Sweet Potato Pie Smoothie Bowl Recipe

Vegan + Gluten Free

Ingredients

• 1/2 c mashed sweet potato flesh

• 1-1/2 frozen bananas

• 1/2 tsp vanilla

• 1 tbsp almond butter

• 1/2 tsp pumpkin pie spice

• 1 tbsp maple syrup

• Heavy pinch pink Himalayan salt

• 2 tbsp orange juice

• 2 tbsp milk of choice

Toppings

• Carrot Turmeric Garden Granola

• Pecans

• Cacao nibs

Melted Chocolate Sauce

• 1 cup dark chocolate discs (aka wafers)

• 1 tablespoon coconut oil

Instructions

Smoothie

1. Add the smoothie ingredients (minus the toppings) to a high powered blender and blend until smooth.

2. Transfer contents to a bowl and set aside

Chocolate Sauce Directions

1. Add the chocolate discs and coconut oil to a microwave-safe bowl.

2. Using a microwave, heat for 30 second intervals, stirring in between until melted.

Putting it all together

1. Sprinkle Carrot Turmeric Garden Granola, cacao nibs and pecans on top.

2. using a spoon drizzle the melted chocolate sauce on top of smoothie.

3. Grab a spoon and enjoy!

Garden Granola®, Carrot Turmeric, 8 oz

$10.50

Golden orange granola-- yes, please!

The wild idea for making this vibrant orange JUICED GRANOLA® was born out of our belief and experience that eating a whole food plant based diet reaps health benefits. Inspired by juicing, we blend organic carrots, turmeric, ginger, pineapple and mango, the whole plant, so you get the juice plus the fiber. It’s all added to organic gluten-free certified oats, ancient grains, seeds, slivered almonds, Montmorency tart cherries, and sweetened with coconut sugar. Veggie-powered GARDEN GRANOLA is here to help you win the day!

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Chocolate Peppermint Bliss Balls Recipe

These chocolate peppermint bliss balls are a perfect treat for the holiday season that can satisfy your chocolate craving while giving you a protein and whole-grain boost! They are also vegan and gluten-free, making them ideal for those with dietary restrictions. The best part is that you only need six ingredients to make them, two of which are available in our store. Moreover, these bliss balls are no-bake, so you can save time and focus on your never-ending list of holiday to-dos, or if you’re not a procrastinator like me, enjoy time with friends and family or a hallmark movie with your feet up.

Vegan. Gluten Free
Yield: 12, tablespoon size balls

Ingredients

• 1/2 c gluten-free rolled oats

• 1/3 c of our Cherry Almond Chia Muesli

• 1/2 c peanut butter

• 1/4 c maple syrup

• 1/2 tsp peppermint extract

• 1/4 c cocoa powder

Coating

• 1/3 cup finely crushed candy canes

Chocolate Sauce

• 1 cup dark chocolate discs

• 1 tablespoon coconut oil

Instructions:

1. Add the gluten-free rolled oats to the food processor and blend until they form a fine flour. Stopping to stir occasionally.

2. Add muesli, peanut butter, maple syrup, peppermint extract and cocoa powder to your food processor.

3. Pulse until the mixture comes together (it should feel sticky).

4. Scoop out tablespoon-sized portions and roll them into balls.

5. Roll balls in crushed candy canes

Chocolate Sauce

1. add the discs and coconut oil to a microwave-safe bowl

2. Using a microwave, heat for 30 second intervals, stirring in between until melted.

3. drizzle as desired on top of the balls and serve immediately.

Leftover balls can be store in fridge or freezer in an airtight container.

Cherry Almond Chia Muesli, 8 oz

$8.50

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Holiday Charcuterie Board Inspiration featuring a Beetroot Granola Crusted Goat Cheese Log Recipe

When it comes to Holiday charcuterie boards, we like ours like our award-winning Garden Granola, full of flavor, premium ingredients and full of the colors!

We selected just one cheese- soft goat cheese- but by encrusting it in various toppings, the flavor profile and even the texture of this spreadable cheese changes.

