Plant-Based Recipes

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BEVERAGES

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AMARUKA ABORIGINE HEMP MYLK
Makes 2 Servings

[/vc_column_text][vc_column_text]Ingredients

  • 2 cups Water
  • 3 Tablespoons Hemp Seed
  • 2 Tablespoons Agave, or sweetener of choice
  • Pinch of Sea Salt

Directions

Put everything in the blender and blend on high for 45 seconds. Hemp Mylk will last refrigerated for 1 week, in a sealed glass container.[/vc_column_text][/gem_textbox][/vc_column][vc_column width=”1/2″][gem_textbox style=”picturebox” content_background_color=”#ffffff” padding_top=”30″ padding_bottom=”25″ padding_left=”30″ padding_right=”30″ border_color=”#dfe5e8″ border_width=”1″][vc_column_text]

AMARUKA ABORIGINE CITRUS POP
Makes 2 Servings

[/vc_column_text][vc_column_text css=”.vc_custom_1575412068300{background-color: #ffffff !important;}”]Ingredients

  • 1 1/2 cup Fresh Squeezed Orange Juice
  • 1/2 cup Fresh Squeezed Lime Juice
  • 2 Tablespoons Agave, or sweetener of choice
  • 1 cup Sparkling Mineral Water
  • 2 Orange Slices

Directions

Combine the juice and agave in a pitcher, and mix well. Serve in two glasses filled with ice, and pour 1/2 cup of the sparkling water in each glass. Garnish with orange slices and enjoy.[/vc_column_text][/gem_textbox][/vc_column][/vc_row][vc_row css_animation=”bottom-to-top”][vc_column width=”1/2″][gem_textbox style=”picturebox” content_background_color=”#ffffff” padding_top=”30″ padding_bottom=”25″ padding_left=”30″ padding_right=”30″ border_color=”#dfe5e8″ border_width=”1″][vc_column_text]

XI GREEN PEACE SMOOTHIE
Makes 2 Servings

[/vc_column_text][vc_column_text]Ingredients

  • 2 cups Frozen Mango Chunks
  • 3 cups Coconut Water
  • 1 Cucumber, chopped
  • 4 Tablespoons Fresh Squeezed Lime Juice
  • 1/4 cup Cilantro, roughly chopped
  • 2 teaspoons Agave, or sweetener of choice

Directions

Peel cucumber first if it has wax on it. Add all ingredients to a blender and blend for 1 minute. Pour into glasses and enjoy.[/vc_column_text][/gem_textbox][/vc_column][vc_column width=”1/2″][gem_textbox style=”picturebox” content_background_color=”#ffffff” padding_top=”30″ padding_bottom=”25″ padding_left=”30″ padding_right=”30″ border_color=”#dfe5e8″ border_width=”1″][vc_column_text]

ARAWAK HOT SHOT
Makes 8 Servings

[/vc_column_text][vc_column_text]Ingredients

  • 1 pound of Tomato
  • 1/2 Red Bell Pepper, seeded
  • 1/3 cup Red Onion
  • 1 Red Scotch Bonnet Pepper, or Habanero
  • 1 inch piece of Ginger
  • 1 inch piece of Turmeric
  • 3/4 cup Fresh Herbs
  • 1 Lime, peeled

Directions

Blend ingredients in a blender and strain through nut mylk bag or cheesecloth. Pour shots and enjoy.[/vc_column_text][/gem_textbox][/vc_column][/vc_row][vc_row css_animation=”bottom-to-top”][vc_column width=”1/2″][gem_textbox style=”picturebox” content_background_color=”#ffffff” padding_top=”30″ padding_bottom=”25″ padding_left=”30″ padding_right=”30″ border_color=”#dfe5e8″ border_width=”1″][vc_column_text]

GRAND RISING JUICE
Makes 2 Servings

[/vc_column_text][vc_column_text]Ingredients

  • 1 cup Coconut Water
  • 1 cup Fresh Squeezed Orange Juice
  • 1 Tablespoon Fresh Squeezed Lime Juice
  • 3oz Fresh Berries

Directions

Add all ingredients to a blender, and blend for 45 seconds. Pour through strainer to collect any berry seeds. Serve and enjoy.[/vc_column_text][/gem_textbox][/vc_column][vc_column width=”1/2″][gem_textbox style=”picturebox” content_background_color=”#ffffff” padding_top=”30″ padding_bottom=”25″ padding_left=”30″ padding_right=”30″ border_color=”#dfe5e8″ border_width=”1″][vc_column_text]

