Blue Mountain Organics Recipes

Cacao Spice Maca Shake

Makes 1 serving

Ingredients:

• 4 teaspoons Blue Mountain Organics Chocolate Sauce
• 1 cup Blue Mountain Organics My Nutty Mylk (cashew or almond)
• 2 teaspoons Blue Mountain Organics Maca Powder
• 1 teaspoon ground cinnamon
• 1/8 teaspoon fine ground black pepper (optional)
• 1 teaspoon turmeric
• 1/2 teaspoon ginger
• 1 banana

Instructions:

Place all ingredients in blender and blend on high speed until smooth and frothy.

Gluten Free Chai Chia Pudding

Makes 4 servings

Ingredients:

• 1 cup Blue Mountain Organics My Nutty Mylk (Cashew or Almond)
• ¼ tsp fresh finely grated ginger
• ¼ tsp ground cardamom
• ¼ tsp ground cloves
• ¼ tsp ground cinnamon
• ½ tsp ground turmeric
• Pinch of black pepper
• 4 tsp Blue Mountain Organics Coconut Butter (or other nut butter)
• 4 tsp maple syrup
• ¼ tsp vanilla
• ¼ cup Blue Mountain Organics Chia Seed

Instructions:

Blend all ingredients except chia seeds in a food processor, blender or shaker. Pour into bowl or container and stir in chia seeds. Cover and place in refrigerator for at least 4 hours, preferably overnight.

It’s Easy Being Green Smoothie

Makes 1 serving

Ingredients:

• 2 Tablespoon Blue Mountain Organics Hemp Protein Powder
• 2 Tablespoon Blue Mountain Organics Sprouted Pumpkin Seed Butter
• ½ cup chopped fresh greens (kale, spinach or Swiss chard)
• 1 frozen banana
• ½ of an avocado
• 1 kiwi, sliced or chopped
• 1 cup Blue Mountain Organics My Nutty Mylk, Cashew or Almond. Or juice of your choice.

Instructions:

Place all ingredients into blender or food processor.

It’s Easy Being Green Smoothie

Ingredients:

• 2 Tablespoon Blue Mountain Organics Hemp Protein Powder
• 2 Tablespoon Blue Mountain Organics Sprouted Pumpkin Seed Butter
• ½ cup chopped fresh greens (kale, spinach or Swiss chard)
• 1 frozen banana
• ½ of an avocado
• 1 kiwi, sliced or chopped
• 1 cup Blue Mountain Organics My Nutty Mylk, Cashew or Almond. Or juice of your choice.

Instructions:

Place all ingredients into blender or food processor.

Rice Pudding

Makes 2-4 servings

Ingredients:

• 6 cups pure water
• 1 cup Blue Mountain Organics Sprouted Brown Rice
• 4 teaspoons honey or maple syrup (or your choice of sweetener)
• 2 teaspoons ginger powder
• ½ teaspoon cinnamon powder
• ⅛ teaspoon nutmeg
• ¼ teaspoon ground black pepper
• 4 teaspoons Blue Mountain Organics Coconut Oil
• 1 cup Blue Mountain Organics My Nutty Mylk (cashew or almond)
• 1 teaspoon vanilla

Instructions:

Bring water and rice to a boil in a large pot. Simmer, stirring occasionally until rice is soft and about 30 minutes. Add extra water if necessary.

Next add coconut oil, sweetener, ginger, cinnamon, nutmeg and pepper and continue to simmer 30 additional minutes. Add water if necessary.

Stir in mylk and cook a few more minutes.

Add vanilla after cooking. Garnish with chopped Blue Mountain Organics Medjool Dates and chopped Blue Mountain Organics Sprouted Walnuts or chopped Blue Mountain Organics Sprouted Pecans.

Spelt Apple Muffins

Makes 12 muffins

Ingredients:

• 3 cups Blue Mountain Organics Sprouted Spelt Flour
• 2 ½ cup coconut sugar
• 1 ½ Tablespoon baking powder
• ½ teaspoon Blue Mountain Organics Sea Salt
• 2 teaspoon ground cinnamon
• ½ teaspoon ground allspice
• ½ teaspoon ground nutmeg
• 2 teaspoons vanilla
• 2 eggs
• 1 ½ cups Blue Mountain Organics My Nutty Milk (cashew or almond)
• ¾ cup melted Blue Mountain Organics Coconut Oil
• 2 small to medium apples, finely chopped
• ½ cup chopped Blue Mountain Organics Sprouted Walnuts (optional)

Instructions:

Preheat oven to 375 degrees F.

In a large bowl, mix the spelt flour, coconut sugar, baking powder, salt and spices together. In a separate bowl mix together, My Nutty Milk, melted coconut oil, vanilla and eggs. Add the wet to dry and mix gently. When not quiet mixed, fold in chopped apples and walnuts (optional). Try not to over mix.

Fill oiled or papered muffin tins to the top with batter.

Bake for 20-25 minutes or until muffins are set and a tooth pick or knife piercing the middle of a muffin comes out clean.

