Category: Recipes

Vanilla Banana Green Smoothie

yoga4love

banna-green-smootie

One large handful of organic spinach, two cups of organic soy milk, one half of frozen banana, one scoop of vanilla complete and blend! This is my son’s favorite and it’s extremely simple and delicious.

 

Isn’t it pretty?Banna-green-smoothie

You know how bananas go bad so quickly so what we do is on the day after they get a little bit too right then peel them break them in half and put them in a gallon Ziploc. They blend up nicely and make your smoothies very creamy.

 

Peace, Love + Light~
Lisa Ware
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Slow Cooker Sweet Potato and Kale Chicken

yoga4love

sweet-potatoe-and-kale-chicken

 

Super simple!
7 ingredients:
1/2 bunch of Kale, torn and stems removed
6 small Sweet Potatoes
5 Organic Chicken Breasts
1/3 C Avocado Oil
3T Italian Seasoning
1 teaspoon Himalayan Pink Salt
3 Vegetable Bullion Cubes
Hot Water to cover
Put everything in the slow cooker starting with the oil and spices, turn on high and cook until chicken is super tender and the sweet potatoes are soft. The broth is amazing! Be ready to double the recipe, my family all went for seconds!
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Super Tasty Seasoned Kale Chips:

yoga4love

kale-chips

 

Love kale chips, however they’re $5 for this tiny little bag and some of them are not very tasty. They are so simple to make!  Below I have quadruple the recipe so you will have plenty to share! I can literally eat a whole pan in one sitting.
Super Tasty Seasoned Kale Chips:
Ingredients:
Makes 4 baking sheets
approx 2 bunches kale leaves, torn and all large stems removed.
4 tablespoon extra virgin olive oil or melted coconut oil
5 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon fine grain pink Himalayan sea salt
1 teaspoon Spicy Sea Salt blend (optional)

Directions:
Preheat oven to 300F. Spray metal baking sheets with non stick spray.

Remove leaves from the stems of the kale and roughly tear it up into large pieces. Compost the stems (or freeze for smoothies). Wash and spin the leaves until thoroughly dry. I use a salad spinner and do in 1/2 bunch batches pet pan.
Add kale leaves (1/2 bunch) into a large bowl. Add 4T oil into a mixing bowl. Add ask the spices and whisk together.
Massage in 3/4 T oil until totally coated in oil. Now sprinkle on 1 1/2 T of the spices and massage to combine.
Spread out the 1/2 bunck of seasoned kale onto the baking sheet into a single layer, as best as possible.
Bake for 11 minutes, mix a bit with tongs, spread out again and bake for another 15 minutes until the kale begins to brown. The kale will shrink. Bake for 25 mins. total or until slightly browned only on the edges.
Cool for 3 minutes on plan then spread onto wax paper. Dig in!
Repeat for the other half of the bunches of remaining make.
Kale Chips won’t last long around my house, so addicting! However, if you double,  triple or quadruple the recipe (such as above) you will have enough to share! Even my 18 year old boy said they’re not that bad LOL! Enjoy!
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Raw Ginger Kale Lemonade~

bagmin 2017
Here is the recipe for the freaking most amazing lemonade ever.
2 C Organic apple juice
3C filtered water
2T Raw honey
4 large Organic Kale leaves (I pick move straight of my Tower Garden!)
I Organic Lemon (without the peel, leave on if you’re really hard core)
1 Scoop Vanilla Complete
2T Coconut Oil Organic, of course
1″ cut raw ginger
3T Hemp Hearts
1C ice, optional.
Blend all ingredients in Vitamix or high powered blender. If you don’t have one you can freeze the kale then use frozen with a regular blender.
It makes a delicious creamy coconut foam on the top like whipped cream. Oh yum!
Enjoy with a friend!
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Lisa’s Famous Dill Potato Salad

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3 pounds red potatoes
2T cut dill or 1T dried
1t lemon pepper
1/2 -2/3 C mayonnaise or veggie mayo
1/2 T smoked paprika
3T dried red bell pepper bits or 1/2 C fresh red bell pepper, finely minced , sautéed briefly
3T fresh chives, minced
1t Celtic sea salt
Cut potatoes into 2″ cubes, boil until tender all the way through, but still firm.
Drain, rinse with cold water.
Add all ingredients and mix well. The potatoes are still warm so it melts the herbs into the mayo and makes some of the potatoes slightly mashed.
Serve as a side to your favorite dish.
Enjoy!
Recipe from the kitchen of Lisa Ware. 🙂
Peace, Love + Light~
Lisa Ware
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How to Make Kombutcha

