Spring keeps calling you to try this frozen buddha bowl! 

INGREDIENTS: 

• 1/2 frozen banana, peel left on
• One 3.5 oz. packet frozen no-sugar-added acai or pitaya
• 1 teaspoon ground flaxseed
• 1/4 cup unsweetened non dairy milk (almond, rice, coconut, soy, hemp) 
• 1/2 teaspoon spirulina powder 
• 1/2 teaspoon raw honey

Optional Toppings:

• Pomegranate arils 
• Fresh pataya and lychee fruit 
• Grape halves 
• Hulled sunflower seeds or raw hemp hearts
• Maca powder 
• Unsweetened cocoa powder

DIRECTIONS: 

1. Wash the ALL fruit with eatCleaner Fruit and Vegetable Wash and pat dry with paper towels.
2. In a food processor or blender, combine the banana, acai, flaxseed, milk and coconut oil. Blend on medium to high speed for 15 to 30 seconds, until smooth and creamy. Pour into a bowl and add the yoghurt, spirulina, and honey. Stir until completely smooth. 
3. Top your Buddha bowl with an assortment of topping and feel zenlike immediately....

When you have a hankerin for a hearty salad…you make my MedMex creation.

Here’s how you elevate each ingredient:

Roast the purple sweet potatoes at 400F for 30 min (these were little ones) to bring out their utmost creaminess.
Massage that kale with dressing. Sorry @dave.asprey i know how you feel about kale but this is the best way to enjoy it. Get into it good. I used a mix of baba ganoush - smoky and tangy from vinegar- with prepared Greek-style salsa and fresh lemon. Sometimes mixing sauces like a chemist works .
Black beans get rinsed well and dressed up wirh a little cumin. Taste them first.
Toasted pumpkin seeds add great crunch and a little warmth. Sprinkle with smoked paprika for more flavor or cayenne for a little kick.
I douse the @violife_foods Greek-style feta with good EVOO and Greek Freak seasoning from @spiceology 
Finish wirh fresh cilantro

Each Ingredient should be able to stand on its own 2 feet, and when they come together,...

Creamy, crunchy and nutrient-packed, this mac and cheese tastes like an indulgence but it’s clean and absolutely addictive! Make it today and watch your family go crazy for it.

Plant-based/Gluten-Free/Allergen-friendly

Ingredients

• 2 cups cauliflower florets, washed with eatCleaner
• 2 tbsp avocado or extra virgin olive oil
• 1 shallot finely chopped
• 2 cloves garlic finely chopped
• 1 1/2 cup unsweetened oat milk or almond milk
• 1/4 cup nutritional yeast 
• 1 tsp fine sea salt
• 1 tsp ground turmeric 
• 1 cup unsalted raw cashews, soaked for at least an hour
• 1/2 tsp pepper 
• pinch paprika 
• 1 lb gluten-free or high protein macaroni elbow noodles 
• 1/3 cup gluten free pretzels, smashed with a mallet
• 1/2 cup dairy-free Parmesan or shredded mozzarella
• organic Non-stick cooking spray 

Directions

1. Preheat oven to 425F.  In a large pot, bring salted water to a full bowl and cook macaroni until al dente (firm to the bite) and steam cauliflower in a steamer...

INGREDIENTS

1 pound chicken breasts, poached and cubed
½ cup diced celery
½ cup diced cored Fuji, Gala, or Pink Lady apple
¼ cup cashew pieces, toasted
¼ cup currants

DRESSING
1 cup plain Greek yogurt
1½ tablespoons Dijon mustard
1 tablespoon fresh lemon juice
2 teaspoons curry powder
1 teaspoon each sea salt and ground white pepper, plus more as needed
½ teaspoon ground ginger
12 whole butter lettuce leaves, for serving
1 tablespoon raw hemp hearts (optional)

DIRECTIONS
1) In a large bowl toss together the chicken, celery, apple, cashews, and currants.
2) MAKE THE DRESSING: In a small bowl, whisk together all the dressing ingredients until smooth.
3) Pour the dressing over the chicken mixture and toss until well coated. Adjust the seasoning as needed.
4) Serve scoops of the chicken salad in the butter lettuce leaves and top with a sprinkle of hemp hearts, if desired, for an added omega-3 boost and a nice little pop of texture.

Tabbouli is one of those salads that feels substantial because it has a single-ingredient grain, but it's also full of fresh flavor, herbage, and just the right amount of raw red onion where you don't feel like your breath might knock someone over. Made from kaniwa, quinoa's cute little sister, this dish is great for parties or picnics, as it holds up well. I grew up on this tabbouli, so it takes me back to my happy place. I hope it does for you, too.

INGREDIENTS: 

• 1 cup kaniwa or quinoa
• 1 teaspoon sea salt, plus more for the water
• 2 medium tomatoes, seeded and finely chopped
• ½ English cucumber, finely chopped
• 1 cup minced fresh parsley leaves
• ¼ cup minced fresh mint leaves
• 2 tablespoons finely chopped red onion
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon finely chopped lemon zest
• 2 tablespoons fresh lemon juice

DIRECTIONS: 

1) Wash all you fresh produce with eatCleaner & let the dry off on some paper towels.

2) Rinse the...

What could be better than eating pudding for breakfast and having it basically make itself? Plus, blueberries and chia seeds together are an antioxidant power couple. Just get yourself set up with some mason jars you can grab and go. That's good news to spoon to!

INGREDIENTS

• 2 cups unsweetened almond milk or other nondairy milk
• ½ teaspoon pure vanilla extract
• 1 cup fresh or frozen blueberries
• 2 teaspoons granulated stevia or monkfruit extract
• 6 tablespoons chia seeds
• 1½ tablespoons unsweetened shredded coconut

DIRECTIONS

1. Wash any produce with our eatcleaner spray wash or washpowder. Let air dry on a paper towel. 
2. In a blender, combine the almond milk, vanilla, blueberries, and stevia.
3. Put 1½ tablespoons of the chia seeds into each of four mason jars. Evenly distribute the blueberry-milk mixture over the top of each and stir or shake well. Seal the jars and refrigerate for at least 6 hours or ideally overnight, until thickened.
4. ...