By Natasha Villeneuve CNP, Holistic Nutritionist
Natasha Villeneuve CNP, Holistic Nutritionist is dedicated to educating, guiding and empowering women and families toward optimal health and wellbeing. Natasha has sixteen years in the health and wellness industry and has gained a positive reputation in the community as a consultant, manager, speaker and workshop facilitator. As an honours graduate from the Institute of Holistic Nutrition, Natasha has the passion, knowledge and experience to help families and individuals overcome their health challenges and fulfill their health goals. As a mother of three, she understands firsthand the challenges parents face related to the health and dietary needs of their children and strives to find natural solutions for everyone.
PURPLE POWER SMOOTHIE (makes 7 cups)
- 1 cup pineapple chunks
- 1 orange
- 1 1/2 cups water, coconut water or pure organic pineapple or orange juice
- 1 cup leafy greens (spinach, kale or swiss chard)
- 1 cup fresh or frozen blueberries or strawberries
- 1 ½ fresh or frozen well ripened bananas
- 1-2 scoops vanilla protein powder
- 1 tbsp chia or flax seeds
- 6 ice cubes
- Blend ingredients in high powered blender.
- Sever and enjoy!
SUPER GRANOLA! (Makes 6 cups)
- 1 cup rolled oats
- 1 cup cooked and cooled quinoa or quinoa flakes
- ½ cup shredded organic coconut
- ½ cup each sunflower, pumpkin and sesame seeds
- ¼ cup each hemp, flax, chia seeds
- 4 tbsp coconut sugar
- 2 tbsp each carob powder, cinnamon
- 1 tsp sea salt
- 1/3 cup coconut oil
- ½ cup pure maple syrup or honey
- 2 tsp pure vanilla extract
- 1 cup dried goji berries or other dried fruit or dark chocolate chips
- Preheat oven to 300 degrees.
- Mix dry ingredients in a bowl (except dried fruit).
- Warm liquid ingredients in a saucepan on med-low heat whisking continuously until coconut oil is melted and ingredients are mixed.
- Coat dry ingredients with liquid, stir well.
- Spread on baking sheet and bake for one hour, stirring every 15 minutes.
- Remove, add dried fruit, allow to cool and store in container at room temperature for up to two weeks.
- Serve with milk, or yogurt of choice. Also nice with chia or avocado pudding.
*To make granola bars: Before baking, add ½ cup seed butter and two ripe mashed bananas to wet ingredients. Mix in dried fruit. Press into a large, rectangular baking pan lined with parchment paper so that they are easy to lift out. Bake 25 minutes at 350 degrees or until golden. Remove from heat. Allow to cool. Lift out the granola slab on parchment and place in fridge for 30 minutes or freezer for 5-10 minutes. Remove and cut into even bars. Wrap in individual squares or parchment paper and store at room temp or in fridge.
- 2 avocados
- 4 tsp raw cacoa powder
- ½ cup maple syrup
- 3 packets stevia powder
- 1 tsp vanilla
- ¾ cup vanilla rice milk or milk of choice tsp sea salt
- 6 ice cubes
- Mix all ingredients in blender until creamy.
- Chill and eat within 4 hours alone or with fresh fruit or granola.