YEMAYÁ ICED TEA
Makes 3 Servings

[/vc_column_text][vc_column_text]Ingredients

  • 3 cups Distilled Water
  • 1 1/2 Tablespoons Red Raspberry Leaf, dried
  • 1/4 teaspoon of Ginger, grated
  • 1/4 cup Frozen Raspberries
  • Agave to taste

Directions

Bring water to a boil, and remove from heat. Stir in raspberry leaf and ginger and cover for 15 minutes. Strain into a glass jar and refrigerate until cool. Sweeten with agave and add frozen raspberries. Let tea sit for 5 minutes and enjoy.[/vc_column_text][/gem_textbox][/vc_column][/vc_row][vc_row css_animation=”bottom-to-top”][vc_column width=”1/2″][gem_textbox style=”picturebox” content_background_color=”#ffffff” padding_top=”30″ padding_bottom=”25″ padding_left=”30″ padding_right=”30″ border_color=”#dfe5e8″ border_width=”1″][vc_column_text]

AMARUKA ABORIGINE BERRY LIMEADE
Makes 6 Servings

[/vc_column_text][vc_column_text]Ingredients

  • 5 cups Water
  • 1/2 cup Agave, or sweetener of choice
  • 1/2 cup Fresh Squeezed Lime Juice
  • 10oz Frozen Berries
  • 1 Lime, sliced thin

Directions

Add spring water, agave and lime juice to a pitcher and stir well. Add raspberries and lime slices. Refrigerate until cold. Serve and enjoy.[/vc_column_text][/gem_textbox][/vc_column][vc_column width=”1/2″][gem_textbox style=”picturebox” content_background_color=”#ffffff” padding_top=”30″ padding_bottom=”25″ padding_left=”30″ padding_right=”30″ border_color=”#dfe5e8″ border_width=”1″][vc_column_text]

XI HEMP MYLK SHAKE
Makes 2 Servings

[/vc_column_text][vc_column_text]Ingredients

  • 3 cups Water
  • 6 Tablespoons Hemp Seed
  • 3 Baby Bananas
  • 8 Dates, pitted
  • 2 Tablespoons Seamoss Gel
  • 1/2 teaspoon Vanilla 
  • Pinch of Sea Salt

Directions

Put everything in the blender and blend on high for 45 seconds. Serve and enjoy.[/vc_column_text][/gem_textbox][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

DIPS, SAUCES & MARINADES

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ASIATIC DIPPING SAUCE
Makes 1 Serving

[/vc_column_text][vc_column_text]Ingredients

  • 1 1/2 Tablespoons Coconut Aminos
  • 1 1/2 Tablespoons Agave, or sweetener of choice
  • 1/2 Tablespoon Fresh Squeezed Lime Juice
  • 1/2 Tablespoon Cilantro, minced
  • 1 teaspoon Toasted Sesame Oil
  • 1/4 teaspoon Ginger, grated
  • 1/4 teaspoon Red Pepper Flakes

Directions

In a small bowl, whisk all ingredients together until well combined. Enjoy in place of your favorite Asian condiment.[/vc_column_text][/gem_textbox][/vc_column][vc_column width=”1/2″][gem_textbox style=”picturebox” content_background_color=”#ffffff” padding_top=”30″ padding_bottom=”25″ padding_left=”30″ padding_right=”30″ border_color=”#dfe5e8″ border_width=”1″][vc_column_text]

AMARUKA ABORIGINE BASIL PESTO
Makes 1 cup

[/vc_column_text][vc_column_text]Ingredients

  • 2 cups Fresh Basil
  • 1/2 cup Extra Virgin Olive Oil
  • 1/2 cup Fresh Flat Leaf Parsley
  • 1/4 cup Walnuts, soaked and strained
  • 2 Tablespoons Red Onion, minced
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Red Pepper Flakes

Directions

Place basil, parsley, walnuts, red onion, salt and red pepper flakes in a food processor. Pulse until well combined. With the food processor running, slowly pour in olive oil, and blend until smooth. Serve immediately or store in the refrigerator for 2 days.[/vc_column_text][/gem_textbox][/vc_column][/vc_row][vc_row css_animation=”bottom-to-top”][vc_column width=”1/2″][gem_textbox style=”picturebox” content_background_color=”#ffffff” padding_top=”30″ padding_bottom=”25″ padding_left=”30″ padding_right=”30″ border_color=”#dfe5e8″ border_width=”1″][vc_column_text]

