Recipes

• In a large bowl, whisk the dry ingredients together.
• With a pastry cutter, or a fork, cut the coconut oil into the dry mixture.
• Whilst whisking, slowly pour in the warm water. Mix until dough starts to come together.
• Fold in the minced jalapeño, lime zest and chopped cilantro, if using.
• Once everything is mixed, form dough into a large ball.
• Cut dough into 4 – 8 balls. Cover dough with a damp towel and let it rest for 5 – 10 minutes.
• Line your work surface with a piece of parchment paper or silpat, roll your dough into preferred thinness.
• Preheat a skillet. Using a spatula, carefully lift your tortilla and transfer to the pan. Cook for 1 minute. Flip and cook for another minute.
• Repeat until all the tortillas are cooked.
• Enjoy tortilla wrap with Chlorela Burrito filling.

• Juice the lemon using a lemon juice press and pour the juice into a large jug.
• Add the stevia drops and Spirulina powder, then whisk thoroughly to combine.
• Pour in the sparkling water and stir, if necessary, to ensure everything is well mixed.

• Blend all ingredients in a blender on high until smooth. Pour into a jar or cup for on-the-go convenience. Enjoy!

• Combine chia seeds, oats, Spirulina, and a serving of plant-based vanilla protein powder in a bowl or jar.
• Add enough soy milk to cover the ingredients.
• Sprinkle with cinnamon to taste.
• Stir well and refrigerate overnight.
• Enjoy this nutritious and energizing breakfast option in the morning!

• Mix all ingredients together.
• Cook the batter in a pan over medium/low heat.
• For smaller pancakes, use about 2 tablespoons of batter per pancake. For regular-sized pancakes, use about 1/4 cup of batter per pancake.
• Once cooked, top the pancakes with banana coins, peanut butter, chocolate chips, and maple syrup.
• Serve and enjoy!

• Blend Moringa powder, plant-based milk, and sweetener until frothy.
• Heat mixture in a saucepan until steaming but not boiling.
• Pour into a mug.
• Garnish with ground cinnamon.

• In a food processor or blender, combine Moringa powder, basil, spinach, parsley, garlic, nuts, lemon zest, salt, and pepper. Blend until it forms a paste.
• Add Parmesan cheese and pulse while slowly drizzling in the olive oil.
• Continue pulsing until all ingredients are well combined and reach your desired consistency.
• Taste and adjust seasoning if needed.
• Use immediately as a topping for pasta, pizza, or sandwiches, or store in an airtight container in the refrigerator for later use.

• Place all ingredients in a blender or food processor.
• Blend until smooth and well combined.
• Taste and adjust seasoning with salt and pepper if needed.
• Serve as a dip for crackers, raw veggies, toast, or as an addition to salads.

• Dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form.
• Whisk together remaining sugar, salt, Moringa powder, and 3 cups flour.
• Stir oil into yeast mixture, then pour into flour mixture and beat until smooth.
• Gradually add remaining flour to form a soft dough. Knead until smooth and elastic.
• Place dough in a greased bowl, cover, and let rise until doubled, about 1-1/2 to 2 hours.
• Punch dough down, shape into loaves, and place in greased loaf pans.
• Let rise until doubled, about 1 to 1-1/2 hours.
• Bake at 375°F until golden brown and bread sounds hollow when tapped.

• Combine melted coconut oil, sweetener, and peanut butter until well combined.
• Stir in cocoa powder, salt, and Moringa powder until smooth.
• Pour the mixture into molds, cupcake tins, or onto a small baking sheet lined with parchment paper to avoid sticking.
• Place in the freezer for at least an hour or until solidified.

• Preheat oven to 350°F (175°C).
• In a medium bowl, whisk together eggs, salt, and pepper until frothy.
• Stir in cheese and diced green bell pepper.
• Grease a muffin tin and evenly distribute the egg mixture into the muffin cups.
• Bake for 25 minutes, or until the center of the egg cups is set and a knife Bake for 25 minutes, or until the center of the egg cups is set and a knife
• Let stand in the muffin tin for 5 minutes before carefully removing the egg cups.
• Enjoy these flavorful egg cups as a savory snack, breakfast on the go, or part of a brunch spread.

• In a medium bowl, whisk together egg powder and water. Set aside.
• Cut carrot into small pieces. Set aside.
• In a medium-sized pan, scramble the eggs until they are firm and stiff.
• Remove the eggs from the pan and place them in a bowl.
• Add mayonnaise, salt, pepper, and hot sauce to the egg mixture. Mix well.
• Stir in the chopped carrot.
• Cover the bowl and refrigerate for at least two hours.
• Serve on your favorite bread.

