SUPERSEED MUESLI WITH BLUE MAGIC MYLK
Muesli got its start in the early twentieth century thanks to a Swiss physician looking for an über-healthy breakfast for his patients. For our superseed Sakara version, we updated the classic with quinoa flakes, which deliver tons of plant protein and satisfying fiber; pumpkin seeds for a big dose of magnesium, a mineral required for more than three hundred biochemical reactions in the body; dried blackberries, which on top of providing their anthocyanin antioxidants are such a special treat in this dish; and last but not least, sea buckthorn. Sea buckthorn is extracted from the berries and seeds of the sea buckthorn plant and is powerfully nourishing to the skin as well as to the adrenal system. Thanks to its large natural stores of omega-7s, sea buckthorn is particularly beneficial if you’re feeling run-down or depleted. On our Sakara menu, we like to pair this muesli with our infused Blue Lavender Mylk for a delicious and surely “doctor-approved” way to start the day.
2 tablespoons coconut oil
2 tablespoons wild ower honey
1 tablespoon hemp seeds
1⁄2 cup (45 g) gluten-free rolled oats
1⁄2 cup (60 g) quinoa akes
1⁄4 cup (35 g) sun ower seeds
1 tablespoon chia seeds
1 tablespoon axseeds
1 tablespoon pumpkin seeds
1 tablespoon poppy seeds
1 tablespoon black sesame seeds
1⁄2 teaspoon sea buckthorn powder
1⁄2 teaspoon vanilla powder or 1 teaspoon pure vanilla extract
1⁄2 teaspoon Himalayan salt
1⁄2 cup (45 g) dried apples
1 tablespoon dried blackberries or goji berries
Blue Lavender Mylk (page 78), Orgasmic Coconut Yogurt (page 62), or nut milk, for serving
1 Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper and set aside.
2 In a small pot over low heat, melt together the coconut oil and honey. Set aside.
3 In a large bowl, mix together all the remaining ingredients besides the dried fruit. Stir in the coconut oil and honey mixture until it evenly coats the muesli mixture. Spread the muesli over the prepared baking sheet and bake until golden brown, 15 to 20 minutes, turning the pan halfway through. Let the mixture cool and toss with the dried fruit. Serve with Blue Lavender Mylk, Orgasmic Coconut Yogurt, or nut milk of your choice. e muesli can be stored in an airtight container at room temperature for up to 5 days.
SEXIEST SALAD IN NYC
This salad was designed to make you feel sexy inside and out, and since we’re city girls, we decided to name it after our beloved urban jungle.
FOR THE CINNAMON VINAIGRETTE
1⁄4 cup (60 ml) sun ower oil
2 tablespoons wild ower honey 2 tablespoons Dijon mustard
3 teaspoons apple cider vinegar 1⁄2 teaspoon ground cinnamon Pinch of Himalayan salt
FOR THE SALAD
1⁄4 cup (25 g) sliced almonds
8 cups (240 g) torn kale leaves
3⁄4 cup (125 g) cooked or canned chickpeas, rinsed and drained
1⁄2 cup (95 g) blueberries
1⁄2 cup (65 g) raspberries
1 peach, thinly sliced
4 large strawberries, hulled and thinly sliced
1⁄4 cup (12 g) minced chives 2 tablespoons hemp seeds
1 Make the dressing: In a jar or blender, add all the ingredients. Shake or blend until completely smooth. Set aside.
2 Scatter the sliced almonds in a large pan
over medium-low heat. Toast the nuts, stirring occasionally, until lightly browned and fragrant, about 5 minutes. Set aside to cool.
3 In 2 medium bowls, make beds with the kale. Top with the chickpeas, blueberries, raspberries, peach, and strawberries. Sprinkle with the chives, hemp seeds, and toasted almonds and drizzle with the dressing.
YOUTH + BEAUTY SALAD
This is the ultimate age-fighting, ultrahydrating beauty-in-a-bowl salad, specifically designed to enhance your natural beauty from the inside out. Cucumbers nourish your cells, beets and carrots bring a healthy color to your cheeks, and pomegranates deliver antioxidants and keep signs of aging at bay while greens help eliminate toxins and add an extra dose of hydration for a Sakara glow. It’s all sealed with a superfood kiss of vitamin E–rich hemp seeds for skin plumping and chia for strong, glossy hair. Nurture your best self and your shining spirit will radiate your inner beauty outward.
