Green Smoothie Magic

Roll out of bed to breakfast magic within 30 seconds!

Quicker and healthier than Cheerios and it will wake you up and sustain you until lunch.

What I do is buy green bags (the ones for veggies)and I buy all my leafy greens and put a handful of each per bag. This makes it so me or my groggy husband can crawl to the blender to wake up my giant 11 year old and us with deliciousness.

One large box of pre-washed organic spinach
One large box of pre-washed organic cut kale
One bunch of organic parsley
One bunch of organic mint (or two small boxes)
One box of organic alfalfa or clover sprouts
pineapple juice and/or water
ice or frozen apples

So first I get out 7 or 8 bags and divide the boxes of kale and spinach equally in all the bags. Usually a handful or two of each. Next, I fill the clean, plugged, sink with water and put my parsley and mint in it and swish it around. I spin one at a time in my salad spinner. I equally divide the mint into the bags, and equally divide the parsley into the bags. If you don't have a vita-mix or blend-tec, remove the stems of the mint and parsley first. Next I rinse the sprouts in a strainer, and then put them in a salad spinner (but first put down a paper towel so they don't shoot through the spinner.) Then I divide the sprouts into equal parts into the bags.

In the morning (or whenever I want one) I fill the blender with about a cup of water per person. I recommend if you're a beginner to use pineapple juice instead of water. You can use half pineapple and half water when you get more used to the greens. After you add the one cup of pineapple juice per person, drop the contents of the pre-made green juice bag and blend.

If you have a conventional blender, wait until all the greens are tiny specs and not little leaf bits. Once it is smooth (maybe 3 or 4 minutes)add a cup of ice and a spoon full of honey or other sweetener if you wish. Then blend the ice and honey with the greens and pineapple.

If you have a high power blender, just put the juice, greens from pre-made bag, ice, and honey and blend for 30 seconds (or until smooth.)Even the whole stems will be obliterated and smooth as a juice rather than a creamy smoothie.

My family uses water with 9 drops of stevia and quartered, cored, granny smith apples that we have pre-frozen in a zip lock bag. It's important to add the frozen apples or ice to the top of the greens in a vita-mix, and not add them first near the blade. It won't blend on the bottom.

I also add a scoop of Bob's Redmill hemp protein to my husband's or he gets hungry before lunch. I'm full with the juice alone.

Anyway, new friends: email me and tell me what you think of this recipe.

I will make a video soon.
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The Art of Raw Living Food by Doreen Virtue and Jenny Ross

It would take the genius Jenny Ross, the owner and executive chef of the living-foods restaurant 118 Degrees and her psychic friend and author Doreen Virtue to come up with such a complete and easy to use un-cookbook.

Filled with full color photos and all the info you need to get started, if you only had one raw book, this would be the one to get. I happen to have a shelf full, but this is one of my favorites.

Her raw ice cream recipe doesn't need an ice cream maker. It is so good, any word to attempt to describe the euphoria defiles the holiness that is her raw "Vanilla Gelato."

Here is an excerpt:

This naturally alkaline-forming cheese is flavorful and saves for up to 5 days in the refrigerator.

1 1/2 cups water
4 Tbsp. cold-pressed extra-virgin olive oil
Juice of 1 lemon
2 Roma tomatoes
2 cloves garlic
2 tsp. Himalayan salt
2 tsp. chili powder
2 cups almonds (soaked 8 hours)

Rinse and drain almonds. In a high-powered blender, combine all ingredients and blend well. Makes 2 cups.


Tell me what you think when you try it.

If you don't have a high powered blender, I'd add the pulp from your almond milk at the end instead of whole almonds. It won't be as smooth, but it will be yummy still:)

Cashew Cheese

1/4 Chardonnay or water
1 Tbsp. Apple Cider Vinegar
1 Cup Cultured Vegetables
2 Tbsp Miso
1/4 tsp. Salt
1/2 tsp. Dry Mustard (the spice, not the condiment)
1 Cup Cashews (soak for 30 minutes, then drain)

Put water or wine in the blender. Add the rest of the ingredients in order and blend. Add extra water to desired thickness. Let it sit on counter overnight to cultivate cultures.

The original recipe is called "Chardonnay Cheese" by Chef Tanya of Native Foods. I don't find the wine necessary (and it kills cultures...) but it does bring a yummy funk. She also asks for 1 tsp of prepared Dijon mustard, but because I don't buy packaged foods in general, I replaced it with mustard powder and apple cider vinegar. She also asks you to use sauerkraut, but I make my own "cultured vegetables" Donna Gates style (no salt or vinegar: just cabbage, carrots, garlic, and ginger shredded with culture starter in a huge jar for a week.)The recipe still isn't quite "Body Ecology" because there are cashews in it.

Sometimes I use different seeds or nuts like almonds, pepitas, etc.

AND I usually double the recipe because we love it so much. We usually eat some right away because it's too yummy to wait for and leave the rest in jars on the counter top for one night. I use mason type jars I label with a dry erase marker, "Yummy Cheezy Awesomeness" or some other cute name depending on my mood. It's lovely to have in the fridge for a quick snack. Thinned out, it makes a yummy dressing and really counters the bitterness in a green salad. I make quesadillas and other various sandwich spread uses, but it's best with carrots and celery or baked blue chips.