Tag:

vegan

Roasted Carrots and Grapes with Pumpkin Seed Thyme Hummus

Seriously loving this combination of roasted carrots and grapes with pumpkin seed thyme hummus. I’ve been really into roasting grapes this fall and pretty much using them on anything and everything. They’re perfect for serving on top of bread, adding to your favorite fall salad, using on a yogurt bowl, you name it! The pumpkin seed thyme hummus is creamy and herbaceous. This whole dish feels very grounding and nutritious, exactly what I want from a fall dish. A great one to make for dinner or as a side dish when dining with family or friends. Enjoy!

Roasted Carrots and Grapes with Pumpkin Seed Thyme Hummus
[Serves 4]

For the Roasted Carrots:
2.5 llbs carrots, roasted whole – cut after roasting
1/2 cup shallot, chopped
2 Tablespoons balsamic vinegar
2 Tablespoons avocado oil
Salt and pepper, to taste

1.) Preheat oven to 425°F. Roast carrots for 40-45 minutes or until golden and tender.

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For the Roasted Grapes:
1lbs. grapes (I used Jupiter, but Concord are delicious as well)
1.5 Tablespoons avocado oil
Salt and pepper, to taste

1.) Preheat oven to 425°F. On a parchment lined sheet pan, roast grapes for 20-25 minutes, stirring 2-3 times through cooking.

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For the Pumpkin Seed Thyme Hummus:
1 cup pumpkin seeds, soaked overnight then drained and rinsed well
1/2 cup + 2 Tablespoons extra virgin olive oil (I used Arbequina Olive Oil from Spain)
2 Tablespoons packed fresh thyme
2 Tablespoon red or white wine vinegar
1 Tablespoons lemon juice
1 small clove garlic, minced
2 Tablespoons water
3/4 teaspoon salt
1/2 teaspoon sumac
1/2 teaspoon freshly ground black pepper

1.) In a food processor, blend all ingredients until very smooth, about 5 minutes.

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To Garnish:
Mixed greens (I used the carrot top greens, purple mizuna and marigold petals)
Balsamic vinegar (I like to put this on the table, so people can drizzle their own dish)
Salt and pepper, to taste

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To Serve:

1.) In a large serving dish, using a large spoon or rubber spatula, spread the pumpkin seed hummus down in an even layer about 1/2″ thick.

2.) Layer carrots down on top of pumpkin seed hummus then top with the roasted grapes. Garnish with fresh greens, salt and pepper. Serve with balsamic vinegar on the table. Enjoy!

October 17, 2018 0 comment

Breakfast & Brunch

Spiced Apple Breakfast Muffins

There’s nothing quite like the aroma of freshly baked fall-spiced muffins filling up my haus. Warm and comforting. A treat without being overly sweet. You can play around with which fruit and spices you add. You could also use hazelnuts or another kind of nut instead of walnuts. I used the gorgeous pink-fleshed Mountain Rose apples that I found locally here in Portland. If you can’t find those, I would recommend honey crisp or pink lady.

Spiced Apple Breakfast Muffins
[Makes about 12 muffins or 6 jumbo muffins]

1/3 cup + 2 Tablespoons coconut or olive oil
1 1/4 cup unsweetened coconut milk (or any other plant-based milk)
3/4 cup maple syrup
1.5 teaspoon vanilla extract
1.5 teaspoon apple cider vinegar

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1 2/3 cups almond meal
1 2/3 gluten-free flour blend (I used Bob’s Red Mill 1-for-1)
1.5 teaspoon ground cinnamon
1.5 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 Tablespoon baking powder
1/2 teaspoon baking soda

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1 1/2 cups apples, cored and diced (I used Mountain Rose Apples)

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To top muffins:
Thinly sliced apple (about 1 small apple)
1/4 cup chopped walnuts

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1.) Preheat oven to 350°F.

2.) In a large mixing bowl, whisk together wet ingredients until well combined. In a medium bowl, whisk together dry ingredients until well combined.

3.) Slowly add dry ingredients into wet ingredients, using a rubber spatula to mix under dough is formed. If dough is looking too dry, you can add a couple Tablespoons more nut milk. Fold in the diced apple.

4.) Line a muffin tin with parchment paper or simply grease with coconut or olive oil. Fill each muffin about 3/4 of the way full. Top with apple slices and chopped walnuts.

