Green Smoothie Pineapple Kale Ginger Lemonade

June 5, 2013October 25, 2016

This yummy green smoothie is so refreshing! Plus, it is so full of nutrition and very clarifying for your body. Kale just makes me feel good!

Ingredients:
1/2 Fresh Pineapple
Two to three large handfuls organic kale (freshly picked dwarf baby kale is what I used)
One half to one whole lemon peeled
1 ‘quarter size by 1 inch’ cubed ginger piece
2 to 3 cups of organic apple juice
3 cups of filtered /alkaline water
Add stevia if you’d like it sweeter.

Put all ingredients into a high-powered blender. Run for one minute on high. Scoop off any extra foam.
Enjoy!

Ginger Miso Organic Kale Chips

June 2, 2013October 25, 2016

Ginger Miso Kale Chips

I love my organic garden. It is my zen place. I like to come out there in the morning or evening with my little dogs, trap them in the fence with me, (so they dont run away and ruin my zen) and play with my little green babies, as my garden mentor Val calls them.

Kale is such a good producer, and one can only drink so many green smoothies, so this is a perfect solution to the abundance you will harvest!

As the Lays Potato Chip slogan says, “You can’t eat just one”…well shoot with kale chips it’s ore like, “You can’t just 10, 15 or 20!” I love this kale chip because it has a slight hint of sweetness that really brightens the flavor. The other unique flavor profile in this recipe is the use of miso.

If you are unfamiliar with miso, give it a try. It’s not a common ingredient that you will find in most people’s fridge.

A lot of people cannot do soy so that is why it is important to have an alternative that is made from chicpeas or coconut.

Recipe slightly modified from nouveauraw.com and Cafe Gratitude

Ingredients:

1/2 cup water

¼ cup extra virgin olive oil

¼ cup raw tahini

3 Tbsp maple syrup

2 Tbsp red or white unpasteurized miso

2 Tbsp chia seeds

1 Tbsp raw apple cider vinegar

2 tsp fresh lime juice

1 tsp chopped garlic

1/2 tsp ground ginger

1 bunch organic kale or a really good big handful freshly picked!

Preparation:

1. Sauce – Blend all ingredients until silky smooth.

Set aside for 10-30 minutes, giving the chia seeds

time to expand and absorb some of the dressing.

2. De-stem 1 bunch of kale and place in a large bowl.

3. Pour the sauce over the kale and with your hands, massage the sauce into the kale, making sure everything is well coated.

4. Place on non stick cookie sheet or in dehydrator trays

5. Dry at 115 for 3 to 4 hours or bake 270 degrees until a tiny bit browned. Watch closely!

6. If dehydrating, turn and continue dehydrating for another couple of hours or until completely dry.

Enjoy! Make sure to make enough to share with your friends!

Kombutcha Tea Recipe and Directions

May 25, 2013September 30, 2013 bagmin 2017

kombucha

$15.00 Call Lisa for pickup at studio, local only.

Learn more about Kombutcha benefits, see the blog of pictures when Lisa began making this yummy probiotic drink HERE.

Learn to make this simple effervescent drink with a base of tea. The kombutcha culture is a symbiotic culture of bacteria and yeast (SCOBY), comprising one or more airborne yeasts.
I have been making this drink for a few years, and would love to share my Scoobies with you! You will receive a starter in a jar, and we will do a taste test of the brewed tea. Brew a batch and you will have your own Kombutcha in a just a few weeks.
Limited SCOBY’s available.

