How To Use organic veggies+ In Everything You Eat, From Morning Smoothies To Decadent Desserts
Here, three creative ways to incorporate organic veggies+ into your daily meals. Eating vegetables has never been so easy.
organic veggies+ Green Smoothie
- 1 medium zucchini, raw with skin on
- 1 avocado
- Juice of 1 lime
- 1 Medjool date, pitted (sulfur-free, oil-free, dried)
- 16 fl. oz. milk of your choice (coconut, tiger nut, or rice milk all work well)
- 8 fl. oz. ice
- 2 tbsp. organic veggies+
- 4 to 8 fresh mint leaves (start with 4, and add more to taste)
- Combine and blend in a high-speed blender.
- Taste and adjust if necessary.
- Serve in a bowl topped with your desired toppings, such as sunflower seeds, ground flax, or chia seeds.
organic veggies+ Buckwheat Breakfast Bowl
- 8 oz. soaked buckwheat
- 8 oz. frozen strawberries and/or raspberries
- Juice + zest of half an organic orange
- 2 tbsp. organic veggies+
- 8 oz. milk of your choice (coconut, tiger nut, and rice milk all work well)
- Soak buckwheat for 30 minutes. Drain and rinse with cold water.
- Combine with all ingredients in a high-speed blender.
- Serve and top with your favorite toppings, such as yogurt, hemp seeds, berries, coconut flakes, cacao nibs, orange zest, or toasted buckwheat.
Dark Chocolate Truffles
Makes 5 to 8 truffles
- ¼ cup (2 oz.) coconut butter
- 1 cup (8 oz.) hot water
- 150 g 100% dark chocolate, shaved
- ½ cup (4 oz.) maple, date, or yacon syrup
- 1 to 2 tbsp. organic veggies+
- Contents of one dried vanilla bean
- Shave chocolate.
- Ensure water is warm so that mixture melts quickly, which allows for proper emulsification in the blender.
- Combine and blend on low-medium speed at first, increasing to high speed until contents become smooth and creamy.
- Pour into a large bowl to set into ganache. Leave uncovered at room temperature until completely cooled, then cover and place in the fridge to set completely, at least 2 hours.
- Once set, scoop small amounts with a teaspoon. Dust dry hands with cacao powder and roll quickly into small balls.
- Garnish with chopped seeds, chia, hemp seeds, flaxseeds, or roll in more organic veggies+.
Danielle Shine is a professional natural foods chef, beauty editor (for Kris Carr), health coach, yoga teacher and nutritionist who lives between London, New York, and Australia developing recipes, cooking on television, and sharing her vast health-supportive knowledge and skills. She holds a bachelor’s Degree from the University of Canberra.
After almost dying a few years ago from malnourishment as a result of severe leaky gut and autoimmune issues, Shine threw herself into rebuilding her body, learning how to truly cultivate and sustain good health. Her passion now lies in supporting better understanding of food and how it can affect your health.
Find out more about Danielle Shine via her website, Instagram, Facebook, and YouTube.