Here is recipe for strawberry banana smoothie

Ingredients:

1/2 cup Frozen Strawberries
1/2 Banana
1 cup of any vegan milk like Almond or Coconut
2 tablespoons of Auraluv EatGoodFeelGood Strawberry Banana Protein Powder.

Directions:

Combine ingredients. Add all ingredients to a blender. Blend until smooth. Pour the smoothie into a serving glass or two…and enjoy!

Here is the recipe for Lemon-Garlic Butter Scallops

INGREDIENTS:

3 tablespoons unsalted butter, divided
16 sea scallops (about 1 pound), tough side muscle removed, patted dry
¼ teaspoon ground pepper
? teaspoon salt
2 cloves garlic, minced
1 tablespoon lemon juice, plus wedges for serving
1 tablespoon finely chopped fresh flat-leaf parsley

INSTRUCTIONS:

Step 1
Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle scallops with pepper and salt; cook until golden brown on the bottom, about 3 minutes.

Step 2
Flip scallops and add the remaining 2 tablespoons butter and garlic. Continue cooking, spooning the liquid over the scallops, until browned on the bottom and just cooked through, 2 to 3 minutes more.

Setp 3
Remove from heat and stir in lemon juice and parsley. Serve with lemon wedges.

Nutrition Facts
Serving Size: 4 scallops each
Per Serving:
122 calories; protein 7.5g; carbohydrates 2.8g; dietary fiber 0.1g; sugars 0.1g; fat 9g; saturated fat 5.5g; cholesterol 37.3mg; vitamin a iu 348.1IU; vitamin c 3.2mg; folate 12.2mcg; calcium 11.1mg; iron 0.3mg; magnesium 14.7mg; potassium 142.6mg; sodium 309.9mg.

Roasted Beet Hummus is a very easy to make and delicious recipe.

INGREDIENTS:

1 cup Chickpea
5-6 Garlic cloves
4 tablespoon Tahini (Mix 4 tablespoon sesame seeds with 2 tablespoon olive oil and little water and blend in a blender to make a smooth paste)
8 tablespoon Extra virgin olive oil
4 tablespoon Lemon juice
Salt to taste
½ teaspoon Roasted cumin powder
1 teaspoon Chili flakes
3-4 tablespoon Warm water from boiled chickpeas
200 g Beet root

INSTRUCTIONS:

1. Wash and soak chickpeas in enough water for 5-6 hours.
2. Drain the water.
3. Add chickpeas and 2 cups of water in a pressure cooker and pressure cook the chickpeas till done.
4. Drain the water reserving 3-4 tablespoon for the hummus.
5. Wash and peel the beet root and boil or roast till they are soft.
6. Drain the water and keep aside.
7. Add all the ingredients including the boiled chickpeas and beetroot in a blender and blend to make a smooth hummus.
8. Add little more water if required.
9. Serve with pita or any other crackers.

Here is recipe for Edamame & Corn Salad

Ingredients:

SALAD INGREDIENTS:
1 lb, Frozen Edamame, Shelled
1 lb, Frozen Sweet Kernel Corn
1 Red Bell Pepper, Medium, diced
1 Bunch Green Onions, diced
1/4 cup, Italian Parsley, chopped
2 Tbsp, Fresh Basil, chopped

DRESSING INGREDIENTS:
1/3 cup Fresh Lemon Juice (about 2 lemons juiced)
2 Tbsp Dijon Mustard
2 Tbsp Extra Virgin Olive Oil
1/8 tsp Kosher Salt
3/4 tsp Fresh Ground Black Pepper

Directions:

Prepare edamame according to package directions. Drain and rinse with cold water. Set aside to drain thoroughly.

For the salad – combine edamame, corn, red bell pepper, green onion, parsley, and basil in a large bowl.

For the dressing – in a separate bowl, whisk together (until thoroughly mixed) lemon juice, mustard, olive oil, salt, & pepper.

Add dressing to veggies in the large bowl and toss to coat.

Refrigerate until ready to serve.

Makes about 16, 1/2 cup servings.

Try a spritz of Bragg’s All Natural Liquid Amino Acids to this salad. Yes it adds a nominal amount of sodium, but really brings out the flavor of the salad . . .

ENJOY!!!

Number of Servings: 16

Here is recipe for Steamed Golden Beets And Kale

Ingredients:

3 Golden Beets, washed and sliced
1 bunch Kale, washed and chopped
1 tsp Balsamic Vinega

Directions:

Boil water in a large steamer pot. Add sliced golden beets and kale and steam on medium-high for 10-15 minutes (or until tender).

Place lettuces on a bowl & mix; on top sprinkle the raisins, almonds, olives, tomatoes. Add the hearts of palm & artichokes.

Sprinkle with salt & pepper and drizzle with balsamic vinegar or your favorite salad dressing.

Number of Servings: 1

Here is recipe for Layered Mango Blueberry Smoothie

Ingredients:

a handful of frozen mango chunks
2 small bananas
2 tablespoons of frozen blueberries
1/2 cup of plant-based yogurt
1 scoop of EatGoodFeelGood blueberry protein powder
water
1

Directions:

In a blender add a splash of water and half of plant-based yogurt, one small banana and frozen mango chunks. Blend and pour into a tall glass.
To your blender cup, add in another splash of water, the rest of the yogurt, a banana and frozen blueberries. Blend and pour in the glass on top of the mango mixture.
Serve with coconut shreds, hemp seeds and blueberries.