Lisa Ware 469.437.1334

Kombutcha Making Instructions by Lisa Ware

Start with a big pot of water to make enough to fill all your jars almost to the mouth.
I use an 8 quart pot to make 8 quarts of tea.
You will need 1 Scoby and 1/8 to 1/4 cup of previous batch of kombutcha to start each jar
Get 8 wide mouth glass jars from the store and sanitize them, if you are starting with quarts, then do 8 jars. You can do any size, the scoby will form to the sixe of the jar.
Cut up 8 squares from an old tee that you can cover the entire mouth of the jar and seal with a rubber band, one to cover each jar.
1 Cup of Organic granulated sugar for each 2 quarts.
Boil the water, add 2 teabags for each 3 quarts. I prefer P & G English Breakfast Black Tea, but I have friends that use black and green tea or all green. Add the sugar. Stir well and let cool completely. If you dont want to wait, add ice in place of some of the original water OR make a super concentrated batch of tea and add to cool water to make the process faster.
Once it is no longer too warm, like cool bath water it is fine.
Place a scooby and some starter tea in the jar and leave room at the top for transporting them. These are your BABIES, take care of them.
Pour the sweetened tea into all the jars.
Cover the tops with a tee square and secure with a large rubber band.
Move to a cool dark location and leave alone. In about 7-10 days check to see that the new scooby forming on the top. It will be thin and cover the entire top. Leave them alone. Check at 10 days to 2 weeks and taste to see if it is no longer sweet. If it is not sweet, then all the beneficial bacteria has consumed the sugar and converted it, so now it will be fermented. It will be fizzy with tiny effervescent bubbles.
Pour all the finished tea into glass containers and close the lid. Place your kombutcha into the refrigerator. It is ready to drink!
Take the scobys that are left in the jars, and for storage you can place all the scobys on top of each other in a few jars. Add your finished kombutcha tea in the jar to cover the scobys. Cover with a metal lid and place in fridge until you want to brew your next batch. Always reastart with sanitized jars. Repeat the process above immediately or store indefinitely in a refrigerator, check in on them every month while in storage.

To make flavored kombutcha:

Add half of your brewed tea and up to half 100% fruit juice of choice. My two favorites are Pineapple Juice and Acai Berry Pomegranate. Play around with flavors. Have fun!

You can add cut up fresh fruit! Pineapple is amazing in your tea. Just cut up chunks and add to the jar, let sit in fridge for a few days then drink!

Enjoy!

When you have your health, anything is possible
When you don’t, nothing else matters

Super Sweet Green Smoothie | Pineapple, Baby Kale and Dates

April 24, 2013October 25, 2016

Lisa's organic garden; turnip greens, broccoli, chives, spinach, cauliflower, kale, chard, lettuce, carrots, peas, brussel sprouts and bok choy.

Lisa and Rich’s organic garden; turnip greens, broccoli, chives, spinach, cauliflower, kale, chard, lettuce, carrots, peas, brussel sprouts and bok choy.

The smoothie I made this morning and salad last night was all such a lovely harvest of greens from our garden! After yoga class I shared my smoothie with a fave student. She loved it, and I trust you will, too!

Lisa and Kim after Rock Your Abs Yoga enjoying a green smoothie!

I <3 Yoga 4 Love!

Freshly Picked Salad! Baby Kale, Spinach, Red Leaf and Black Seeded Simpson Lettuces

Super Sweet Green Smoothie | Pineapple, Baby Kale and Dates

1/3 Fresh Pineapple

3 Medjool Dates, pitted and kinda chopped

2/3 Blender-ful of Greens of choice:

Baby kale, Lettuces (I usually dont use lettuce), turnip greens, spinach + all the stems you pick off that dont go into your salad, swiss chard, broccoli etc.

2 C Organic Apple Juice

2 C Water (alkaline or spring is best, if available)

2 Scoops Juice Plus+ Complete Vanilla Meal Powder

Use a high powered blender and blend on high for 2 minutes.

Enjoy!

Lisa and Rich’s organic spring garden is in Zone 8 North Texas and includes turnip greens, broccoli, chives, spinach, cauliflower, kale, chard, lettuce, carrots, peas, brussel sprouts and bok choy. Freshly Picked Salad, mmm!

Peppermint Healthy Fudge

April 8, 2013October 25, 2016

PEPPERMINT HEALTHY FUDGE:

1 1/2 cups organic coconut oil
1 1/4 cup organic agave
1 cup organic cocoa powder
1/2 tsp sea salt
1/8 scraped out vanilla bean (or 1 tsp vanilla extract)
1-2 drops doTerra peppermint essential oil (make sure your essential oil is therapeutic and pharmaceutical grade)

Warm coconut oil until liquid. Combine all ingredients in blender and blend until smooth. Pour into baking dish and spread evenly. Place in fridge to set up, then cut and enjoy.
Thank you Nydia Darby for the recipe! It is so yummy!

