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RECIPES

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Vegan Peanut Butter Protein Cookies

1 3/4 Cups vanilla rice protein powder
4 Tbsp ground flax
4 Tbsp organic 100% peanut butter
1/2 cup coconut oil (softened)
1/2 cup walnut pieces
4 tsp honey
1 1/4 cup water

Mix all ingredients together and scoop out 24 onto a cookie sheet (375 degrees for 10min or dehydrate for 24hrs at 110)
Each cookie will contain 4g of protein, 1.2g carb, 1.3g fat

Sarah's Healthy Lentil Stew

4 cups cooked lentils (you can sprout and eat raw if you like)
(as always, use as much organic as you can find and afford)

Combine the following ingredients in the blender:
1 chopped tomato
1/2 cup raw apple cider vinegar
1/2 cup Bragg's liquid aminos
1 clove garlic
1 square inch fresh ginger, peeled
1/2 cup olive oil
1/2 hot chili pepper, seeds removed (or you might be sorry!)

Blend until smooth and stir into warm cooked lentils.
Serve on a bed of baby spinach. Yum!
 

Cheesy Kale Chips

2-3 bunches of Kale
2/3 cup nutritional yeast
1/4 cup Bragg's soy sauce
1/2 cup tahini
1 tsp smoked paprika
2 cloves garlic
1/2 cup fresh squeezed orange juice
1/4 cup water

Wash, dry and chop kale
blend remaining ingredients in blender until smooth and thick
pour over kale and toss until evenly covered
dehydrate at 110 for 4-6 hours
share with everyone!

Avocado Nori Rolls

2 sheets of raw sushi nori
1 large Romaine leaf cut in half down the length of the spine
1 avocado, peeled and sliced
½ red, yellow or orange bell pepper, julienned
½ cucumber, peeled, seeded and julienned
½ cup raw sauerkraut
½ carrot, beet or zucchini, shredded
1 cup alfalfa or favorite green sprouts (sunflower, buckwheat, etc.)
1 small bowl of water for sealing roll

Place a sheet of nori on a sushi rolling mat or washcloth, lining it up at the end closest to you.
Place the Romaine leaf on the edge of the nori with the spine closest to you.
Spread Spicy Miso Paste on the Romaine?Line the leaf with all ingredients in descending order, placing sprouts on last.
Roll the Nori sheet away from you tucking the ingredients in with your fingers as you go.
Seal the roll with water or Spicy Miso Paste. Slice the roll into 6 rounds or leave whole.

Raw Blueberry Dream Pie Recipe by thesunnyrawkitchen.com

Crust
1 1/2 cups almonds
1/2 cup dry coconut
1/2 cup dates
1 tsp vanilla extract
Pinch sea salt

Process in food processor until crumbly. It should stick when pressed together between your fingers. If it's too dry, add a little water (1 tsp or so at a time.)

Blueberry Filling
.90 oz (250 g) soaked Irish moss
1/4 cup + 2 tbs raw agave nectar or honey
3 tbs lemon juice
1 tbs water

Blend until smooth in high speed blender. Then add:

2 cups blueberries
1 tsp vanilla extract
Pinch sea salt

Blend again until smooth. Add:

1/4 cup melted coconut oil
1 tbs lecithin powder

Resume blending until the mixture is smooth and creamy.

At this point, I strongly recommend doing a small test to make sure the consistency is right.

Pour 1/2 cup or so of the filling into a bowl and let set in the fridge for 20 minutes. Take it out and cut into it with a knife. If the knife comes out clean and the mixture is firm, the consistency is right. Just add the test portion back to the blender and process briefly. If it's too wet, place test portion back in the blender and add 2 tbs coconut oil. Process until smooth. You could re-test the mixture if you wish but it's probably going to be fine.

Once you're happy with your filling, transfer the mixture to a large bowl and fold in 3 cups of fresh blueberries.

Carmella's Note:
In my experience, Irish moss can be a bit tricky to work with. It can loose some of its gelatinous properties if you soak it for too long or rinse it under warm water. The method that has been working best for me is to soak the moss in water at room temperature for 3-3 1/2 hours. I then rinse it under cold running water to get the little grits and unwanted bits off. Voila! It's ready to be used! I leave whatever moss I don't use in an airtight container (without water) in the fridge.

Assembly
Press crust mixture into a pie plate. (I used a 9" plate with removable bottom.)

Pour Blueberry Filling onto crust and distribute evenly.

Place in fridge to set.

Serve and give thanks to Nature's abundance and bounty!


Low sugar Green Smoothie Recipe

This smoothie is a delicious, easy and healthy way to start your day. Yield: 6 servings
Ingredients
1 granny smith apple, washed, cored but with skin
4-5 stalks celery, ends & tips removed, use leaves
2 cups chopped romaine lettuce
½ of a large Haas avocado
½ bunch cilantro or parsley (depending on your preference) stems removed
3-4 cups filtered water

Chop vegetables into 1 inch pieces for easy blending.
Fill blender with 3-4 cups filtered water (more or less water depending on how thick you desire your shake).
Add all ingredients into blender.
Puree till smooth or desired consistency.
* You can also add the juice from one half of a lemon or lime and even ¼ tsp sea salt and/or cayenne pepper.
Recipe by Body Ecology Diet


Raw chocolate almond-butter cups

1 part melted cocao butter (or coconut oil)
1 part cocao powder
1 part agave or maple syrup (warmed to the same temp as cocao butter)
Pinch of fine ground celtic or sun-dried sea salt
Stir and pour into small candy cups 1/3 full

1/2 cup raw jungle peanut butter (or raw almond butter)
1 Tbsp nutritional yeast and pinch of sea salt (if using peanut butter)
mix and dollop in the centre of the melted chocolate mixture

pour remaining chocolate on top of each cup.

Refrigerate until hard.

Chocolates With Superfood Filling

(You don't need to have all of these ingredients by the way. Just use what you have!)
1/4 cup raw cacao powder
1/4 cup coconut oil
1/2 tsp bee pollen, ground fine
1 tsp maca
pinch of sea salt
6 drops, peppermint essential oil (food grade)
1 Tbs each of:
dried coconut, ground hemp protein, goji berries, ground almonds, ground, flax oil, raw honey

Over low heat, melt together roughly 1/2 of the the coconut oil and cacao powder
Using a small ice cube tray with rubber bottoms or a flexible candy mold tray, scoop about 1 Tsp of chocolate into each compartment.
Transfer tray to freezer for mixture to harden
In a food processor, blend together the coconut, hemp, maca goji, almond, flax, pollen and honey and 4 drops of peppermint oil. You may wish to add more honey if you like it sweeter
Once evenly processed, remove chocolate tray from freezer and roll out small amount of filling mixture. If too loose, you can play this mix in the freezer for a brief time to harden it. Place a small amount of filling into each compartment.
Melt the other half of coconut oil and raw cacao together and scoop with a teaspoon over the first layer of chocolate and filling until filling is covered.
Sprinkle with sea salt
Replace to fridge or freezer to harden.
Once hardened completed, pop out of the tray.
store in the fridge or freezer.

 

 

 

 

February 25 to March 3, 2012
Join us for a yoga & wellness adventure in paradise!