DELICIOUS SMOOTHIE

 

Ingredients:

1 cup of almond milk or rice milk
2 tbsp COCOA POWDER

2 frozen bananas

Several CACAO NIBS

Ice cubes



Directions:

Put all ingredients in a high speed blender and blend until smooth.

MUESLI

 

Ingredients:

4 1/2 cups rolled oats
1/2 cup toasted wheat germ
1/2 cup wheat bran
1/2 cup oat bran
1 cup raisins
1/2 cup chopped walnuts
1/4 cup packed brown sugar
1/4 cup raw sunflower seeds

2 TBSP Organic CINNAMON POWDER

Directions:

In a large mixing bowl combine oats, wheat germ, wheat bran, oat bran, dried fruit, nuts, sugar, seeds, and CINNAMON POWDER. Mix well. Store muesli in an airtight container. It keeps for 2 months at room temperature.

STIR FRY VEGGIES

 

Ingredients:

1 tbsp olive oil

1small yellow onion, sliced into strips

4 heads baby bok choy or spinach chopped

6 fresh shiitake mushrooms, sliced

GINGER SEA SALT

TURMERIC

SESAME SHAKE



Directions:

Heat oil in a frying pan. Add onion, turn heat down and cook 5 minutes, stirring occasionally. Add shiitakes, bok choy. Add water if necessary. Season with GINGER SEA SALT and TURMERIC. Cover and cook 3 minutes. Sprinkle with SESAME SHAKE. Serve while hot!

BEETS ON THE GRILL

 

Ingredients:

6 beets, scrubbed
2 tablespoons olive oil
Dress with PURE WHITE COSTA RICA SEA SALT and CRACKED BLACK PEPPER to taste

Directions:

Preheat an outdoor grill for high heat.
Coat one side of a large piece of aluminum foil with cooking spray. Place beets and butter on foil; season with our Costa Rica Sea Salt and Cracked Black Pepper.

Wrap foil over beets.

Place packet on the grill grate. Cook 30 minutes, or until beets are very tender. Allow beets to cool about 5

minutes before serving.

 

You don't even need to peel to enjoy!

​VEGETABLE LASAGNA



Ingredients:
1 1/2 tbsp olive oil
2 cloves garlic, minced

2 tsp GARLIC SEA SALT
2 bunches spinach, large stems removed and chopped
¼ cup water or vegetable stock
2 cup diced mushrooms
1 zucchini, sliced
6 chopped tomatoes

Brown rice lasagna noodles (1/2 cooked)

2 tsp. HERB & SPICE MIX
 

Directions:

1. Set the oven to 350 degrees. 
2. In a small sauté pan, heat 1 tbsp olive oil over medium heat.

Add garlic and sauté until fragrant. Add GARLIC SEA SALT, spinach, tomatoes and 1/4 cup vegetable stock. Continue to sauté until slightly wilted.

3. In the same sauté pan, add ½ tbsp oil, chopped mushrooms and zucchini. Sauté 3-5 minutes until fragrant.

Set aside.
4. In the baking dish, spread about 1 cup of the tomato sautee to cover the bottom. Add a layer of noodles, overlapping them slightly to make a solid single layer.

5.Layer sautee mixture on top of noodles and repeat, ending with a layer of noodles on top.

6. Garnish top with HERB & SPICE blend and any leftover zuchini or tomatoe slices.

7. Bake the lasagna for 35-40 minutes or until bubbly.

Let it sit for 5 minutes or so to firm up before slicing.



AVOCADO SALAD

 

Ingredients:

1 bunch of spinach

1 avocado

1/4 red onion chopped

2 tbsp olive oil

1 lemon

1/2 tsp HOT! CHILE SEA SALT



Directions:

Chop spinach into small pieces.

Place in a bowl and toss

with the olive, lemon juice,

avocado and HOT! CHILE SEA SALT.  Add in chopped onion and serve cooled or at room tempurature.

"SPICERS" SHARE THEIR FAVORITE SPICE JARS ...

PASTA

 

Ingredients:

1 kg of pasta

2 tbsp olive oil

1 clove of garlic, chopped

1/2 cup zucchini, chopped

1 cup chopped tomatoes

chopped basil

3 tsp HERB & SPICE Seasoning

Garnish with GARLIC SEA SALT and CRACKED PEPPER to taste



Directions:

In a large pot, boil water.

Add pasta and cook for 8-10 minutes.

Meanwhile, in a large pan, warm the olive oil over medium hear.

Add garlic and stir until slightly brown and fragrant.

Add zucchini and stir 3-5 minutes.

Add tomatoes and continue to cook until tomatoes are slightly soft.

Season with SALT, CRACKED PEPPER, HERB & SPICE MIX, and chopped basil.

Drain pasta and put in a large bowl.

Toss in fresh veggies and serve.