Apple Crisp | Buddha Brands Co.

Healthy Buddha Coconut Nectar

INGREDIENTS

FILLING

  • 8 medium-large apples (4 tart (like granny smith), 4 sweet (like honey crisp) // organic when possible)
  • 1 lemon, juiced (1 lemon yields ~ 2 Tbsp or 30 ml)
  • 2/3 cup coconut nectar
  • 1 1/2 tsp ground cinnamon
  • 3 Tbsp arrowroot starch or cornstarch (for thickening)
  • 1/4 cup fresh apple juice (or water)
  • 3/4 tsp fresh grated ginger (optional // or sub 1/2 tsp ground ginger per 3/4 tsp fresh)
  • 1 pinch nutmeg (optional)

TOPPING

  • 1 cup gluten-free rolled oats
  • 1/2 cup almond meal
  • 1/2 cup unbleached all-purpose flour*
  • 1/2 cup coconut nectar
  • 1/2 cup muscovado sugar (or sub organic brown sugar)
  • 1/2 cup pecans (roughly chopped)
  • 1/4 tsp sea salt
  • 1 tsp ground cinnamon
  • 1/2 cup melted coconut oil or olive oil (or mix the two 1/2, 1/2)

INSTRUCTIONS 

  1. Preheat oven to 350 degrees F (176 C).

  2. Peel apples, quarter, remove cores, and use a paring knife to thinly slice lengthwise (see photo).

  3. Add to a large mixing bowl and top with remaining filling ingredients. Toss to combine. Add to a 9x13 (or similar size // as original recipe is written // use smaller or larger is altering batch size) baking dish.

  4. Rinse and wipe out your mixing bowl and add all topping ingredients. Stir to combine, then use fingers to break down any clumps of muscovado sugar. Pour over apples in an even layer.

  5. Bake for 50 minutes to 1 hour (uncovered) or until the filling is bubbly, the apples are very fork tender (especially in the center of the dish), and the topping is deep golden brown.

  6. Let rest at least 30 minutes before serving. 

  7. Enjoy!

Dark Chocolate & Date Cookies | Buddha Brands Co.

Healthy Buddha coconut Nectar

INGREDIENTS

  • 1 cup dates, packed (soaked for 10 minutes in warm water and then drained)
  • 2 Tbsp all natural, salted almond butter or peanut butter
  • 3/4 cup almond meal (ground from raw almonds)
  • 3/4 cup gluten-free rolled oats
  • 1-2 handful of Dairy-free chocolate chips
  • 5 tbsp Coconut Nectar
  • Cheeky Chocolate coconut chips

INSTRUCTIONS

  1. Add dates to a food processor and pulse until small bits remain.

  2. Add almond butter and mix again until combined, scraping down the sides as needed.

  3. Next add the almond meal and rolled oats and pulse until a loose dough is formed. 

  4. Scrape your dough into a mixing bowl. If it feels too wet to the touch to form into cookies, add another few Tbsp of almond meal and/or oats and stir. 

  5. At this point, you can add in 1/4 cup of your mix-in of choice, such as dairy-free dark chocolate chips. Also, add the Coconut Nectar if you desire more sweetness.

  6. Then chill dough for 10 minutes and preheat oven to 350 degrees F (176 C).

  7. Scoop out 1 Tbsp amounts of your cookie dough and form into loose discs, then arrange on a parchment-lined baking sheet. They won’t expand so pack them closer together (but not touching).

  8. Bake for 15-18 minutes or until golden brown and somewhat firm to the touch. 

  9. Enjoy by topping with some coconut chips!

Layered Chia Parfaits | Buddha Brands Co.

Hungry Buddha Coconut Chips

INGREDIENTS

Coconut chia pudding :
- 1/4 cup chia seeds
- 1 cup light coconut milk
- 1 tbsp coconut nectar
- 1-2 tsp lime juice.

