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Maca is a known adaptogen. Adaptogens increase immunity by gradually improving the overall ability of the entire body to take on challenging and stressful situations.

Have you ever tried the berries and avocado?

Quinoa makes a healthier substitute for your usual rice or pasta.

Carob powder, also called carob flour, is a cocoa powder alternative.Carob powder is often used as a natural sweetener in baked goods. It’s sweet and has a unique taste.

Camu camu has the highest level of vitamin C on the plant. It can have 60 times more vitamin C than an orange and 56 times more than a lemon! Vitamin C has been found to be a powerful immune system booster.

Maca is one of the few plants in the world know as an adaptogen, in other words, consuming it helps us to cope with challenging and stressful situations on physical, mental and emotional levels.

If you're feeling hot, make this and eat it quickly before it melts.

In a blender (or food processor) combine pomegranate juice, honey (or maple syrup), avocado, cocoa and chia seeds.

Put all the ingredients in your food processor and pulse until everything is in small pieces that stick together – don’t process to much or it will get too sticky.

Combine all ingredients in a large container. Mix well and close container; refrigerate 4 hours so the chia expands.

Makes about 4 servings, saves in the fridge for about a week.

Soak the chia seeds + dates in the almond milk for 1 hour or leave overnight.

In a blender (or food processor) combine orange juice, honey, avocado, cocoa and chia seeds.

High in antioxidants which strengthen the immune system and keep you disease-free.

Combine all ingredients in a blender and blend until smooth and silky. You might need to stop the blender and mix with a spoon to make the blending easier.

Add coconut milk, chia seeds, vanilla bean seeds or extract, 2½ tablespoons maple syrup, cinnamon, and cardamom to an airtight container.

Combine water and quinoa in a pan.

Breakfast Quinoa


Preheat oven to 400°

Quinoa Meatballs


Preheat the oven to 450°. Line a baking sheet with parchment paper.

Quinoa Dinner Rolls


Place the quinoa in a pot with one teaspoon of salt and one tablespoon honey, and cover with the 2 cups of water.

Soak the black beans the previous day in some water. I add few drops of Apple cider Vinegar to this water. I do this to remove the phytic acid present naturally in beans.

Cook the quinoa in 2 cups of water for 10 to 15 minutes.

Rinse quinoa under cold water if necessary; place quinoa and salt in 2 quart saucepan with 3 cups cold water and bring to boil, stirring occasionally.

Bring quinoa (both if using) and 2 cups water/vegetable stock.

In a medium pot over high heat, bring the quinoa, garlic, water and 1/2 teaspoon kosher salt to a rolling boil, stirring occasionally.

Preheat Oven to 400F (200C). Line muffin pan with paper liners. Bring the Quinoa and water to a boil in a saucepan. Cover and reduce to a simmer and cook for 10 minutes.

Fruit Salad


Peel and sliced all fruit, serve in a bowl and sprinkle with Nature’s Energy Organic Chia Seeds and add 2 tsp of Nature’s Energy Yacon Syrup for dressing.

Soak the chia seeds in a cup and keep them in the fridge for whenever you decide to use them. They can stay soaked for a week without a problem. For a better taste, soak them in milk.

In a small pot bring marmalade ingredients (except of chia seeds)to medium heat mix well and mash to combine, add in chia seeds and mix together (this step takes about 5-7 minutes).