Breakfast yumminess. This was really refreshing, yet filling way to start the day.
Serves 1
INGREDIENTS:
1 banana sliced
1 kiwi sliced
1/4 cup raspberries
2 tablespoons dried tart cherries
1/4 cup granola
DIRECTIONS:
Put all ingredients in bowl and pour 3 tablespoons unstrained almond milk on top. Serve immediately.
A creamy, rich dessert. Will satisfy any sweet tooth.
Serves 2
INGREDIENTS:
12 cashews
1 cup frozen black cherries
1/4 soy milk
1 tablespoon unsweetened cocoa
4 medjool dates pitted
Fresh raspberries
DIRECTIONS:
In a high powered blender, combine all ingredients – except raspberries – and blend. Sprinkle raspberries on top and serve immediately.
This smoothie is almost like eating a peanut butter cup, but it’s actually good for you!
Serves 2 (28 ounce servings)
INGREDIENTS:
2 cups frozen blueberries
3 medjool dates, pitted
1 banana
1 cup soy milk
1 tablespoon flax meal
2 tablespoons natural peanut butter
2 tablespoons unsweetened cocoa powder
5 ounces spinach
2 large stalks of Swiss chard
10 pieces of ice
Blend together in high powered blender and enjoy immediately. Or freeze and enjoy another day when needed (betcha can’t wait that long though!).
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).
These bean lettuce wraps from Eat To Live are pretty easy to prepare and are very tasty!
Serves 4
Ingredients:
2 cups cooked or canned no-salt-added or low-sodium black beans, drained and rinsed
1/2 large, ripe avocado, peeled, pitted, and mashed [we used whole avocado]
1/2 medium green bell pepper, seeded and chopped
3 green onions, chopped [we used 1 onion]
1/3 cup chopped cilantro
1/3 cup mild no-salt-added or low-sodium salsa [we used a spicy homemade mango salsa]
2 tablespoons fresh lime juice
1 clove garlic, minced
1 teaspoon ground cumin
8 large romaine lettuce leaves
Directions:
In a bowl, mash the beans and avocado together with a fork until well blended and only slightly chunky. Add all the remaining ingredients except the lettuce and mix.
Place approximately 1/4 cup of mixture in the center of each lettuce leaf and roll up like burrito.
Notes:
We added extra salsa on top before eating, but we LOVE salsa!