Blueberry + Kiwi chia pudding parfait

6 tbsp. Chia Seeds
2 cups Coconut Milk
1 tsp. Vanilla Extract
3 tbsp. Agave
1 cup Blueberries
0.5 cup Orange Juice
2 tsp. Corn Starch
1 Kiwi

Whisk together chia seeds, 1/2 of the agave, vanilla extract, and coconut milk. Let soak for 4 hours. Make Blueberry compote by combining blueberries, orange juice, and remaining agave. Bring to a simmer and thicken with a cornstarch slurry. Peel and slice kiwi.
Layer chia pudding, blueberry compote, and kiwi together in a glass. Enjoy!

Vegetable spring rolls + sesame miso dipping sauce

8, 9-inch Rice Paper Wrappers
2 cups Purple Cabbage, Shredded
2 cups Carrots, Shredded
8 oz. Vermicelli Rice Noodles, cooked
1 Seedless Cucumber, Cut Into Thin Strips
1 bunch Mint
1 bunch Thai Basil

Dipping Sause Ingredients:
1 tbsp. Miso
0.25 cup Tamari or Gluten-Free Soy Sauce
2 tbsp. Sesame Oil
2 tsp. Sambal
2 tsp. Agave

Soak one rice paper wrapper in warm water until it becomes soft (about 10-15 seconds). Place softened wrapper on a clean surface. Begin adding the filling to the bottom 1/3 of the wrapper. Start with vermicelli at the base, and then top with with carrots, cabbage, cucumber, mint, and basil. Roll the wrapper away from you, while tucking the filling in under the wrapper. Close both edges by folding the wrapper in and continue to roll. Be sure to roll tightly and make sure the fillings are not loose. Repeat the process for each of the remaining rice paper wrappers.
For the sauce, simply blend all ingredients together until smooth.
Spring rolls are best if served immediately.

green goddess smoothie

1 cups Spinach
2 leaves Kale
1 apple
1 banana
0.25 Avocado
1 cup coconut water
1 tbsp. Chia Seeds
1 tbsp. Hemp Seeds
Juice of 1/2 a Lime
0.5 cup Ice

Wash all produce. Core apple and cut into large pieces. Puree all ingredients in a blender until smooth. Start on a low speed, and gradually move up to high speed.
* For a creamier smoothy, replace coconut water with coconut milk or other dairy alternative.

BUTTERFLY PEA SMOOTHIE BOWL

1 frozen banana (cut into pieces)
½ cup frozen blueberries
1/2 cup of coconut or almond milk
2 tsp monkfruit sweetener
1 tbsp Chia seeds
1 tbsp hemp seeds

2 tsp Blue Butterfly Pea Flower Powder

Puree ingredients in a blender until smooth. 
Top with seasonal favorites such as: blueberries, toasted coconut, strawberries, mango, and chia seeds.

sweet potato + coconut curry

3 Sweet Potatoes, Large Diced
2 Carrots, Smalled Diced
1 Onion, Small Diced
2 tbsp. Yellow Curry Paste
2 cloves Garlic, Minced
1 inch Ginger, Minced
1 can Chickpeas, Drained
1 cup Canned Coconut Milk
1 cup Vegetable Stock
1 tsp. Ground Turmeric
Avocado Oil
Salt and Pepper
0.5 cup Coconut Flakes, Toasted
1 bunch cilantro

Toss sweet potatoes in avocado oil, salt, and pepper. Roast in a 375° oven until tender.
In a pot, sauté onion and carrots until tender. Add garlic and ginger and sauté to fragrant. Stir in curry paste and turmeric, and then the coconut milk, vegetable stock, and chickpeas. Simmer for 20-30 minutes, allowing flavors to meld. Add roasted sweet potatoes. Season to taste with salt and pepper
Serve over rice and garnish with cilantro and toasted coconut flakes.