Super Sweet Green Smoothie | Pineapple, Baby Kale and Dates

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!

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

I <3 Yoga4Love!

I <3 Yoga 4 Love!

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

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!

 

 

 

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Peppermint Healthy Fudge

Peppermint Healthy Fudge

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

 

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Chocolate Peanut Butter Super Committed Green Smoothie

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.

 

 

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

(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:

  1. 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…
  2. 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.
  3. 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.
  4. 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.
  5. 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:

  1. Preheat oven to 350 F and lightly grease 8X8-inch baking dish.
  2. In food processor, combine applesauce, dates, banana, maple syrup, and vanilla until almost smooth, but with some chunks of date remaining.
  3. In separate bowl, combine teff flour, almond meal, cocoa powder, baking powder, baking soda, and salt.
  4. Pour wet ingredients into dry and mix as briefly as possible to incorporate all ingredients.
  5. 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

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Hot Pink Green Smoothie

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!

 

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Broccoli Berry Blast Green Smoothie

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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!

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Kale Chips with Sea Salt and Vinegar

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

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Coconut Milk & Berry Green Smoothie

This is a wonderful way to get tons of whole food in your body. It’s delicious, too! Makes 2-3 large servings.

Coconut Milk Berry Green Smoothie

1 1/2 C Fresh or Frozen Pineapple (I buy fresh, cut then freeze)

1 C Raspberries

1 C Blackberries

3 C Fresh Organic Spinach

2 Scoops Juice Plus+ Complete Meal Powder

3 C Coconut Milk to cover all ingredients. Mix in a high powered blender on high for at least 1 minute. If it gets too frothy let sit a bit before drinking, if you prefer (coconut milk tends to froth up more than soy or almond).

Add a fresh blackberry and raspberry to top.

Enjoy!

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Coconut and Butternut Squash (Calabaza) Rice

Coconut and Butternut Squash (Calabaza) Rice

1 cups brown rice (preferably parboiled)
2 tablespoon extra virgin coconut oil
1 medium large yellow onion, finely chopped
2 garlic cloves, minced
1/2 lb. calabaza (or butternut squash), cut into 1/2 inch pieces
1 1/2 cups low-sodium stock
1/2 cup coconut milk
3/4 teaspoon salt
A pinch ground white pepper
2 tablespoon cilantro, finely chopped

1. Rinse the rice. Place it in a bowl and cover with cold water. Swirl it with your hand and drain from the bowl being careful not to spill the grains. Repeat 2 to 3 times, or until the water runs clear. Drain well and set aside.

2. In a medium caldero, heat the coconut oil over medium heat. Add the onion and garlic and saute until the onions are translucent, 4 to 5 minutes. Add the rice and stir well to coat the grains in oil. Cook it for about 5 minutes, until the grains begin to get toasted. Add the calabaza, stock, coconut milk, salt and pepper. Bring to a boil and reduce heat slightly. Cook, uncovered, until small craters start to form on the surface of the rice, about 25 minutes.

3. Carefully stir in the chopped cilantro with a fork. Cover, reduce heat to low and cook for another 25 minutes. Remove from the heat, fluff with a fork and let sit for 10 minutes before serving. Makes 3 to 4 servings.

This is a reprint of an article from NBCLATINO by Betty Cortina. www.HailMerry.com has been singing the praises of organic extra virgin coconut oil for years.

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Cinnamon Coconut Baked Apples

Cinnamon Coconut Baked Apples

4 servings

4 baking organic apples, peeled and cored
4 tablespoons maple syrup
1 teaspoon cinnamon
1 teaspoon nutmeg
4 teaspoon organic virgin coconut oil, melted
water

Topping:

1/4-1/2 cup Hail Merry Orange Cranberry Grawnola or

1/4- 1/2 cup Hail Merry Chimayo Chile Pecans

Dried Coconut shavings

Archeological data indicates that humans have been enjoying the health benefits of apples since 6500 BC. The Europeans first brought the fruit to America over 400 year’s ago and we have been enjoying the nutritional benefits and its sweet taste ever since. This gluten-free and vegan Baked Cinnamon Coconut Apple dessert features freshly harvested apples available in natural markets right now. The baked apple is topped with Hail Merry Grawnola and shaved dried coconut before serving to Feed Your Body Royally!

Does freshness matter when buying apples? Yes, because the fruit does not die when harvested. It remains a living organism that continues to take in oxygen and give off carbon dioxide. After harvest, an apple no longer receives nutrients from the tree and, since it is still respiring, it must use the food it has stored over the growing season. As this food is gradually used up during storage, the sugar, starch, and acid content of the apple change. Eventually the tissue breaks down; the apple becomes mealy, and develops an “off” flavor. Loss of water can cause the fruit to become rubbery. Proper apple storage preserves the quality of the fruit by slowing ripening and reducing water loss. If properly stored in a cool place with ventilation, many varieties of apples can be stored for two to three months and maintain a high nutritive value. After that, there is a gradual loss of nutrients, especially vitamin C.

Choose the freshest apples available for the this easy-bake dessert.

From www.hailmerry.com

1. In small bowl, mix maple syrup, cinnamon, nutmeg & melted coconut oil. Set aside.

2. Core apples and pare 1 inch strip of skin from around middle of each apple or pare upper half of each to prevent splitting. Place apples upright in ungreased baking dish. Pour 4 teaspoons of maple syrup mixture into center of each apple. Pour water (1/4 inch deep) into baking dish.

3. Bake uncovered at 375 degrees until tender when pierced with fork, 30-40 minutes. (Time will vary with size and type of apples.) Spoon syrup in dish over apples several times during baking if desired.

4. Transfer apples to serving plate and top with Grawnola or pecans and dried coconut. Serve warm.

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