5.) Bake in preheated oven for 20-25 minutes, or until a toothpick or skewer comes out clean. *You may need to increase cooking time if you are using jumbo muffin tins.*

October 15, 2018 2 comments

Snacks

No-Bake Lemon Poppy Seed Glazed Donut Holes

You guys!!! These No-Bake Lemon Poppy Seed Glazed Donut Holes are seriously a dream come true. After I made them this morning, I gave one to my husband. He took a bite and said, “This is why I love you.” These little snacks are sweetened with dried unsweetened and unsulfured apricots and a small amount of coconut nectar. The base is made with gluten-free oats and walnuts. If you don’t do walnuts, you could try subbing soaked sunflower seeds. I haven’t tried this substitution, so if you do, I’d love to hear how they turn out. I seriously love how many amazing products I can get from Mountain Rose Herbs. I love stocking my pantry and spice cabinet with their bulk goods. The vanilla bean powder in these donuts is definitely a splurge (and I think a worthy one), but the recipe works great with vanilla extract as well. Enjoy!

[This post is sponsored by Mountain Rose Herbs. All thoughts and opinions are my own.]

No-Bake Lemon Poppyseed Glazed Donut Holes
[Makes about 16 donuts]

Donuts:
1 ¼ cups gluten-free rolled oats
1 ½ cups raw walnuts
2/3 cup dried unsweetened and unsulfured apricots
1 teaspoon vanilla bean powder (or 2 teaspoons vanilla extract or inside of 1 vanilla bean)
¼ cup melted coconut butter
¼ cup melted coconut oil
2 Tablespoons coconut nectar
¼ teaspoon Himalayan pink salt
Juice from 2 medium-size lemons
2 teaspoons lemon zest
¼ cup poppy seeds

Glaze:
6 Tablespoons melted coconut butter
2 Tablespoons melted coconut oil
2 teaspoons poppy seeds
1 teaspoon lemon zest + more for garnish

1.) Add all donut ingredients except poppy seeds to a food processor and process until dough forms and all ingredients are well mixed. Add the poppy seeds and pulse a few times until well combined. Dough will be wet and sticky.

2.) Form into about 16 balls of about 1 Tablespoon each. Place on a parchment paper lined tray and freeze for about an hour until firm.

3.) Once the balls are firm and chilled, make the glaze. Place a smaller bowl into a large bowl of hot/just boiled water to melt the coconut oil and butter and to keep everything liquified as you glaze the donuts. Add all ingredients to the smaller bowl and whisk until smooth. Dunk each donut in the glaze and roll until fully coated and return to the parchment-lined tray. The glaze should harden almost immediately since the donuts will be cold from the freezer. If the glaze doesn’t harden because you are in a warm climate, place the tray back into the freezer to harden.

April 17, 2018 31 comments

Dessert

Cacao-Cashew-Coconut Bark

This Cacao-Cashew-Coconut Bark is my new obsession. It tastes like fudgey chocolate and is my new go-to sweet fix. I’ve always been intimidated to make my own chocolate, but this recipe is seriously so easy. It’s only slightly sweet, so if you want it more sweet, you can increase the amount of maple syrup (or whatever liquid sweetener you’re using). On the other hand, if you don’t want to use sweetener, you can just omit it. You could up the cinnamon and add some mesquite powder or cardamom if you leave out the sweetener. If you’re allergic to cashews, I bet this recipe would work if you just added more coconut butter and omitted the cashew butter. Lots of options here! Enjoy!

Cacao-Cashew-Coconut Bark
[Makes about 16 servings]

1 cup melted cacao butter (I use this brand)
1/2 cup raw cashew butter (I use this brand)
1/3 cup coconut butter
3 Tablespoons maple syrup (or any other liquid sweetener)
1 1/2 Tablespoon raw cacao powder
2 teaspoons reishi powder
1/4 teaspoon cinnamon
2 vanilla beans (or 1 1/2 teaspoons vanilla extract)
Pinch or two of pink salt

Optional toppings: Crushed freeze-dried blueberries and raspberries, unsweetened dried coconut, salt, dried flowers (I used dried cornflowers), cacao nibs, slivered almonds or crushed walnuts, toasted coconut, etc.

1.) Place cacao butter in a heat-resistant bowl over a pot of water (or use a double broiler if you have one). Turn burner on high, and all cacao butter to melt to liquid form.

2.) Add melted cacao butter and all other ingredients to a high-speed blender. Blend on high until well combined and completely liquid.

