FAJITA SALAD Serves 4
6 Cups Spinach 4 Cups Arugula 1 Medium Red Onion 4 Bell Peppers 1 Pound Skirt Steak (or Marinated Portobello Mushrooms) 3 Avocados
2 Cloves Garlic 1 Cup Cilantro 1/4 Cup Pumpkin Seeds Toasted 1 Lime Juiced Salt and Pepper to Taste 1 Cup Avocado Oil
Directions: Cook onions and one clove of garlic. Add in meat (or mushrooms) once onions and garlic become fragrant. After 3-5 minutes add in the bell peppers until everything is cooked through. For the salad dressing combine 1 avocado, avocado oil, 1/2 cup cilantro, 1 garlic clove, lime juice, and salt. Blend dressing until desired texture is reached. To assemble salad place a mixture of greens into each bowl. Add in fajita vegetable mixture and top with chopped cilan- tro, pumpkin seeds, and dressing.
CHOCOLATE TRUFFLES Serves 12 9 ounces (1 1/2 Cups) Vegan Dark Chocolate Chips 7 TBsp Condensed Coconut Milk 1/2 tsp Pure Vanilla 1/4 Cup Cacao Powder 1 Scoop Snap Beet Powder
Directions: Using a double boiler melt chocolate, milk, and vanilla until combined. Once combined remove from heat and let cool. Prep your next station before roll - ing into balls. Pull out two baking sheets with a non-stick preventative of choice. I like the silicone mats because they can be reused and I don't have to worry about flavor changes. Combine cacao and beet powder to be poured out onto a dish that you can roll the truffles into. Next, with clean hands take 1 TBsp of the mixture and roll into a ball. Once the ball is formed roll it into the powder and place it on a baking sheet. Repeat until all of the mixtures are gone. Place truffles into the fridge or freezer to set up (1-2 hours for fridge, 15-30 minutes for the freezer) and enjoy! Store in fridge.
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