January is that time of year where we all like to get ourselves back to health! After all the food indulgence, alcoholic drinks, late nights, and the stress of the holiday season, it’s important to hit the reset button. Instead of setting unrealistic resolutions for the new year, let’s try something different! Let’s get ourselves back to health, with the recipes you love that fit your lifestyle needs. This month, we would like to support you in finding your unique path back to health through some of our favourite recipes that you can incorporate into your routine over the week, month, or year. We’ve even created a guide that you can download here and take wherever you go!
Most people when they think about waffles, they imagine breakfast. But this elegant waffle cake is also perfect for a mid-afternoon tea or after dinner for dessert. Not too sweet but satisfyingly perfect!
2 cups (500 mL) fresh strawberries, reserving a couple whole
2 tbsp (30 mL) fine berry sugar
2 + 1 tsp (15 mL) vanilla
1 tsp (5 mL) cinnamon
14 oz (398 mL) chickpeas*
In a large bowl combine dry ingredients. Stir to blend.
In a separate bowl combine wet ingredients and whisk together
Stir wet ingredients into dry mixture and fold together, stirring just until combined. Set batter aside to rest for up to 15 minutes while preheating waffle iron.
Lightly spray waffle iron with cooking spray. Cook waffles according to manufacturer’s instructions. Remove and cool as they are done. The batter can make 3 or 4 waffles, depending on the size you want.
Hull berries. Gently wash and blot dry. Thickly slice almost all berries leaving some whole for garnish.
Place sliced berries in a bowl. Sprinkle with sugar, 2 tsp (10 mL) vanilla and cinnamon. Gently toss together. Set aside.
Drain liquid from chickpeas into an electric stand mixer. Refrigerate chickpeas in a covered container for use in another recipe. Add 1 tsp (5 mL) vanilla and cream of tartar to chickpea liquid. Whip mixture on high speed for 4 to 5 minutes or until whipped and airy. The mixture will look just like whipped meringue.
To assemble the cake, place one waffle on a serving plate. Layer with ¼ cup (60 mL) whipped topping and scatter with sliced berries. Add another waffle and repeat.
Garnish with remaining whipped topping and more berries. Can be refrigerated for a couple of hours. Slice into wedges and serve.
Our citrus mango smoothie is creamy, refreshing, and a perfect morning pick-me-up. And topping up Botanica Perfect Protein with the added benefit of yogurt or kefir will provide essential healthy gut bacteria.
This delicious treat is perfect for breakfast OR dessert. Thick layers of creamy yogurt with roasted fruits laced with toasted crumble. And the hidden benefit is Botanica Perfect Omega Peach Mango – an essential high potency fish oil. Two teaspoons per parfait glass drizzled into the toasty fruits will give an adult 750 mg of Omega 3.
1/3 cup (75 mL) quick-cooking oats
1/3 cup (75 mL) chopped pistachios or almonds, plus extra for garnish
In a medium bowl, combine oats, nuts, flour and sugar. Stir in coconut oil until evenly blended. Add a sprinkle of salt.
Spread mixture onto a small baking sheet. Toast in oven for 10 minutes or until crispy. Stir occasionally. Remove and cool in pan on rack.
Increase oven temperature to 500 F (260 C). Slice peaches and mango and spread out on a baking sheet. Sprinkle with sugar. Bake in the oven for about 5 minutes or until they begin to turn golden in places. Remove and cool.
To serve, place a few slices of fruit in the bottom of two parfait glasses. Drizzle each with a teaspoon of Perfect Omega. Sprinkle fruit with some toasted oat mixture and ¼ cup (60 mL) scoop yogurt. Repeat layers ending with a little of the toasted oat mixture and a drizzle of maple syrup. Enjoy!
Our original Kale and Veg Salad Recipe with Creamy Mango Dressing is a summer dream come true. This is a perfect recipe that serves as a healthy meal option. We love to incorporate healthy goods in all our original recipes and this creamy mango dressing is no exception, with a tsp of our Perfect Omega Peach Mango to serve your omega-3 needs.
Beets for breakfast? When you make this eye-pleasing and taste sensation, you’ll crave it daily. The natural sweetness of beets coupled with a variety of healthy toppings will provide fuel for you all day long. Roast several beets at once. They can be refrigerated for several days.
Preheat oven to 350°F (180°C). Place unpeeled beets in a large, oven-safe saucepan. Add ¼ cup (60 mL) water. Cover with lid and place pan in oven. Bake for 50 to 60 minutes or until beets are tender when pierced. Remove from oven and set aside to thoroughly cool.
Peel beets and cut into chunks. Place in a high-speed blender along with spinach, Botanica Berry Perfect Greens, lemon slices and water. Whirl, scraping down sides of bowl occasionally until mixture is smooth and silky. The mixture can be refrigerated in a tightly sealed container for several days if you wish.
To serve, generously scoop into a serving bowl. Serve with an assortment of your favourite toppings.
Lunch: Leftover Kale & Veg Salad with Creamy mango dressing
This dish is chock full of wonderful healthy seasonings and spices. Coupled with an added benefit of Botanica Daily Anti-Inflammatory Shot, it’s comfort in a bowl. Fermented products are essential to a healthy gut and this dish offers that and much more. It’s gentle on the system, flavourful but not too spicy, and when topped with a variety of accoutrements it’s a meal in one.