SERVES 4 TO 6
FOR THE PUMPKIN SEED AND
1⁄4 cup (60 ml) fresh lemon juice
1⁄2 cup (120 ml) raw pumpkin seed oil
1 teaspoon grated fresh ginger
2 cloves garlic, minced
Himalayan salt and freshly ground black pepper
FOR THE SALAD
1 head romaine lettuce, or your favorite gem variety, chopped into 1-inch
(2.5 cm) strips
1 large beet, sliced into matchsticks
1 cucumber, sliced into matchsticks
4 small carrots, sliced into matchsticks
8 radishes, sliced into matchsticks
2 bunches fresh mint, leaves picked
1 cup (175 g) pomegranate seeds
1⁄4 cup (35 g) raw pumpkin seeds
1⁄4 cup (35 g) sun ower seeds 1⁄4 cup (40 g) hemp seeds
1 Make the dressing: In a blender, combine all the ingredients with a pinch of salt and a couple of cracks of pepper and blend until smooth. Season with more salt and pepper to taste.
2 Make the salad: Divide the lettuce among
4 large or 6 medium salad bowls. Top with the beet, cucumber, carrots, and radishes, then with the mint and pomegranate seeds.
3 In a small bowl, combine the pumpkin, sun ower, and hemp seeds and sprinkle the mixture over the top of each bowl. Finish o the salads with a drizzle of dressing.
RED BEET BURGERS
Our clients are constantly asking us for our recipes (you asked; we listened!), and this is one of the most frequently requested. This burger is designed to, like a beet, root you to the earth. The betalain pigments in beets support your liver in eliminating toxins. The enzyme family glutathione S-transferases (GSTs) hooks up harmful toxins with glutathione for neutralization and elimination. We mixed these beautiful root veggies with black beans, sunflower seeds, and almonds for an extra boost of plant protein and to satisfy even your deepest hungers. Great for days when you need to detox from the craziness of daily life and get re-grounded to the earth. Eat and repeat: Calm. Cool. Collected. I feel peace.
For The Burgers
21⁄2 tablespoons axseed meal
1 cup (150 g) grated carrots (about 2 medium carrots)
1 cup (150 g) shredded beets (about 1⁄2 medium beet)
1 cup (170 g) cooked black beans, rinsed and roughly pureed or mashed
1 cup (90 g) ground oats or oat our
1⁄2 cup (75 g) chopped yellow onion (about 1⁄2 small onion)
1⁄2 cup (70 g) sun ower seeds
1⁄3 cup (45 g) almonds, chopped
1⁄4 cup (10 g) packed chopped fresh parsley
1 large clove garlic, chopped
1 tablespoon extra-virgin olive oil
1 tablespoon tamari soy sauce 11⁄2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1⁄2 teaspoon Himalayan salt
1⁄2 teaspoon freshly ground black pepper
1 batch Sakara Seed Bread (page 187) or your favorite store-bought buns
2 large tomatoes, sliced
1 large red onion, sliced
2 avocados, pitted and sliced
2 cups (65 g) sun ower sprouts
1 Make the burgers: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
2 In a small bowl, mix the axseed with 1⁄2 cup (120 ml) of warm water. Let the mixture sit for 10 minutes to thicken.
3 In a food processor, combine the carrots, beets, beans, oats or oat our, onion, sun ower seeds, almonds, parsley, garlic, oil, tamari, chili powder, cumin, oregano, salt, pepper, and axseed mixture. Process until the mixture is uniform and let it rest for 5 to 6 minutes at room temperature. Form the mixture into 8 tightly packed patties and arrange them on the prepared baking sheet. Bake for 20 minutes, or until the burgers are crisp on the outside and hot in the center.
4 Assemble the burgers: Top 8 slices of the bread with a patty, a slice of tomato, a slice of onion, a
slice of avocado, and a handful of sprouts. Top each with another slice of bread. Serve with Daily Greens (page 33) and a drizzle of Poppy Seed Dressing (page 203).