Wild Blueberry Smoothie & Temple Rice Bowl with Hummus & Mixed Herbs for Meatless Monday!

I’m loving the new Vega One Nutritional shake! For those of you who know me well, you know I love my morning shakes! My morning feels complete when I start with a delicious smoothie and this new shake has got me very excited to start my day! Vega One is gluten free, dairy free and soy free and loaded with probiotics and mineral rich greens. This is the perfect protein to add to your smoothies. This recipe is simple and easy to make and the perfect on-the-go breakfast. I’ve also included a simple recipe from one of my favorite restaurants downtown, FRESH. I love this restaurant and their recipe books! They serve up some truly delicious vegetarian/vegan fare that is oh-so-good! This rice bowl is truly nourishing and satisfying and very simple to make! If you don’t have all the ingredients on hand, it’s easy to substitute other veggies. Or feel free to add some grilled tempeh for added protein. That’s the joy of cooking, taking any recipe and making it own! Enjoy!

Wild Blueberry Smoothie

2 cups spring water (add more or less water, depending on consistency you prefer)
1 cup frozen wild blueberries
1 scoop Vega One vanilla chai
1 tbsp hemp or chia oil
1 tsp chia seeds
1 tsp ground cinnamon
1 tsp vanilla extract
4-5 ice cubes

Blend together and Enjoy!

Temple Rice Bowl

1/3 cup water
4 baby bok choy, cut in half lengthwise
7 tbsp olive oil
4 tbsp tamari
8 wedges tomato
4 cups cooked brown basmati rice
2 tsp mixed herbs
1 cup hummus (organic store bought or recipe below)
2 cups sunflower sprouts
2 tbsp hulled hemp seeds
4 slices red onion, chopped
2 lemon wedges, for garnish

Put the water in a wok or skillet over high heat. Add the bok choy halves and cover. Steam until bok choy is almost tender. When water evaporates, add 1 tbsp olive oil, 1 tbsp tamari and tomato wedges. Saute 1 minute until the bok choy is tender, then set aside. Divide cooked rice between 2 large rice bowls. Mix remaining 6 tbsp olive oil and 3 tbsp tamari together. Add mix herbs, divide and drizzle over rice. Place hummus in the middle of each rice bowl, and arrange the bok choy around the edges. Top with sunflower sprouts, hemp seeds and red onion. Garnish with lemon wedges and serve.


2 cups canned or cooked chickpeas
3 cloves garlic
2 tbsp tahini
4 tbsp lemon juice
1/2 tsp sea salt
1 tbsp filtered water

In a food processor, puree all ingredients. Add more water if necessary to get the consistency you like.

Mixed Herbs

1 tbsp each of dried :
1 1/2 tsp dried rosemary
1 1/2 tsp dried sage

Combine all ingredients in a bowl. Mix well.

Happy Monday! Enjoy these delicious recipes!

Health & Abundance,
Samantha 🙂

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