THE 30 DAY GREEN SMOOTHIE CHALLENGE

 

 

THE 30 DAY GREEN SMOOTHIE CHALLENGE

 

Come on! Let's do it!  Join The 30 Day Green Smoothie Challenge over at Simple Green Smoothies.  I started drinking one green smoothie a day a few months ago and it's helped me so much.  You will feel the difference and your body will thank you... Head on over to Simple Green Smoothies and check out the details.  If you sign up for the challenge on their site, you can download for free 5 Simple + Healthy Green Smoothie Recipes.  Let's start the new year off right! Join us! 

 

My all time favorite green smoothie right now is my Green Smoothie with Almond Butter and  Almond Milk.  This is a great one for newbies.  The flavors are well balanced and you won't even know you are drinking spinach.  Also, check out my Green Smoothie with Spinach, Strawberries and Dates and my Green Smoothie with Peas.

 

Let's do this!!

 

Have a fabulous week!

 

 

 

 

 

 

 



RAW: APPLE CINNAMON MACAROONS

 

 

 

I think most of you are on the same page as I am where we just love the fall season for its pumpkin and apple desserts.  I am adding a new staple to my natural foods pantry this fall - dried apples! 

You can make your own with a dehydrator, or you can buy them already dried.  I got this batch from my local Trader Joe's.

 

I came across this recipe from Fragrant Vanilla Cake and had to try it.  Amy makes the best desserts!  Just amazing!  And its really easy to make.  This recipe is adapted from Fragrant Vanilla Cake's.

 

INGREDIENTS:

 

3/4 cup dried apples
4 medjool dates, pitted
2/3 cup almond meal
a pinch of sea salt
1/2 tsp cinnamon
1 cup finely shredded unsweetened coconut
1 Tbsp maple syrup

Place dried apples, dates, almond flour, sea salt, and cinnamon in the food processor and process until finely chopped and well combined. Place the mixture in a bowl, and knead in the coconut and maple syrup. Form the mixture into 12 balls, and place on a dehydrator sheet. Dehydrate for about 12 hours at 115 degrees, or until they are dried, but not so much so that they are not a little chewy in the middle.

 

These are so good that I need to make some more right away!  This recipe makes 1 dozen.

 

Enjoy!

 

 

 

 

 

 

 



PUMPKIN BANANA SMOOTHIE

 

 

I am sure you are just as excited as I am that pumpkins are in season again.  There's just someting about pumpkins that make us feel comfy and cozy.  And the mix of spices used with pumkin just makes my mouth water.  So, of course I had make a pumpkin smoothie to add to the list of smoothies we love.  This smoothie tastes so good, I can't even tell you!

 

My recipe is adpated from Against All Grain.  The combination of flavors is just perfect!

 

PUMPKIN BANANA SMOOTHIE

 

3/4 cup almond milk

3 ice cubes

1 small frozen banana

1 teaspoon flax seed, or flax seed meal

1/2 cup pumpkin puree, preferably fresh*

1-1/2 tablespoons maple syrup

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

 

*  For fresh pumpkin, cut the pumpkin into small managable pieces, de-seed and steam as shown below.  Cut off the skin and they are ready to use for smoothies. 

 

Blend all ingredients in a high speed blender and serve immediately.

 

Makes 1 serving.

 

If you are curious, check out the benefits eating pumpkin can bring to you HERE.

 

Enjoy!

 

 

Steamed pumpkin

These baby pumpkins are so cute!



 

 

 

BUTTERNUT SQUASH AND JAPANESE SWEET POTATO SALAD

 

 

 

 

I love this simple twist on thetraditional potato salad using Japanese sweet potato and squashes to not onlyadd flavor but also nutrients. Adding in other raw vegetables gives it justthat much more freshness and crispness to each bite.

 

I think I am going to catagorize this as ridiculously simple!

 

BUTTERNUT SQUASH AND JAPANESE SWEET POTATO SALAD

 

3 each Japanese sweet potatoes, steamed and cubed

1 pound butter nut squash,steamed and cubed

1 cup carrots, chopped

1 cup celery, chopped

1 cup cucumber, chopped

1 yellow bell pepper, chopped

1 tablespoon dill, optional

1/2 cup low fat veganaise

salt & pepper to taste

1 lemon, juice of , optional

 

Add all ingredients into a largebowl and serve.  Love it!