This smoothie is a perfect start to your day. But it’s also an appetite soother when midday you need a little pick-me-up. Yogurt and fresh fruit is always a wonderful combo. But this dish has the added Botanica Superfruit Perfect Greens with 8 servings of fruits and vegetables per scoop. Now that’s a super food!
We believe that everything is better when it’s homemade and with that in mind, we’d like to spark a little bit of inspiration with an original recipe of ours: Delicious Flaxseed Oil Dressing and Crisp Greens. This is a healthy and delicious meal to prepare for your next lunch/dinner and a staple recipe to always go back to!
This is a breakfast where you can have your cake and eat it too! Plain donuts are anything but plain when dipped into caramel sauce and served with tasty Goji Berry Granola. These Stovetop Goji Granola Breakfast Donuts get an antioxidant boost from the addition of Botanica’s organic Goji Berries!
Chilled Golden Mylk Turmeric Smoothie is a delicious way to start your day is with a cool and creamy turmeric smoothie using Botanica’s Turmeric Golden Mylk. So simple to make. As an added tip, …rather than peel and pit a mango, buy a bag of frozen mango chunks. Delicious
These decadent crepes will dazzle everyone for dessert or even a celebratory brunch lunch. Switch them up offering a variety of fillings for people to choose from. We filled them with diced strawberries but a variety of fruits such as sliced bananas, chopped orange, blueberries or raspberries are also delicious.
In a large bowl combine dry ingredients. Add eggs, ½ cup (125 mL) milk and whisk until smooth. Gradually add remaining ingredients except for diced fruit and coconut cream and orange zest, stirring constantly.
Preheat a 9-in (23 cm) non-stick crepe pan over medium-high heat. When hot, brush with a little coconut oil.
For each crepe, pour about ¼ cup (60 mL) batter in the center of the pan. Tilt pan to spread batter evenly to coat the entire bottom of crepe pan. When edges of crepe begin to loosen, and top appears firm, flip crepe with a spatula. Continue cooking for 10 to 15 more seconds. Then turn out onto a plate. Cover with foil. Repeat cooking additional crepes and layering them on a plate with waxed paper in between to keep them from sticking.
Serve crepes filled with diced fresh fruit and whipped coconut cream. Garnish with orange zest and flakes of chocolate.
Treat yourself to one of our original delicious summer recipes; The Lime Green Smoothie! This smoothie is packed with greens and nutrition you may not be getting in your everyday diet. It’s a delicious way to keep yourself healthy this summer and all year-round with Botanica Unflavoured Perfect Greens.
1 cup (250 mL) packed greens, such as kale, spinach, pea shoots and Swiss chard
Blend until creamy, scraping down sides of bowl as you go. Whirl in maple syrup to taste. Add a splash of water if needed to make it creamy enough for dipping.
Serve with an array of fresh fruits and biscuits for dipping.
frozen greek yogurt goji bark
Cold and melt-in-your-mouth creamy, frozen yogurt bark. Thick greek yogurt studded with goji berries, fruit, and nuts and frozen is the quintessential summertime treat. There are many variations one can use for this delicious snack. Substitute walnuts with any alternative nut and add fresh blueberries or raspberries before freezing, if you wish.
Evenly scatter the top with Botanica Organic Goji Berries, walnuts and ribbon coconut. Melt chocolate and coconut oil together and drizzle over top.
Place pan in the freezer and freeze until firm. To serve, cut into squares or break into chunks. Serve frozen returning leftovers to the freezer to keep firm.
golden mylk macaroons with dark chocolate
These delicious macaroons are sure to satisfy any craving! All the flavour and health benefits of Botanica’s Turmeric Golden Mylk filled in a coconut macaroon, drizzled with decadent dark chocolate. The colour alone is enough to make you fall in love.
Preheat oven to 325 F (165 C). Line a couple baking sheets with parchment paper and set aside.
Whip egg whites with syrup, vanilla and salt in a large bowl until soft and foamy. Stir in coconut and Botanica Turmeric Golden Mylk until evenly distributed.
Using a tablespoon measure, scoop out and firmly pack with fingers. Then turn out of scoop onto the prepared baking sheet. Keep measuring and shaping mixture onto baking sheets.
Bake macaroons in preheated oven for 15 to 20 minutes until almost firm and slightly golden-tinged. Remove sheets from oven and set aside for macaroons to fully cool and harden, before coating with chocolate.
Stir melted chocolate and coconut oil together in a shallow bowl. Dip the base of each macaroon into melted chocolate and return to parchment lined baking sheets. Dip a fork into leftover chocolate and drizzle over top of macaroons
Slide trays into a freezer and freeze until firm. Serve at room temperature.
Line baking sheet with parchment paper. Sprinkle oatmeal on top and spread out. Toast in preheated oven for 10 minutes or until it begins to turn golden.
Remove and set aside to cool. Leave oven at 375 F (190 C).
Combine honey, pumpkin purée, coconut oil and eggs in a large bowl. Stir together to blend. Add remaining ingredients, except egg white and raw sugar, along with cooled oatmeal. Stir mixture together until evenly blended. You may need to use your hands to adequately mix ingredients.
Using a 1/3 cup (75 mL) measure, scoop out dough onto lined baking sheet placing mounds ½ inch (1.25 cm) apart. Gently press down into an even thickness.
Brush each with whisked egg white and dust with raw sugar. Bake in preheated oven for 12 to 15 minutes until firm and edges are beginning to crisp.
Remove and cool on a rack. Store in a tightly covered container in the refrigerator for up to a week or freeze for longer storage.