Tropical Dream Parfait with Mila

2 bananas
1/2 cup pineapple
1 ripe mango
1/2 cup soft coconut meat
1 scoop Mila chia seeds

In a high speed blender, blend until creamy, pressing with a tamper if you need to.

Place 1/2 cup of chopped fruit into a parfait glass.
Pour in the blended fruit.
Add fresh shredded coconut for garnish, and serve!

You may chill the parfait for 2 hours to make it more firm.
And feel free to use whatever fruit you like to substitute.

This gourmet living food recipe was contributed by Lifemax Independent Distributor and internationally recognized Chef Eric Rivkin.  Chef Eric publishes  TO LIVE FOR!, a book with over 300 delicious living food recipes for the best in radiant health that everyone will love.  For the ultimate WHOLE RAW FOOD experience and to support education for everyone, visit www.vivalaraw.org.

MANGO SORBET WITH MILA RASPBERRY COULIS©

3 cups frozen organic mango chunks
2 cups fresh raspberries
1 Tablespoon Mila seed, mixed with 4 Tablespoons water to make gel*
½ cup pitted dates, packed

*Mila Gel™– It is important that you mix Mila with some kind of liquid whenever you eat it! If the recipe you are using does not have much thin liquid in it you will need to add water so it is not drawing vital fluids from your body in order to digest the Mila!

To make Raspberry Coulis, purée the raspberries and dates in a food processor with the “S” blade until smooth.

Allow mango chunks to thaw for five minutes. Place in a food processor with the “S” blade and process until smooth, stopping to scrape down the sides of the bowl as needed. (May also be made in the Vitamix by starting with the blades spinning on high and dropping the mango chunks through the small opening in the lid, using the tamper tool to mash the fruit until creamy smooth.) Makes 5-6 servings

Scoop sorbet into small bowls and drizzle raspberry coulis over top.

Sauce will keep in an airtight container for up to 4 days – sorbet can be put into ice cube trays and re-frozen. Then add cubes to Vitamix machine with water to cover the blade tips and remake on high, or use instead of ice in smoothies.

This recipe was contributed by Diane and Michael and The Vibrant Kitchen© for you to share with your family, friends and customers. Use these as tools to help build your business.

SWEET PUMPKIN PIE©

Crust
¼ cup raw sunflower seeds
1 ¾ cups raw pumpkin seeds
1 teaspoon Mila seed mixed with 2 Tablespoons water to form a gel*
½ teaspoon sea salt
1 cup pitted medjool dates

*Mila Gel™– It is important that you mix Mila with some kind of liquid whenever you eat it! If the recipe you are using does not have much thin liquid in it you will need to add water so it is not drawing vital fluids from your body in order to digest the Mila!

Syrup
1 cup pitted medjool dates
1¼ cups water

Filling
4 cups pumpkin, peeled, seeded, and cut into 1-inch cubes (1 ½ lbs whole pumpkin)
2 tsp organic ground cinnamon
1 TBL Mila seed + 2 tablespoons water mixed in to a gel*

To make crust, process sunflower seeds into a fine powder in a food processor outfitted with the “S” blade. Use this to “flour” the bottom of the pie pan. Next, process pumpkin seeds, Mila Gel and salt into a course meal. Slowly add 1 cup dates to make your dough. Press into pie pan. Set aside.

To make syrup, blend 1 cup dates with water until smooth. Set aside.

To make filling, process small batches of cubed pumpkin and cinnamon into a puree, then slowly add in the syrup and process until smooth. Place pumpkin filling in a bowl and hand mix in Mila powder really well to thicken.

Pour in pie crusts and chill. Serve with raw vanilla ice cream. Will keep in the refrigerator for four days.

This recipe was contributed by Diane and Michael and The Vibrant Kitchen© for you to share with your family, friends and customers. Use these as tools to help build your business.

Mila Pumpkin Chocolate Chip Bread

1 1/3 cup sugar
1 scoop Mila placed in 1 cup measure and fill to top with white flour
1 cup mini chocolate chips or pecans or 1/2 cup walnuts and 1/2 cup raisins
2/3 cup whole wheat flour
1 cup cooked or canned pumpkin (not pie filling)
1/2 cup vegetable oil
1/2 cup water
2 eggs
1 tsp. ground cinnamon
1 tsp. baking soda
3/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. ground nutmeg

 
In a mixing bowl, combine sugar, pumpkin, oil, water and eggs; beat well with an electric mixer. Combine dry ingredients, gradually add to pumpkin mixture and mix well. Stir in mini chocolate chips (or nuts if desired) by hand.
 
Pour into a greased 9 X 6 X 2 1/2 inch loaf pan. Bake at 350 degrees for approximately 65 minutes or until bread tests done with a toothpick. Cool 10 minutes in pan before removing to a wire rack.

