Did you that World Meat Free Day was this week? We wanted to mark this special occasion with a roundup of all NEW recipes from four of our incredible Ambassadors! Below you will find delicious recipes from Mary Luciano, Marni Wasserman, Josh Gitalis and Gillian Mandich.
We hope this post inspires meat eaters to go plant-based and sparks newfound culinary creativity in our vegetarian and vegan friends. Enjoy!
Mary Luciano’s Coco-Nut Fat Bombs
A note from Mary: This low carb, high fat, no sugar treat can be enjoyed any time that sweet tooth hits. They are so easy to make and taste so delicious that you have to be careful because you might be tempted to eat the whole batch in one sitting. Yes, they are that good!
These fats bombs filled with nutty goodness and can help curb appetite between meals and help keep you full at the same time. Give this recipe a try and let us know what you think.
- 1 cup of raw pistachios
- 1/3 cup of raw whole cashews
- 1/3 cup of raw pecans
- ½ scoop of Sunwarrior’s Vanilla Classic Protein powder
- 1 tsp raw cocoa powder
- 2 Tbsp extra virgin coconut oil
- 6 to 8 drops of vanilla stevia
- 1-2 tsp non-alcoholic vanilla extract
- ½ cup shredded coconut
- Place pistachios, cashews and pecans in a food processor, process until the nuts have flour like consistency. Add the remainder of the ingredients and process all the ingredients until it starts to stick together.
- Remove from the food processor and place the ingredients in a bowl and knead slightly making sure that all the dough stick together. Shape into one large ball.
- Place shredded coconut in a small zip lock bag and set aside.
- Roll the fat bomb dough into 1 inch size balls.
- Place a few at a time into the zip lock bag with coconut and toss to coat with coconut.
- Once all the fat bombs are coated with coconut place them in an air tight container and put them in the freezer for at least an hour. The longer you keep them in the freezer the better they taste.
- Then enjoy these little babies one bite at a time!
Marni Wasserman’s Apple Strawberry Crumble
- 6-8 organic apples, sliced or diced
- ½ cup strawberries
- 1 Tbsp lemon juice
- ½ cup coconut flour
- ½ cup cassava flour or almond flour
- ¼ cup coconut oil
- ¼ cup maple syrup or coconut sugar
- pinch of sea salt
- Preheat oven to 350.
- Place apples in a large baking dish with lemon juice and toss lightly.
- Add in sliced strawberries with the apples.
- In another bowl mix together all the topping ingredients until a crumble is formed.
- Spread the crumble over the apples and strawberries.
- Place in pre heated oven for 45 min-1 hour until the apples are soft and tender and crumble has slightly browned.
- Serve with coconut or raspberry + banana ice cream and enjoy! (Literally just blend raspberries and banana).
Josh Gitalis’ Aphrodisiac Chai Latte
- ½ cup goji berries, chopped
- 3 cinnamon sticks
- 4 cups water
- Nut milk
- ½ cup Brazil nuts
- 2 tsp vanilla powder
- Pinch of Celtic sea salt
- Chai spices of choice to taste: Peppercorn, clove, cardamom, cinnamon, ginger, star anise, turmeric
- 3 Tbsp cacao
- 1 Tbsp cacao butter
- 1 Tbsp raw honey
- Chop the goji berries.
- Add goji berries, cinnamon sticks and water to pot and simmer for 30 minutes.
- Strain tea and add liquid to blender with Brazil nuts. Blend until smooth.
- Strain out pulp using a fine strainer.
- Add remaining liquid to blender with vanilla powder, sea salt, spices, cacao, cacao butter, and raw honey. Blend.
- Sprinkle with some cinnamon for that loving touch!
Gillian Mandich’s Super Yummy Walnut Pesto
A note from Gillian: The brain power ingredient in this recipe is walnuts! Not only do these brainy-looking nuts contain many vital nutrients, including Omega-3 fatty acids, but they also have twice the antioxidants of any other nut. Walnuts also contain disease-fighting nutrients that help repair neurological damage caused by aging, help battle depression, and a recent study in the Journal of the American College of Nutrition found that walnuts (and walnut oil) may also help our bodies to better respond to stress and reduce blood pressure during stressful situations.
Yield: 6-8 servings
Prep Time: 5 minutes
Cooking Time: 2 minutes
Ready In: 7 minutes
- ½ cup walnuts
- 2 large (or 3 small) cloves garlic
- 1 cup packed fresh basil leaves
- 1 cup gently packed fresh baby spinach
- 2 Tbsp extra virgin olive oil
- ½ tsp lemon juice
- ½ tsp black pepper
- ½ tsp sea salt (optional)
- Pulse the walnuts and garlic in the bowl of a food processor until coarsely chopped.
- Add the basil and spinach and pulse together.
- Add remaining ingredients and blend, stopping occasionally to scrape down the sides with a rubber spatula. Process until thoroughly blended.
- Store in an air tight container in the refrigerator.*
- If you store the pesto with a thin layer of olive oil on the top you prevent the pesto from oxidizing (AKA turning a yucky brown colour).
- If the pesto is really hard you can add a bit more olive oil and stir to reduce viscosity.