KAMITIC HUMMUS
Makes 6-8 Serving

[/vc_column_text][vc_column_text]Ingredients

  • 3 cups Cooked Chickpeas
  • 1/2 cup Tahini
  • 1/4 cup Water
  • 1/4 cup Fresh Squeezed Lime Juice
  • 1/4 cup Extra Virgin Olive Oil
  • 2 Tablespoons Red Onion, diced
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Ground Coriander
  • 1/2 teaspoon Cayenne Pepper
  • 1/2 teaspoon Ground Cumin
  • 1 Tablespoon Fresh Parsley

Directions

In a food processor, blend, tahini, water, lime juice, onion, sea salt, coriander, cayenne and cumin, until creamy. If mixture is too thick, add a tablespoon of water at a time until creamy.

Add chickpeas and mix until smooth. With the motor running, slowly pour in olive oil. Stir in parsley and enjoy.[/vc_column_text][/gem_textbox][/vc_column][vc_column width=”1/2″][gem_textbox style=”picturebox” content_background_color=”#ffffff” padding_top=”30″ padding_bottom=”25″ padding_left=”30″ padding_right=”30″ border_color=”#dfe5e8″ border_width=”1″][vc_column_text]

XI MANGO SALSA
Makes 3 cups

[/vc_column_text][vc_column_text]Ingredients

  • 2 cups Fresh Mango, diced
  • 1/2 cup Red Onion, diced
  • 3 Tablespoons Cilantro, minced
  • 2 Tablespoons Fresh Squeezed Lime Juice
  • 2 Tablespoons Fresh Squeezed Orange Juice
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Fresh Habanero, seeded and minced

Directions

Put all ingredients in a bowl and toss well. Refrigerate for at least 30 minutes before serving.[/vc_column_text][/gem_textbox][/vc_column][/vc_row][vc_row css_animation=”bottom-to-top”][vc_column width=”1/2″][gem_textbox style=”picturebox” content_background_color=”#ffffff” padding_top=”30″ padding_bottom=”25″ padding_left=”30″ padding_right=”30″ border_color=”#dfe5e8″ border_width=”1″][vc_column_text]

AMARUKA ABORIGINE TOMATO SAUCE
Makes 4-6 Serving

[/vc_column_text][vc_column_text]Ingredients

  • 7oz Tomato Paste
  • 1 cup Water
  • 1/2 Tablespoon Agave, or sweetener of choice
  • 1 teaspoon Dried Basil
  • 1/2 teaspoon Sea Salt
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Cayenne Pepper

Directions

In a medium saucepan, combine all ingredients and turn heat to high until sauce begins to bubble. Cover and turn heat to low. Cook for 5 minutes. Pour over pasta or use as a pizza sauce and enjoy.[/vc_column_text][/gem_textbox][/vc_column][vc_column width=”1/2″][gem_textbox style=”picturebox” content_background_color=”#ffffff” padding_top=”30″ padding_bottom=”25″ padding_left=”30″ padding_right=”30″ border_color=”#dfe5e8″ border_width=”1″][vc_column_text]

LENCA GUACAMOLE
Makes 4 servings

[/vc_column_text][vc_column_text]Ingredients

  • 3 Ripe Avocados
  • 2 Roma Tomatoes, diced
  • 1/4 Red Onion, diced
  • 1/2 Orange Bell Pepper, diced
  • 1/2 Cucumber, seeded and diced
  • 1 Tablespoon Fresh Squeezed Lime Juice
  • 1 Tablespoon Fresh Basil, minced
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Cayenne Pepper

Directions

In a medium bowl, mash avocado with salt, cayenne and lime juice. Add remaining ingredients and mix well. Serve and enjoy.[/vc_column_text][/gem_textbox][/vc_column][/vc_row][vc_row css_animation=”bottom-to-top”][vc_column width=”1/2″][gem_textbox style=”picturebox” content_background_color=”#ffffff” padding_top=”30″ padding_bottom=”25″ padding_left=”30″ padding_right=”30″ border_color=”#dfe5e8″ border_width=”1″][vc_column_text]

