Cooked Recipe

• ¾ cup quinoa, rinsed *
• ½ teaspoon salt, divided *
• 1 tablespoon vegetable oil
• 1 small carrot, thinly sliced
• 1 medium red bell pepper, cored,
• seeded and chopped
• 2 teaspoons grated ginger *
• 1 clove garlic, sliced

• 1 small red chile, chopped (optional)
• 2 cups snow peas, trimmed
• ¼ teaspoon black pepper
• 1 egg, beaten
• 4 ounces grilled chicken breast,
• chopped
• 2 scallions, chopped
• ½ cup cilantro
• 1 tablespoon soy sauce

Place quinoa in a small saucepan with 3/4 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered.

Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently for 1 minute.

Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, for about 2 minutes. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more.

Divide stir-fry among 4 bowls, serve warm.

• 1 cup pecans or walnuts *
• ¼ cup coconut sugar *
• ¼ cup raisins *
• ¼ cup Medjool dates *
• 1/8 teaspoon of sea salt *
• ½ cup rolled oats *

 

• 2 tablespoons agave nectar *
• 1 ½ tablespoons lemon juice
• ¼ teaspoon pumpkin pie spice
• 3 cups apples *

• 1 cup cashews *
• ½ cup maple syrup
• ¼ cup water
• half of a vanilla bean

Topping: In a food processor, combine the pecans with the coconut sugar and process until you get a course meal. Add the raisins, dates and salt and process until the mixture sticks together. Be careful not to overprocess, or it will become too oily. In a medium-size bowl combine the topping mixture with the rolled oats.

Filling: In a small bowl, combine the agave nectar, lemon juice, and pumpkin pie spice. In a large mixing bowl, toss in the apples with the agave mixture.

Maple Cream: Process the cashews, maple syrup, water and vanilla bean until very smooth, about 2 mins in a high-power blender. Store in a large squeeze bottle for easy use or in an airtight container.

• 1. Sprinkle half of the nut mixture in the bottom of a 9-inch round pie dish, or 1-quart baking dish.
• 2. Layer with the apple filling and then sprinkle with the remaining topping.
• 3. Warm in the dehydrator at 145deg F (63deg C) for 1 hour and top each serving with maple cream.

Store the apple cobbler and maple cream in the refrigerator. The cobbler will keep for 3 or 4 days, and the maple cream will keep for 2 weeks.

• Sprouted Organic Pecans
• Sprouted Organic Walnuts
• Raw Organic Medjool Dates
• Sea Salt
• Sprouted Organic Living Rolled Oats
• Sprouted Organic Cashews

 

Coconut Curry Lentil Stew

Indulge in the comforting fusion of flavors with our Coconut Curry Lentil Stew. This hearty dish combines tender lentils, vibrant vegetables, and the richness of coconut milk, creating a deliciously satisfying experience. Perfect for plant-based enthusiasts or anyone craving a wholesome bowl of goodness. Warm your soul and elevate your taste buds with this delightful blend of earthy lentils and exotic coconut curry.

Ingredients:

• 2 tsp. Organic Coconut Oil *
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 large tomatoes, chopped
• 3 cups water
• ½ cup Raw Organic Coconut Butter (gently warmed to soften) *
• 1 Tbsp. Coconut Sugar
• ¼ tsp. Cinnamon Powder
• 1 Tbsp. curry powder
• 2 tsp. ground coriander
• ¾ Cup Sprouted Organic Lentil Flour *
• 1 Tbsp. of tamarind concentrate (can substitute tamarind paste or apple cider vinegar)
• 3/8 bunch fresh cilantro, chopped
• salt and pepper to taste
• Scoop of plain yogurt, if desired

 

Instructions:

Melt the coconut oil in a large saucepan over medium heat. Add the onion and garlic, and lower heat. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes, and cook for 5 minutes more.

Pour in the water and add the coconut sugar, coconut butter, cinnamon, curry powder, and ground coriander. Bring to a simmer over medium heat, then whisk in the lentil flour, lower heat, cover and simmer for approximately 10 minutes. Stir frequently as the lentils cook to keep them from sticking.

