My husband’s cousin Rob and his wife Cheryl stopped over last evening on their way to Boston.  I whipped up breakfast in the blender to send them healthfully on their way.

We also got talking about CODEX and the far reaching implications. I am including a link to my article on CODEX. (as a reminder… CODEX will make our vitamins and supplements illegal, and mandate irradiation of our food supply. TIME is running out on CODEX. The time is NOW to start lobbying government officials)

Cheryl’s Boston Smoothie

In the Blender

• 1 cup frozen 4 berry blend
• 2 ripe bananas
• 1 ripe pear
• a glop of flax seed oil
• 1/2 cup yogurt 

In the juicer

• 6 large carrots
• 2 granny smith apples

Pour juice into blender and blend.

This recipe made 3 large glasses full.

Now for CODEX…. please go read my post on CODEX and be AWARE and then be ACTIVE! This is important for our continued good health!

Go read about CODEX here

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If you are like me, your tastebuds have fought back against the unique flavor of a green smoothie. It hasn’t been easy to find the right combination but today I hit it, and I think I have liberated myself from the daily green battle!

I hope you enjoy this as much as I did, because there is no arguing… the health benefits of green are unbelievable!

Use your juicer to extract the juice from

• 4 large handfuls of baby spinach
• 1/2 head celery
• 2 granny smith apples
• 1 fresh lime quartered

put half a pineapple (peeled and cored of course) into a blender, pour the juice over it and blend.

Serve over ice. YUMMY! Fills 3 large glasses 

As simple as this recipe sounds, my biggest struggle to date has been to find a green smoothie that I can drink that doesn’t taste …. well… GREEN I guess! This is fruity and delicious and oh so green!

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Bright Orange Smoothie

This one is brilliantly orange… beautiful to look and and OH SO DELICIOUS!

In Blender put

• 3 oranges peeled and sectioned
• flesh from 2 ripe mangoes
• flesh from 2 ripe peaches

Use your juicer to extract the juice from

• 6 large carrots
• 2 granny smith apples

Add juice to blender and puree.

Pour over crushed ice. Serves 3

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Do you get 5-12 servings of fruits and vegetables every day?

I bet you would love to get your family eating more fruits and vegetables (and yourself too!) The  latest recommendation is 5 - 12 servings and I am pretty sure MOST people don’t eat nearly that!

I have some really sneaky ways to hide fruit and vegetable servings for my family member’s nutrition!

These days I don’t find it difficult at all to personally get my recommended fruits and vegetables. My house is loaded with fresh produce of all descriptions. Just in fruits I have fresh Read the rest of this entry »

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Roasted Herbed Potatoes

These are SO very delicious! Before I give you the recipe (too easy as well), I’ve mentioned before that I love The Pampered Chef. They have the best stoneware cooking vessels ever, as well as some wonderful dip mixes, and salsa additives! I am not a representative of this direct selling company, but these products are sold through home party type events. (Someone ELSE cooks and cleans!! YAY)

This is the baking dish I used to roast the potatoes. When using stoneware such as this, you don’t use soap to clean, do not have to pre-heat the oven…. and after a few usages, the vessel is stick-free!

So ON to the recipe! These are the VERY best ever when made with P.E.I. NEW Potatoes

Potatoes chunked in to bite sized peices (scrubbed skin on)

Place in a bowl… sprinkle some extra virgin cold pressed olive oil over them.

Use the other half of the onion you used for the salad! ;-) chopped

sprinkle some garlic powder, and some oregano, parsley, basil

Turn the oven on 350 degrees F,

Mix the potatoes well with the other ingredients dump in to baking vessel and bake uncovered for 30 minutes or so for single layer of potatoes. Turn once.

YUM :-)

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Smoothie enough for two

If you want to share!

I’m one of those who doesn’t care for greens on their own. it’s an acquired taste for sure. I still need to make sure I am getting my greens every day though, so I try some creative ways to disguise the taste. This was a SMASH hit. My husband drank it. I just told him it was a smoothie without telling him there were green things in it, and he loved it! It makes lots!

Juicy Smoothie for two

Blender and Juicer

1 cup frozen mixed berries - in the blender

Juice

2 large carrots

1 stalk celery

2 cups loosely packed spinach leaves

1/2 head of brocolli

1 red delicious apple

1/2 cup green grapes

(TIP - juice spinach leaves sandwiched between pieces of hard fruits or vegetables.)