3.) Cover a baking sheet with parchment paper. Pour the contents of the blender out onto the parchment paper. Using a rubber spatula, spread the mixture to an even thickness.

4.) While still liquid, top with desired toppings. Place baking sheet in the refrigerator or freezing to set. Once bark is set, use your hands or a knife to break into pieces. Store in an airtight container. Bark will keep in the refrigerator for a week or in the freezer for several months.

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March 9, 2018 0 comment

Dessert

Pistachio Thumbprint Cookies with Rose Cashew Cream

My annual cookie recipe is here! I’m not much of a baker, but the holidays always spark some creativity in me. See last year’s cookies, here. These grain-free, vegan Pistachio Thumbprint Cookies with Rose Cashew Cream are inspired by this recipe from the December issue of Bon Appetit. I wanted to create a healthier version of BA’s recipe and add rose because pistachio-rose is one of my favorite classic flavor combinations.

These cookies are SO easy to make, they’re insanely beautiful and they’re soft and pillowy like a cloud. The perfect addition to any holiday dessert spread. I could also see making these year round because they’re that good. If you aren’t crazy about the rose flavor, you could try using almond or peppermint extract in the cashew cream to switch it up.

Pistachio Thumbprint Cookies with Rose Cashew Cream
[Makes 24 cookies]

For the cookies:
4 cups almond meal
1/2 cup coconut sugar
1/2 cup coconut oil, melted
2 teaspoons vanilla extract
2 teaspoons baking powder
1/4 tsp salt
2 flax eggs (2 Tablespoons ground flax seed mixed with 5 Tablespoons water, let sit for 5-10 minutes)
1/2 cup pistachios, finely chopped
To garnish: Dried rose petals

For the cashew cream:
1 cup raw cashews, soaked in water in the refrigerator overnight or on the counter for 4-6 hours
1/4 cup nut mylk (I used homemade cashew mylk)
1/4 cup coconut oil, melted
2 Tablespoons coconut nectar (or maple syrup)
2 Tablespoons sunflower lecithin
1 teaspoon vanilla extract
1/2 teaspoon rosewater
Optional: 1 teaspoon pitaya powder OR a couple teaspoons of beet juice for pink color

1.) Preheat oven to 350°. Combine all ingredients except pistachios in a food processor and process until well-combined. Dough should be sticky and feel slightly greasy.

2.) Roll dough into 24 1-inch balls. Roll in the chopped pistachios, and place on 2 cookie sheets lined with parchment paper. Using your thumb, make an indentation about 3/4 of the way down into the center of each cookie. You might want to reform the edges of the cookies if any cracks form.

3.) Bake cookies in preheated oven for about 12-15 minutes.

4.) While cookies are baking, make cashew cream filling by combining all ingredients in a high-speed blender. Blend on high until very smooth (2-3 minutes)

5.) When the cookies are done baking, let sit for about 10 minutes or so until cool. Using a spoon, dollop some of the cashew cream into the thumbprint of each cookie. Top with dried rose petals, if using. Store in the refrigerator in an airtight container for up to a week.

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December 13, 2017 5 comments

Drinks Wellness

Moon Milk

The dreamy world of moon milks! These are caffeine-free potions that I drink when the moon comes out (or even when it’s out, but not visible). They are well suited for nighttime enjoyment, but really can be drank any time of day. Many of the adaptogens in each of these recipes have been selected for their calming, nurturing and relaxing properties. (Wu Haus Guide to Adaptogens coming in the next couple weeks!) These are just suggestions, so feel free to substitute with any adaptogen of your choosing. For some people cacao is stimulating, so if you are more sensitive to it, you might consider enjoying this potion earlier in the day. You can find most of the adaptogens featured in these milks over on my Favorite Products page.

These moon milks honor the Ayurvedic lineage, which believes that warm milk can aid in a good night’s sleep. Technically, there is no milk used in these recipes, but the combination of hot water and coconut butter creates a lovely additive-free alternative to store-bought coconut milk. If you prefer to use regular or nut milk, feel free to use 2 cups of milk instead of the hot water + coconut butter. The powerful properties of adaptogens are best extracted using some sort of fat, so I wouldn’t recommend making these with just hot water alone. In the Golden Moon Milk recipe, you could substitute ghee for the coconut butter. I always encourage you to adapt any of the recipes on this site to make them your own. <3

Ginger-Ceylon Cinnamon-Vanilla Moon Milk
[Serves 1]

2 cups hot water
1 1/2 Tablespoons coconut butter
1 Tablespoon tocos
1 1/2 teaspoons ground ginger
1 teaspoon Ceylon cinnamon
1 vanilla bean, insides scraped out (or 1/2 teaspoon vanilla extract)
1/2 teaspoon ashwagandha
1/2 teaspoon mucuna pruriens
Pinch of pink salt

1.) Bring water to a boil then pour into high-speed blender. Add all ingredients to the blender and blend on high for 1-2 minutes until well-combined and frothy.

