Bloody Mila

• 8 oz V-8 juice
• 1 tablespoon apple cider vinegar (we like Bragg’s Organic)
• Splash of Cholula or Tabasco hot sauce
• Optional celery stalk
• 1 scoop of Mila

Directions:
Mix and enjoy!

Mila Pumpkin Spice Smoothie

• 1/2 cup pumpkin (canned)
• 1/2 frozen banana
• 3/4 cup almond milk
• 1 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 1 scoop of Mila

Directions:
Place all ingredients in the blender and blend until your desired consistency

Apple Cuke Parsley Mint Smoothie

• 1 cup fresh pressed apple juice
• 1 cup filtered water
• 1 small diced green apple, such as Granny Smith
• 1/2 cup roughly chopped cucumber, peeled if necessary
• 1 cup firmly packed parsley leaves
• 1 cup firmly packed mint leaves
• MILA (one 13-gram scoop)

Directions:
Combine the apple juice, water, apple, cucumber, parsley, mint and mila in a blender. Blend until smooth.
Makes about 3 cups; serves 2

Mila Fresca

• Start with your favorite shaker and add:
• Ice (fill at least half-way)
• Fresh-squeeze lime juice (1-4 teaspoons depending on how tart you like it!)
• Sweetener of choice
• MILA (one 13-gram scoop)
• Water (fill to within an inch or two of your shaker’s lid)

Directions:
Looking for a refreshing, anytime drink that’s easy to make and is loaded with tons of omega-3s, protein, antioxidants, fiber and more? Look no further! MILA Fresca is our spin on an ancient Aztec drink, called chia fresca, that any cooking novice can make!

Super Smoothie

• 20 oz coconut water
• 1 cup frozen strawberries
• 1/2 cup frozen blueberries
• 1-2 scoops of Mila

Optional: Honey to sweeten it

*If you use frozen fruit, you don’t need ice!
Pour all ingredients into blender and blend on high until you reach a smooth consistency.

Mila Energy Bars

• 1 cup dried mulberries
• 1/2 cup dried goji berries
• 1/2 cup dried goldenberries
• 2 tablespoons raw cacao nibs
• 1/2 cup raw cashews
• 1 cup chopped raw walnuts
• 1 cup soft Medjool dates (about 10 or 11), pits removed
• 1/2 cup dry Mila
• 1/2 cup Mila Gel (Mila hydrated in water)

Directions:
Grind all ingredients together – except the Mila – in a food processer until a dough has formed (this process may take a couple minutes). Stop the machine and check the consistency: pinch the dough between two fingers and make sure it sticks together easily so that your bars don’t end up crumbly. If the dough is too dry, add a tiny amount of Mila gel – about 1/2 teaspoon at a time – and blend again until the desired stickiness is achieved.
Place a large sheet of plastic wrap on a flat surface and spill out the dough on top. Gather into a solid mass in the center, and sprinkle the Mila on top. Use the sides of the plastic to wrap over the dough as tightly as possible, pressing, pounding, and shaping into a compact 1-inch thick rectangle. Once you’ve formed what looks like one very large energy bar, remove the wrap and cut into 8-10 individual bars.

Pineapple, Orange, Date Mila Energy Gel

• 1 oz Mila
• 1 medium seedless orange
• 8 oz pineapple
• 2 fresh Dates
• 3/4 cup brown rice syrup
• 1/2 oz dry fruit pectin
• 1 serving electrolyte mix
• **Electrolyte Mix**
• 1/4 tsp salt substitute
• 1/8 tsp baking soda (not baking powder)

Directions:
Mix the mila with 3/8 cup of water. Stir until the mila gels thoroughly, then set aside.
Peel the orange, removing as much of the pith as possible. Combine the orange, dates and the pineapple, including the juice, in a blender or food processor. Blend until smooth.
Combine 1/2 cup of the fruit mash with the hydrated Mila . It’s normal to have extra fruit mash (I had 3/4 cup left over). You can freeze it until you need to make another batch of gel.
Stir in the brown rice syrup, then slowly add the pectin. Finally, stir in the electrolyte mix.
Put the mixture in a small saucepan. Bring to a rolling boil over low to medium heat, stirring constantly. Let the mixture boil for 1 minute, then remove it from the heat and pour it directly into a sterilized 1/2 pint mason jar for storage.

