Summertime Smoothie Bowl | Buddha Brands Co.

INGREDIENTS

  • 1 cup of frozen mixed berries
  • 1 small ripe banana, sliced and frozen
  • 2-3 tbsp. light coconut milk, plus more as needed
  • 1/2 banana, sliced
  • 1 dragon fruit, balled
  • 1/3 cup blueberries
  • 1/2 mango, chopped
  • Hungry Buddha Coconut Chips

INSTRUCTIONS

  1. Add frozen berries and banana to a blender and blend on low until well combined
  2. Add a bit of coconut milk, and blend on low again, scraping down sides as needed, until the mixture reaches a soft serve consistency
  3. Scoop into 1-2 serving bowls and top with bananas, dragon fruit, berries, mangoes, and coconut chips. Enjoy!

Energy Boosting Green Smoothie | Buddha Brands Co.

INGREDIENTS

INSTRUCTIONS

  1. Fill 14-cube ice-cube tray with 2 cups of the cold coconut water and freeze until solid.

  2. In blender, place avocado, coconut water ice cubes, remaining 1/4 cup cold coconut water, honey and lime juice. Cover; blend with on-and-off pulses until creamy and smooth.

  3. Pour into a glass or mason jar and enjoy!

Simple Fluffy Pancakes | Buddha Brands Co.

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INGREDIENTS

  • 1 1/2 cups all-purpose flour
  • 3 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 tbsp. sugar
  • 1 1/4 cups milk (coconut milk works too!)
  • 1 egg
  • 3 tbsp. butter, melted
  • Healthy Buddha Coconut Nectar

INSTRUCTIONS

  1. In a large bowl, sift together the flour, baking powder, salt and sugar.
  2. Make a well in the center of the dry mixture and add the milk, egg and melted butter; mix until smooth.
  3. Heat a lightly oiled pan over medium high heat.
  4. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. Enjoy!

Vegan Iced Matcha Latte + Coconut Nectar | Buddha Brands Co.

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INGREDIENTS

INSTRUCTIONS

  1. Mix the matcha green tea powder with the 2 tablespoons of hot water in a bowl until well combined.
  2. Add the 1/4 cup of water and whisk again until well combined.
  3. Place some ice cubes in a couple of glasses and add the coconut milk.
  4. Add the matcha mixture and stir. 
  5. Lastly, top off your drink with coconut nectar for added sweetness. Enjoy!

Chia Seed Pudding + Coconut Chips | Buddha Brands Co.

Buddha Brands Co.

INGREDIENTS

INSTRUCTIONS

  1. In a bowl or jar, mix together chia seeds, milk, coconut nectar, coconut vinegar & vanilla.
  2. Once the chia pudding mixture is well combined, let it sit for 5 minutes, then stir/shake again to break up any clumps of chia seeds
  3. Cover and put the mixture in the fridge for 1-2 hours.
  4. When ready to serve, top the pudding with coconut chips and enjoy.

Mother's Day Waffles | Buddha Brands Co.

INGREDIENTS

INSTRUCTIONS

  1. Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
  2. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. 
  3. Top with coconut nectar, cocunut chips, and fresh fruit to serve. Enjoy!

Simple Vegan Spring Rolls + Coconut Jerky | Buddha Brands Co.

INGREDIENTS

  • 6 rice spring roll papers
  • 1 julienned carrot
  • 3 julienned romaine lettuce leaves
  • 1 julienned cucumber
  • 3 julienned red cabbage leaves
  • 2 oz. rice vermicelli
  • Hungry Coconut Jerky
  • 1/2 cup creamy peanut butter
  • 1/2 cup water
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon grated peeled fresh ginger
  • 1 teaspoon minced garlic
  • 1 tablespoon of Healthy Buddha Coconut Nectar
  • 1 teaspoon Healthy Buddha Coconut Vinegar
  • 1 tablespoon of chopped peanuts for garnish (optional)

INSTRUCTIONS

  1. Bring a saucepan of water to boil and boil rice vermicelli until al dente, and drain.
  2. Fill a large bowl with warm water. Dip one spring roll paper into the hot water for 1 second to soften.
  3. Lay wrapper flat. In a row across the center, place desired amount of Hungry Buddha Teriyaki Coconut Jerky, vermicelli, cucumber, cabbage, carrot and lettuce, leaving about 2 inches uncovered on each side.
  4. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
  5. To make the peanut butter dipping sauce, combine peanut butter, water, soy sauce, ginger, brown sugar, minced garlic, and vinegar in a bowl, stirring with a whisk until smooth. Enjoy!

Tagged: Lunch

Fresh Spring Smoothie Bowl with Coconut Chips | Buddha Brands Co.

Hungry Buddha

INGREDIENTS

INSTRUCTIONS

  1. Add frozen mangoes, frozen pineapples, banana and coconut water in a blender. Keep blending until completely smooth. Add a touch more of liquid if it is way too thick, to make it smoother. 