Submitted by Mabel Cline

Mila Cookies with Peanut Butter and Oat Bran

1 1/2 cups oat bran
1 cup whole grain flour
3/4 cup peanut butter (smooth or chunky)
1/2 cup melted non-saturated fat margarine
1/2 cup applesauce
1/2 cup white sugar equivalent using sugar substitute such as Splenda
1/2 cup brown sugar equivalent using brown sugar substitute
1/4 cup water
6 scoops Mila
1 egg or 2 egg whites
3/4 tsp baking powder
1/2 tsp vanilla
1/4 tsp baking soda
Pre-heat oven to 350 degrees. Mix melted margarine and applesauce with sugars. Add egg or egg whites and mix well. Stir in peanut butter and vanilla; beat until smooth. Add remaining dry ingredients, including Mila, and mix well. Drop mix by teaspoon onto ungreased cookie sheet and bake for 10-12 minutes. Makes about 36 cookies.

Submitted by Dennis Farley

Omega-Rich Festive Nut Balls

1 cup Mila
1 cup Walnuts, chopped medium to fine
1/2 cup carob, white, milk, or dark chocolate chips
1/3 cup Organic Blue Agave or honey
1/3 cup fresh Basil, finely chopped
1/4 cup Walnuts, chopped fine for rolling
1/4 cup Dark Cocoa Powder
2 Tbsp Cinnamon
2 tsp Olive Oil
1/2 tsp Sea Salt
Water to moisten

Combine Mila and 1 cup chopped walnuts along with cocoa powder, cinnamon, salt and mix thoroughly.

Add olive oil and agave and work all ingredients into paste-like texture. Add additional water, teaspoon by teaspoon until ingredients hold together and are able to be formed and rolled into a ball. Add carob chips and fresh basil and work into the mixture.

Roll Mila mixture into bite-size balls (approx. 1 tsp each) and then roll balls into remaining chopped nuts. Serve on a festive holiday platter and arrange with fresh basil or sprigs of fresh rosemary.

Makes 16-20 nut balls

Submitted by Rebekah Gillette

Amarette

1 cup almonds, finely ground
2/3 cup sugar
1 large egg white
1/2 teaspoon almond extract
1/2 teaspoon salt
2 scoops Mila

Whip together egg white, almond extract and salt. Mix in sugar, ground almonds and Mila. Mold into balls about 1″ in diameter and place on a parchment lined cookie sheet. Bake at 350° for 10 minutes.

Submitted by Denise Mueller

Oat-Mila Cookies

2 cups raw oats
1/2 cup chopped walnuts
1/2 cup chocolate chips
3 ripe bananas, mashed
1/3 cup applesauce, natural
1 tsp vanilla
1 tsp cinnamon
1-2 tbsp pure maple syrup or blue agave
1/4 tsp salt
2 scoops Mila

Mix all ingredients together. Mixture will be very moist. Drop onto cookie sheet  and shape into flat rounds. (They will not change shape as they bake).

Bake at 350° for 8 – 10 minutes.  Makes about 30 cookies.

Submitted by Linda Finsel

Fresh Mila Granola

2 cups old fashioned oatmeal
1 cup unsweetened coconut
1 cup whole wheat flour
1 cup sugar or sugar substitute
2 scoops of Mila
1 tablespoon of honey
2 sticks of butter
1 teaspoon of baking soda
1 teaspoon of vanilla
Your favorite extras such as raisins, cranberries, chopped walnuts or chopped pecans
 
Mix oats, coconut, flour, Mila and sugar or sugar substitute in a large bowl.  Melt butter and honey in a saucepan and add baking soda.  Pour over oat mixture.  Stir well and add your choice of extras.  Spray a 9×11 pan with cooking spray.  Pour mixture into pan and press down.  Bake at 325 for 20-25 minutes.  Remove from oven and cut into small squares.  Turn oven off and place baking dish back inside oven for 1 hour.

Submitted by Kristen Williams

Pumpkin Spice Cookies

2 1/2 cups flour
1 1/2 cups sugar
1 cup pumpkin
1/2 cup Mila
1/2 cup butter, softened
1 large egg
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp pumpkin spice
1/2 tsp. salt
1 tsp. vanilla
Preheat oven to 350. Grease baking sheets.

Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Next thoroughly mix in Mila. Drop by rounded tablespoon onto prepared baking sheets. Bake for 15-18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Glaze:
2 tbsp powdered sugar
1 tbsp butter, melted
3 tbsp milk
1 tsp vanilla

Combine powdered sugar, milk, melted butter and 1 tsp. vanilla in small bowl until smooth. Drizzle glaze over cooled cookies.

Submitted by: Janie Peeler

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