Hot Pink Smoothie
By The Green Smoothie Girl
(Can be stored in jars up to four days in refrigerator. This recipe is for a large Vita-Mix or Blend Tec container, if you have a regular blender, cut recipe in 1/2 and do two batches.)
2 c. water
1 can coconut juice or coconut milk (the milk has more fat, but makes it creamier. The juice is the healthiest option, but choose which one works for you. The GSG uses a fresh thai coconut each day)
3/4 c. raw cashew pieces
2 medium carrots (cut up if using a smaller blender)
1 medium beet (cut up into fourths)
2 T. vanilla extract
2 T. hemp protein powder (I like vanilla flavored)
12 strawberries, frozen (or 16 oz. bag)
Agave (to taste, I usually use about 3-4 T.)
Put the first 6 ingredients into the blender and blend until smooth. Once the nuts are smooth and there are no more chunks, you can add the rest of the ingredients. Blend until smooth and add as much Agave as you would like to sweeten it. Make sure to peel your carrots and beets so you don't have an odd taste from the skin.
I like to buy a couple of bunches of beets and peel, cut into quarters, and freeze them. If your beets come with stems and leaves on them, you can use them in your green smoothies.
These are two types of coconut liquid you can use. The health food stores should have the coconut liquid. If you want to use the coconut milk, you could always use the lite version for less fat.
Make sure your nuts are RAW. You don't want them roasted or salted. You can find them at the health food store in bulk, or in bags like this one. If you buy them as pieces and not whole, then they are cheaper. Just make sure they are RAW.
After I am done, I pour them into my four jars and I'm ready for breakfast for the week! The GSG recommends drinking 4 c. of smoothie a day for breakfast but I only drink 2 c. (1 jar). You can do what is best for you. Bon Appétit!
Spiced Chilly Blueberry Soup
Delightful and refreshing, this chilled soup works as an appetizer, dessert or snack. If using frozen blueberries, cover the pan in Step 1 to bring the cold blueberry mixture to a boil more quickly.
4 cups fresh or frozen (not thawed) blueberries , plus more for garnish
2 cups water
1 whole cinnamon stick
2 tablespoons honey , or more to taste
1 tablespoon chopped fresh ginger
2 cardamom pods (optional)
2 tablespoons cornstarch
1/3 cup low-fat milk
1 cup 4 teaspoons reduced-fat sour cream , divided
- Combine blueberries, water, cinnamon stick, honey, ginger and cardamom pods (if using) in a large saucepan. Bring to a boil, stirring occasionally. Reduce heat and simmer, stirring, until most of the blueberries have burst, 1 to 2 minutes. Remove the cardamom pods and cinnamon stick. Puree the soup in 2 batches in a blender until smooth (use caution when pureeing hot liquids). Place a fine sieve over the pan and pour the soup through it back into the pan, straining out any solids. (Discard the solids.)
- Whisk cornstarch and milk in a measuring cup until smooth. Whisk into the blueberry mixture. Bring the soup to a boil over medium heat, stirring. Boil, stirring constantly, until the soup thickens slightly, about 1 minute. Remove from the heat and let cool for 10 minutes. Transfer to a bowl, loosely cover and chill until cold, at least 5 hours or up to 2 days.
- Just before serving, whisk 1 cup sour cream into the soup and ladle into bowls; top each serving with 1/2 teaspoon sour cream and swirl decoratively into the soup. Garnish with additional blueberries, if desired.
Prepare through Step 2 and chill for up to 1 day. The finished soup will keep in the refrigerator for up to 5 days.
Health Advantages: healthy weight, low calorie, low carb, low sat fat, low cholesterol, low sodium, heart healthy, diabetes appropriate.
with caper vinaigrette
For the vinaigrette-
2 ½ Tbsp. balsamic vinegar
4 tsp. extra-virgin olive oil
2 tsp minced capers
1 tsp. minced lemon zest
¼ tsp. kosher slat
¼ tsp ground black pepper
For the salad-
4 cups packed fresh spinach leaves
2 oranges, peeled and cut crosswise into ½-inch slices
½ cup thinly sliced red onion
4 Tbsp. slivered almonds, toasted
Whisk together vinegar, oil, capers, and zest; add salt and pepper. Divide spinach, orange slices, and onion between two plates. Drizzle with vinaigrette; top with almonds.
Stuffed Pablano Peppers
4 Pablano Peppers
1 Apple, chopped
2 cloves Garlic
1/2 C. Raisins
1/2 C. Prunes, sliced
1/2 C. Almonds, chopped
Queso Fresco cheese
Jalapeno Greek Yogut
Cook pepper on high heat in a skillet till the skin turns black, turning as they cook. You'll hear them crackle. Once all the skin is black place the peppers in a Ziploc bag and put a dish towel over the top to let them sweat. Wait 30 minutes or can be done a day in advance. Peel skin off, cut around stem and take seeds out.
Add a few tablespoons of Olive Oil to the skillet along with onion, garlic, raisins, apple and prunes. Sauté just until the apple is translucent. Add almonds and chunks of cheese. Scoop into peppers, top with Jalapeno Greek Yogurt. Sprinkle with cheese. Enjoy!
3 C. Chicken Broth
1 1/2 C. Quinoa, rinsed
1/2 C. Onion, chopped
3 cloves Garlic, minced
Salt and Pepper to taste
Boil chicken broth, add quinoa. Cook per instructions. In the meantime, add 2 T. olive oil to skillet along with garlic and onion. When Quinoa is ready, combine with onion and garlic.
Pour the mixture into an ice cream maker* and freeze let it go until it looks icy, yummy, and firm, about 30 minutes. Transfer to an airtight container and freeze until ready to serve. To serve the following day, set out on counter for about 15 minutes to soften.
This recipe serves about 8 people, or 3 if you live with my husband . And if you’re wondering, the answer is yes. You can totally eat this for breakfast.
1 C. Coconut Oil
1 t. Salt
1 1/3 C. Whole Wheat Flour
2 C. Evaporated Cane Sugar
2 t. vanilla
1/2 C. Cocoa
1 C. Walnuts, chopped
4 drops Doterra Peppermint Essential Oil
Cream oil, sugar, eggs and vanilla, then add dry ingredients. Back at 250 for35 minutes in a 9x13 pan. Spray with nonstick spray first.
Approximate amounts per 2 servings:
11.5 oz. coconut water
2 oz. Mango juice
2 oz. Pineapple Juice
6 C uncooked old fashioned Oats
1 C raw Almonds, chopped
1 C raw Walnuts, chopped
1 C raw Pecans, chopped
1 C unsweetened Coconut
1 C Olive Oil or Coconut Oil
2 T. Cinnamon
2 T. Pure Vanilla
1 C Honey
1 C dried Apricots, chopped (Optional)
1 C dried Prunes, chopped (Optional)
In a large bowl mix the oats, nuts and coconut. In a saucepan heal the oil and honey until blended. Pour the warm syrup over the dry ingredients and mix well. Bake in a 325 degree oven for 20-25 minutes, turning and stirring every 10 minutes. Remove from oven and combine dry fruit. Store in an airtight container, can also be frozen. Side note: I dehydrate mine at 110 degrees, for 24 hours, to maintain the natural enzymes.