• In a medium-sized bowl, whisk together egg powder, vanilla, cinnamon, and half of the sugar until frothy.
• Over medium heat, melt butter in a frying pan.
• Dip each slice of bread into the egg mixture, letting it absorb the batter for about 10-15 seconds per side.
• Allow excess egg mixture to drip off. Sprinkle each side of the wet bread with sugar, ensuring it sticks to the bread.
• Place the bread slices in the pan and cook until each side is golden brown.
• If grilling or cooking over a fire with a grate, place the bread slices on the grill to absorb a smoky flavor and create dark grill marks.
• Serve with maple syrup.

For the Shortbread Base:

• Preheat your oven to 350 degrees Fahrenheit.
• In a food processor, blend together the sugar, butter and flour until a dough forms.
• Press the dough into a greased 9×13-inch or 8×8-inch baking pan.
• Bake for 20-25 minutes, or until the crust is lightly browned.

For the Filling:

• Whisk together the sugar, flour, eggs, lemon zest and juice until the sugar is dissolved.
• Pour the filling over the baked crust.
• Bake for 25-30 minutes, or until the filling is set.
• Bake for 20-25 minutes, or until the crust is lightly browned.

To Serve:

• Let the lemon bars cool completely before cutting them into squares.
• Dust the bars with powdered sugar before serving.

• Preheat a grill or campfire to medium heat.
• Cook the vegetables in a frying pan over medium heat, breaking it up into small pieces, until it turns brown. Drain off any excess grease.
• In a medium bowl, whisk together the powdered eggs, salt, pepper, and water. If using powdered cheese mix, add it to the egg mixture now.
• Heat the vegetable oil in a large frying pan over medium heat. Pour the egg mixture into the frying pan and scramble until the eggs are cooked through.
• Place a chapatti on a sheet of aluminum foil. Spread some of the scrambled eggs and vegetables onto the center of the chapatti.
• IRoll up the chapatti and fold in the ends of the aluminum foil to seal the rolls.
• Repeat steps 5 and 6 with the remaining chapattis, eggs, and veggies.
• Place the roll on the grill or over the campfire and cook for 20 minutes, or until heated through.
• Remove the roll from the heat and let them cool for a few minutes before unwrapping and serving.

• Prepare the chicken crumbles and cheese sauce and set aside. You will need to experiment with the cheese sauce to determine your desired consistency.
• Heat a medium-sized pan over medium heat, coating the pan with butter or cooking spray unless you use a non-stick frying pan.
• Mix egg powder and 1 ½ cups of water in a small to medium bowl, forming an egg base mixture. Pour the egg mixture into the pan.
• Allow the eggs to set. Swirl the pan to get adequate coverage and thin the surface of the eggs, allowing them to set up. You can easily lift the edges of the egg mixture to allow the egg mixture to run underneath and firm.
• Once the egg mixture is reasonably well set, add the chicken crumbles and scoop or pour cheese sauce down the middle of the cooked eggs.
• Gently fold one-half of the eggs over the other half, or gently roll until a small cylinder. It is usual for the cheese to ooze out of the ends. Transfer to a plate and top with any leftover sauce, and a few chicken crumbles as a garnish.

• In a large bowl, whisk together the powdered egg mix, water, powdered milk, warm water, melted shortening/oil/butter, sugar, and salt until the batter is smooth.
• Let the batter rest for 5 minutes, then whisk it again to ensure it is still smooth.
• Heat a large skillet or griddle over medium heat. Melt 1 teaspoon of shortening or oil in the pan.
• Pour ½ cup of batter into the center of the pan, tilting the pan or griddle to spread the batter into an 8-inch circle.
• Cook the pancake until the batter sets and the edges start to brown, about 2-3 minutes.
• Carefully flip the pancake and cook the other side for another 1-2 minutes, or until golden brown.
• Transfer the pancake to a plate and repeat with the remaining batter.
• Serve immediately with maple syrup, fresh fruit, whipped cream, or your favorite toppings.

• Preheat the oven to 350°F and lightly grease a 9 by 5-inch loaf pan with olive oil.
• In a large bowl, use an electric mixer to beat the egg whites, salt, stevia, and vinegar until stiff peaks form. Be patient, this step can take up to 10 minutes depending on the strength of your mixer.
• Using a low speed on your mixer, gently fold in the egg white powder until just combined. Be careful not to over mix, as this can deflate the batter and result in a dense loaf.
• Pour the batter into the prepared pan and smooth the top.
• Bake for 40-45 minutes, or until the bread is golden brown and firm to the touch.
• Turn off the oven and let the bread cool in the oven for at least 10 minutes.
• Remove the bread from the oven and let it cool completely before slicing.
• Enjoy your delicious and nutritious egg white protein bread!

