INGREDIENTS: 1 ½ cup fresh basil 1 tablespoon Pines WheatGrass powder ½ cup cashew ½ a lemon juice ¼ cup nutritional yeast ½ cup unsweetened almond milk (add more or less to desired thickness) Salt and pepper to taste DIRECTIONS: Blend together basil through almond milk till desired consistency. Add salt & pepper to taste. Great on any entree, especially roasted veggies such as roasted cauliflower.
Ingredients 1/2 cup olive oil3 tbsp oregano fresh, chopped2 garlic cloves1/2 cup chopped cilantro1 small shallot, chopped1/4 cup white wine vinegar1 tbsp lime juice1 tsp onion powder1 tsp garlic powder1 tsp chili flakes (optional)Salt and pepper to taste Blend all ingredients together until smooth. Serve on top of your favorite grilled orroasted chicken, steak, seafood or vegetarian entree.
Ingredients 6 tbsp coconut oil1 cup almond flour1/2 cup coconut flour1/2 cup sugar1 tsp vanilla extract5 tsp Pines Beet Juice powder & 3 tsp Pines Alfalfa PowderWhite chocolate dip1/2 cup white chocolate chips2 tbsp coconut oilChopped pistachio, dried cranberry Directions 1. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.2. Use a hand mixer to beat together the coconut oil and sugar until it's fluffy.3. Add vanilla extract, almond flour, and coconut flour. Mix together until wellcombined.5. Divide the dough into 2 halves. Add beet juice powder for the red cookies, Alfalfapowder for green...
Ingredients 2 cups Brussel sprouts; cut the big ones to half2 tbsp olive oil1 tbsp champagne vinegar1 tsp honey1/2 tsp Pines Barley grass powder1 tsp whole grain mustard sauceSalt and pepper to taste3 slices turkey bacon, diced 1. Preheat oven to 450 degrees F. In a big bowl, add Brussel sprouts, and the rest of the ingredients. Mix together and transfer to a baking sheet. 2. Place into oven and bake for 20 minutes, or until sprouts are tender.