Add a tablespoon of tamarind concentrate (or tamarind paste or apple cider vinegar to taste) before serving to add tartness. Season to taste with salt and pepper, and stir in the chopped cilantro.

Great topped with a dollop of plain Greek yogurt. Delicious by itself as a side dish or served over a bed of rice or quinoa. Can also thin a bit for a delicious soup.

 

 

Roasted Brussels Sprout With Quinoa

This is a delicious and nutritious dish that combines the earthy flavors of Brussels sprouts with the nuttiness of quinoa and the sweet-tart taste of cranberries. This wholesome and satisfying dish offers a perfect balance of textures and flavors, making it a popular choice for those seeking a healthy and flavorful meal.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth (for cooking quinoa)
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and black pepper to taste
• 1/2 cup cranberries
• 1/4 cup chopped walnuts or almonds
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley
• 2 tablespoons nutritional yeast

 

Instructions:

To prepare this flavorful and nutritious dish, start by preheating your oven to 400°F (200°C). In a mixing bowl, coat trimmed and halved Brussels sprouts with olive oil, minced garlic, cumin, paprika, salt, and black pepper. Once well-seasoned, spread the Brussels sprouts on a baking sheet and roast them for 20-25 minutes or until they achieve a golden and crispy texture.

While the Brussels sprouts are roasting, rinse the quinoa and cook it in water or vegetable broth for approximately 15 minutes, ensuring it becomes fluffy.

In a large serving bowl, combine the roasted Brussels sprouts with the cooked quinoa. Add a splash of fresh lemon juice and toss the mixture. To enhance the dish, sprinkle dried cranberries or fresh blueberries, chopped nuts, and nutritional yeast over the Brussels sprouts and quinoa combination.

 

To finish, garnish the dish with chopped fresh parsley. Adjust the seasoning to your taste, and serve this nutrient-packed superfood dish warm. Enjoy the delightful combination of flavors, textures, and the added protein boost from the nutritional yeast.

 

 

Chocolates Made with Love

Indulge your sweet tooth guilt-free with these homemade healthy chocolates perfect for Valentine's Day. Quick to make and irresistibly delicious, these chocolates are a satisfying alternative to store-bought sweets. Enjoy the pleasure of crafting your own wholesome indulgence with your loved ones.

Ingredients:

• 1/2 cup Cacao Butter
• 1/2 cup Cacao Powder
• 1/4 cup pure Maple Syrup or Honey (adjust to taste)
• 1/2 teaspoon Vanilla Extract
• A pinch of Sea Salt
• 1/4 cup chopped nuts (e.g., Almonds, Walnuts, or Hazelnuts)
• 1/4 cup dried fruits (e.g., Cranberries, Raisins, or Chopped Apricots)
• 2 tablespoons Shredded Coconut (unsweetened)

Instructions:

Start by preparing the ingredients by chopping the nuts and dried fruits into small, bite-sized pieces. Measure out the cacao butter, cacao powder, maple syrup or honey, vanilla extract, chopped nuts, dried fruits, and shredded coconut according to the specified amounts.

Next, melt the cacao butter in a heatproof bowl using a double boiler or by using the microwave in short intervals, stirring consistently until fully melted. Once melted, remove the cacao butter from the heat.

Combine the ingredients by stirring in the cacao powder, maple syrup or honey, vanilla extract, and a pinch of sea salt into the melted cacao butter. Mix thoroughly until smooth and well combined.

Now, add the chopped nuts, dried fruits, and shredded coconut into the chocolate mixture. Fold them in carefully to ensure an even distribution throughout the mixture.

Proceed to mold the chocolates by pouring the chocolate mixture into silicone molds or onto a tray lined with parchment paper.

Place the molds or tray in the refrigerator and allow the chocolates to set for at least 1-2 hours or until they become firm.

Once the chocolates are set, remove them from the molds or break them into bite-sized pieces. Your homemade, healthy chocolates are now ready to be enjoyed!

 

 

Chia Pudding Supercharged

SUPERCHARGE your 2024 with a burst of energy and wellness by embracing our delicious Chia Pudding. Add a delightful blend of superfoods to fuel your days in a year filled with health and happiness!