Kiwi-banana smoothie :
- Two frozen bananas,
- one kiwi
- several handfuls of spinach,
- 1 tsp hemp seeds,
- 1/4 cup coconut milk

Dragonfruit, pineapple & coconut chips on top


INSTRUCTIONS

  1. In a bowl or jar, mix together chia seeds, milk, coconut nectar, & lime juice.
  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. For the smoothie, just put all ingredients mentioned above in a mixer.
  5. Layer by layer, first add the smoothie, then some chia pudding.
  6. When ready to serve, top the pudding with coconut chips, dragonfruit & pineapple.
  7. Enjoy!

Watermelon Pizza | Buddha Brands Co.

Hungry Buddha Coconut Chips

INGREDIENTS 

1/2 c. vanilla yogourt 

1/4 c. softened cream cheese

Watermelon slice, 1" thick

Fresh blueberries, for garnish

Fresh strawberries, for garnish

Fresh raspberries, for garnish 

Hungry Buddha Coconut Chips, for garnish
 

INSTRUCTIONS 

  1. In a small bowl, mix yogourt and cream cheese together until combined.
  2. Spread mixture onto slice of watermelon and top with blueberries, raspberries, strawberries, and Coconut Chips
  3. Enjoy!

Iced Coffee à la Buddha Brands | Buddha Brands Co.

Coconut Nectar Healthy Buddha

INGREDIENTS

  • 1/3 cup medium-coarse ground coffee
  • 1 1/2 cups filtered water
  • Coffee ice cubes
  • 2 tbsp of Healthy Buddha Coconut Nectar
  • Almond milk or other types of vegan options (if wanted, to taste)

INSTRUCTIONS

  1. To Make Cold-Brewed Coffee: Place the coffee in a glass jar, add the water, and stir to combine. Cover and set aside at room temperature for 12 hours or overnight.
  2. Strain the coffee through a large-size paper coffee filter, a fine sieve, or a strainer lined with cheesecloth. Cold-brewed coffee can be refrigerated in a covered jar for up to 24 hours. This recipe can be doubled.
  3. Fill a tall glass with coffee ice cubes. Pour in the cold brewed coffee. Sweeten to taste with the nectar. Add the milk as desired.

Vegan Tacos | Buddha Brands Co.

Hungry Buddha Coconut Jerky

INGREDIENTS

For the tacos:

  • Hard shell tacos
  • Hungry Buddha Coconut Jerky - Jalapeno
  • Dried tomato pesto (to taste)
  • 2 pinches of Coriander
  • 2 Tbs Soy Sauce
  • 2 tsp Ground Cumin
  • 1/2 Red onions, sliced
  • 1/4 tsp Ground Pepper
  • 1/4 tsp Salt
  • 1/2 Yellow pepper, sliced
  • Lettuce, to taste, chopped in small pieces

For the jar:

INSTRUCTIONS

  1. In a bowl, mix the pesto, soy sauce, spices, and mix well! 

  2. Pour the mix into a fry pan and heat at medium-fire until it boils. 

  3. Garnish with Lettuce, red onions, salt, yellow pepper, coriander!

  4. Don't forget to include the coconut jerky  and to enjoy your jar on the side.

 

Breakfast Smoothie Bowl Topped with Coconut Chips | Buddha Brands Co.

Hungry Buddha Coconut Chips

INGREDIENTS

  • 1 banana frozen
  • 1½ cups frozen blackberries or field berries 
  • Fresh strawberries sliced
  • Fresh bananas sliced
  • Hungry Buddha Coconut Chips

 

INSTRUCTIONS

  1. Add frozen banana, frozen blackberries or field berries in a blender. Keep blending until completely smooth. Add a touch of Coconut Water if way too thick, to make it smoother. 

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

Coconut & Fruit Infused Ice Cubes | Buddha Brands Co.

Thirsty Buddha Coconut Water

INGREDIENTS

 

INSTRUCTIONS

  1. Chop the fruit into small pieces and place into the ice cube tray. 
  2. Use organic coconut water to fill up the cubes. 
  3. Freeze for at least 4 hours, but preferably overnight.
  4. Pour your new creation into your drinks and enjoy!

Refreshing Coconut Lemonade | Buddha Brands Co.