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Get or start a SCOBY
Place in a glass jar with a little of the original kombutcha tea
Measure how much your new jar will hold
Boil that am20160707_21383420160707_22405020160707_213742ount of water
Add a few tea bags (I use Lousianne)
Add organic sugar, use 1/2 C per quart, approximately
Stir Cool completely (or you can kill your SCOBY)
Add the tea to the glass jar with the SCOBY
Leave room at the top so the SCOBY can ex
pand and grow.
Cover with a cut tee shirt or clean rag. Cheesecloth isn’t an option as it let’s in fruit flies.
Secure with a hair or rubber band.
Place in a cool dark area.
Leave it alone!
It takes about 3 weeks. Cold weather slows down the process.
You can swish it around if the SCOBY gets a dry patch.
The SCOBY will get really thick and then you know all the sugar has been converted. You cab taste it with a spoon to see if it’s not set and if it’s fizzy. If so it’s ready!
You can leave it longer and you can grow more SCOBYs. The babies will produce off the bottom of the mother. They forest so they will come down and you can let them get thicker. If you want to split them so you can make 2 batches next time do so with your fingers very carefully. If they don’t come of easily don’t tear the mother. Let them sit longer back in the closet.
Once the batch is ready to pour off for drinking then save some of the tea with the mother to make a new batch.
I had two different starters. One from a friend and another I created (grew) from the bottom of a purchased bottle of Holy Kombucha from which I saved all of the bottom part then added 1 C of hot tea (completely cooled) and 1 T sugar. It took at least a month to get thick enough to use to make a batch.
The sugar will not make your final kombutcha tea sweet, it’s there to feed the SCOBY. Don’t worry it’s not an exact process.
If you want to have flavored kombutcha then add 2/3 kombutcha and 1/3 organic juice. You can be creative!
Once you remove the SCOBY and pour into jars you need to refrigerate it. You can also refrigerate the SCOBYs to stop the growing process.
Google all the benefits of this amazing fizzy probiotic drink!

Enjoy20160707_22455020160707_213844

Peace, Love + Light~

Lisa Ware
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Gluten Free Zucchini Bread

bagmin 2017

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Here is a really healthy and tasty version of the basic zucchini bread recipe.

1 huge zucchini, shredded (I picked this from my garden, use 3-4 regular IMG_1530
sized zucchini)
4 organic free range eggs
3 C  GF Flour (I like Namaste Foods)
1 T Saigon or good Cinnamon
1 T Mexican Vanilla
2/3 Avocado Oil

1 t baking powder
2 t Himalayan pink salt

1/2 t ground ginger

1/8 t grond cloves

1 t organic nutmeg

1 C Chopped pecans or walnuts
1/8 C Rice Milk (to thin batter, only if needed)

2/3 C Juice Plus Vanilla Complete Powder ( for added healthyIMG_1527
benefits of 40 plants!)

Shred zucchini, I use a salad shooter that I have had since the 90’s! (look on eBay) or use a zucchini spiralizer and the chop).
Use a grater if you don’t have either one of these above tools. Add the eggs and the rest of the wet
ingredients except the rice milk. Mix the dry ingredients and mix with a whisk or fork. Add to wet ingredients and mix with a wooden spoon or rubber spatula. Scrape the sides of the bowl and decide if you need to add the rice milk. The batter will be very thick but should stir fairly easily. IMG_1528IMG_1529
Place into 2 bread loaf pans. I like to use the silicone bread loaf pans and the stoneware pans best.
Bake at 350 for 55 minutes or until toothpick comes out clean. Check well that it is baked in the center before removing from oven!IMG_1531

*Test after 50 minutes, ensure that it it not gummy in the center. Add 5-8 minutes at at time to continue baking until the center is totally baked.
Enjoy!
For a non vegan treat top with Kerrygold Butter!

For a vegan bread remove the eggs and use 1/2 c applesauce and top with Earth Balance soy free or coconut oil buttery spread.
Yum!

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