• In a medium bowl, whisk the egg powder and water together until well combined.
• Heat the olive oil in a nonstick pan over medium heat.
• Add the spinach and cook for 1-2 minutes, or until wilted.
• Drain off any excess liquid from the spinach.
• Add the spinach, cheese, coriander, salt, and pepper to the eggs.
• Pour the egg mixture into the pan.
• Cook for 3-4 minutes, or until the bottom of the omelette is set.
• Fold the omelette in half and cook for an additional 1-2 minutes, or until the omelette is cooked through.
• Serve immediately.

• In a bowl, combine the egg powder and water. Mix well until there are no lumps.
• Heat the oil in a large frying pan over medium-high heat.
• Pour the egg mixture into the pan and cook, stirring constantly, until the eggs are scrambled and set.
• Add the vegetables and stir-fry for 2-3 minutes, or until they are tender.
• Add the soy sauce, oyster sauce, rice vinegar, sugar, and black pepper. Stir to combine.
• Add the cooked noodles and toss to coat with the sauce.
• Cook for 1-2 minutes, or until the noodles are heated through.

• Combine all ingredients in a blender and blend until smooth.
• Enjoy your smoothie!

• Combine all ingredients in a blender and blend until smooth.
• Enjoy your smoothie!

• Combine all ingredients in a blender and blend until smooth.
• Enjoy your smoothie!

• Peel the ripe banana and break it into chunks.
• In a blender, combine the banana chunks, Aloe Vera powder, milk, Greek yogurt, honey or maple syrup (if using), and vanilla extract (if using).
• Blend the ingredients until smooth and creamy. If you prefer a thicker consistency, you can add more banana or yogurt.
• Taste the smoothie and adjust the sweetness or flavor as desired by adding more honey, vanilla extract, or Aloe Vera powder.
• If you want a colder smoothie, add a few ice cubes to the blender and blend until they’re completely crushed and the smoothie is chilled.
• Once everything is blended to your liking, pour the smoothie into glasses and serve immediately.

• Fill a glass with water, leaving some space at the top.
• Add 1 tablespoon of Aloe Vera powder to the water.
• Squeeze fresh lemon juice into the glass. Start with a small amount and adjust according to your taste preferences.
• Stir the mixture well until the Aloe Vera powder is dissolved and the lemon juice is evenly distributed.
• Once everything is mixed thoroughly, taste the Aloe Vera water and adjust the lemon juice if necessary.
• You can serve the Aloe Vera water immediately over ice or refrigerate it for a chilled drink.

• Begin by preparing the aloe vera gel. Ensure it’s properly rinsed to remove any residue or bitterness.
• Take the peeled and sliced kiwi, lime juice, lime zest, coconut water, and your choice of honey or agave syrup, and place them all into a blender.
• Blend the mixture until it’s completely smooth, ensuring there are no lumps and that the ingredients are well combined.
• Once the mixture is smooth, carefully pour it into your popsicle molds. Try to do this evenly to ensure each popsicle will have the same delicious taste.
• Place the filled molds into the freezer. Leave them to freeze solid, which should take a few hours, depending on the size of your molds and the temperature of your freezer.
• When you’re ready to enjoy a popsicle, remove a mold from the freezer. Run the plastic base under warm tap water for a few seconds. This method helps in loosening the popsicle from its mold, making it easier to release.
• Gently pull the popsicle stick. If done correctly, your Aloe Vera Popsicle should come out easily and be ready to eat.

• Begin by gathering your cashews, water, cocoa powder, cacao nibs, maple syrup, and rinsed aloe vera gel.
• Place all the ingredients into a high-speed blender. Make sure the aloe vera gel is thoroughly rinsed to avoid any bitterness.
• Blend everything on high for about 1 to 2 minutes, or until the mixture becomes smooth and has a frothy texture.Scrape down the sides as needed to ensure everything is well incorporated.
• Once your mixture is silky smooth, transfer it to a freezer-safe container. A shallow container works best for even freezing and easier scooping later on.
• Cover the container with plastic wrap, making sure it’s sealed well to prevent ice crystals from forming on the surface.
• Freeze the mixture for at least 4 hours, or until it’s firm throughout. The freezing time might vary depending on the depth of your container and the settings of your freezer.
• When you’re ready to enjoy your homemade ice cream, remove it from the freezer. Let it sit out at room temperature for about 10 minutes to soften slightly, which makes scooping easier.