Ingredients:

• 1/4 cup chia seeds
• 1 cup cashew milk (unsweetened) (make your own by using 2 tablespoons of My Nutty Mylk or Sprouted Cashew Butter and add to 8 ounces of water; stir or shake vigorously)
• 1-2 tablespoons maple syrup or honey (adjust to taste)
• 1/2 teaspoon vanilla extract
• A pinch of salt
• Optional toppings: sliced fruits, berries, nuts, shredded coconut

Instructions:

In a bowl, combine the chia seeds, cashew milk, maple syrup (or honey), vanilla extract, and a pinch of salt. Whisk thoroughly.

Allow the mixture to sit for about 5–10 minutes, giving it a good stir every couple of minutes. Refrigerate for at least 3–4 hours.

Before serving, give the chia pudding a good stir to make sure it's evenly set. If the pudding is too thick, you can add a bit more cashew milk until it reaches your desired consistency.

 

Creamy Sprouted Nut Butter Sauces and Dressings

Ingredients:

• 2 tbsp stoneground almond butter
• 2 tbsp olive oil
• 2 tbsp lemon juice or balsamic vinegar
• 1 tbsp honey or maple syrup (optional)
• 1 clove garlic, minced
• Chopped fresh herbs of your choice
• Himalayan salt and pepper to taste
• Water to thin, if needed

Instructions:

In a bowl, whisk together all the ingredients until smooth. Add water a little at a time until you reach your desired consistency. Enjoy!

 

Sprouted flours in Pumpkin Bread

Ingredients:

• 3 and 1/4 cup sprouted spelt flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 2 large eggs
• 1 cup pumpkin puree
• 1/2 cup coconut oil or melted butter
• 1/2 cup maple syrup or honey
• 1/4 cup plain Greek yogurt or buttermilk
• 1 teaspoon vanilla extract
• 1/2 cup chopped nuts or cacao nibs (optional)

 

Instructions:

Feel free to customize the recipe based on your preferences, adding ingredients like raisins, dried cranberries, or seeds for extra texture. Enjoy your sprouted flour pumpkin bread!

 

 

Blue Mountain Organic's Protein Powders

 

Here are some creative ways to use Blue Mountain Organic's protein powders:

 

Chocolate Protein Energy Bites: Mix organic protein powder with rolled oats, your favorite nut butter, honey, cacao powder, and a dash of cinnamon. Form into small balls and refrigerate. They make a great on-the-go snack.

Protein Pancakes: Substitute a portion of the sprouted flour in your pancake recipe with organic protein powder. Top with Greek yogurt, fresh berries, and a sprinkle of crushed sprouted nuts. Oh...and don't forget the maple syrup!

Vanilla Protein Coffee: Add a dash of vanilla to your morning coffee along with a spoonful of your favorite mildly flavored protein powder. Blend for a frothy texture. It's a delicious way to start your day with a protein boost.

Savory Protein Muffins: Mix unflavored protein powder into a savory muffin batter with ingredients like spinach, feta cheese, and sun-dried tomatoes. Add nuts and seeds for a special treat! Bake and enjoy a protein-rich breakfast or snack.

Protein-Packed Oatmeal: Stir a scoop of protein powder into your morning oatmeal. Top with sliced bananas, a sprinkle of sprouted nuts, dried fruit, and a drizzle of honey for added flavor.

Green Protein Smoothie: Blend together spinach, kale, pineapple, a scoop of protein powder, and coconut water. This is a nutrient-dense, green smoothie that's both tasty and satisfying.

Chia Seed Protein Pudding: Combine chia seeds, almond milk (made with our almond butter and water), and a scoop of protein powder in a jar.

Let it sit in the fridge overnight, and in the morning, you'll have a thick and protein-rich chia pudding. Top with berries or nuts and seeds.

Protein-Packed Smoothie Bowl: Blend together a frozen banana, a handful of berries, a scoop of organic protein powder, and almond milk. Top with granola, sliced fresh fruit or dried fruit, chia seeds, and a drizzle of your favorite nut butter.

Remember to adjust the quantity of protein powder based on your personal preferences and nutritional needs. These creative recipes can make incorporating organic protein powder into your diet more enjoyable and diverse.