Ingredients I.5 cup chopped cauliflower (into pearls or grated [just with a cheese grater!]) 1 cup chopped broccoli florettes ½ pepper, any colour, chopped into small pieces One large carrot, chopped into small pieces 6 salad olives ½ cup tri-coloured quinoa handful of sprouts as a topper handful cherry tomatoes 3 tablespoons salad dressing of choice (this one was a vegan lemon poppyseed dressing) 2 tbsp raw pumpkin seeds 2-3 tbsp dried cranberries ½ avocado, cut into small c
Printed in Sweat Equity Magazine Serves: 1 Total time: 15 mins Ingredients 1-2 large carrots 1.5 tablespoons extra virgin olive oil 2 cloves of garlic 1/2 cup mushrooms 1/2 cup red bell pepper 2 tablespoons fresh basil 1/2 cup cherry tomatoes, quartered 3/4 cup marinara sauce Noodles 1-2 large carrots 1-2 large carrots, made into noodles Sauce 1.5 tablespoons extra virgin olive oil 2 cloves of garlic, minced 1/2 cup mushrooms, sliced 1/2 cup red bell pepper, diced 2
Printed in Sweat Equity Magazine No-Bake Peanut Butter Cookies [gluten-free, raw, & vegan!] Makes 18- 24 mini cookies 1 cup raw cashews
½ cup medjool dates [pitted]
2 heaping spoonfuls of natural peanut butter
½ tsp pure vanilla extract
1/8 tsp sea salt
Handful of dark chocolate chips
(I use dairy-free Enjoy Life brand) Instructions
1 - In food processor, add cashews and pulse.
2 - Add dates to processor and pulse.
3 - Add rest of ingredients to processor, except
Recipe by Sylvie Gouin and published in Sweat Equity Magazine April / May 2017 Issue. Serves: 1 Prep time: 7 minutes Ingredients: 1 1/2 cup shredded cabbage seeds of 1/2 a pomegranate 1 grated carrot 1 cup cooked chickpeas (can is fine) 1 tbsp flax oil 1 tbsp balsamic vinegar (white balsamic infused with grapefruit is best but not necessary) Himalayan salt to taste Preparation: 1.Mix all ingredients in a bowl. 2.Chew slowly and the high fiber content will please your digestio