All Recipes, Holistic Lifestyle

Plant-Based Brunch at The Juicery Co!

Brunch

This month I was lucky enough to host a plant-based brunch at The Juicery Co! It was filled with delicious homemade food, good chats with cool people and cold-pressed juice. Thank you so much to everyone who came out for the brunch, it was great to see such an awesome community so passionate about health, wellness and delicious food. I’ve posted a few recipes for those of you who were asking, and photos for you all to see the event! A huge thank you to The Juicery Co. for hosting us. I hope you see you at the next one. Feel free to comment with your email below so I can keep you updated for future events! Or check out my Facebook page to stay in the loop!

On the Menu:

Tropical Green Smoothie
Apple Pie Smoothie
Creamy Tahini Hummus
Beetroot, Cashew & Chickpea Dip (recipe below)
Detox Herb Quinoa Salad with Basil Cashew Pesto (recipes below)
Chocolate Hazelnut Chia Pudding Cups (recipe below)
Seductive Chocolate Peanut Butter Bites
Chocolate Coconut Bliss Balls

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Chocolate Hazelnut Chia Pudding
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Ingredients
  1. 500ml Chocolate Hazelnut milk, I love the brand Pacific Natural from Whole Foods
  2. OR 500ml homemade hazelnut milk or nut milk of choice & 2 tbsp of raw cocoa
  3. 2 heaping tbsp of chia seeds
  4. 1 tbsp 100% Canadian maple syrup
Instructions
  1. Mix all ingredients in a mason jar and shake really well. Leave in the fridge overnight for a delicious chia pudding mix! Serve cold. Lasts in the fridge for 3-4 days.
The Pure Life https://thepurelife.ca/
Detox Herb Quinoa Salad
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Ingredients
  1. 2 cups cooked quinoa
  2. 1 handful of organic leafy greens
  3. 1 handful of finely chopped parsley
  4. 1 handful of finely chopped cilantro
  5. 1 avocado, cubed
  6. 1 cup of cucumber, finely chopped
Dressing
  1. 1 tbsp olive oil
  2. The juice of 1 lemon
  3. Pinch of tumeric
  4. Pinch of cumin
  5. 1 tbsp apple cider vinegar
  6. Himalayan salt & pepper, to taste
Instructions
  1. Cook the quinoa and fluff with a fork. Once the quinoa has cooled, add the veggies and spices and enjoy fresh or for lunches throughout the week.
The Pure Life https://thepurelife.ca/
Basil Cashew Pesto
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Ingredients
  1. 5 handfuls of fresh basil
  2. 2 handfuls of raw unsalted cashews
  3. 1/4 cup olive oil
  4. dash of Himalayan salt and pepper
  5. 1 garlic clove
  6. dash of turmeric
  7. the juice of 1 lemon
  8. Add about 1/4 cup water if you want it more of a "dressing" consistency
Instructions
  1. In a food processor, combine the basil and cashews until smooth. Add the rest of the ingredients and blend until creamy. Use as dressing or sauce for just about anything you desire! I love this one on avocado toast, in pasta dishes or on top of salad.
The Pure Life https://thepurelife.ca/
Beetroot, Cashew & Chickpea Dip
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Ingredients
  1. 1 can of chickpeas, rinsed
  2. 1 handful of raw unsalted cashews
  3. 1 tbsp of tahini
  4. 2 cooked beets
  5. 1 garlic clove
  6. about 1/4 cup of olive oil
  7. a few shakes of cumin
  8. salt and pepper to taste
  9. 1/4 tsp horseradish (if desired)
Instructions
  1. Blend all ingredients in a food processor until nicely combined. Store in an air-tight container in the fridge. Should stay fresh for 2-3 days. Dip with veggies or crackers!
The Pure Life https://thepurelife.ca/
 

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