Here is recipe for Mango And Kale Smoothie

Ingredients:
1 ripe banana (80g)
15 g curly kale
100 g frozen mango
200 ml oat milk or other plant milk
1 tsp Auraluv Coconut Vanilla Protine Powder

Directions:
Add all your smoothie ingredients to a blender.
Blend until completely smooth.
Transfer to a glass and enjoy.

Everything you’ll need to make homemade hummus

In this easy tutorial, you’ll just need 5 staple ingredients to make a basic hummus recipe that’s super creamy and full of flavor. We’ve included plenty of fun flavor options within the post as well, but here are the basics:

Chickpeas: you’ll need one can of chickpeas or garbanzo beans. Be sure to save a little of the liquid that comes in the can.

Garlic: a little garlic gives the hummus a lovely savory flavor.

Tahini: the other ingredient that gives hummus its creaminess is tahini, which is a paste made from sesame seeds.
Lemon juice: fresh lemon juice adds the perfect amount of acidity to the hummus. I highly recommend using fresh instead of bottled lemon juice.

Salt: you’ll also need some salt to bring out all of the flavors.

Step 1: start by draining your can of chickpeas and reserving the liquid in a bowl. Rinse the drained chickpeas and dump them into a different, microwave safe bowl. It might sound strange, but you’ll then toss the drained, rinsed chickpeas with 1 1/2 teaspoons of baking soda!

Step 2: once your chickpeas are coated with baking soda, microwave the whole bowl for 90 seconds.

Step 3: finally, pour the hot chickpeas into a large bowl and cover them with cool water. Gently rub the skins off of the chickpeas using your hands and drain off the water that has the skins in it. Repeat until all of the chickpeas have been skinned. This might take 4-5 changes of cool water. Then, follow the instructions as written!

Step 4: add the chickpeas (with skins on or off), ¼ cup of chickpea liquid from the can, and all other ingredients to a food processor or blender and blend until completely smooth, about 60 seconds. If things aren’t moving around very well, you can add 2 extra tbsp. at a time of the chickpea liquid.

Step 6: taste and adjust seasoning if necessary. Serve with crackers, chips, veggies, or as a sandwich spread.

Here is the recipe of Caprese Salad With Grape Tomatoes, Mozzarella & Basil

INGREDIENTS:
10.5 oz. Nature Sweet Cherubs or grape tomatoes, halved
8 oz. Formaggio Fresh All Natural Mozzarella in Our Famous Marinade
1 Tbsp. balsamic vinegar
8 – 10 large fresh basil leaves
Sea salt to taste
Freshly cracked or ground or coarse black pepper

INSTRUCTIONS:
1. Toss together the tomatoes, mozzarella, and balsamic vinegar.
2. Tear the basil into pieces and toss into the salad.
3. Season to taste with sea salt and freshly ground black pepper.
4. Serve immediately or refrigerated to serve a little bit later too.
5. Serve with fresh Italian bread, if desired.

Here is the recipe of Asian Sesame Cucumber Salad

Cook time: 20 mins
Total time: 20 mins
Recipe type: gluten-free, raw, easily made vegan
Serves: 4

INGREDIENTS:
2 english or hothouse cucumbers, chilled
2 large carrots
1 tsp. Kosher salt
2 TBSP rice vinegar
1 TBSP fresh lime juice (about half a lime)
2-3 TBSP honey, to taste
1 tsp. Toasted sesame oil
pinch of red pepper flakes, to taste
½-1 TBSP toasted sesame seeds (I used white and black, but either would work fine on their own)
1 scallion, sliced
2 TBSP fresh cilantro, chopped (optional)

INSTRUCTIONS:
If you have a spiralizer, use it to cut the cucumbers and carrots into long noodles. (My carrots weren’t big enough to fit in my spiralizer, so I used a jullienne peeler instead — if you don’t have a spiralizer, a tool like this will do in a pinch, or you can slice the carrots and cucumber thinly with a knife.)

Place the spiralized cucumber into a strainer and toss with 1 tsp. kosher salt. Let the cucumber drain for 15-20 minutes to remove excess water.

Meanwhile, in a small bowl or glass measuring cup, whisk together the vinegar, lime juice, honey, sesame oil, red pepper flakes, and sesame seeds.

Once the cucumber has drained for a bit, spread it onto a layer of paper towels, or a clean dish towel, and gently pat out as much moisture as you can. Place the “noodles” into a large bowl, and add 2-3 TBSP dressing, to coat. Toss to combine, then garnish with additional sesame seeds, sliced scallions, and fresh cilantro. Serve immediately. (Leftover salad can be stored in an airitight container in the fridge for up to a day, but keep in mind that the cucumber will continue to release excess water as it sits. If your salad becomes soupy, you can drain the water from the bottom of the bowl before eating.)

NOTES
Honey can be replaced with maple syrup or other liquid sweetener, if you wish to make this salad vegan.