AKAWAK GREEN SEASONING
Makes 3 cups

[/vc_column_text][vc_column_text]Ingredients

  • 1 bunch Cilantro, chopped
  • 1 bunch Culantro, chopped
  • 1/2 bunch Parsley, chopped
  • 2 cups Yellow Onion, chopped
  • 1/2 cup Red Onion, chopped
  • 1/2 cup Bell Pepper, chopped
  • 6 Aji Dulce Peppers, chopped
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Fresh Squeezed Lime Juice
  • 2 teaspoons Sea Salt

Directions

Blend all ingredients in a blender or food processor, until seasoning reaches the desired consistency. Store refrigerated in a sealed glass jar and enjoy as a marinade or an addition to your favorite grains, soups and stews. Will last refrigerated for 2 weeks.[/vc_column_text][/gem_textbox][/vc_column][vc_column width=”1/2″][gem_textbox style=”picturebox” content_background_color=”#ffffff” padding_top=”30″ padding_bottom=”25″ padding_left=”30″ padding_right=”30″ border_color=”#dfe5e8″ border_width=”1″][vc_column_text]

XI FRESH SALSA
Makes 4 servings

[/vc_column_text][vc_column_text]Ingredients

  • 2 1/2 cups Roma Tomatoes, seeded and diced
  • 1 cup Red Onion, diced
  • 1/2 cup Cilantro, chopped 
  • 2 Tablespoons Fresh Squeezed Lime Juice
  • 1 Tablespoon Fresh Basil, minced
  • 1/2 teaspoon Cayenne Pepper
  • 1/4 teaspoon Sea Salt

Directions

In a medium bowl, mix red onion, cayenne and lime juice. Let onions marinate for 5 minutes. Add remaining ingredients and mix well. Let sit for 15 minutes before serving.[/vc_column_text][/gem_textbox][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

SALADS

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FULL JOY SALAD
Makes 2 servings

[/vc_column_text][vc_column_text]Ingredients

  • 2 cups Green Kale, chopped
  • 1/2 cup Quinoa, cooked
  • 1/4 cup Parsley, minced
  • 1/2 cup Cucumber, seeded and diced
  • 1 Tablespoon Dill, minced
  • 1/4 cup Kalamata Olives, sliced
  • 1/4 cup Yellow Bell Pepper, chopped
  • 2 Tablespoons Red Onion, diced
  • 1/4 cup Cherry Tomatoes, sliced in half
  • 1 Tablespoon Cilantro, chopped
  • 1 Tablespoon Olive Oil, drizzled
  • 1 Tablespoon Hemp Seeds, sprinkled
  • Dash of Cayenne Pepper

Directions

In a salad bowl, layer the ingredients in the order listed above. Drizzle with olive oil, a dash of cayenne, sprinkle hemp seeds on top and enjoy.[/vc_column_text][/gem_textbox][/vc_column][vc_column width=”1/2″][gem_textbox style=”picturebox” content_background_color=”#ffffff” padding_top=”30″ padding_bottom=”25″ padding_left=”30″ padding_right=”30″ border_color=”#dfe5e8″ border_width=”1″][vc_column_text]

KAMITIC CUCUMBER SALAD
Makes 1 cup

[/vc_column_text][vc_column_text]Ingredients

  • 1 cup Cucumber, seeded and diced
  • 1/2 cup Parsley, chopped
  • 8oz Cherry Tomatoes, sliced in half
  • Scallion, sliced
  • 2 Tablespoons Fresh Squeezed Lime Juice
  • 1 Tablespoon Dill, minced
  • 1 teaspoon Olive Oil
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Cayenne Pepper

Directions

In a medium bowl, mix together all ingredients. Let sit for 15 minutes before serving and enjoy.[/vc_column_text][/gem_textbox][/vc_column][/vc_row][vc_row css_animation=”bottom-to-top”][vc_column width=”1/2″][gem_textbox style=”picturebox” content_background_color=”#ffffff” padding_top=”30″ padding_bottom=”25″ padding_left=”30″ padding_right=”30″ border_color=”#dfe5e8″ border_width=”1″][vc_column_text]

XI JICAMA SALAD
Makes 8 servings

[/vc_column_text][vc_column_text]Ingredients

  • 1 large Jicama, peeled and diced
  • 1/4 cup Yellow Bell Pepper, diced
  • 1/4 cup Red Bell Pepper, diced
  • 1/4 cup Red Onion, diced