There are both mini goat cheese balls and even a goat cheese log rolled in Garden Granola Beet Ginger. Generally, we would have used 2-4 different cheeses to provide variation in flavor and texture. Feel free to add additional cheeses.

We have featured different types of olives, meats, fruits of the season, nuts, crackers, and goat cheese, which is encrusted with a variety of toppings, including our Garden Granola.

Dried figs, blood oranges, Grapes and pomegranates punch up the fruity side for our board. Add in your favorite variety of olives, we have used both green olives and kalamata olives.

Choose your favorite crackers. We’ve added meats - hard salamis and prosciutto rosettes to our board for the meat lovers in the party.

We strew on a handful of nuts. We used pecans for this board, but you can select any of your favorite tree nuts. A final taste addition is honey; make it regular or hot honey and a fruity jam, and use your favorite flavors.

Our Holiday Charcuterie Board will surely please all your guests at your holiday gatherings.

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Beetroot Granola crusted Goat Cheese Log Recipe

Ingredients

• 10 oz goat cheese log

• 1/2 cup of Garden Granola Beetroot Ginger

Instructions

1. Place 1/2 cup of Garden Granola in a ziplock bag and crush with a mallet or pulse in food processor.

2. Place the crushed garden granola on to a parchment paper or a plate.

3. unwrap the chilled goat cheese log.

4. roll entire log into crushed granola until well coated.

Garden Granola®, Beet Ginger 8 oz

$10.50

AWARD-WINNING TASTE
2018 Bronze Sofi™ Award Winner in the Granola/Cereal Category
Inspired by juicing we blend fresh whole organic beetroot, pineapple and ginger, the whole plant, so you get the juice plus the fiber. It’s all added to organic gluten-free certified oats, ancient grains, seeds, slivered almonds, dried cranberries and apples and sweetened with coconut sugar. The award winning taste is refreshing and slightly sweet, with zesty ginger notes. A taste bud sensation, it is anything but ordinary granola. Veggie-powered GARDEN GRANOLA is here to help you step up your breakfast game!

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Prosciutto-Wrapped Figs With Goat Cheese Appetizer Recipe

Prosciutto-wrapped figs with goat cheese balls encrusted with granola are the perfect quick and easy no-bake gluten-free appetizer to add to your entertaining repertoire! Each piece of fig is wrapped in prosciutto and topped with a mini goat cheese ball crusted with our award-winning beetroot granola and drizzled with honey, fresh thyme, and a sprinkle of chopped pistachios. The combination of creamy goat cheese, jammy figs, salty prosciutto, and slightly sweet and gingery Garden Granola is a match made in heaven. Each bite perfectly combines sweet, savory, salty, chewy, and crunchy notes.

Whether you are having a cozy autumn date night at home, entertaining friends, or hosting or attending a holiday party, these prosciutto-wrapped figs with goat cheese balls are the perfect appetizer to make to impress your guests. And no one will ever guess they took only 15 minutes or less to make!

Gluten-Free No-bake Appetizer
Servings: 8
Total time: 15 mins

Ingredients

• 2 Ripe figs, quartered

• 1.5 oz Goat Cheese (chèvre)

• 1/2 oz Prosciutto

• honey

• 1.5 tbsp chopped pistachios

• 1/3 cup Garden Granola, Beetroot Ginger

• 1-2 tsp fresh thyme leaves finely chopped

• 8 apple sticks

Instructions

1. Wash figs and set aside.

2. Using a teaspoon scoop out a ball of goat cheese and roll it into smooth balls.

3. Place balls on parchment in fridge while you prepare the figs and prosciutto.

4. Carefully cut figs into quarter size pieces.

5. Slice prosciutto into aprroximatley 1/2 inch strips or desired thickness.

6. Wrap a thin slice of prosciutto around each fig, and set aside.

7. Add 1/3 cup of Garden Granola® to zip-lock bag and gently crush using mallet or rolling pin.

8. Add the crushed beetroot granola to a small plate or shallow bowl.

9. Remove the mini goat cheese balls from fridge.

10. Toss each ball into the crushed Garden Granola® Beetroot until it is evenly crusted.

11. Place one ruby red mini goat cheese ball on top of prosciutto wrapped fig and secure with an apple stick.

12. Sprinkle chopped pistachios over top and fresh thyme leaves.

13. Drizzle honey over top and serve.

14. Enjoy!

Love this Prosciutto-Wrapped Figs with goat Cheese appetizer recipe? Like, share it and Leave a comment below.

