Snack Recipes

Blueberry Coconut Ice Pops

Makes: About 8 Pops (depending on the size of mold you use)

INGREDIENTS:
1 cup of canned coconut cream
1 cup of plain greek yogurt
1/2 cup honey
1 tsp vanilla extract
1/4 teaspoon Natierra Fine Pink Salt
1 cup blueberry preserves
1 cup Natierra Freeze-Dried Blueberries

DIRECTIONS:
-Using a blender, combine all ingredients except the freeze-dried blueberries. Blend until totally smooth then add freeze-dried blueberries and stir in by hand. Pour mixture into ice pop molds and freeze overnight. To remove ice pops from mold, run outside under hot water to release and pull carefully so as not to pull out the stick.

-If you do not have ice pop molds, use paper cups. After two hours of freezing time, insert wooden popsicle sticks or plastic spoons and allow to freeze overnight.

With Soul, Andrea

Mango Coconut Energy Balls

Makes: 12 Pieces

INGREDIENTS:
3/4 cup almond meal
1/2 cup oat flour
1/2 cup old fashioned rolled oats
4 tsp Natierra chia seeds
2 tbsp + 2 tsp almond butter
1/4 cup Natierra goji berries, chopped
1/4 cup coconut oil
1/4 cup honey
1/2 cup Natierra freeze dried mango

DIRECTIONS:
-Place the freeze dried mango in a food processor or blender and chop until it turns into a fine powder. Set aside.

-Mix the almond meal, oat flour, rolled oats, chia seeds, and goji berries in a medium bowl until well combine.

-Add the almond butter, coconut oil, and honey to the flour mixture. Mix with a spoon the bes you can and then dig in with your hands to combine all ingredients.

-Shape 1-2 tablespoons of the mixture into a small ball and set aside. You should have about 12 balls. Once all balls are shaped roll each one in the freeze dried mango powder until entirely coated. Place in the fridge for 1 hour before serving.

With Soul, Heather

Goji Berry Covered Buckeyes

Makes: 24 Pieces | Prep Time: 5 minutes | Total Time: 2.5 hours

INGREDIENTS:
1/3 cup Natierra’s Toasted Hemp Seeds
2/3 cup almond butter
1/4 cup powder sugar
2 Tbsp whole grain flour
1 1/2 Tsp vanilla extract
1 cup dark chocolate chips
1 cup Natierra’s Natural Goji Berries

DIRECTIONS:
-Line a baking sheet with parchment paper. In a medium bowl, mix together the almond butter, powdered sugar, flour, and vanilla until a thick dough is formed. Fold in the hemp seeds.

-Shape the dough into walnut-size balls and place them on the baking sheet. You should get 24 balls. Place them in the freezer for 30 minutes to 1 hour.

-Meanwhile, place the goji berries into a blender or food processor and plus until you get a fine grain. Make sure not to over process or you will end up with a paste. Remove the goji berry grains, place into a small bowl, and set aside.

-Right before you remove the balls from the freezer you need to melt that chocolate. Place the chocolate chips in a microwave safe bowl and slowly heat them in 25 second increments, stirring each time, until the chocolate is smooth.

-Gently lower a ball into the chocolate using a fork, roll the ball around to cover all sides, leaving a small spot of almond butter at the top. Let the chocolate dry for about 1 minute then roll the ball into the goji berry grains. Place the ball back on the baking sheet and repeat with all others. Freeze them on the baking sheet for 3 hours before serving. They will keep in the fridge for 2 weeks.

With Soul, Heather

Raspberry Cheesecake

INGREDIENTS:
Crust:
6 dates
2 cup Macadamia nuts
1 tsp vanilla
¼ tsp Natierra Ice Salt

CRUST DIRECTIONS (Step 1):
-Using a food processor, mix all ingredients until well combined.
-Evenly press the dough into the bottom of a 7 inch spring-form and place in the freezer while preparing the filling.

Filling:
½ cup Macadamia nuts
2 cups coconut cream
2/3 cup cashews (soaked in water for 30 min – 1 hour)
1/3 cup agave
3 tbsp lime juice

FILLING DIRECTIONS (Step 2):
-Using a food processor, mix all ingredients until well combined.
-Set aside 1/2 cup of the filling and pour the rest into the spring form pan on top of the crust. Gently tap the pan to remove any air bubbles.

