Detox Salad

A healthy, protein & fiber rich salad

Makes: 32oz

Ingredients: 

4  Large Kale Leaves, chopped

1c Chopped  Broccoli

1/2 c Chickpeas

1/2 c Prepared Moong Beans (31g Dietary Fiber & 28g Protein)

1/2 c Prepared Edaname 

1/2 Red Pepper,  diced

1 Tbsp Diced RED Onion

2 Tbsp Chia Seeds

1/4 c Hemp Oil

Juice of 1 small lemon

1 Tbsp Fresh Parsley, chopped

Black Pepper 

Garlic Powder

1. Add first 8 ingredients to a large bowl.
2. In a small bowl whisk oil, lemon, parsley, pepper and garlic.
3. Pour vinaigrette over salad and toss to coat.
4. Store in an airtight container and refrigerate up to a week.

Peach Cobbler Cupcakes

Peach Cobbler Cupcake

Makes 12 cupcakes
Prep Time: 10 minutes
Cook Time: 12 minutes

Ingredients:

1 Tbsp Butter
2 Small Peaches, peeled & diced into 1/2 inch cubes
1 Tbsp Brown Sugar
1/2 Tsp cinnamon
1 Tsp Vanilla
1 Cup Flour
1 Cup Sugar
2 Tsp Baking Powder
1 Dash Salt
3/4 Cup Milk
4 Tbsp Butter, melted
2 Tbsp  Brown Sugar mixed with 1 tsp Cinnamon

1. Preheat conventional oven to 350°
2. In a small saucepan, melt 1 tablespoon butter over medium heat.
3. Add diced peaches, brown sugar, cinnamon and vanilla to saucepan and stir to coat.
4. Sauté for about 4 minutes and remove from heat.
5. In a medium bowl, whisk flour, sugar, baking powder and salt.
6. Stir in milk, mixing until just mixed.
7. Spoon 2 tablespoons of batter into each muffin cup.
8. Then spoon 2 teaspoons of peach mixture in the center of each cupcake.
9. Sprinkle the sugar/cinnamon mixture on top of each cupcake.
10. Bake for 12 minutes.
11. Remove from oven and let the cupcakes cool completely in muffin pan.
12. Using a butter knife or small spatula remove each cupcake.
13. Add a tablespoon of ice cream to each and serve.

Uncooked