Green Green Smoothie II
Makes 2 Servings
1 1/4 cups cold filtered water
2 handfuls organic spinach
1 organic cucumber, chopped
3 stalks organic celery, chopped
2 organic Granny Smith apples, cored and chopped
Small handful fresh cilantro
Small handful fresh parsley
2 Tbsp fresh lime juice
1/2 tsp cayenne powder (optional)
20-30 drops pure stevia liquid (optional)
2 Tbsp flax seed oil (optional)
2 tsp probiotic powder (optional)
2 scoops plain or vanilla protein powder (optional) (I use Natural flavor Vega O.N.E)
Add spinach, cucumber, celery, apple, cilantro and parsley to blender. Pour water over top. Starting the blender on Low speed, blend until smooth, gradually moving to High speed (that’s the trick for getting a smooth blend). Add lime juice, cayenne, stevia, flax oil, probiotic powder, and protein powder. Combine briefly on Low until all the protein powder is just dissolved. Serve immediately.
Heirloom tomato tart (makes one 10 or 11inch tart) (inspired by this tomato and mascarpone tart)
- 1 cup plus 3 Tbs. all purpose flour
- 1/2 tsp. salt
- 6 Tbs. good butter (European style cultured butter will give you the best results), cold, cut into pieces
- 1 egg, lightly beaten
- about 2 Tbs. ice cold water
- In a smallish mixing bowl, stir together the flour and salt. Working quickly, rub the butter into the flour with your fingers until you have a mixture with pea-sized butter lumps. Make a well and add in the egg and water. Stir together until it forms a messy dough in a bunch of clumps, adding a tiny bit more water if it seems too dry. Scoop the clumps together and press it into a ball. Flatten into a thick disk, wrap with plastic wrap and refrigerate for at least 45 minutes.
- On a lightly floured surface, roll the chilled dough out into a circle about 1 inch larger in diameter than your tart pan. Gently transfer the crust to the tart pan and press it in. Either trim the excess crust or fold any overhanging edges back inward and press them into the crust, reinforcing it and making it thicker. Put the tart shell back into the fridge for 30 minutes.
- Preheat your oven to 350F. Prick the tart shell all over with a fork, then line it with foil or parchment paper or aluminum foil (cover the sides and edges too) and fill the bottom with beans or other weights to weight it down. Place it on a rimmed baking sheet to prevent drips, and bake in the oven for 30 minutes until lightly golden. Remove from the oven, remove the weights and lining and return the crust to the oven for another 5-10 minutes, until nicely golden brown. Remove the crust from the oven and allow to cool completely.
- 4 oz. mascarpone cheese, at room temperature
- 8 oz. chevre or other soft goat cheese, at room temperature
- 2 Tbs. lemon juice
- 1 tsp. lemon zest
- 1 packed cup of fresh basil
- 1/4 cup olive oil
- a large pinch of salt
- 1 small garlic clove
- about 2 heirloom tomatoes cut into slices
- Blend together the mascarpone, chevre, lemon juice, and lemon zest (either in a blender or by hand with a wooden spoon). Set aside.
- In a blender or food processor, whir together the basil, olive oil, garlic, and a large pinch of salt until blended.
- When the tart crust has cooled to room temperature, spread the cheese mixture in the bottom. Layer tomato slices over it, then drizzle with the basil oil, and sprinkle with salt and pepper. Serve at room temperature with a nice green salad. I would recommend that you do not serve the tart chilled. If you refrigerate the tart, be sure to let it come back to room temperature before serving.
Although fun and life-giving and joyful and love-filled right now, if I had to choose a single word to describe life these past two weeks (and thank goodness I don’t have to choose just one word – a world where you use only one word when you could spout off a string of five to ten would be a sad world indeed, far too Hemingway-ian for the verbose among us), it would be chaotic.
Totally chaotic. Connecting with old friends and nabbing as much quality time with family as possible on top of working on a dissertation on top of that ultimate relaxing free time activity of, ahem, starting a business, turns out not to be a recipe for order and quiet. We did expect this, but you never fully appreciate these things until you’re in the middle of them.
But I love it! We love it! We love everyone…
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The Benefits of Flaxseed
If you haven’t already check out Cynthia’s Health Hut on Facebook.
It’s the time of year when most people need cooling down. We have a refreshing and delicious smoothie that will do just the trick:
3-4 tablespoons Organic Yogurt
½-1 cup Berries
½ teaspoon Stevia or Xylitol (To taste-most do not need any additional sweetening if using perfect protein)
Add water to desired thickness
*Suggestion – for a twist on flavor you can use Chocolate Perfect Protein for a Chocolate Raspberry smoothie!
Add all ingredients except for water in blender, add a small amount of water and a few ice cubes, blend in blender adding more water and ice until you achieve the desired consistency.
Garnish with fresh raspberries or blueberries
Greenfed Amasai Beverages are a great dairy product that can be drunk as a beverage or made into a delicious Sorbet.
1 Bottle Milk & Honey Amasai
a handful of your favorite fruit or chocolate
a teaspoon of Vanilla
a dash of sea salt
a scoop of your favorite Organic Whey Protein Powder
a handful of spinach
Toss in the Blender and mix until smooth place in freezer containers – FREEZE – EAT – YUM!
Click here for the recipe for Salmon Burgers with Fresh Dill Sauce.
(You can substitute Gluten Free buns or pockets)
Baked Kale Chips Recipe
Prep Time: 5 mins Cooking Time: 15 to 20 mins
1 bunch kale
1. Preheat the oven to 325 degrees.
2. Use a salad spinner to wash and dry kale.
3. Use kitchen shears (or a knife) to remove stems and cut into large chip sized pieces.
4. Spread kale out on a Silpat (or parchment) lined baking sheet.
5. Drizzle olive oil over kale and sprinkle with sea salt.
6. Bake until crispy but not burnt.
Makes: 2 to 4 servings
If you don’t like cooking you can get these tasty Kale Chips from Rhythm Superfoods – I’ve tried them and they taste great!
Remove foil and roast for 5 more minutes. Transfer to a serving platter and drizzle with pan juices.
Hard to choose from these 7 recipes they all sound yummy to me!
1. Mixed Berry & Beet Smoothie
2. Banana Almond Flax Smoothie
3. Smooth Me Better Booster
4. Avocado Coconut Smoothie
5. Jojo’s Green Hulk
6. Carrot & Papaya With Hazelnut & Pistachios
7. Prostate Protector
Click Here for the recipes: Juice Up To Power Up – 7 Super Juicy (And Easy) Recipes | FinerMinds.