 Take a look at these the goodness inJapanese sweet potatoes and butternut squash on Livestrong's site. You can’t go wrong.

 

 

Enjoy!

 

 

PINEAPPLE + GINGER + MINT SMOOTHIE

Here in Southern California it is still burning up, so before I can even think about soup and cozy sweaters I’m still making smoothies, and thinking about getting that mani/pedi.   I have a few resources I like to use for smoothies, one being the app Whole Living Smoothies, you can see some of her other smoothie recipes here.  Its a collaboration from Martha Stewart and it includes smoothies for detox, immunity boosting, weight-loss, etc...  I adapted this weight-loss smoothie to make it raw.

Written by contibutor Britney Manuel of Btanjerine and A Simply Raw Life.

This smoothie is a melange of pineapple, ginger and mint.  And did you know pineapple can give you more than 100% of your recommended daily allowance of manganese, a mineral required to metabolize food?  Ginger is known to be a stomach settler, and a remedy for colds.  And mint is rich in Vitamins A and C and also contains smaller amounts of Vitamin B2. Vitamin C is an important antioxidant and may help to decrease the risk of certain cancers such as colon and rectal cancer.  And i didn’t know this, mint is a very good cleanser for the blood, and mint tea can help clear up skin disorders such as acne.  For more of the benefits of mint click here.  These are just a few reasons to get your sip on with this revitalizing and refreshing smoothie.


So here are the deets.

PINEAPPLE + GINGER + MINT SMOOTHIE

 

THE ESSENTIALS

1 c. frozen pineapple diced

1/2 c. coconut milk

5 mint leaves

1/2 teaspoon ginger (about the size of a dime)

dash of cinnamon

THE PROCESS

Puree all ingredients in blender until smooth.

Makes 1 serving approximately 1 cup

Yumalicious!

CAULIFLOWER RICE WITH PESTO

I am really loving this "rice" recipe!  Super, super easy and packed with flavor.  The pesto recipe is vegan and super flavorful.  I have been craving some pesto lately since my basil plant is still thriving... pray for me.  I hope it stays strong.



I definitely think this "rice" will be one of my go-tos for a quick and easy raw meal. 

CAULIFLOWER RICE WITH PESTO

FOR THE RICE

1 head cauliflower, chopped in the food processor

1 red pepper, diced

4 stalks of celery, diced

3 persian cucumbers, diced

1 small basket of crimini mushrooms or portobellos, chopped

VEGAN PESTO

1/3 cup pine nuts                  

1/2 cup olive oil                  

5 cloves garlic

1/3 cup nutritional yeast

1 bunch fresh basil leaves

salt and pepper to taste

For the pesto all the ingredients except the olive oil in the food processor, start processing and then slowing drizzle in the olive oil as everything is being processed.  Mix thoroughly.

Mix all the ingredients for the rice into a large bowl.  Then fold in the pesto sauce as desired and its ready to serve!

Such a delicious recipe.  Enjoy!





CARROT GINGER CONFETTI "RICE"

 

 

 

Last weekend I went to a conference where I needed to pack a picnic lunch and was racking my brain as to what I wanted to bring.  My friend Christine posted a raw "rice" dish photo on her Instagram that I thought was fabulous.  So, I made my version of it.   It's so easy to make you won't know what to do with yourself.  I love the color!  And the flavor of the carrot ginger dressing just gives it a subtle tang that's just delicious.

 

CARROT GINGER CONFETTI RICE

 

1 head cauliflower, chop in the food processor

1 cup tomatoes, diced

1 cup celery, diced

1 cup cucmbers diced

 

DRESSING:

 

Carrot ginger dressing... you can find the recipe HERE.

 

Chop up the head of cauliflower in the food processor to your liking.  You can chop it really fine or leave the pieces a little bigger if you'd like.  Mix all the ingredients together in a large bowl and stir in the carrot ginger dressing to taste.  And voila!  It's so easy!

 

I topped it off with my vegan flat bread.  Can you say tasty???  You can find the flat bread recipe HERE.  I friend of mine who is not raw or vegan tasted it and she was so surprised by how flavorful it was. 

 

Let me know how you like it or what your own raw rice combination is. :)

 

Enjoy!