Just one dose of coconut oil can tremendously boost brain function and cognitive performance

Learn more: http://www.naturalnews.com/039811_coconut_Alzheimers_dementia.html#ixzz2PtrtmPhe

Chocolate Peanut Butter Super Committed Green Smoothie

March 22, 2013October 25, 2016

Lisa | Green Smoothie Cheesiness

So I named this one ‘Super Committed’ because I LOVE KALE! Really. I do. I feel so great when I eat it raw, so I love it even more. I crave it. It makes this unexplainable freshness in my body and gives me long lasting energy. I think that is why it tastes so good to me. It just takes commitment…

But it is like the old saying, you have to develop a taste for it. Just like beer. But beer, I still do not like. I can have a bottle and it will sit there by me at a party the entire night, and I will totally forget about it, and then it gets warm and nasty. So, I prefer wine. However this smoothie is ALCOHOL FREE. Feel free to add vodka, just sayin’, make sure it is organic.

Chocolate Peanut Butter Super Committed Green Smoothie

Ingredients:

Frozen peaches

Fresh or Frozen Pineapple

Kale, I prefer the large curly Kale, as the baby kale doesnt seem to have the same amount of ‘zest’ that makes me so clear, however if you are starting out, use baby kale, or even spinach, if you are starting on the green smoothie quest

Almond milk

Peanut butter, natural

Chocolate Juice Plus Complete protein powder

Agave Nectar, optional, for starting out, not-so-committed green smoothie drinkers. =-)

Whip it all up in a high powered blender and drink! It is an entire meal and is so delicious. Well, to me at least.

Richard | Over actor? Nah.

Note: Drinking and laughing may cause green smoothie to come out your nose…

Really? Is it really that bad? I think not.

To my hubby, well, not so much. He tried it before the agave nectar and this is what we got, ‘wOW, that is like drinking the garden… wOW…’ (I did put a LOT of kale in it).

You decide. I think it is delicious.

Namaste.

Craving Sugar – 5 ways to fight your addiction (includes a healthy anti-craving recipe)

February 13, 2013October 25, 2016

(cc) http://www.flickr.com/photos/debney/2556567222/

I am and forever will be, addicted to sugar. I try to fast, eat greens, avoid sugary products but…the sugar always wins. I have laid the blame game on my Dad giving me sweets as a reward when I was a kid and society as a whole using sugary foods like candy, cakes and sweets as a reward for good behavior, having a birthday and every damn holiday. Deep down, though, I know it’s not any one’s fault but my own. Eating sugary foods feels good. When I eat something sweet, my brain is happy. I’ve just stimulated the release of dopamine in my brain, which makes me feel pleasure. And lately, I haven’t been feeling that much pleasure so I eat more sweets.

As a child-less woman approaching her 40’s, I have been feeling rather off lately. Not sure where I fit in or how I got to be this old. And so, I eat sugary foods. But they only last for so long. For years I have battled my sugar addiction. At times, I drink more alcohol (pure sugar with some not so good hangovers) and other times, I satisfy my cravings with healthy options. Lately, I’ve been satisfying my emotional needs with unhealthy sweet options. As I yo-yo my way through my emotions, my overall mood remains the same, unsatisfied. It’s only when I remember to go back to those things that work giving me long lasting pleasure, not the short-lived pleasure sweets give me, that I begin to feel a satisfied and able to take on life’s challenges.

When I go back to the “healthy” options, overall I do feel a little better. I may be still struggling with my age and if I’m keeping up with the Jones’ but at least I feel better. So, when you having one of those god-awful sweet cravings or also struggling with this thing we call life, try one of these solutions before you give in to the sweet addiction:

Drink water when you want something sweet: The majority of time that you are craving something sweet, you are actually thirsty. If you can just wait a few minutes or so and let the water reach your body, your craving will actually go away. If it doesn’t read on…
Find out what makes you happy, what releases dopamine, and do more of that: For some this could be playing with their kids, hanging out with their significant other, walking in the woods, shopping, exercising, sex, or whatever leaves you with a smile on your face. I’ve found just the simple act of taking a deep breath, sometimes helps me to feel better. Hugging someone, giving someone help, smiling at someone, all of these things release dopamine and thus make me feel better.
Don’t keep things around the house to tempt you: If you have to get out of the house, drive or walk somewhere, to get your craving, then you are less likely to give in. Seems rather simple, but it’s surprising how many of us (me included) keep buying foods we know are not good for us and keep those in the house.
Eat something green: It sounds counter-intuitive but when you eat more greens, you are getting more vitamin B-6 which helps to elevate the serotonin in your brain. Serotonin helps regulate your mood and if it’s low, good chance you are feeling low as well.
Give in, a little: What does that mean? That means, allow yourself to have something a little sweet. I like to buy carob chips. They are malt-sweetened and a handful (or two) really does the trick. I also bake very healthy treats (see recipe below for some amazing brownies) and then eat one a day.

