• 1 scoop Garden of Life Raw Organic Chocolate Protein Powder
• 700ml chocolate-flavoured almond milk
• 5 pitted Medjool dates
• Optional toppings: Chopped banana, chia seeds, raw cacao nibs

• Heat the almond milk on the hob for around five minutes – take care not to let it boil
• Pour the warm milk into your blender along with the other ingredients (check that your blender can tolerate hot liquids first)
• When smooth, pour into a glass
• Add your choice of toppings, or get straight stuck in and enjoy!

Try this fresh and flavorful salad dressing with any of the nourishing salads in The Body Ecology Living Cookbook — like the Asparagus, Green Bean, and Artichoke Salad; the Marinated Corn Salad; the Summer Spaghetti Salad; the Avocado and Grapefruit Salad; and much more.

Ingredients for ¼ Cup:

• 2 tablespoons organic, unrefined olive oil
• 1 tablespoon flaxseed oil or a flaxseed/evening primrose oil blend
• 1 tablespoon raw, organic apple cider vinegar or lemon juice
• ¼ to ½ teaspoon Celtic sea salt and/or Herbamare to taste
• ¼ teaspoon xanthan gum, if desired

This dressing is a Body Ecology favorite because it is so versatile! You can experiment with small amounts of flavorful oils, such as walnut or roasted pumpkin seed oil, a wonderful mustard, or your favorite herbs. For even more variety, try Sea Seasonings Dulse or Dulse with Garlic, a dash of homemade mayonnaise, a pinch of cayenne pepper, or ½ teaspoon EcoBloom (a prebiotic that encourages the growth of friendly bifidus microorganisms).

If you’re using xanthan gum as a thickening agent, blend it in just after adding the oil.

This recipe is easily doubled or even quadrupled. Refrigerate any leftovers for up to 10 days.

Ingredients

1 head cauliflower, stalk removed
3 small Leeks, cleaned and chopped
4 ounces wild Mushroom blend, roughly chopped
1/2 cup shredded Non-Dairy mozzarella
1/4 cup grated Non-Dairy Parmesan 
1/2 teaspoon dried oregano 
1/2 teaspoon Celtic Sea Salt
1/4 teaspoon garlic powder
2 eggs, lightly beaten
1 tablespoon Olive Oil

Instructions

1. Preheat the oven to 425 degrees F.
2. Line a rimmed baking sheet with parchment paper.
3. Break the cauliflower into florets and pulse in a food processor until fine.
4. Steam cauliflower in a steamer basket and drain well by putting it on a towel to get all the moisture out, then allow to cool.
5. In a bowl, combine the cauliflower with the mozzarella, Parmesan, oregano, salt, garlic powder and eggs.
6. Transfer to the center of the baking sheet and spread into a circle, resembling a pizza crust. Bake for 20 minutes.
7. Sauté the leeks and wild mushrooms in a pan with olive oil, over medium heat, until leeks are translucent.
8. Spread leeks and wild mushrooms evenly over cauliflower pizza crust and bake an additional 10 minutes.

While quinoa is higher in oxalates, this method of cooking significantly reduces them. It’s also a  foolproof way of cooking quinoa, as you pour off the extra water (and extra oxalates) after 12 minutes, just like pasta.

With traditional tabouli ingredients, like cucumber, mint, parsley, lemon, and garlic, this is a refreshing and delicious salad that will become a summer staple!

Quinoa Tabouli Salad

Ingredients:

l cup quinoa, soaked for at least 8 hours and rinsed

2 cups filtered water 

1/2 tsp sea salt

1 cup cucumber, diced small 

1/2 cup parsley, finely chopped 

1/2 cup scallions, finely sliced 

1 cup Mint-Garlic Dressing (see recipe) 

Lettuce leaves as a garnish

Directions

1. Cook quinoa by putting into a pot of boiling water and boil for 12 minutes. Then drain. (This method of cooking reduces the oxalates.)
2. When cool, add cucumber, parsley, and scallions. 
3. Add Mint-Garlic Dressing and toss.
4.  Chill in refrigerator before serving on lettuce leaves. 