 

 

 

 

 

 

 

SIMPLE HEIRLOOM TOMATO SALAD

This was an inspiration from an outing with Felicia to the wonderful little cafe Lemonade.  Side note: They have many great and unique options for the everyday vegan.  Anyway, Felicia got this wonderful salad that was heirloom tomatoes with a light olive oil and basil dressing.  And that was it, but it was sooo flavorful!  I think that the key is to use really great tomatoes,  if you don’t have quality tomatoes you might as well make ketchup or something else because it just won’t do the salad justice!  I purchased my tomatoes from my local farmers market.

HEIRLOOM TOMATO SALAD

 

THE BASICS

 

2 small heirloom tomatoes

8 yellow grape tomatoes

1 tbsp. basil finely chopped (I used purple basil, but you can use whatever you have on hand)

zest of 1/2 lemon

1/4 c. olive oil

coarse salt (to taste)

pepper (to taste)

 

THE PROCESS
 

Pour olive oil in a bowl.  Add finely chopped basil and muddle basil by smashing with the back of a spoon.  Next quarter tomatoes into bite size chunks.  Add salt and pepper.  Stir to coat all tomatoes and garnish with lemon zest.  Enjoy!

 

Makes approximately 1 serving

 

A flavor revolution in your mouth!

ROASTED VEGETABLE + PEPITA SALAD WITH CRANBERRY QUINOA

Written by contributor Yumi Payne of Nastukashii.

Hello to all 'A Simply Raw Life' readers!  Thank you for stopping in.  I'm sure you've been enjoying all of the posts here as I have.  It's definitely sparked a lot of inspiration and motivation.

This salad has kind of a mouthful of a title, but I like getting an idea of what's in a dish by just knowing it's name.

Roasted vegetables are one of my favorite things to nibble on.   One of my go to side dishes is roasted carrots in olive oil & fennel seeds.  Super tasty.  Here, I added a few more things to go with...

Quinoa, nuts and seeds are always a tasty and filling addition to any salad.  All measurements are approximate.  Go with what balance you would prefer and have fun with it!

ROASTED VEGETABLE + PEPITA SALAD WITH CRANBERRY QUINOA

 

INGREDIENTS:

1 dozen carrots - sliced

1/2 red onion - sliced

1 red bell pepper - sliced

extra virgin olive oil

1-1/2 tbsp fennel seeds

salt & pepper to taste

2 medium sized zucchinis - sliced

a few dashes of chili powder

1/2 cup roasted salted pepita seeds

1/2 cup dried cranberries

1/2 cup cooked quinoa

mixed greens

Preheat oven to 425F.  In large bowl, combine carrots, red onion, bell pepper.  Drizzle with enough olive oil to coat vegetables after they are tossed. Add fennel seeds, then sea salt & freshly ground pepper to taste. On rimmed baking sheet lined with parchment paper,  spread out vegetables in even layer.   Roast in the oven for approximately 40-45 minutes or until edges have browned a bit.  

While veggies are roasting, cook quinoa per directions on bag or box.  Remove from pot.  Add a cranberries. Allow to cool.  Then, heat grill pan over medium-high heat with about a tbsp of olive oil.  Add sliced zucchini pieces in one layer.  Add salt & pepper and chili powder to taste.  Grill in pan until tender.  Remove from pan. Allow to cool.  

After vegetables are done roasting, allow to slightly cool.  In large serving bowl, add mixed salad greens, quinoa/cranberries, pepita seeds, zucchini, and roasted vegetables.  

Toss and enjoy with salad dressing of choice.

Thank you to A Simply Raw Life for having me over!

WARM BROWN RICE SALAD

 

 

 

 

 

I love these types of recipes and dishes because its super easy to make, it doesn't take a lot of time and you can make a lot and have some more for later.  I'll usually make a big bowl for dinner and then pack some for lunch the next day.  I love to cook, but there are defintely those day where you just do not have the time to spend in the kitchen.  This is is the perfect recipe for that.

 

Also, I love the fact that you can really substitute the brown rice for any of your favorite grains... bulgar, red lentils, black lentils, or my favorite black rice.  I made a similar dish HERE.

 

BROWN RICE SALAD

 

1 cup short grain brown rice, cooked

1 cup raw broccolli, chopped, or quick blanche*

1 cup raw cauliflower, chopped, or quick blanche*

1 cup raw mushrooms, sliced

1 cup butternut squash, steamed

1 cup edamames, perpared per directions

Fresh basil

2-3 tablespoons olive oil

Salt and pepper to taste

 

For these types of non raw recipes, I try to keep as many of the ingredients raw if I can.  I love the contrast between the soft and the crispness of the ingredients.

