic butter, softened
1/2 tsp fresh organic rosemary, minced
1/2 tsp fresh organic thyme, minced
1 tbsp fresh organic parsley, minced
8 organic eggs
4 strips organic bacon, cooked and crumbled
1/4 cup organic spinach, sautéed and chopped
salt and pepper to taste
Heat oven to 375°F. Butter four ramekins. Combine the cheese and herbs in a small bowl. Crack two eggs into a bowl or cup, taking care not to break the yolks. Pour the two eggs into a ramekin and repeat until all four ramekins have eggs. Sprinkle bacon, kale, and the cheese-herb blend over the eggs. Finish with a dash of salt and freshly ground pepper. Bake the eggs for 10-15 minutes until the eggs have achieved desired completeness: less time for medium yolks, more time for firm yolks. Keep in mind that shallow ramekins will cook faster than deeper ramekins. Serve immediately.
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1 organic banana, roughly chopped
4 or 5 organic strawberries
1/2 cup fresh organic blueberries
1 small organic peach, peeled and roughly chopped
1 heaping cup (or more) fresh organic spinach leaves, thoroughly rinsed
splash organic vanilla soy milk
1 tablespoon organic greek honey yogurt
2 teaspoons organic honey
1/2 cup crushed ice
Place all ingredients in a blender and blend until smooth. Serve immediately.
*this recipe makes a very large smoothie- two may share or store in the freezer.
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Serves 4
3 ripe organic bananas
6 organic eggs
1 cup / 100 g shredded organic coconut
1/2 cup / 70 g fresh organic blueberries or thawed frozen
1 tsp ground cinnamon
organic coconut or olive oil, for frying
Make the batter: Peel the bananas and mash with a fork. Whip eggs in a bowl and mix it together with the mashed bananas. Add shredded coconut, blueberries and cinnamon and stir to combine.
Fry the pancakes: Heat coconut oil in a frying pan on medium heat. Pour 3 small portions of pancake batter in the pan at the time and fry the pancakes on both sides. Serve with shredded coconut and blueberries and dust with cinnamon.
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2 cups of loosely packed organic spinach
1 frozen organic banana cut into 4-5 pieces
1/2 cup of frozen organic blueberries
1/2 cup of frozen organic raspberries
1 scoop of organic whey protein powder (optional)
2/3 cup of or organic vanilla soy milk (any milk will work)
Place all ingredients in a blender and blend until smooth. Serve immediately.
*this recipe makes a very large smoothie- two may share or store in the freezer.
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2 cups of loosely packed organic spinach
1 frozen organic banana cut into 4-5 pieces
1/2 cup of frozen organic blueberries
1/2 cup of frozen organic blackberries
1/2 cup of organic pinapple
1/2 cup of organic orange juice
2/3 cup of or organic coconut yogurt
2 tablespoons organic flaxseeds
Place all ingredients in a blender and blend until smooth. Serve immediately.
*this recipe makes a very large smoothie- two may share or store in the freezer.
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300g black seedless grapes
150g red seedless grapes
1 cup rice milk (or other non-dairy milk)
Honey or agave nectar to taste (I used around 2 tsp of honey)
2 (20ml) tblspns flax seeds, ground
Organic Greek honey yogurt
Ensure all ingredients are chilled before using.
Process first 5 ingredients in a blender until smooth (or use stick blender). Pour into two large glasses and stir through a couple of generous tablespoons of Greek yogurt to thicken.
