Mango Apple Spinach Smoothie:

Here is a green smoothie that is sweetened with frozen mango. This recipe is a modified version of Meredith Baird's "Glorious Green" recipe in her Everday Raw Detox book. The only thing I really changed is a few proportions and adding dates and vanilla.  Not that I can improve on her brilliance, it's just that I have a sweet tooth that I indulge in the best ways possible.  Anything sweet that comes by nature and which hasn't been processed is alright by me.

Mango Apple Spinach Smoothie:
2 c. frozen mango
1 granny smith apple chopped
2 c. spinach
1/2 c. coconut water
1 c. coconut milk
1 lime peeled
1 t. spirulina
2 Medjool dates
1 t. vanilla
pinch of sea salt

Blend all ingredients until smooth. Serves 1-2. 

Pho and Kale Salad

For a recent dinner I made a raw version of Pho and warmed it in the dehydrator before serving. I paired it with a kale salad with a avocado and miso dressing massaged into the kale. In this particular version of the Pho I used parsnip and carrot noodles, but I'll try it again using kelp noodles. I used the carrot noodles in an attempt to make the soup a little more colorful, but it still looked rather brown, which is not my favorite  color, especially when it comes to food. The taste, however, was full of flavor. The kale salad is my absolute favorite salad. I find the miso dressing so satisfying with the seaweed accents. This salad contains umami, the fifth flavor accent after sweet, sour, bitter, and salty. Umami can be translated as pleasant savory taste. It isn't a flavor itself but combines to give you the satisfying combination of flavors.

Pho and Kale Salad:

Pho:
Broth:
1/2 c. namu shoyu
1/4 c. sesame oil
one lime peeled
2 T. agave
2 sheets of unroasted nori
1 T. grated ginger
1 T. miso
1/2 t. cinnamon
1 star anise
salt and pepper to taste

Blend all ingredients in a blender. Set aside.

Noodles:
1 carrot spiralied
2 parsnips spiralized
1 zucchini spiralized
1 romanesco head or 1 small broccoli head
1/2 red pepper sliced
1 T. sesame oil
1 T. black sesame powder
1 T. lemon juice
1/4 c. mung sprouts for garnish
1/4 c. cilantro for garnish

Put all ingredients except garnishes into a large bowl. Pour broth over the noodles and toss. Spoon into individual serving bowls. Place bowls on the bottom of the dehydrator and warm at 118 degrees for one hour before serving. Garnish with mung sprouts and cilantro immediately before serving.

Kale Salad:
1 head of dinosaur or lucinato kale cut into ribbons
1 sheet of nori cut into squares
1 avocado
2 T. white miso
2 T. apple cider vinegar
1 T. lemon juice

Put kale and nori into a mixing bowl.  In another bowl combine avocado, miso, apple cider vinegar and lemon juice. Mash the avocado ingredients with a potato masher or a fork. Massage the avocado mixture onto the kale with clean or gloved hands until the kale feels soft. Put into individual serving bowls. It is best to make this salad soon before serving so the avocado mixture retains its bright color.

Serves 3-4.

Nightcap Smoothie

I made this concoction in the evening as I was trying to wind down before bed. I used kava and magnesium to help relax my nerves and replenish my muscles.  All I can say is I had a really good night's sleep and some pleasant dreams.

Nightcap Smoothie:

1 c. black mission figs
3 medjool dates
12 c. cashews
10 almonds
1/2 c. coconut milk
2 T. chia powder
1 T. kava powder
1 T. magnesium powder
1 t. vanilla

Blend all ingredients in a high speed blender. Serves 1-2.

Orange Pineapple Jalapeno Smoothie

This one is for the brave at heart or for those who get tired of the same old smoothie. It packs some serious heat, but I love it. Since I live in a cold climate it is sometimes hard to drink a smoothie. I don't want to be any colder than I have to be. When I feel like that I throw a hot pepper into the mix. Instant warmth. Hence, the addition of a jalapeno pepper.

Pineapple contains bromelain, which helps break down excess protein build up in the muscles. Bromelain also aids in fighting infections. Pineapple is packed with antioxidants and is a great source of Vitamin C along with the oranges in this recipe. Also rich in manganese, pineapple is good for the bones. These are only a few of pineapple's benefits but worth mentioning.

Cilantro helps pull toxins from the body, especially heavy metals.  The oils in cilantro stimulate digestion. Cilantro is also a great aid in warding off microbial or fungal infections. It has anti-inflammatory properties and strong general  antioxidant properties. It's an overall great liver tonic. Really, the benefits of cilantro are so numerous I can't list them all here, but know that this little herb packs a powerful punch.

So try this smoothie if you like a little heat. Trust me, the combination of fruit and peppers is unexpected and delightful.

 

Orange Pineapple Jalapeno Smoothie:

1 c. pineapple
3 small oranges
1 jalapeno pepper (use less if desired)
1 handful of cilantro
1/4 c. coconut water

Blend well. Serves 1-2.

Sweet Green Smoothie

As I continue to clean up my act I'm making smoothies for easy digestion and lot of nutrients. This one contains pears, avocados, spinach and some spirulina and green powder for an added blast. It's thick, filling, and sweet.  Green pretty much means clean to me.

Sweet Green Smoothie:
1 pear chopped
1 small avocado
2 c. spinach
1 1/2 c. coconut water
1/2 t. Garden of Life Perfect Food (Raw) green powder
1/2 t. spirulina
3 Medjool dates
1 t. vanilla
pinch of sea salt

Blend all ingredients until smooth. Serves 1-2.