Cafe Gratitude is one of my go-to places for a clean meal. Custom quinoa bowl topped with red lentil dal, beets, onions, avocado, spinach and spicy mint chutney.
See more of my Los Angeles favorites. What's your go-to place?
CACAO CHIA PUDDING
INGREDIENTS
3/4 cup chia seed
4 cups almond milk (fresh almond milk recipe here)
1 pack of Aloha Chocolate Cacao Powder
Top with Aloha Superfood Chocolate and Raspberries
Stir together almond milk, chia seeds, and Aloha Chocolate Cacao Powder. Cover and chill in refrigerator for 2 hours. Stir pudding and top with Raspberries.
GLOWING GREEN
GREEN SMOOTHIE
2 cups of water
1/2 head organic spinach
1 head organic romaine lettuce
Juice of 1/2 organic lemon
3 organic celery stalks
1 organic banana
1 organic pear
1 organic apple
1 cup ice (optional)
OPTIONAL
1/3 bunch organic cilantro
1/3 bunch organic parsley
1 shot of wheatgrass
1 tbsp of chia seeds
Spices: Ginger and Turmeric
Blend greens (spinach, romaine, celery) with water, add fruits, then finish with banana and lemon. I love drinking this smoothie to start my day. So good.
Recipe by Kimberly Snyder.
RAW CACAO TRUFFLES
RAW CACAO TRUFFLES
Ingredients:
2 cups whole walnuts
2 ½ cups Medjool dates, pitted
1 cup raw cacao (+2-3 Tbsp to coat)
¼ tsp. Himalayan pink salt
2 tsp. cinnamon
1 vanilla pod, scraped (or 1 tsp. ground vanilla)
Optional for coating: Cacao powder, shredded coconut, and crushed raw almonds
Blend walnuts in food processor, until finely ground. Add the cacao and salt, pulse to combine. Add the dates one at a time while the processor is running. If the mixture doesn't easily stick together, add a few more dates. Place the date mix in the fridge for a couple of hours to cool. Use a spoon and your palms to make round truffles and lightly coat them in cacao powder or other options. You can store in the fridge for up to 2 weeks.
It's been a while since my last recipe post, but I've been wanting to share one of my favorite desserts. So good.
QUINOA WITH CHICKPEAS, ASPARAGUS AND SNAP PEAS
QUINOA WITH CHICKPEAS, ASPARAGUS AND SNAP PEAS
Ingredients (Serves 4-6):
1 tablespoon olive oil
1 teaspoons pink salt
2 cups quinoa
1/2 pound fresh asparagus, cut into 1-inch segments
3/4 cup sugar snap peas
1 lemon
1 can chickpeas, drained and rinsed
1 bunch flat-leaf parsley, chopped
2 tablespoons fresh chives, chopped
1/4 cup crumbled goat cheese
Cook quinoa and set aside to cool. While quinoa cooks, drizzle olive oil and lightly sauté asparagus and sugar snap peas. When the quinoa, asparagus, sugar snap peas have cooled combine all ingredients and add the chickpeas, lemon juice, parsley and chives. Mix and sprinkle the goat cheese. Salt to taste.
EAT
COLD SOBA
Ingredients: 9.5 oz (269g) organic 100% buckwheat soba noodles
Soba Dressing:
2 teaspoon toasted sesame oil
1 teaspoon mirin (optional)
2 teaspoons honey (optional)
2 tablespoons rice vinegar
5 tablespoons tamari
Toppings: green onions, thinly sliced daikon sprouts, masago (fish roe) edamame, and roasted sesame seeds.
Cook the soba noodles in salted water, drain, rinse under cold water, and shake off excess water. Toss the noodles with dressing. Add more dressing if needed. Finish with the toppings.
EAT
Brunch at home. Cooked lentils with a dash of olive oil, sautéed spinach and onions. Sea salt and fresh grated black pepper to taste..