Thirsty Buddha Coconut Water

INGREDIENTS

INSTRUCTIONS 

  1. In a pitcher, put lime, lemon and orange slices together. Add lemon juice and nectar, then pour coconut water on top. Add ice cubes and stir to mix well.
  2. Pour the coconut water lemonade into glasses and garnish with ice cubes and citrus slices if necessary. Enjoy! 

Summer-ish Fresh Salad | Buddha Brands Co.

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INGREDIENTS

INSTRUCTIONS

  1. Cut the tomatoes and cucumbers in cubes and place them in a large bowl.
  2. Add the coconut vinegar & olive oil, and toss well.
  3. Dice the feta in 1/2- to 3/4-inch cubes and gently fold it into the salad
  4. Add the pepper & sesame.
  5. Top with Coconut Jerky and enjoy!

Watermelon Day Cocktail | Buddha Brands Co.

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INGREDIENTS

For a pitcher

INSTRUCTIONS

  1. Pour the Coconut Water. Add vodka and stir to combine.
  2. Pour over ice and add the lime juice.
  3. Pour in your favourite glasses and add a slice of watermelon on each glass for a nice look! Enjoy.
     

Watermelon Lime Parfait (Vegan) | Sereena's Food x Buddha Brands Co.

 Credits to  @sareenasfood

Credits to @sareenasfood

INGREDIENTS

  • 1/2 Cup Vegan Unsweetened Coconut Yogurt
  • 1 tsp Fresh Lime Juice
  • 1 tsp finely chopped Mint
  • 1 Cup Diced Watermelon ▪️ 1/4 Cup Hungry Buddha Coconut Chips

INSTRUCTIONS

  1. Combine the yogurt, mint and lime juice. 
  2. Layer the yogurt mixture, watermelon and the coconut chips until the glass is full.
  3. Enjoy!

Blushing Strawberry-Coconut Sorbet | Buddha Brands Co.

INGREDIENTS

INSTRUCTIONS  

  1. Whiz the ingredients in a blender until smooth.

  2. Pour the mixture into a bowl and stir in the crush strawberries.

  3. Transfer to an ice-cream maker and freeze according to the manufacturer’s instructions. Put in a freezer-proof container, cover and freeze until firm.

  4. (OPTIONAL) If you don’t have an ice cream machine, transfer mixture to a shallow freezer-proof dish and place in the freezer until it just starts to harden around the edges (about 15 minutes). Whisk vigorously with a fork to break up any ice crystals, then freeze and repeat process until ice cream is firm.

Summer Spritzer with Watermelon Sparkling Coconut Water | Buddha Brands Co.

Watermelon Sparkling Coconut Water

INGREDIENTS

Instructions

  1. Fill glasses with crushed ice. Pour ~ 1 cup of watermelon Sparkling Coconut Water in each glass.
  2. Squeeze the juice of one lime into each glass. Add the watermelon cubes.
  3. Add ~1/ ½ ounces of gin to each glass. Stir well.
  4. Garnish with watermelon wedges.
  5. Enjoy!

On-The-Go Coconut Jerky Lunch Jars | Buddha Brands Co.

INGREDIENTS

INSTRUCTIONS

  1. In a small saucepan, combine 1 cup rinsed quinoa and 2 cups water. Bring to a boil then reduce to a simmer and cook uncovered for 15 minutes, until all of the water has absorbed. Remove the pot from the heat, cover with a lid and allow to steam for 5 minutes
  2. Once the quinoa has cooled, add the desired portion into a jar
  3. Layer cherry tomatoes, spinach, onions, and coconut jerky 
  4. Top with coconut vinegar before serving, and enjoy!

Coconut Snowballs | Buddha Brands Co.

INGREDIENTS

INSTRUCTIONS

  1. Melt the coconut oil and place it with 1 cup of the shredded coconut in a food processor and process at high speed until mixture is a pasty consistency.
  2. Add the honey, coconut milk, vanilla, and process until well combined.
  3. Add 1/2 cup of shredded coconut and pulse until just combined.
  4. Shape the mixture into 12 (1-inch) balls.
  5. Crush the remaining coconut chips on a flat surface to coat the balls. 
  6. Refrigerate for at least an hour, and enjoy!

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!