THE BEST GREEN JUICE BLEND!

One of my husbands new goals is to add more green juice to his life.  Work and stress has been getting to him and he needs a jump start!  This green juice blend is so awesome.  So flavorful and not bitter or sweet.  The perfect combination.  I hope you enjoy it too.  Give it a try.

THE BEST GREEN JUICE BLEND

1 bunch kale
1 bunch celery
1 bunch parsley
2 inch piece of ginger
2 apples
1/2 a pineapple
juice from 2 lemons
Optional - 1 cucumber

All fruits and vegetables should be organic.

Juice everything together and squeeze the lemon juice in after and enjoy!  So refreshing!

Join the discussion!

Do you have a favorite green juice recipe? We would love to hear what it is! Share it in the comments below. Links are welcome.

MINI PLUM TARTELETTES

OK, yes, I have recycled the raw chocolate cookie dough recipe yet again.  But can you blame me?  It's just too good. I wanted to show that you could make a fabulous fruit tartelette with it.  Next time maybe with some coconut cream. Yum!  Super simple and so delicious!

PLUM TARTELETTES

For the crust:
1 cup raw cashews
1/2 cup raw almonds
1 cup dates
2 tablespoons raw cacao powder
2 tablespoons raw agave or honey

Process the nuts in your food processor until finely chopped.  Add in the dates and process until the ingredients are mixed well and it starts to get moist from the dates.  Add in the cacao powder and agave or honey and process to combined.

Press into mini cupcake / muffin tray lined with mini cupcake liners.  Press dough firmly into the paper / tin firmly and refrigerate for 1 hour for freeze for 10-15 minutes. 


For the fruit topping:
Fresh  ripe plums sliced
Shredded coconut to sprinkle on top

After the tartelettes have chilled, top each crust with the plum slices and garnish with shredded coconut.  Now its ready to serve!

You can use many other fruits for the topping, such as strawberries and raspberries... The options are endless.

Enjoy!

GREEN MACHINE SUPER FOOD SMOOTHIE

Oh my, I ran out of spinach to use in my smoothie this morning so I ended up adding Vitamineral Green to it and WOW! Delish!  Just what I needed to get me going this morning.

There are those days or when you've fallen off the band wagon and splurged a little, feeling the consequences...  That was me the past few days - splurging here and there, but now I am back on the wagon. The super foods drink has got me going!

GREEN MACHINE SUPER FOOD SMOOTHIE

3/4 cup frozen mango
1/2 - 3/4 cup frozen pineapple
2 large dates (or 3 small dates)
1-1/2 cup almond milk
1 tablespoon vitamineral green - I got mine at Whole Foods
1 table spoon hemp seeds
Topped with raw sweet cacao nibs

Blend all the ingredients except the cacao nibs together in a high speed blender, pour into your favorite smoothie cup, top with cacao nibs and sip.

Enjoy!

RAW DOUBLE CHOCOLATE COOKIE DOUGH TARTELETTES

I really can't describe how good these are!  So decadently delicious, and seriously I don't feel guilty eating them.  I love having simple recipes I can use just by changing them up a little bit and voila a whole new dish!  Here I took my Raw Chocolate Cookie Dough Bites and made them into mini tartelettes with my raw chocolate frosting from these Raw Brownies on top.  Divine. You HAVE to make these!  Enough said!

RAW DOUBLE CHOCOLATE COOKIE DOUGH TARTELETTES

1 cup raw cashews
1/2 cup raw almonds
1 cup dates
2 tablespoons raw cacao powder
2 tablespoons raw agave or honey

Process the nuts in your food processor until finely chopped.  Add in the dates and process until the ingredients are mixed well and it starts to get moist from the dates.  Add in the cacao powder and agave or honey and process to combined.

Press into mini cupcake / muffin tray lined with mini cupcake liners.  Press dough firmly into the paper / tin firmly and refrigerate.  Now make your frosting.

RAW CHOCOLATE FROSTING

1/4 cup maple syrup or agave nectar
1/8 cup coconut oil, warmed to liquid
1/3 cup raw cacao powder

Wisk all the ingredients together in a bowl.  Top each tartelette with a dollop of  chocolate frosting and refrigerate for 1 hour.  Now they are ready to eat.  Be careful.  You may end up eating, 2, or 3, or even 4... ha!

Store in an airtight container in the frig.

Enjoy!

SWEET AND SAVORY SUMMER SALAD

Here's one of my favorite summer salads or should I say, more of a treat.  I love to make different versions of this wonderful dish which can accompany any light summer time meal.  Serve it as a snack or a side salad, you choose, it usually gets devoured in minutes anyways... :)  Enjoy!

SWEET AND SAVORY SUMMER SALAD

Equal amounts of
Watermelon
Pineapple
Cucumber
Avocado
Heirloom tomatoes
Daikon radish
Orange bell pepper
Yellow squash
1 Lemon,  juice of
Sea salt to taste
Chili powder

Chop all the vegetables into cubes or strips and place in groups on your favorite plate.  Squeeze the lemon juice on top, sprinkle with sea salt and chili powder to taste.  Voila!  Super tasty!

Bon Appetit!

Join the discussion!

What is your favorite summer salad? We would love to hear what it is! Share it in the comments below. 

 

 

 

A LITTLE DIY PROJECT FOR MY GARDEN

Just wanted to share a little side project in our back yard. (It's not about food or a recipe but truly another love of mine.)  I've been enjoying my back yard this year with nurturing a garden, playing with my son and having back yard parties with this wonderful weather we are having. 

I love how this easy cinder block planter we put together. You can get these cinder blocks at Home Depot for $1.09 each and the caps for the blocks are just as inexpensive.  

I was inspired by my visit to Dwell on Design last year - their out door living section was A-mazing!  Check out this LINK too for more cinder block garden ideas.

Have a fabulous week everyone!

RAW SWEET POTATO CHIPS WITH GARLIC ROSEMARY AIOLI DIP

I don't know about you, but one of my junk food weakness is eating chips.  Love chips... the savory and saltiness of chips.  I admit it.  So, anytime I can make a healthier version of chips, I am all over it.  These sweet potato chips are delicious and super easy to make, and the garlic aioli dip is divine!  The combination is superb!  - I need make another batch pronto!!

RAW SWEET POTATO CHIPS

3-4 Organic sweet potatoes, peel on, sliced on a mandoline
Sea salt - optional

Wash, dry, then slice your sweet potato and lay evenly and unlayered on your dehydrator tray.   If you'd like, you can sprinkle a little sea salt on top before you turn on the dehydrator.  Dehydrate at 115 degrees for 15-20 hours depending on how thick you cut them.  You can dehydrate them until they are to your desired crispness.  Store in an airtight container. 

GARLIC ROSEMARY AIOLI DIP

1 cup raw cashews, soaked 2 hours or more, drained and rinsed

1/2 cup water

1 lemon, juice of

1 clove garlic

1 tablespoon chopped rosemary

1/2 teaspoon paprika

chilli powder to garnish

Sea salt to taste

 

In your high speed blender, puree the cashews, water, lemon juice, garlic, rosemary and paprika until smooth.  Add more water if you need to in order to get the creamy consistency desired.  Season to taste with salt.  Transfer the dip into a bowl or covered container.  Store in the frig for up to a week.

So tasty!  Bon appetit!!

Join the discussion!

Do you have a favorite raw chip or dip recipe? We would love to hear what it is! Share it in the comments below.