Sequel Vega Smoothie Infusion

Give your favorite shake or smoothie an instant boost of complete protein, fiber, Omega 3 EFAs and green foods!

Vega Smoothie Infusion Features & Benefits

Give your favorite shake or smoothie an instant boost of complete protein, fiber, Omega 3 EFAs and green foods! Just blend Vega Smoothie Infusion with some fruit, ice, water or juice to create a whole food fortified custom smoothie creation your entire family will enjoy!

Vega Smoothie Infusion is made exclusively from natural plant-based whole foods. Alkaline-forming and easy to digest, it provides premium nutrition in a convenient, affordable format. Clean and green, Vega contains no common allergens including dairy, gluten, soy, wheat and yeast.

Vega Whole Food Smoothie Infusion is an affordable and welcome addition to anybody's grocery list. It's packed with goodness and helps bodies, young and old, get the nutrition they need and recover from nutritional stress.

Formulated by Brendan Brazier, vegan, professional Ironman triathlete and bestselling author on performance nutrition, Vega Smoothie Infusion can transform your regular fruit smoothie into a nutritious and delicious meal. Power-packed with raw, organic superfoods, each serving of Vega Smoothie Infusion provides more protein than 2 large eggs, more fiber than 2 slices of whole wheat bread and more Omega 3 than 6 oz of wild salmon.

Baking and Cooking with Sequel Vega Smoothie Infusion!

Toasted Apple Cinnamon Cereal

• 1/2 apple, diced
• 1 cup oats (or cooked or sprouted quinoa to make cereal gluten free)
• 1/2 cup diced almonds
• 1/2 cup (2 servings) of Vega Whole Food Smoothie Infusion
• 1/4 cup sesame seeds
• 1/2 cup sunflower seeds
• 1 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup hemp oil
• 1/4 cup molasses
• 2 tbsp apple juice
• 1/4 tsp sea salt

Procedure

Preheat oven to 250F. Mix all dry ingredients together. Blend liquid ingredients until reaching a consistent texture. Combine liquid and dry. Mix well. Spread on bake tray. Bake for 1 hour. Let cool; break up.

You'll notice that this cereal is toasted at a lower temperature than traditional granola. The reason for this is to preserve the essential fatty acids. Heating foods with essential fatty acids above 350F is not recommended, since the heat can convert EFAs to trans fats.

Keep refrigerated to greatly extend freshness.

Banana Coconut pie

Crust:

• 1 cup (4 servings) Vega Whole Food Smoothie Infusion
• 1 cup dates
• 1/2 cup coconut, shredded
• 1/2 cup sunflower seeds
• 1 tsp lemon juice
• 1 tbsp fresh ginger

Filling:

• 2 bananas
• 1 pear
• 1tbsp fresh ginger
• 1/2 cup coconut
• 1/4 cup sunflower seeds
• 1/2 cup macadamias, soaked
• 1/4 cup ground flax seeds
• 1/2 tsp salt

Topping:

• 1/2 cup soaked macadamias
• 1/4 cup finely chopped sunflower seeds
• 1/4 tsp cinnamon

Procedure

Make crust by putting all ingredients into food processor and processing until dough like. Remove and spread out onto a pie plate, pack down. Put all filling ingredients into food processor and process until creamy. Fill pie crust by evenly spreading out filling.

Put topping ingredients into food processor, pulse a few times. Spread on top.

Put refrigerator until cool and firm (about 60 min)

Apple cinnamon Energy Bars

• 1 small apple, cored
• 1 cup fresh or soaked dates
• 1/4 cup soaked or cooked quinoa
• 1/4 cup almonds
• 1/2 cup (2 servings) of Vega Whole Food Smoothie Infusion
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• sea salt to taste

Procedure:

In a food processor, process all ingredients until desired texture is reached.  If you prefer a uniformly smooth bar, process longer.  If you would rather a bar with more crunch and texture, blend for less time.

Remove mixture from processor and put on a clean surface.  Shape into bars by flattening the mixture on the clean surface using your hands.  Place plastic wrap over top; with a rolling pin, roll mixture to desired bar thickness.  Cut mixture into bars.  Alternatively, form mixture into a brick; cut as though slicing bread.
As the bars dry, they become easier to handle.

Each batch makes approximately 12 x 50g bars.

Mango Coconut Energy Bars

• 3/4 cup fresh or soaked dried dates
• 1/2 cup chopped mango
• 1/4 cup macadamia nuts
• 1/2 cup (2 servings) of Vega Whole Food Smoothie Infusion
• 1/2 cup soaked or cooked quinoa or buckwheat
• 1/4 cup shredded coconut
• 1 tsp lemon zest
• 1 tsp cinnamon
• sea salt to taste

Procedure

In a food processor, process all ingredients until desired texture is reached. If you prefer a uniformly smooth bar, process longer. If you would rather a bar with more crunch and texture, blend for less time. Generally, if I'm making them specifically to be eaten during physical activity, such as long training rides, I'll blend the mixture until it is smooth, as this will reduce the amount of chewing required. However, for variety, I'll also be sure to make a few batches at the same time that are crunchier, to eat as a regular snack.

Remove mixture from processor and put on a clean surface. There are two ways to shape the bars: You could roll it into several balls, or shaped into bars.

To shape into balls, use a tablespoon or your hands to scoop the mixture (however much you like to make one ball); roll between the palms of your hands.

To shape as bars, flatten the mixture on the clean surface with your hands. Place plastic wrap over top; with a rolling pin, roll mixture to desired bar thickness. Cut mixture into bars. Alternatively, form mixture into a brick; cut as though slicing bread.

As the bars dry, they become easier to handle.

Each recipe makes approximately 12 x 50g bars.

Blueberry Pancakes
 

• 2 fresh or soaked dried dates
• 1 cup blueberries
• 1 cup water
• 1/2 cup (2 servings) of Vega Whole Food Smoothie Infusion
• 1/4 cup sprouted or cooked quinoa
• 1/4 cup buckwheat flour
• 1 tsp baking soda
• 1 tsp baking powder
• sea salt to taste

Procedure:  In food processor, process all ingredients until smooth (save blueberries until after processing, if desired).  Lightly oil a pan with coconut oil and heat over medium heat.  Pour in pancake batter to desired pancake size and cook for about 5 minutes or until bubbles begin to appear.  Flip and allow to cook for another 5 minutes.

Makes 2 large servings.

Spicy Carob Pancakes
 

• 2 bananas
• 1 date
• 1/2 cup buckwheat flour
• 1/2 cup cooked or sprouted quinoa
• 1/4 roasted carob powder
• 1/2 cup (2 servings) of Vega Whole Food Smoothie Infusion
• 1/2 tsp cayenne pepper
• sea salt to taste

Procedure:  In a food processor, process all ingredients until smooth.

Lightly oil a pan with coconut oil and heat over medium heat. Pour in pancake batter to desired pancake size and cook for about 5 minutes or until bubbles begin to appear.

Flip and allow to cook for another 5 minutes.

Blueberry, Rooibos, Antioxidant-Rich Smoothie

The many antioxidants in this smoothie will mop up cell-damaging free-radicals produced by stress.
 

• 1 banana
• 2 cups cold water (or 1 1/2 cups water plus 1 cup ice)
• 1/2 cup blueberries
• 1 tbsp ground flaxseed
• 1 tbsp hemp protein (and/or Vega Whole Food Smoothie Infusion)
• 1 tbsp agave nectar
• 2 tbsp Vega Antioxidant EFA Oil Blend
• 2 tsp ground rooibos

Makes 2 servings, about 3 1/2 cups