October 2018

  Ingredients 1 halved butternut squash with the seeds removed 2 tsp olive oil 1 grated garlic clove 1/2 cup uncooked basmati rice 1/3 cup kidney beans 1/4 cup brown lentils kosher salt and pepper to taste 1/4 cup red lentils Hungry Buddha Naked Coconut Jerky 2 tsp finely chopped rosemary 1 Tbsp finely chopped sage 4 cups water   Instructions Pre-heat the oven to 375 degrees F. Season the squash with a teaspoon of olive oil, salt and pepper. Bake the 2 squash halves, cut-side down, for 40-60 minutes. While the squash is in the oven, add a teaspoon of olive oil to a large saucepan on medium heat. Add the garlic, sage and rosemary and sauté. Add the rice, lentils, beans and water and season with salt and pepper. Stir the mixture on high heat. Once the mixture is boiling, cover it with a lid and reduce the heat to low. Cook the ingredients until the rice and lentils are tender.

  Ingredients 3/4 cup pumpkin puree 1/2 cup unsweetened almond milk 1/4 tsp nutmeg 1/2 tsp cinnamon 1 tsp chia seeds 1/4 cup walnuts 1 sliced apple 1/2 cup Thirsty Buddha Organic Coconut Water Hungry Buddha Classic Coconut Chips   Instructions Combine the pumpkin puree, coconut water, almond milk, cinnamon, and nutmeg in a blender and pulse until the mixture is smooth. Pour the smoothie into a bowl. Top the smoothie with apple slices, coconut chips, walnuts, and chia seeds. Enjoy!

  Ingredients 1 cup whole wheat flour 1/3 cup sugar 1 tsp baking powder 1/2 tsp baking soda 1 Tbsp matcha powder 1/4 cup nut/seed butter 1 tsp Healthy Buddha Coconut Vinegar 1/2 cup plant milk 1/4 cup applesauce   Instructions Preheat the oven to 350 degrees F. In a mixing bowl, whisk the flour, sugar, baking powder, baking soda, and matcha powder and set the mixture aside. In another bowl, whisk the nut/seed butter, applesauce, coconut vinegar, and plant milk. Combine the second mixture into the first mixture. Stir well. Pour the mixture into a muffin tray and bake the muffins for 25 minutes. Take the muffins out of the oven and let them cool for 25 minutes. Enjoy!

  Ingredients 3 fuyu persimmons 1 cup vegetable broth 2 cups chopped butternut squash 1 Tbsp Healthy Buddha Coconut Nectar 1/2 tsp sea salt 1 cup coconut milk 1/2 tsp smoked paprika 1 Tbsp roasted nut butter 1/8 tsp ground ginger 1 Tbsp olive oil 3 whole cloves dash of pepper Hungry Buddha Smokin' Sriracha Coconut Chips   Instructions Microwave the squash for 60-90 seconds. Puree the persimmons, squash, and vegetable broth in a blender. Pour the mix into a pot. Add the olive oil, coconut milk, roasted nut butter, and coconut nectar. Heat the pot on medium low. Add the spices and stir the mix until it is smooth. Transfer the soup into serving bowls, and top the soup with coconut chips. Enjoy!

  Ingredients 1 halved squash with the seeds removed 1/4 cup diced carrots 1 tsp salt 1/2 cup lightly chopped kale 1 tsp pepper 1/4 cup sliced red onion 1 Tbsp sesame seeds 1/2 cup cooked edamame Hungry Buddha Teriyaki Coconut Jerky   Instructions Preheat the oven to 400 degrees F. Season the squash with salt and pepper. Bake the 2 halves, cut-side down, on a baking sheet for 30-45 minutes. Remove the squash from the oven and let it cool for 15 minutes. Scrape the squash with a fork to make long "spaghetti" strands. In a large bowl, mix the squash spaghetti, carrots, kale, red onion, edamame, and sesame seeds. Toss well. Top the spaghetti with the coconut jerky. Enjoy!

  Ingredients 1 unbaked pie crust 1/2 cup Healthy Buddha Coconut Nectar 1 tsp ground cinnamon 1/2 tsp salt 1 tsp ground ginger 1/8 tsp ground cloves 3 lightly beaten eggs 15 oz pumpkin puree 1 1/4 cups evaporated milk (or milk substitute) Hungry Buddha Classic Coconut Chips   Instructions Preheat the oven to 425 degrees F. In a large bowl, combine the eggs, pumpkin puree, coconut nectar, salt, cinnamon, ginger and cloves. Mix well. Add the milk or milk substitute to the mixture and stir slowly. Pour the mixture into the pie shell. Bake the pie at 425 degrees F for 15 minutes. Reduce the oven temperature to 350 degrees F and bake for an additional 40-50 minutes. Remove the pie from the oven and let it cool for 2-3 hours, then refrigerate the pie for several hours. Top the pie with the coconut chips when it is ready to serve. Enjoy!

  Ingredients 1 cup thinly sliced kale 1/4 cup diced cucumber 1 sliced avocado 1/2 cup cooked chickpeas 1/4 cup cooked kidney beans 1/2 cup diced carrots Hungry Buddha Jalapeno Lime Coconut Jerky 2 Tbsp Healthy Buddha Coconut Vinegar   Instructions In a large bowl, combine the kale, chickpeas, kidney beans, cucumber, and carrots. Pour the coconut vinegar on the salad then toss well. Top the salad with the avocado slices and the coconut jerky. Enjoy!

  Ingredients 3/4 cup cooked quinoa 1/2 cup chopped kale 1 sliced tomato 1/4 cup cooked corn 1 cup shredded carrot 1/4 cup chopped red onion 1/2 cup diced walnut 1 cup cooked edamame 1 Tbsp Healthy Buddha Coconut Vinegar 1/2 lime 1 tsp olive oil   Instructions In a large bowl, mix the cooked quinoa, kale, tomato, corn, red onion, walnuts, edamame and carrots. Add the coconut vinegar and the olive oil. Toss well. Top the salad with a squeeze of lime. Enjoy!