A cup of Moringa Tea will give you a kick of caffeine-free energy that’s bright and clear, without jitters like coffee or espresso. It has a taste similar to green tea and will leave you feeling mentally sharp and ready to tackle all your daily activities.
Have a cup at lunch and you’ll still feel energized and ready to go after work. Just be sure not to drink this too late in the day, or you’ll be up all night!
Moringa powder contains a huge variety of vitamins, minerals, antioxidants, amino acids, and more. It is a nutritionally complex green superfood that simultaneously nourishes, strengthens, and detoxifies the body!
- Add Moringa Powder to individual tea bag (the more Moringa, the bigger the buzz so build up gradually!)
- Place teabag in hot water. Steep for 5-6 minutes.
- Add Honey for sweetener
- Add Almond milk for a smoother & creamier milk tea
Craving a smooth, creamy, cool, and crunchy snack? This pie in a jar is perfect! Chia pudding is loaded with healthy omega fatty acids, magnesium and fiber. Great for your brain, heart and gut! With Superfood Smoothie Mix to add some delicious nutrition and a cashew and date crust, this is a healthy breakfast, dessert, or anytime snack!
- Stir together milk, Chia Seeds, and Yacon Syrup. Refrigerate 4-6 hours until thickened. Once thickened, take half the chia pudding and add Superfood Smoothie Mix and Maqui Berry Powder, stir until mixed well.
- Next, blend dates and cashews until chunky. Add more dates if too dry.
- In a jar, layer cashew & date mix, and alternate layers of chia pudding. Garnish with fresh fruit or nuts of your choice. Enjoy!
This wonderful recipe was created right here at Sunfood by our resident chocolatier Molly! These raw, vegan chocolates that are great for any occasion and are simple to make. Create delicious solid chocolate bars or fill them with various nuts and berries to make your own creative & decadent twist!
Chocolate Mixture Preparation:
- Melt Cacao Butter in a double broiler over low heat. Occasionally stirring. If you do not have a double broiler you can melt the Cacao Butter in the microwave.
- Combine melted Cacao Butter with Yacon Syrup (or choice of sweetener), Cacao Powder, and Vanilla Powder. Mix thoroughly.
Using the chocolate mixture you can create any of the below recipes:
- Take a baking sheet lined with wax paper and pour chocolate mixture on it. Spread evenly with a spatula. You can also fill chocolate bar molds to get a more uniformed look.
- To make things more exciting top chocolate with yummy superfoods like Goji berries, golden berries, mango slices, chopped heirloom almonds, or jungle peanuts.
- Take chocolate mixture and add Vanilla Powder (for taste)
- Pour chocolate mixture into truffle molds (found at your local craft or baking store and online as well).
- Refrigerator for 30 minutes or until solid and then pop the truffles out of the molds and enjoy!
- Pour chocolate mixture into chocolate molds. Fill completely.
- Take a large piece of wax paper or parchment paper and place over counter. Turn filled mold upside down to drain and drip out excess chocolate mixture, leaving on a lining in the molds.
- Turn mold back over and scrape off any leftover excess chocolate mixture from the top with a spatula. This should leave you with just a chocolate shell in your mold. Place in the refrigerator for 30 minutes or until hard.
- Take chilled molds out of the refrigerator and fill with what ever you like-maqui berries, acai berries, coconut oil mixed with cacao powder, or nut butters!
Since these are natural truffles that do not have any preservatives in them, they are best kept in the refrigerator to maintain freshness
This recipe was shared with us by our friends Jasmine of Sweet Simple Vegan and Yvonne of My Eclectic Kitchen. They are experts at making incredible vegan dishes that are as delicious as they are beautiful!
This dish will fool any meat eaters you have at your holiday dinner this year! The combination of the quinoa, oats, mushrooms and nuts provide this dish with the perfect “meat” loaf texture. Finish it off with your choice of this Cranberry Glaze recipe or a traditional meatloaf glaze.
