Recipe Provided by: Executive Chef Shaun McConnell
INGREDIENTS:
| 1 cup |
Fresh Strawberries
|
| 1/4 cup |
nvigorate Seabuckthorn Puree |
| 1 cup |
Almond Milk, Unsweetened
|
| 1/4 cup |
Plain Greek Yogurt
|
| 1 tbsp |
Honey
|
| 1 tsp |
Chia Seeds
|
| 2 |
Ice Cubes |
Related Posts

Recipe courtesy of Sarah Galvin, BSHEc , columnist for the Western Producer
Seabuckthorn and White Chocolate Scones...
Read More
Recipe courtesy of Sarah Galvin, BSHEc , columnist for the Western Producer
Make thin ribbons of the asparagus all t...
Read More
Recipe courtesy of Chef Jenni
For the Cake:
2 cups grated carrot
Thumb sized piece of ginger root, grated
3 eggs
1/2...
Read More
Recipe courtesy of Executive Chef Heather Bekar-Schulte
Makes 24 muffins
INGREDIENTS
3 cups organic wheat flour
...
Read More
Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device