*For vegetables you don't like to eat raw, you can quick blanch them to cook them slightly and give them more greenness. Put the broccolli and cauliflower in a strainer, boil some water in a small pot. Once the water is boiled pour it over the broccolli or cauliflower, then run it through some cold water and serve.

 

Cook the rice and the butternut squash and cool to room tempurature.  Blend all the ingredients in a large bow, fold and season with salt and pepper.  So simple!

 

Enjoy!

 

 



 

 

 



 

 

 

 



TOFU TACOS WITH AN ASIAN KICK

I don't know if this is true where you live, but here in Los Angeles, the food truck craze is still in full swing.  We have a small main street in our town and every Friday night, they line up on both sides of the street for about 3 blocks.  It's a lot of fun to go there and hang out with friends, but it's not always easy to find vegan or raw cuisine.  I had some really great tofu tacos at the Kogi Truck before. They make fusion Korean BBQ food, so I thought I'd make these for my husband since he LOVES tacos.  They were a hit!

Makes 3 tacos as seen above.

 

TOFU TACOS

TOFU MIXTURE

1 8z block of tofu, cut into small cubes

1 table spoon sesame oil

2 table spoons soy sauce

1 teaspoon ginger, grated

2 stalks green onion, chopped

1 teaspoon raw agave nectar 

Chilli Flakes or top the tacos with your favorite hot sauce.  

EVERYTHING ELSE

Corn tortilla

Shredded kale (you can also use lettuce or cabbage)

Tomatoes, chopped

Raw corn kernels

Shredded carrots

Yellow peppers sliced

Guacamole

Heat sesame oil in a small sauce pan, and saute the tofu with all the ingredients for the tofu mixture on medium high until browned.

Warm up your tortillas. I like to warm them over the open flame on the stove.  Fill the tortillas with even amounts of the tofu. Fill with all the veggies and top with your favorite guacamole and hot sauce.  Thai Sriracha would work perfectly too!

Love these tacos.

Enjoy!

RAW: CHOCOLATE BANANA SHAKE

 

 

 

 

Hope everyone's morning is going well!  When I am craving some chocolately goodness, I LOVE making this chocolate shake.  It's simple, but sooo good.  I alway, always try to keep a stash of frozen bananas in the freezer.  When you use frozen bananas in a shake no one can fault it.  It makes any smoothie or shake rich and creamy.  You never know when you want to make some kind of creamy goodness.

 

This recipe serves 2 to 4

 

INGREDIENTS:

 

3 cups frozen bananas

2 cups almond milk or your favorite nut milk

1/4 cup agave nectar (or 2 packets of stevia)

1 teaspoon vanilla extract

2 heaping tablespoons of organic raw cacao powder or carob powder

pinch of sea salt

 

In a blender puree all the ingredients until smooth and creamy.

 

Enjoy!!

 

 

 

 

 

FARM TO TABLE: SUMMER SALSA WITH PEACHES

This salsa was delicious!  My sister gave me some tomatoes and cucumber from her garden the other day.  I was thinking....what can I make with these.  Ah yes, a peach salsa to snack on!  Super easy and so yummy!   Here's a pic from my Instagram of the garden picked veggies from my sister.  She has become quite the gardener.

I really like this version because it's a bit different from the traditional salsa and the peaches add that slight sweetness to make it a fun summer snack.

INGREDIENTS:

3 tomatoes, chopped
1 green heirloom tomato, chopped
1 small cucumber, chopped (I used 1/2 of this one)
1/2 red onion chopped
1/2 bunch cilantro
2 peaches, pitted, peeled and chopped
2 limes, juice of
1 Jalapeno, diced - optional
2-3 tablespoons olive oil
Salt
Pepper

Mix all the vegetable and fruit ingredients together in a large bowl.  Squeeze in the lime juice.  Mix in  the olive oil and salt and pepper to taste.  Serve with your favorite chips or crackers and dig in!


Hope your summer is going well!

Enjoy!



