Vertex Wellness Recipes To Prepare Ahead & Bring To A Festival 

Brought To You By Lisa Shanken of Tri-Wellness

These Vertex Wellness recipes can all be made and packed in your cooler before you start your weekend.

It’s healthy and delicious festival food that will keep you going into the late night hours and beyond!

Plus, enter your email to win a free personal nutrition consultation with Certified Health Coach, Certified Personal Trainer, and Healthy Cooking Instructor Lisa Shanken!

Contest Ends On Friday, July 29th At Midnight MST

Win A FREE Personal Nutrition Consultation With Lisa Shanken

Dairy Free Creamy Cucumber Dill Soup

Dairy Free Creamy Cucumber Dill Soup
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Servings
2 people
Servings
2 people
Dairy Free Creamy Cucumber Dill Soup
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Servings
2 people
Servings
2 people
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  1. Place cashews and water in a blend and blend until creamy.
  2. Add in the remaining ingredients and blend again. Chill for 30 minutes, garnish with olive oil and cucumer, and serve.
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Crunchy Cinnamon Chick Peas

Crunchy Cinnamon Chick Peas
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Servings
4 people
Servings
4 people
Crunchy Cinnamon Chick Peas
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Servings
4 people
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  1. Preheat the oven to 400 degrees.
  2. Combine chick peas with olive oil, cinnamon, and salt.
  3. Spread on a baking sheet so chick peas are all one flat layer.
  4. Bake for 30-40 minutes. Let cool completely and enjoy. Can store at room temperature in a sealed container for up to 3 days. Makes for a great snack and also great in salads.
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Sesame Quinoa Kale Salad

Sesame Quinoa Kale Salad
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    Servings
    4 people
    Servings
    4 people
    Sesame Quinoa Kale Salad
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      Servings
      4 people
      Servings
      4 people
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      1. Cook quinoa according to the package directions.
      2. Approximately 5 minutes before quinoa has fully cooked and just a small amount of water is left, add the diced onion and chopped kale to the pot, and continue cooking, covered.
      3. In a blender, combine the tahini, lemon juice, water, and sea salt, and blend until creamy. Can add a bit more water if consistency is not yet creamy, and you can also spoon some of the oil from the tahini jar in to make the blend creamier.
      4. Pour the quinoa and vegetable mixture into a large bowl, and then mix in the tahini mixture. The heat from the vegetables and grain will help the tahini mixture spread evenly throughout as you mix well. Serve immediately or cover and leave at room temperature until ready to serve.
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      The Best No Rice, No Cheese Burrito

      The Best No Rice, No Cheese Burrito
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        Servings
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        The Best No Rice, No Cheese Burrito
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          Servings
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          Servings
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          1. Preheat the oven to 350 degrees. Heat the coconut oil in a skillet, and add the onions. Saute for 2 minutes. Add in the zucchini, eggplant, and mushrooms, and cook for another 3-5 minutes until all the vegetables have softened.
          2. Spread the whole wheat wrap out on a piece of aluminum foil. Spoon the vegetables into the wrap.
          3. Next add in the black beans.
          4. Add in the avocado and spread it on top of the black beans.
          5. Place the fresh cilantro leaves on top of the avocado.
          6. Lastly, spread the salsa on top.
          7. Begin by rolling one side of the burrito on top of the fillings.
          8. Next fold each side in.
          9. Then wrap the other side on top of the folded sides, and wrap the foil around it to secure the burrito shape.
          10. Bake in the foil for 15 minutes. Serve and enjoy.
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