recipes

• Preheat the air fryer to 375°F (190°C).
• In a bowl, toss the tomatoes, bell peppers, zucchini, olive oil, cumin, chili powder, salt, and pepper.
• Arrange the vegetables in the air fryer basket in a single layer.
• Cook for 15 minutes, shaking halfway through.
• Warm the corn tortillas in a dry skillet for 2 minutes on each side.
• Assemble the tacos by filling each tortilla with roasted vegetables, avocado slices, and a sprinkle of fresh cilantro.
• Serve with lime wedges on the side.

• Preheat the oven to 300°F (150°C, or gas mark 2).
• Line a large-size rimmed baking sheet with parchment paper or a silicone baking mat.
• In a medium-size bowl, whisk together the rice syrup, oil, vanilla, and molasses.
• In a large-size bowl, combine the oats, wheat germ, salt, cinnamon, coconut, carob chips, almonds, pecans, and raisins (if using).
• Add the wet ingredients to the dry ingredients, stirring until well coated.
• Spread the mixture evenly on the baking sheet.
• Bake for 15 minutes.
• Stir well.
• Bake for another 15 minutes, or until golden brown.
• Let cool on the baking sheet before transferring to a tightly closed container.
• Store in the fridge once completely cooled.

• Preheat the oven to 350°F (180°C or gas mark 4).
• Have a large-size rimmed baking sheet ready.
• In a large-size bowl, combine the oats, flour, flax meal, and salt.
• In a small-size bowl, whisk together the peanut butter, oil, and agave until emulsified.
• Combine the wet ingredients with the dry ingredients, stirring until well coated.
• Spread the mixture evenly on the baking sheet.
• Bake for 8 minutes, then stir well.
• Bake for another 8 minutes or until golden brown.
• Remove from the oven and stir in the chocolate chips while the granola is still hot to melt and coat it.
• Let cool on the baking sheet before transferring to a tightly closed container.
• Store in the fridge once fully cooled.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Prepare a large rimmed baking sheet.
• In a medium-size bowl, combine the oats, brown rice flour, shredded coconut, Brazil nuts, pecans, sesame seeds, and fine sea salt.
• In a small-size bowl, whisk together the canola oil, agave nectar, and pure vanilla extract.
• Pour the wet mixture over the dry ingredients and stir until the mixture is well coated.
• Spread the granola mixture evenly onto the baking sheet.
• Bake for 8 minutes, then stir well to prevent burning.
• Bake for an additional 10 minutes, or until the granola turns golden brown.
• Keep a close eye, as agave nectar can brown quickly.
• Remove the granola from the oven and stir in the dried raspberries and white chocolate chips while it’s still hot, allowing the chocolate chips to melt and coat the granola.
• Let the granola cool completely on the baking sheet before transferring it to a tightly sealed container.
• Store in the refrigerator after it has cooled completely.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Prepare a large rimmed baking sheet.
• In a medium-size bowl, combine the wheat germ, oats, arrowroot powder, sea salt, and chopped macadamia nuts.
• In a small-size bowl, whisk together the melted coconut oil, pure maple syrup, and nondairy yogurt.
• Pour the wet mixture over the dry ingredients and stir until evenly coated.
• Spread the granola mixture evenly onto the baking sheet.
• Bake for 8 minutes, then stir well.
• Bake for an additional 8 minutes, or until golden brown.
• Let the granola cool completely on the baking sheet before transferring it to a tightly sealed container.
• Store in the refrigerator after it has cooled completely.

• Add the ripe banana, frozen strawberries, and your choice of orange or apple juice to a blender.
• Blend on high speed until smooth.
• Pour into a glass and serve immediately.

• Add the frozen blueberries, strawberries, raspberries, orange juice, and vodka to a blender.
• Blend on high speed until smooth.
• Pour into glasses and serve immediately.

Prepare the Simple Syrup:

• Bring 4 cups (940 ml) of water to a boil in a saucepan.
• Add 2 cups (400 g) of granulated sugar and stir until completely dissolved.
• Set aside to cool.

Brew the Tea:

• In a large mason jar or pitcher with a lid, combine 12 cups (2820 ml) of water, the cooled simple syrup, fresh mint leaves, lemon slices, and orange slices.
• Stir well.
• Add the 8 tea bags and seal the container.

Steeping:

• Place the container in a warm, sunny location and let it steep for about 4 hours.

Serve:

• Remove the tea bags and discard them.
• Serve over ice for a perfectly chilled drink.

• Fill a glass with ice cubes.
• Mix the grapefruit soda, orange juice, and coconut rum in a shaker (optional) or directly in the glass.
• Pour the mixture over the ice.
• Stir gently and enjoy!

• Place bananas, frozen mango chunks, pineapple juice, coconut milk, and rum (if using) into a blender.
• Blend until smooth and creamy.
• Serve in chilled glasses.
• For a fancy touch, rim the glasses with sugar and garnish with a cherry and a pineapple chunk.
• Enjoy immediately!