Serves: 2
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4-5 sliced organic strawberries
1-2 sliced organic kiwi
1 organic banana sliced
1/2 cup organic coconut yogurt or 1% milk
a handful of organic walnuts
1 cup organic granola
2 tbsp organic honey
unsweetened shaved organic coconut
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1 organic passion fruit
1/2 cup organic blueberries
1 organic fig
a handful organic cherries
1/2 cup organic blackberries
1/4 cup organic melon
1/4 cup organic pineapple
organic greek honey yogurt
unsweetened shaved organic coconut
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1/4 cup organic raspberries
1/4 cup organic blueberries
1 organic banana sliced
2 organic waffles
2 tbps organic honey
unsweetened shaved organic coconut
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1/4 cup organic raspberries
1/4 cup organic blueberries
1/4 cup organic blackberries
1 oranic banana sliced
1/2 cup 1% milk
1 cup organic granola
1/2 cup organic yogurt
2 tbsp organic honey
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1 1/2 cups organic flour
1 tablespoon organic cane sugar
2 3/4 teaspoons baking powder
1 teaspoon salt
1 1/4 cups 1% milk
1 organic egg
1 teaspoon organic vanilla extract
2 tbsp organic butter, melted
1 teaspoon organic coconut oil, or as needed
1 very ripe organic banana, mashed
1/4 cup organic walnuts
2 tbsp organic honey
unsweetened shaved organic coconut
Whisk flour, 1 tablespoon cane sugar, baking powder, and salt together in a bowl.
Mix milk, egg, and vanilla extract together in a separate bowl. Stir milk mixture into flour mixture until incorporated.
Beat banana in a bowl with an electric mixer until smooth and creamy; mix creamed banana into batter.
Stir melted butter into batter. Refrigerate batter for 10 minutes.
Heat oil in a skillet over medium heat.
Drop batter by large spoonfuls into the hot oil, and cook until bubbles form and the edges are dry, 3 to 5 minutes.
Flip, and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.
Top with sliced banana, walnuts, honey and shaved coconut.
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1 cup organic strawberries
1/4 cup chopped organic dates
1/2 cup organic yogurt
1 cup orgnic granola
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1 cup organic coconut yogurt
1 cup organic blueberries
2 tbsp organic honey (optional)
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1 cup organic strawberries
1 cup organic raspberries
2 organic kiwis
a glass of fresh organic smoothie or organic orange juice
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2-3 cups organic spinach
1 and 1/2 cups frozen organic blueberries
1 and 1/2 cups frozen organic blackberries
1/2 frozen or fresh organic banana
1-2 tablespoons organic flaxseeds
1 cup unsweetened organic vanilla soy milk
Place all ingredients in a blender and blend until smooth. Serve immediately.
*this recipe makes a very large smoothie- two may share or store in the freezer.
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1 organic banana
1/4 cup organic raspberries
1/2 cup organic granola
1 % milk
2 tbsp organic honey
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1 cup organic yogurt frozen banana
1/2 cup organic granola
1/2 cup organic raspberries
1/4 cup organic pecans
1 organic banana
2 tbsp organic honey
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1/4 cup cubed organic watermelon
2 sliced organic kiwi
1/4 cup organic strawberries
1/4 cup organic blueberries
1/4 cup organic pear
1/4 cup organic mango
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1/2 cup organic strawberries
1/2 cup organic cherries
1/2 cup organic pear
1/2 cup organic yogurt
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Double Coconut Pancakes
1 1/2 cups organic flour
2 tbsp organic cane sugar
2 tbsp flaked organic coconut
1 teaspoon baking powder
1/2 teaspoon salt
14 oz. can organic coconut milk
1 tablespoon organic butter, melted
1 large organic egg
In a large bowl, combine flour, sugar, coconut, baking powder, and salt. In a separate bowl, combine coconut milk, butter, and egg stir well. Add coconut milk mixture to flour mixture, stirring until smooth. Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or skillet. Cook 3 minutes or until tops are covered with bubbles and edges look cooked. Turn pancakes over; cook 2 minutes or until bottoms are lightly browned. Makes about 12 pancakes.
Vanilla Pear Sauce
1 cup organic cane sugar
1/2 cup water
2 teaspoons organic butter
2 cups peeled, thinly sliced organic pear
1 tablespoon fresh organic lemon juice
1 teaspoon organic vanilla extract
1/4 teaspoon organic ground cardamom
Dash freshly ground black pepper
Combine sugar and water in a small saucepan over medium-high heat. Cook 3 minutes or until sugar dissolves, stirring constantly. Transfer syrup to a small bowl; set aside. Melt butter in pan over medium heat. Add pear to pan; cook 3 minutes or until soft, stirring frequently. Return syrup to pan; stir in fresh lemon juice, vanilla extract, ground cardamom, and freshly ground black pepper. Cook 5 minutes or until sauce is slightly thickened.
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