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• Prep 10 min • Total 10 min

1 400g bag Irressistibles Purple Smoothie frozen fruit
1 cup (250ml) baby spinach
1/4 cup (60ml) Irressistibles diced frozen avocado
1 cup (250ml) Activia probiotic vanilla yogurt
Optional toppings: Mix of dragonfruit, blueberries, sliced banana, melted dark chocolate, and/or chia seeds

Pulse frozen fruit, spinach and avocado in a high powered blender into a coarse paste. Add in yogurt, scraping down sides of blender. Blend until thick and smooth, stopping in between to scrape down sides. Garnish with choice of toppings and serve immediately.
Serves 2

• Prep 20 min • Cook 15 min • Total 35 min

Roasted Garlic Alfredo sauce:

Cashew "Parmesan"

Place chopped garlic in a large dry non stick skillet set over low heat. Cover with a lid to slowly steam the garlic as it dry roasts; stir occasionally, about 10 minutes.
Add oil and onion and cook further 2 minutes on medium high heat until onions have softened.
Meanwhile, in a large bowl, whisk together tofutti and 1/4 cup almond milk to remove all lumps; add remaining almond milk, bouillon powder, lemon juice, cornstarch, dry mustard powder, salt and pepper. Pour into skillet with garlic and onions; simmer stirring frequently over high heat until thickened. Add chopped parsley and toss with noodles to combine. Garnish with parsley leaves if desired.

For Cashew "Parmesan"

In a blender, pulse together cashews, salt, mustard powder and garlic powder to fine crumbs. Sprinkle over pasta to serve.
Serves 4

• Prep 10 min • Total 10 min

Blend together almond milk, yogurt, pear, green apple, spinach, oats, maple syrup, almond extract, and ice until smooth. Serve immediately, garnished with granola, sliced almonds and pear slices if desired.
Serves 2

• Prep 10 min • Total 10 min

Blend together almond milk, pumpkin purée, hemp hearts, almond butter, maple syrup, pumpkin spice, cinnamon, salt and ice until smooth. Serve immediately garnished with a cinnamon stick and sprinkling of cinnamon and hemp hearts.
Serves 2-3

• Prep 10 min • Total 8h 10min

In a large bowl whisk together yogurt, lemon juice, zest, and salt. Scrape into a cheesecloth lined strainer set over a bowl. Fold cheesecloth sides over top of yogurt and chill for 8 hrs or overnight. This will drain the whey from the yogurt to produce a cream cheese texture; let drain for up to 24 hrs for an even thicker labneh.
Spread labneh into a shallow bowl or large plate; top with olive oil, herbs, sesame seeds, pine nuts, pomegranate, and mint.
Makes 2-1/2 cups

• Prep 20 min • Cook 1 h • Total 1 h 20 min

2 large or 3 small very ripe bananas, mashed
1/4 cup (60ml) milled flax seeds
1/2 cup (125ml) Oikos 2% vanilla greek yogurt
3/4 cup (175ml) maple syrup
1/4 cup (60ml) melted coconut oil
1 tsp (5ml) real vanilla extract
2 cups (250ml) unbleached all purpose flour
1/2 tsp (2ml) cinnamon
1/2 tsp (2ml) salt
1/2 tsp (2ml) baking soda
Optional toppings: 1 banana sliced lengthwise, walnut pieces, chia seeds and cinnamon

In a large mixing bowl, stir together mashed bananas, flax seeds, yogurt, maple syrup, coconut oil, and vanilla.
In another bowl, whisk flour, cinnamon, salt and baking soda. Fold into banana mixture along with walnuts until just combined; do not overmix, batter should be lumpy like pancake batter.
Scrape batter into a parchment lined 4”x8” loaf pan and garnish as desired. Bake at 350F for 1 hr or until a toothpick inserted into the middle comes out clean.
Makes 1 loaf