- 1 cup unsweetened almond milk
- 1 tablespoon cashew butter
- 1 scoop plant protein powder
- ½ cup soaked raw cashews (soak at least 20 minutes – up to an hour)
- ½ cup unsweetened almond or coconut milk from a carton (not canned)
- 1/3 cup rolled gluten-free oats (no need to cook these!)
- Combine cashews, milk and vanilla in a blender and blend until smooth to make cashew cream.
- Layer ingredients in a small cup: Dollop of cashew cream, spoonful of berries, top with oats and hemp seeds and enjoy!
Artichoke Heart and Basil Chickpea Bowl
- 4 artichoke hearts, chopped
- large handful of basil, chopped
- Cook brown rice by combining 2 cups of water with 1 cup of brown rice in a pot over high heat. When the water comes to a boil, cover the pot and turn heat down to the lowest setting for 45 minutes. (Do not stir. Simply set a timer and let the rice cook.)
- In a bowl mix together the beans, artichoke hearts, zucchini and basil together.
- In a separate bowl, whisk together the lemon, garlic, olive oil, salt and pepper.
- Fill individual serving bowls with rice and mixed greens.
- Spoon the bean mixture onto the greens and pour dressing over each bowl.
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