• Add 1 tbsp chia seeds, [q:1/2] cup oat milk and 2oz aloe vera to a glass and let soak for 5 to 10 minutes.
• Blend the banana, apple, spinach, cucumber, ice and kiwi with the chia, aloe, and oat milk mixture in a blender.
• Garnish with a slice of kiwi.

1. In the following order, layer banana, ice cubes, milk, avocado, ginger, lime, spinach, mint, and honey (if using) in a blender. Blend on high speed until smooth, about 1 minute.
2. To serve, divide between two glasses and sprinkle with sesame seeds, if using.

Chocolate Dipped Banana Coins

1. Line a baking sheet with wax paper or a silicone mat.
2. Melt [q:1/2] cup dark chocolate using a double boiler method or in the microwave.
3. One by one, dip a banana slice, place on the baking sheet, then sprinkle with Ezekiel 4:9 Crunchy Cereal
4. Repeat until all slices are coated.
5. Freeze for 15 minutes until ready to serve.

Peanut Butter Banana Smoothie

1. In a blender, combine 2 frozen bananas, [q:1/4] cup peanut butter, [q:1/2] cup dairy-free milk, [q:1/2] tsp ground cinnamon, and [q:1/2] cup of Food For Life Ezekiel 4:9 Crunchy Cereal. Blend until smooth and creamy.
2. Pour the peanut butter and banana smoothie mixture into a bowl.

To Serve

1. Top the smoothie bowl with the Food For Life Ezekiel 4:9 Crunchy Cereal, chia seeds, and chocolate-dipped banana slices. Optional: drizzle honey on top.
2. Serve immediately and enjoy!

1. After thoroughly washing all the produce, remove skins from kiwi fruits. Core apples.
2. Add kiwi fruits, apples, ginger, rosemary, and lime to a juicer and juice them.

1. Place all ingredients in a high-speed blender. Blend until mixture is smooth.
2. Serve immediately.

1. Cut up the banana, mango, and date to set aside.
2. Add the orange juice, almond milk, and KIN Euphorics High Rhode into the blender.
3. Next, throw in the turmeric, mushroom powder, vanilla extract, aloe juice, and coconut cream.
4. Blend until it has a smooth consistency.
5. Line the inside of your glass with the yogurt to get that gorgeous layered look.
6. Pour the smoothie into the lined glass and serve immediately!

1. Blend all ingredients in a high-speed blender until mixture is smooth.
2. Divide between 3 glasses and serve.

1. Place all ingredients in a blender and pulse several times until the fruit is crushed and the matcha has dissolved.
2. Pour into a glass.

1. Preheat the oven to 450 degrees Fahrenheit.
2. Place the fresh cherries on a baking sheet. Roast for 15 minutes until caramelized, then let cool to room temp.
3. Melt vegan butter in a skillet along with coconut sugar, vanilla extract, and sea salt. Once bubbling, add cereal and pecans, stirring often until slightly toasted, about 4 to 5 minutes.
4. Scrape the topping onto a piece of parchment paper or a silicone baking sheet then set aside to cool.
5. Blend frozen banana, frozen cherries, hemp hearts, and oat milk in a blender until smooth.
6. Spoon smoothie into a bowl to serve.
7. Garnish with fresh cherries, roasted cherries, cereal, and a dollop of non-dairy vanilla yogurt. Enjoy!