- 1 cup filtered water
- ½ cup quinoa, uncooked
- 2 Tbsp flax meal
- 6 Tbsp filtered water
- 2 cups crimini mushrooms (or substitute porcini mushrooms), roughly chopped
- 1 cup walnuts, chopped
- 1 cup gluten-free rolled oats
- ½ onion, chopped
- 1 celery stalk, finely chopped
- 1 small carrot, peeled and finely chopped
- ¼ cup dried cranberries, roughly chopped (or substitute with Goji Berries)
- ¼ cup Almond Milk
- 1 Tbsp parsley, finely chopped
- 1 Tbsp Tamari
- 1 Tbsp vegan Worcestershire sauce
- 2 tsp garlic powder
- ½ tsp rosemary, finely chopped
- ½ tsp sage, finely chopped
- ½ tsp thyme, finely chopped
- ¼ tsp cayenne pepper
- ¼ tsp freshly ground black pepper
- ⅛ tsp Pink Himalayan Salt
Glaze: Cranberry or Traditional
Traditional Meatloaf Glaze:
- 3 Tbsp ketchup
- 1½ Tbsp vegan Worcestershire sauce
- ⅛ tsp garlic powder
- Rinse and drain quinoa. Place the quinoa and 1 cup of water in a small saucepot and cover. Cook the quinoa over medium heat. Once it has reached a boil, reduce heat to low, and simmer. The quinoa should be cooked in about 15 minutes, when all the water is absorbed. Keep an eye on it so it doesn’t burn. Set aside to cool.
- Preheat the oven to 325 degrees F.
- Line a loaf pan with parchment paper. First, cut two pieces of parchment paper– one piece for the length of the loaf pan, from rim-to-rim, and one piece for the width of the loaf pan, rim-to-rim. Spray the loaf pan then place one parchment piece down. Spray the parchment again and lay the other piece of parchment over crosswise, like an x. Spray the parchment again. See here for a demo.
- Prepare the flax egg. In a small bowl, combine the flax meal with 6 Tbsp of water, mix and set aside to thicken.
- Prepare the faux “meat”. Measure out ¾ cup cooked quinoa (store leftover quinoa in the refrigerator to eat later). Place the quinoa in a food processor with the mushrooms and walnuts, and process until it comes together and resembles the same texture as ground meat.
- Place the faux “meat” in a large mixing bowl and add the remaining ingredients to the bowl, including the flax egg. With clean hands, toss all the ingredients until fully combined.
- Pour the “meat”loaf mixture into the loaf pan and pat down well, spreading evenly. Flatten the top.
- Place the loaf pan in the center of the oven for about 1½ hours.
- Make the glaze. Either a Cranberry Glaze or the Traditional Meatloaf Glaze by combining ketchup, vegan Worcestershire sauce, garlic powder, and stirring together with a spoon.
- minutes prior to removing the loaf from the oven, brush the top of the meatloaf with the glaze, spreading it evenly to coat. If you use the Cranberry Glaze, use only a little over ¼ cup of it to spread. Reserve the rest of the Cranberry Glaze to serve on the side.
- Allow the loaf to cool for about 10 minutes prior to cutting.
- Serve with a side of steamed broccoli or green beans and/or Cauliflower Mashed “faux-potatoes.”
Original recipe: http://sweetsimplevegan.com/2014/11/vegan-holiday-meat-loaf/ & http://myeclectickitchen.com/2014/11/holiday-meatloaf/
Having a balanced diet isn’t always easy. This breakfast bowl is easy to cook and packed with protein, iron, and calcium just from the Quinoa alone not to mention it tastes great! Makes the perfect filling breakfast entree or snack that has just the right amount of sweetness!
- Rinse with cold water before cooking. Add one part quinoa to two parts water (or stock) in a saucepan and bring to a boil. Reduce heat, cover and simmer for about 15 minutes, or until all water has been absorbed. Fluff with fork before serving.
- Add milk, yacon, and cinnamon to a bowl of cooked Quinoa. Garnish with berries and fruit and enjoy.