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Kale and Pomegranate Juice

Kale and Pomegranate Juice Shot

Nutri-licious Benefits
  • Kale is a great source for iron
  • The sulfur content in kale aids in the health of your liver.
  • Kale is a great source of fiber and aids in digestion.
  • Kale is an excellent source for calcium which aids in bone health and maintaining a healthy metabolism


5 handfuls of organic baby kale
1 cup organic pomegranates seed
Lemon peeled with pithy part left
Run through the juicer and enjoy.
Kale/Pomegranates Juice Shot
Recipe type: Juice
Kale and Pomegranate juice shot that will give the nutrients you need and energy to boot.
  • 5 handfuls of organic baby kale
1 cup organic pomegranates seed
Lemon peeled with pithy part left
  1. Run through the juicer and enjoy.

Pomegranates/Kiwi Lemonade

This lemonade taste like Stawberry kiwi lemonade Snapple made back in the day.

Pomegranate/Kiwi Lemonade


2 cups juiced/pulverized pomegranates
2 kiwi peeled and sliced
1 lemon thinly sliced
2 cups fresh squeezed lemon juice
4 cups water (or more is you prefer less sourness)
8-10 pkts stevia
I placed the pomegranate seeds in a bowl and pulverized them with my immersion blender then strained the pulp out through a strainer. Put pomegranate juice in jar along with juiced lemon. Add sliced kiwi and lemon. Add 8-10 pkts of stevia depending on desired sweetness.
Be Blessed

No-bake “Candy Bar”cookies

No-bake candy bar cookies


Makes 18
1 cup prunes
1 cup craisin
1 cup almonds
1/4 cup choc chips
2 Tbsp chia seed
1/8 tsp salt
2 tsp vanilla
1/4 cup Nutella
2 Tbsp almond butter


Mix first 7 ingredients in food processor until smooth. Add additional ingredients and Belen’s till smooth.
Scoop out mixture with cookie scoop and place on parchment lined platter. Place in refrigerator for 30 minutes.
Remove cookies from refrigerator after 30 minutes and smash with a wet spatula.

Easy (Coconut flour) Oatmeal Breakfast Cookies

1/2 cup organic butter, room temperature
1 cup brown sugar
1⁄4 cup honey
2 Tbsp chia seed
4 eggs
1/2 cup cashews or nut of your choice.
1⁄2 cup coconut flour
1⁄2 teaspoon salt
1/2  teaspoon baking soda
4 cups rolled oats
Optional additions: chopped dates, figs, raisins, currants, chocolate chips, chopped nuts.


  1. Preheat oven to 350 degrees F. 
  2. Using a processor mix together the butter, brown sugar, honey and egg
  3. Add dry ingredients including cashews.  Transfer to bowl and stir in the oats.  Mix the dry ingredients and wet until mixed. Add any additional ingredients you’ve chosen.
  4. Use 1/4 cup cookie scoop and place onto cookie sheet. Bake 15 to 20 minutes. Cool on a wire rack.
  5. If saving for later place in freezer bag. Cookies stay good in freezer for 1-2 months. 
  6. We like to serve with smoothies or yogurt in the morning. 
  7. These also pack great for lunches. 
Hope you enjoy. 
Be blessed.