Tag: coconut nectar

Mandarin Asian Salad

Chef V

You can use lots of different greens to make this Asian inspired salad but I always include cabbage. If you are cleansing, just skip the mandarin oranges to keep it cleanse friendly.

For additional protein, add my Almond Crusted Chicken to the dish.

V with Asian salad

Salad

Salad

  • 3 cups mixed greens
  • 1 cup shredded cabbage
  • 1/2 cup shredded carrot
  • 1/4 cup toasted slivered almonds
  • 2 tbsp chopped green onion
  • 1/4 cup bean sprouts
  • 2 mandarins, cut into segments
  • 1 tbsp Asian dressing

Dressing

Asian Dressing

  • 2 tbsp olive oil
  • 1 tbsp sesame oil
  • 1 tsp fresh grated ginger
  • 1 tbsp rice wine vinegar
  • 1 tsp sesame seeds
  • 1 tbsp coconut nectar

Blend well.

Chef V’s Immunity Smoothie

Chef V

I've created this new Immunity Smoothie to start the day. Made with ginger, turmeric, kale and coconut water, it gives me extra drive as I start a busy day.

Immunity Smoothie

Ingredients

  • 1/2 cup water
  • 1/2 cup coconut water
  • 1 tbsp lemon juice
  • 1 piece kale
  • 1 tbsp fresh ginger
  • 1 tbsp fresh turmeric
  • 1 dash black pepper

Directions

Mix all ingredients and enjoy!

Chef V’s Chai Latte Recipe

Chef V

Chai is a tea that has become very popular throughout the world. One of many hot beverages that originated from India, my version uses healthy nut milk instead of the traditional high sugar condensed milk. By adding milk you make Chai a Chai Latte.

chai latte

Ingredients

  • 1 bag organic chai tea to brew in 8oz water
  • 1/4 cup raw milk (or sub my homemade almond milk for dairy free)
  • 1 dash cinnamon
  • 1 tsp raw local honey
  • 1/2 tsp organic vanilla 

Directions

1. Brew 4 cups of chai tea (2 teabags)

2. Once brewed, add 2 tbsp coconut nectar (may sub raw organic honey)

3. Add cinnamon, ginger, clove

4. Mix Well

5. Keeps for a week in fridge.

Heat as needed or use cold with 1 cup chai + 1/2 cup Chef V’s Nut Milk

For hot: steam milk of choice or shake vigorously in a cup with a lid and heat in microwave 30 seconds or stove for 1 minute.

Makes 4 servings

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