Cirus Dressing

  • 4 Tablespoons Fresh Squeezed Lime Juice
  • 4 Tablespoons Fresh Squeezed Orange Juice
  • 1/4 cup Cilantro, chopped
  • 2 Tablespoons Agave, or sweetener of choice
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Cayenne Pepper

Directions

Prepare citrus dressing, by whisking all the ingredients in a small bowl and set to the side. Add jicama, bell peppers and red onion to a large bowl. Pour citrus dressing on top of jicama mixture, and stir well. Refrigerate for 30 minutes before serving, and enjoy.[/vc_column_text][/gem_textbox][/vc_column][vc_column width=”1/2″][gem_textbox style=”picturebox” content_background_color=”#ffffff” padding_top=”30″ padding_bottom=”25″ padding_left=”30″ padding_right=”30″ border_color=”#dfe5e8″ border_width=”1″][vc_column_text]

AMARUKA ABORIGINE BERRY KALE SALAD
Makes 1 cup

[/vc_column_text][vc_column_text]Ingredients

  • 1 bunch Green Kale, stems removed, sliced thin
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Fresh Basil, minced

Berry Basil Vinaigrette

  • 6oz Fresh Strawberries
  • 1/4 cup Water
  • 1 Tablespoons Fresh Squeezed Lime Juice
  • 1 Tablespoons Agave, or sweetener of choice
  • 1 Tablespoon Fresh Basil, minced
  • 1/2 teaspoon Sea Salt

Directions

Prepare vinaigrette by adding all ingredients in a blender, except strawberries. Blend for 30-60 seconds. Add half the strawberries and blend until smooth. Add remaining strawberries and pulse a few times.

Add kale, basil and olive oil to a large bowl, and toss until kale is well coated. Pour vinaigrette over kale and mix until well combined. Serve and enjoy.[/vc_column_text][/gem_textbox][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

SOUPS & STEWS

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LENCA SOPA DE DOMINGO
Makes 8 servings

[/vc_column_text][vc_column_text]Ingredients

  • 8 cups Water
  • 1 Chayote, peeled, cored and diced
  • 1/4 cup Quinoa, rinsed
  • 1 small bunch Mustard Greens, chopped
  • 1 Zucchini, diced
  • 1/2 cup Red Bell Pepper, diced
  • 2 teaspoons Sea Salt

Sofrito

  • 1 Yellow Onion, diced
  • 3 Roma Tomatoes, chopped
  • 4 Scallion, sliced
  • 1/4 cup Cilantro, chopped
  • 2 teaspoons Onion Powder
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Cayenne Pepper
  • 1 teaspoon Ground Annatto/Achiote
  • 1/2 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Basil
  • 1/2 teaspoon Ground Coriander

Directions

Add sofrito ingredients in a large pot, and cook for 5 minutes on medium high heat. Pour in water and bring to a boil. Add chayote, zucchini and quinoa. Cover, reduce heat to simmer, and cook for 10 minutes, stirring occasionally. Add mustard greens, bell pepper and sea salt, and cook for another 5 minutes. Serve and enjoy.[/vc_column_text][/gem_textbox][/vc_column][vc_column width=”1/2″][gem_textbox style=”picturebox” content_background_color=”#ffffff” padding_top=”30″ padding_bottom=”25″ padding_left=”30″ padding_right=”30″ border_color=”#dfe5e8″ border_width=”1″][vc_column_text]

XI CHILI
Makes 4-6 servings

[/vc_column_text][vc_column_text]Ingredients

  • 28oz Fire Roasted Crushed Tomatoes
  • 10 Crimini Mushrooms
  • 3 Mexican Zucchini, diced
  • 1/2 cup Red Bell Pepper, diced
  • 1/2 cup Yellow Bell Pepper, diced
  • 1 1/2 cup Chickpeas, cooked
  • 1 cup Water
  • 3 Tablespoons Ancho Chili Powder
  • 2 Tablespoons Mexican Oregano
  • 2 teaspoons Onion Powder
  • 1 teaspoon Cumin
  • 2 Bay Leafs
  • 2 teaspoons Sea Salt
  • 1/2 teaspoon Dried Thyme
  • 1/2 teaspoon Red Pepper Flakes
  • 1/2 teaspoon Dried Basil