Photo taken with iPhone4, plates from Ikea, paper from Michaels

SUMMER PEACH SALAD WITH PEPITAS

Summer is rolling quickly past us here in Los Angeles.  I am a bit sad by it because the weather in Southern California is quite nice year round.  It's hot where we live in the summer, but we can drive 20 minutes to be near the beach and have fabulous weather.  I've been eating a lot of peaches for breakfast, raw or in smoothies this summer, but I thought what about in a salad?  I've seen a few recipes that use nectarines and so I thought, why not, let's try it! 

PEACH SALAD WITH PEPITAS

1 package arugula salad mix (spring mix or baby greens will works too)
1 organic cucumber (I made strips with my vegetable peeler to change it up)
1-2 organic roma tomatos, to your liking
1/4-1/2 chopped red onion to your liking (you can also use green onion)
1/4 cup cilantro, chopped (optional)
2 peaches, sliced
1/2 cup Pepitas, or more if you'd like

DRESSING:

Creamy Cucumber Avocado Dressing - find the recipe HERE

Mix all the salad ingredients in a big bowl, plate, drizzle on the dressing and serve.

This salad is so refreshing!
I hope to do one more peach recipe tomorrow to get ready for the long weekend.


Enjoy!


Photo: Taken by Felicia using iPhone 4, Summer Peach Salad, Creamy Avocado Cumumber Dressing, Plate from Ikea, paper from Michaels.

CURRENTLY SNACKING ON... HOME MADE KALE CHIPS

These kale chips came out so good.  I am definitely going to make these again. And its super easy!  What a great healthy snack.   Here's what you need to do...

INGREDIENTS:

1 bunch kale, cut off the bottom stems, they are too chewy once dehydrated.

Olive Oil

Salt 

Cut the kale into chip large chip size pieces.  I just made a few cuts lengthwise.  They do shrink a little, so if you cut them too small, your chips will be small.  Put the pieces of kale in a large bowl and coat with the olive oil.  Try to make sure each piece is coated, but don't drown them.  Lay them out on the dehydrator trays then lightly salt.  Cook them in the dehyrator at 118 degrees for about 12 hours.  And voila!  You have home made kale chips!    Yum!

We all have heard that kale is really good for us.  Here's some nutritional facts I gleaned HERE.

If you are looking for a dehyrator and don't want to spend a lot of money, I got mine HERE.  And here's what it looks like.  To me it works perfectly fine and it's not too big, so I really like it.



I am going to make some beet chips again soon and will be posting pics and the recipe for that too.  Love beet chips!

Talk soon...

Enjoy!

Photo Taken by Felicia with iPhone 4, Kale Chips, Plate from Target, Paper from Michaels, dehyrator from Bed Bath and Beyond







BUTTERNUT SQUASH POTATO SALAD

 

 

 

I don't know about you, but I grew up eating potato salad.  My mom, even though she is from Japan and only came here in her early twenties, perfected, in my opinion her potato salad recipe. It was the best!  She even created her own potato salad recipe using Kabocha (Japanese pumpkin), which my sister and I love!

 

I've been craving potato salad so I decided to make a butternut squash potato salad and added in a little green.  It was delicious!  I used my Raw Mayonaise recipe to bring it all together.   Here it goes, I got all the ingredients at Trader Joes too.

BUTTERNUT SQUASH POTATO SALAD

1/2 pound Butternut squash , steamed and cubed

1/2 pound Baby Potatoes - I used Dutch Yellow and left the skin on, steamed and cubed

1/2 organic broccoli crown, flash blanched

1/2 red onion chopped

1 avocado cubed

1 tablespoon dill

Raw Mayo to your liking but not too much, I used about 4 tablespoons

Sea Salt and black pepper to taste.

Give the avocado and lemon or lime bath to help with the blackening of the avocado.  Then, mix all the ingredients together in a large bowl and serve.  This salad is best eaten fresh.  I hope you like it as much as I do.

Check out the health benefits of butternut squash from Whole Living:

NUTRITION BREAKDOWN

Per 1 cup cooked, approximately 205 grams

Calories: 82 kcal

Fat: 0.2 g

Vitamin A: 1,144 mcg = 163 percent* of DRI**

Vitamin B6: 0.3 mg = 20 percent of DRI

Vitamin C: 31 mg = 41 percent of DRI

Folate: 39 mcg = 10 percent of DRI

Potassium: 582 mg = 12 percent of DRI

* Percentages are for women 31 to 50 years old who are not pregnant

** DRI, Dietary Reference Intake, is based on National Academy of Sciences' Dietary Reference Intakes, 1997 to 2004

Enjoy.