Mint Garlic Dressing

Ingredients:

1/4–1/3 cup fresh lemon juice, to taste (start with less) 

1/2 cup organic, unfiltered olive oil 

2 garlic cloves, minced 

1 tbsp fresh mint leaves, minced

Directions:

1. Combine lemon juice, mint, and garlic in a blender. Slowly add oil while blending to emulsify.

 Chilli is a staple dish that’s a firm favourite for many reasons – it’s easy to make, hard to mess up and full of flavour.

 To make a hearty vegan chilli, combine tinned tomatoes, a meat-free stock cube, tinned beans (kidney beans work especially well), fresh onions, peppers, fresh chilli, garlic, chilli powder, paprika, cayenne pepper and coriander, then let it simmer away while all the flavours incorporate. Once it’s ready, serve with brown rice for a nutritious meal.

What ingredients come to mind when someone says, “tater tots”? Taters, of course. How about zucchini? No? Well, that’s about to change. This vegan recipe is healthy, gluten-free , and tastes amazing. It only takes four ingredients and you probably have them in your kitchen right now.

Zucchini tater tots are healthier and taste way better than those processed, frozen tots they served in your school lunchroom. Make some for your kids and, while you’re at it, you better make a few for yourself too. Otherwise, you may find yourself sneaking them off your child’s plate!

There are a couple versions of this recipe making the rounds on the internet. This variation is based on the recipe posted by Izzy at She Likes Food. Thanks, Izzy!

4 Ingredient Zucchini Tater Tot Recipe

• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
• Makes: 40 tater tots

Equipment

• Large pot
• Box grater
• Large bowl
• Cookie sheet with parchment paper
• Clean dishtowel or paper towels

Ingredients

• 3 large, organic russet potatoes, peeled
• 2 organic zucchinis (medium-sized)
• 1 ½ teaspoon Himalayan crystal salt or sea salt, plus a little extra for later
• Organic olive oil

Directions

1. Place organic potatoes in a large pot.
2. Fill pot with cold water until potatoes are completely submerged.
3. Bring water to a boil. Cook potatoes until you can easily pierce them with a fork.
4. Drain water. Let potatoes cool until you can safely handle them. They should still be warm.
5. Preheat oven to 425 degrees Fahrenheit.
6. Grate potatoes and into a large bowl.
7. Grate zucchini. Zucchini retains a lot of moisture which could make your tots too sloppy so you’ll need to squeeze the liquid out of the grated zucchini with your hands and a clean dishtowel or paper towels. Discard the liquid.
8. Place the squeezed, grated zucchini into the bowl with the potatoes. Add 1½ teaspoons Himalayan salt. Mix everything together with your hands.
9. Line a large cookie sheet with parchment paper. By hand, form small (tater-tot sized) cylinders from the zucchini-potato mixture. Approximately 1 tablespoon per tot. Place the cookie sheet in the freezer for about 10 minutes. This helps the tots become firm.
10. Remove from freezer. Brush each tot with a small amount of organic olive oil and sprinkle with Himalayan salt. Bake tots until brown and crispy, about 30 minutes. Flip the tots 15 minutes through. Serve with organic ketchup, if desired.

Quick Facts about Zucchini

These zucchini tater tots are a great snack, and they're healthy.

• Zucchini is low in calories, so don’t feel too guilty for indulging (within reason).
• Eating half of one zucchini can help you meet your daily recommended nutritional allowance for vitamin A 6%, vitamin C 30%, calcium 2%, and iron 2%.
• Zucchini is a good source of antioxidants.
• Zucchini provides zinc, sodium, potassium and magnesium.
• Zucchini is one of several vegetables that help support normal cholesterol levels.