June Recipes

Honey Lime Fruit Salad (Servings 8)

Fruit Salat


  • 2 mangoes, peeled and diced
  • 1 lb. fresh strawberries, diced
  • 1 lb. fresh pineapple, diced
  • 340.2 g (12 oz.) blueberries
  • 340.2 g (12 oz.) grapes, halved
  • 4 kiwis, peeled and diced
  • 2 bananas, peeled and sliced

Dressing Ingredients:

  • 85 g (1/4 cup) honey
  • Zest of 2 medium limes
  • 2 Tbsp. fresh lime juice
  • 2 tsp. poppy seed


  1. Place all of the fruit (except for the bananas) in large mixing bowl.
  2. Add the bananas to the fruit bowl. Gently toss the fruit salad with the dressing. Enjoy!!

Rainbow Boats (Servings 2-4)

Rainbow Boats


  • 1 head romaine lettuce (organic if possible, separated into individual leaves)
  • 75 g (1/2 cup) beet store-bought hummus (no preservatives)
  • 75 g (1 cup) halved cherry tomatoes
  • 75 g (1/2 cup) alfalfa sprouts
  • 150 g (1 cup) shredded carrots
  • 113 g (3/4 cup) red cabbage, thinly sliced
  • 1 ripe avocado, cubed
  • 1 tbsp. hemp seeds

For the Sauce:

  • 50 g (1/3 cup) tahini
  • 2 tbsp. lemon juice
  • 1 tbsp. maple syrup
  • Pinch sea salt
  • Water to thin, if needed


  1. Prepare sauce by whisking tahini, lemon juice, maple syrup, and salt in a small mixing bowl. Add water 1 tbsp. at a time, until dressing thickness is to your liking. Taste and adjust flavor as needed. Set aside.
  2. Arrange lettuce “boats” on a platter, and begin filling with 1-2 tbsp. of hummus. Top with lots of veggies!
  3. Drizzle the dressing over the top, and serve!

Amazing Artichoke & Kale Dip


  • 172 g (2 cups) chopped curly kale
  • 1/2 tablespoon olive oil
  • 396.9 g (14 oz. can) whole artichoke hearts, drained, and cut into quarters
  • 2 small avocados
  • 2 tablespoon fresh lemon juice
  • 2 tablespoon shelled hemp seeds (i.e., hemp hearts)
  • 1 garlic clove, minced
  • 1/4 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • Sliced Veggies of your choice to dip!


  1. Add the kale and olive oil to a skillet over medium-low heat.
  2. Cook until kale is wilted and tender (5-6 minutes).
  3. Transfer the kale to a cutting board and chop into bite-sized pieces. Let cool.
  4. While the kale is cooling, put avocado (not pit or peel) into a food processor with the lemon juice, hemp seeds, garlic, sea salt, and black pepper. Process for 2-3 minutes or until smooth.
  5. In a bowl, combine the avocado mixture, kale, and artichoke hearts and gently mix.
  6. Transfer the dip to a serving dish and serve immediately with sliced veggies!

Caramel Date Shake (Servings 2)

carmel shake


  • 5 Medjool dates, pitted
  • 175ml (¾ cup) coconut milk
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon sea salt
  • ½ teaspoon fresh lemon juice
  • (optional- a handful of frozen blueberries makes a nice addition also!)


Put all of the ingredients: dates, coconut milk, vanilla, sea salt, lemon juice, and in a blender…. and BLEND! Pour into 2 glasses and enjoy! 

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