Cocoa Brownies (from a Clean Start, 2010, by Terry Walters)

1/2 cup grated apple or applesauce
8 pitted dates
1 ripe banana
1/2 cup maple syrup
1 teaspoon vanilla extract
1/2 cup brown teff flour
1/2 cup almond meal
1/2 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Directions:

Preheat oven to 350 F and lightly grease 8X8-inch baking dish.
In food processor, combine applesauce, dates, banana, maple syrup, and vanilla until almost smooth, but with some chunks of date remaining.
In separate bowl, combine teff flour, almond meal, cocoa powder, baking powder, baking soda, and salt.
Pour wet ingredients into dry and mix as briefly as possible to incorporate all ingredients.
Transfer to prepared baking dish and bake for 25 minutes or until top appears slightly dry. Remove from oven and place on wire rack to cool completely before cutting and removing from pan.

Makes 16 “ooey, gooey” brownies

Hot Pink Green Smoothie

February 3, 2013October 25, 2016

Hot Pink Green Smoothie!

Ok so I’ve been making green smoothies for a while now. This one is one of the best yet!

And it’s not green, it’s hot pink!

Hot Pink Green Smoothie Ingredients

Raw beets are an excellent blood purifier and coconut water is packed with minerals and electrolytes and how many breakfast you know that taste great and contain raw carrots and beets?
A 450 calorie breakfast That has four servings of fruits and vegetables, 15% plant protein, and good fats in the cashews. ~Adapted from the GreenSmoothieGirl.com 8 Week Menu Planner

Ingredients:
1 1/2 cups coconut water
1 large carrot cleaned (from our garden!)
3/4 cup water
1/2 of a organic large beet with all greens
1/2 cup raw cashews, soaked overnight with the water
1/3-1/2 cup chopped Medjool dates
20 frozen strawberries
3 tsp good vanilla
Optional:
2 tbsp sprouted flax seeds (I soaked mine 2 days then rinsed carefully and added)
4 tbsp yogurt or kefir

Hot Pink Green Smoothie | High Powered Blender

Puree all the ingredients for two minutes in a high-powered blender. Make 2 quarts. So, so yummy!!! Enjoy!

Broccoli Berry Blast Green Smoothie

January 16, 2013October 25, 2016

1 large stalk Broccoli
2 -3 leaves Kale or 3 big handfuls spinach
1 Banana
2 C Frozen Berries
2 Oranges, peeled leaving as much as the white pith on it as possible
1 large spear of Pineapple, frozen
1 large squirt Agave Nectar
Water

Blend In a super high-powered blender for at least two minutes. Add more water and a little ice, if necessary.
When was the last time you got all these fruit and vegetables into your body in one day?
Enjoy your boost of energy!

Kale Chips with Sea Salt and Vinegar

January 9, 2013October 25, 2016

Kale chips are so easy and a huge hit. They are costly if you buy at the health food store but SUPER cheap to make and so simple!
If you grow a row of kale then you will have an endless supply. Seriously. Enough to share with your entire yoga studio!

1 large bunch of kale, all stems removed, torn into 2-3″ pieces
1 1/2 Tbsp Extra Virgin Olive Oil (EVOO)
2 Tbsp Bragg’s Apple Cider Vinegar
1/4 tsp Himalayan Sea Salt

Preheat the oven to 375F. In an extra large bowl Toss all day ingredients together with your hands. Arrange the kale pieces into even layers onto two rimmed baking sheets.
Bake 10-12 minutes Until the chips are deeply browned around the edges. Cool completely before serving.

Note: Kale chips from deeply browned to burnt in a flash …watch them very closely! Make sure they get nice and crispy by using a salad spinner before you toss them with the oil and vinegar.

Enjoy!!!

Adapted from the book The Pure Kitchen by Hallie Kletcher