Mila “MOCAH” Squares

• 1/4 cup of Mila
• 1/2 cup of organic brown rice syrup (or alternative sweetener)
• 1/2 cup of raw honey
• 1 cup of raw organic almond butter
• 1 cup raw pepitas
• 1 cup of raw organic almonds
• 1/2 cup of organic sesame seeds
• 1/2 cup of organic sunflower seeds
• 1/2 cup of organic coconut
• 1/2 cup of truly raw cacao powder

Directions:
Grind nuts using a hand blender. Blend ground nuts and Mila, brown rice syrup, honey, coconut, cacao powder and almond butter together. Press into lightly greased (you may use truly raw coconut oil to grease) 9×13 glass cake pan. Chill for several hours, then cut into squares. Serve and enjoy!

Raw Energy Gel

• ¼ cup raw agave
• 2 dates pitted
• 2 tablespoons Mila® seed
• ½ cup water
• ½ teaspoon lemon zest
• ½ teaspoon lemon juice
• Pinch sea salt

Directions:
Mix the Mila® with the ½ cup of water and place in the blender or Vitamix container. Add the agave, lemon zest, lemon juice and sea salt and mix on high for 1 minute. You can adjust the portion amounts as needed (easily double or tripe the recipe.) Place in small sport gel squeeze bottle and sip on as needed during exercise.
This recipe was contributed by Diane and Michael and The Vibrant Kitchen© for you to share with your family, friends and customers. Use these as tools to help build your business.

Pineapple Mila Breakfast Crepes

• 2 egg whites
• 1/2 scoop Mila
• A few drops of vanilla
• Cottage Cheese
• Coconut Oil
• Fresh Pineapple

Directions:
Mix up 2 egg whites with 1/2 scoop Mila and a few drops of vanilla in a cup, pour into skillet lined with coconut oil. Flip… Put a scoop of cottage cheese and a handful of fresh pineapple bits on top, fold in half and enjoy. This is also great with kiwi, strawberries, blueberries, and other fabulous natural sweets.

Muffins (Gluten Free)

• 1 tbsp Mila
• 1 1/2 cups almond meal
• 2 tsp baking soda
• 1/2 tsp salt
• 1 cup sweet potato purée
• 1 cup unsweetened apple sauce
• 2 eggs
• 1/2 cup raw honey
• 2 tsp lemon juice
• 1 tsp lemon zest
• 1 tbsp vanilla extract
• 1/2 cup dried cranberries

Directions
Mix together wet ingredients. In a separate bowl, mix dry ingredients.
Fold wet ingredients into dry ingredients.
Scoop into greased muffin tins and bake for 15-20 minutes at 350˚F.

Mila Banana Pancakes (Gluten Free)

•1 cup buttermilk, milk or yogurt
•1 egg
•1 tablespoon butter or coconut oil
•1/2 mashed banana
•1 cup Gluten Free All Purpose Baking Flour
•1-2 tablespoons Mila
•1 teaspoon baking powder
•1/2 teaspoon baking soda
•1/2 teaspoon salt

Mix together in a large bowl and start heating your pan or grill over medium.
Add some coconut oil into heated pan and then pour pancakes in to begin cooking.

Green Mila Waffles

•1 and 3/4 cups spelt flour
•1 tablespoon baking powder
•1 tablespoon coconut sugar
•1/2 teaspoon salt
•2 tablespoons Mila
•3 large eggs, well beaten
•4 tablespoons melted butter
•1 and 1/2 cups milk
•1 bag of pre-washed spinach (4 oz)
• Preheat your waffle iron.