Golden Turmeric Moon Milk
[Serves 1]

2 cups hot water
1 1/2 Tablespoons coconut butter
1 Tablespoon tocos
1 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon Ceylon cinnamon
1/2 teaspoon shatavarti
1/2 teaspoon astragalus
1/4 teaspoon cardamom
1/4 teaspoon black pepper
Pinch of pink salt
1-2 teaspoons of raw honey (optional)

1.) Bring water to a boil then pour into high-speed blender. Add all ingredients to the blender and blend on high for 1-2 minutes until well-combined and frothy.

Lavender-Cacao Moon Milk
[Serves 1]

2 cups hot water
1 1/2 Tablespoons coconut butter
1 1/2 Tablespoons dried lavender flowers

1 Tablespoon tocos
2 teaspoons raw cacao powder
1/2 teaspoon reishi
1/2 teaspoon chaga
Pinch of pink salt

1.) In a small saucepan over medium-low, heat the water, coconut butter and dried lavender. Bring to a low simmer and allow the lavender to infuse into the milk for about 5 minutes. Strain out the flowers using a mesh sieve.

2.) Pour infused lavender milk and all other ingredients into a high-speed blender and blend on high for 1-2 minutes until well-combined and frothy.

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October 25, 2017 25 comments

Soups + Salads

Favorite Summer Herbs + Cucumber-Cherry-Peanut Herbed Salad with Tamarind Dressing

Fresh herbs are my absolute favorite part about cooking. They’re what get me excited about being in the kitchen and creating new recipes. I never shy away from using them and playing around with combinations of herbs together. Mountain Rose Herbs is a wonderful resource for sourcing dried herbs in the off-seasons when fresh herbs may not be available. Basil, cilantro and mint are some of my favorite herbs for summer. They’re all versatile and work well on their own or combined together, like in the recipe below. I love serving this salad over quinoa or your favorite variety of rice. This allows the dressing to be absorbed while making it a more hearty meal.

BASIL
Pretty much screams summer. I love how versatile basil is. Use in savory preparations, sweet preparations (love it paired with blackberry), raw, cooked or dried. Flavor profile is peppery and minty with a touch of sweetness. For this recipe, I used Thai basil, which has a stronger flavor with hints of licorice, cinnamon and mint

CILANTRO
I really do feel bad for people who have the cilantro-tastes-like-soap gene. For those of us who don’t have it, cilantro has a bright, citrusy flavor profile. It’s best used fresh. The seeds (coriander) are amazing in dukkah.

MINT
Definitely one of my favorite herbs, both fresh and dried. Peppermint has a strong, cooling aftertaste while spearmint has a lighter and sweeter profile. Can be used in both sweet and savory preparations. Mint tea is one of my all-time favorite drinks. Can be made with fresh or dried leaf.

[This post is sponsored by Mountain Rose Herbs. All thoughts and opinions are my own.]

Cucumber-Cherry-Peanut Herbed Salad with Tamarind Dressing
[Serves 2-4]

For the salad:
2 cucumbers, de-seeded, peeled and sliced on a bias 1/4″ thick
2 Tablespoons fresh mint
2 Tablespoons fresh cilantro
2 Tablespoons fresh Thai basil
¾ cup cherries, halved and pitted
2 green onions (green part only), sliced thinly on bias
¼ cup dry roasted, unsalted peanuts, chopped
1 teaspoon red chili flakes

For the dressing:
1/8 cup Tamarind paste
1/8 cup olive oil
2 Tablespoons fresh lime juice
2 teaspoons raw honey
1 teaspoon salt

1.) Whisk together the dressing and combine with the cucumbers. Let marinate for 15-20 minutes.

2.) Meanwhile, prep all other ingredients. After cucumbers have marinated, toss with the other ingredients and serve. For a more hearty meal, serve salad over rice or quinoa.