Superfood Blueberry Oat Smoothie

Makes 1 serving

Ingredients:

• 1 ¼ cups Blue Mountain Organics My Nutty Milk (cashew or almond)
• 1 teaspoon Blue Mountain Organics Maca Powder
• 1 Tablespoon Blue Mountain Organics Small Flake Coconut
• ¼ cup Blue Mountain Organics Living (sprouted) Rolled Oats
• ¼ cup fresh or frozen blueberries
• 2 teaspoons Blue Mountain Organics Hemp Protein Powder or Hemp seeds
• ½ frozen or fresh banana
• 2 teaspoons Blue Mountain Organics Sprouted nut or seed butter of your choice
• 2 ice cubes (optional)

Instructions:

Combine the first 4 ingredients (oat mixture) and let sit for 8-10 minutes until soft.

To make smoothie, blend oat mixture with the rest of the ingredients. Ice cubes are optional for a thicker more frozen smoothie.

Variation: put smoothie in a bowl and add fresh fruit and/or chopped nuts on top.

Superfood Spinach & Berry Smoothie

Makes 1 serving

Ingredients:

• 1 frozen banana
• ½ cup fresh or frozen blueberries
• 1 T Blue Mountain Organics Sprouted Almond Butter (or any variety of nut or seed butter)
• ½ tsp cinnamon
• ½ tsp turmeric
• 1 tsp Blue Mountain Organics Maca powder
• 1 tsp Blue Mountain Organics Golden Flax Seed
• ½ cup fresh spinach
• ¼ cup water or 2 ice cubes (optional)

Instructions:

Blend all ingredients until smooth. Use ice cubes instead of water for a thicker more frozen smoothie.

Variation: put smoothie in a bowl and add fresh fruit and/or chopped nuts or seeds on top.

Coconut Cacao Nib Cookie Balls

Makes approximately 20-1 inch balls.

Ingredients:

• 1 cup Blue Mountain Organics Sprouted Walnuts
• ½ cup Blue Mountain Organics Sprouted Pumpkin Seeds
• ½ Blue Mountain Organics Small Flake Coconut
• ½ cup Blue Mountain Organics Coconut Butter
• 8 Blue Mountain Organics Medjool Dates, pitted
• 2 teaspoons pure vanilla extract
• 4 Tablespoons Blue Mountain Organics Cacao Nibs

Instructions:

1. Add all ingredients except cacao nibs in a food processor and process until finely chopped

2. Transfer the mixture to a bowl and add cacao nibs and toss to mix.

3. Form 1 inch balls by squeezing crumbly dough together in your hands until ball forms. Store in airtight container. Should be refrigerated for longer storage.

Garbanzo Flat Bread

4-6 servings

Ingredients:

• 1 cup Blue Mountain Organics Sprouted Garbanzo Flour
• 1 cup water
• 2 ½ Tablespoons Blue Mountain Organics Extra Virgin Olive Oil, divided
• ½ teaspoon Blue Mountain Organics Sea Salt
• 1 teaspoon rosemary leaves, crushed (or any other spice mix you like)

Instructions:

In a medium bowl, whisk the chickpea flour, water, 2 Tablespoons olive oil, spices and salt together until smooth. Let rest for 30 minutes so the flour absorbs the water.

When batter has rested for 15 minutes, place an oven rack 6 inches below the broiler and preheat oven on bake setting to 450 degrees F. Place a 10 inch cast iron frying pan under the broiler and turn the broiler on at 450 or high. Let the pan heat up for 5 minutes, then carefully take it out (it’s hot!) and coat inside bottom with 1 teaspoon olive oil. Pour batter into the hot, oiled frying pan, immediately swirl and shake it until pan is evenly coated with batter.

Place under broiler for 5 or 6 minutes until solid on top, then brush with remaining olive oil. (see variations) Broil for 2-3 minutes more or until flat bread starts to brown on top.

Cut and serve immediately.

Flat bread can be stored covered in refrigerated and reheated in the oven or a covered frying pan.

Variation: try brushing on garlic butter or garlic olive oil instead of plain olive oil above.

Paleo Friendly Roasted Cauliflower

makes 4-6 servings

Ingredients:

• 1 head cauliflower
• 2 Tablespoons Blue Mountain Organics Coconut Butter
• 1 Tablespoon Blue Mountain Organics Sprouted Cashew or other Blue Mountain Organics Nut or Seed Butters
• 1 Tablespoon Blue Mountain Organics Extra Virgin Olive Oil
• 2 teaspoons rosemary
• 1 Tablespoon curry powder
• ½ teaspoon ground black pepper
• ½ teaspoon salt (optional)
• 1 teaspoon onion powder
• 2 cloves garlic
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 3 Tablespoons water

Instructions:

Preheat oven to 375 degrees F.

Combine all ingredients except cauliflower in food processor, mixer or whist in large bowl.

When mixture is well mixed place in large bowl. Separate cauliflower into 2-3 inch florets and place in bowl on top of mixture. Stir/toss cauliflower until well coated. Place on oiled cookie sheet and bake for 1 hour.

Eat as side dish or chopped up cauliflower after baking and add to crepes or wraps. Use Caesar or Ranch Dressing for dip or drizzle.