Whisk together in a large bowl the flour, baking powder, coconut sugar, salt and Mila.
In a blender mix the eggs, butter, milk and spinach.
Add the wet batter to the dry ingredients and mix.
Spoon 1/2 cup batter into hot waffle iron.
Serve with maple syrup or your favorite topping.

Almond Fudge with MILA

This simple-to-make healthy alternative to fudge requires no cooking and contains no sugar or dairy. Vary it by adding other nut butters, flavor extracts, and your favorite chopped nuts.
• 1 cup cacao butter, melted
• 1 cup agave syrup or 1/2 cup low glycemic, Thai coconut sugar  (Divine Organics brand)
• ½ cup almond butter
• 2 tsp vanilla extract
• ½ tsp salt
• ½ cup chopped almonds
• ¼ cup Mila
1.Thoroughly mix together the liquid cacao butter, sweetener, almond butter, vanilla extract and salt in a food processer, high performance blender, or by hand.
2. Stir in the chopped almonds and Mila.
3. Line an 8 x 8 glass baking dish with parchment paper and spread the fudge mixture evenly from edge to edge.
4. Place the mixture in the refrigerator or freezer for 20 minutes until the fudge “sets-up” and becomes firm.
5. Lift the paper from the dish, peel it away, and cut the fudge evenly into bite-size pieces. Store fudge in an air tight container in the refrigerator for up to 1 month.

Chocolate Macaroon Truffles

1 3/4 cups unsweetened raw coconut, finely grated (the finer the better for this recipe)
1/2 cup almond flour
1 cup extra virgin coconut oil (unrefined)
1/3 cup coconut butter (see note)
Scant 1/2 cup raw cacao powder
1/3 cup cacao nibs
1 scoop (2 Tbsp) Mila
1/3 cup agave syrup (light, not amber)
2 teaspoons bourbon vanilla extract
1/2 teaspoon sea salt
In a medium bowl, combine 1 1/4 cups of the unsweetened coconut, the almond flour, the coconut oil and the coconut butter. Using your hands, massage the coconut oil and butter into the coconut flakes. Work it baby! The warmth of your hands will help soften the coconut oil and butter to facilitate the process. Add the remaining ingredients and stir together until well incorporated. Shape into small bite-size balls. Put remaining 1/2 cup coconut in a small bowl. Place 3-4 truffles in the bowl at a time and roll around until lightly covered with coconut.
Yield: 36
Note: Coconut butter, unlike coconut oil, is made from whole coconut flesh. It’s made using a special blending process that transforms raw coconut into a buttery texture. It is available at Whole Foods. If you cannot find it, by all means, still make the recipe. It will still be great!

Banana Bread (Gluten Free)

1 cup almond butter
1 cup almond flour
3 medium brown, spotty bananas
2 eggs
1 tsp baking powder
1 tsp baking soda
1 scoop of Mila
1/4 cup melted chocolate, optional
*Be sure to use spotty,brown brown bananas–if you don’t want to peel it and eat it, then it’s perfect for baking with.
Preheat your oven to 350ºF.
In a mixing bowl, combine all the ingredients (minus the chocolate) and mix until the bananas are no longer in visible chunks. Pour the batter into a loaf pan (or muffin tin, just adjust the cooking time). If you’re using chocolate, pour it down the center of the loaf pan, on top of the batter. Use a toothpick and start making a swirl motion all the way up and down the pan.
Bake for approx. 35-40 minutes, until the center is hard to the touch. Let the banana bread cool before removing from the pan.

Mila Chili

• 1 Pound Ground Turkey (You can use beef if desired)
• 1 Can of Tomato Sauce
• 1 Can of Kidney Beans (Dark or Light)
• 1 Can of Diced Tomatoes
• 1 Packet of Chili Seasoning
• 1 scoop of Mila

Directions:
Brown the meat and drain the grease. Add the cans of tomato sauce, kidney beans, diced tomatoes and chili seasoning packet. Let it simmer for about 30 minutes. Then add a scoop of Mila about 15 minutes before you serve it. The Mila will thicken up the chili.

Add cheese, sour cream and/or Fritos if you like!