Recipes
Serves 2 Recipe featured in our April Eat The Rainbow Box Ingredients: For the Potatoes: 1/2 pounds red thumb potatoes (or any potato you have on hand), scrubbed clean and halved 1 tablespoon extra virgin olive oil 1/4 tsp sea...
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Serves 6 Ingredients: 2 Roasted Beet, small 1 15-oz. can Chickpeas 1 large Lemon, zested 1/2 large Lemon, juiced 1 pinch salt and black pepper 2 large Garlic Cloves, minced 2 Tbsp Tahini 1/4 cup Extra Virgin Olive Oil Directions: Peel and dice beets into cubes and roast in oven at 350 degrees for 20-25 minutes. Once...
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Ingredients: 2 medium ripe bananas (previously frozen) 1 cup fresh or frozen pineapple 2 small handfuls of kale 1 1/2 – 2 cups unsweetened milk of choice 1 Tbsp chia seeds Optional Toppings Roasted unsalted nut of choice Shredded unsweetened coconut Fresh berries Chia seeds Directions: Add all smoothie ingredients to a blender and...
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4 servings Ingredients: For the Wraps: 4 large Root Beer Leaves ½ cup Hummus 4 Carrots, peeled and cut into matchsticks 2 Beets, cut into matchsticks 6 Sorrel sprigs ½ cup Gold Pea Tendrils ½ cup Watercress For the...
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