  2. Put into your favourite bowl and add toppings (fresh grapefruit slices, apple splices, watermelon balls, granola, chia seeds & coconut chips) as desired. Enjoy!

Springlike Salad with Jalapeno Lime Coconut Jerky | Buddha Brands Co.

Hungry Buddha Jerky

INGREDIENTS

INSTRUCTIONS

  1. Cook the quinoa first. (Look up recipes online for more help if you don`t know how!)
  2. Add the arugula and spinach in your favorite bowl, to your taste. Add the slices of orange and red onion. Also, add the cooked quinoa.
  3. Pour the vinegar & the olive oil.
  4. Mix it all together.
  5. Add the Coconut Jerky on top and enjoy! 

Vegan Spinach Dip with Coconut Vinegar | Buddha Brands Co.

Buddha Brands Spinach Dip

Ingredients

  • ½ cup cashews, soaked
  • 1 medium white onion, diced
  • ½ cup frozen spinach (measured after defrosting)
  • ¼ cup aquafaba (liquid from the chickpea can) or water
  • 2 cups cooked or canned chickpeas
  • 1 tablespoon of Healthy Buddha coconut vinegar
  • 2-3 splashes hot sauce
  • 1½ tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp sea salt (or to taste)
  • pinch black pepper

Directions

  1. Soak ½ cup cashews overnight or in boiling water for 20 minutes.
  2. Preheat oven to 375F.
  3. Over medium-high heat, saute diced onion in a splash of oil for 5 minutes until translucent.
  4. Allow frozen spinach to defrost and measure out ½ lightly packed cup of defrosted spinach, pressing out some of the water in the measuring cup.
  5. Add soaked cashews, sauteed onion and aquafaba to a high speed blender and blend until creamy smooth.
  6. Add chickpeas, defrosted spinach, Healthy Buddha coconut vinegar, hot sauce and spices (garlic and onion powder, sea salt and pepper) to the blender. Using the tamper, blend for several pulses until the chickpeas are just creamy and still a little bit chunky. 
  7. Transfer to an oven safe dish and bake for 30 to 35 minutes until the tip of the dip is crispy. 
  8. Serve and enjoy!

Coconut Vinegar + Nectar Morning Detox Drink | Buddha Brands Co.

Healthy Buddha Coconut Vinegar & Nectar

How To:

  1. Mix a teaspoon (or a tablespoon, to taste) of Healthy Buddha Coconut Vinegar with a cup of warm water and a teaspoon of organic Coconut Nectar (raw, unfiltered) first thing in the morning.
  2. Stir well and allow it a few minutes to steep.
  3. Drink slowly.
  4. After finishing your ‘morning detox’, drink 24 ounces of water slowly over the course of 30 minutes.
  5. Have breakfast if you are hungry and enjoy your beautiful day!

Overnight Oats with Coconut Nectar | Buddha Brands Co.

Coconut Nectar

Ingredients

  • 1/2 cup Oats
  • 1/2 cup low-fat milk (or any plant milk)
  • 1/2 cup strawberries
  • 1/2 cup blueberries
  • 2 tablespoons peanut butter
  • 2 tablespoons Healthy Buddha Coconut Nectar

Instructions

  1. Add Oats to your container of choice
  2. Pour in milk.
  3. Add layers peanut butter, coconut nectar. Mix it.
  4. Refrigerate overnight.
  5. Top with your fruits & enjoy your morning!

Soft Tacos Filled with Coconut Jerky | Buddha Brands Co.

Buddha Brands Co. Jerky

INGREDIENTS (for 4 servings)

  • Jalapeno Coconut Jerky 40g bag x2
  • 1 red onion 
  • 2 avocados
  • Parsley
  • 1 lemon
  • Spinach 
  • Salt, to taste 
  • Black pepper, to taste
  • Vegan garlic aioli or sour cream, if you want
  • Soft tacos/fajitas

INSTRUCTIONS

  1. Cut the avocados in half, in slices, and put half an avocado in on the soft tacos. (Make sure to apply the aioli or sour cream before!)
  2. Cut the red onion into slices and put 2 or 3 in each taco.
  3. Add some spinach leaves on top.
  4. Add the Hungry Buddha Coconut Jerky and add some parsley on top!
  5. Press a little of lemon on top of each taco to mix well with the Jalapeno-Lime taste. 
  6. Here we go, enjoy!

Smoothie Bowl with Nectar! | Buddha Brands Co.

Buddha Brands Co. Smoothie Bowl

INGREDIENTS

INSTRUCTIONS

  1. Add frozen mangoes and coconut water in a blender. Keep blending until completely smooth. Add a touch more of liquid if it is way too thick, to make it smoother. 

  2. Put into your favourite bowl and add toppings (fresh strawberries, bluberries, granola, chia seeds & coconut chips) as desired. Enjoy!