Had so much fun on our recent Whole Foods Market Cooking Classes! As some of you know I have been traveling all over to different locations hosting cooking classes. See Tour Dates Here Our cooking classes at Whole Foods Tarzana I shared my YUMMY Neocell Collagen Infused Recipes! SEE BELOW

COCONUT BASIL MUSHROOM YELLOW SQUASH PASTA

Ingredients: 

  • 2 Cups of Yellow Squash Spiralized ( You can buy this at Whole Foods Prepared Foods Section)
  • 1 Cup of Coconut Milk (Full Fat)
  • 1/2 Cup of Spring Water 
  • 1 Tablespoon of Neocell Super Collagen Powder
  • 3/4 Cup Chopped Shitake Mushrooms 
  • 2 Tablespoon of Chopped Onions 
  • 1/2 Cup of Grilled Organic Corn
  • 1 Clove of Minced Ginger 
  • 1 Tsp of Fresh Turmeric Minced
  • 2-3 Tablespoon of Liquid Aminos
  • 1 Tsp of Onion Powder
  • 1 Tsp of Cayenne Pepper
  • Pinch of Pink Salt and Pepper
  • 1 Tablespoon of Green Curry Paste
  • 1 Juice of Lime  
  • Chopped Fresh Basil 
  • Top of Sesame Seeds

Instructions:

Sautee Onions and Garlic, add in corn, curry paste, corn, mushrooms, and lime! Add in coconut milk, water, add spices, and noodles! Top with fresh chopped basil and sesame seeds!

COLLAGEN VEGGIE LENTIL SOUP

INGREDIENTS: 

  • 4 Cups of Low Sodium Veggie Broth 
  • 2 Cups of Water 
  • 1/2 Cup of Organic Corn 
  • 1/2 Cup of Tomatoes 
  • 3/4 Cup of Potatoes 
  • 3/4 Cup of Carrots, Onions, Celery
  • 1/2 Cup of Lentils 
  • 1 Tablespoon of Neocell Super Collagen Powder
  • 3/4 Cup of Butternut Squash
  • Handful of Kale 
  • 4 Tsp of Pink Himalayan Sea Salt 
  • 2 Tsp of Cumin
  • 2 Tsp of Garlic Powder 
  • 2 Bay Leaves 
  • 1 Tablespoon of Apple Cider Vinegar 
  • 3 Tablespoon of Liquid Aminos or Low Sodium Soy Sauce
  • 1 Clove of Minced Garlic

INSTRUCTIONS: 

Start in pot, high heat drizzle olive oil and place in garlic, onions, carrots, celery. Add in rest of veggies, spices, and put in liquids. Put cap on and let it cook on medium heat for 15 minutes. ENJOY!

VEGAN ALMOND JOY

INGREDIENTS

Coconut Bars

  • 1 ½ cups unsweetened coconut flakes
  • ¼ cup coconut oil, solid or melted
  • pinch of cinnamon
  • 1 tsp of vanilla extract
  • 2 tablespoons pure maple syrup or coconut nectar

Chocolate Dip Layer

Add Your Choice of Nuts & Drizzle More Chocolate on Top

  1. Line an 8.5x4.5 inch loaf pan with parchment paper or wax paper. 
  2. Add coconut flakes, coconut oil and maple syrup. Add cinnamon, vanilla extract
  3. Spread coconut mixture into the prepared loaf pan. 
  4. Make the Chocolate Dip Layer: Use the double boiler method, melt chocolate add coconut oil
  5. Pour melted chocolate over, topped with almonds and drizzle more chocolate.
  6. Freeze for 15-20 minutes until harden, take out 5 min before serving! 

 

 

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