Tropikale Smoothie

 Yellowbrick 

1 whole banana
1/2 cup pineapple
3/4 cup mango
12 oz milk
2 stems of kale 

Use frozen fruit for a quick cold drink. Blend and enjoy! 

Mango Jicama Slaw

Inspired by Trader Joe's and recipe here

1/2 cup ripe-firm mango, thinly sliced or julienned 

1 cup julienned jicama 

1 cup shredded green cabbage 

1/8 cup fresh cilantro, chopped 

LIME MANGO VINAIGRETTE 

1/4 cup mango chunks 

2 Tablespoons olive oil 

2 Tablespoons rice vinegar 

2 Tablespoons honey 

2 teaspoons lime juice 

1 clove garlic 

1/2 teaspoon crushed red pepper flakes 

1/4 teaspoon sea salt

Prep slaw ingredients and place your cabbage, jicama, mango and cilantro in a salad bowl. Toss to combine. 

Add all ingredients for the mango dressing into a blender and blend until smooth. The batch will make about 3/4 cup. Pour 1/2 cup over slaw mixture and toss to combine. Taste and add more dressing if needed. 

Store any remaining dressing in a sealed container in the fridge for up to 3 days. Leftover salad will also last 3 days in the fridge.

Kale (Quinoa) Salad

Prep a big salad to eat for several meals. Add cucumber, tomato, etc. per serving as they do not stay fresh as long prepping in advance to sit in the fridge. 

Recipe Adapted from HERE

2 cups cooked quinoa (brown/black rice, lentils, or preferred grain)

8 ounces chopped Lacinato kale (3 bunches,) stems removed 

1/2 red onion, chopped (about 3/4 cup) 

2 red bell pepper, chopped (about 3/4 cup) 

5-7 large carrots, shredded (I buy a small 10oz bag of shredded carrots)

6-8 stalks of celery 

cabbage shredded (I buy it already shredded and bagged) 

1 bunch of radishes, thinly sliced

Add protein of choice: chicken, turkey, salmon, etc.

Garlic Expressions Vinaigrette Dressing & Marinade (store bought) 

Whipped feta dip with spicy honey

Sunny A. 

Recipe Found HERE

7 ounces feta (without brine)
3.5 ounces ricotta full fat
1.5 ounces sour cream full fat
salt to taste
black pepper to taste
5 tbsp honey
1 tbsp olive oil
1 garlic clove grated or pressed
2 tbsp lemon juice
1 tsp crushed red chili flakes
chopped chives for topping (optional)
1 tsp za’atar for topping
1 tsp black & white sesame seeds for topping
pita chips for serving

naan for serving

raw veggies for serving 

Feta, ricotta, and sour cream should be at room temperature. 

Add feta, ricotta and sour cream to a food processor. Season with salt and pepper. Blend on high until smooth, about 2-3 minutes. Taste, add salt and pepper. 

In a saucepan, heat olive oil over low. Add garlic, sauté until fragrant, about 1 minute. Turn off the heat. Stir in honey, lemon juice and chili flakes. Season with salt and pepper. 

Serve the whipped feta drizzled with spicy honey. Top with chives, za’atar, sesame seeds, some extra freshly ground black pepper and chili flakes. Enjoy with pita chips, naan or on a veggie platter. 

NOTES: Leftovers can be used as a spread or a dressing.

Vegan Broccoli Salad

Nikki H.  

Recipe Found HERE

Cashew Sauce

1 cup raw cashews (soaked or boiled)

½ cup unsweetened almond milk

2 tbsp lemon juice

2 tbsp apple cider vinegar

1 tbsp maple syrup

½ tsp sea salt (add more to taste)

¼ tsp black pepper 

Broccoli Salad

2 lbs raw broccoli (stems removed)

1 ½ cups red grapes halved

¾ cup red onion diced

½ cup dried cherries

½ cup roasted pumpkin seeds 

Boil the cashews in water for 10 minutes. Drain any excess water and set them aside to cool. 

Add the cashews, ½ cup unsweetened almond milk, 2 tbsp lemon juice, 1 tbsp maple syrup, 2 tbsp apple cider vinegar, ½ tsp salt, and ¼ tsp black pepper to a blender. Blend on high until the sauce is smooth and creamy. 

Trim the stems off the broccoli and cut the florets into bite-sized pieces. Put the broccoli into a large mixing bowl along with 1 ½ cups halved grapes, ¾ cup diced red onion, ½ cup dried cherries, ½ cup roasted pumpkin seeds, and all of the cashew sauce.

Use a large spoon to toss the salad together until everything is coated with the cashew sauce. Taste and season with additional salt and pepper if necessary. 

You can enjoy the salad immediately or put it into the fridge to chill for one hour before serving. 

 Notes: Store the leftover salad in an airtight container in the fridge for up to 2-3 days.

Blackberry, Basil, Watermelon Salad

Inspired by Bona Vita Italian Bistro in Salt Lake City, Utah

Grape Tomatoes, halved
Fresh Basil, slice in thin strips

Blackberries 

Watermelon, cubed 

Red Onion, thinly sliced (pickled red onion is also good)

Fetta Cheese, crumbled

Balsamic Glaze

Homemade Chocolate Sauce

Sunny A. 

Recipe Found HERE

½ cup unsweetened cocoa powder* 

1 cup sugar 

⅛ teaspoon kosher salt 

½ cup cold water 

1½ teaspoons vanilla 

In a cold saucepan, whisk together the cocoa and the sugar until all lumps are removed. Add the salt and the water and bring to a boil over medium to medium high heat. 

Reduce to a simmer; stirring constantly. Simmer for about 30 seconds and then remove from heat. Let cool and then add vanilla. Pour into a glass jar and refrigerate until needed. 

Notes 

The chocolate sauce will be very thin when it finishes boiling, but it will thicken quite a bit as it cools. The chocolate sauce may be stored in the refrigerator for up to two weeks. Simply reheat before serving. 

This recipe makes 14oz of chocolate sauce and can easily be doubled if desired.

High Quality Dutch Processed Cocoa Powder* 

Caputo's Italian Market in Salt Lake City

Valrhona Bulk Cocoa Powder 

or

VALRHONA BULK COCOA POWDER – BOX OF 3 X 1 KG BAGS