Antioxidant Powder Recipes

 

Coconut Strawberry Bark
Coconut Strawberry Bark

Ingredients:
2 cups semi-sweet or dark chocolate chips
1 tablespoon coconut oil
1 tablespoon Nature's Earthly Choice Antioxidant Powder
¼ to ½ cup chopped strawberries
¼ cup shredded coconut

Directions:

  • Fill a small pot halfway with water. Bring to a simmer over medium heat. Place a slightly larger stainless steel bowl on top of the pot, making sure it doesn’t touch the water.
  • Place the chocolate chips and coconut oil in the bowl. As the ingredients melt, continuously stir the mixture. Make sure the chocolate doesn’t get too hot.
  • Add the antioxidant powder and stir until dissolved.
  • Pour the chocolate on a parchment-lined baking sheet. Use a spatula to spread the chocolate into an even layer.
  • Sprinkle on the chopped strawberries and shredded coconut. Let sit to cool and harden, then break into pieces.

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Ginger Berry Smoothie
Ginger Berry Smoothie

Ingredients:
1 cup milk
1 cup strawberries, chopped and frozen
½ banana
1 to 2 tablespoons Nature's Earthly Choice Antioxidant Powder
½ to 1 teaspoon ground ginger or fresh grated ginger
1 tablespoon organic cane sugar, honey, or maple syrup

Directions:

  • In a blender, combine milk, strawberries, banana, antioxidant powder, ginger, and sweetener.
  • Cover and blend until smooth. Give it a taste and add more ginger or sweetener as needed.
  • Pour into a glass and top with berries, shredded coconut, or flax seeds.

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Strawberry Lemon Whoopie Pies
Strawberry Lemon Whoopie Pies

Ingredients:

Whoopie Pies
¼ cup butter, room temperature
1/3 cup organic cane sugar
1 egg
1 teaspoon vanilla extract
1/3 cup non-dairy milk
2 tablespoons Nature's Earthly Choice Antioxidant Powder
1 ½ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt

Cream Cheese Filling
1 cup cream cheese, room temperature
1 teaspoon vanilla extract
2 tablespoons lemon curd or zest
½ cup strawberries, chopped

Directions:

  • Pre-heat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • In a large bowl, beat the butter and sugar until creamy. Add the egg, vanilla extract, milk, and antioxidant powder. Beat until combined.
  • Add the baking powder, salt, and 1/3 of the flour. Continue mixing and slowly adding the flour. As the dough thickens, you may have to switch to hand mixing with a spatula.
  • Scoop 1-inch balls on to the baking sheet, about 3 inches apart. Bake for 10 to 12 minutes or until golden. Let cool completely.
  • In a separate bowl, combine the cream cheese, vanilla extract, and lemon curd. Fold in the strawberries. To assemble, spread one tablespoon of cream cheese filling on the flat side of each cake. Top with a second cake.

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Vegan Mango Berry Ice Cream
Vegan Mango Berry Ice Cream

Ingredients:
1 ripe mango
2 ripe bananas
½ cup blueberries
2 to 3 tablespoons Nature's Earthly Choice Antioxidant Powder
3 tablespoons milk
2 tablespoons organic cane sugar, honey, or maple syrup

Directions:

  • Peel and slice the mango and bananas.
  • Combine all the ingredients in a high-powered blender or food processor. Give it a taste and adjust the ingredients as necessary.
  • Pour into a freezer-safe container. Freeze for 5 hours or until set. Serve with blueberries, shredded coconut, or toppings of your choice.

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