Recipes

Grab and Go HealthForce Trail Mix

• 1/4 cup goji berries
• 1/4 cup dried white mulberries
• 1/4 cup pumpkin seeds
• 1/8 cup cacao nibs
• 1/8 cup Chlorella Manna™ Tabs

Celebration Orbs

• 1 cup nut butter of choice
• 1 cup organic dates
• 1/4 cup vegan chocolate chips or cacao nibs
• 1–2 teaspoon each Integrity Foods Moringa™, Integrity Foods™ Mesquite, Integrity Foods™ Lucuma, Spirulina Manna™, and Chlorella Manna™

Smush into a paste and roll into orbs (balls).

Have a seperate bowl with shredded coconut and smother!

Freeze. Enjoy!

Have available: 14-cup food processor

1/2 cup brazil nuts

Blend nuts first in food processor to a fluffy pulp (important)

ADD pitted medjool dates up to top of blade pillar of processor (about 8 cups)

ADD 3–6 tablespoons MacaForce™

Note: for diversity, you can ADD:

• 1–3 teaspoon MycoForce™ to blend
• 2 teaspoons himalayan pink salt
• 1/2 tablespoon vanilla extract (homemade extract is best)

Blend until it is thoroughly combined and fudge looking. If it’s not sticking together, you have too many brazil nuts (or powder). The solution is to add more blended dates until it is thoroughly mixed.

Once it is completely mixed, use an ice cream scooper and place into a glass tupperware container and put in freezer. Fudge will stay good for two weeks.

When thawed, fudge will melt in your mouth. If fudge gets freezer burn, your freezer is too cold or the container was put too close to the back of the freezer.

Recipe for homemade vanilla extract: Place 1 cup water in Vitamix and add 3 finely chopped vanilla bean sticks. Blend on high until no sounds of vanilla bean grinding is heard.

Protein Cacao Super Cubes

Have ready: bowl, whisk, ice cube tray

• 4 cups cacao butter, melted (use dehydrator or sunlight)
• 1–2 cups cacao powder (depending how rich you want your cubes)
• 1–2 tablespoons coconut oil
• 4–8 tablespoons Warrior Food™ protein (carob or vanilla)
• 1–2 teaspoons himalayan pink salt (more salt for more ingredients)
• 1–3 tablespoons sweetener of choice (clear agave, sugar cane crystal, coconut syrup, juiced sugar cane liquid, maple syrup)

Whisk ingredients in bowl until completely mixed.

Options: For crunch, sprinkle on crumbled macadamia nuts, crumbled pistachio nuts, cacao nibs, or any nut of choice.

Pour into ice cube tray. Once frozen, it’s ready to go. Will melt easily because chocolate is not tempered.

NOTE: Substitute Warrior Food™ powder with MacaForce™, MycoForce™, or Integrity Foods™ Carob, Mesquite, Lucuma, Chaga, or Cordyceps.

Maca Whipped Cream

• 1 can full-fat organic coconut milk
• 2 tablespoons MacaForce™
• 2 tablespoons coconut palm sugar

Place coconut milk and MacaForce™ in blender. Slowly mix in coconut palm sugar. Blend for about 5 minutes and store in fridge until solid. Use on desserts and drinks.

Maca Chia Pudding

• 1 cup chia seed
• 2 cups almond or hemp milk
• 1/2 teaspoon vanilla extract
• 2 tablespoons finely chopped dates and/or figs
• 2 tablespoons coconut flakes.

Place all ingredients in a large Mason jar and add 2 teaspoons MacaForce™. Shake really well, and let sit overnight in fridge. Serve topped with currents.

MACAPOP – Vegan Caramel MacaForce™ Popcorn

• Vegan Caramel
• 1/2 cup coconut oil
• 1/2 cup coconut sugar
• 1/2 cup brown rice syrup
• 2 tablespoons vanilla
• 1 teaspoon salt

Stir ingredients in a saucepan on low heat for 2-3 minutes. Add 2 tablespoons MacaForce™ and stir.

Place 2 bags non-GMO popcorn in a glass bowl. Drizzle over popcorn and mix well. Put in fridge overnight in glass bowl.

Basic Hummus Recipe

• 1 large can organic chickpeas
• 1/4 cup lemon juice
• 1/4 cup tahini
• 1 small clove garlic
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 2-3 teaspoons water

Blend in Cuisinart or food processor. Add 2 tablespoons Earth Broth™. Garnish with paprika and chopped fresh parsley.

Vitamineral Green™ Basic Salad Dressing

• 1/2 cup Follow Your Heart, soy-free, Vegan mayo
• 1/2 cup coconut milk
• 1 clove mashed garlic
• 1/2 teaspoon onion powder
• 1 tablespoon fresh parsley
• 1 tablespoon fresh chives
• 1 tablespoon fresh dill, chopped salt and pepper to taste

Blend gently or stir by hand. Add 1 tablespoon Vitamineral Green™.

Lots of pre-made options are on store shelves (Vegan, soy free, organic). Just shake 1 tablespoon Vitamineral Green™ directly into bottle (you may need to add a little water. Place veggies such as sliced red peppers or celery into a cup and drizzle with dressing.

Scallion/Chive Cashew Cheese

• 2 cups cashews
• 1/4 cup water
• 1/4 cup fresh lemon juice
• 1/2 cup nutritional yeast
• 2 cloves garlic
• 1 teaspoon salt
• 1 tablespoon parsley
• 2 green onions
• 1 tablespoon chives

Blend until smooth. Add 2 tablespoons Earth Broth™. Serve with veggies or gluten-free crackers.

Jason’s Earth™ Sauce

• 3 tablespoons raw tahini
• 1 tablespoon red miso
• 1/2 cup olive oil (add first) (add more if it doesn’t blend well)
• 2–3 tablespoons Earth Broth™ powder
• 2 pinches himalayan pink salt
• Large piece of ginger (hand-sized), chopped
• Pinch of Dr. Schultz’s Cayenne Powder (blend of 7 different types of jalapeños) OR just cayenne
  1–2 cloves garlic (optional)
• 2–3 teaspoons lemon juice (optional)

This batch would be good to tender 10 bundles of kale.

The goal for the sauce in the blender is to see it “swirls” in a whirlpool effect so there are no ginger chunks.

• 4 large avocados
• 1/2 cup chopped cilantro
• 2 tablespoons lime juice
• one chopped garlic clove
• 1/4 cup finely chopped white onion salt and pepper to taste

Gently mash avocados in bowl and add other ingredients. Add 1-2 tablespoons Vitamineral Green™. Leave avocado pit in until ready to serve. Cover with recycled plastic wrap. Serve with non-GMO chips and organic carrot sticks.