Pour juice over berries in the blender, add 1 tablespoon flax seed oil and a teaspoon of raw organic honey.

Blend until smooth.

YUMMY!

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Fresh from the Juicer

Grab your juicer, and some fresh produce. We’re going to make the tastiest and most nutritious enzyme rich, vitamin packed drinks ever. I love my juicer, and as I mentioned in Juicing for Beginners it’s not that difficult if you have the right tools. The right tools are a juicer (see Juicing for Beginners for the 2 juicers I recommend), and some fresh fruits and vegetables to juice up.

If you are new to juicing, it is VERY easy to get fresh yummy juice. Read the rest of this entry »

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Salsa

There is nothing that reminds me more of summer than this home-made salsa. It’s because the rest of the year we just can’t get those really nice tasting fresh ingredients like we can from the local Farmer’s Market! Enjoy!

4 cups chopped tomatoes - (plum are better because they are less juicy, but regular round ones have MUCH more flavor)

3 green onions, stalk and root chopped

1/4 cup each of red onion, green pepper and red pepper chopped

1 garlic clove finely chopped (or pushed in the press)

1-4 jalapeno peppers finely chopped (a note that the HEAT in a jalopeno is in the whtie ribs and seeds inside. wear gloves to chop jalopenos and do not touch your eyes)

1/4 tsp sea salt and ground chili powder

1 tsp olive oil

ground fresh pepper

1 tablespoon of dried cilantro OR (preferably) a small bunch of chopped fresh leaves.

Juice of one lime

Mix it all up. Place in a covered dish and let sit for several hours to season. Serve with flax crackers, or nacho chips, or as a side to grilled chicken breast, or any other way you serve salsa. (on top of omelets?? YUM!)

ANOTHER way to have salsa:

I love to put my fresh salsa on a big green salad, or scoop it up with celery sticks, instead of salad dressing. It adds SO MUCH more wonderful fresh flavor to your chopped veggies!

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Raw Vegan Chili Recipe

(I have a confession… I was surfing and came across Michelle’s blog and found this. It looks and sounds to good to walk away so I scooped it for you) I told her I was going too!!!

Chili (adapted slightly from Living on Live Food by Alissa Cohen)

3 cups sprouted whole wheat or whole (hulled, not pearled) barley (Wait, wait, stick with me here. If you are put off by the idea of sprouting anything, I suggest you just go ahead and cook your whole grains, then stick ‘em in the fridge to chill before using in this recipe)

1/2 tsp. curry
1/2 tsp. cumin
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. cayenne
2 Tbl. chili powder
1 Tbl. italian seasoning
2 Tbl. Braggs Liquid Aminos (or just use some salt)
1 green bell pepper, diced
1 ear of corn, shaved (I used frozen corn, sue me)
1/4 cup olive oil
juice of 1 orange
5 large tomatoes, diced
1 cup dates, pitted and soaked
1 cup sundried tomatoes, soaked

1. In a big bowl combine everything except dates and sundried tomatoes
2. In a food processor, blend dates and sundried tomatoes into a paste
3. Add paste to everything else, stir well. Easy peasey!

Faux Sour Cream and Onion Topping
2 cups macadamia nuts, soaked
1/2-1 cup water
1 tsp. sea salt
1/2 cup onions, leeks or scallions

1. In a food processor, blend macadamia nuts, water and salt until smooth and creamy. Add water a little as a time, just enough to help the nuts blend.
2. I went ahead and cooked my onions because I REALLY don’t like smelling onion breath for 2 days after eating them raw. So, your choice.
3. Combine onions with creamy mixture and chill. Use a dollop on top of the chili when serving.

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Raw Vegan Zucchini "Spaghetti"

This was supper last night and it was simple to prepare and quite delicious!

Ingredients:

1 small zucchini shredded

1 large tomato coarsely chopped

1 green onion (stalk and root)

1 garlic clove crushed

1 teaspoon olive oil

oregano and basil

sea salt/pepper to taste

Shred the zucchini length-wise to make long strings (I used the big holes on my cheese grater). Throw everything together into a pot and heat on low just until warm. Take care to keep temp below 105 degrees or it won’t be raw any more.

It was good cold too, but I liked it warmed up a wee bit. Note that mothers will not miss hot food. Since their babies were born, they haven’t had a hot meal anyway! 

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