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Coco Rough Bowl

    Ingredients:
  • 2 Amazonia Coconut Smoothie Packs
  • 80ml coconut milk
  • 1 frozen banana
  • 1 handful coconut flakes for extra texture (optional)
Directions:

Combine all ingredients in a blender until smooth and creamy. If using extra coconut flakes, add towards end and pulse. Spoon into a bowl and garnish with your choice of toppings. Serve immediately.

Açaí Chia Jam

    Ingredients:
  • 1 Amazonia Açaí Smoothie Pack
  • 1 tbsp. sweetner of choice (maple syrup, rice malt syrup, honey)
  • ¹/₃ cup chia seeds
Directions:

Combine Amazonia Açaí Smoothie Pack and sweetener into a saucepan and melt over a medium heat. Add chia seeds and stir until it is a thick consistency. Remove from heat. Once cooled, transfer into a glass jar. Keep sealed and refrigerated.

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Vanilla Protein Pancakes

    Ingredients:
  • 2 tbsp Amazonia Raw Protein Isolate - Vanilla
  • ¹/₂ heaped cup buckwheat flour
  • ¹/₂ tsp. baking powder
  • 1 tsp. vanilla bean powder
  • 1 tbsp. mesquite powder, optional
  • 2 organic eggs, separated
  • 1 ripe banana, mashed
  • ¹/₄ cup raw cashews
  • ³/₄ cup filtered water
  • 4 medjool dates
  • 1 tbsp. hulled tahini
  • ¹/₄ tsp. himalayan salt
  • Choc-Tahini Sauce
  • 2 tbsp. cacao powder
  • 1 tbsp. hulled tahini
  • 1 tbsp. coconut nectar
  • Boiling water, add until desired consistency is reached
Directions:

1. Firstly, prepare choc-tahini sauce. Combine all sauce ingredients in a small bowl and mix until smooth, set aside. 2. Combine all dry pancake ingredients in a mixing bowl, mix well. 3. Place remaining ingredients (except egg whites) in a blender, blend until smooth. Add to dry mixture, mixing well. 4. Beat egg whites until firm peaks form and then gently fold into the pancake mixture. 5. Place coconut oil in a non-stick pan and allow to melt over low-medium heat. 6. Add a small amount of the pancake mixture and leave to cook for 1-2 minutes (or until bubbles start to form). 7. Flip and allow the other side to cook for another minute or so. Repeat this process for the rest of the mixture. 8. Serve with a drizzle of choc-tahini sauce and your choice of fruit.

Probiotic Coconut Yoghurt

    Ingredients:
  • 1 serve Amazonia Raw Pre-probiotic
  • 2 Amazonia Coconut Smoothie Packs
  • ¹/₂ coconut milk
  • 1 tsp. vanilla extract or powder (optional)
  • Fresh berries for topping (optional)
Directions:

Blend all ingredients together. Transfer mixture to a glass jar and cover with cheesecloth or paper towel. Allow to sit at room temperature for 24-48 hours - this allows the mixture to culture. Once the yoghurt has the desired tang and thickness, seal and refrigerate.

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Quick Breakfast Quinoa

    Ingredients:
  • 1 serve Amazonia Raw Prebiotic Women's Multi
  • ¹/₂ cup quinoa
  • 1 cup coconut milk
  • 1 tbsp. desiccated coconut
  • ¹/₂ tsp. cinnamon
  • 1 tbsp. sweetener of choice (optional)
Directions:

Cook quinoa according to package directions in coconut milk. Combine cooled quinoa with remaining coconut milk, cinnamon and sweetener of choice. Toppings Serve topped with a sprinkle of Raw Prebiotic Women's Multi Powder, coconut yoghurt and fresh berries.

Yoghurt Berry Bowl

    Ingredients:
  • 1 serve Amazonia Raw Workout
  • ³/₄ cup coconut yoghurt
Directions:

Spoon coconut yoghurt into a bowl and swirl through Amazonia Raw Workout. Sprinkle with granola and fruit. Toppings Granola, fresh fruit such as berries and mango.

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Creamy Açaí Oatmeal

    Ingredients:
  • 1 tsp Amazonia Organic Freeze Dried Açaí Powder
  • ¹/₂ cup regular rolled oats
  • 1 cup liquid (water or coconut milk)
  • Sweetener, dates, maple syrup (optional)
Directions:

Bring liquid to boil and gently stir in oats. Reduce heat and simmer until all liquid is absorbed. Sprinkle Amazonia Organic Freeze Dried Açaí Powder, add chosen toppings and serve immediately. Toppings Fresh fruit such as banana, strawberries or blueberries, with a dash of non-dairy milk poured on top.

Performance Protein Bars

    Ingredients:
  • 2 scoops of Amazonia RawFIT Performance Protein Rich Dark Chocolate
  • 1 cup coconut flour (1/2 cup)
  • 1/2 cup almond flour
  • 1/4 c cacao powder (2 t)
  • 1/4 c cacao nibs/dairy free choc chips
  • 1/2 c peanut
  • 1/2 c rice syrup
  • dairy free milk
Directions:

1. Mix dry ingredients in one bowl 2. In a separate bowl melt Coconut Oil, Nut Butter and Rice Malt Syrup until combined 3. Pour melted mixture into the dry mix and stir. Add a dash of Almond Milk if needed. 4. Press into a lined Baking tray or dish 5. Place into fridge until set before cutting into Bars.

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Tender Jack Smokey BBQ Burger

    Ingredients:
  • Amazonia Tender Jack Smokey BBQ
  • Wholemeal Bun
  • Lettuce
  • Tomato
  • Avocado
  • Carrot
  • Red Cabbage
  • Capsicum
  • Sauce
Directions:

Place a non-stick pan over medium heat. Empty Tender Jack contents of pouch into pan. Cook for 5-10 minutes or until contents are heated through. Place Tender jack on bun with other ingredients.

Tender Jack Curry Bowl

    Ingredients:
  • Amazonia Tender Jack Curry
  • Brown Rice
  • Capsicum
  • Carrot or vegetable of Choice
  • Herbs & chili
Directions:

Place a non-stick pan over medium heat. Empty Tender Jack contents of pouch into pan. Cook for 5-10 minutes or until contents are heated through. Serve over brown rice with capsicum, carrot or vegetables of choice, garnish with herbs and chilli.

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GFGluten Free VVegan PPaleo