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    The Dang Life — Recipes

    Coconut Kale Smoothie

    Coconut Kale Smoothie

    Ingredients

    1 ripe frozen banana, already peeled
    2 cups fresh kale, chopped
    4 Medjool dates, pitted
    Pinch of ground cinnamon
    1/2 cup ice cubes
    1/2 cup coconut water
    1 sweet young coconut, flesh removed

    Preparation

    In a blender, combine all of the ingredients except coconut chips. Blend on high until smooth. Garnish with Dang Original Toasted Coconut Chips.

    STEEL CUT OATS TOPPED WITH ALMOND BUTTER AND POMEGRANATE

    STEEL CUT OATS TOPPED WITH ALMOND BUTTER AND POMEGRANATE

    Ingredients

    1 tablespoon butter
    1/2 cup steel cut oats
    2 cups boiling water
    1/2 cup whole milk
    1/2 teaspoon ground cinnamon
    1/2 cup almond butter
    1 pomegranate, seeds removed

    Preparation

    In a large sauce pot, melt the butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 20 minutes, without stirring. Then stir in the milk and let cook for another 10 minutes. Transfer to a serving bowl and top with a dollop of almond butter, sprinkle with cinnamon, pomegranate seeds and Dang Lightly Salted Coconut Chips.

    PUMPKIN AND BEET COCONUT AÇAÍ BOWL

    PUMPKIN AND BEET COCONUT AÇAÍ BOWL

    Ingredients

    1 4-ounce packets unsweetened frozen açaí purée, broken up into shards
    1 large steamed beet, peeled and chopped
    1 cup frozen pumpkin purée
    1/4 teaspoon cinnamon
    1/4 teaspoon nutmeg
    1/2 cup whole milk
    1/2 cup iced cubes
    2 tablespoons maple syrup
    1/4 cup dried, unsweetened cranberries
    1/4 cup sliced almonds
    1/4 cup sunflower seeds

    Preparation

    Preheat oven to 400 degrees.
    Spread the almonds and seeds on a baking sheet. Place in the oven and toast for 4-6 minutes until they smell nutty. Be careful to check them so they don’t burn.
    To make the açaí bowl, add the açai purée, milk, beet, pumpkin, ice, spices and maple syrup to a blender. Blend on high until smooth. Pour the mixture into a bowl and garnish with vertical rows of toasted almonds, cranberries, sunflower seeds and Dang Lightly Salted Coconut Chips.

    PUMPKIN YOGURT BOWL

    PUMPKIN YOGURT BOWL

    Ingredients

    1 pink lady, gala or fuji apple, cut into pretty wedges
    1 cup vanilla yogurt
    1/2 cup pumpkin purée
    pinch of cinnamon
    1/4 cup granola
    1/4 cup chopped walnuts

    Preparation

    In a small bowl, mix together the yogurt and pumpkin purée. Top with granola, cinnamon, sliced apples, walnuts and Dang Original Toasted Coconut Chips.