Pumpkin Pie Kefir Smoothie
1/2 frozen banana
3 tablespoons pumpkin puree
1 cup Maple Hill Creamery Vanilla Kefir, plus additional for serving
20 grams unflavored collagen peptides
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/4 cup ice
ground cinnamon, to taste
In high-speed blender, blend banana, pumpkin puree, 1 cup vanilla kefir, collagen peptides, vanilla, pumpkin pie spice and ice until smooth.
In glass, add drizzle of additional vanilla kefir then layer smoothie on top. Sprinkle with ground cinnamon, to taste.
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Fresh Salad with Grilled Strawberries and Celery, Berries and Burrata
Recipe courtesy of Marie Reginato on behalf of Duda Farm Fresh Foods
Servings: 2
Salad:
4 sticks Dandy Celery, divided
4 strawberries, cut in half
1handful blackberries
blueberries
raspberries
1 medium burrata ball, cut in half
3 cups arugula
1 handful hemp seeds
Dressing:
3 tablespoons orange juice
2 tablespoons lemon juice
1 1/2 tablespoons Dijon mustard
1 tablespoon honey or maple syrup
3 tablespoons olive oil
1 pinch sea salt
Using grill pan or directly on grill, cook two celery sticks and strawberries until soft with grill marks on either side.
While celery and strawberries grill, make dressing. In jar, mix orange juice, lemon juice, Dijon mustard, honey, olive oil and salt.
Cut grilled and remaining raw celery sticks at angle into 1/4-inch pieces.
In mixing bowl, toss celery, strawberries, blackberries, blueberries, raspberries, burrata, arugula and hemp seeds with dressing. Mix well.
Thai Lime Chicken Salad
Servings: 4
4 stalks Dandy Celery, sliced on bias
1 cucumber, split, seeded and sliced on bias
2 carrots, peeled and julienned
2 cups Jasmine rice, cooked and cooled slightly
1 bunch scallions, green section finely chopped and white ends julienned
2 cups poached chicken breast, shredded
3 tablespoons avocado seed oil
3 tablespoons rice vinegar
1 tablespoon palm sugar
2 tablespoons toasted sesame oil
2 tablespoons lime juice
2 tablespoons tamari
1 tablespoon fish sauce
1/2 teaspoon crushed chili flakes (optional)
salt, to taste
pepper, to taste
1 cup roasted peanuts or cashews, crushed
1 cup fresh cilantro sprigs
4 lime wedges
In medium bowl, combine celery, cucumbers, carrots, cooked rice, scallions and shredded chicken.
In another bowl, whisk avocado seed oil, rice vinegar, palm sugar, sesame oil, lime juice, tamari, fish sauce and chili flakes, if desired, until sugar is dissolved. Adjust seasoning with salt and pepper, to taste.
Pour mixture over celery and shredded chicken mixture; toss to mix.
To serve, portion out salad and top with crushed nuts, cilantro sprigs and lime wedges.