Directions

In a large pot, saute onion with bay leaf, cumin, oregano, and salt over medium high heat. Add peppers and mushrooms and cook for 5 minutes. Add remaining ingredients and bring to a boil. Reduce heat to low, and cook covered for 45 minutes, stirring occasionally. Allow to cool, garnish with cilantro, serve and enjoy.[/vc_column_text][/gem_textbox][/vc_column][/vc_row][vc_row css_animation=”bottom-to-top”][vc_column width=”1/2″][gem_textbox style=”picturebox” content_background_color=”#ffffff” padding_top=”30″ padding_bottom=”25″ padding_left=”30″ padding_right=”30″ border_color=”#dfe5e8″ border_width=”1″][vc_column_text]

XI SQUASH SOUP
Makes 6-8 servings

[/vc_column_text][vc_column_text]Ingredients

  • 7 cups Butternut Squash, peeled, seeded and chopped
  • 6 cups Water
  • 1/2 cup Red Onion, chopped
  • 1 Dried Ancho Chile, stem removed and seeded
  • 1 Tablespoon Fresh Squeezed Lime Juice
  • 1 teaspoons Agave, or sweetener of choice
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Ground Cumin
  • 2 teaspoons Sea Salt

Directions

Toast ancho chile in a large pot over medium heat for 1 minute, stirring frequently. Add onion and cook for 3 minutes, or until soft. Add squash, coriander, cumin and salt, and combine well. Pour in water and bring to a boil. Reduce heat to medium low, and simmer until squash is tender. Blend soup into a puree and pour back into pot. Stir in agave and lime juice. Serve immediately and enjoy.[/vc_column_text][/gem_textbox][/vc_column][vc_column width=”1/2″][gem_textbox style=”picturebox” content_background_color=”#ffffff” padding_top=”30″ padding_bottom=”25″ padding_left=”30″ padding_right=”30″ border_color=”#dfe5e8″ border_width=”1″][vc_column_text]

ARAWAK BLACK LENTIL SOUP
Makes 6-8 servings

[/vc_column_text][vc_column_text]Ingredients

  • 2 cups Dry Black Lentils, soaked overnight, rinsed and drained
  • 10 cups Water
  • 1 1/2 cup Pumpkin, diced small
  • 2 Roma Tomatoes, diced small
  • 1 cup Yellow Onion, diced small
  • 1/2 cup Red Bell Pepper, diced small
  • 4 Scallion, sliced
  • 6 sprigs Thyme
  • 2 Tablespoons Cilantro, chopped
  • 2 Tablespoons Parsley, chopped
  • 1 Scotch Bonnet Pepper, seeded and sliced
  • 1 teaspoon Onion Powder
  • 1 teaspoon Cayenne Pepper
  • 1 teaspoon Ground Allspice 
  • 1 teaspoon Dried Basil
  • 2 teaspoons Sea Salt

Directions

In a large pot, add water and bring to a boil. Add everything except scallion, bell pepper, squash, cilantro and salt. Cook on medium, about 20 minutes. Add remaining ingredients, and cook for 30 minutes on low. Remove thyme stems, serve and enjoy.[/vc_column_text][/gem_textbox][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

COMFORT FOOD

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CHOCTAW RICE
Makes 6-8 servings

[/vc_column_text][vc_column_text]Ingredients

  • 1 cup Wild Rice, cooked
  • 8oz Crimini Mushrooms, chopped
  • 1/2 pound Okra, sliced
  • 1/2 cup Yellow Onion, diced
  • 1/2 cup Red Bell Pepper, diced
  • 1/4 cup Celery, or Mustard Green Stems, diced
  • 1/4 cup Water
  • 2 Roma Tomatoes, diced
  • 1 Tablespoon Gumbo File/Sassafras 
  • 2 teaspoons Agave, or sweetener of choice
  • 1 teaspoon Dried Basil
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Sea Salt
  • 1/4 cup Parsley, minced
  • 1/4 cup Scallion, sliced

Directions

Cook onion, bell pepper and celery in a skillet over medium heat. Sauce until soft, adding a tablespoon of water at a time if vegetables start to stick. Add mushrooms and cook until they release their water. Add okra, water, tomato, and agave. Cook about 5-7 minutes, stirring occasionally. Add wild rice, gumbo file, cayenne pepper, sea salt, basil and thyme. Cover, turn down heat to low, and cook for 3 minutes. Add parsley and scallions, and stir until well combined. Turn off heat, serve immediately and enjoy.[/vc_column_text][/gem_textbox][/vc_column][vc_column width=”1/2″][gem_textbox style=”picturebox” content_background_color=”#ffffff” padding_top=”30″ padding_bottom=”25″ padding_left=”30″ padding_right=”30″ border_color=”#dfe5e8″ border_width=”1″][vc_column_text]