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August 24, 2017 2 comments

Dessert

Mint Cacao Chip Nice Cream

Summer is in full swing here at Wu Haus! It’s been one of the busiest summers I can remember, but trying to stay focused and still save time for enjoying it. My post on relaxation, staying grounded and balanced in hectic times is coming out next week. I’m excited to share some of my favorite tips and what works to help keep me sane when I feel like things are spiraling out of control. For now, NICE CREAM!!! (Which is also a stress reliever in its own right 😉 )

This has got to be one of the best nice cream recipes I’ve ever made. The cashews are key here. They make the nice cream super creamy without being liquidy/watery, which translates to icy when it’s frozen. Sweetened with banana, this recipe is relatively low in sugar as far as desserts are concerned. Spirulina is optional, but I like the mint color it creates. This is the ice cream maker I use if you’re in the market for one. It’s relatively cheap, easy-to-use and works great. Definitely excited to adapt this recipe for new flavors. What’s your favorite nice cream flavor?

[This recipe was originally created for Barre3.]

Mint Cacao Chip Nice Cream
Serves 4

1 1/2 cup raw cashews, soaked in the refrigerator overnight
3 frozen bananas
1/4 cup nut mylk
2 Tablespoons coconut oil, melted
1 teaspoon vanilla bean powder or vanilla extract
1/2 teaspoon peppermint extract
1/4 teaspoon spirulina (for color)
2 Tablespoons cacao nibs
To garnish: cacao nibs and dried coconut

1.) In a high-speed blender, blend all ingredients except cacao nibs on medium-low until smooth – texture should be like soft serve.

2.) Scoop contents of blender into an ice cream maker. Churn nice cream for 20 minutes. Add the cacao nibs during the last 2 minutes of churning, or turn them in by hand using a rubber spatula.

3.) Spread nice cream into a small loaf pan using a rubber spatula. Cover with plastic wrap and allow to chill in freezer until firm (about 2 hours).

4.) Remove from freezer 3-5 minutes before serving. Scoop into dishes, top with desired garnishes and enjoy!

July 13, 2017 1 comment

Smoothies

Creamy Vanilla Peach Smoothie

Stone fruit season is here! And I couldn’t be happier. Really though, what says summer more than peaches? This Creamy Vanilla Peach Smoothie features ALOHA’s Vanilla Protein Powder. 100% plant-based, this powder is made with organic hemp seed protein, organic pumpkin seed protein and organic pea protein. Each serving offers 18g of protein and 200mg of omega-3s and is an excellent source of iron and magnesium. I love that this protein powder doesn’t have that chalky taste that so many others do. The vanilla flavor pairs well with the fresh peaches and yogurt.

I included tocos, reishi and cordyceps in this recipe, but feel free to swap those out. You could use collagen in place of the tocos, and any adaptogens you like in place of the reishi and cordyceps. Or if you don’t have any of those things, just exclude them altogether. The smoothie will be just as tasty. Enjoy!

[This post is sponsored by ALOHA. All thoughts and opinions are my own.]

Creamy Vanilla Peach Smoothie
[Makes 1 bowl]

1 zucchini, peeled and chopped
1 cup ripe peaches
1 cup unsweetened coconut yogurt
2 scoops ALOHA Vanilla Protein Powder
1 Tablespoon goji berries
1 Tablespoon tocotrienols
1/2 teaspoon reishi
1/2 teaspoon cordyceps
To garnish: Fresh peaches, dried coconut chips, bee pollen and edible silver

1. ) In a high-speed blender, blend all ingredients until very smooth. Pour into a bowl, top with desired garnishes and enjoy!

July 4, 2017 0 comment

Soups + Salads

Vegan Tahini Caesar Salad with Dukkah and Spicy Roasted Chickpeas

New favorite salad alert! A spin on the traditional caesar salad with tahini in the dressing. This salad feels decadent and is supremely satisfying. The dukkah goes well on just about anything. The recipe makes way more than you will need for this salad, so store leftovers in a mason jar in the refrigerator and sprinkle on salads, grain bowls, toasts, etc. as desired.

Vegan Caesar Salad with Dukkah and Spicy Roasted Chickpeas
[Serves 2-4]

For the dukkah:
1 cup hazelnuts
1/2 cup sesame seeds
2 Tablespoons coriander seeds
2 Tablespoons cumin seeds
Salt + pepper to taste

1.) Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet in preheat oven for about 5 minutes or until toasted. Remove from heat. Rub between a clean towel to remove as much of the brown skins as possible. Pulse nuts in food processor until coarsely chopped. Transfer to bowl and set aside.

