Quinoa Maqui Acai Smoothie
Yield: 1 big serving
Ingredients:
1 cup Quinoa Plant Milk
1 tablespoon Maqui Powder
1 ½ frozen bananas
1 cup frozen wild blueberries
1 (3.5 ounce) unsweetened frozen acai pack (see Chef’s Notes)
½ cup frozen cauliflower rice
Directions: Blend together all ingredients until smooth.
Chef’s Notes: To make frozen acai packets easier to blend, simply run pack (with plastic on) under warm water for a minute. Then break up with in package and cut off top of packaging and squeeze into blender.
QMILQ Cold-Brew Mocha
Yield: 1 big serving
Ingredients:
¾ cup Niuke Quinoa Milk
½ cup cold brew coffee
1 ½ frozen bananas
2 medjool dates pitted
2 tablespoons hemp seeds
2 tablespoons cacao powder
1 tablespoon maple syrup
1 tablespoon almond butter,
optional
Ice for serving
Directions: Blend all ingredients together until smooth. Serve over ice.
PB + Jelly Smoothie Bowl
Yield: 2 Servings
Ingredients:
1 cup Niuke Peanut Plant milk
2 frozen bananas, thawed at room temperature for 10 minutes
2 cups frozen strawberries, thawed at room temperature for 10 minutes
1 tablespoon strawberry jam
1 tablespoon peanut butter, optional
Optional garnishes: Peanut Butter Caramel drizzle (see recipe below), fresh fruit, peanuts, hemp seeds, granola, etc.
Directions: Blend everything together until completely smooth. Garnish as desired.
Peanut Butter Caramel
¼ cup smooth peanut butter at room temperature or softened if hardened
¼ cup coconut oil, melted
¼ cup maple syrup
Pinch of salt
Directions: Whisk together all ingredients until smooth. Salt to taste.
Chef’s Notes: Leftover Peanut Butter Caramel can be stored in the refrigerator. Simply warm up gently in the microwave or place container of caramel (with lid on) in a pot of recently boiled water to melt.
Superfood Sweet Potato PB Milkshake
Ingredients:• 1¼ cup smooth peanut butter at room temperature or softened if hardened
• ¼ cup coconut oil, melted
• ¼ cup maple syrup
• Pinch of salt
Directions: Whisk together all ingredients until smooth. Salt to taste.
Chef’s Notes: Leftover Peanut Butter Caramel can be stored in the refrigerator. Simply warm up gently in the microwave or place container of caramel (with lid on) in a pot of recently boiled water to melt.
Salted Caramel Peanut-Cacao Latte
Yield: 1 serving
Ingredients:
1 cup Niuke Peanut-Cacao Milk
2 medjool dates, pitted
1 tablespoon maple syrup
¼ teaspoon salt
1 teaspoon vanilla extract
1-2 shots espresso
Directions: Blend together all ingredients except espresso. Gently warm mixture on the stove top. Add espresso. Pour into mug and enjoy.
Antioxidant Rich Quinoa Acai Smoothie
Yield:1 big serving
Ingredients:
• 1 cup Niuke Quinoa Milk
• 1 tablespoon Niuke Maqui Powder
• 1 ½ frozen bananas
• 1 cup frozen wild blueberries
• 1 (3.5 ounce) unsweetened frozen acai pack (see Chef’s Notes)
• ½ cup frozen cauliflower rice
Directions:Blend together all ingredients until smooth.
Chef’s Notes:To make frozen acai packets easier to blend, simply run pack (with plastic on) under warm water for a minute. Then break up with in package and cut off top of packaging and squeeze into blender.
Chocolate Peanut Milk
Superfood Sweet Potato PB Milkshake
Yield:1 big serving
Ingredients:
• 1 cup Niuke Peanut Chocolate Milk
• 1/3 cup mashed sweet potato (see Chef’s Notes)
• 2 tablespoons raw cacao powder
• 6 medjool dates, pits removed
•1 tablespoon peanut butter
• 1 tablespoon maple syrup
• 2 cups ice
• Optional Garnishes: Peanut Butter Caramel drizzle (see recipe below), whipped cream, sprinkles, crushed peanuts, chocolate chips, etc.
Directions:Blend together all ingredients until smooth. Garnish as desired.
Chef’s Notes:To make mashed sweet potato, simply roast a whole sweet potato. Lightly coat a sweet potato in oil, fork a few times around the potato and bake at 375 until potato is soft. About 45-60 minutes, depending on the size of the potato. Let cool slightly and cut in half, squeeze out sweet potato flesh and slightly mash.
Peanut Cacao Milk
Superfood Sweet Potato PB Milkshake
Yield:1 big serving
Ingredients:
• 1 cup Niuke Peanut Chocolate Milk
• 1/3 cup mashed sweet potato (see Chef’s Notes)
• 2 tablespoons raw cacao powder
• 6 medjool dates, pits removed
•1 tablespoon peanut butter
• 1 tablespoon maple syrup
• 2 cups ice
• Optional Garnishes: Peanut Butter Caramel drizzle (see recipe below), whipped cream, sprinkles, crushed peanuts, chocolate chips, etc.
Directions:Blend together all ingredients until smooth. Garnish as desired.
Chef’s Notes:To make mashed sweet potato, simply roast a whole sweet potato. Lightly coat a sweet potato in oil, fork a few times around the potato and bake at 375 until potato is soft. About 45-60 minutes, depending on the size of the potato. Let cool slightly and cut in half, squeeze out sweet potato flesh and slightly mash.
Peanut Butter Caramel
• ¼ cup smooth peanut butter at room temperature or softened if hardened
• ¼ cup coconut oil, melted
• ¼ cup maple syrup
• Pinch of salt
Directions: Whisk together all ingredients until smooth. Salt to taste.
Chef’s Notes:Leftover Peanut Butter Caramel can be stored in the refrigerator. Simply warm up gently in the microwave or place container of caramel (with lid on) in a pot of recently boiled water to melt.
Almond Milk
Antioxidant Rich Maqui Acai Smoothie
Yield:1 big serving
Ingredients:
• 1 cup Niuke Almond Milk
• 1 tablespoon Niuke Maqui Powder
• 1 ½ frozen bananas
• 1 cup frozen wild blueberries
• 1 (3.5 ounce) unsweetened frozen acai pack (see Chef’s Notes)
• ½ cup frozen cauliflower rice
Directions: Blend together all ingredients until smooth.
Chef’s Notes:To make frozen acai packets easier to blend, simply run pack (with plastic on) under warm water for a minute. Then break up with in package and cut off top of packaging and squeeze into blender.