RAW: MAYONAISE



 

I LOVE this recipe!  As a kid I grew up eating maynaise on sandwiches but especially in potato salads.  So, when I found this recipe I was thrilled.  It's super easy and really has a lot of flavor.  I adapted it from this Rawmazing recipe...

 

 

INGREDIENTS:

 

1 cup cashews, soaked 6+ hours, drained and rinsed
1/2 lemon, juice of
2 tablespoons olive oil
1 tablespoon agave
2 teaspoons dried mustard (if you want to give it a kick, use Chinese dried mustard, I did)
Himalayan salt and pepper to taste

Mix all ingredients together in high-speed blender. Blend until smooth.  If the mixture seems too thick, just add a little more olive oil a table spoon at atime.

Enjoy!


Check these nutritional facts in regards to cashews! 

A ½ oz. of cashews counts as one serving in the meat and beans group of the U.S. Department of Agriculture Food Guide Pyramid, although most people probably eat more than that in one "serving." Cashews come from trees related to mangoes, pistachios, sumac and poison ivy. Cashews, like other nuts, are calorie-dense but can play a role in a healthy diet.

OTHER NUTRITIONAL FACTS

One ounce of cashews provides 12 percent of the vitamin K that your body needs for blood clotting. One ounce of these nuts also provides 8 percent of your daily thiamin and 6 percent of vitamin B-6. They provide 1 gram of fiber and just 1 percent of the recommended dietary allowance for calcium. This serving size also provides about 10 percent of your daily iron.

 

SODIUM

Raw cashews are low in sodium. One ounce contains only 3 mg of sodium, which is less than 1 percent of the maximum recommended daily allowance. This is significantly less sodium than the amount in roasted, salted cashews, which is typically 181 mg.

 

MINERALS

Raw cashews contain numerous essential minerals. One ounce of cashews supplies 69 percent of the DRI for copper, which is important for the breakdown of iron in the body. Cashews also supply iron, with one ounce providing 24 percent of the DRI for men and 11 percent for women. Other minerals supplied by cashews include magnesium, phosphorus and manganese. One ounce of cashews provides over 20 percent of the DRI for all three of these minerals. Additionally, one ounce of cashews supplies 10 percent of the DRI for selenium, and more than 15 percent for zinc.

 

HEALTHY FATS

Only 2 grams of the 12 grams of fat in one ounce of cashew nuts is the unhealthy, saturated variety. The rest of the fat in cashew nuts is polyunsaturated and monounsaturated. Eating these types of fats as 25 to 35 percent of your daily calories is healthy, according to the American Heart Association. In addition, consuming unsaturated fats instead of saturated fats may help lower blood cholesterol.

 

DIETARY IMPACT

Eating nuts, including cashews, can improve your overall nutritional profile. A study in the “Journal of Nutrition” published in 2008 found that people who consume nuts as a regular part of their diet have higher intakes of the nutrients folate, beta-carotene, vitamin K, phosphorus, copper, selenium, potassium and zinc.

 



RAW: GREEN SMOOTHIE WITH PEAS

Peas you say?  Yes, PEAS!  I am definitely on a raw green smoothie kick and hope to keep this up for a long, long while.  I have a handful of friends who really do not like to eat vegetables, but they love smoothies.  This is a great way to get some of the needed fruits and vegetable intake for the day. 

I know growing up, I didn't think peas were a viable vegetable, but when you think about it, one of the first vegetable babies eat are peas.  They are really packed with a lot nutrition.  See below for an in depth analysis of nutrients from this site:

 

Oh, and I have to mention another hidden gem in this blend.  Kiwis.   One cup of kiwi fruit contains more vitamin C than a cup of orange slices.  Check out more nutritional information on Livestrong.

Amazing!  Are you ready to try it?

INGREDIENTS:

1/2 cup peas

1 cup baby spinach

1 large banana frozen

2 kiwis, peeled

1 cup frozen straberries

1 cup frozen pineapples

juice from two navel oranges (for a less tangy flavor you can use 1/2 apple juice)

1/2 cup water

Blend all the ingredients together in a high speed blender.  Makes two generous servings.

Top it off with a table spoon of chia seeds.  Yet another powerful ingredient.  I talk a little bit about the power of chia seeds in THIS POST.

Enjoy!