Todays breakfast smoothie to start off a productive weekend!
INGREDIENTS:
5 ounces spinach
2 leaves kale
1 cup frozen berry mix
1 cup fresh grapes
1 pink grapefruit, peeled
1 banana
Ice
DIRECTIONS:
Blend together all ingredients and enjoy! Get ready to have your socks knocked off because the grapefuit flavor really covers just about everything else. Really tart and refreshing. Bring on the day!
We love how every smoothie is a different flavor!
Looking for a little dessert, we made this up. Pretty good!
Serves 2
INGREDIENTS:
1/2 cup frozen cherries
1 banana
2 cups frozen peach slices
1 teaspoon cinnamon
2 medjool dates, pits removed
1/2 teaspoon vanilla
DIRECTIONS:
Blend all ingredients together. Serve in bowl immediately.
Todays green smoothie brought by:
Outstanding orange
Super strawberries
Powerful pear
Bold banana
Rockin’ raspberries
Strong spinach
Cool collard greens.
Topped off with a splash of peppy pomegranate juice and sexy soy milk. Throw in six handfuls of ice, blend, and enjoy!
Our first crack at an Eat To Live dressing and we LOVE it!
Serves 4
INGREDIENTS:
1 cup water [we added an extra 2 tablespoons after blending because was too thick to pour]
1/3 cup raw cashew butter or 2/3 cup raw cashews [we used cashew pieces]
4 tablespoons Dr. Fuhrman’s Riesling Raisin Vinegar or balsamic vinegar [we used balsamic vinegar]
2 tablespoons Dr. Fuhrman’s VegiZest or other no-salt seasoning
2 tablespoons Dijon mustard
4-6 dates, pitted
1-2 cloves garlic, minced
DIRECTIONS:
Blend all the ingredients in a food processor or high-powered blender until smooth and creamy.
We love this dessert! Great with banana or berries instead of cherries too.
Serves 2
INGREDIENTS:
1/2 cup vanilla soy, hemp, or almond milk
1 tablespoon natural cocoa powder
4 dates, pitted
1 1/2 cups dark sweet frozen cherries
[We added 1/2 cup of ice for extra creamy goodness]
DIRECTIONS:
Blend all ingredients in a high-powered blender until smooth and creamy. If using a regular blender, add only half the cherries and blend until smooth, then add the remaining cherries and continue to blend.
Variation: Use berries or banana instead of cherries. Freeze ripe bananas at least 24 hours in advance. To freeze, peel, cut into thirds, and wrap tightly in plastic wrap.
An excellent soup from the Eat To Live recipes!
Serves 4
Ingredients:
1 head cauliflower, cut into pieces
3 carrots, coarsely chopped
1 cup coarsely chopped celery
2 leeks, coarsely chopped
2 cloves garlic, minced
2 tablespoons Dr. Fuhrman’s VegiZest or other no-salt seasoning [we used 3 tablespoons]
2 cups carrot juice
4 cups water
1/2 teaspoon nutmeg
1 cup raw cashews
5 cups chopped kale leaves or baby spinach
Directions:
Place all the ingredients except the cashews and kale in a pot. Cover and simmer for 15 minutes or until the vegetables are just tender. Steam the kale until tender. (If you are using spinach there is no need to steam it. It will wilt in the pot.) [We used kale]
In a food processor or high-powered blender, blend two-thirds of the soup liquid and vegetables with the cashews until smooth and creamy. Return to the pot and stir in steamed kale (or raw spinach).