Delicate spices make flavorful food — but did you know they are also super healthy for you? Herbs and spices come from various parts of a plant, flowers, leaves, seeds, and more — and each one has unique health benefits. An easy way to add a burst of health to your daily routine is to add one of our Raw Herbal Extracts™ to a no-bake recipe. Heat changes some of the components of herbs and spices, so while you can cook with them, you lose some of the health benefits. On the other hand, when you add a dropper or two into a delicious, simple-to-make recipe, you get the best of both worlds: Great taste, plus an easy way to add vitamins, antioxidants, and health to your day.
4 Simple No-Bake Recipes
The following recipes are not only great for anyone with a sweet tooth, but they are plant-based, as well!
Golden Milk Overnight Oats
This recipe is out of this world! The prep time is practically nonexistent, and it’s incredibly delicious. It uses our and a touch of ginger for a slightly sweet, unique breakfast idea. Use the milky version of coconut milk for this recipe, not the canned variety.
- A large glass container
- ⅔ cup rolled oats
- 1 teaspoon chia seeds
- ¾ cup unsweetened coconut milk
- 2 droppers Turmeric Raw Herbal Extract
- ⅛ teaspoon cinnamon
- ⅛ teaspoon ground ginger
- 3 drops Stevia liquid
- 1 teaspoon crystallized ginger pieces
- Add all ingredients to a large glass container and stir together well.
- Store in refrigerator overnight.
- If desired, top with chopped nuts or toasted coconut flakes before serving.
Nutty Oatmeal Bars
These homemade granola bars are simple to make. Plus, you know they have no artificial preservatives or high-fructose corn syrup. That means they are healthy snacks for you and your family! It also makes a healthy no-bake dessert recipe.
- Small saucepan
- Food processor
- Cutting board
- 8×8 baking dish
- Parchment paper
- 1 cup Medjool dates (pitted, chopped, firmly packed)
- ¼ cup maple syrup
- ¼ cup salted almond butter
- 2 droppers Tulsi Raw Herbal Extract
- 1 cup roasted unsalted almonds (loosely chopped)
- 1 ½ cups rolled oats, separated into two portions
- ¼ cup raisins or other dried fruit
- A sprinkle of organic chocolate chips, cacao nibs, or other additions (optional)
- Add dates to a food processor. If you use whole dates, make sure to remove the inner pit before processing. Process until it resembles dough; it may ball up.
- Add dates to a mixing bowl.
- Add half the oats in the food processor and process gently. The finer consistency will help the bars stick together.
- Add the processed oats, the unprocessed oats, and the almonds to the mixing bowl where the dates are. Set aside.
- Heat salted almond butter and maple syrup over low heat so that it becomes more liquified. Add Tulsi extract.
- Pour almond butter mixture over the other ingredients and mix well, breaking up the dates so that they spread throughout the dough.
- Place a sheet of parchment paper at the bottom of an 8×8 baking dish. You can also use a loaf pan, but the bars may be thicker.
- Press down on the bars using something like the bottom of a glass to help them stick together.
- Cover with parchment paper and let firm up in the refrigerator for at least 30 minutes. At room temperature, they will not stick together as well.
Note: Make sure to use salted almond butter for a great salty-sweet taste for these bars. If you want a delicious chocolate-peanut butter vibe (or almond butter, technically), add cacao nibs or organic chocolate chips.
Morning Mango Chia Pudding
This awesome recipe works great for either a super healthy breakfast or a light dessert — without the guilt!
- Medium mixing bowl
- A large glass container
- 10 oz bag frozen mango chunks, thawed
- ½ cup chia seeds
- 13.5 oz can of reduced-fat coconut milk
- 1 tablespoon maple syrup
- 1 dropper Moringa Raw Herbal Extract
- Reserve a few of the defrosted mango chunks for a topping. Add the rest of the bag to a blender.
- Transfer the mango puree into a medium mixing bowl, using a spatula to make sure you get everything.
- Open the can of coconut milk (note this is not the “milk” but the canned variety). You can use full-fat coconut milk, but the coconut oil in it will solidify, creating hard chunks of oil in the recipe compared with the reduced-fat variety.
- Add coconut milk, chia, and maple syrup to the bowl and stir gently.
- Put into a large glass container and top with a few chunks of mango.
- Refrigerate for at least 15 minutes. Enjoy!
Sleepytime Banana Ice Cream
Finding a good dairy-free ice cream substitute can be a challenge. Many people love one-ingredient banana “ice cream” — sometimes called “nice cream” in the vegan world. Essentially, you take frozen bananas, puree them in a food processor, and you have an instant, healthy frozen treat! You can add ingredients to add flavor. I recommend that you generally like bananas to try this recipe. We’ve created a blend with Valerian Raw Herbal Extract™ plus delicate, sweet spices like cinnamon, vanilla, and cacao. It’s packed full of flavor, and can even help you drift off to la-la land.
- Blender or food processor
- Cookie sheet
- 3 frozen, ripened bananas
- ¼ cup unsweetened almond milk
- 1 dropper Valerian Raw Herbal Extract
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 3 tablespoons cacao powder (you can substitute organic cocoa powder)
- Slice bananas and place parchment paper on a cookie sheet. Freeze for one to two hours. Freezing them individually keeps them from sticking together.
- Once the banana chunks are frozen, add them to a blender or food processor. If you are having trouble blending the bananas, add up to ¼ cup of almond milk.
- Add in the vanilla, cinnamon, cacao, and Valerian.
- Blend until creamy.
- Serve immediately or store in the freezer.