2.) Toast sesame seeds in a dry skillet over medium heat for about 3 minutes or until golden. Remove from heat and add to bowl with hazelnuts.

3.) Toast coriander and cumin seeds in a dry skillet over medium heat for about 2-3 minutes or until fragrant. Remove from heat and add to bowl with hazelnuts and sesame.

4.) Add salt and pepper to taste and toss mixture together. This will be more than you need for salad recipe, so store in mason jar and use to top salads, veggie bowls and any other favorite dishes.

For the spicy roasted chickpeas:
1 15oz cans of chickpeas/garbanzo beans
1 teaspoon hot chili powder
2 tablespoons avocado oil
Salt + pepper to taste

1.) Preheat oven to 400°. Drain and rinse the canned chickpeas. Toss with avocado oil, chili powder, salt and pepper on a rimmed baking sheet. Roast in the oven for about 15-20 minutes, tossing a few times during roasting.

For the dressing:
1/4 cup olive oil
3 Tablespoons tahini or cashew butter
2 Tablespoons nutritional yeast
2 teaspoons capers
1 clove garlic
Juice from 1/2 a lemon
2 Tablespoons water
Salt + pepper to taste

1.) In a high speed blender, blend all ingredients until very smooth. Dressing will be thick.

For the salad:
3 romaine hearts, chopped small
Lemon wedges, to serve

1.) Using your hands, mix the romaine with the dressing. Top with dukkah and the chickpeas. Serve with lemon wedges. Enjoy!

May 30, 2017 4 comments

Smoothies

Spring-Inspired Layered Smoothie + A Giveaway!

Beyond excited to announce that I’m partnering with a few of my favorite brands to give one lucky person a chance to win the ultimate Smoothie Starter Pack! Grand prize includes:

+Vitamix Ascent 2500
+2 Mazama hand blown pint glasses
+3 of my favorite products from Amazing Grass
+A variety of herbs, smoothie toppings and add-ins from Mountain Rose Herbs
+Smoothie Queen sweatshirt and pin

To enter, must be following @alison__wu, @vitamix, @shopmazama, @amazinggrass and @mountainroseherbs on Instagram. Then simply leave a comment below on this blog post telling me what would be in your dream smoothie. Contest open to US residents only. Winner announced May 9, 2017.

[GIVEAWAY IS NOW CLOSED! Congratulations to winner Carissa P!]

And now, about this smoothie! Same smoothie, styled 2 different ways. Either way, delicious. Super simple recipe and a great base for adding colors. Feel free to change the colors based on what ingredients you’re working with. Enjoy the recipe and good luck on the giveaway! XO

Spring-Inspired Layered Smoothie
[Makes 2 large smoothies or 4 smaller smoothies]

2 bananas
2 medium-sized zucchini, peeled and chopped into 1″ rounds
2 Tablespoons coconut butter
2 scoops collagen powder or vanilla protein powder
1/2 cup coconut yogurt + more for layering
3/4 cup almond mylk
Optional: 1/2 teaspoon of any of your favorite adaptogens – I added ashwagandha, maca and astragalus
For the greyish layer: 1/2 teaspoon blue algae powder + 2 frozen blackberries
For the yellow layer: 2 Tablespoons freeze dried mango + a sprinkle of turmeric
For the pink layer: 1/2 teaspoon pitaya powder OR 1 teaspoon grated beet
To garnish: raw matcha macaroons (I used this brand), frozen berries and/or dried cornflowers

1.) In a high-speed blender, blend bananas, zucchini, coconut butter, collagen/protein powder, coconut yogurt, almond mylk and adaptogens (if using) until smooth. Divide between 3 bowls.

2.) To make the greyish layer, blend contents of 1 bowl, blue algae powder and blackberries until well combined. Pour into bowl and set aside.

3.) To make yellow layer, blend contents of 1 bowl, freeze dried mango and turmeric until well combined. Pour into bowl and set aside.

4.) To make pink layer, blend contents of 1 bowl and pitaya powder or beet until well combined. Pour into bowl and set aside.

5.) Using a spoon layer some coconut yogurt on the bottom of your glasses then do the same with the yellow, pink and greyish layers. If you want a tie dye affect, use a chopstick to swirl the smoothie against the glass. Top with garnishes and enjoy!

May 2, 2017 440 comments