Sign up for Victory Dance Foods Newsletter and keep in touch on Instagram, Facebook, Pinterest. If you make these prosciutto-wrapped figs with goat cheese appetizer, tag @victorydancefoods #victorydancefoods!

Garden Granola®, Beet Ginger 8 oz

$10.50

AWARD-WINNING TASTE
2018 Bronze Sofi™ Award Winner in the Granola/Cereal Category
Inspired by juicing we blend fresh whole organic beetroot, pineapple and ginger, the whole plant, so you get the juice plus the fiber. It’s all added to organic gluten-free certified oats, ancient grains, seeds, slivered almonds, dried cranberries and apples and sweetened with coconut sugar. The award winning taste is refreshing and slightly sweet, with zesty ginger notes. A taste bud sensation, it is anything but ordinary granola. Veggie-powered GARDEN GRANOLA is here to help you step up your breakfast game!

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Mini Goat Cheese Ball Christmas Tree Recipe

We are kicking off our holiday recipe series with this recipe for mini goat cheese balls served in the shape of a Christmas Tree! Get ready to wow your guests this holiday season with this festive and playful appetizer cheese board. Whether you're hosting a cozy gathering or a big holiday bash, these scrumptious and easy to make cheese balls are sure to bring joy and cheer to your holiday gatherings this year!

This festive appetizer tree comprises thirty-six mini goat cheese balls; each rolled in a delightfully different crushed topping. We've used nine unique toppings to provide a variety of delicious flavors, textures, and colors to delight, which will keep your guests coming back for more. In our very biased opinion, the Crown Jewels of this glorious cheeseball Christmas tree is the trio of balls made with our colorful veggie-powered Garden Granola®, beetroot ginger, carrot turmeric, and Kale Matcha.

We hope you enjoy these encrusted mini goat cheese balls as much as we did! Remember to tag us in your pictures on the gram or if it's your old-school email! We love seeing our recipes in the wild.

Gluten Free Appetizer

Ingredients

• 18-20 oz Goat Cheese

CRUSHED TOPPINGS

• 1/3 C Garden Granola® Beetroot Ginger

• 1/3 C Garden Granola® Carrot Turmeric

• 1/3 C Garden Granola® Kale Matcha

• 1/3 C Pecans

• 1/3 C Pistachios

• 1/3 C Everything bagel seasoning

• 1/3 C Sumac

• 1/3 C Za’atar

• 1/3 C Nigella seeds

Instructions

1. Using a small cookie scoop (1 tbsp) scoop out a ball of cheese and roll into smooth balls.

2. Toss each ball into toppings of choice until evenly coated.

3. Make 36 balls and set aside.

4. Arrange the cheese balls on board to form a whimsical Christmas tree shape.

5. Serve with an assortment of crackers and honey.

Tips

• There are two ways to prepare crushed toppings: by adding them to a ziplock bag and crushing them with a mallet or rolling pin or by pulsing them gently in a food processor.

Garden Granola® Triple Play

$30.00

Save $1.50 when you try our Garden Granola "Triple Play", which features all three veggie-powered flavors: Beetroot Ginger, Carrot Turmeric, and Kale Matcha. This bundle includes one 8 oz bag of each flavor. All three flavors are vegan, certified gluten-free, and made in our dedicated gluten-free facility.

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Easy Baked Pears with Granola Recipe

These easy baked pears with granola are the perfect autumn/winter dessert. Made with juicy Bosc pears and just six simple, yet flavorful ingredients, they are the perfect dessert option. Whether you're searching for a quick and easy vegan and gluten-free treat to impress your friends at a holiday gathering or simply craving a cozy and indulgent dessert for a night in, look no further. Inspired by @gisele, these baked pears are guaranteed to exceed your expectations. Trust us, you won't be disappointed when you take your first bite of this heavenly dessert.