INCA QUINOA PILAF
Makes 6-8 servings

[/vc_column_text][vc_column_text]Ingredients

  • 1/2 cup Quinoa, rinsed
  • 1/2 cup Water
  • 1/2 cup Yellow Onion, diced small
  • 1/2 cup Red Bell Pepper, diced small
  • 1 small Roma Tomato, diced small
  • Scallion, sliced
  • 3 Tablespoons Cilantro, chopped
  • 2 teaspoons Onion Powder
  • 1 teaspoon Cayenne Pepper
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Ground Annatto/Achiote

Directions

In a medium sized skillet, cook onion, bell pepper, scallion, tomato, cilantro, and seasonings over medium heat for 3-5 minutes. Stir in quinoa and cook until quinoa turns colder brown, stirring frequently, about 3 minutes. Add water and stir well. Cover and turn heat down to low. Cook quinoa until all the water is absorbed, around 5 minutes. Remove from heat, fluff, serve and enjoy.[/vc_column_text][/gem_textbox][/vc_column][/vc_row][vc_row css_animation=”bottom-to-top”][vc_column width=”1/2″][gem_textbox style=”picturebox” content_background_color=”#ffffff” padding_top=”30″ padding_bottom=”25″ padding_left=”30″ padding_right=”30″ border_color=”#dfe5e8″ border_width=”1″][vc_column_text]

TURN-UP GREENS
Makes 4-6 servings

[/vc_column_text][vc_column_text]Ingredients

  • 1 bunch Green Kale, chopped, stems removed
  • 1/2 bunch Mustard Greens, chopped, stems removed
  • 1/2 bunch Turnip Greens, chopped, stems removed
  • 1/2 cup Yellow Onion, sliced thin
  • 1/4 cup Water
  • 1 teaspoon Agave, or sweetener of choice
  • 1 teaspoon Dried Basil
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Dried Oregano

Additional Toppings

  • 1/4 cup Yellow Onion, diced small
  • 1/4 cup Tomato, diced small

Directions

Add onions to a large pot over medium heat. Add water a tablespoon at a time once onions start to stick. When onion turn soft, add water, agave and seasonings. Cook for 2 minutes, stirring frequently. Stir in the greens until they are well combined. Cook covered for 8-10 minutes, stirring occasionally. Serve immediately, with onion and tomato on top, and enjoy.[/vc_column_text][/gem_textbox][/vc_column][vc_column width=”1/2″][gem_textbox style=”picturebox” content_background_color=”#ffffff” padding_top=”30″ padding_bottom=”25″ padding_left=”30″ padding_right=”30″ border_color=”#dfe5e8″ border_width=”1″][vc_column_text]

AMARUKA ABORIGINE FRITTATA
Makes 4 servings

[/vc_column_text][vc_column_text]Batter

  • 1 1/2 cup Chickpea Flour
  • 1 1/2 cup Water
  • 3 teaspoons Onion Powder
  • 2 teaspoons Fennel Seed
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Cayenne Pepper
  • 1/4 teaspoon Red Pepper Flakes

Veggies

  • Crimini Mushrooms, sliced
  • 1 1/2 cup Green Kale, chopped, stems removed
  • 1 cup Cherry Tomatoes, cut in half
  • 1/2 cup Red Onion, diced

Remaining Ingredients

  • Scallions, sliced
  • 1/4 cup Parsley, minced
  • 1 Tablespoon Basil, minced

Directions

Preheat oven to 350°F. In a large bowl, whisk batter ingredients together and set to the side. Cook onions in a medium skillet over medium heat for 3 minutes. Add mushrooms, and cook for 2 minutes. Add kale and tomatoes and cook for 30 seconds. Add veggies and remaining ingredients to batter, and mix well. Pour batter into a greased dish, and bake for 20-25 minutes. Let sit for 5 minutes, serve and enjoy.[/vc_column_text][/gem_textbox][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

SWEETS

[/vc_column_text][/vc_column][/vc_row][vc_row css_animation=”bottom-to-top”][vc_column width=”1/2″][gem_textbox style=”picturebox” content_background_color=”#ffffff” padding_top=”30″ padding_bottom=”25″ padding_left=”30″ padding_right=”30″ border_color=”#dfe5e8″ border_width=”1″][vc_column_text]

