At our June 18 seminar, How To Build Your Power Plate, Plant-based Nutrition Specialist Barbara Penaranda shared two of her delicious recipes, No-Tuna Salad and Berry Banana Nice Cream.

Barbara is on a mission to work with people to create a sustainable change in our world – starting by what we eat. From there, we can expand our consciousness and harvest healthy habits for future generations. She coaches on nutrition, teaches cooking classes, gives nutrition lectures and creates menus and recipes. She also provides weekly meal planning and cooking to help individuals achieve their nutritional goals.

Connect with Barbara at:
@Barbyfitmom
407-692-6903
barbarawellnesscoach@gmail.com

No-Tuna Salad
1 can organic chickpeas, drained
1/3 red onion, diced
4 celery stalks, diced
½ tsp garlic powder
2 vine tomatoes, diced
1 cup fresh cilantro, washed and chopped, without stalk
4 lemons (juice)
1 tsp Himalayan salt
pinch of pepper to taste
2 tbls Tahini

In a bowl, pour the chickpeas, lemon and tahini and mashed them with a fork. You can instead use a food processor; if you do, don’t chop the chickpeas to the point of a cream, so that it has texture. Add the rest of the ingredients and mix well. Serve cold with corn tortillas, crackers or bread and enjoy.

Berry Banana Nice Cream
4 frozen bananas
2 cups frozen strawberries
8 – 10 pitted dates
4 tbls plant milk unsweetened

Pour all the ingredients in a blender or food processor and mix well until a thick and creamy mixture is obtained. If you feel you need a little more liquid to make it happen use a few more spoonfuls. Transfer all the mix to a container you can freeze for at least 1 hour. Serve cold and enjoy. You can also serve right after you blend it. Also you can use toppings like almonds, fresh strawberries, cacao chips, coconut unsweetened flakes, etc.