A note on Pear varieties. We chose to use the tawny skinned Bosc Pears because of their crisp texture which holds its shape well when baking and its natural sweet flavor that has hints of cinnamon and nutmeg. If you are unable to find the Bosc variety, we recommend using the Anjou or Concorde varieties. Bartlett Pears can also be used, so long as they are not overly ripe, as they will not hold up during baking. Finally, one pear variety we recommend avoiding for this recipe is the Comice, as it will also not hold it’s shape.

Maple Pecan Baked Stuffed Pears served with a scoop of goat-cheese ice cream. Delish!

Dessert
Makes 4 servings.
Prep time: 10 mins. Total time: 35 mins
Gluten Free. Vegan & Refined Sugar Free.

Ingredients

• 2 Bosc pears, sliced in half

For the granola topping:

• 1/2 cup Cherry Almond Chia Muesli (or old fashioned gluten free oats)

• 1/2 cup chopped pecans

• 1/4 cup maple syrup

• 2 tablespoons coconut oil

• 1/2 teaspoon cinnamon

• 1/4 teaspoon sea salt

Preparation

1. Preheat your oven to 375°F
2. Mix all the granola topping ingredients in a bowl and set aside.
3. Place your sliced pears on a baking sheet lined with parchment paper.
4. Use a small ice cream scooper or melon baller to scoop out the pear seeds and create a nest for the granola topping.
5. Spoon the granola topping over the pears.
6. Bake for 25 minutes.
7. Remove the stuffed pears from the tray and let cool.
8. We recommend serving with your favorite ice cream or vegan coconut yogurt.

Notes

• Pears will keep in a covered container in the fridge for 1-2 days, but are best enjoyed the day of.

Cherry Almond Chia Muesli, 8 oz

$8.50

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Blueberry Buckwheat Almond Muesli, 8 oz

$8.50

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Roasted Beet Savory Oats

A savory oats bowl made with roasted beetroot purée and steel-cut oats, and topped with Greek yogurt, chopped green onion, and our award-winning Garden Granola® Beetroot Ginger.

Ingredients

Roasted Beet Purée

• 2 small medium beets, scrubbed and quartered

• 1 tbsp olive oil

• 1/4 tsp sea salt

Steel Cut Oats

• 1 c steel cut oats gf

• 3 cups vegetable stock or water

• 1 tsp sea salt

• 1 tsp garlic powder

Toppings

• Greek Yogurt

• Green onions

• VDF Garden Granola® Beetroot Ginger

• parsley

• salt & pepper

• 7 minute egg

• Avocado

• Maldon flaky salt

• Nigella seeds

• Everything bagel seasoning

Instructions:

Roasted Beet Purée

1. Preheat oven to 375 F.

2. Add beets to parchment lined baking sheet.

3. Toss beets with olive oil and sea salt until evenly coated.

4. Roast in oven until fork tender. Note: you can also purchase cooked beets in the produce section in the supermarket for a time saving option.

5. Add beets to blender with 1/4 c water and blend until smooth.

6. Add to a bowl and set aside.

Steel Cut oats

1. Add the steel cut oats ingredients to a medium saucepan over medium heat.

2. Bring to a simmer, reduce heat, cover with a lid, and cook (stirring occasionally) for approximately 25-30 min.

Build the Savory Oat Bowl

1. Mix 2 c of cooked oats with 1/2 c of the beet purée mixing until well combined.

2. Season to taste with garlic powder and s&p.

3. Top with plain Greek yogurt, VDF Beet granola, and chopped green onions, and a fresh herb - I used parsley here.

Pomegranate Smoothie Bowl Recipe

Ingredients

• 2 frozen bananas

• 1/2 c frozen strawberries 

• 1/4 c pomegranate seeds

• 1/2 small beet

• 1/4 c pomegranate juice

• 1/4 c oat milk

• 1 tsp camu camu powder (optional)

Toppings

• VDF Beet Ginger Garden Granola®

• Pomegranate arils

• Pomegranate molasses 

Instructions

Blend the smoothie ingredients in a high powered blender until thoroughly mixed and reaches a Nivea thick and creamy consistency. Add the smoothie mixture to a bowl and top with pomegranate arils and VDF beet ginger garden granola.