ARAWAK MANGO POPSICLE
Makes 6-8 servings

[/vc_column_text][vc_column_text]Ingredients

  • 2 medium Yellow Mango, or 2 cups Frozen Mango

Directions

Peel mangoes, dice, and blend until smooth. If using frozen mango, allow them to thaw out before blending. Pour mixture into popsicle tray. Freeze for 3 hours, and enjoy.[/vc_column_text][/gem_textbox][/vc_column][vc_column width=”1/2″][gem_textbox style=”picturebox” content_background_color=”#ffffff” padding_top=”30″ padding_bottom=”25″ padding_left=”30″ padding_right=”30″ border_color=”#dfe5e8″ border_width=”1″][vc_column_text]

XI DATE ROLLS
Makes 8-10 servings

[/vc_column_text][vc_column_text]Ingredients

  • 1 cup Dates, pitted
  • 1/4 cup Walnuts, crushed
  • 1/4 cup Dried Shredded Coconut, unsweetened
  • Pinch of Sea Salt

Directions

Mix dates in a food processor, until they form a ball. Remove and add to a bowl with remaining ingredients. Stir until well combined. Form mixture into bite size ball shapes. Refrigerate for an 30 minutes, or serve and enjoy right away.[/vc_column_text][/gem_textbox][/vc_column][/vc_row][vc_row css_animation=”bottom-to-top”][vc_column width=”1/2″][gem_textbox style=”picturebox” content_background_color=”#ffffff” padding_top=”30″ padding_bottom=”25″ padding_left=”30″ padding_right=”30″ border_color=”#dfe5e8″ border_width=”1″][vc_column_text]

AMARUKA ABORIGINE FUDGE CAKE
Makes 7 servings

[/vc_column_text][vc_column_text]Crust

  • 3/4 cup Raw Walnuts
  • 1/2 cup Dates, pitted
  • 1/4 cup Dried Shredded Coconut, unsweetened
  • 1/2 teaspoon Water
  • Pinch of Sea Salt

Fudge

  • 1/2 cup Dates, pitted
  • 1/4 cup Warm Water
  • 3/4 cup Carob or Cacao Powder
  • 1/4 cup Coconut Oil, melted

Directions

Prepare crust by mixing dates in a food processor until the become smooth. Remove dates and add walnuts. Pulse until they are finely chopped. Add date mixture, coconut, water and salt to food processor with chopped nuts, and pulse until mixture holds together between index finger and thumb. Gently press crust mixture onto bottom of a small glass baking dish, and set to the side. To make the fudge, add dates and water to food processor. Process until smooth. Add carob or cacao powder and process until well combined. With food processor running, slowly pour in coconut oil until creamy. Pour fudge evenly over crust, and smooth with mini spatula or back of a spoon. Cover in plastic wrap, and place in freezer for 2 hours, then thaw in the refrigerator for 1 hour. Let cake sit at room temperature for 5-10 minutes, serve and enjoy.[/vc_column_text][/gem_textbox][/vc_column][vc_column width=”1/2″][gem_textbox style=”picturebox” content_background_color=”#ffffff” padding_top=”30″ padding_bottom=”25″ padding_left=”30″ padding_right=”30″ border_color=”#dfe5e8″ border_width=”1″][vc_column_text]

XI BLUEBERRY SPELT PANCAKES
Makes 6 servings

[/vc_column_text][vc_column_text]Ingredients

  • 1 cup Spelt Flour
  • 1 cup Hemp Mylk
  • 1 Tablespoon Grapeseed Oil
  • 1 Tablespoon Maple Syrup
  • 1 teaspoon Chickpea Flour
  • 1/4 cup Blueberries, pureed
  • Pinch of Sea Salt

Directions

In a large bowl whisk together grapeseed oil, maple syrup, chickpea flour, and salt. Add mylk and blueberry puree, and whisk until well combined. Add spelt flour, and stir mixture is combined, but not overmixed. Preheat non-stick griddle over medium heat. Lightly grease the griddle with grapeseed oil, and pour 1/4 cup of the batter at a time onto the griddle. Flip pancake using a large spatula once the edged become dry. Cook for 1-2 minutes, and serve immediately. Top with coconut oil, maple syrup, or sliced baby bananas and enjoy.[/vc_column_text][/gem_textbox][/vc_column][/vc_row]

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