Canada Day Ice-Pops | Buddha Brands Co.

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INGREDIENTS

INSTRUCTIONS

  1. Combine fruit, half of the coconut water, half of the coconut milk, half of the lime juice and half of the nectar in a blender and puree until well blended and smooth. Place this mixture in a separate bowl.
  2. Combine the other half of the coconut water, coconut milk, lime juice and nectar in a blender and puree until well blended and smooth. Place this mixture in a separate bowl.
  3. Pour the both mixture in an alternating pattern into your ice popsicle molds. Be sure to leave room at the top  for the stick and the popsicles will expand a bit as they freeze.
  4. Place the lid on the mold and place in the freezer for about 15 - 20 minutes.
  5. Remove from the freezer and add the sticks to the popsicles and freeze until solid.
  6. Let the popsicles sit at room temperature for a few minutes to loosen them up so they can easily be removed from the molds. Enjoy!

Kale & Coconut Vinegar Salad | Buddha Brands Co.

Coconut Vinegar Buddha Brands

INGREDIENTS

INSTRUCTIONS

  1. Whisk together the le coconut vinegar, olive oil and 1/4 teaspoon salt in a large bowl.

  2. Add the kale, toss to coat and let stand 10 minutes. 

  3. While the kale stands, cut the cranberries into thin slivers and the apple into thin matchsticks.

  4. Add the cranberries, apples, coconut jerky and cheese to the kale.

  5. Season with salt and pepper and toss well. Enjoy!

Homemade Coconut Sorbet | Buddha Brands Co.

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INGREDIENTS

 

INSTRUCTIONS

  1. Combine the coconut water, sugar, and salt together and cook over low heat until dissolved.
  2. Add in coconut milk and stir.
  3. Cover and refrigerate the mixture until cold.
  4. Stir, then freeze in an ice-cream machine, according to the manufacturer's directions. Enjoy!

Pineapple & Shrimp Rice Bowl Topped with Coconut Vinegar | Buddha Brands Co.

Buddha Brands Coconut Vinegar

INGREDIENTS

  • 4 medium cleaned, shelled, tail-on shrimp, thawed if frozen 
  • 1/2 teaspoons sesame oil 
  • 1/4 pineapple sliced into pieces (to taste)
  • 1/2 teaspoons coconut nectar
  • Sriracha, to taste
  • 1 egg, lightly beaten 
  • 1 teaspoon light soy sauce
  • Pinch of parsley
  • 1 teaspoon coconut vinegar
  • 1/2 cup short-grain brown rice, cooked according to package directions 

INSTRUCTIONS

  1. Preheat the broiler. In a medium ovenproof pan, toss the shrimp with 1/2 teaspoon each of the sesame oil and the coconut nectar. Add the Sriracha.
  2. Lay the shrimp flat. Broil for 2 minutes per side. Transfer to a plate.
  3. Heat a small nonstick skillet over medium heat and pour in the egg Cook undisturbed until set, about 2 minutes. Flip and cook until just set on the second side, 1 more minute. Transfer to a board and cut into strips.
  4. In a small bowl, combine the soy sauce and the coconut vinegar.
  5. Serve the rice in bowls topped with the egg strips & shrimp. Top with parsley. Place the soy-vinegar mixture in a small bowl and use at the table for drizzling.
  6. Enjoy!

Coconut Iced Tea | Buddha Brands Co.

Coconut Iced Tea - Thirsty Buddha

INGREDIENTS (for a pitcher)

INSTRUCTIONS

  1. Boil 8 cups of water in a kettle or pot. Remove from heat, and place tea bags inside the water. Let steep for 5 minutes.
  2. Add coconut nectar and stir until dissolved. Place tea inside a large pitcher.
  3. Add coconut vinegar and refrigerate until cold.
  4. Add ice and sliced lemon to serve.
  5. Tea will remain fresh for up to 3 days in the fridge. Enjoy!

Lime and Coconut Popsicles with Buddha Brands Coconut Water | Buddha Brands Co.

Buddha Brands Co.

INGREDIENTS (for 5 standard popsicles)

INSTRUCTIONS

  1. Combine lime juice, coconut water, and coconut nectar in a blender. Puree until smooth. Transfer to Popsicle molds; freeze.

Breakfast Toast Topped With Coconut Jerky & Nectar | Buddha Brands Co.

Coconut Jerky Buddha Brands Co.

INGREDIENTS

INSTRUCTIONS

  1. Grill the bread to your taste.
  2. Spread the goat cheese over your toasts.
  3. Add the slices of apricot & then the Coconut Jerky on top.
  4. Drizzle some Coconut Nectar to add a sweet touch to it. Enjoy!

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!

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!