Recipe created by the talented chef and food photographer, Melissa of thequeenship.com

More Smoothie Recipes to try

If you’re enjoying this recipe, make sure to check out these other smoothie ideas for more inspiration:

• Persimmon Smoothie Bowl Recipe

• Tahini Smoothie Bowl Recipe

• Power Green Smoothie Bowl

Pumpkin Spice Chia Pudding with Homemade Blueberry Syrup and Granuesli®

Ingredients

Chia Pudding

• 2 c oat milk

• 1/2 c chia seeds

• 2 tbsp maple syrup

• 1/2 tsp pumpkin spice blend

• 1/4 tsp vanilla extract

Homemade Blueberry Syrup

• 1 c Blueberries

• 1 tbsp honey

• 1 tbsp water

Toppings

• Labneh

• Cranberry Apple Pecan Granuesli®

Directions

1. In a large jar, combine: oat milk, chia seeds, maple syrup, vanilla extract, and pumpkin spice blend. Stir well.  Cover and refrigerate for at least 4 hours.

2. Add the blueberries, honey and water to a saucepan and bring to boil over medium heat.

3. Reduce heat and simmer for approximately 10 minutes and then remove from heat and let cool. The Syrup will thicken up as it begins to cool.

4. Now it’s time to put it all together. Add the chia pudding to a glass, top with labneh, blueberry syrup, and Granuesli for some crunch.

5. Bring the above ingredients to a boil over medium heat. Reduce heat and simmer for approximately 10 minutes. Remove from heat and allow to cook. The sauce will thicken up as it begins to cool.

6. To build the chia pudding jars: add chia pudding to a glass jar, top with labneh, blueberry sauce, and Granuesli® and enjoy.

Yield: 2 servings.

Persimmon Smoothie Bowl Recipe →

Persimmon Season is here!  Much like avocados, enjoying a perfectly ripe persimmon requires vigilance and patience.  But the payoff of this waiting game is a fruit that is unmatched in its subtle sophistication and perfect sweetness. Persimmons have a sweetness a bit honey- like and and a taste most akin to apricot. Plus there is a bonus, they are very high in fiber, nearly twice as much fiber as an apple. 

Technically a berry, Persimmons are native to China, and grown in Japan, South Korea, Brazil, Spain and in the USA (California).  There are two main varieties Fuyu and Hachiyas. Fuyus are smaller and squatter in shape than Hachiyas and tend to also ripen faster. Fuyus stay firm when ripe, making them easy to slice and common addition to fall and winter salads. In contrast, the Hachiyas variety soften as they reach peak ripeness, taste a lot more tannic and are more often used for purees and winter steamed puddings.

photo by Jade b on Unsplash

Persimmons set this smoothie bowl ahead of others.  This persimmon smoothie bowl is quick and simple to blend with bananas, and the milk of your choice.  Spice it up just a little with vanilla, cinnamon and a touch of fresh lemon juice!   Yum, yum!!  Fall never tasted so good!

Recipe created by the talented chef and food photographer, Melissa of thequeenship.com

Persimmon Smoothie Bowl by @the_queenship

Gluten Free + Vegan (if using non-dairy milk)

Ingredients:

2 medium Fuyu persimmons
2 large frozen bananas
1/4 c milk of choice 
1/2 tsp vanilla
1/4 tsp ground cinnamon
1/4 tsp nutmeg
1 tsp fresh lemon juice

Toppings:
Victory Dance Foods® Carrot Turmeric Garden Granola®

Steps:
Add the above ingredients to a high-powered blender and blend until smooth.

Add to a bowl and top with Victory Dance® Carrot Turmeric Granola

Grab a spoon and enjoy!