Raspberry Swirl:
1/3 cup of the filling
¼ cup almond milk
1 cup raspberries
1 tbsp lemon juice
1 tbsp agave
2 dates

RASPBERRY SWIRL DIRECTIONS (Step 3):
-In a blender, mix all ingredients until smooth.
-Pour the raspberry mixture in the middle, moving in circles outwards to evenly distribute on the top of the cheesecake.
-Now it’s time the swirl! Using a chopstick, toothpick, or another similar shaped object insert it slightly below the surface of the raspberry mixture near the outer edge of the cake. Gently move over the surface of the cake swirling the fillings into each other. Make sure you don’t go swirl crazy as it will blend everything together.
-Place the finished cheesecake in the freezer for about 2 hours, or until the middle of the cheesecake is firm to the touch.

With Soul, Heather

Chia Pudding

This particular recipe is great as a post workout recovery blend or as a healthy alternative snack to traditional puddings.

INGREDIENTS:
1/2 cup of Himalania Organic Chia seeds
2 cups of Silk unsweetened almond milk
1/2 cup of Himalania Cacao powder w/ Maca
2 tablespoons of organic agave nectar
Pinch of Himalania fine pink salt

DIRECTIONS:
-In a bowl combine chia seeds with almond milk and Cacao powder w/ maca. Using a whisk, blend all the ingredients together until well mixed. Add the agave nectar and pink salt and whisk until combined. Cover and refrigerate overnight until thickened. Serve and enjoy!

With Soul, Jonathan

Tofu French Fries

Makes: 2 Servings | Prep Time: 1.5 hours | Cook Time: 15 minutes

INGREDIENTS:
1 Block of extra firm tofu
2 tbsp coconut oil
1 tsp Natierra Pink Salt
1 tsp smoked paprika
1 tps cayenne
tsp garlic powder

DIRECTIONS:
-Lay a dish towel on a cookie sheet or tray with some paper towels on top. Place the block of tofu on the paper towels. Add more paper towels to cover the tofu. Set some heavy objects on top. I usually put a plate on top and load it up with some canned goods. let the tofu sit for at least 30 minutes.

-Remove the weight and towels from the tofu and cut the block into fry-size pieces. You need to remove as much water as possible from the tofu or you will end up with soggy fries. Once again line a baking sheet with a dish towel and paper towels. Evenly spread out the tofu pieces and gently press down on them with more paper towels.

-Heat the oil in a large pan. Meanwhile, sprinkle Natierra Pink Salt, paprika, cayenne, and garlic powder on the tofu.

-Once the oil is hot, carefully place half of the fries into the pan. Make sure the tofu pieces do not touch or they will stick together. Cook the fries for about 5-7 minutes or until they are golden brown and crispy.

-Remove the cooked fries and place them on a plate lined with paper towels to remove any excess oil. Add the rest of the uncooked tofu to the pan and cook another 5-7 minutes or until the fries are golden brown and crispy.

-Enjoy with your favorite condiments!

With Soul, Heather

Pink Salt Butter & Honey Caramels

Ingredients:
3 cups white sugar
1 cup corn syrup
3 cups heavy cream
1 cup unsalted butter
1 1/2 teaspoon vanilla extract
1/2 teaspoon of Himalania Pink Salt

Directions:
In small pot bring cream, butter, and Himalania Pink Salt to a simmer over medium heat. Turn off heat and set aside. In large pot, combine sugar and syrup, and bring to boil over medium heat, swirling until golden brown. Turn off heat and slowly add cream mixture until boiling, then stir in vanilla extract. Continue to boil over medium-low heat for 10-30 minutes. Pour caramel into pan lined with parchment paper. Refrigerate for 30 minutes to 1 hour. Slice into desired chunks when almost cool. Sprinkle with Himalania Pink Salt.

Shelled Hemp Seed Pesto

Ingredients:
1 ½ cloves of fresh garlic
½ c shelled hemp seeds
½ c parmesan cheese
1 package of fresh basil leaves
¼ c olive oil
Himalayan Pink Salt & Pepper to taste
1 lemon wedge

Directions:
Add garlic cloves to food processor and pulse until chopped. Combine shelled hemp seeds and parmesan cheese until coarsely chopped. Add basil and olive oil, processing until smooth or desired consistency. Season with salt and pepper. Squeeze lemon juice to top off flavor.

Chia Hummus Dip

Ingredients:
1 cup canned chickpeas, drained
1/2 lemon, juice
1 clove garlic
1/4 cup olive oil
1/2 cup water
2 tbsp Himalania Chia Seeds
2 tablespoons of tahini
1 teaspoon of cumin
½ teaspoon of cayenne
1/2 tsp Himalayan pink salt
parsley for garnish

Directions:
Mix all ingredients in a food processor until smooth and creamy. Let sit for 30 minutes. Garnish with parsley. Serve with warm whole wheat pita, toast, crackers or vegetable sticks