12 Steps to Whole Foods
Creating Delicious Whole-Food Treats Fruity Sorbet (3) 2 bananas, broken into chunks and frozen 1 mango, cut into pieces and frozen ½ C (approx.) pineapple, cut into pieces and frozen ½ C frozen berries (any or mixed) Put frozen bananas through a Champion Juicer with the blank plate on. Optionally, you may wish to process the banana a second time to make it creamy. Then put the mango, pineapple, and berries through. Mix just to swirl and serve immediately. Chocolate Shake (3) 2 C frozen banana chunks ¼ C raw almonds (preferably soaked and drained) ¾ C water 1 tsp. stevia (or ¼ C maple syrup or raw, organic agave) 2 Tbsp. cacao nibs or raw chocolate powder ½ tsp. almond extract (or a pinch of vanilla bean) pinch of sea salt optional: 1 scoop protein powder (brown rice or hemp protein) Purée the water and almonds in a high-powered blender until very smooth. Add the bananas, then add all the other ingredients and blend until creamy. 314 12 Steps to Whole Foods © Copyright Robyn Openshaw
Creating Delicious Whole-Food Treats Chocolate Goji Smoothie (3) This is both delicious and a nutritional powerhouse, with outrageous levels of antioxidants in the raw chocolate, fiber in the raspberries, protein and rare plant nutrients in the goji berries, and the perfect electrolyte and fats balance in the coconut liquid and meat. 1 C young coconut liquid ½ C young coconut meat* ¼ C goji berries (if dried, preferably soaked in the coconut liquid 30 mins.) 3 Tbsp. raw chocolate powder ½ C frozen raspberries ¼ C agave (raw, organic) crushed ice to achieve desired consistency * See the GreenSmoothieGirl YouTube demo on how to get the meat out: www.tiny.cc/3X3Xi. Puree all ingredients in a high-powered blender and enjoy! Raw Chocolate Cheesecake (3) Crust: 2 C pecans or almonds, ground in food processor ¼ C coconut oil (set container in very hot water to make oil liquid and warm) ¼ C agave (raw, organic) Filling: C raw chocolate powder (cacao) C agave (raw, organic) 1 inch of vanilla bean ½ tsp. sea salt (OHCS is best) 1 C cashews, soaked for 1+ hour and drained 1 C young coconut meat* 1 small avocado ½ C coconut oil * See the GreenSmoothieGirl YouTube demo on how to get the meat out: www.tiny.cc/3X3Xi. To make the crust, mix the ground pecans/almonds with the ¼ C coconut oil and ¼ C agave by hand, and then press the mixture with the back of a spoon into a 9"x13" pan. For the filling, blend the chocolate, C agave, vanilla bean, salt, cashews, coconut meat, avocado, and ½ C coconut oil in a high-powered blender until smooth. Pour mixture into the crust. Chill the pie well or freeze it and then partially thaw it before serving. (Optionally, serve with the Berry Sauce on page 313.) © Copyright Robyn Openshaw 12 Steps to Whole Foods 315
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Creating Delicious <strong>Whole</strong>-Food Treats<br />
Fruity Sorbet (3)<br />
2 bananas, broken in<strong>to</strong> chunks and frozen<br />
1 mango, cut in<strong>to</strong> pieces and frozen<br />
½ C (approx.) pineapple, cut in<strong>to</strong> pieces and frozen<br />
½ C frozen berries (any or mixed)<br />
Put frozen bananas through a Champion Juicer with the blank plate on. Optionally, you may wish <strong>to</strong> process<br />
the banana a second time <strong>to</strong> make it creamy. Then put the mango, pineapple, and berries through. Mix just <strong>to</strong><br />
swirl and serve immediately.<br />
Chocolate Shake (3)<br />
2 C frozen banana chunks<br />
¼ C raw almonds (preferably soaked and drained)<br />
¾ C water<br />
1 tsp. stevia (or ¼ C maple syrup or raw, organic agave)<br />
2 Tbsp. cacao nibs or raw chocolate powder<br />
½ tsp. almond extract (or a pinch of vanilla bean)<br />
pinch of sea salt<br />
optional: 1 scoop protein powder (brown rice or hemp protein)<br />
Purée the water and almonds in a high-powered blender until<br />
very smooth. Add the bananas, then add all the other<br />
ingredients and blend until creamy.<br />
314 <strong>12</strong> <strong>Steps</strong> <strong>to</strong> <strong>Whole</strong> <strong>Foods</strong><br />
© Copyright Robyn Openshaw
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